LADIES' DAY OUT
FREE FOCUSED TASTING
Wednesday, March 3         10:30am - 11:30am
FREE!
Vicki McCain, Kitchenique Cooking School Director
Focused Tasting: All about Vinegars - Champagne Vinegar, Blood Orange Vinegar, Spicy Pecan Vinegar, White Balsamic Vinegar, and Sherry Wine Vinegar

LADIES' DAY OUT COOKING CLASS
Wednesday, March 3          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
We'll put to good use all you learned about vinegars with a Chicken Salad with Roasted Pecans, Apples and Green Grapes with Spicy Pecan Dressing

BOEUF BOURGUIGNON
Saturday, March 6          11:00am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
Sorry, Sold Out!
Join me as we "demystify" a traditional French Country stew and you'll be amazed at how simple and fabulously delicious this dish is!

BISTRO FARE
Monday, March 8         6:00pm - 8:00pm
Chef Dan Pettis, One 20 - A Modern Bistro, Niceville, Fl
Sorry, Sold Out!
Come and sample Chef Dan's hearty bistro fare as he teaches you how to make Roasted Tomato Soup with Cheddar Crostini;
Marinated Greek Tomato and Artichoke Salad;
Rosemary Roasted Pork Loin with "Smashed Red Potatoes" and Wild Mushroom Sauce;
and White Chocolate Panacotta with Raspberry Sauce.

LADIES' DAY OUT
FREE FOCUSED TASTING
Wednesday, March 10         10:30am - 11:30am
FREE!
Vicki McCain, Kitchenique Cooking School Director
Focused Tasting: All about oils: Extra Virgin Olive Oils from Greece, Spain, and Italy; and Grapeseed Oil from California

LADIES' DAY OUT COOKING CLASS
Wednesday, March 10          11:45am - 1:00pm
Vicki McCain, Kitchenique Cooking School Director
$20
New Orleans Spaghetti Bordelaise with Pan Seared Chicken.

QUICK AND EASY MEDITERRANEAN
Thursday, March 11          6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$38
This is one of my absolute favorite menus for easy entertaining. We'll make a Marinated Tomato and Artichoke Salad with Romaine Lettuce with Parsley and Poached Garlic Vinaigrette;
Panéed Fish (Snapper, Trigger or Grouper) Mediterranean with Red Bell Pepper, Green Onion, Calamata Olives, and Feta Cheese over Pasta;
Fresh Fruit with Vanilla Bean Paste and Chantilly Cream.

THE GRAPE GOURMET:
GOLD MEDAL WINNERS
Wednesday, March 17          6:00pm - 8:00pm
Michael McIntosh, Transatlantic Wines
andVicki McCain, Kitchenique Cooking School Director
$40
We'll sample four of the big winners and best buys of The Sandestin Wine Festival judging.
Pacific Rim Organic Reisling with Black Bean Mango Salsa and Cumin Crusted Shrimp;
Chateau Souverain Chardonnay with Wine Country Gazpacho;
Lockwood Vineyards Block 7 Pinot Noir with Smoked Salmon over Basil Pesto tossed pasta;
and Yalmuba Y Series Merlot with Dark Chocolate Espresso Truffles.

SPRINGTIME ON THE EMERALD COAST
Thursday, March 25       6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
$40
I hope you can join me for this culinary celebration of the wonderful seafood and produce that are a part of all we enjoy so much living on this beautiful coast. We'll start with a Fresh Baby Arugula, Avocado and Sunflower Seed Salad with a Lemon Parsley Vinaigrette; followed by my 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 Hot Herbed French Bread; and Key Lime Pie with Rummed Chantilly Cream.

GIRL'S NIGHT OUT: WOMEN WINE MAKERS
Wednesday, March 31          6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director and
Kathy Fly-Bridges, Southern Wine & Spirits
$38
Kathy has discovered some fabulous wines that show off the talents of female winemakers like Susan Selby of Selby Wines and Ondine Chattan of Geyser Peak. We'll be sampling the Geyser Peak River Ranches with Canape of Tuna Tartare with Ginger Lime Dressing;
Selby Russian River Chardonnay with Paneed Chicken with Pecan Meuniere Sauce;
Selby Bobcat Zinfandel and Andouille Burgers with Sauce Remoulade;
and Geyser Peak Walking Tree Cabernet Sauvignon and Bing Cherries in Puff Pastry with Chocolate Habanero Sauce.