Monday, May 8th ● 6:30 - 9:00 pm ● "Getting Ready for Summer ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00  Memorial Day is the kicks off to summer and is just around the corner.  Get ready to take it outside and celebrate in style.  Menu: Curried Cauliflower Bites with Cilantro Dip ● Tofu-Pineapple Kabobs ● Barbecue Chickpea Wings ● Black Bean Burger Wraps ● Strawberry Almond Shortcake

Thursday, May 11th ● 11:30 - 2:00 pm ● "Big, Bold Burgers" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Fire up your grill or grill pan and treat yourself to an array of mouthwatering burgers that will become family favorites.  Nothing hits the spot like a juicy burger; perfect for anytime of the day.Menu:  Kentucky Burger with Homemade Pimento Cheese and Henry Bain Sauce on a Brioche Bun ● Reuben Burger Melt with Homemade Thousand Island Dressing and Baby Swiss Cheese ● Southwestern Chicken Burger with Applewood Bacon, Pepper Jack Cheese and Chipotle Mayonnaise ● Ranchero Burger with Homemade Guacamole, Smoked Gouda on a Toasted Onion Bun ● Butterscotch Blondies

Thursday, May 11th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class

Friday, May 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Duck Confit and Fig Jam Flatbread with Goat Cheese ● Beef Tenderloin with Béarnaise Sauce ● Cheesecake with Macerated Berries and Lemon Curd *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, May 13th ● 11:30 - 1:30 pm ● "Kids Get Ready for Mother's Day" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  For the kid who is looking to craft something from the heart and hands for mom on Mother's Day, we have a solution.  Every mom wants a special Mother's Day breakfast, so the kids can do the cooking here at the Cottage.  All your child has to do on Sunday morning is pour the orange juice. Kids will not eat in this class, but will take all the offerings home for Mom as a special Mother's Day treat. Kids will leave with 4 scones, 1 - 4 inch quiche, 4 chocolate dipped strawberries, and a surprise for mom.  And the best part for mom...no messy kitchen!  Menu:  Raspberry and White Chocolate Scones ● Quiche Loraine ● Chocolate Dipped Strawberries  ** (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.

Saturday, May 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Caramelized Onion Bread Pudding with Sauce Mornay ● Grilled Chicken Penne Pasta with Sauce Puttanesca ● Chocolate Chess Custard with a Crisp Flaky Crust and 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.

Wednesday, May 17th ● 11:30 - 2:00 pm ● "Memorial Day Picnic" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Celebrate the first summer holiday in style with John's take on a Memorial Day picnic.  Whether you serve it on the deck, at the lake or on the boat, it's a winning combination for sure. Menu:  Bourbon Peach Slushies ● Grilled Chicken BLT with Basil Aioli ● Summer Wheatberry Salad with Chic Peas and Fava Beans ● Buttermilk Slaw with Fire Roasted Corn and Applewood Bacon ● Banana Split Torte

Wednesday, May 17th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Basilicata" ● 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 fifteenth of a series of monthly classes exploring the different regions of Italy!  Basilicata is a somewhat forgotten region in Italy.  It is the central most southern region of Italy and is relatively poor.  The cuisine of the region is almost void of meat as a main course with the exception of goat, some wild mutton and quite a bit of the organ meat of the animals.  Pasta is a staple here, made fresh with water and semolina or corn flour.  It is prepared, in what Italians will tell you, 100,000 ways. Red peppers are grown everywhere here and folks visiting will generally see them hanging out to dry at most households.  It is used very often in the food here to add flavor and spice. Vegetables and all sorts of wild herbs that grow in the rocks of the landscape are often used here as well to make the meals more fragrant and flavorful.  Menu: "Cutturiddi" ~ Angnello in Casseruola ~ braised lamb shoulder seasoned with rosemary, bay leaves, and crushed red pepper served in a fresh tomato sauce with celery & onion ● "Ciammotta" ~ Verdure Fritte - pan fried vegetables, cubed potatoes, eggplant, and peppers served in a fresh tomato-garlic sauce ● Pasta con Ragu alla Potentina ~ homemade egg noodle pasta tossed in a meat sauce of beef, pork, pancetta, white wine, and hints of crushed red pepper and nutmeg ● Strangolapreti Fritti ~ fried flour gnocchi with lemon zest and drizzled in a honey white wine glaze