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X-WR-CALDESC:Events for Cooking @ Millie's
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260425T183000
DTEND;TZID=America/New_York:20260425T203000
DTSTAMP:20260425T104238
CREATED:20241225T175923Z
LAST-MODIFIED:20260421T001334Z
UID:7379-1777141800-1777149000@vixentest2.website
SUMMARY:Date Night 4/25
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThere is an entire other side to Millie’s that not everyone gets to see.  That other side our the private events that we do.  Whether it is a team building exercise\, a 30 year anniversary party or even the company Christmas party\, Millie’s has hosted a lot of them.  Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu.  Well\, here are some of the most popular courses wrapped into one class. \nCreamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc\, \nSkillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert\, \nRed Velvet Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-29/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260506T183000
DTEND;TZID=America/Kentucky/Louisville:20260506T203000
DTSTAMP:20260425T104238
CREATED:20191020T031835Z
LAST-MODIFIED:20260203T234340Z
UID:3352-1778092200-1778099400@vixentest2.website
SUMMARY:Cooking Basics 101 ● 6 Week Program
DESCRIPTION:Sold Out!\nAndrew Kotheimer ● Cooking Basics 101 ● Classes Meet Wednesdays May 6th Through June 10th\n\nFamiliar in your kitchen\, but looking to sharpen your skills?  Then this class is for you!  Learn from a chef whose 30 years of experience includes a wide variety of skills honed over his career in the culinary arts.  Chef Andrew\, who was trained by master chef George Vogelbacher at Nicole St Pierre\, will take 6 weeks to impart the basic skills that all chefs should have in their culinary arsenal. \nThe course will cover proper knife skills\, stocks and basic sauce making\, soups\, salads and vinaigrettes.  This class will also cover techniques such as sauteing\, braising\, slow roasting\, roasting\, pan frying\, baking and in-home grilling.  Chef will walk you through how to break down a whole chicken into individual pieces and teach you the secrets to cooking beef\, seafood\, chicken\, vegetables and starches.  Proper pie crust techniques will also be covered.  Since you will learn on appliances like you have at home\, you will feel much more comfortable in your own kitchen.  You will be confident enough to try making new dishes and creating your own recipes.  As an added bonus\, one week will be dedicated to french macarons with the assistance of our Executive Pastry Chef\, Jessica Stauble.  Class size is limited for optimal one-on-one instruction.  Aprons\, utensils\, equipment and complete knife sets are provided. \n*Sign up early because the class size is limited to allow for instruction
URL:https://vixentest2.website/event/cooking-basics-101-%e2%97%8f-6-week-program-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2017/07/bowls.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260507T183000
DTEND;TZID=America/New_York:20260507T203000
DTSTAMP:20260425T104238
CREATED:20211216T022144Z
LAST-MODIFIED:20260323T171644Z
UID:4186-1778178600-1778185800@vixentest2.website
SUMMARY:Pasta & Gnocchi From Scratch (5/7)
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/ Sundried Tomatoes\, 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-2-3/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pasta-from-scratch.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260508T183000
DTEND;TZID=America/New_York:20260508T203000
DTSTAMP:20260425T104238
CREATED:20250102T165752Z
LAST-MODIFIED:20260225T001923Z
UID:7392-1778265000-1778272200@vixentest2.website
SUMMARY:Date Night 5/8
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 4 years.  Then it immediately sold out in 2 days when we listed for it for January.  After numerous calls and emails\, we can take a hint so we are bringing it back again for February. \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-4-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260509T183000
DTEND;TZID=America/New_York:20260509T203000
DTSTAMP:20260425T104238
CREATED:20251212T172304Z
LAST-MODIFIED:20260407T034000Z
UID:8539-1778351400-1778358600@vixentest2.website
SUMMARY:Date Night 5/9
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThere is an entire other side to Millie’s that not everyone gets to see.  That other side our the private events that we do.  Whether it is a team building exercise\, a 30 year anniversary party or even the company holiday party\, Millie’s has hosted a lot of them.  Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu.  Well\, here are some of the most popular courses wrapped into one class. \nCreamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc\, \nSkillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert\, \nRed Velvet Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-2-28/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260514T183000
DTEND;TZID=America/New_York:20260514T203000
DTSTAMP:20260425T104238
CREATED:20260313T171039Z
LAST-MODIFIED:20260313T171039Z
UID:8820-1778783400-1778790600@vixentest2.website
SUMMARY:An Evening w/ 8UP Elevated Drinkery & Kitchen (5/14)
DESCRIPTION:Executive Chef – Wes Powell\nOne thing that always makes me smile is thinking about the incredible sous chefs Millie’s has been lucky enough to have since we opened.  I love them\, the chefs love them and the people that attend our classes love them.  Unfortunately\, we typically only get to keep them for a short time before some restaurant sees their greatness and asks them to be their executive chef.  Wes is the best example of just that\, but while I understand that he had to spread his wings and fly running his own restaurant\, I did make him promise to come back to the nest from time to time and do a class with us. \nTomato & Basil Bruschetta Crostini w/ Balsamic Reduction\, \nSweet Tea Brined Chicken Breast w/ A Side Of Cheesy Southern Grits\, \nSouthern Strawberry Shortcake w/ Bourbon Macerated Strawberries \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/an-evening-w-8up-elevated-drinkery-kitchen-5-14/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/wes-pic.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260515T183000
DTEND;TZID=America/Kentucky/Louisville:20260515T203000
DTSTAMP:20260425T104238
CREATED:20201028T004834Z
LAST-MODIFIED:20260414T162553Z
UID:3706-1778869800-1778877000@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night (5/15)
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 sold out so fast we brought it back for February. \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-12-12/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260516T183000
DTEND;TZID=America/New_York:20260516T203000
DTSTAMP:20260425T104238
CREATED:20260225T061639Z
LAST-MODIFIED:20260402T172003Z
UID:8722-1778956200-1778963400@vixentest2.website
SUMMARY:Date Night 5/16
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-5-16/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260521T183000
DTEND;TZID=America/Kentucky/Louisville:20260521T203000
DTSTAMP:20260425T104238
CREATED:20200122T173940Z
LAST-MODIFIED:20260330T202329Z
UID:3466-1779388200-1779395400@vixentest2.website
SUMMARY:An Evening w/ Martini Italian Bistro (5/21)
DESCRIPTION:Sold Out!\nChef – Wayne Blakey\nWayne has been making amazing dishes at Martini for years and we finally lured him out of the kitchen and down to Millie’s.  Wayne does Italian food right and we love that he can join us.  His culinary flair and larger than life personality should make for another amazing evening. \nBaked Goat Cheese w/ Marinara Crostini\, \nChicken Florentine w/ Roasted Garlic Cream Sauce & A Side Of Parmesan Mashed Potatoes\, \nPeach Crumble w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-martini-italian-bistro/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/martini-chef.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260522T183000
DTEND;TZID=America/New_York:20260522T203000
DTSTAMP:20260425T104238
CREATED:20230315T031812Z
LAST-MODIFIED:20260301T193838Z
UID:5053-1779474600-1779481800@vixentest2.website
SUMMARY:Cooking With Rum Date Night (5/22)
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-6-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260526T183000
DTEND;TZID=America/New_York:20260526T203000
DTSTAMP:20260425T104238
CREATED:20221221T002415Z
LAST-MODIFIED:20260406T153004Z
UID:4702-1779820200-1779827400@vixentest2.website
SUMMARY:Macaron Class 5/26
DESCRIPTION:Executive 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. Each pair 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 bourbon ball\, banana pudding & chocolate ganache. \nSign up early because space is limited. \n**Kid’s Policy
URL:https://vixentest2.website/event/macaron-class-3-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260528T183000
DTEND;TZID=America/New_York:20260528T203000
DTSTAMP:20260425T104238
CREATED:20251215T010643Z
LAST-MODIFIED:20260330T195059Z
UID:8550-1779993000-1780000200@vixentest2.website
SUMMARY:Date Night 5/28
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 May 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 May 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-2-26/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260529T183000
DTEND;TZID=America/Kentucky/Louisville:20260529T203000
DTSTAMP:20260425T104238
CREATED:20201028T004520Z
LAST-MODIFIED:20260402T172041Z
UID:3705-1780079400-1780086600@vixentest2.website
SUMMARY:Bacon & Bourbon Date Night (5/29)
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-12-19/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/10/cutting-board-award.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260530T183000
DTEND;TZID=America/New_York:20260530T203000
DTSTAMP:20260425T104238
CREATED:20251212T171834Z
LAST-MODIFIED:20260227T180118Z
UID:8537-1780165800-1780173000@vixentest2.website
SUMMARY:Date Night 5/30
DESCRIPTION:Chef -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-2-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/10/coporate-event.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260604T183000
DTEND;TZID=America/New_York:20260604T203000
DTSTAMP:20260425T104238
CREATED:20250316T010626Z
LAST-MODIFIED:20260402T021412Z
UID:7655-1780597800-1780605000@vixentest2.website
SUMMARY:Japanese Cuisine Date Night 6/4
DESCRIPTION:Chef – 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-6-5/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260605T183000
DTEND;TZID=America/New_York:20260605T203000
DTSTAMP:20260425T104238
CREATED:20241202T032420Z
LAST-MODIFIED:20260417T134721Z
UID:7292-1780684200-1780691400@vixentest2.website
SUMMARY:Date Night 6/5
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 May.  After numerous calls and emails\, we can take a hint so we are bringing it back again for June. \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-2-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260606T183000
DTEND;TZID=America/New_York:20260606T203000
DTSTAMP:20260425T104238
CREATED:20251226T181924Z
LAST-MODIFIED:20260408T232714Z
UID:8583-1780770600-1780777800@vixentest2.website
SUMMARY:Date Night 6/6
DESCRIPTION:Chef – Kevin Nelson\nThere is an entire other side to Millie’s that not everyone gets to see.  That other side our the private events that we do.  Whether it is a team building exercise\, a 30 year anniversary party or even the company holiday party\, Millie’s has hosted a lot of them.  Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu.  Well\, here are some of the most popular courses wrapped into one class. \nCreamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc\, \nSkillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert\, \nRed Velvet Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260608T083000
DTEND;TZID=America/New_York:20260608T113000
DTSTAMP:20260425T104238
CREATED:20241208T162500Z
LAST-MODIFIED:20260203T234547Z
UID:7318-1780907400-1780918200@vixentest2.website
SUMMARY:Kids Camp Cookies & Cakes (June 8-10)
DESCRIPTION:Chef – Andrew Kotheimer\nAndrew was the Director of Dining Services for Assumption High School and when he told us that the camps he ran for them last year needed more space and equipment\, we were happy to help. \nOver 3 days campers will learn the essentials of baking and dessert decorating.  This camp will include baking with the classic dough to make and decorate cream puffs\, cakes and pastries.  We will cover icings as well as fillings with piping and decorations.  A baker’s toolbox! \nThis camp is open to grades 3 – 11 (girls and boys) | June 8th – 10th\, 8:30 – 11:30 a.m. \n*Must wear closed toed shoes. \n 
URL:https://vixentest2.website/event/kids-camp-cookies-cakes-june-9-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kids-camp.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260611T183000
DTEND;TZID=America/Kentucky/Louisville:20260611T203000
DTSTAMP:20260425T104238
CREATED:20190906T044254Z
LAST-MODIFIED:20260412T040228Z
UID:3277-1781202600-1781209800@vixentest2.website
SUMMARY:An Evening w/ Bourbons Bistro (6/11)
DESCRIPTION:Executive Chef – Jereme McFarland\nIf you haven’t tried Bourbons Bistro on Frankfort Avenue\, you are missing out on something special.  With Jereme’s menu creations from ahi tuna tacos to traditional southern favorites like shrimp & grits\, this food is exceptional.  In addition\, the restaurant barrels its own bourbon.  And good news for us\, a brand ambassador will be bringing some of their bourbon\, Buzzard’s Roost\, for everyone to sample and teach us a little about bourbon.  What else could you ask for in Kentucky? \nSouthern Shrimp & Grits\, \nProsciutto Wrapped Thick-Cut Pork Chop w/ Veal Demi-Glaze & A Side Of Roasted Potatoes\, \nS’mores Brownie w/ Chocolate Ganache\, Graham Cracker Cream & Charred Marshmallow \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-bourbons-bistro-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jereme-bourbon-bistro.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260612T183000
DTEND;TZID=America/New_York:20260612T203000
DTSTAMP:20260425T104238
CREATED:20220803T222235Z
LAST-MODIFIED:20260408T232612Z
UID:4453-1781289000-1781296200@vixentest2.website
SUMMARY:Cooking With Rum Date Night (6/12)
DESCRIPTION:Chef – 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-9-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kevin-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260613T183000
DTEND;TZID=America/New_York:20260613T203000
DTSTAMP:20260425T104238
CREATED:20241210T142115Z
LAST-MODIFIED:20260402T021714Z
UID:7330-1781375400-1781382600@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night (6/13)
DESCRIPTION:Chef – 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 June. \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-3-1/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260620T183000
DTEND;TZID=America/New_York:20260620T203000
DTSTAMP:20260425T104238
CREATED:20230901T021845Z
LAST-MODIFIED:20260411T215449Z
UID:5683-1781980200-1781987400@vixentest2.website
SUMMARY:Date Night 6/20
DESCRIPTION:Chef – 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-10-21/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260624T183000
DTEND;TZID=America/New_York:20260624T203000
DTSTAMP:20260425T104238
CREATED:20220505T205358Z
LAST-MODIFIED:20260417T184404Z
UID:4381-1782325800-1782333000@vixentest2.website
SUMMARY:Candy Making Class w/ Muth's Candies (6/24)
DESCRIPTION:Candy Specialist – Amoreena Harrison\nWith winter upon us I was trying to come up with ideas for a fun class that I could do with my daughter.  Then I got candy from Muth’s while out running errands with her.  The candy was amazing so I asked Muth’s if they would come do a class at Millie’s and lucky for me\, and my daughter\, they said yes.  We are so excited to have a Louisville staple like Muth’s Candies that has been around since 1921.  Obviously\, Amoreena hasn’t been there since 1921\, but her years of experience make her the perfect person to lead this class.  She will also show you the tricks and techniques for working with molds and achieving the perfect temperatures. \nThis class includes: \n\nPeanut Butter Fudge\nMolded White Chocolate Lemon Crunch Bark\nBourbon Chocolates\n\n\n\n\n*Each person will take home a box of the candy you made (if you can restrain yourself from eating them all because they do look so delicious)
URL:https://vixentest2.website/event/candy-making-class-w-muths-candies-6-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/candy-muths-new.jpg
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