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X-WR-CALNAME:Cooking @ Millie's
X-ORIGINAL-URL:https://vixentest2.website
X-WR-CALDESC:Events for Cooking @ Millie's
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TZID:America/Kentucky/Louisville
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DTSTART:20200308T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210820T183000
DTEND;TZID=America/Kentucky/Louisville:20210820T203000
DTSTAMP:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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:20260427T180917
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
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210529T183000
DTEND;TZID=America/Kentucky/Louisville:20210529T203000
DTSTAMP:20260427T180917
CREATED:20190409T230136Z
LAST-MODIFIED:20210530T004829Z
UID:2893-1622313000-1622320200@vixentest2.website
SUMMARY:Date Night 5/29
DESCRIPTION:Sold Out!\nChef – Alison Mann\nBaked Brie and Prosciutto Rolls\, \nMushroom Asiago Chicken w/ Creamy Risotto\, (batch risotto) \nCinnamon Streusel Coffeecake \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-5-18-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_4956.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210528T183000
DTEND;TZID=America/Kentucky/Louisville:20210528T203000
DTSTAMP:20260427T180917
CREATED:20210405T174946Z
LAST-MODIFIED:20210528T014847Z
UID:3909-1622226600-1622233800@vixentest2.website
SUMMARY:Date Night w/ Vincenzo's (5/28)
DESCRIPTION:Sold Out!\nChef De Cuisine – Jake Brockman\nWe are excited the have a chef from this legendary restaurant.  We had their infamous chef Agostino Gabriele years ago\, but he is currently on the mend following surgery.  Lucky for us\, they were willing to lend us Agostino’s right-hand man for a night.  Jake will be doing some of the most popular dishes on their menu and we are so glad to have him back. \nCrepe Agostino – Delicate Crepe Wrapped Around Beef & Veal Baked In A Bechamel Glazed Marinara Sauce\, \nPiccata Di Pollo – Scaloppine Of Chicken w/ Light Butter White Wine Veloute & Capers Over Angel Hair Pasta\, \nCannolis w/ Chocolate Chips & Candied Fruit \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-vincenzos-5-28/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jake-vincenzos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210521T183000
DTEND;TZID=America/Kentucky/Louisville:20210521T203000
DTSTAMP:20260427T180917
CREATED:20210414T023758Z
LAST-MODIFIED:20210505T141319Z
UID:3918-1621621800-1621629000@vixentest2.website
SUMMARY:Date Night w/ Gourmet Provisions (5/21)
DESCRIPTION:Sold Out!\nChef – Mike Driskell\nGourmet Provisions had the perfect concept for a pandemic\,  chef-inspired cuisine to go.  These guys had the idea to get experienced chefs making incredible food ready for pick up at a time when restaurants had barely any capacity.  Mike is joining us at Millie’s to give us a sample of the range their menu has.  We are always excited to have a new chef join us\, especially one with this much experience.  Mike has been cooking for decades at places like Jack Fry’s and Club Grotto before joining Gourmet Provisions\, but lucky for us he was willing to do a menu simple enough for us to keep up. \nScallops On Top Corn & Chive Fritters w/ Lemon Thyme Beurre Blanc\, \nCajun Shrimp On A Bed Of Dirty Rice\, \nWhite Chocolate & Banana Bread Pudding w/ Rum Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-gourmet-provisions-5-21/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210513T183000
DTEND;TZID=America/Kentucky/Louisville:20210513T203000
DTSTAMP:20260427T180917
CREATED:20200529T151007Z
LAST-MODIFIED:20210415T214735Z
UID:3536-1620930600-1620937800@vixentest2.website
SUMMARY:An Evening w/ The Village Anchor (5/13)
DESCRIPTION:Sold Out!\nExecutive Chef – Jon Pauly\n\nJon has been with us numerous times\, each time representing a new restaurant as he has risen through the ranks of the Louisville food scene.  Since he has so much experience with us we are going to let him lead this class through some of The Village Anchor’s toughest and most popular dishes.  We hesitate to let most chefs be this ambitious with there menus\, but Jon promised he would bring the candied “anchor” bacon and I zoned out after that because who doesn’t love their candied bacon? \nGreen Chili Wontons w/ Key Lime-Avocado Aioli and Sweet Chili Sauce\, \nHotter Brown – Pulled Roasted Chicken\, French Bread Stuffing w/ Onions & Celery\, Cheddar-Parmesan Mornay Sauce\, Roasted Grape Tomatoes\, Candied Bacon and Parmigiano-Reggiano Cheese \nRed Velvet Cake w/ Piped Cream Cheese Topping \n  \n*Price Includes Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-the-village-anchor-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pauly-village.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210422T183000
DTEND;TZID=America/Kentucky/Louisville:20210422T203000
DTSTAMP:20260427T180917
CREATED:20170821T075140Z
LAST-MODIFIED:20210424T143515Z
UID:458-1619116200-1619123400@vixentest2.website
SUMMARY:An Evening w/ Varanese
DESCRIPTION:Sold Out!\nExecutive Chef – Erik Abraham\nObviously John Varanese made his self titled restaurant into the amazing dining destination that it is today\, but Erik has been the executive chef the for over 5 years now and the additions he has made to the menu have kept the restaurant at the top of its game.  We actually had Erik do a class with us when we first opened in 2017.  He did this same entree using a stove top sous vide approach he came up with and to this day it is the juiciest chicken I have ever tasted.  So excited he is willing to come back 4 years later and do it again. \nBaked Brie Wrapped In Puff Pastry w/ Bourbon Caramel\, Toasted Pecans & Sliced Apples\, \nProsciutto Wrapped Chicken Breast w/ A Side Of Mushroom Parmesan Risotto\, \nToffee-Marshmallow Bread Pudding w/ Bourbon Caramel Sauce & A Side Of Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/varanese/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2017/08/chef-erik.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210410T183000
DTEND;TZID=America/Kentucky/Louisville:20210410T203000
DTSTAMP:20260427T180917
CREATED:20190210T173819Z
LAST-MODIFIED:20210411T004149Z
UID:2974-1618079400-1618086600@vixentest2.website
SUMMARY:Date Night 4/10
DESCRIPTION:Sold Out!\nChef – Alison Mann\nBeer Battered Shrimp Fritters w/ Tangy Lemon Aioli\, \nBeef Stroganoff w/ Buttered Egg Noodles\, \nChomeur Pudding w/ Bourbon Maple Syrup \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/coporate-event.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210409T183000
DTEND;TZID=America/Kentucky/Louisville:20210409T203000
DTSTAMP:20260427T180917
CREATED:20210309T221855Z
LAST-MODIFIED:20210407T000115Z
UID:3833-1617993000-1618000200@vixentest2.website
SUMMARY:Date Night 4/9
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis menu offers a mix of some of our favorite dishes\, especially the tiramisu.  We thought this might be a good way to kick off the spring season. \nPhyllo Cups w/ Spiced Pecans\, Brie Cheese & Red Pepper Jelly\, \nChicken Marsala w/ Sauteed Mushrooms Over Linguine Pasta\, \nTiramisu w/ Ladyfingers \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-ciao-ristorante-4-9/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210408T183000
DTEND;TZID=America/Kentucky/Louisville:20210408T203000
DTSTAMP:20260427T180917
CREATED:20210309T222508Z
LAST-MODIFIED:20210324T021221Z
UID:3835-1617906600-1617913800@vixentest2.website
SUMMARY:An Evening w/ Jack Fry's (4/8)
DESCRIPTION:Sold Out!\nExecutive Chef – Jonathan Exum\nWe are always excited when this Louisville staple of fine dining let’s us borrow their amazing chef.  Jonathan is doing some Jack Fry’s mainstays while mixing in some twists of his own design.  Sign up early because this class always sells out fast. \nPan Seared Scallops w/ Vegetable Hash\, Apple Butter & Persimmon Gastrique\, \nHerb-Encrusted Pork Chops w/ Roasted Garlic-Vermouth Reduction & A Side Of Roasted Potatoes\, \nApples & Cranberries Bread Pudding w/ Bourbon Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-jack-frys-4-8/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210327T183000
DTEND;TZID=America/Kentucky/Louisville:20210327T203000
DTSTAMP:20260427T180917
CREATED:20190113T043953Z
LAST-MODIFIED:20210228T065028Z
UID:2895-1616869800-1616877000@vixentest2.website
SUMMARY:Date Night 3/27
DESCRIPTION:Sold Out!\nChef – Alison Mann\nBacon\, Cheese and Spinach Frittata\, \nSteak Diane Flambe w/ Herb Roasted Potatoes\, \nChocolate Chip and Pecan Pie w/ Caramel Drizzle \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-2-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/wide-class-shot.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210326T183000
DTEND;TZID=America/Kentucky/Louisville:20210326T203000
DTSTAMP:20260427T180917
CREATED:20210215T220509Z
LAST-MODIFIED:20210222T164240Z
UID:3817-1616783400-1616790600@vixentest2.website
SUMMARY:Date Night w/ Red Yeti (3/26)
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 to Millie’s spotlighting some of his amazing dishes. \nCrab Cake Fritters w/ Chipotle Aioli & Jalapeno Jelly\, \nSeared Beef Tenderloin w/ Blackberry Balsamic Reduction & Herb Roasted Potatoes\, \nDutch Apple Pie w/ Brown Sugar Streusel Served With Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-red-yeti-3-26/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mike-bowe-yeti.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210320T183000
DTEND;TZID=America/Kentucky/Louisville:20210320T203000
DTSTAMP:20260427T180917
CREATED:20190122T053400Z
LAST-MODIFIED:20210316T201628Z
UID:2713-1616265000-1616272200@vixentest2.website
SUMMARY:Date Night 3/20
DESCRIPTION:Sold Out!\nChef- Alison Mann\nPhyllo Cups w/ Spiced Pecans\, Brie Cheese & Red Pepper Jelly\, \nSundried Tomato\, Spinach and Cheese Stuffed Chicken w/ Herb Roasted Potatoes\, \nHot Cocoa Cake Topped w/ Fresh Cinnamon Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/08/couple-pink-shirt.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210318T183000
DTEND;TZID=America/Kentucky/Louisville:20210318T203000
DTSTAMP:20260427T180917
CREATED:20190606T015422Z
LAST-MODIFIED:20210318T173137Z
UID:3143-1616092200-1616099400@vixentest2.website
SUMMARY:An Evening w/ David Danielson Of Churchill Downs (3/18)
DESCRIPTION:Sold Out!\nExecutive Chef Of Churchill Downs – David Danielson\nJoin Chef David Danielson of Churchill Downs and the newly opened Matt Winn’s Steakhouse for a delicious night of cooking and fun.  These recipes are also featured in his book\, The Bourbon County Cookbook\, which he will be selling and signing for a special “Cooking At Millie’s” price. This will be a night to remember as you learn to make these dishes and the secrets of what it’s like to cook for thousands of guests at Churchill Downs. \nDerby Shrimp & Grits\, \nPork Medallions w/ Bourbon Sorghum Glaze And A Side Of Simmered Pole Beans\, \nOld Stone 1932 Apple Pie w/ Bourbon Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-david-danielson-tim-laird/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210312T183000
DTEND;TZID=America/Kentucky/Louisville:20210312T203000
DTSTAMP:20260427T180917
CREATED:20181026T181918Z
LAST-MODIFIED:20210312T144058Z
UID:2574-1615573800-1615581000@vixentest2.website
SUMMARY:Date Night w/ Irish Rover (3/12)
DESCRIPTION:Sold Out!\nExecutive Chef – Terrence Burbridge\nI am not sure how this St. Patrick’s Day will be this year with COVID\, but I will happily trade green beer and a hangover for this menu from Terrence.  This authentic Irish menu will definitely be able to get me in the spirit of the holiday. \nBubble & Squeak – Crispy Griddle Fried Cakes of Mashed Potatoes and Vegetables\, \nGuinness Beef Stew – A Rich Mix of Meat and Vegetables Simmered In the Famous Black Beer of Ireland\, \nCinnamon Scented Bread & Butter Bread Pudding w/ Whiskey Caramel Sauce and Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-irish-rover/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210311T183000
DTEND;TZID=America/Kentucky/Louisville:20210311T203000
DTSTAMP:20260427T180917
CREATED:20210212T192539Z
LAST-MODIFIED:20210223T132353Z
UID:3814-1615487400-1615494600@vixentest2.website
SUMMARY:An Evening w/ Hammerheads (3/11)
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\, \nBrown Butter Pork Chops w/ Herbs\, Garlic & Caramelized Onions & A Side Of Haricot Vert\, \nLemon Meringue Pie \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-hammerheads-3-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/09/hammer-wide.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210226T183000
DTEND;TZID=America/Kentucky/Louisville:20210226T203000
DTSTAMP:20260427T180917
CREATED:20200204T004753Z
LAST-MODIFIED:20210218T152738Z
UID:3480-1614364200-1614371400@vixentest2.website
SUMMARY:Date Night w/ Bourbons Bistro (2/26)
DESCRIPTION:Sold Out!\nExecutive Chef – Jereme McFarland\nGnocchi w/ Sun-Dried Tomatoes\, Toasted Walnuts and Goat Cheese Drizzled In Honey\, \nFlat Iron Steak w/ Sage Butter & Roasted Fingerling Potatoes\, \nGoat Cheese Cake w/ Macerated Berries \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-bourbons-bistro-3/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jereme-bourbon-bistro.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210219T183000
DTEND;TZID=America/Kentucky/Louisville:20210219T203000
DTSTAMP:20260427T180917
CREATED:20210111T000128Z
LAST-MODIFIED:20210220T033743Z
UID:3755-1613759400-1613766600@vixentest2.website
SUMMARY:Date Night w/ Brasserie Provence (2/19)
DESCRIPTION:Sold Out!\nExecutive Chef – Patrick Gosden\nTomato Goat Cheese Tart w/ Basil Oil\, \nGrilled Salmon Over Arugula Orzo w/ Blood Orange Beurre Blance\, \nFlourless Chocolate Cake w/ Fresh Whipped Cream (choose different dessert) \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-brasserie-provence-6/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/BrasserieProvenceChefPatrickWeb.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210218T183000
DTEND;TZID=America/Kentucky/Louisville:20210218T203000
DTSTAMP:20260427T180917
CREATED:20210109T055103Z
LAST-MODIFIED:20210218T213957Z
UID:3754-1613673000-1613680200@vixentest2.website
SUMMARY:An Evening w/ LouVino (2/18)
DESCRIPTION:Only Room For 1 More Couple!\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 new creations with us. \nSeared Scallops w/ Maple Mustard Sauce & Parmesan\, \nOscar Style Beef Filet Topped With Lump Crab\, Bearnaise Sauce & A Side Of Garlic Mashed Potatoes\, \nBaked Apple Streusel w/ Vanilla Bean Ice Cream & Salted Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-louvino-2-18/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210217T183000
DTEND;TZID=America/Kentucky/Louisville:20210217T203000
DTSTAMP:20260427T180917
CREATED:20191225T180301Z
LAST-MODIFIED:20210215T003554Z
UID:3414-1613586600-1613593800@vixentest2.website
SUMMARY:Valentine's Day With Options Courtesy Of Naive (2/17)
DESCRIPTION:Only Room For 2 More Couples!\nExecutive Chef – Drew Corman\nWe constantly get calls and emails asking if we do vegetarians classes or if there are classes for those with dietary restrictions.  We think that we have finally designed a class for those that are with someone with different food preferences or special dietary needs\, but would still like to experience a class together. \nSalt Roasted Carrots w/ Paprika Aioli\, Shallots\, Golden Raisins\, Garlic Chips\, Puffed Rice\, Mint & Chive\, \nGluten-Free Fettuccine With Your Choice Of Pork Or Beyond Meat Sausage w/ Vegan Ricotta\, Toasted Pine Nuts\, Fried Sage & Crispy Chickpea Lemon Zest\, \nGluten-Free Bread Pudding w/ Bourbon Candied Pecans & Cinnamon Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple \n**Please email us at cookingatmillies@gmail.com to let us know how many in your party would prefer pork or Beyond Meat sausage as well as any dietary restrictions
URL:https://vixentest2.website/event/valentines-day-with-options-courtesy-of-naive/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210130T183000
DTEND;TZID=America/Kentucky/Louisville:20210130T203000
DTSTAMP:20260427T180917
CREATED:20191114T035814Z
LAST-MODIFIED:20201225T175653Z
UID:3354-1612031400-1612038600@vixentest2.website
SUMMARY:Date Night 1/30
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. \nBacon-Wrapped Medjool Dates Stuffed w/ Brie Cheese & Almonds\, \nBeef Tenderloin w/ Gorgonzola Butter And A Side Of Parmesan Risotto\, \nPumpkin Brownies w/ Ice Cream & Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/junior-league-of-louisville-date-night-1-18/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210121T183000
DTEND;TZID=America/Kentucky/Louisville:20210121T203000
DTSTAMP:20260427T180917
CREATED:20190722T231725Z
LAST-MODIFIED:20210109T154527Z
UID:3211-1611253800-1611261000@vixentest2.website
SUMMARY:An Evening w/ Chopped Champion Dallas McGarity
DESCRIPTION:Sold Out!\nOwner & Executive Chef of The Fat Lamb\, Portage House & Alex&nder – Dallas McGarity\nWe first met Dallas 3 years ago when he was nice enough to say yes to doing one of our first classes.  Back then he had just left Marketplace Restaurant to open his own restaurant\, The Fat Lamb.  Since then he has bought and revitalized Portage House on the river in Jeffersonville.  Next he was crowned Chopped Champion on The Food Network.  Not slowing down\, he took over Cooper & Kings’ Alex&nder.  Somehow we talked him into taking a break from trying to take over the culinary world for one night so he could bring some of his classic dishes back to Millie’s. \nShrimp & Grits w/ Tasso Ham and Caramelized Onions\, \nHerbed Double Bone Lamb Chops w/ Curried Spiced Cauliflower\, \nCaramel & Cinnamon Bread Pudding \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-chopped-champion-dallas-mcgarity/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/dallas.jpg
END:VEVENT
END:VCALENDAR