BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Cooking @ Millie's - ECPv6.15.18//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://vixentest2.website
X-WR-CALDESC:Events for Cooking @ Millie's
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VTIMEZONE
TZID:America/Kentucky/Louisville
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251009T183000
DTEND;TZID=America/New_York:20251009T203000
DTSTAMP:20260425T225349
CREATED:20250822T135020Z
LAST-MODIFIED:20250924T172426Z
UID:8149-1760034600-1760041800@vixentest2.website
SUMMARY:An Evening With Gasthaus German Restaurant (10/9)
DESCRIPTION:Sold Out!\nChef – Nina Greipel\nMany people have pointed out that we haven’t had a German themed menu for awhile.  If we were going to do it\, we wanted to do it the most authentic way possible.  So when we found out that Nina was releasing a cookbook that encompassed the recipes from her family’s restaurant\, Gasthaus\, we had to have her come do a class with us at Millie’s.  Not only is Nina bringing this amazing menu to Millie’s\, but she will also be signing copies of her cookbook. \nFlammkuchen – Flatbread w/ Bacon\, Caramelized Onion & Sour Cream\, \nSchnitzel (Pan-Fried Pork) w/ Rahm Sauce & A Side Of Spatzle (Pan-Fried Noodles)\, \nCherry Strudel w/ Apricot Glaze & Fresh Whipped Cream \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-with-gasthaus-german-restaurant-10-9/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/nina-german-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251018T150000
DTEND;TZID=America/New_York:20251018T170000
DTSTAMP:20260425T225349
CREATED:20210930T161040Z
LAST-MODIFIED:20251015T012456Z
UID:4142-1760799600-1760806800@vixentest2.website
SUMMARY:Halloween Themed Macaron Class (10/18)
DESCRIPTION:Sold Out!\nExecutive Pastry Chef – Jessica Stauble\nAdded this class because the other one filled up so fast! \nLearn the art and science of macaron baking.  Learn how to make macaron batter\, pipe macarons and fillings.  Every person will take home around a dozen macarons in a pastry box along with the recipes to make them.   Learn the tricks and insights from an expert to tackle this complicated pastry. \nTo get in the holiday season this class will be a little different.   You will be making ghost and jack-o’-lantern macarons.  Flavors for this class are pumpkin spice\, chocolate ganache\, caramel apple buttercream and a special trick or treat flavor.  Sign up early because space is limited. \n*These macaron classes always sell out so if there is anyone in the class you would prefer to be seated close to just drop us an email at cookingatmillies@gmail.com and we will accommodate your requests when making up the seating chart. \nKid’s Policy
URL:https://vixentest2.website/event/halloween-themed-macaron-class-10-27/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/halloween-macarons-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Kentucky/Louisville:20251028T183000
DTEND;TZID=America/Kentucky/Louisville:20251028T203000
DTSTAMP:20260425T225349
CREATED:20200929T142837Z
LAST-MODIFIED:20250929T204747Z
UID:3669-1761676200-1761683400@vixentest2.website
SUMMARY:Halloween Themed Macaron Class (10/28)
DESCRIPTION:Sold Out!\nExecutive Pastry Chef – Jessica Stauble\nLearn the art and science of macaron baking.  Learn how to make macaron batter\, pipe macarons and fillings.  Every person will take home around a dozen macarons in a pastry box along with the recipes to make them.   Learn the tricks and insights from an expert to tackle this complicated pastry. \nTo get in the holiday season this class will be a little different.   You will be making ghost and jack-o’-lantern macarons.  Flavors for this class are pumpkin spice\, chocolate ganache\, caramel apple buttercream and a special trick or treat flavor.  Sign up early because space is limited. \n*These macaron classes always sell out so if there is anyone in the class you would prefer to be seated close to just drop us an email at cookingatmillies@gmail.com and we will accommodate your requests when making up the seating chart. \nKid’s Policy
URL:https://vixentest2.website/event/halloween-themed-macaron-class-10-31/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/halloween-macarons-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251030T183000
DTEND;TZID=America/New_York:20251030T203000
DTSTAMP:20260425T225349
CREATED:20250903T023506Z
LAST-MODIFIED:20251021T224408Z
UID:8194-1761849000-1761856200@vixentest2.website
SUMMARY:An Evening With Hotel Bourre Bonne (10/30)
DESCRIPTION:Sold Out!\nExecutive Chef – Henry Wesley III\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.  I think my favorite is still the Big Green Egg Cookoff Championship.  Now he has opened a new restaurant at Hotel Bourre Bonne.  Even with all he’s accomplished\, we are glad he continues to put up with us. \nLamb Meatballs w/ Moroccan Tomato Sauce\, \nSauteed Chicken Breast w/ Brown Butter & Sage Velouté Sauce And A Side Of Brussels Sprouts\, \nStrawberry Rhubarb Mille-Feuille \n  \n*Price Includes A Bottle Of Wine Per Couple
URL:https://vixentest2.website/event/an-evening-with-hotel-bourre-bonne-10-30/
ATTACH;FMTTYPE=image/jpeg:https://vixentest2.website/wp-content/uploads/2018/04/henry-e1756866874594.jpg
END:VEVENT
END:VCALENDAR