Thursday, February 8th ● 11:30 - 2:00 pm ● "Homage to Fromage" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Cheese lovers unite and enjoy a class dedicated to the many varieties of cheese and unique ways to enjoy them.  It's fun to experiment and come up with new and different things to do with cheese beyond the obvious.  You will recognize some of these offerings as classics and some have been modernized. We will be using Kenny's Cheese Curds, Gruyère, Goat Cheese, Mascarpone and Cream Cheese in this class.  Menu: Wisconsin Style Fried Cheese Curds ● Beet and Goat Cheese Stack ● Cheese Soufflé Gratinée ● Cheese Blintzes ~ sweet and savory ● Raspberry Tiramisu

Thursday, February 8th ● 6:30 - 9:00 pm ● "Remembering the Afro German Tea Room" ●  Demonstration Class ● John Plymale - Porcini ● $50.00   If you lived in Louisville in the 1980's it is a good bet that you frequently dined at Afro German Tea Room.  Located at St. Martin of Tours Church on South Shelby St., this unique venture came to be under the direction of Reverend Vernon Robertson.  He came to St. Martin in 1978, with a strong commitment to those in urban areas and the parish underwent revitalization and regrowth.  After years of disrepair, the church building was restored to its former beauty.  By the time Rev. Robertson retired in 1993, the parish had established a neighborhood outreach program and a restaurant, which he dubbed the Afro German Tea Room, to reflect the change in the neighborhood's ethnic makeup.  John Plymale was chef for a number of years and happily agreed to share some of the favorite dishes he served. Enjoy this trip down memory lane!  Menu: Blue Lump Crab Cakes with Remoulade Sauce ● Sautéed Chicken in Green Peppercorn Cream Sauce ● Broccoli with Hollandaise Sauce ● Chocolate Mousse Cake with Fresh Whipped Cream

Friday, February 9th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Duck and Wild Mushroom Flatbread with Roasted Garlic, Arugula, and Prosciutto Ham ● Baked Pasta with Roasted Chicken, Sundried Tomato Pesto, Pine Nuts, Spinach, Asiago Cheese Cream Sauce ● Bourbon Chocolate Chip Pecan Tarts   *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.

NEW CLASS! Saturday, February 10th ● 11:30 - 2:00 pm ● "Sweet Expressions ~ Valentine's Day Candies" ● Andrea Estes Riegling - Rock That Plate ● $50.00  Make Valentine's Day a little sweeter for those special people in your life.  Give the gift of homemade candies from your kitchen.  We'll take the mystery out of things like boiling sugar and checking temperatures to show you how to get perfect results every time. Menu: Homemade Strawberry Marshmallow Hearts backed in Dark Chocolate ● Chocolate Covered Cherries ● Cinnamon Hearts ● Candied Citrus Peels ~ grapefruit, lemon and orange ● Bailey's Irish Cream Truffles

Saturday, February 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals   Menu: Smoked Chicken Pot Pie with Flaky Pastry Crust ● Boneless Pork Loin stuffed with Roasted Vegetables and Goat Cheese ● Chocolate Bottom Peanut Butter Mousse Tarts  *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.

NEW CLASS! Monday, February 12th ● 6:30 - 9:00 pm ● "For the Love of Grains" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Maybe you've begun eating whole grain breakfast cereals and whole wheat bread, or tried brown rice once or twice. That's a good start... but now it's time to learn about the universe of new tastes you've been missing out on. The fiber and nutrients associated with whole grains make them an essential part of a healthy diet, but it's not that difficult to work them into your everyday cooking. They're a natural base for salads, a texture enhancer in soups, and delicious cooked up into a side dish.  This class will also be full of tips for incorporating whole grains into your regular menus. We will also look at how using a variety of grains can add diversity to a recipe. We will grind 3 different grains into flour, and them use them in a basic cookie recipe.  We will be able to compare side by side how the different grains affect the flavor profile.  Menu: Skillet Barley with Kale and Eggs ● Mediterranean Mussels with Farro ● White Wine, Mushroom Pilaf with Wild Rice, Barley and Wheat Berries ● Basic Cookie Recipe ~ three ways  

Wednesday, February 14th ● 6:30 - 8:30 pm ● "A Special Valentine's Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $145.00 for TWO individuals  Treat that special person in your life to a Valentine's experience not soon forgotten. An interactive, memorable way to celebrate a special day! Menu: Savory Goat Cheese and Roasted Onion Cheesecake with a Savory Cream Topping ● Seared Beef Tenderloin with Sauce Diane ● Chocolate Mousse with Bourbon Marinated Strawberries and Sweet 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.

Thursday, February 15th ● 6:30 - 9:00 pm ● "Introduction to Sushi" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $70.00  In this class you will learn how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We will review all the different kinds of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we will have Fresh Fruit Splashed with Midori

Friday, February 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Lump Crab, Chorizo and Manchego Cheese Stuffed Mushrooms with Romanesco Sauce ● Sous Vide Mole Pork Belly, Red Onion Confits, Masa Cakes, Poached Egg and Roasted Corn Relish ● Fruit Crumble with Oatmeal Streusel Topping  *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, February 17th ● 11:30 - 1:30 pm ● "Let's Make Dinner ~ February ~ Kids Class" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Hey Kids ... come join us for a brand new series just for you.  Want to know how to make dinner by yourself?  This class will give you a menu, recipes, grocery list, equipment list and time sequence to make dinner for your family. It's going to be fun!  Menu:  Chili Con Carne ● Cornbread Muffins ● Butterscotch Brownie  ** (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, February 17th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals   Menu: Fusilli Pasta with Alfredo Sauce, Poached Shrimp and Aged Cheese ● Seared Breast of Chicken with Lemon, Caper, Herb Sauce Supreme ● White Chocolate Walnut Bread Pudding with Dark Chocolate 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.

Monday, February 19th ● 6:30 - 9:00 pm ● "Sublime Southern Italian Pasta Dishes" ● Demonstration Class ● Luigi Gelsomini - Luigi's Pizzeria & Pasta ● $50.00  If you haven't had the chance to indulge in one of Luigi's pasta dishes, you have missed out.  In the Puglia region of southeastern Italy, on the coast of the majestic Adriatic Sea, lies the capital city of Bari. It was in Bari that young Luigi discovered his love of cooking and the seductive power of simple Italian dishes made with only the finest ingredients, like San Marzano tomatoes, fresh mozzarella, fresh basil, and extra virgin olive oil. In 1996, Luigi arrived in Louisville with a mission: to share the authentic cooking of his native Bari with his new friends in this community and has been doing so ever since in Downtown Louisville. Buon Appetito!  Menu: Sausage Contadina over Pasta ● Chicken Rivulet Sauce over Penne Pasta ● Fisherman's Seafood Sauce served over Spaghetti

Wednesday, February 21st ● 6:30 - 8:30 pm ● "Hone your Knife Skills ~ Technique Class" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $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 very popular, 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!

Thursday, February 22nd ● 11:30 - 2:00 pm ● "A Long Winters Night" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Chase the chill away while enjoying these comfort foods sure to add warmth to a long winters night.  This meal is certain to receive rave reviews from your family.  Menu: Spiced Bourbon Cider ● Acorn Squash Bisque ● Classic Chicken Pot Pie with a Cream Cheese Crust ● Afro German Tea Room Apple Crisp topped with French Vanilla Ice Cream

Thursday, February 22nd ● 6:30 - 9:00 pm ● "A Taste of Greece" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00   Steeped in history and lapped by the Mediterranean sea, Greece is home to some of the finest ingredients in the world. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios. Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon, whole spice and cloves in stews. The climate and terrain has tended to favor the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone, Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki-Tsalafouti (both creamy cheeses, suitable for spreads) and Mizithra. Menu: Cyprus Greek Salad ● Kotosoupa Avgolemono ~ chicken and rice soup with lemon ● Giouvestsi With Veal ~ traditional baked Greek veal stew with pasta ● Melopita ~ Greek honey pie

NEW CLASS! Friday, February 23rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Andrea Estes Riegling - Rock That Plate ● $105.00 for TWO individuals   Menu:  Pomegranate and Olive Crostini ● Stuffed Pork Medallion with Bourbon Glaze ● Sweet Potato Mash with Fresh Ginger ● Haricots Vert ● Prosecco Tiramisu  *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.

NEW CLASS! Saturday, February 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Andrea Estes Riegling - Rock That Plate ● $105.00 for TWO individuals   Menu: Lentil Salad with Fresh Orange and Dates ● Spiced Lamb Ragu with Polenta ● Roasted Moroccan Carrots ● Marsala Chai Cookies with Orange Glaze *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, February 26th ● 6:30 - 9:00 pm ● "Making the Most of Your Cast Iron Skillet" ●  Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  A cast iron skillet is a prized possession among Southern cooks. Seasoned with years of cooking and loving care, heirloom cast iron skillets and Dutch ovens are as valued (and fought over) as Grandma's china and sterling silver. Whether you have pieces that have been in the family for years, or maybe you've found one of the new artisan iron skillets you certainly have a treasure.  Cast iron shines when it comes to high-heat cooking, like searing steaks or charring vegetables, but it's so much more versatile than that. Come join us to learn what to cook and what not to cook in cast iron and how to clean and season your skillet, as we take a look at the history of cast iron.  And if you have a piece of cast iron that you would like to know more about, please bring it with you to class.  Maybe we can answer some of your questions about its origin.  Menu: Potato Rosemary Skillet Flatbread ● Perfect Pan Roasted Chicken Thighs with Vegetables and Dijon Jus ● Cast Iron Mushroom Medley ● Brussel Sprouts ● Crispy Apple Crisp

Wednesday, February 28th ● 6:30 - 9:00 pm ● "No-Knead Artisan Breads" ● Demonstration Class ● Brad Dillon - Black Sheep Bakery ● $50.00  Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy!  Menu: Basic French Boule ● Sundried Tomato, Kalamata Olive, Rosemary Loaf ● Asiago, Garlic, Black Pepper Loaf ● Cinnamon, Walnut, Cranberry Loaf ● Irish Soda Bread ● and suggestions for other variations