Every season is ice cream season, but summertime elicits a special craving for this cold, creamy favorite. The most popular flavors are still vanilla and chocolate! What's your favorite flavor?

 

IN THIS ISSUE, we're churning up several delicious homemade ice creams. Thanks to the guidance of Seattle's iconic Molly Moon's Ice Cream shops, we're mixing up "Scout" Mint Ice Cream, Cherry Chocolate Chunk Ice Cream, and a fabulous Cappuccino Ice Cream. Easy and delicious - what more can one ask for a chillaxing treat! 

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection!  Access the SPRING 2013 Class Schedule here, and the Preview of the SUMMER Schedule here.

 4 SEATS OPEN!  Monday, June 24th ● 11:30 - 2:00 pm ● "Kids Do Fish" ● Kids Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Nature's Fast Food!!  What better food for kids.  Working hands on, they will make really good Fish Tacos, Parmesan Baked Tilapia with Homemade Mac 'n Cheese and Linguine with Shrimp in a Butter Sauce finishing with Fresh Berry Cobbler for dessert.  Kids need to have completed first grade to be eligible for this class!

Monday, June 24th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Puglia" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the thirteenth of a series of monthly classes exploring the different regions of Italy!  Due to it's relative proximity with Greece, this region has a historic and traditional story that reflects the colors, flavors and tastes of its neighboring country. It is said that the cuisine of the region is simple, rural and pastoral.  This region is also well known for it's picturesque yet unexpected onion domed tight lined villages with colors and flower boxes on hilly slopes.  Bordering the Adriatic it is sunny and beautiful year round.  Seafood is also a very important staple in the food prepared in the region.  Tomatoes and vegetables are used frequently as are the simple homemade variations on pastas with semola flour and water.  Menu: Orecchiette con Cime di Rape ~ homemade short cupped semola pasta sauteed with roccoli rabe in a simple garlic & oil sauce ● Spaghetti ai Frutti di Mare ~ spaghetti with a fresh shellfish is a light fresh tomato sauce with garlic, parsley, & white wine ● Melanzana al Forno ~ oven baked stuffed eggplant ● Parmigiana di Zucchine ~ oven baked layered zucchini with mozzarella & a meat ragu ● Ricotta Dorata ~ fried ricotta slices with powdered sugar

1 SEAT OPEN!  Tuesday, June 25th ● 11:30 - 1:30 pm ● "Mamma Mia..." ● Kids Hands On Class ● Josh Moore - Volare ● $45.00 Pasta is everyone's favorite!  They will make pasta dough, fill and cut it - making homemade ravioli.  Then on to Alfredo Sauce and finish the day by preparing the filling for Cannoli and piping it into the shells. Kids need to have completed first grade to be eligible for this class!

Tuesday, June 25th ● 6:30 - 9:00 pm ● "How Much Do I Love Goat Cheese ... Let Me Count the Ways"

● Demonstration Class ● Mike Cunha - Sullivan University & Limestone ● $45.00  Chevre, most commonly known as goat cheese, has gained such popularity on the culinary scene. Begin to think "outside of the box" and explore the versatility of using goat cheese in both savory and sweet applications. Menu: Spicy Tomato, Roasted Red Pepper and Goat Cheese Bisque ● Savory Bacon and Goat Cheese Quiche ● Fried Goat Cheese Medallions on Spinach Salad ● Goat Cheese Pizza with Fresh Basil and Olives ● Chicken Wellington stuffed with Herbed Goat Cheese ● Goat Cheese Crème Brulee

Wednesday, June 26th ● 6:30 - 9:00 pm ● "From Earth to Table ~ Plant Based Goodness" ●  Demonstration Class ● Mat Shalenko - June Health and Wellness ● $45.00 Inspired by the documentary Forks Over Knives, this class takes a look at the benefits of eating a plant based diet and shows you how to do so without sacrificing flavor. Menu: Broccoli-Millet Croquettes with Roasted Red Pepper Coulis ● Polenta with Caramelized Onion, Sun-Dried Tomato and Kale Pesto ● Black Bean and Quinoa Salad with Avocado Dressing ● Crispy Homemade Seitan with Edamame and Maple-Soy Glaze ● Peanut Butter Chocolate Oatmeal Crème Pies

Thursday, June 27th ● 6:30 - 9:00 pm  ● "Lobster ~ Jewel of the Sea" ● Demonstration Class ● Shawn Ward - Jack Frys ● $50.00 It is said that lobster is the Jewel of the Sea.  Add crab, shrimp and finish with a amazing dessert and you have taken decadence to a new level. Menu: Lobster & Crab Cakes with White Wine Dijon Sauce ● Jack Fry's Shrimp & Grits ● Lobster with Campenelli Pasta and Parmesiano Reggiano Cheese ● Coffee Simifreddo with Chocolate Coated Cocoa Puffs and Hazelnut Cookies

SOLD OUT!  Friday, June 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Pasta with Duck, Sundried Tomato, Prosciutto with Blue Cheese Cream Sauce ● Seared Sirloin Tips Bourguignon with Roasted Potatoes and Vegetables ● Crème Brulee

SOLD OUT! Saturday, June 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Chicken Curry with Raisins and Cashews in Pastry ● Medallions of Pork with Black Peppercorn Brandy Cream Sauce ● Bittersweet Chocolate Tarts with Toasted Meringue

Tuesday, July 9th ● 11:30 - 2:00 pm ● "The Fruits of Summer" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Let's celebrate this glorious time of year; the peak of Summer when the markets are brimming with a plethora of luscious fruits.  Menu: Asiago Crostini with Fire Roasted Grape Salsa & Melted Brie ● Summer Fruit Gazpacho ● Grilled Plum & Nectarine Salad with Feta and Lemon Garlic Vinaigrette ● Grilled Salmon over Curried Couscous with Golden Raisins & Toasted Almonds ● Blueberry Crisp with Vanilla Bean Ice Cream

Tuesday, July 9th ● 6:30 - 9:00 pm ● "Holy Guaca Mole" ● Demonstration Class ● Fernando Martinez - Guaca Mole and Mussel & Burger Bar ● $45.00 The food and spirit of Mexico will shine through in each bite as we explore the diversity of authentic Mexican cuisine, with a twist.  Welcome Chef Martinez to the Cottage for his first class in our kitchen!  Menu: Guaca Mole Yucateco ~ guacamole with roasted corn and poblano peppers served with plantain chips and pickled red onions ● Flautas de Pato ~ duck confit flautas with cherry tomato and fresno jalapeno marmalade ● Pork Enmoladas ~ pork enchiladas served with mole poblano, pickled red cabbage, Mexican crema & queso cotija ● Mexican Flan served with Berry Marmalade & Banana Ice Cream

6 TABLES OPEN! Saturday, July 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Flaky Puff Pastry stuffed with Mushroom & Squash with Tomato Jam ● Pan Seared Flat Iron Steak with a Brandy Green Peppercorn Sauce ● Lemon Meringue Mousse Tarts with Marinated Strawberries

Monday, July 15th ● 6:30 - 9:00 pm ● "Viva Italiano!" ● Demonstration Class ● Allen Hubbard - Martini Italian Bistro ● $45.00  A bounty of flavors from every region of the Italian "boot'' may be found on the menu of this cosmopolitan bistro.  Join us in welcoming Chef Hubbard for his first class at the Cottage.  Menu: Bruschetta ~ tomato, red onion, kalamata olives, capers, artichokes, garlic, fresh herbs and white balsamic vinegar served on toast rounds ● Mussels alla Mamma ~ mussels steamed in white wine garlic sauce with shallots and garlic croutons ● Pasta Rosa ~ penne noodles, fresh spinach & mushrooms in Martini's roasted red pepper sauce ● Pollo Piccata ~ sautéed chicken in a lemon butter sauce with artichokes, capers, and tomatoes, poured over herb linguine

Tuesday, July 16th ● 11:30 - 2:00 pm ● "Just Singing the Blues" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Blueberries are nature's little blue dynamos and proof that good things really come in small packages.  High in Vitamin C, low in calories, loaded with health benefits but most of all sweet and delicious!  Menu: Chilled Blueberry Soup with Homemade Crème Fraiche ● Blueberry Chutney over Warm Brie served with Assorted Crackers ● Blueberry Gorgonzola Salad with Fig Balsamic Vinaigrette ●  Chipotle Grilled Chicken with Blueberry Cilantro Salsa ● Blueberry-Lime Granita

Tuesdays, July 16th through August 20th ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $475.00 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. 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.

Wednesday, July 17th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Basilicata" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the fourteenth of a series of monthly classes exploring the different regions of Italy!  Basilicata is a somewhat forgotten region in Italy.  It is the central most southern region of Italy and is relatively poor.  It has been said that this region is a poor and sour where if not for the sun, nothing would grow.  The cuisine of the region is almost void of meat as a main course with the exception of goat some wild mutton and quite a bit of the organ meat of the animals.  Pasta is a staple here made fresh and homemade with water and semolina flour or corn flour.  It is prepared, in what Italians will tell you, 100,000 ways. Red peppers are grown everywhere here and folks visiting will generally see them hanging out to dry at most households.  It is used very often in the food here to add flavor and spice. Vegetables and all sorts of wild herbs that grown in the rocks of the landscape are often used here as well to make the meals more fragrant and flavorful. Menu:  Pollo Alla Potentina ~ stewed chicken with onions, white wine, fresh parsley, basil, tomatoes and crushed red pepper ● Patate al Forno Raganate ~ layered oven baked potatoes with onions, fresh tomatoes, seasoned & oven baked with peccorino cheese ● Cappelle di Funghi al Forno ~ oven baked & seasoned porcini mushroom caps with garlic, fresh parsley, crushed red pepper and bread crumbs ● Maccheroni di Fuoco ~ Fire Maccheroni ~ a simple spicy pasta loaded with extra virgin olive oil, garlic and crushed red pepper ● Strangolapreti Fritti ~ simple fried dough shells topped with powdered sugar

8 SEATS LEFT! Thursday, July 18th ● 11:30 - 1:30 pm ● "Rise and Shine!" ● Kids Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00 Breakfast foods are so much fun...and can be served for any meal of the day. Learn to make Baked French Toast and top it with an assortment of Fresh Fruit. Then on to a Breakfast Sandwich, starting with Eggs + more fillings. And we will finish with Breakfast Pigs in a Blanket - homemade maple pancakes wrapped around sausage links. Kids need to have completed first grade to be eligible for this class!

Thursday, July 18th ● 6:30 - 9:00 pm ● "Cooking with Herbs & Spices ~ Chicken" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Have you ever wondered how to use all those spices are in your cabinet? If so, this is the class for you! You will learn about an array of herbs and spices and how to mix and match them by preparing chicken three different ways in different cuisines.  In addition, John will break down, de-bone a whole chicken, and show how to prepare it.  Menu: Coriander Rubbed Airline Chicken Breast with Curried-Apricot Chutney over an Herb-Cashew Couscous ● Chili Rubbed, Roasted Stuffed Leg, and Thigh with Sausage, Sage and Havarti Cheese finished with a Corn Butter Sauce ● Toasted Fennel stuffed Chicken Breast filled with Fontina cheese and Basil served with Rosemary-Pancetta Fingerling Potatoes ● Chicken Pot Sticker with Citrus Ponzu and Thai Basil

12 TABLES OPEN! Friday, July 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Seared Duck Breast with Blackberry Sauce ● Sautéed Salmon with Sauce Madagascar, Wilted Spinach and Whipped Potatoes ● Caramelized Peach Bread Pudding