Kids Camp – Summer 2019

World Explorers

Kids learn to cook their way around cuisines of the world with recipes that emphasize fresh ingredients and basic techniques. They’ll learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, proper use of knives, working cleanly and safely in the kitchen, and exploring new foods. Camp is for children aged 7-12. Register online by clicking the link below. Each 4-day session is $250 per student. Maximum class size: 12 students

Session 1 July 8, 9, 10 & 11 1 – 4 pm (SOLD OUT)

Session 2 July 22, 23, 24 & 25 1 – 4 pm (SOLD OUT)

JUNE SESSION ADDED — June 24, 25, 26 & 27 1 – 4pm (SOLD OUT)


Register here – Kids Camp Summer 2019

MENU

China
Vegetable Egg Rolls with Sweet & Sour Sauce
Beef & Vegetable Stir Fry
Fortune Cookies

Mexico
Beef & Black Bean Empanadas
Fresh Tomato Salsa & Guacamole with Tortilla Chips
Mexican Chocolate Pudding

British Isles
Mulligatawny Soup
Shepherd’s Pie
Irish Soda Bread

Greece
Grilled Chicken Kebabs with Tzatziki Sauce
Orzo Pasta Salad with Tomatoes, Kalamata & Feta
Honey Cinnamon Doughnuts


Spring Supper

April 2019 Supper Club

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 5 (sold out), 12 (sold out), 19 (sold out) & 26 (sold out) 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, beer or spirits but guests are welcome to bring their own.

April 2019 Supper Club: Spring Supper

April 2019 MENU:

  • Smoked Salmon Dip with Gatherings Flatbread Crackers
  • Ham and Gruyere Palmiers
  • Deviled Eggs with Pickled Onions
  • Asparagus Vichyssoise
  • Mushroom Goat Cheese Tart with Frisee, Butter Lettuce & Radishes
  • Chicken Cordon Bleu with Grainy Dijon Wine Sauce & Pea Kale Saute
  • Lemon Strawberry Shortcake

Vegetarian Bistro

May 2019 Supper Club

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 3 (sold out), 10, 17 (sold out), 24 & 31 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, beer or spirits but guests are welcome to bring their own.

May 2019 Supper Club: Vegetarian Bistro
May 2019 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 & Spicy Maple Mustard Vinaigrette
  • Quinoa Stuffed Cabbage with Roasted Fennel, Potatoes & Tomato Saffron Sauce
  • Carrot Almond Cake with Ricotta Cream

Bali H’ai Pacific Rim

June 2019 Supper Club

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 7 (sold out), 14 (sold out), 21 (sold out) & 28  (sold out) 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, beer or spirits but guests are welcome to bring their own.
June 2019 Supper Club: Bali H’ai – Pacific Rim

June 2019 MENU:

  • Tuna Tartare in Crispy Wonton Cups
  • California Rolls
  • Curried Chicken Spring Rolls with Sweet & Sour Sauce
  • Rumaki – Water Chestnuts & Pineapple Wrapped in Bacon
  • Thai Beef Salad with Noodles, Bean Sprouts, Carrots, Snow Peas & Oranges
  • Black Tea Smoked Salmon with Cucumber Mango Salsa & Jasmine Rice
  • Roasted Pears with Ginger Spiced Caramel & Coconut Shortbread Cookies

Bulgarian Rhapsody

September 2019 Supper Club

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 6, 13, 20 & 27 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, beer or spirits but guests are welcome to bring their own.

September 2019 Supper Club: Bohemiam Rhapsody

September 2019 MENU:

  • Zucchini Fritters with Cucumber Yogurt Sauce
  • Cheese Stuffed Peppers
  • Shopska Salata Cucumber, Tomato, Onion and Green Pepper with Feta & Kalamata
  • Parlenka Grilled Flatbread with Garlic
  •  Kavarma Stewed Chicken, Mushrooms, Peppers & Onions
  • Meshana Skara Grilled Pork Chops, Sausage & Meatballs with Roasted Pepper & Tomato Sauce and Sautéed Potatoes with Dill
  • Banitsa Cheese Filled Phyllo Pastries

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.


Oktoberfest

October 2019 Supper Club

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 4 (sold out), 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, beer or spirits but guests are welcome to bring their own.

October 2019 Supper Club: Oktoberfest

October 2019 MENU:

  • Soft Bavarian Pretzels with Beer Cheese Sauce
  • Potato Pancakes with Caramelized Apple Onion Compote & Caraway Sour Cream
  • Bratwurst Bites with Grainy Beer Mustard
  • German Potato Soup
  • Butter Lettuce Salad with Cucumber, Rye Croutons and Creamy Dill Dressing
  • Pork Schnitzel with Herbed Spaetzle and Braised Red Cabbage
  • Apple Kuchen

Harvest Supper

November 2019 Supper Club

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 1, 8, 15 & 22 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, beer or spirits but guests are welcome to bring their own.
November 2019 Supper Club: Harvest Supper

November 2019 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

 

 


Prep School 2019

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 2019 – Registration Open
Tuesday Session (sold out) – February 5, 12, 19 & 26. 6-9 pm.
Wednesday Session (sold out) – February 6, 13, 20 & 27. 6-9 pm.

WINTER 2019 Prep School 2019 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 2019 –
Tuesday Session – April 2, 9, 16 & 23 . 6-9 pm.


SPRING 2019 Prep School 2019 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 2019  – Registration Open
Tuesday Session – October 1, 8, 15 & 22. 6-9 pm.
Wednesday Session – October 2, 9, 16 & 23. 6-9 pm.

FALL 2019 Prep School 2019 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