A TASTE OF THE EMERALD COAST
Thursday, February 18       6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Sorry, Sold Out!
I hope you can join me for this culinary celebration of the wonderful seafood and produce that are a part of all we enjoy so much living on this beautiful coast. We'll start with a Fresh Baby Arugula, Avocado and Sunflower Seed Salad with a Lemon Parsley Vinaigrette;
followed by my 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 Hot Herbed French Bread;
and Key Lime Pie with Rummed Chantilly Cream.

LADIES DAY OUT
FREE FOCUSED TASTING
Friday, February 19         10:30am - 11:30am
Vicki McCain, Kitchenique Cooking School Director
Focused Tasting: Let's discuss and taste herbs for vegetables!
This is a REPEAT of the Free Focused Tasting first offered on Wednesday, February 10

LADIES' DAY OUT COOKING CLASS
Friday, February 19          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
Herb and Blue Cheese Stuffed Mushrooms;
Pan Glazed Carrots;
and Herb Roasted Vegetables.
This is a REPEAT of the Sold Out class first offered on Wednesday, February 10

GUMBO YA-YA! CHICKEN & ANDOUILLE GUMBO
Saturday, February 20       11:00am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$28
For everyone who asked about this Gumbo at my Shrimp, Okra and Tomato Gumbo class . . .this one's for you! This is a truly rich, hearty gumbo made with your chicken or turkey and Andouille (or other smoked sausage) and it's so easy! Perfect to freeze for winter warm ups, we'll cook some Basmati Rice and easy Homemade French Bread to go with it.

LADIES DAY OUT
FREE FOCUSED TASTING "REPEAT"
Tuesday, February 23         10:30am - 11:30am
FREE
Vicki McCain, Kitchenique Cooking School Director
Focused Tasting: We'll continue to explore the use of Herbs with Chicken dishes.

LADIES' DAY OUT COOKING CLASS - "REPEAT"
Tuesday, February 23          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
Seared Boneless Skinless Chicken Roulades with Cajun Succotash.
This is a "Repeat" of our Sold Out class scheduled for Wednesday, February 24

GIRL'S NIGHT OUT: WOMEN WINE MAKERS:
FRANCISCAN WINES - "REPEAT"
Tuesday, February 23          6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director and
Kathy Fly-Bridges, Southern Wine & Spirits
$38
This class will be a "Repeat" of the Girl's Night Out Class on Wednesday, February 24.
Kathy has discovered some fabulous wines that show off the talents of female winemakers like Janet Myers of Franciscan in Napa Valley.
We'll sample her Sauvignon Blanc with a Chilled Melon Soup;
Franciscan Chardonnay with Arugula Salad with roasted Pears and Herbed Goat Cheese;
2005 Merlot with Coffee Crusted Pork Loin;
and Franciscan Cabernet Sauvignon with Dark Chocolate Pâté with Dried Cherry Cabernet Reduction.

GIRL'S NIGHT OUT: WOMEN WINE MAKERS:
FRANCISCAN WINES
Wednesday, February 24          6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director and
Kathy Fly-Bridges, Southern Wine & Spirits
Sorry, Sold Out!
Kathy has discovered some fabulous wines that show off the talents of female winemakers like Janet Myers of Franciscan in Napa Valley.
We'll sample her Sauvignon Blanc with a Chilled Melon Soup;
Franciscan Chardonnay with Arugula Salad with roasted Pears and Herbed Goat Cheese;
2005 Merlot with Coffee Crusted Pork Loin;
and Franciscan Cabernet Sauvignon with Dark Chocolate Pâté with Dried Cherry Cabernet Reduction.

FAT CLEMENZA'S
ALL "MOBBED UP" DINNER PARTY!
Thursday, February 25         6:00pm - 8:00pm
Chef/Owner Dominic Damiano, Fat Clemenza's and Mimmo Liamussa
Sorry, Sold Out!
Menu To Be Announced

CRAWFISH ÉTOUFFÉE
Saturday, February 27          11:00am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$30
Early spring means Crawfish Season in Bayou Country! Join me and learn how easy it is to create this simple, delicious dish that great for feeding lots of family and friends with very little effort!
We'll make Crawfish Étouffée and talk about how easy it is to do the same dish with Shrimp.
We'll serve it over rice with some simple homemade "processor" French Bread to make it a meal cher!