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X-WR-CALDESC:Events for Cooking @ Millie's
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DTSTART;TZID=America/New_York:20230804T183000
DTEND;TZID=America/New_York:20230804T203000
DTSTAMP:20260503T162525
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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
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DTSTART;TZID=America/New_York:20230817T183000
DTEND;TZID=America/New_York:20230817T203000
DTSTAMP:20260503T162525
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
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DTSTART;TZID=America/Kentucky/Louisville:20230818T183000
DTEND;TZID=America/Kentucky/Louisville:20230818T203000
DTSTAMP:20260503T162525
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/
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DTSTART;TZID=America/New_York:20230819T183000
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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
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