THE LAKE PLACE:
WINTER TIME IN THE DEEP SOUTH
Tuesday, January 5, 2010         6:00pm - 8:00pm
Chef/Co-Owner Brannon Janca,
and Cortney Winterrowd-Reeder,
The Lake Place, Dune Allen Beach
$45
We are so excited that The Lake Place will be open all winter this year! And to kick off the 2010 Kitchenique Cooking School Schedule of classes we welcome Brannon, Cortney and probably several others who will delight you with some incredible dishes and great instruction. The menu will be:
Baked Apalachicola Oysters with Creamy Spinach Topping, Classic Southern Hollandaise and Crisp Bacon;
Wild Salmon Wrapped with Dragonfly Field Napa Cabbage Seared and Wine Poached with Carolina Rice;
Braised Veal Cheeks with Israeli Couscous, Tomato, Spinach and Fresh Hard Cheese;
and Florida's Meyer Lemon Tart with Chiboust Sauce.
What a class to start the New Year!

SIMPLE, DELICIOUS STOCK BASED SOUPS
Saturday, January 9         11:00am - 1:00pm
$25
Vicki McCain, Kitchenique Cooking School Director
Join me as I make my favorite winter "freezer" food! Great soup to serve as a quick heat up dinner or for unexpected guests! We'll start with my basic Chicken Vegetable Soup; Corn, Shrimp and Tomato Soup; and Vegetable Minestrone.

Due to a family emergency, the day/date for this Free Focused Tasting has been changed from Wednesday, January 6
LADIES' DAY OUT
FREE FOCUSED TASTING
Monday, January 11         10:30am - 11:30am
FREE
The basis for almost all gravies, soups, stews and sauces: Demi Glace, Stocks, Broths and Bouillon.

Due to a family emergency, the day/date for this Ladies' Day Out Cooking class has been changed from Wednesday, January 6
LADIES' DAY OUT COOKING CLASS
Monday, January 11          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
Paneed Chicken Breast with Pan Reduction Sauce and Pasta

THAI ONE ON!
Monday, January 11         6:00pm - 8:00pm
Chef Dan Pettis, One 20 - A Modern Bistro, Niceville, Fl
$40
Kick those winter blues with a little Thai! This is one of Chef Dan's most popular classes with a brand new menu and a dessert! He'll be preparing Pork Jerky, Papaya Salad; Green Curry with Seafood, Eggplant and Bamboo Shoots; and finishing with a Blueberry and White Chocolate Bread Pudding from his new menu.

LADIES' DAY OUT
FREE FOCUSED TASTING
Wednesday, January 13         10:30am - 11:30am
FREE
A basic component for sauces, soups and gumbos: Roux and slurries.

LADIES' DAY OUT COOKING CLASS
Wednesday, January 13          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
Pan Seared Pork Chop; Roux Gravy; and Seasoned Mashed Potatoes.

GULF COAST MEXICAN!
Thursday, September 23         6:00pm-8:00pm
Executive Chef Carl Schaubhut, Fire! - A Restaurant, Grayton Beach
$45
Move over Tex-Mex! Chef Carl has created some awesome Mexican dishes using our delicious Gulf Coast Seafood along with seasonal fall veggies that will have you Ole-ing! This class features BBQ Tuna Ceviche with Avocado Cole Slaw and Grilled Corn Tortilla with Smoked Jalapeno Coulis; Tequila Marinated Gulf Shrimp over Grit "Tamales" with Black-Eyed Pea, Poblano Pepper Puree with Granny Smith Apple-Agave Nectar Salsa and he's doing dessert!! Malta-Cinnamon Glazed Plantains with Sweet Potato, Brown Butter Ice Cream.

Due to a family emergency, the day/date for this GRAPE GOURMET class has been changed from Wednesday, January 6
THE WINES OF ITALY
Wednesday, January 13          6:00pm - 8:00pm
Michael McIntosh, Transatlantic Wines
andVicki McCain, Kitchenique Cooking School Director
Sorry, Sold Out!
Join us as we explore some delightful and delectably priced wines of Italy. We'll start with Mezzacorona Pinot Grigio served with Mixed Greens, Toasted Pine Nuts, Shaved Reggianno Parmigiana and White Balsamic Vinaigrette; Arancio Pinot Noir with Tortellini, Spinach and Tomato Soup; Castello Di Querceto Chianti Classico with Fat Clemenza's Meat Sauce Bolognese over Pasta; and Luigi Righetti Amarone della Valpolicella with Chocolate Decadence and Almond Whipped Cream

SIMPLE, DELICIOUS CREAM BASED SOUPS
Saturday, January 16         11:00am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$25
This class will offer endless possibilities for filling your freezer with this soup base and hopefully stimulate your imagination and creativity every time you take some out! We'll start with a Cream of Chicken Soup Base and then taste a few of the nearly limitless ways to add to and enjoy this basic: Cream of Chicken; Cream of Spinach; Cream of Tomato; and Cream of Cauliflower.