Oktoberfest is On!

Oktoberfest is on! Everyone can join in on this famous German celebration with a feast of their own that celebrates the harvest and all things autumn!

IN THIS ISSUE, you'll be inspired by some traditional, hearty German fare. These dishes just happen to be great for tailgating and game time noshing, too!

Prost!

WHAT'S COOKING AT THE COTTAGE

THE FALL CLASS SCHEDULE
IS UNDERWAY!

OCTOBER and NOVEMBER

Check out all of the classes on our website.

Plus! NOW YOU CAN REGISTER ONLINE!

Thursday, October 6th ● 6:30 - 9:00 pm ● "South Indian Cuisine" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00 The geography and cultural influence of South India are reflected in the cuisine of the region. The climate is hot, humid, and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables, and rice. Vegetarian meals are the norm in the south, so much so that southern Indian cuisine is a vegetarian's dream. Instead of the cream usually found in northern dishes, South India goes for seeds, popped spices, tomatoes, and various dals (lentils) used as enhancements and accompaniments. Theirs is also a style of eating that incorporates light meals and snacks, known as tiffins, throughout the day. Let's dig into some favorite dishes from the southern Indian region. Menu: Dosa Bread ~ a thin, large pancake made from a batter of ground rice and urad dal and the mildly spiced crushed potato and spice mixture inside (that's the masala mixture) ● Sambaar ~ tangy lentil curry ● Chicken Chettinad ~ savory and spicy South Indian style chicken curry ● Coconut Chutney ~ fresh coconut and cilantro ● Medu Wada ~ deep fried urad dal (lentil) balls ● Kheer ~ Indian sweet rice pudding

Friday, October 7th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Fried Green Tomatoes with Lump Crab Etouffee ● Seared Flat Iron Steak, Herbed Jus, Wilted Greens and Roasted Garlic Whipped Potatoes ● Peach and Rye Whisky Bread Pudding with Spiced Pecans *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Saturday, October 8th ● 11:30 - 2:00 pm ● "Perfect Homemade Pizza" ● Hands On Class ● Brad Dillon - Brad's Designer Breads ● $60.00 While perfecting bread and scone recipes, and after taking a pizza class in Italy, Brad has been secretly perfecting a pizza dough recipe, or 2, for his own use, and the pizza making technique, which he is now prepared to share with the world. Pizza is the ultimate simple comfort food that everybody can love, when done right. Get over marina, mozzarella and pepperoni, and up your game with multiple types of cheeses (including Gorgonzola), sauces (fig jam anyone?), and fruits (apples and grapes), among other things. Use up that leftover salsa and andouille before it goes bad. Turn up the Heat! Brad will give you the knowledge of how to properly mix, shape, and bake your own pizza. After this class, and with a little planning, on a work night, you should be able to get a pizza in the oven in 30 minutes, so you will have time to pour yourself a glass of wine and change your clothes before you eat. This is a hands on class, so wear something that looks good with flour on it, and a little sauce. You will mix dough to take home and bake later, and assemble a pie to take home and bake that day, or sometime soon. If you have any favorite ingredients to use on your own pizza, bring them along.

Monday, October 10th ● 6:30 - 9:00 pm ● "Experience a Real Mexican Breakfast and More" ● Demonstration Class ● Izmene Peredo & Paco Garcia ● Con Huevos ● $50.00 Izmene has more than 15 years of experience as a Marketing specialist for the Food and Beverage Industry in Mexico, where she worked as National Trade Marketing Manager for Brown Forman until 2014. In addition to her marketing background, she has been involved in the food industry her entire life participating in the family catering business and learning from her father and mentor most of the deepest secrets of the traditional Mexican cuisine. The deep love for Mexican cuisine that Paco feels was developed at a young age growing up in Mexico where through his mother was exposed to a variety of foods that would fuel his lifelong passion for cooking. At the age of 17 years old he came to USA and officially began his culinary career, working in the restaurant industry and studying culinary arts at JCTC. What a fun and delicious class they have in store! Menu: Enchiladas Con Huevos with More Poblano Sauce ~ for this dish we use juicy roasted chicken, corn tortilla, queso fresco, crema and is topped with a poached egg and molé sauce ● Chilaquiles Supremos ~ chilaquiles are the most popular Mexican dish for breakfast ~ crisp corn tortillas, tomatillo and pasilla chile, black beans, crema, queso fresco, pork and pickled onions ● Salmon Con Achiote ~ salmon with achiote sauce - a typical dish from the Yucatan region ● Flan de Chocolate and Tequila ~ traditional Mexican style flan

Tuesday, October 11th ● 6:30 - 9:00 pm ● "The Art and Science of Sous Vide" ● Demonstration Class ● David Moeller - Sullivan University ● $50.00 This method of cooking was developed in the mid-1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. It was subsequently adopted and expanded to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. French for "under vacuum" is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. If you've been curious about this method of cooking, want to expand your knowledge or try dishes cooked in this way, join us. You will be amazed! Menu: Pork Belly with Eggs Poached in the Shell, Stone Ground Grits and Pan Gravy ● Sous Vide Duck Breast with Gastrique Sauce ● Sous Vide Salmon with White Bean and Roasted Garlic Ragout ● Ratatouille en Sous Vide

Wednesday, October 12th ● 6:30 - 9:00 pm ● "Putting on the Pressure" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 When do you use your pressure cooker? Sometimes it is used for saving time - like braising a pot roast in 30 minutes rather than 2 or 3 hours, or making beef broth in 20 minutes rather than 4 hours. Sometimes it is for better taste, like keeping all the natural juices in meats and vegetables. Sometimes it is for hard boiling fresh eggs so they will peel easily. And lastly, sometimes it might be for dessert because it can be made so quickly and easily. You decide...! Menu: Chicken Breast with Peach Jam and Bourbon ● Brown Rice and Lentils with Caramelized Onion ● Vanilla Rice Custard

Thursday, October 13th ● 6:30 - 9:00 pm ● "Beef, Bacon & Bourbon" ● Demonstration Class ● John Plymale - Porcini ● $50.00 The Three "Bs" come together to create an enticing combination of flavors and textures in this meal. Perfect for a special evening for two or a gathering of your closest friends, you are sure to receive a compliment or two! Menu: Muffin Pan Roasted Tomato Tarts with Fresh Mozzarella and Basil ● Peppered Beef Tenderloin with Bacon Onion Jam ● Low Country Vegetable Jambalaya ● Makers Mark Bourbon Root Beer Floats

Friday, October 14th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Crab Cakes with Pesto Cream Sauce ● Seared Chicken Breast Roulade with Chorizo, Queso Blanco and Spinach with Tomato Vodka Sauce ● Fresh Berry Cobbler with Ice Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

KIDS CLASS! Saturday, October 15th ● 11:30 - 1:30 pm ● "Kids Travel the World ~ England" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Take a trip with us to England and learn some authentic dishes you will make again and again. This is the ninth in a series of Saturday classes where kids get to Travel the World by making food from that country. Now let's cook! Now let's cook! Menu: Traditional British Scone with Jam ● Oven Fried Fish and Chips ● English Trifle ** (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 list the child's name, age and dining or counter height table in the comment section.

Monday, October 17th ● 6:00 - 9:00 pm ● "The Sweet Flavors of Fall" ● Demonstration Class ● Lizzy Martino - Adrienne & Co. Bakery & Café ● $50.00 Fall ... the days start off brisk and sunny, then end with beautiful pumpkin-colored moons. It's a season filled with hayrides, bonfires, back-to-school excitement and celebrating with family & friends. Embrace the season with sweet treats full of those oh-so-special flavors. Menu: Apple Cider Donuts with Hot Cinnamon Caramel ● Pumpkin Crème Caramel ● Gingerbread Whoopie Pies ● Chocolate Orange Torte

Tuesday, October 18th ● 6:30 - 9:00 pm ● "Greetings from the Gralehaus" ● Demonstration Class ● Andy Myers - Gralehaus ● $50.00 Gralehaus was established in 2014, Louisville's finest (and only) "Bed & Beverage" is housed inside an Original Highlands Victorian home built in 1905. Renovated and converted into a working coffee haus and café, along with three guest rooms, adjacent to Holy Grale. Chef Andy Myers' passion for southern-style cooking using culinary traditions of Kentucky and memories of his mothers' and grandmothers' cooking is the inspiration for his dishes. Menu: Gralehaus Beer Cheese with Bavarian Pretzel ● Kale Caesar Salad ~ anchovy dressing, greens, candied pistachios, preserved lemons, and parmesan ● Porchetta Sandwich ~ Italian roasted pork, mayonnaise, Giardinara on a Blue Dog pug roll ● Vegetable Hash ~ seared red potato, roasted veggies, crema, and sunny egg ● Speculoos Crepe ~ delicate crepe filled with a ginger-cinnamon cookie butter filling and garnished with whipped ricotta and honey

Wednesday, October 19th ● 6:30 - 9:30 pm ● "Delicate Ravioli and Gnocchi ~ Pasta Workshop" ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $60.00 Unlock the secrets of making fresh egg pasta dough and delicate pillows of potato gnocchi the way they are made in the kitchens of Italy. Under the watchful eye of Sandra, you will learn this art the same way she learned from the ladies in her Italian family. And to take it one step further, you will transform pasta dough into beautiful ravioli. Menu: Gnocchi di Patate con Salsa ai Quattro Formaggi ~ potato gnocchi with a four cheese sauce ● Ravioli di Pancetta, Cipola e Aspargi ~ pancetta, onion and asparagus filled homemade pasta in a brown butter sage sauce

Thursday, October 20th ● 11:30 - 2:00 pm ● "Lunch on the Half Shell" ● Demonstration Class ● John Plymale - Porcini ● $50.00 Coastal dining is possible to enjoy without having to leave home thanks to the talents of John. If you close your eyes, you may be able to hear the waves in the distance. Menu: Green Goddess Soup with Jumbo Blue Lump Crab Meat ● Artisan Greens with Avocado, Toasted Cashews and Lemon Garlic Vinaigrette ● Shrimp Malacca with Basmati Rice ~ a unique twist on traditional shrimp creole ● Low Country Pineapple Mint Ice Cream ● Princess Gem Tea Cookies

Thursday, October 20th ● 6:00 - 9:00 pm ● "Just Say BOO ~ Halloween Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $60.00 ● This class is open to both adults and kids ages 12 and up. Learn to make a variety of spooky cookies, perfect for Halloween, to give your family and friends. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the correct way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, including the use of working with fondant and royal icing, outlining and flooding cookies will be covered in class. Cathy will share her recipes for Traditional Sugar Cookies, Gingerbread Cookies & Royal Icing. Visit Cathy's website ~ www.cathysdesignercookies.com ~ and see some of her creations. Students will take home four cookies they complete in this class ~ Witches Head ● Creepy Mummy ● a Pumpkin fresh from the pumpkin patch ● Cute Witches Hat *All tools, icings and cookies are supplied.

KIDS CLASS! Saturday, October 22nd ● 11:30 - 1:30 pm ● "Sweet Little Pies ~ Kids Pie Class" ● Ages 7 - 12 years old ● Hands On Class ● Jesica Jones - Love at First Bite ● $50.00 I love pie, don't you? This class will focus on how to work with pie crust. Students will learn how to roll out pie dough, create a lattice pie crust, a cut out crust, and a cheddar cheese crust. Preparation of homemade pie dough and fresh apple pie filling will be demonstrated. Each student will make and fill 3 small pies. ** (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 list the child's name, age and dining or counter height table in the comment section.

Saturday, October 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Seared Beef Tenderloin with a Red Wine, Mushroom, and Tarragon Sauce ● Apple Strawberry Cobbler with Cinnamon Crumble *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Monday, October 24th ● 6:30 - 9:00 pm ● "Hone Your Knife Skills" ● Hands On Class ● MaryLynn Karpicki - Wusthof Trident Cutlery ● $50.00 Whether you are just learning or need a refresher course, don't miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the correct way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 % discount off all purchases on class night, so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. Don't forget, we have knife sharpening available every day!

Tuesday, October 25th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm

NEW DATE! Wednesday, October 26th ● 6:30 - 9:00 pm ● "A Night of Mediterranean Influence ~ Southern Style" ● Demonstration Class ● Harold Baker - Gary's on Spring ● $65.00 From private school, to homelessness, to landing a position as a dishwasher at age 16 in Minneapolis, at the International Market, Harold found his home in the kitchen of upscale restaurants throughout the country. When childhood friends reunited in 2011 the 20-year dream of opening a restaurant, Gary's on Spring, became a reality and the rest is history. Menu: Ahi Tuna ~ sushi grade tuna atop a fresh guacamole covered with black and white sesame seeds, drizzled with a Yuzu juice and served with a fried tomato corn fritz ● Mediterranean Octopus Muse ~ Pacific Rim octopus grilled, seasoned and baked in Mediterranean flavors served with fresh dates in a corn curry onion relish with fruit yogurt ● Blackened Bison Ribeye ~ sourced from Steve and Laurie Lee Brown's farm in Oldham County served with a tomato Hollandaise, sweet potato mash, tobacco onions, and a vegetable du jour ● Apple Crisp ~ tart Granny Smith green apples infused with a butter brown sugar cinnamon mixture, encased in phyllo dough and topped with white and dark chocolate

NEW DATE! Thursday, October 27th ● 6:30 - 9:00 pm ● "More Cast Iron Cooking and Care" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Cast iron skillets may seem like an old fashioned choice in the kitchen, but this dependable cookware is a must in the modern kitchen. So if you have one of Grandma's old cast iron pieces, treasure it even if it a rusted mess - you can certainly bring it front and center in your kitchen. Cast iron skillets conduct heat beautifully, go from stovetop to oven with no problem, have several health benefits, and last for decades. Come join us to learn what to cook and what not to cook in the cast iron skillet, how to clean and season your skillet and how to restore a neglected piece and bring it back to life. Menu: Chicken Pot Pie Pizza ● Cornbread Tamale Pie ● Roasted Asparagus, Green Onion and Blue Cheese Frittata ● Skillet Apple Pie * We invite you to bring your old cast iron pieces to class for show and tell; we will talk about each piece and see if we can determine its origin and era.

Friday, October 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Spiced Lamb Empanadas with Spicy Dipping Sauce ● Individual Spanish Paellas ● Chocolate Raspberry Mousse with Sauce Anglaise *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Saturday, October 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Classic Caesar Salad with Sundried Tomato Dressing and Garlic Croutons ● Chicken Cordon Bleu with Lemon Caper Veloute ● Pumpkin Cinnamon Cheesecake with Candied Pecan Creme *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Monday, October 31st ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University

Mark & Linda Kunz Bayens
Cooking at the Cottage
3739 Lexington Rd
Louisville, KY 40207
502-893-6700