A private class at the Kitchenique Cooking School is guaranteed to be a fun, unique and memorable activity for your association or corporate meeting. Students enjoy the lively, informal atmosphere seated at the counter of our state of the art demonstration kitchen as the chef prepares each dish and serves appetizer size portions for their enjoyment. Along with their recipes, bottled water and gourmet coffees will be served.

Here are examples of what we can plan for your next group get together or party.

Chef Tim Yeabower is a graduate of Florida State University with a degree in Food and Nutrition who went on to study and graduate from The Culinary Institute of America, Hyde Park New York. He brings a wealth of knowledge about food to his creative dishes featuring fresh seafood.

CALIFORNIA COASTAL CUISINE
Grilled Vegetable Salad with Goat Cheese Croutons and Balsamic Vinaigrette
Grilled eggplant, zucchini, summer squash, red bell pepper and red onions served on a bed of mixed greens finished with Balsamic Vinaigrette and crostini of French bread topped with an herbed goat cheese

California Blackened Salmon with Asparagus and Roasted Potatoes
An aromatic blend of fresh ginger, star anise, fresh cinnamon and nutmeg, cumin, coriander, black, white and red peppers coat a cast iron seared salmon served over herb-roasted potatoes with sautéed asparagus spears.

Frozen Grand Mariner Soufflé
A velvety textured frozen dessert with Raspberry Couli.

SEAFOOD CELEBRATION
Grilled Shrimp Salad with Corn Relish and Thyme Vinaigrette
Plump Jumbo Gulf Shrimp over a spring mix of greens with a roasted corn and pepper relish finished with thyme infused vinaigrette

Horseradish Herb Crusted Mahi Mahi with Whipped Potatoes, Chive Oil and Crispy Leeks
Homemade bread crumbs seasoned with rosemary, parsley, thyme and horseradish encrust a pan seared Mahi Mahi filet served over whipped potatoes garnished with chive oil and crispy fried leeks

Key Lime Pie Tartlets
Individual key lime tarts