Wednesday, January 17th ● 6:30 - 9:00 pm ● "Perfect Homemade Pizza" ● Hands On Class ● Brad Dillon - Black Sheep Bake Shop ● $60.00  While perfecting bread and scone recipes, and after taking a pizza class in Italy, Brad has been secretly perfecting a pizza dough recipe, or two, for his own use, and the pizza making technique, which he is now prepared to share with the world. Pizza is the ultimate simple comfort food that everybody can love, when done right. Get over marina, mozzarella and pepperoni, and up your game with multiple types of cheeses (including Gorgonzola), sauces (fig jam anyone?), and fruits (apples and grapes), among other things. Use up that leftover salsa and andouille before it goes bad. Turn up the Heat! Brad will give you the knowledge of how to properly mix, shape, and bake your own pizza. After this class, and with a little planning on a work night you should be able to get a pizza in the oven in 30 minutes, so you will have time to pour yourself a glass of wine and change your clothes before you eat. This is a hands-on class, so wear something that looks good with flour on it, and a little sauce. You will mix dough to take home and bake later, and assemble a pie to take home and bake that day, or sometime soon. If you have any favorite ingredients to use on your own pizza, bring them along.

Thursday, January 18th  ● 11:30 - 2:00 pm ● "Making the Most of Your Cast Iron Skillet" ●  Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  A cast iron skillet is a prized possession among Southern cooks. Seasoned with years of cooking and loving care, heirloom cast iron skillets and Dutch ovens are as valued (and fought over) as Grandma's china and sterling silver. Whether you have pieces that have been in the family for years, or maybe you've found one of the new artisan iron skillets you certainly have a treasure.  Cast iron shines when it comes to high-heat cooking, like searing steaks or charring vegetables, but it's so much more versatile than that. Come join us to learn what to cook and what not to cook in cast iron and how to clean and season your skillet, as we take a look at the history of cast iron.  And if you have a piece of cast iron that you would like to know more about, please bring it with you to class.  Maybe we can answer some of your questions about its origin.  Menu: Potato Rosemary Skillet Flatbread ● Perfect Pan Roasted Chicken Thighs with Vegetables and Dijon Jus ● Cast Iron Mushroom Medley ● Brussel Sprouts ● Crispy Apple Crisp

Thursday, January 18th ● 6:30 - 9:00 pm ● "A Visit to Spain ~ Aragon Region" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00   The Autonomous Region of Aragon has inherited its rich gastronomy from the different cultures which have passed through the region over the centuries. It knows how to exploit its local products and today its cuisine is described as classical. The great geographical diversity of this region has given rise to top quality products which are as varied as the land's orography. Aragonese cuisine is based on popular stews which vary in accordance with the area where they are prepared. Traditional recipes are currently being modernized but will always maintain their characteristic simplicity and honesty. The Aragonese market garden offers a great variety of fruit, vegetables and pulses, including the thistle and borage which, due to their increasing popularity, are often seen on the menus of top restaurants, haricot beans, onions from Fuentes, asparagus from the banks of the River Ebro and the oils from Lower Aragon, whose excellent quality is due to the olive used in their preparation. The fruit grown in Aragon is admired throughout the rest of mainland Spain: pears, apples, cherries, plums, peaches with D.O. from Calanda and recently cultivated strawberries, which are as good as the best wild specimens.  Menu: Perolico Breadcrumbs ~ fried breadcrumbs with chorizo sausage ● Chicken 'Chilindrón' ~ Spanish chicken stew ● Recao de Binefar ~ white beans with chorizo, rice and potatoes ● Peach in Wine ~ fresh peach soaked in sugar and red wine mixture

Friday, January 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Crab Cakes with Roasted Corn and Ancho Crema ● Carne Asada with Pico de Gallo, Sweet and Sour Red Cabbage, Crème Fraiche and Guacamole ● Cheesecake with Chocolate, Salted Caramel and Walnuts  *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, January 20th ● 11:30 - 1:30 pm ● "Let's Make Dinner ~ January ~ Kids Class" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Hey Kids ... come join us for a brand new series just for you.  Want to know how to make dinner by yourself?  This class will give you a menu, recipes, grocery list, equipment list and time sequence to make dinner for your family. It's going to be fun!  Menu:  Homestyle Meat Loaf ● Creamy Mashed Potatoes ● Roasted Butternut Squash ● Blueberry Cobbler  ** (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, January 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals   Menu: Linguini with Roasted Vegetables, Basil Pesto and Spicy Tomato Sauce ● Boneless Pork Chops stuffed with Spinach, Feta Cheese and Pinenuts ● Poached Pear and Apple Cobbler with Pecan Crumble  *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!  Sunday, January 21st ● 1:30 - 4:00 pm ● "Get Healthy with Fermented Foods"

● Partial Hands On Class ● Andrea Estes Riegling - Rock That Plate ● $60.00  Understand how fermentation and brining can make tangy, delicious treats!  Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve gut health, aid digestion, and improve immunity.  So let's give it a try!  Menu: Garlic Dill Refrigerator Pickles ● Dill and Caraway Sauerkraut ● Kimchi ● Beet and Ginger Sauerkraut

NEW CLASS!  Monday, January 22nd ● 6:30 - 9:00 pm ● "Vegetarian Delights"

● Demonstration Class ● Shawn Broadway -- Heitzman Traditional Bakery & Deli ● $50.00  Satisfy your palate with meatless dishes and discover for yourself all the savory possibilities of vegetarian cuisine.  Over the past few years the request for more vegetarian and vegan offerings has risen.  Shawn accepted the challenge and has been offering these options at Heitzman's daily to the delight of many in the community and has mastered the art of using herbs and spices to take a dish from ordinary to extraordinary.  Menu:  Beet and Turnip Salad with Mint Citrus Vinaigrette ● Stuffed Cabbage Rolls with Mushroom Demi Glace ● Horseradish Whipped Potatoes ● Honey Bourbon Glazed Carrots ● Dutch Apple Tart with Almond Cinnamon Anglaise

Tuesdays, January 23rd through February 27th ● 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 is limited in size, so sign up early to ensure your seat! Aprons are not provided.

Wednesday, January 24th ● 6:30 - 9:00 pm ● "Vietnamese Flavours - Vegetarian Style" ● Demonstration Class ● Jessica Mach - Pho Ba Luu ● $50.00  Wanting to capture the flavors she remembered from childhood, Jessica collaborated with her mother in Saigon on the menu when opening Pho Ba Luu and is using her mother's recipes.  We are excited to have Jessica back with us, this time sharing some of her most requested vegetarian dishes she serves. She refers to her dishes as "Vietnamese comfort food," fresh and clean; and being around it every day makes her feel Louisville is a little closer to her homeland. Menu: Vegetarian Pho ● Tofu Curry Scramble ~ crumbled tofu, onions and curry ● Vegetable Crispy Roll ● Vegetarian Curry ~ tofu and a variety of potatoes with coconut milk ● Iced Vietnamese Coffee

Thursday, January 25th ● 11:30 - 2:00 pm ● "Carnevale Celebration" ● Demonstration Class ● John Plymale - Porcini ● $55.00  Carnevale, also known as carnival or mardi gras, is celebrated in Italy and many places around the world 40 days before Easter, a final party before Ash Wednesday and the restrictions of Lent. Italy celebrates Carnevale with a huge winter festival celebrated with parades, masquerade balls, entertainment, music, and parties. Children throw confetti at each other. Mischief and pranks are also common during Carnevale, hence the saying  "a Carnevale ogni scherzo vale" (anything goes at Carnevale). Come and join our celebration!  Menu: Hurricane Cocktail ● Wild Mushroom Risotto ● Pan Seared Diver Sea Scallops ● Baked Spaghetti Squash with Pecorino Romano Cheese ● Poached Pear and Frangipane Tart

Thursday, January 25th ● 6:30 - 9:00 pm ● "Not all Beans are Created Equal" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Beans are an elemental food; a plentiful, inexpensive, and greatly varied source of protein and fiber. We take them for granted because we usually buy them in a can, drain and rinse them, and then add them to other things where they fade into the background -- little more than a pleasing texture or a cheap ingredient to add bulk.  While it is appealing to rely solely on canned beans, being able to cook them from their dried state is more than worth knowing how to do. Not only will you be able to find a greater variety of dried beans than canned, and not only do they taste better, but there's just something homey and warm about a pot of beans bubbling away on the stove. It brings a sense of security and wholesomeness to your kitchen that canned beans just can't compete with. Menu: Sweet Potato and Black Bean Chili ● Eggplant and Lentil Stew with Pomegranate Molasses ● Drunken Pinto Beans with Chili Chicken ● Spinach with Chickpeas and Fried Eggs

Friday, January 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Sweet Potato and Goat Cheese Empanadas with Chipotle-Molasses Sauce ● Chicken Scallopini with Serrano Ham, Gruyere Cheese, and Wild Mushroom  Sage Sauce ● Sabayon with Roasted Peaches and 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.

NEW CLASS! Saturday, January 27th ● 11:30 - 2:00 pm ● "Super Bowl 2018 - Let the Game Begin!" ● Demonstration Class ● Andrea Estes Riegling - Rock That Plate ● $50.00  Ladies and Gentlemen: SUPER BOWL SUNDAY is coming up fast, Sunday, February 4th, 2018!  How do you throw an absolutely incredible Super Bowl Party that has everybody smiling, no matter who wins the game?  Simple - provide great food and even better beer!  This class is all about teaching you how to create outstanding appetizers and snacks. This party is definitely a "win-win" situation!  Menu: Rueben Egg Rolls with Homemade 1000 Dressing ● Pimento Cheese Meatloaf Sliders ● Bratwurst Balls in a Beer Gravy ● Gingersnap Crusted Key Lime Pie Cheesecake Bites

Saturday, January 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals   Menu: Classic Caesar Salad with Sundried Tomato Dressing ● Seared Filet of Salmon Wellington with Saffron Supreme Sauce ● Chocolate Peanut Butter Bread Pudding with Chocolate 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.

Monday, January 29th ● 6:30 - 9:00 pm ● "Basic Fish Cookery ~ Technique Class" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00  The new year always brings thoughts of improving our eating habits and incorporating healthy options into our cooking routines.  More fish in our diets is always a great way to get that effort underway.  This class is a great primer on how to select, handle, store, cook, freeze and thaw fish.  If cooking fish has intimidated you in the past, you will leave this class with a new found confidence in preparing these treasures of the sea. Menu:  Pan Seared Freshwater Trout with Brown Butter ● Pan Roasted Cod with Herb Butter and Roasted New Potatoes ● Honey Soy Glazed Salmon with Bok Choy ● Poached Pear in Red Wine Sauce

Wednesday, January 31st ● 6:30 - 9:00 pm ● "A Taste of Italy" ● Demonstration Class ● Serge Katz - FlavaVille ● $55.00 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 have Serge show us some of the Italian dishes he perfected in his days at Vincenzo's.  Menu: Antipasta ~ assorted Italian meats, cheese and bread ● Risotto Milanese ~ arborio rice with saffron, parmigiano reggiano cheese and butter ● Chicken Tortellini a la Brodo ~ fresh pasta tortellini filled with roasted chicken in a chicken broth ● Shrimp Puttanesca Style ~ pan seared shrimp with puttanesca sauce and Roman style gnocchi ● Tiramisu ~ alternating layers of macerated sponge cake and zabaglione