Thursday, May 17th ● 11:30 - 2:00 pm ● "In Good Taste" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ●

 $50.00  Spend the afternoon in the kitchen with your friends, learn a thing or two and enjoy delicious dishes you will make again and again. Menu:  Layered Cheese Torte with Assorted Crackers ● Roasted Stuffed Pork Tenderloin with Spring Herbs and Mango Chutney ● Wild Rice Pilaf with Dried Fruit ● Thyme Roasted Rainbow Carrots ● Coconut Cupcakes with Coconut Cream Cheese Frosting

Friday, May 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Lobster and Country Ham Mac and Cheese with Truffle ● Seared Pork Loin Chop with Caramelized Onion, Mushrooms, Candied Bacon and Cognac Sauce ● Mocha Chocolate Mousse with Biscotti  *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, May 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Savory Goat Cheese and Spinach Cheesecake ● Chicken Breast with Sundried Cherries in a Port Wine Reduction ● Classic Crème Brulee with Macerated Berries  *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, May 21st ● 6:30 - 9:00 pm ● "FlavaVille Street Food" ● Demonstration Class ● Serge Katz - FlavaVille ● $55.00 From eye to hand to mouth we invite you into the kitchens of the streets, markets and alleyways to enjoy an array of tempting treats. Serge's kitchen on wheels is home to these unique offerings you will come to crave. Menu: Buffalo Chicken Egg Rolls with Homemade Ranch Dressing ● BLT Salad with Cilantro Garlic Dressing ● Short Rib Tacos with Lettuce, Salsa, and Yogurt Sauce ● BBQ Lamb Sliders with Pickles and Onions on a Hawaiian Sweet Roll ● Funnel Cake with Fresh Fruit and Powdered Sugar

Wednesday, May 23rd ● 6:30 - 9:00 pm ● "Cheesemaking ~ Fast, Fresh Homemade Mozzarella & Ricotta" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $60.00  In just one hour, you can make either of these luscious, homemade soft cheeses; far better than anything you can buy.  It's inexpensive, delicious and is great in so many dishes, both sweet and savory.  Each student will make both mozzarella and ricotta cheese to take home and enjoy.  Menu: Mozzarella Cheese ● Ricotta Cheese ● there will be samplings of dishes made with these cheeses

Thursday, May 24th ● 6:30 - 9:00 pm ● "The Bourbon Country Cookbook" ● Demonstration Class ● Tim Laird - America's CEO Brown Forman & David Danielson - Churchill Downs ● $55.00  Dynamic duo Tim Laird, America's CEO, and Chef David Danielson, Executive Chef of Churchill Downs, are demonstrating recipes from their newly published book, The Bourbon Country Cookbook. They'll share the secrets behind new southern cuisine with traditional recipes that take on a modern twist. Start your evening with a Bourbon Peach Cooler cocktail and then enjoy spirited recipes to include: Bourbon Bacon Toasts ● Beet and Strawberry Salad ● Roasted Pork Tenderloin with Bourbon Glaze, Cheese Grits and Green Beans with Kentuckyiaki and Smoked Sesame Seeds ● Kentucky Bourbon Pie Cocktail ● Apple Pie Cobbler.We will have copies of the newly released "The Bourbon Country Cookbook" on hand to purchase and have autographed at a savings of 10% off the evening of class.

Friday, May 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu:  Classic Caesar Salad ● Baked Pasta with Shrimp, Mushrooms, Spinach, Pine Nuts, Prosciutto Ham, Sundried Tomato Pesto Cream Sauce and Asiago Cheese ● Zabaglione with Fresh Berries and Shortbread Cookie  *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, May 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Linguini with Roasted Vegetables and Spicy Tomato Sauce ● Seared Beef Tenderloin with Black Truffle Demi Glace ● Chocolate Chess Pie with 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.

Thursday, May 31st ● 11:30 - 2:00 pm ● "Remembering ... Casa Grisanti" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Go back in time and learn to create these favorite dishes from the renowned Casa Grisanti and Sixth Avenue restaurants.  Opened in 1959, Casa Grisanti took off in the 1970s, becoming Louisville's iconic northern Italian restaurant. To this day, many Louisville chefs trace their beginnings to the Casa Grisanti family, including John Plymale who worked in a number of the Grisanti restaurants. Menu: Sixth Avenue New England Clam Chowder ● Sixth Avenue Cavatelli and Shrimp ● Smoked Turkey and Monterey Jack Croissant ● Chocolate Kahlua Espresso Brownie Trifle

Thursday, May 31st ● 6:30 - 9:00 pm ● "I Love Brunch ~ Mexican Style" ● Demonstration Class ● Paco Garcia - Con Huevos ● $50.00  Con Huevos is the only made from scratch "Mexican brunch oriented" restaurant in our area thanks in large part to the culinary expertise of Paco Garcia.  Named a semifinalist in the category of best chef: Southeast by The James Beard Foundation for 2018, Paco's talents result in a new understanding of south of the border ingredients. Menu: Mint Julep Pancakes ● Breakfast Enfrijoladas ~ tortilla cooked in black bean sauce ● Carnita Torta Ahogada ~ Mexican sandwich filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce. ● Sweet and Savory Pineapple Cheesecake