CITY MARKET AT DESTINY
36150 Emerald Coast Pkwy, #111
Destin, Florida 32541
850.837.0432
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Like everything that happens at Vicki's Kitchenique, it all starts with a recipe - great food, great friends, great wine. Come learn from local and regional chefs of renown at the area’s premier gourmet kitchen store and cooking school. Located at City Market at Destiny, Kitchenique can custom tailor a program for any audience. We specialize in hosting classes that instruct, entertain, and guarantee a truly memorable experience for your group.

UPCOMING CLASSES

VIEW ENTIRE CLASS SCHEDULE

TAPAS PARTY!
REPEAT!
$45
Tuesday, May 1
6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Spanish Tapas, or little dishes are so delicious and easy to prepare. Select some really good and affordable Spanish wines and it’s a party! These are some really good recipes I’ve made for our Spanish wines pairings classes over the years that you’re sure to enjoy preparing at home. We’ll have traditional Croquetas de Jamón Serrano (Serrano Ham Croquettes) with a Smoky Pimenton Sauce; Tostada de Seta (Bread with Mushroom and Aioli); Gambas al Aijillo (Shrimp in Garlic) and for dessert Torta de Santiago or
Flourless Almond Cake.

THE GRAPE GOURMET WINE PAIRINGS CLASS –DOWN UNDER WINES
$40
Wednesday May 2
6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Jake Purvis, Sommelier Transatlantic Wines
Sommelier Jake Purvis has discovered some distinctly regional, expressive and definitely not your run of the mill varietal blends from Australia. We'll be sampling four Innocent Bystander wines, the Pinot Gris with a Spicy Coquilles St Jacques, Pinot Noir with Baked Gruyere and Prosciutto in Phyllo Cups, Shiraz Viognier with Seared Argentenian Flank
Steak with a Guava Pan Sauce and Moscato Frizzante with Rose Scented Macaroons.

NEW ORLEANS ITALIAN
$45
Wednesday May 9
6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Growing up in New Orleans May always meant fresh artichokes and my favorite dish was Italian Stuffed with bread crumbs, herbs, lemon and of course Reggiano Parmesan and Pecorino Romano. So simple but so delicious and easy to prepare, freeze and enjoy all summer! That's the inspiration for this class and will be our first dish! We'll then make a simple Marinated Olive Salad, Pan Roast Chicken with Rosemary and Garlic and Spaghetti Bordelaise.

OFF THE VINE ORGANIC RAW ENERGY!
$30
Thursday, May 10
6:00pm – 8:00pm
Shana Wolf, Off The Vine Organic Produce
Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. We’ll start with a fresh spritzer to cool us down as we prepare Raw Food Italian style! We’ll make two pastas: Fettuccini squash noodles in Alfredo sauce and Angel-hair squash noodles in sun-dried tomato marinara along with
our local Summer Salad. All will show how quick and easy it is to enjoy healthy raw Italian food at home. Everything a great meal should have, including enzymes! For dessert - a tasty raw Berry Pie with strawberries and blueberries with a sweet crème sauce made from cashews! Come explore raw food with us! Remember $5 off your OTV
produce box if you order this week!

HANDS ON BASIC KNIFE SKILLS
$45
Saturday, May 12
11:00am - 2:00pm
Vicki McCain, Kitchenique Cooking School Director
If you were going to take only one cooking class in your whole life...this should be the one! In this-hands on class you will learn all about the most important tool in your kitchen, your knife. You’ll learn how knives are made, how they should be handled, maintained and stored and most importantly how each style of knife should be used. You’ll receive hands on instruction on paring, boning, slicing, chopping, dicing and
mincing. We’ll have various knives for you to use in class but it's important that you bring from home your 2 favorite knives; preferably a short blade and longer blade knife. We’ll make a Red Gazpacho and sandwiches out of all your hard work to enjoy after
class.

DO YOU SOUFFLÉ?
$45
Tuesday, May 15
6:00pm-8:00pm
Vicki McCain, Kitchenique Cooking School Director
In this class we're going to de-mystify the soufflé! Everyone loves them, they're super easy to make; you can make big ones or individual ones; sweet ones or savory ones. So why's everyone afraid of the poor little things! No more! We'll be making a Gruyere Cheese Soufflé; Shrimp and Avocado Soufflé; Spinach Soufflé and finally a Chocolate Soufflé. YUM!

SPRING ON THE COAST
$45
Thursday, May 17
6:00pm-8:00pm
Chef Phillip McDonald, Table Five Private Chef Service
Chef Phillip’s dishes are planned around fresh local seafood and ingredients with great creativity and delicious results! In this class he will wow you with a Chilled Asparagus Soup with Blue Crab, Crème Fraiche and Preserved Lemon; Gulf Shrimp, Okra, Country Ham Field Peas with Lemon-Herb Risotto and a Peach and Vanilla Crisp with Vanilla Bean Ice Cream.

STINKY’S FISH CAMP- THE TOMATO CLASS
$48
Tuesday, May 22
6:00pm – 8:00pm
Executive Chef/Co-Owner Brannon Janca
Chef Brannon's tomato class in 2010 was absolutely phenomenal. We all learned so much and tasted some awesome dishes. Early summer on the coast is the beginning of Tomato season! Those of you who've sampled the myriad of dishes Chef Brannon created at The
Lake Place using many types of local tomatoes will really appreciate this class. And those of you who haven't won't want to miss this opportunity! Come experience a selection of the best locally grown tomatoes, meet the growers, Jennifer and Andy MacAlexander and learn all about hydro tomato growing, the many varieties and their distinct flavor profiles! Your menu will be Tomato Stack with Fresh Mozzarella; Smoked Salmon B.L.T; Poblano Marinated New Zealand Lamb Chops with Creamy Polenta and Tomato Strawberry Jam and Fresh Blackberry Cobbler with ice Cream for dessert.

QUICK AND EASY MEDITERRANEAN
REPEAT!
$45
Thursday, May 24
6:00pm – 8:00pm
Vicki McCain, Kitchenique Cooking School Director
This is one of my absolute favorite menus for easy entertaining. We’ll make a Marinated Tomato and Artichoke Salad with Romaine Lettuce Poached Garlic Vinaigrette; Panéed Fish (Snapper, Trigger or Grouper) Mediterranean
with Red Bell Pepper, Green Onion, Calamata Olives, and Feta Cheese over Pasta; Spiced Walnut Cake with Vanilla Bean Paste Chantilly Cream.

“BIG EASY” LUNCH
$28
Saturday, May 26
Noon-1:30pm
Vicki McCain, Kitchenique Cooking School Director
In this class we’ll cook one of my favorite pasta dishes! New Orleans Fried Eggplant with Fresh Marinara over Pasta. We’ll have a simple little Italian Marinated Salad and some crusty bread for Lagniappe!

FLAVORS OF SPAIN
Repeat!
$45
Wednesday, May 30
6:00pm – 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Over the past several years I’ve created recipes for quite a few wine pairings classes featuring delicious and affordable Spanish wines. In the process I’ve learned about the unique ingredients and flavors used in Spanish cuisine In the class I’d like to share some simple to prepare dishes you’ll enjoy this spring and summer! We’ll start with a Red Gazpacho topped with avocado and cucumber finished with Spanish Sherry Vinegar. Cumin Crusted Gulf Shrimp over Black Bean Mango Salsa; Spanish Pork Tenderloin in Pimenton (Spanish Smoked Paprika) Sauce and Espresso Flan for dessert.

The Kitchenique Cooking School is the perfect place for your next birthday celebration!

We put "fun" back in the kitchen with our
private parties with menus individually tailored for your special
occasion. Please fill out an inquiry, call or come by the store.

We bring the heat from the kitchen to the internet. Check us out!

Many of you have requested information on a local knife sharpening service and since we really don’t know of one to recommend . . we’ve decided to offer the service ourselves!

Starting in June you can give us a call with a number and blade length of the knives you want sharpened. We’ll arrange a time for you to bring them in and have them sharpened while you wait OR you can drop them off and we’ll let you know when they’ll be ready for pick up. The charges for sharpening are based on the blade size
(the length in inches from the tip of the blade back to the handle).

PRIVATE CLASSES AVAILABLE

Looking for a fun, unique and memorable activity for your corporation or association? Celebrating a birthday, anniversary or other specail event? Schedule a private class designed just for your group at Vicki's Kitchenique!

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What More Could Your Chef Ask For?

Kitchenique is now a pick-up location for Off the Vine Produce!
Organic farm fresh seasonal produce and products from local farmers. Their fresh organic produce weekly selection is alway USDA certified fruites, vegetables & herbs.

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