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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/Kentucky/Louisville:20230119T183000
DTEND;TZID=America/Kentucky/Louisville:20230119T203000
DTSTAMP:20260504T020525
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
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DTSTART;TZID=America/Kentucky/Louisville:20230120T183000
DTEND;TZID=America/Kentucky/Louisville:20230120T203000
DTSTAMP:20260504T020525
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
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DTSTART;TZID=America/New_York:20230126T183000
DTEND;TZID=America/New_York:20230126T203000
DTSTAMP:20260504T020525
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
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