Showers, weddings, graduations - spring is full of celebratory events where we come together with family and friends. Whatever the occasion, it deserves a special cake to mark the moment.
IN THIS ISSUE, we uncover the secrets of making some spectacular cakes without having to be an expert baker. You'll be treated to some fabulous recipes with simple frosting techniques. Tie on your apron and get ready to impress your guests . . . and yourself!
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What's Cooking at the Cottage
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SPRING is full of classes packed with kitchen inspiration with plenty of fun and laughter. Click here to view all of the offerings. REGISTER EARLY for the best selection! Plan an evening out now! Access the Preview of the SPRING 2012 Class Schedule and details for each class here.
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1 SPOT LEFT!
Friday, April 6th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Caesar Salad ● Build Your Own Gourmet Burger (Bison and New York strip) with Assorted Cheeses, Lettuces, Veggies and Other Toppings ● Chocolate Crème Brulee
SOLD OUT! Saturday, April 7th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: Flaky Puff Pastry Stuffed with Mushroom & Crab with Tomato Jam ● Pan Seared Sirloin Steak with a Brandy & Green Peppercorn Sauce ● Lemon Meringue Mousse Tarts with Marinated Strawberries
Saturday, April 14th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: Fresh Herb Mac & Cheese with Shrimp and a Feta Crust ● Scallopini of Pork Stuffed with Aged Ham & Blue Cheese ● Sweet Buttermilk Biscuits with Fresh Fruit and Sweet Cream
Monday, April 16th ● Coby Ming - Harvest Restaurant ● $45.00 ● "Spring has Sprung at Harvest" 6:30 - 9:00 pm ● Demonstration Class Harvest was envisioned a gathering place that celebrates the farmers that grow what we eat and embodies the spirit of all those who love great food. Let's welcome Chef Coby Ming to the Cottage and let her show us how to enjoy the bounty of Spring on the farm! Menu: Roasted Kabocha Hummus & Pretzel Crostini ● Bibb Salad with Bourbon Maple Vinaigrette, Pecan-Chevre, and Pickled Beets ● Crispy Pork Confit served with Pickled Jalapeño Bacon Grits, Glazed Carrots, and Smoked Onion Jus ● Chocolate Bourbon Bread Pudding served with Caramel Sauce & Vanilla Whipped Cream
Wednesday, April 18th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "The Egg-cellent Egg" 6:30 - 9:00 pm ● Demonstration Class What other food has so much versatility? Simple or complex, sweet or savory, the ability to stand alone or be one ingredient in a dish...the egg does it all. Let's explore its endless possibilities! Menu: The Perfectly Poached Egg ● Trio of Stuffed Eggs ~ Bacon & Blue Cheese Deviled Egg, Spring Herb Deviled Egg, Curried Deviled Egg ● The Perfect Hard Boiled Egg ● Spring Vegetable Frittata ● Strata with DreamCatcher Sausage & Fresh Sage ● Old Fashioned Egg Custard ● Crème Brulee
SOLD OUT! Friday, April 20th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Creole Shrimp & Crab Gratin with Toasted Baguette ● Breast of Chicken Stuffed with Prosciutto Ham, Bleu Cheese in Roasted Garlic Cream Sauce ● Chocolate Grand Marnier soufflé
SOLD OUT! Saturday, April 21st ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: Crabmeat & Lobster Gratin with Roasted Garlic Flatbread ● Chicken Breast with Sun Dried Cherries & Toasted Almonds ● Bananas Foster Bread Pudding with Rum Spiked Crème Fraiche
Monday, April 23rd ● Brad Dillon - Brad's Designer Breads ● $45.00 ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" 6:30 - 9:00 pm ● Demonstration Class After a long winter of no-kneading bread and shaping baguettes and boules, Springtime brings out the sweet side of Brad's Designer Breads. So, just in time for your Derby guests and Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Class will include making Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping, plus Chocolate Cherry Muffins and Carrot Cake Muffins with Cream Cheese Icing. We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone and then a Candied Ginger Scone. As an addition to your Derby table we will work to create a delicious Cheddar Cheese Biscuit that will be served with slices of Kentucky Country Ham. And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories. Don't miss this class ... Brad may not share these recipes again!
Wednesday, April 25th ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 ● "A Tour of Italian Cuisine - Trentino and Alto Adige" ● 6:30 - 9:00 pm ● Demonstration Class This is the fourth of a series of monthly classes exploring the different regions of Italy! This combined region borders in the North Austria and is heavily influenced as a result the Austrian/German cuisine. The largest city of the northern Alto Adige region is Bolzano and that of the more southern region of Trentino is Trento. These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing & agriculture. The climate in the winter is cold & snowy but in the summer, sunny, crisp yet warm and inviting. Menu: Minestrone D'orzo alla Tentina ~ a thick ham and potato soup with pearled orzo ● Costata con Cipolla (Zwieblerostbraten) ~ a beef chop with onions & wine ● Cavolo Rosso (Rotkohl) from Alto Adige ~ pan sauteed red cabbage ● Chifelini ~ jam filled potato filled half moons oven baked ; typically served during Carnevale and with a hot cup of thick hot chocolate
Thursday, April 26th ● Connie Meisinger - House on the Hill ● $50.00 ● "Magical Molding - Using your Cookie Molds for Weddings and Mother's Day Treats" 6:30 - 9:00 pm Partial Hands On Class Let's get creative with cookie molds! With a multitude of floral, heart and romantic motifs, we'll make a card with a paper casting that could be a greeting card or an invitation to a shower, a cake covered in glossy ganache and embellished with a marzipan heart casting, cupcakes with fondant roses, and sugar cookies with fondant castings. We have to include cookies, so we will make Frankfurter Brenton (chewy almond printed cookies) and have a quick primer on molding Springerle for those who have never made traditional Springerle cookies
SOLD OUT! Friday, April 27th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: New Orleans Style BBQ Shrimp on Herb Grits ● Boneless Loin of Lamb with Rosemary & Greek Olives ● Peach Bourbon Crème Brulee with Cinnamon Scented Cream
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View on our website more available classes in our Preview of Spring 2012 Class Brochure. Click here! -- check them out!
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Wishing you a season of great celebrations with wonderful cakes to match!
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700
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