Thursday, June 25th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Liguria" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00. We will be revisiting different regions of Italy on our fifth tour, complete with new dishes. This small section of Italy is made up of very proud people who will use only what is available to them in 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, and use 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 have rabbit in their diets, and lamb, veal, and tripe are also available to them. The most recognizable city in this region is the port of Genova. This is also the home of the beautiful coastal area known as the Italian Riviera.  Menu:  Farinata ~ Chick Pea Round Loaf ~ a flavorful bread of seasoned chickpea flour with extra virgin olive oil and thinly sliced onions, oven baked and served warm ● Torta di Bieta Alla Genovese ~ Stuffed Chard Tart ~ seasoned sautéed swiss chard with eggs, extra virgin olive oil, soft cheese, and parmigiana, layered between homemade layers of thin dough, then oven baked and topped with more grated cheese ● Tonno Alla Genovese ~ Tuna Steaks Genova Style ~ fresh tuna steaks seasoned and pan sautéed in a rich sauce of mushrooms, garlic, parsley, white wine and extra virgin olive oil, finished off in an oven and topped with the sauce, butter, and fresh lemon juice ● Castagnaccio ~ Ancient Chestnut Torte ~ a round, oven-baked chestnut batter, topped with raisins, pine nuts, and anise seed.  This is a very old recipe that used to be made on open hearths and wooden pyres.

Friday, June 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Angelina LaRosa -- Angelina's Culinary Consulting ● $105.00 for TWO individuals. Menu: Yukon Gold Potato Gnocchi in Mascarpone Spinach Cream Sauce ● Roasted Chicken Breast Velouté with Roasted Fennel and Heirloom Carrots ● Honey Roasted Figs with Lavender Panna Cotta *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, June 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals. Menu: Ratatouille of Vegetables with Shrimp and Herb Crust ● Seared Beef Tenderloin with Sauce Forestiere ● Chocolate Crème Brulee topped with 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.

Monday, June 29th ● 6:30 - 9:00 pm ● "Let's Get Saucy ~ Mother Sauces ~ Technique Class" ● Hands- On Class ● Angelina LaRosa - Angelina's Culinary Consulting ● $60.00  In this class you will learn the basics of how to prepare the five mother sauces ~ Béchamel, Espagnole, Tomato, Hollandaise, and Veloute. You will become familiar with terms like Mise en place, Mirepoix, and the different types of Roux such as white, blonde, and brown. After you make each of these five sauces, hands on, we will transition them into dishes for you to use and carry over into your kitchens. Menu: Béchamel Sauce used for Macaroni and Cheese ● Espagnole Sauce used for Beef Tips ● Tomato Sauce ~ to take home and create your own dish ● Veloute Sauce used for gravy on Whipped Potatoes ● Hollandaise Sauce used on Asparagus.

KIDS CLASS!  Tuesday, June 30th ● 11:30 - 1:30 pm ● "Brunch - Biscuits and Pancakes ~ Kids Class" ● Ages 7 - 12 years old ● Hands-On Class ● Angelina LaRosa - Angelina's Culinary Consulting ● $50.00  Come and learn to make fun dishes you can make for brunch for yourself and your family. Menu: Mini Quick Biscuits and Buttermilk Gravy with Pork Sausage ● Rainbow Pancakes ● Fun Heart and Flower Shaped Fresh Fruit Salad ~ Pineapple, Honeydew, Watermelon and Berries  ** (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, July 10th ● 6:30 - 8:30 pm ● "Date Night ~ Plant Based" ● Hands-On Class ● Angelina LaRosa - Angelina's Culinary Consulting ● $105.00 for TWO individuals. Menu: Heirloom Tomato and Watermelon Panzanella Salad ● Sweet Potatoes Steaks with Heirloom Roasted Carrots and Sauté Fresh Artichokes in Lemon Juice and Parsley ● Orange Olive Oil Cake with Fresh Strawberries and Mint Coconut 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.

Saturday, July 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals. Menu: Goat Cheese, Spinach Cheesecake with Garlic Crostini and Black Pepper Cream Topping ● Boneless Chicken Breast with Sauce Dijonaise ● Orange Sabayon with Marinated Fruit over a Buttermilk Biscuit.  *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, July 13th ● 6:30 - 9:00 pm ● "Flawless French Macarons ~ Summer Edition" ● Hands-On Class ● Jesica Jones - Love at First Bite ● $60.00. Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed and footed, as well as make two types of buttercream for the filling. You will practice the preparation of ingredients, a foolproof way of mixing the batter, and piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy! Please bring an apron with you to class. Menu: Blueberry Lemon Macaron ● Dark Chocolate Raspberry Macaron ● Strawberries and Crème Macaron

Wednesday, July 15th ● 6:30 - 9:00 pm ● "The Herb Kitchen ~ Milk Street Class" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00.  Bitter, pungent, sweet, and fresh, herbs are a cornerstone of Milk Street Cooking. Sure, we toss handfuls on dishes as a garnish - a familiar finishing flourish - but we've also learned to use them as major ingredients in stir-fries, salads, meatballs, soups, dressings, and more. In Vietnam, Georgia, Tel Aviv, Italy, Peru, Morocco, France, Mexico, and China we saw herbs used in ways that opened our eyes to a better way to cook and we want to share our experiences with you. This class dives deep into the culinary power of parsley, cilantro, mint, basil, tarragon, dill, and marjoram and will change the way you cook. Menu: French Carrot Salad ● Cilantro, Scallion and Cucumber Salad ● Jasmine Rice and Herb Salad with Shrimp ● Summer Squash, and Herb Salad with Almonds and Parmesan ● Herb and Pistachio Couscous.

Thursday, July 16th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Lombardia" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00.  We will be revisiting different regions of Italy on our fifth tour, complete with new dishes. The largest and most well-known city of the region is Milano, the fashion capital of the world.  As for foods in the region, there is nothing that is specifically featured. What might be very typical in Milano--their yellow rice--is not considered in Mantova, for example, or the polenta with sparrows that is very typical in Bergamo will turn off someone from Cremona. So there is a varied cuisine throughout the region, which is more typical of different cities throughout. Rice is used more than pasta in the region, and prepared with heavy cream. The people of the region have earned the nickname of "Frettolosi," or people in a rush with no time to sit and eat. As a reflection, much of the food served in the region is an all-in-one type of preparation, or very simple. Menu: Crema di Asparagi alla Milanese, a rich and traditional creamy asparagus soup that was traditionally served during the spring months ● Riso e Erborinn, a simple, yet tasty rice dish traditional of Milano with freshly minced parsley, butter, and parmigiano ● Brasato,  braised beef short ribs with pancetta, butter, red wine, carrots, celery, onions, and fresh tomatoes with nutmeg and clove ● Chiacchiere, traditional fried dough served typically at Carnivale ~ a fried dough made with masala, lemon, eggs, sugar, and flour, pan-fried in hot lard/oil and topped with powdered sugar.

Friday, July 17th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals. Menu: Mandarin Pancakes with Slow Roasted Pork, Cashews, and Asian Slaw ● Pan Seared Salmon Niçoise with Harissa and Couscous ● Chocolate Kahlua Ganache Tarts 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, July 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals. Menu: Penne Pasta with Shrimp in an Herbed Alfredo Sauce ● Boneless Pork Chop in a Sauce of  Mushroom, Onion and Artichokes ● Lemon Orange Cheesecake with 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.

Monday, July 20th ● 6:30 - 9:00 pm ● "Making Pasta & Gnocchi from Scratch ~ Technique Class ~ Back By Popular Demand" ● Hands-On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $65.00. Unlock the secrets of making fresh egg pasta dough the way it is 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. Making pasta from scratch is one of the most fulfilling experiences you can have, turning flour and egg into a tender, luscious sheet of dough ready to be used in endless ways. Also, you will learn to make potato gnocchi, little pillows of tender potato dough. A fun experience for the whole family and so rewarding!  Menu: Oven Baked Spinach Infused Pasta Rolls in a Hearty Meat Sauce ● Potato Gnocchi with Bolognese Sauce.

Tuesday, July 21st ● 11:30 - 2:00 pm ● "Savory Tarts, Pies, Quiches and Galettes" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00.  Springtime calls for fresh and luscious flavor combinations. Whether served for brunch, lunch, or a light dinner, a magnificent quiche or tart, paired with a simple salad and fresh dessert, is a sure fire winner. Menu: Corn an.d Bacon Pie ● Leek and Potato Galette with Pistachio Crust ● Alsace Onion Tart ● Asparagus and Two Cheese Quiche with Hash Brown Crust ● Fresh Strawberry Pie with Whipped Cream.

 

Thursday, July 23rd ● 6:30 - 9:00 pm ● "Girls Night Out ~ July" ● Hands-On Class ● Angelina LaRosa - Angelina's Culinary Consulting ● $60.00. Grab a girlfriend, sister, mom or daughter and spend a relaxing evening together cooking, laughing, and learning! ● Menu:  St Germain Lemon Cocktail ● Tuscan Farro Salad ● Fresh Spaghetti and Peperonata Sauce with Italian Sausage ● Chocolate Flourless Cake with Whipped Cream. *Remember when registering to let us know if you would like to be seated with someone (and their name) who is registering separately. You will be cooking in pairs. Aprons are not provided.

Friday, July 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals. Menu: Shrimp, Andouille and Crab, Stone Ground Grits, Spicy Creole Cream Sauce ● Seared Beef Sirloin with Leek, Truffle, and Country Ham Sauce, Whipped Potatoes and Roasted Vegetables ● Cherries Jubilee with Fudge Brownie. *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, July 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals. Menu: Seafood Pot Pie with Flaky Pastry Crust ● Seared Pork Chop with Green Peppercorn, Onion, and, Demi Glace ● Chocolate Mocha Mousse with Cinnamon 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, July 27th ● 6:30 - 9:00 pm ● "Asian Flair Veggie Fare ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00.  Experience veggies with an Asian flair packed full of color, texture, and deliciousness. Menu: Thai Lemongrass Soup ● Miso Sweet Potato and Broccoli Bowl ● Edamame with Carrot and Zucchini Noodles ● General Tso's Tofu with Cauliflower Rice ● Ginger Coconut Bars.

Ages 7 - 12 ● Hands-On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  Learn to make three delicious Italian desserts that you will have fun making and even more fun eating. Menu: Individual Tiramisu ~ lady fingers dipped in espresso with a mascarpone cream layered in between ● Borso di Pesche con Miele ~ puff pastry triangles stuffed with peaches and honey then oven baked ● Filled Cannoli ~ a rich ricotta cream piped into cannoli shells with toppings for dipping ** (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.

Wednesday, July 29th ● 6:30 - 8:30 pm ● "Hone Your Knife Skills ~ Technique Class" ● Hands-On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00.  Whether you are just learning or need a refresher course, don't miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the correct way to slice, dice, chiffonade and mince.  Proper knife skills will give you much more confidence when working in your kitchen!  Ask anyone who has taken this class - it's worth every penny! This class is very popular, so sign up early to ensure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 % discount off all purchases on class night, so if you have wanted to begin or add to your knife collection, this is a great time to do so!  Look at our large selection of Wusthof cutlery; we have the lowest possible prices. Don't forget, we have knife sharpening available every day with a quick turnaround time!

Friday, July 31st ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals. Menu:  Empanadas with Chicken, Manchego Cheese and Roasted Corn Chipotle Cream Sauce ● Sous Vide Pork Tenderloin with Risotto Cakes, Mushrooms, Pancetta, and Caramelized Pearl Onion Sauce ● Bourbon Pecan Tarts with Vanilla 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.

Linda Kunz Bayens
Cooking at the Cottage
3739 Lexington Rd
Louisville, KY 40207
502-893-6700