May 2013 Supper Club

A trip to an Italian market is an adventure in eating seasonally and deliciously! Create a meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

May 3, 10, 17, 24 and 31 from 6:30-10:30 pm. Cost is $65 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:

• Trio of Bruschetta: Grilled Italian Sausage with Red Onion Marmalade; Limoncello Shrimp and Chives and Bresaola with Arugula
• Rosemary Focaccia
• Artichoke and Potato Soup
• Radicchio Salad with Asparagus and Poached Egg
• Grilled Leg of Lamb, Broccoli Rabe Lasagna and Roasted Plum Tomatoes
• Orange Olive Oil Cake with Blueberry Grappa Syrup

June 2013 Supper Club: Pacific Rim

Can you hear the sea calling your name? Hop a ship for the South Seas where east meets west in this fresh and flavorful cuisine. Create a meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

June 7, 14, 17, 21 and 28 from 6:30-10:30 pm. Cost is $65 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:

• Pork Tenderloin & Sweet Potatoes Skewers with Pineapple Macadamia Relish
• Tuna Tartar with Fried Wonton Crisps
• Curried Chicken Spring Rolls with Sweet & Sour Sauce
• Thai Beef Salad with Noodles, Bean Sprouts, Carrots, Snow Peas and Oranges
• Black Tea Smoked Salmon with Cucumber Mango Salsa and Jasmine Rice
• Roasted Pears with Ginger Spiced Caramel and Coconut Shortbread Cookies

July 2013 Supper Club: American Gastropub Fare

Explore American regional brews and cuisines. Create a meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

July 12, 19 and 26 from 6:30-10:30 pm. Cost is $65 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.

JULY MENU:

• Crab Nachos with Beer Cheese Sauce
• Mini Corn Dogs with Sun Dried Tomato Mostarda
• Potato Crusted Walleye with Frisee and Hops Bearnaise Vinaigrette
• Over the Moon Carrot Soup with Kale Garlic Chips
• Kentucky Bourbon Stout Braised Short Ribs with Corn Pudding and Swiss Chard
• Ice Cream Sandwiches with Chocolate Cookies and Cherry Wheat Ice Cream

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. 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 2013 Tues – January 15, 22, 29 and February 5. 6-9 pm.
WINTER 2013 Wed – January 16, 23, 30 and February 6. 6-9 pm.
SPRING 2013 Tues – April 9, 16, 23 and 30. 6-9 pm.
SPRING 2013 Wed – April 10, 17, 24 and May 1. 6-9 pm.
SUMMER 2013 August 6, 13, 20 and 27. 6-9 pm.
FALL 2013 Tues – October 1, 8, 15 and 22. 6-9 pm.
FALL 2013 Wed – 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?

Maximum class size: 12 students. $175 for 1-week session.

WEEK 1: July 8, 9, 10 & 11 1-4 p.m. Ages 7 and up.

WEEK 2: July 15, 16, 17 & 18 1-4 p.m. Ages 7 and up.

WEEK 3: July 22, 23, 24 & 25 1-4 p.m. Ages 12 and up.