Class Schedule/Pricing

PRICING: All classes start at $75 pp and they’re BYOB. Children 9 and under are $35. Class size is limited to a minimum of two and a maximum of 4.  Classes go from 6 to 8:30 p.m. You can also request a custom date, time and menu. Larger groups can be accommodated off site for a cost of $90 pp. Payment can be made via check or cash or credit via Pay Pal. Once you book a class with us, we will send you a Pay Pal invoice so you can reserve your spot. Call or email to book your class today! Gift certificates are available upon request too. Valid for six months from date of purchase. We can no longer accept expired gift certificates. 

SCHEDULE: 

December  16: Cooking with Beer. This Swiss Beer Bread is so easy to make and won’t last long. Enjoy it with our Belgian-style meatballs with beer mustard and chocolate mousse with beer macerated berries.

December 20: An elegant evening out. Start with brie in puff pastry followed by salmon en papilotte (in parchment paper) with a tangy dill sauce and end it all with an indulgent creme brulee.

1 spot available. December  29: Southern Seasons.  Sink your teeth into our fluffy cheese biscuits and then enjoy a pecan encrusted chicken in bourbon sauce over sweet potato ginger mash. End it all with banana pudding. See y’all soon!

$125 per person. New Year’s Eve! Come celebrate with us at the cottage! Start with our delicious salmon mousse cups and then enjoy a juicy filet mignon in a port wine reduction sauce accompanied by  Hasselback potatoes and asparagus and prosciutto bundles.  Top it off with creme brulee!

January 6: Sassy Sushi. Start with a warm miso soup and then try your hand and rolling some spicy tuna and Cali rolls. Coconut creme caramel for dessert!

January 12: Puff pastry pleaser. Start with stuffed mushrooms and then wrap up your chicken and spinach in a puff pastry with a port wine reduction sauce. Easy apple puff pastry tart for dessert.

Cottage Cooking will be closed from January 15 till January 20  for recipe research.

January 22: Southern Seasons.  Sink your teeth into our fluffy cheese biscuits and then enjoy a pecan encrusted chicken in bourbon sauce over sweet potato ginger mash. End it all with banana pudding. See y’all soon!

2 spots available. January 26: A Taste of Italy.  Indulge in this yummy Italian Wedding soup and then make a delicious Chicken marsala with smashed potatoes and garlic aioli. End it all with easy Cannolis.

February 2:  Winter Warmer: This hearty menu will keep you toasty. Start with a roasted red pepper soup followed by whole wheat pasta with braised cabbage, sausage and leeks. Fire up the torch and make your own creme brulee.

February 9: The Takeout Alternative: Start with peanut sesame noodles or wonton soup followed by Chicken lettuce wraps and shrimp spring rolls.  End it all with a creamy coconut creme caramel.

2 spots available. February 14: Valentine’s Day! This menu is perfect for lovers! Start with brie in puff pastry with raspberry jam followed by an elegant salmon en papilotte with a tangy dill sauce. End it all by firing up the torch and making your own creme brulee.

SOLD OUT! February 17: An elegant evening out. Start with brie in puff pastry followed by salmon en papilotte (in parchment paper) with a tangy dill sauce and end it all with an indulgent creme brulee.

SOLD OUT! February 22: Magic of India. We’ll make easy samosas, fry up some papadums and then mix up a tasty chicken tikka masala. Cool off your tastebuds with a mango lassi for dessert.

Cottage Cooking will be closed from February 25 till March 4  for recipe research.

March 8: Cooking with Beer. This Swiss Beer Bread is so easy to make and won’t last long. Enjoy it with our Belgian-style meatballs with beer mustard and chocolate mousse with – you guessed it – beer!

March 12: A Vegan Venue: You’ll make  an olive tapenade and creamy ginger hummus, mix up a Vegetarian Pho and bake some black bean brownies with a raspberry coulis that are sure to rival any others.

2 spots available. March 16: Southern Seasons.  Sink your teeth into our fluffy cheese biscuits and then enjoy a pecan encrusted chicken in bourbon sauce over sweet potato ginger mash. End it all with banana pudding. See y’all soon!

1 spot available. March 23: Magic of India. We’ll make easy samosas, fry up some papadums and then mix up a tasty chicken tikka masala. Cool off your tastebuds with a mango lassi for dessert.

March 30: Veggie Lovers. Start with  a creamy roasted red pepper soup and then enjoy some broccoli and cheddar quinoa cakes with honey mustard drizzle and a side of asparagus in lemon vinaigrette. End it all with lemon mousse for dessert. You’ll learn how to make your own lemon curd too.

 

 

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