Thursday, February 16th ● 6:30 - 9:00 pm ● "Hearty Winter Pasta Dishes" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Show your Italian side tonight and delight your family with hearty and satisfying pasta dishes from Italy.  Menu:  Insalata Mista ~ baby kale, sundried cranberries, toasted pistachio nuts in a lemon garlic vinaigrette ● Capellini Basilico with Pomodoro Sauce ● Penne Rigati with Grilled Chicken, Artichokes and Pesto Alfredo Sauce ● Linguini with White Clam Sauce ● Chocolate Raspberry Mousse Torte

KIDS CLASS!  Saturday, February 18 ● 11:30 - 1:30 pm ● "Kids Travel the USA ~ New Orleans, Louisiana" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Take a trip with us to New Orleans, Louisiana and learn some authentic dishes you will make again and again. This is the second 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: Beignets dusted with Powdered Sugar ● Sausage and Chicken Jambalaya ● Chocolate Chip Bread Pudding  ** (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, February 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Savory Roasted Onion, Mushroom and Tomato Cheesecake ● Seared Filet of Salmon with Lemon Caper Supreme Sauce ● Chocolate Espresso Mousse with Almond 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.

Wednesday, February 22nd ● 6:30 - 9:00 pm ● "Dust It Off, Crank It Up & Let's Make Pasta and Gnocchi" ● Sandra Gugliotta - Dining Elegance Caterers ● $65.00 Unlock the secrets of making fresh egg pasta dough and delicate pillows of ricotta gnocchi the way they are made in the kitchens of Italy.  Under the watchful eye of Sandra, you will learn this art the same way she learned from the ladies in her Italian family. And to take it one step further, you will transform pasta dough into a decadent lasagna.  Menu: Gnocchetti di Ricotta ~ a traditional dish from the region of Emilia Romagna ~ ricotta gnocchi with eggs, parmigiano and optional spinach in a miniature dumpling that is traditionally served with a hearty meat sauce or a brown butter and sage sauce and topped with parmigiano reggiano ●  Lasagna alla Bolognese ~ Paglia e Fieno ~ a straw and hay pasta dish with layered green and yellow pasta sheets covered with a rich meaty tomato, white wine and cream sauce and creamy béchamel sauce and shredded parmigiano reggiano cheese oven baked and served warm

Thursday, February 23rd ● 6:30 - 9:00 pm ● "The Odd Couple ~ Unusual Pairings" ● Demonstration Class ● Whitney Fontaine - Executive Private Chef - La Belle Du Sud ● $50.00  Chocolate + Peanuts. Lamb Chops + Mint Jelly. Who first decided these flavors paired well together, and why? Join Chef Whitney Fontaine to learn strategies for creating new flavor combinations that are outstanding, while enjoying some of her personal favorites. Whitney is a food scientist turned chef. After earning a degree in Food Science from Purdue University, Whitney worked for General Mills, spent 5 years at Louisville-based Paradise Tomato Kitchens, developing sauces for restaurant chains and lastly, was an application scientist at Brown-Forman. Whitney loved working with spirits, but found that she missed food terribly so she decided to earn a degree in Culinary Arts from Sullivan University. She now runs La Belle Du Sud, bringing highly customized restaurant experiences into people's homes.  Menu: pairings ~ White Balsamic Margaritas ● Dill Pickle Chicken Wings ● Filet of Beef with Orange Nutmeg Cream Sauce ● Sweet Potatoes with Feta and Tapenade ● Soy Sauce Caramel over Vanilla Ice Cream

Saturday, February 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Fusilli Pasta Alfredo with Poached Shrimp and Aged Cheese ● Boneless Pork Loin stuffed with Goat Cheese and Roasted Vegetables ● White Chocolate Walnut Bread Pudding with Dark Chocolate 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.

Monday, February 27th ● 6:30 - 9:00 pm ● "Introduction to Sushi" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $70.00  In this class you will learn how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We will review all the different kinds of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we will have a dessert roll ~ Rice Sweetened with Coconut Milk and Fresh Mango