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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:20200819T183000
DTEND;TZID=America/Kentucky/Louisville:20200819T203000
DTSTAMP:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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:20260428T100346
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
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200318T183000
DTEND;TZID=America/Kentucky/Louisville:20200318T203000
DTSTAMP:20260428T100346
CREATED:20200126T040020Z
LAST-MODIFIED:20200314T014402Z
UID:3468-1584556200-1584563400@vixentest2.website
SUMMARY:Macaron Class 3/18
DESCRIPTION:Sold Out! (Next Class 4/16/2020)\nExecutive Pastry Chef – Patricia O’Connell\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-3-18/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/pink-macarons.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200314T183000
DTEND;TZID=America/Kentucky/Louisville:20200314T203000
DTSTAMP:20260428T100346
CREATED:20191231T160237Z
LAST-MODIFIED:20200314T015826Z
UID:3418-1584210600-1584217800@vixentest2.website
SUMMARY:Date Night 3/14
DESCRIPTION:Only Room For 2 More Couples!\nChef- Alison Mann\nSauteed Mushroom & Brie Puff Pastry Bites\, \nHoney Garlic Butter Salmon w/ Parmesan Risotto\, \nFlambeed Bananas Foster w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-14/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200313T183000
DTEND;TZID=America/Kentucky/Louisville:20200313T203000
DTSTAMP:20260428T100346
CREATED:20200130T055317Z
LAST-MODIFIED:20200218T031050Z
UID:3475-1584124200-1584131400@vixentest2.website
SUMMARY:St. Patrick's Themed Date Night w/ Richard Doering
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Richard Doering\nRichard was so excited to do an Irish themed menu that he is doing this class on his actual birthday.  Richard was one of the first chefs to yes to us when Millie’s first opened and since then we’ve had him back as he’s advanced through his culinary career.  Now he’s in the process of reopening the Montrose at McCullough House\, but still found time to bring his expertise back to Millie’s. \nSalmon Cakes w/ Apple Horseradish Cream\, \nBraised Lamb\, Vegetables & Potatoes Irish Stew w/ A Side Of Irish Soda Bread \nChocolate Guinness Cake w/ Irish Whiskey Anglaise \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/st-patricks-themed-date-night-w-richard-doering/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/sway-edit.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200312T183000
DTEND;TZID=America/Kentucky/Louisville:20200312T203000
DTSTAMP:20260428T100346
CREATED:20200217T174058Z
LAST-MODIFIED:20200219T181638Z
UID:3507-1584037800-1584045000@vixentest2.website
SUMMARY:An Evening w/ Brooklyn & The Butcher
DESCRIPTION:Sold Out!\nExecutive Chef – Jordan Groves\nOne of Southern Indiana’s most highly acclaimed restaurants\, Brooklyn & The Butcher\, is letting us borrow their award-winning executive chef for one night.  The last Brooklyn & The Butcher class sold out leaving some disappointed people on the waiting list\, but we finally talked Jordan into crossing the river again to bring this amazing menu to Millie’s. \nCrab Rockefeller Stuffed Mushrooms w/ Garlic Burre Blanc\, \nSteak Au Poivre w/ Herb Butter\, Whipped Potatoes & Haricot Vert\, \nPanna Cotta w/ Berry Compote \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-brooklyn-the-butcher-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200306T183000
DTEND;TZID=America/Kentucky/Louisville:20200306T203000
DTSTAMP:20260428T100346
CREATED:20200115T040621Z
LAST-MODIFIED:20200201T145617Z
UID:3460-1583519400-1583526600@vixentest2.website
SUMMARY:Date Night w/ Big Spring Country Club
DESCRIPTION:Sold Out!\nExecutive Chef – Josh Hillyard\nJosh is one of our favorite chefs.   He brings unique flavors every single time he comes to Millie’s.  If you are a member at Big Spring then you already know the food there is amazing\, if not then here is your chance to try the food without the membership dues of course. \nBeer Batter and Shrimp Fritters\, \nBourbon Marinated Pork w/ Herb Roasted Potatoes\, \nCinnamon Apple Crostata w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-big-spring-country-club-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200305T183000
DTEND;TZID=America/Kentucky/Louisville:20200305T203000
DTSTAMP:20260428T100346
CREATED:20191220T213721Z
LAST-MODIFIED:20200114T011432Z
UID:3410-1583433000-1583440200@vixentest2.website
SUMMARY:An Evening w/ The Seafood Lady
DESCRIPTION:Sold Out!\nOwner and Executive Chef- “The Seafood Lady” Nichelle Thurston\nAfter more than a year Nichelle is back at Millie’s.  Evidently with the secret out of the bag about how amazing her food is\, it was time to expand to new locations.  Lucky for us she found a free day in her schedule to do a class with us.  You’ve seen her on The Food Network and she is one of our favorites so sign up early because her classes always sell out. \nCrab Cakes w/ Cajun Remoulade Sauce\, \nShrimp and Grits w/ A Side Of Cajun Corn\, \nPecan Pralines and Cream Candy \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-the-seafood-lady/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/03/seafood-lady.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200229T183000
DTEND;TZID=America/Kentucky/Louisville:20200229T203000
DTSTAMP:20260428T100346
CREATED:20191216T070903Z
LAST-MODIFIED:20200229T171734Z
UID:3405-1583001000-1583008200@vixentest2.website
SUMMARY:Date Night 2/29
DESCRIPTION:Sold Out!\nChef – Alison Mann\nCrab Rockefeller Stuffed Mushrooms w/ Garlic Buerre Blanc\, \nBlue Cheese Encrusted Salmon w/ Creamy Parmesan & Pea Risotto\, \nBlack Cherry Lava Cake Topped w/ Chocolate Ganache \n  \n* Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-2-29/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/08/ramsi-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200221T183000
DTEND;TZID=America/Kentucky/Louisville:20200221T203000
DTSTAMP:20260428T100346
CREATED:20200109T024730Z
LAST-MODIFIED:20200220T173212Z
UID:3447-1582309800-1582317000@vixentest2.website
SUMMARY:Date Night w/ Brasserie Provence
DESCRIPTION:Room Left For 1 More Couple! Executive Chef – Patrick Gosden\nWe are excited to have Patrick back at Millie’s.  His classes are always a good time and even though Brasserie Provence is known for their amazing French cuisine\, Patrick still likes to do menus that fuse different flavors and give him a chance to show his range. \nSeared Ahi Tuna w/ Asian Slaw\, \nVeal Scallopini w/ Oyster Mushroom Risotto\, \nCherry Cobbler w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-brasserie-provence-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/07/BrasserieProvenceChefPatrickWeb.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200205T183000
DTEND;TZID=America/Kentucky/Louisville:20200205T203000
DTSTAMP:20260428T100346
CREATED:20200101T042246Z
LAST-MODIFIED:20200205T185917Z
UID:3417-1580927400-1580934600@vixentest2.website
SUMMARY:Bourbon & Chocolate w/ Art Eatables
DESCRIPTION:Owner & Executive Bourbon Steward – Kelly Ramsey\nIn this special Valentine’s Day class join the World’s First Bourbon Certified Chocolatier and learn the secrets behind the chocolate that led Food Network to name Art Eatables the best candy shop in Kentucky.  This class is open to ages 14 & up and includes everything you will need to impress this Valentine’s Day.  Oh yeah\, there will also be bourbon tastings for those 21 & over as you discuss different chocolate tips and techniques. \nThis evening includes: \n\nHand-Painted Chocolate Heart Lollipops\nChocolate Covered Cherries\nChocolate Dipped Strawberries w/ Drizzle\n\n*Each person will take home a box of the chocolates and candy you made (if you can restrain yourself from eating them all because they do look so delicious)
URL:https://vixentest2.website/event/bourbon-chocolate-w-art-eatables-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/01/truffle-and-straw.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200130T183000
DTEND;TZID=America/Kentucky/Louisville:20200130T203000
DTSTAMP:20260428T100346
CREATED:20191222T150302Z
LAST-MODIFIED:20200130T222418Z
UID:3412-1580409000-1580416200@vixentest2.website
SUMMARY:An Evening w/ LouVino
DESCRIPTION:Room Left For 2 More Couples!\nExecutive Chef – Alex Parker\nOne of the amazing things about this Louisville restaurant scene staple is their ever-evolving seasonal menus.  After trying their new menu at the restaurant I immediately talked to Alex to see how quickly he could bring this menu to Millie’s.  Luckily\, he was excited to share these new creations with us. \nSpinach Dip And Monterey Jack Wontons w/ Sweet & Sour Sauce\, \nLouVino’s Twist On Chicken & Dumplings – Roasted Chicken w/ Sweet Potato Gnocchi\, Celery\, Carrots\, Onion & Pepper Gravy\, \nTraditional Apple Pie w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-louvino-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20200109T183000
DTEND;TZID=America/Kentucky/Louisville:20200109T203000
DTSTAMP:20260428T100346
CREATED:20191114T023258Z
LAST-MODIFIED:20191202T000632Z
UID:3370-1578594600-1578601800@vixentest2.website
SUMMARY:An Evening w/ Seviche
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Anthony Lamas\nPuerto Rican Black Bean Soup w/ Crema\, Cilantro & Smoked Bacon\, \nSeared Shrimp w/ Chipotle Coconut Sauce\, Toasted Macadamia Rice & A Side Of Seasonal Vegetables\, \nBanana Chimichanga w/ Bourbon Dulce de Leche\, Coffee Pine Nut Oil & Toasted Coconut \n  \n*Price Includes A Bottle Of Wine Per Couple \n**Anthony will be signing copies of his book Southern Heat: New Southern Cooking Latin Style after the class.  Copies of the book will be available.
URL:https://vixentest2.website/event/an-evening-w-seviche-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/01/lamas.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20191211T183000
DTEND;TZID=America/Kentucky/Louisville:20191211T203000
DTSTAMP:20260428T100346
CREATED:20191114T011938Z
LAST-MODIFIED:20191211T132723Z
UID:3367-1576089000-1576096200@vixentest2.website
SUMMARY:Holiday Themed Macaron Class 12/11
DESCRIPTION:Executive Pastry Chef – Patricia O’Connell\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\, white chocolate peppermint ganache and gingerbread buttercream.  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. \n**Any person under the age of 16 must be accompanied by an adult.
URL:https://vixentest2.website/event/holiday-themed-macaron-class-12-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/macaron-xmas-EDITED.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20191115T183000
DTEND;TZID=America/Kentucky/Louisville:20191115T203000
DTSTAMP:20260428T100346
CREATED:20191009T053704Z
LAST-MODIFIED:20191028T015305Z
UID:3320-1573842600-1573849800@vixentest2.website
SUMMARY:Date Night w/ Noche Mexican BBQ
DESCRIPTION:Sold Out!\nOwner – Aaron Diaz\nAaron is the visionary behind Noche and he actually did a class with us back in January when the restaurant was just a concept.  Now it is a reality and it is amazing to see someone’s dream actually come to fruition.  I have stopped by there on 2 separate occasions.  Both times the place was packed and the wait was so long I thought it would be easier just to have Aaron come back to Millie’s.  Luckily\, he agreed. \nArmadillo Eggs – Bacon Wrapped Jalapenos Stuffed w/ Cream Cheese & Shrimp\, \nSignature Noche Spice Blend Rubbed Ribeye Steak w/ Green Chili Mac & Cheese\, \nTres Leche Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-noche-mexican-bbq-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20191107T183000
DTEND;TZID=America/Kentucky/Louisville:20191107T203000
DTSTAMP:20260428T100346
CREATED:20191005T033654Z
LAST-MODIFIED:20191031T143805Z
UID:3270-1573151400-1573158600@vixentest2.website
SUMMARY:An Evening w/ The Village Anchor
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/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pauly-village.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20191025T183000
DTEND;TZID=America/Kentucky/Louisville:20191025T203000
DTSTAMP:20260428T100346
CREATED:20190906T143825Z
LAST-MODIFIED:20191016T160630Z
UID:3278-1572028200-1572035400@vixentest2.website
SUMMARY:Date Night w/ Grassa Gramma
DESCRIPTION:Sold Out!\nExecutive Chef – Rob Rice\nFormer Wolfgang Puck chef and Le Cordon Bleu graduate\, Rob Rice\, has settled into his new home at one of Louisville’s most amazing authentic Italian restaurants.  Chef Rob will be guiding you through 3 of their signature courses. \nWhite Chocolate Mac ‘N Cheese w/ Campanelle Pasta and Fontina Cheese\, \nRigatoni Bolognese w/ Veal Ragu and Ricotta Salata\, \nLimoncello Liqueur Spongecake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-grassa-gramma-2/
END:VEVENT
END:VCALENDAR