Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Access the PREVIEW SPRING 2014 Schedule here.

3 TABLES OPEN! Saturday, April 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Kentucky Eggs Benedict ~ biscuit topped with poached egg, country ham & red eye gravy ● Seared Salmon Filet with Herbed Seafood Supreme Sauce ● Apple Raisin Crumble with Chantilly Cream

Monday, April 14th ● 6:30 - 9:00 pm ● "A Tour of Italy - Trentino & Alto Adige" * 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 fourth of a series of monthly classes exploring the different regions of Italy!  This combined region borders in the North Austria and is heavily influenced as a result the Austrian/German cuisine.  The largest city of the northern Alto Adige region is Bolzano and that of the more southern region of Trentino is Trento.  These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing & agriculture.  The climate in the winter is cold & snowy but in the summer, sunny, crisp yet warm and inviting.  Menu: Trotellele alla Trentina ~ Chilled Trout Salad ~ whole fresh trout seasoned , floured and pan fried then marinated with a sautéed mix of fresh mint, garlic, onions, rosemary, extra virgin olive oil, sage & citrus, chilled & served as a salad ● Pinza di Patate ~ Mashed Potato Bake ~ mashed potatoes tossed with extra virgin olive oil, salt & pepper, eggs and cheese then baked & served warm ● Garetto di Vitello (Kalb-Stelze) ~ a simple yet delicious veal osso bucco seared then braised with white wine, rosemary, garlic & seasonings ● Crauti ~ (Sauer-Kraut) ~ thinly sliced fresh cabbage cooked with white wine vinegar then sautéed with pork ribs, bay leaves, extra virgin olive oil, whole black pepper, garlic & white wine until soft & tender ● Fritelle di Mele (ApfelKuchel) ~ batter dipped & pan fried apple slices dusted with cinnamon powdered sugar

Wednesday, April 16th ● 6:30 - 9:00 pm ● "It's A Sure Bet" ● Demonstration Class ● Coby Ming - Harvest ● $45.00 Kentucky traditions, with a fresh new twist, make celebrating Derby even more fun for you & your guests!  Menu: Homemade Beer Cheese on Pretzel Crostini ● Kentucky Burgoo ~ pork, turkey, potatoes, corn, green beans, tomatoes served with pretzel bread croutons ● Hot Brown Burger with Sweet Potato Mornay, Tomato Jam on a Pretzel Bun ● Chocolate Mint Julep Pot de Crème

Thursday, April 17th ● 6:30 - 9:00 pm ● "Bourbon in the Bluegrass" ● Demonstration Class ● John Varanese - Varanese ● $50.00 Bourbon is as American as apple pie & is finding its way into more and more of our recipes, especially here in Kentucky.  Enjoy John's use of these complex flavor profiles.   Menu: Pan Seared Scallop with Brown Sugar Bourbon Butter over Country Ham Grits ● Shaved Cantaloupe & Baby Arugula with Candied Almonds and Honey Bourbon Vinaigrette finished with Pink Hawaiian Salt ● Bourbon Barrel Smoked Pork Chop with Apple, Bourbon & Bacon Chutney ● Sweet Potato & Cream Cheese Empanada served over Caramel with a Warm Bourbon Maple Glaze

SOLD OUT! Friday, April 18th ● 6:30 - 8:30 pm ● "Date Night"

● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Wilted Spinach Salad with Pancetta (optional), Chevre, Caramelized Pears, Spiced Pecans & Champagne Vinaigrette ● Seared Salmon with Wild Mushroom Risotto, Roasted Vegetables & Herbed Butter ● White Chocolate Mousse with Macerated Fruit

SOLD OUT! Saturday, April 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Savory Spinach Goat Cheese Cheesecake ● Boneless Pork Chops with Lemon, Rosemary & Olives ● Brown Sugar & Poached Pear Bread Pudding

Tuesdays, April 22nd through May 27th ● 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.

Wednesday, April 23rd ● 11:30 - 2:00 pm ● "Refresh, Relax & Renew" ● Demonstration Class ● John Plymale - Porcini ● $45.00  It has been a long, cold winter and finally spring is here!  Enjoy an afternoon with filled with friends, fun and, of course, fantastic food!  Menu:  Spring Asparagus Bisque garnished with Grilled Asparagus Tips served with Melted Asiago Fresco & Roasted Red Pepper Crostini ● Pecan Crusted Chicken Salad with Champagne Honey Dijon Dressing ● Caramelized Vanilla Bean Crème Brulee topped with Fresh Spring Strawberries & Amaretto Devonshire Cream

SOLD OUT! Friday, April 25th ● 6:30 - 8:30 pm ● "Date Night"

We have many May classes ready for your registration! Choose from grilling classes, Cinco de Mayo celebrations, or learn about Korean food, or take a tour of Italy.  Of course, we have a host of Date Nights that always fill up quickly!  Below are a few selections -- view all the May selections on our Spring Brochure (PDF format).

Monday, May 5th ● 6:30 - 9:00 pm ● "Plant Based Cinco de Mayo Celebration" ● Demonstration Class ● Mat Shalenko - June Health & Wellness * $45.00 Celebrate the culture, customs, and traditions of Mexico while enjoying a healthier, gluten free approach to this holiday.  Menu: Smashed Plantains with Mango Salsa ● Black Bean Stuffed Avocado ● Spinach Salad with Corn & Quinoa ● Roasted Vegetable Enchiladas ● Mexican Chocolate Cake

Wednesday, May 7th ● 6:30 - 9:00 pm ● "Low Country Shrimp Boil" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Hosting a low country shrimp boil is a fun way to throw a party; let Lelia show you how. Menu: Real Southern Sweet Tea ● Boiled Peanuts ● Hush Puppies served with Honey Butter ● Low Country Shrimp Boil ~ shrimp, potatoes, onions & corn on the cob ● Creamy Cole Slaw ● Homemade Tartar Sauce ● Charlotte Russe

Thursday, May 8th ● 6:30 - 9:00 ● "Let's Meat For Dinner" ● Demonstration Class ● John Plymale - Porcini ● $45.00  It can seem a little daunting, and expensive, but buying the whole piece of untrimmed beef tenderloin will actually save you money, if you know what to do with it. Learn the technique of cleaning & prepping the meat, decide how you will want to use it and then portion it accordingly.  Menu: Beef Tenderloin Medallions with Béarnaise Sauce ● Boursin Creamed Spinach with Garlic Crumbs ● Pan Seared, Twice Baked Potato Cakes with Pancetta & White Cheddar Cheese ● White Chocolate Macadamia Nut Ice Cream Sandwiches

SOLD OUT!  Friday, May 9th ● 6:30 - 8:30 pm ● "Date Night"

● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Fried Green Tomatoes with Shrimp, Scallops & Crab in a Spicy Creole Sauce ● Seared Pork Loin Chops with Bacon, Roasted Shallots, Apples & Bourbon Sauce and Roasted Vegetables ● Grand Marnier Soufflé

1 TABLE OPEN!  Saturday, May 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Caesar Salad with Sun Dried Tomato Dressing & Garlic Croutons ● Dijon Crusted Chicken with Mushroom Horseradish Sauce ● Lemon Cheesecake topped with Marinated Strawberries

Monday, May 12th ● 6:30 - 9:00 pm ● "Essentials of Korean Cooking" ● Demonstration Class ● Alex Perez - Hunting Creek Country Club ● $45.00  If you're like us, you love the variety of flavors that come out of a Korean kitchen. Alex will tap into his Korean heritage and show you how to make a great family style dinner full of classics. Menu: Bulgogi ~ grilled marinated beef (Korean BBQ ) using beef top sirloin ● Kimchi  ~ traditional fermented Korean side dish made of vegetables with a variety of seasonings; we will make classic cabbage, cucumber and bean sprout kimchi ● Japchae ~ sweet potato noodles stir fried in sesame oil with various vegetables, chicken and flavored with soy sauce ● Bibimbap ~  "mixture of rice" ~  bowl of warm rice topped with kimchi and gochujang (soybean paste) as well as a cooked egg with bulgogi ● Kimbap ~  "Korean sushi"  dish made from steamed white rice and various ingredients including yellow radish, carrots, spinach and chopped bulgogi wrapped with seaweed

Wednesday, May 14th ● 6:30 - 9:00 pm ● "Let's Roll Another One" ● Hands on Class ● Lelia Gentle - DreamCatcher Farm ● $65.00   Hungry for Sushi - let's try something different.  This class will build on the basics of making sushi and add a few fun techniques and methods.  We will learn how to use the kitchen torch to finish rolls, make tempura batter, prepare tamago (Japanese omelet), and make those wonderful, crunchy tempura flakes found on so many of those wonderful sushi rolls. We'll also be making those great sauces that go with sushi...spicy mayonnaise, yum yum sauce and Japanese barbeque sauce.  Menu: Torched Salmon Nigiri ● Tempura Roll ~tempura vegetables, cucumber, avocado with masago on the outside topped off with eel sauce & sesame seeds ● Futomaki with Tamago & Vegetables ● Crunchy Shrimp Roll with Tempura Flakes ● Mango Sushi Roll

Saturday, May 17th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Corn & Crab Chowder with Herbed Garlic Croutons ● Boneless Pork Loin with Blue Cheese & Crème Fraîche ● Bananas Foster with Vanilla Ice Cream over Buttermilk Biscuits

Monday, May 19th ● 6:30 - 9:00 pm ● "A Tour of Italy - Friuli, Venezia & Giulia" * 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 fifth of a series of monthly classes exploring the different regions of Italy!  The combined regions of Friuli, Venezia & Giulia borders what is now Croatia and Slovenia.  This is apparent in the three small provinces cuisine.  The capital city and largest of this region is Trieste.  The coastal towns of Grado and Lignano are very famous for beach & sand.  The prosciutto San Daniele comes from the town of San Daniele and is prized more than the Parma prosciutto in Italy itself for the richness in flavor. This region is heavily influenced from what used to be Yugoslavia in its cuisine.  Seafood also plays a big part of the food eaten in this region as it rests on the Adriatic sea.  Menu: Formaggio Fritto ~ Fried Cheese with Eggs ~ sliced fresh mozzarella breaded in fine corn meal and pan fried in hot oil served atop pan fried eggs in butter ● Lasagne ai Semi di Papavero (Mohnnulden; heavy German influence) ~ Sweet Poppy Seed Lasagna ~ homemade egg noodle pasta layered with a poppy seed, sugar & butter cream.  This dish was very popular at the beginning of the 20th century in Trieste.  It is very interesting and certainly unique.● Giambars (specialty of Friuli) ~ Shrimp with Aromatic Herbs ~ pan seared fresh large shrimp in extra virgin olive oil, fresh basil, marjoram, paprika, white wine, garlic, fresh parsley & seasonings ● Rambasicci (Uccelli Scappati Nella Verza) ~ Stuffed Cabbage Leaves (fondly called birds in a leafy nest) ~ a seasoned & sautéed mix of ground beef and pork with herbs and spices stuffed inside a soft cabbage leaf cooked in a light seasoned broth with onions then topped with grated parmigiano cheese & bread crumbs ● Torta di Castagne ~ Chestnut Cake ~ a baked cake of minced almonds, mashed chestnuts, eggs, lemon and sugar folded with egg whites then oven baked and served warm.

June brings additional grilling classes, a Garden Party, more touring Italy's regions, and more Date Nights! View all the June selections on our Spring Brochure (PDF format).