Cooking @ Millie's

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)
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

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)
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

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

Kids Camp Cookies & Cakes (June 8-10)
2026-06-08 08:30 - 11:30 (America/New_York)
Chef – Andrew Kotheimer
Andrew was the Director of Dining Services for Assumption High School and when he told us that the camps he ran for them last year needed more space and equipment, we were happy to help.
Over 3 days campers will learn the essentials of baking and dessert decorating. This camp will include baking with the classic dough to make and decorate cream puffs, cakes and pastries. We will cover icings as well as fillings with piping and decorations. A baker’s toolbox!
This camp is open to grades 3 – 11 (girls and boys) | June 8th – 10th, 8:30 – 11:30 a.m.
*Must wear closed toed shoes.

An Evening w/ Bourbons Bistro (6/11)
2026-06-11 18:30 - 20:30 (America/Kentucky/Louisville)
Executive Chef – Jereme McFarland
If you haven’t tried Bourbons Bistro on Frankfort Avenue, you are missing out on something special. With Jereme’s menu creations from ahi tuna tacos to traditional southern favorites like shrimp & grits, this food is exceptional. In addition, the restaurant barrels its own bourbon. And good news for us, a brand ambassador will be bringing some of their bourbon, Buzzard’s Roost, for everyone to sample and teach us a little about bourbon. What else could you ask for in Kentucky?
Southern Shrimp & Grits,
Prosciutto Wrapped Thick-Cut Pork Chop w/ Veal Demi-Glaze & A Side Of Roasted Potatoes,
S’mores Brownie w/ Chocolate Ganache, Graham Cracker Cream & Charred Marshmallow

*Price Includes A Bottle Of Wine Per Couple

Cooking With Rum Date Night (6/12)
2026-06-12 18:30 - 20:30 (America/New_York)
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

Cooking With Bourbon Date Night (6/13)
2026-06-13 18:30 - 20:30 (America/New_York)
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 June.
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 6/20
2026-06-20 18:30 - 20:30 (America/New_York)
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

Candy Making Class w/ Muth's Candies (6/24)
2026-06-24 18:30 - 20:30 (America/New_York)
Candy Specialist – Amoreena Harrison
With winter upon us I was trying to come up with ideas for a fun class that I could do with my daughter. Then I got candy from Muth’s while out running errands with her. The candy was amazing so I asked Muth’s if they would come do a class at Millie’s and lucky for me, and my daughter, they said yes. We are so excited to have a Louisville staple like Muth’s Candies that has been around since 1921. Obviously, Amoreena hasn’t been there since 1921, but her years of experience make her the perfect person to lead this class. She will also show you the tricks and techniques for working with molds and achieving the perfect temperatures.
This class includes:

Peanut Butter Fudge
Molded White Chocolate Lemon Crunch Bark
Bourbon Chocolates

*Each person will take home a box of the candy you made (if you can restrain yourself from eating them all because they do look so delicious)
