2019 WINTER Cooking Class Schedule

Transcription

1 & 3739 Lexington Rd., Louisville, KY Retail ~ Monday - Friday 10-8, Saturday 10-6 Classroom ~ opens 30 minutes before class 2019 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, 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 ~ 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 THE NEW HOME COOKING WELCOME TO MILK STREET YOU KNOW CHRIS HE'S THE GUY WITH THE BOW TIE Cooking at the Cottage Welcomes Christopher Kimball s Milk Street Cooking Classes We've been talking about this for a while, but the time is finally here -- Milk Street Cooking Classes are coming to the Cottage! This year, Christopher Kimball commissioned about ten cooking schools around the country to offer his classes in their classrooms. Cooking at the Cottage is among those schools. Recently, Linda, Christina and Lelia attended the Milk Street teacher education seminar at the Milk Street Cooking School in Boston and were taught in detail about the Milk Street philosophy of cooking. Now, we will be bringing that same philosophy of cooking to you right here at the cottage. If you follow the Milk Street magazine, television series, or radio show, then you are already aware of the Milk Street approach. Chris Kimball has travelled the world to bring ingredients, spices and techniques back to the home cook. The Milk Street theory is to have a diversity of tastes, textures and sensations in every dish. They like to create contrast between and among taste, texture and sensation as much as harmony and balance. If you really want to wake up your cooking, then don't miss these. The Milk Street classes are expected to sell out quickly, so please sign up early.

3 ~ There are more classes in the works! Please check our online calendar often so you don t miss new offerings! Our newly renovated classroom opens on January 11 th and is amazing! ~ Friday, January 11 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Smoked Pork Bahn Mi, Pickled Vegetables and Spicy Soy Glaze Sautéed Chicken with Forestier Sauce, Whipped Potatoes and Roasted Vegetables Bananas Foster with Ice Cream 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, January 12 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Shrimp and Grits with Red Eye Gravy Beef Tenderloin with Sauce Diane, Oven Roasted Potatoes and Vegetable Chocolate Espresso Mousse 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. Thursday, January 17 th 6:30 9:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Friday, January 18 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Lump Crab Cakes with Spicy Rouille Beef Tenderloin with Bleu Cheese, Wild Mushroom Butter, Stone Ground Grits and Wilted Greens Lemon Mascarpone Tarts with 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, January 19 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Manhattan Seafood Chowder with Garlic Croutons Seared Breast of Chicken with Sauce Picatta, Brown Rice and Vegetable Medley Vanilla Bean Crème Brulee with Toasted Marshmallow *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. Wednesday, January 23 rd 6:30 9:00 pm Bon Appetit ~ Brasserie Style Demonstration Class Guy Genoud & Patrick Gosden Brasserie Provence $65.00 Sit back, relax and enjoy the evening as you are transported across the ocean to the seaport of Cannes, France, surrounded by sun-kissed hills, the sparkling Mediterranean, and the pre-alps towering to the north-east where Guy Genoud spent his childhood. The dishes that were chosen for this class are being presented as are a token of love to his Provençal roots. Menu: Vichyssoise Soup Stuffed Tomato Nicoise Salmon Croquettes served with Fennel Slaw Endive and Ham au Gratin Madeleine

4 Thursday, January 24 th 6:30 9:00 pm A Tour of Italy ~ Veneto Demonstration Class Sandra Gugliotta Dining Elegance Caterers $55.00 Here we go again! We will be revisiting different regions of Italy on our fourth tour complete with new dishes. This is the sixth of a series of monthly classes exploring the different regions of Italy! The region of Veneto is most well recognized for its largest city, Venice. This region is bordered on the West by Largo di Garda (Italy s largest and most famous lake) and on the right by the Adriatic Sea. Other well known historic cities in this province are Verona, which is home of the balcony site of Romeo and Juliet and Padua a small town with a wonderful university. Also, in the region in the mountainous northern section is the scenic and beautiful ski town of Cortina D Ampezzo in the Dolomite mountains. This region is famous for all types of Risotto dishes & fish. Menu: Scampi D orati ~ pan fried golden shrimp with lemon Risi coi Fenoci ~ Risotto di Finocchi ~ specialty of Venice - a fennel risotto with butter, onions and parmigiano Maiale al Latte ~ milk and wine cooked pork accented with sage and rosemary Radicchio Trevisano ~ roasted seasoned radicchio Friday, January 25 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Country Ham, Asiago and Wild Mushroom Macaroni and Cheese Horseradish Dijon Crusted Pork Loin Chops in a Brandy Cream Sauce with Farro Pilaf and Sautéed Vegetables Chocolate Pistachio 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. Saturday, January 26 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 Chop with Apple Cranberry Veloute, Cheese Grits and Broccoli and Carrots Double Chocolate Bread Pudding 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. Wednesday, January 30 th 6:30 9:00 pm Favorite Dishes of India Demonstration Class Bhavana Barde Bhavana Foods Catering $50.00 Bhavana called the Maharashtra region of India her home for many years before moving to Kentucky. Sit back and enjoy deeply flavored and simply put together dishes that are favorites on the menu of your favorite Indian restaurant or buffet as well as gaining the confidence to successfully make them in your own kitchen. Menu: Saag Paneer ~ spinach and paneer Baingan Bhata ~ eggplant dish Chicken Chettinad ~ a classic Indian recipe, from the cuisine of Chettinad. Biryani Rice Poori ~ fried Indian bread Friday, February 1 st 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Arugula, Fennel and Roasted Beet Salad with Warm Goat Cheese Vinaigrette and Crispy Pancetta Pasta with Lobster, Prosciutto, Pine Nuts, Spinach and White Truffle Cream Sauce Chocolate and Baileys Ganache Tarts with 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.

5 Saturday, February 2 nd 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Fusilli Pasta with Sauce Alfredo, Shrimp and Aged Cheese Boneless Chicken Breast with Sauce Dijon, Mashed Potatoes and Roasted Vegetables Chocolate Bottom Peanut Butter Mousse Tartlet *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. Friday, February 8 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Wild Mushroom and Bacon Pierogis with Crème Fraiche Chicken Cordon Bleu with Roasted Garlic Mushroom Sauce, Whipped Yukon Gold Potatoes and Sautéed Vegetables Peach Bourbon Bread Pudding with Spiced Nuts *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 9 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Linguini with Spicy Tomato Sauce and Roasted Vegetables Seared Filet of Salmon Wellington with Seafood Veloute, Honey Glazed Baby Carrots Bananas Foster with Vanilla Bean 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. Thursday, February 14 th 6:30 8:30 pm A Special Valentine s Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Savory Spinach and Sundried Tomato Cheesecake Seared Beef Tenderloin, Mushroom, Onion and Artichokes, Oven Roasted Potatoes and Roasted Beets Chocolate Mousse with Bourbon Marinated Berries 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. Friday, February 15 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Chicken, Cheese and Chorizo Empanadas with Roasted Corn Crema Seared Salmon with Cassoulet of White Beans, Roasted Garlic, Kale and Wild Mushrooms Malted Waffles with Apple Bourbon Flambé, Ice Cream and Chocolate 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. Saturday, February 16 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: New Orleans Style Shrimp and Grits Seared Pork Chop with Dried Cherry Gastrique, Cheese Grits and Green Beans Almondine Chocolate Peanut Butter Bread Pudding with Cinnamon 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.

6 Wednesday, February 20 th 6:30 9:00 pm A Tour of Italy ~ Emilia Romagna Demonstration Class Sandra Gugliotta Dining Elegance Caterers $55.00 Here we go again! We will be revisiting different regions of Italy on our fourth tour complete with new dishes. This is the seventh of a series of monthly classes exploring the different regions of Italy! Emilia Romagna is located in the middle north western part of Italy and is broken into two smaller sub sections: Reggio Emilia and Romagna. These two regions differ geographically as Reggio Emilia is landlocked whereas Romanga has bothe the Appenines and the Adriatic Sea as its borders. Three of the most recognizable cities of the region are Parma, Bologna & Rimini, which sits on the white rock beached of the Adriatic. Menu: Torta di Carciofi ~ artichoke pie with seasoned and chopped artichokes tossed with parmigiano lemon and parsley between two thin homemade crusts Cappelletti Romagnoli ~ cheese filled homemade stuffed pasta tossed in a meat ragu Polpettone alla Bolognese ~ meatloaf bologna style with ground beef, parmigiano, lemon, milk, onion, & cinnamon pan fried then finished off in the oven and served warm Dolce Amore ~ a lady finger layered torte soaked with a mix of bandy, anisette and marsala then layered with a cocoa and cherry crème and almonds Saturday, February 16 th 12:30 3:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Thursday, February 21 st 2:30 5:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Friday, February 22 nd 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Shrimp and Grits with Red Eye Gravy, Andouille Sausage, Peppers and Fried Green Tomato Beef Sirloin with Leek, Corn and Country Ham Sauce, Sweet Potato Grits, Roasted Vegetables and Poached Egg Adult Spiked Hot Chocolate *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 23 rd 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Candied Bacon, Onion, Kale Frittata with Black Pepper Cream Seared Chicken Breast with Blue Cheese and Crème Fraiche, Mashed Potatoes and Brussels Sprouts Apple Butter Cheesecake with Cinnamon Crème *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. Wednesday, February 27 th 6:30 9:00 pm Fresh Pasta from Scratch ~ Technique Class Hands On Class Sandra Gugliotta Dining Elegance Caterers $60.00 Unlock the secrets of making fresh egg pasta dough the way it is made in the kitchens of Italy. Under the watchful eye of Sandra, you will learn this art the same way she learned from the ladies in her Italian family. Making pasta from scratch is one of the most fulfilling experiences you can have; turning flour and egg into a tender, luscious sheet of dough ready to be used in endless ways. A fun experience for the whole family and so rewarding! Menu: Bolognese Paglia e Fieno Lasagna Lemon Infused Fettuccini with Creamy Lemon Artichoke and Asparagus Sauce Thursday, February 28 th 6:00 9:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm

7 ~ This is only the beginning of the Winter classes we will be offering this season. Check our website often as we will be adding more demonstration and hands on classes, kids classes and Milk Street classes weekly! ~ ~ We can t wait for you to see our newly renovated classroom beginning January 11, 2019! ~ ~ And don t forget to visit our new retail shop located directly across from our classroom. ~

8 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!