2016 SPRING Cooking Class Schedule

Transcription

1 2016 SPRING 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 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! ~ A quick review of our February Classes and then on to our NEW SPRING Schedule ~ Monday, February 15 th 6:30 9:00 pm Advanced Sauce Techniques Partial Hands On Class Whitney Fontaine Private Chef $60.00 Sauces can change a plain piece of chicken, steak or pork into an entree you would be proud to serve to your special guests. Learn how sauces pair with different foods, learn about contrasting flavors as well as sauce finishing techniques. Once you have learned stocks and mother sauces, you are ready to move on to more advanced sauces. Menu: Demi Glace (highly concentrated base for many sauces) Beurre Blanc (white wine butter sauce) Beurre Rouge (red wine butter sauce) Bordelaise (red wine demi glace based sauce) Gastrique (a syrupy reduction of caramelized sugar & vinegar) Maitre D Hotel Butter (a compound butter) Port Wine Currant Sauce Thursday, February 18 th 6:30 9:00 pm Winter Winter Chicken Dinner ~ Part Two Demonstration Class John Plymale Porcini $50.00 When the night is dark and cold, fill your home with the comforting aroma of chicken cooking away in the kitchen. Any one of these dishes is sure to be a welcome addition to your dinner table whether it is a weeknight or dinner for company. Menu: Chicken Kiev ~ garlic, butter, fresh chives Sixth Avenue Grilled Chicken Salad with Red Wine Vinaigrette Chicken Relano ~ stuffed with diced green chilies & pepper jack cheese served with enchilada sauce and pico salsa; topped with shredded cheddar and monterey jack cheese Basmati, Sweet Onion and Toasted Almond Rice Pilaf Black Bottom Cappuccino Cheesecake Friday, February 19 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Wild Mushroom Risotto with Prosciutto Ham and Romano Cheese Sautéed Breast of Chicken with Ragout of Cannellini Beans, Roasted Garlic and Herbs Peach Bourbon Bread Pudding KIDS CLASS! Saturday, February 20 th 10:30 12:30 pm Kids Travel the World ~ Mexico Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Take a trip to Mexico with us and learn some authentic dishes you will make again and again. This is the first of four Saturday classes for Kids. You asked for it and we listened! Now let s cook! Menu: Fresh Guacamole with Fried Tortilla Chips Chicken Rice Tortilla Sopa (soup) Vegetable Quesadillas with Fruit Salsa Tostones (fried plantains) with Powdered Sugar ** (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)

3 Saturday, February 20 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Chicken and Sausage Creole in Puff Pastry Seared Salmon Filet with Shrimp and Crabmeat Veloute Double Chocolate Bread Pudding with Chocolate Cream Monday, February 22 nd 6:30 9:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Wednesday, February 24 th 6:30 9:00 pm Private Event Hands On Class Mike Cunha Sullivan University Thursday, February 25 th 11:30 2:00 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: Famous Afro German Tea Room Pimento Cheese Finger Sandwiches on Wheatberry Bread Sautéed Chicken in Green Peppercorn Cream Sauce Broccoli with Hollandaise Sauce Chocolate Mousse Cake with Fresh Whipped Cream Thursday, February 25 th 6:30 9:00 pm The Japanese Dining Table Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 The most traditional Japanese meal is a serving of plain, white rice, along with a main dish (fish or meat), some kind of side dish (often cooked vegetables), soup (either miso soup or clear broth) and pickled vegetables. At our table, you will experience some of these traditional dishes in addition to several that are unique. This will be a fun learning experience as well as a delicious meal. Menu: Miso Soup with Spinach and Tofu Okonomihaki with Tonkatsu Sauce ~ Japanese stuffed pancake Niku Jyaga ~ simmered beef slices and vegetables Futomaki with a freshly made thick Japanese omelet Purin ~ Japanese custard Friday, February 26 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Chicken and Chorizo Empanadas with Poblano Chili Dipping Sauce Seared Salmon with Caramelized Onion, Mushrooms, Wilted greens and Roasted Garlic Sauce Cheesecake with Homemade Caramel Sauce Saturday, February 27 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: New England Seafood Chowder with Herbed Croutons Pork Saltimbocca with Lemon Herb Beurre Blanc Sauce ~ pork cutlet stuffed with sage, Swiss cheese and prosciutto Sherry Macerated Fruit with Warm Sabayon over a Split Buttermilk Biscuit Monday, February 29 th 6:30 9:00 pm A Tour of Italy ~ Liguria 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 second of a series of monthly classes exploring the different regions of Italy! This small region of Italy is made up of a very proud people which will use only what is available to them from their own little region. Since the region cannot grow rice, they ignore it in their cuisine. Since they do not have milk cows, they refrain from using butters and milks in their dishes - using olive oil in their desserts. Located on the sea, they do have a varied diet of fish. Soups with various vegetables and greens are also very common in this region. They will eat rabbit in their diets and they also

4 have lamb, veal and tripe available to them. The most recognizable city in this region would be the port city of Genova. This is also the home of the beautiful coastal area known as The Italian Riviera. Menu: Funghetto ~ Mushroom and Zucchini Ragout ~ a thick and hearty ragout served atop sliced crusty bread Tonno alla Genovese - Fresh Tuna Steaks ~ pan seared in a light mushroom sauce with white wine, garlic, lemon and a hint of anchovies Fagiolini alla Genovese ~ Fresh Haricot Verte ~ pan sautéed with garlic, parsley, extra virgin olive oil and a hint of anchovy for a depth of flavor Torta di Pasta Frolla Alla Genovese ~ a two layered freshly baked tart with a hint of lemon zest filled with a cherry jam and dusted atop with powdered sugar Tuesday, March 1 st 6:30 9:00 pm Luigi s Memorable Pasta Sauces Demonstration Class Luigi Gelsomini Luigi s Pizzeria & Pasta $50.00 Who doesn t love a bowl of pasta, paired with a fresh green salad and a loaf of hot bread? Luigi is asked all of the time to share the secrets for his sauces, and in this class, he will do just that. You won t want to miss this one! Menu: Chicken Ragu' with Fettuccine Pasta Salmon with Jack Daniel Cream Sauce with Pappardelle Pasta Vodka Sauce with Penne Pasta Besciamelle Sauce with Pasta Wednesday, March 2 nd 6:30 9:00 pm Celebrate St. Patrick s Day the Irish Rover Way! Demonstration Class Terrance Burbridge Irish Rover $50.00 Every year on March 17, the Irish and the Irish-at-heart across the globe observe St. Patrick's Day. What began as a religious feast day for the patron saint of Ireland has become an international festival celebrating Irish culture with parades, dancing, special foods and a whole lot of green. Enjoy learning about some of the dishes that have roots in Ireland. Menu: Salmon Potato Puffs ~ mashed potatoes, smoked salmon, onion and dill, fried and served with dill mayonnaise Cashel Salad ~ tender Bibb lettuce dressed with a balsamic vinaigrette, walnuts, and Cashel Blue, a soft, farmhouse cheese made near the Rock of Cashel, the ancient seat of the High Kings in County Tipperary Cottage Pie ~ homemade beef stew served in a bread bowl and topped with mashed potatoes and cheese Bailey s Cheesecake ~ filled with the smooth taste of the famous Irish cream liqueur Thursday, March 3 rd 6:00 9:00 pm Hot Cross Buns! Demonstration Class Christina Singer Christina Bakes! $50.00 A hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in many countries around the world. Craquelin (also known as Suikerbrood, or sugar bread) is a French brioche, dough studded with nib sugar, and a top so crisp you literally crack into it; they are so sweet and cloud like, the perfect combination of bread and pastry. These treats along with Coffee Cake and Whipped Cream Doughnuts are often served as a breakfast treat or with tea. Menu: Hot Cross Buns Craquelin Coffee Cake Whipped Cream Doughnuts Friday, March 4 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Duck and Mushroom Risotto with Asiago Cheese Steak au Poivre with Whipped Potatoes and Sautéed Vegetables Individual Cheesecakes with Chocolate Sauce Saturday, March 5 th 11:30 2:30 pm Springtime Cookie Basket ~ Cookie Workshop Hands On Class Cathy Frederick Cathy s Designer Cookies $60.00 Learn to make a variety of beautiful cookies, perfect for Easter and Springtime gifts or get togethers. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the proper way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, including the use of working with fondant and royal icing, outlining and flooding cookies will be covered in class. Cathy will share her recipes for Traditional Sugar Cookies, Gingerbread Cookies & Royal Icing. Visit Cathy s Facebook page ~ Cathy s Designer Cookies ~ and see some of her creations. Students will take home four cookies they complete in this class ~ 3D Panorama Egg Cookie Precious Polka Dot Bunny Cookie Springtime Flower Cookie Majestic Butterfly Cookie

5 Saturday, March 5 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Ratatouille of Vegetables with Shrimp and Crabmeat Seared Chicken Scaloppini with Cranberry Orange Beurre Blanc Chocolate Bottom Peanut Butter Mousse Tarts Monday, March 7 th 6:00 9:00 pm Basics of Cake Decorating Hands On Class Jesica Jones Love at First Bite $60.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. Each student will be provided with an 8 inch cake to decorate and take home, show off and enjoy! 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. Tuesday, March 8 th 6:30 9:00 pm Best of the Blue Zones ~ Vegetarian Class Demonstration Class Mat Shalenko June Health & Wellness $50.00 Blue Zones is a concept used to identify a demographic and/or geographic area of the world where people live measurably longer lives. This menu is influenced by and will highlight foods from the top five: Okinawa (Japan), Sardinia (Italy), Nicoya (Costa Rica), Icaria (Greece) and among the Seventh-Day Adventists in Loma Linda, California. Menu: Tofu, Edamame and Sweet Potato with Miso Dressing (Okinawa) Arugula Salad with Blackeyed Peas and Greek Feta (Icaria) Minestrone Soup (Sardinia) Roasted Squash, Black Beans and Rice with Corn Puree (Nicoya) Raw Berry Crisp (Loma Linda) Wednesday, March 9 th 6:30 9:00 pm A Taste of Ward 426 Demonstration Class Shawn Ward Ward 426 $55.00 Born out of a passion for exceptional food and gracious service, Ward 426 brings an easy going elegance to one of Louisville's historic neighborhoods. Please join us as Shawn works his magic in our kitchen to give you a taste of Ward 426! Menu: Gnudi ~ little pasta like dumplings in a Reggiano Parmigiano broth with fresh arugula and brown butter sauce Hay Smoked Beets with Capriole Goat Cheese, Spiced Pecans, Dried Cranberries and Mixed Greens with a Lemon Balsamic Dressing Roasted Pork Chop with Crispy Potatoes, Roasted Garlic, Wild Mushroom Compote with White Vermouth Dijon Au Jus Crème Brulee Thursday, March 10 th 6:00 9:00 pm Handmade Candies ~ Perfect for Easter Demonstration Class Lizzy Martino Adrienne & Co. and This Little Piggy $50.00 Handmade candies for your Easter basket is sure to delight young and old alike. Meet Lizzy whose background includes a baking/pastry culinary arts degree from Sullivan University, working in her family s bakery, Adrienne & Co., as well as working for one of the nation's oldest confectioneries, Schimpff's Confectionery, where she learned chocolate and sugar arts from "old world" recipes and techniques. Her employment ended only to become part of the Porcini kitchen staff, where she worked in every aspect of the kitchen for the past six years. Finally, new adventures have lead her once again to the family business, operating downtown New Albany s new Adrienne & Co. location as Executive Chef and Officer of Operations. There may be opportunities for the students to assist Lizzy with candy making duties. Menu: Red Hots (hard candy) Marshmallow Peeps Chocolate Bunnies (provided we get molds) Peanut Butter Fudge Easter Eggs Cherry Cream Cordials Friday, March 11 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Spiced Lamb Empanadas with Chili Aioli Seared Salmon with Roasted Garlic, Mushroom and White Bean Ragout Peach Bourbon Bread Pudding with Spiced Nuts

6 Saturday, March 12 th 11:30 2:00 pm Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls Demonstration Class Brad Dillon Brad s Designer Breads $50.00 Springtime brings out the sweet side of Brad s Designer Breads. So, just in time for Easter, your Derby guests or Mother s Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Menu: Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping Chocolate Cherry Muffins Carrot Cake Muffins with Cream Cheese Icing. We will also work on scone skills with both Crunchy Sweet Almond Dried Cherry Scones and Candied Ginger Scones. And last, but not least, to save you that long trip to the mall, we will make some To Die For Cinnamon Rolls from scratch, that will save you both gas money and calories. Saturday, March 12 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Spinach and Artichoke Dip with Crispy Pita Medallion of Beef Tenderloin with Red Wine Demi Glace Brown Sugar Maple Bread Pudding with Brandy Sauce Tuesday, March 15 th 6:30 9:00 pm Lamb ~ Well Done! Demonstration Class Lelia Gentle DreamCatcher Farm $55.00 Spring is the best time to cook lamb (you'll find out why!) and how fussy lamb can be, so don't miss this lesson that will make your next meal a show stopping success. Choosing, trimming, seasoning and cooking methods for this meat to bring out the most flavor are techniques everyone should master. Menu: Roasted Garlic Soup Asparagus Ribbon Salad Spring Lamb ~ two ways ~ Leg of Lamb and Crown Roast of Lamb Saffron Orzo with Spring Peas Apricot Coconut Cake Wednesday, March 16 th 11:30 2:00 pm Louisiana Soul Demonstration Class John Plymale Porcini $50.00 The flavor and taste of food prepared the Louisiana way, is so unique. This type of cooking is not something you just pick up, you have to be shown how to make the dishes properly. If you love Cajun food like us, the cajun and creole dishes definitely hit the spot. Menu: Creamy Crawfish Dip on Sour Dough Toasts Warm Braised Kale Green Salad with Melted Brie and Caramelized Onion and Fresh Lemon Juice Andouille Sausage and Shrimp Jambalaya over Basmati Rice Beignets with Warm Bananas Foster Wednesday, March 16 th through April 20 th 6:30 9:00 pm Intermediate Training Hands On Class Mike Cunha Sullivan University $ for a Six Week Course A six week series of HANDS ON training, designed for those who have completed the Basic Training series and are looking for more. No worries; if you haven t taken the Basic Training series, but are comfortable with elementary cooking skills and are looking to fine tune your techniques or challenge yourself, this series would be perfect for you! During this course, you will concentrate on working with the five Mother Sauces, starches including Rice Pilaf, Polenta, Risotto & Grits, explore the diversity of the Egg by making the Perfectly Poached Egg, Fluffy Omelets, Crepes & Custards (both sweet & savory). Learn to perfect your cooking techniques by Braising, Shallow Frying, Poaching and Sautéing, learn different preparations for veggies such as Asparagus with Hollandaise Sauce, Broccoli Casserole, Ratatouille and Lyonnaise potatoes and try your hand at basic baking skills with Biscuits, Muffins, Flatbreads & cookies. Feel free to bring your cook s knife and an apron to class each week. Friday, March 18 th 6:30 9:00 pm Date Night ~ Lenten Hands On Class Lelia Gentle DreamCatcher Farm $ for TWO Menu: New England Style Clam Chowder Shrimp Scampi served with Rice Pilaf and Roasted Vegetables Individual Key Lime Tartlettes topped with Fresh Whipped Cream

7 KIDS CLASS! Saturday, March 19 th 10:30 12:30 pm Kids Travel the World ~ Asia Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Take a trip to Asia with us and learn some authentic dishes you will make again and again. This is the second of four Saturday classes for Kids. You asked for it and we listened! Now let s cook! Menu: Spring Rolls in Rice Paper Chicken Fried Rice Homemade Fortune 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) Saturday, March 19 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Pernod Liqueur Laced Shrimp on Herbed Grit Cakes Boneless Pork Chop with Sauce Dijonaise and Prosciutto Ham Flambéed Apples and Pecans on Biscuits with Vanilla Ice Cream Monday, March 21 st 11:30 2:00 pm "Make, Bake & Take" Hands On Class Jesica Jones Love at First Bite $60.00 In this Hands On class, learn some tips and techniques to make delicious and easy quick breads, muffins and fluffy scones. Something homemade is a welcome addition to any table or makes the perfect gift. Let's bake up some delicious spring treats! Menu: Savory Herb and Cheese Scones Mixed Berry Quick Bread with Crumble Topping Carrot Ginger Muffins Buttermilk Biscuits Tuesday, March 22 nd 6:30 9:00 pm Sumptuous Offerings from Volare Demonstration Class Josh Moore Volare $65.00 A very special evening awaits all as Josh prepares sumptuous offerings frequently found on the menu at Volare Italian Ristorante. The best part is that you will leave with the confidence to recreate this meal or parts of it for a special occasion. Menu: Volare Veal Meatballs in Green Peppercorn DemiGlace Fresh Agnoloti Pasta filled with Certified Angus Beef and Goat Cheese, finished with a Stoneground Mustard, Port Wine, Caramelized Onion Butter Sauce and topped with Sage, Toasted Panko Crumbs and Arugula Pan Seared Sea Bass Picatta ~ a house favorite Italian Pine Nut Tart Wednesday, March 23 rd 11:30 2:00 pm The Rites of Spring Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 As grey skies turn to sunshine and winter morphs into spring, all around the globe, these seasonal changes are celebrated with food. One of the best examples in the Russian tradition of Couloubaic of Salmon. There is no better way to celebrate the rites of spring than with this pastry covered salmon filled with duxelles and wild rice. A memorable way to begin this season. Menu: Carrot Vichyssoise Couloubiac of Salmon Spring Asparagus with Hollandaise Sauce Pavlova with Fresh Strawberries Thursday, March 24 th 6:30 9:00 pm Rice Dishes of India Demonstration Class Bhavana Barde Bhavana Foods Catering $50.00 As we continue our journey, exploring the foods of India, Bhavana will be introducing and talking about a variety of flavorful rice dishes. Menu: Chicken Biryani ~ mix of basmati rice, herbs and spices, usually served at special occasions such as weddings. parties or holidays Mixed Vegetable Pulao ~ basmati rice, mixed vegetables and paneer (Indian cheese) with spices Shrimp Biryani ~ marinated shrimp cooked with spices and herbs in basmati rice Yogurt Raita ~ cucumber and tomatoes mixed with some spices in Indian dhai yogurt Sweet Rice Pudding Saturday, March 26 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Roasted Corn Chowder with Garlic Herb Croutons Filet of Salmon with Braised Leeks, Capers and Lemon Lemon Cheesecake with Bourbon Marinated Berries

8 Monday, March 28 th 6:30 9:00 pm A Tour of Italy ~ Lombardia 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 third of a series of monthly classes exploring the different regions of Italy! The largest and most well known city of the region is Milano, the fashion capital of the world. As for foods in the region, there is nothing that is specifically considered. What might be very typical in Milano (their yellow rice) is not considered in Mantova for example, or the polenta with sparrows that is very typical in Bergamo will turn off someone from Cremona. So, there is a varied cuisine throughout the region which is more typical of different cities throughout. If one wanted to pull something together, rice would be used more than pasta in the region and used with heavy cream. The people of the region have garnished the nickname of Frettolosi or people in a rush with no time to sit & eat and as a reflection, much of the food served in the region is an all in one type preparation or very simple. Menu: Riso e Zucca ~ butternut squash (or pumpkin) risotto with carrots, celery, onions, butter and parmigiano Brasato ~ slow cooked roast (or shortribs) with red wine, pancetta, nutmeg, cloves and vegetables Lenticchie in Umido ~ hearty lentils with pancetta to accompany the beef Biscottini Milanesi ~ lemon infused cut out biscuit cookies Tuesday, March 29 th 6:30 9:00 pm Taking it Trackside Demonstration Class The Dynamic Duo of Tim Laird America s CEO and Dave Danielson Executive Chef Churchill Downs $55.00 This Derby themed class will take you trackside and allow you to experience libations and food offerings that have made their way to guests of Millionaires Row. An evening filled with excitement, fun and fabulous flavors, as well as a peak into the kitchens of Churchill Downs. Menu: Bourbon Breeze Cocktail Wild Huckleberry Mint Julep Cocktail ~ even if you don t like Mint Juleps, you will love this one! Manhattan Salmon Bloody Mary Shrimp Salad Braised Pork Ragu over Louismill Smoked Grits Bourbon Salted Caramel and Chocolate Tart Thursday, March 31 st 6:30 9:00 pm An Italian Flair Demonstration Class John Plymale Porcini $50.00 Treat your family and friends to a supper with an Italian flair by making these amazing dishes at home. The aromas wafting from your kitchen will result in the questions When is dinner going to be ready? and Please, just one taste! Menu: Sheltowee Farm Mushroom, Caramelized Shallot and Fontina Bruschetta Braised Fennel, Italian Sausage and Cannellini Bean Stew Roasted Garlic, Ricotta and Caramelized Onion Muffins Poached Pear and Frangipane Tart Friday, April 1 st 6:30 9:00 pm Private Event Demonstration Class David Moeller Sullivan University Saturday, April 2 nd 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Bacon, Garlic and Spinach Quiche with Black Pepper Cream Grilled Breast of Chicken with Penne Pasta and Spicy Puttenesca Sauce Dark Chocolate Espresso Mousse with Toasted Meringue KIDS CLASS! Monday, April 4 th 11:30 1:30 pm Batter Up for Cupcakes ~ Spring Break 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, buttercream, and fresh berry jam filling from scratch, bake the cupcakes and decorate them to take home and enjoy. You will learn how to fill the cupcakes as well as fun decorating and piping techniques. Menu: Chocolate Cupcakes Chocolate and Strawberry Buttercream Fresh Berry Jam Filling

9 KIDS CLASS! Wednesday, April 6 th 11:30 1:30 pm Let s Do Fondue ~ Spring Break Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Nothing is more fun for kids than a fondue party a great way to enjoy many proteins and vegetables. Kids will learn to prep chicken, shrimp, broccoli, potatoes, mushrooms and bread as well as how to prepare the cheese and chocolate fondues. After the work is done, everyone will sit down and have a fondue party, along with learning proper fondue etiquette! Menu: Swiss Cheese Fondue with accompaniments Decadent Chocolate Fondue with accompaniments Friday, April 8 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO Menu: Shellfish Chowder Pork Tenderloin with Spiced Apples, Bacon and Caramelized Onions, Stone Ground Grits and Vegetables Chocolate Mousse with Raspberry Coulis Saturday, April 9 th 11:30 2:00 pm Beyond No Knead Bread Demonstration Class Brad Dillon Brad s Designer Breads $50.00 Once you have the basic No-Knead concept down, it s time to kick it up a notch. You can still use the basic No-Knead recipe, but use an assortment of techniques for forming and shaping dough resulting in a variety of finished products. Practice the basic stretch and fold technique that is the basis for forming structure in any artisan bread. Learn the basic bread baking concept of the Baker s Percentage and how to properly form a boule, baguette, or rolls all with the same classic dough. Learn the art of scoring your loaf so that it will expand in the way that you want it to look. Develop your own signature bread by perfecting your technique. Menu: Fougasse Epis Panne Siciliano Saturday, April 9 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Truffle Lobster and Shrimp Macaroni and Cheese with a Fine Herb Crust Seared Beef Tenderloin Medallions with Sauce Diane Chocolate Cheesecake with Bourbon Marinated Strawberries Monday, April 11 th 6:00 9:00 pm Making Homemade Pasta and Gnocchi Hands On Class Sandra Gugliotta Dining Elegance Caterers $60.00 There is nothing better than a plate of tender, fresh pasta or delicate handmade gnocchi. Combining two very popular classes into one ~ making fresh infused pasta and turning it into a cheese filled tortellini is in store for you as well as making tender, melt in our mouth infused gnocchi and finishing both with a luscious cream sauce. You will work with pasta machine as well as forming gnocchi and tortellini by hand and finally creating a luscious cream sauce. Menu: Cheese Filled Spinach Tortellini Pasta Spinach Potato Gnocchi Luscious Cream Sauce Tuesday, April 12 th 6:30 9:00 pm Earthy Goodness ~ Plant Based/Gluten Free Demonstration Class Mat Shalenko June Health & Wellness $50.00 Spring has sprung and new life abounds. Celebrate the season with earthy goodness that embraces a plant based, gluten free lifestyle. Menu: Roasted Portabella with Spinach, Red Pepper Puree and Balsamic Reduction Lemony Kale with Spring Onions and Roasted Chickpeas Curried Potato Cake, Swiss Chard with Turmeric Sauce Quinoa Bolognese with Zucchini Noodles Dark Chocolate Crunch Bars with Peanut Butter Drizzle Thursday, April 14 th 11:30 2:00 pm French Farmhouse Luncheon Demonstration Class John Plymale Porcini $50.00 Be whisked away and enjoy a French farmhouse luncheon at the Cottage. Delicious dishes that will become part of your recipe collection to be enjoyed again and again. Menu: Kale, Bacon, Sundried Cherry and Toasted Pistachio Salad with Lemon Garlic Mustard Vinaigrette Mixed Bean and Chicken Cassoulet with Buttermilk Cornmeal Dumplings Traditional Linzer Tart with Black Raspberry Preserves

10 Thursday, April 14 th 6:00 9:00 pm Born and Bred in the Bluegrass Demonstration Class Lizzy Martino Adrienne & Co. and This Little Piggy $50.00 Get ready to celebrate this magnificent time of the year that can only be found in the Bluegrass State. Three weeks of Derby activities bring guests from all over the world, affords many opportunities to acquaint them with traditional Kentucky dishes. Lizzy, whose background includes a baking/pastry culinary arts degree from Sullivan University, working in her family s bakery, Adrienne & Co., as well as working for one of the nation's oldest confectioneries, Schimpff's Confectionery, where she learned chocolate and sugar arts from "old world" recipes and techniques. Her employment ended only to become part of the Porcini kitchen staff, where she worked in every aspect of the kitchen for the past six years. Finally new adventures have lead her once again to the family business, operating downtown New Albany s new Adrienne & Co. location as Executive Chef and Officer of Operations. Menu: Bourbon Balls Country Ham and Beaten Biscuits Benedictine Spread Pimento Cheese Traditional KY Hot Brown Kentucky Jam Cake with Browned Butter Buttercream Icing Friday, April 15 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Crab Cakes with Pesto Cream Sauce Pasta with Chicken, Pine Nuts, Mushrooms, Spinach, Prosciutto Ham and Tomato Cream Sauce with Pesto Individual Pecan Tarts with Bourbon and Chocolate Chips KIDS CLASS! Saturday, April 16 th 10:30 12:30 pm Kids Travel the World ~ Spain Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Take a trip to Spain with us and learn some authentic dishes you will make again and again. This is the third of four Saturday classes for Kids. You asked for it and we listened! Now let s cook! Menu: Empadillas filled with Spinach, Raisins and Pine nuts Spanish Paella ~ Spanish rice dish filled with chicken, sausage and shrimp Churros ~ Spanish doughnuts Saturday, April 16 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: New Orleans Style BBQ Shrimp and Grits Scaloppini of Pork with Caramelized Onion and Blue Cheese White Chocolate Walnut Crème Brulee with Dark Chocolate Cream Monday, April 18 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! 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. Tuesday, April 19 th 6:30 9:00 pm Classic Derby Favorites Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Adorn your Derby table with delectable Kentucky favorites. Appetizers are a fun way to entertain and give your guests a chance to sample an array of traditional flavors that taste even better this time of the year! Menu: Layered Cheese Torte Stuffed Mushrooms with Country Ham Classic Kentucky Burgoo Hot Brown Quiche Bourbon Ball Torte

11 Thursday, April 21 st 11:30 2:00 pm Derby ~ What s for Brunch? Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Whether you are off to the track or having a party at home, do something different and entertain your family and friends with a decadent Derby brunch. What a great way to start this special day and show what Southern hospitality is all about! Menu: Raspberry Almond Scones Derby Brown Bites ~ a twist on a traditional hot brown Dutch Baby Pancake with Fresh Fruit Baked Eggs and Spinach Tuxedo Strawberries ~ fresh strawberry dipped in both dark and white chocolate Thursday, April 21 st 6:30 9:00 pm Southern Comfort Demonstration Class John Plymale Porcini $50.00 Celebrate the flavors of the South and enjoy an evening of lively conversation, good friends and a libation or two. This meal just tastes like home. Menu: Spinach Salad with Hot Bacon Dressing, Chopped Egg and Pickled Red Onion Honey Apricot Glazed Pork Chop Beaumont Inn Corn Pudding Roasted Apples and Brussels Sprouts Coconut Cream Tart Friday, April 22 nd 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO Menu: Lobster and Asiago Mac n Cheese with Country Ham Chicken Breast Stuffed with Chorizo and Queso Blanco with Ancho Chile Cream Sauce Zabaglione with Fresh Fruit Saturday, April 23 rd 11:30 2:30 pm First Saturday in May ~ Cookie Workshop Hands On Class Cathy Frederick Cathy s Designer Cookies $60.00 Learn to make a variety of beautiful cookies, perfect for your Derby table or as a special gift for your Derby guests. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the proper way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, including the use of working with fondant and royal icing, outlining and flooding cookies will be covered in class. Cathy will share her recipes for Traditional Sugar Cookies, Gingerbread Cookies & Royal Icing. Visit Cathy s Facebook page ~ Cathy s Designer Cookies ~ and see some of her creations. Students will take home four cookies they complete in this class ~ Horsehead adorned with a Garland of Roses Jockey Silk The Iconic Derby Hat Perfect Derby Dress Saturday, April 23 rd 6:30 8:30 pm Date Night ~ Thunder Over Louisville Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Savory Goat Cheese and Spinach Cheesecake Filet of Salmon Stuffed with Roasted Vegetables and Shrimp Warm Bananas Foster with Ice Cream on Buttermilk Biscuits Monday, April 25 th 6:30 9:00 pm A Tour of Italy ~ Trentino Alto Adige 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 fourth of a series of monthly classes exploring the different regions of Italy! The largest city of the northern Alto Adige region is Bolzano and that of the more southern region of Trentino is Trento. These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing & agriculture. The climate in the winter is cold & snowy but in the summer, sunny, crisp yet warm and inviting. Menu: Crema di Farino OR Mus ~ a rich thick soup of yellow and white cornmeal cooked in milk and heavy cream and finished with butter and parmigiano reggiano Garreto di Vitello OR Kalb-Stelze ~ thinly sliced veal shank seasoned with butter, rosemary and garlic then seared and finished off in the oven with white wine Insalata di Cetrioli OR Gurkensalat ~ thinly sliced cucumber salad with sour cream Frittelle ~ fried dough dusted with powdered sugar

12 Tuesdays, April 26 th through May 31 st 6:30 9:00 pm Basic Training 101 Hands On Class David Moeller Sullivan University $ 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 to 13 students, so sign up early to ensure your seat! Thursday, April 28 th 6:30 9:00 pm Exploring Indian Curries Demonstration Class Bhavana Barde Bhavana Foods Catering $50.00 The common feature in curry is the incorporation of complex combinations of spices or herbs. Curries may be "wet" or "dry", vegetarian or containing meat, poultry, fish, or shellfish. Come explore the similarities and differences in these dishes commonly referred to as curry. Menu: Red Coconut Curry and Paneer ~ Traditional Indian curry ~ dry coconut, onions and spices with vegetables and paneer (Indian cheese) Green Curry ~ Goan curry ~ fresh coconut, cilantro, ginger and spices with fish Orange Curry ~ Tikka Masala ~ tomato and onion based creamy curry with chicken Basmati Rice Friday, April 29 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Wilted Spinach Salad with Chevre and Warm Bacon Vinaigrette Spanish Paella Individual Apple Crisp topped with Ice Cream Saturday, April 30 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 Wednesday, May 4 th 6:30 8:30 pm Date Night ~ Derby Week Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Shrimp and Grits with Red Eye Gravy Seared Beef Tenderloin with Sautéed Mushroom, Onion and Kentucky Bourbon Sauce KY Bourbon Barrel Stout Cheesecake with Bourbon Barrel Vanilla Cream Monday, May 9 th 6:00 9:00 pm Everyone Loves Babka Demonstration Class Christina Singer Christina Bakes! $50.00 Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. But why stop there? Christina will create out of this world cinnamon rolls and wonderful popovers. This class is a must for the avid baker! Menu: Chocolate Babka Cinnamon Laced Babka Brioche Cinnamon Rolls Popovers

13 Wednesday, May 11 th 11:30 2:00 pm Spring Soups & Salad Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Fresh, lighter soups are perfect this time of year, either as a starter or simple meal. Explore some unique flavor profiles and let us know your favorite. Menu: Asparagus Vichyssoise Avagolemono ~ an amazingly creamy soup without a drop of cream; egg thickened broth is spiked with tart lemon juice, all enrobing a beautiful chicken core Spring Pea Soup Bibb Lettuce Salad with Shrimp, Asparagus and Chive Aioli Warm Rhubarb Compote with Coconut Walnut Crumb Thursday, May 12 th 6:00 9:00 pm Like Mother, Like Daughter ~ A Tea Party Demonstration Class Lizzy Martino Adrienne & Co. and This Little Piggy $50.00 Everyone loves a tea party; young and old alike. Gather those special ladies in your life and make a date to enjoy this time together, filled with friendship, love and laughter. Relaxing and slow paced, a tea party is a wonderful way to entertain. Lizzy will show us how to throw the perfect tea complete with savory bites, tea sandwiches, tea cakes and a wonderful pot of tea. A wonderful gift for Mother s Day! Menu: BLT Tea Sandwiches Open Face Smoked Salmon, Cucumber and Dill Tea Sandwiches Mosaics Apple, Pecan Chicken Salad in Endive Cups Individual Fruit Tarts Lemon Bars Sour Cream Pound Cake Teacakes with a Champagne and Raspberry Fondant Friday, May 13 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Shrimp and Grits with Andouille Gravy Steak Diane with Roasted Vegetables Crepes Suzette Saturday, May 14 th 11:30 2:00 pm Beyond No Knead Bread Demonstration Class Brad Dillon Brad s Designer Breads $50.00 Once you have the basic No-Knead concept down, it s time to kick it up a notch. You can still use the basic No-Knead recipe, but use an assortment of techniques for forming and shaping the dough resulting in a variety of finished products. It is now time to learn a basic baguette type recipe that doesn t require the patience of the No-Knead concept. You will lean the basic stretch and fold technique that is the basis for forming structure in any artisan bread, or use a mixer to simplify your life. Learn how to properly form a boule, baguette, or rolls all with the same classic dough. Learn the art of scoring your loaf so that it will expand in the way that you want it to look. Develop your own signature bread by perfecting your technique. Menu: Fougasse Epis Bread Shots Mini-White Chocolate Chip Baguettes Saturday, May 14 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 Monday, May 16 th 6:30 9:00 pm Naturally Good ~ Plant Based Mat Shalenko June Health & Wellness $50.00 A plant based lifestyle is a way of life for a number of people these days. Whether you are interested in learning more or have been practicing this lifestyle, come and learn a few tips and recipes from Mat. Menu: Chilled Avocado Soup Cherry Tomato, Quinoa and Asparagus Salad Asian Vegetables and Edamame with Ginger Peanut Sauce Crispy Seitan with Mashed Cauliflower and Mushroom Gravy Strawberry Rhubarb Crisp with Vanilla Cream Wednesday, May 18 th 6:30 9:00 pm A Taste of Spain Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Spain, with its craggy mountains, expansive plains and glorious coastlines, is a country that takes its food seriously from the juicy oranges of the south, to the fresh fish of the northern regions, and the olive oils and wines produced across the land. Spanish cooks have access to a wealth of ingredients bursting with color and flavor that help to make this cuisine so distinctive. Join us for some of these Spanish favorites. Menu: Spinach Empanadillas Salted Cod Bites with Garlic Aioli Classic Spanish Paella Imperial Almond and Egg Tart.

14 Thursday, May 19 th 11:30 2:00 pm God Bless Texas Demonstration Class John Plymale Porcini $50.00 The food is a beautiful thing and more than a meal. It's their culture, their way of life. Across the state you will find award-winning BBQ, the original Tex-Mex, truly astounding seafood and the best chili to ever grace a bowl; a flavor for every palate. So grab a fork and your taste for adventure and "come 'n get it. Menu: Jalapeno Peppers stuffed with Monterey Jack Cheese, Fire Roasted Green Chili Peppers and Cream Cheese Tex Mex Deviled Eggs King Ranch Chicken Bake Texas Dr. Pepper Cake with Warm Fudge Icing and Toasted Pecans Thursday, May 19 th 6:30 9:00 pm Street Foods of India Bhavana Barde Bhavana Foods Catering $50.00 Street food is sold by hawkers from portable stalls and people from all economic classes eat on the roadside almost round the clock. It is sometimes felt that the taste of street food is better than restaurants in the city. Menu: Samosa ~ potatoes and peas cooked with spices, stuffed in pastry sheets and deep fried Sweet Chutney and Spicy Chutney Samosa Chaat ~ samosa served with garbanzo bean curry, spicy chutney and sweet chantey topped with sweetened dhai yogurt, chopped onions, tomato and cilantro Chicken Kathi Kabab ~ chicken marinated in spices and cooked in tandoor oven, rolled in a paratha (Indian bread) with sauce, onions and green chilles Friday, May 20 th 6:30 8:30 pm Date Night Hands On Class Lelia Gentle DreamCatcher Farm $ for TWO individuals Menu: Spring Rolls Wrapped in Rice Paper with dipping sauce (shrimp optional) Curried Chicken Sauté with Jasmine Rice and Baby Bok Choy Coconut Cream Tartlette with Toasted Meringue KIDS CLASS! Saturday, May 21 st 10:30 12:30 pm Kids Travel the World ~ Italy Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Take a trip to Italy with us and learn some authentic dishes you will make again and again. This is the fourth of four Saturday classes for Kids. You asked for it and we listened! Now let s cook! Menu: Baby Caprese Salad Italian Wedding Soup Homemade Meatballs with Cannelloni Pasta Saturday, May 21 st 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 Buttermilk Biscuit Strawberry Shortcakes Monday, May 23 rd 6:30 9:00 pm A Tour of Italy ~ Friuli Venezia Giulia 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 fifth of a series of monthly classes exploring the different regions of Italy! The combined regions of Friuli, Venezia & Giulia borders what is now Croatia and Slovenia. This is apparent in the three small provinces cuisine. The capital city and largest of this region is Trieste. The coastal towns of Grado and Lignano are very famous for beach & sand. The prosciutto San Daniele comes from the town of San Daniele and is prized more than the Parma prosciutto in Italy itself for the richness in flavor. This region is heavily influenced from what used to be Yugoslavia in its cuisine. Seafood also plays a big part of the food eaten in this region as it rests on the Adriatic sea. Menu: Gnocchi con il Cacao ~ potato gnocchi tossed in cinnamon, cocoa powder and butter ( a specialty of Friuli Tonno ai Ferri ~ grilled tuna steaks with a garlic fennel rub (specialty of Trieste) Us in Fonghet (Uova al funghetto) ~ hardboiled egg halves served with a porcini mushroom tomato ragout Budino di Patata ~ potato pudding (specialty of Friuli) ~ a baked pudding of mashed potato soufflé with cinnamon, nutmeg, pine nuts and yellow raisins