Cork and Fork Cooking Class

We believe good food does not need to be complicated. In fact, the best food is often the simplest. Our recipes and our cooking style reflect this fact. Fresh ingredients, treated simply and with respect, are the foundation of memorable meals. We emphasize cooking techniques that most effectively draw out flavor from each ingedient in a dish. All our stocks, broths, and sauces are homemade. After enjoying a meal cooked in our kitchen and paired with wine, you will feel satiated, never heavy.

Janurary 21st -Meatballs and Sauce
February 16th- Stocks and Sauces
March 18th - Spinach & Dandelion Salad, Asparagus 2 Ways

Registration is required along with payment of $35.00. Each class begins promptly at 2pm and may extend beyond 3:30pm. Please call 859-426-1042 to reserve your spot. 

 

Polly Campbell's Review

The marble floors and elaborate window treatments, antique-style padded chairs, an upholstered couch, polished wood, art and mirrors make the dining room seem a world away from Crestview Hills - in a little restaurant on a street in Buenos Aires, perhaps, where someone might start tangoing any minute.

It's been revamped recently, with the help of Chris Burns, formerly of The Bistro. Once oriented toward tapas, it now has a more traditional starters/entrees/dessert organization. The dishes it lists are not out of place in the surroundings, but they take the experience in a gutsier, heartier direction.

Local and seasonal ingredients are made into flavorful Argentine-inspired dishes. You may find a somewhat different menu than we did; it changes with the seasons.

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