American Road Trip

July 2014 Supper Club: U.S. Regional Fare

Hit the open road and taste the best the country has to offer. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

July 11, 18 and 25 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.

July 2014 MENU:

  • Mini Lobster Rolls
  • Spiced Rubbed Barbecue Chicken Thighs
  • Cedar Plank Salmon with Wild Mushroom Pierogi and Dill Cream
  • Peach, Goat Cheese and Blueberry Molasses Vinaigrette and Crispy Bacon
  • Grilled Ribeye with Walla Walla Onion Rings, Warm Potato & Corn Salad and Steak Sauce
  • Berry Crisp with Honey Whiskey Ice Cream

 


Greek Odyssey

August 2014 Supper Club: Greece

Set sail for the warm blue waters of the Mediterranean. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

August 1, 8, 15, 22 and 29 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.

AUGUST 2014 MENU:

  • Three Cheese & Sundried Tomato Phyllo Rolls
  • Stuffed Grape Leaves
  • Watermelon, Kalamata, Cucumber & Feta Salad
  • Stacked Moussaka
  • Halibut steamed with White Wine, Lemon & Capers with Carrot, Fennel & Orzo Pasta and Zucchini Ribbons
  • Pistachio Baklava with Mint Syrup

 


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
  • Jambon and Cheese Croquetas
  • Mushrooms stuffed with Roasted Peppers & Manchego
  • Roasted Squash Soup with Saffron Ice Cream
  • Salad with Sherry Vinaigrette and Potato Tortilla
  • Paella with Chorizo, Chicken, Shrimp, Scallops and Mussels
  • Churros with Chocolate Mousse

 


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.

 


Summer Cooking Camps 2014

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?

Maximum class size: 12 students. $200 for 1-week session.

WEEK 1: July 7, 8, 9 & 10 1-4 p.m. Ages 7 and up.
WEEK 2: July 14, 15, 16 & 17 1-4 p.m. Ages 7 and up.


Kids Party Photos