Tuesday, April 18th ● 6:30 - 9:00 pm ● "A Bourbon Lovers Adventure" ● Demonstration Class ● Whitney Fontaine - Executive Private Chef - La Belle Du Sud ● $55.00  Back by popular demand! Bourbon and Kentucky go hand in hand; when you mention one, the other is quick to follow. Cooking with bourbon is an adventure in itself so Whitney, a food scientist at Brown Forman, turned chef, will take us on this journey. 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: Kentucky Mule ● Bourbon Bacon Jam Crostini ● Shrimp with Bourbon Tomato Chutney ● Kentucky Bibb Lettuce Salad with Pecans and Berries with Bourbon Sorghum Vinaigrette ● Pork Chops with Drunken Stone Fruit ● Bourbon Cheesecake with Pretzel Crust

Wednesday, April 19th ● 10:30 - 1:00 pm ● "Private Event" ● Hands On Class ● Whitney Fontaine - Executive Private Chef - La Belle Du Sud

Wednesday, April 19th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Puglia" ● 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 fourteenth of a series of monthly classes exploring the different regions of Italy!  Due to its relative proximity with Greece, this region has a historic and traditional story that reflects the colors, flavors and tastes of its neighboring country. It is said that the cuisine of the region is simple, rural and pastoral. This region is also well known for its picturesque yet unexpected onion domed light lined villages with colors and flower boxes on hilly slopes. Bordering the Adriatic, it is sunny and beautiful year-round. Seafood is also a very important staple in the food prepared in the region. Tomatoes and vegetables are used frequently as are the simple homemade variations on pastas with semolina flour and water.  Menu: Focaccia di Patate ~ a potato bread brushed with extra virgin olive oil and seasoned simply with salt and pepper ● Orecchiette con Pepperoni Arrostiti ~ pasta with roasted peppers and cheese served in a fresh tomato sauce ● Melanzane Ripiene con Tonno ~ oven-baked eggplant stuffed with tuna, capers, and onions ● Corriucolo ~ braided baked dough brushed with egg and dusted with sugar

Thursday, April 20th ● 11:30 - 2:00 pm "They've Reached the Post & They're Off" ● Demonstration Class ● John Plymale - Porcini ● $55.00  The first Saturday in May is a special time in Louisville, Kentucky.  Derby fever has reached its peak and it won't be long until a Derby winner crosses the finish line.  This menu is sure to be a winner with your guests so don't miss out.  Menu: Kentucky Bibb Lettuce salad with Fresh Strawberries, creamy Goat Cheese and Strawberry Balsamic Vinaigrette ● Chilled Asparagus marinated in Champagne Vinaigrette ● Kentucky White Cheddar and Roasted Garlic Grits ● Oven Roasted Tenderloin of Beef with Jezebel and Henry Bain Sauces ● Commonwealth Tart with Woodford Reserve Whipped Cream

Friday, April 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Chicken and Chorizo Empanadas with Spicy Dipping Sauce ● Seared Salmon with Niçoise Vegetables and Herbed Butter ● Dark Chocolate Mousse with Kahlua and 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, April 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Country Ham Grits with Seared Shrimp and Red Eye Gravy ● Filet of Salmon Wellington with Shrimp Mousseline and Saffron Cream Sauce ● Apple Walnut Caramel Bread Pudding with Vanilla Custard  *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, April 24th ● 6:30 - 9:00 pm ● "Sublime Southern Italian Pasta Dishes" ● 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)

Tuesdays, April 25th through May 30th ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $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 size is limited, so sign up early to ensure your seat!  Aprons are not provided.

Wednesday, April 26th ● 6:30 - 9:00 pm ● "Twist Me Up Baby" ● Partial Hands On Class ● Andrea Riegling - Grasshoppers and Rock That Plate ● $60.00  In honor of National Pretzel Day, April 26th, we are going to make these chewy, deep golden brown beauties. Learn to make both savory and sweet pretzels from scratch in addition to the ever-popular pretzel bun.  Students will have the chance to work with the dough to roll and shape pretzels.  Andrea will demonstrate making the dough, rolling and shaping techniques, boiling and baking in addition to making beer cheese, bratwurst patties, spicy mustard and snickerdoodle dip. Menu:  Bavarian Pretzels ● Dunkel Beer Cheese ● Pretzel Slider Buns ● Bratwurst Patties ● Spicy Beer Mustard from scratch ● Cinnamon Sugar Poppyseed Glazed Pretzels with Snickerdoodle Dip

Friday, April 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Sous Vide Braised Pork Belly with Caramelized Onion Jam ● Chicken Breast with Prosciutto, Fontina Cheese and Mushroom Veloute Sauce served with Roasted Potatoes and Vegetables ● Classic 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, April 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Manhattan Style Seafood Chowder with Garlic Croutons ● Boneless Pork Loin stuffed with Spinach, Feta Cheese, and Sundried Tomato ● Poached Pear Almond Bread Pudding with Cinnamon Crème Fraiche  *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.