(for more information, please visit our website at www.kitchenique.com! Or for more class updates, 'friend' us on Facebook as Vicki's Kitchenique!)
JANUARY 2010
WINTER TIME IN THE DEEP SOUTH $45
Tuesday January 5 6:00pm ? 8:00pm
Chef/Co-Owner Brannon Janca, The Lake Place Restaurant, Dune Allen Beach
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!
JANUARY, FEBRUARY & MARCH LADIES? DAY OUT AT THE KITCHENIQUE COOKING SCHOOL
Calling all ladies to join us at The Kitchenique Cooking School every WEDNESDAY in January for some quality ?all about you? time! From 10:30 am 11:30 am you?re invited to a FREE FOCUSED TASTING where you can sample, learn and ask questions about lots of the ingredients we cook with but often have never really ?tasted?! The purpose of the focused tastings is to help make you an even better cook by expanding your knowledge of basic ingredients which can drastically affect the final dish. In 2008 and 2009 we covered many of the basic ingredients such as Oils, Vinegars, Herbs, Spices, Peppercorns, and Sea Salts. In 2010 we?ll be tasting a new format: how specific ingredients distinguish ethnic cuisines. You?ll really get a feel of how spices, seasonings and ingredients are used to produce the distinct flavors of ethnic dishes. We?ll start with a couple of basic classes on stocks and rouxs and then move on!
FREE FOCUSED TASTING
Wednesday, January 6 10:30am ? 11:30amVicki McCain, Kitchenique Cooking School Director
Focused Tasting: The basis for almost all gravies, soups, stews and sauces: Demi Glace, Stocks, Broths and Bouillon.
LADIES? DAY OUT COOKING CLASS $20
Wednesday, January 6 11:45am ? 1:00pm
Vicki McCain, Kitchenique Cooking School Director
Pane?d Chicken Breast with Pan Reduction Sauce and Pasta
THE GRAPE GOURMET: THE WINES OF ITALY $40
Wednesday, January 6 6:00pm ? 8:00pm
Michael McIntosh, Transatlantic Wines
Vicki McCain, Kitchenique Cooking School Director
Wines and menu To Be Announced
SIMPLE, DELICIOUS STOCK BASED SOUPS $25
Saturday, January 9 11:00am ? 1:00pm
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.
THAI ONE ON! $40
Monday, January 11 6:00pm ? 8:00pm
Chef/Owner Dan Pettis, One 20 A Modern Bistro, Niceville
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.
FREE FOCUSED TASTING
Wednesday, January 13 10:30am ? 11:30amVicki McCain, Kitchenique Cooking School Director
Focused Tasting: A basic component for sauces, soups and gumbos: Roux and slurries.
LADIES? DAY OUT COOKING CLASS $20
Wednesday, January 13 11:45am ? 1:00pm
Vicki McCain, Kitchenique Cooking School Director
Pan Seared Pork Chop; Roux Gravy; and Seasoned Mashed Potatoes.
SIMPLE, DELICIOUS CREAM BASED SOUPS $25
Saturday, January 16 11:00am ? 1:00pm
This class will offer endless possibilitiesfor 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.
FREE FOCUSED TASTING
Wednesday, January 20 10:30am ? 11:30am Vicki McCain, Kitchenique Cooking School Director
Focused Tasting: Flavors of French Cuisine; Shallots, Muntok White Peppercorns, Fleur de Sel, Dijon Mustards, Nutmeg and Mace, Champagne Vinegar and Herbs de Provence, Capers (Nonpareil)
LADIES? DAY OUT COOKING CLASS $20
Wednesday, January 20 11:45am ? 1:00pm
Vicki McCain, Kitchenique Cooking School Director
Mixed Greens with Champagne Vinaigrette; Classic Quiche Florentine.
SOUTHERN COASTAL $45
Thursday, January 21 6:00pm ? 8:00pm
Chef/Owner Phil McDonald, Table Five Personal Chef Service
This is a menu only a ?local? chef could pull off featuring our wonderful flavors and foods of the coast! Watch Chef Phil prepare Chopped Romaine with Buttermilk Chive Dressing, Toasted Pecans, Oven Dried Tomatoes and Crispy Bacon; Filets of Local Flounder with Black-Eyed Peas and Cream Corn with Roasted Peppers and Scallions; and Meyer Lemon Curd with Candied Pecans and Vanilla Ice Cream.
BASIC KNIFE SKILLS $40
Saturday, January 23 11:00am ? 1:30pm
Vicki McCain, Kitchenique Cooking School Director
If you were going to take only one cooking class in your whole life?this should be the one! In this-hands on class you will learn all about the most important tool in your kitchen, your knife. You'll learn how knives are made, how they should be handled, maintained and stored and most importantly how each style of knife should be used. You'll receive hands on instruction on paring, boning, slicing, chopping, dicing and mincing. We'll have various knives for you to use in class but it's important that you bring from home your 2 favorite knives; preferably a short blade and longer blade knife. You'll get a FREE custom Kitchenique Microthin cutting mat to use in class and we'll make a veggie soup and sandwiches out of all your hard work to enjoy after class.
LET?S DO LUNCH! $40
Tuesday, January 26 6:00pm ? 8:00pm
Executive Chef Carl Schaubhut, FIRE! A Restaurant, Grayton Beach
Most of you have tasted Chef Carl?s fabulous dinner and brunch dishes but now Fire! is open for lunch and we?re going to get to taste Creamy Roasted Tomato-Basil Soup with Prosciutto-Fontina-Arugula ?Ham and Cheese Po?Boy?; Southwestern Cobb Salad with Grilled Romaine Lettuce, Five Chile Seared Strip Steak, Avocado, Blue Cheese, Passion Fruit Glazed Bacon, 6 Minute Egg, and A Chipotle-Green Onion Buttermilk Dressing; and Bananas Foster over Buckwheat Crepes with Chantilly Cream and Fried Plantains. Wow! This menu screams ?Siesta?!
FREE FOCUSED TASTING
Wednesday, January 27 10:30am ? 11:30am
Vicki McCain, Kitchenique Cooking School Director
Focused Tasting: Flavors of Spanish Cuisine - Valencia Rice,Smoked Paprika, Saffron, Spanish Extra Virgin Olive Oil, Sherry Vinegar, Caper Berries
LADIES? DAY OUT COOKING CLASS $20
Wednesday, January 27 11:45am ? 1:00pm
Vicki McCain, Kitchenique Cooking School Director
Seafood Paella
GIRLS? NIGHT OUT: WINES OF SPAIN $38
Wednesday, January 27 6:00pm ? 8:00pm
Kathy Fly-Bridges, Southern Wine and Spirits
Vicki McCain, Kitchenique Cooking School Director
Learn all about the terroir and grape varietals of Spain as we enjoy some delicious dishes of Spain to compliment. We?ll sample Mars De Frades Albarino with Shrimp in Garlic; Marquis De Discall Ros? and Serrano Ham Croquettes; Volteo Tempranillo/Shiraz and Volteo Tempranillo/Cabernet Sauvignon.
GUMBO YA-YA! SHRIMP AND OKRA GUMBO $28
Saturday, January 30 11:00am ? 1:00pm
Vicki McCain, Kitchenique Cooking School Director
We?ll start with the basics of gumbo and make a rich dark roux for this traditional fil? gumbo made with fresh gulf shrimp, okra and tomatoes. We?ll serve it over Basmati Rice with some homemade French bread to go with it. Even if you?ve never attempted gumbo before, this class will make you an expert!
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