2018 FALL Cooking Class Schedule

Transcription

1 2018 FALL 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 two classes that we are offering in this series are excellent examples of the Milk Street theory of cooking. "Not My Mother's Chicken", and "The Spice Kitchen." These are expected to sell out quickly, so please sign up early.

3 Friday, October 5 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Flatbread with Shrimp, Prosciutto, Roasted Peppers, Romano Cheese with Basil Pesto Cream Beef Tenderloin Chasseur, Stoneground Grits and Seasonal Vegetable Pumpkin Cheesecake *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, October 6 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Tomato, Vegetable and Pesto Chowder with Spicy Herb Croutons Seared Beef Tenderloin with Mushroom, Tomato and Artichoke Warm Sabayon with Bourbon Marinated Fruit served over Buttermilk Biscuits *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, October 10 th 11:30 2:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Thursday, October 11 th 11:30 2:00 pm From the Pumpkin Patch Demonstration Class John Plymale Porcini $50.00 Okay, admit it, you really do love pumpkin don t you; even pumpkin spice. Can t think of a better way to celebrate autumn than indulging in an array of dishes where pumpkin is the star. Menu: Pumpkin Pie Martinis Pumpkin Patch Buttermilk Biscuits Pumpkin Apple Butter Pumpkin Ravioli with Sage Butter Sauce Turtle Pumpkin Cheesecake *bonus recipe ~ pumpkin dog biscuit treats Friday, October 12 th 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 Chevre and Cider Vinaigrette Baked Pasta with Chicken, Roasted Mushrooms, Garlic, Prosciutto Ham and Pine Nuts with an Herbed Cream Sauce with Four Cheeses Mocha Chocolate 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, October 13 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Roasted Onion and Tarragon Bread Pudding with Sauce Mornay Seared Filet of Salmon with Lemon Caper Supreme Sauce Apple Cinnamon Crème Brulee with Toasted 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, October 15 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, no knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule Sundried Tomato, Kalamata Olive, Rosemary Loaf Asiago, Garlic, Black Pepper Loaf Cinnamon, Walnut, Cranberry Loaf Irish Soda Bread and suggestions for other variations

4 Wednesday, October 17 th 6:30 9:00 pm Dust It Off, Crank It Up & Let s Make Pasta 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; in addition, you will be making fresh semola flour orecchiette pasta. Menu: Rotolo Ripieno ~ a stuffed pasta polpettone ~ thin pasta flattened into a large rectangle then spread with a ground pork and veal filling, sautéed spinach and mushrooms rolled cigar fashion and cut into rounds. Baked with a melted butter and parmigiano topping and a fresh Pomodoro Sauce ~ a fresh butter, onion and tomato sauce Friday, October 19 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Lobster and Chorizo Macaroni and Cheese Sous Vide Pork Loin Chops with Caramelized Onion, Corn and Sweet Potato Succotash with Cognac Sauce Lemon Mascarpone Mousse Tarts with Chantilly 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. KIDS CLASS! Saturday, October 20 th 11:30 1:30 pm Fun & Spooky Halloween Treats ~ Kids Class Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Whichever fall holiday your kids celebrate, they will have fun making and eating these treats and making them later for their friends and family! Menu: Breakfast Mummies ~ breakfast sausage wrapped in puff pastry strips Jack o Lantern Mac n Cheese Bowls Strawberry Ghosts Spider Web Cupcakes ** (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, October 20 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Roasted Vegetable and Shrimp Macaroni and Cheese Seared Beef Tenderloin with Hunters Sauce Pumpkin Spiced Cheesecake with Sweet Caramel 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, October 22 nd 6:30 9:00 pm Fall Favs Just in Time for Thanksgiving ~ Plant Based/Gluten Free Demonstration Class Mat Shalenko June Health & Wellness $50.00 Filled with the flavors of fall this meal could easily transition into a new take on Thanksgiving dinner. Menu: Butternut Squash Fritters with Apple Cider-Red Pepper Jam Kale and Roasted Carrot Salad with Maple Vinaigrette Green Beans with Sautéed Fennel, Cranberry and Pecans Red Bean and Sweet Potato Hash Pumpkin Chocolate Chip Cookies Wednesday, October 24 th 11:30 2:00 pm Welcome Breeder s Cup Demonstration Class John Plymale Porcini $50.00 Kentucky s horse racing fans are thrilled each fall when Breeder s Cup comes to town. A perfect way to spoil your guests with brunch fit for the occasion. Menu: Pomegranate Cider Sangria Apple Cream Cheese Turnovers Bacon, Potato and Kale Frittata with Melted Fontina Cheese Cauliflower Gratin with Kentucky Country Ham Praline Snickerdoodles Wednesday, October 24 th 6:30 9:00 pm Hone Your Knife Skills Hands On Class Ed Bartush Wusthof Trident Cutlery $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 proper 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 offered only twice a year, 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

5 10 percent 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. (Remember, we have knife sharpening available!) Thursday, October 25 th 11:30 2:00 pm The Spice Kitchen ~ Milk Street Class Demonstration Class Lelia Gentle -- DreamCatcher Farm $65.00 If all home cooks take just one step to transform their cooking, it should be learning how to use spices. At Milk Street, we can t cook without them anymore. Mashed potatoes are lackluster if we don t finish them with caraway seeds bloomed in brown butter. Chicken soup falls flat without the Somali spice blend berbere stirred into the broth. Cake is a one-note confection if we don t soak it in a bay infused syrup or stir ample spicy-sweet dried ginger into the batter. When you start cooking with spices, it s like painting in full color after a lifetime of black, white and gray. In this class you will learn why, how and when to toast and bloom spices; why we grind spices in some recipes and leave them whole in others; and Milk Street's essential spice and spice blends. Menu: Cauliflower with Dukkah, an Egyptian spice and nut blend Somali Chicken Soup with Berbere Pinchos Morunos ~ spiced Basque pork tenderloin Turkish Red Lentil Soup Tarka Popcorn Thursday, October 25 th 6:30 9:00 pm A Tour of Italy ~ Trentino & Alto Adige 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 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: Minestrone D Orzo alla Trentina ~ hearty beef and herb soup with orzo pasta, carrots, potatoes, onions and parmigiano reggiano Rindsgulasch ~ Gulasch di Manzo or Beef Goulash ~ a typical northern stew of slow braised beef, tomatoes onions, pork fat, spices, lemon and vinegar served warm with Gnocchetti di Contorno ~ spaetzle or an egg and flour based gnocchi boiled and tossed with the goulash Dolcetti All Arancia ~ Tiny Orange Sweets ~ orange and almond filled square baked treats topped with an orange glaze Monday, October 29 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 styles of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi as well as sushi sauces and condiments. 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 ~ There are more classes to come so check back often so you don t miss out! ~

6 Friday, November 2 nd 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Wild Mushroom Pierogis with Crème Fraiche Beef Tenderloin Forrestier, Roasted Garlic Whipped Yukon Gold Potatoes, Roasted Vegetables Sweet Potato Biscuits topped with Caramelized Apples in Brandy and Mascarpone Cheese *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, November 3 rd 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Candied Bacon and Roasted Onion Frittata, Kale and Black Pepper Cream Breast of Chicken stuffed with Spinach, Feta with Lemon Pine Nut Veloute Chocolate Bottom Peanut Butter Mousse Tarts 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. Wednesday, November 7 th 6:30 9:00 pm Sweet Breads ~ Coffee Cake, Scones, Biscuits & Cinnamon Rolls Demonstration Class Brad Dillon Black Sheep Bakery $50.00 Holiday time brings out the sweet side of the Black Sheep Bake Shop. So, just in time for your Thanksgiving, Christmas and New Year guests, not to mention gift giving from your heart and kitchen, break out the mixing bowl and the rolling pin, and prepare to WOW your friends with your baking skills. We will begin with an amazing Cinnamon Chip Coffee Cake that will become an instant favorite. We will also work on traditional scone skills with Almond Dried Cherry Scones and then learn the Way to Easy No Butter Scone that produces a very light, delicious sweet with little fuss or mess. And for your Thanksgiving table, Brad will show you how to make the Simplest Biscuit Recipe Ever ~ only two ingredients. Last, but not least, to save you that long trip to the mall, we will make a new and improved version of his To Die For Cinnamon Rolls from scratch, that will save you both gas money and calories. Thursday, November 8 th 11:30 2:00 pm Demonstration Class John Plymale Porcini $50.00 Theme and menu are under construction ~ will be posted soon Thursday, November 8 th 6:30 9:00 pm The Spice Kitchen ~ Milk Street Class Demonstration Class Lelia Gentle -- DreamCatcher Farm $65.00 If all home cooks take just one step to transform their cooking, it should be learning how to use spices. At Milk Street, we can t cook without them anymore. Mashed potatoes are lackluster if we don t finish them with caraway seeds bloomed in brown butter. Chicken soup falls flat without the Somali spice blend berbere stirred into the broth. Cake is a one-note confection if we don t soak it in a bay infused syrup or stir ample spicy-sweet dried ginger into the batter. When you start cooking with spices, it s like painting in full color after a lifetime of black, white and gray. In this class you will learn why, how and when to toast and bloom spices; why we grind spices in some recipes and leave them whole in others; and Milk Street's essential spice and spice blends. Menu: Cauliflower with Dukkah, an Egyptian spice and nut blend Somali Chicken Soup with Berbere Pinchos Morunos ~ spiced Basque pork tenderloin Turkish Red Lentil Soup Tarka Popcorn Friday, November 9 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Lump Crab Cakes with Basil Pesto Cream Sauce Chicken Scallopini with Serrano Ham, Asiago Cheese, Leeks and Spinach with White Wine Sauce Chocolate Kahlua Trifle with Berries and Sauce Anglaise *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, November 10 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 Seared Beef Tenderloin with Brandy Green Peppercorn Sauce Apple Butter Crème Brulee with Soft Cinnamon 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. KIDS CLASS! Saturday, November 10 th 11:30 1:30 pm The Art of the Table Etiquette Class Lelia Gentle DreamCatcher Farm $50.00 Over the course of the years, kids have been coming to the Cottage on a regular basis, learning how to cook from an array of classes ranging from home cooking, international foods, health foods, homemade pasta, gnocchi and desserts. Now it s time to review dining etiquette. No cooking this time ~ kids will show up, appropriately dressed for our holiday luncheon. Chef Lelia will prepare, in advance, a four-course meal from recipes the kids have prepared throughout the year, and the kids will dine at our elegantly set tables. Our guests will be instructed on proper table settings ~ which forks and knives to use and when; proper use of napkins and dishes. We will also cover conversation, introductions, and use of cell phones. Our Cottage staff will be serving as waitstaff for this wonderful meal. Menu: First Course ~ Corn Chowder Entrée ~ Chicken Scallopini Side ~ Scratch Made Mashed Potatoes and Roasted Butternut Squash Dessert ~ Red Velvet Madeline with Vanilla Ice Cream Beverage ~ Homemade Lemonade * IF YOUR CHILD HAS AN ALLERGY, PLEASE LET US KNOW AT TIME OF SIGNUP, otherwise since the food will be prepared in advance and we won t be able to accommodate for allergies. ** (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. Monday, November 12 th 6:30 9:00 pm The Ultimate Vegetarian Thanksgiving Supper Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 At every holiday gathering, there are usually non-meat eaters in the crowd. Of course, we can offer them our delicious side dishes, but if you want to go a step further, we have the perfect entree for everyone. Whether you choose to use this fabulous butternut squash vegducken instead of the traditional turkey, or in addition to, it is always a show-stopper. Menu: Sweet Potato Bite Appetizers Spicy Grain Soup Butternut Squash Vegducken Forbidden Black Rice Pilaf Fresh Green Beans with Za atar and Lemon Port and Cranberry Sorbet Thursday, November 14 th 11:30 1:00 pm Demonstration Class John Plymale Porcini $50.00 Theme and menu are under construction ~ will be posted soon Wednesday, November 14 th 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. Joining us in class this evening is a very special guest, Guy s mother. The dishes that were chosen for this class are being presented as are a token of love to his Provençal roots. Menu: Zucchini Veloute Tomate Farcis Nicoise ~ stuffed tomato niçoise Bourride of Cod Endive and Ham au Gratin Chocolate Mousse Wednesday, November 15 th 11:30 2:00 pm Kicking off the Holidays Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Holiday season is about to begin so let us help you kick off the season with a scrumptious lunch and new ideas that could be incorporated into your upcoming meals. Menu: Roasted Beet and Goat Cheese Salad ~ see a new take on an old favorite Caramelized Onion and Bread Soup topped with Brûléed Blue Cheese Roasted Winter Squash and Onion Turnovers Maple Cheesecake topped with Roasted Pears and Fresh Whipped Cream Thursday, November 15 th 6:30 9:00 pm A Tour of Italy ~ Friuli/Venezia & Giulia 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 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

8 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: Paparot ~ Traditional Soup From Frioli ~ a thick and flavorful spinach and beef based broth with white and yellow farina or grits Risotto di Scampi ~ Shrimp Risotto ~ a rich rice dish with sautéed lemon garlic and tomato shrimp tossed with fresh parsley Rambasicci ~ Uccelli Scappati nella Verza or Birds lost in cabbage ~ a flavorful ground pork and meat filling stuffed inside steamed savoy cabbage leaves seasoned with paprika, grana padana and breadcrumbs served in Tieste but carried over from Slavic origin Budino alle Uova ~ Egg Pudding ~ a traditional egg custard pudding from Friuli spiked with Marsala wine and served chilled with cookies Friday, November 16 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Shrimp,, Scallop and Crabmeat Pappardelle Pasta with Tomato Vodka Cream Sauce, Basil and Fresh Mozzarella Cheese Pork Tenderloin with Leek, Truffle and Country Ham served with Stoneground Grits and Wilted Greens Pumpkin Cheesecake with Pralines and 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. Saturday, November 17 th 11:30 2:30 pm Springerle & Speculaas Molded Cookie Workshop Hands On Class Lelia Gentle DreamCatcher Farm $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 ~ lemon, orange or almond. We may even back the citrus flavor in bittersweet chocolate. You will also learn to make Speculaas, (or Dutch windmill cookies), a fragrant spiced shortcrust biscuit, traditionally baked to eat on or just before St Nicholas Day in the Netherlands, Belgium, and around Christmas in Germany. There will be plenty of samples to taste and Lelia will explain how to choose the right cookie mold for various types of molded cookies. She has studied with Connie Meisinger, owner of House on the Hill Cookie Molds, and is ready to show you how to make these beauties. Saturday, November 17 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Turkey and Dressing Bread Pudding with Pepper Cream Gravy Seared Medallion of Pork with Cranberry Sauce Sauce Pumpkin Mousse with Cinnamon Scented 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. Sunday, November 25 th 1:00 3:00 pm The Ultimate Gingerbread House Hands On Class Josh Moore Volare $90.00 per house A Holiday Tradition at the Cottage. Do you wish you knew how to bake, assemble, decorate and preserve the charming gingerbread houses you see in the magazines and on TV? Learn how as we go through the process, step by step, to create and decorate a masterpiece! Each student or family will make their own, large house to take home with them! Don t miss out! Class is priced per house; this would apply to an individual, couple or family of four or less. This class is always a sell out and space is limited, so sign up early! **when registering please let us know how many are in your party ~ both children and adults ~ for seating purposes. Monday, November 26 th 6:30 9:00 pm Lighten Up ~ Plant Based/Gluten Free Demonstration Class Mat Shalenko June Health & Wellness $50.00 Reset after Thanksgiving and get back on track. A good lesson to learn and practice during the holiday season. Menu: Sweet Potato Carrot Soup with Ginger and Turmeric Cauliflower Rice with Cilantro Pesto Spinach Salad with Red Cabbage, Apples, Almonds and Avocado Dressing Lentil Stuffed Sweet Potatoes Coconut Berry Parfait

9 Thursday, November 29 th 11:30 2:00 pm Not Your Mother s Chicken ~ Milk Street Class Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 American dishes often take bland chicken and keep it bland. This doesn't seem promising. At Milk Street, we've got the solutions for better chicken dinners, and you ll learn all of them all in this class. As we make Orange-Guajillo Chili Chicken Tacos, we ll introduce our cooking theory, a transformative approach to thinking about all of your cooking. Next, you ll make Za atar Chicken Cutlets with Parsley Lemon Salad to learn how to pair bold, contrasting flavors to change bland chicken breast into a dinner fit for entertaining or a Tuesday night supper. Third, as you make Chicken Stir Fry with Basil and Snap Peas, you ll practice cooking in a wok for keeping chicken juicy and vegetables snappy, how to layer ingredients to create high impact flavor, and why at Milk Street herbs are our new leafy green. You ll learn a transformative cooking principle, practice new techniques, and learn to use equipment properly. When you re done, you ll have all the skills you need to make bright, bold and fresh chicken dinners. Menu: Orange-Guajillo Chili Chicken Tacos Za atar Chicken Cutlets with Parsley Lemon Salad Chicken Stir Fry with Basil and Snap Peas Thursday, November 29 th 6:30 9:00 pm Mac n Cheese ~ All Grown Up! Demonstration Class John Plymale Porcini $50.00 Experience a variety of grown up macaroni and cheese creations that can easily be served as a main dish along with a green salad and some crusty bread. Pasta is a blank canvas for creating out-of-this-world combinations using different cheeses, meats and vegetables. Menu: Roasted Butternut Squash Macaroni & Cheese with Gruyere Cheese Sicilian Pizza Macaroni & Cheese with Roasted Tomato and Smoked Provolone Chicken Ranch Macaroni & Cheese with an Applewood Smoked Bacon Topping Traditional Macaroni & Cheese with Extra Sharp Cheddar Cheese Caramel Apple Bars with served with Vanilla Bean Ice Cream Friday, November 30 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Wilted Spinach Salad with Hot Bacon, Cider Vinegar and Goat Cheese Dressing and Walnuts Seared Grouper with Lobster, Chipotle Chili and Roasted Corn Hash Banana Pecan Bread Pudding with Spiced Rum *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.

10 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!