A Night in Provence

September 2016 Supper Club: A Night in Provence

Mangez bien, riez souvent, aimez beaucoup.” — Eat well, laugh often, love abundantly.

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, September 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. 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.

September 2016 MENU:

  • Pissaladiere with Caramelized Onions, Red Peppers and Olives
  • Endive Leaves with Olive Tapenade and Goat Cheese
  • Spicy Walnut Toasts
  • Tuna Nicoise Bites with Seared Tuna, New Potato and Haricot Vert Tips
  • Ratatouille Napoleon
  • Butter Lettuce Salad with Dijon Vinaigrette and Herbs de Provence Palmiers
  • Bouillabaisse with Crusty Bread and Rouille
  • Apricot Almond Tart

Oktoberfest

October 2016 Supper Club: Oktoberfest

“Whose bread I eat, his song I sing.” –German 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, October 7, 14, 21 or 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. 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.

October 2016 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

Harvest Supper

November 2016 Supper Club: Harvest Supper

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” –Thomas Keller

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 4, 11 or 18 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. 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.

November 2016 MENU:

  • Crab Cakes with Red Pepper Remoulade
  • Wild Mushroom stuffed Mushrooms topped with Brie
  • Maple Glazed Duck Breast on Pumpkin Blini with Cranberry Chutney
  • Winter Squash Soup with Gruyere Croutons
  • Waldorf Wedge Salad with Buttermilk Blue Cheese Dressing & Bacon
  • Fruit Stuffed Pork Roast with Roasted Root Vegetables and Apple Sauce
  • Pear Gingerbread Upside-Down Cakes

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.


Havana Nights

June 2016 Supper Club: Havana Nights

When the sun rises, it rises for everyone.” — Cuban 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, June 3, 10, 17 or 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. Register online by clicking the link below.

All June dates are sold out. You may add your name to our waiting list.

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 2016 MENU:

  • Grilled Fish Tacos with Creamy Chipotle Sauce
  • Cubano Empanada Roast Pork, Ham, Swiss Cheese, Pickles and Mustard in Pastry
  • Black Bean Soup with Rice
  • Pork Tamale with Tomato, Avocado and Cucumbers with Orange Habanero Mojo
  • Pressed Chicken with Yuca, Grilled Corn on the Cob with Lime and Queso Fresco
  • Banana Rum Custard Tart

American Gastropub

July 2016 Supper Club: American Gastropub

Beer. So much more than just a breakfast drink.” — Homer Simpson

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, July 8, 15, 22 or 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. 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.

July 2016 MENU:

  • Crab Nachos with Beer Cheese Sauce
  • Mini Corn Dogs with Sun Dried Tomato Mostarda
  • Potato Crusted Walleye with Frisee and Hops Bearnaise Vinaigrette
  • 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

Summer Cooking Camp 2016

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.

June 27-30 American Road Trip    SOLD OUT

  • Route 66 Better than Mom’s Meatloaf, Mashed Potatoes & Gravy, Lemon Meringue Cupcakes
  • Southern Comfort Food Buttermilk Fried Chicken, Macaroni & Cheese, Berry Shortcakes with Whipped Cream
  • Hawaii/Pacific Coast Teriyaki Pork Kebabs, Orzo Pasta with Macadamia Nuts, Pineapple Upside-Down Cakes
  • Southwest Fiesta Steak Fajitas, Cowboy Caviar & Tortilla Chips, Mexican Chocolate Pudding

July 11-14 European Vacation    SOLD OUT

  • Italy  Focaccia Bread, Farmers Market Risotto, Chocolate Chip Biscotti
  • Scandinavia Swedish Meatballs, Egg Noodles, Ebeskivers
  • France Quiche Lorraine, Salad with Herb Vinaigrette, Profiteroles with Vanilla Ice Cream
  • Germany Chicken Schnitzel, Bavarian Soft Pretzels, Apple Strudel


Prep School 2016

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

WINTER 2016 Tues – February 2, 9, 16 and 23. 6-9 pm. SOLD OUT

SPRING 2016 Tues – April 5, 12, 19 and 26. 6-9 pm.

FALL 2016 Tues – October 4, 11, 18 and 25. 6-9 pm.


Prep School: Fall 2016

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.

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


Prep School: Spring 2016

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 for our Tuesday OR Wednesday 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