¡Viva España!

September 2018 Supper Club

“I believe that if you eat well, you work even better” ― Ferran Adria

Create a delicious meal of tapas and small plates with a team of our chefs and then sit down with your fellow “foodies” and enjoy the fruits of your labor.

Fridays, September 7, 14 & 28 and Saturdays, September 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 or spirits but guests are welcome to bring their own.

September 2018 Supper Club: ¡Viva España!

September 2018 MENU:

  • Spiced Almonds
  • Sherried Mushrooms with Grilled Baguette
  • Patatas Bravas with Spicy Tomato Sauce
  • Baked Mussels with Jambon Iberico
  • Gazpacho Trio Watermelon, Cucumber-White Grape & Green Tomato
  • Seared Scallops with Garlic Cream and Tomato Jam
  • Queso Frito with Onion Confit and Micro Salad
  • Pork Tenderloin Medallions with Spanish Olive Sauce
  • Apple Tarts with Saffron Custard and Lavender Crust

 

 


Oktoberfest

October 2018 Supper Club

Halt deine Lederhosen fest!

Join us for our annual Oktoberfest celebration. 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 5, 12, 19 & 26 and Saturdays, October 6 & 20 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 2018 Supper Club: Oktoberfest

October 2018 MENU:

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

 

 


Italian Wine Harvest

November 2018 Supper Club

Amici e vini sonno meglio vecchi.

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 2, 9, 16 & 30 and Saturdays, November 3 & 17 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 2018 Supper Club: Italian Wine Harvest

November 2018 MENU:

  • Italian Sausage Stuffed Mini Peppers
  • Prosciutto Wrapped Pears with Gorgonzola & Arugula
  • Roasted Vegetable & Ricotta Pizza
  • Cavatelli with Wild Mushroom Ragu
  • Roasted Squash Salad with Burrata & Pistachios
  • Osso Bucco with Risotto alla Milanese & Gremolata
  • Tres Dolci Pumpkin Biscotti, Hazelnut Chocolate Pudding & Fig Tartlet

 

 


Summer 2018 Kids Cooking Camp

Summer 2018 Kids Cooking Camp

“No one is born a great cook, one learns by doing. ” ― Julia Child

Kids discover the joy of cooking. 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.

Four day session. Monday through Thursday, July 16-19 and July 23-26, 1 – 4 pm. BOTH SESSIONS ARE SOLD OUT.

Maximum class size: 12 students, ages 7-13

Cost is $250 per person, made payable in advance by cash, check, or major credit card. Reservations are required. Register online by clicking the link below.

SUMMER 2018 Kids Camp

Summer 2018 World Explorer MENU:

Italy
Focaccia Bread
Risotto with Zucchini and Yellow Squash
Strawberry Gelato

France
Quiche Lorraine with Bacon, Caramelized Onions & Gruyere
Garden Salad with Herb Vinaigrette
Crepes with Chocolate Ganache & Whipped Cream

Germany
Bavarian Soft Pretzels
Wienerschnitzel – Breaded Chicken Cutlets
Apple Strudel

Scandinavia
Swedish Meatballs and Egg Noodles
Honey Glazed Carrots
Ebelskivers

 

 


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 (sold out), 8 (sold out), 15 (sold out), 22 (sold out) & 29 (sold out) and Thursdays June 14 (sold out) and 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 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

 

 


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 SOLD OUT 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 SOLD OUT 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