Monday, March 13th ● 6:30 - 9:00 pm ● "It's Easy Being Green! ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00 Green is popping up all over and St. Patrick's Day is near, so let the celebration begin. Menu: Melon Carpaccio with Basil, Lime and Pistachio ● Sweet Potato and Kale Colcannon ● Corn, Beet and Spinach Salad ● Brown Rice and Lentil Stuffed Cabbage Roll with Tomato Coulis ● Mint Chocolate Almond Bars
Tuesday, March 14th ● 6:30 - 9:00 pm ● "The Luck of the Irish" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Every year on March 17th, the Irish and the Irish-at-heart across the world celebrate St. Patrick's Day. Join us for a traditional Irish meal minus the green beer, of course. Menu: Smoked Salmon Roulade ● Mixed Greens with Cashel Cheese ● Shepherd's Pie made with Lamb and Garlic Mashed Potatoes ● Bubble and Squeak ● Bailey's Cream Brownies with Ganache ● Guinness Float with Irish Creme
Thursday, March 16th ● 11:30 - 2:00 pm ● "NCAA Tournament Time" ● Demonstration Class ● John Plymale - Porcini ● $50.00 If you close you eyes and listen carefully you can hear the sound of dribbling and the swoosh of a three-pointer hitting the net. It's tournament time again so gather your friends, put out a spread and cheer your team to victory. Menu: Pasta e Fagioli ~ Tuscan bean soup ● Grilled Chicken Caesar Salad with Creamy Caesar Dressing and Crispy Asiago Croutons ● Grilled and Roasted Vegetable Lasagna with Mozzarella and Ricotta ● Sicilian Cannoli with Amaretto Chocolate and Sundried Cherries
Thursday, March 16th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University
KIDS CLASS! Saturday, March 18th ● 11:30 - 1:30 pm ● "Kids Travel the USA ~ California"
● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Take a trip with us to sunny California and learn some authentic dishes you will make again and again. This is the third in a series of Saturday classes where kids get to Travel the USA by making food from that state or region. California actually began with sushi craze in this country by combining California products with Japanese cuisine and introducing the California roll (crabmeat, avocado and cucumber). California also introduced the Cobb Salad in Hollywood in the 1930's and later Ranch Dressing in the 1950's. Now let's cook! Menu: California Sushi Roll (no raw fish) ● Cobb Salad with Ranch Dressing ● Fish Tacos ** (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 and age in the comment section.
Monday, March 20th ● 6:30 - 9:00 pm ● "Southern Italian Pasta Sauces" ● Demonstration Class ● Luigi Gelsomini - Luigi's Pizzeria & Pasta ● $50.00 If you haven't had the chance to indulge in one of Luigi's pasta dishes, you have missed out. A native of Bari, Italy Luigi discovered his love of cooking and the seductive power of simple Italian dishes made with only the finest ingredients. Buon Appetito! Menu: Sausage and Radicchio Sauce ● Chicken Rivulet Sauce ● Fisherman's Sauce with Mussels and Clams ● Vegetable Pesto Cream Sauce (each sauce will be served on a different style of pasta noodles)
Tuesday, March 21st ● 6:30 - 9:00 pm ● "A View from River House" ● Demonstration Class ● John Varanese - River House, Levee & Varanese ● $65.00 We are excited to welcome John back to the Cottage after a yearlong absence. He has been one busy chef, opening both River House and Levee in 2016, while keeping things humming along at Varanese. Let's experience a few of the dishes River House has to offer. Menu: Crispy Phyllo Encrusted Brie topped with Dried Cherry, Bourbon Sorghum Glaze and Toasted Almonds ● Crispy Fried Avocado filled with a Salad of Chilled Shrimp, Lump Crab and Bay Scallop ● Grilled Flat Iron Steak topped with Smoked Bacon and Caramelized Onion Jam served with White Cheddar Mac and Cheese Casserole ● Pecan Praline Pie with Chocolate and Caramel Sauce
Wednesday, March 22nd ● 6:30 - 9:00 pm ● "Making the Perfect Pie Crust ~ Technique Class" ● Hands On Class ● Christina Singer - Christina Bakes! ● $60.00 Chrissy will take the fear and frustration out of making the perfect pie crust in this class by showing the techniques and tricks used by the pros. You will learn to make a double crust, lattice crust, as well as different finishing techniques so your pie will be a masterpiece. Each student will make their own pie dough, roll it out, shape it and make their own filled small pie to take home to bake. Menu: Apple Pie ● Cherry Pie ● Strawberry Rhubarb Pie
Friday, March 24th ● 11:00 - 3:00 pm ● "Private Event" ● Hands On Class
Saturday, March 25th ● 11:30 - 2:00 pm ● "Saigon Street Food" ● Demonstration Class ● Jessica Mach - Pho Ba Luu ● $50.00 We are excited to have Jessica join us at the Cottage for her first class. Wanting to capture the flavors she remembered from childhood, Jessica collaborated with her mother in Saigon on the menu and is using her mother's recipes. She refers to her dishes as "Vietnamese comfort food," fresh and clean; and being around it every day makes her feel Louisville is a little closer to her homeland. Menu: Beef Pho ● Shrimp/Chicken Spring Rolls ● Banh Mi ● Vietnamese Coffee
Saturday, March 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Linguine with Roasted Vegetables in Spicy Tomato Sauce ● Boneless Pork Chop with Roasted Mushroom and Onion ● Bourbon Marinated Fruit over a Biscuit with Warm Sabayon *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, March 27th ● 6:30 - 9:00 pm ● "Crazy for Cookies ~ Allergy Free" ● 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
Tuesday, March 28th ● 6:30 - 9:00 pm ● "Sweet Breads ~ Muffins, Scones & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Black Sheep Bake Shop & Brad's Designer Breads ● $50.00 Springtime brings out the sweet side of the Black Sheep Bake Shop. So, just in time for Easter, your Derby guests or Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Menu: Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping ● Chocolate Cherry Muffins ● Carrot Cake Muffins with Cream Cheese Icing ● Citrus Yogurt Muffin. We will also work on traditional scone skills with Almond Dried Cherry Scones and then learn the "Way to Easy" No Butter Scone that produces a very light, delicious sweet with little fuss or mess. And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories.
Wednesday, March 29th ● 6:30 - 9:00 pm ● "Volare Fan Favorites" ● Demonstration Class ● Josh Moore - Volare ● $65.00 Every chef has "those" dishes that must stay on the menu; taking them off would create an uproar with their customers. Volare's customers insist that these are the best and you will too once you take a bite. Menu: Cozze Volare ~ White Water Cove mussels, prosciutto, saffron, shitake mushrooms, saffron and white wine ● Pappardelle Boscaiola ~ house made pappardelle pasta tossed in an oyster mushroom, applewood bacon and demi-glace cream sauce ● Braised Short Rib ~ certified angus beef short rib braised in white wine, vinegar, peppers, citrus and veal stock ● Tiramisu ~ lady fingers soaked in espresso and layered with a sweet mascarpone Frangelico cream
Thursday, March 30th ● 6:30 - 9:00 pm ● "Celebrating Holi ~ Festival of Colors" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00 Holi, known as the "Festival of Colors" is celebrated on the full moon day falling in the month of Phalguna (February - March). Various colors and water are thrown on each other, amidst loud music, drums, etc. to celebrate Holi. Like many other festivals in India, Holi also signifies a victory of good over evil. Our menu will reflect an array of vibrant colors. Menu: Samosa ~ a fried or baked dish with a savory filling ● Green Chatney and Red Chatney ~ sauces ● Chicken Vindaloo ~ vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India ● Palak Paneer ~ spinach with Indian cheese ● Roti Bread ~ Indian flat bread ● Dahi Wada ~ a lentil donut of sorts ● Hot Chai Tea with Milk
Friday, March 31st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Spicy Lamb Lettuce Wraps ● Baked Pasta with Grilled Chicken, Parma Ham, Parmesan Cheese, Spinach, Pine Nuts, Mushrooms in Pesto Cream Sauce ● Peach Bourbon Bread Pudding with Spiced Pecans *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.
