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Spring is such a sweet relief to a long winter season! Soon we'll be digging in the garden, and getting together to celebrate the many special occasions that come each spring.
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WHAT'S COOKING AT THE COTTAGE
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March - April Class Schedule
Check it out on our website. NOW YOU CAN REGISTER ONLINE!
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SOLD OUT! Friday, March 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two Menu: Risotto with Scallops, Pancetta and Asiago Cheese ● Beef Tenderloin with Wild Mushroom Ragout, Whipped Yukon Gold Potatoes and Sautéed Vegetables ● Chocolate Cheesecake with Raspberries
Saturday, March 21st ● 11:30 - 2:00 pm ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads * $45.00 Springtime brings out the sweet side of Brad's Designer Breads. So, just in time for Easter, your Derby guests or Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Menu: Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping ● Chocolate Cherry Muffins ● Carrot Cake Muffins with Cream Cheese Icing. We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone ● Candied Ginger Scone. And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories.
SOLD OUT! Saturday, March 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Caramelized Onion, Oven Dried Tomato and Three Cheese Tarts ● Scaloppini of Pork Loin "Italianne" ~ with tomatoes olives, lemon and olive oil ● Strawberry Shortcakes with Fresh Whipped Cream ~ buttermilk biscuit with strawberries, served warm
Monday, March 23rd ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Abbruzio e Molise" ● 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 twelfth of a series of monthly classes exploring the different regions of Italy! This region sits bordering the center of the Adriatic Sea. As it is a warmer climate, many of the dishes typical of the region are made with red tomatoes or hot red peppers. The famous Aglio Olio e Pepperoncino pasta is traditional of the region as are many of the spicier dishes coming out of Italy. Menu: Bruschetta ~ the original, simple delicious toasted bread with garlic and olive oil ● Agnello Brodettato ~ Seasoned Lamb with Lemon Broth ~ slow cooked seasoned lamb with prosciutto, onions, lemon, white wine topped with a flaked egg broth ● Carciofi Ripieni ~ Stuffed Artichokes ~ pan seared then steamed artichokes filled with anchovies, tuna, garlic and fresh parsley in a lemon olive oil base ● Bocconati Dolci ~ Sweet Almond Bites - a homemade paste of whole almonds and cocoa tossed with fresh lemon zest and cinnamon then baked off in miniature pies
Tuesday, March 24th ● 6:30 - 9:00 pm ● "Entertaining all' Italiana" ● Demonstration Class ● Josh Moore - Volare ● $50.00 Enjoy an evening filled with dishes found in Northern Italy ~ the Piedmont region. Pair these dishes with regional wines and you are sure to have a successful gathering. Menu: Insalata di Funghi ~ baby greens, grilled mushrooms, gorgonzola cheese, candied hazelnuts, roasted bell pepper and sweet onion vinaigrette ● Penne Carceratta ~ penne pasta in a rich sauce of Italian sausage, tomatoes, brandy and cream ● Arrosto di maiale al Latte ~ pork loin braised in milk ● Torta di Riso ~ traditional rice pudding torte filled with dried fruits and nuts
Wednesday, March 25th ● 6:00 - 9:00 ● "Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating" ● Hands On Class ● Jesica Jones - Love At First Bite ● $55.00 In this class you will learn how to create that beautifully smooth finish you've admired on many cakes. Fondant icing is the trick. You will frost, fill and cover your cake in fondant. In addition, you will learn how to make beautiful roses, writing techniques, a reversed shell border, Corneille lace, braided fondant border, using stencils and much more! Each student will be provided with a 6 inch double layer cake to decorate, take home to show off and ultimately eat. This is not a Wilton cake class...it's SO much more! ***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.
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NEW CLASS! Thursday, March 26th ● 6:30 - 9:00 pm ● "A Taste of India" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00 Please welcome Bhavana to our classroom for her first class with us. As an experienced caterer, she will be sharing the spices, flavors and secrets of her authentic Indian cuisine. Menu: Easy Tandoori Chicken ● Cucumber Raita ~ Indian cucumber and yogurt salad ● Tikki Chicken Masala ~ chicken in creamy tomato curry ● Lemon Cumin Rice ● Chole ~ garbanzo bean curry ● Mango Lassi ~ cool mango beverage
Saturday, March 28th ● 11:30 - 2:00 pm ● "Fit and Fabulous ~ Healthy Eating" ● Demonstration Class ● Debbie Richter - Desserts by Debbie ● $45.00 Don't let the name fool you...Debbie is a multifaceted individual and CIA graduate. After owning a dessert café, Sweet Surrender, for 18 years, in 2005 she sold her business and was ready for new adventures. "I have been concentrating on creating and producing 'Healthier menu' options, from soup to dessert. I have written over 400 recipes, and I would love to share my knowledge with you." says Debbie. After working to make the dining experience more enjoyable for patients at Floyd Memorial Hospital and Health Services for the past 2+ years, she is on the move again. I will still be making the classics, but will offer recipe and menu development consulting services as she restarts her business. Menu: Kentucky Sunset Tomato Stew ● Harvest Beet Salad with a Walnut Honey Dressing ● Wild Mushroom and Caramelized Onion Tart ● Organic Meatballs in Flakey Dough ● Pure and Simple Flourless Chocolate Almond Torte
SOLD OUT! Saturday, March 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Duck Confit filled Crepes with Mushroom Veloute ● Filet of Salmon en Papillote with Julienne Vegetables ● Chocolate Orange Cheesecake with Orange Marmalade Cream
Monday, March 30th ● 6:30 - 9:00 pm ● "Sausage ~ It's What's For Dinner" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Casual cooking is what most of us to best. One trick to changing the flavor profile of a favorite dish is substituting sausage for ground beef. It will take your dish to a new level. Lelia will discuss the different types and styles of sausage and how they can be best used. Menu: Italian Wedding Soup with Italian Sausage Meatballs and fresh toasted garlic bread ● Stuffed Zucchini with Chorizo Sausage Dressing ● Spaghetti with a Quick Bolognese Sauce with Italian sausage ● Stuffed Calzone with Sage Breakfast Sausage ● Apple Cream Cheese Bundt Cake
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Wednesday, April 1st through May 6th ● 6:30 - 9:00 pm ● "Intermediate Training" ● Hands On Class ● Mike Cunha - Sullivan University ● $495.00 for a Six Week Course A six week series of HANDS ON training, designed for those who have completed the Basic Training series and are looking for more. No worries; if you haven't taken the Basic Training series, but are comfortable with elementary cooking skills and are looking to fine tune your techniques or challenge yourself, this series would be perfect for you! During this course, you will concentrate on working with the five Mother Sauces, starches including Rice Pilaf, Polenta, Risotto & Grits, explore the diversity of the Egg by making the Perfectly Poached Egg, Fluffy Omelets, Crepes & Custards (both sweet & savory). Learn to perfect your cooking techniques by Braising, Shallow Frying, Poaching and Sautéing, learn different preparations for veggies such as Asparagus with Hollandaise Sauce, Broccoli Casserole, Ratatouille and Lyonnaise potatoes and try your hand at basic baking skills with Biscuits, Muffins, Flatbreads & cookies. Feel free to bring your cook's knife and an apron to class each week.
Thursday, April 2nd ● 6:30 - 9:00 pm ● "Jump into Spring with Seasonal Clean Eating ~ Plant Based, Gluten Free" ● Mat Shalenko - June Health & Wellness ● $45.00 It's time for Spring cleaning but have you ever thought of taking it a step further than your home and do the same with your body? Clean up your act and learn to eat seasonal, healthy foods; a beginning to a new way of life. Menu: Crispy Tofu with Asparagus and Lemon Dijon Sauce ● Sautéed Fava Beans with Green Garlic Pesto ● Avocado, Apple and Watercress Salad ● English Pea and Wild Mushroom Quinoa with Truffle ● Strawberry Coconut Tartlet
SOLD OUT! Friday, April 3rd ● 6:30 - 8:30 pm ● "Date Night"
● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Fried Green Tomatoes with Shrimp Etouffee ● Seared Salmon with Orange Ginger Glaze, Couscous and Sautéed Vegetable ● Individual Tiramisu
SOLD OUT! Saturday, April 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Caramelized Onion, Parmesan Cheese and Spinach Frittata ● Breast of Chicken Wellington with Mushroom Duxelle and Demi Glace ● Poached Pear and Crystallized Ginger Cheesecake with Sweet Cream
Tuesday, April 7th ● 6:30 - 9:00 pm ● "Sure to Be A Winner!" ● Demonstration Class ● Debbie Richter - Desserts by Debbie ● $45.00 Don't let the name fool you...Debbie is a multifaceted individual and CIA graduate. After owning a dessert café, Sweet Surrender, for 18 years, in 2005 she sold her business and was ready for new adventures. "I have been concentrating on creating and producing 'Healthier menu' options, from soup to dessert. I have written over 400 recipes, and I would love to share my knowledge with you." says Debbie. After working to make the dining experience more enjoyable for patients at Floyd Memorial Hospital and Health Services for the past 2+ years, she is on the move again. I will still be making the classics, but will offer recipe and menu development consulting services as she restarts her business. A fabulous Derby menu you will be proud to serve your out of town guest or perfect for a party anytime. After all, isn't every day special in the Bluegrass State? Menu: Blue Grass Biscuits with Port Chutney served with Smoked Ham ● Classic Kentucky Jam Cake ● Mint Julep Ganache Roulade ● Macadamia Lime Coconut Bars ● Run For the Roses Salted Pecan cookies with Chocolate, of course
Wednesday, April 8th ● 11:30 - 2:00 pm ● "Who Said Chicken Salad is All the Same?" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 The name "chicken salad" immediately brings up memories of mayonnaise-laden cubes of chicken, celery and onion, period. Well, welcome a whole new era where there is no resemblance of the salad of years gone by. Try some new and creative ways to bring this salad into the year 2015. Menu: Poached Tarragon Chicken Salad with Granny Smith Apples and Red Grapes ● Grilled Chicken Salad with Provencal Vinaigrette ● Roasted Pesto Chicken Salad ● Tropical Chicken Salad with Pineapple and Macadamia Nuts ● Lemon Meringue Angel Food Cake
SOLD OUT! Friday, April 10th ● 6:30 - 8:30 pm ● "Date Night"
● Hands On Class ● David Moeller - Sullivan University ● $95.00 for two Menu: Shrimp and Corn Chowder ● Chicken and Andouille Jambalaya with Black Beans and Rice ● Grand Marnier Soufflé
Saturday, April 11th 11:30 - 2:00 pm ● "Run for the Roses ~ Derby Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00 Get ready for the first Saturday in May and learn to create masterpieces that will make the perfect contribution to your Derby party and wow your guests! Students will learn the how to's of cookie decorating, including outlining and flooding, a beautiful watercolor technique, learning to pipe royal icing and other decorating techniques that can be used on different seasonal cookies. Each student will take home four decorated cookies as well as the recipes for Cathy's sugar cookies, gingerbread cookies and royal icing. Cookies that will be made include: The Ultimate Derby Hat ● Derby Horse adorned with the Garland of Roses ● Jockey Silk and Cap
SOLD OUT! Saturday, April 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Goat Cheese Cheesecake with Garlic Crostini ● Braised Beef Tenderloin Tips with Red Wine and Caramelized Vegetables ● Peanut Butter, Chocolate Bread Pudding with Bourbon Caramel Crème Fraîche
Monday, April 13th ● 6:30 - 9:00 pm ● "Enjoy Your Own Derby Party" ● Demonstration Class ● Gail Crawford - Jefferson Community & Technical College ● $50.00 What a novel idea ~ hosting a Derby Party with great food and drinks, all of which you will be able to enjoy for yourself! Learn how to take traditional Derby foods and make them spectacular. Get tips on building a Kentucky Cheese Tray that will be a topic of conversation. Sound like your kind of class? Menu: Bourbon and St. Germaine Julep ● Pimento Cheese Crostini with Candied Bacon ● Benedictine Crostini with Green Olives garnished with Watercress ● Bourbon Marinated Mushrooms ● Smoked Turkey Wraps with Cream Cheese, Country Ham and Green Chilies ● Blue Cheese Grits topped with Beef Tenderloin and Pick a Pepper Sauce ● Quinoa Salad with Sweet and Spicy Pecans, Strawberries, Red Onion and Citrus Vinaigrette ● Chocolate Bourbon Pot de Crèmes with Peanut Butter Caramel, Whipped Cream and Sea Salt ● Grandmas Oatmeal Cake with Caramelized Pecan and Coconut Frosting
Tuesday, April 14th ● 6:30 - 9:00 pm ● "Basic Fresh Fish Cookery" ● Demonstration Class * Lelia Gentle - DreamCatcher Farm * $50.00 Everything you ever wanted to know about cooking fresh fish, but were afraid to ask until now - will be revealed in this class! Lelia will cover purchasing, prepping and preparing fish using different cooking methods. Menu: Braised Tilapia with Plum Tomatoes over Classic Mashed Potatoes ● Sautéed Rainbow Trout with Sesame Oil and Chives ● Baked Cod with Herbed Parmesan Crust with Roasted Spring Vegetables ● Amaretto Almond Pound Cake with Fresh Fruit Thursday, April 16th ● 11:30 - 2:00 pm ● "The Perfect Spring Luncheon" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Take the opportunity to have a girls day out before the hustle and bustle of Derby, the end of school and Summer vacations. You can recreate this menu and serve a lovely luncheon to a bride-to-be or special friends. Menu: Melon Ball Cocktail ● Arugula Citrus Salad with Toasted Cashews, Shaved Pecorino Romano Cheese and Blood Orange Vinaigrette ● Grilled Chicken Brochettes with Curried Asparagus Couscous with Golden Raisins and Almonds ● Rhubarb Raspberry Cheesecake Squares
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VIEW ALL OF OUR CLASS OFFERINGS online.
Our Full Cooking Class Schedule is always on our website
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Celebrate spring with family, good friends and good food!
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd
Louisville, KY 40207 502-893-6700
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