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Friday, November 1st ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals ● Menu: Chicken, Chorizo and Manchego Cheese Empanadas ● Seared Beef Tenderloin with Sauce Diane, Garlic Roasted Potatoes and Sautéed Vegetables ● Banana Pecan Bread Pudding with Honey Bourbon Sauce *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.
KIDS CLASS! Saturday, November 2nd ● 11:30 - 1:30 pm ● "Delicious Desserts ~ Kids Class" ● Ages 7 - 12 years old ● Hands-On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Everyone knows that the best way to end any meal is with dessert! Learn to make a variety of different desserts that are great for every day or the upcoming holidays. Menu: Cookies & Cream Ice Cream served in a Chocolate Shell ● Mini Smores Pie ● Pumpkin Chip Cookies ** (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 2nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals ● Menu: Wild Mushroom Gratin with Gruyere Cheese and French Bread ● Broiled Filet of Salmon Wellington with Lemon Veloute and Ratatouille of Vegetables ● Sabayon with Fresh 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, November 4th ● 6:30 - 9:00 pm ● "Garnishing and Creative Ideas for Holiday Food Presentation ~ Technique Class" ● Hands-On Class ● Lelia Gentle - DreamCatcher Farm ● $60.00 Holiday meals are always beautiful, but let's go a step further. Just a few basic garnishing ideas can take your table from pretty to WOW!! Sharpen your knives (bring your own if you like), and get ready to make the perfect finishing touches to all your holiday plates and platters. Some will be easy, some will be intricate, but all will be fun. We'll look at ways to garnish beverages, soups, entrees, and desserts. We will also share some great tips for assembling beautiful platters and incorporating fall and holiday inspirations. Class may include, but not be limited to ~ Carrot Curls, Coins and Flowers ● Tomato and Lemon Roses ● Strawberry Fans ● Lemon Baskets ● Vegetable Bundles ● Citrus Curls and Knots ● Herb Bouquets ● Piping ● Juliennes ● Platter Assembly *please eat before you come to class; a meal won't be provided.
Tuesday, November 5th ● 6:30 - 9:00 pm ● "Be Thankful ~ Cookie Decorating Workshop" ● Hands-On Class ● Anne Simpson - Out of the Box Cookies ● $60.00 This class is open to both adults and kids ages 12 and up. Learn to decorate a variety of cookies, perfect for Thanksgiving, 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, such as 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, Gingerbread Cookies & Royal Icing. Students will take home four cookies they complete in this class ~ Majestic Turkey ● Pilgrim Hat ● Fall Leaf ● Slice of Pie *All tools, icings, and cookies are supplied.
Wednesday, November 6th ● 11:30 - 2:00 pm ● "Kitchen Improv ~ Fried Rice ~ Milk Street Class" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 ● At Milk Street, our favorite classes teach creativity and improvisation. In this new series focused on learning how to cook, not how to follow a recipe, we'll teach you the Milk Street theory for recipe development, give you a template and show you a few techniques before setting you loose to create your own version of the recipe of the day. We'll compare our results, problem solve, share ideas, and then eat dinner together. This month: it's fried rice! We'll teach you the template for our favorite customizable wok (or skillet) supper and teach you how to create and make your own personalized recipe. The lessons you learn extend far beyond the recipe of the day, and we'll cover how to use them to have success with kitchen improv no matter the ingredients. ● Menu: Kimchi and Bacon Fried Rice ● Thai Fried Rice ● Smashed Cucumber Salad with Peanuts, Scallions, and Cilantro ● Pickled Chilies
Wednesday, November 6th ● 6:30 - 9:00 pm ● "Handmade Chocolates ~ Molded Candies ~ Technique Class" ● Hands-On Class ● Gail Shackelford - ACF Certified Pastry Chef ● $65.00 Learn the in's and out's of making beautifully crafted bonbons in this hands-on class. Each student will learn the basic skills of tempering chocolate as well as shell, fill, and cap assorted flavors of bonbons. This is a beginner's class so don't be intimidated by the process. Gail is an expert in this field and will give you the confidence needed to master these skills. Menu: Chocolate Bonbons ● Caramel Bonbons ● Bourbon Cream Bonbons Thursday, November 7th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm
Friday, November 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals ● Menu: Shrimp and Crab with Polenta, Spinach, Pine Nuts, Prosciutto and Sundried Tomato Pesto Sauce ● Chicken Breast Provencal with Cous Cous and Sautéed Vegetables ● Chocolate Mousse with Espresso Sauce and 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.
Saturday, November 9th ● 11:30 - 2:00 pm ● "Flawless French Macarons ~ Holiday Edition" ● 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 foolproof 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: Candy Cane Macaron with Chocolate Peppermint Ganache ● Linzer Macaron with Raspberry Preserves ● Eggnog Macaron with Nutmeg Buttercream
Saturday, November 9th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals ● Menu: New Orleans Style Shrimp and Grits ● Boneless Chicken Breast with Blue Cheese Crème Fraiche, Brown Rice Pilaf and Zucchini Carrot Medley ● Chocolate Peanut Butter Bread Pudding topped with 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.
Monday, November 11th ● 6:30 - 9:00 pm ● "Dinner Party 103 ~ Timing and Execution" ● Demonstration Class ● Marsha Lynch - Cooking at The Cottage ● $55.00 Dinner Party Basics is a new series that will give you the professional scoop on how to host a dinner party, with three series modules, offered individually, designed to address the advice our customers often seek when shopping in our retail store. Learn about planning a menu, shopping and where to procure different types of menu items, do-ahead and day-of prep, and timing and execution. Taught by The Cottage's own Marsha Lynch! This is the 3rd class of a three-part series So you'd like to have a dinner party? In this class, we'll take a look at your dinner timeline and how to get all your dishes ready for service simultaneously and with appropriate garnishes. Menu: Roasted Beet Carpaccio with Blackberries and Chevre ● Pan Seared Salmon with Lemon Dill Sauce ● Sweet Chile Grilled Asparagus ● Roasted Garlic Pommes Puree ● Milk Chocolate Peanut Butter Crème Brulee * this dinner will be served plated
Tuesday, November 12th ● 11:30 - 2:00 pm ● "Modern Thanksgiving Sides and More" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 With Thanksgiving only a few weeks away, come and get inspired to add something new this year to your holiday table. Menu: Turkey Sage Chowder ● Sautéed Pears with Bacon and Mustard Dressing ● Spiced Sweet Potato and Parsnip Tian ● Parmesan Bread Pudding with Broccoli Rabe ● Brûléed Bourbon Maple Pumpkin Pie
Tuesday, November 12th ● 6:30 - 9:00 pm ● "Biscuit Bliss ~ Technique Class" ● Partial Hands-On Class ● Brad Dillon - Black Sheep Bake Shop ● $60.00 Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT! After a trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques, and equipment for biscuit assembly. Next, everyone with put what they have learned to use and make a batch of biscuits from scratch, hands-on! Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls) We will add some savory ingredients, some cheese and whatever else the class wants to use to "build-out" the basic recipes.
Wednesday, November 13th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Calabria" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00 Sun, beaches and year-round warm climate are characteristic of this region. Many dishes were oven-baked here in olden days out of necessity and in modern times out of tradition. Years ago, many families didn't have ovens in their home, but rather would go to a community oven for preparation. Tomatoes, artichokes, and olives have a great deal of presence in dishes from Calabria. Menu: Pitta Cicculiata ~ a typical stuffed pizza made with tuna, black olives, capers, and anchovies ● Maccheroni alla Calabrese ~ a baked ziti pasta with prosciutto, pancetta, onions, basil, peppercorn, and pecorino ● Insalata Calabrese ~ a simple green pepper, onion, and potato salad ● Salsiccia Calabrese ~ a homemade ground pork sausage patty pan-fried in olive oil ● Scaledde ~ fried spirals typical of Christmas
Thursday, November 14th ● 6:30 - 9:00 pm ● "The Ultimate Vegetarian Thanksgiving Feast" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 At every holiday gathering, there are usually non-meat eaters in the crowd. Of course, we can offer them our delicious side dishes, but if you want to go a step further, we have the perfect entree for everyone. Whether you choose to use this fabulous roasted vegetable and goat cheese terrine instead of the traditional turkey, or in addition to, it is always a show-stopper. Menu: Individual Leek and Potato Galettes with Pistachio Crust ● Hasselback Butternut Squash with Bay Leaves and a Maple Chili Glaze ● Roasted Vegetable and Goat Cheese Terrine ● Roasted Carrots and Red Onions with Fennel and Mint ● Marbled Pumpkin Cheesecake with Brownie Crust and Freshly Whipped Cream
Saturday, November 16th ● 11:30 - 2:00 pm ● "Shhh ... They Won't Know It's Gluten Free ~ Gluten Free Thanksgiving Baking Class" ● Demonstration Class ● Christina Faust ~ Cooking at the Cottage ● $50.00 Thanksgiving is about breaking bread with family and friends. However, to those with gluten-free lifestyles, loved ones are not always as eager as you are about the idea of wheat-free bread. Until now! In this class Christina will teach you some of her favorite gluten-free recipes and tricks of baking without wheat. After 5 years of wheat-free baking, she has finally found as well as developed recipes that people have no idea are made without any wheat and ask her to make repeatedly. Menu: Fluffy Dinner Rolls ● Cornbread ● Hearty Country Loaf ● Popovers ● All American Apple Pie
Saturday, November 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals ● Menu: Penne Pasta with Sauce Alfredo, Shrimp and Aged Cheese ● Seared Pork Chop with Cranberry Gastrique, Mashed Potatoes and Broccoli Carrot Medley ● Holiday Scented Apple Cobbler with 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, November 18th ● 6:30 - 9:00 pm ● "Let's Give Thanks ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00 Time for family and friends to gather around the table and give thanks for the bounty they have received throughout this year. Beautiful food for a beautiful time of celebration. Menu: Kale Salad with Quinoa, Cranberries and Pecans ● Maple Chipotle Sweet Potatoes and Brussels Sprouts ● Green Beans with Cider Braised Onions ● Herb Roasted Tofu with Gravy ● Pumpkin Pie with Almond Crust
Tuesday, November 19th ● 6:30 - 9:00 pm ● "Celebratory Sides: Transforming Vegetables ~ Milk Street Class" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 We find that most people are eager to update their side dishes, which is perfect for Milk Street, because vegetables excite us more than any other ingredient in the kitchen. There's LOTS to say about vegetables. From a cooking theory point of view, many festive meals leave much to be desired. They are often adult baby food - soft, fatty, mushy, salty. In this class, we will teach you how to provide an essential element to any great meal! Menu: Roasted Carrots with Balsamic Raisins and Pine Nuts ● Roasted Butternut Squash with Ginger and Five Spice ● Deviled Cashews (Sri Lanka via Australia) ● Charred Kale with Garlic, Chilies, and Lime ● Shaved Brussels Sprouts with Browned Butter Vinaigrette
Wednesday, November 20th ● 6:30 - 9:00 pm ● "The Italian Kitchen" ● Demonstration Class ● Serge Katz - FlavaVille ● $55.00 In this class Serge takes us back to his days in the kitchen, working side by side at Vincenzio's, with his mentor, Executive Chef Agostino Gabriele. Italian dishes are so near and dear to Serge's heart that he wants to share some of his favorites with you this evening. Menu: Pasta Duet ~ Tortellini with Mushrooms and Peas in Cream Sauce and Squid Ink Pasta with Spicy Tomato Sauce and Shrimp ● Pan Seared Salmon with Risotto Milanese ● Green Bean Salad with Smoked Gouda, Red Onions and Balsamic Vinegar Dressing ● Cannolis with Fresh Fruit and Ricotta Filling with Chocolate Chips
Thursday, November 21st ● 6:30 - 9:00 pm ● "Springerle & Speculaas Molded Cookie Workshop ~ Technique Class" ● Hands-On Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 Don't be intimidated by cookie molds! Join us and learn to make molded cookies that are rich with tradition, too pretty to eat ~ almost, in an array of different flavors. Springerle cookies are the dense dry anise-flavored cookies that many of our grandmothers made for the holidays. Don't worry if you don't like the traditional anise ~ we will be making one or more of these flavors for you ~ lemon, orange or almond. We may even back the citrus flavor in bittersweet chocolate. You will also learn to make Speculaas, (or Dutch windmill cookies), a fragrant spiced shortcrust biscuit, traditionally baked to eat on or just before St Nicholas' Day in the Netherlands, Belgium, and around Christmas in Germany. There will be plenty of samples to taste and Lelia will explain how to choose the right cookie mold for various types of molded cookies. She has studied with Connie Meisinger, owner of House on the Hill Cookie Molds, and is ready to show you how to make these beauties.
Friday, November 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals ● Menu: Risotto Milanese ● Pork Tenderloin with Cassoulet of White Beans, Roasted Garlic, Kale, and Wild Mushrooms with Roasted Vegetables ● Lemon Curd Trifle with Berries 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.
KIDS CLASS! Saturday, November 23rd ● 11:30 - 1:30 pm ● "Falling for Cupcakes ~ Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Jesica Jones - Love at First Bite ● $50.00 Cupcakes are so much fun to eat but even more fun to make and decorate. Learn to make the batter and "bakery" buttercream from scratch, bake the cupcakes and decorate them to take home and enjoy. You will also learn how to fill the cupcakes as well as fun decorating and piping techniques. Menu: Fall Themed Cupcakes ~ Autumn Spice Cupcakes ● Chocolate and Vanilla "Bakery" Buttercream Icing ● Cupcake Filling * there is no supply list for this class ** (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 23rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals ● Menu: Ratatouille of Vegetables with Shrimp and Herb Crust ● Breast of Chicken with Cranberry Orange Sauce, Saffron Rice and Honey Glazed Carrots ● Chocolate Cheesecake 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.
Monday, November 25th ● 6:30 - 9:00 pm ● "Making the Most of Your Cast Iron Skillet ~ Fall Edition" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $55.00 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: Savory Dutch Baby Pancake with Smoked Salmon, Crème Fraiche, and Sliced Green Onions ● Skillet Phyllo Pie with Roasted Butternut Squash, Kale and Goat Cheese ● Oven Roasted Kimchee Chicken Thighs ● Triple Chocolate Nutella Skillet Brownie
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