Thursday, February 18th ● 6:30 - 9:00 pm ● "Winter Winter Chicken Dinner ~ Part Two" ● Demonstration Class ● John Plymale - Porcini ● $50.00  When the night is dark and cold, fill your home with the comforting aroma of chicken cooking away in the kitchen.  Any one of these dishes is sure to be a welcome addition to your dinner table whether it is a weeknight or dinner for company. Menu: Chicken Kiev ~ garlic, butter, fresh chives ● Sixth Avenue Grilled Chicken Salad with Red Wine Vinaigrette ● Chicken Relano ~ stuffed with diced green chilies & pepper jack cheese served with enchilada sauce and pico salsa; topped with shredded cheddar and monterey jack cheese ● Basmati, Sweet Onion and Toasted Almond Rice Pilaf ● Black Bottom Cappuccino Cheesecake

Friday, February 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Wild Mushroom Risotto with Prosciutto Ham and Romano Cheese ● Sautéed Breast of Chicken with Ragout of Cannellini Beans, Roasted Garlic and Herbs ● Peach Bourbon Bread Pudding

KIDS CLASS! Saturday, February 20th ● 10:30 - 12:30 pm ● "Kids Travel the World ~ Mexico" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Take a trip to Mexico with us and learn some authentic dishes you will make again and again.  This is the first of four Saturday classes for Kids.  You asked for it and we listened!  Now let's cook!  Menu: Fresh Guacamole with Fried Tortilla Chips ● Chicken Rice Tortilla Sopa (soup) ● Vegetable Quesadillas with Fruit Salsa ● Tostones (fried plantains) with Powdered Sugar  ** (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)

Saturday, February 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: Chicken and Sausage Creole in Puff Pastry ● Seared Salmon Filet with Shrimp and Crabmeat Veloute ● Double Chocolate Bread Pudding with Chocolate Cream

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

Thursday, February 25th ● 11:30 - 2:00 pm ● "Remembering the Afro German Tea Room" ● Demonstration Class ● John Plymale - Porcini ● $50.00  If you lived in Louisville in the 1980's it is a good bet that you frequently dined at Afro German Tea Room.  Located at St. Martin of Tours Church on South Shelby St., this unique venture came to be under the direction of Reverend Vernon Robertson.  He came to St. Martin in 1978, with a strong commitment to those in urban areas and the parish underwent revitalization and regrowth.  After years of disrepair, the church building was restored to its former beauty.  By the time Rev. Robertson retired in 1993, the parish had established a neighborhood outreach program and a restaurant, which he dubbed the Afro German Tea Room, to reflect the change in the neighborhood's ethnic makeup.  John Plymale was chef for a number of years and happily agreed to share some of the favorite dishes he served. Enjoy this trip down memory lane!  Menu: Famous Afro German Tea Room Pimento Cheese Finger Sandwiches on Wheatberry Bread ● Sautéed Chicken in Green Peppercorn Cream Sauce ● Broccoli with Hollandaise Sauce ● Chocolate Mousse Cake with Fresh Whipped Cream

Thursday, February 25th ● 6:30 - 9:00 pm ● "The Japanese Dining Table" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  The most traditional Japanese meal is a serving of plain, white rice, along with a main dish (fish or meat), some kind of side dish (often cooked vegetables), soup (either miso soup or clear broth) and pickled vegetables. At our table, you will experience some of these traditional dishes in addition to several that are unique. This will be a fun learning experience as well as a delicious meal. Menu: Miso Soup with Spinach and Tofu ● Okonomihaki with Tonkatsu Sauce ~ Japanese stuffed pancake ● Niku Jyaga ~ simmered beef slices and vegetables ● Futomaki with a freshly made thick Japanese omelet ● Purin ~ Japanese custard

Friday, February 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Chicken and Chorizo Empanadas with Poblano Chili Dipping Sauce ● Seared Salmon with Caramelized Onion, Mushrooms, Wilted greens and Roasted Garlic Sauce ● Cheesecake with Homemade Caramel Sauce

Saturday, February 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: New England Seafood Chowder with Herbed Croutons ● Pork Saltimbocca  with Lemon Herb Beurre Blanc Sauce ~ pork cutlet stuffed with sage, Swiss cheese and prosciutto ● Sherry Macerated Fruit with Warm Sabayon over a Split Buttermilk Biscuit

Monday, February 29th ● 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 third tour - complete with new dishes. This is the first 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: Funghetto ~ Mushroom and Zucchini Ragout ~ a thick and hearty ragout served atop sliced crusty bread ● Tonno alla Genovese - Fresh Tuna Steaks ~ pan seared in a light mushroom sauce with white wine, garlic, lemon and a hint of anchovies ● Fagiolini alla Genovese ~ Fresh Haricot Verte ~ pan sauteed with garlic, parsley, extra virgin olive oil and a hint of anchovy for a depth of flavor ● Torta di Pasta Frolla Alla Genovese ~ a two layered freshly baked tart with a hint of lemon zest filled with a cherry jam and dusted atop with powdered sugar