Friday, January 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals. Menu: Mandarin Pancakes with Honey Sriracha Chicken, Cashews, and Asian Slaw ● Seared Beef Sirloin with Roasted Garlic Butter, Stone Ground Grits, and Wilted Greens ● Adult Hot Chocolate with Swiss Merengue *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, January 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Onion, Mushroom, and Tarragon Bread Pudding with Sauce Mornay ● Seared Beef Tenderloin with Mushroom, Artichoke, Tomato Sauce, Garlic Roasted Potatoes and Corn Pudding ● Chocolate Cheesecake with Cinnamon 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, January 27th ● 6:30 - 9:00 pm ● "Middle Eastern Memories" ● Demonstration Class ● Serge Katz -- FlavaVille ● $50.00   From eye to hand to mouth we invite you into the kitchens of the middle east to enjoy an array of tempting treats. Serge's kitchen on wheels is home to an array of unique and delicious offerings you are sure to love. Menu: Falafel, Hummus, Pickled Vegetables ● Lamb Shawarma ~ Freedom Run Farm lamb, served with local pita, tahini, and salad ● Shakshuka ~ a dish of eggs with stewed tomatoes, garlic and peppers ● Cherry and Pistachio Rugelach served with Honey Ice Cream

Wednesday, January 29th ● 6:30 - 9:00 pm ● "Uncharted Italian ~ Milk Street Class" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $65.00  When you think Italian food, the first image that springs to mind is probably a tall mound of spaghetti topped with tomato sauce and meatballs. Don't get us wrong - we're all for generous heaps of spaghetti but there is so much more to Italian food than the quintessential pasta dishes. In this class, you'll venture north to Piedmont, where you'll discover the magic of bagna cauda, a slather on everything dipping sauce. You'll come to love a traditional peasant soup of polenta, leek and rosemary topped with crispy pancetta. You'll learn what makes agrodolce (a sweet-sour treatment typically reserved for vegetables) also a perfect fit for pan seared pork chops. Along the way, we'll examine how lesser known Italian dishes from the countryside achieve a balance of creamy and crunchy, bitter and rich, and umami and herbaceous to produce dishes that are simple to make and satisfying to eat.  Menu: Polenta Soup with Crispy Pancetta and Kale ● Bagna Cauda with Charred Broccoli ● Honey and Bay Apricot Compote with Greek Yogurt ● Italian Sweet and Sour Pork Chops ● Ricotta Semolina Cheesecake

Thursday, January 30th ● 11:30 - 2:00 pm ● "For the Love of Lunch" ● Demonstration Class ● John Plymale - Porcini ● $50.00  He's back and ready to treat you to amazing dishes you are sure to fall in love with!  Have a wonderful lunch and learn a thing or two. Menu: Triple Citrus Salad with Shaved or Pickled Fennel, Toasted Cashews, Fontina Cheese and Champagne Vinaigrette ● Black Pepper Fettucini tossed with Cremini Mushrooms, Roasted Chicken, and Fresh Spinach in a Gorgonzola Cream Sauce ● Black Bottom Cappuccino Cheesecake with Kahlua Cream

Thursday, January 30th ● 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, and a favorite class at the Cottage, 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

Friday, January 31st ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals. Menu: Serrano Ham and Cheese Empanadas with Ancho Cream Sauce ● Seared Salmon Provencal with Risotto Cakes ● Lemon Mascarpone Mousse  *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.