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THE GRAPE GOURMET WINE PAIRINGS CLASS- GOLFERS WINES
SORRY, SOLD OUT!
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THE GRAPE GOURMET WINE PAIRINGS CLASS- GOLFERS WINES
SORRY, SOLD OUT!
Tuesday , April 3 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director and
Jake Purvis, Sommelier Transatlantic Wines
$40
PLEASE NOTE OUR "WINE PAIRINGS" CLASSES ARE A BIT DIFFERENT FROM OUR DEMONSTRATION COOKING CLASSES IN THAT A LOT OF TIME IS SPENT ON THE WINES AND MOST OF THE DISHES ARE PREPARED THEREFORE THERE''''''''S NOT A LOT OF ACTUAL COOKING DURING CLASS.
In this class Sommelier Jake Purvis will be swingin'' easy with four great wines made by four great golfers. We''ll sample the Luke Donald Carneros Chardonnay with Blue Crab, Citrus and Avocado Salad; Ernie Els Big Easy Red Meritage with Spicy Beef Carpaccio; Arnold Palmer Cabernet Sauvignon with Date and Bacon Skewers and Nick Faldo Shiraz with Bucatini A la Amatriciana.
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SPICE IT UP- USING EXOTIC SPICES I
| SPICE IT UP- USING EXOTIC SPICES I
Thursday, April 5 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
Star anise, mace, cardamom, vanilla bean paste, nutmeg, coriander, cumin, cinnamon and ginger root powder are wonderful aromatic spices we may not use often that can really enhance many of your recipes. Come learn, taste and discuss these exotic spices as we prepare a menu of Shrimp Pate on toasted French baguette; Aromatic Spice "Blackened" Salmon, White Sweet Potatoes, Wilted Spinach and Mango Blueberry Cobbler with Cardamom for dessert.
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SPRINGTIME ON THE EMERALD COAST
REPEAT!
| SPRINGTIME ON THE EMERALD COAST
REPEAT!
Tuesday, April 10 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
This class has become an annual culinary celebration of the wonderful seafood and produce that are a part of all we enjoy so much living on this beautiful coast! It's also one of my favorite classes to teach. We'll start with a Fresh Baby Arugula, Avocado and Sunflower Seed Salad with a Lemon Parsley Vinaigrette; followed by my absolute favorite original recipe: Emerald Coast Bouillabaisse, a twist on the traditional Fish Stew of Marseille that combines Fresh Gulf Fish (Grouper, Snapper or Trigger), Shrimp, Bay Scallops and Lump Blue Crab in a savory saffron and fennel infused broth served with Crusty French Bread; and Key Lime Pie with Rummed Chantilly Cream.
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OFF THE VINE ORGANIC RAW ENERGY!
| OFF THE VINE
Thursday,April 12 6:00pm- 8:00pm
Shana Wolf, Off The Vine Produce
$30
Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. Come explore Raw foodism with us! A lifestyle promoting the consumption of unprocessed, uncooked and organic food! Watch and learn new techniques and taste some super dishes you can make at home! Come explore raw food with us!
This April class we will enjoy the Mediterranean flavor of Red pepper seed sauce hummus wraps with collard greens, zucchini, black olives and avocado. As a starter, a red cabbage, grapefruit, cranberry and pumpkin seed salad. And for dessert, a two layer orange nut cake with citrus sauce and a variety of fresh oranges. All raw and nutritious!
Remember $5 off your OTV produce box if you order this week!
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HANDS ON BASIC KNIFE SKILLS
THIS CLASS HAS BEEN RE-SCHEDULED FOR MAY 12TH!
| HANDS ON BASIC KNIFE SKILLS
THIS CLASS HAS BEEN RE-SCHEDULED FOR MAY 12TH!
Saturday, April 14 11:00am - 2:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
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.
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TIM CREEHAN'S CUVEE BISTRO
SORRY, SOLD OUT!
| TIM CREEHAN''S CUVEE BISTRO
SORRY, SOLD OUT!
Tuesday, April 17 6:00pm - 8:00pm
Chef/Owner Tim Creehan, Cuvee Bistro
Executive Chef Alan Baltazar
$45
Chef Alan Baltazar’s a native of Twin Lake Wisconsin who had apprenticed under Chef Jean Bachet at Le Francais and at The Park Hyatt in Chicago before becoming Executive Chef at Hyland Hills Country Club in Denver Colorado. He moved to the Emerald Coast in 2000 where he’s worked setting up the Deli Section at Destin Ice, was and Sous Chef at Seagar’s for over four years before joining the Cuvée Bistro team as Executive Chef and Partner of Chef Creehan, Tim and Pam Wellborn. Chef Creehan's offered him the "Head Chef" position for this class and says that he'll be his "Sous Chef" ! We are excited to welcome him back to out kitchen where he’ll be preparing a menu showing off his recipes and talents. He’ll be making a Smoked Salmon Dip with Crispy Flatbread; Blue Crab Claws sauteed in Citrus, Smoked Paprika Butter Sauce with Fleurons and Dry Rubbed Lamb with a Red Wine Glaze, Sweet Potato Mash with Chorizo and Red Onion.
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TAPAS PARTY!
SORRY, SOLD OUT!
| TAPAS PARTY!
SORRY, SOLD OUT!
Thursday , April 19 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
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 Alioli); Gambas al Aijillo (Shrimp in Garlic) and for dessert Torta de Santiago or Flourless Almond Cake.
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"BIG EASY" LUNCH CLASS
THIS CLASS HAS BEEN RE-SCHEDULED FOR MAY 26TH!
| "BIG EASY" LUNCH CLASS
THIS CLASS HAS BEEN RE-SCHEDULED FOR MAY 26TH!
Noon-1:30pm
Vicki McCain, Kitchenique Cooking School Director
$28
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!
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STINKY'S FISH CAMP
SORRY, SOLD OUT!
| STINKY'S FISH CAMP
SORRY, SOLD OUT!
Tuesday, April 24
nbsp; 6:00pm - 8:00pm
Chef/Co-Owner Brannon Janca,
Chef Stevevn Withall Stinky's, Dune Allen Beach
$45
Chef Brannon's excited to introduce his Sous Chef Steven Withall for his first class at the school. Chef Withall was born and raised in New York's Hudson Valley region and grew up eating home cooked meals made with fresh ingredients grown on local farms and orchards. His Grandmother and Mother’s cooking was influenced by their Italian heritage and love of New England’s fresh local ingredients. These factors contributed to his appreciation of fresh ingredients and the concept : "made with love."
Steve began his professional culinary career at the Culinary Institute of America, in Hyde Park New York, and came to the Emerald Coast through the externship program and loved it. After graduating he returned to the Coast and found his way "home" to Stinky's. “Having some experience under my belt and coming on board with this exceptionally talented team has been a joy. Being surrounded with culinary professionals willing to teach me the cuisines of the Louisiana region, and southern cuisine is just what any aspiring Chef could ask for. We utilize farm grown ingredients and the best seafood the gulf coast offers, working with the best and freshest ingredients mixed with talent and knowledge empowers us to offer the foods we are proud of and makes our guests happy.
Join us as Chef Withall prepares Apalachicola Oyster Ceviche on Half Shell, baked sweet potato chip; Arugula Salad, Candied Pecans, Local Strawberries, Goat Cheese, Strawberry-Rhubarb Vinaigrette; "Painted" Gulf Cobia, Roasted Fingerling and Red Potatoes, Sautéed Asparagus and
Stinky's Award Winning Key Lime Pie
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SIMPLE ITALIAN DINNER PARTY
SORRY, SOLD OUT!
| SIMPLE ITALIAN DINNER PARTY
SORRY, SOLD OUT!
Thursday, April 26 6:00pm-8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
I've put together this menu of simple to prepare, delicious dished that lend themselves to casual entertaining. We'll start with a Baked Herbed Ricotta with Fresh Tomato Sauce and Crostini; Arugula, Fennel and Proscuitto Salad with White Balsamic Vinaigrette; Smoked Salmon and Pasta a la Carbonara and a Dark Chocolate Paté with Dried Cranberry Cabernet Red Wine reduction.
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