SOLD OUT! Friday, February 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two  Menu: Lobster Bisque ● Breast of Chicken Stuffed with Chorizo and Queso Blanco with Tomato Vodka Sauce ● Classic Crème Brulee

Saturday, February 21st ● 11:30 - 2:00 pm ● "Lighten It Up ~ Healthy Eating" ● Demonstration Class ● Debbie Richter - Desserts by Debbie ● $45.00  Don't let the name fool you...Debbie is a multifaceted individual and CIA graduate.  After owning a dessert café, Sweet Surrender, for 18 years, in 2005 she sold her business and was ready for new adventures.  "I have been concentrating on creating and producing 'Healthier menu' options, from soup to dessert.  I have written over 400 recipes, and I would love to share my knowledge with you." says Debbie.  After working to make the dining experience more enjoyable for patients at Floyd Memorial Hospital and Health Services for the past 2+ years, she is on the move again.   I will still be making the classics, but will offer recipe and menu development consulting services as she restarts her business.  Menu:  Gingered Hot Cocoa ~ a smooth blend of fresh ginger and other spices enhance a not too sweet hot cocoa beverage ● Spiced Red Lentil Dip with Homemade Matzo ● Garbanzo and Faro Stew ● Pomegranate Chicken garnished with Dry Fruit Compote ● Floating Island ~ a lighter version of this classic dessert!

SOLD OUT! Saturday, February 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: New Orleans Style BBQ Shrimp and Grits ● Scaloppini of Pork with Caramelized Onion and Blue Cheese ● White Chocolate Walnut Crème Brulee topped with Dark Chocolate Cream

Monday, February 23rd ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Lazio" ● 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 eleventh of a series of monthly classes exploring the different regions of Italy!  This region is the home of the nation's capital, Rome.  A region of great food and great wine and a colorful & outright vocal people if asked by Italian nationals.  Although there is no food that can be typically categorized specifically to the region, many dishes are mostly typical of Rome itself.  Menu:  Crostini di Cipolline in Agrodolce ~ toast points with sweet & sour cipolline onions ● Pasta e Piselli in Brodo ~ pasta & peas in broth, a light yet flavorful pea soup with prosciutto onions and a hint of tomato cooked with traditional quadrucci (little square) pasta ● Spaghetti col Tonno ~ Spaghetti with Tuna ~ a traditional family style simple pasta with loads of flavor made with imported olive oil packed tuna, garlic, tomato crushed red pepper and freshly chopped parsley ● Crostata di Visciole ~ Sour Cherry Tart ~ a butter and egg crust topped with sour cherries and lemon preserves, oven baked and served warm

Monday, March 2nd ● 6:30 - 9:00 pm ● "Let's Roll Another One" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $65.00   Hungry for Sushi - let's try something different.  This class will build on the basics of making sushi and add a few fun techniques and methods.  We will learn how to use the kitchen torch to finish rolls, make tempura batter, prepare tamago (Japanese omelet), and make those wonderful, crunchy tempura flakes found on so many of those wonderful sushi rolls. We'll also be making those great sauces that go with sushi...spicy mayonnaise, yum yum sauce and Japanese barbeque sauce.  Menu: Torched Salmon Nigiri ● Tempura Roll ~ tempura vegetables, cucumber, avocado with masago on the outside topped off with eel sauce & sesame seeds ● Futomaki with Tamago & Vegetables ● Crunchy Shrimp Roll with Tempura Flakes ● Mango Sushi Roll

Wednesday, March 4th ● 6:30 - 9:00 pm ● "Sailing the Greek Islands ~ a Mezza Class" ● Demonstration Class ● Gail Crawford - Jefferson Community & Technical College ● $50.00  It's nearly impossible to get a true taste of Greek culture without sampling its flavorful isles. Experience the relaxed lifestyle and vibrant locals that color all the islands, discovering the character and history unique to each locale through these authentic, Greek small plates.  Menu: Saganki ~ Flaming Greek Cheese with Ouzo ● Hallomi Cheese Grilled with Fresh Fruit ● Braised White Beans with Pork and Orange ~  all three of the above dishes will be served with Toasted Pita Bread Dusted with Sumac and served on the side ● Tzatiza Me Maratho Dip ~ Yogurt, Garlic, Cucumber and Fennel Dip ● Simple Crispy Fried Calamari ● Feta Cheese Pancakes with Zucchini ● Grilled Octopus Salad ● Crab Cakes with Garlic Sauce, Dill and Fennel ● Baklava ~ Gail's Secret Recipe

Thursday, March 5th ● 6:30 - 9:00 pm ● "Southern Style Plant Based Gluten Free ~ a Fresh Twist on Some Old Favorites" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00  Lets take some of your favorite Southern style dishes and put a new twist on them; plant based, gluten free.  You will be glad you did.  Menu: Creamy Cauliflower Grits ● BBQ Tempeh with Roasted Sweet Potatoes ● Warm Spinach Salad with Apples and Walnuts ● Chickpea and Dumplings ● Chocolate Peanut Butter Pie

SOLD OUT! Friday, March 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two  Menu: Shrimp and Scallop Gratin with Horseradish Dijon Sauce ● Steak Diane with Roasted Vegetables ● Bourbon Pecan Tarts

SOLD OUT!  Saturday, March 7th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: Tomato and Mushroom Quiche with Aged Cheeses ● Chicken Cordon Bleu with Truffle Mornay Sauce ● Double Chocolate Bread Pudding with Chocolate Whipped Cream

NEW DATE! Monday, March 9th ● 11:30 - 2:00 pm ● "Soup's On!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Chase the winter chill away with a pot of homemade soup simmering on the stove; the aroma alone will warm your soul. Pair this with some crusty bread and a crisp green salad; dinner is served!  Menu:  Classic Brunswick Stew ~ a stew of beef, pork, chicken and all the vegetables you can find ● Hearty Corn and Bacon Chowder ● Augolemono ~ traditional Greek lemon egg soup with chicken ● Butternut Squash Soup with Sage

Monday, March 9th ● 6:30 - 9:00 pm ● "Discover Our Hidden Pot of Gold" ● Demonstration Class ● Terrance Burbridge - The Irish Rover ● $45.00   Menu: Scotch Eggs ~ deep fried savories of hard-boiled egg and sausage; a staple in English pubs ● Salmon Rillettes ~ poached and smoked salmon, flaked and tossed with green onion in a caper Dijon mayonnaise, served with toasted french bread ● Lamb Stuffed Cabbage ~  cabbage rolls, stuffed with ground lamb and smoked cheddar, topped with a red wine demi glace and served with champ (Irish  mashed potatoes) ● Guinness Beef Stew ~ a rich mix of meat and vegetables simmered in the famous black beer of Ireland ● Irish Crème Caramel ~ silky egg custard, flavored with a hint of Irish Mist liqueur, and topped with caramel

Wednesday, March 11th ● 11:30 - 2:00 pm ● "The Lost Art of Braising" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  There is no food more satisfying than a well-braised dish. The art of braising is best described as a simple cooking technique with a huge outcome.  Everything you need to know will be explained ~ a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables and the right pots to use.  From quick braised weeknight dishes to slow cooked weekend braises you will find this information invaluable. Menu: Hot Candied Tomato Crostini ● Braised Short Ribs with Roasted Root Vegetable Puree and Mashed Potatoes with Chive Oil ● Lamb Shanks braised with sundried tomatoes, orange and rosemary with Creamy Polenta ● Caramelized Banana Pudding

Thursday, March 12th ● 6:30 - 9:00 pm ● "Here Comes Peter Cotton Tail" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Spring is just a week away and Easter is just around the corner.  This time of year, we see the end of gloomy winter days and a world filled with sunshine and new life.  The world is fresh and alive once more!   Let's celebrate!  Menu: Bunny Tail Bon Bons ● Grilled Leg of Lamb with Preserved Lemons ● Spring Vegetable Risotto topped with a Poached Egg ● Char-roasted Carrots with Goat Cheese and Toasted Nuts, drizzled with a Honey Balsamic Vinegar Reduction ● Angel Flake Coconut Cake ~ delicate white layer cake filled with Fresh Lemon Curd and Coconut Frosting

SOLD OUT!  Friday, March 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two  Menu: Tomato Artichoke Bisque ● Pasta with Grilled Chicken, Prosciutto, Pine Nuts, Mushrooms, Spinach and Pesto ● Peach and Bourbon Mille Feuille with Ice Cream

Monday, March 16th ● 6:00 - 9:00 pm ● "European Sweet Yeasted Breads" ● Demonstration Class ● Christina Singer - Chrissy Bakes! ● $45.00  Take the opportunity to learn about these unique sweet yeasted breads fond in Europe ~ flavors you have may have never had the opportunity to experience.  With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries and breads the way that she makes them, so her business was a natural. With a degree from CIA and experience teaching at Sur la Table, she is a wonderful addition to our teaching staff.  In this class, you will learn to make these breads.  Menu: Nut Roulade ~ sweet yeast bread filled with a smooth, rich nut filling ● Buchteln ~ a cake composed of fluffy and buttery yeast dough with swirls filled with apricot jam ● Plum Streusel Cake ~ yeast dough topped with whole sliced plums and streusel

SOLD OUT! Friday, March 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two  Menu: Risotto with Scallops, Pancetta and Asiago Cheese ● Beef Tenderloin with Wild Mushroom Ragout, Whipped Yukon Gold Potatoes and Sautéed Vegetables ● Chocolate Cheesecake with Raspberries

Saturday, March 21st ● 11:30 - 2:00 pm ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads * $45.00   Springtime brings out the sweet side of Brad's Designer Breads. So, just in time for Easter, your Derby guests or Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills.  Menu: Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping ● Chocolate Cherry Muffins ● Carrot Cake Muffins with Cream Cheese Icing.  We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone ● Candied Ginger Scone.  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.

SOLD OUT! Saturday, March 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: Caramelized Onion, Oven Dried Tomato and Three Cheese Tarts ● Scaloppini of Pork Loin "Italianne" ~ with tomatoes olives, lemon and olive oil ● Strawberry Shortcakes with Fresh Whipped Cream ~ buttermilk biscuit with strawberries, served warm

Monday, March 23rd ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Abbruzio e Molise" ● 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 twelfth of a series of monthly classes exploring the different regions of Italy!  This region sits bordering the center of the Adriatic Sea.  As it is a warmer climate, many of the dishes typical of the region are made with red tomatoes or hot red peppers.  The famous Aglio Olio e Pepperoncino pasta is traditional of the region as are many of the spicier dishes coming out of Italy. Menu: Bruschetta ~ the original, simple delicious toasted bread with garlic and olive oil ● Agnello Brodettato ~ Seasoned Lamb with Lemon Broth ~ slow cooked seasoned lamb with prosciutto, onions, lemon, white wine topped with a flaked egg broth ● Carciofi Ripieni ~ Stuffed Artichokes ~ pan seared then steamed artichokes filled with anchovies, tuna,  garlic and fresh parsley in a lemon olive oil base ● Bocconati Dolci ~ Sweet Almond Bites - a homemade paste of whole almonds and cocoa tossed with fresh lemon zest and cinnamon then baked off in miniature pies

Tuesday, March 24th ● 6:30 - 9:00 pm ● "Entertaining all' Italiana" ●  Demonstration Class ● Josh Moore - Volare ● $50.00  Enjoy an evening filled with dishes found in Northern Italy ~ the Piedmont region.  Pair these dishes with regional wines and you are sure to have a successful gathering.  Menu: Insalata di Funghi ~ baby greens, grilled mushrooms, gorgonzola cheese, candied hazelnuts, roasted bell pepper and sweet onion vinaigrette ● Penne Carceratta ~ penne pasta in a rich sauce of Italian sausage, tomatoes, brandy and cream ● Arrosto di maiale al Latte ~ pork loin braised in milk ● Torta di Riso ~ traditional rice pudding torte filled with dried fruits and nuts

Wednesday, March 25th ● 6:00 - 9:00 ● "Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating" ● Hands On Class ● Jesica Jones - Love At First Bite ● $55.00  In this class you will learn how to create that beautifully smooth finish you've admired on many cakes. Fondant icing is the trick. You will frost, fill and cover your cake in fondant. In addition, you will learn how to make beautiful roses, writing techniques, a reversed shell border, Corneille lace, braided fondant border, using stencils and much more!  Each student will be provided with a 6 inch double layer cake to decorate, take home to show off and ultimately eat. This is not a Wilton cake class...it's SO much more!  ***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.