EASY EASTER ENTERTAINING MENU
Thursday, April 1          6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$40
Join me for some simple "down home" style recipes from some of my favorite Easter menus that are perfect for springtime entertaining.
We'll start with Smoky Bacon Deviled Eggs;
Mixed Greens with Shrimp, Steamed Asparagus and Roasted Red Bell Pepper with Lemon Herb Vinaigrette;
Baked Ham with Praline Mustard Glaze;
Potato Gratin;
Pan Seared Carrots with Parsley Butter;
and Blueberry Mango Cobbler for dessert.

THE GRAPE GOURMET:
OLD WORLD/NEW WORLD
Wednesday, April 7          6:00pm - 8:00pm
Michael McIntosh, Transatlantic Wines
andVicki McCain, Kitchenique Cooking School Director
$40
The Old World/New World tastings are my favorites! You learn so much about the grape varietals as well as the terroir and wine making techniques that effect what's in the bottle. In this month's class we'll compare the wines of Chile and Spain as we sample
Bodegas Nieto Senetiner Chardonnay Reserva and Torres Gran Vina Sol with Shrimp and Scallop Paella;
Almira Los Dos and Casa Silva Reserva Carmenere with Pork and Chorizo Stew with Garbanzo Beans, Carrots, Potatoes and Smoked Paprika.

OFF THE VINE ORGANIC RAW ENERGY!
Saturday, April 10          11:00am - 1:00pm
Shana Wolf, Off The Vine Produce
andVicki McCain, Kitchenique Cooking School Director
$25
This raw energy class will inspire and educate you on the benefits of eating raw foods and how to incorporate them into your everyday meals. Learn about raw food recipes and preparations for meals, snacks, smoothies and energy bars and more to help supercharge your body! We will all enjoy a few less pots and pans to clean up after meals! Everyone attending classes will also enjoy a $5 coupon toward your next organic produce box from Off the Vine. Make a choice to eat better and healthier!

LADIES' DAY OUT COOKING CLASS
Wednesday, April 14          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
Join me for an easy primer on stir fry and we'll have Stir Fried Pork and Vegetables in Hoisin Sauce over Basmati Rice.

TACO NIGHT!
Thursday, April 15         6:00pm - 8:00pm
Executive Chef Phillip McDonald, Table Five Personal Chef Service LLC
$45
Chef Phil McDonald's menus are always creative and his dishes bursting with flavor. Join him as he puts a new twist on delicious local Mahi in this fun "south of the border" taco party class!
We'll start with Mixed Greens with Blistered Tomatoes, Queso Fresco, Crispy Tortillas and Tequila Lime Dressing;
Fresh Gulf Mahi Tacos with Avocado Salsa, Chicken Tomato Rice and Black Bean Succotash;
and Chocolate Tres Leche Cake with Vanilla Scented Strawberries.

CELEBRITY CHEF CLASS!
LUNCH WITH BETTY AND SISTER!
Saturday, April 17         11:00am-1:00pm
Chef/Author Betty Sims
Decatur, Alabama
Southern Scrumptious
and Southern Scrumptious Entertains
and
Chef/Author Sister Schubert Barnes,
Troy, Alabama
Cast Your Bread Upon the Waters
$65
It's hard to believe how fortunate we are to welcome the two most talented, gracious ladies I've ever had the privilege to know to our kitchen! This class is truly a dream come true for me!
We'll start the class with Betty's Cheese Wafers with Pecans and Pepper Jelly and Betty Davis Eyes.
Then Betty will prepare Fresh Fruit on Chiffonade of Romaine Lettuce with Mango Peach Dressing;
and French Mushroom Lasagna with Tarragon Cream Sauce, Haricots Vert
while Sister prepares her Focaccia and Lemon Dream Crepes for dessert!

FREE!
COOKBOOK SIGNING
Chef/Author Sister Schubert Barnes, Troy, Alabama
Cast Your Bread Upon the Waters
and
Chef/Author Betty Sims, Decatur, Alabama
Southern Scrumptious and Southern Scrumptious Entertains
Immediately following class you are welcome to bring in your cookbooks or purchase cookbooks for personalization. Many of you are aware that net proceeds from Sister's cookbook will go to support Sasha's Home, a Ukrainian orphanage she established through her charitable organization, the Barnes Family Foundation. Sasha's Home offers an alternative to overcrowded state institutions by providing a warm and loving temporary home for 40 abandoned children while they await adoption by their "forever families."
Also many of Betty's friends know that her third cookbook is in the works and she has plans to establish a charitable organization to fund ALS research.

BEST OF BISTRO FOOD!
Monday, April 19         6:00pm - 8:00pm
Chef Dan Pettis, One 20 - A Modern Bistro, Niceville, Fl
$40
Bistro food is hearty, delicious and simple to prepare...which makes it perfect for summer entertaining. Chef Dan shares his recipes for
Carrot and Ginger Bisque with Crabmeat;
Grilled Flat Iron Steak with Brandy Cream Sauce;
Loaded Mash (Potatoes) and Broccolini;
and Country style Dump Cake with Vanilla Ice Cream.

SEAGAR'S FINE STEAKS AND WINE -
SPRINGTIME CLASS
Thursday, April 22          6:00pm - 8:00pm
Executive Chef Bruce McAdoo
Seagar's at the Sandestin Beach Hilton
Sorry, Sold Out!
Chef Bruce McAdoo is one of our areas most talented chefs and yes, he cooks a mean steak! However, as he demonstrates in this menu, his talent and expertise is far more extensive. He'll be preparing
Fried Louisiana Crawfish Salad with Arugula, Roasted Corn, Grape tomatoes, Cucumbers, Fried Crawfish and finished with a Dijon Mustard Vinaigrette;
Grilled Cobia on a Fennel and Orange Slaw with a Roasted Red Pepper Butter Sauce;
and Creme Brulee garnished with Berries.

BUBBLES and BRUNCH "PRE-PEAT"
Saturday, April 24          10:00am - Noon
Vicki McCain, Kitchenique Cooking School Director and
Kathy Fly-Bridges, Southern Wine & Spirits
$55
By popular demand we'll be offering our Bubbles and Brunch class in celebration of the Sandestin Wine Festival at our new location this year! Kathy Fly-Bridges will be presenting five wines and I'll be preparing a four course brunch menu to compliment the selection.
We'll start with an aperitif of Charles Lafitte Rose Prestige;
followed by Oysters Carnaval with Lemon Parsley Bread Crumbs paired with the Ferrari Brut;
Scotch "Dinosaur Eggs" (Hard Boiled Eggs encased in seasoned Sausage topped with crispy bread crumbs and deep fried) with Sauce Hollandaise and Charles Lafitte Brut Cuvee;
Shrimp and Grits with Marquis De La Tour Rose;
and Cheese Blintzes with Warm Peach Champagne Sauce and the Il Prosecco.
What better way to start your Saturday!