Thursday, November 2nd ● 6:30 - 9:00 pm ● "Biscuit Bliss" ● Partial Hands On Class ● Brad Dillon - Black Sheep Bake Shop & Brad's Designer Breads ● $60.00   Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT!  After a trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Next, everyone with put what they have learned to use and make a batch of biscuits from scratch, hands on!  Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls)  We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes.

Saturday, November 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Savory Chevre Cheesecake with Garlic Crostini ● Filet of Salmon with Crabmeat Veloute ● Marinated Fresh Fruit with Orange Sabayon and Chantilly 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.

Sunday, November 5th ● 11:00 - 5:00 pm ● "Springerle & Molded Cookie Workshop" ● 6 Hour Hands On Workshop ● Connie Meisinger - House on the Hill Cookie Molds ● $140.00 For cookies that are too pretty to eat, learn techniques to properly make traditional European artisan cookies using both single and multiple image presses as well as rolling pins. In this hands on class, you will produce your own Springerle, Molded Gingerbread and Speculaas cookies. Springerle cookies are the dense dry anise flavored cookies that my grandmother and maybe your grandmother made with love for the holidays. Don't like the traditional anise? No worries; we will make lemon or orange flavor for you. Molded gingerbread, long an Eastern European favorite, will be baked using an updated, sweeter, softer gingerbread recipe. I have learned in my many years teaching classes in Louisville that Speculaas cookies were a favorite of many who grew up in or near Louisville. Named Speculaas in Holland and Spekulaitus in Germany, these are the cookies that, as kids, we called "windmill cookies", one of the few cookies we had that were store-bought. Wait until you taste the ones we bake in class. Speculaas cookies are a thin crisp spice cookie. The version we will make has a complex flavor profile that includes ground almonds, many spices and lemon zest, with sliced almond on their undersides.  You will also learn a simple procedure for applying chocolate to the backs of the cookies. Beautiful additions to your holiday baking!  If you want to take Connie's class on Saturday, November 4th making Frankfurter Brenton Almond Cookies in addition to this workshop a $20.00 discount will apply.  Please call the store if signing up for both classes.   ** There will be a 30-minute break during this workshop for lunch ~ there are a number of restaurants within walking distance or feel free to bring your lunch. *** Bring a shiny aluminum cookie sheet to transport your cookies home to dry and bake. Connie is the owner of House on the Hill, Inc., a company that provides working replicas of both historic cookie molds and newly designed and hand carved cookie mold designs. She started collecting the molds primarily as a baker of Springerle cookies and became interested in their history and art as much as their function. Since buying the business in 2002, Connie has expanded the range of cookie molds to include over 500 designs. She continues to find and develop molded cookie recipes. House on the Hill's molds have been featured in Martha Stewart Living, Victoria, and other baking and crafting publications. Connie appeared on the Martha Stewart Show in December 2011.