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X-WR-CALDESC:Events for Cooking @ Millie's
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260424T200000
DTEND;TZID=America/New_York:20260424T220000
DTSTAMP:20260425T122909
CREATED:20260424T134910Z
LAST-MODIFIED:20260424T145131Z
UID:8957-1777060800-1777068000@vixentest2.website
SUMMARY:rob dinner
DESCRIPTION:sdfghjkl
URL:https://vixentest2.website/event/rob-dinner/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260424T183000
DTEND;TZID=America/Kentucky/Louisville:20260424T203000
DTSTAMP:20260425T122909
CREATED:20201016T043452Z
LAST-MODIFIED:20260424T020449Z
UID:3701-1777055400-1777062600@vixentest2.website
SUMMARY:Bacon & Bourbon Date Night (4/24)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nBacon & bourbon are 2 of our favorite things at Millie’s so we asked our resident chef to design a menu bringing them both together.  The bacon & bourbon mac n’ cheese was enough to know that this was the right thing. \nBrie & Bourbon Bacon Jam Crescent Rolls\, \nPork Tenderloin Medallions w/ Bacon & Bourbon Mac N Cheese\, \nBourbon Chocolate Peanut Butter Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/bacon-bourbon-date-night-11-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/eric-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260424T080000
DTEND;TZID=America/New_York:20260424T170000
DTSTAMP:20260425T122909
CREATED:20260424T090221Z
LAST-MODIFIED:20260424T091153Z
UID:8948-1777017600-1777050000@vixentest2.website
SUMMARY:Melissa Dinner
DESCRIPTION:bla bla bla bla
URL:https://vixentest2.website/event/melissa-dinner/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260423T183000
DTEND;TZID=America/New_York:20260423T203000
DTSTAMP:20260425T122909
CREATED:20241207T201258Z
LAST-MODIFIED:20260415T222546Z
UID:7312-1776969000-1776976200@vixentest2.website
SUMMARY:Date Night 4/23
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 4 years.  We listed this class on a Saturday in April and it sold out in 4 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for April by squeezing it in on a Thursday. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nSteak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese\, \nChocolate Cake w/ Raspberry Coulis \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-2-20-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260417T183000
DTEND;TZID=America/New_York:20260417T203000
DTSTAMP:20260425T122909
CREATED:20231222T032553Z
LAST-MODIFIED:20260417T191610Z
UID:6070-1776450600-1776457800@vixentest2.website
SUMMARY:Cooking With Rum Date Night (4/17)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nWe have been cooking with different spirits at Millie’s for years now.  From bourbon to tequila\, it is nothing new to us\, but we asked our chef to come up with something original cooking with rum.  After tasting Kevin’s creations with the sweetness of rum\, I knew this is going to be a fun class. \nBacon Wrapped Pineapple Shrimp w/ Rum Glaze\, \nIsland Style Rum Jerk Chicken w/ Pineapple Relish On A Bed Of Dirty Rice\, \nHummingbird Cake w/ Rum Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/cooking-with-rum-date-night-3-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kevin-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260416T183000
DTEND;TZID=America/New_York:20260416T203000
DTSTAMP:20260425T122909
CREATED:20250326T015857Z
LAST-MODIFIED:20260415T200310Z
UID:7676-1776364200-1776371400@vixentest2.website
SUMMARY:An Evening With Le Relais (4/16)
DESCRIPTION:Sold Out!\nExecutive Chef – Alex Dulaney\nOver the last few years I haven’t been able to do a lot of traveling\, something about having to work all the time.  Regardless I thought it might still be easier to just bring in a chef from an amazing restaurant that specializes in French cuisine rather than actually fly to France.  Luckily\, Alex was nice enough to indulge my silly fantasy and bring this menu to Millie’s for the first time. \nShrimp Vol-Au-Vent w/ A Chive Bechamel Sauce\, Marinated Cherry Tomatoes & Cucumbers\, \nChicken Milanese w/ Spring Mix\, Peas\, Roasted Potatoes\, Parmesan & Lemon Vinaigrette\, \nProfiterole Cream Puffs w/ Vanilla Diplomat Cream & Chocolate Ganache \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-with-le-relais-6-12/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/alex-la-chasse.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260410T183000
DTEND;TZID=America/New_York:20260410T203000
DTSTAMP:20260425T122909
CREATED:20240112T201126Z
LAST-MODIFIED:20260323T170818Z
UID:6121-1775845800-1775853000@vixentest2.website
SUMMARY:Date Night w/ Owl Creek Country Club (4/10)
DESCRIPTION:Sold Out!\nExecutive Chef – Jackson Skelton\nWe first met Jackson when he was the Executive Chef at LouVino and we loved having him at Millie’s.  He continued to grace us with his presence even after he left LouVino and took over at Morton’s Steakhouse.  Now he is at Owl Creek where they allow him to get back to the creativity that always made his classes fun.  So glad to have him back at Millie’s again. \nCrab & Lobster Rangoon w/ Yuzu Sweet Chili Sauce\, \nMojo-Marinated Seared Chicken Breast w/ Rice\, Black Beans\, Queso & Pico De Gallo\, \nLemon Blueberry Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-owl-creek-country-club-3-1/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jackson-louvino.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260409T183000
DTEND;TZID=America/New_York:20260409T203000
DTSTAMP:20260425T122909
CREATED:20220405T033938Z
LAST-MODIFIED:20260329T211521Z
UID:4336-1775759400-1775766600@vixentest2.website
SUMMARY:Japanese Cuisine Date Night (4/9)
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nCrispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli\, \nSushi (3 rolls) – Spicy Ahi Tuna Roll\, Traditional California Roll and Cream Cheese Crab Roll\, \nStrawberry\, Mango & Cookies N’ Cream Mochi Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/japanese-cuisine-date-night-6-2/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260403T183000
DTEND;TZID=America/Kentucky/Louisville:20260403T203000
DTSTAMP:20260425T122909
CREATED:20200914T145626Z
LAST-MODIFIED:20260318T163142Z
UID:3655-1775241000-1775248200@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night (4/3)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nWe constantly get asked since this is Kentucky\, why we don’t cook more with bourbon.  Well\, we finally figured out a menu we liked using bourbon in each course so here it is.  The chef had me at bacon bourbon meatballs!  Evidently other people agreed and the class sells out so fast we brought it back for April. \nBacon Meatballs Simmered In A Bourbon BBQ Sauce\, \nMaple Syrup\, Bourbon & Brown Sugar Marinated Pork Tenderloin w/ Bourbon Glazed Carrots\, \nCoffee Liquor Soaked Bourbon Chocolate Pecan Pies w/ Caramel Topping \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/cooking-with-bourbon-date-night-10-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260402T183000
DTEND;TZID=America/New_York:20260402T203000
DTSTAMP:20260425T122909
CREATED:20211124T150506Z
LAST-MODIFIED:20260331T170420Z
UID:4179-1775154600-1775161800@vixentest2.website
SUMMARY:Drag Dinner Date Night (4/2)
DESCRIPTION:Sold Out!\nChef – May O’Nays\nIf you have ever been to any of the drag brunch events in Louisville then you know how much fun they can be.  We are thrilled to announce our class hosted by local drag queen\, May O’Nays.  If Martha Stewart and Ina Garten had a baby\, it would be May.  She will take you through a delicious\, homey menu that all skill levels can enjoy.  This is sure to be a fun evening with belly laughs\, full tummies and just an all around fabulous night out.  Did we mention she’s also gorgeous?  (She made us add that part about being gorgeous) \nMini Hot Brown Bites w/ Mornay Sauce\, \nMarinated Pork Medallions w/ A Side Of Herb Roasted Potatoes\, \nChocolate Chip Cake w/ Creamy Chocolate Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/drag-dinner-date-night-1-26-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/May-Onays-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260328T183000
DTEND;TZID=America/Kentucky/Louisville:20260328T203000
DTSTAMP:20260425T122909
CREATED:20191231T160644Z
LAST-MODIFIED:20260319T135206Z
UID:3419-1774722600-1774729800@vixentest2.website
SUMMARY:Bacon & Bourbon Date Night (3/28)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nBacon & bourbon are 2 of our favorite things at Millie’s so we asked our resident chef to design a menu bringing them both together.  The bacon & bourbon mac n’ cheese was enough to know that this was the right thing.  The hardest part of this class is getting the chef to focus on something other than the bourbon peanut butter icing. \nBrie & Bourbon Bacon Jam Crescent Rolls\, \nMarinated Pork Tenderloin Medallions w/ Bacon & Bourbon Mac N Cheese\, \nBourbon Chocolate Peanut Butter Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/bacon-bourbon-date-night-3-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/pham-event.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260327T183000
DTEND;TZID=America/New_York:20260327T203000
DTSTAMP:20260425T122909
CREATED:20240221T022733Z
LAST-MODIFIED:20260313T200151Z
UID:6326-1774636200-1774643400@vixentest2.website
SUMMARY:Italian Date Night w/ Jake Brockman (3/27)
DESCRIPTION:Sold Out!\nChef – Jake Brockman\nWe first met Jake when he was working under the legendary Agostino Gabriele when he helped out during a Vincenzo’s class.  Then Jake came back a few times as the executive chef of Silvio’s in St. Matthews.  So obviously when we wanted to do an Italian-themed date night we knew Jake could handle this with ease. \nSpinach & Shrimp Phyllo Cups\, \nZiti Alla Vodka w/ Grilled Chicken\, \nTiramisu Parfait-Style w/ Coffee-Infused Ladyfingers \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/italian-date-night-w-jake-brockman-6-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jake-vincenzos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260326T183000
DTEND;TZID=America/New_York:20260326T203000
DTSTAMP:20260425T122909
CREATED:20250108T145218Z
LAST-MODIFIED:20260117T161334Z
UID:7413-1774549800-1774557000@vixentest2.website
SUMMARY:Date Night 3/26
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  We listed this class on a Friday in March and it sold out in 3 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for March by squeezing it in on a Thursday. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nSteak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese\, \nChocolate Cake w/ Raspberry Coulis \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-1-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260324T183000
DTEND;TZID=America/Kentucky/Louisville:20260324T203000
DTSTAMP:20260425T122909
CREATED:20200814T153219Z
LAST-MODIFIED:20260311T152058Z
UID:3632-1774377000-1774384200@vixentest2.website
SUMMARY:Macaron Class 3/24
DESCRIPTION:Sold Out!\nExecutive Pastry Chef – Jessica Stauble\nLearn the art and science of macaron baking. In this class you will learn how to make macaron batter\, pipe macarons and fillings. You will work in pairs to create your pastries with chef instructions and hands-on guidance. Every person will take home recipes and all the cookies they make. The instructor will show you the tricks and insights from an expert to tackle this complicated pastry. \nFlavors for this class are limoncello\, irish cream & chocolate ganache. \nSign up early because space is limited. \n**Kid’s Policy
URL:https://vixentest2.website/event/macaron-class-9-24/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/macaron-by-carrie-resize.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260321T183000
DTEND;TZID=America/New_York:20260321T203000
DTSTAMP:20260425T122909
CREATED:20250114T165824Z
LAST-MODIFIED:20260321T174307Z
UID:7425-1774117800-1774125000@vixentest2.website
SUMMARY:Date Night 3/21
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis is always a popular class for couples.  There is a bottle of wine included with this class and for whatever reason it always seems like the person that finishes their wine the fastest\, is always the most eager for the flambe portion of the evening.  I am not sure what it is about drinking alcohol and a desire to play with fire\, but I am convinced there is some correlation.  Don’t worry because even though you will be lighting the bananas foster\, it will be in a safe\, supervised fashion so your eyebrows will be safe. \nCoconut Shrimp w/ Black Bean & Corn Salsa\, \nHoney Lemon Bourbon Salmon w/ Parmesan Risotto\, \nFlambeed Bananas Foster w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-4-12/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260319T183000
DTEND;TZID=America/New_York:20260319T203000
DTSTAMP:20260425T122909
CREATED:20230105T231845Z
LAST-MODIFIED:20260312T191002Z
UID:4760-1773945000-1773952200@vixentest2.website
SUMMARY:An Evening w/ Nam Nam Cafe (3/19)
DESCRIPTION:Room Left For 1 More Couple!\nOwner & Executive Chef – David Truong\nIf you haven’t been to this St. Matthews staple then you are missing out.  When you are looking for Vietnamese food\, this is the restaurant to try.  Lucky for us we were able to lure David back to Millie’s.  We were finally able to catch him on a break from traveling the world and we are interested to see if he learned anything from all the international cuisine. \nShrimp Summer Rolls w/ Hoisen Peanut Butter Dipping Sauce\, \nVietnamese Shaking Beef On A Bed Of Fresh Greens w/ Garlic Vinaigrette\, \nBánh Bông Lan (Vietnamese Vanilla Sponge Cake) Topped With Mango & Coconut\, Paired w/ Vietnamese Iced Coffee \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-nam-nam-cafe-3-10/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/nam-nam.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260314T183000
DTEND;TZID=America/New_York:20260314T203000
DTSTAMP:20260425T122909
CREATED:20260116T073403Z
LAST-MODIFIED:20260305T231939Z
UID:8626-1773513000-1773520200@vixentest2.website
SUMMARY:Date Night 3/14
DESCRIPTION:Sold Out!\nChef -Andrew Kotheimer\nOne of our chefs told me that we have gotten lazy with the same menus all the time and that Millie’s needed something new\, slightly more edgy and most of all delicious.  Fine\, challenge accepted chef.  So I went through so many recipes until finally settling on three courses that I loved and told him to make it happen.  The entree alone is worth it to me because it is one of my all time favorites. \nBacon-Wrapped Goat Cheese Stuffed Dates\, \nFontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic & Thyme Roasted Potatoes\, \nApple Snickerdoodle Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-14-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260313T183000
DTEND;TZID=America/New_York:20260313T203000
DTSTAMP:20260425T122909
CREATED:20260103T185717Z
LAST-MODIFIED:20260306T200818Z
UID:8596-1773426600-1773433800@vixentest2.website
SUMMARY:Date Night 3/13
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 5 years.  Then it immediately sold out in 2 days when we listed for it for February.  After numerous calls and emails\, we can take a hint so we are bringing it back again for March. \nMaryland Style Crab Cakes w/ Remoulade Sauce\, \nSteak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese\, \nChocolate Cake w/ Raspberry Coulis \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-13/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260312T183000
DTEND;TZID=America/New_York:20260312T203000
DTSTAMP:20260425T122909
CREATED:20250806T170853Z
LAST-MODIFIED:20260311T161249Z
UID:8097-1773340200-1773347400@vixentest2.website
SUMMARY:An Evening With Buck's Restaurant (3/12)
DESCRIPTION:Sold Out!\nExecutive Chef – Matthew Klein\nBuck’s has been consistently voted one of the top fine dining destinations in Louisville and we are lucky that Matthew is willing to make the short trip from Old Louisville to bring his skills and this menu to Millie’s.  Obviously he isn’t bringing their piano player or the beautiful interior of Buck’s\, but it should still be a fun night regardless. \nMini Hot Brown Bites w/ Mornay Sauce\, \nBlackened Chicken Rasta Pasta w/ A Cajun Cream Sauce\, \nCinnamon Bourbon Bread Pudding w/ Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-with-bucks-restaurant-9-18/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/matt-klein-bucks.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260305T183000
DTEND;TZID=America/Kentucky/Louisville:20260305T203000
DTSTAMP:20260425T122909
CREATED:20210630T025527Z
LAST-MODIFIED:20260227T163236Z
UID:4001-1772735400-1772742600@vixentest2.website
SUMMARY:Pasta & Gnocchi From Scratch (3/5)
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nThis class takes you\, hands-on\, through making fresh egg pasta dough the way it is made in real Italian kitchens.  In addition to making pasta from scratch by turning flour and egg into tender\, delicious sheets of dough\, you will be making irresistible sweet potato gnocchi from scratch as you create perfect little pillows of tender sweet potato gnocchi dough.  This class guides you through the techniques of being able to create fresher\, healthier ingredients at home.  Dishes will include: ● Oven Baked Pasta Rolls w/ Spinach\, Ricotta Cheese & Fresh\, Ripe Marinara Sauce ● Sweet Potato Gnocchi w/ Brown Butter Sage Sauce \nThe last class sold out so fast and we had so many requests to bring it back so we did to make the emails and calls stop.  Sign up early for this one because it will sell out quickly again. \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/pasta-gnocchi-from-scratch-8-19/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pasta-from-scratch.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260219T183000
DTEND;TZID=America/Kentucky/Louisville:20260219T203000
DTSTAMP:20260425T122909
CREATED:20210807T023618Z
LAST-MODIFIED:20260213T050807Z
UID:4073-1771525800-1771533000@vixentest2.website
SUMMARY:An Evening w/ Brasserie Provence (2/19)
DESCRIPTION:Sold Out!\nExecutive Chef – Patrick Gosden\nWe are excited to have Patrick back at Millie’s.  His classes are always a good time and even though Brasserie Provence is known for their amazing French cuisine\, Patrick still likes to do menus that fuse different flavors and give him a chance to show his range.  This time he wanted to let you guys play with fire for the dessert so we will see how that goes. \nTomato Goat Cheese Tart w/ Basil Oil & Chiffonade\, \nChicken Marsala On A Bed Of Sauteed Spinach & Mushrooms With A Side Of Roasted Potatoes\, \nFlambeed Bananas Foster w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-brasserie-provence-9-24/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/BrasserieProvenceChefPatrickWeb.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260214T183000
DTEND;TZID=America/Kentucky/Louisville:20260214T210000
DTSTAMP:20260425T122909
CREATED:20200106T025401Z
LAST-MODIFIED:20251218T162648Z
UID:3440-1771093800-1771102800@vixentest2.website
SUMMARY:Valentine's Day w/ MasterChef Gerron Hurt (2/14/2026)
DESCRIPTION:Sold Out!\nMasterChef – Gerron Hurt\nThis year’s Valentine’s Day class will be done by FOX’s MasterChef Season 9 Winner Gerron Hurt.  Many of you may remember Gerron’s marriage to Brandi presided over by Gordon Ramsay.  Gerron & Brandi were both here back in September and couldn’t imagine a better way to do Valentine’s Week then with these 2 amazing people.  I jokingly offered to pay them more if Brandi would wear the infamous wedding dress from the show\, but that was a hard “no” on that request\, but it should be a memorable night just the same. \nBacon & Tomato Jam Crostini\, \nPear & Pecan Mixed Green Salad w/ Pear-Praline Vinaigrette\, \nGrilled Mango Shrimp Ceviche\, \n35 Day Dry-Aged Thick-Cut Ribeye w/ Balsamic Mushroom Sauce & Roasted Broccolini\, \nWhite Chocolate\, Peach & Candied Pecan Bread Pudding Topped w/ A Special Valentine’s Ice Cream Made By Cold Stone Creamery Just For This Class \n  \n*Price Includes A Bottle Of Wine Per Couple \n*In addition\, Gerron has also included bourbon pairings for the evening
URL:https://vixentest2.website/event/valentines-day-w-masterchef-gerron-hurt-2-14-2020/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/gerron-Headshot.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260213T183000
DTEND;TZID=America/Kentucky/Louisville:20260213T210000
DTSTAMP:20260425T122909
CREATED:20200106T025736Z
LAST-MODIFIED:20260204T190738Z
UID:3441-1771007400-1771016400@vixentest2.website
SUMMARY:An Evening w/ MasterChef Gerron Hurt (2/13/2026)
DESCRIPTION:Sold Out!\nMasterChef – Gerron Hurt\nThis year’s Valentine’s Day class will be done by FOX’s MasterChef Season 9 Winner Gerron Hurt.  Many of you may remember Gerron’s marriage to Brandi presided over by Gordon Ramsay.  Gerron & Brandi were both here back in September and couldn’t imagine a better way to do Valentine’s Week then with these 2 amazing people.  I jokingly offered to pay them more if Brandi would wear the infamous wedding dress from the show\, but that was a hard “no” on that request\, but it should be a memorable night just the same. \nBacon & Tomato Jam Crostini\, \nPear & Pecan Mixed Green Salad w/ Pear-Praline Vinaigrette\, \nGrilled Mango Shrimp Ceviche\, \n35 Day Dry-Aged Thick-Cut Ribeye w/ Balsamic Mushroom Sauce & Roasted Broccolini\, \nWhite Chocolate\, Peach & Candied Pecan Bread Pudding Topped w/ A Special Valentine’s Ice Cream Made By Cold Stone Creamery Just For This Class \n  \n*Price Includes A Bottle Of Wine Per Couple \n*In addition\, Gerron has also included bourbon pairings for the evening
URL:https://vixentest2.website/event/an-evening-w-masterchef-gerron-hurt-2-13-2020/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/gerron-Headshot.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260212T183000
DTEND;TZID=America/New_York:20260212T203000
DTSTAMP:20260425T122909
CREATED:20231201T150835Z
LAST-MODIFIED:20260205T165442Z
UID:5959-1770921000-1770928200@vixentest2.website
SUMMARY:Date Night 2/12
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis is always a popular class for couples so we thought it would be perfect for Valentine’s week this year.  There is a bottle of wine included with this class and for whatever reason it always seems like the person that finishes their wine the fastest\, is always the most eager for the flambe portion of the evening.  I am not sure what it is about drinking alcohol and a desire to play with fire\, but I am convinced there is some correlation.  Don’t worry because even though you will be lighting the bananas foster\, it will be in a safe\, supervised fashion so your eyebrows will be safe. \nCoconut Shrimp w/ Black Bean & Corn Salsa\, \nHoney Lemon Bourbon Salmon w/ Parmesan Risotto\, \nFlambeed Bananas Foster w/ A Special Valentine’s Ice Cream Prepared By Cold Stone Creamery Just For This Class \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-2-17-2/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260211T183000
DTEND;TZID=America/New_York:20260211T203000
DTSTAMP:20260425T122909
CREATED:20211204T201034Z
LAST-MODIFIED:20251210T212648Z
UID:4181-1770834600-1770841800@vixentest2.website
SUMMARY:Valentine's Sushi Class (2/11)
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nThis is a great class for couples so Andrew agreed to bring it back to Millie’s during the week of Valentine’s Day.  We always have a blast with this class and it is always fun to see people trying new things. \nCrispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli\, \nSushi – Spicy Ahi Tuna Roll\, Traditional California Roll and Cream Cheese Crab Roll\, \nSmores\, Mango & Strawberry Mochi Ice Cream \n  \n*Price Includes The Choice Of A Bottle Of Wine
URL:https://vixentest2.website/event/valentines-sushi-class-2-9/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260210T183000
DTEND;TZID=America/Kentucky/Louisville:20260210T203000
DTSTAMP:20260425T122909
CREATED:20210405T072719Z
LAST-MODIFIED:20260117T144910Z
UID:3908-1770748200-1770755400@vixentest2.website
SUMMARY:Macaron Class 2/10
DESCRIPTION:Sold Out!\nExecutive Pastry Chef – Jessica Stauble\nLearn the art and science of macaron baking. In this class you will learn how to make macaron batter\, pipe macarons and fillings. You will work in pairs to create your pastries with chef instructions and hands-on guidance. Every person will take home recipes and all the cookies they make. The instructor will show you the tricks and insights from an expert to tackle this complicated pastry. \nFlavors for this class are strawberry champagne\, bananas foster & chocolate ganache. \nSign up early because space is limited. \n**Kid’s Policy \n 
URL:https://vixentest2.website/event/macaron-class-5-18/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260205T183000
DTEND;TZID=America/Kentucky/Louisville:20260205T203000
DTSTAMP:20260425T122909
CREATED:20210518T015005Z
LAST-MODIFIED:20251221T031159Z
UID:3953-1770316200-1770323400@vixentest2.website
SUMMARY:An Evening w/ Mesh (2/5)
DESCRIPTION:Sold Out!\nExecutive Chef – Hayley Charron\nHayley always keeps Mesh diners on their toes with her seasonal menu changes.  We are so happy that Hayley is coming back to Millie’s to once again showcase the talent she has with these amazing dishes. \nBrown Butter Potato Gnocchi w/ Kale & Pine Nuts\, \nChicken Madeira w/ A Demi Glaze Cream Sauce And A Side of Mashed Potatoes\, \nWhite Chocolate & Cherry Bread Pudding w/ Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-mesh-6-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/hayley-mesh-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260123T183000
DTEND;TZID=America/New_York:20260123T203000
DTSTAMP:20260425T122909
CREATED:20250702T015336Z
LAST-MODIFIED:20260120T213824Z
UID:7945-1769193000-1769200200@vixentest2.website
SUMMARY:Date Night 1/23
DESCRIPTION:Sold Out!\nChef -Andrew Kotheimer\nOne of our chefs told me that we have gotten lazy with the same menus all the time and that Millie’s needed something new\, slightly more edgy and most of all delicious.  Fine\, challenge accepted chef.  So I went through so many recipes until finally settling on three courses that I loved and told him to make it happen.  The entree alone is worth it to me because it is one of my all time favorites. \nBacon-Wrapped Goat Cheese Stuffed Dates\, \nFontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic Mashed Potatoes\, \nApple Snickerdoodle Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-8-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260122T183000
DTEND;TZID=America/New_York:20260122T203000
DTSTAMP:20260425T122909
CREATED:20230121T035648Z
LAST-MODIFIED:20251212T233117Z
UID:4870-1769106600-1769113800@vixentest2.website
SUMMARY:An Evening w/ LouLou On Market (1/22)
DESCRIPTION:Sold Out!\nExecutive Chef – Jon Pauly\nJon was one of the very first chefs in Louisville to say yes to doing a class when we opened in 2017.  Jon is the now the chef oversees LouLou On Market in NULU as well as the original Lou Lou in St. Matthews.  While he has kept some house favorites on the menu\, he has put a renewed emphasis on the Cajun cuisine as well as introducing some fine dining options.  The owner made the right decision to hire Jon and we would know because Jon has always done an excellent job when he is with us.  We also know that he is the perfect person to do a Cajun themed date night class.  We are so excited to welcome him back. \nNew Orleans-Style Shrimp & Grits\, \nBlackened Bone-In Pork Chop w/ Cajun Cream Sauce & A Side Of Andouille Parmesan Risotto\, \nBourbon Bread Pudding w/ Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/cajun-date-night-w-loulou-on-market-3-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pauly-village.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260117T183000
DTEND;TZID=America/New_York:20260117T203000
DTSTAMP:20260425T122909
CREATED:20251116T165133Z
LAST-MODIFIED:20251123T190959Z
UID:8475-1768674600-1768681800@vixentest2.website
SUMMARY:Date Night 1/17
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nThis class is always a favorite.  I honestly believe that this one includes the best appetizer we have ever made.  Join us for this class and if you don’t agree\, I promise that I will be happy to eat any part of this meal that you don’t like. \nSpanish Park Thumbits – Pan Seared Steak Bites Over Herbed Crostinis Topped w/ Roasted Garlic\, \nChicken Vesuvio – Lemony Chicken w/ Caper & Butter Sauce Over Buccatini Noodles\, \nRaspberry White Chocolate Bread Pudding \n  \n* Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-1-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/facebook-couple.jpg
END:VEVENT
END:VCALENDAR