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X-WR-CALNAME:Cooking @ Millie's
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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/Kentucky/Louisville:20210410T183000
DTEND;TZID=America/Kentucky/Louisville:20210410T203000
DTSTAMP:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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:20260427T231941
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
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210115T183000
DTEND;TZID=America/Kentucky/Louisville:20210115T203000
DTSTAMP:20260427T231941
CREATED:20201012T031314Z
LAST-MODIFIED:20210113T135933Z
UID:3699-1610735400-1610742600@vixentest2.website
SUMMARY:Date Night w/ Sarino (1/15)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Carmelo Gabriele\nCarmelo will be joining us at Millie’s again with another amazing sampling of the menu of Sarino in Germantown.  We first met Carmelo when he accompanied his father\, Agostino Gabriele of Vincenzo’s.  Since then he has branched out with Sarino and has carried on the family tradition of Italian food at its finest. \nFall Risotto w/ Mixed Mushrooms & Cheese\, \nVeal Parmigiano w/ Fresh Homemade Pasta\, \nTiramisu w/ Espresso Soaked Ladyfingers \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-sarino-11-20/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/carmelo.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20210108T183000
DTEND;TZID=America/Kentucky/Louisville:20210108T203000
DTSTAMP:20260427T231941
CREATED:20201031T204952Z
LAST-MODIFIED:20210104T164146Z
UID:3708-1610130600-1610137800@vixentest2.website
SUMMARY:Cajun Date Night w/ Cafe Lou Lou (1/8)
DESCRIPTION:Sold Out!\nChef – Nick Miller\nJared Matthews bought Cafe Lou Lou a few years back and while he has kept some house favorites on the menu\, he has put a renewed emphasis on the cajun cuisine.  Jared assured me that Chef Nick was the perfect person to do a cajun themed class right.  We are so excited to have this class because New Orleans cuisine is always so much fun. \nNew Orleans-Style Shrimp & Grits\, \nTraditional Style Gumbo w/ Smoked Chicken\, Spicy Cajun Sausage & Shrimp Over Dirty Rice\, \nBread Pudding w/ Caramel Topping \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/cajun-date-night-w-cafe-lou-lou/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20201217T183000
DTEND;TZID=America/Kentucky/Louisville:20201217T203000
DTSTAMP:20260427T231941
CREATED:20201031T203312Z
LAST-MODIFIED:20201216T025213Z
UID:3707-1608229800-1608237000@vixentest2.website
SUMMARY:Date Night 12/17
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 2 days when we listed it for November.  After numerous calls and emails\, we can take a hint so we are bringing it back again for December.  We listed it for December 5th and it sold out in a few days.  We got numerous emails from people that wanted to attend with family members for the holidays so we added this new date. \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-12-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20201118T183000
DTEND;TZID=America/Kentucky/Louisville:20201118T203000
DTSTAMP:20260427T231941
CREATED:20201016T045056Z
LAST-MODIFIED:20201021T220145Z
UID:3702-1605724200-1605731400@vixentest2.website
SUMMARY:Autumn Themed Macaron Class (11/18)
DESCRIPTION:Executive 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. \nTo get in the holiday season this class will be a little different.   You will be making turkey and pumpkin macarons.  Flavors for this class are pumpkin spice\, chocolate ganache and tiramisu.  Sign 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/thanksgiving-themed-macaron-class-11-18/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20201114T183000
DTEND;TZID=America/Kentucky/Louisville:20201114T203000
DTSTAMP:20260427T231941
CREATED:20200928T203445Z
LAST-MODIFIED:20201015T152502Z
UID:3668-1605378600-1605385800@vixentest2.website
SUMMARY:Date Night 11/14
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis menu is back by popular demand since this menu has sold out every month since September of last year.  After numerous calls and emails\, we can take a hint so we are bringing it back again this November. \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-11-14/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2017/06/alison-and-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20201107T183000
DTEND;TZID=America/Kentucky/Louisville:20201107T203000
DTSTAMP:20260427T231941
CREATED:20200814T050006Z
LAST-MODIFIED:20201107T193936Z
UID:3630-1604773800-1604781000@vixentest2.website
SUMMARY:Date Night 11/7
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis menu is back by popular demand since this menu has sold out every month since September of last year.  After numerous calls and emails\, we can take a hint so we are bringing it back again this November. \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-9-26/
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:20201106T183000
DTEND;TZID=America/Kentucky/Louisville:20201106T203000
DTSTAMP:20260427T231941
CREATED:20200814T034722Z
LAST-MODIFIED:20201106T134813Z
UID:3622-1604687400-1604694600@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night w/ Big Spring Country Club (11/6)
DESCRIPTION:Only Room For 1 More Couple!\nExecutive Chef – Josh Hillyard\nJosh always brings unique menus with flavors and tastes we don’t often do here at Millie’s.  His off the beaten path menus are what makes us like him so much.  This time he wanted to do a bourbon themed menu so obviously we were okay with that.  If you are a member at Big Spring Country Club then you already know what an amazing chef Josh is\, if not then here is your chance to try the food without the high membership dues. \nBourbon Pecan Brie Bites\, \nMustard-Bourbon Glazed Pork Tenderloin w/ A Side Of Cheesy Grits\, \nBourbon Peach Crisp w/ Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-big-spring-country-club-9-25-2020/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20201017T110000
DTEND;TZID=America/Kentucky/Louisville:20201017T130000
DTSTAMP:20260427T231941
CREATED:20200916T155046Z
LAST-MODIFIED:20201012T171401Z
UID:3660-1602932400-1602939600@vixentest2.website
SUMMARY:Halloween Themed Macaron Class (10/17)
DESCRIPTION:Sold Out!  (New Class Added For 10/24)\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. \nTo get in the holiday season this class will be a little different.   You will be making ghost and jack-o’-lantern macarons.  Flavors for this class are pumpkin spice\, chocolate ganache and tiramisu.  Sign 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/halloween-themed-macaron-class-10-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/halloween-macarons-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20201002T183000
DTEND;TZID=America/Kentucky/Louisville:20201002T203000
DTSTAMP:20260427T231941
CREATED:20200912T233339Z
LAST-MODIFIED:20200930T144145Z
UID:3653-1601663400-1601670600@vixentest2.website
SUMMARY:Date Night 10/2
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis 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. \nPhyllo Cups w/ Brie Cheese\, Red Jelly & Spiced Pecans\, \nChicken Cordon Bleu w/ Creamy Parmesan Risotto\, \nFlambeed Bananas Foster Over Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-10-2/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200919T183000
DTEND;TZID=America/Kentucky/Louisville:20200919T203000
DTSTAMP:20260427T231941
CREATED:20200814T045727Z
LAST-MODIFIED:20200814T045727Z
UID:3629-1600540200-1600547400@vixentest2.website
SUMMARY:Date Night 9/19
DESCRIPTION:Chef – Alison Mann\nAsparagus Gruyere Puffs\, \nPork Chops Stuffed w/ Spinach & Feta Cheese And A Side Of Creamy Parmesan Risotto\, \nCaramel Apple Pie w/ Freshly Made Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-9-19/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/august-news-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200917T183000
DTEND;TZID=America/Kentucky/Louisville:20200917T203000
DTSTAMP:20260427T231941
CREATED:20200814T040701Z
LAST-MODIFIED:20200904T230430Z
UID:3628-1600367400-1600374600@vixentest2.website
SUMMARY:Pasta & Gnocchi from Scratch (9/17/2020)
DESCRIPTION:Sold Out!\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 \n 
URL:https://vixentest2.website/event/pasta-gnocchi-from-scratch-9-17-2020/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pasta-from-scratch.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200912T183000
DTEND;TZID=America/Kentucky/Louisville:20200912T203000
DTSTAMP:20260427T231941
CREATED:20200814T050317Z
LAST-MODIFIED:20200814T063322Z
UID:3631-1599935400-1599942600@vixentest2.website
SUMMARY:Date Night 9/12
DESCRIPTION:Chef – Alison Mann\nPhyllo Cups w/ Brie Cheese\, Red Jelly & Spiced Pecans\, \nSundried Tomato\, Spinach & Cheese Stuffed Chicken w/ Herb Roasted Potatoes\, \nBlueberry Lemon Pound Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-9-12/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/pham-event.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200911T183000
DTEND;TZID=America/Kentucky/Louisville:20200911T203000
DTSTAMP:20260427T231941
CREATED:20200812T033428Z
LAST-MODIFIED:20200906T154433Z
UID:3620-1599849000-1599856200@vixentest2.website
SUMMARY:Date Night w/ Fork & Barrel (9/11/20)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Geoffrey Heyde\nAfter years of rave reviews as the Executive Chef at the Village Anchor\, this chef decided to strike out on his own with a focus on great food paired with southern hospitality.  If you have ever eaten at his restaurant\, Fork & Barrel\, you know that he made the right decision and we are glad he did.  We have finally been able to convince Geoffrey to bring his unique tastes and style to Millie’s and we can’t wait to have him join us. \nCrab Cakes w/ Smoked Cream Corn & Chili Oil\, \nBeef Tenderloin Filet w/ Merlot Butter & A Side Of Haricot Vert\, \nEspresso Tres Leche Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-fork-barrel-9-11-20/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2017/10/heyde1244.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200828T183000
DTEND;TZID=America/Kentucky/Louisville:20200828T203000
DTSTAMP:20260427T231941
CREATED:20200707T141812Z
LAST-MODIFIED:20200822T204914Z
UID:3567-1598639400-1598646600@vixentest2.website
SUMMARY:Date Night w/ Brasserie Provence
DESCRIPTION:Sold Out!\nExecutive Chef – Patrick Gosden\nFrench Baguette Toast Points w/ Apricot Jam & Blue Cheese Crumbles\, \nPetite Beef Wellington w/ A Port Demi Reduction & Asparagus Spears\, \nCaramelized Peaches w/ Mascarpone Cheese & Drizzled With A Strawberry Coulis \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-brasserie-provence-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/BrasserieProvenceChefPatrickWeb.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200821T183000
DTEND;TZID=America/Kentucky/Louisville:20200821T203000
DTSTAMP:20260427T231941
CREATED:20200713T061244Z
LAST-MODIFIED:20200811T142632Z
UID:3570-1598034600-1598041800@vixentest2.website
SUMMARY:Date Night w/ Grassa Gramma
DESCRIPTION:Sold Out!\nChef – Ben Notess\nChef Ben is bringing a taste of Italy to Millie’s with a menu includes the most popular selections from the menu at Grassa Gramma.  And to ensure that it will be an authentic representation of the meals you get there\, Ben is even bringing the pasta that is made in-house at the restaurant. \nCrab Fritters w/ Saffron\, Serrano\, Pickled Shallots & Remoulade Sauce\, \nRagu Alla Bolognese w/ Beef\, Veal\, Pork\, Lamb & Pancetta\, \nItalian Limoncello Cake \n  \n*Price Included A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-grassa-gramma-3/
END:VEVENT
END:VCALENDAR