Class ● David Moeller - Sullivan University ● $95.00 for two  Menu: Risotto with Scallops, Country Ham and Asiago Cheese ● Beef Tenderloin with Green Peppercorn Cognac Sauce and Roasted Vegetables ● Cheesecake with Lemon Curd and Berries

Monday, June 8th ● 6:30 - 9:00 pm ● "Hearty Fresh Flavors ~ Plant-Based, Gluten-Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00  Enjoy your farmers market finds and learn how to prepare them in healthy and delicious ways.  You will maximize the nutritional benefits without sacrificing any flavor.  Menu: Quinoa, Kale and Cabbage Slaw ● Roasted Asparagus with Dijon, White Beans and Cherry Tomatoes ● Root Vegetable Salad with Hazelnuts and Balsamic Vinegar ● Brown Rice and Broccoli Stuffed Peppers ● Farmers Market Carrot Cake

Wednesday, June 10th ● 11:30 - 2:00 pm ● "Entrée Salad ~ A Meal in Itself" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Keep your kitchen cool during the heat of the summer by preparing a crisp, cool salad for dinner.  Take it one step further and dine alfresco.  Menu: Warm Sour Dough Bread Salad with Chicken and Pine Nuts ● Grilled Salmon Salad with Dried Cranberries ● Feta and Walnut Salad with Balsamic Dressing ● Arugula and Spinach Salad with Prosciutto, Pears and Pecorino Cheese ● Cleveland's Famous Cassata Cake

Thursday, June 11th ● 6:30 - 9:00 pm ● "Exploring Indian Curries" ● Bhavana Barde - Bhavana Foods Catering ● $45.00  The common feature in curry is the incorporation of complex combinations of spices or herbs.  Curries may be "wet" or "dry", vegetarian or containing meat, poultry, fish, or shellfish.  Come explore the similarities and differences in these dishes commonly referred to as curry.  Menu: Red Curry ~ Traditional Indian curry ~ dry coconut, onions and spices with vegetables ● Green Curry ~ Goan curry ~ fresh coconut, cilantro, ginger and spices with fish ● Orange Curry ~ Tikka Masala ~ tomato and onion based creamy curry with chicken ● Basmati Rice

Friday, June 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two  Menu: Lobster and Corn Chowder ● Breast of Chicken stuffed with Chorizo and Queso Blanco with Tomato Vodka Sauce ● Chocolate Mousse with Sauce Anglaise and Biscotti

Saturday, June 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: New Orleans Style BBQ Shrimp & Grits ● Seared Beef Tenderloin with Sauce Diane ● Chocolate Orange Cheesecake with Orange Marmalade Cream

Monday, June 15th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Basilicata" 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 fifteenth 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.  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 grow in the rocks of the landscape are often used here as well to make the meals more fragrant and flavorful.  Menu:  Grano al ragu ~ farro wheat in a spicy meat sauce ● Melanzane al Forno ~ baked eggplant topped with a filling of bread, garlic, parsley, tomatoes, capers, olives and anchovies ● Pollo alla Potentina ~ spicy bone in chicken stew ● Strangolapreti Fritti ~ fried dough with a hint of lemon dusted with granulated sugar

Tuesday, June 16th ● 6:30 - 9:00 pm ● "Fish Tacos from the Grill" (held outdoors) ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $55.00  Grilling fish and seafood can be a challenge, when in fact it is not hard at all.  Take the mystery out of working with a variety of different fish and seafood offerings and learn the secrets of making the perfect piece of fish, moist and flaky.  We will talk about the ins and outs of cooking with charcoal versus gas and how to control the grill and its heat. After class, you will leave with a newfound confidence when you light up the grill.  Menu: Grilled Shrimp and Goat Cheese Tostadas ● Southwestern Tilapia Tacos with Charred Summer Vegetables and Cilantro Lime Sour Cream ● Pan Seared Tuna Tacos with Mango Avocado Salsa ● Chipotle Rubbed Salmon Tacos with Apple Cucumber Salsa ● Grilled Brandied Apples served over Cinnamon Ice Cream

KIDS CLASS!  Thursday, June 18th ● 11:30 - 1:30 pm ● "Homemade Pasta - Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00  Learn to make pasta from scratch, work with a pasta machine and turn it into a delicious pasta dish you made yourself.  Menu: Fettuccini with Cream and Butter (spinach optional) ● Spaghetti with Meat Sauce

NEW CLASS!  Saturday, June 20th ● 11:30 - 2:00 pm ● "Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00   Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT!  After a recent trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls)   We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes.

Monday, June 22nd ● 6:30 - 9:00 pm ● "A Journey at Sea" ● Demonstration Class ● Patrick Roney - Seelbach Hilton ● $65.00   Please welcome Patrick Roney, Chef de Cuisine at the Oakroom Restaurant in the Seelbach Hilton for his first class at the Cottage!  Fine dining never goes out of style and is a wonderful treat, so come with us as Patrick takes us on a Journey at Sea with this five course dining experience.Menu: 1st course (amuse bouche) ~ Cured Wild King Salmon, Soft Quail Egg, Crème Fraîche and Potato ● 2nd course ~ Chilled English Pea and Avocado Veloute, Maine Lobster and Radish Salad ● 3rd Course ~ Seared Georges Bank Scallop, Wild Mushroom Fregola and Mushroom Espuma ● 4th Course ~ Surf and Turf ~ Striped Bass and Short Rib, Citrus Butter and Pinot Noir Jus ● 5th Course ~ Chocolate Cremeaux, Pistachio Brittle and Kumquat

KIDS CLASS!  Tuesday, June 23rd ● 11:30 - 1:30 pm ● "Crêpes are Fun - Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $45.00   Crêpes are a very thin pancake and can be used in so many different ways, both sweet and savory.  Learn to make the batter, cook and fill crêpes that are fun to eat.  Menu:  Nutella and Jam Crêpe ● Ham and Cheese Crêpe ● Strawberry Crêpe with Chocolate Sauce

Wednesday, June 24th ● 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 to show off and enjoy! 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.

Thursday, June 25th ● 11:30 - 2:00 pm ● "Star Spangled Spread" ● Demonstration Class ● John Plymale ● $45.00  Gather family and friends together to celebrate the 4th of July. Enjoy this Star Spangled Spread before darkness falls and the sky is taken over by a dizzying display of fireworks.  Menu: Deviled Crab Dip with Red, White & Blue Nachos ● Arugula, Blueberry and Corn Salad ● South Carolina Pulled Pork with Homemade Mustard BBQ Sauce ● Grilled Ratatouille ● Stone Fruit Summer Cobbler ~ peaches, plums, nectarines, apricots

Thursday, June 25th ● 6:00 - 9:00 pm ● "European Style Cookies" ● Demonstration Class ● Christina Singer - Chrissy Bakes! ● $45.00  A European style cookie is so different from the cookies we think of in the US.  More delicate, not too sweet, filled with nuts and fruit or jam are just some of their characteristics.  Once you have tried this style, you will be hooked.  Menu: Praline Meringue Cookies ● Pvodi (plum) Cookies ~ pockets of shortbread-like dough filled with jam ● Ginger Cookies ● Stars ~ Czech sugar cookies

Saturday, June 27th ● 8:00 - 3:00 pm ● "Private Event" ● Hands On Class ● Please note that the store will be closed during this event and will reopen at 3:30 pm for normal business.

Saturday, June 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: Cheesy Grit Cakes with Seared Shrimp and Red Eye Gravy ● Grilled Chicken Breast, Bacon and Penne Pasta with Sauce Puttanesca ● Sweet Goat Cheese and Orange Scented Cheesecake with Citrus Crème Fraîche

KIDS CLASS!  Monday, June 29th ● 11:30 - 1:30 pm ● "Fun Vegetarian Dishes - Kids Class" ● Get into the kitchen and have some fun making great vegetarian dishes everyone will love!  Menu: Zucchini Pasta with Pesto and Parmesan Tuiles ● Greek Style Pizza with Cauliflower Crust ● Strawberry Shortcake

KIDS CLASS! Tuesday, June 30th ● 11:30 - 1:30 pm ● "Healthy, Tasty and Fun - Kids Baking Class" ● Ages 7 - 12 years old ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00 Baking is so much fun.  Learn to make goodies that are healthy too!  Menu: Chocolate Chip, Almond and Coconut cookies ● Fruit Balls with Nuts, Cherries and Dates or Prunes ● Peanut Butter and Banana Muffins

Wednesday, July 1st ● 6:30 - 9:00 pm (held outdoors) ● "Grate Balls of Fire ~ Grilling" ● Demonstration Class ● John Plymale - Porcini ● $55.00 We are taking it outside so you can learn the techniques and secrets for grilling various mouth-watering meats, vegetables and fruits. We will talk about the ins and outs of cooking with charcoal versus gas, how to control the grill and its heat, cook meats to ensure desired doneness and how to know when it has been reached. Brining vs. Marinating will be explored as well as demonstrated. After class, you will leave with a new found confidence when you light up the grill. Menu: Skewered Beef Tenderloin Brochette ● Curried Almond Couscous ● Spicy Chipotle BBQ Chicken ● Grilled Corn in Husk with Maitre d'hôtel Butter ● Grilled Stone Fruit Skewers with Lemon Sorbet

Friday, July 3rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two ● Menu: Tomato Artichoke Bisque ● Salmon en Papillotte with Herbed Butter and Vegetables ● Crème Brulee

NEWLY DESIGNED 4 Week SERIES! Tuesdays, July 7th through July 28th ● 11:30 - 2:00 pm ● "NEW Daytime Basic Training" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $330.00 for a Four Week course   A four 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 and grilling. 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, if you wish.