It’s the time of year when resolutions are being tossed around by folks as if they are a discus team warming up for the Olympics. While many rush to sign up for gym memberships, other resolutions include spending more time together with loved ones or learning to cook more. These upcoming classes and events at Cooking at the Cottage offer a chance to do just that.
Friday, January 11th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Smoked Pork “Bahn Mi”, Pickled Vegetables and Spicy Soy Glaze ● Sautéed Chicken with Forestier Sauce, Whipped Potatoes and Roasted Vegetables ● Bananas Foster with Ice Cream and Biscotti *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, January 12th ● 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 ● Beef Tenderloin with Sauce Diane, Oven Roasted Potatoes and Vegetable ● Chocolate Espresso Mousse with Chocolate Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Friday, January 18th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Lump Crab Cakes with Spicy Rouille ● Beef Tenderloin with Bleu Cheese, Wild Mushroom Butter, Stone Ground Grits and Wilted Greens ● Lemon Mascarpone Tarts with Macerated Berries *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, January 19th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Manhattan Seafood Chowder with Garlic Croutons ● Seared Breast of Chicken with Sauce Picatta, Brown Rice and Vegetable Medley ● Vanilla Bean Crème Brulee with Toasted Marshmallow *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Wednesday, January 23rd ● 6:30 – 9:00 pm ● “Bon Appetit ~ Brasserie Style” ● Demonstration Class ● Guy Genoud & Patrick Gosden – Brasserie Provence ● $65.00 Sit back, relax and enjoy the evening as you are transported across the ocean to the seaport of Cannes, France, surrounded by sun-kissed hills, the sparkling Mediterranean, and the pre-Alps towering to the north-east where Guy Genoud spent his childhood. The dishes that were chosen for this class are being presented as are a token of love to his Provençal roots. Menu: Zucchini Veloute ● Tomate Farcis Nicoise ~ stuffed tomato niçoise ● Bourride of Cod ● Endive and Ham au Gratin ● Chocolate Mousse
Thursday, January 24th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Veneto” ● Demonstration Class ● Sandra Gugliotta – Dining Elegance Caterers ● $55.00 Here we go again! We will be revisiting different regions of Italy on our fourth tour – complete with new dishes. This is the sixth of a series of monthly classes exploring the different regions of Italy! The region of Veneto is most well recognized for its largest city, Venice. This region is bordered on the West by Largo di Garda (Italy’s largest and most famous lake) and on the right by the Adriatic Sea. Other well known historic cities in this province are Verona, which is home of the balcony site of Romeo and Juliet and Padua a small town with a wonderful university. Also, in the region in the mountainous northern section is the scenic and beautiful ski town of Cortina D’Ampezzo in the Dolomite mountains. This region is famous for all types of Risotto dishes & fish. Menu: Scampi D’orati ~ pan fried golden shrimp with lemon ● Risi coi Fenoci ~ Risotto di Finocchi ~ specialty of Venice – a fennel risotto with butter, onions and parmigiano ● Maiale al Latte ~ milk and wine cooked pork accented with sage and rosemary ● Radicchio Trevisano ~ roasted seasoned radicchio
Friday, January 25th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Country Ham, Asiago and Wild Mushroom Macaroni and Cheese ● Horseradish Dijon Crusted Pork Loin Chops in a Brandy Cream Sauce with Farro Pilaf and Sautéed Vegetables ● Chocolate Pistachio Mousse *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, January 26th ● 6:30 – 8:30 pm ● “Date Night” ● Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Smoked Chicken Pot Pie with Flaky Pastry Crust ● Boneless Pork Chop with Apple Cranberry Veloute, Cheese Grits and Broccoli and Carrots ● Double Chocolate Bread Pudding with Sweet Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Wednesday, January 30th ● 6:30 – 9:00 pm ● “Favorite Dishes of India” ● Demonstration Class ● Bhavana Barde – Bhavana Foods Catering ● $50.00 Bhavana called the Maharashtra region of India her home for many years before moving to Kentucky. Sit back and enjoy deeply flavored and simply put together dishes that are favorites on the menu of your favorite Indian restaurant or buffet as well as gaining the confidence to successfully make them in your own kitchen. Menu: Saag Paneer ~ spinach and paneer ● Baingan Bhata ~ eggplant dish ● Chicken Chettinad ~ a classic Indian recipe, from the cuisine of Chettinad. ● Biryani Rice ● Poori ~ fried Indian bread
