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X-WR-CALDESC:Events for Cooking @ Millie's
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250725T183000
DTEND;TZID=America/New_York:20250725T203000
DTSTAMP:20260426T040007
CREATED:20230310T032700Z
LAST-MODIFIED:20250630T140158Z
UID:5036-1753468200-1753475400@vixentest2.website
SUMMARY:Date Night w/ Monnik Beer Company (7/25)
DESCRIPTION:Sold Out!\nExecutive Chef – Wes Powell\nOne thing that always makes me smile is thinking about the incredible sous chefs Millie’s has been lucky enough to have since we opened.  I love them\, the chefs love them and the people that attend our classes love them.  Unfortunately\, we typically only get to keep them for a short time before some restaurant sees their greatness and asks them to be their executive chef.  Wes is the best example of just that\, but while I understand that he had to spread his wings and fly running his own restaurant\, I did make him promise to come back to the nest from time to time and do a class with us. \nDutch Empanadas w/ Chimichurri & Whole Grain Mustard\, \nChicken Snitzel w/ Peppercorn Sawmill Gravy & Brown Butter Roasted Sweet Potatoes\, \nCarrot Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-6-10/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/wes-pic.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250711T183000
DTEND;TZID=America/New_York:20250711T203000
DTSTAMP:20260426T040007
CREATED:20231219T072710Z
LAST-MODIFIED:20250702T031416Z
UID:6051-1752258600-1752265800@vixentest2.website
SUMMARY:Date Night 7/11
DESCRIPTION:Sold Out!\nChef -Andrew Kotheimer\nOne of our chefs told me that we have gotten lazy with the same menus all the time and that Millie’s needed something new\, slightly more edgy and most of all delicious.  Fine\, challenge accepted chef.  So I went through so many recipes until finally settling on three courses that I loved and told him to make it happen.  The entree alone is worth it to me because it is one of my all time favorites. \nBacon-Wrapped Goat Cheese Stuffed Dates\, \nFontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic Mashed Potatoes\, \nApple Snickerdoodle Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-3-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250530T183000
DTEND;TZID=America/New_York:20250530T203000
DTSTAMP:20260426T040007
CREATED:20250225T180107Z
LAST-MODIFIED:20250530T141614Z
UID:7628-1748629800-1748637000@vixentest2.website
SUMMARY:Date Night 5/30
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThere is an entire other side to Millie’s that not everyone gets to see.  That other side our the private events that we do.  Whether it is a team building exercise\, a 30 year anniversary party or even the company Christmas party\, Millie’s has hosted a lot of them.  Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu.  Well\, here are some of the most popular courses wrapped into one class. \nCreamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc\, \nSkillet Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert\, \nRed Velvet Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-5-30-3/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250524T183000
DTEND;TZID=America/New_York:20250524T203000
DTSTAMP:20260426T040007
CREATED:20250221T165357Z
LAST-MODIFIED:20250524T200519Z
UID:7618-1748111400-1748118600@vixentest2.website
SUMMARY:Date Night 5/24
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\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. \nCoconut Shrimp w/ Black Bean & Corn Salsa\, \nHoney Lemon Bourbon 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-5-24/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250517T183000
DTEND;TZID=America/New_York:20250517T203000
DTSTAMP:20260426T040007
CREATED:20240205T033405Z
LAST-MODIFIED:20250516T220236Z
UID:6275-1747506600-1747513800@vixentest2.website
SUMMARY:Cooking With Rum Date Night (5/17)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nWe have been cooking with different spirits at Millie’s for years now.  From bourbon to tequila\, it is nothing new to us\, but we asked our chef to come up with something original cooking with rum.  After tasting Kevin’s creations with the sweetness of rum\, I knew this is going to be a fun class. \nBacon Wrapped Pineapple Shrimp w/ Rum Glaze\, \nIsland Style Rum Jerk Chicken w/ Pineapple Relish On A Bed Of Dirty Rice\, \nHummingbird Cake w/ Rum Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/cooking-with-rum-date-night-5-31/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kevin-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250327T183000
DTEND;TZID=America/New_York:20250327T203000
DTSTAMP:20260426T040007
CREATED:20240205T033655Z
LAST-MODIFIED:20241230T230659Z
UID:6272-1743100200-1743107400@vixentest2.website
SUMMARY:Date Night 3/27
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  We listed this class on a Saturday in March and it sold out in 2 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for March by squeezing it in on a Thursday. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nSteak 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-5-30-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250321T183000
DTEND;TZID=America/New_York:20250321T203000
DTSTAMP:20260426T040007
CREATED:20231208T042931Z
LAST-MODIFIED:20241227T004442Z
UID:5996-1742581800-1742589000@vixentest2.website
SUMMARY:Date Night 3/21
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nThis class is always a favorite.  I honestly believe that this one includes the best appetizer we have ever made.  Join us for this class and if you don’t agree\, I promise that I will be happy to eat any part of this meal that you don’t like. \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-2-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/news-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250320T183000
DTEND;TZID=America/New_York:20250320T203000
DTSTAMP:20260426T040007
CREATED:20211204T003638Z
LAST-MODIFIED:20241223T204020Z
UID:4180-1742495400-1742502600@vixentest2.website
SUMMARY:An Evening w/ Red Yeti (3/20)
DESCRIPTION:Sold Out!\nExecutive Chef – Mike Bowe\nWith an emphasis on locally sourced ingredients Mike has made Red Yeti into a Jeffersonville staple.  For those of you that don’t get across the bridge that often\, this place is definitely worth the trip.  Lucky for us\, we were able to convince Mike to bring a menu across the river to Millie’s spotlighting some of his amazing dishes. \nBeer Cheese w/ Toasted Baquette Slices\, \nSteak w/ Compound Butter & A Side Of Roasted Zucchini\, \nFudge Torte w/ Hazelnuts \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-red-yeti-2-25/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mike-bowe-yeti.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250315T183000
DTEND;TZID=America/New_York:20250315T203000
DTSTAMP:20260426T040007
CREATED:20240203T041712Z
LAST-MODIFIED:20250212T145829Z
UID:6262-1742063400-1742070600@vixentest2.website
SUMMARY:Date Night 3/15
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 3 years.  Then it immediately sold out in 2 days when we listed for it for February.  After numerous calls and emails\, we can take a hint so we are bringing it back again for March. \nMaryland Style Crab Cakes w/ Remoulade Sauce\, \nSteak 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-5-10/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250307T183000
DTEND;TZID=America/New_York:20250307T203000
DTSTAMP:20260426T040007
CREATED:20230821T012742Z
LAST-MODIFIED:20241217T004426Z
UID:5623-1741372200-1741379400@vixentest2.website
SUMMARY:Date Night 3/7
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nOne of our chefs told me that we have gotten lazy with the same menus all the time and that Millie’s needed something new\, slightly more edgy and most of all delicious.  Fine\, challenge accepted chef.  So I went through so many recipes until finally settling on three courses that I loved and told him to make it happen.  The entree alone is worth it to me because it is one of my all time favorites. \nBacon-Wrapped Goat Cheese Stuffed Dates\, \nFontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic Mashed Potatoes\, \nApple Snickerdoodle Cake w/ Fresh Made Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-10-20/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-couple.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250130T183000
DTEND;TZID=America/New_York:20250130T203000
DTSTAMP:20260426T040007
CREATED:20241120T212231Z
LAST-MODIFIED:20250130T160527Z
UID:7265-1738261800-1738269000@vixentest2.website
SUMMARY:Date Night 1/30
DESCRIPTION:Room Left For 1 More Couple!\nSold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  We listed this class on a Saturday in January and it sold out in 2 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for January by squeezing it in on a Thursday. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nSteak 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-1-30/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250124T183000
DTEND;TZID=America/New_York:20250124T203000
DTSTAMP:20260426T040007
CREATED:20231228T040526Z
LAST-MODIFIED:20250122T145934Z
UID:6083-1737743400-1737750600@vixentest2.website
SUMMARY:Bacon & Bourbon Date Night (1/24)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nBacon & bourbon are 2 of our favorite things at Millie’s so we asked our resident chef to design a menu bringing them both together.  The bacon & bourbon mac n’ cheese was enough to know that this was the right thing. \nBrie & Bourbon Bacon Jam Crescent Rolls\, \nPork Tenderloin Medallions w/ Bacon & Bourbon Mac N Cheese\, \nBourbon Chocolate Peanut Butter Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/bacon-bourbon-date-night-2-24/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/IMG_6743.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250117T183000
DTEND;TZID=America/New_York:20250117T203000
DTSTAMP:20260426T040007
CREATED:20230408T193409Z
LAST-MODIFIED:20250105T150135Z
UID:5124-1737138600-1737145800@vixentest2.website
SUMMARY:Date Night 1/17
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\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. \nCoconut Shrimp w/ Black Bean & Corn Salsa\, \nHoney Lemon Bourbon 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-7-15/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250111T183000
DTEND;TZID=America/New_York:20250111T203000
DTSTAMP:20260426T040007
CREATED:20231219T073127Z
LAST-MODIFIED:20250107T141042Z
UID:6053-1736620200-1736627400@vixentest2.website
SUMMARY:Date Night 1/11
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 3 years.  Then it immediately sold out in 2 days when we listed for it for December.  After numerous calls and emails\, we can take a hint so we are bringing it back again for 2025. \nMaryland Style Crab Cakes w/ Remoulade Sauce\, \nSteak 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-3-9-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20250110T183000
DTEND;TZID=America/Kentucky/Louisville:20250110T203000
DTSTAMP:20260426T040007
CREATED:20200201T214120Z
LAST-MODIFIED:20241129T162134Z
UID:3479-1736533800-1736541000@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night 1/10
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\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! \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-5-16/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241219T183000
DTEND;TZID=America/New_York:20241219T203000
DTSTAMP:20260426T040007
CREATED:20240217T193241Z
LAST-MODIFIED:20241219T014309Z
UID:6322-1734633000-1734640200@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night (12/19)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\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 sold out so fast we brought it back for a 2nd class in December by squeezing it in on a Thursday before Christmas. \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-6-1/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241122T183000
DTEND;TZID=America/New_York:20241122T203000
DTSTAMP:20260426T040007
CREATED:20231222T222642Z
LAST-MODIFIED:20241116T230511Z
UID:6074-1732300200-1732307400@vixentest2.website
SUMMARY:Date Night 11/22
DESCRIPTION:Sold out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  We listed this class on a Saturday in November and it sold out in 5 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for November by squeezing it in on a Friday before Thanksgiving. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nSteak 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-3-28/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241101T183000
DTEND;TZID=America/New_York:20241101T203000
DTSTAMP:20260426T040007
CREATED:20240911T020346Z
LAST-MODIFIED:20241016T154656Z
UID:7002-1730485800-1730493000@vixentest2.website
SUMMARY:Date Night w/ Vanessa Felix-Goode (11/1)
DESCRIPTION:Sold Out!\nChef – Vanessa Felix-Goode\nChef Vaessa Felix-Goode was born and raised in Lima\, Peru.  Growing up in a multicultural family with Asian and Spanish influences helped ignite her passion for food as an avenue to express her creativity and connect with others.  She spent her teenage years traveling the Americas where she developed a sense of culture and appreciation for native ingredients and learned the importance of family traditions.  Chef Vanessa has put together a menu for Millie’s that combines classic and contemporary culinary techniques in order to create a multifaceted experience.  She is currently over the culinary program at Prosser so doing a class at Millie’s should be a breeze.\n \nCrab Cakes w/ A Spanish Romesco Sauce\, \nStreet Corn Lime Jalapeno Chicken Over Rice\, \nCaramel Apple Crostata w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-vanessa-felix-goode-11-1/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/chef-vanessa.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20240914T183000
DTEND;TZID=America/Kentucky/Louisville:20240914T203000
DTSTAMP:20260426T040007
CREATED:20200713T061719Z
LAST-MODIFIED:20240909T224054Z
UID:3571-1726338600-1726345800@vixentest2.website
SUMMARY:Date Night 9/14
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 3 years.  Then it immediately sold out in 2 days when we listed for it for August.  After numerous calls and emails\, we can take a hint so we are bringing it back again for September. \nMaryland Style Crab Cakes w/ Remoulade Sauce\, \nSteak 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-8-22/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240830T183000
DTEND;TZID=America/New_York:20240830T203000
DTSTAMP:20260426T040007
CREATED:20240523T145604Z
LAST-MODIFIED:20240829T151038Z
UID:6626-1725042600-1725049800@vixentest2.website
SUMMARY:Date Night 8/30
DESCRIPTION:Sold Out!\nChef – Andrew Kotheimer\nThis class is always a favorite.  I honestly believe that this one includes the best appetizer we have ever made.  Join us for this class and if you don’t agree\, I promise that I will be happy to eat any part of this meal that you don’t like. \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-8-30/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/news-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240824T183000
DTEND;TZID=America/New_York:20240824T203000
DTSTAMP:20260426T040007
CREATED:20240120T162132Z
LAST-MODIFIED:20240819T213719Z
UID:6146-1724524200-1724531400@vixentest2.website
SUMMARY:Date Night 8/24
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\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. \nCoconut Shrimp w/ Black Bean & Corn Salsa\, \nHoney Lemon Bourbon 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-4-20-2/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20240822T183000
DTEND;TZID=America/Kentucky/Louisville:20240822T203000
DTSTAMP:20260426T040007
CREATED:20200127T024439Z
LAST-MODIFIED:20240815T142736Z
UID:3471-1724351400-1724358600@vixentest2.website
SUMMARY:Japanese Cuisine Date Night (8/22)
DESCRIPTION:Sold Out!\nChef – Heather Lentz\nCrispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli\, \nSushi – Spicy Ahi Tuna Roll\, Traditional California Roll and Cream Cheese Crab Roll\, \nCookies & Cream\, Strawberry And Mango Mochi Ice Cream \n  \n*Price Includes The Choice Of A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/japanese-cuisine-date-night-7/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240809T183000
DTEND;TZID=America/New_York:20240809T203000
DTSTAMP:20260426T040007
CREATED:20240603T141642Z
LAST-MODIFIED:20240802T150959Z
UID:6663-1723228200-1723235400@vixentest2.website
SUMMARY:Farm To Table Date Night w/ Jesters Winery & Cafe (8/9)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Chris Hayden\nChris joins us once every season to bring the fresh local meat and produce of our region to Millie’s.  As it turns to summer we excited to have him back for another class with us. \nCountry Fried Zucchini with Ranch Dipping Sauce\, \nBone-In Pork Chop w/ Apple Cider Glaze And Sides Of Roasted Potatoes & Apple Blue Cheese Slaw\, \nApple Betty Topped w/ Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/farm-to-table-date-night-w-jesters-winery-cafe-8-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/hayden-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240808T183000
DTEND;TZID=America/New_York:20240808T203000
DTSTAMP:20260426T040007
CREATED:20240520T135308Z
LAST-MODIFIED:20240527T023520Z
UID:6544-1723141800-1723149000@vixentest2.website
SUMMARY:An Evening w/ Ciao Ristorante (8/8)
DESCRIPTION:Sold Out!\nExecutive Chef – Paolo Umberto Pastorino\nCiao was opened with the vision of bringing authentic Italian food infusing with the owner’s heritage stretching back to her grandparents from Calibria\, Italy.  And if you have eaten there then you know that Bridgette has done a wonderful job bringing that vision to life.  Lucky for us she agreed to let us steal her amazing executive chef for one night to lead a class through some of their amazing dishes. \nFocaccia Di Bari – Focaccia Bread Served w/ Whipped Feta & Basil Pesto-Infused Hummus\, \nPasta Carbonara w/ Garlic\, Pancettta & Rolled In Parmesan Cheese\, \nCannolis Filled w/ Ricotta & Chocolate Chips \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-ciao-ristorante-8-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/ciao-chef-resize.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20240801T183000
DTEND;TZID=America/Kentucky/Louisville:20240801T203000
DTSTAMP:20260426T040007
CREATED:20210507T013223Z
LAST-MODIFIED:20240729T180659Z
UID:3941-1722537000-1722544200@vixentest2.website
SUMMARY:Date Night w/ La Chasse (8/1)
DESCRIPTION:Sold Out!\nExecutive Chef – Alex Dulaney\nOver the last few years I haven’t been able to do a lot of traveling\, something about having to work all the time.  Regardless I thought it might still be easier to just bring in a chef from an amazing restaurant that specializes in French cuisine rather than actually fly to France.  Luckily\, Alex was nice enough to indulge my silly fantasy and bring this menu back to Millie’s. \nSalmon Croquettes w/ Sauce Gribiche\, \nChicken Picatta w/ Lemon Marmalade & A Side Of Haricot Vert\, \nProfiterole Cream Puffs w/ Melted Chocolate \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-la-chasse-6-25/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/alex-la-chasse.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240712T183000
DTEND;TZID=America/New_York:20240712T203000
DTSTAMP:20260426T040007
CREATED:20240514T003950Z
LAST-MODIFIED:20240708T201447Z
UID:6533-1720809000-1720816200@vixentest2.website
SUMMARY:Date Night w/ 8UP Elevated Drinkery & Kitchen (7/12)
DESCRIPTION:Sold Out!\nExecutive Chef – Bruce Wilson\nWhen the weather warms up in Louisville my mind always thinks about eating dinner at 8UP and getting that beautiful view of the city.  They have a new executive chef and lucky for us he is only 8 floors above us so it wasn’t that hard to convince him to show us what’s new on the menu. \nMeatballs w/ Pomodoro Gravy & Burrata Cheese\, \nChili Glazed Salmon w/ A Side Of Haricot Vert\, \nPeach Crumble w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-8up-elevated-drinkery-kitchen-7-12/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/8up-bruce.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240711T183000
DTEND;TZID=America/New_York:20240711T203000
DTSTAMP:20260426T040007
CREATED:20230505T014824Z
LAST-MODIFIED:20240702T161842Z
UID:5250-1720722600-1720729800@vixentest2.website
SUMMARY:Date Night For A Good Cause (7/11)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nWith June of this year being Millie’s 7 year anniversary since we opened our doors\, it occurred to me how thankful I am for all the great people that come to our classes and how supportive the community has been since we opened back in 2017.  As we approach 7 years of classes I wanted to give back to the community that has helped Millie’s become what it is today. \nThat said\, the proceeds from this class will go towards helping the fundraising efforts of a local group of girls that play their hearts out\, the Fusion based out of Louisville\, Kentucky.  I hope you will help us support these girls on their way to the World Series. \nThe menu is one of our most popular ones.  It was an easy choice since bacon & bourbon are 2 of our favorite things at Millie’s.  The bacon & bourbon mac n’ cheese was enough to know that this was going to be delicious. \nBrie & Bourbon Bacon Jam Crescent Rolls\, \nPork Tenderloin Medallions w/ Bacon & Bourbon Mac N Cheese\, \nBourbon Chocolate Peanut Butter Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-for-a-good-cause-6-15/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/fusion-team-1-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240705T183000
DTEND;TZID=America/New_York:20240705T203000
DTSTAMP:20260426T040007
CREATED:20240328T025427Z
LAST-MODIFIED:20240419T010422Z
UID:6450-1720204200-1720211400@vixentest2.website
SUMMARY:Date Night w/ Rickhouse Barbeque (7/5)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Jake Brockman\nWe first met Jake when he was a chef a the legendary Vincenzo’s.  Since then he has gone on to be the executive chef at Silvio’s and now he has opened his own restaurant\, Rickhouse Barbeque.  As soon as Jake told me his new concept I knew we had to have him come back to Millie’s and do something 4th of July themed.  Jake will be bringing the brisket fresh off the smoker and that is far beyond what I am able to accomplish on the 4th. \nPulled Pork & Gouda Cheese Fritters w/ Your Choice Of Mustard Or Rickhouse Red BBQ Sauce\, \nSmoked Brisket w/ Sides Of Mac N Cheese & Tangy Carrot Slaw\, \nBourbon Peach Crumble Topped w/ Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-rickhouse-barbeque-7-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jake-vincenzos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240613T183000
DTEND;TZID=America/New_York:20240613T203000
DTSTAMP:20260426T040007
CREATED:20231213T060655Z
LAST-MODIFIED:20240530T223322Z
UID:6022-1718303400-1718310600@vixentest2.website
SUMMARY:Date Night 6/13
DESCRIPTION:Sold Out!\nChef – Chris Stoddard\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  We listed this class on a Saturday in June and it sold out in 2 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for June by squeezing it in on a Thursday. \nMaryland Crab Cakes w/ Remoulade Sauce\, \nSteak 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-2-29-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240608T183000
DTEND;TZID=America/New_York:20240608T203000
DTSTAMP:20260426T040007
CREATED:20240221T232834Z
LAST-MODIFIED:20240605T000029Z
UID:6331-1717871400-1717878600@vixentest2.website
SUMMARY:Date Night 6/8
DESCRIPTION:Sold Out!\nChef -Andrew Kotheimer\nOne of our chefs told me that we have gotten lazy with the same menus all the time and that Millie’s needed something new\, slightly more edgy and most of all delicious.  Fine\, challenge accepted chef.  So I went through so many recipes until finally settling on three courses that I loved and told him to make it happen.  The entree alone is worth it to me because it is one of my all time favorites. \nBacon-Wrapped Goat Cheese Stuffed Dates\, \nFontina Cheese & Prosciutto Stuffed Chicken Topped w/ A Mushroom Basil Lemon Butter Sauce & A Side Of Garlic Mashed Potatoes\, \nApple Snickerdoodle Cake w/ Fresh Made Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-6-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2017/10/ramsi-couple.jpg
END:VEVENT
END:VCALENDAR