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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/Kentucky/Louisville:20220616T183000
DTEND;TZID=America/Kentucky/Louisville:20220616T203000
DTSTAMP:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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:20260427T113654
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
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210820T183000
DTEND;TZID=America/Kentucky/Louisville:20210820T203000
DTSTAMP:20260427T113654
CREATED:20210708T021346Z
LAST-MODIFIED:20210725T003643Z
UID:4047-1629484200-1629491400@vixentest2.website
SUMMARY:Date Night w/ Reggie Cleveland (8/20)
DESCRIPTION:Sold Out!\nChef – Reggie Cleveland\nThe episode of Cook That Ish that aired on July 3rd featured 2 chefs making their best pasta dish from scratch in a head-to-head competition.  Reggie made a dish comprised of fried crab and fettuccine alfredo.  Those are 2 things I never thought I would mix\, but after watching Reggie make it on the show I couldn’t stop thinking about.  As big as Louisville is\, somehow the day after the show aired while running errands with my daughter Reggie literally walked right by me.  I asked him if he would please come do a class at Millie’s and teach everyone how to make his amazing creation and thankfully he said yes.  Check out this link to the episode of Cook That Ish and join us in person to get the secrets directly from Reggie in person.  https://www.wave3.com/video/2021/07/04/cook-that-ish-week-/ \nBoursin Egg Rolls w/ Honey Drizzle Dipping Sauce\, \nCrab Choke Alfredo w/ Fettuccine Noodles & Garlic Bread\, \nUpside Down Peach Cobbler Cake w/ Brown Sugar Glaze & Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-reggie-cleveland-8-20/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210818T183000
DTEND;TZID=America/Kentucky/Louisville:20210818T203000
DTSTAMP:20260427T113654
CREATED:20210113T030916Z
LAST-MODIFIED:20210731T030257Z
UID:3760-1629311400-1629318600@vixentest2.website
SUMMARY:Macaron Class 8/18
DESCRIPTION:Sold Out! (Next Class On 9/28/2021)\nExecutive Pastry Chef – Jessica Stauble\nLearn the art and science of macaron baking.  Learn how to make macaron batter\, pipe macarons and fillings.  Every person will take home around a dozen macarons in a pastry box along with the recipes to make them.   Learn the tricks and insights from an expert to tackle this complicated pastry.  Also\, learn the proper technique of swirling designs with royal icing. \nFlavors for this class are chocolate ganache\, birthday cake & caramel cheesecake. \nSign up early because space is limited. \n*These macaron classes always sell out so if there is anyone in the class you would prefer to be seated close to just drop us an email at cookingatmillies@gmail.com and we will accommodate your requests when making up the seating chart.
URL:https://vixentest2.website/event/macaron-class-2-24/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210813T183000
DTEND;TZID=America/Kentucky/Louisville:20210813T203000
DTSTAMP:20260427T113654
CREATED:20210707T021042Z
LAST-MODIFIED:20210813T044311Z
UID:4046-1628879400-1628886600@vixentest2.website
SUMMARY:Date Night w/ Red Yeti (8/13)
DESCRIPTION:Sold Out!\nExecutive Chef – Mike Bowe\nWith an emphasis on locally sourced ingredients Mike has made Red Yeti into a Jeffersonville staple.  For those of you that don’t get across the bridge that often\, this place is definitely worth the trip.  Lucky for us\, we were able to convince Mike to bring a menu across the river to Millie’s spotlighting some of his amazing dishes. \nLamb Meatballs w/ Warm Tomato Jam & Goat Cheese\, \nSeared Skirt Steak w/ Chimichurri Aioli & A Side Of Cauliflower Mash\, \nPeanut Butter Pie \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-red-yeti-8-13/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mike-bowe-yeti.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210722T183000
DTEND;TZID=America/Kentucky/Louisville:20210722T203000
DTSTAMP:20260427T113654
CREATED:20201016T004348Z
LAST-MODIFIED:20210630T025602Z
UID:3700-1626978600-1626985800@vixentest2.website
SUMMARY:Pasta & Gnocchi From Scratch (7/22)
DESCRIPTION:Sold Out! (Next Class On 8/19/2021)\nChef – Alison Mann\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-11-12-2020/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pasta-from-scratch.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210716T183000
DTEND;TZID=America/Kentucky/Louisville:20210716T203000
DTSTAMP:20260427T113654
CREATED:20210610T023103Z
LAST-MODIFIED:20210706T002755Z
UID:3986-1626460200-1626467400@vixentest2.website
SUMMARY:Date Night w/ District 6 (7/16)
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\, \nSalmon w/ Pineapple\, Tomatoes & Thai Chili Over A Bed Of Pan Fried Sticky Rice\, \nChilled Mango Sago \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-district-6-7-16/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/hahn-district-6.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210709T183000
DTEND;TZID=America/Kentucky/Louisville:20210709T203000
DTSTAMP:20260427T113654
CREATED:20210612T014018Z
LAST-MODIFIED:20210626T204424Z
UID:3990-1625855400-1625862600@vixentest2.website
SUMMARY:Date Night w/ Josh Hillyard (7/9)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Josh Hillyard\nAfter years of making amazing gourmet food at Big Spring Country Club\, Josh has branched out on his own with the start of Chef & Jeff.  Chef & Jeff is a chef driven food service that delivers amazing meals directly to your door.  With the wider range of culinary dishes at Chef & Jeff\, Josh is finally able to pursue the type of cuisine his is really passionate about.  Josh has designed a menu for Millie’s that he thinks everyone will be happy with especially since people always love when they get to play with fire and flambe their food.  Luckily\, our insurance is paid up so we’re excited to have Josh join us again. \nFried Green Tomatoes w/ Jalapeno Bacon Jam\, \nFlambeed Steak Diane w/ Caramelized Brussel Sprouts\, \nMixed Berry Crumble w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-josh-hillyard-7-9/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210703T183000
DTEND;TZID=America/Kentucky/Louisville:20210703T203000
DTSTAMP:20260427T113654
CREATED:20200130T062828Z
LAST-MODIFIED:20210702T164200Z
UID:3476-1625337000-1625344200@vixentest2.website
SUMMARY:Date Night 7/3
DESCRIPTION:Sold Out!\nChef – Alison Mann\nOne of our goals for 2021 is to team up with organizations that are giving back to the community and this particular class does just that.  Each course of this menu comes straight from the pages of Bluegrass Gatherings by the Junior League Of Louisville.  We love this cookbook and will be incorporating some of the signature dishes into some of our classes throughout the year.  As an added bonus\, when it comes to Derby time menus their cookbook is perfect. \nDown The Stretch Shrimp & Grits\, \nBardstown Road Grilled Chicken w/ Red Peppers & Caramelized Corn\, \nCoconut Cream Pie w/ Meringue Topping \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-4-25/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210702T183000
DTEND;TZID=America/Kentucky/Louisville:20210702T203000
DTSTAMP:20260427T113654
CREATED:20210603T013951Z
LAST-MODIFIED:20210618T132137Z
UID:3983-1625250600-1625257800@vixentest2.website
SUMMARY:Date Night w/ The Bayou (7/2)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Lisa Rainey\nI opened Millie’s back in 2017 and the first chef to say yes to doing a class Tejas Modak at Dish On Market.  The class had 9 people and 5 of them were friends of mine that attended for free\, true story.  I will always have fond memories of that place for being the first to let me use their chef.  So when I found out that a new restaurant was going into their old space I wanted to see if I could pay it forward to the new owners.  I talked to Lisa and her husband and the only thing more amazing then their story was the food they were making.  The Bayou draws on their roots in Louisiana and the cuisine she grew up with and I can’t wait for everyone to try it.  Lisa agreed to do a class on the condition that first she had to go back to Louisiana to get the right spices and the perfect sausage.  As long as I don’t have to pay the airfare that was fine with me.  Definitely don’t wait to until July to try this new restaurant\, but do join us to see how she makes these incredible dishes. \nSalmon Croquettes w/ Cajun Remoulade Sauce\, \nSeafood Crab Boil w/ Snow Crab\, Shrimp\, Potatoes & Corn\, \nSweet Potato Pie w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-the-bayou-7-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210626T183000
DTEND;TZID=America/Kentucky/Louisville:20210626T203000
DTSTAMP:20260427T113654
CREATED:20210430T033246Z
LAST-MODIFIED:20210521T021126Z
UID:3936-1624732200-1624739400@vixentest2.website
SUMMARY:Date Night 6/26
DESCRIPTION:Sold Out!\nChef – Alison Mann\nFor June we were trying to include something that had the feel of a truly summer dish.  We thought this menu would be perfect with limes\, mangoes and key limes all in season\, and of course risotto never hurts. \nBacon Wrapped Dates\, \nHoney Lime Salmon w/ Mango Salsa & A Side Of Creamy Parmesan Pea Risotto\, \nKey Lime Pie w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple \n  \n 
URL:https://vixentest2.website/event/date-night-6-26/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/IMG_6743.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210603T183000
DTEND;TZID=America/Kentucky/Louisville:20210603T203000
DTSTAMP:20260427T113654
CREATED:20210516T153906Z
LAST-MODIFIED:20210531T124912Z
UID:3952-1622745000-1622752200@vixentest2.website
SUMMARY:Date Night 6/3
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis menu is back by popular demand since this menu has sold out every month for a year.  Then it immediately sold out in 4 days when we listed it for June.  After numerous calls and emails\, we can take a hint so 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\, \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-6-3/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/08/couple-pink-shirt.jpg
END:VEVENT
END:VCALENDAR