Meatless Mondays

Meatless Monday Supper Club: American Bistro

As we approach the coming of spring, we can almost smell the earth and begin to imagine our gardens bursting to life. 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?”

Monday, March 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. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

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

 

 


The Big Easy

February 2014 Supper Club: Mardi Gras

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

February 7, 21, and 28 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 2014 MENU:

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

 


Hello Spring!

March 2014 Supper Club: Tuscan Spring

Celebrate the arrival of Spring like an Italian. Smell the earth in the air and the delicious aromas in the kitchen. 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 7, 14, 21, and 28 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 2014 MENU:

  • Asparagus wrapped in Phyllo with Parmesan Cheese served with Roasted Garlic Aioli
  • Crostini topped with Sauteed Shrimp, Crisp Radishes, Arugula and Herb Mayo
  • Red Leaf Salad with Crisp Artichoke, Sundried Tomatoes,, Olives and Lemon-Chive Vinaigrette
  • Sweet Pea Gnocchi with Gorgonzola Cream and Pancetta
  • Rack of Lamb with Herb Porcini Mushroom Crust served with Corn Asiago Cheese Souffle and Swiss Chard
  • Chocolate Hazelnut Semifreddo

L’oven in the Kitchen

April 2014 Supper Club: Romantic Supper

Spring is the season for romance and this menu is designed to woo. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

April 4, 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.

April 2014 MENU:

  • Bacon-Wrapped Scallops with a Teriyaki Glaze
  • Herb Blini with Smoked Salmon and Creme Fraiche
  • Spicy Chickpea Soup with Pita Crisps
  • Hearts & Flower Salad with Roasted Cauliflower, Hearts of Romaine and Sunflower Seeds
  • Crab-Crusted Filet Mignon with Bearnaise Sauce, Asparagus and Beet Gnocchi
  • Almond Cakes with Chocolate Passion Fruit Sauce

 


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, 12, 20 and 27. 6-9 pm.
SUMMER 2014 Wed – July 23, 30, August 6 and 30. 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.

 


Beyond the Burrito

May 2014 Supper Club: Cinco de Mayo

Celebrate Mexican-American heritage in the kitchen. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

May 2, 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.

May 2014 MENU:

  • Black Bean and Plantain Empanadas
  • Stuffed Jalapeno Peppers
  • Chicken Tortilla Soup
  • Seafood Ceviche with Avocado and Lime
  • Grilled Skirt Steak with Roasted Poblano Sauce, Saffron Rice and Homemade Corn Tortilla
  • Mexican Chocolate Cake

 


Road to Marrakesh

June 2014 Supper Club: Morocco

Travel the spice trail and explore the cuisine of Morocco. Create a meal with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

June 6, 13, 20, 27 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.

JUNE 2014 MENU: COMING SOON!


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

 


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.