2018 WINTER Cooking Class Schedule

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1 2018 WINTER Cooking Class Schedule ABOUT OUR COOKING CLASSES - Cooking at the Cottage is Louisville s premier cooking class destination. Winner of the Best of Louisville s 2011 Critic s Choice Award for our classes, we strive to make our classes a means of discovering the pleasures of the kitchen. Our instructors will share their knowledge, techniques and tips with you, giving you the confidence needed to make cooking a simple, fun and creative experience! Whether you choose a demonstration or hands on class, bring your appetite, as you will have the opportunity to sample each dish that has been prepared. Whether you are a gourmet chef, seasoned home cook or don't know the difference between a stockpot and a sauté pan, you'll find classes that give you the confidence and skills to cook great food. We offer a number of different styles of classes: DATE NIGHT is a HANDS ON class, designed as a way for two individuals (a couple, two friends, girl s night out, family members, etc.) to enjoy an evening together, creating their own meal, socializing with others, and in the process, learning a thing or two! These classes are extremely popular, so sign up early to ensure your spot! Remember when registering ~ 1 table = 2 individuals so please use the number(s) of tables you desire when making your reservation. DEMONSTRATION is a class where the chef prepares each dish, step by step, as the students follow with a recipe packet and are encouraged to ask questions of the chef. You are served a large appetizer portion of each dish. HANDS ON is a class where students work at tables, raised to counter height, use the gas cooktop, knives, cookware, etc. to prepare each recipe under the direction of the chef instructor. You will be served a large appetizer portion of what is prepared. PARTIAL HANDS ON is a class that combines demonstration, lecture and taking a turn at making the subject food yourself under the direction of the chef instructor. You will be served a large appetizer portion of each dish. BASIC TRAINING & INTERMEDIATE TRAINING are 6 week, hands on series, where students meet once a week to thoroughly explore various topics & techniques including basic knife skills, stock & sauce making, working with various proteins beef, chicken, fish & seafood pasta from scratch, to name a few. You will be served a large appetizer portion of what is prepared each evening. GIVE A GIFT CERTIFICATE FOR A COOKING CLASS OR MERCHANDISE Looking for that perfect gift? A gift certificate to a class, date night or for merchandise is the answer and can be purchased online! HOW TO REGISTER We have a fantastic line-up of classes coming your way, so choose your favorites and register early to insure your spot! We will be continuing to add classes to the schedule so check back often! We have ONLINE REGISTRATION for our classes or call us at to make your reservation! If you have a split payment or a store credit, please call the store to register. CANCELLATION POLICY Our cancellation & classroom policy is listed on the last page of this schedule; please take a moment to review before making your reservation. If you have any questions, please call and let us answer your question prior to making your reservation.

2 Dear Foodies ~ We are very excited about our Winter Class offerings for both adults and kids, so take a look and register early to save your seat! Along with the amazing instructors you have grown to love we have added some new instructors, new subjects and new cuisines this season. Please remember to sign up early we have a seven-day cancellation policy for those unexpected things that come up. While we try our best to accommodate last minute signups, it s not always possible. We wait as long as possible to determine if a class is a go but our chefs need enough time to shop and prepare for class sometimes resulting in a class being cancelled when it could have been a go. Bon Appetit! Linda NEW CLASS! Monday, January 22 nd 6:30 9:00 pm Vegetarian Delights Demonstration Class Shawn Broadway -- Heitzman Traditional Bakery & Deli $50.00 Satisfy your palate with meatless dishes and discover for yourself all the savory possibilities of vegetarian cuisine. Over the past few years the request for more vegetarian and vegan offerings has risen. Shawn accepted the challenge and has been offering these options at Heitzman s daily to the delight of many in the community and has mastered the art of using herbs and spices to take a dish from ordinary to extraordinary. Menu: Beet and Turnip Salad with Mint Citrus Vinaigrette Stuffed Cabbage Rolls with Mushroom Demi Glace Horseradish Whipped Potatoes Honey Bourbon Glazed Carrots Dutch Apple Tart with Almond Cinnamon Anglaise Tuesdays, January 23 rd through February 27 th 6:30 9:00 pm Basic Training 101 Hands On Class Lelia Gentle -- DreamCatcher Farm $ for a Six Week course. A six-week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the whys of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook s knife and an apron to class each week, if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided. Wednesday, January 24 th 11:30 2:00 pm Carnevale Celebration Demonstration Class John Plymale Porcini $55.00 Carnevale, also known as carnival or mardi gras, is celebrated in Italy and many places around the world 40 days before Easter, a final party before Ash Wednesday and the restrictions of Lent. Italy celebrates Carnevale with a huge winter festival celebrated with parades, masquerade balls, entertainment, music, and parties. Children throw confetti at each other. Mischief and pranks are also common during Carnevale, hence the saying "a Carnevale ogni scherzo vale" (anything goes at Carnevale). Come and join our celebration! Menu: Hurricane Cocktail Wild Mushroom Risotto Pan Seared Diver Sea Scallops Baked Spaghetti Squash with Pecorino Romano Cheese Poached Pear and Frangipane Tart

3 Wednesday, January 24 th 6:30 9:00 pm Vietnamese Flavours - Vegetarian Style Demonstration Class Jessica Mach Pho Ba Luu $50.00 Wanting to capture the flavors she remembered from childhood, Jessica collaborated with her mother in Saigon on the menu when opening Pho Ba Luu and is using her mother s recipes. We are excited to have Jessica back with us, this time sharing some of her most requested vegetarian dishes she serves. She refers to her dishes as Vietnamese comfort food, fresh and clean; and being around it every day makes her feel Louisville is a little closer to her homeland. Menu: Vegetarian Pho Tofu Curry Scramble ~ crumbled tofu, onions and curry Vegetable Crispy Roll Vegetarian Curry ~ tofu and a variety of potatoes with coconut milk Iced Vietnamese Coffee Thursday, January 25 th 6:30 9:00 pm Not all Beans are Created Equal Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Beans are an elemental food; a plentiful, inexpensive, and greatly varied source of protein and fiber. We take them for granted because we usually buy them in a can, drain and rinse them, and then add them to other things where they fade into the background -- little more than a pleasing texture or a cheap ingredient to add bulk. While it is appealing to rely solely on canned beans, being able to cook them from their dried state is more than worth knowing how to do. Not only will you be able to find a greater variety of dried beans than canned, and not only do they taste better, but there's just something homey and warm about a pot of beans bubbling away on the stove. It brings a sense of security and wholesomeness to your kitchen that canned beans just can't compete with. Menu: Sweet Potato and Black Bean Chili Eggplant and Lentil Stew with Pomegranate Molasses Drunken Pinto Beans with Chili Chicken Spinach with Chickpeas and Fried Eggs Friday, January 26 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Sweet Potato and Goat Cheese Empanadas with Chipotle-Molasses Sauce Chicken Scallopini with Serrano Ham, Gruyere Cheese, and Wild Mushroom Sage Sauce Sabayon with Roasted Peaches and Meringue *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, January 27 th 11:30 2:00 pm Get Healthy with Fermented Foods Partial Hands On Class Andrea Estes Riegling Rock That Plate $60.00 Understand how fermentation and brining can make tangy, delicious treats! Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve gut health, aid digestion, and improve immunity. So let s give it a try! Menu: Garlic Dill Refrigerator Pickles Dill and Caraway Sauerkraut Kimchi Beet and Ginger Sauerkraut Saturday, January 27 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Classic Caesar Salad with Sundried Tomato Dressing Seared Filet of Salmon Wellington with Saffron Supreme Sauce Chocolate Peanut Butter Bread Pudding with Chocolate Crème Fraiche *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 29 th 6:30 9:00 pm Basic Fish Cookery ~ Technique Class Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 The new year always brings thoughts of improving our eating habits and incorporating healthy options into our cooking routines. More fish in our diets is always a great way to get that effort underway. This class is a great primer on how to select, handle, store, cook, freeze and thaw fish. If cooking fish has intimidated you in the past, you will leave this class with a new found confidence in preparing these treasures of the sea. Menu: Pan Seared Freshwater Trout with Brown Butter Pan Roasted Cod with Herb Butter and Roasted New Potatoes Honey Soy Glazed Salmon with Bok Choy Poached Pear in Red Wine Sauce

4 Wednesday, January 31 st 6:30 9:00 pm A Taste of Italy Demonstration Class Serge Katz FlavaVille $55.00 Born in Andijan, Uzbekistan, a Central Asian nation and former Soviet republic, Serge grew up at his grandmother s side in the kitchen. He learned early on that life and love grew richer through cooking and sharing meals with others. After immigrating to the United States, he found his calling in Louisville s thriving culinary scene, graduating as Student of the Year from Sullivan University and going on to develop a name for himself in the upscale dining circles earning him a coveted position of Sous Chef at Vincenzo s. We are so excited to have Serge show us some of the Italian dishes he perfected in his days at Vincenzo s. Menu: Antipasta ~ assorted Italian meats, cheese and bread Risotto Milanese ~ arborio rice with saffron, parmigiano reggiano cheese and butter Chicken Tortellini a la Brodo ~ fresh pasta tortellini filled with roasted chicken in a chicken broth Shrimp Puttanesca Style ~ pan seared shrimp with puttanesca sauce and Roman style gnocchi Tiramisu ~ alternating layers of macerated sponge cake and zabaglione NEW CLASS! Thursday, February 1 st 11:30 2:00 pm Sexy Treats for Valentine s Day Demonstration Class Andrea Estes Riegling Rock That Plate $50.00 Who said the way to a man s (or women s) heart is through his stomach? Wow the special person in your life with one or more of these sumptuous treats! Menu: Heart Shaped Chocolate Whoopie Pies with Café au Lait filling Marsala Chai Crepes with Whipped Ricotta and Pistachios Homemade Raspberry Swirl Marshmallows served with Kicked Up Dark Hot Chocolate Mocha Hazelnut Crème Brulee NEW CLASS! Thursday, February 1 st 6:30 9:00 pm Veggie Love ~ Plant Based/Gluten Free Demonstration Class Mat Shalenko June Health & Wellness $50.00 Love yourself, love your body and love the healthy life you have! Celebrate the Month of Love with a veggie packed meal fit to share. Menu: Beet Hummus with Flatbread Sweet Potato Pancakes with Herbed Cashew Cheese and Pickled Red Onion Roasted Mushroom, Kale and Asparagus Salad Coconut Crusted Tofu with Pineapple Gastrique Raspberry Truffle Brownies Friday, February 2 nd 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Lobster Risotto with White Truffle Seared Pork Tenderloin with Bourbon Soaked Figs and Fresh Herbs Goat Cheese Cheesecake with Port Wine 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, February 3 rd 12:00 3:00 pm Springerle & Frankfurter Brenton Almond Molded Cookie Workshop ~ Valentine s Edition Hands On Class Lelia Gentle DreamCatcher Farm & Andrea Estes Riegling Rock That Plate $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 ~ raspberry, lemon, orange. You will also learn to make Frankfurter Brenton, an easy and delicious almond molded cookie. We may even back some of the cookies with bittersweet chocolate. There will be plenty of samples to taste and our instructors, Lelia and Andrea will explain how to choose the right cookie mold for various types of molded cookies. After studying with Connie Meisinger, owner of House on the Hill Cookie Molds, these two are ready to show you how to make these beauties.

5 Saturday, February 3 rd 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Manhattan Seafood Chowder with Herb Croutons Chicken Cordon Blue with Mushroom and Truffle Veloute Bananas Foster Crème Brulee with Spiced Meringue *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 5 th 6:30 9:00 pm Valentine Treats Annie May s Way ~ Allergen Free Demonstration Class Annie May s Sweet Café $50.00 Valentine s Day is the sweetest day of the year so why not celebrate it in a delicious way. Come and learn from a pro about alternative grains, gums, and different flour blends that are used for both sweet and savory gluten-free baked goods. Annie May understands the difficulties of living with food allergies, but believes all people are created equally and therefore deserve all the delicious treats life has to offer! Alternatives to common allergens will be discussed as possible substitutions for each recipe. Selections will be allergen free, gluten free, and vegan. Menu: Heart Shaped Red Velvet Whoopie Pies Heart Shaped Sugar Cookies Chocolate Raspberry Cake White Chocolate Hearts filled with Jam Sun Butter Cups Spicy Cayenne Truffle with Caramel Filling NEW CLASS! Wednesday, February 7 th 6:30 9:00 pm Cumin In ~ Flavors of India Demonstration Class Bhavana Barde Bhavana Foods Catering $50.00 The fragrant spices of India are abundant and fill the room with mouthwatering aromas. Bhavana continues to delight us with dishes from her homeland some inspired by Mughlai cuisine. Menu: Chicken Malai Kebabs ~ ground chicken and spices on a skewer Shrimp Masala ~ shrimp cooked with onion, peppers and spices Gobi Aloo ~ cauliflower and potato subzi Daal Fry ~ red lentil curry cooked with onion, garlic and spices Basmati Rice Mango Mousse Pie Thursday, February 8 th 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 8 th 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 9 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ 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.

6 NEW CLASS! Saturday, February 10 th 11:30 2:00 pm Sweet Expressions ~ Valentine s Day Candies Demonstration Class $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 10 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ 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 12 th 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 14 th 6:30 8:30 pm A Special Valentine s Date Night Hands On Class Mike Cunha Sullivan University $ 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 15 th 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 16 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ 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.

7 Saturday, February 17 th 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 17 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ 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 19 th 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 21 st 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 22 nd 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 22 nd 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

8 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 Friday, February 23 rd 12:00 2:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm NEW CLASS! Friday, February 23 rd 6:30 8:30 pm Date Night Hands On Class Andrea Estes Riegling Rock That Plate $ 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 24 th 6:30 8:30 pm Date Night Hands On Class Andrea Estes Riegling Rock That Plate $ 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 26 th 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 28 th 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, noknead 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

9 CLASS REGISTRATION & CANCELLATION POLICY Cooking at the Cottage classes are a ticketed event, filled on a first-come basis and payment must be made at the time of registration. ONLINE registration is NOW AVAILABLE, can be done in person or by phoning the Cottage at (502) (no requests honored). Payment is due at time of registration. We accept all major credit cards. If paying by Gift Card, please have your card, available since we will need the numbers printed on the back of the card. Please bring your card with you to class for redemption. If paying with a split payment (gift card & credit card) or using a store credit, you must call the store to register. REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE SEVEN (7) FULL DAYS PRIOR TO THE SCHEDULED CLASS. WE ARE SORRY BUT WE CANNOT MAKE EXCEPTIONS. Cooking classes are like tickets to a performance, concert or sporting event: the show must go on, so we encourage you to send a substitute if you are unable to attend. If you cannot attend class and can t find a substitute, please let us know anytime during the 7 day period before class and if we are able to sell your seat(s) from a waiting list, we will issue you a store credit to be used for another class (not merchandise) during the next 12 months. Due to the availability of ingredients, sometimes the chef must substitute recipes in class or, because of time constraints, not every recipe scheduled is prepared. We will provide the class with a packet of written recipes but you are encouraged to make your own notes. All classes are held in our classroom at Cooking at the Cottage, unless otherwise noted. Participation in a Cooking at the Cottage hands-on class places you in a typical cooking environment with inherent risk. By registering for a Cooking at the Cottage event, you agree to release Cooking at the Cottage and its staff, employees and contractors, from all liability arising from direct or indirect damages or injury. We reserve the right to substitute instructors in a given class, if necessary. We want all of our students to have a great classroom experience so please arrive on time, keep talking to a minimum during class and silence your cell phone. You may wish to bring a sweater to class because the temperature in the classroom does vary. If we cancel a class due to inclement weather or other unforeseen circumstances, you will be notified by phone or as soon as the decision is made and a credit for another class will be issued. However, if we hold a class, there will be NO CREDITS or REFUNDS due to the weather, whether you attend or not. Don t forget all classes are held at Cooking at the Cottage, 3739 Lexington Rd., Louisville, KY Visit our website at & sign up for our newsletter, sent by twice monthly! Thank you for your patronage, loyalty and friendship! We look forward to seeing you in our kitchen!