 | Looking for healthy dinners that can be made quickly? Choose seafood for a fast, low-calorie answer to the daily dilemma, "What's for supper?" |  |
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| | | | | WHAT'S COOKING AT THE COTTAGE |
Summer Classes!
Below are just the classes coming up in the next few weeks -- but, there's a whole lot more! Check out all of the classes on our website. Plus! NOW YOU CAN REGISTER ONLINE!
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SOLD OUT! Friday, April 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Leek and Brie Cheese Gratin ● Individual Cassoulet ~ a rustic, slow-cooked dish made with white beans and an assortment of meats ● Crepes Suzette
SOLD OUT! Saturday, April 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Chicken and Sausage Creole in Puff Pastry ● Seared Salmon Filet with Shrimp and Crabmeat Veloute ● Bittersweet Chocolate Tarts with Toasted Meringue
Wednesday, April 29th ● 6:30 - 9:00 pm ● "Intermediate Training ~ Week #5 ~ Cooking Methods"
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Tuesdays, May 5th through June 9th ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $495.00 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.
 Wednesday, May 6th ● 11:30 - 2:00 pm ● "Farmers Market Breakfast" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Breakfast is the most important meal of the day, so why not kick it up a notch by visiting your local farmers market and preparing this meal with local farm fresh ingredients. Menu: Homemade Buttermilk Biscuits with Sausage Gravy ● Weisenburger Cheese Grits with Gouda ● Three Onion Quiche ● Breakfast Burrito with Local Black Beans, Eggs, Sausage, Veggies and Hot Pepper Butter ● Morning Glory Muffin Wednesday, May 6th ● 6:30 - 9:00 pm ● "Intermediate Training ~ Week #6 ~ Baking"
Thursday, May 7th ● 6:30 - 9:00 pm ● "Cinco de Mayo Feast" ● Demonstration Class ● John Plymale - Porcini ● $45.00 No matter what the day, you can still celebrate like it's the fifth of May! Using these bold flavors you can turn your every day meals into a party. It is perfect for casual entertaining in the warm months to come! Menu: Crab, Avocado and Goat Cheese Salad topped with Salsa Verde ● Braised Beef Tostado ~ corn tortilla, queso fresco, refried beans, red onion, salsa, cilantro, sour cream ● Chipotle Barbeque Grilled Chicken Thighs ● Spicy Jalapeno Mexican Rice ● Ancho Chile Skillet Corn Bread ● Mini Churros with Cinnamon Sugar
Friday, May 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Duck and Caramelized Onion Empanadas with Chipotle Molasses Aioli ● Seared Pork Loin Chops with Jambalaya ● Bananas Foster with Ice Cream and Pecan Brittle
Saturday, May 9th ● 11:30 - 2:00 pm ● "Every Girl Loves a Tea Party" ● Demonstration Class ● Cathy Frederick - Cathy's Designer Cookies ● $50.00 Treat your mom or that special woman in your life to an early Mother's Day present with this afternoon tea. Spending time together, learning something new and enjoying delicious treats is a wonderful way to show her that she has a special place in your heart. Cathy will be starting you off with a Champagne Bellini. After that, she will be teaching you how to make an assortment of tea sandwiches, a lovely scone and an assortment of desserts. You will learn to brew a proper pot of tea in addition to being served refreshing fruit tea and lavender lemonade. Cathy will also demonstrate how to make a Tussy Mussy ~ a small fresh flower arrangement in a Lace paper doily ~ for the table. This is a gift she will always treasure! And keep in mind that a sweet and fun Tea is perfect for an upcoming shower or small wedding party. Menu: Three types of Finger Sandwiches ~ Shrimp and Dill on Toast, Cucumber and Chive Butter Sandwiches, Mini Swiss, Ham and Apple Panini Sandwiches ● Lemon Rosemary Scones with a Tart Lemon Glaze ● Desserts ~ Fresh Strawberry Tart with Chantilly Cream, Triple Vanilla Brownies, Lavender Butter Cookies, Rosewater Meringue Kiss ● Lavender Lemonade ● Fruit Tea ● Champagne Bellini
Saturday, May 9th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Savory Spinach and Parmesan Cheesecake with Savory Whipped Cream ● Seared Medallion of Beef Tenderloin with Mushroom Bordelaise Sauce ● Bananas Foster on Buttermilk Biscuits with Vanilla Ice Cream
Tuesday, May 12th ● 6:30 - 9:00 pm ● "Basic Training ~ Week #2 ~ Pasta"
Wednesday, May 13th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University
Thursday, May 14th ● 11:30 - 2:00 pm ● "Take a Trip to Margaritaville" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Longing for a trip to the islands, craving that frozen concoction that helps you hang on? A class inspired by Key West and the song Margaritaville, will take us there, if only for a little while; and who can resist a taste of Key West? Menu: Classic Margarita ● Conch Fritters ● Shrimp Tacos with Mango, Jalapeno and Cilantro ● Fried Clam Po Boy with Red Pepper Aioli ● Peppered White Bean Mash ● Frozen Margarita Mousse Torte
Thursday, May 14th ● 6:30 - 9:00 pm ● "Private Event" ● Lelia Gentile - DreamCatcher Farm
Friday, May 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Wilted Spinach Salad with Pancetta, Chevre, Caramelized Pears, Spiced Pecans and Warm Bacon Vinaigrette ● Seared Salmon with Wild Mushroom Risotto, Roasted Vegetables and Herbed Butter ● Malted Waffles with Caramelized Apple and Bourbon Sauce
Saturday, May 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: New England Seafood Chowder with Garlic Croutons ● Chicken Breast stuffed with Aged Ham and Cheese with Herbed Veloute ● Lemon Scented Cheesecake with Bourbon Marinated Strawberries |
Monday, May 18th ● 6:30 - 9:00 pm ● "Asian Inspired ~ Plant-Based, Gluten-Free" ● Hands On Class ● Mat Shalenko - June Health & Wellness ● $55.00 Shake things up a little and learn how to incorporate Asian flavors to bring a new dimension to your gluten free, plant based lifestyle. Menu: Hot and Sour Soup ● Zucchini Pad Thai with Tofu and Edamame ● Banana Wontons with Coconut Caramel Sauce
Tuesday, May 19th ● 6:30 - 9:00 pm ● "Basic Training ~ Week #3 ~ Chicken"
Wednesday, May 20th ● 6:30 - 8:30 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University
Thursday, May 21st ● 6:30 - 9:00 pm ● "Okie Dokie Gnocchi" ● Partial Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00 Gnocchi are thick, soft dumplings generally home-made in Italy. They can be made from a variety of ingredients such as flour & egg, potato, ricotta or semolina. Perfect as an appetizer or main dish, these delightful Italian dumplings may be served in so many different ways. This class will walk you through, hands on, the steps for preparing and cooking these morsels. Sauces will made in advance. Menu: Ricotta Gnocchi with Brown Butter Sage Sauce ● Potato Gnocchi with Hearty Meat Ragu
Tuesday, May 26th ● 6:30 - 9:00 pm ● "Basic Training ~ Week #4 ~ Beef"
Wednesday, May 27th ● 6:30 - 9:00 pm ● "Crazy for Crêpes" ● Partial Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $55.00 The crêpe, originating in France, is a very thin pancake, usually made from wheat or buckwheat flour. It can be sweet or savory, rolled or stacked but is always delicious. The word, crêpe, is derived from the Latin word, crispa, meaning curled. Lelia will cover the basics of crêpes - demonstrating how to make a traditional crêpe batter, cooking the crêpes and finishing the crêpe in different ways, both sweet and savory. Perfect for an appetizer, light lunch, hearty dinner or a delicate dessert. Then you will try your hand at making these delicacies! Menu: Basic Crêpe Batter ● Fresh Fruit Salsa Crêpe ● Ham, Asparagus and Gruyere Crêpe ● Steak, Spinach and Mushroom Crêpe with Balsamic Glaze ● Fresh Strawberry Crêpe with Chocolate Sauce
Thursday, May 28th ● 6:00 - 9:00 pm ● "Private Event" ● Partial Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers
Friday, May 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Crab Cakes with Pesto Cream Sauce ● Seared Pork Tenderloin with Wild Mushroom Sauce, Stone Ground Grits and Vegetables ● Peach Bourbon Bread Pudding with Pecans
Saturday, May 30th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Caramelized Onion Bread Pudding with Herb Mornay Sauce ● Seared Boneless Pork Chops with Sundried Cherry Gastrique ● Apple Walnut Caramel Sauce over Vanilla Custard Filled Crepes
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Tuesday, June 2nd ● 6:30 - 9:00 pm ● "Basic Training ~ Week #5 ~ Braising"
Friday, June 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On 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
Saturday, June 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Curried Chicken with Cashews and Raisins with Basmati Rice ● Filet of Salmon Wellington with Saffron Cream ● Bittersweet Chocolate Mousse with Toasted Meringue
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
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| | | | | Add some healthy eating to your repertoire by putting bold colors on your plate. |
 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700 |
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