Thursday, April 11th ● 6:30 - 9:00 pm ● "Fearless Fish ~ Milk Street Class" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00  Packed with protein, fast-cooking and low in fat (except the good, omega-3 kind), fish has a lot going for it. Except popularity. When it comes to home cooking, we either give fish a miss or, if we do try it, end up with rubbery shrimp or bland lumps of white or pink meat that never turn out quite right-too dry or too mushy, or, worst of all, tasting of nothing in particular.  At Milk Street, we treat fish with the respect it gets in other parts of the world. We cook delicate white fish in gentle heat to preserve moistness and tenderness. We use sharp aromatics and bold spices to provide a punchy counterpoint to its essential mildness. We do a one-sided sear to boost texture and flavor without running the risk of overcooking. And we get simmering right, adding bold flavor to banish any blandness and finding lighter alternatives to heavy cream. In this hands-on class, we'll practice these techniques as we make Menu: Fish Steamed with Sichuan Chili Bean Paste and Shiitake Mushrooms ● Brazilian Fish Stew ● Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo) ● Avocado Radish Salad ● Rice

Friday, April 12th ● 6:30 - 8:30 pm ● "Date Night ~ Plant Based" ● Hands On Class ● Mat Shalenko - June Health and Wellness ● $105.00 for TWO individuals By popular demand we present our first plant based Date Night class! Menu: Citrus Kale Salad with Almonds, Avocado and Pomegranate ● Black Bean and Spinach Enchiladas with Cashew Queso served with Chipotle Lime Rice ● Chocolate Raspberry Bars

Saturday, April 13th ● 6:30 - 8:30 pm ● "Date Night ~ Thunder Over Louisville" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Roasted Onion and Mushroom Bread Pudding with Sauce Mornay ● Seared Pork Medallions served with Cranberry Apple Veloute, Rice Pilaf and Corn Pudding ● Warm Sabayon over Buttermilk Biscuits 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.

Monday, April 15th ● 6:30 - 9:00 pm ● "Spring into Easter! ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00  Spring has finally arrived and Easter is a week away. Celebrate the holiday with no regrets and enjoy every last bite!  Menu: Herbed Cauliflower with Currants, Pine Nuts and Balsamic Drizzle ● Creamy Asparagus and Caramelized Onion Soup ● Kale, Lentil and Roasted Beet Salad ● Chickpea Stuffed Portabellas ● Raspberry Lemon "Cheese"cake Bars

Wednesday, April 17th ● 6:30 - 9:00 pm ● "Derby Day Winners ~ Cookie Decorating Workshop" ● Hands On Class ● Anne Simpson - Cookie Decorator ● $60.00  This class is open to both adults and kids ages 12 and up.  Learn to decorate a variety of gorgeous cookies, perfect for Derby, to give your family and friends or enjoy yourself. 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 working with royal icing, outlining and flooding cookies will be covered in class as well as tips for baking the perfect cookie. Anne will share her recipes for Traditional Sugar Cookies and Royal Icing. Students will take home four cookies they complete in this class ~ Thoroughbred Horse Head ● Mint Julep ● Jockey Silk ● Red Rose   *All tools, icings and cookies are supplied.

Thursday, April 18th ● 6:30 - 9:30 pm ● "Flawless French Macarons" ● Hands On Class ● Gail Shackelford - ACF Certified Pastry Chef ● $60.00 Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed and footed, as well as making 2 types of buttercream for the filling. You will practice the preparation of ingredients, a fool proof way of mixing the batter, piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy!  Please bring an apron with you to class! Menu: Lemon Lavender Macarons ● Honey Vanilla Bean Macarons ● Bourbon Bean-To-Bar Cocoa Powder Macarons

Friday, April 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Lump Crab Cakes with Roasted Corn Relish ● Seared Beef Tenderloin with Braised Pork Belly, Spicy Maple Honey Glaze, Stir Fried Vegetables and Sticky Rice ● Zabaglione with Fruit and 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, April 20th ● 6:30 - 8:30 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University

Monday, April 22nd ● 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 and mince.  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 with a quick turnaround time!

Wednesday, April 24th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Umbria" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00   This region of Italy is the most centrally located in the country.  It is also one of Italy's smallest regions.  Its capital is Norcia.  One of the most recognizable cities of the region is Perugia, known mostly for its chocolate. This region uses mostly pork as a staple meat and the black truffle as a favorite culinary delight which is available seasonally from Christmas through March.  Wild caught birds are also a delicacy in this region as they are often hunted & served both at home and in local restaurants.  Menu: Minestra di Riso e Lenticchie ~ Rice and Lentil Soup ~ a hearty almost stew rich flavored soup of lentils, parsley, garlic, tomatoes sausage and rice topped with grated peccorino cheese ● Bistecchine in Teglia ~ pan cooked thin beef steaks with prosciutto, mushrooms, fresh parsley, lemon and broth, accompanied by garlic rubbed toasted bread ● Pomodori Ripieni al Umbra ~ Regianal Stuffed Tomatoes ~ vine ripened tomato halves stuffed with a parsley, garlic & extra virgin olive oil seasoned bread stuffing oven baked and served with your favorite meat dish ● Birbanti ~ Baked Pine Nut, Citrus and Cinnamon Dessert Balls

Thursday, April 25th ● 6:30 - 9:00 pm ● "License to Chill" ● Demonstration Class ● John Plymale - Porcini ● $55.00  Close your eyes, feel the sun on your face, the breeze in your hair and the sand between your toes. It's almost that magical time to pull up a lounge chair, kick back and enjoy the arrival of summer; and you don't have to leave your home to do it!  Menu: Honeydew Basil Margarita ● Lobster and Corn Fritters with Aioli ● Porchetta with sautéed Tuscan beans and Swiss Chard ● Banana Pudding Poke Cake

Friday, April 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Risotto with Leeks, Chevre and Sundried Tomato Pesto ● Fish and Shellfish Pot au Feu with Spicy Lobster Broth with Garlic, Lemongrass and Fresh Lime ● Chocolate Mascarpone Trifle with Amaretto Cookies and Whipped 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.

Saturday, April 27th ● 11:30 - 1:30 pm ● "Basics of Cake Decorating ~ Kids Class" ● Hands On Class ● Ages 7 - 12 years old ● Gail Shackelford - ACF Certified Pastry Chef ● $50.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade "bakery" buttercream frosting and much more. Each student will be provided with a 6 inch cake to decorate and take home, show off and enjoy! This is not a Wilton cake class...it's SO much more!  ** (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. Please arrive early, with your supplies, as we will begin promptly at 11:30 am. ***Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase and would be happy to put a kit together for you ahead of time; just let us know by phone or email.

Saturday, April 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Candied Bacon and Kale Frittata with Savory Cream Topping ● Filet of Salmon en Croute served with Lemon Caper Veloute and Glazed Carrots ● Apple, Pear and Walnut Crumble with Vanilla 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.

Monday, April 29th ● 6:30 - 9:30 pm ● "Flawless French Macarons" ● Hands On Class ● Gail Shackelford - ACF Certified Pastry Chef ● $60.00 Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed and footed, as well as making 2 types of buttercream for the filling. You will practice the preparation of ingredients, a fool proof way of mixing the batter, piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy!  Please bring an apron with you to class! Menu: Lemon Lavender Macarons ● Honey Vanilla Bean Macarons ● Bourbon Bean-To-Bar Cocoa Powder Macarons