British Invasion

January 2018 Supper Club

“Wish I was an English muffin
‘Bout to make the most out of a toaster.
I’d ease myself down,
Comin’ up brown.” –Simon & Garfunkel

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, January 12, 19 & 26 from 6:30-10:30 pm. Cost is $85 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

January 2018 Supper Club: British Invasion

January 2018 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 & Lavender Honeyed Baby Carrots
  • Bakewell Tart with Raspberry Jam and Almonds

 


L’Oven in The Kitchen

February 2018 Supper Club

“There is no love sincerer than the love of food.” ― George Bernard Shaw

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, February 2, 9, 16 & 23, NEW DATES — Thursdays, February 8 & 22 and Saturday, February 24 from 6:30-10:30 pm. Cost is $85 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.


February 2018 Supper Club: L’Oven in the Kitchen

February 2018 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, Romaine and Sunflower Seeds

  • Crab-Crusted Filet Mignon with Bernaise Sauce, Asparagus and Beet Gnocchi
  • Almond Cakes with Chocolate Passion Fruit Sauce

 

 


Paradise Found

March 2018 Supper Club

“Live in the sunshine, swim the sea, drink the wild air.” ― Ralph Waldo Emerson

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, March 2, 9, 16, 23 & 30 from 6:30-10:30 pm. Cost is $85 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

March 2018 Supper Club: Paradise Found

March 2018 MENU: Paradise Found

  • Coconut Jasmine Rice Cakes with Shrimp and Chili Aioli
  • Corncakes with Mango Salsa and Sour Cream
  • Mixed Green Salad with Daikon Radish, Hearts of Palm, Carrot Ribbons and Sesame Crisps with Miso Vinaigrette
  • Salmon steamed in Banana Leaves with Coconut Curry Sauce
  • Pork Loin stuffed with Pineapple and Greens with Mashed Sweet Potatoes and Snap Peas
  • Tropical Upside Down Cakes & Rum Ice Cream

 

 

 


Primavera

April 2018 Supper Club

“Anni e bicchieri di vino non si contano mai ” ― Italian Proverb

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, April 6, 13, 20 & 30 from 6:30-10:30 pm. Cost is $85 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

April 2018 Supper Club: Primavera

April 2018 MENU:

  • Asparagus in Phyllo with Parmesan and Roasted Garlic Aioli
  • Shrimp and Radish on Crostini with Pea Shoots
  • Sweet Pea Gnocchi with Blue Cheese Cream and Pancetta
  • Spring Green Salad with Crisp Artichoke, Sundried Tomatoes,
    Olives and Lemon-Chive Vinaigrette
  • Rack of Lamb with Herb Porcini Mushroom Crust served with
    Corn Asiago Cheese Souffle and Broccoli Rabe
  • Chocolate Hazelnut Semifreddo

 

 


Cinco de Mayo

May 2018 Supper Club

I tried to drown my sorrows, but the bastards learned how to swim, and now I am overwhelmed by this decent and good feeling.” ― Frida Kahlo

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, May 4, 11, 18 & 25 from 6:30-10:30 pm. Cost is $85 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.


May 2018 Supper Club: Cinco di Mayo

May 2018 MENU:

  • Dips and Chips Tomato Salsa, Guacamole, Queso, Corn & Black Bean Salsa and Fresh Tortilla Chips
  • Shrimp Quesadilla with Corn and Jalapeno Pesto
  • Mini Meatballs in Chipotle Tomato Sauce
  • Chile Rellenos with Chorizo and Cheese
  • Chicken Enchiladas with Mole Sauce, Saffron Rice, Pinto Beans
  • Margarita Sorbet with Mexican Cookies

 

 


American Road Trip

June 2018 Supper Club

“As I was walking a ribbon of highway
I saw above me an endless skyway
I saw below me a golden valley
This land was made for you and me ” ― Woody Guthrie

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, June 1, 8, 15, 22 & 29 from 6:30-10:30 pm. Cost is $85 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below. If you are booking with a gift certificate, please call the kitchen at 216-228-2285. Gatherings does not sell wine or spirits but guests are welcome to bring their own.

June 2018 Supper Club: American Road Trip

June 2018 MENU:

  • Mini Lobster Rolls
  • Kansas City Barbecue Chicken Thighs
  • Cedar Plank Salmon with Wild Mushroom Pierogi & Dill Cream
  • Salad with Peach, Goat Cheese, Bacon & Blueberry Molasses Vinaigrette
  • Grilled Ribeye Steak with Beer Battered Sweet Onion Rings, Warm Potato-Corn Salad & Spicy Steak Sauce
  • Berry Crisp with Honey Whiskey Ice Cream

 

 


Gift Certificates

Give the gift of a cooking experience at Gatherings Kitchen. Gift certificates are available for Supper Club or Prep School. Call the kitchen at 216-228-2285 with payment information and we will mail the gift certificate to you or arrange for a pick-up. Recipients may later register for any available date by calling the kitchen.


Prep School 2018

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 by clicking below links or call 216-228-2285.

Winter 2018 Tues – February 6, 13, 20 and 27. 6-9 pm.
Prep School 2018 Winter Session
WINTER PREP SCHOOL MENU

Week 1
Vegetable Stock and Vegetable Soup
Endive and Pear Salad with Creamy Roquefort Dressing
Halibut en Papillote with Clementine Gremolata
Classic Rice Pilaf
Sauteed Green Beans
Focaccia Bread
Crème Brulee

Week 2
Chicken Stock
Caesar Salad with Croutons
Braised Chicken In Wine with Mushrooms & Pearl Onions
Spinach Gnocchi
Chocolate Biscotti

Week 3
Roasted Garlic and Winter Squash Soup with 
Gruyere Croutons
Frisee, Orange and Toasted Hazelnut
Beef Stroganof
Homemade Herb Buttered Egg Noodles
Chocolate Tart with Whipped Cream

Week 4
Grilled Shrimp, Sausage and Pepper Skewers
Warm Cabbage Salad
Pork Medallions with Sherry Vinegar Sauce
Broccoli Rabe
Spaghetti Squash
Irish Soda Bread
Wine Poached Pears with Ice Cream

Spring 2018 Tues – April 17, 24, May 1 and 8 . 6-9 pm.
Prep School 2018 Spring Session
SPRING PREP SCHOOL MENU

Week 1
Hot and Sour Mushroom Soup
Cucumber Salad
Beef and Vegetable Stir Fry
Basmati Rice
Almond Tuille Cookies

Week 2
Caramelized Onion Tart
Spring Greens with Roasted Beets & Grilled Baby Leeks
Chicken Piccata
Fettuccine Al Fredo
Rosemary Parmesan Breadsticks
Yogurt Lemon Cake

Week 3
Risotto with Asparagus, Peas and Shrimp
Butter Lettuce with Sugar Snaps and Mint Dressing
Grilled Lamb Chops with Rosemary
Roasted Artichokes and Cipollini Onions
Herb Biscuits
Chocolate Dipped Eclairs

Week 4
Cream of Asparagus Soup
Spinach Salad with Eggs and Bacon Dressing
Panko-crusted White Fish
Orzo with Roasted Carrots and Fennel
Baguette
Strawberry Rhubarb Pie

Fall 2018 Tues – October 2, 9, 16 and 23. 6-9 pm.
Prep School 2018 Fall Session
FALL PREP SCHOOL MENU

Week 1
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Veal Marsala
Eggplant Parmesan
Spaghetti Marinara
Focaccia Bread
Pumpkin Cheesecake

Week 2
Beef Stock
Curried Cauliflower and Carrot Soup
Harvest Salad with Pears, Spiced Pecans and Sherry Vinaigrette
Roast Chicken and Gravy
Whipped Potatoes
Cornbread Dressing
Apple Strudel

Week 3
Roast Acorn Squash Salad
Beef Burgundy Stew with Mushrooms
Gnocchi
Rustic Ciabatta Bread
Cake Doughnuts With Sugar and Chocolate Glazes

Week 4
Butternut Squash Ravioli
Apple Salad with Blue Cheese Dressing
Stuffed Pork Roast with Winter Fruits and Port Sauce
Wild Rice Pilaf
Sauteed Brussels Sprouts
Pecan Pie and Bourbon Ice Cream