Sep 15 2020

Gatherings to Go

Comfort comes in all shapes and sizes. When things get rough for us cooks, we head into the kitchen. Lucky for you.

Gatherings is offering a limited menu of items made available for take-out. Many of the items are recipes from our much-missed Supper Club menus. The meals are made fresh daily and ready for re-heating. Order online up to 7 hours before pick-up. You can call the kitchen at 216-228-2285 if the 7-hour window has passed and we’ll check availability. Orders are available for pick up on each listed day between 3 & 6 pm.

Thursday, September 17
Six Months to St. Patrick’s Day!

CORNED BEEF & CABBAGE
Parsley Buttered Potatoes & Carrots
Supper for 2 . . . $30

SUPPER TO GO – CORNED BEEF

Friday, September 18

CHIPOTLE STEAK with Peppers & Onions
Saffron Rice and Pinto Beans
Flour Tortilla with Toppings — Lettuce, Salsa, Cheese & Sour Cream
Supper for 2 . . . $30

SUPPER TO GO – CHIPOTLE FLANK STEAK

SHRIMP VERACRUZ with Tomato, Peppers, Jalapeño & Capers
Saffron Rice and Pinto Beans
Flour Tortilla with Toppings — Lettuce, Salsa, Cheese & Sour Cream
Supper for 2 . . . $30

SUPPER TO GO – SHRIMP VERACRUZ

CHEESE PLATE with our Spiced Nuts, Marinated Olives, Fruit, Crackers & Crostini (4 servings) . . . $30

APPS TO GO – CHEESE PLATE

QUICHE LORRAINE Bacon, Caramelized Onions & Swiss (8 servings) . . . $24

QUICHE TO GO – LORRAINE

FARMERS’ MARKET QUICHE Vegetables & Cheddar (8 servings) . . . $24

QUICHE TO GO – FARMERS MARKET

BANANA NUT BREAD (8 servings) . . . $15

SWEETS TO GO – BANANA NUT BREAD

BROWNIES (6 individually wrapped) . . . $12

SWEETS TO GO — Brownies

Tuesday, September 22

CHICKEN SALTIMBOCCA Chicken Cutlets with Prosciutto, Sage & Fontina Cheese Mushroom Risotto and Sautéed Broccoli Rabe
Supper for 2 . . . $30

SUPPER TO GO – CHICKEN SALTIMBOCCA

Wednesday, September 23

BEEF STROGANOFF
Buttered Egg Noodles
Wedge Salad with Bacon, Tomatoes, Egg, Red Onion & Blue Cheese Dressing
Supper for 2 . . . $30

SUPPER TO GO – BEEF STROGANOFF

SEAFOOD NEWBURG Shrimp, Scallops & Lobster in Creamed Sherry Sauce
Buttered Egg Noodles
Wedge Salad with Bacon, Tomatoes, Egg, Red Onion & Blue Cheese Dressing
Supper for 2 . . . $40

SUPPER TO GO – SEAFOOD NEWBURG

Thursday, September 24

CIDER GLAZED PORK TENDERLOIN with Applesauce
Roasted Root Vegetables
Harvest Salad with Pears, Dried Cranberries, Red Onions, Feta Cheese & Pecans
Supper for 2 . . . $30

SUPPER TO GO – PORK TENDERLOIN

CIDER GLAZED SALMON
Roasted Root Vegetables
Harvest Salad with Pears, Dried Cranberries, Red Onions, Feta Cheese & Pecans
Supper for 2 . . . $40

SUPPER TO GO – SALMON

Friday, September 25

SOUP TO GO – Chicken Noodle with Crusty Bread . . . $15

SOUP TO GO – CHICKEN NOODLE

CHEESE PLATE with our Spiced Nuts, Marinated Olives, Fruit, Crackers & Crostini (4 servings) . . . $30

APPS TO GO – CHEESE PLATE

ANTIPASTI PLATE with Italian Meats & Cheese, Olives, Tortellini, Artichoke Hearts, Pepperoncini, Crostini & Breadsticks (4 servings) . . . $40

APPS TO GO – ANTIPASTI PLATE

Ham & Cheddar Quiche Peppers & Onions (8 servings) . . . $24

QUICHE TO GO – HAM

Quiche Florentine – Spinach, Tomatoes, Scallions & Feta (8 servings) . . . $24

QUICHE TO GO – FLORENTINE

Apple Walnut Bread (8 servings) . . . $15

SWEETS TO GO – APPLE WALNUT BREAD

BROWNIES (6 individually wrapped) . . . $12

SWEETS TO GO — Brownies

Mar 16 2020

Summer Break

Due to safety concerns during the continuing COVID-19 challenge, we are canceling our Supper Club offerings in June, July & August. If you are scheduled for any of these classes, you will be receiving an email regarding these cancellations and your refund or rescheduling options. If you originally booked with a gift certificate, you can use the gift certificate for a future class.

We are looking at ways we can restructure our classes to comply with current safety guidelines yet somehow maintain the essence of the communal atmosphere we have all come to love. We will have these changes in place for our Fall classes along with expanded scheduling offerings. Stay tuned for updates.

We apologize for any inconvenience at this time, but we look forward to cooking with you soon!


Mar 11 2020

Mangia Mangia!

September 2020 Supper Club

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, September 25 & 26 from 6:30-10:30 pm. Cost is $95 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine, beer or spirits but guests are welcome to bring their own.

September 2020 Supper Club: Mangia Mangia

September 2020 Menu:

  • Antipasti Spiedini
  • Pepperoni Pinwheels
  • Calamari Fritti with Two Sauces
  • Pizza Margherita
  • Italian Wedding Soup
  • Grilled Swordfish with Arugula, Oranges & Olives
  • Braciale di Manzo Beef Rolls served with Eggplant Timbales
  • Cannoli

Mar 10 2020

Oktoberfest

October 2020 Supper Club

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, October 2, 9, 16, 23 & 30 from 6:30-10:30 pm. Cost is $95 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine, beer or spirits but guests are welcome to bring their own.

October 2020 Supper Club: Oktoberfest

October 2020 Menu:

  • Soft Bavarian Pretzels with Beer Cheese Sauce
  • Potato Pancakes with Apple Onion Compote & Caraway Sour Cream
  • Bratwurst Bites with Grainy Beer Mustard
  • German Potato Soup
  • Butter Lettuce Salad with Cucumber, Rye Croutons & Dill Dressing
  • Pork Schnitzel with Herb Spaetzle and Braised Red Cabbage
  • Apple Kuchen


Mar 9 2020

A Thankful Gathering

November 2020 Supper Club

Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, November 6, 13 & 20 from 6:30-10:30 pm. Cost is $95 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine, beer or spirits but guests are welcome to bring their own.

November 2020 Supper Club: A Thankful Gathering

November 2020 Menu:

  • Baked Brie with Cranberry Pear Chutney
  • Crab Stuffed Mushrooms
  • Devils on Horseback Bacon-wrapped Dates stuffed with Blue Cheese
  • Seafood Chowder
  • Acorn Squash Salad with Pepitas & Goat Cheese
  • Turkey Breast Roulade with Sage Studding, Madeira Gravy, Mashed Root Vegetables & Succotash
  • Pumpkin Bread Pudding with Cider Caramel & Nutmeg Ice Cream


Mar 5 2020

Prep School 2020

Prep School is comprised of four, three-hour courses over a 4-week period, and will arm you with techniques that will change the way you cook (and eat!) forever. Throughout the course, you’ll learn dozens of cooking techniques and terms including: braising, roasting, grilling, sautéing, poaching, steaming, blanching, stocks, soups, seasonings, sauces, salads, yeast breads, pasta and desserts. To sum it up…Prep School will do just that; prepare you for whatever recipe may come your way.

Our classes cover a variety of topics such as:

  • Developing a Balanced Menu: Learn how to prepare a completely balanced and delicious menu.
  • Taste seasonal ingredients and identify flavors.
  • It’s all about timing! Discover how to perfectly time a meal and learn the art of the prep!
  • Tools of the trade: Arm yourself with the best tools and gadgets for the job!
  • Dive into the concepts behind the recipes and take your cooking for the next level, ultimately allowing you to create your own menus and personal recipes.

The cost is $400 per 4-class session. Register online by clicking below links or call 216-228-2285.

Spring 2020 – RESCHEDULED DUE TO COVID-19 PRECAUTIONS
Tuesday Session – May, 5, 12, 19 & 16. 6-10 pm.
Wednesday Session – May 6, 13, 20 & 27. 6-10 pm.

Prep School 2020 Spring Session

SPRING PREP SCHOOL MENU

Week 1
Hot and Sour Mushroom Soup
Cucumber Salad
Beef and Vegetable Stir Fry
Basmati Rice
Almond Tuille Cookies

Week 2
Caramelized Onion Tart
Spring Greens with Roasted Beets & Grilled Scallions
Chicken Piccata
Fettuccine Alfredo
Yogurt Lemon Cake

Week 3
Risotto with Asparagus, Peas and Shrimp
Butter Lettuce with Sugar Snaps and Mint Dressing
Grilled Lamb Chops with Rosemary
Roasted Artichokes and Cipollini Onions
Herb Biscuits
Chocolate Dipped Eclairs

Week 4
Cream of Asparagus Soup
Spinach Salad with Eggs and Bacon Dressing
Panko-crusted Fish
Orzo with Roasted Carrots and Fennel
Focaccia Bread
Strawberry Rhubarb Pie

Fall 2020  – Registration Open
Tuesday Session – October 6, 13, 20 & 27. 6-10 pm.
Wednesday Session – October 7, 14, 21 & 28. 6-10 pm.
Prep School 2020 Fall Session

FALL PREP SCHOOL MENU

Week 1
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Chicken Marsala
Eggplant Parmesan
Spaghetti Marinara
Pumpkin Crumb Cake

Week 2
Curried Cauliflower and Carrot Soup
Harvest Salad with Pears, Spiced Pecans and Sherry Vinaigrette
Roast Chicken and Gravy
Mashed Potatoes
Cornbread Dressing
Apple Strudel

Week 3
Cheese Straws
Roast Acorn Squash Salad
Beef Bourguignon
Focaccia Bread
Cake Doughnuts With Sugar and Chocolate Glazes

Week 4
Butternut Squash Ravioli
Apple Salad with Blue Cheese Dressing
Pork Tenderloin Medallions with Winter Fruits and Port Sauce
Wild Rice Pilaf
Roasted Brussels Sprouts
Pecan Pie and Bourbon Ice Cream


Dec 31 2019

Gift Certificates

Give the gift of a cooking experience at Gatherings Kitchen. Gift certificates are available for Supper Club or Prep School. Call the kitchen at 216-228-2285 with payment information and we will mail the gift certificate to you or arrange for a pick-up. Recipients may later register for any available date by calling the kitchen.