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. All April dates are SOLD OUT, but please let us know if you want to be added to our mailing list. Cost is $75 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Call 216.228.2285 to register. 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

 


An Italian Feast

June 2015 Supper Club: An Italian Feast!

“Oh, how I love Italian food.
I eat it all the time,
Not just ’cause how good it tastes
But ’cause how good it rhymes.
Minestrone, cannelloni,
Macaroni, rigatoni,
Spaghettini, scallopini…” -
- Shel Silvertein

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

Friday, June 5 (new date), Saturday June 6, and Friday’s June 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. Call 216.228.2285 to register. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

June 2015 MENU:

  • Grilled Pizzas Fresh Mozzarella, Tomato and Basil Pesto; Marsala Mushrooms with Garlic Aioli, Pepperoni
  • Eggplant Parmesan Bites
  • Risotto with Shrimp, Asparagus and Peas
  • Arugula Salad with Gorgonzola Cheese, Pine Nuts and Pears
  • Beef Tenderloin stuffed with Spinach, Prosciutto and Parmigiano-Reggiano Cheese
  • Fresh Fettuccine With Alfredo Sauce and Sauteed Grape Tomatoes
  • Tiramisu

 


American Road Trip

July 2015 Supper Club: American Road Trip!

Why aren’t we flying? Because getting there is half the fun. You know that. ” — Clark Griswold (National Lampoon’s Family Vacation)

Time to load up the station wagon and hit the open road. Create a meal designed to highlight American cuisine from coast to coast and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

July 10, 17, 24 and 31 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. Call 216-228-2285 to register. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

July 2015 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 Steak with Walla Walla Onion Rings, Warm Potato & Corn Salad and Steak Sauce
  • Berry Crisp with Honey Whiskey Ice Cream

 


Ohio Harvest

September 2015 Supper Club: Ohio Harvest!

“…Because I’m still in love with you
I want to see you dance again
Because I’m still in love with you
On this harvest moon….” -
- Neil Young

Create a bountiful meal to celebrate autumn with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, September 4, 11, 18 or 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. Call 216-228-2285 to register. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

September 2015 MENU:

  • Clambake Shooters
  • Pizzettes with Roasted Beets, Caramelized Shallots, Goat Cheese and Arugula
  • Squash Stuffed with Quinoa, Sausage and Wild Mushrooms
  • Grilled Cauliflower and White Bean Salad with Tomato and Amish Cheese Curds
  • Cider Glazed Pork Tenderloin with Autumn Fruit Compote and Root Gratin
  • Concord Grape Pie with Peanut Buttery Crust

 


Oktoberfest!

October 2015 Supper Club: Oktoberfest!

A fine beer may be judged with only one sip, but it’s better to be thoroughly sure.”  -- Czech Proverb

Join us for our annual Bavarian celebration! Create a delicious meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor. Hold on to your Lederhosen, it’s guaranteed to be a fun night!

Fridays, October 2, 9, 16, 23 or 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. Call 216-228-2285 to register. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

October 2015 MENU:

  • Soft Bavarian Pretzels
  • Potato Pancakes with Caramelized Onions and Caraway Sour Cream
  • Bratwurst Bites with Grainy Beer Mustard
  • German Potato Soup
  • Salad with Cucumber, Rye Croutons and Creamy Dill Dressing
  • Wienerschnitzel  with Herbed Spaetzle and Braised Red Cabbage
  • Apple Kuchen

 

 


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. Register online or call 216-228-2285.

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. Sold out. Call to add name to waiting list.

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.

 


A Thankful Gathering

November 2015 Supper Club: A Thankful Gathering!

“..Turkey for the girls and turkey for the boys
My favorite kind of pants are corduroys
Gobble gobble goo and gobble gobble gickel
I wish turkey only cost a nickel… -- Adam Sandler (The Thanksgiving Song)

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

Fridays, November 6, 13 or 20 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 2015 MENU:

  • Baked Brie with Cranberry Pear Chutney
  • Devils on Horseback Bacon-wrapped Prunes stuffed with Blue Cheese
  • Shellfish Chowder
  • Acorn Squash Salad with Pepitas and Goat Cheese
  • Turkey Breast Roulade with Sage Studding, Madeira Gravy, Mashed Root Vegetables and Succotash
  • Pumpkin Bread Pudding with Caramel Cider Sauce and Nutmeg Ice Cream