2016 SUMMER Cooking Class Schedule

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1 2016 SUMMER 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, girls 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 ~ 2 individuals = 1 table, 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 individual gas burners, 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. NEW 2016 CANCELLATION POLICY Our cancellation & classroom policy has changed and is listed on the last page of this schedule; please take a moment to review before making your reservation.

2 ~ ONLINE REGISTRATION ~ is the best way to sign up for your favorite classes and is available 24 hours a day, 7 days a week! Visit us at to check class availability, register, join a wait list and much more! ~ Here are our SUMMER Class Offerings ~ Thursday, August 11 th 11:30 2:00 pm A Summer Affair Demonstration Class John Plymale Porcini $50.00 Enjoy a cool reprieve from the heat of the day and feast upon a menu bursting with the flavors of summer. Menu: Chilled Tomato Bisque with Heirloom Tomato and Genovese Basil Pesto Sorbet Skillet Roasted Chicken Thighs with Lemon Pan Sauce Braised Baby Kale and Feta Tart with Cream Cheese Crust Lemon Daffodil Cake with Meyer Lemon Glaze Thursday, August 11 th 6:30 9:00 pm Private Event Hands On Class Mike Cunha Sullivan University Friday, August 12 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Spicy Lobster Chowder Pork Schnitzel with Cider Sauce, Wilted Greens and Roasted Potatoes Chocolate Mousse with Berry Coulis Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Saturday, August 13 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Tomato and Mushroom Quiche with Aged Cheeses Chicken Cordon Blue with Truffle Mornay Sauce Double Chocolate Bread Pudding with Chocolate Whipped Cream Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Monday, August 15 th 6:30 9:00 pm Crafting the Future of Food ~ Plant Based Demonstration Class Mat Shalenko June Health & Wellness $50.00 Learn how to start using whole, organic, unprocessed, plant-based foods to achieve healthy, eye pleasing and flavorful cuisine. One taste and you will be a fan. Menu: Tofu Caprese Wheat Berries with Cranberries and Pecans Spinach Salad with Roasted Peppers, Cucumber and Olives Black Bean Pasta with Sweet Corn, Shiitake and Avocado Cream Sauce Blackberry Cheesecake Thursday, August 18 th 11:30 1:30 pm Sun Kissed Fruits of Summer Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 One of the things I love about summer is the endless variety of ripe and juicy fresh fruits that are available at the markets. The air is filled with their intoxicating aroma and their uses are limitless. Come and enjoy some interesting ways to celebrate this time of the year. Menu: Watermelon Lemonade Blueberry Chutney and Goat Cheese Bruschetta Cold Peach Soup Salmon with Grilled Nectarines Plum Compote over Cream Cheese Pound Cake

3 Thursday, August 18 th 6:30 9:00 pm Basic Stock & Mother Sauces Partial Hands On Class Whitney Fontaine Executive Private Chef La Belle Du Sud $60.00 A great sauce begins with a great stock. This class will teach you the basics of making stocks from scratch as well as using these stocks to make the mother sauces. Menu: Chicken Stock Veal Stock Shellfish Stock Roux Béchamel Veloute Espagnole Hollandaise & how to turn these mother sauces into smaller sauces such as Béarnaise Mornay Hunter Sauce Supreme Sauce Friday, August 19 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Crab Cakes with Spicy Cream Sauce Chicken Breast with Chorizo and Queso Fresco Stuffing, Chile Tomato Cream Sauce with Vodka served with Black Beans and Rice Lemon Curd Tarts with Berries Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. KIDS CLASS! Saturday, August 20 th 11:30 1:30 pm Kids Travel the World ~ Japan Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Take a trip to Japan with us and learn some authentic dishes you will make again and again. This is the last of seven Saturday classes for Kids. You asked for it and we listened! Now let s cook! Menu: Miso Soup with Tofu, Spinach and Carrots Futomaki ~ large vegetarian sushi roll Japanese Rare Cheesecake ** (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 give us the child s name and age in the comment section as well as if they need to work at a low or high table Saturday, August 20 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Seafood Pot Pie with Flaky Pastry Crust Braised Beef Tenderloin with Mushroom, Artichoke and Red Wine Chocolate Chip Cookies with Vanilla Ice Cream and Bourbon Caramel Flambé Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Monday, August 22 nd 12:00 2:30 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Monday, August 22 nd 6:30 9:00 pm Shellfish ~ Grilling Class ~ Oysters, Scallops, Shrimp and Squid, Oh My! (held outdoors) Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 Never before have we offered a grilling class focused on shellfish. The rules are a bit different for cooking shellfish on the grill, but it is still the easiest way to get the most delicious results and keep the heat and mess outside! We ll tackle mollusks (scallops and oysters), crustaceans (shrimp) and even a cephalopod (squid/calamari). What a fun way to throw a party! Menu: Grilled Prosciutto Wrapped Scallop Lollipop Grilled Oysters with Escargot Butter Grilled Calamari Salad with Watercress and Cilantro Mojito Shrimp Po Boy Grilled Peaches with Honey Cream Wednesday, August 24 th 6:30 9:00 pm A Tour of Italy ~ Toscana Demonstration Class Sandra Gugliotta Dining Elegance Caterers $55.00 We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the eighth of a series of monthly classes exploring the different regions of Italy! This region (Tuscany) is known best for its hearty cuisine from thick bean soups to delicious grilled meats. It has been described by locals as rustic, but refined, using only quality local ingredients. The full bodied red wines from the region are also some of Italy s most prized exports. The most famous of all cities is Florence, known highly for its art & history, The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains. Menu: Minestra di Ceci ~ Chick Pea Soup ~ a simple yet flavorful thick chick pea soup with garlic, rosemary and tomato Maiale Ubriaco ~ Drunken Pork Chops ~ seared thick cut chops seasoned with salt and pepper, fennel red wine, garlic and parsley Spinaci alla Fiorentina

4 ~ Spinach Florentine ~ sautéed and seasoned spinach and pearl onions oven baked in a rich béchamel sauce layered with Parmigiano Reggiano Frittelle di Riso ~ Fried Rice Cakes ~ sweet rice cakes pan fried in hot oil then dusted with powdered sugar Thursday, August 25 th 6:30 9:00 pm Celebrate the Heirloom Tomato Demonstration Class Joshua Moore Volare $55.00 It s that time of year again to come together to celebrate that glorious flavor only found in sun warmed heirloom tomatoes picked fresh from the vine and delivered to your table. From the Moore Farm comes a variety of these beauties, waiting to be transformed into mouthwatering creations. Menu: Bruschetta with Burrata Cheese, Basil, Roasted Heirloom Tomatoes Heirloom Tomato and Watermelon Salad with Feta Cheese and Balsamic Vinegar Grilled Halibut with Charred Orange Tomato Vinaigrette Green Tomato Tart with Brown Sugar Crumble and Tomato Gelato finished with Bourbon Caramel Friday, August 26 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Traditional Caesar Salad Pasta with Grilled Chicken, Prosciutto, Mushrooms, Spinach, Pine Nuts and Sundried Tomato Pesto Sauce Banana Pecan Bread Pudding with Bourbon Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Saturday, August 27 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Caramelized Onion, Oven Dried Tomato and Three Cheese Tarts Scaloppini of Pork Loin Italianne ~ tomatoes, olives, lemon, olive oil Warm Strawberry Shortcake Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Monday, August 29 th 6:00 9:00 pm Introduction to Gluten Free Baking Demonstration Class Annie May Annie May s Sweet Café $50.00 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 equal and therefore deserve all the delicious treats life has to offer! Alternatives to common allergens will be discussed as possible substitutions for each recipe. Menu: Gluten Free Pizza Gluten Free Dinner Rolls Gluten Free Sugar Cookies Gluten Free Vanilla Cupcakes Tuesday, August 30 th 6:00 9:00 Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating Hands On Class Jesica Jones Love At First Bite $60.00 In this class you will learn how to create that beautifully smooth finish you ve admired on many cakes. Fondant icing is the trick. You will frost, fill and cover your cake in fondant. In addition, you will learn how to make beautiful roses, writing techniques, a reversed shell border, Corneille lace, braided fondant border, using stencils and much more! Jesica will also be demonstrating how to make Swiss Meringue buttercream. Each student will be provided with a 6 inch double layer cake to decorate, take home, show off and ultimately eat. This is not a Wilton cake class it s SO much more! Please arrive early, with your supplies, as we will begin promptly at 6:00 pm. ***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. NEW CLASS! Wednesday, August 31 st 6:30 9:00 pm Discover More Flavors of India Demonstration Class Bhavana Barde Bhavana Foods Catering $50.00 The flavors found in this cuisine encompasses a wide variety of regional and traditional foods native to India; each with its own blend of herbs and spices. Discover some favorites. Menu: Murgh Makhani ~ butter chicken is an Indian dish of chicken in a mildly spiced curry sauce Aloo Ghobi ~ dish made with potatoes, cauliflower and Indian spices Shrimp Biryani ~ is a traditional Indian dish prepared by layering spices, shrimp and aromatic rice Marta Paneer ~ North Indian recipe with green peas and paneer simmered in onion tomato gravy Parantha ~ unleavened Indian bread made with whole wheat flour or atta

5 NEW 2016 UPDATED 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!