Cooking @ Millie's

Date Night 3/26
2026-03-26 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
This menu is back by popular demand since this menu has sold out every month for 3 years. We listed this class on a Friday in March and it sold out in 3 days. An in attempt to avoid the numerous calls and emails, we figured out a way of bringing it back again for March by squeezing it in on a Thursday.
Maryland Crab Cakes w/ Remoulade Sauce,
Steak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese,
Chocolate Cake w/ Raspberry Coulis

*Price Includes A Bottle Of Wine Per Couple

Italian Date Night w/ Jake Brockman (3/27)
2026-03-27 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Jake Brockman
We first met Jake when he was working under the legendary Agostino Gabriele when he helped out during a Vincenzo’s class. Then Jake came back a few times as the executive chef of Silvio’s in St. Matthews. So obviously when we wanted to do an Italian-themed date night we knew Jake could handle this with ease.
Spinach & Shrimp Phyllo Cups,
Ziti Alla Vodka w/ Grilled Chicken,
Tiramisu Parfait-Style w/ Coffee-Infused Ladyfingers

*Price Includes A Bottle Of Wine Per Couple

Bacon & Bourbon Date Night (3/28)
2026-03-28 18:30 - 20:30 (America/Kentucky/Louisville)
Sold Out!
Chef – Kevin Nelson
Bacon & bourbon are 2 of our favorite things at Millie’s so we asked our resident chef to design a menu bringing them both together. The bacon & bourbon mac n’ cheese was enough to know that this was the right thing. The hardest part of this class is getting the chef to focus on something other than the bourbon peanut butter icing.
Brie & Bourbon Bacon Jam Crescent Rolls,
Marinated Pork Tenderloin Medallions w/ Bacon & Bourbon Mac N Cheese,
Bourbon Chocolate Peanut Butter Cake

*Price Includes A Bottle Of Wine Per Couple

Drag Dinner Date Night (4/2)
2026-04-02 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – May O’Nays
If you have ever been to any of the drag brunch events in Louisville then you know how much fun they can be. We are thrilled to announce our class hosted by local drag queen, May O’Nays. If Martha Stewart and Ina Garten had a baby, it would be May. She will take you through a delicious, homey menu that all skill levels can enjoy. This is sure to be a fun evening with belly laughs, full tummies and just an all around fabulous night out. Did we mention she’s also gorgeous? (She made us add that part about being gorgeous)
Mini Hot Brown Bites w/ Mornay Sauce,
Marinated Pork Medallions w/ A Side Of Herb Roasted Potatoes,
Chocolate Chip Cake w/ Creamy Chocolate Icing

*Price Includes A Bottle Of Wine Per Couple

Cooking With Bourbon Date Night (4/3)
2026-04-03 18:30 - 20:30 (America/Kentucky/Louisville)
Sold Out!
Chef – Kevin Nelson
We 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.
Bacon Meatballs Simmered In A Bourbon BBQ Sauce,
Maple Syrup, Bourbon & Brown Sugar Marinated Pork Tenderloin w/ Bourbon Glazed Carrots,
Coffee Liquor Soaked Bourbon Chocolate Pecan Pies w/ Caramel Topping

*Price Includes A Bottle Of Wine Per Couple

Japanese Cuisine Date Night (4/9)
2026-04-09 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Andrew Kotheimer
Crispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli,
Sushi (3 rolls) – Spicy Ahi Tuna Roll, Traditional California Roll and Cream Cheese Crab Roll,
Strawberry, Mango & Cookies N’ Cream Mochi Ice Cream

*Price Includes A Bottle Of Wine Per Couple

Date Night w/ Owl Creek Country Club (4/10)
2026-04-10 18:30 - 20:30 (America/New_York)
Sold Out!
Executive Chef – Jackson Skelton
We first met Jackson when he was the Executive Chef at LouVino and we loved having him at Millie’s. He continued to grace us with his presence even after he left LouVino and took over at Morton’s Steakhouse. Now he is at Owl Creek where they allow him to get back to the creativity that always made his classes fun. So glad to have him back at Millie’s again.
Crab & Lobster Rangoon w/ Yuzu Sweet Chili Sauce,
Mojo-Marinated Seared Chicken Breast w/ Rice, Black Beans, Queso & Pico De Gallo,
Lemon Blueberry Cake

*Price Includes A Bottle Of Wine Per Couple

An Evening With Le Relais (4/16)
2026-04-16 18:30 - 20:30 (America/New_York)
Sold Out!
Executive Chef – Alex Dulaney
Over the last few years I haven’t been able to do a lot of traveling, something about having to work all the time. Regardless I thought it might still be easier to just bring in a chef from an amazing restaurant that specializes in French cuisine rather than actually fly to France. Luckily, Alex was nice enough to indulge my silly fantasy and bring this menu to Millie’s for the first time.
Shrimp Vol-Au-Vent w/ A Chive Bechamel Sauce, Marinated Cherry Tomatoes & Cucumbers,
Chicken Milanese w/ Spring Mix, Peas, Roasted Potatoes, Parmesan & Lemon Vinaigrette,
Profiterole Cream Puffs w/ Vanilla Diplomat Cream & Chocolate Ganache

*Price Includes A Bottle Of Wine Per Couple

Cooking With Rum Date Night (4/17)
2026-04-17 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
We have been cooking with different spirits at Millie’s for years now. From bourbon to tequila, it is nothing new to us, but we asked our chef to come up with something original cooking with rum. After tasting Kevin’s creations with the sweetness of rum, I knew this is going to be a fun class.
Bacon Wrapped Pineapple Shrimp w/ Rum Glaze,
Island Style Rum Jerk Chicken w/ Pineapple Relish On A Bed Of Dirty Rice,
Hummingbird Cake w/ Rum Icing

*Price Includes A Bottle Of Wine Per Couple

Date Night 4/23
2026-04-23 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
This menu is back by popular demand since this menu has sold out every month for 4 years. We listed this class on a Saturday in April and it sold out in 4 days. An in attempt to avoid the numerous calls and emails, we figured out a way of bringing it back again for April by squeezing it in on a Thursday.
Maryland Crab Cakes w/ Remoulade Sauce,
Steak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese,
Chocolate Cake w/ Raspberry Coulis

*Price Includes A Bottle Of Wine Per Couple

Melissa Dinner
2026-04-24 08:00 - 17:00 (America/New_York)
bla bla bla bla

Bacon & Bourbon Date Night (4/24)
2026-04-24 18:30 - 20:30 (America/Kentucky/Louisville)
Sold Out!
Chef – Kevin Nelson
Bacon & bourbon are 2 of our favorite things at Millie’s so we asked our resident chef to design a menu bringing them both together. The bacon & bourbon mac n’ cheese was enough to know that this was the right thing.
Brie & Bourbon Bacon Jam Crescent Rolls,
Pork Tenderloin Medallions w/ Bacon & Bourbon Mac N Cheese,
Bourbon Chocolate Peanut Butter Cake

*Price Includes A Bottle Of Wine Per Couple

rob dinner
2026-04-24 20:00 - 22:00 (America/New_York)
sdfghjkl

Date Night 4/25
2026-04-25 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
There is an entire other side to Millie’s that not everyone gets to see. That other side our the private events that we do. Whether it is a team building exercise, a 30 year anniversary party or even the company Christmas party, Millie’s has hosted a lot of them. Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu. Well, here are some of the most popular courses wrapped into one class.
Creamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc,
Skillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert,
Red Velvet Cake w/ Cream Cheese Icing

*Price Includes A Bottle Of Wine Per Couple

Cooking Basics 101 ● 6 Week Program
2026-05-06 18:30 - 20:30 (America/Kentucky/Louisville)
Sold Out!
Andrew Kotheimer ● Cooking Basics 101 ● Classes Meet Wednesdays May 6th Through June 10th

Familiar in your kitchen, but looking to sharpen your skills? Then this class is for you! Learn from a chef whose 30 years of experience includes a wide variety of skills honed over his career in the culinary arts. Chef Andrew, who was trained by master chef George Vogelbacher at Nicole St Pierre, will take 6 weeks to impart the basic skills that all chefs should have in their culinary arsenal.
The course will cover proper knife skills, stocks and basic sauce making, soups, salads and vinaigrettes. This class will also cover techniques such as sauteing, braising, slow roasting, roasting, pan frying, baking and in-home grilling. Chef will walk you through how to break down a whole chicken into individual pieces and teach you the secrets to cooking beef, seafood, chicken, vegetables and starches. Proper pie crust techniques will also be covered. Since you will learn on appliances like you have at home, you will feel much more comfortable in your own kitchen. You will be confident enough to try making new dishes and creating your own recipes. As an added bonus, one week will be dedicated to french macarons with the assistance of our Executive Pastry Chef, Jessica Stauble. Class size is limited for optimal one-on-one instruction. Aprons, utensils, equipment and complete knife sets are provided.
*Sign up early because the class size is limited to allow for instruction

Pasta & Gnocchi From Scratch (5/7)
2026-05-07 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Andrew Kotheimer
This 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
The 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.
*Price Includes A Bottle Of Wine Per Couple

Date Night 5/8
2026-05-08 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
This menu is back by popular demand since this menu has sold out every month for over 4 years. Then it immediately sold out in 2 days when we listed for it for January. After numerous calls and emails, we can take a hint so we are bringing it back again for February.
Maryland Style Crab Cakes w/ Remoulade Sauce,
Steak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese,
Chocolate Cake w/ Raspberry Coulis

*Price Includes A Bottle Of Wine Per Couple

Date Night 5/9
2026-05-09 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
There is an entire other side to Millie’s that not everyone gets to see. That other side our the private events that we do. Whether it is a team building exercise, a 30 year anniversary party or even the company holiday party, Millie’s has hosted a lot of them. Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu. Well, here are some of the most popular courses wrapped into one class.
Creamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc,
Skillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert,
Red Velvet Cake w/ Cream Cheese Icing

*Price Includes A Bottle Of Wine Per Couple

An Evening w/ 8UP Elevated Drinkery & Kitchen (5/14)
2026-05-14 18:30 - 20:30 (America/New_York)
Executive Chef – Wes Powell
One thing that always makes me smile is thinking about the incredible sous chefs Millie’s has been lucky enough to have since we opened. I love them, the chefs love them and the people that attend our classes love them. Unfortunately, we typically only get to keep them for a short time before some restaurant sees their greatness and asks them to be their executive chef. Wes is the best example of just that, but while I understand that he had to spread his wings and fly running his own restaurant, I did make him promise to come back to the nest from time to time and do a class with us.
Tomato & Basil Bruschetta Crostini w/ Balsamic Reduction,
Sweet Tea Brined Chicken Breast w/ A Side Of Cheesy Southern Grits,
Southern Strawberry Shortcake w/ Bourbon Macerated Strawberries

*Price Includes A Bottle Of Wine Per Couple

Cooking With Bourbon Date Night (5/15)
2026-05-15 18:30 - 20:30 (America/Kentucky/Louisville)
Sold Out!
Chef – Kevin Nelson
We constantly get asked since this is Kentucky, why we don’t cook more with bourbon. Well, we finally figured out a menu we liked using bourbon in each course so here it is. The chef had me at bacon bourbon meatballs! Evidently other people agreed and the class sold out so fast we brought it back for February.
Bacon Meatballs Simmered In A Bourbon BBQ Sauce,
Maple Syrup, Bourbon & Brown Sugar Marinated Pork Tenderloin w/ Bourbon Glazed Carrots.
Coffee Liquor Soaked Bourbon Chocolate Pecan Pies w/ Caramel Topping

*Price Includes A Bottle Of Wine Per Couple

Date Night 5/16
2026-05-16 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
This 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.
Coconut Shrimp w/ Black Bean & Corn Salsa,
Honey Lemon Bourbon Salmon w/ Parmesan Risotto,
Flambeed Bananas Foster w/ Vanilla Bean Ice Cream

*Price Includes A Bottle Of Wine Per Couple

An Evening w/ Martini Italian Bistro (5/21)
2026-05-21 18:30 - 20:30 (America/Kentucky/Louisville)
Sold Out!
Chef – Wayne Blakey
Wayne has been making amazing dishes at Martini for years and we finally lured him out of the kitchen and down to Millie’s. Wayne does Italian food right and we love that he can join us. His culinary flair and larger than life personality should make for another amazing evening.
Baked Goat Cheese w/ Marinara Crostini,
Chicken Florentine w/ Roasted Garlic Cream Sauce & A Side Of Parmesan Mashed Potatoes,
Peach Crumble w/ Fresh Whipped Cream

*Price Includes A Bottle Of Wine Per Couple

Cooking With Rum Date Night (5/22)
2026-05-22 18:30 - 20:30 (America/New_York)

Macaron Class 5/26
2026-05-26 18:30 - 20:30 (America/New_York)
Executive Pastry Chef – Jessica Stauble
Learn the art and science of macaron baking. In this class you will learn how to make macaron batter, pipe macarons and fillings. You will work in pairs to create your pastries with chef instructions and hands-on guidance. Each pair will take home recipes and all the cookies they make. The instructor will show you the tricks and insights from an expert to tackle this complicated pastry.
Flavors for this class are bourbon ball, banana pudding & chocolate ganache.
Sign up early because space is limited.
**Kid’s Policy

Date Night 5/28
2026-05-28 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
This menu is back by popular demand since this menu has sold out every month for 3 years. We listed this class on a Friday in May and it sold out in 4 days. An in attempt to avoid the numerous calls and emails, we figured out a way of bringing it back again for May by squeezing it in on a Thursday.
Maryland Crab Cakes w/ Remoulade Sauce,
Steak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese,
Chocolate Cake w/ Raspberry Coulis

*Price Includes A Bottle Of Wine Per Couple

Bacon & Bourbon Date Night (5/29)
2026-05-29 18:30 - 20:30 (America/Kentucky/Louisville)

Date Night 5/30
2026-05-30 18:30 - 20:30 (America/New_York)
Chef -Andrew Kotheimer
One 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.
Bacon-Wrapped Goat Cheese Stuffed Dates,
Fontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic & Thyme Roasted Potatoes,
Apple Snickerdoodle Cake

*Price Includes A Bottle Of Wine Per Couple

Japanese Cuisine Date Night 6/4
2026-06-04 18:30 - 20:30 (America/New_York)
Chef – Andrew Kotheimer
Crispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli,
Sushi (3 rolls) – Spicy Ahi Tuna Roll, Traditional California Roll and Cream Cheese Crab Roll,
Strawberry, Mango & Cookies N’ Cream Mochi Ice Cream

*Price Includes A Bottle Of Wine Per Couple

Date Night 6/5
2026-06-05 18:30 - 20:30 (America/New_York)
Sold Out!
Chef – Kevin Nelson
This menu is back by popular demand since this menu has sold out every month for over 5 years. Then it immediately sold out in 2 days when we listed for it for May. After numerous calls and emails, we can take a hint so we are bringing it back again for June.
Maryland Style Crab Cakes w/ Remoulade Sauce,
Steak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese,
Chocolate Cake w/ Raspberry Coulis

*Price Includes A Bottle Of Wine Per Couple

Date Night 6/6
2026-06-06 18:30 - 20:30 (America/New_York)
Chef – Kevin Nelson
There is an entire other side to Millie’s that not everyone gets to see. That other side our the private events that we do. Whether it is a team building exercise, a 30 year anniversary party or even the company holiday party, Millie’s has hosted a lot of them. Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu. Well, here are some of the most popular courses wrapped into one class.
Creamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc,
Skillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert,
Red Velvet Cake w/ Cream Cheese Icing

*Price Includes A Bottle Of Wine Per Couple
