2016 FALL Cooking Class Schedule

2016 FALL Cooking Class Schedule ABOUT OUR COOKING CLASSES - Cooking at the Cottage is Louisville’s premier cooking class destination. Winner of the B...
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2016 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 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 502-893-6700 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.

~ 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 www.cookingatthecottage.com to check class availability, register, join a wait list and much more!

~ A quick review of our August Classes and then on to our NEW FALL Schedule ~

Thursday, August 11th ● 11:30 – 2:00 pm ● “A Summer Affair” ● Demonstration Class ● John Plymale – Porcini ● $50.00 Enjoy a cool reprieve from the heat of the day and feast upon a menu bursting with the flavors of summer. Menu: Chilled Tomato Bisque with Heirloom Tomato and Genovese Basil Pesto Sorbet ● Skillet Roasted Chicken Thighs with Lemon Pan Sauce ● Braised Baby Kale and Feta Tart with Cream Cheese Crust ● Lemon Daffodil Cake with Meyer Lemon Glaze Thursday, August 11th ● 6:30 – 9:00 pm ● “Private Event” ● Hands On Class ● Mike Cunha – Sullivan University Friday, August 12th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Spicy Lobster Chowder ● Pork Schnitzel with Cider Sauce, Wilted Greens and Roasted Potatoes ● Chocolate Mousse with Berry Coulis Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Saturday, August 13th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Tomato and Mushroom Quiche with Aged Cheeses ● Chicken Cordon Blue with Truffle Mornay Sauce ● Double Chocolate Bread Pudding with Chocolate Whipped Cream Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Monday, August 15th ● 6:30 – 9:00 pm ● “Crafting the Future of Food ~ Plant Based” ● Demonstration Class ● Mat Shalenko – June Health & Wellness ● $50.00 Learn how to start using whole, organic, unprocessed, plant-based foods to achieve healthy, eye pleasing and flavorful cuisine. One taste and you will be a fan. Menu: Tofu Caprese ● Wheat Berries with Cranberries and Pecans ● Spinach Salad with Roasted Peppers, Cucumber and Olives ● Black Bean Pasta with Sweet Corn, Shiitake and Avocado Cream Sauce ● Blackberry Cheesecake Thursday, August 18th ● 11:30 – 1:30 pm ● “Sun Kissed Fruits of Summer” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 One of the things I love about summer is the endless variety of ripe and juicy fresh fruits that are available at the markets. The air is filled with their intoxicating aroma and their uses are limitless. Come and enjoy some interesting ways to celebrate this time of the year. Menu: Watermelon Lemonade ● Blueberry Chutney and Goat Cheese Bruschetta ● Cold Peach Soup ● Salmon with Grilled Nectarines ● Plum Compote over Cream Cheese Pound Cake

Thursday, August 18th ● 6:30 – 9:00 pm ● “Basic Stock & Mother Sauces” ● Partial Hands On Class ● Whitney Fontaine – Executive Private Chef – La Belle Du Sud ● $60.00 A great sauce begins with a great stock. This class will teach you the basics of making stocks from scratch as well as using these stocks to make the “mother” sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux ● Béchamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Béarnaise ● Mornay ● Hunter Sauce ● Supreme Sauce

Friday, August 19th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Crab Cakes with Spicy Cream Sauce ● Chicken Breast with Chorizo and Queso Fresco Stuffing, Chile Tomato Cream Sauce with Vodka served with Black Beans and Rice ● Lemon Curd Tarts with Berries Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

KIDS CLASS! Saturday, August 20th ● 11:30 – 1:30 pm ● “Kids Travel the World ~ Japan” ● Ages 7 – 12 years old ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Take a trip with us to Japan and learn some authentic dishes you will make again and again. This is the seventh in a series of Saturday classes where kids get to Travel the World by making food from that country. Now let’s cook! Menu: Miso Soup with Tofu, Spinach and Carrots ● Futomaki ~ large vegetarian sushi roll ● Japanese Rare Cheesecake ** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child’s name, age and dining or counter height table in the comment section.

Saturday, August 20th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Seafood Pot Pie with Flaky Pastry Crust ● Braised Beef Tenderloin with Mushroom, Artichoke and Red Wine ● Chocolate Chip Cookies with Vanilla Ice Cream and Bourbon Caramel Flambé Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Monday, August 22nd ● 12:00 – 2:30 pm ● “Private Event” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm Monday, August 22nd ● 6:30 – 9:00 pm ● “Shellfish ~ Grilling Class ~ Oysters, Scallops, Shrimp and Squid, Oh My! ● (held outdoors) ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $65.00 Never before have we offered a grilling class focused on shellfish. The rules are a bit different for cooking shellfish on the grill, but it is still the easiest way to get the most delicious results and keep the heat and mess outside! We’ll tackle mollusks (scallops and oysters), crustaceans (shrimp) and even a cephalopod (squid/calamari). What a fun way to throw a party! Menu: Grilled Prosciutto Wrapped Scallop Lollipop ● Grilled Oysters with Escargot Butter ● Grilled Calamari Salad with Watercress and Cilantro ● Mojito Shrimp Po’Boy ● Grilled Peaches with Honey Cream Wednesday, August 24th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Toscana” ● Demonstration Class ● Sandra Gugliotta – Dining Elegance Caterers ● $55.00 We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the seventh of a series of monthly classes exploring the different regions of Italy! This region (Tuscany) is known best for its hearty cuisine from thick bean soups to delicious grilled meats. It has been described by locals as rustic, but refined, using only quality local ingredients. The full bodied red wines from the region are also some of Italy’s most prized exports. The most famous of all cities is Florence, known highly for its art & history, The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains. Menu: Minestra di Ceci ~ Chick Pea Soup ~ a simple yet flavorful thick chick pea soup with garlic, rosemary and tomato ● Maiale Ubriaco ~ Drunken Pork Chops ~ seared thick cut chops seasoned with salt and pepper, fennel red wine, garlic and parsley ● Spinaci

alla Fiorentina ~ Spinach Florentine ~ sautéed and seasoned spinach and pearl onions oven baked in a rich béchamel sauce layered with Parmigiano Reggiano ● Frittelle di Riso ~ Fried Rice Cakes ~ sweet rice cakes pan fried in hot oil then dusted with powdered sugar Thursday, August 25th ● 6:30 – 9:00 pm ● “Celebrate the Heirloom Tomato” ● Demonstration Class ● Joshua Moore – Volare ● $55.00 It’s that time of year again to come together to celebrate that glorious flavor only found in sun warmed heirloom tomatoes picked fresh from the vine and delivered to your table. From the Moore Farm comes a variety of these beauties, waiting to be transformed into mouthwatering creations. Menu: Bruschetta with Burrata Cheese, Basil, Roasted Heirloom Tomatoes ● Heirloom Tomato and Watermelon Salad with Feta Cheese and Balsamic Vinegar ● Grilled Halibut with Charred Orange Tomato Vinaigrette ● Green Tomato Tart with Brown Sugar Crumble and Tomato Gelato finished with Bourbon Caramel Friday, August 26th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Traditional Caesar Salad ● Pasta with Grilled Chicken, Prosciutto, Mushrooms, Spinach, Pine Nuts and Sundried Tomato Pesto Sauce ● Banana Pecan Bread Pudding with Bourbon Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Saturday, August 27th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Caramelized Onion, Oven Dried Tomato and Three Cheese Tarts ● Scaloppini of Pork Loin “Italianne” ~ tomatoes, olives, lemon, olive oil ● Warm Strawberry Shortcake Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Monday, August 29th ● 6:00 – 9:00 pm ● “Introduction to Gluten Free Baking” ● Demonstration Class ● Annie May – Annie May’s Sweet Café ● $50.00 Come and learn from a pro about alternative grains, gums, and different flour blends that are used for both sweet and savory gluten free baked goods. Annie May understands the difficulties of living with food allergies, but believes all people are created equal and therefore deserve all the delicious treats life has to offer! Alternatives to common allergens will be discussed as possible substitutions for each recipe. Menu: Gluten Free Pizza ● Gluten Free Dinner Rolls ● Gluten Free Sugar Cookies ● Gluten Free Vanilla Cupcakes Tuesday, August 30th ● 6:00 – 9:00 ● “Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating” ● Hands On Class ● Jesica Jones – Love At First Bite ● $60.00 In this class you will learn how to create that beautifully smooth finish you’ve admired on many cakes. Fondant icing is the trick. You will frost, fill and cover your cake in fondant. In addition, you will learn how to make beautiful roses, writing techniques, a reversed shell border, Corneille lace, braided fondant border, using stencils and much more! Jesica will also be demonstrating how to make Swiss Meringue buttercream. Each student will be provided with a 6-inch double layer cake to decorate, take home, show off and ultimately eat. This is not a Wilton cake class…it’s SO much more! Please arrive early, with your supplies, as we will begin promptly at 6:00 pm. ***Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase and would be happy to put a kit together for you ahead of time; just let us know.

NEW CLASS! Wednesday, August 31st ● 6:30 – 9:00 pm ● “Discover More Flavors of India” ● Demonstration Class ● Bhavana Barde – Bhavana Foods Catering ● $50.00 The flavors found in this cuisine encompasses a wide variety of regional and traditional foods native to India; each with its own blend of herbs and spices. Discover some favorites. Menu: Murgh Makhani ~ butter chicken is an Indian dish of chicken in a mildly spiced curry sauce ● Aloo Ghobi ~ dish made with potatoes, cauliflower and Indian spices ● Shrimp Biryani ~ is a traditional Indian dish prepared by layering spices, shrimp and aromatic rice ● Marta Paneer ~ North Indian recipe with green peas and paneer simmered in onion tomato gravy ● Parantha ~ unleavened Indian bread made with whole wheat flour or atta

~ A peak at our NEW FALL Class Offerings ~ and this is only the beginning ~ there are so many more classes to come!

Watch for the announcement of a special class event here at Cooking at the Cottage featuring “Unexpected Ways to Use Le Creuset” coming this Fall!

Thursday, September 1st ● 12:00 – 2:00 pm ● “Private Event” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm Friday, September 2nd ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Duck and Wild Mushroom Risotto with Asiago Cheese and Fresh Herbs ● Beef Tenderloin with Roasted Corn, Leek and Country Ham Hash, Sweet Potato Grits ● Cheesecake with Lemon Curd and Lavender *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, September 8th ● 11:30 – 2:00 pm ● “Have Your Quiche and Eat It Too” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Always an excellent choice for appetizers, brunch, lunch or Sunday night dinner, quiche can be customized to your personal palate – or by using whatever you have on hand in the refrigerator. Let’s break the preparation down into the steps to make the perfect quiche ~ making the crust, making the custard, choosing a type of cheese and other ingredients that compliment Menu: Asparagus, Leek and Gruyere Quiche ● Savory Bacon and Goat Cheese Quiche ● Spinach and Gouda Quiche ● BLT Salad with Homemade Croutons and Buttermilk Parmesan Dressing ● Bananas Foster over Vanilla Ice Cream Thursday, September 8th ● 6:30 – 9:00 pm ● “Where the Locals Eat ~ Oahu, Hawaii” ● Demonstration Class ● Christina Faust – Cooking at the Cottage ● $50.00 When you think of Hawaii, you think of hula dancers, coconuts and pineapples. However, local Hawaiian cuisine was born from the melting pot of different Asian cultures and island necessity. Experience the REAL Hawaii, outside of the resort, and eat like the locals do. Anthony Bourdain visited Side Street Inn in an episode of “Parts Unknown” that featured the non-tourist side of Hawaii. This is one class you won’t want to miss ~ these dishes are addictive! Menu: Authentic Mai Tai Cocktail ● Spam Musubi ~ Hawaiian sushi ● Side Street Inn’s Garlic Chicken ● Loaded Fried Rice ● Mac Salad ● Leonard’s Malasada ~ sugar doughnut Friday, September 9th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $105.00 for TWO individuals Menu: Traditional Kentucky Hot Brown ● Seared Sirloin Tips with Bacon, Mushroom, Red Wine Reduction ● Ganache Glazed Brownie with Fresh Raspberries * 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, September 10th ● 11:30 – 1:30 pm ● “Festive Fall Fun ~ Cupcake Class” ● Ages 7 – 12 years old ● Hands On Class ● Jesica Jones – Love at First Bite ● $50.00 Fall is coming and it’s time to learn how to make and decorate cupcakes that reflect the beauty and holidays that come with it. Learn to make the batter and "bakery" buttercream from scratch. Bake the cupcakes and experience fun decorating techniques, using piping bags and tips. Take these masterpieces home and enjoy. Menu: Autumn Spice Cupcakes decorated to look like an Apple ● Pumpkin ● Turkey ● as well as other fall fun decorating ideas ** please ask for a supply list when registering *** (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, September 10th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Candied Bacon, Onion and Kale Frittata with Black Pepper Cream ● Seared Filet of Salmon with Herb Saffron Supreme Sauce ● Orange, Ginger Scented Cheesecake with Toasted Almond 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, September 12th ● 6:30 – 9:00 pm ● “A Little Taste of Uzbekistan” ● Demonstration Class ● Serge Katz – Flavaville ● $50.00 Born in Andijan, Uzbekistan, a Central Asian nation and former Soviet republic, Serge grew up at his grandmother’s side in the kitchen. He learned early on that life and love grew richer through cooking and sharing meals with others. After immigrating to the United States, he found his calling in Louisville’s thriving culinary scene, graduating as Student of the Year from Sullivan University and going on to develop a name for himself in the upscale dining circles earning him a coveted position of Sous Chef at Vincenzo’s. We are fortunate he will be giving us a sample of his heritage in his first class at the Cottage. Menu: Zakuski ~ Russian for bites ~ Kielbasa, Salmir, Cheese, Pickled Vegetables & Fresh Tomatoes ● Pelmeni ~ (tortellini shaped pasta filled with beef) ● Plov ~ (National Dish of Uzbekistan, a type of pilaf) ● Beef Kebab ~ (Beef marinated in onions, cumin and coriander) ● Russian Napoleon ~ (Multilayer cake with pastry cream) Tuesday, September 13th ● 6:30 – 9:00 pm ● “Late Summer Picnic ~ Plant Based/Gluten Free” ● Demonstration Class ● Mat Shalenko – June Health & Wellness ● $50.00 Enjoy the taste of summer one last time. This picnic is packed with freshness and flavor. Menu: Shaved Zucchini with Tomato and Basil ● Baked Beans with Collard Greens ● Roasted Potato Salad with Kale and Tempeh “Bacon” ● Barbecue Tofu with Purple Cabbage Slaw ● Peach Crisp Wednesday, September 14th ● 11:30 – 2:00 pm ● “Great Picks from the Garden” ● Demonstration Class ● John Plymale – Porcini ● $50.00 School is back in session, summer is winding down and fall is around the corner. Take some time to sit back, enjoy and spend time with us. Who knows, you may learn a thing or two in the process! Menu: Lentil Soup with Lemon and Dill ● Corn Salad with Roasted Tomatoes and Feta ● Vegetable Muffuletta Panini with Melted Provolone ● Grilled Peaches served with Homemade Peach Gelato Wednesday, September 14th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Emilia Romagna” ● Demonstration Class ● Sandra Gugliotta – Dining Elegance Caterers ● $55.00 We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the eighth of a series of monthly classes exploring the different regions of Italy! Emilia Romagna is located in the middle northwestern part of Italy and is broken into two smaller sub sections ~ Reggio Emilia and Romagna. These two regions differ geographically ~ Reggio Emilia is landlocked whereas Romagna has both the Apennines and the Adriatic Sea as its borders. Three of the most recognizable cities of the region are Parma, Bologna & Rimini, which sit on the white rock beach of the Adriatic. Bologna and Modena are well known in the culinary world for Salsa Bolognese and Aceto Balsamico as well as for its delicious homemade pasta dishes, gnocchi, soups, rice dishes and stuffed & baked pastas. Menu: Erbazzone Fritto ~ Fried Egg Pancake with Chard, Parmigiano Reggiano, Butter and Breadcrumbs ● Tortino di Patate ~ Potato Casserole ~ layered and sliced boiled potatoes with milk, butter and Parmigiano Reggiano cheese, oven baked and served warm ● Arrosto Ripieno ~ Stuffed Veal Breast ~ a whole veal breast pounded and tenderized, then rolled and stuffed with sautéed spinach, thinly sliced peppered pancetta, shaved Parmigiano Reggiano and hard boiled eggs, pan

seared in butter, deglazed with white wine and finished in the oven ● Bensone ~ Lemon Almond Cake ~ a dense simple, lightly lemon flavored dessert cake topped with sugared almond powder and then oven baked. Thursday, September 15th ● 6:30 – 9:00 pm ● “Private Event” ● Hands On Class ● Mike Cunha – Sullivan University Friday, September 16th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $105.00 Menu: Wonton Soup ● Shrimp Scampi with Linguine ● Banana Bread Pudding with Warm Caramel 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.

KIDS CLASS! Saturday, September 17th ● 11:30 – 1:30 pm ● “Kids Travel the World ~ Thailand” ● Ages 7 – 12 years old ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Take a trip with us to Thailand and learn some authentic dishes you will make again and again. This is the eighth in a series of Saturday classes where kids get to Travel the World by making food from that country. Now let’s cook! Menu: Moo Satay with Peanut Sauce ~ pork satay ● Cucumber Salad ● Shrimp Pad Thai ** (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, age and dining or counter height table in the comment section.

Saturday, September 17th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Truffle Macaroni and Gruyere Cheese with Roasted Vegetables ● Seared Beef Tenderloin with Brandy Green Peppercorn Sauce ● Flambéed Bananas over 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.

Monday, September 19th ● 6:30 – 9:00 pm ● “A Bourbon Lovers Adventure” ● Demonstration Class ● Whitney Fontaine – Executive Private Chef – La Belle Du Sud ● $55.00 Bourbon and Kentucky go hand in hand; when you mention one, the other is quick to follow. Cooking with bourbon is an adventure in itself so Whitney, a food scientist turned chef, will take us on this journey. After earning a degree in Food Science from Purdue University, Whitney worked for General Mills, where she spent 5 years at Louisville-based Paradise Tomato Kitchens, developing sauces for restaurant chains and lastly, was an application scientist at Brown-Forman. Whitney loved working with spirits, but found that she missed food terribly so she decided to earn a degree in Culinary Arts from Sullivan University. She now runs La Belle Du Sud, bringing highly customized restaurant experiences into people’s homes. Menu: Kentucky Mule ● Bourbon Bacon Jam Crostini ● Shrimp with Bourbon Tomato Chutney ● Kentucky Bibb Lettuce Salad with Pecans and Berries with Bourbon Sorghum Vinaigrette ● Pork Chops with Drunken Stone Fruit ● Bourbon Cheesecake with Pretzel Crust Tuesday, September 20th ● 6:30 – 9:00 pm ● “Fall’s Favorite Fruit ~ The Apple” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Apples are a scrumptious fall fruit, and nothing is better than using one or more of the many varieties to create a special meal to enjoy on a cool autumn evening. We will begin with an apple tasting, a comparison of the many varieties available and a discussion how to choose the perfect one for your dish. Menu: Triple Crème Camembert with Apple Chutney and Crostini ● Traditional Waldorf Salad ● Apple Butter Glazed Pork Tenderloin ● Scalloped Apples ● Mocha Apple Cake with Brown Butter Frosting

Wednesday, September 21st ● 6:30 – 9:00 pm ● “A Taste of La Chase” ● Demonstration Class ● Alex Dulaney – La Chasse ● $50.00 A Louisville native, Alex Dulaney studied at The Culinary Institute of America for a brief time, returning to Kentucky to work on the family farm and to gain restaurant experience. Prior to partnering with Isaac Fox in opening La Chasse, Alex worked at Bistro Le Relais. One of the lessons he learned was that “the best French food doesn’t have to come from France or French ingredients,” Dulaney says. “Good, honest food that isn’t complex comes from good cooking techniques and ingredients, making French food accessible.” Menu: Escargot de Bourgogne ~ traditional snails served in herb butter with crust ● Lyonnaise Salad ~ frisee, lardons, croutons and whole grain mustard vinaigrette finished with a poached egg on top ● Beef Bourguignon ~ red wine stew served with mashed potatoes, glazed carrots and beef tenderloin ● Pumpkin Soufflé with Vanilla Crème Anglaise Thursday, September 22nd ● 6:30 – 9:00 pm ● “Soulfully Delicious” ● Demonstration Class ● Allen Hubbard – Martini Italian Bistro ● $50.00 For all his life, Allen has had an undeniable passion for the culinary arts. Beginning with helping his grandmother at an early age prepare items for family meals and church gatherings, to specializing in the culinary arts in high school, working as a chef in the Marine Corps and graduating from Sullivan University, life in the kitchen is his passion. Most will agree that there is nothing better than food that takes you back in time and that’s what this class is all about ~ soul food, comfort food, food that stands the test of time. Menu: Al’s Famous Fried Chicken ● Mac n Cheese ● Green Beans ● Collard Greens with Smoked Bacon ● Peach Cobbler Saturday, September 24th ● 11:30 – 2:00 pm ● “No-Knead Artisan Breads” ● Demonstration Class ● Brad Dillon – Brad’s Designer Breads ● $50.00 Popularized by the Sullivan Street Bakery in New York, noknead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● new Sundried TomatoKalamata Olive-Rosemary Loaf ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● Irish Soda Bread ● and suggestions for other variations Saturday, September 24th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Linguini with Roasted Vegetables in Spicy Tomato Sauce ● Boneless Pork Chops with Roasted Onions and Mushrooms ● Double Chocolate Bread Pudding 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.

Monday, September 26th ● 6:30 – 9:00 pm ● “A Night of Mediterranean Influence ~ Southern Style” ● Demonstration Class ● Harold Baker – Gary’s on Spring ● $65.00 From private school, to homelessness, to landing a position as a dishwasher at age 16 in Minneapolis, at the International Market, Harold found his home in the kitchen of upscale restaurants throughout the country. When childhood friends reunited in 2011 the 20-year dream of opening a restaurant, Gary’s on Spring, became a reality and the rest is history. Menu: Ahi Tuna ~ sushi grade tuna atop a fresh guacamole covered with black and white sesame seeds, drizzled with a Yuzu juice and served with a fried tomato corn fritz ● Mediterranean Octopus Muse ~ Pacific Rim octopus grilled, seasoned and baked in Mediterranean flavors served with fresh dates in a corn curry onion relish with fruit yogurt ● Blackened Bison Ribeye ~ sourced from Steve and Laurie Lee Brown’s farm in Oldham County served with a tomato Hollandaise, sweet potato mash, tobacco onions, and a vegetable du jour ● Apple Crisp ~ tart Granny Smith green apples infused with a butter brown sugar cinnamon mixture, encased in phyllo dough and topped with white and dark chocolate Wednesday, September 28th ● 6:30 – 9:00 pm ● “Throw a Low Country Shrimp Boil” ● Demonstration Class (weather permitting, will be held outside) ● Lelia Gentle – DreamCatcher Farm ● $55.00 Nothing beats enjoying a Carolina Shrimp Boil on a cool fall night on the patio! Whether you call it a Low Country Boil, Frogmore Stew or Beaufort Stew – we’re taking it outside, firing up the pot and cooking up the ultimate onedish meal. We guarantee you will have a ball! Menu: Fried Pecan Okra ● Carolina Shrimp Boil with Sausage, Corn and Potatoes ● Crusty Bread ● Creamy Cole Slaw ● Hushpuppies with Honey Butter ● Charlotte Rousse

Thursday, September 29th ● 6:30 – 9:00 pm ● “Celebrate the Fall Season ~ Cookie Workshop” ● Hands On Class ● Sandra Hall – Sweet n Delish ● $60.00 This class is open to both adults and kids ages 12 and up. Learn to make a variety of beautiful cookies, perfect for summer parties or treats for your family and friends. Learn the techniques and tricks to successfully 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. Different cookie decorating techniques, will be covered in class including working with royal icing, outlining and flooding cookies "wet on wet" technique and the "quilted" technique. Sandra will share her recipe for Traditional Vanilla Cookies & Royal Icing. Visit Sandra’s Facebook page ~ Sandra Hall ~ Sweet n Delish ~ and see some her handiwork. Students will take home four cookies they complete in this class ~ Autumn Leaf ● Pumpkin ● Acorn ● "Happy Fall" plaque

Friday, September 30th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Lobster Mac n Cheese with White Truffle ● Seared Pork Tenderloin with Herb Crust and Cognac Sauce ● Bourbon Chocolate Pecan Tarts *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Saturday, October 1st ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Roasted Corn and Vegetable Chowder with Shrimp and Garlic Herb Croutons ● Seared Breast of Chicken with Blue Cheese, Herbs and Crème Fraiche ● Apple Butter Crème Brulee with Bourbon Syrup Apples 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.

Monday, October 3rd ● 6:30 – 9:00 pm ● “Fall Favorites ~ Plant Based/Gluten Free” ● Hands On Class ● Mat Shalenko – June Health & Wellness ● $60.00 Fall into the fresh taste of autumn and enjoy the seasonal flavors. Menu: Kale Salad with Spiced Pumpkin Seeds, Quinoa and Cranberries with Maple Dijon Vinaigrette ● Spaghetti Squash with Mushroom Sage Meatballs ● Apple Fritter with Coconut Caramel Sauce

Tuesday, October 4th ● 6:00 – 9:00 pm ● “Basics of Cake Decorating” ● Hands On Class ● Jesica Jones – Love at First Bite ● $60.00 ● This class is open to both adults and kids ages 12 and up. 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. Jesica will also be demonstrating how to make Swiss Meringue buttercream. 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 .

Wednesday, October 5th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Umbria” ● 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 ninth of a series of monthly classes exploring the different regions of Italy! This region of Italy is the most centrally located in the country. It is also one of Italy’s

smallest regions. Its capital is Norcia. One of the most recognizable cities of the region is Perugia, known mostly for its chocolate. This region uses mostly pork as a staple meat and the black truffle as a favorite culinary delight which are available seasonally from Christmas through March. Wild caught birds are also a delicacy in this region as they are often hunted & served both at home and in local restaurants. Menu: Schiacchiata con la Cipola ~ Onion Pizza ~ homemade dough layered with onions and sage then baked and served warm ● Spaghetti col Rancetto ~ Spaghetti with Tomatoes and Pancetta ~ a rich sauce with pancetta, fresh tomatoes, onions, black pepper, cheese and marjoram served warm with freshly grated pecorino cheese ● Fava con le Cotiche ~ Fava beans with Pork ~ pan sautéed fava beans, rosemary, pork and seasonings ● Pollo in Porchetta ~ Chicken with Pork ~ a succulent dish of bone in chicken cut into pieces and seasoned and sautéed in sauce with minced prosciutto, butter, fennel, rosemary, and garlic Pizza Dolce ~ Sweet Pizza (dates back to the 1630's and was baked often to celebrate harvests in the countrysides) ~ a simple egg pizza dough with lemon zest baked on a bed of bread crumbs Thursday, October 6th ● 11:30 – 2:00 pm ● “Not Your Typical Taco Tuesday” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Today mini tacos are the rage with taco bars and restaurants popping up all over, offering samplings of traditional and eclectic combinations of ingredients. Fun for a weeknight dinner or a fantastic way make a party really special. Learn some of the ways to build your own taco bar. Menu: Mini Steak and Wild Mushroom Tacos with Spicy Pico de Gallo ● Crispy Mini Chicken and Grilled Corn Tacos with Jalapeno and Fresh Cilantro ● Mini Grilled Shrimp Taco topped with Sweet and Spicy Slaw and Fresh Avocado Salsa ● Freshly Made Churros drizzled with Mexican Chocolate Sauce Thursday, October 6th ● 6:30 – 9:00 pm ● “South Indian Cuisine” ● Demonstration Class ● Bhavana Barde – Bhavana Foods Catering ● $50.00 The geography and cultural influence of South India are reflected in the cuisine of the region. The climate is hot, humid, and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables, and rice. Vegetarian meals are the norm in the south, so much so that southern Indian cuisine is a vegetarian’s dream. Instead of the cream usually found in northern dishes, South India goes for seeds, popped spices, tomatoes, and various dals (lentils) used as enhancements and accompaniments. Theirs is also a style of eating that incorporates light meals and snacks, known as tiffins, throughout the day. Let’s dig into some favorite dishes from the southern Indian region. Menu: Dosa Bread ~ a thin, large pancake made from a batter of ground rice and urad dal and the mildly spiced crushed potato and spice mixture inside (that’s the masala mixture) ● Sambaar ~ tangy lentil curry ● Chicken Chettinad ~ savory and spicy South Indian style chicken curry ● Coconut Chutney ~ fresh coconut and cilantro ● Medu Wada ~ deep fried urad dal (lentil) balls ● Kheer ~ Indian sweet rice pudding Friday, October 7th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Fried Green Tomatoes with Lump Crab Etouffee ● Seared Flat Iron Steak, Herbed Jus, Wilted Greens and Roasted Garlic Whipped Potatoes ● Peach and Rye Whisky Bread Pudding with Spiced Pecans *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 8th ● 11:30 – 2:00 pm ● “Perfect Homemade Pizza” ● Hands On Class ● Brad Dillon – Brad’s Designer Breads ● $60.00 While perfecting bread and scone recipes, and after taking a pizza class in Italy, Brad has been secretly perfecting a pizza dough recipe, or 2, for his own use, and the pizza making technique, which he is now prepared to share with the world. Pizza is the ultimate simple comfort food that everybody can love, when done right. Get over marina, mozzarella and pepperoni, and up your game with multiple types of cheeses (including Gorgonzola), sauces (fig jam anyone?), and fruits (apples and grapes), among other things. Use up that leftover salsa and andouille before it goes bad. Turn up the Heat! Brad will give you the knowledge of how to properly mix, shape, and bake your own pizza. After this class, and with a little planning, on a work night, you should be able to get a pizza in the oven in 30 minutes, so you will have time to pour yourself a glass of wine and change your clothes before you eat. This is a hands on class, so wear something that looks good with flour on it, and a little sauce. You will mix dough to take home and bake later, and assemble a pie to take home and bake that day, or sometime soon. If you have any favorite ingredients to use on your own pizza, bring them along.

Saturday, October 8th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Smoked Chicken Crepes with Roasted Vegetables and Sauce Supreme ● Salmon with Julienne of Vegetables en Papillote ● Chocolate Almond Chess Pie with Vanilla 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.

Monday, October 10th ● 6:30 – 9:00 pm ● “Experience a Real Mexican Breakfast and More” ● Demonstration Class ● Izmene Peredo & Paco Garcia ● Con Huevos ● $50.00 Izmene has more than 15 years of experience as a Marketing specialist for the Food and Beverage Industry in Mexico, where she worked as National Trade Marketing Manager for Brown Forman until 2014. In addition to her marketing background, she has been involved in the food industry her entire life participating in the family catering business and learning from her father and mentor most of the deepest secrets of the traditional Mexican cuisine. The deep love for Mexican cuisine that Paco feels was developed at a young age growing up in Mexico where through his mother was exposed to a variety of foods that would fuel his lifelong passion for cooking. At the age of 17 years old he came to USA and officially began his culinary career, working in the restaurant industry and studying culinary arts at JCTC. What a fun and delicious class they have in store! Menu: Enchiladas Con Huevos with More Poblano Sauce ~ for this dish we use juicy roasted chicken, corn tortilla, queso fresco, crema and is topped with a poached egg and molé sauce ● Chilaquiles Supremos ~ chilaquiles are the most popular Mexican dish for breakfast ~ crisp corn tortillas, tomatillo and pasilla chile, black beans, crema, queso fresco, pork and pickled onions ● Salmon Con Achiote ~ salmon with achiote sauce – a typical dish from the Yucatan region ● Flan de Chocolate and Tequila ~ traditional Mexican style flan Tuesday, October 11th ● 6:30 – 9:00 pm ● “The Art and Science of Sous Vide” ● Demonstration Class ● David Moeller – Sullivan University ● $50.00 This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. It was subsequently adopted and expanded to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. French for "under vacuum" is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. If you’ve been curious about this method of cooking, want to expand your knowledge or try dishes cooked in this way, join us. You will be amazed! Menu: Pork Belly with Eggs Poached in the Shell, Stone Ground Grits and Pan Gravy ● Sous Vide Duck Breast with Gastrique Sauce ● Sous Vide Salmon with White Bean and Roasted Garlic Ragout ● Ratatouille en Sous Vide Wednesday, October 12th ● 6:30 – 9:00 pm ● “Putting on the Pressure” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 When do you use your pressure cooker? Sometimes it is used for saving time – like braising a pot roast in 30 minutes rather than 2 or 3 hours, or making beef broth in 20 minutes rather than 4 hours. Sometimes it is for better taste, like keeping all the natural juices in meats and vegetables. Sometimes it is for hard boiling fresh eggs so they will peel easily. And lastly, sometimes it might be for dessert because it can be made so quickly and easily. You decide…! Menu: Chicken Breast with Peach Jam and Bourbon ● Brown Rice and Lentils with Caramelized Onion ● Vanilla Rice Custard Thursday, October 13th ● 6:30 – 9:00 pm ● “Beef, Bacon & Bourbon” ● Demonstration Class ● John Plymale – Porcini ● $50.00 The Three “Bs” come together to create an enticing combination of flavors and textures in this meal. Perfect for a special evening for two or a gathering of your closest friends, you are sure to receive a compliment or two! Menu: Muffin Pan Roasted Tomato Tarts with Fresh Mozzarella and Basil ● Peppered Beef Tenderloin with Bacon Onion Jam ● Low Country Vegetable Jambalaya ● Makers Mark Bourbon Root Beer Floats

Friday, October 14th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Crab Cakes with Pesto Cream Sauce ● Seared Chicken Breast Roulade with Chorizo, Queso Blanco and Spinach with Tomato Vodka Sauce ● Fresh Berry Cobbler with 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.

KIDS CLASS! Saturday, October 15th ● 11:30 – 1:30 pm ● “Kids Travel the World ~ England” ● Ages 7 – 12 years old ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Take a trip with us to England and learn some authentic dishes you will make again and again. This is the ninth in a series of Saturday classes where kids get to Travel the World by making food from that country. Now let’s cook! Now let’s cook! Menu: Traditional British Scone with Jam ● Oven Fried Fish and Chips ● English Trifle ** (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, age and dining or counter height table in the comment section.

Monday, October 17th ● 6:00 – 9:00 pm ● “The Sweet Flavors of Fall” ● Demonstration Class ● Lizzy Martino – Adrienne & Co. Bakery & Café ● $50.00 Fall … the days start off brisk and sunny, then end with beautiful pumpkin-colored moons. It's a season filled with hayrides, bonfires, back-to-school excitement and celebrating with family & friends. Embrace the season with sweet treats full of those oh-so-special flavors. Menu: Apple Cider Donuts with Hot Cinnamon Caramel ● Pumpkin Crème Caramel ● Gingerbread Whoopie Pies ● Chocolate Orange Torte Tuesday, October 18th ● 6:30 – 9:00 pm ● “Greetings from the Gralehaus” ● Demonstration Class ● Andy Myers – Gralehaus ● $50.00 Gralehaus was established in 2014, Louisville’s finest (and only) “Bed & Beverage” is housed inside an Original Highlands Victorian home built in 1905. Renovated and converted into a working coffee haus and café, along with three guest rooms, adjacent to Holy Grale. Chef Andy Myers’ passion for southern-style cooking using culinary traditions of Kentucky and memories of his mothers’ and grandmothers’ cooking is the inspiration for his dishes. Menu: Gralehaus Beer Cheese with Bavarian Pretzel ● Kale Caesar Salad ~ anchovy dressing, greens, candied pistachios, preserved lemons, and parmesan ● Porchetta Sandwich ~ Italian roasted pork, mayonnaise, Giardinara on a Blue Dog pug roll ● Vegetable Hash ~ seared red potato, roasted veggies, crema, and sunny egg ● Speculoos Crepe ~ delicate crepe filled with a ginger-cinnamon cookie butter filling and garnished with whipped ricotta and honey Wednesday, October 19th ● 6:30 – 9:30 pm ● “Delicate Ravioli and Gnocchi ~ Pasta Workshop” ● Hands On Class ● Sandra Gugliotta – Dining Elegance Caterers ● $60.00 Unlock the secrets of making fresh egg pasta dough and delicate pillows of potato gnocchi the way they are 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. And to take it one step further, you will transform pasta dough into beautiful ravioli. Menu: Gnocchi di Patate con Salsa ai Quattro Formaggi ~ potato gnocchi with a four cheese sauce ● Ravioli di Pancetta, Cipola e Aspargi ~ pancetta, onion and asparagus filled homemade pasta in a brown butter sage sauce

Thursday, October 20th ● 11:30 – 2:00 pm ● “Lunch on the Half Shell” ● Demonstration Class ● John Plymale – Porcini ● $50.00 Coastal dining is possible to enjoy without having to leave home thanks to the talents of John. If you close your eyes, you may be able to hear the waves in the distance. Menu: Green Goddess Soup with Jumbo Blue Lump Crab Meat ● Artisan Greens with Avocado, Toasted Cashews and Lemon Garlic Vinaigrette ● Shrimp Malacca with Basmati Rice ~ a unique twist on traditional shrimp creole ● Low Country Pineapple Mint Ice Cream ● Princess Gem Tea Cookies

Thursday, October 20th ● 6:00 – 9:00 pm ● “Just Say BOO ~ Halloween Cookie Workshop” ● Hands On Class ● Cathy Frederick – Cathy’s Designer Cookies ● $60.00 ● This class is open to both adults and kids ages 12 and up. Learn to make a variety of spooky cookies, perfect for Halloween, to give your family and friends. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the correct 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 website ~ www.cathysdesignercookies.com ~ and see some of her creations. Students will take home four cookies they complete in this class ~ Witches Head ● Creepy Mummy ● a Pumpkin fresh from the pumpkin patch ● Cute Witches Hat *All tools, icings and cookies are supplied.

KIDS CLASS! Saturday, October 22nd ● 11:30 – 1:30 pm ● “Sweet Little Pies ~ Kids Pie Class” ● Ages 7 – 12 years old ● Hands On Class ● Jesica Jones – Love at First Bite ● $50.00 I love pie, don’t you? This class will focus on how to work with pie crust. Students will learn how to roll out pie dough, create a lattice pie crust, a cut out crust, and a cheddar cheese crust. Preparation of homemade pie dough and fresh apple pie filling will be demonstrated. Each student will make and fill 3 small pies. ** (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, age and dining or counter height table in the comment section.

Saturday, October 22nd ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Seared Beef Tenderloin with a Red Wine, Mushroom, and Tarragon Sauce ● Apple Strawberry Cobbler with Cinnamon Crumble *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 24th ● 6:30 – 9:00 pm ● “Hone Your Knife Skills” ● Hands On Class ● MaryLynn Karpicki – 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 correct way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class – it’s worth every penny! This class is 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 10 % discount off all purchases on class night, so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. Don’t forget, we have knife sharpening available every day!

Tuesday, October 25th ● 6:30 – 9:00 pm ● “More Cast Iron Cooking and Care” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Cast iron skillets may seem like an old fashioned choice in the kitchen, but this dependable cookware is a must in the modern kitchen. So if you have one of Grandma's old cast iron pieces, treasure it even if it a rusted mess – you can certainly bring it front and center in your kitchen. Cast iron skillets conduct heat beautifully, go from stovetop to oven with no problem, have several health benefits, and last for decades. Come join us to learn what to cook and what not to cook in the cast iron skillet, how to clean and season your skillet and how to restore a neglected piece and bring it back to life. Menu: Chicken Pot Pie Pizza ● Cornbread Tamale Pie ● Roasted Asparagus, Green Onion and Blue Cheese Frittata ● Skillet Apple Pie * We invite you to bring your old cast iron pieces to class for show and tell; we will talk about each piece and see if we can determine its origin and era.

Friday, October 28th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Spiced Lamb Empanadas with Spicy Dipping Sauce ● Individual Spanish Paellas ● Chocolate Raspberry Mousse with 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.

Saturday, October 29th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Classic Caesar Salad with Sundried Tomato Dressing and Garlic Croutons ● Chicken Cordon Bleu with Lemon Caper Veloute ● Pumpkin Cinnamon Cheesecake with Candied Pecan Creme *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.

Tuesdays, November 1st through December 6th ● 6:30 – 9:00 pm ● “Basic Training 101” ● Hands On Class ● David Moeller – Sullivan University ● $525.00 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! Aprons are not provided.

Wednesday, November 2nd ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Marche” ● 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 tenth of a series of monthly classes exploring the different regions of Italy! This region is host to a deep Adriatic Sea with rocky beaches, small hills, inland ancient towns, and heavy forests. Known for a town called Ancona and white Verdicchio wines, the cuisine of the locale is fish, various hunted small birds, olives & pork dishes. Many dishes incorporate both herbs and spices. Menu: Olive Ripiene ~ Stuffed Olives ~ large pitted green olives stuffed with a meaty filling of beef, nutmeg, bread crumbs and ground pork pan fried in hot oil and served warm ● Tonno Briaco Alla Marchigiana ~ Drunken Tuna Marche Style ~ pan stewed fresh tuna with Marsala wine atop a slice of extra virgin olive oil pan toasted bread with a rich lemon, caper, anchovy butter sauce ● Cavolfiore Fritto ~ Batter Dipped Fried Cauliflower ~ lightly steamed cauliflower dipped in a wine batter then pan fried in extra virgin olive oil ● Calcioni ~ Ravioli di Formaggio ~ Baked Cheese Ravioli ~ a homemade delicate sweet dough stuffed with sweetened pecorino cheese filling oven baked and served warm Thursday, November 3rd ● 11:30 – 2:00 pm ● “Chasing the Chill Away” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 We’ve gathered a bounty of comforting soups that will help chase away the chill of those early November days. A thermos of homemade soup will warm you head to toe wherever you may go. Menu: Insanely Good Oxtail Soup ● Sherried Black Bean Soup ● Chicken and Chive Dumpling Soup ● Beer and Cheddar Soup with Kielbasa ● and lots of Crusty Bread

Thursday, November 3rd ● 6:30 – 9:00 pm ● “Private Event” ● Hands On Class ● Mike Cunha – Sullivan University KIDS CLASS! Saturday, November 5th ● 11:30 – 1:30 pm ● “The Art of the Table” ● Etiquette Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Over the course of this year, kids have been coming to the Cottage on a regular basis, learning how to cook from an array of classes ranging from 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 ~ Spanish Empanadillas ● Soup Course ~ Italian Wedding Soup ● Entrée ~ Beef Bourgogne ● Side ~ Garlic Mashed Potatoes ● Dessert ~ English Trifle ● Beverage ~ Peach Tea ** (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, November 5th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Country Ham Grit Cakes with Seared Shrimp and Red Eye Gravy ● Filet of Salmon Wellington, Shrimp Mouassaline with Saffron Cream Sauce ● Apple Walnut Caramel Sauce over Vanilla Custard Filled Crepes *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, November 7th ● 6:30 – 9:00 pm ● “A New Take on an Old Favorite ~ Butterflied Turkey” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 If you are looking for a way to achieve an even, quicker cooking, juicier meat, and crispy skin for your Thanksgiving bird, look no further. A butterfly cut on your bird will produce just that. Join us for this delicious holiday dinner with a perfectly cooked bird! Menu: Pepper Glazed Goat Cheese Gratin Appetizer ● Roasted Turkey ~ Butterflied ● Rich Turkey Pan Gravy ● Creamed Kale ● Caramelized Vidalia Onion and Potato Gratin with Fresh Sage ● Apple Brown Betty made with Brioche Wednesday, November 9th ● 6:30 – 9:00 pm ● “Harvest of Autumn Flavors” ● Demonstration Class ● John Plymale – Porcini ● $50.00 Enjoy a harvest of autumn flavors as you spend an evening filled with fun cocktails, great conversation, wonderful friends, and amazing food before the holiday season begins. Menu: Frozen Green Grasshopper Cocktail ● Curried Chicken Meatballs with Garlic Sautéed Baby Kale and Mango Yogurt Dipping Sauce ● Pork Valdostanna ~ fontina and prosciutto stuffed, grilled, bone-in pork chop with melted garlic butter and white truffle oil ● Oven Roasted Potatoes with Caramelized Vidalia Onion, Pecan Smoked Bacon and Melted Tillamook Cheddar Cheese ● Blueberry Swirl Semifreddo Thursday, November 10th ● 11:30 – 1:30 pm ● “Private Event” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm Thursday, November 10th ● 6:30 – 9:00 pm ● "Family Style Italian Essence" ● Demonstration Class ● Dallas McGarity – Marketplace Restaurant at Theater Square ● $50.00 Chef Dallas McGarity began his culinary journey when he was a young child growing up in rural South Carolina. He became fascinated with food and cooking as he watched his mother and grandmother prepare traditional southern dishes. During his culinary school years at Johnson and Wales University in Charleston SC, Dallas became enamored with Italian cuisine. Moving to Louisville in 2004 Dallas has worked with some of the best restaurateurs in town. In 2010 he took the helm as Executive Chef/Partner at Marketplace Restaurant in downtown Louisville. Menu: Sous Vide Short Rib Pizziaola with Peppers, Onions, and Red Wine ● Creamy Parmesan Polenta with Shaved Grana Padano ● Braised Tuscan Kale with Onions and Slab Bacon ● Nutella Mascarpone Mousse with Cookie Crumbs and Lemoncello Strawberries

Friday, November 11th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Mushroom Ravioli with Asiago Cream Sauce, Pancetta and Spinach ● Beef Tenderloin with Herbed Jus, Fried Bread, Poached Egg and Sautéed Vegetables ● Fresh Berry Shortcakes with Grand Marnier Sabayon *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 12th ● 9:00 – 3:00 pm ● “Springerle & Molded Cookie Workshop” ● 6 Hour Hands On Workshop ● Connie Meisinger – House on the Hill Cookie Molds ● $125.00 For cookies that are too pretty to eat, learn techniques to properly make traditional European artisan cookies using both single and multiple image presses as well as rolling pins. In this hands on class, you will produce your own Springerle, molded gingerbread and luscious almond Frankfurter Brenton cookies. You will also learn a simple procedure for applying chocolate to the backs of the cookies. Beautiful additions to your holiday baking! Connie is the owner of House on the Hill, Inc., a company that provides working replicas of both historic cookie molds and newly designed and hand carved cookie mold designs. She started collecting the molds primarily as a baker of Springerle cookies and became interested in their history and art as much as their function. Since buying the business in 2002, Connie has expanded the range of cookie molds to include over 500 designs. She continues to find and develop molded cookie recipes. House on the Hill’s molds have been featured in Martha Stewart Living, Victoria, and other baking and crafting publications. Connie appeared on the Martha Stewart Show in December 2011. ** There will be a 30-minute break during this workshop for lunch ~ there are a number of restaurants within walking distance or feel free to bring your lunch. *** Bring a shiny aluminum cookie sheet to transport your cookies home to dry and bake.

Saturday, November 12th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Manhattan Style Seafood Chowder with Garlic Herb Crostini ● Boneless Pork Loin stuffed with Spinach, Feta Cheese and Toasted Pine Nuts ● Poached Pear and Almond Bread Pudding with Cinnamon Crème Fraiche *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

Monday, November 14th ● 6:30 – 9:00 pm ● “New Twists on Thanksgiving Favorites ~ Plant Based/Gluten Free” ● Demonstration Class ● Mat Shalenko – June Health & Wellness ● $50.00 Thanksgiving celebrations are filled with tradition ~ this year enjoy some new twists on those tried and true dishes and create some new favorites. Menu: Sweet Potato Pancakes with Ginger Cranberry Compote ● Salad of Brussels Sprouts, Almonds and Apples ● Pimento Herb Mac n’ Cheese ● Quinoa Stuffing with Green Beans and Shiitake Mushroom Gravy ● Dark Chocolate Drizzled Pumpkin Cheesecake Wednesday, November 16th ● 11:30 – 2:00 pm ● “An Array of Autumn Colors” ● Demonstration Class ● John Plymale – Porcini ● $50.00 They say you eat with your eyes. How true! Experience a lunch that is filled with an array of autumn color and flavor. Menu: Roasted Beet Hummus with Sweet Potato Chips ● Salad of Artisan Greens, Gorgonzola Cheese, Candied Walnuts, Crisp Fall Apples with Hot Apple Cider Vinaigrette ● Sheet Pan Pizza with Cappicola, Arugula, Mozzarella and Shaved Pecorino Romano Cheese ● Blueberry Hand Pies with Spiced Whipped Cream Wednesday, November 16th ● 6:30 – 9:00 pm ● “An Evening in Provence” ● Guy Genoud – Brasserie Provence ● $50.00 A traditional brasserie lies somewhere in between a simple bistro and a serious French restaurant. Guy Genoud, the Cannes native moved here 25 years ago and had worked in the hotel industry ever since. That was until the day in 2013 when he stepped out on his own to do what he had always wanted to do ~ open his own place which is now a reality. Menu: Pissaladière ~ onion tart, anchovy, and Niçoise olives ● Pistou Soup ~ vegetable and white bean soup with basil & garlic ● Moules Marinières ~ mussels in a white wine, garlic, herb, cream sauce ● Artichoke Barigoule ~ artichoke hearts cooked slowly in white wine with onions, garlic, carrots, tomatoes and herbs ● Niçoise Shrimp Pasta ~ sauce of fresh tomatoes, bell peppers, onion, garlic, Nicoise olives

Friday, November 18th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Molé Shrimp Tacos with Jicama Slaw ● Pan Roasted Breast of Chicken, Wild Mushroom Pappardelle Pasta with Pine Nuts, Prosciutto, and Four Cheese Roasted Garlic Cream Sauce ● Crème Brule with Orange Essence *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 19th ● 11:30 – 2:00 pm ● “Baking with Beer Grains, Beer and Bourbon” ● Demonstration Class ● Brad Dillon – Brad’s Designer Breads ● $50.00 For all you home-brewers who hate to trash those expensive grains and malts that you purchased to brew your favorite beer, here’s the chance to redeem yourself, and your grains. It is possible to take your spent wet grains, mix them with some yeast to form a pre-ferment, and then create a delicious loaf of a good crusty bread. You can also learn how to dry your grains and create a “beer grain flour” that can be used much like whole wheat flour to enhance bread recipes, pizza dough or even desserts. If you are looking for something quick and simple there will be a recipe for adding a can of beer to simple ingredients to create a very tender, tasty loaf of bread in less than an hour. And, if you have a little bourbon around the house, there will be a recipe for a bourbon brownie with a bourbon flavored icing and drizzled chocolate. Saturday, November 19th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Caramelized Savory Onion Bread Pudding with Sauce Mornay ● Grilled Chicken, Bacon, and Penne Pasta with Sauce Puttanesca ● Southern Style Lemon Chess Custard with a Crisp Flaky Crust and Marinated Fruit *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 26th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Seafood Creole in Flaky Puff Pastry ● Boneless Pork Chops with a Sun Dried Cherry Demi-Glace ● Bourbon Marinated Fruit on Buttermilk Biscuits with Warm Sabayon *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.

~ December and Holiday Classes will be part of our Winter Class Schedule coming out early November ~

NEW 2016 UPDATED CLASS REGISTRATION & CANCELLATION POLICY Cooking at the Cottage classes are a ticketed event, filled on a first-come basis and payment must be made at the time of registration. ONLINE registration is NOW AVAILABLE, can be done in person or by phoning the Cottage at (502) 893-6700 (no email 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 email 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 40207. Visit our website at www.cookingatthecottage.com & sign up for our newsletter, sent by e-mail twice monthly! Thank you for your patronage, loyalty and friendship! We look forward to seeing you in our kitchen!