Prep School 2014

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. To ensure that each student receives individual attention, our class size is limited so reserve your spot today. Call 216-228-2285 to register.

WINTER 2014 Tues – February 4, 11, 18 and 25. 6-9 pm.
WINTER 2014 Wed – February 5, 12, 19 and 26. 6-9 pm.
SPRING 2014 Tues – April 8, 15, 22 and 29. 6-9 pm.
SUMMER 2014 Tues – July 22, 29, August 5 and 12. 6-9 pm.
SUMMER 2014 Wed – July 23, 30, August 6 and 13. 6-9 pm.
FALL 2014 Tues – September 30, October 7, 14 and 21. 6-9 pm.
FALL 2014
Wed – October 1, 8, 15 and 22. 6-9 pm.

 


Spanish Fiesta

September 2014 Supper Club: Paella

It’s fiesta time at the kitchen paella is one of our favorite ways to celebrate with family and friends. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

September 5, 12, 19 and 26 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

SEPTEMBER 2014 MENU:

  • Orange and Herb Marinated Olives
  • Manchego with Membrillo, Mint and Pistachio Dust
  • Chorizo Stuffed Mushrooms
  • Roasted Squash Soup with Saffron Cream
  • Poached Pear Salad with Sherry Vinaigrette and Serrano
  • Paella with Chorizo, Chicken, Shrimp, Scallops and Mussels
  • Coconut Flan with Almond Tuille Cookies

 


Oktoberfest

October 2014 Supper Club: Oktoberfest!

Join us for our annual culinary exploration of Germany as we celebrate Oktoberfest. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

October 3, 10, 17 and 24 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

OCTOBER 2014 MENU:

  • Soft Bavarian Pretzels
  • Potato Pancakes with Caramelized Onions and Caraway Sour Cream
  • Bratwurst Bites with Grainy Beer Mustard
  • German Potato Soup
  • Salad with Cucumber, Rye Croutons and Creamy Dill Dressing
  • Wienerschnitzel  with Herbed Spaetzle and Braised Red Cabbage
  • Apple Kuchen

 


Welcome Winter

November 2014 Supper Club: Welcome Winter!

Winter comes whether we like it or not so we say, embrace it and cook up a feast to match the season. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

November 7 and 24 from 6:30-10:30 pm. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

NOVEMBER 2014 MENU:

  • Baked Brie Tartlets with Dried Apricots
  • Oysters Two Ways – On the Half Shell with Mignonette and Baked Rockefeller-style
  • Mesclun with Roasted Beet, Candied Walnuts and Goat Cheese
  • Beef Short Ribs braised in Red Wine
  • Fresh Papardelle Noodles and Horseradish Brussels Sprouts
  • Sweet Potato Pie

Kids Party Photos