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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:20210115T183000
DTEND;TZID=America/Kentucky/Louisville:20210115T203000
DTSTAMP:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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:20260428T044437
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
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200819T183000
DTEND;TZID=America/Kentucky/Louisville:20200819T203000
DTSTAMP:20260428T044437
CREATED:20200715T043816Z
LAST-MODIFIED:20200715T043816Z
UID:3575-1597861800-1597869000@vixentest2.website
SUMMARY:Macaron Class 8/19
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.  Flavors for this class are chocolate ganache as well an additional 2 seasonal flavors.  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/macaron-class-8-19/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200814T183000
DTEND;TZID=America/Kentucky/Louisville:20200814T203000
DTSTAMP:20260428T044437
CREATED:20200515T205123Z
LAST-MODIFIED:20200715T033049Z
UID:3533-1597429800-1597437000@vixentest2.website
SUMMARY:Date Night w/ Lucas Fleitz (Formerly of BBC)
DESCRIPTION:Executive Chef – Lucas Fleitz\nHere at Millie’s we don’t often do Kentucky based menus (other than bourbon\, of course) because how can we possibly hope to come to a consensus on something like who makes the best hot brown?  Luckily\, People Magazine has rated Lucas’ hot brown #1 in Kentucky\, so there’s a start to the argument.  Also lucky is that I have known Lucas since even before he graduated from Sullivan’s Culinary School oh so many years ago and he’s willing to do a class featuring a Kentucky themed menu.  BBC is closed right now\, but Lucas was willing to bring this popular menu back to Millie’s. \nCrab Cakes w/ Remoulade Sauce\, \nPeople Magazine’s #1 Rated Hot Brown w/ Cheddar Jack Cheese\, Bacon & Mornay Sauce\, \nPeach Cobbler w/ Streusel Topping & Bourbon Glaze \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-bbc-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200813T183000
DTEND;TZID=America/Kentucky/Louisville:20200813T203000
DTSTAMP:20260428T044437
CREATED:20200712T080018Z
LAST-MODIFIED:20200719T202943Z
UID:3568-1597343400-1597350600@vixentest2.website
SUMMARY:An Evening With Tim Zozula (Formerly of Eiderdown)
DESCRIPTION:Executive Chef – Tim Zozula\nEiderdown is a Germantown staple always with some unique tastes\, but COVID-19 made the restaurant shift to a catering model in order to survive.   Luckily\, they were okay with Tim bringing those tastes back to Millie’s. \nWe had their executive chef\, Tim\, set to do another class because his last visit in February sold out so quickly\, then the world went on lock down.  Since then Eiderdown was forced to layoff Tim because of the shutdown\, but we loved this menu so we asked him to reschedule for August.  Don’t wait to sign up because this class sold out fast when it was scheduled for February. \nHomemade Pretzel w/ Eiderdown’s Signature Beer Cheese\, \nSchnitzel (Pan-Fried Chicken) & Cheesy Spatzle (Pan Dumplings) w/ Seasonal Vegetables\, \nApple Raisin Bread Pudding \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-with-tim-zozula-formerly-of-eiderdown/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200807T183000
DTEND;TZID=America/Kentucky/Louisville:20200807T203000
DTSTAMP:20260428T044437
CREATED:20200129T020736Z
LAST-MODIFIED:20200806T004015Z
UID:3473-1596825000-1596832200@vixentest2.website
SUMMARY:Cajun Date Night w/ Clayton Elliott
DESCRIPTION:Room Left For 2 More Couples!\nChef – Clayton Elliott\nFried Green Tomatoes w/ A Rich Basil Aioli\, \nChicken\, Shrimp & Andouille Sausage Gumbo w/ A Side Of Dirty Rice \nCreole Bread Pudding w/ A Bourbon Brandy Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-selenas-at-willow-lake-tavern/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200806T183000
DTEND;TZID=America/Kentucky/Louisville:20200806T203000
DTSTAMP:20260428T044437
CREATED:20200122T012558Z
LAST-MODIFIED:20200726T043519Z
UID:3462-1596738600-1596745800@vixentest2.website
SUMMARY:An Evening w/ LouVino
DESCRIPTION:Executive Chef- Jackson Skelton\nYou may have just seen Jackson on the most recent episode of Secrets Of Bluegrass Chefs that aired on NBC on 7/25/2020 as he gave Tim Laird a look behind the curtain at the kitchen of the LouVino in Middletown.  He was great on the show\, but trust me\, he’s better in person.  The tikka masala mussels he prepared on the show looked amazing\, but we always get so many requests for him to do his sweet potato gnocchi so we are always happy when he agrees to do it. \nBacon-Wrapped\, Goat Cheese Stuffed Medjool Dates w/ A Spicy Tomato Sauce\, \nSweet Potato Gnocchi w/ Grated Parmesan Cheese and Seasonal Vegetables\, \nCast Iron Strawberry Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-louvino-5/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200730T183000
DTEND;TZID=America/Kentucky/Louisville:20200730T203000
DTSTAMP:20260428T044437
CREATED:20200612T011800Z
LAST-MODIFIED:20200730T213641Z
UID:3538-1596133800-1596141000@vixentest2.website
SUMMARY:An Evening w/ Le Moo
DESCRIPTION:Sold Out!\nExecutive Chef – Hayley Charron\nLe Moo has been listed by the Food Network as one of the “best spots for steak all across America” and most recently #1 in Kentucky.  Now Hayley is joining us at Millie’s to show us how steak is done\, among other things.   \nWagyu Pigs In A Blanket – Wagyu Hotdogs Wrapped In Croissants w/ Bleu Cheese & Bacon Jam\, \nBeef Filet w/ Sauteed Mushrooms\, Forestiere Sauce & Garlic  Potatoes\, \nFudge Brownie A La Mode w/ Orange Glaze \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-le-moo-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200717T183000
DTEND;TZID=America/Kentucky/Louisville:20200717T203000
DTSTAMP:20260428T044437
CREATED:20200525T013150Z
LAST-MODIFIED:20200704T234223Z
UID:3535-1595010600-1595017800@vixentest2.website
SUMMARY:Farm To Table Date Night w/ Jester's Winery & Cafe
DESCRIPTION:Sold Out!\nOwner and Executive Chef – Chris Hayden\nChris is one of our favorite local chefs even if he won’t shut up about the locally sourced ingredients that are available this time of year at the farmer’s markets.  His case was pretty hard to argue against with words like fresh tomatoes\, array of different mushrooms and of course the thick-cut\, 1 pound rib-eye steaks. \nFried Green Tomato Caprese Stack w/ Balsamic Reduction Drizzle\,\, \nThick-Cut Ribeye w/ Local Seasonal Vegetables & Your Choice Of Mushrooms For A Mushroom Sauce\, \nFresh Peach & Raspberry Crisp \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/farm-to-table-date-night-w-jesters-winery-cafe-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200716T183000
DTEND;TZID=America/Kentucky/Louisville:20200716T203000
DTSTAMP:20260428T044437
CREATED:20200614T061141Z
LAST-MODIFIED:20200614T061141Z
UID:3540-1594924200-1594931400@vixentest2.website
SUMMARY:Macaron Class 7/16
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.  Flavors for this class are chocolate ganache as well an additional 2 seasonal flavors.  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/macaron-class-7-16/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200711T183000
DTEND;TZID=America/Kentucky/Louisville:20200711T203000
DTSTAMP:20260428T044437
CREATED:20200122T015715Z
LAST-MODIFIED:20200711T021609Z
UID:3465-1594492200-1594499400@vixentest2.website
SUMMARY:Date Night 7/11
DESCRIPTION:Sold Out!\nChef – Alison Mann\nThis menu is back by popular demand since this menu has sold out every month since September.  After numerous calls and emails\, we can take a hint so we are bringing it back again to start April.  Then a pandemic happened and we of course now have it on the schedule for July. \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-4-3/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200710T183000
DTEND;TZID=America/Kentucky/Louisville:20200710T203000
DTSTAMP:20260428T044437
CREATED:20200122T013236Z
LAST-MODIFIED:20200709T032652Z
UID:3463-1594405800-1594413000@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night 7/10
DESCRIPTION:Only Room For 1 More Couple!\nChef – Alison Mann\nWe 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. \nBacon Meatballs Simmered In A Bourbon BBQ Sauce\, \nBourbon Barrel Ale & Brown Sugar Marinated Pork Tenderloin w/ Bourbon Glazed Carrots\, \nCoffee Liquor Soaked Bourbon Chocolate Pecan Pies w/ Caramel Topping \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/cooking-with-bourbon-date-night-4-4-2020/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200704T183000
DTEND;TZID=America/Kentucky/Louisville:20200704T203000
DTSTAMP:20260428T044437
CREATED:20200221T041127Z
LAST-MODIFIED:20200701T021029Z
UID:3510-1593887400-1593894600@vixentest2.website
SUMMARY:Date Night 7/4
DESCRIPTION:Chef – Alison Mann\nThis menu is back by popular demand since this menu sold out in February and then immediately sold out in 2 days when we listed it in March.  The same thing happened when we listed it in April.  After numerous calls and emails\, we can take a hint so we are bringing it back again for 4th of July. \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-5-30/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200702T183000
DTEND;TZID=America/Kentucky/Louisville:20200702T203000
DTSTAMP:20260428T044437
CREATED:20200314T014559Z
LAST-MODIFIED:20200701T021156Z
UID:3524-1593714600-1593721800@vixentest2.website
SUMMARY:Macaron Class 7/2
DESCRIPTION:Only Room For 3 More People!\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.  Flavors for this class are chocolate ganache as well an additional 2 seasonal flavors.  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/macaron-class-4-16/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200627T183000
DTEND;TZID=America/Kentucky/Louisville:20200627T203000
DTSTAMP:20260428T044437
CREATED:20200223T032301Z
LAST-MODIFIED:20200626T014433Z
UID:3514-1593282600-1593289800@vixentest2.website
SUMMARY:Date Night 6/27
DESCRIPTION:Only Room For 2 More Couples!\nChef – Andrew Kotheimer\nSpanish Park Thumbits – Pan Seared Steak Bites Over Herbed Crostinis Topped w/ Roasted Garlic\, \nChicken Vesuvio – Lemony Chicken w/ Caper & Butter Sauce Over Buccatini Noodles\, \nRaspberry White Chocolate Bread Pudding \n  \n* Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-5-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/eric-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200625T183000
DTEND;TZID=America/Kentucky/Louisville:20200625T203000
DTSTAMP:20260428T044437
CREATED:20200210T024200Z
LAST-MODIFIED:20200608T180647Z
UID:3499-1593109800-1593117000@vixentest2.website
SUMMARY:Pasta & Gnocchi From Scratch
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 \n  \n*Price Includes A Bottle Of Wine Per 2 People
URL:https://vixentest2.website/event/pasta-gnocchi-from-scratch/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pasta-from-scratch.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200321T183000
DTEND;TZID=America/Kentucky/Louisville:20200321T203000
DTSTAMP:20260428T044437
CREATED:20191228T161708Z
LAST-MODIFIED:20200316T012721Z
UID:3416-1584815400-1584822600@vixentest2.website
SUMMARY:Date Night 3/21
DESCRIPTION:Only Room For 2 More Couples!\nChef – Alison Mann\nThis menu is back by popular demand since this menu sold out in September and then immediately sold out in 2 days when we listed it in early October.  The same thing happened when we listed it in November\, December\, January & February.  After numerous calls and emails\, we can take a hint so we are bringing it back again for March. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nFlat Iron Steak w/ Our Infamous House Rub and A Twist On A Classic Mac & Cheese\, \nChocolate Cake w/ Raspberry Coulis \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
END:VCALENDAR