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X-WR-CALNAME:Cooking @ Millie's
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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/New_York:20230208T183000
DTEND;TZID=America/New_York:20230208T203000
DTSTAMP:20260427T081452
CREATED:20211121T170434Z
LAST-MODIFIED:20230207T190812Z
UID:4175-1675881000-1675888200@vixentest2.website
SUMMARY:Valentine's Sushi Class (2/8)
DESCRIPTION:Sold Out!\nChef – Heather Lentz\nThis is a great class for couples so Heather 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-2-10/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230126T183000
DTEND;TZID=America/New_York:20230126T203000
DTSTAMP:20260427T081452
CREATED:20211230T230742Z
LAST-MODIFIED:20221125T174430Z
UID:4203-1674757800-1674765000@vixentest2.website
SUMMARY:Date Night 1/26
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  It only took 4 days for it to sell out on a Saturday in January.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for January 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 2 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-2-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230120T183000
DTEND;TZID=America/Kentucky/Louisville:20230120T203000
DTSTAMP:20260427T081452
CREATED:20200602T014941Z
LAST-MODIFIED:20221112T191133Z
UID:3537-1674239400-1674246600@vixentest2.website
SUMMARY:Date Night w/ The Goat (1/20)
DESCRIPTION:Sold Out!\nExecutive Chef – Andrew Welenken\nAndrew has been stopping by Millie’s for years.  This time it is as the Corporate Executive Chef of The Goat.  Andrew oversees 11 locations of this chef-driven concept.  The creativity of this Chopped alumnus always shows through in the unique menus he creates and that’s why we love having him come back.  It’s his fusion of different tastes and his original menus that always make his classes sell out so fast. \nRoasted Cauliflower Fried Rice w/ Gochujang Aioli\, Peanuts & Cilantro\, \nNashville Spiced Chicken w/ Buttermilk Herb Sauce & Pimento Cheese Pasta\, \nChocolate Brownie w/ Cream Cheese Mousse\, Strawberry Preserves & Oat Crumble \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-andrew-welenken-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/welenken-pic-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230119T183000
DTEND;TZID=America/Kentucky/Louisville:20230119T203000
DTSTAMP:20260427T081452
CREATED:20200916T152608Z
LAST-MODIFIED:20221223T180818Z
UID:3656-1674153000-1674160200@vixentest2.website
SUMMARY:An Evening w/ ROC (1/19)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Rocco Cadolini\nFinally Rocco is coming back to Millie’s!  I remember the first time he sent me a proposed menu and I had to use Google translator because it was literally written in Italian\, so he’s as authentic as they come.  Rocco will be making all the pasta for this class fresh so that we can truly get a taste of his restaurant.  His high energy and authentic Italian food are always a good time when he’s here. \nStuffed Zucchini w/ Cherry Tomatoes\, Olives\, Capers & Ricotta\, \nOrecchiette Pasta In A Pink Sauce w/ Sausage\, Mushrooms & Smoked Mozzarella\, \nPanna Cotta Alla Fragola – Panna Cotta w/ Strawberry Compote \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-roc-10-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/08/roc.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221202
DTEND;VALUE=DATE:20221203
DTSTAMP:20260427T081452
CREATED:20191115T161231Z
LAST-MODIFIED:20221107T022738Z
UID:3373-1669939200-1670025599@vixentest2.website
SUMMARY:Private/Corporate Event
DESCRIPTION:Want to host an unforgettable event?\nThe first thing to consider is the location\, and you won’t find a more memorable place than Cooking@Millie’s. \nWe offer approximately 1500 sq. feet of space\, including 8 student stations\, capacity for roughly 32 people\, and lots of room to move around. Whether you’re hosting a small gathering\, a corporate event\, a party or a team-building activity\, we’re here to help and to host. And yes\, we can do bourbon-themed cooking because after all this is Kentucky.  Just contact us for more information.
URL:https://vixentest2.website/event/private-corporate-event-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/IMG_6743.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220930T183000
DTEND;TZID=America/New_York:20220930T203000
DTSTAMP:20260427T081452
CREATED:20220803T203636Z
LAST-MODIFIED:20220925T222956Z
UID:4445-1664562600-1664569800@vixentest2.website
SUMMARY:Date Night w/ South Seas 9/30
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Tyler Powell\nSouth Seas is Louisville’s newest restaurant that you must try.  Fusing Southern California\, Mexico & Hawaii is something Millie’s has never attempted.  Luckily\, Tyler agreed to come show us how it is done.  The mood of the restaurant is an island paradise and with this menu Tyler is bringing\, you might just get to taste that tropical vacation you didn’t get to take this year. \nSauteed Shrimp Tacos w/ Avocado Tomatillo & Pickled Cabbage Slaw\, \nBraised Pork Carnitas w/ Hawaiian Slaw & Homemade Macaroni Salad\, \nTres Leche Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-south-seas-9-30/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/tyler-south-seas.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220908T183000
DTEND;TZID=America/New_York:20220908T203000
DTSTAMP:20260427T081452
CREATED:20220808T155844Z
LAST-MODIFIED:20220905T115528Z
UID:4457-1662661800-1662669000@vixentest2.website
SUMMARY:An Evening w/ The Village Anchor (9/8)
DESCRIPTION:Sold Out!\nExecutive Chef – Mickey Palello\nWe have had The Village Anchor join us many times over the past years and it has been one of our favorites and still endures as a staple of the food scene in Louisville.  Their new executive chef\, Mickey\, came here from Chicago to introduce new menu ideas while still keeping the classics so many people love.  I think this menu he is bringing to Millie’s highlights that balance perfectly. \nGreen Chili Wontons w/ Key Lime-Avocado Aioli and Sweet Chili Sauce\, \nGrilled Pork Chop w/ Bourbon Mustard Glaze & A Side Of Roasted Peaches Horseradish Mashed Potatoes\, \nNo Bake Goat Cheesecake w/ Mango Lime Compote \n  \n*Price Includes Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-the-village-anchor-9-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mickey-village-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220825T183000
DTEND;TZID=America/Kentucky/Louisville:20220825T203000
DTSTAMP:20260427T081452
CREATED:20181211T012736Z
LAST-MODIFIED:20220722T143553Z
UID:2856-1661452200-1661459400@vixentest2.website
SUMMARY:An Evening w/ LouVino (8/25)
DESCRIPTION:Sold Out!\nExecutive Chef- Jackson Skelton\nOne of the amazing things about this Louisville restaurant scene staple is their ever-evolving seasonal menus.  Jackson has brought us some amazing dishes over the past few years.  Luckily\, Jackson agreed to share these amazing fall creations with us. \nSeared Scallops w/ Fried Green Tomato\, Maple Mustard Sauce & Parmesan\, \nPork Chop w/ Sorghum Glaze & Pimento Cheese Grits\, \nApple Crisp w/ Vanilla Ice Cream and Salted Caramel \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-louvino/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jackson-louvino.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220729T183000
DTEND;TZID=America/New_York:20220729T203000
DTSTAMP:20260427T081452
CREATED:20220606T190827Z
LAST-MODIFIED:20220720T003929Z
UID:4395-1659119400-1659126600@vixentest2.website
SUMMARY:Date Night w/ Jon Pauly (7/29)
DESCRIPTION:Sold Out!\nChef – Jon Pauly\nJon has done classes with us since we first opened.  Back then he was the executive chef over Equus and Cafe Lou Lou.  Then he went on to be the executive chef of The Village Anchor.  After years in the culinary field he needed a change of pace that would allow for more family time.  Lucky for us he still has an occasional itch to get back in the kitchen and of course we are more than happy to give him a place to do his magic.  He sent me this menu and I told him it might be too fancy for us to pull off\, but he assured me that he will make it seem easy. \nBasil Spring Rolls w/ Peanut Dipping Sauce\, \nRoasted Chicken Breast w/ Sun-Dried Tomato Mojo De Ajo Garlic Sauce & A Side Of English Pea Risotto\, \nStrawberry Shortcake w/ Tarragon & Balsamic \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-jon-pauly-7-29/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pauly-village.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220721T183000
DTEND;TZID=America/Kentucky/Louisville:20220721T203000
DTSTAMP:20260427T081452
CREATED:20210514T232406Z
LAST-MODIFIED:20220719T142513Z
UID:3950-1658428200-1658435400@vixentest2.website
SUMMARY:An Evening w/ Bob's Steak & Chop House (7/21)
DESCRIPTION:Sold Out!\nExecutive Chef – Chris McIntosh\nWe do menus with steak all the time\, but when you want to do it right you bring in an expert.  Chris is the chef in charge of the amazing steakhouse inside the glamorous Omni Hotel.  His experience stretches back to when he was at Le Moo and Eddie Merlot’s before that so I would definitely say he has experience with steaks.  Luckily\, Bob’s Steak & Chop House was nice enough to let us steal him away from the restaurant for a night. \nSeared Scallops w/ Citrus Buerre Blanc\, Bacon & Texas Burnt Honey\, \nPerfectly Seasoned Steak w/ Chimichurri Sauce & A Side Of Asparagus\, \nBanana Nut Rum Bread Pudding w/ Bourbon Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-bobs-steak-chop-house-6-10/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220616T183000
DTEND;TZID=America/Kentucky/Louisville:20220616T203000
DTSTAMP:20260427T081452
CREATED:20191014T000019Z
LAST-MODIFIED:20220512T152713Z
UID:3323-1655404200-1655411400@vixentest2.website
SUMMARY:An Evening w/ Le Moo (6/16)
DESCRIPTION:Sold Out!\nExecutive Chef – Giovanni Tenace\nLe Moo has been listed by the Food Network as one of the “best spots for steak all across America” and most recently #1 in Kentucky.  Now Giovanni is joining us at Millie’s to show us how steak is done\, among other things.  Also\, I have to say that I love the profile picture he sent.  I know it is him in the office at Le Moo\, but I have to laugh because it looks like he is cooking foods in a prison cell.\n \nWagyu Pigs In A Blanket – Wagyu Hotdogs Wrapped In Croissants w/ Bleu Cheese & Bacon Jam\, \nSteak w/ Mushroom Bourbon Sauce & A Side Of Garlic & Herb Roasted Potatoes\, \nBourbon Coffee Tiramisu \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-le-moo/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220611T183000
DTEND;TZID=America/Kentucky/Louisville:20220611T203000
DTSTAMP:20260427T081452
CREATED:20200713T060126Z
LAST-MODIFIED:20220507T173159Z
UID:3569-1654972200-1654979400@vixentest2.website
SUMMARY:Date Night 6/11
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-8-15/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/06/couple-pink-shirt.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220610T183000
DTEND;TZID=America/New_York:20220610T203000
DTSTAMP:20260427T081452
CREATED:20220420T195242Z
LAST-MODIFIED:20220515T015810Z
UID:4354-1654885800-1654893000@vixentest2.website
SUMMARY:French Themed Date Night (6/10)
DESCRIPTION:Sold Out!\nChef – Heather Lentz\nWith school almost out I would love to travel this summer\, but with all these classes at Millie’s I can’t imagine how that would be possible.  So Heather agreed to do a French themed menu so I could at least feel like I got a vacation\, even if it is only for my taste buds. \nBacon & Gruyere Cheese Popovers w/ Spicy Herb Oil\, \nClassic Chicken Cordon Bleu w/ A Side Of Haricot Vert\, \nRich & Sweet Fresh Cherry Clafoutis w/ Homemade Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/french-themed-date-night-6-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/france-paris-eiffel-tower-visiting-highlights-eiffel-tower-night.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220603T183000
DTEND;TZID=America/Kentucky/Louisville:20220603T203000
DTSTAMP:20260427T081452
CREATED:20210308T184707Z
LAST-MODIFIED:20220504T224110Z
UID:3832-1654281000-1654288200@vixentest2.website
SUMMARY:Date Night w/ Comfort Eats (6/3)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Kendell Sheppard\nKendall was a regular guest at Millie’s when he was the executive chef at Brooklyn & The Butcher.  Then he decided he wanted to pursue his own food business.  Lucky for us he is still willing to come back from time to time.  So glad he was willing to bring a menu of his own design back to Millie’s.  I personally love the hints of southern cooking on this menu. \nPulled Pork Cakes w/ Blueberry-Bourbon BBQ\, \nSteak Au Poivre w/ Sauteed Haricot Vert\, \nGranddaddy’s Blueberry & Blackberry Cobbler w/ Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine
URL:https://vixentest2.website/event/date-night-w-kendell-sheppard-4-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/kendell.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220513T183000
DTEND;TZID=America/New_York:20220513T203000
DTSTAMP:20260427T081452
CREATED:20220315T015812Z
LAST-MODIFIED:20220509T175354Z
UID:4292-1652466600-1652473800@vixentest2.website
SUMMARY:Date Night w/ Exquisite Cuisines (5/13)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Chase Bolden\nChase\, also known as Chef B\, is a classically trained chef and graduate of the Le Cordon Bleu College Of Culinary Arts in Atlanta\, GA.  Chase is best known for his beautiful presentation along with his unique use of herbs & spices.  Chase originally submitted a menu that was amazing\, but the complexity of it would have made a beginner’s head explode\, but luckily he was willing to tone it down slightly.  Check out some of his amazing dishes on Instagram at ChefB_Exquisite_Cuisines as well as learn the secrets in person during this class. \nSeafood Eggrolls w/ Crab\, Shrimp\, Spinach Cream Cheese & Garlic w/ Sweet Chili sauce\, \nChicken Breast w/ A Blistered Tomato Cream Sauce & A Side Of Truffle Risotto\, \nPeach Cobbler w/ Pecans & Caramel Drizzle Topped With Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-exquisite-cuisines-5-13/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220428T183000
DTEND;TZID=America/Kentucky/Louisville:20220428T203000
DTSTAMP:20260427T081452
CREATED:20210714T025743Z
LAST-MODIFIED:20220428T012055Z
UID:4052-1651170600-1651177800@vixentest2.website
SUMMARY:Date Night 4/28
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 April.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for April 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 2 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-7-26/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220415T183000
DTEND;TZID=America/New_York:20220415T203000
DTSTAMP:20260427T081452
CREATED:20220220T155651Z
LAST-MODIFIED:20220412T231109Z
UID:4257-1650047400-1650054600@vixentest2.website
SUMMARY:Date Night w/ District 6 (4/15)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Hanh Duong\nThis gem in St. Matthews was named to honor the heritage of Hanh’s parents who came from the District 6 neighborhood in Ho Chi Mihn City\, Vietnam.  She brought this amazing Vietnamese cuisine to Louisville and now she is bringing these amazing dishes to Millie’s. \nPork & Shrimp Filled Wontons w/ Shallots\, Garlic\, Green Onions & Spicy Chili Sauce\, \nDrunken Beef Sauteed w/ Vegetables Over A Bed Of Rice\, \nDeliciously Moist Cassava Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-district-6-4-15/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/hahn-district-6.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220407T183000
DTEND;TZID=America/Kentucky/Louisville:20220407T203000
DTSTAMP:20260427T081452
CREATED:20210216T171337Z
LAST-MODIFIED:20220406T155317Z
UID:3820-1649356200-1649363400@vixentest2.website
SUMMARY:Japanese Cuisine Date Night 4/7
DESCRIPTION:Room Left For Only 1 More Couple!\nChef – Heather Lentz\nCrispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli\, \nSushi – Spicy Ahi Tuna Roll\, Traditional California Roll and Cream Cheese Crab Roll\, \nStrawberry\, Mango & Green Tea Mochi Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/japanese-cuisine-date-night-4-15/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220317T183000
DTEND;TZID=America/New_York:20220317T203000
DTSTAMP:20260427T081452
CREATED:20220121T195328Z
LAST-MODIFIED:20220126T002129Z
UID:4228-1647541800-1647549000@vixentest2.website
SUMMARY:Date Night 3/17
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for a year.  It only took 2 days for it to sell out on a Saturday in March.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for March by squeezing it in on a Thursday.  Then that Thursday filled up in 2 days so we added this new date.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 2 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-3-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220205T183000
DTEND;TZID=America/Kentucky/Louisville:20220205T203000
DTSTAMP:20260427T081452
CREATED:20201202T014053Z
LAST-MODIFIED:20220116T201309Z
UID:3716-1644085800-1644093000@vixentest2.website
SUMMARY:Date Night 2/5
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 2 years.  Then it immediately sold out in 2 days when we listed it for January.  After numerous calls and emails\, we can take a hint so we are of bringing it back again for February.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 2 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-2-20/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220128T183000
DTEND;TZID=America/Kentucky/Louisville:20220128T203000
DTSTAMP:20260427T081452
CREATED:20210609T032312Z
LAST-MODIFIED:20220128T021942Z
UID:3987-1643394600-1643401800@vixentest2.website
SUMMARY:Indian Cuisine Date Night w/ Bhavana Foods (1/28)
DESCRIPTION:Only Room For 1 More Couple!\nOwner & Executive Chef – Bhavana Barde\nWe occasionally do an Indian themed menu\, but the last time we did the food turned out great.  We knew that if we were going to do it again we had to bring back the best to do it right.  Bhavana specializes in authentic Indian cuisine.  Her focus is on making food that is made fresh from the finest ingredients.  Luckily she agreed to bring a menu to Millie’s that showcases a wide variety of offerings representing the diverse cultures of India. \nAloo Tikki – Spicy Potato Patties\, \nChicken Tikka Masala w/ Cilantro & Peas On A Bed Of White Rice\, \nShahi Tukada – Warm Bread Pudding Topped w/ Crushed Pistachios & Saffron \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/indian-cuisine-date-night-w-bhavana-foods-7-30/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220127T183000
DTEND;TZID=America/Kentucky/Louisville:20220127T203000
DTSTAMP:20260427T081452
CREATED:20190706T025824Z
LAST-MODIFIED:20220127T174927Z
UID:3180-1643308200-1643315400@vixentest2.website
SUMMARY:Date Night w/ Steak & Bourbon (1/27)
DESCRIPTION:Only Room For 2 More Couples!\nExecutive Chef – Chip Lawrence\nChip returns to give us a sampling of the Ole Group’s amazing restaurant.  This Westport Road hot spot offers a few of our favorite things so we are definitely excited to have Chip bring this menu to Millie’s. \nSteak & Cheese Hand Pies w/ Chimichurri and Roasted Red Pepper Sour Cream\, \nBlue Cheese Crusted Beef Tenderloin w/ Asparagus Spears\, \nBourbon Bread Pudding \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-steak-bourbon/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220122T183000
DTEND;TZID=America/Kentucky/Louisville:20220122T203000
DTSTAMP:20260427T081452
CREATED:20210802T011642Z
LAST-MODIFIED:20220117T150951Z
UID:4057-1642876200-1642883400@vixentest2.website
SUMMARY:Date Night 1/22
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nFirst time I talked to Kevin about what we do at Millie’s he was the Executive Chef at The Black Jockey’s Lounge.  He cut me off mid-sentence and said\, “If it’s for a good cause\, I am in”.  I guess it depends on what your definition of “good cause” is.  Luckily\, he agreed with my slanted logic that entertaining people with amazing food was a good enough cause.  I am so glad he agreed to do a class with us because after I tried his island style chicken I was going to harass him until he agreed to show us how to cook it at Millie’s. \nShrimp & Corn Fritters w/ Kevin’s Own Flavors 8 Seasoning & Caper Aioli\, \nIsland Style Chicken – Jerk Seasoned Chicken w/ Rice\, Red Beans\, Pineapple Relish & Island Slaw\, \nRum Bread Pudding w/ Caramel Sauce Topping \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-black-jockeys-lounge-10-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kevin-black-jockey.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211210T183000
DTEND;TZID=America/New_York:20211210T203000
DTSTAMP:20260427T081452
CREATED:20211102T020801Z
LAST-MODIFIED:20211119T045643Z
UID:4155-1639161000-1639168200@vixentest2.website
SUMMARY:Date Night 12/10
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nHere at Millie’s we have a list of favorite menus that our resident chef does month in and month out.  A lot of our variety comes from visiting chefs that bring that variety in the form of their menus based on their own local restaurants.  However\, if you have ever attended a private event with us for a family function\, team building exercise at work or a holiday party\, you know that we have a secret list of menus that never get published on our website.  Looking back over the past few years there are certain courses from those secret menus that groups choose overwhelmingly so we thought we would finally offer these favorites to the public all in one class. \nPhyllo Cups w/ Brie\, Pepper Jelly & Spiced Pecans. \nChicken w/ A Sun-Dried Tomato Cream Sauce & A Side Of Haricot Vert\, \nApple Crumble w/ Caramel Sauce & Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-12-10/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/news-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211119T183000
DTEND;TZID=America/New_York:20211119T203000
DTSTAMP:20260427T081452
CREATED:20211012T165349Z
LAST-MODIFIED:20211119T152112Z
UID:4150-1637346600-1637353800@vixentest2.website
SUMMARY:Date Night w/ Chef Damo (11/19)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Damonique Brown\nThe episode of Cook That Ish that aired on July 31st featured 2 chefs making their best chicken and waffles dish in a head-to-head competition.  Damo made a dish comprised of a savory waffle and sauteed chicken.  And he did it in 25 minutes\, which during one of our classes the multitasking would make people’s heads explode.  I asked him about it and he said he actually makes a much better entree than the chicken and waffles and it sounded amazing.  I think that he came up with an incredible menu for us.  Check out this link to the episode of Cook That Ish and join us in person to get the secrets directly from Chef Damo in person.  https://www.wave3.com/video/2021/08/01/cook-that-ish-week-/ \nUnfortunately\, Damo agreed to do a class in October then it sold out in 3 days.  However\, he just informed us that his grandmother has to have surgery on the day of his class.  Luckily\, we were able to substitute a chef familiar with Chef Damo’s recipes.  Kevin Nelson will be leading this class. \nShrimp & Grits\, \nCajun Lamb Chops w/ A Side Of Asparagus\, \nBanana Bread Pudding w/ Whipped Cream & Caramel Drizzle \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-chef-damo-11-19/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kevin-black-jockey.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20211111T183000
DTEND;TZID=America/Kentucky/Louisville:20211111T203000
DTSTAMP:20260427T081452
CREATED:20210321T011426Z
LAST-MODIFIED:20211108T221648Z
UID:3884-1636655400-1636662600@vixentest2.website
SUMMARY:An Evening Of Cooking With Jan (11/11)
DESCRIPTION:Sold Out!\nChef – Jan Payne\nI just love Jan’s story.  Like myself\, Jan’s inspiration for her love of cooking started in her grandmother’s kitchen so obviously she is a woman after my own heart.  She is a Louisville native that moved to Alabama to pursue her dream of bringing her amazing food to people on a larger scale.  Every Friday Jan does a cooking segment\, Cooking With Jan\, on the nationally syndicated Rickey Smiley Morning Show.  In addition\, Jan has been able to get her product lines of seafood pico and stuffed salmon onto grocery shelves.   Lucky for us Jan is coming back to Louisville after finishing a taping for Food Network and she was willing to come back to Millie’s and share some of her favorite dishes with us. \nSeafood Pico Crostinis w/ Crab &Tomato\, \nGarlic Bacon Butter Steak & A Side Of Loaded Smash Potatoes w/ Bacon And Green Onions\, \nPeach Cobbler Cake w/ Buttercream Icing & A Side Of Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine
URL:https://vixentest2.website/event/an-evening-of-cooking-with-jan-5-6-2021/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211021T183000
DTEND;TZID=America/New_York:20211021T203000
DTSTAMP:20260427T081452
CREATED:20210910T012548Z
LAST-MODIFIED:20211016T215643Z
UID:4105-1634841000-1634848200@vixentest2.website
SUMMARY:A Holiday Themed Evening w/ Superchef Darnell Ferguson (10/21)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – “Superchef” Darnell Ferguson\nDarnell’s last class sold out so fast and we had so many people ask us when he was coming back\, but the man is busy.   If you haven’t seen his new show Cook That Ish on NBC\, you need to check it out.  It keeps him pretty busy\, but he is giving some young chefs a chance to show us what they got and the creativity is amazing.  But finally we found one day in 2021 that Darnell wasn’t busy with opening a new restaurant\, hosting a cooking show or being a contestant on a cooking competition and he agreed to come back.  As always\, he’s got to do his own thing and this time its a holiday themed menu and we are excited to be doing something different. \nSuper Mac N’ Cheese w/ Smoked Gouda\, Sharp Cheddar & Pepperjack Cheeses\, \nNashville Hot Chicken w/ Holiday Greens\, \nFried Deviled Eggs w/ Piped Filling \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/a-holiday-themed-evening-w-superchef-darnell-ferguson-10-21/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20211007T183000
DTEND;TZID=America/New_York:20211007T203000
DTSTAMP:20260427T081452
CREATED:20210909T015738Z
LAST-MODIFIED:20210929T161507Z
UID:4100-1633631400-1633638600@vixentest2.website
SUMMARY:An Evening w/ Hammerheads (10/7)
DESCRIPTION:Sold Out!\nExecutive Chef – Shayne Griley\nShayne always brings his unique flavors to Millie’s and his fall menu is no different.  With fresh\, local ingredients he always keeps us on our toes.  I guess this is why his classes always sell out so fast and no surprise there are now 2 Hammerheads locations. \nHammerheads Crab Cakes w/ Sage Aioli\, \nChicken & Waffles w/ Bourbon Maple Syrup\, \nBourbon Peanut Butter Cups \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-hammerheads-10-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/09/hammer-wide.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210903T183000
DTEND;TZID=America/Kentucky/Louisville:20210903T203000
DTSTAMP:20260427T081452
CREATED:20200916T152936Z
LAST-MODIFIED:20210804T011923Z
UID:3657-1630693800-1630701000@vixentest2.website
SUMMARY:Date Night 9/3
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis menu is back by popular demand since this menu has sold out every month for over a year.  Then it immediately sold out in 2 days when we listed it for August.  After numerous calls and emails\, we can take a hint so we are bringing it back again for September. \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-10-10/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210827T183000
DTEND;TZID=America/Kentucky/Louisville:20210827T203000
DTSTAMP:20260427T081452
CREATED:20210713T161813Z
LAST-MODIFIED:20210827T150049Z
UID:4051-1630089000-1630096200@vixentest2.website
SUMMARY:Date Night w/ Naïve (8/27)
DESCRIPTION:Sold Out!\nExecutive Chef – Drew Corman\nWhen we look over our monthly menus there are not a lot of things that scream “heart-healthy option”.  That is where Naïve comes in to help balance the scales.  They specialize in dishes that are not only delicious\, but also good for you.  Drew usually does a class for us around Valentine’s Day\, but luckily he was willing to come back to Millie’s this August. \nGeneral Tso’s Cauliflower w/ Lime\, Kale\, Puffed Rice & Sesame\, \nPork Tenderloin w/ Peach Puree\, Basil\, Fresh Peaches & A Side Of Haricot Vert\, \nLemon Olive Oil Cake w/ Black Pepper Honey\, Pistachio & Yuzu Citrus Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-naive-8-27/
END:VEVENT
END:VCALENDAR