| | | | | | WHAT'S COOKING AT THE COTTAGE |
Fall Cooking Classes!
Below are just some of the classes coming up in September, October and November. Check out all of the classes on our website. Plus! NOW YOU CAN REGISTER ONLINE! |
Friday, September 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Leila Gentle - Dreamcatcher Farm ● $95.00 for two Menu: Spinach and Bacon Salad with Warm Mustard Vinaigrette ● Pan Roasted Chicken Thighs with Potato and Goat Cheese Gratin and Glazed Root Vegetables ● Roasted Pear Tart with Bourbon Caramel  Saturday, September 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Spinach and Artichoke Dip with Toasted Pita Crisps ● Salmon with Julienne of Vegetables en Papillote (cooked in a parchment paper) ● Chocolate Almond Chess Pie with Vanilla Chantilly Cream Monday, September 14th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Sicilia" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the eighteenth of a series of monthly classes exploring the different regions of Italy! Sicilia is the big Island of Italy where it is said it is full of sun where the sun flavors everything from the wheat to the oranges. Known best for fish as a staple cuisine, swordfish and tuna are king in Sicily. Simple flavors filled with lemon, herbs and vegetables reign. The climate is mild and sunny and favors olive tree orchards, lemon trees, tomatoes and artichokes from the ground which is rich due to the volcanic presence of Mt. Etna. Menu: Alici Crude (Anciuovi cruri) ~ Marinated Fresh Anchovies ~ a traditional favorite appetizer served with crusty bread fresh anchovies cooked with lemon then tossed with garlic, parsley, crushed red pepper and extra virgin olive oil ● Insalata di Arance ~ Orange Salad ~ sliced blood orange (or pink variety) salad seasoned with thinly sliced fresh scallions, freshly minced flat leaf parsley, extra virgin olive oil, salt and pepper ● Cannelloni alla Siciliana ~ Sicilian Cannelloni ~ homemade semolina and egg flour pasta squares filled with a chopped beef stew then coated with an egg and cheese topping oven baked and served warm ● Braciole di Tonno Fresco ~ Fresh Tuna Rolls ~ thinly sliced and lightly seasoned fresh tuna steaks stuffed and rolled with freshly cubed tuna tossed with parsley, bread, garlic, and cheese then seared in hot oil and served with a light tomato and cream sauce ● Carote al Marsala ~ Carrots in Marsala ~ fresh carrots thinly sliced and sautéed in butter then deglazed and finished off with Marsala. This is served readily as a favorite "contorno" or side dish
Tuesday, September 15th ● 6:00 - 9:00 pm ● "European Layers of Love" ● Demonstration Class ● Christina Singer - Chrissy Bakes! ● $45.00 Rich, buttery, flaky layers that melt in your mouth unlike American pastries that are so sweet. Learn the secrets of this yeast dough and its many applications. Menu: Walnut Roulade ~ yeast dough with walnut egg filling ● Kouign Amann ~ mix between puff pastry and Danish, filled with jam ● Buchteln ~ swirls of yeast dough filled with apricot jam
Wednesday, September 16th ● 11:30 - 2:00 pm ● "Honey, Do You Love Me?" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 A sweetener, an energy booster, an immune builder and a cancer fighter!! What other food can make all these claims? One of nature's most perfect foods becomes the star in this class ~ honey, that is! Menu: Fresh Pears with Lavender Honey and Goat Cheese ● Spinach Salad with Honey Pecans and Honey Vinaigrette ● Pork Tenderloin with Honey Pomegranate Glaze ● Honey Glazed Carrots ● Honey Flan ● Lavender Honey will be made in class
Wednesday, September 16th ● 6:30 - 9:00 pm ● "Let the Good Times Roll ~ Creole Style" ● Demonstration Class ● Ethan Ray - Roux and Ten Tables ● $45.00 Don't worry if your Cajun French is rusty. Just say "Let the Good Times Roll" (laissez les bon temps roulez) since food and good times go hand in hand. Since New Orleans eclectic mix of culture and music stems from its French, African, Creole and Spanish roots, this diversity helped pave the way for the unique cuisine called Creole. Menu: Crawfish Etouffee ~ crawfish, blonde duck fat roux, Creole rose rice ● Oyster Au Gratin ~ oysters, fontina, pecorino romano, white wine, onions, leidenheimer toast ● New Orleans Style BBQ Shrimp ~ head on BBQ shrimp, butter, garlic, worcestershire sauce, Crystal hot sauce, white wine, Creole spices ● Pralines ~ candy made from sugar, cream, butter and nuts
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| | | Thursday, September 17th ● 6:00 - 9:00 ● "Basics of Cake Decorating" ● Hands On Class ● Jesica Jones - Love at First Bite ● $55.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. Each student will be provided with an 8 inch cake to decorate and take home, show off and enjoy! This is not a Wilton cake class...it's SO much more! Please arrive early, with your supplies, as we will begin promptly at 6:00 pm. ***Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase and would be happy to put a kit together for you ahead of time; just let us know. Friday, September 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Shrimp and Avocado Ceviche ● Pork and Mushroom Tamales with Tomatillo Salsa ● Traditional Flan with Strawberry Compote
NEW CLASS! Saturday, September 19th ● 11:30 - 2:00 pm ● "No-Knead Artisan Breads" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of m ess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● Irish Soda Bread ● new Sundried Tomato-Kalamata Olive-Rosemary Loaf and suggestions for other variations Saturday, September 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Seared Beef Tenderloin with Mushroom and Onion Demi Glace ● Apple Strawberry Cobbler with Cinnamon Crumble
Monday, September 21st ● 6:30 - 9:00 pm ● "Latin Inspired ~ Plant Based Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00 Latin flavors abound in these dishes focusing on fresh, flavorful and natural ingredients. You are sure to get rave reviews when you serve these to your circle of friends. Menu: Plantain Pancakes with Mango Compote ● Black Bean Stuffed Avocado ● Spinach Salad with Corn and Quinoa ● Roasted Vegetable Enchiladas ● Mexican Chocolate Cake with Cinnamon Dulce Crema
Tuesday, September 22nd ● 6:30 - 9:00 pm ● "Hunger Game" ● Demonstration Class ● Mac McBride - Ruby Jean's Café & Sullivan University ● $50.00 An avid fisherman, hunter and accomplished chef, Mac is taking that wild game and fish in your freezer and turning it into tempting creations that will amaze your family and friends. Menu: Mac's Legendary Venison Chili ● Snapper Turtle Soup au Bourbon Lexington garnished with Pasta Tortellini ● Country Ham Crusted Catfish with Pimento Cheese Grits and Heirloom Tomato Broth ● Seared Venison Loin with Wild Mushroom Demi Glace and Sautéed Chard ● Confit of Rabbit with Fresh Black Pepper Pasta and Creamy Dijon Herb Sauce
Wednesday, September 23rd ● 6:30 - 9:00 pm ● "Autumn Inspirations" ● Demonstration Class ● John Plymale - Porcini ● $45.00 As the season changes so do the foods we begin to crave. Hearty, Southern inspired dishes that will warm your heart and soul. Menu: Stuffed Breaded Okra with White Cheddar Cheese served with Homemade Tomato Jam ● Salad of Heirloom Grape Tomatoes, Olives, Cucumber, Red Onion, Roasted Garlic, Fresh Herbs, Feta and Extra Virgin Olive Oil ● Homemade "Shake 'n Bake" Pork Chops over Sweet Potato Hash with a Creamy Mustard Sauce ● Apple Stack Cake with Apple Cider Glaze
Friday, September 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Bucatini All'Amatriciana ~ pancetta, crushed tomato, red pepper flake, pecorino and mint ● Pork Chop Milanese ~ pan fried pork cutlets with tomato and arugula salad ● Zabaglione with Fresh Berries and Mint
Saturday, September 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Classic Caesar Salad with Sundried Tomato Dressing and Garlic Croutons ● Chicken Cordon Blue with Lemon Caper Veloute ● New York Style Lemon Scented Cheesecake with Rum Marinated Strawberries
Monday, September 28th ● 6:00 - 9:00 pm ● "What to Do with Pate a Choux" ● Demonstration Class ● Penny Silver - The Hungry Chefs ● $45.00 Pâte à Choux is the base component of an entire category of French Pastries. The pate a choux dough is light, airy and not too sweet lending itself to an endless number of possibilities, both sweet and savory. Penny is an accomplished pastry chef, so don't miss this class! Menu: Profiteroles ● Cream Puffs ● Éclairs ● Choux au Craquelin ● Churro with Caramel and Chocolate Sauce
Wednesday, September 30th ● 6:30 - 9:00 pm ● "Old Fashioned Oyster Roast" ● (held outdoors, weather permitting) ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 If you've been waiting for a month with "R" to eat fresh oysters - the time has come!. September is here - waters are cooling and that means tastier, brinier oysters. This is an outdoor event - we'll be roasting oysters on the grill. With (hopefully) a cooler evening, we'll start out with a warm bowl of chowder and then dig into fresh, steamy oysters right off the grill. Come prepared to shuck at least a dozen oysters - and you will go home with your own oyster knife. Definitely come prepared to have fun - you certainly will! Menu: Classic New England Clam Chowder ● Creole Grilled Oysters ● Grilled Oysters with Cocktail Sauce or Lemon Aioli ● Roasted Corn on the Cob ● Creamy Cole Slaw ● Lemon Blueberry Fool ● Sweet Tea ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Seared Beef Tenderloin with Mushroom and Onion Demi Glace ● Apple Strawberry Cobbler with Cinnamon Crumble |
|  Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700 |
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