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

British Invasion

January 2015 Supper Club: British Invasion!

“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.” — Robert Burns

Create a meal inspired by our friends across the pond and then sit down with your fellow “foodies” and enjoy the fruits of your labor.
Mrs. Patmore would be so proud!

January 9, 16, 23 and 30 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.

January 2015 MENU:

  • Lamb Meatballs with Mango Mint Chutney
  • Sausage Rolls
  • Fish and Chips with Tartar Slaw
  • Mulligatawny Soup
  • Roast Beef with Whiskey Sauce, Mashed Potatoes and Turnips and Lavender Honeyed Baby Carrots
  • Bakewell Tart with Raspberry Jam and Almonds

 


That’s Amore!

February 2015 Supper Club: That’s Amore!

“Cucinare è una forma d’amore.” -- Italian Proverb   (“Cooking is Love Made Visible.”)

Create a meal designed for romance with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

February 6, 13, 20 and 27 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.

FEBRUARY 2015 MENU:

  • Arancini with Spicy Pomodoro Sauce
  • Caprese Tartlets with Pesto, Fresh Mozzarella & Grape Tomatoes
  • Focaccia with Caramelized Onions, Olives and Herbs
  • Calamari Braised in Tomato, White Wine & Fennel Broth
  • Caesar Salad with Parmesan Crisps & Garlic Ciabatta Croutons
  • Veal Chops with Cabernet Sauce and Gnocchi alla Romana
  • Dark Chocolate Tart with Espresso Mascarpone Cream

 


Escape to the Tropics

March 2015 Supper Club: Escape to the Tropics!

“If life gives you limes make margaritas.” ― Jimmy Buffett

Let’s leave winter behind and create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

March 6, 13, 20 and 27 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.

MARCH 2015 MENU:

  • Grilled Flank Steak Tostadas 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, Rice and Snap Peas
  • Papaya and Pineapple Crepes with Rum Sauce

French Bistro

April 2015 Supper Club: French Bistro

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” Julia Child

Create a Parisian-inspired meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor. Ooh la la!

April 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.

APRIL 2015 MENU:

  • Mini Croque Monsieur with Ham and Gruyere
  • Steak Tartare Canape
  • Fresh Pea and Mint Soup
  • Wild Mushroom & Asparagus Galette with Frisee & Radish Salad
  • Salmon with French Lentils and Mustard Herb Butter
  • Raspberry Clafoutis

 

 


Meatless May

May 2015 Supper Club: Veggies Rule!

To my favorite honeydew you carrot all for me?
My heart beets for you, with your turnip nose and radish face.
You are a peach. If we cantaloupe, lettuce marry. Weed make a swell pear. –Author Unknown

Join us for a celebration of all things vegetable. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits (and vegetables) of your labor. We promise you that no one will even think to say “Where’s the Beef?”

May 1, 8 and 23 and 30 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.

May 2015 MENU:

  • Grilled Pear Crostini with Goat Cheese
  • Corn Cakes with Creme Fraiche and Spicy Mango Salsa
  • Pistachio and Black Olive Biscotti
  • Shiitake Wontons in Mushroom Broth with Scallions
  • Fried Cauliflower and Buttermilk Herb Waffles with Spring Greens and Spicy Maple Mustard Vinaigrette
  • Quinoa Stuffed Cabbage with Roasted Fennel, Potatoes and Tomato Saffron Sauce
  • Carrot Almond Cake with Ricotta Cream

 


Prep School 2015

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 2015 Tues – February 3, 10, 17 and 24. 6-9 pm.
SPRING 2015 Tues – April 14, 21, 28 and May 5. 6-9 pm.
SUMMER 2015 Wed – July 22, 29, August 5 and 12. 6-9 pm.
FALL 2015 Tues – October 6, 13, 20 and 27. 6-9 pm.