Like you, we're always trying to include more vegetables into our lives. But, planning interesting dishes with a "plant slant" can be challenging. That's where a new, delicious sauce comes to the rescue!

IN THIS ISSUE, we've banished "blah" in favor of "wow" with three fall vegetable dishes. We're roasting and grilling, then topping each with new, inspired sauces. You'll find Roasted Cauliflower with Sauce Vierge, Brussels Sprouts with Toasted Walnuts and Apple Cider-Chile Butter Sauce, and Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato, and Feta. We thought these recipes would be good, however, we didn't know they'd be fantastic! Three keepers and repeaters! PLUS, Ten Tips for busy weeknight cooking, and a 101 primer on stove-to-oven cookware.

WHAT'S COOKING AT THE COTTAGE

Thursday, September 11th ● 6:30 - 9:00 pm ● "Kick Back & Enjoy a Taste of Harvest" ● Demonstration Class ● Coby Ming - Harvest ● $45.00 As Fall rolls in to Kentucky, kick back and enjoy a taste of Harvest. This promises to be a low key evening full of flavor and fun! Menu: Beer Cheese ~ NABC Elector served with pretzel bread ● Tomato Salad with Fresh Basil and Tomme de Nena cheese ● Hot Brown Burger topped with Sweet Potato Mornay Sauce, Asiago Cheese and Spicy Tomato Fondue ● Bittersweet Chocolate Torte garnished with Bourbon Vanilla Whipped Cream and Strawberries

SOLD OUT! Saturday, September 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Country Ham Grit Cakes with Seared Shrimp and Red Eye Gravy ● Filet of Salmon Wellington with Saffron Cream Sauce ● Apple Walnut Caramel Sauce over Vanilla Custard Filled Crepes

Monday, September 15th ● 6:30 - 9:00 pm ● "Give Breakfast the Respect it Deserves" ● Demonstration Class ● Darnell "Superchef" Ferguson - SuperChefs ● $45.00 Amazing, enchanting, quirky and divine are just some of the adjectives used when talking about the selections you will find at SuperChefs whether it be breakfast or lunch. Welcome Darnell to Cooking at the Cottage for your first class with us...we are so happy to have you. Menu: Beignets ~ hot & fresh, dusted with powdered sugar ● Blueberry and Lemon Mascarpone Pancakes ● Grilled Romaine and Strawberry Salad ● Shrimp & Spinach Hash

NEW DATE is . . . Tuesday, September 16th ● 11:30 - 1:30 pm ● "Let Me Serve You" ● Demonstration Class ● John Plymale - Porcini ● $45.00 The lazy days of summer are turning to the crisp days of fall. You're back from the beach and life is returning to normal so, join us for an incredible lunch experience and let me serve you. Menu: Hollis' Shrimp Dip with Fresh Vegetable Sticks and Crostini ● Crab Cakes with Remoulade Sauce ● Orzo with Pesto Genovese, Pecorino Romano and Toasted Pine Nuts ● Grilled Vegetable Brochette ● Bumbleberry Tart with Streusel Topping and Fresh Whipped Cream

Tuesday, September 16th ● 6:30 - 9:00 pm ● "Home Crafted Brews" ● Demonstration Class ● Matthew Pawley - Kentucky Brewing Company ● $45.00 Ever wondered how beer is made? Have you brewed beer before but would like to design a great beer? This class is for those curious about home brewing, beginner brewers, or people who just enjoy beer and would like to know more about it. We will discuss classic beer styles and their history while sampling 4 commercial versions. Afterwards, we will go over all the ingredients, as well as what flavor each ingredient contributes, and the equipment necessary to brew a great beer at home. We will sample 2 simple homemade beers. After this class, you will feel confident to start making your own brew. Students must be 21 years of age to participate. Menu: Two Varieties of Home Brew ~ to be determined ● Pilsner ~ Pilsner Urquell ● Dunkel ~ Warsteiner Dunkel ● Pale Ale ~ Schlafly Pale Ale ● Brown Ale ~ Bells Brown Ale

Wednesday, September 17th ● 11:30 - 2:00 pm ● "Relish the Chutney" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 It's a myth that preserving is an art - the preparation of a simple chutney or relish is within the reach of any cook and it's such a worthwhile task. Almost any cooked meat will benefit from a spicy spoonful of rich chutney on the side and certainly, every burger needs its relish. Nothing is more rewarding than lining up the jars of preserved goodness on your kitchen shelf. These beauties make perfect hostess gifts or special gifts for the holidays. Menu: Ginger, Date & Apple Chutney with Pork Tenderloin ● Mango Chutney with Smoked Turkey Sandwich ● Spicy Corn Relish with Seared Salmon ● Pickled Peaches ● Kentucky Chow Chow

Wednesday, September 17th ● 6:00 - 9:00 pm ● "Basics of Bread Baking" ● Partial Hands On Class ● Barbara Turner - The Seelbach Hilton ● $55.00 The aroma of homemade bread baking in the kitchen is an iconic smell of home. Get your hands in to it and learn the ins and outs of working with dough, kneading, shaping and baking as well as the versatility of each dough in this class. Menu: Brioche ~ and its versatility ● Whole Wheat Bread

Saturday, September 20th ● 11:30 - 2:00 pm ● "Really Great Cookies" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 If you can turn on your oven, you can bake lust worthy cookies. Brad has been collecting, testing and perfecting cookie recipes for years. This is your chance to benefit from Brad's quest to bake the perfect cookie. Learn about proper mixing techniques and how to make consistent sized cookies. Learn what small accents to a recipe can turn a good cookie into a memorable one. Menu: Best Chocolate Chip Ever ● Peanut Butter/Oatmeal/Health Cookie ● Lemon Ricotta Cookie with Lemon Glaze (light & dainty) ● Orange Walnut Biscotti with Chocolate Glaze ● Pumpkin Butterscotch Chip Cookie

SOLD OUT! Saturday, September 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Manhattan Style Seafood Chowder with Garlic Herb Crostini ● Boneless Pork Loin stuffed with Spinach, Feta Cheese and Toasted Pine nuts ● Poached Pear and Almond Bread Pudding topped with Cinnamon Crème Fraîche

Monday, September 22nd ● 6:30 - 9:00 pm ● "Ooh la la General Tso" ● Demonstration Class ● Ming Pu - River City Winery ● $45.00 Chinese French Fusion...with his roots in Taiwan and his French culinary training, Ming Pu does a masterful job of bringing together both worlds. After working under Peng Looi of Asiatique, Ming is making his own mark at Indiana's River City Winery. Please welcome him to Cooking at the Cottage. Menu: General Tso Chicken Wings ~ baked chicken wings in a chili infused tso sauce ● "Hainan" Rice Pilaf ~ ginger scented chicken broth rice ● Braised Bok Choy ~ "Hainan" veloute and baby bok choy ● "Cantonese" Beef Bourguignon ~ beef, shiitake mushrooms, pearl onions, carrots and turnips ● Green Tea Gelee ~ five spice cream

Tuesday, September 23rd ● 6:30 - 9:00 pm ● "Introduction to Gluten Free Baking" ● Demonstration Class ● Annie May - Annie May's Sweet Café ● $45.00 Come and learn from a pro about alternative grains, gums, and different flour blends that are used for both sweet and savory gluten free baked goods. Annie May understands the difficulties of living with food allergies, but believes all people are created equal and therefore deserve all the delicious treats life has to offer! Alternatives to common allergens will be discussed as possible substitutions for each recipe. Menu: Gluten Free Pizza ● Gluten Free Dinner Rolls ● Gluten Free Vanilla Cupcakes

SOLD OUT! Thursday, September 25th ● 6:30 - 9:00 pm ● "Oh My, Pizza Pie" ● Hands On Class ● John Plymale - Porcini ● $55.00 A perfect crust, delicious sauce, a variety of unique ingredients can only result in the perfect pizza pie. Learn how to prepare the dough and how this same dough can be used to make pizza crust, calzone, stromboli, bread sticks and more. You will be given a ball of dough and learn the proper technique and execution to turn it into your own pizza crust and calzone. From there you will build your personal Margherita pizza and Traditional Sicilian calzone to bake at home. John will demonstrate some pizzas of his own ~ Grilled Pizza with an Olive Oil Base, Calimyrna Figs, Caramelized Leeks, Grilled Chicken, Gorgonzola Cheese, Three Cheese Blend and finished with a Balsamic Drizzle ● Pizza with Tuscan White Bean Pesto Base, Roasted Chicken, Caramelized Onion, Roasted Garlic, KY White Cheddar Cheese, Arugula and Three Cheese Blend ● S'mores Dessert Pizza ~ Nutella Spread base, Mini Marshmallows, Cinnamon Graham Cracker Pieces and Chopped Chocolate Chunks - melty & gooey

SOLD OUT! Friday, September 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Classic Caesar Salad ● Seared Salmon with Orange Ginger Glaze, Couscous and Sautéed Vegetables ● Cheesecake with Salted Caramel

1 TABLE OPEN! Saturday, September 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caramelized Savory Onion Bread Pudding with Sauce Mornay ● Grilled Chicken, Bacon and Penne Pasta Carbonara ● Lemon Mousse with Crystallized Ginger and Toasted Meringue

Monday, September 29th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Emilia Romagna" ● 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 seventh of a series of monthly classes exploring the different regions of Italy! Emilia Romagna is located in the middle northwestern part of Italy and is broken into two smaller sub sections ~ Reggio Emilia and Romagna. These two regions differ geographically as Reggio Emilia is landlocked whereas Romagna has both the Apennines and the Adriatic Sea as its borders. Three of the most recognizable cities of the region are Parma, Bologna & Rimini, which sit on the white rock beach of the Adriatic. Bologna and Modena are well known in the culinary world for Salsa Bolognese and Aceto Balsamico as well as for its delicious homemade pasta dishes, gnocchi, soups, rice dishes and stuffed & baked pastas. We will sample a variety of first course options since there are so many from which to choose. Menu: Zuppa di Lenticchie alla Bolognese ~ a thick chicken and lentil cream soup served atop crusty toasted sliced bread ● Lasagne Verdi al Forno ~ oven baked spinach lasagna layered with a thick meat sauce with truffles, carrots, celery and onions and a hint of cream ● Minestra del Paradiso ~ a homemade beef broth accompanied by a flaky parmigiano and nutmeg egg preparation topped with freshly grated parmigiano reggiano ● Risotto all'Anatra ~ duck risotto ● Cannelloni Ripieni di Tortellini ~ homemade pasta rolls stuffed with cheese filled tortellini, prosciutto, mozzarella and gruyere cheese oven baked with a creamy béchamel sauce

4 SPOTS OPEN! Tuesdays, September 30th through November 4th ● 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 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. Sign up early ~ this is the last Basic Training class until the new year!

Thursday, October 2nd ● 6:30 - 9:00 pm ● "Falling for Fall Vegetables ~ Plant Based Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00 Vegetables can provide an array of color, texture and flavor to any meal. Enjoy every bite of this menu with the added benefit of it being plant based and gluten free. There is something for everyone at your table. Menu: Root Vegetable Chowder ● Arugula Salad with Shaved Fennel, Grapes and Cashew Cheese dressed with Fig Vinaigrette ● Mushroom and Barley Risotto with Crispy Kale and Balsamic Reduction ● Quinoa Stuffed Cabbage Rolls ● Ginger, Pear and Cranberry Crisp

Friday, October 3rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Duck and Caramelized Onion Empanadas with Chipotle Molasses Aioli ● Seared Chicken Breast with Onion, Mushroom and Apple Cider Sauce ● Individual Cheesecakes with Macerated Berries

Saturday, October 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caramelized Onion Bread Pudding with Sauce Mornay ● Chicken Breast Stuffed with Cured Ham & Swiss with Mushroom Veloute ● Bananas Foster with Vanilla Bean Ice Cream

Monday, October 6th ● 6:30 - 9:00 pm ● "Cooking Under Pressure" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Getting dinner on the table is a challenge for many of us; running here and there at a frenzied pace. Become reacquainted or newly acquainted with a piece of equipment many of our mothers and grandmothers used with wonderful results - the pressure cooker. Gone are the days of this tool rattling and hissing as it cooked dinner to perfection. This promises to be an informative class with a new take on an old process. Menu: Arroz con Pollo ~ chicken with rice, onions and garlic ~ after prep, cooks in 7 minutes ● Braised Ribs in BBQ Sauce ~ after prep, cooks in 10 minutes ● Pulled Pork ~ after prep, cooks in 20 minutes ● German Potato Salad ~ after prep, cooks in 1 minute ● Rice Pudding ~ after prep, cooks in 15 minutes

Wednesday, October 8th ● 6:30 - 9:00 pm ● "Decadent European Tortes" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $45.00 With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries 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, Christina will be showing us three different varieties of tortes (a torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits). A perfect finish to a special meal. Menu: Hazelnut Torte ~ torte made with caramelized hazelnut flour and finished with a chocolate Italian meringue buttercream and caramelized roasted hazelnuts ● Dobos Torte ~ a five layer pastry Hungarian sponge cake layered with chocolate buttercream and topped with caramel with the sides of the cake are coated with ground nuts ● Sacher Torte ~ a dense chocolate cake meringue based with a thin layer of jam on top, coated in dark chocolate icing on the top and sides

Thursday, October 9th ● 6:30 - 9:00 pm ● "It's Always Better with Bourbon" ● Demonstration Class ● John Plymale - Porcini ● $50.00 The explosion of the bourbon craze has the world discovering and in love with bourbon. But not for those of us who grew up in Kentucky; we have known about this treasure for decades and take great pride that is our own. In cooking, the addition of bourbon takes a regular dish and makes it a star. Menu: Classic Woodford Reserve Manhattan Cocktail ● Wedge Salad with Applewood Bacon, Crisp Fall Apples, Gorgonzola Cheese, and Candied Walnuts with Bourbon Molasses Dressing ● Bourbon Braised Pork Belly ● Sweet Potato Bourbon Casserole ● Warm Commonwealth Tart topped with Homemade Bourbon Ball Gelato

Friday, October 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Crab Cakes with Basil Pesto Cream Sauce ● Pork Loin with Horseradish Dijon Crust ● Lemon Curd and Mascarpone Cheese Mille Feuille with Strawberries

1 TABLE OPEN! Saturday, October 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Shrimp and Truffle Macaroni and Cheese with Feta Crust ● Seared Medallion of Pork with Dried Cherry Gastrique ● Crystallized Ginger and Chocolate Mousse with Ginger Snap Cookies

MANY MORE CLASSES AVAILABLE
in OCTOBER, NOVEMBER & DECEMBER!

View all the selections in our Fall Brochure (PDF format).

VIEW ALL OF OUR CLASS OFFERINGS online.
Our Full Cooking Class Schedule is always on our website

Click here! -- check them out!