Friday, October 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Lobster Mac n' Cheese with White Truffle ● Seared Flat Iron Steak, Herbed Jus, Wilted Greens and Roasted Garlic Whipped Potatoes ● Lemon Mascarpone Mousse with 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.

Monday, October 16th ● 6:30 - 9:00 pm ● "Tastes of Fall ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health and Wellness ● $50.00 Cold weather vegetables and the flavor of fall abound in these dishes. A great way to welcome fall to your kitchen. Menu: Kale and Cauliflower Tabouleh ● Pecan Crusted Portabellas with Roasted Red Pepper Relish ● Butternut Squash, Apple and Arugula Salad ● Pumpkin Gnocchi with Cauliflower Cream ● Cider Poached Pear with Coconut Caramel Sauce

Wednesday, October 18th ● 6:30 - 9:00 pm ● "Dust It Off, Crank It Up & Let's Make Pasta and Gnocchi" ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $60.00 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 filled pasta. Menu: Agnolotti on Brodo ~ beef, veal and cheese filled pasta cooked in broth ● Gnocchetti di Ricotta ~ ricotta gnocchi with a meat sauce

Thursday, October 19th ● 11:30 - 2:00 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm

Thursday, October 19th ● 6:30 - 9:00 pm ● "Garnishing, Creative Ideas for Food Presentation ~ Technique Class" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $60.00 It really is true that we eat with our eyes before we even taste anything, so don't stop when the recipe is finished. It's time to hone your knife skills and get ready to add the perfect finishing touch to all your holiday menus. Some will be easy, some will be intricate, but all will be fun. We'll learn how to garnish beverages, soups, entrees and desserts. We will also learn to assemble great platters. Truly a feast for the eyes! Menu: Carrot Curls and Flowers ● Melon Cutouts ● Tomato and Lemon Roses; Strawberry Fans ● Vegetable Bundles ● Puff Pastry Cutouts ● Citrus Curls and Knots ● Winged Lemons and Cucumbers ● Herb Bouquets ● Soup Swirls ● Piping ● Juliennes ● Carrot Flowers

Friday, October 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Andrea Riegling -- Grasshoppers ● $105.00 for TWO individuals Menu: Blue Cheese Stuffed Dates ● Salmon en Papillote Glazed with a Sorghum, Lemon and Hemp Oil Vinaigrette on a Bed of Zucchini and Sweet Red Peppers ● Pear Ginger Calfoutis *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, October 21st ● 11:30 - 1:30 pm ● "Spooky Cupcakes ~ Kids Cupcake Class" ● Hands On Class ● Ages 7 - 12 years old ● Jesica Jones - Love at First Bite ● $50.00 Halloween is just around the corner and it's time to learn how to make and decorate cupcakes that are fun and a little spooky. Learn to make the batter and "bakery" buttercream from scratch. Bake the cupcakes and experience fun decorating techniques, using piping bags and tips. Take these masterpieces home and enjoy. Menu: Autumn Spice Cupcakes decorated in a number of fun different ways *** (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, October 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Fusilli Pasta Alfredo with Roasted Vegetables and Aged Cheese ● Scaloppini of Pork Schnitzel with Mushroom Cream Sauce ● Brown Sugar Maple Pecan Bread Pudding with Brandy 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, October 23rd ● 6:30 - 9:00 pm ● "Greetings from Gasthaus" ● Demonstration Class ● Annemarie Greipel and Jason Malone ~ Gasthaus German Restaurant ● $50.00 A Louisville staple since 1993, the Greipel family has created classic German fare to the delight of its many guests from near and far. Lederhosen and dirndls are optional for a lively evening with Annemarie and Jason. Menu: Potato Pancakes with Sour Cream and Apple Sauce ● Bavarian Bread Soup ~ rich and delicious ● Spiessbraten - stuffed roast pork ● Homemade Spätzle ● Black Forest Torte

Wednesday, October 25th ● 6:30 - 9:00 pm ● "All About That Pumpkin" ● Demonstration Class ● Andrea Riegling - Grasshoppers ● $50.00 When you think about pumpkins this time of year, you think of carving one, putting a candle in it and displaying it for Halloween. But wait, pumpkin is a delicious vegetable and can be used in oh so many ways. Let's explore a few delicious culinary ways to enjoy this seasonal vegetable. Menu: Pumpkin and Cider Fizz Cocktail ● Spinach Salad with Roasted Pumpkin, Toasted Pepitos and Blue Cheese served with a Honey and Whole Grain Mustard Vinaigrette ● Beef and Pumpkin Stew ● Pumpkin Butter Pie with a Gingersnap Cookie Crust

Thursday, October 26th ● 11:30 - 2:00 pm ● "Homage to Fromage!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Cheese lovers unite and enjoy a class dedicated to the many varieties of cheese and unique ways to enjoy them. It's fun to experiment and come up with new and different things to do with cheese beyond the obvious. You will recognize some of these offerings as classics and some have been modernized. We will be using Kenny's Cheese Curds, Gruyère, Goat Cheese, Mascarpone and Cream Cheese in this class. Menu: Wisconsin Style Fried Cheese Curds ● Beet and Goat Cheese Stack ● Cheese Soufflé Gratinée ● Cheese Blintzes ~ sweet and savory ● Raspberry Tiramisu

Thursday, October 26th ● 6:30 - 9:00 pm ● "Taste of Maharashtra" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00 Bhavana called the Maharashtra region of India her home for many years before moving to Kentucky. 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 and agriculturally too, this 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. Come and learn about some of the dishes from Bhavana's homeland. Menu: Tawa Fried Shrimp ~ marinated shrimp stir-fried with onions, tomatoes, and slivers of jalapenos and ginger. ● Tandoori Lamb Chops ● Raita Sauce ~ Indian yogurt cucumber condiment ● Vegetable Pulavo ~ spicy rice dish with an assortment of vegetables and spices ● Mutton Masala ~ mouthwatering masala curry recipe made with goat ● Mango Pie

Friday, October 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Shrimp and Grits with Andouille Gravy ● Sautéed Chicken Breast with Roasted Garlic Mushroom Sauce, Whipped Yukon Gold Potatoes and Sautéed Vegetables ● Cheesecake with Orange 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.

Saturday, October 28th ● 11:30 - 1:30 pm ● "Kids Travel the USA ~ Maine" ● Hands On Class ● Ages 7 - 12 years old ● Lelia Gentle - DreamCatcher Farm ● $50.00 Come with us as we visit another area of the USA ~ Maine. Maine is the northernmost state in New England, known for its jagged rocky coastline and its seafood cuisine, especially clams and lobster. Residents of Maine are referred to as "Mainers", and believe it or not, the Whoopie Pie is the official state dessert in Maine! Menu: Brown Bread ● Lobster Chowder ● Chocolate Whoopie Pies filled with Vanilla Crème ** (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, October 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: New Orleans Style BBQ Shrimp and Grits ● Seared Breast of Chicken with Tomatoes, Olives and Lemon ● White Chocolate Mousse 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.● 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 twentieth of a series of monthly classes exploring the different regions of Italy! This small region of Italy is made up of a very proud people which will use only what is available to them from their own little region. Since the region cannot grow rice, they ignore it in their cuisine. Since they do not have milk cows, they refrain from using butters and milks in their dishes - using olive oil in their desserts. Located on the sea, they do have a varied diet of fish. Soups with various vegetables and greens are also very common in this region. They will eat rabbit in their diets and they also have lamb, veal and tripe available to them. The most recognizable city in this region would be the port city of Genova. This is also the home of the beautiful coastal area known as The Italian Riviera. Menu: Foccacia Salata ~ salted foccacia with thinly sliced onion ● Torta di Vista e Carciofi ~ baked artichoke and swiss chard torte ● Polpettine alla Genovese con Tocco di Funghi ~ veal meatballs Genovese style with a porcini tomato sauce ● Sciumette ~ cooked merengues with a pistachio cream