Tuesdays, November 1st through December 6th ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $525.00 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.  Class is limited to 13 students, so sign up early to ensure your seat!  Aprons are not provided.

Wednesday, November 2nd ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Marche" ● 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 tenth of a series of monthly classes exploring the different regions of Italy!  This region is host to a deep Adriatic Sea with rocky beaches, small hills, inland ancient towns, and heavy forests.  Known for a town called Ancona and white Verdicchio wines, the cuisine of the locale is fish, various hunted small birds, olives & pork dishes.  Many dishes incorporate both herbs and spices.  Menu: Olive Ripiene ~ Stuffed Olives ~ large pitted green olives stuffed with a meaty filling of beef, nutmeg, bread crumbs and ground pork pan fried in hot oil and served warm ● Tonno Briaco Alla Marchigiana ~ Drunken Tuna Marche Style ~ pan stewed fresh tuna with Marsala wine atop a slice of extra virgin olive oil pan toasted bread with a rich lemon, caper, anchovy butter sauce ● Cavolfiore Fritto ~ Batter Dipped Fried Cauliflower ~ lightly steamed cauliflower dipped in a wine batter then pan fried in extra virgin olive oil ● Calcioni ~ Ravioli di Formaggio ~ Baked Cheese Ravioli ~ a homemade delicate sweet dough stuffed with sweetened pecorino cheese filling oven baked and served warm

Thursday, November 3rd ● 11:30 - 2:00 pm ● "Chasing the Chill Away" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  We've gathered a bounty of comforting soups that will help chase away the chill of those early November days. A thermos of homemade soup will warm you head to toe wherever you may go. Menu: Insanely Good Oxtail Soup ● Sherried Black Bean Soup ● Chicken and Chive Dumpling Soup ● Beer and Cheddar Soup with Kielbasa ● and lots of Crusty Bread

NEW CLASS! Thursday, November 3rd ● 6:30 - 9:00 pm ● "Unexpected Ways to Use Le Creuset" ● Demonstration Class ● Trisha Ranallo - Le Creuset ● $50.00  We are very excited to welcome Trisha Ranallo to our Cottage kitchen.  She has designed this class to show how you can use your Le Creuset pieces in a number of unexpected ways to prepare and serve mouthwatering offerings from your kitchen; and get you thinking outside of the box. There will be a special discount offered to our students attending class for that will apply to any Le Creuset purchases made in class.  Menu: Caramelized Shallot & Roasted Onion Dip ● No Knead Bread with Compound Butter ● Greek Chicken & Pasta ● Apple Tart Tatin à la Mode

KIDS CLASS!  Saturday, November 5th ● 11:30 - 1:30 pm ● "The Art of the Table" ● Etiquette Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Over the course of this year, kids have been coming to the Cottage on a regular basis, learning how to cook from an array of classes ranging from international foods, health foods, homemade pasta, gnocchi and desserts.  Now it's time to review dining etiquette.  No cooking this time ~ kids will show up, appropriately dressed for our holiday luncheon. Chef Lelia will prepare, in advance, a four course meal from recipes the kids have prepared throughout the year, and the kids will dine at our elegantly set tables.  Our guests will be instructed on proper table settings ~ which forks and knives to use and when; proper use of napkins and dishes.  We will also cover conversation, introductions, and use of cell phones.  Our Cottage staff will be serving as waitstaff for this wonderful meal.  Menu: First Course ~ Spanish Empanadillas ● Soup Course ~ Italian Wedding Soup ● Entrée ~ Beef Bourgogne ● Side ~ Garlic Mashed Potatoes ● Dessert ~ English Trifle ● Beverage ~ Peach Tea  ** (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 and age in the comment section.

Saturday, November 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Country Ham Grit Cakes with Seared Shrimp and Red Eye Gravy ● Filet of Salmon Wellington, Shrimp Mouassaline with Saffron Cream Sauce ● Apple Walnut Caramel Sauce over Vanilla Custard Filled Crepes *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, November 7th ● 6:30 - 9:00 pm ● "A New Take on an Old Favorite ~ Butterflied Turkey" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  If you are looking for a way to achieve an even, quicker cooking, juicier meat, and crispy skin for your Thanksgiving bird, look no further.  A butterfly cut on your bird will produce just that.  Join us for this delicious holiday dinner with a perfectly cooked bird!  Menu: Pepper Glazed Goat Cheese Gratin Appetizer ● Roasted Turkey ~ Butterflied ● Rich Turkey Pan Gravy ● Creamed Kale ● Caramelized Vidalia Onion and Potato Gratin with Fresh Sage ● Apple Brown Betty made with Brioche

Wednesday, November 9th ● 6:30 - 9:00 pm ● "Harvest of Autumn Flavors" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Enjoy a harvest of autumn flavors as you spend an evening filled with fun cocktails, great conversation, wonderful friends, and amazing food before the holiday season begins. Menu: Frozen Green Grasshopper Cocktail ● Curried Chicken Meatballs with Garlic Sautéed Baby Kale and Mango Yogurt Dipping Sauce ● Pork Valdostanna ~ fontina and prosciutto stuffed, grilled, bone-in pork chop with melted garlic butter and white truffle oil ● Oven Roasted Potatoes with Caramelized Vidalia Onion, Pecan Smoked Bacon and Melted Tillamook Cheddar Cheese ● Blueberry Swirl Semifreddo

Thursday, November 10th ● 11:30 - 1:30 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm

Thursday, November 10th ● 6:30 - 9:00 pm ● "Family Style Italian Essence" ● Demonstration Class ● Dallas McGarity - The Fat Lamb ● $50.00 Chef Dallas McGarity began his culinary journey when he was a young child growing up in rural South Carolina. He became fascinated with food and cooking as he watched his mother and grandmother prepare traditional southern dishes. During his culinary school years at Johnson and Wales University in Charleston SC, Dallas became enamored with Italian cuisine. Moving to Louisville in 2004 Dallas has worked with some of the best restaurateurs in town.  In 2010 he took the helm as Executive Chef/Partner at Marketplace Restaurant in downtown Louisville until October 2016 when he opened his own place, The Fat Lamb at Grinstead Dr. and Bardstown Rd.  Menu: Sous Vide Short Rib Pizziaola with Peppers, Onions, and Red Wine ● Creamy Parmesan Polenta with Shaved Grana Padano ● Braised Tuscan Kale with Onions and Slab Bacon ● Nutella Mascarpone Mousse with Cookie Crumbs and Lemoncello Strawberries

Friday, November 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Mushroom Ravioli with Asiago Cream Sauce, Pancetta and Spinach ● Beef Tenderloin with Herbed Jus, Fried Bread, Poached Egg and Sautéed Vegetables ● Fresh Berry Shortcakes with Grand Marnier Sabayon  *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, November 12th ● 9:00 - 3:00 pm ● "Springerle & Molded Cookie Workshop" ● 6 Hour Hands On Workshop ● Connie Meisinger - House on the Hill Cookie Molds ● $125.00 For cookies that are too pretty to eat, learn techniques to properly make traditional European artisan cookies using both single and multiple image presses as well as rolling pins. In this hands on class, you will produce your own Springerle, molded gingerbread and luscious almond Frankfurter Brenton cookies. You will also learn a simple procedure for applying chocolate to the backs of the cookies. Beautiful additions to your holiday baking!  Connie is the owner of House on the Hill, Inc., a company that provides working replicas of both historic cookie molds and newly designed and hand carved cookie mold designs. She started collecting the molds primarily as a baker of Springerle cookies and became interested in their history and art as much as their function. Since buying the business in 2002, Connie has expanded the range of cookie molds to include over 500 designs. She continues to find and develop molded cookie recipes. House on the Hill's molds have been featured in Martha Stewart Living, Victoria, and other baking and crafting publications. Connie appeared on the Martha Stewart Show in December 2011. ** There will be a 30-minute break during this workshop for lunch ~ there are a number of restaurants within walking distance or feel free to bring your lunch. *** Bring a shiny aluminum cookie sheet to transport your cookies home to dry and bake.

Saturday, November 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu:  Manhattan Style Seafood Chowder with Garlic Herb Crostini ● Boneless Pork Loin stuffed with Spinach, Feta Cheese and Toasted Pine Nuts ● Poached Pear and Almond Bread Pudding with Cinnamon Crème Fraiche  *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, November 14th ● 6:30 - 9:00 pm ● "New Twists on Thanksgiving Favorites ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00 Thanksgiving celebrations are filled with tradition ~ this year enjoy some new twists on those tried and true dishes and create some new favorites.  Menu: Sweet Potato Pancakes with Ginger Cranberry Compote ● Salad of Brussels Sprouts, Almonds and Apples ● Pimento Herb Mac n' Cheese ● Quinoa Stuffing with Green Beans and Shiitake Mushroom Gravy ● Dark Chocolate Drizzled Pumpkin Cheesecake