THE GRAPE GOURMET WINE PAIRINGS CLASS- STICKYBEAK WINES
Wednesday , February 1           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.
Jake has discovered some unique and wonderful wines made by "an inquisitive bunch of Napa wine makers" or in Australian slang "Stickybeaks"! We'll sample the 2010 Sonoma Semillon Sauvignon Blanc with a Seared Diver Scallop and Meyers Lemon Butter Sauce; '09 Russian River Valley Chardonnay with a Butter Crisp and Anjou Pear Salad with Toasted Cashews and White Balsamic Vinaigrette; Asian Spiced Marinated Flank Steak with the '09 Napa County Syrah and the '09 Napa Valley Cabernet Sauvignon with Dark Chocolate Bark.

SIMPLE DINNER SALADS
Friday, February 3       Noon - 1:30pm
Vicki McCain, Kitchenique Cooking School Director
$20
These "one course" dinner salads are delicious, easy to make and perfect for a light meal. In this class we'll make a Mediterranean Shrimp, Artichoke and Pasta Salad with an Herbed Vinaigrette

GUMBO YA-YA! SHRIMP AND OKRA GUMBO
SORRY, THIS CLASS IS SOLD OUT!

Saturday, February 4       Noon - 1:30pm
Vicki McCain, Kitchenique Cooking School Director
We''ll start with the basics of gumbo and make a rich dark roux for this traditional filé gumbo made with fresh gulf shrimp, okra and tomatoes. We''ll serve it over Basmati Rice with some homemade French bread to go with it. Even if you''ve never attempted gumbo before, this class will make you an expert!

QUICK AND EASY MEDITERRANEAN
SORRY, THIS CLASS IS SOLD OUT!
Tuesday, February 7          6:00pm-8:00pm
Vicki McCain, Kitchenique Cooking School Director
$40
This is one of my absolute favorite menus for easy entertaining and many of you have taken this class. I still have requests from those of you who’ve not . . so here it is once again! We’ll make a Marinated Tomato and Artichoke Salad with Romaine Lettuce and 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.

SIMPLY SOUPS
Thursday, February 9       Noon - 1:30pm
Vicki McCain, Kitchenique Cooking School Director
$20
We'll continue our basic soup classes with a stock based and virtually "fat free" Tortellini, Spinach and Tomato Soup you'll absolutely love that's quick and easy to prepare.

RESCHEDULED FOR MARCH 15!

Thursday,February 9          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! We’ll start with a "rawrita" for our drink along with raw chips and jalapeno dipping cheese for our appetizer. Next we’ll enjoy Tacos with ground walnut meat seasoned with Mexican spices and encased in a collard green wrap-served with fresh tomato & cilantro salsa and cashew sour crème! Everything a great meal should have, including enzymes! For dessert - a tasty Anjou pear tart made with a variety of seasonal pears, sunflower seeds, raisins, honey, cocoa and sweet cashew creme. Come explore raw food with us!
Remember $5 off your OTV produce box if you order this week!

SIMPLE DINNER SALADS
Friday February 10       Noon - 1:30pm
Vicki McCain, Kitchenique Cooking School Director
$20
These "one course" dinner salads are delicious, easy to make and perfect for a light meal. In this class we’ll make a Pork Tenderloin, Spinach, Red Onion and Tomato Salad with Remoulade Sauce.

HANDS ON ADVANCED SUSHI
SORRY, THIS CLASS HAS BEEN RESCHEDULED FOR MARCH 12!

Monday, February 13         6:00pm - 8:00pm
Chef Dan Pettis, One 20 - A Modern Bistro, Niceville, Fl
$45
Come and experience a new venue for sushi dining. We will start with Cucumber and Soba Noodle Salad, Then a Bakudan Maki or "The Bomb Roll" shrimp, asparagus, grilled pineapple, topped with avacado and citrus coconut sauce. Assorted Nigiri sushi and Batara sushi and a dessert of Mango and Sake Soup.

TASTE OF TABLE FIVE - SOUTHERN COASTAL CUISINE
Thursday, February 16         6:00pm - 8:00pm
Executive Chef/Owner Phillip McDonald, Table Five Private Chef Service
$45
Chef Phillip's dishes use fresh local ingredients with creative delicious results. In this class he'll make an Arugula and Chicory Salad with Apricot Rosemary Vinaigrette, Toasted Pecans and Goat Cheese; Gulf Grouper with Warm Potato Salad, Shiitake mushrooms, Fennel, Preserved Lemon and Citrus Butter sauce and Banana Toffee Pie with Toasted Pecans.

SIMPLE WINTER DINNER PARTY
SORRY, THIS CLASS IS SOLD OUT!
Wednesday, February 22         6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
In this class we''''ll prepare a really simple "do ahead" dinner party menu featuring warm winter flavors. We''''ll learn why the "toughest" cuts of beef have the best flavor and how to prepare them so they melt in your mouth! We''''ll make a salad with Baby greens, Fennel, Pear and Roasted Pecans with White Balsamic Vinaigrette; Seared Flank Steak with Red Wine Demi Glace Pan Sauce; Blue Cheese and Herb Stuffed Cremini Mushrooms, Roasted Butternut Squash and Red Onion and Individual Dark Chocolate Bread Pudding with Vanilla Bean Whipped Cream for dessert.