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WHAT'S COOKING AT THE COTTAGE
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Friday, January 6th ● 6:30 - 8:30 pm ● "Date Night ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Fried Green Tomatoes with Shrimp and Scallop Etouffee ● Seared Beef Tenderloin with Green Peppercorn Cognac Sauce, Stone Ground Grits and Sautéed Vegetables ● Chocolate Crème Brulee *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
 Saturday, January 7th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Chicken Breast stuffed with Blue Cheese and Walnuts served with Herb Veloute ● Bittersweet Chocolate Mousse with Almond Scented Meringue *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, January 9th ● 6:30 - 9:00 pm ● "Fresh Start for a Healthy Heart ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00 A new year, a new you ... arm yourself with the tools to keep those resolutions and make 2017 the best year ever! Your heart will thank you! Menu: Orange You Healthy Green Smoothie ● Roasted Portabella with Walnut Vinaigrette ● Black Bean and Avocado Salad ● Chick Pea Curry with Quinoa ● Cherry Cacao Energy Bars
Wednesday, January 11th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Lazio" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00 We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the eleventh of a series of monthly classes exploring the different regions of Italy! This region is the home of the nation's capital, Rome. A region of great food and great wine and of colorful & outright vocal people if asked by Italian nationals. Although there is no food that can be typically categorized specifically to the region, many dishes are mostly typical of Rome itself. Menu: Spaghetti con Vongole o Cozze ~ spaghetti with clams or mussels ~ a spicy simple dish with extra virgin olive oil, fresh parsley, garlic, crushed red pepper and wine tossed with spaghetti ● Pollo alla Romana ~ stewed chicken, Roman style with fresh tomatoes, onions and a variety of bell peppers with poached eggs and bread ● Melanzane Ripiene ~ simple baked stuffed eggplant with fresh mozzarella and fresh tomato ● Budino di Ricotta ~ baked ricotta pudding ~ a baked torte with ricotta cheese, lighted up with egg whites and flavored with rum, cinnamon and the zest of lemons and dried fruits
Friday, January 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Classic Caesar Salad ● Chile Molasses Glazed Chicken with Spanish Rice and Sautéed Vegetables ● Lemon Mousse with Fresh Berries *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, January 14th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Savory Goat Cheese and Spinach Cheesecake ● Braised Beef Tenderloin with Red Wine, Mushrooms and Onions ● Lemon Chess Pie with Bourbon Marinated Fruit *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Monday, January 16th ● 6:30 - 9:00 pm ● "No-Knead Artisan Breads" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads & Black Sheep Bakery ● $50.00 Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● Sundried Tomato, Kalamata Olive, Rosemary Loaf ● Asiago, Garlic, Black Pepper Loaf ● Cinnamon, Walnut, Cranberry Loaf ● Irish Soda Bread ● and suggestions for other variations
Tuesdays, January 17th through February 28th (no class on February 14th) ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $525.00 for a Six Week course. A six-week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week, if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.
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Wednesday, January 18th ● 6:30 - 9:00 pm ● "My Italian Honeymoon" ● Demonstration Class ● Josh Moore - Volare ● $60.00 When honeymooners, Josh and Lindsay Moore, arrived in Italy this past October, one of the top items on their list was to eat their way through the country. And they did it in style! Experience some of the memorable dishes they enjoyed that have made their way onto the menu at Volare. Menu: Capellini Di Sorrento ~ capellini pasta and rock shrimp in a basil, garlic, white wine, lemon cream sauce ● Mezzalune ~ roasted pork belly, gorgonzola cheese and fig-stuffed house-made pasta with a tarragon brown butter sauce and fennel carrot slaw ● Taglioline with Roman White Bolognese Sauce ~ beef, pine nuts, white wine and parmesan cheese ● Torta Caprese ~ traditional Italian chocolate and almond cake from the island of Capri ● Homemade Pistachio Gelato
Thursday, January 19th ● 11:30 - 2:00 pm ● "Citrus & Spice and Everything Nice" ● Demonstration Class ● John Plymale - Porcini ● $50.00 Known for their fragrance and sharp flavor, citrus fruits are one of the treasures of winter. Whether you like lemons, limes, oranges, or grapefruit, these citrus recipes are sure to put a smile on your face. Menu: Classic Seville Orange Marmalade on a Warm Scone ● Winter Citrus, Escarole, and Endive Salad ● Rosemary Lemon Chicken Gnocchi ● Tequila, Lime, Coconut Macaroon Bars ~ think margarita meets pina colada in bar form
Friday, January 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Lobster Mac n' Cheese with White Truffle Butter ● Seared Pork Tenderloin with Herb Crust with Apple Cognac Sauce ● Bourbon Chocolate Pecan Tarts *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
KIDS CLASS! Saturday, January 21st ● 11:30 - 1:30 pm ● "Kids Travel the USA ~ Alaska" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Take a trip with us to Alaska and learn some authentic dishes you will make again and again. This is the first in a series of Saturday classes where kids get to Travel the USA by making food from that state or region. Now let's cook! Menu: Fresh Blueberry Preserves (will make in class) with Homemade Biscuits ● Baked Salmon Burgers ● Baked Alaska ** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child's name, age and dining or counter height table in the comment section.
Saturday, January 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Linguine with Roasted Vegetables and Spicy Tomato Sauce ● Boneless Pork Loin stuffed with Spinach, Feta Cheese and Pine Nuts ● Poached Pear and Apple Cobbler with Pecan Crumble Topping *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Monday, January 23rd ● 6:00 - 9:00 pm ● "Amazing Allergy Free Cookies with Annie May" ● Demonstration Class ● Annie May - Annie May's Sweet Café ● $50.00 Come and learn from a pro about alternative grains, gums, and different flour blends that are used for both sweet and savory gluten-free baked goods. Annie May understands the difficulties of living with food allergies, but believes all people are created equally and therefore deserve all the delicious treats life has to offer! Alternatives to common allergens will be discussed as possible substitutions for each recipe. These cookies will be gluten free, nut free and vegan; something for everyone. Menu: Ginger Spice Cookies ● Sugar Cookies ● Coconut Cookies ● Gingerbread ● Mint Chocolate Cookies
Wednesday, January 25th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm
Thursday, January 26th ● 11:30 - 2:00 pm ● "Soups On!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Nothing is better on a cold winters day than a crackling fire and a luxurious bowl of homemade soup to warm your body, but also your soul. Come and enjoy! Menu: Wild Rice, Mushroom and Oyster Bisque ● Pasta e Fagioli alla Clementina ● Winter Asparagus Soup ● Polish Potato and Porcini Soup ● and of course, lots of crusty bread
Thursday, January 26th ● 6:30 - 9:00 pm ● "More Than Just Football ~ Super Bowl Party" ● Demonstration Class ● John Plymale - Porcini ● $50.00 While the NFL's top teams face off on the gridiron, make sure you're serving touchdown-worthy eats. These nibbles are perfect for your Super Bowl LI party. menu. Menu: Margarita Punch ● Shrimp, Artichoke and Jalapeno Dip ● Siracha Chicken Chili ● Miniature Ruebens ~ corned beef, baby Swiss cheese and homemade 1000 dressing on party rye bread ● Petite Hot Browns ~ applewood bacon, white cheddar cheese, roasted turkey on toast ● Southern Pecan Squares
Friday, January 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Seared Breast of Duck with Blackberry Ginger Jam ● Bourbon Soy Glazed Pork Loin Chops with Basmati Rice, Wilted Napa Cabbage, Carrots, Chilis, Red Onions and Sesame ● Peach Crisp with Spiced Nuts, Brandy and Ice Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, January 28th ● 11:30 - 2:30 pm ● "Super Bowl Game Day Sweets ~ Cookie Decorating Workshop" ● Hands On Class ● Sandra Hall - Sweet n Delish ● $60.00 This class is open to both adults and kids ages 12 and up. Learn to make a variety of beautiful cookies, perfect for Super Bowl parties or treats for your family and friends. Learn the techniques and tricks to successfully work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the correct way to fill and use a piping bag for decorating as well as how to store leftover icing. Different cookie decorating techniques, will be covered in class including working with royal icing, outlining and flooding cookies and the "wet on wet" technique. Sandra will share her recipe for Traditional Vanilla Cookies & Royal Icing. Visit Sandra's Facebook page ~ Sandra Hall ~ Sweet n Delish ~ and see some of her handiwork. Students will take home four cookies they complete in this class ~ Football Helmet ● Stadium filled with Fans ● Player's Jersey ● Football
Saturday, January 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Tomato and Mushroom Quiche with Aged Cheeses ● Seared Filet of Salmon Wellington with Saffron Supreme Sauce ● Chocolate Peanut Butter Bread Pudding with Cinnamon Creme *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Monday, January 30th ● 6:30 - 9:00 pm ● "Basic Fresh Fish Cookery" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $60.00 Fresh fish is nature's fast food. We will discuss selection, handling, storing and freezing of fresh fish as well as basic tips for baking, sautéing, poaching, roasting and searing. This class has put many Louisvillians on the path to confident seafood cookery! Menu: Smoked Trout Dip with Lavosh ● Poached Salmon with Lemon Dill Sauce ● Seared Swordfish with Wasabi Sauce ● Roasted Greek Cod with Kalamata Olives and Roasted Tomatoes ● Glazed Key Lime Pound Cake
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 Mark & Linda Kunz Bayens Cooking at the Cottage3739 Lexington Rd Louisville, KY 40207 502-893-6700 |
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