Avoid the Rain and Hone Some Cooking Skills in March

Cooking at the Cottage has an array of classes and events to keep you busy while you spend the rainy spring season indoors. Check out March’s schedule:

 

Wednesday, March 6th ● 6:30 – 9:30 pm ● “Flawless French Macarons” ● Hands On Class ● Gail Shackelford – ACF Certified Pastry Chef ● $60.00 Please welcome Gail to the Cottage for her first class in our new kitchen!  Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed and footed, as well as making 2 types of buttercream for the filling. You will practice the preparation of ingredients, a fool proof way of mixing the batter, piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy!  Please bring an apron with you to class! Menu: Lemon Lavender Macarons ● Honey Vanilla Bean Macarons ● Bourbon Bean-To-Bar Cocoa Powder Macarons.

Thursday, March 7th ● 11:30 – 2:00 pm ● “A Trio of Irish Stews” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Inspired by a visit to a traditional Irish pub in Boston last fall you will be dining on three different Irish stews and learning how to make them just in time to be included in your St. Patrick’s Day celebration this month.  Menu: Shepherd’s Pie made with Lamb ● Irish Beef Stew ● Cottage Pie made with Beef ● Irish Soda Bread ● Irish Coffee.

Thursday, March 7th ● 6:30 – 9:00 pm ● “The Colorful Side of Italian Cooking“ ● Demonstration Class ● John Plymale – Porcini ● $50.00  Spring is on its way and incorporating bright, fresh flavors in the kitchen are just what we’ve been looking for.  Take time out to learn a thing or two with these delicious dishes. Menu: Mussels on the Half Shell with Curried Crumbs ● Fennel, Citrus and Mint Salad ● Bucatini all’ Amatriciana ● Sicilian Cannoli with Sun Dried Cherries, Almonds and Amaretto.

Friday, March 8th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Shrimp and Crab Etouffee served with Grit Cakes ● Pork Tenderloin with a Maple Hard Cider Glaze, Sweet Potato Puree, House Cured Bacon and Sautéed Greens ● Apple Turnovers topped with Salted Caramel  *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, March 9th ● 11:30 – 1:30 pm ● “Basics of Cake Decorating ~ Kids Class” ● Hands On Class ● Ages 7 – 12 years old ● Gail Shackelford – ACF Certified Pastry Chef ● $50.00 Please welcome Gail to the Cottage for her first kids’ class in our new kitchen! 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 “bakery” buttercream frosting and much more. Each student will be provided with a 6 inch cake to decorate and take home, show off and enjoy! This is not a Wilton cake class…it’s SO much more!  ** (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. Please arrive early, with your supplies, as we will begin promptly at 11:30 am. ***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 by phone or email.

Saturday, March 9th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Penne Pasta with Artichoke and Tomato Sauce Alfredo topped with an Herb Crust ● Broiled Filet of Salmon with Leek and Saffron Veloute, Saffron Rice Pilaf and Ratatouille of Vegetables ● Cherries Jubilee with Crepes topped with Vanilla 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, March 11th ● 6:30 – 9:00 pm ● “Back to the Blue Zones ~ Plant Based/Gluten Free” ● Hands On Class ● Mat Shalenko – June Health & Wellness ● $50.00 Blue Zones is a concept used to identify a demographic and/or geographic area of the world where people live measurably longer lives. This menu is influenced by and will highlight foods from the top five areas: Okinawa (Japan); Sardinia (Italy); Nicoya (Costa Rica); Icaria (Greece); and among the Seventh-day Adventists in Loma Linda, California. Menu: Brown Rice and Edamame Bowl with Peanut Miso Dressing (Okinawa) ● Ikarian Bean Stew (Ikaria) ● Eggplant Alla Sarda (Sardinia) ● Roasted Squash and Black Bean Tacos (Nicoya) ● Chocolate Prune Cake (Loma Linda).

Wednesday, March 13th ● 6:30 – 9:00 pm ● “Middle Eastern Pantry ~ Milk Street Class” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $65.00  We travel the world learning how people put dinner on the table for flavorful weeknight meals, and at the center of it all are condiments, spices, oils and vinegars. By helping you create your own powerful pantry, you can literally change your cooking overnight. But it can be daunting to buy jars and bottles of things you are not sure how to use. We’re here to demystify our favorite pantry staples from around the world and help you learn to reach for them often and with confidence. This month, we’ll look at the staples that allow us to make Middle Eastern food any night of the week: tahini, pomegranate molasses, za’atar and sumac. In class, you will get to sample several varieties of each and learn to use them in multiple recipes. We’ll make official Milk Street recipes like Harissa, Lamb Kibbeh, Lentils with Chard and Pomegranate Molasses, and Tahini-Almond Cookies. We’ll also spend time to experimenting with using each in new creations of your making. Don’t worry-we’ll be there to lend a guiding hand.  Menu: Harissa ● Lamb Kibbeh ● Lentils with Chard and Pomegranate Molasses ● Tahini Almond Cookies.

Thursday, March 14th ● 11:30 – 2:00 pm ● “The Good Stuff” ● Demonstration Class ● John Plymale – Porcini ● $50.00  A crowd pleasing menu, perfect for any get together!  Each of these offerings can stand alone or make a fabulous meal from start to finish. Menu: Pineapple Rum Strawberry Agua Fresca Cocktail ● Sausage and Pepperoni Pizza Bombs ● Savory Cabbage, Sheltowee Farm Mushrooms, Bacon and Orecchiette Pasta topped with Pecorino Romano Cheese ● Molten Red Velvet Lava Cake with Sweetened Mascarpone Cream Topping.

Thursday, March 14th ● 6:30 – 9:30 pm ● “Happy Springtime ~ Cookie Decorating Workshop” ●Hands On Class ● Anne Simpson – Cookie Decorator ● $60.00  This class is open to both adults and kids ages 12 and up.  Learn to decorate a variety of precious cookies, perfect for Easter or springtime, to give your family and friends or enjoy yourself. 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 working with royal icing, outlining and flooding cookies will be covered in class as well as tips for baking the perfect cookie. Anne will share her recipes for Traditional Sugar Cookies and Royal Icing. Students will take home four cookies they complete in this class ~ Big Bunny ● Fluffy Lamb ● Easter Egg ● Cute Chick   *All tools, icings and cookies are supplied.

● Ages 7 – 12 years old ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 Italian dishes are crowd pleasers no matter what age you are.  Now let’s make some popular desserts from Italy and be sure to show off your new-found skills to family and friends!  Menu: Tiramisu with a Twist ● Italian Spumoni Cookies ● Cannoli (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, March 16th ● 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 ● Seared Boneless Pork Chops in a Sundried Cherry Sauce, Barley with Sundried Fruit and Brussels Sprouts and Carrots ● Chocolate Crème Brulee topped with Toasted 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, March 18th ● 12:30 – 3:00 pm ● “Private Event” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm

Monday, March 18th ● 6:30 – 9:00 pm ● “Saigon Street Food” ● Demonstration Class ● Jessica Mach – Pho Ba Luu ● $60.00  Wanting to capture the flavors she remembered from childhood, Jessica collaborated with her mother in Saigon on the menu and is using her mother’s recipes.  She refers to her dishes as “Vietnamese comfort food,” fresh and clean; and being around it every day makes her feel Louisville is a little closer to her homeland.  Menu: Beef Pho ~ rice noodles and a medley of vegetables and herbs, thinly sliced rare steak & brisket in house made beef broth ● Banh Mi ~ grilled pork, marinated in lemongrass, made with pickled carrots, pickled daikon, cucumber, cilantro, pickled jalapeño, house-made pate and mayonnaise, served in a French baguette ● Asian Cabbage ~ purple and white cabbage tossed with lettuce, mint, basil, and tossed in fish sauce ● Avocado Smoothie.

Tuesday, March 19th ● 11:30 – 2:00 pm ● “Celebratory Sides: Transforming Vegetables ~ Milk Street Class” ● Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $65.00  We find that most people are eager to update their side dishes, which is perfect for Milk Street, because vegetables excite us more than any other ingredient in the kitchen. There’s LOTS to say about vegetables.  From a cooking theory point of view, many festive meals leave much to be desired. They are often adult baby food – soft, fatty, mushy, salty.  In this class we will teach you how to provide an essential element to any great meal!  Menu: Roasted Carrots with Balsamic Raisins and Pine Nuts ● Roasted Butternut Squash with Ginger and Five Spice ● Deviled Cashews (Sri Lanka via Australia) ● Charred Kale with Garlic, Chilies and Lime ● Shaved Brussels Sprouts with Browned Butter Vinaigrette.

Tuesday, March 19th ● 6:30 – 9:00 pm ● “Deadly Catch ~ Chopped Champion” ● Demonstration Class ● Josh Moore – Volare Ristorante ● $65.00 Chef Josh Moore recently competed against three other notable chefs in the Food Network competition show “Chopped”, which aired on January 15th and was titled “Deadly Catch” because each basket of random ingredients featured not only seafood but an item that could be considered a deadly catch. And you know, he won and was crowned Chopped Champion!  Recreating all of the dishes he made in that episode was too difficult to do for class, but in keeping with the show’s theme, Josh chose a seafood theme and included some of the components from the show, even his Sea Urchin Ice Cream. Spend the evening with us and Josh promises to fill us all in on his experience and what it was like to be a contestant.  It will be a fabulous evening so join us! Menu: Chilled Seafood Salad with Lemon Citronette ● Baked Scottish Salmon with Cilantro, Dijon & Honey Aioli served over Sicilian Cracked Freekah and opped with Sea Bean Salad ● Famous Sea Urchin Ice Cream.

Wednesday, March 20th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Toscana” ● Demonstration Class ● Sandra Gugliotta – Dining Elegance Caterers ● $55.00  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. The theme of this class is a flavorful sampling of traditional soups of the region ~ This region traditionally has a soup with every flavor or taste you can imagine.  It is well known for this variety. Menu: Acquacotta (from the town of Grossetto) ~ Cooked Water ~ a mushroom broth with porcini mushrooms, tomato, and garlic with parmigiano egg flakes served over garlic rubbed toasted bread ● Cacciucco di Ceci Alla Toscana ~ Chickpea Stew ~ a hearty and bold chickpea thick broth/stew served atop garlic rubbed toasted bread and topped with peccorino romano ● Cipollata ~ Onion Soup ~ a hearty onion soup with tender pork rib meat, pancetta and sausage served atop toasted garlic rubbed bread slices ● Gnocchi di Ricotta in Brodo ~ Ricotta Gnocchi in Chicken Broth ~ a flavorful chicken broth with traditional spinach and ricotta gnocchi topped with a generous tasting of parmigiano reggiano ● Biscottini di Prato ~ Traditional Almond Biscotti ~ the long lasting twice baked almond cookies that are great for dipping in your morning coffee.

Thursday, March 21st ● 6:30 – 9:00 pm ● “Private Event” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm

Saturday, March 23rd ● 11:30 – 2:00 pm ● “A Work of Art ~ Painted Springerle Cookies” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $60.00  Spring just arrived, Easter, Mother’s Day, and Derby are weeks away and the doldrums of winter are beginning to fade. Bursts of color are starting to peek out even in the most unexpected places. Learn to paint some colorful cookies to celebrate the days ahead and bring more color into your live. You will need some molded cookies that have already baked and cooled. Lelia will be providing you with several flavors of springerle cookies to paint during class.  At the beginning of class, we will do a quick review of the making, pressing, drying and baking processes used to make springerle cookies.  From that point on, class will be focused on painting these beauties. We will be using seasonal molds selected for the spring holidays. Just bring your artistic eye, a little patience and you will be surprised how easy this process is.  You will take home your painted cookies and the confidence to paint molded cookies for any season! All supplies will be provided.  *please eat before you come to class; lunch won’t be provided. 

Monday, March 25th ● 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.

Tuesday, March 26th ● 6:30 – 9:00 pm ● “Garnishing and Creative Ideas for Food Presentation ~ Technique Class” ● Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $60.00  It really is true that we eat with our eyes before we even taste anything, so don’t stop once the recipe is finished. It’s time to hone your knife skills and get ready to add the perfect finishing touch to all your dishes and platters. Some will be easy, some will be intricate, but all will be fun.  We’ll learn how to garnish beverages, soups, entrees and desserts.  We will also learn to assemble great platters. Truly a feast for the eyes!  Menu: Carrot Curls and Flowers ● Melon Cutouts ● Tomato and Lemon Roses; Strawberry Fans ● Vegetable Bundles ● Puff Pastry Cutouts ● Citrus Curls and Knots ● Winged Lemons and Cucumbers ● Herb Bouquets ● Soup Swirls ● Piping ● Juliennes ● Carrot Flowers  *please eat before you come to class; a meal won’t be provided.

Wednesday, March 27th ● 6:30 – 9:00 pm ● “Celebrating Holi ~ Festival of Colors” ● Demonstration Class ● Bhavana Barde – Bhavana Foods Catering ● $50.00  Holi, known as the “Festival of Colors” is celebrated on the full moon day falling in the month of Phalguna (February – March).  Various colors and water are thrown on each other, amidst loud music, drums, etc. to celebrate Holi.  Like many other festivals in India, Holi also signifies a victory of good over evil.  Our menu will reflect an array of vibrant colors.  Menu: Aloo Tiki Chaat ~ fried potato patties topped with tangy sweet tamarind chutney and spicy green chutney along with yogurt ● Mutton Rogan Josh ~ a Kashmiri delight, made with a blend of spices which are generally warm in nature, prepared using a slow cooking method   ● Spicy Potato ● Saffron Rice ● Rose Falooda ~ is a cold dessert with origins in the Indian subcontinent, traditionally it is made with rose syrup.

Thursday, March 28th ● 6:30 – 9:30 pm ● “Basics of Cake Decorating ~ Technique Class” ● Hands On Class ● Gail Shackelford — ACF Certified Pastry Chef $60.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. Gail 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 6:30 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.

Friday, March 29th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Spinach and Feta Flatbread with Sundried Tomato Tapenade ● Pasta with Shrimp, Scallops, Prosciutto, Mushrooms, Pinenuts, Roasted Peppers in a Tomato Basil Cream Sauce with Asiago Cheese ● Lemon Curd Mascarpone Mousse Trifle 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.

Saturday, March 30th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Shrimp and Grits with Red Eye Gravy ● Boneless Breast of Chicken with a Blue Cheese Walnut Sauce, Whipped New Potatoes and Green Beans Almondine ● Apple Cranberry Bread Pudding topped 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.