The Road to Morocco

January 2017 Supper Club

“…Wouldn’t you know we’re riding on the Marrakesh Express;
They’re taking me to Marrakesh…” — Crosby, Stills and Nash

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, January 6, 13, 20 or 27 from 6:30-10:30 pm. ALL DATES ARE SOLD OUT. Cost is $75 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 or spirits but guests are welcome to bring their own.

January 2017 MENU:

  • Grilled Lamb Kefta with Yogurt Cucumber Sauce
  • Chicken Bisteeya Rolls
  • Zaalouk (Stewed Eggplant) and Carrot Harissa Hummus
  • Sweet Potato Soup with Kale and Chickpeas
  • Pan Seared Striped Bass with Charmoula and Arugula
  • Chicken Tagine with Preserved Lemons and Olives and Couscous with Seven Vegetables
  • Date Nut Cake with Orange Blossom Syrup

 


Viva Italia!

February 2017 Supper Club

When the moon hits your eye, like a big pizza pie… that’s amore…”– Dean Martin

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, February 3, 10, 17 or 24 from 6:30-10:30 pm. ALL FRIDAYS ARE SOLD OUT. WE’VE ADDED: Thursdays, February 9 and 23. Cost is $75 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 or spirits but guests are welcome to bring their own.

February 2017 MENU:

  • Ricotta and Roasted Tomato Bruschetta with Pancetta
  • Fried Calamari with Lemon Aioli
  • Meatball Sliders
  • Squid Ink Linguine with Clams
  • Frisee and Arugula Salad with Toasted Garlic Vinaigrette and Eggs in Purgatory
  • Wild Mushroom Stuffed Pork Chops with Marsala Sauce and Fennel and Artichoke Gratin
  • Cheese Pastries with Strawberries

Down South American Way

March 2017 Supper Club

“..Have you ever kissed in the moonlight in the grand and glorious,
Gay notorious, South American Way?…” — Carmen Miranda

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, March 3, 10, 24 and 31 from 6:30-10:30 pm. ALL FRIDAYS ARE SOLD OUT. WE’VE ADDED: Thursdays, March 9 and 23. Cost is $75 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 or spirits but guests are welcome to bring their own.

March 2017 MENU:

  • Shrimp and Chorizo with Salsa Criolla
  • Brazilian Rice Fritters with Spicy Green Sauce
  • Venezualan Pork Empanadas
  • Arepas with Black Beans, Chimichurri and Queso Fresca
  • Seared Scallops with Avocado, Pink Grapefruit and Jicama Salsa
  • Grilled Beef Tenderloin Matambre stuffed with Spinach and Carrots served with Herb Quinoa and Black Beans
  • Hazelnut Tuilles with Passion Fruit Sorbet

 


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.


Prep School 2017

No schoolbooks, sweater vests or mean girls required. Our 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 $350 per 4-class session. Register online by clicking below links or call 216-228-2285.

Winter 2017 Tues – January 31, February 7, 21 and 28. 6-9 pm.

WINTER PREP SCHOOL MENU

Week 1
Vegetable Stock and Vegetable Soup
Endive and Pear Salad with Creamy Roquefort Dressing
Halibut en Papillote with Clementine Gremolata
Classic Rice Pilaf
Sauteed Green Beans
Focaccia Bread
Crème Brulee

Week 2
Chicken Stock
Caesar Salad with Croutons
Braised Chicken In Wine with Mushrooms & Pearl Onions
Spinach Gnocchi
Chocolate Biscotti

Week 3
Roasted Garlic and Winter Squash Soup with 
Gruyere Croutons
Frisee, Orange and Toasted Hazelnut
Beef Stroganof
Homemade Herb Buttered Egg Noodles
Chocolate Tart with Whipped Cream

Week 4
Grilled Shrimp, Sausage and Pepper Skewers
Warm Cabbage Salad
Pork Medallions with Sherry Vinegar Sauce
Broccoli Rabe
Spaghetti Squash
Irish Soda Bread
Wine Poached Pears with Ice Cream

Spring 2017 Tues – April 11, 18, 25 and May 2. 6-9 pm.

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 Baby Leeks
Chicken Piccata
Fettuccine Al Fredo
Rosemary Parmesan Breadsticks
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 White Fish
Orzo with Roasted Carrots and Fennel
Baguette
Strawberry Rhubarb Pie

Fall 2017 Tues – October 3, 10, 17 and 24. 6-9 pm.

FALL PREP SCHOOL MENU

Week 1
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Veal Marsala
Eggplant Parmesan
Spaghetti Marinara
Focaccia Bread
Pumpkin Cheesecake

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

Week 3
Roast Acorn Squash Salad
Beef Burgundy Stew with Mushrooms
Gnocchi
Rustic Ciabatta Bread
Cake Doughnuts With Sugar and Chocolate Glazes

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