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PRODID:-//Cooking @ Millie's - ECPv6.15.18//NONSGML v1.0//EN
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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/New_York:20260528T183000
DTEND;TZID=America/New_York:20260528T203000
DTSTAMP:20260425T212801
CREATED:20251215T010643Z
LAST-MODIFIED:20260330T195059Z
UID:8550-1779993000-1780000200@vixentest2.website
SUMMARY:Date Night 5/28
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 Friday in May and it sold out in 4 days.  An in attempt to avoid the numerous calls and emails\, we figured out a way of bringing it back again for May by squeezing it in on a Thursday. \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-2-26/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260529T183000
DTEND;TZID=America/Kentucky/Louisville:20260529T203000
DTSTAMP:20260425T212801
CREATED:20201028T004520Z
LAST-MODIFIED:20260402T172041Z
UID:3705-1780079400-1780086600@vixentest2.website
SUMMARY:Bacon & Bourbon Date Night (5/29)
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-12-19/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/10/cutting-board-award.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260530T183000
DTEND;TZID=America/New_York:20260530T203000
DTSTAMP:20260425T212801
CREATED:20251212T171834Z
LAST-MODIFIED:20260227T180118Z
UID:8537-1780165800-1780173000@vixentest2.website
SUMMARY:Date Night 5/30
DESCRIPTION:Chef -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 & Thyme Roasted Potatoes\, \nApple Snickerdoodle Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-2-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/10/coporate-event.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260604T183000
DTEND;TZID=America/New_York:20260604T203000
DTSTAMP:20260425T212801
CREATED:20250316T010626Z
LAST-MODIFIED:20260402T021412Z
UID:7655-1780597800-1780605000@vixentest2.website
SUMMARY:Japanese Cuisine Date Night 6/4
DESCRIPTION:Chef – Andrew Kotheimer\nCrispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli\, \nSushi (3 rolls) – Spicy Ahi Tuna Roll\, Traditional California Roll and Cream Cheese Crab Roll\, \nStrawberry\, Mango & Cookies N’ Cream Mochi Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/japanese-cuisine-date-night-6-5/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260605T183000
DTEND;TZID=America/New_York:20260605T203000
DTSTAMP:20260425T212801
CREATED:20241202T032420Z
LAST-MODIFIED:20260417T134721Z
UID:7292-1780684200-1780691400@vixentest2.website
SUMMARY:Date Night 6/5
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 5 years.  Then it immediately sold out in 2 days when we listed for it for May.  After numerous calls and emails\, we can take a hint so we are bringing it back again for June. \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-2-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260606T183000
DTEND;TZID=America/New_York:20260606T203000
DTSTAMP:20260425T212801
CREATED:20251226T181924Z
LAST-MODIFIED:20260408T232714Z
UID:8583-1780770600-1780777800@vixentest2.website
SUMMARY:Date Night 6/6
DESCRIPTION:Chef – 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 holiday party\, Millie’s has hosted a lot of them.  Somehow our private event menu got out and some of the Millie’s regulars wanted to know why we didn’t have classes with courses from that menu.  Well\, here are some of the most popular courses wrapped into one class. \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-3-7/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/new-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260608T083000
DTEND;TZID=America/New_York:20260608T113000
DTSTAMP:20260425T212801
CREATED:20241208T162500Z
LAST-MODIFIED:20260203T234547Z
UID:7318-1780907400-1780918200@vixentest2.website
SUMMARY:Kids Camp Cookies & Cakes (June 8-10)
DESCRIPTION:Chef – Andrew Kotheimer\nAndrew was the Director of Dining Services for Assumption High School and when he told us that the camps he ran for them last year needed more space and equipment\, we were happy to help. \nOver 3 days campers will learn the essentials of baking and dessert decorating.  This camp will include baking with the classic dough to make and decorate cream puffs\, cakes and pastries.  We will cover icings as well as fillings with piping and decorations.  A baker’s toolbox! \nThis camp is open to grades 3 – 11 (girls and boys) | June 8th – 10th\, 8:30 – 11:30 a.m. \n*Must wear closed toed shoes. \n 
URL:https://vixentest2.website/event/kids-camp-cookies-cakes-june-9-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kids-camp.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20260611T183000
DTEND;TZID=America/Kentucky/Louisville:20260611T203000
DTSTAMP:20260425T212801
CREATED:20190906T044254Z
LAST-MODIFIED:20260412T040228Z
UID:3277-1781202600-1781209800@vixentest2.website
SUMMARY:An Evening w/ Bourbons Bistro (6/11)
DESCRIPTION:Executive Chef – Jereme McFarland\nIf you haven’t tried Bourbons Bistro on Frankfort Avenue\, you are missing out on something special.  With Jereme’s menu creations from ahi tuna tacos to traditional southern favorites like shrimp & grits\, this food is exceptional.  In addition\, the restaurant barrels its own bourbon.  And good news for us\, a brand ambassador will be bringing some of their bourbon\, Buzzard’s Roost\, for everyone to sample and teach us a little about bourbon.  What else could you ask for in Kentucky? \nSouthern Shrimp & Grits\, \nProsciutto Wrapped Thick-Cut Pork Chop w/ Veal Demi-Glaze & A Side Of Roasted Potatoes\, \nS’mores Brownie w/ Chocolate Ganache\, Graham Cracker Cream & Charred Marshmallow \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-bourbons-bistro-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jereme-bourbon-bistro.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260612T183000
DTEND;TZID=America/New_York:20260612T203000
DTSTAMP:20260425T212801
CREATED:20220803T222235Z
LAST-MODIFIED:20260408T232612Z
UID:4453-1781289000-1781296200@vixentest2.website
SUMMARY:Cooking With Rum Date Night (6/12)
DESCRIPTION:Chef – 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-9-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/kevin-pic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260613T183000
DTEND;TZID=America/New_York:20260613T203000
DTSTAMP:20260425T212801
CREATED:20241210T142115Z
LAST-MODIFIED:20260402T021714Z
UID:7330-1781375400-1781382600@vixentest2.website
SUMMARY:Cooking With Bourbon Date Night (6/13)
DESCRIPTION:Chef – 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 sells out so fast we brought it back for June. \nBacon Meatballs Simmered In A Bourbon BBQ Sauce\, \nMaple Syrup\, Bourbon & 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-3-1/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cooking-with-bourbon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260620T183000
DTEND;TZID=America/New_York:20260620T203000
DTSTAMP:20260425T212801
CREATED:20230901T021845Z
LAST-MODIFIED:20260411T215449Z
UID:5683-1781980200-1781987400@vixentest2.website
SUMMARY:Date Night 6/20
DESCRIPTION:Chef – 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-10-21/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260624T183000
DTEND;TZID=America/New_York:20260624T203000
DTSTAMP:20260425T212801
CREATED:20220505T205358Z
LAST-MODIFIED:20260417T184404Z
UID:4381-1782325800-1782333000@vixentest2.website
SUMMARY:Candy Making Class w/ Muth's Candies (6/24)
DESCRIPTION:Candy Specialist – Amoreena Harrison\nWith winter upon us I was trying to come up with ideas for a fun class that I could do with my daughter.  Then I got candy from Muth’s while out running errands with her.  The candy was amazing so I asked Muth’s if they would come do a class at Millie’s and lucky for me\, and my daughter\, they said yes.  We are so excited to have a Louisville staple like Muth’s Candies that has been around since 1921.  Obviously\, Amoreena hasn’t been there since 1921\, but her years of experience make her the perfect person to lead this class.  She will also show you the tricks and techniques for working with molds and achieving the perfect temperatures. \nThis class includes: \n\nPeanut Butter Fudge\nMolded White Chocolate Lemon Crunch Bark\nBourbon Chocolates\n\n\n\n\n*Each person will take home a box of the candy you made (if you can restrain yourself from eating them all because they do look so delicious)
URL:https://vixentest2.website/event/candy-making-class-w-muths-candies-6-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/candy-muths-new.jpg
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