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.


Passage to India

January 2016 Supper Club: Passage to India

You can’t cook one half of a chicken and expect the other half to lay eggs.– Sanskrit 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, January 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.

January 2016 MENU:

  • Potato and Pea Samosas with Tamarind Chutney
  • Vegetable Pakora
  • Lentil Soup with Onion Kulcha Flatbread
  • Tomato, Cucumber, Onion and Carrot Salad with Curried Lamb Kebab and Raita
  • Chicken Korma with Aloo Gobi (Spiced Cauliflower and Potato) and Basmati Rice
  • Cardamon Rice Pudding

L’Oven in the Kitchen

February 2016 Supper Club: L’Oven in the Kitchen

“All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz

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.

February 5, 11 (NEW), 12, 19 or 26 and March 3 (NEW) 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.

February 2016 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

 


The Emerald Isle

March 2016 Supper Club: The Emerald Isle

You don’t know what is in the pot until the lid is lifted.” ― Irish 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.

March 4, 11, 16 (NEW) 18, 25 or 26 (NEW) 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.

March 2016 MENU:

  • Soda Bread
  • Mini Corned Beef Stuffed Cabbage Rolls with Thousand Island Hollandaise
  • Shepherd’s Pie Bites
  • Irish Beer Battered Fish & Curry Chips
  • Baby Spinach Salad with Barley, Tomatoes, Egg and Warm Bacon Mustard Dressing
  • Flank Steak with Guinness Sauce, Potato Pancakes, Braised Cabbage and Leeks
  • Irish Coffee Chocolate Tart with Baileys Whipped Cream

 


Roman Holiday

April 2016 Supper Club: Roman Holiday

No poem was ever written by a drinker of water.” — Horace, Roman poet

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.

April 1, 2 (NEW), 8, 9 (NEW), 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.

April 2016 MENU:

  • Trio of Bruschetta:
    – Grilled Italian Sausage with Red Onion Marmalade
    – Limoncello Shrimp and Chives
    – Bresaola and Arugula
  • Rosemary Focaccia
  • Artichoke and Potato Soup
  • Radicchio Salad with Asparagus and Poached Egg
  • Grilled Leg of Lamb, Broccoli Rabe Lasagna and Roasted Plum Tomatoes
  • Orange Olive Oil Cake with Blueberry Grappa Syrup

 


Meatless May

May 2016 Supper Club: Veggies Rule!

What did the vegetables say at the garden party? Lettuce turnip the beet!”

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 6, 13, 20 or 27 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.

May 2016 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

 


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.
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.

European Vacation

  • 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.