Our site is having some technical difficulties, that we are trying to fix ASAP. Please click on the classes below to purchase. If you can’t see the class description and want to learn more, read all about each class in our Class Brochure here.

Wednesday, October 28th ● 6:30 - 9:00 pm ● “Springerle and Speculaas Molded Cookie Workshop - Technique Class” ● Hands-On Class ● Sophia Pepe - Cooking at the Cottage ● $85.00.

Don't be intimidated by cookie molds! Join us and learn to make molded cookies that are rich with tradition, too pretty to eat - almost, in an array of different flavors. Springerle cookies are the dense dry anise-flavored cookies that many of our grandmothers made for the holidays. Don't worry if you don't like the traditional anise - we will be making one or more of these flavors for you - lemon, orange, or almond. We may even back the citrus flavor in bittersweet chocolate. There will be plenty of samples to taste and Sophia will explain how to choose the right cookie mold for various types of molded cookies. Sophia has studied with Lelia Gentle who learned this technique from Connie Meisinger, the original owner of House on the Hill Cookie Molds, and is ready to show you how to make these beauties.

*One glass of wine is included in the price of each seat. No BYOB.

CAPACITY: 14

Thursday, October 29th ● 6:30 - 9:00 pm ● “From the Milpa to the Table: A Mexico City Cooking Experience” ● Demonstration Class ● Karen Boler - Tastespoons ● $70.00.

Known for its corn, nopal, and amaranth, Milpa Alta offers a window into Mexico City’s rural culinary heritage. Relax, sit back and enjoy as we explore these ingredients in real time — their textures, their versatility, and the stories behind them. You’ll observe each preparation up close, taste along the way, and leave with practical insights you can bring into your own kitchen.

Menu: Tlacoyos de Frijol con Nopalitos - an ancient oval shaped masa cake with beans and a salad topping ● Enmoladas con Pollo - corn tortillas dipped in mole and folded or rolled, like enchiladas, but specifically sauced with mole. Mole is a rich, complex sauce made from chiles, spices, nuts, seeds, and sometimes chocolate. The tortillas are usually filled with shredded chicken or topped with it. ● Arroz con Amaranto - a fluffy rice pilaf enriched with toasted amaranth ● Calabacitas con Elote - sautéed Mexican squash, corn, onion, garlic, and epazote with a touch of crema ● Dulce de Amaranto con Miel y Frutas - a modern take on Alegría: toasted amaranth bound with honey, shaped into small bars or disks, served with prickly pear, citrus, or berries.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Monday, November 2nd ● 6:30 - 9:00 pm ● “Fabulous French Macarons - Fall Edition” ● Hands-On Class ● Sophia Pepe - Baked by Francesca ● $70.00.

Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed, and footed, as well as how to make two types of buttercream for the filling. You will practice the preparation of ingredients, a foolproof way of mixing the batter, and piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy!

Menu: Pumpkin Macaron with Pumpkin Spice Buttercream Filling ● Salted Caramel Macaron with Dark Chocolate Ganache Filling ● Chocolate Cinnamon Macaron with Cinnamon Buttercream Filling.

*Please bring an apron with you to class. *One glass of wine is included in the price of each seat. No BYOB.

CAPACITY: 14

Wednesday, November 4th ● 6:30 - 9:00 pm ● “Experience the Yucatán with the Mayan Cafe” ● Demonstration Class ● Herberto “Bruce” Ucan - Mayan Cafe ● $65.00 per seat.

Sit back and enjoy Mayan Café’s class as Chef Bruce Ucan offers an intimate window into the bold, earth‑driven flavors of the Yucatán. Watch as he transforms heirloom corn, chiles, and local Kentucky produce into dishes rooted in Mayan tradition. It’s a front‑row experience with one of Louisville’s most soulful culinary voices.

Menu: Sikil Pak - pumpkin seed hummus ● Tok Cel - roasted lima beans ● Pan Fried Salmon with Cuitlacoche’s Coconut Cream ● Spoon Cake - cream Custard.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Thursday, November 5th ● 11:30 - 2:00 pm ● “Light & Elegant Thanksgiving Lunch” ● Demonstration Class ● Karen Boler - Tastespoons ● $65.00 per seat.

A light and elegant Thanksgiving lunch that leans into bright flavors and refined simplicity. This menu brings gentle warmth without heaviness, letting each seasonal ingredient shine with clean, graceful balance. A midday celebration that feels uplifting, modern, and beautifully understated.

Menu: Roasted Carrot Ginger Soup ● Lemon Thyme Turkey Paillar - thin, quickly seared turkey cutlet with a light pan jus, served with Roasted Cauliflower and Golden Raisins ● Cranberry Pear Crisp with a Delicate Oat Topping.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Thursday, November 5th ● 6:30 - 9:00pm ● “Mediterranean Elegance, Italian Soul” ● Demonstration Class ● Dallas McGarity - The Fat Lamb and Cipollini ● $70.00.

This autumn menu brings together the most beloved elements of The Fat Lamb’s hearty, flavor‑forward cooking and Cipollini’s elegant, Italian‑inspired finesse. Each course reflects the strengths of both kitchens: bold contrasts, layered textures, and a deep respect for seasonal produce.

Menu: Garlic Ricotta Toast with Apricot and Cherry Mostarda, Toasted Pecans, and Pomegranate Molasses ● Roasted Beet and Baby Kale Salad with Capriole Goat Cheese, Peanut and Sesame Dukkha, Mint, Balsamic Vinaigrette ● Roasted Pork Tenderloin, Tandoori Spiced Sweet Potatoes and Greens with Sour Cherry and Black Garlic Molasses Hoisin Sauce ● Pistachio Tiramisu.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Friday, November 6th ● 6:00 - 9:00 pm ● MARK YOUR CALENDAR! ● “St Matthews Triangle Holiday Walk! ● Shop, Sip, Stroll and Shop for the Holidays with the merchants inside Bauer & Frankfort Avenues & Lexington Road!

We will be offering some specials this night only in our retail shop. Join us for this kick off to the holiday season!

Friday, November 6th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● David Moeller - Sullivan University ● $140.00 per table for 2 individuals.

Menu: Lump Crab Cakes with Roasted Pepper Aioli ● Chicken and Andouille Gumbo with Stone Ground Grits ● Crêpes Suzette.

*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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Saturday, November 7th ● 11:30 am - 2:00 pm ● “Shhh … They Won't Know It’s Gluten-Free - Cozy & Comforting” ● Demonstration Class ● Christina Faust - Cooking at the Cottage ● $70.00.

One of the hardest things about a gluten-free lifestyle is finding baked goods, breads, pastas, and crackers that have the taste and texture you had previously enjoyed. Loved ones also are not always as eager as you are about the idea of gluten-free. Until now! In this class Christina will teach you some of her favorite gluten-free recipes and tricks of cooking without wheat. After 13 years of wheat-free baking and cooking, she has finally found, as well as developed, recipes that people have no idea are made without any wheat.

Menu: Minestrone Soup ● Garlic Breadsticks ● Veggie Pizza ● Tiramisu.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Saturday, November 7th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha - Sullivan University ● $140.00 per table for 2 individuals.

Menu: Linguini tossed with Spicy Tomato Sauce and Sauteed Vegetables ● Poach Filet of Salmon with Braised Leeks, Lemon, and Capers served with Barley Pilaf and Dried Cranberries and Roasted Carrots with Chickpeas topped with Feta Cheese ● Peach and Pear Cobbler topped with 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Monday, November 9th ● 5:00 - 9:00 pm ● “Beginner’s Sourdough Workshop - 4 hours” ● Hands-On Class ● Bethany Evans - Chillspice ● $95.00 per seat.

Sourdough is the rage right now both for its taste but also for its health benefits. Join me in a four-hour workshop where you’ll learn all about making sourdough bread! I'll teach you how to make a loaf of sourdough, feed and maintain a sourdough starter, explain fermentation basics, and show you how to shape the dough. We'll cover the entire process, from start to finish. You'll learn: My super simple sourdough method which requires only 20 minutes of hands-on time from start to finish, including the baking! ● Sourdough starter basics ● Understand what a sourdough starter is and how to maintain it ● Fermentation and Proofing: Discover how these processes improve your bread's#39;s texture and flavor ● Shaping and Scoring: See how to shape boule (round loaf) and score it for your desired look ● Dough Strengthening: Learn tips to build dough tension during bulk fermentation. You will take home: dough to bake the next day ● an Aliquot jar (dough clock) ● a printed workbook with the recipe and instructions ● a container of sourdough starter (that is 230+ years old from San Francisco) ● an online digital course with lessons and video tutorials via email ● an option to join Chillspice’s Beginner’s Sourdough Workshop private Facebook group ● And finally the knowledge to bake sourdough all on your own over and over again which is priceless! I can't wait to see you there. It’s going to be a blast!

*Required for class: bring a digital food scale; if you don't have one, they are available for purchase in the Cottage’s retail store at 10% off. Needed for baking the next day: high-quality parchment paper and a round 6-quart Dutch oven, roaster pan, or stainless steel pot (not needed in class) is also available in the retail store if you don't have one at 10% off. Aprons are not provided. Please eat before you come. *One glass of wine is included in the price of each seat. No BYOB.

CAPACITY: 28

Wednesday, November 11th ● 11:30 - 2:00 pm ● “Comfort and Honor - Veterans’ Day” ● Demonstration Class ● Karen Boler - Tastespoons ● $65.00.

This Veterans Day, Chef Karen invites you to gather, learn, and celebrate through the power of food. As both a retired Army Veteran and a passionate chef, she will share the rich history behind each dish, stories from her time in service, and the deep meaning this day holds for so many. Guests will enjoy a beautifully crafted three course menu while discovering the cultural traditions, ingredients, and memories that shape each plate. It’s more than a cooking class — it’s a tribute, a celebration, and a moment of gratitude.

Menu: Roasted Pumpkin Soup with Sage and Toasted Pepitas ● Herb Roasted Chicken with Garlic Mashed Potatoes and Green Beans Almondine ● Apple Crisp with Oat Streusel and Vanilla Bean Whipped Cream.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Wednesday, November 11th ● 6:30 - 8:30 pm ● “Hone Your Knife Skills - Technique Class” ● Hands-On Class ● Karen Boler - Tastespoons ● $65.00 per seat.

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, and mince. 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 very popular, so sign up early to ensure 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 the class night only, 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 authorized prices. don't forget, we have knife sharpening available every day with a quick turnaround time! *No alcohol will be served. No BYOB.

CAPACITY: 14

Friday, November 13th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Jesica Jones - Cooking at the Cottage ● $140.00 per table for 2 individuals.

Menu: Sweet Potato Chipotle Soup with Crème Fraiche ● Maple Dijon Chicken Breast served with Wild Rice Pilaf and Roasted ● Butterscotch Blondie with Vanilla Bean Ice Cream and Caramel Drizzle.

*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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Saturday, November 14th ● 11:30 - 2:00 pm ● “Croquembouche - A Showstopping Dessert - Technique Class” ● Hands-On Class ● Heidy Michel - Flour of Louisville ● $75.00.

Croquembouche is a traditional French dessert made from stacked cream puffs in a tall cone shape, held together with caramel. Learn to make choux pastry, pastry cream, and caramel to assemble these freshly baked puffs into your very own showstopping edible sweet centerpiece for your holiday gathering!

Menu: Create and assemble your own Croquembouche Tower to take home and showcase your newfound skills! Please bring an apron with you to class.

*One glass of wine is included in the price of each seat. No BYOB.

CAPACITY: 14

Saturday, November 14th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha - Sullivan University ● $140.00 per table for 2 individuals.

Menu: New Orleans BBQ Shrimp with Weisenberger Stone Ground Grits ● Boneless Pork Chop with a Bourbon au Poivre Demi-Glace served with Savory Bread Pudding and Vegetable Succotash ● Bourbon Peach Crème Brûlée 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Sunday, November 15th ● 1:00 - 2:30 pm ● “Cookbook Club - Favorite Thanksgiving Side Dish” ● Free to all those who love to cook. This unique take on the traditional book club will be hosted by Cooking at the Cottage in our classroom. Each participant will choose a cookbook from his/her collection or a favorite recipe, cook one recipe to bring and share with the club, and a printed copy of the recipe to share. HOLIDAY MEETING WILL BE A THEMED EVENT - YOUR FAVORITE THANKSGIVING SIDE DISH. Choose an offering/dish - this could be an appetizer, vegetable, entrée, dessert, or snack. The Cottage will provide plates, bowls, napkins, serving utensils, and beverages. The club will offer a place to discover new food, new books, and new friends. Please register through our website so we know how many to expect and can plan accordingly. The meetings will be held ONCE A QUARTER (WINTER, SPRING, SUMMER, FALL & HOLIDAY TIME/DECEMBER from 1 - 2:30 pm.

CAPACITY: 36

Monday, November 16th ● 6:30 - 9:00 pm ● “Sugar and Spice Gift Kitchen” ● Demonstration Class ● Janine Washle - 109 N Mulberry - German American Café ● $65.00 per seat.

Step into a holiday workshop filled with sparkle, creativity, and irresistible kitchen‑made goodies. Together we'll whip up festive treats and charming edible gifts that are easy to make, delightful to give, and guaranteed to spread cheer.

Menu: under construction at this time.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Wednesday, November 18th ● 6:30 – 9:00 pm ● “The Modern Asian Plate” ● Demonstration Class ● Serge Katz – FlavaVille ● $70.00 per seat.

The Modern Asian Plate invites guests into a bright, contemporary fusion of flavors where clean technique meets bold, coastal inspiration. This menu celebrates the balance of sear, crunch, and silky textures, showcasing the elegance of Asian ingredients in a fresh, modern way. Expect a vibrant, refined experience that feels both comforting and beautifully elevated.

Menu: Tuna Tataki ~ rare seared tuba slices, ponzu sauce, everything bagel seasoning, arugula, chili crisp ● Sesame Ginger Crunch Salad ~ romaine., crispy onions, tomatoes, cucumbers. ginger dressing, carrots, wonton crisps ● Miso Salmon served with Asparagus and Sweet Potato Puree ● Mango Sticky Rice with Fresh Mango.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 36

Thursday, November 19th ● 6:30 - 8:30 pm ● “Girls’ Night Out - November - Cozy November Supper” ● Hands-On Class ● Karen Boler - Tastespoons ● $70.00 per seat.

Grab a girlfriend, sister, mom, or daughter and spend a relaxing evening together cooking, laughing, and learning!

Menu: Creamy Mushroom Bisque with Brown Butter Sage Croutons ● Herb Roasted Turkey Breast with Cider Shallot Pan Sauce served with Maple Roasted Carrots with Thyme and Herb Cornbread Dressing ● Maple Pumpkin Panna Cotta with Spiced Whipped Cream.

*Remember when registering to let us know if you would like to be seated with someone (and their name) who is registering separately. You will be cooking in pairs. Aprons are not provided. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 28

Friday, November 20th ● 6:30 - 8:00pm ● “Date Night” ● Hands-On Class ● Karen Boler - Tastespoons ● $140.00 per table for 2 individuals.

Menu: Menu: Roasted Red Pepper and White Bean Bruschetta ● Pork Marsala served with Angel Hair Pasta and Creamed Spinach ● White Chocolate Lava Cake with Cherry 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

KIDS’ CLASS! Saturday, November 21 ● 11:30am - 1:30pm ● “Thanksgiving Feast - Kids Class’” ● Ages 7 - 12 years old ● Hands-On Class ● Jesica Jones - Cooking at the Cottage ● $65.00 per seat.

Learn to make some new dishes at home that will soon become family favorites! This class is for the children only.

Menu: Turkey, Cheese, and Cranberry Sliders ● Stuffing Balls ● Corn Pudding ● Pumpkin Swirl 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 any allergies in the comment section.

CAPACITY: 14

Saturday, November 21st ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha - Sullivan University ● $140.00 per table for 2 individuals.

Menu: New England Seafood Chowder with Garlic Croutons ● Seared Chicken Breast with Spinach Feta Velouté served with Whipped Sweet and White Potatoes and Eggplant Caponata ● Pineapple Upside Down Cake.

*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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Monday, November 23rd ● 6:30 - 9:00 pm ● “Fresh Pasta from Scratch - Technique Class” ● Hands-On Class ● Sandra Gugliotta - Dining Elegance Caterers & Delizie Italiane ● $75.00 per seat.

Unlock the secrets of making fresh egg pasta dough the way it is made in the kitchens of Italy. Under the watchful eye of Sandra, you will learn this art the same way she learned from the ladies in her Italian family. Making pasta from scratch is one of the most fulfilling experiences you can have, turning flour and egg into a tender, luscious sheet of dough ready to be used in endless ways. It’s a fun experience for the whole family and so rewarding!

Menu: Butternut Squash Ravioli with Brown Butter Sage Sauce

*Two glasses of wine are included in the price of each seat. No BYOB. CAPACITY: 14

Saturday, November 28th ● 11:30 am - 2:00 pm ● “Basics of Cake Decorating - Beginner’s Technique Class” ● Hands-On Class ● Jaelin Rifkind Sandman- Sullivan University & Frosted by Jaelin ● $70.00.

Learn all the basics of cake decorating. Some of the topics covered in this class are assembly, filling, crumb coating, and flat icing the cake, pipe borders, and pipe rosette flowers, coloring the frosting, how to make American buttercream frosting, and more. Each student will be provided with a 10-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. We would be happy to put a kit together for you ahead of time. Just let us know. *One glass of wine is included in the price of each seat. No BYOB.

CAPACITY: 14

Monday, November 30th ● 6:30 - 9:00 pm ● “Homemade Pizza from Scratch - Technique Class” ● Hands-On Class ● Sophia Pepe - Baked by Francesca ● $75.00 per seat.

Join us for an evening of hands-on culinary creativity as you master the art of making authentic, restaurant-quality pizza from scratch. In this immersive class, you’ll make your own dough to take home for baking later and assemble a full-sized pizza in class to finish at home. We'll explore the fundamentals of great pizza — from building supple, flavorful dough to crafting three classic sauces: rich tomato, creamy white, and aromatic garlic butter. You’ll learn how to balance flavors and textures for a perfect artisan pie.

As you work, enjoy tasting sample pizzas made by your instructor, featuring: White Sauce Pizza - pear, Gorgonzola, arugula, mozzarella, and guanciale or prosciutto ● Red Sauce Pizza - Sicilian salami, pepperoni, sun-dried tomatoes, and mozzarella ● Basil Pesto Sauce Pizza - burrata, prosciutto, toasted pine nuts. Each participant will: Make a fresh dough to take home and bake later ● Assemble a full pizza in class using pre-made dough ● Learn to make red, white, and garlic butter sauces ● Bring their own toppings to personalize their creation. Aprons are not provided; please bring an apron with you to class if you wish to use one.

*Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Tuesday, December 1st ● 6:30 - 9:00 pm ● “Springerle and Speculaas Molded Cookie Workshop - Technique Class” ● Hands-On Class ● Sophia Pepe - Cooking at the Cottage ● $85.00.

Don't be intimidated by cookie molds! Join us and learn to make molded cookies that are rich with tradition, too pretty to eat - almost, in an array of different flavors. Springerle cookies are the dense dry anise-flavored cookies that many of our grandmothers made for the holidays. Don't worry if you don't like the traditional anise - we will be making one or more of these flavors for you - lemon, orange, or almond. We may even back the citrus flavor in bittersweet chocolate. There will be plenty of samples to taste and Sophia will explain how to choose the right cookie mold for various types of molded cookies. Sophia has studied with Lelia Gentle who learned this technique from Connie Meisinger, the original owner of House on the Hill Cookie Molds, and is ready to show you how to make these beauties.

*One glass of wine is included in the price of each seat. No BYOB.

CAPACITY: 14