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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/Kentucky/Louisville:20240801T183000
DTEND;TZID=America/Kentucky/Louisville:20240801T203000
DTSTAMP:20260426T113655
CREATED:20210507T013223Z
LAST-MODIFIED:20240729T180659Z
UID:3941-1722537000-1722544200@vixentest2.website
SUMMARY:Date Night w/ La Chasse (8/1)
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 back to Millie’s. \nSalmon Croquettes w/ Sauce Gribiche\, \nChicken Picatta w/ Lemon Marmalade & A Side Of Haricot Vert\, \nProfiterole Cream Puffs w/ Melted Chocolate \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-la-chasse-6-25/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/alex-la-chasse.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240712T183000
DTEND;TZID=America/New_York:20240712T203000
DTSTAMP:20260426T113655
CREATED:20240514T003950Z
LAST-MODIFIED:20240708T201447Z
UID:6533-1720809000-1720816200@vixentest2.website
SUMMARY:Date Night w/ 8UP Elevated Drinkery & Kitchen (7/12)
DESCRIPTION:Sold Out!\nExecutive Chef – Bruce Wilson\nWhen the weather warms up in Louisville my mind always thinks about eating dinner at 8UP and getting that beautiful view of the city.  They have a new executive chef and lucky for us he is only 8 floors above us so it wasn’t that hard to convince him to show us what’s new on the menu. \nMeatballs w/ Pomodoro Gravy & Burrata Cheese\, \nChili Glazed Salmon w/ A Side Of Haricot Vert\, \nPeach Crumble w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-8up-elevated-drinkery-kitchen-7-12/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/8up-bruce.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240711T183000
DTEND;TZID=America/New_York:20240711T203000
DTSTAMP:20260426T113655
CREATED:20230505T014824Z
LAST-MODIFIED:20240702T161842Z
UID:5250-1720722600-1720729800@vixentest2.website
SUMMARY:Date Night For A Good Cause (7/11)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nWith June of this year being Millie’s 7 year anniversary since we opened our doors\, it occurred to me how thankful I am for all the great people that come to our classes and how supportive the community has been since we opened back in 2017.  As we approach 7 years of classes I wanted to give back to the community that has helped Millie’s become what it is today. \nThat said\, the proceeds from this class will go towards helping the fundraising efforts of a local group of girls that play their hearts out\, the Fusion based out of Louisville\, Kentucky.  I hope you will help us support these girls on their way to the World Series. \nThe menu is one of our most popular ones.  It was an easy choice since bacon & bourbon are 2 of our favorite things at Millie’s.  The bacon & bourbon mac n’ cheese was enough to know that this was going to be delicious. \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/date-night-for-a-good-cause-6-15/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/fusion-team-1-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240705T183000
DTEND;TZID=America/New_York:20240705T203000
DTSTAMP:20260426T113655
CREATED:20240328T025427Z
LAST-MODIFIED:20240419T010422Z
UID:6450-1720204200-1720211400@vixentest2.website
SUMMARY:Date Night w/ Rickhouse Barbeque (7/5)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Jake Brockman\nWe first met Jake when he was a chef a the legendary Vincenzo’s.  Since then he has gone on to be the executive chef at Silvio’s and now he has opened his own restaurant\, Rickhouse Barbeque.  As soon as Jake told me his new concept I knew we had to have him come back to Millie’s and do something 4th of July themed.  Jake will be bringing the brisket fresh off the smoker and that is far beyond what I am able to accomplish on the 4th. \nPulled Pork & Gouda Cheese Fritters w/ Your Choice Of Mustard Or Rickhouse Red BBQ Sauce\, \nSmoked Brisket w/ Sides Of Mac N Cheese & Tangy Carrot Slaw\, \nBourbon Peach Crumble Topped w/ Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-rickhouse-barbeque-7-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jake-vincenzos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240613T183000
DTEND;TZID=America/New_York:20240613T203000
DTSTAMP:20260426T113655
CREATED:20231213T060655Z
LAST-MODIFIED:20240530T223322Z
UID:6022-1718303400-1718310600@vixentest2.website
SUMMARY:Date Night 6/13
DESCRIPTION:Sold Out!\nChef – Chris Stoddard\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  We listed this class on a Saturday in June and it sold out in 2 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for June 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-2-29-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240608T183000
DTEND;TZID=America/New_York:20240608T203000
DTSTAMP:20260426T113655
CREATED:20240221T232834Z
LAST-MODIFIED:20240605T000029Z
UID:6331-1717871400-1717878600@vixentest2.website
SUMMARY:Date Night 6/8
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 w/ Fresh Made Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-6-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2017/10/ramsi-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240418T183000
DTEND;TZID=America/New_York:20240418T203000
DTSTAMP:20260426T113655
CREATED:20221122T022053Z
LAST-MODIFIED:20240418T161037Z
UID:4550-1713465000-1713472200@vixentest2.website
SUMMARY:Date Night 4/18
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 Saturday in April and it sold out in 2 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-12-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240413T183000
DTEND;TZID=America/New_York:20240413T203000
DTSTAMP:20260426T113655
CREATED:20230302T014345Z
LAST-MODIFIED:20240410T124403Z
UID:5019-1713033000-1713040200@vixentest2.website
SUMMARY:Date Night 4/13
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 3 years.  It immediately sold out in 2 days when we listed for it for March.  After numerous calls and emails\, we can take a hint so we are bringing it back again for April. \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-6-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240405T183000
DTEND;TZID=America/New_York:20240405T203000
DTSTAMP:20260426T113655
CREATED:20211113T150439Z
LAST-MODIFIED:20240404T141924Z
UID:4174-1712341800-1712349000@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night (4/5)
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\, \nBourbon Barrel Ale & 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-1-29/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240223T183000
DTEND;TZID=America/New_York:20240223T203000
DTSTAMP:20260426T113655
CREATED:20211223T001344Z
LAST-MODIFIED:20240223T205656Z
UID:4201-1708713000-1708720200@vixentest2.website
SUMMARY:Date Night w/ Rodney "Rock" White (2/23)
DESCRIPTION:Room Left for 1 More Couple!\nChef – Andrew Kotheimer\nThis menu was designed by Rodney\, but due to an unforeseen scheduling conflict\, Andrew is taking over.  The credit for the creativity goes to Rodney\, but Andrew should be able to handle this class since he does our Cooking Basics 101 program. \nSouthern Egg Roll w/ Sweet Potato Dipping Sauce\, \nSalmon Tacos w/ Brown Sugar Coleslaw & Seafood Cream Cheese Spread With A Side Of Asian Green Beans \nBanana Bread Pudding w/ Creme Anglaise \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-rodney-rock-white-2-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/rodney-superchef.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240222T183000
DTEND;TZID=America/New_York:20240222T203000
DTSTAMP:20260426T113655
CREATED:20230617T024704Z
LAST-MODIFIED:20240214T181608Z
UID:5405-1708626600-1708633800@vixentest2.website
SUMMARY:An Evening w/ LouVino (2/22)
DESCRIPTION:Sold Out!\nExecutive Chef – Mateo Sullivan\nOne of the amazing things about this Louisville restaurant scene staple is their ever-evolving seasonal menus.  Mateo has recently taken the helm as the executive chef and has already added his touch to the menu.  He is bringing us some amazing dishes and we can’t wait to try these creations.  And he must be brave because for his first time at Millie’s he is going to let the class play with fire as part of the Steak Diane. \nFried Green Tomatoes w/ Maple Mustard Sauce\, \nSteak Diane Tournedos w/ Mushroom Brandy Sauce & A Side Of Roasted Potatoes\, \nDutch Apple Streusel w/ Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-louvino-8-10/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mateo-louvino-edited.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20240216T183000
DTEND;TZID=America/Kentucky/Louisville:20240216T203000
DTSTAMP:20260426T113655
CREATED:20191219T210753Z
LAST-MODIFIED:20240215T233257Z
UID:3408-1708108200-1708115400@vixentest2.website
SUMMARY:Farm To Table Date Night w/ Jester's Winery & Cafe (2/16)
DESCRIPTION:Sold Out!\nExecutive Chef – Chris Hayden\nFried Green Tomato Caprese Stack w/ Balsamic Reduction Drizzle \nThick-Cut Ribeye w/ Local Vegetables and Potatoes\, \nBourbon Caramel Bread Pudding Topped With 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/farm-to-table-date-night-w-jesters-winery-cafe-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240201T183000
DTEND;TZID=America/New_York:20240201T203000
DTSTAMP:20260426T113655
CREATED:20230604T152259Z
LAST-MODIFIED:20240201T181543Z
UID:5350-1706812200-1706819400@vixentest2.website
SUMMARY:An Evening w/ Mayan Cafe (2/1)
DESCRIPTION:Sold Out!\nExecutive Chef – Jeff Bridges\nI love it when we can bring in a chef from a restaurant that does something original.  That said\, Mayan Cafe definitely fits the bill.  This Louisville staple doesn’t really have an equal when it comes to fusing traditional Mayan flavors\, ingredients & cooking techniques with local\, sustainably-farmed ingredients and we are so excited to have them back at Millie’s. \nAvocado Mash w/ Jicama\, Jalapeño Salpicon & Lime Vinaigrette\, \nSeared Chicken Cutlets w/ Wild Mushroom Chilaquiles\, Pickled Jalapeño & Chipotle Dust\, \nChocolate Cake w/ Avocado Mousse & Macerated Fruit \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-mayan-cafe-8-25/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mayan-cafe.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231221T183000
DTEND;TZID=America/New_York:20231221T203000
DTSTAMP:20260426T113655
CREATED:20220119T041033Z
LAST-MODIFIED:20231121T043928Z
UID:4225-1703183400-1703190600@vixentest2.website
SUMMARY:Date Night 12/21
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 2 years.  It only took 2 days for it to sell out on a Saturday in December.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for December 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-3-24/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231220T183000
DTEND;TZID=America/New_York:20231220T203000
DTSTAMP:20260426T113655
CREATED:20221130T163924Z
LAST-MODIFIED:20241021T181959Z
UID:4572-1703097000-1703104200@vixentest2.website
SUMMARY:Cookie Decorating Workshop (12/20)
DESCRIPTION:Executive Pastry Chef – Jessica Stauble\nWe took a break from this class for the last 2 years because of COVID issues.  Honestly\, we were considering not doing it this year because of all the time it takes to bake these larger cookies in the days leading up to the class.  However\, we have gotten so many emails and calls asking if we are doing it I got worried that if I didn’t spend the time to make the cookies I might get visited by 3 ghosts on Christmas Eve. \nThis class is open to both adults and children ages 10 & up.  Learn to decorate a variety of holiday cookies\, perfect for the winter months\, to give your family and friends or enjoy yourself. \nLearn tips and tricks for working with royal icing\, including determining the correct consistency\, outlining\, flooding\, wet-on-wet decorating and tips to create texture.  Each person will take home the following four cookies they complete in this class: \n● Christmas Trees \n● Snowmen \n● Ornaments \n● Ugly Christmas Sweater \n*All tools\, icings and cookies are supplied.
URL:https://vixentest2.website/event/cookie-decorating-workshop-12-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cookies-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231215T183000
DTEND;TZID=America/New_York:20231215T203000
DTSTAMP:20260426T113655
CREATED:20220521T012541Z
LAST-MODIFIED:20231127T052039Z
UID:4392-1702665000-1702672200@vixentest2.website
SUMMARY:Date Night 12/15
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-7-16/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/news-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20231109T183000
DTEND;TZID=America/Kentucky/Louisville:20231109T203000
DTSTAMP:20260426T113655
CREATED:20210514T185501Z
LAST-MODIFIED:20231103T153301Z
UID:3948-1699554600-1699561800@vixentest2.website
SUMMARY:An Evening w/ Black Italian (11/9)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Paula Hunter\nThe story of this restaurant is one that makes you believe that some things were just meant to be.  Paula had always relied on her Italian heritage to create amazing dishes.  Her husband Anthony preferred to use his skills on the grill.  They combined their 2 passions and Black Italian was born.  After a decade of running a successful catering business they decided to open their own restaurant in the Highlands.  They opened their restaurant in February of 2020\, but the world had other plans with a pandemic. \nThankfully\, they are still around and Paula was kind enough to agree to bring their amazing food back to Millie’s. \nBruschetta Crostinis Topped w/ Smoked Mozzarella\, \nSmoked Chicken Marsala w/ Cremini Mushrooms Over A Bed Of Fettuccine Pasta\, \nVelvety Gooey Lemon Bars \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-black-italian-6-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/black-italian-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230922T183000
DTEND;TZID=America/New_York:20230922T203000
DTSTAMP:20260426T113655
CREATED:20230729T022452Z
LAST-MODIFIED:20230920T190829Z
UID:5526-1695407400-1695414600@vixentest2.website
SUMMARY:Date Night 9/22
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 Andrew.  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 w/ Fresh Made Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-9-22/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230915T183000
DTEND;TZID=America/Kentucky/Louisville:20230915T203000
DTSTAMP:20260426T113655
CREATED:20200916T155908Z
LAST-MODIFIED:20230807T233128Z
UID:3662-1694802600-1694809800@vixentest2.website
SUMMARY:Farm To Table Date Night w/ Jester's Winery & Cafe (9/15)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Chris Hayden\nChris joins us once every season to bring the fresh local meat and produce of our region to Millie’s.  As it turns to fall we excited to have him back for another class with us. \nFried Green Tomato Caprese Stack w/ Drunken Strawberries & Balsamic Reduction Drizzle\, \nBone-In Ribeye Steak w/ Seasonal Local Vegetables\, \nPumpkin Bread Pudding w/ Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/farm-to-table-date-night-w-jesters-winery-cafe-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230914T183000
DTEND;TZID=America/New_York:20230914T203000
DTSTAMP:20260426T113655
CREATED:20230630T031310Z
LAST-MODIFIED:20230830T044149Z
UID:5449-1694716200-1694723400@vixentest2.website
SUMMARY:An Evening w/ Ciao Ristorante (9/14)
DESCRIPTION:Sold Out!\nExecutive Chef – Paolo Umberto Pastorino\nCiao was opened with the vision of bringing authentic Italian food infusing with the owner’s heritage stretching back to her grandparents from Calibria\, Italy.  And if you have eaten there then you know that Bridgette has done a wonderful job bringing that vision to life.  Lucky for us she agreed to let us steal her amazing executive chef for one night to lead a class through some of their amazing dishes. \nSavory Monkey Bread Stuffed w/ Pepperoni & Cheese\, \nChicken Parma Rosa w/ Garlic\, Pancetta & Penne Pasta Tossed In A Tomato Cream Sauce\, \nCannolis Filled w/ Ricotta & Chocolate Chips \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-ciao-ristorante-9-14/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/ciao-chef-resize.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230819T183000
DTEND;TZID=America/New_York:20230819T203000
DTSTAMP:20260426T113655
CREATED:20230602T025655Z
LAST-MODIFIED:20230714T021135Z
UID:5334-1692469800-1692477000@vixentest2.website
SUMMARY:Date Night 8/19
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nChef Kevin has created his own personal line of seasoning called Flavors 8.  We have been trying it on different dishes and thought it was time to design a menu featuring the seasoning.  The dessert doesn’t feature the seasoning\, but you will get to play with fire\, so there is that. \nFlavors 8 Shrimp Stir-Fry w/ Bok Choy\, Julienne Red Pepper & Sweet Chili Sauce\, \nSeasoned Salmon w/ Caper Tapenade & A Side Of Parmesan Risotto\, \nFlambeed Bananas Foster w/ Vanilla Bean Ice Cream And Flavors 8 Candied Bacon \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-8-19/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230818T183000
DTEND;TZID=America/Kentucky/Louisville:20230818T203000
DTSTAMP:20260426T113655
CREATED:20200814T033549Z
LAST-MODIFIED:20230627T024738Z
UID:3621-1692383400-1692390600@vixentest2.website
SUMMARY:Date Night w/ 8UP Elevated Drinkery & Kitchen (8/18)
DESCRIPTION:Sold Out!\nExecutive Chef – Henry Wesley\nWe always like it when Henry comes back to Millie’s.  Henry has been doing classes with us since his days as the executive chef of Village Anchor.  His menus continue to evolve and he continues to win awards\, most recently the Big Green Egg Cookoff Championship.  Even with all he’s accomplished\, we are glad he continues to put up with us. \nPan Seared Scallops w/ Tasso Ham\, White Beans\, White Miso Aioli & Pickled Fresno Chili\, \nChicken w/ Brown Butter & Sage Sauce Served With Tomato & Spinach Risotto\, \nBourbon Pineapple Upside Down Cake w/ Luxardo Cherry & Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-8up-elevated-drinkery-kitchen/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230817T183000
DTEND;TZID=America/New_York:20230817T203000
DTSTAMP:20260426T113655
CREATED:20221210T021238Z
LAST-MODIFIED:20230601T155928Z
UID:4633-1692297000-1692304200@vixentest2.website
SUMMARY:An Evening w/ Morton's The Steakhouse (8/17)
DESCRIPTION:Sold Out!\nExecutive Chef – Jackson Skelton\nAfter being the Executive Chefs and designing the menus for the LouVino restaurants for what seems like forever\, Jackson is stepping up his game a notch in the realm of fine dining.  The new Executive Chef at Morton’s agreed to come back to Millie’s and we are so glad because he is one of our favorite chefs.  Also\, I love the bearnaise sauce so we had to do this class. \nShrimp Scampi Over A Bed Of Angel Hair Pasta\, \nSirloin Steak With Morton’s Signature Rub & Bearnaise Sauce w/ A Side Of Asparagus\, \nKey Lime Pie \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-mortons-the-steakhouse-2-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jackson-louvino.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230804T183000
DTEND;TZID=America/New_York:20230804T203000
DTSTAMP:20260426T113655
CREATED:20230523T203325Z
LAST-MODIFIED:20230603T180430Z
UID:5302-1691173800-1691181000@vixentest2.website
SUMMARY:Date Night w/ Black Rabbit (8/4)
DESCRIPTION:Sold Out!\nExecutive Chef – Justin Cruz\nJustin was one of our resident chefs a long\, long time ago in a galaxy not so far away.  He was only with us briefly because he had bigger things on his mind and with his talent\, we were lucky to have him as long as we did.  Justin oversees the Lou Lou restaurants as well as the newly rebranded Black Rabbit.  So of course when we saw they were rolling out a new menu\, we knew we had to have Justin come show it off at Millie’s. \nScallops w/ Beurre Blanc\, \nSteak w/ Gochujang Vinaigrette & A Side Of Black Garlic Risotto\, \nCarrot Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-black-rabbit-8-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cruz.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230727T183000
DTEND;TZID=America/New_York:20230727T203000
DTSTAMP:20260426T113655
CREATED:20230124T182423Z
LAST-MODIFIED:20230511T014647Z
UID:4895-1690482600-1690489800@vixentest2.website
SUMMARY:Date Night 7/27
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  It only took 3 days for it to sell out on a Saturday in July.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for July by squeezing it in on a Thursday.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 3 years ago\, but now I have to think about it all the time.  As if there weren’t already enough reasons to hate COVID. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nFlat Iron Steak 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-4-27/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230721T183000
DTEND;TZID=America/New_York:20230721T203000
DTSTAMP:20260426T113655
CREATED:20230420T031912Z
LAST-MODIFIED:20230714T205944Z
UID:5213-1689964200-1689971400@vixentest2.website
SUMMARY:Date Night w/ Cayla Jones (7/21)
DESCRIPTION:Sold Out!\nChef – Cayla Jones\nI know that Cayla looks young\, but she has had 7 years of experience working on both sides of the river with some of our favorite chefs including Dallas McGarity and Patrick Gosden.  We wanted to do a southern comfort foods theme and when she sent us this menu\, we knew that we had the right woman for the job.  We are so excited to have Cayla join us for her first class. \nBarbecue Meatballs & Grits\, \nCountry Fried Pork Tenderloin w/ Pan Gravy & Southern Style Green Beans\, \nApple Crumble w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-cayla-jones-7-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cayla-jones.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230708T183000
DTEND;TZID=America/New_York:20230708T203000
DTSTAMP:20260426T113655
CREATED:20220126T024925Z
LAST-MODIFIED:20230707T121722Z
UID:4253-1688841000-1688848200@vixentest2.website
SUMMARY:Date Night 7/8
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 2 years.  Then it immediately sold out in 2 days when we listed for it for June.  After numerous calls and emails\, we can take a hint so we are bringing it back again for July.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 3 years ago\, but now I have to think about it all the time.  As if there weren’t already enough reasons to hate COVID. \nMaryland Style Crab Cakes w/ Remoulade Sauce\, \nFlat Iron Steak 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-4-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230707T183000
DTEND;TZID=America/New_York:20230707T203000
DTSTAMP:20260426T113655
CREATED:20220603T035443Z
LAST-MODIFIED:20230629T135556Z
UID:4398-1688754600-1688761800@vixentest2.website
SUMMARY:Date Night w/ Silvio's (7/7)
DESCRIPTION:Sold Out!\nExecutive Chef – Jake Brockman\nMillie’s has had Jake before when he did a class while he was a chef at Vincenzo’s.  Now he is coming back as the executive chef of Silvio’s.  And if the food is half as good as it was the last time he was here then we are in for a great night.  Jake has worked at the finest Italian restaurants and with the best chefs in Louisville so Bill at Silvio’s made the right decision by bringing him to Silvio’s in St. Matthews. \nBruschetta w/ Diced Tomatoes\, Cheese\, Onions & Fresh Basil\, \nZiti Ala Vodka w/ Shrimp & Creamy Tomato Vodka Sauce\, \nLemoncello Cake w/ Mascarpone Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-silvios-8-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jake-vincenzos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230630T183000
DTEND;TZID=America/New_York:20230630T203000
DTSTAMP:20260426T113655
CREATED:20220519T023800Z
LAST-MODIFIED:20230626T194332Z
UID:4391-1688149800-1688157000@vixentest2.website
SUMMARY:Date Night 6/30
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-7-23/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230616T183000
DTEND;TZID=America/New_York:20230616T203000
DTSTAMP:20260426T113655
CREATED:20220728T192854Z
LAST-MODIFIED:20230616T201027Z
UID:4446-1686940200-1686947400@vixentest2.website
SUMMARY:Date Night w/ The Manhattan Project (6/16)
DESCRIPTION:Room Left For 1 More Couple!\nChef – Andrew Kotheimer\nI love the creativity at The Manhattan Project on Frankfort Avenue.  Ever thought about putting PB & J and bacon on a burger?  Well\, they did.  My favorite concoction is the roasted tomato grill cheese with the black raspberry jam.  It is insanely good.  Unfortunately\, we can’t always pull off every restaurant’s wild menu\, but Ronnie agreed to come to Millie’s with a menu that I think is a perfect balance of traditional and experimental. \nCrab Cakes w/ Cajun Remoulade\, \nPan Seared Salmon w/ Kimchi Remoulade & A Side Of Creamy Risotto\, \nPB & J Bread Pudding \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-the-manhattan-project-9-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/manhattan.jpg
END:VEVENT
END:VCALENDAR