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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/Kentucky/Louisville:20230915T183000
DTEND;TZID=America/Kentucky/Louisville:20230915T203000
DTSTAMP:20260427T002438
CREATED:20200916T155908Z
LAST-MODIFIED:20230807T233128Z
UID:3662-1694802600-1694809800@vixentest2.website
SUMMARY:Farm To Table Date Night w/ Jester's Winery & Cafe (9/15)
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 fall we excited to have him back for another class with us. \nFried Green Tomato Caprese Stack w/ Drunken Strawberries & Balsamic Reduction Drizzle\, \nBone-In Ribeye Steak w/ Seasonal Local Vegetables\, \nPumpkin Bread Pudding w/ Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/farm-to-table-date-night-w-jesters-winery-cafe-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230914T183000
DTEND;TZID=America/New_York:20230914T203000
DTSTAMP:20260427T002438
CREATED:20230630T031310Z
LAST-MODIFIED:20230830T044149Z
UID:5449-1694716200-1694723400@vixentest2.website
SUMMARY:An Evening w/ Ciao Ristorante (9/14)
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. \nSavory Monkey Bread Stuffed w/ Pepperoni & Cheese\, \nChicken Parma Rosa w/ Garlic\, Pancetta & Penne Pasta Tossed In A Tomato Cream Sauce\, \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-9-14/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/ciao-chef-resize.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230819T183000
DTEND;TZID=America/New_York:20230819T203000
DTSTAMP:20260427T002438
CREATED:20230602T025655Z
LAST-MODIFIED:20230714T021135Z
UID:5334-1692469800-1692477000@vixentest2.website
SUMMARY:Date Night 8/19
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nChef Kevin has created his own personal line of seasoning called Flavors 8.  We have been trying it on different dishes and thought it was time to design a menu featuring the seasoning.  The dessert doesn’t feature the seasoning\, but you will get to play with fire\, so there is that. \nFlavors 8 Shrimp Stir-Fry w/ Bok Choy\, Julienne Red Pepper & Sweet Chili Sauce\, \nSeasoned Salmon w/ Caper Tapenade & A Side Of Parmesan Risotto\, \nFlambeed Bananas Foster w/ Vanilla Bean Ice Cream And Flavors 8 Candied Bacon \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-8-19/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230818T183000
DTEND;TZID=America/Kentucky/Louisville:20230818T203000
DTSTAMP:20260427T002438
CREATED:20200814T033549Z
LAST-MODIFIED:20230627T024738Z
UID:3621-1692383400-1692390600@vixentest2.website
SUMMARY:Date Night w/ 8UP Elevated Drinkery & Kitchen (8/18)
DESCRIPTION:Sold Out!\nExecutive Chef – Henry Wesley\nWe always like it when Henry comes back to Millie’s.  Henry has been doing classes with us since his days as the executive chef of Village Anchor.  His menus continue to evolve and he continues to win awards\, most recently the Big Green Egg Cookoff Championship.  Even with all he’s accomplished\, we are glad he continues to put up with us. \nPan Seared Scallops w/ Tasso Ham\, White Beans\, White Miso Aioli & Pickled Fresno Chili\, \nChicken w/ Brown Butter & Sage Sauce Served With Tomato & Spinach Risotto\, \nBourbon Pineapple Upside Down Cake w/ Luxardo Cherry & Vanilla Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-8up-elevated-drinkery-kitchen/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230817T183000
DTEND;TZID=America/New_York:20230817T203000
DTSTAMP:20260427T002438
CREATED:20221210T021238Z
LAST-MODIFIED:20230601T155928Z
UID:4633-1692297000-1692304200@vixentest2.website
SUMMARY:An Evening w/ Morton's The Steakhouse (8/17)
DESCRIPTION:Sold Out!\nExecutive Chef – Jackson Skelton\nAfter being the Executive Chefs and designing the menus for the LouVino restaurants for what seems like forever\, Jackson is stepping up his game a notch in the realm of fine dining.  The new Executive Chef at Morton’s agreed to come back to Millie’s and we are so glad because he is one of our favorite chefs.  Also\, I love the bearnaise sauce so we had to do this class. \nShrimp Scampi Over A Bed Of Angel Hair Pasta\, \nSirloin Steak With Morton’s Signature Rub & Bearnaise Sauce w/ A Side Of Asparagus\, \nKey Lime Pie \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-mortons-the-steakhouse-2-23/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jackson-louvino.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230804T183000
DTEND;TZID=America/New_York:20230804T203000
DTSTAMP:20260427T002438
CREATED:20230523T203325Z
LAST-MODIFIED:20230603T180430Z
UID:5302-1691173800-1691181000@vixentest2.website
SUMMARY:Date Night w/ Black Rabbit (8/4)
DESCRIPTION:Sold Out!\nExecutive Chef – Justin Cruz\nJustin was one of our resident chefs a long\, long time ago in a galaxy not so far away.  He was only with us briefly because he had bigger things on his mind and with his talent\, we were lucky to have him as long as we did.  Justin oversees the Lou Lou restaurants as well as the newly rebranded Black Rabbit.  So of course when we saw they were rolling out a new menu\, we knew we had to have Justin come show it off at Millie’s. \nScallops w/ Beurre Blanc\, \nSteak w/ Gochujang Vinaigrette & A Side Of Black Garlic Risotto\, \nCarrot Cake w/ Cream Cheese Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-black-rabbit-8-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cruz.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230727T183000
DTEND;TZID=America/New_York:20230727T203000
DTSTAMP:20260427T002438
CREATED:20230124T182423Z
LAST-MODIFIED:20230511T014647Z
UID:4895-1690482600-1690489800@vixentest2.website
SUMMARY:Date Night 7/27
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  It only took 3 days for it to sell out on a Saturday in July.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for July by squeezing it in on a Thursday.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 3 years ago\, but now I have to think about it all the time.  As if there weren’t already enough reasons to hate COVID. \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-4-27/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230721T183000
DTEND;TZID=America/New_York:20230721T203000
DTSTAMP:20260427T002438
CREATED:20230420T031912Z
LAST-MODIFIED:20230714T205944Z
UID:5213-1689964200-1689971400@vixentest2.website
SUMMARY:Date Night w/ Cayla Jones (7/21)
DESCRIPTION:Sold Out!\nChef – Cayla Jones\nI know that Cayla looks young\, but she has had 7 years of experience working on both sides of the river with some of our favorite chefs including Dallas McGarity and Patrick Gosden.  We wanted to do a southern comfort foods theme and when she sent us this menu\, we knew that we had the right woman for the job.  We are so excited to have Cayla join us for her first class. \nBarbecue Meatballs & Grits\, \nCountry Fried Pork Tenderloin w/ Pan Gravy & Southern Style Green Beans\, \nApple Crumble w/ Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-cayla-jones-7-21/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/cayla-jones.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230708T183000
DTEND;TZID=America/New_York:20230708T203000
DTSTAMP:20260427T002438
CREATED:20220126T024925Z
LAST-MODIFIED:20230707T121722Z
UID:4253-1688841000-1688848200@vixentest2.website
SUMMARY:Date Night 7/8
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 2 years.  Then it immediately sold out in 2 days when we listed for it for June.  After numerous calls and emails\, we can take a hint so we are bringing it back again for July.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 3 years ago\, but now I have to think about it all the time.  As if there weren’t already enough reasons to hate COVID. \nMaryland Style 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-4-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230707T183000
DTEND;TZID=America/New_York:20230707T203000
DTSTAMP:20260427T002438
CREATED:20220603T035443Z
LAST-MODIFIED:20230629T135556Z
UID:4398-1688754600-1688761800@vixentest2.website
SUMMARY:Date Night w/ Silvio's (7/7)
DESCRIPTION:Sold Out!\nExecutive Chef – Jake Brockman\nMillie’s has had Jake before when he did a class while he was a chef at Vincenzo’s.  Now he is coming back as the executive chef of Silvio’s.  And if the food is half as good as it was the last time he was here then we are in for a great night.  Jake has worked at the finest Italian restaurants and with the best chefs in Louisville so Bill at Silvio’s made the right decision by bringing him to Silvio’s in St. Matthews. \nBruschetta w/ Diced Tomatoes\, Cheese\, Onions & Fresh Basil\, \nZiti Ala Vodka w/ Shrimp & Creamy Tomato Vodka Sauce\, \nLemoncello Cake w/ Mascarpone Icing \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-silvios-8-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jake-vincenzos.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230630T183000
DTEND;TZID=America/New_York:20230630T203000
DTSTAMP:20260427T002438
CREATED:20220519T023800Z
LAST-MODIFIED:20230626T194332Z
UID:4391-1688149800-1688157000@vixentest2.website
SUMMARY:Date Night 6/30
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-7-23/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230616T183000
DTEND;TZID=America/New_York:20230616T203000
DTSTAMP:20260427T002438
CREATED:20220728T192854Z
LAST-MODIFIED:20230616T201027Z
UID:4446-1686940200-1686947400@vixentest2.website
SUMMARY:Date Night w/ The Manhattan Project (6/16)
DESCRIPTION:Room Left For 1 More Couple!\nChef – Andrew Kotheimer\nI love the creativity at The Manhattan Project on Frankfort Avenue.  Ever thought about putting PB & J and bacon on a burger?  Well\, they did.  My favorite concoction is the roasted tomato grill cheese with the black raspberry jam.  It is insanely good.  Unfortunately\, we can’t always pull off every restaurant’s wild menu\, but Ronnie agreed to come to Millie’s with a menu that I think is a perfect balance of traditional and experimental. \nCrab Cakes w/ Cajun Remoulade\, \nPan Seared Salmon w/ Kimchi Remoulade & A Side Of Creamy Risotto\, \nPB & J Bread Pudding \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-the-manhattan-project-9-2/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/manhattan.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230519T183000
DTEND;TZID=America/New_York:20230519T203000
DTSTAMP:20260427T002438
CREATED:20221201T052259Z
LAST-MODIFIED:20230504T204125Z
UID:4580-1684521000-1684528200@vixentest2.website
SUMMARY:Date Night 5/19
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 With Sun-Dried Tomatoes & Peas\, \nFlambeed Bananas Foster w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/valentines-date-night-2-11-2023/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230429T183000
DTEND;TZID=America/Kentucky/Louisville:20230429T203000
DTSTAMP:20260427T002438
CREATED:20200814T040256Z
LAST-MODIFIED:20230429T155244Z
UID:3623-1682793000-1682800200@vixentest2.website
SUMMARY:Derby Themed Date Night (4/29)
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nIt is that time of year again.  We won’t be open Derby week because the city already has so much going on\, but we wanted to do a class that has the feel of the city this season.  I doubt the city will give us permission to install a betting window\, but maybe with these dishes we can still have a good time. \nSouthern Shrimp & Grits\, \nBourbon Glazed Pork Tenderloin w/ Garlic Roasted Haricot Vert\, \nBourbon Chocolate Chip & Pecan Pie w/ Caramel Topping (Notice That We Didn’t Call It Derby Pie So Hopefully Kern’s Kitchen Won’t Sue Us) \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/derby-themed-date-night-9-4-2020/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/horses-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230415T183000
DTEND;TZID=America/Kentucky/Louisville:20230415T203000
DTSTAMP:20260427T002438
CREATED:20200613T061218Z
LAST-MODIFIED:20230415T170027Z
UID:3539-1681583400-1681590600@vixentest2.website
SUMMARY:Date Night 4/15
DESCRIPTION:Room Left For 1 More Couple!\nChef – Kevin Nelson\n  \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-7-25/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2017/12/bananas-foster.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230414T183000
DTEND;TZID=America/Kentucky/Louisville:20230414T203000
DTSTAMP:20260427T002438
CREATED:20200713T062515Z
LAST-MODIFIED:20230414T125622Z
UID:3572-1681497000-1681504200@vixentest2.website
SUMMARY:Bacon & Bourbon Date Night 4/14
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\, \nMarinated Pork 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/cooking-with-bourbon-date-night-8-29/
LOCATION:Cooking @ Millie’s\, 340 W Chestnut St.\, Louisville\, KY\, 40202\, United States
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/05/pham-event.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230331T183000
DTEND;TZID=America/New_York:20230331T203000
DTSTAMP:20260427T002438
CREATED:20210909T014552Z
LAST-MODIFIED:20230315T212856Z
UID:4099-1680287400-1680294600@vixentest2.website
SUMMARY:Date Night w/ Common Haus (3/31)
DESCRIPTION:Sold Out!\nChef – Jonathan Exum\nCommon Haus is a German themed restaurant that opened in 2022.  Aaron is bringing this amazing menu to Millie’s and we are glad to have him do something a bit different from the menus we usually do.  And you know it is authentic when I have to use Google to translate the menu he sent.  Don’t worry\, I put the translation below. \nFlammekueche – Crispy Flatbread Baked w/ Herbed Cream Cheese\, Haus Cheese Blend & Bacon Lardons \nSchnitzel w/ Haus Jaeger Sauce & Haus Spaetzle – Pan-Fried Pork Loin w/ German Egg Noodles \nChocolate Swirl Pound Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-common-haus-10-15/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230316T183000
DTEND;TZID=America/New_York:20230316T203000
DTSTAMP:20260427T002438
CREATED:20230104T203251Z
LAST-MODIFIED:20230127T010613Z
UID:4753-1678991400-1678998600@vixentest2.website
SUMMARY:An Evening Of Cooking With Jan (3/16)
DESCRIPTION:Sold Out!\nChef – Jan Payne\nI just love Jan’s story.  Like myself\, Jan’s inspiration for her love of cooking started in her grandmother’s kitchen so obviously she is a woman after my own heart.  She is a Louisville native that moved to Alabama to pursue her dream of bringing her amazing food to people on a larger scale.   Jan got her big break doing a weekly cooking segment\, Cooking With Jan\, on the nationally syndicated Rickey Smiley Morning Show.  In addition\, Jan has been able to get her product lines of seafood pico and stuffed salmon onto grocery shelves.   Lucky for us Jan is passing through Louisville in March and she was willing to come back to Millie’s and share some of her favorite dishes with us.  Catch her on the all new season of Fire Masters on Food Network.  Her class filled up so fast she agreed to do 2 nights with us in March.\nStuffed Salmon Crostinis w/ Cream Cheese\, Spinach\, Tomato & Parmesan Cheese\, \nPhilly Cheese Steak Pasta w/ Cheesy Garlic Bread\, \nApple Pie Cake Made Using Jan’s Own Sweet Treat Seasoning w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine
URL:https://vixentest2.website/event/an-evening-of-cooking-with-jan-3-16/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230311T183000
DTEND;TZID=America/New_York:20230311T203000
DTSTAMP:20260427T002438
CREATED:20221216T062340Z
LAST-MODIFIED:20221217T184937Z
UID:4677-1678559400-1678566600@vixentest2.website
SUMMARY:Date Night 3/11
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for over 2 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.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 2 years ago\, but now I have to think about it all the time.  As if there weren’t already enough reasons to hate inflation. \nMaryland Style 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-3-11/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230309T183000
DTEND;TZID=America/New_York:20230309T203000
DTSTAMP:20260427T002438
CREATED:20220409T020945Z
LAST-MODIFIED:20230302T002230Z
UID:4338-1678386600-1678393800@vixentest2.website
SUMMARY:An Evening Of Cooking With Jan (3/9)
DESCRIPTION:Sold Out!\nChef – Jan Payne\nI just love Jan’s story.  Like myself\, Jan’s inspiration for her love of cooking started in her grandmother’s kitchen so obviously she is a woman after my own heart.  She is a Louisville native that moved to Alabama to pursue her dream of bringing her amazing food to people on a larger scale.   Jan got her big break doing a weekly cooking segment\, Cooking With Jan\, on the nationally syndicated Rickey Smiley Morning Show.  In addition\, Jan has been able to get her product lines of seafood pico and stuffed salmon onto grocery shelves.   Lucky for us Jan is passing through Louisville in March and she was willing to come back to Millie’s and share some of her favorite dishes with us.  Catch her on the all new season of Fire Masters on Food Network. \nStuffed Salmon Crostinis w/ Cream Cheese\, Spinach\, Tomato & Parmesan Cheese\, \nPhilly Cheese Steak Pasta w/ Cheesy Garlic Bread\, \nApple Pie Cake Made Using Jan’s Own Sweet Treat Seasoning w/ Vanilla Bean Ice Cream \n  \n*Price Includes A Bottle Of Wine
URL:https://vixentest2.website/event/an-evening-of-cooking-with-jan-6-9/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230208T183000
DTEND;TZID=America/New_York:20230208T203000
DTSTAMP:20260427T002438
CREATED:20211121T170434Z
LAST-MODIFIED:20230207T190812Z
UID:4175-1675881000-1675888200@vixentest2.website
SUMMARY:Valentine's Sushi Class (2/8)
DESCRIPTION:Sold Out!\nChef – Heather Lentz\nThis is a great class for couples so Heather agreed to bring it back to Millie’s during the week of Valentine’s Day.  We always have a blast with this class and it is always fun to see people trying new things. \nCrispy Shrimp Tempura w/ Sweet and Sour Sauce & Wasabi Aioli\, \nSushi – Spicy Ahi Tuna Roll\, Traditional California Roll and Cream Cheese Crab Roll\, \nSmores\, Mango & Strawberry Mochi Ice Cream \n  \n*Price Includes The Choice Of A Bottle Of Wine
URL:https://vixentest2.website/event/valentines-sushi-class-2-10/
ATTACH;FMTTYPE=image/png:https://vixentest2.website/wp-content/uploads/2018/02/sushi.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230126T183000
DTEND;TZID=America/New_York:20230126T203000
DTSTAMP:20260427T002438
CREATED:20211230T230742Z
LAST-MODIFIED:20221125T174430Z
UID:4203-1674757800-1674765000@vixentest2.website
SUMMARY:Date Night 1/26
DESCRIPTION:Sold Out!\nChef – Kevin Nelson\nThis menu is back by popular demand since this menu has sold out every month for 3 years.  It only took 4 days for it to sell out on a Saturday in January.  After numerous calls and emails\, we can take a hint so we figured out a way of bringing it back again for January by squeezing it in on a Thursday.  Unfortunately\, we had to adjust the price of the class because crab is approaching $50 per pound.  Never thought about the supply chain 2 years ago\, but now I have to think about it all the time.  As if there weren’t already enough reasons to hate COVID. \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-2-17/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/DSC_5016.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230120T183000
DTEND;TZID=America/Kentucky/Louisville:20230120T203000
DTSTAMP:20260427T002438
CREATED:20200602T014941Z
LAST-MODIFIED:20221112T191133Z
UID:3537-1674239400-1674246600@vixentest2.website
SUMMARY:Date Night w/ The Goat (1/20)
DESCRIPTION:Sold Out!\nExecutive Chef – Andrew Welenken\nAndrew has been stopping by Millie’s for years.  This time it is as the Corporate Executive Chef of The Goat.  Andrew oversees 11 locations of this chef-driven concept.  The creativity of this Chopped alumnus always shows through in the unique menus he creates and that’s why we love having him come back.  It’s his fusion of different tastes and his original menus that always make his classes sell out so fast. \nRoasted Cauliflower Fried Rice w/ Gochujang Aioli\, Peanuts & Cilantro\, \nNashville Spiced Chicken w/ Buttermilk Herb Sauce & Pimento Cheese Pasta\, \nChocolate Brownie w/ Cream Cheese Mousse\, Strawberry Preserves & Oat Crumble \n  \n*Price Includes A Bottle Of Wine Per Couple \n 
URL:https://vixentest2.website/event/date-night-w-andrew-welenken-4/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/welenken-pic-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20230119T183000
DTEND;TZID=America/Kentucky/Louisville:20230119T203000
DTSTAMP:20260427T002438
CREATED:20200916T152608Z
LAST-MODIFIED:20221223T180818Z
UID:3656-1674153000-1674160200@vixentest2.website
SUMMARY:An Evening w/ ROC (1/19)
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Rocco Cadolini\nFinally Rocco is coming back to Millie’s!  I remember the first time he sent me a proposed menu and I had to use Google translator because it was literally written in Italian\, so he’s as authentic as they come.  Rocco will be making all the pasta for this class fresh so that we can truly get a taste of his restaurant.  His high energy and authentic Italian food are always a good time when he’s here. \nStuffed Zucchini w/ Cherry Tomatoes\, Olives\, Capers & Ricotta\, \nOrecchiette Pasta In A Pink Sauce w/ Sausage\, Mushrooms & Smoked Mozzarella\, \nPanna Cotta Alla Fragola – Panna Cotta w/ Strawberry Compote \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-roc-10-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/08/roc.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221202
DTEND;VALUE=DATE:20221203
DTSTAMP:20260427T002438
CREATED:20191115T161231Z
LAST-MODIFIED:20221107T022738Z
UID:3373-1669939200-1670025599@vixentest2.website
SUMMARY:Private/Corporate Event
DESCRIPTION:Want to host an unforgettable event?\nThe first thing to consider is the location\, and you won’t find a more memorable place than Cooking@Millie’s. \nWe offer approximately 1500 sq. feet of space\, including 8 student stations\, capacity for roughly 32 people\, and lots of room to move around. Whether you’re hosting a small gathering\, a corporate event\, a party or a team-building activity\, we’re here to help and to host. And yes\, we can do bourbon-themed cooking because after all this is Kentucky.  Just contact us for more information.
URL:https://vixentest2.website/event/private-corporate-event-5/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/IMG_6743.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220930T183000
DTEND;TZID=America/New_York:20220930T203000
DTSTAMP:20260427T002438
CREATED:20220803T203636Z
LAST-MODIFIED:20220925T222956Z
UID:4445-1664562600-1664569800@vixentest2.website
SUMMARY:Date Night w/ South Seas 9/30
DESCRIPTION:Sold Out!\nOwner & Executive Chef – Tyler Powell\nSouth Seas is Louisville’s newest restaurant that you must try.  Fusing Southern California\, Mexico & Hawaii is something Millie’s has never attempted.  Luckily\, Tyler agreed to come show us how it is done.  The mood of the restaurant is an island paradise and with this menu Tyler is bringing\, you might just get to taste that tropical vacation you didn’t get to take this year. \nSauteed Shrimp Tacos w/ Avocado Tomatillo & Pickled Cabbage Slaw\, \nBraised Pork Carnitas w/ Hawaiian Slaw & Homemade Macaroni Salad\, \nTres Leche Cake \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-south-seas-9-30/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/tyler-south-seas.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220908T183000
DTEND;TZID=America/New_York:20220908T203000
DTSTAMP:20260427T002438
CREATED:20220808T155844Z
LAST-MODIFIED:20220905T115528Z
UID:4457-1662661800-1662669000@vixentest2.website
SUMMARY:An Evening w/ The Village Anchor (9/8)
DESCRIPTION:Sold Out!\nExecutive Chef – Mickey Palello\nWe have had The Village Anchor join us many times over the past years and it has been one of our favorites and still endures as a staple of the food scene in Louisville.  Their new executive chef\, Mickey\, came here from Chicago to introduce new menu ideas while still keeping the classics so many people love.  I think this menu he is bringing to Millie’s highlights that balance perfectly. \nGreen Chili Wontons w/ Key Lime-Avocado Aioli and Sweet Chili Sauce\, \nGrilled Pork Chop w/ Bourbon Mustard Glaze & A Side Of Roasted Peaches Horseradish Mashed Potatoes\, \nNo Bake Goat Cheesecake w/ Mango Lime Compote \n  \n*Price Includes Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-the-village-anchor-9-8/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/mickey-village-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220825T183000
DTEND;TZID=America/Kentucky/Louisville:20220825T203000
DTSTAMP:20260427T002438
CREATED:20181211T012736Z
LAST-MODIFIED:20220722T143553Z
UID:2856-1661452200-1661459400@vixentest2.website
SUMMARY:An Evening w/ LouVino (8/25)
DESCRIPTION:Sold Out!\nExecutive Chef- Jackson Skelton\nOne of the amazing things about this Louisville restaurant scene staple is their ever-evolving seasonal menus.  Jackson has brought us some amazing dishes over the past few years.  Luckily\, Jackson agreed to share these amazing fall creations with us. \nSeared Scallops w/ Fried Green Tomato\, Maple Mustard Sauce & Parmesan\, \nPork Chop w/ Sorghum Glaze & Pimento Cheese Grits\, \nApple Crisp w/ Vanilla Ice Cream and Salted Caramel \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-louvino/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/jackson-louvino.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220729T183000
DTEND;TZID=America/New_York:20220729T203000
DTSTAMP:20260427T002438
CREATED:20220606T190827Z
LAST-MODIFIED:20220720T003929Z
UID:4395-1659119400-1659126600@vixentest2.website
SUMMARY:Date Night w/ Jon Pauly (7/29)
DESCRIPTION:Sold Out!\nChef – Jon Pauly\nJon has done classes with us since we first opened.  Back then he was the executive chef over Equus and Cafe Lou Lou.  Then he went on to be the executive chef of The Village Anchor.  After years in the culinary field he needed a change of pace that would allow for more family time.  Lucky for us he still has an occasional itch to get back in the kitchen and of course we are more than happy to give him a place to do his magic.  He sent me this menu and I told him it might be too fancy for us to pull off\, but he assured me that he will make it seem easy. \nBasil Spring Rolls w/ Peanut Dipping Sauce\, \nRoasted Chicken Breast w/ Sun-Dried Tomato Mojo De Ajo Garlic Sauce & A Side Of English Pea Risotto\, \nStrawberry Shortcake w/ Tarragon & Balsamic \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/date-night-w-jon-pauly-7-29/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/pauly-village.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20220721T183000
DTEND;TZID=America/Kentucky/Louisville:20220721T203000
DTSTAMP:20260427T002438
CREATED:20210514T232406Z
LAST-MODIFIED:20220719T142513Z
UID:3950-1658428200-1658435400@vixentest2.website
SUMMARY:An Evening w/ Bob's Steak & Chop House (7/21)
DESCRIPTION:Sold Out!\nExecutive Chef – Chris McIntosh\nWe do menus with steak all the time\, but when you want to do it right you bring in an expert.  Chris is the chef in charge of the amazing steakhouse inside the glamorous Omni Hotel.  His experience stretches back to when he was at Le Moo and Eddie Merlot’s before that so I would definitely say he has experience with steaks.  Luckily\, Bob’s Steak & Chop House was nice enough to let us steal him away from the restaurant for a night. \nSeared Scallops w/ Citrus Buerre Blanc\, Bacon & Texas Burnt Honey\, \nPerfectly Seasoned Steak w/ Chimichurri Sauce & A Side Of Asparagus\, \nBanana Nut Rum Bread Pudding w/ Bourbon Caramel Sauce \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-w-bobs-steak-chop-house-6-10/
END:VEVENT
END:VCALENDAR