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SIMPLE DINNER SALADS
| SIMPLE DINNER SALADS
Friday March 2 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 Baked Chicken Salad with Roasted Pecans, Fuji Apples and Green Grapes with a Spice Pecan Vinaigrette.
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ELEGANT, EASY ENTERTAINING - ITALIAN NIGHT!
SORRY, SOLD OUT!
| ELEGANT, EASY ENTERTAINING - ITALIAN NIGHT!
SORRY, SOLD OUT!
Tuesday, March 6 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
Planning a menu that's delicious and easy to prepare that will make your guests happy and keep you stress free isn't just a dream! It can be a reality. Join me as we prepare a great Italian dinner party menu with little effort and great results! Just my kind of dinner party menu! We''ll start with a Tortellini, Spinach and Tomato Soup; Seared Boneless Pork Loin Chops with Italian Herbs, Smoky Mushroom Risotto and Sauteed Sugar Snaps with Red Bell Pepper and a gorgeous Cassata A La Siciliana for dessert.
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THE GRAPE GOURMETWINE PAIRINGS CLASS- GOLFERS WINES
SORRY, THIS CLASS HAS BEEN RE-SCHEDULED FOR APRIL 4!
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THE GRAPE GOURMET WINE PAIRINGS CLASS- GOLFERS WINES
SORRY, THIS CLASS HAS BEEN RE-SCHEDULED FOR APRIL 4!
Wednesday , March 7 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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STINKY'S FISH CAMP
SORRY, SOLD OUT!
| STINKY''S FISH CAMP
SORRY, SOLD OUT!
Thursday, March 8 6:00pm - 8:00pm
Chef/Co-Owner Brannon Janca,
and Cortney Reeder Stinky''s, Dune Allen Beach
$45
Chef Brannon always mesmerizes his class with his technique driven recipes and tantalizes them with his expert use of fresh local fish and produce. This class is no exception! We’ll start with Spinach and Crawfish Stuffed Oysters; Gulf Coast Shrimp and Crab Crêpe; Open Fire Roast Duck Breast and Goat Cheese Stuffed Beets with Balsamic Jelly and "The Florida Girl" Martini- Layers of Whipped, Sweetened Cream Cheese, Sponge Cake and Citrus Curd with Shortbread Cookie. This is not a class you’ll want to miss so do plan to sign up early!
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HANDS-ON ADVANCED SUSHI
| HANDS ON ADVANCED SUSHI
Monday, MARCH 12 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.
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TIM CREEHAN'S CUVEE BISTRO
| TIM CREEHAN'S CUVEE BISTRO
Tuesday, March13 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. We are excited to welcome him to our kitchen where he’ll be preparing a menu showing off his recipes and talents. We’ll start with Bison Sausage Pizza with Pickled Jalapeños; White Asparagus and Crab Soup and Trout with White Bean, Tomato and Arugula Salad
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ELEGANT, EASY ENTERTAINING - FLAVORS OF SPAIN
| ELEGANT, EASY ENTERTAINING - FLAVORS OF SPAIN
Wednesday, March 14 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
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.
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OFF THE VINE ORGANIC RAW ENERGY!
| OFF THE VINE
Thursday,March 15 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!
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SPRINGTIME ON THE EMERALD COAST
SORRY, SOLD OUT!
| SPRINGTIME ON THE EMERALD COAST
SORRY, SOLD OUT!
Tuesday, March 20 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 and it's the first day of spring! 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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"BIG EASY" FRIDAY LUNCH CLASS
| "BIG EASY" FRIDAY LUNCH CLASS
Friday,March 23 11:30am-1:00pm
Vicki McCain, Kitchenique Cooking School Director
$28
Growing up in New Orleans taught me that the weekend in the "Big Easy" actually starts with Lunch on Friday! Join me as I share some of my favorite lunch recipes. This week we''ll have Shrimp and Andouille Étouffée over Basmati Rice with Homemade "Processor" French Bread.
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