Cooking at the Cottage 

Perfect for a Picnic or a Patio

It's prime time for a picnic! Connect with the outdoors with a meal enjoyed while dining al fresco! Whether your table is at a far away location, a blanket in a grassy meadow, or simply as close as your own patio deck, it's time to relax and enjoy the great outdoors.

 

IN THIS ISSUE, we're packing a picnic with some fabulous summertime salads. You'll find a pesto-laced vegetable salad, a fresh twist on potato salad, and an Asian-inspired coleslaw. Learn handy tips and easy tricks for making appetizing vegetable salads that are so delicious! 

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Classes

What's Cooking at the Cottage

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Access the SUMMER Schedule here.
July Classes
SOLD OUT! Friday, July 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Fried Green Tomatoes with Shrimp & Andouille Sausage Etouffee ● Seared Breast of Chicken with Herbed Wild Mushroom Ragout ● Individual Bourbon Pecan Pie

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

3 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

4 SEATS LEFT! 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

4 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

8 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

Saturday, July 20th ● 11:30 am - 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 mess 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 and suggestions for other variations

5 TABLES OPEN! Saturday, July 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Fresh Herb Macaroni & Cheese with Shrimp and a Feta Crust ● Scallopini of Pork stuffed with Aged Ham & Blue Cheese ● Sweet Buttermilk Biscuits with Warm Fresh Fruit & Sweet Cream

Monday, July 22nd ● 6:30 - 9:00 pm ● "Grills Just Want to Have Fun ~ with Fish" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $55.00 We are taking it outside, so you can learn the techniques and secrets for grilling various types of fish and seafood as well as fruits and vegetables.  We will talk about the ins and outs of cooking with charcoal versus gas, how to control the grill and its heat, cook fish so it will be moist and flaky and how to know when this stage has been reached. After class, you will leave with a new found confidence when you light up the grill. Menu: Grilled Shrimp Fajitas with Mango Mint Salsa ● Pecan Crusted Salmon with Wild Rice Salad ● Grilled Cod with Fresh Herb Compound Butter & Grilled New Potatoes ● Grilled Tropical Pineapple & Bananas over Vanilla Ice Cream

7 SEATS LEFT! Tuesday, July 23rd ● 11:30 - 1:30 pm ● "Let's Stir Things Up!" ● Kids Hands On Class ● Dawn Byrd - Sullivan University ● $45.00  How much fun is it to get everything ready and make a Veggie Stir Fry with Shredded Chicken; crisp, crunchy and colorful.  Now on to Spaghetti with Fresh Pomodoro Sauce (basic tomato sauce) and Homemade Meatballs.  And let's finish with a Summer Fruit Granita (similar to an Italian Ice) for dessert; sweet & frosty.  YUM!!!  This class can easily be adapted to a vegetarian lifestyle. Kids need to have completed first grade to be eligible for this class!

Wednesday, July 24th ● 6:30 - 9:00 pm ● "Embracing the Meatless Meal" ● Demonstration Class ● Mat Shalenko - June Health and Wellness ● $45.00  There are many reasons why people choose a vegetarian lifestyle; for their health, the environment, their conscience and the global community.  No matter what the reason, delicious foods are a must. Discover new ways to make this happen in your own kitchen.  Menu: Phyllo Tarts with Toasted Mozzarella, Heirloom Tomatoes and Fresh Basil ● Chimichurri Corn with BBQ Lentils ● Cranberry Almond Kale Salad ● Goat Cheese & Quinoa Stuffed Poblano Pepper with Orange Coriander Glaze ● Peach Cobbler

4 TABLES OPEN! Friday, July 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Puff Pastry Bouchettes with Shrimp, Scallops & Crab in Spicy Cream Sauce ● Pan Seared Pork Tenderloin with Caramelized Onion, Apples, Sage and Brandy Sauce ● Chocolate Pots de Crème with Fresh Berries

8 TABLES OPEN! Saturday, July 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Savory Spinach & Feta Cheesecake with Garlic Toast ● Seared Breast of Duck with Shallots and Orange Sauce ● Puff Pastry Napoleon with Poached Pears, Pastry Cream and Chocolate Sauce

5 SEATS OPEN! Monday, July 29th ● 11:30 - 1:30 pm ● "Basics of Cake Decorating" ● Kids Hands On Class ● Jesica Jones - Certified Pastry Culinarian ● $50.00 Learn 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 a 6 inch cake to decorate and take home. **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. Kids need to have completed first grade to be eligible for this class!

Monday, July 29th ● 6:30 - 9:00 pm ● "That's Entertaining" ● Demonstration Class ● Tim Laird - America's CEO - Chief Entertaining Officer ~ Brown Forman ● $50.00 Whether you are entertaining four or forty, Tim will share his secrets to making easy and delicious food and cocktails.  We begin by making and sampling a signature cocktail and speak to sparkling ideas with champagne.  Demonstration and sampling items include: Signature Cocktail - French Lemonade ● Cajun Shrimp on a Cucumber ● Poached Salmon ~ decorated for a party ● Steakhouse Steak ~ you can make at home ● Black Raspberry Whipped Cream with Berries.  Tim will also be available to personally sign his book, "That's Entertaining!"

Wednesday, July 31st ● 6:30 - 9:00 pm ● "A Very Special Harvest" ● Demonstration Class ● Coby Ming - Harvest in NuLu ● $45.00  Eating seasonally is an incredible experience; enjoying fruits and vegetables that are grown, picked and brought directly from the farm to the table. Let's make the most of, without a doubt, the best season of the year with this glorious meal.  Menu: Harvest Baines Sauce & Cream Cheese Crostini ● Wedge Salad with Kenny's Blue Gouda, Smoked Bacon, Buttermilk Chive Dressing & Pretzel Croutons ● Free Range Buttermilk Fried Chicken served with Savory Bread Pudding & Smoked Peppercorn Gravy ● Strawberry Pudding with Fresh Gingersnap Cookies & Vanilla Whipped Cream

A PREVIEW OF SUMMER CLASSES is available for viewing -- Our Full Cooking Class Schedule is always on our website  Click here! -- check them out! 
Plan a Picnic
recipeone RECIPE: Green Bean, Snap Pea, and Pesto Salad with Cherry Tomatoes and Fresh Mozzarella
Blanching Vegetables
Blanching vs Parboiling
Summer Food Safety
recipetwo RECIPE: New Potato Salad with Fresh Peas, Lime and Yogurt
Potato Salad Tips
Potato Salad Tips
Picnic Essentials
Dirty Deviled Eggs
recipethree RECIPE: Colorful Chinese Kick-slaw
RECIPE: Colorful Chinese Kick-slaw
Conquering the Cabbage
Conquering the Cabbage
Cookbook Review
Cookbook Review

Relax and enjoy the great outdoors by packing a picnic sometime soon!

Mark & Linda
Mark & Linda Kunz Bayens

Cooking at the Cottage

3739 Lexington Rd
Louisville, KY 40207
502-893-6700

 

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