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, September 16th ● 6:30 - 9:00 pm ● “Rustic Italian Comforts” ● Demonstration Class ● Serge Katz - FlavaVille ● $70.00 per seat.

Inspired by the comfort of a Sunday supper at Nonna’s, this class celebrates rustic Italian flavors and family-style cooking. You’ll learn approachable techniques that make every meal feel like home.

Menu: Shrimp Scampi - white wine, pesto, garlic bread ● Mixed Green Salad - tomatoes, onions, cucumbers, balsamic vinaigrette. pistachios ● Prosciutto Wrapped Pork Tenderloin with Peppercorn Brown Sauce served with Polenta and Brocolini ● Olive Oil Cake with Lemon Marmalade and Vanilla Bean Whipped Cream.

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

CAPACITY: 36

Thursday, September 17th ● 6:30 - 8:30 pm ● “Girls’ Night Out - September - A Taste of Autumn” ● 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: Roasted Butternut Squash and Apple Soup with a Drizzle of Sage Oil ● Eggplant Stuffed with Ricotta and Feta in a Turkey Bolognese Sauce ● Spiced Pear Crumble with Vanilla Bean 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, September 18th ● 6:30 - 8:30 pm ● “Date Night - Mexican Style” ● Hands-On Class ● Karen Boler - Tastespoons ● $140.00 per table for 2 individuals.

Menu: Elote Corn Dip - warm and tangy topped with Cotija Cheese and Lime ● Pollo en Crema de Poblano - Chicken in Creamy Poblano Sauce served with Cilantro Lime Rice and Charred Zucchini with Cotija Cheese ● Galleta de Sartén - Mexican Cinnamon Sugar Skillet Cookie.

*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, September 19th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha - Sullivan University ● $140.00 per table for 2 individuals.

Menu: Manhattan Clam Chowder with Garlic Croutons ● Seared Chicken Breast with a Mushroom Dijon Mustard Sauce served with Rice Pilaf and Vegetable Medley ● Strawberry Clafouti 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Monday, September 21st ● 6:30 - 9:00 pm ● “Rockin’ Oktoberfest” ● Demonstration Class ● Janine Washle - 109 N Mulberry - German American Café ● $70.00 per seat.

Celebrate the spirit of Oktoberfest with hearty Bavarian flavors, classic techniques, and the comfort of autumn cooking. This brings the charm of German beer‑hall fare straight into your kitchen.

Menu: Warm Soft Pretzel and Obadtza - creamy Camembert beer cheese ● Oktoberfest Roast Chicken ● Potato Knudeln - potato dumpling ● Nutmeg Creamed Spinach ● Old Fashioned Apple Strudel with Freshly Whipped Cream.

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

CAPACITY: 36

Tuesday, September 22nd ● 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, September 23rd ● 6:30 – 9:00 pm ● “Bourbon Orchard Evening” ● Demonstration Class ● Karen Boler – Tastespoons ● $65.00.

September’s Bourbon Month deserves a class that leans all the way into Kentucky’s favorite spirit. This menu pours warm, amber richness into every course -- from a cherry‑almond salad brightened with bourbon‑sherry dressing to herb‑roasted chicken glazed in a sorghum‑mustard bourbon pan sauce. It finishes with a silky Bourbon Cherry Crema Americana, a sweet, smoky nod to the season’s signature flavor.

Menu: Cherry, Almond & Greens Salad with Bourbon Sherry Dressing ● Bourbon Herb Chicken with Sorghum Mustard Pan Sauce served with Creamy Stoneground Grits and a Medley of Charred Squash and Sweet Onion ● Bourbon Cherry Crema Americana.

*Two glasses of wine are included in the price of each seat. No BYOB. CAPACITY: 36

Friday, September 25th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Jesica Jones - Cooking at the Cottage ● $140.00 per table for 2 individuals.

Menu: Wilted Spinach Salad with Hot Bacon Dressing ● Herbed Roasted Chicken Breast served with a Lemon Thyme Cream Sauce with Boursin Mashed Potatoes and Garlicky Green Beans ● Old Fashioned Apple Crisp with Creamy 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Saturday, September 26th ● 11:30 - 2:00 pm ● “Authentic Morning in the Mexican Kitchen” ● Demonstration Class ● Heidy Michel - Flour of Louisville ● $65.00 per seat.

Start your morning in the heart of the Mexican cocina, where bold flavors and comforting classics come to life. This class celebrates the traditions, aromas, and soulful dishes that make desayuno mexicano unforgettable.

Menu: Seasonal Aqua Fresca - fresh fruit water ● Chilaquiles Verdes - traditional Mexican breakfast, fried tortilla chips in green salsa with eggs and toppings ● Chorizo, Corn and Cheese Empanadas - deep fried empanadas stuffed with chorizo, corn & cheese, served with tomato salsa ● Papas Mexicanas - Mexican style potato hash ● Churro Muffins - cinnamon sugar breakfast muffins.

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

CAPACITY: 36

Saturday, September 26th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Karen Boler - Tastespoons ● $140.00 per table for 2 individuals.

Menu: Parmesan Custard with Wild Mushrooms and Truffle Oil ● Sablefish “Piccata” with Lemon Caper Butter and Crispy Sage served with Lemon Herb Fondant Potatoes and Zucchini Ribbons with Lemon and Basil ● Vanilla Chiffon Cake with Strawberry 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Monday, September 28th ● 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! We'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 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

Tuesday, September 29th ● 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, September 29th ● 11:30 - 2:00 pm ● “Warm Tuscan Comforts” ● Demonstration Class ● Karen Boler - Tastespoons ● $65.00 per seat.

A midday menu that celebrates light, sun‑kissed Mediterranean flavors. Guests will explore chilled citrus notes, gentle Tuscan warmth, and a floral finish that feels beautifully refined. A lunch designed to refresh rather than weigh down.

Menu: Chilled Lemon Dill Yogurt Soup - light, refreshing, silky — a Greek twist on a cold soup ● Tuscan Tomato and White Bean Stew - tomatoes, cannellini beans, herbs, and lean turkey sausage simmered together - warm but not heavy ● Rosewater Poached Pears - soft, floral, and beautifully light.

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

CAPACITY: 36

Wednesday, September 30th ● 6:00 - 8:30pm ● “Private Event” ● Hands-On Class ● Karen Boler - Tastespoons CAPACITY: 0

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

Menu: Shrimp and Grits with Andouille Sausage and Spicy Cream Sauce ● Pork Loin Chops Forestiere with Potato Galette and Sautéed Vegetables ● Bananas Foster with Ice Cream and 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.

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

CAPACITY: 14

Saturday, October 3rd ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha - Sullivan University ● $140.00 per table for 2 individuals.

Menu: Classic Caesar Salad ● Seared Beef Medallion with Sauce Diane, Garlic Roasted Potatoes and Asparagus ● Lemon Cheesecake topped 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Monday, October 5th ● 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

Tuesday, October 6th ● 6:30 - 9:00 pm ● “Braised, Baked and Beautiful: A Chef‑Led European Showcase” ● Demonstration Class ● Karen Boler - Tastespoons ● $70.00.

Settle in and savor the craft behind three timeless dishes. In this demo‑style class, you’ll watch each course come to life—from slow‑braised rouladen to a feather‑light soufflé—while learning the techniques that give European comfort food its elegance. Expect rich aromas, refined flavors, and a front‑row seat to the beauty of classic cooking.

Menu: Pasta e Fagioli Soup ● Beef Rouladen served with a Burgundy Tomato Sauce, accompanied by Mashed Potatoes and Sautéed Spinach ● Amaretto Soufflé.

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

CAPACITY: 36

Wednesday, October 7th ● 6:30 - 8:30pm ● “Private Event” ● Hands-On Class ● Karen Boler - Tastespoons

CAPACITY: 0

Thursday, October 8th ● 6:30 - 8:30 pm ● “Girls’ Night Out - October - Fall Flavors with a Bright Twist” ● 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: Shaved Fennel, Apple and Herb Salad ● Baked Lemon Butter Cod served with Basil Rice Pilaf and Green Beans ● Honey Roasted Pears with Mascarpone Cheese.

*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

Saturday, October 10th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha - Sullivan University ● $140.00 per table for 2 individuals.

Menu: Fusilli Alfredo with Roasted Vegetables and Herb Crust ● Poached Filet of Salmon with a Citrus Herb Supreme Sauce served with Rice Pilaf and Dried Fruit and Ratatouille ● Chocolate 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

Tuesday, October 13th ● 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

Friday, October 16th ● 6:30 - 8:30 pm ● “Date Night” ● Hands-On Class ● David Moeller - Sullivan University ● $140.00 per table for 2 individuals.

Menu: Mushroom and White Truffle Pasta with Asparagus Tips and Parmesan Cheese ● Beef Tenderloin Bourguignon en Vol au Vent and Roasted Vegetables ● Chocolate Chip Bread Pudding with Pistachio Anglaise Sauce and 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. *Two glasses of wine are included in the price of each seat. No BYOB.

CAPACITY: 14

Saturday, October 17th ● 11:30 - 2:00 pm ● “Mastering the Perfect Biscuit - Technique Class” ● Hands-On Class ● Heidy Michel - Flour of Louisville ● $70.00.

Join us for a hands-on baking experience where you’ll learn to make classic buttery biscuits, a savory biscuit, and a fruit-filled scone finished with a delicious glaze. Get the answers to your questions if you have tried this before and not gotten the results you were looking for. You’ll also make your choice of homemade strawberry or peach jam -- the perfect accompaniment to your freshly baked treats!

Menu: Classic Buttery Biscuit ● Fluffy Savory Biscuit ● Glazed Fruit Scone ● Homemade Jam - Strawberry or Peach. 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, October 17th ● 6:30 – 8:30 pm ● “Date Night” ● Hands-On Class ● Michael Cunha – Sullivan University ● $140.00 per table for 2 individuals.

Menu: Shrimp and Sausage Etouffee with White Rice ● Boneless Pork Chop with Sauce Italianne served with a Potato and Garbanzo Beans and Medley of Onion, Carrot, and Green Beans ● Orange Almond Mousse topped with Meringue and Orange Segments.

*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, October 18th ● 1:00 - 2:30 pm ● “Cookbook Club - FALL - Your Fall Favorites” ● 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. FALL MEETING WILL BE A THEMED EVENT - YOUR FALL FAVORITE. 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 and HOLIDAY TIME/DECEMBER from 1 - 2:30 pm.

CAPACITY: 36

Monday, October 19th ● 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 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

Tuesday, October 20th ● 9:30 - 1:30pm ● “Private Event” ● Demonstration Class CAPACITY: 0

Each Tuesday, October 20th through November 24th ● 6:30 - 9:00 pm ● “Basic Training 101 - Technique Classes” ● Hands-On Class ● Karen Boler - Tastespoons ● $595.00 per seat.

A six-week series of HANDS-ON training is 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 his or her skills and understand the “whys” of cooking! During this course, you will learn proper knife skills, stocks, soups, basic sauce making, and techniques such as sautéing, roasting, braising, slow roasting, pan-frying, and deep- frying. You will learn how to break down a whole chicken into individual pieces, and 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, and motivated to try out new dishes and create your own recipes! Feel free to bring your cook’s knife if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.

*No alcohol will be served. No BYOB.

CAPACITY: 14

Wednesday, October 21st ● 6:30 - 9:00 pm ● “Crafted Classics of Oktoberfest” ● Demonstration Class ● Serge Katz - FlavaVille ● $70.00 per seat.

Celebrate the flavors of Bavaria with a hearty, hands‑on feast inspired by Oktoberfest traditions. From golden pretzels with beer cheese to schnitzel, spaetzle, and apple strudel, this class brings rustic comfort and bold, seasonal flavors to life. Join us for an unforgettable culinary journey filled with craft, camaraderie, and plenty of gemütlichkeit.

Menu: Bavarian Pretzel served with Beer Cheese and Whole Grain Mustard Dipping Sauces ● Perogies Two Ways - Mushroom and Potato served with Creme Fraiche and Guinness Bacon Onion Jam ● Schnitzel and Spaetzle - breaded pork cutlet with creamy Dijon mustard sauce with a side of braised cabbage ● Apple Raisin Strudel served with Butterscotch Caramel Sauce, Vanilla Bean Whipped Cream and a touch of Maldon Salt.

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

CAPACITY: 36