Wednesday, March 23rd ● 11:30 - 2:00 pm ● "The Rites of Spring" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  As grey skies turn to sunshine and winter morphs into spring, all around the globe, these seasonal changes are celebrated with food.  One of the best examples in the Russian tradition of Couloubaic of Salmon.  There is no better way to celebrate the rites of spring than with this pastry covered salmon filled with duxelles and wild rice.  A memorable way to begin this season. Menu: Carrot Vichyssoise ● Couloubiac of Salmon ● Spring Asparagus with Hollandaise Sauce ● Pavlova with Fresh Strawberries

Thursday, March 24th ● 6:30 - 9:00 pm ● "Rice Dishes of India" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00  As we continue our journey, exploring the foods of India, Bhavana will be introducing and talking about a variety of flavorful rice dishes.  Menu: Chicken Biryani ~ mix of basmati rice, herbs and spices, usually served at special occasions such as weddings. parties or holidays ● Mixed Vegetable Pulao  ~ basmati rice , mixed vegetables and paneer  (Indian cheese) with spices ● Shrimp Biryani ~ marinated shrimp cooked with spices and herbs in basmati rice ● Yogurt Raita ~ cucumber and tomatoes mixed with some spices in Indian dhai yogurt ● Sweet Rice Pudding

Saturday, March 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Roasted Corn Chowder with Garlic Herb Croutons ● Filet of Salmon with Braised Leeks, Capers and Lemon ● Lemon Cheesecake with Bourbon Marinated Berries

Monday, March 28th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Lombardia" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00   We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the third of a series of monthly classes exploring the different regions of Italy!  The largest and most well known city of the region is Milano, the fashion capital of the world.  As for foods in the region, there is nothing that is specifically considered.  What might be very typical in Milano (their yellow rice) is not considered in Mantova for example, or the polenta with sparrows that is very typical in Bergamo will turn off someone from Cremona.  So, there is a varied cuisine throughout the region which is more typical of different cities throughout.  If one wanted to pull something together, rice would be used more than pasta in the region and used with heavy cream. The people of the region have garnished the nickname of "Frettolosi" or people in a rush with no time to sit & eat and as a reflection, much of the food served in the region is an all in one type preparation or very simple.  Menu: Riso e Zucca ~ butternut squash (or pumpkin) risotto with carrots, celery, onions, butter and parmigiano ● Brasato ~ slow cooked roast (or shortribs) with red wine, pancetta, nutmeg, cloves and vegetables ● Lenticchie in Umido ~ hearty lentils with pancetta to accompany the beef ● Biscottini Milanesi ~ lemon infused cut out biscuit cookies

Tuesday, March 29th ● 6:30 - 9:00 pm ● "Taking it Trackside" ● Demonstration - Dynamic Duo of Tim Laird - America's CEO and Dave Danielson - Executive Chef $55.00  This Derby themed class will take you trackside and allow you to experience libations and food offerings that have made their way to guests of Millionaires' Row.  An evening filled with excitement, fun and fabulous flavors, as well as a peak into the kitchens of Churchill Downs.  Menu: Bourbon Breeze Cocktail ● Wild Huckleberry Mint Julep Cocktail ~ even if you don't like Mint Juleps, you will love this one! ● Manhattan Salmon ● Bloody Mary Shrimp Salad ● Braised Pork Ragu over Louismill Smoked Grits ● Bourbon Salted Caramel and Chocolate Tart

Thursday, March 31st ● 6:30 - 9:00 pm ● "An Italian Flair" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Treat your family and friends to a supper with an Italian flair by making these amazing dishes at home.  The aromas wafting from your kitchen will result in the questions "When is dinner going to be ready?" and "Please, just one taste!"  Menu: Sheltowee Farm Mushroom, Caramelized Shallot and Fontina Bruschetta ● Braised Fennel, Italian Sausage and Cannellini Bean Stew ● Roasted Garlic, Ricotta and Caramelized Onion Muffins ● Poached Pear and Frangipane Tart