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Cooking Classes

Saturday, July 20th 6:30 – 8:30 pm “Date Night” Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals ● Menu: Roasted Vegetable and Shrimp Macaroni & Cheese with Herb Crust ● Tenderloin of Beef with Sauce Chasseur, Oven Roasted Potatoes and Brussels Sprouts & Carrots ● Chocolate Bottom Peanut Butter Mousse Tarts 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. 

Event Date 07-20-2019 6:30 pm
Event End Date 07-20-2019 8:30 pm
Capacity 14
Openings Available 0
Price $105.00
105.00 $

Monday, July 22nd ● 6:30 – 9:00 pm“Making the Perfect Pie Crust ~ Technique Class”Hands On Class ● Christina Singer – Christina Bakes! ● $60.00  Chrissy will take the fear and frustration out of making the perfect pie crust in this class by showing the techniques and tricks used by the pros.  You will learn to make a double crust, lattice crust, as well as different finishing techniques so your pie will be a masterpiece. Each student will make their own pie dough, roll it out, shape it and make their own filled small pie to take home to bake.  Menu: Fresh Peach Crostata ● Summer Rhubarb Strawberry Pie ● Fresh Blueberry Pie

Event Date 07-22-2019 6:30 pm
Event End Date 07-22-2019 9:00 pm
Capacity 16
Openings Available 13
Price $60.00
60.00 $ 13

Tuesday, July 23rd 6:30 – 9:00 pm “Let’s Get Saucy ~ Mother Sauces ~ Technique Class”Hands On ClassAngelina LaRosa – Angelina’s Culinary Consulting ● $60.00  In this class you will learn the basics of how to prepare the five mother sauces ~ Béchamel, Espagnole, Tomato, Hollandaise, and Veloute. You will become familiar with terms like Mise en place, Mirepoix, and the different types of Roux such as white, blonde, and brown. After you make each of these five sauces, hands on, we will transition them into dishes for you to use and carry over into your kitchens. Menu: Béchamel Sauce used for Macaroni and Cheese ● Espagnole Sauce used for Beef Tips ● Tomato Sauce ~ to take home and create your own dish ● Veloute Sauce used for gravy on Whipped Potatoes ● Hollandaise Sauce used on Asparagus

Event Date 07-23-2019 6:30 pm
Event End Date 07-23-2019 9:00 pm
Capacity 16
Openings Available 10
Price $60.00
60.00 $ 10

Wednesday, July 24th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Abbruzio e Molise” Demonstration Class Sandra Gugliotta – Dining Elegance Caterers ● $55.00  This region sits bordering the center of the Adriatic Sea.  As it is a warmer climate, many of the dishes typical of the region are made with red tomatoes or hot red peppers.  The famous Aglio Olio e Pepperoncino pasta is traditional of the region as are many of the spicier dishes coming out of Italy. Menu: Cicoria, Cacio e Uovo ~ a flavorful chicken broth with vegetables and pan sautéed dandelion greens, pecorino and eggs ● Fettucine all’Abbruzzese ~  fettucine pasta tossed in an aromatic mix of fresh garlic, basil, parsley, pancetta, onions and pecorino ~ simple but full of flavor ● Trilglia (or Trota) Ripiena ~ seasoned whole mullet stuffed with a breadcrumb filling tossed with rosemary, lemon, garlic, &  extra virgin olive oil then pan seared ● Ciambelline Campagnole ~ Farmland Donuts ~ a very rustic and traditional baked mini donut cookie made with red wine, extra virgin olive oil, sugar and flour (can be kept in airtight containers and snacked upon for a while – variations with white wine and anise seed are also made in other regions of Italy)

Event Date 07-24-2019 6:30 pm
Event End Date 07-24-2019 9:00 pm
Capacity 32
Openings Available 20
Price $55.00
55.00 $ 20

Thursday, July 25th ● 11:30 – 2:00 pm ● “Private Event”Hands On ClassSandra Gugliotta – Dining Elegance Caterers

Event Date 07-25-2019 11:30 am
Event End Date 07-25-2019 2:00 pm
Capacity Private Event
Price Private Event

Thursday, July 25th 6:30 – 9:00 pm “Bluegrass Splendor” Demonstration Class John Plymale – Porcini ● $60.00  Locals and visitors alike enjoy the tastes of Derby fare anytime of the year. One bite and you will be transported back to that first Saturday in May like it was yesterday.  Menu: Kentucky Oaks Lilly Cocktail ● Petite Hot Brown Appetizers ● Grilled Beef Tenderloin with Henry Bains and Jezebel Sauces ● Beaumont Inn Corn Pudding ● Woodford Reserve Peaches with Cinnamon Gelato

Event Date 07-25-2019 6:30 pm
Event End Date 07-25-2019 9:00 pm
Capacity 40
Openings Available 7
Price $60.00
60.00 $ 7

Friday, July 26th ● 6:30 – 8:30 pm “Date Night” Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals ● Menu: Flatbread with Mushroom and Roasted Garlic Ragout, Arugula, and Chevre ● Coq au Vin ~ chicken ~ with New Potatoes, Roasted Garlic, Bacon, Caramelized Onion, and Sautéed Vegetables ● Mocha Chocolate Mousse with Amaretto  *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.

Event Date 07-26-2019 6:30 pm
Event End Date 07-26-2019 8:30 pm
Capacity 14
Openings Available 0
Price $105.00
105.00 $

Saturday, July 27th ● 11:30 – 2:00 pm ● “Private Event” Hands On Class Lelia Gentle – DreamCatcher Farm

Event Date 07-27-2019 11:30 am
Event End Date 07-27-2019 2:00 pm
Capacity Private Event
Price Private Event

Saturday, July 27th 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 ● Chicken Breast with Spinach, Feta, and Pine Nut Veloute, Onion Bread Pudding and Ratatouille of Vegetables ● Apple Butter Crème Brulee with Cinnamon 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. 

Event Date 07-27-2019 6:30 pm
Event End Date 07-27-2019 8:30 pm
Capacity 14
Openings Available 6
Price $105.00
105.00 $ 6

Monday, July 29th6:30 – 9:00 pm“Tomatopalooza! ~ Plant Based/Gluten Free”Demonstration Class Mat Shalenko – June Health & Wellness ● $50.00  One of the best things about summer is when the garden is filled with beautiful, ripe tomatoes hanging on the vine.  It’s hard to get enough of these beauties and oh so fun to find new ways to use this bounty.  Menu: Roasted Tomato and Red Pepper Gazpacho ● Romaine Salad with Fresh Tomato, Tofu, Feta and Olives ● White Bean and Basil Stuffed Tomatoes ● Mushroom Chickpea Meatballs with Roasted Garlic Tomato Sauce ● Ginger Tomato Sorbet

Event Date 07-29-2019 6:30 pm
Event End Date 07-29-2019 9:00 pm
Capacity 32
Openings Available 20
Price $50.00
50.00 $ 20