THE GRAPE GOURMET THANKSGIVING WINE PAIRINGS CLASS
Wednesday , November 2           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.
Choosing wine for a Thanksgiving menu can be difficult with all the varied dishes that are usually served on one plate. In this class Jake will cover a lot of "wine pairing" issues as we sample each of the four wines with our "thanksgiving plate" of Spinach, Blue Cheese and Applewood Smoked Bacon Salad with Cranberry Vinaigrette; Rack Roasted Turkey over Black Rice with Shallots and Cremini Mushrooms and Sweet Potato Casserole with Craisins and Vanilla Bean Paste. Jake will be sampling the Domaine Schlumberger Pinot Blanc from France, Radio Boca Tempranillo from Spain, Summerland Grenache Rose from Paso Robles and Luna Sangiovese, Merlot, Petite Sirah blend from Napa. This class promises to be exceptional!

GUMBO YA-YA! NEW ORLEANS SEAFOOD GUMBO
Saturday, November 5       11:30am - 1:30pm
Vicki McCain, Kitchenique Cooking School Director
$30
We'll start with the basics of gumbo and make a rich, very dark roux for this "creole" gumbo that's served in some of New Orleans finest restaurants. Very different from the Shrimp and Okra Gumbo we made last month,it has no tomato or okra and is made with Blue Crab, Oysters and Shrimp in an almost black roux and served over Basmati Rice. We'll make some homemade French bread to go with it. Even if you've never attempted gumbo before, this class will make you an expert!

THAI ONE ON!
SORRY, SOLD OUT!
Monday, November 7         6:00pm - 8:00pm
Chef Dan Pettis, One 20 - A Modern Bistro, Niceville, Fl
$40
This is the most popular class we've ever hosted and by request Chef Dan will be offering it once more. Come learn all about the unique ingredients, seasonings and flavors of Thai cuisine! You'll enjoy Thai Veggie Spring Rolls with a Sweet Chili Dipping Sauce; a traditional Thai Beef Salad and Seafood Red Curry with Veggies and Basil on Pad Thai Noodles.

TIM CREEHAN'S GRILL PLUS
REPEAT - BY POPULAR REQUEST!

Tuesday, November 8          6:00pm - 8:00pm
Chef/Owner Tim Creehan, Cuvee Bistro, Destin
$45
Chef Creehan's Grill PLus class in October was so popular we couldn't accommodate everyone who wanted to attend so we're offering the same class this month.Now that fall's finally here we're all heading back to the grill and kitchen for some simple, relaxed entertaining, which makes it the perfect time to learn all about GRILL PLUS. This patented "sauce" will transform the way you grill, fry and saute. In this class Tim will make a simple Shrimp Scampi Pasta; grilled local gulf fish, chicken and pork; grilled and sauteed vegetables and fried gulf fish with Remoulade Sauce all using GRILL PLUS. Join us for a feast of simply delicious dishes you'll love making at home and you'll take some GRILL PLUS home with you compliments of Chef Creehan!

PAELLA!
SORRY, CLASS CLOSED!

Wednesday, November 9         6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$40
The "one dish" meal made with rice is popular in many food cultures. In Italy it's Risotto, the Mediterranean Pilaf or Pulav, south Louisiana's Jambalaya and Spain's Paella. The unique dish of Valencia is distinguished by the use of Bomba rice, Spanish Olive Oil, Saffron and Smoked Paprika. In this class we'll make a Meat Paella with Chicken, Pork, Chorizo and Vegetables; a Seafood Paella with Shrimp, Mussels, and Bay Scallops and a Vegetarian Paella with Piquillo peppers and Artichoke Hearts.

OFF THE VINE ORGANIC RAW ENERGY!
Thursday,November 10          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. This class features Mexican Fiesta style raw food. Come explore raw foodism with us! We'll start with avocado and lime soup with "sour cream" made from cashews, lemon juice, salt and olive oil. Then prepare our collard green tacos with fresh tomato salsa and walnut filling. We'll finish off with a fresh pear raw dessert. Come explore Raw foodism with us! A lifestyle promoting the consumption of unprocessed, uncooked and organic food! Come explore learn some raw foodie techniques. Menu TBA
Remember $5 off your OTV produce box if attending the class!

GUMBO YA YA! TURKEY AND ANDOUILLE GUMBO
Thursday, November 17         6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$38
It's just not Thanksgiving without it! This is a truly rich, hearty gumbo made with your leftover turkey carcass (or chicken) and Andouille (or other smoked sausage) and it's so easy! Perfect to freeze for winter warm ups. We'll start with a Romaine Salad with Grape tomatoes, Red Onion, Blue Cheese and Roasted Pecans with Spicy Pecan Vinaigrette. And for the gumbo we'll cook some Basmati Rice and bake some easy Homemade French Bread.

SIMPLE FALL DINNER PARTY
THIS CLASS HAS BEEN RE-SCHEDULED TO DECEMBER 6TH!

Tuesday, November 22         6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$45
In this class we’'l prepare a really simple "do ahead" dinner party menu featuring Baby greens, Fennel, Pear and Roasted Pecan Salad with Champagne Vinaigrette; Seared Flat Iron Steak with Red Wine Pan Sauce; Blue Cheese and Herb Stuffed Portabella Mushrooms and Individual Dark Chocolate Bread Pudding for dessert.

SOUP BASICS II - STOCK AND CREAM BASED SOUPS
Saturday, November 26         11:30am - 1:30pm
$30
Vicki McCain, Kitchenique Cooking School Director
Great soups are hard to beat for a quick "heat up" dinner or for unexpected guests! Healthy, hearty and delicious, homemade soups offer endless creative possibilities once you master a few basics. In this class we'll make my Caldo Xochitl (Hot Mexican Flower soup) which is a wonderful Chicken stock based soup that’s served over rice and garnished with cream cheese, fresh green onions, jalapeno, cilantro, tomato and avocado. Then we'll make a creamy Pecan Smoked Shrimp Bisque.