March 2012 Supper Club: Escape to the Tropics

We’re heading south. Really south. Sun on our faces, toes in the sand south. Create a tropical gourmet meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Supper Clubs will be held March 2, 9, 16, 23, 24 (new date) and 30 from 6:30-10:30 pm. Cost is $55 per person, made payable 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.

MARCH MENU:

• Grilled Flank Steak Crostini with Chimichurri
• Coconut Shrimp with Apricot Ginger Sauce
• Spicy Caribbean Vegetable Soup with Black Eyed Peas
• Jamaican Jerk Salmon with Black Bean and Pineapple Salsa, Red Pepper Coulis and Tostones
• Grilled Pork Tenderloin with Mango Chutney and Coconut Jasmine Rice
• Papaya and Pineapple Crepes with Rum Sauce and Banana Whipped Cream

April 2012 Supper Club: April in Paris

Somewhere beyond the sea… it’s April in Paris. Turn up the Edith Piaf and create a meal of French bistro favorites under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Supper Clubs will be held April 6, 13, 20 and 27 from 6:30-10:30 pm. Cost is $55 per person, made payable 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.

APRIL MENU:

• Charcuterie Spread to include: Mushroom Pate, Smoked Trout Mousse, Celery Remoulade, Saucisson, Cheese, Olives, Cornichon, Cheese Straws and French Baguettes
• Moules Frites Mussels in Wine Sauce with French Fries
• Asparagus, Haricots Vert and Pea Salad with Cheese Souffle
• Rack of Lamb stuffed with Swiss Chard served with Tian of Potato, Tomato and Zucchini
• Grand Marnier Creme Brulee with Pistachio Madeleines

May 2012 Supper Club: Cinco de Mayo

We love to celebrate a country’s culture through its delicious food. Join us all May as we travel south of the border. Create a fabulous Mexican feast under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Supper Clubs will be held May 4, 11, 18 and 25 from 6:30-10:30 pm. Cost is $55 per person, made payable 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.

MAY MENU:

• Tomato Salsa, Guacamole and Fresh Tortilla Chips
• Quesadilla with Shrimp, Sweet Corn and Jalapeno Pesto
• Albondigas Mini Meatballs in Chipotle Tomato Sauce
• Stuffed Poblano Peppers with Chorizo and Cheese with Corn Cakes
• Salad of Cactus, Chayote, Tomato, and Avocado with Cilantro Ancho Vinaigrette
• Chicken Enchiladas with Mole Sauce, Saffron Rice, Pinto Beans
• Margarita Sorbet with Mexican Cookies

June 2012 Supper Club: Greek Odyssey

Join us for some island hopping as we explore both traditional and modern Greek cuisine. Create a Mediterranean meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Supper Clubs will be held June 1, 8, 15, 22, and 29 from 6:30-10:30 pm. Cost is $55 per person, made payable 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.

JUNE MENU:

• Grilled Eggplant Dip with Pita Chips
• Three Cheese & Sundried Tomato Phyllo Rolls
• Dolmades Stuffed Grape Leaves
• Watermelon, Kalamata, Cucumber and Feta Salad
• Moussaka Layered Eggplant, Lamb and Tomato Sauce topped with Bechamel
• Halibut steamed with White Wine, Lemon and Capers served with Roasted Carrot, Fennel and Orzo Pasta 
and Zucchini Ribbon
• Baklava with Mint Syrup

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 $285 per 4-class session. Save $100 by registering for all four 4-class sessions!

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 2012 Tues – January 17, 24, 31 and February 7. 6-9 pm.
WINTER 2012 Wed – January 18, 25 and February 1 and 8. 6-9 pm.
SPRING 2012 Tues – April 3, 10, 17 and 24. 6-9 pm.
SPRING 2012 Wed – April 4, 11, 18 and 25. 6-9 pm.
SUMMER 2012 August 7, 14, 21 and 28. 6-9 pm.
FALL 2012 October 2, 9, 16 and 23. 6-9 pm.

There’s life beyond chicken stars and Mac ’n’ cheese. Allow us to show them the light! Your chefs-to-be will learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, working cleanly and safely in a kitchen and exploring new foods. By the end of the session they’ll be asking, Ronald who?

Kids Summer Cooking Camp 1 July 9, 10, 11 and 12. 1-4 pm.
Kids Summer Cooking Camp 2 July 16, 17, 18 and 19. 1-4 pm.

NOTES:Summer Cooking Camp Menus coming soon!

Tweens and Teens learn to cook their way through the day with recipes designed for every meal emphasizing fresh ingredients. They’ll learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, proper use of knives, working cleanly and safely in the kitchen, and exploring new foods. Maximum class size: 12 students

Tweens/Teens Cooking Camp   July 23, 24, 25 and 26. 1-4 pm.

NOTES:Summer Cooking Camp Menus coming soon!

There’s life beyond chicken stars and Mac ’n’ cheese. Allow us to show them the light! Your chefs-to-be will learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, working cleanly and safely in a kitchen and exploring new foods. By the end of the session they’ll be asking, Ronald who?

Fall Kids Club  October 3, 10, 17 and 24, 2012. 4-7 pm.

NOTES:Menu Coming Soon!