● Demonstration Class ● John Plymale - Porcini ● $50.00  Enjoy a cool reprieve from the heat of the day and feast upon a menu bursting with the flavors of summer.  Menu: Chilled Tomato Bisque with Heirloom Tomato and Genovese Basil Pesto Sorbet ● Skillet Roasted Chicken Thighs with Lemon Pan Sauce ● Braised Baby Kale and Feta Tart with Cream Cheese Crust ● Lemon Daffodil Cake with Meyer Lemon Glaze

Thursday, August 11th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University

Friday, August 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals   Menu: Spicy Lobster Chowder ● Pork Schnitzel with Cider Sauce, Wilted Greens and Roasted Potatoes ● Chocolate Mousse with Berry Coulis   Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.

Saturday, August 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Tomato and Mushroom Quiche with Aged Cheeses ● Chicken Cordon Blue with Truffle Mornay Sauce ● Double Chocolate Bread Pudding with Chocolate Whipped Cream. Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.

Monday, August 15th ● 6:30 - 9:00 pm ● "Crafting the Future of Food ~ Plant Based" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00  Learn how to start using whole, organic, unprocessed, plant-based foods to achieve healthy, eye pleasing and flavorful cuisine.  One taste and you will be a fan.  Menu: Tofu Caprese ● Wheat Berries with Cranberries and Pecans ● Spinach Salad with Roasted Peppers, Cucumber and Olives ● Black Bean Pasta with Sweet Corn, Shiitake and Avocado Cream Sauce ● Blackberry Cheesecake

Thursday, August 18th ● 11:30 - 1:30 pm ● "Sun Kissed Fruits of Summer" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  One of the things I love about summer is the endless variety of ripe and juicy fresh fruits that are available at the markets.  The air is filled with their intoxicating aroma and their uses are limitless.  Come and enjoy some interesting ways to celebrate this time of the year.  Menu: Watermelon Lemonade ● Blueberry Chutney and Goat Cheese Bruschetta ● Cold Peach Soup ● Salmon with Grilled Nectarines ● Plum Compote over Cream Cheese Pound Cake

Thursday, August 18th ● 6:30 - 9:00 pm ● "Basic Stock & Mother Sauces" ● Partial Hands On Class ●   Whitney Fontaine - Executive Private Chef - La Belle Du Sud ● $60.00   A great sauce begins with a great stock. This class will teach you the basics of making stocks from scratch as well as using these stocks to make the "mother" sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux ● Béchamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Béarnaise ● Mornay ● Hunter Sauce ● Supreme Sauce

Friday, August 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals   Menu: Crab Cakes with Spicy Cream Sauce ● Chicken Breast with Chorizo and Queso Fresco Stuffing, Chile Tomato Cream Sauce with Vodka served with Black Beans and Rice ● Lemon Curd Tarts with Berries   Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.

KIDS CLASS!  Saturday, August 20th ● 11:30 - 1:30 pm ● "Kids Travel the World ~ Japan" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Take a trip to Japan with us and learn some authentic dishes you will make again and again.  This is the last of seven Saturday classes for Kids.  You asked for it and we listened!  Now let's cook!  Menu: Miso Soup with Tofu, Spinach and Carrots ● Futomaki ~ large vegetarian sushi roll ● Japanese Rare Cheesecake   ** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision)  *** when registering, please give us the child's name and age in the comment section as well as if they need to work at a low or high table

Saturday, August 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Seafood Pot Pie with Flaky Pastry Crust ● Braised Beef Tenderloin with Mushroom, Artichoke and Red Wine ● Chocolate Chip Cookies with Vanilla Ice Cream and Bourbon Caramel Flambé Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.

Monday, August 22nd ● 12:00 - 2:30 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm

Monday, August 22nd ● 6:30 - 9:00 pm ● "Shellfish ~ Grilling Class ~ Oysters, Scallops, Shrimp and Squid, Oh My!" ● (held outdoors) ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00  Never before have we offered a grilling class focused on shellfish.  The rules are a bit different for cooking shellfish on the grill, but it is still the easiest way to get the most delicious results and keep the heat and mess outside!  We'll tackle mollusks (scallops and oysters), crustaceans (shrimp) and even a cephalopod (squid/calamari).  What a fun way to throw a party!  Menu: Grilled Prosciutto Wrapped Scallop Lollipop ● Grilled Oysters with Escargot Butter ● Grilled Calamari Salad with Watercress and Cilantro ● Mojito Shrimp Po'Boy ● Grilled Peaches with Honey Cream

Wednesday, August 24th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Toscana" ● 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 eighth of a series of monthly classes exploring the different regions of Italy!  This region (Tuscany) is known best for its hearty cuisine from thick bean soups to delicious grilled meats.  It has been described by locals as rustic, but refined, using only quality local ingredients.  The full bodied red wines from the region are also some of Italy's most prized exports. The most famous of all cities is Florence, known highly for its art & history, The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains.  Menu: Minestra di Ceci ~ Chick Pea Soup ~ a simple yet flavorful thick chick pea soup with garlic, rosemary and tomato ● Maiale Ubriaco ~ Drunken Pork Chops ~ seared thick cut chops seasoned with salt and pepper, fennel red wine, garlic and parsley ● Spinaci alla Fiorentina ~ Spinach Florentine ~ sautéed and seasoned spinach and pearl onions oven baked in a rich béchamel sauce layered with Parmigiano Reggiano ● Frittelle di Riso ~ Fried Rice Cakes ~ sweet rice cakes pan fried in hot oil then dusted with powdered sugar

Thursday, August 25th ● 6:30 - 9:00 pm ● "Celebrate the Heirloom Tomato" ● Demonstration Class ● Joshua Moore - Volare ● $55.00  It's that time of year again to come together to celebrate that glorious flavor only found in sun warmed heirloom tomatoes picked fresh from the vine and delivered to your table.  From the Moore Farm comes a variety of these beauties, waiting to be transformed into mouthwatering creations.  Menu: Bruschetta with Burrata Cheese, Basil, Roasted Heirloom Tomatoes ●  Heirloom Tomato and Watermelon Salad with Feta Cheese and Balsamic Vinegar ● Grilled Halibut with Charred Orange Tomato Vinaigrette ● Green Tomato Tart with Brown Sugar Crumble and Tomato Gelato finished with Bourbon Caramel

Friday, August 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals   Menu: Traditional Caesar Salad ● Pasta with Grilled Chicken, Prosciutto, Mushrooms, Spinach, Pine Nuts and Sundried Tomato Pesto Sauce ● Banana Pecan Bread Pudding with Bourbon   Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.

Saturday, August 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Caramelized Onion, Oven Dried Tomato and Three Cheese Tarts ● Scaloppini of Pork Loin "Italianne" ~ tomatoes, olives, lemon, olive oil ● Warm Strawberry Shortcake   Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation.

Monday, August 29th ● 6:00 - 9:00 pm ● "Introduction to Gluten Free Baking" ● Demonstration Class ● Annie May - Annie May's Sweet Café ● $50.00  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 Sugar Cookies ● Gluten Free Vanilla Cupcakes

Tuesday, August 30th ● 6:00 - 9:00 ● "Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating" ● Hands On Class ● Jesica Jones - Love At First Bite ● $60.00  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!  Jesica will also be demonstrating how to make Swiss Meringue buttercream.  Each student will be provided with a 6 inch double layer cake to decorate, take home, show off and ultimately eat. This is not a Wilton cake class...it's SO much more! Please arrive early, with your supplies, as we will begin promptly at 6:00 pm. ***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 and would be happy to put a kit together for you ahead of time; just let us know.

NEW CLASS! Wednesday, August 31st ● 6:30 - 9:00 pm ● "Discover More Flavors of India" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00   The flavors found in this cuisine encompasses a wide variety of regional and traditional foods native to India; each with its own blend of herbs and spices. Discover some favorites.  Menu: Murgh Makhani  ~ butter chicken is an Indian dish of chicken in a mildly spiced curry sauce ● Aloo Ghobi ~ dish made with potatoes, cauliflower and Indian spices ● Shrimp Biryani ~ is a traditional Indian dish prepared by layering spices, shrimp and aromatic rice ● Marta Paneer ~ North Indian recipe with green peas and paneer simmered in onion tomato gravy ● Parantha ~ unleavened Indian bread made with whole wheat flour or atta