May 2013 Supper Club

A trip to an Italian market is an adventure in eating seasonally and deliciously! Create a meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

May 3, 10, 17, 24 and 31 from 6:30-10:30 pm. Cost is $65 per person, made payable 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 MENU:

• Trio of Bruschetta: Grilled Italian Sausage with Red Onion Marmalade; Limoncello Shrimp and Chives and Bresaola with 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

June 2013 Supper Club: Pacific Rim

Can you hear the sea calling your name? Hop a ship for the South Seas where east meets west in this fresh and flavorful cuisine. Create a meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

June 7, 14, 17, 21 and 28 from 6:30-10:30 pm. Cost is $65 per person, made payable 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 MENU:

• Pork Tenderloin & Sweet Potatoes Skewers with Pineapple Macadamia Relish
• Tuna Tartar with Fried Wonton Crisps
• Curried Chicken Spring Rolls with Sweet & Sour Sauce
• Thai Beef Salad with Noodles, Bean Sprouts, Carrots, Snow Peas and Oranges
• Black Tea Smoked Salmon with Cucumber Mango Salsa and Jasmine Rice
• Roasted Pears with Ginger Spiced Caramel and Coconut Shortbread Cookies

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. $175 for 1-week session.

WEEK 1: July 8, 9, 10 & 11 1-4 p.m. Ages 7 and up.

Fresh from the Garden I

• Squish Squash Stuffed Squash Blossoms, Spaghetti Squash Alfredo, Zucchini Nut Bread
• Root of the Matter Twice Baked Potatoes with Bacon and Cheddar Cheese, Carrot Parsnip Soup, Chocolate Beet Cupcakes
• Tomato Tomahto Fresh Pasta with Marinara Sauce, Salsa and Tortilla Chips, Green Tomato Pie
• Marvelous Melons Watermelon & Feta Salad, Grilled Chicken with Melon Salsa, Cantaloupe Sorbet & Almond Cookies

July 2013 Supper Club: American Gastropub Fare

Explore American regional brews and cuisines. Create a meal under the direction of our trained chefs, then sit down with your fellow “foodies” and enjoy the fruits of your labor.

July 12, 19 and 26 from 6:30-10:30 pm. Cost is $65 per person, made payable 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 MENU:

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

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. $175 for 1-week session.

WEEK 2: July 15, 16, 17 & 18 1-4 p.m. Ages 7 and up.

Fresh from the Garden II

• So Corny! Southwest Corn & Orzo Salad, Cornflake-crusted Chicken Nuggets, Popcorn Balls
• Herbalicious Basil Pesto Bowtie Pasta with Fresh Mozzarella, Rosemary Focaccia Bread, Lavender Lemonade, Mint Chocolate Chip Ice Cream
• Grows like a Beanstalk Caribbean Red Beans and Rice, Summer Bean Salad with Green Goddess Dressing, Hummus and Herb Pita Chips, Vanilla Bean Crème Brulee
• Berry Patch Very Berry Smoothies, Strawberry “Pop Tarts”, Butter Lettuce Salad with Raspberry Vinaigrette, Blueberry Muffins

Tweens and Teens learn to cook their way through the day with recipes designed for every meal emphasizing fresh ingredients. 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.

Maximum class size: 12 students. $175 for 1-week session.

WEEK 3: July 22, 23, 24 & 25 1-4 p.m. Ages 12 and up.

Chow Times!

• Breakfast Farmers’ Market Quiche, Turkey Apple Sausage Patties, Crepes, Cinnamon Pecan Rolls
• Lunch Grilled Pizzas, Garden Salad with Honey Herb Vinaigrette, Fruit Kabobs with Yogurt Honey Dip, Oatmeal Raisin Cookies
• Snacks Cheesy Veggie Quesadillas with Homemade Tortilla, Tomato Salsa, Hummus & Pita Chips, Trail Mix Granola Bars
• Dinner Herb Foccacia Bread, Caesar Salad, Chicken Parmesan Roulades, Rotini Pasta with Marinara Sauce, Chocolate Tarts

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 $285 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.

SUMMER PREP SCHOOL MENU

Week 1
Leek and Potato Soup with Sorrel and Watercress
Poached Salmon with Green Goddess Dressing
Green Lentil & Bulgur Salad
Grilled Pizza – Aioli/Marsala Mushrooms/Pesto/Grilled Vegetables
Cherries Jubilee & Vanilla Bean Ice Cream

Week 2
Nicoise Salad with Seared Tuna
Grilled Tri-tip Steak
Roasted New Potatoes
Corn Relish
Rosemary Focaccia
Grilled Peaches & Pine Nut Honey Ice Cream

Week 3
Gazpacho
Apple, Cabbage & Jicama Slaw
Buttermilk Fried Chicken
Macaroni & Cheese
Cornbread
Chocolate Cupcakes with Swiss Meringue Buttercream

Week 4
Corn Chowder
Shrimp, Avocado & Grapefruit Salad
Barbecued Baby Back Ribs
Potato Salad
Fresh Berry Crostata with Lemon Whipped Cream

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 $285 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.

FALL PREP SCHOOL MENU

Week 1
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

Week 2
Beef Stock
Roast Acorn Squash Salad
Beef Burgundy Stew with Mushrooms
Rustic Crusty Bread
Doughnuts

Week 3
Curried Cauliflower and Carrot Soup
Braised Leeks with Warm Beet Vinaigrette
Roast Chicken and Gravy
Whipped Potatoes
Cornbread Dressing
Apple Strudel

Week 4
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Veal Marsala
Eggplant Parmesan
Spaghetti Marinara
Focaccia Bread
Pumpkin Cheesecake

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 $285 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.

FALL PREP SCHOOL MENU

Week 1
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

Week 2
Beef Stock
Roast Acorn Squash Salad
Beef Burgundy Stew with Mushrooms
Rustic Crusty Bread
Doughnuts

Week 3
Curried Cauliflower and Carrot Soup
Braised Leeks with Warm Beet Vinaigrette
Roast Chicken and Gravy
Whipped Potatoes
Cornbread Dressing
Apple Strudel

Week 4
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Veal Marsala
Eggplant Parmesan
Spaghetti Marinara
Focaccia Bread
Pumpkin Cheesecake