KIDS CLASS!  Wednesday, August 2nd ● 11:30 - 1:30 pm ● "Grade A+ Back to School Bento Boxes ~ Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Andrea Estes Riegling - Grasshoppers ● $50.00  Why take boring lunches to school this year?  Let's kick it up a notch and see what the bento box is all about!  Menu: Naked Black Bean Burgers and Salsa ● Portobello Mushroom Pizza ● Sushi Sandwiches ● Cotton Candy Punch  ** (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.

NEW CLASS! Thursday, August 3rd ● 11:30 - 2:00 pm ● "Let's Stuff It" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  The art of stuffing shouldn't be reserved just for the holidays. These creative recipes show you how to combine various ingredients and textures into one delightful dish!  Menu: Stuffed Calamari ● Stuffed Eggplant with Lamb and Peppers ● Stuffed Tomato with Spinach and Parmesan ● Chocolate Roulade

Friday, August 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Wilted Spinach Salad, Chevre, Apples and Hot Bacon Dressing ● Seared Beef Tenderloin with Leek, Truffle and Country Ham Sauce, Stone Ground Grits and Poached Egg ● Peach Bourbon Bread Pudding with 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.

Saturday, August 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Manhattan Seafood Chowder with Garlic Herb Croutons ● Chicken Cordon Blue with Lemon Herb Veloute Sauce ● Bananas Foster Crème Brulee with Spiced Toasted 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.

KIDS CLASS! Monday, August 7th ● 11:30 - 1:30 pm ● "Batter Up for Cupcakes ~ Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Jesica Jones - Love at First Bite ● $50.00  Cupcakes are so much fun to eat but even more fun to make and decorate.  Learn to make the batter and "bakery" buttercream from scratch, bake the cupcakes and decorate them to take home and enjoy. You will also learn how to fill the cupcakes as well as fun decorating and piping techniques.  Menu: Chocolate Cupcakes ● Chocolate and Strawberry "Bakery" Buttercream Icing ● Cupcake Filling  * there is no supply list for this class  ** (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.

MENU ATTACHED!  Wednesday, August 9th ● 6:30 - 9:00 pm ● "Hail to the Heirloom Tomato"

● Demonstration Class ● Josh Moore - Volare ● $60.00  Every year Josh and his wife Lindsey grow thousands of pounds of a variety of heirloom tomatoes on their farm.  Each one hand picked at its peak certainly is a reason to celebrate this vegetable/fruit.  Josh will be making mozzarella cheese from scratch in order to take your Caprese Salad to the next level. This class sells out quickly each year so sign up early to reserve your seat!  Menu:  Caprese Salad with Basil Infused Extra Virgin Olive Oil and Freshly Made Mozzarella Cheese ● Stone Cross Farms Thick Sliced Braised Pork Belly, Bruschetta, Roasted Heirloom Tomatoes, Groganica Lettuce and Roasted Garlic Aioli ● Vanilla Bean Panna Cotta with Candied Heirloom Cherry Tomato Compote

Thursday, August 10th ● 6:30 - 9:00 pm ● "Working with Phyllo Dough" ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $60.00  Let's unwrap the mystery and fear of working with phyllo dough and learn how to prepare a mix of savory and sweet delicious dishes such as homemade Spanakopita or Tiropita, oven baked filled savory pastries.  Menu: Lamb and Artichoke Baked Strudel ● Traditional Baklava ~ nut and cinnamon & spice layered dough with a honey lemon syrup ● Sweet Nut and Chocolate Roll

Friday, August 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Andrea Estes Riegling - Grasshoppers & Rock That Plate ● $105.00 for TWO individuals  Menu: Caprese Orzo Salad ● Italian Herb Bruschetta Chicken ● Limoncello Tiramisu  *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, August 12th ● 11:30 - 1:30 pm ● "Kids Travel the USA ~ Wisconsin"

● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Come with us as we visit another area of the USA ~ Wisconsin.  The name Wisconsin originated from a Chippewa Indian word which means "grassy place".  Wisconsin is the dairy capital of the United States and produces more milk than any other state. And it's state nickname is "The Badger State" - the name originating from the nickname given to the regions miners.  This is the seventh in a series of Saturday classes where kids get to Travel the USA by making food from that state or region. Menu: Fried Wisconsin Cheese Curds ● Homemade Bratwurst (we will be stuffing the brat meat into the casings ourselves in class) ● Homemade Cream Puffs ** (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, August 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Smoked Chicken Pot Pie with a Flaky Pastry Crust ● Seared Tenderloin of Beef with Sauce Diane ● Chocolate Bottom Peanut Butter Mousse 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.

NEW CLASS!  Monday, August 14th ● 6:30 - 9:00 pm ● "Grilling University Presents ~ The Art of Grilling" ● (held outdoors) ● Lelia Gentle - DreamCatcher Farm ● $65.00  Everyone loves the flavor of grilled meats, vegetables and fruits so we are taking it outside so you can learn the techniques and secrets for grilling various mouth-watering favorites. We will talk about the ins and outs of cooking with charcoal versus gas, how to control the grill and its heat, cook meats to ensure desired doneness and how to know when this point has been reached. After class, you will leave with a newfound confidence when you light up the grill. Menu: Grilled Goat Cheese Pizza ● Grilled Sweet Onion Marinated Flank Steak over Grilled Polenta ● Grilled Bone-in Mediterranean Chicken Thighs ● Grilled Corn on the Cob with a Butter Crust ● Grilled Banana Split

Thursday, August 17th ● 6:30 - 9:00 pm ● "Ciao My Friends" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Getting together and sharing a meal with friends is one of the best things in life.  Talking, laughing, eating wonderful food makes for a memorable time together.  Menu: Charred Root Vegetable Bagna Cuda ●Cracked Black Pepper Fettuccini with Cabbage, Mushrooms and Pancetta ● Chicken Thighs with Olives and Fresh Fennel ● Molten Red Velvet Cake with Mascarpone Whipped Cream

Friday, August 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Spicy Lamb Lettuce Wraps ● Seared Pork Loin Chops with Chipotle Molasses Glaze ● 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.

Saturday, August 19th ● 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 Expresso 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.

Monday, August 21st ● 6:30 - 9:00 pm ● "Positively Probiotic ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00  Are you getting enough probiotic-rich foods in your diet? Chances are you're probably not. Probiotics are good bacteria that primarily line your gut and are responsible for nutrient absorption and supporting your immune system. Probiotics are essential for your digestive health, but did you know there are hundreds of other health benefits of consuming probiotic-rich foods that you might not be aware of?  Learn all about the benefits of a diet rich in probiotic foods and how to incorporate them in your diet.  Menu: Blackberry Kombucha ● Pickled Vegetable Plate ● Shiitake Scallion Pancake with Kimchi ● Chickpea Potato Patties with Sauerkraut ● Spiced Apples

Tuesday, August 22nd ● 6:30 - 9:00 pm ● "Taste of Maharashtra" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00  Located in the West region, Maharashtra is the third largest state of India by size and the second largest by population. It stretches from the west coast to the interior regions and its climate varies with its geography. Maharashtra contains India's most industrialized region, the Mumbai-Pune belt. Agriculturally too, the state is one of India's more advanced and well-irrigated. The northern and eastern parts of the state, however lag behind the western region.  Let's learn about some of the dishes from this area.  Menu:  Tawa Fried Shrimp ● Mutton Masala ~ goat curry ● Raita Sauce ● Vegetable Pulavo ● Mango Pie

Wednesday August 23rd ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Sardegna" ● 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 eighteenth of a series of monthly classes exploring the different regions of Italy! Sardegna is known as the farthest away island from terra ferma.  It is spoken of as a small world in which anything that is planted will grow.  It topography ranges from mountains to plains and ocean all around, caverns and grottos to the west and luxurious landscapes and emerald coastline to the North.  In Sardegna each and every little town or city and each seaside has its very own tradition.  As a result, the food is varied throughout the island as are the wines.  Menu: Zuppa di Indivia ~ an endive and beef layered soup served atop soaked and oven baked bread ● Cassola ~ Zuppa di Pesce ~ a flavorful and hearty & spicy fish stew with variety white fleshy fish, crab, anchovies and squid seasoned with fresh herbs, fresh tomato and onion ● Puddighinus (pollo ripieno al forno) ~ seasoned & stuffed baked chicken filled with a minced liver, bread crumb, creamy tomato and hardboiled egg yolk filling ● Ciambelle ~ Oven Baked Donuts Sarde ~ a yeast dough with hints of cinnamon, lemon and Marsala wine cut into donuts and oven baked

Thursday, August 24th ● 11:30 - 2:00 pm ● "Mexican Madness" ● Demonstration Class ● John Plymale - Porcini ● $50.00  There is nothing that says everyday can't be celebrated like it's Cinco de Mayo.  Fill your table with Mexican delights and make it a party.  Menu: Mango Margaritas ● Mexican Gazpacho ● Frijoles de la Olla ~ home style beans topped with cilantro sour cream ● Salmon Tostada with Cilantro Chimichurri Sauce ● Fresh Strawberry Parfaits

Thursday, August 24th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University

Friday, August 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Duck Confits and Chevre Flat Bread with Spicy Orange Ginger Marmalade ● Baked Pasta with Grilled Chicken, Roasted Garlic, Pancetta, Spinach, Cream and Sundried Tomato Pesto ● Cheesecake with Lemon Curd and 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, August 26th ● 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 Roasted Vegetables and Goat Cheese ● 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.

Tuesday, August 29th ● 6:30 - 9:00 pm ● "A Taste of Uzbekistan" ● Demonstration Class ● Serge Katz - FlavaVille ● $50.00  Born in Andijan, Uzbekistan, a Central Asian nation and former Soviet republic, Serge grew up at his grandmother's side in the kitchen.  He learned early on that life and love grew richer through cooking and sharing meals with others.  After immigrating to the United States, he found his calling in Louisville's thriving culinary scene, graduating as Student of the Year from Sullivan University and going on to develop a name for himself in the upscale dining circles earning him a coveted position of Sous Chef at Vincenzo's.  We are so excited to be able to learn and eat about the foods of Uzbekistan.  Menu:  Zakuskie ~ means bites in Russian ~ assorted Russian sausages and pickled vegetables ● Samosas ~ flaky pastry stuffed with minced Angus ribeye, onions and assorted spices ● Olivier Russian Potato Salad ~ mayonnaise based with potatoes, peas, carrots, pickles ● Tomato Cucumber Salad ● Vinaigrette Beet Salad with Peas, Carrots, Potatoes and Sourkrout ● Kebabs ~ lamb and chicken skewers ● Russian Napoleon ~ thin sheets of pastry filled with luscious pastry cream

Wednesday, August 30th ● 6:30 - 9:00 pm ● "Straight Outta the Garden" ● Demonstration Class ● Andrea Estes Riegling - Grasshoppers ● $50.00  Andrea's vision of starting a farmers market in the Schnitzelburg/Germantown neighborhood came to fruition this spring and has become a wonderful addition to this hot area of Louisville. Nothing beats fresh farm to table vegetables and support of the farmers who work hard to make this happen.  Join us in celebrating these beauties "straight outta the garden"!  Menu: Watermelon Mint Margaritas ● Swiss Chard Lasagna Rolls ● Summers Bounty Succotash Salad ● Buttermilk Fried Okra with Remoulade Sauce ● Peach Caramel Blondie Cheesecake with Salted Pretzel Crust