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 Limoncello 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
Wednesday, November 16th ● 11:30 - 2:00 pm ● "An Array of Autumn Colors" ● Demonstration Class ● John Plymale - Porcini ● $50.00 They say you eat with your eyes. How true! Experience a lunch that is filled with an array of autumn color and flavor. Menu: Roasted Beet Hummus with Sweet Potato Chips ● Salad of Artisan Greens, Gorgonzola Cheese, Candied Walnuts, Crisp Fall Apples with Hot Apple Cider Vinaigrette ● Sheet Pan Pizza with Cappicola, Arugula, Mozzarella and Shaved Pecorino Romano Cheese ● Blueberry Hand Pies with Spiced Whipped Cream
Wednesday, November 16th ● 6:30 - 9:00 pm ● "An Evening in Provence" ● Guy Genoud - Brasserie Provence ● $50.00 A traditional brasserie lies somewhere in between a simple bistro and a serious French restaurant. Guy Genoud, the Cannes native moved here 25 years ago and had worked in the hotel industry ever since. That was until the day in 2013 when he stepped out on his own to do what he had always wanted to do ~ open his own place which is now a reality. Menu: Pissaladière ~ onion tart, anchovy, and Niçoise olives ● Pistou Soup ~ vegetable and white bean soup with basil & garlic ● Moules Marinières ~ mussels in a white wine, garlic, herb, cream sauce ● Artichoke Barigoule ~ artichoke hearts cooked slowly in white wine with onions, garlic, carrots, tomatoes and herbs ● Niçoise Shrimp Pasta ~ sauce of fresh tomatoes, bell peppers, onion, garlic, Nicoise olives
Friday, November 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Molé Shrimp Tacos with Jicama Slaw ● Pan Roasted Breast of Chicken, Wild Mushroom Pappardelle Pasta with Pine Nuts, Prosciutto, and Four Cheese Roasted Garlic Cream Sauce ● Crème Brule with Orange Essence *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 19th ● 11:30 - 2:00 pm ● "Baking with Beer Grains, Beer and Bourbon" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $50.00 For all you home-brewers who hate to trash those expensive grains and malts that you purchased to brew your favorite beer, here's the chance to redeem yourself, and your grains. It is possible to take your spent wet grains, mix them with some yeast to form a pre-ferment, and then create a delicious loaf of a good crusty bread. You can also learn how to dry your grains and create a "beer grain flour" that can be used much like whole wheat flour to enhance bread recipes, pizza dough or even desserts. If you are looking for something quick and simple there will be a recipe for adding a can of beer to simple ingredients to create a very tender, tasty loaf of bread in less than an hour. And, if you have a little bourbon around the house, there will be a recipe for a bourbon brownie with a bourbon flavored icing and drizzled chocolate. Menu: Crusty Country Spent Grain Bread ● Peanut Butter/Beer Grain Cookies ● Pizza Dough with Dried Grain Flour● the Dark Side - Stout Beer with Molasses ● Bourbon Brownies with Bourbon Icing
Saturday, November 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Caramelized Savory Onion Bread Pudding with Sauce Mornay ● Grilled Chicken, Bacon, and Penne Pasta with Sauce Puttanesca ● Southern Style Lemon Chess Custard with a Crisp Flaky Crust and Marinated Fruit *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 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Seafood Creole in Flaky Puff Pastry ● Boneless Pork Chops with a Sun Dried Cherry Demi-Glace ● Bourbon Marinated Fruit on Buttermilk Biscuits with Warm 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.
