Don’t fight the crowds this Valentine’s Day. Come home, kick off your heels, light the candles and snuggle up with a feast designed for comfort. This menu was such a hit last year, we didn’t change a thing!

MENU

• Old-Bay Steamed Shrimp Cocktail with Pink Sauce
• Baby Spinach and Fennel Salad with Pomegranate and Pink Grapefruit topped with Shaved Pecorino Romano and Citrus Vinaigrette
• Wine-Braised Boneless Short Ribs over Herbed Papardelle Noodles with Glazed Baby Carrots
• Cheesecake with Chocolate-Dipped Strawberries
• Valentine Sugar Cookies

$50.00 (dinner for 2) To place your order, call the kitchen at 216-228-2285 or email us at info@gatheringskitchen.com by 3 p.m. Sunday, February 12. Dinners will be available for pick-up 4:30-6:30 p.m. February 14.

Order your Super Bowl Party Pack today!

Don’t fumble in the kitchen! Tackle your fears and invite the whole gang, chill the beer, and leave the cooking to us. Gatherings Kitchen is preparing a tailgate-worthy feast ready to serve your hungry team of spectators. Because, face it, nothing works up an appetite quite like sitting on the couch watching some guy intercept a pass, run 30 yards, leap to avoid a defensive tackle and do a back flip into the end-zone for a touchdown! Reserve your Party Pack before the clock runs out.
Be the MVP.

THE LINE-UP

• BBQ Pulled Pork with Cole Slaw and Slider Rolls
• Buttermilk Fried Chicken Tenders with Ranch Dipping Sauce
• Black Bean & Corn Chili Empanadas with Chipotle Cream
• Shrimp, Andouille Sausage and Pepper Skewers
• Crisp Vegetable Crudite with Green Goddess Dip
• Domestic and Imported Cheese Platter with Fruit & Crackers
• Caprese Skewers Tortellini, Fresh Mozzarella, Grape Tomato, Basil and Balsamic Drizzle
• Assorted Pastries

$250.00 (feeds 10-15 guests) Includes two metal chafer racks with Sterno fuel, plates, napkins and plasticware. Party Packs can be picked up between 3 & 5 p.m. on Sunday, February 5. Reserve your Party Pack by Wednesday, February 1.

January 2012 Supper Club: Year of the Dragon

This month we’re going to party like it’s 4710. According to the Chinese calendar, that is. Join Gatherings Kitchen for our celebration of the Chinese New Year as we ring in the Year of the Dragon. You’ll create a gourmet meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

January Supper Clubs will be held Fridays, January 13, 20 and 27 and Saturday, January 28 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.

JANUARY MENU:
Shrimp Spring Rolls with Sesame Mustard Sauce
Pork Pot Stickers with a Spicy Soy Dipping Sauce
Lion’s Head Meatballs
Steamed Whole Fish with Ginger Mushroom Sauce
Spicy Orange Beef
Longevity Noodles with Napa Cabbage, Peanuts and Cilantro
Fortune Cookies with Green Tea Ice Cream

February 2012 Supper Club: New Orleans Feast

Join Gatherings Kitchen during the whole month of February for the ultimate New Orleans-style feast before the fast! Create a 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 February 3, 10, 17 and 24 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.

FEBRUARY MENU:
Fried Oysters with Remoulade
Creole Salmon Cakes with Giardiniera Relish
Shrimp with Garlic Cheese Grits
Red Cabbage with Citrus, Pecans and Poppy Seed Dressing
Crawfish Etouffee with Hush Puppies and Rice
Bread Pudding with Bourbon Sauce

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 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
Grilled Pork Chops with Mango Chutney
Papaya and Pineapple Crepes with Rum Sauce

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 April 3, 10, 17 and 24. 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.

Join us for a culinary trip around the world. In the Kids’ Explorer Series, your 7 to 13 years old chefs-to-be will learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, working cleanly and safely in the kitchen, and exploring new foods.

Winter Kids Explorer Series: February 8, 15, 22 and 29. 4-7 pm.

MENU

• Italy Three-Cheese Ravioli and Tomato Sauce, Chicken Parmesan, Chocolate Chip Biscotti
• China Vegetable Egg Rolls with Sweet & Sour Sauce, Beef and Vegetable Stir Fry, Fortune Cookies
• Mexico Spicy Beef & Black Bean Empanadas, Chicken Enchiladas, Mexican Chocolate Cakes
• British Isles Shepherd’s Pie – Ground Beef and Vegetables with Mashed Potato Crust, Crumpets, Scottish Shortbread Cookies

$175 per child for 4-week session. Call or email to reserve. Class size is limited to 12 students.

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!