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Cooking Classes

Wednesday, October 24th ● 6:30 – 9:00 pm ● “Hone Your Knife Skills”Hands On Class ● Ed Bartush – Wusthof Trident Cutlery ● $50.00  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 proper way to slice, dice, chiffonade, mince and even carve. 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 offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 percent discount off all purchases on class night 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 possible prices. (Remember, we have knife sharpening available!)

Event Date 10-24-2018 6:30 pm
Event End Date 10-24-2018 8:30 pm
Registration Start Date 08-29-2018 11:00 am
Capacity 24
Openings Available 0
Price $50.00
50.00 $

Thursday, October 25th ● 11:30 – 2:00 pm ● “The Spice Kitchen ~ Milk Street Class” Demonstration Class ● Lelia Gentle -- DreamCatcher Farm ● $65.00 If all home cooks take just one step to transform their cooking, it should be learning how to use spices. At Milk Street, we can’t cook without them anymore. Mashed potatoes are lackluster if we don’t finish them with caraway seeds bloomed in brown butter. Chicken soup falls flat without the Somali spice blend berbere stirred into the broth. Cake is a one-note confection if we don’t soak it in a bay infused syrup or stir ample spicy-sweet dried ginger into the batter. When you start cooking with spices, it’s like painting in full color after a lifetime of black, white and gray. In this class you will learn why, how and when to toast and bloom spices; why we grind spices in some recipes and leave them whole in others; and Milk Street's essential spice and spice blends. Menu: Cauliflower with Dukkah, an Egyptian spice and nut blend ● Somali Chicken Soup with Berbere ● Pinchos Morunos ~ spiced Basque pork tenderloin ● Turkish Red Lentil Soup ● Tarka Popcorn

Event Date 10-25-2018 11:30 am
Event End Date 10-25-2018 2:00 pm
Capacity 32
Openings Available 26
Price $65.00
65.00 $ 26

Thursday, October 25th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ Trentino & Alto Adige”Demonstration ClassSandra 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 fourth of a series of monthly classes exploring the different regions of Italy! The largest city of the northern Alto Adige region is Bolzano and that of the more southern region of Trentino is Trento. These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing & agriculture. The climate in the winter is cold & snowy but, in the summer, sunny, crisp, yet warm and inviting. Menu: Minestrone D’Orzo alla Trentina ~ hearty beef and herb soup with orzo pasta, carrots, potatoes, onions and parmigiano reggiano ● Rindsgulasch ~ Gulasch di Manzo or Beef Goulash ~ a typical northern stew of slow braised beef, tomatoes onions, pork fat, spices, lemon and vinegar served warm with Gnocchetti di Contorno ~ spaetzle or an egg and flour based gnocchi boiled and tossed with the goulash ● Dolcetti All’Arancia ~ Tiny Orange Sweets ~ orange and almond filled square baked treats topped with an orange glaze

Event Date 10-25-2018 6:30 pm
Event End Date 10-25-2018 9:00 pm
Capacity 32
Openings Available 24
Price $55.00
55.00 $ 24

Monday, October 29th ● 6:30 – 9:00 pm ● "Introduction to Sushi"Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $70.00 In this class you will learn how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We will review all the different styles of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi as well as sushi sauces and condiments. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we will have Fresh Fruit Splashed with Midori

Event Date 10-29-2018 6:30 pm
Event End Date 10-29-2018 9:00 pm
Capacity 24
Openings Available 16
Price $70.00
70.00 $ 16

Tuesdays, October 2nd through November 6th ● 6:30 – 9:00 pm ● “Basic Training 101” Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $525.00 for a Six Week course. A six-week series of HANDS ON training, 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 their skills and understand the “whys” of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & 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 & motivated to try out new dishes and create your own recipes! Feel free to bring your cook’s knife and an apron to class each week, if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.

Event Date 10-30-2018 6:30 pm
Event End Date 10-30-2018 9:00 pm
Capacity 12
Openings Available 12
Price $525.00
525.00 $ 12

Friday, November 2nd ● 6:30 – 8:30 pm “Date Night” Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Wild Mushroom Pierogis with Crème Fraiche ● Beef Tenderloin Forrestier, Roasted Garlic Whipped Yukon Gold Potatoes, Roasted Vegetables ● Sweet Potato Biscuits topped with Caramelized Apples in Brandy and Mascarpone Cheese *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 11-02-2018 6:30 pm
Event End Date 11-02-2018 8:30 pm
Capacity 13
Openings Available 0
Price $105.00
105.00 $

NEW CLASS! Saturday, November 3rd ● 11:30 – 2:00 pm ● “Grandma’s Thanksgiving Dinner”Demonstration ClassMac McBride – Ruby Jean’s Cafe $50.00 MAC’S BACK and we are so excited! This is the time of year we reminisce about Thanksgiving at Grandma’s house; the smells, the laughter and the warm feeling of being together with family and friends. Let’s return to those days that are forever etched in our memory. His style of cooking is reminiscent of his grandmother’s; hence from June 2014 through June 2018 he and his wife opened and operated Ruby Jean’s Café in Lexington, KY, named after who else, his grandmother! Menu: Brined Turkey Breast ~ cooked sous vide ● Turkey Legs and Thighs Confit with Giblet Glace ● Glazed Country Ham ● Old Fashioned Yeast Rolls with Rosemary ● Deviled Eggs ● Aunt Bett’s Sweet Potato Casserole ● Sweet Corn Pudding ● Savory Sausage, Leek and Walnut Spoon Bread ● Gran’s Fried Pumpkin Pies with Bourbon Royal Icing

Event Date 11-03-2018 11:30 am
Event End Date 11-03-2018 2:00 pm
Capacity 32
Openings Available 31
Price $50.00
50.00 $ 31

Saturday, November 3rd ● 6:30 – 8:30 pm “Date Night” Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Candied Bacon and Roasted Onion Frittata, Kale and Black Pepper Cream ● Breast of Chicken stuffed with Spinach, Feta with Lemon Pine Nut Veloute ● Chocolate Bottom Peanut Butter Mousse Tarts 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.

Event Date 11-03-2018 6:30 pm
Event End Date 11-03-2018 8:30 pm
Capacity 12
Openings Available 7
Price $105.00
105.00 $ 7

Tuesdays, October 2nd through November 6th ● 6:30 – 9:00 pm ● “Basic Training 101” Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $525.00 for a Six Week course. A six-week series of HANDS ON training, 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 their skills and understand the “whys” of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & 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 & motivated to try out new dishes and create your own recipes! Feel free to bring your cook’s knife and an apron to class each week, if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.

Event Date 11-06-2018 6:30 pm
Event End Date 11-06-2018 9:00 pm
Capacity 12
Openings Available 12
Price $525.00
525.00 $ 12

Wednesday, November 7th ● 6:30 – 9:00 pm ● “Sweet Breads ~ Coffee Cake, Scones, Biscuits & Cinnamon Rolls”Demonstration Class ● Brad Dillon – Black Sheep Bakery ● $50.00 Holiday time brings out the sweet side of the Black Sheep Bake Shop. So, just in time for your Thanksgiving, Christmas and New Year guests, not to mention gift giving from your heart and kitchen, break out the mixing bowl and the rolling pin, and prepare to WOW your friends with your baking skills. We will begin with an amazing Cinnamon Chip Coffee Cake that will become an instant favorite. We will also work on traditional scone skills with Almond Dried Cherry Scones and then learn the “Way to Easy” No Butter Scone that produces a very light, delicious sweet with little fuss or mess. And for your Thanksgiving table, Brad will show you how to make the Simplest Biscuit Recipe Ever ~ only two ingredients. Last, but not least, to save you that long trip to the mall, we will make a new and improved version of his “To Die For” Cinnamon Rolls from scratch, that will save you both gas money and calories.

 

Event Date 11-07-2018 6:30 pm
Event End Date 11-07-2018 9:00 pm
Capacity 32
Openings Available 24
Price $50.00
50.00 $ 24