GUMBO YA-YA! NEW ORLEANS SEAFOOD GUMBO $35
Tues, September 24
6:00pm - 8:00pm
Vicki McCain
This class is all about the basics of gumbo so the menu is simple. We'll 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 this gumbo has no tomato or okra and is made with Blue Crab, Oysters and Shrimp in an almost black roux and served over Rice. We'll make some homemade French bread to go with it and have Cherries Jubilee for dessert. Even if you've never attempted gumbo before, this class will make you an expert!
"WOK IT" SCIENCE $45
Thurs, September 26
6:00pm - 8:00pm
Vicki McCain
Stir Fry or Wok cooking is not "Wok It" science but just a method of cooking. It's perfect for busy lifestyles in that you can have a complete meal on the table in minutes. It's also a healthy way to cook simply because you can breakdown those whole chicken breasts or pork steaks and use less meat and more veggies while still keeping the natives happy! Also wok cooking need not be "oriental". After you learn the basics you can create recipes to please any taste. In this class we'll learn the basics with a Chicken Stir Fry with Veggies and Pork Stir Fry over Soba Noodles; then we'll experiment with Shrimp with Ginger, Jalapeno and Lime; Spicy Stir Fried Cabbage and Garlic Spinach.
HANDS ON BASIC KNIFE SKILLS $55
Saturday, September 28
10:00am - 12:30pm
Vicki McCain
If you were going to take only onecooking class in your whole life...this should be the one! Inthis-hands on class you will learn all about the most important toolin your kitchen, your knife. You'll learn how knives are made, howthey should be handled, maintained and stored and most importantlyhow each style of knife should be used. You'll receive hands oninstruction on paring, boning, slicing, chopping, dicing and mincing.We'll have various knives for you to use in class but it's importantthat you bring from home your 2 favorite knives; preferably a shortblade and longer blade knife. We'll make a Red Gazpacho andsandwiches out of all your hard work to enjoy after class.
FALL FLAVORS DINNER CLASS
Wednesday, October 2
6:00pm - 8:00pm
A simple fall dinner party menu that incorporates lots of technique including braising and roasting is the focus of this class. We’ll start with a salad of Romaine Hearts with Oven Roasted Tomatoes, Toasted Corn and Applewood Smoked Bacon with a Blue Cheese Vinaigrette; a hearty French Coq au Vin (Chicken in Red Wine); Smoky Mushroom Risotto and Black Velvet Cake with Bing Cherry Red Wine reduction. For more information and to make reservations visit www.kitchenique.com or call 850-837-0432
SEAFOOD BISQUES COOKING CLASS
Saturday, October 5
11:00 am - 1:00 pm
They're not "cream soups" they’re Bisques. Come see how they're different and taste for yourself! Join me as we make two of my favorite, simple and delicious Bisques one with Fresh Corn and Blue Crab the other Shrimp.For more information and reservations visit www.kitchenique.com or call 850-837-0432
VIN’TIJ - INDIAN SUMMER $48
Saturday, October 12
6:00pm-8:00pm
Chef/Owner John Jacob, VIN’ TIJ, Miramar Beach
Chef Jacob always wows us with his creative dishes as is evidenced by this incredible menu. Watermelon Gazpacho with Goat Cheese and Scallions; Mango Roast Grouper with Roasted Corn Tandoori and Sesame Glass Noodles and Warm Lemon Pound Cake with Balsamic Strawberries and Cinnamon Ice Cream.
Advancereservations required. Cancellation 72 hours in advance with fullrefund. All other cancellations will be refunded if seats can besold.
Reservations:837-0432
Orwww.kitchenique.com
Pleasecheck our website for directions and class additions
www.kitchenique.com
PRIVATE CLASSES ARE AVAILABLE FOR ANY CELEBRATION!
Birthdays, anniversaries, showers,family reunions . . the Cooking School is the fun place for the whole family!
Kitchenique Cooking School is now located at the Cuvee Catering Center in the Community Bank Plaza at 12590 Emerald Coast Parkway, Suite C, in Miramar Beach!
Tues, September 24
6:00pm - 8:00pm
Vicki McCain
This class is all about the basics of gumbo so the menu is simple. We'll 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 this gumbo has no tomato or okra and is made with Blue Crab, Oysters and Shrimp in an almost black roux and served over Rice. We'll make some homemade French bread to go with it and have Cherries Jubilee for dessert. Even if you've never attempted gumbo before, this class will make you an expert!
"WOK IT" SCIENCE $45
Thurs, September 26
6:00pm - 8:00pm
Vicki McCain
Stir Fry or Wok cooking is not "Wok It" science but just a method of cooking. It's perfect for busy lifestyles in that you can have a complete meal on the table in minutes. It's also a healthy way to cook simply because you can breakdown those whole chicken breasts or pork steaks and use less meat and more veggies while still keeping the natives happy! Also wok cooking need not be "oriental". After you learn the basics you can create recipes to please any taste. In this class we'll learn the basics with a Chicken Stir Fry with Veggies and Pork Stir Fry over Soba Noodles; then we'll experiment with Shrimp with Ginger, Jalapeno and Lime; Spicy Stir Fried Cabbage and Garlic Spinach.
HANDS ON BASIC KNIFE SKILLS $55
Saturday, September 28
10:00am - 12:30pm
Vicki McCain
If you were going to take only onecooking class in your whole life...this should be the one! Inthis-hands on class you will learn all about the most important toolin your kitchen, your knife. You'll learn how knives are made, howthey should be handled, maintained and stored and most importantlyhow each style of knife should be used. You'll receive hands oninstruction on paring, boning, slicing, chopping, dicing and mincing.We'll have various knives for you to use in class but it's importantthat you bring from home your 2 favorite knives; preferably a shortblade and longer blade knife. We'll make a Red Gazpacho andsandwiches out of all your hard work to enjoy after class.
FALL FLAVORS DINNER CLASS
Wednesday, October 2
6:00pm - 8:00pm
A simple fall dinner party menu that incorporates lots of technique including braising and roasting is the focus of this class. We’ll start with a salad of Romaine Hearts with Oven Roasted Tomatoes, Toasted Corn and Applewood Smoked Bacon with a Blue Cheese Vinaigrette; a hearty French Coq au Vin (Chicken in Red Wine); Smoky Mushroom Risotto and Black Velvet Cake with Bing Cherry Red Wine reduction. For more information and to make reservations visit www.kitchenique.com or call 850-837-0432
SEAFOOD BISQUES COOKING CLASS
Saturday, October 5
11:00 am - 1:00 pm
They're not "cream soups" they’re Bisques. Come see how they're different and taste for yourself! Join me as we make two of my favorite, simple and delicious Bisques one with Fresh Corn and Blue Crab the other Shrimp.For more information and reservations visit www.kitchenique.com or call 850-837-0432
VIN’TIJ - INDIAN SUMMER $48
Saturday, October 12
6:00pm-8:00pm
Chef/Owner John Jacob, VIN’ TIJ, Miramar Beach
Chef Jacob always wows us with his creative dishes as is evidenced by this incredible menu. Watermelon Gazpacho with Goat Cheese and Scallions; Mango Roast Grouper with Roasted Corn Tandoori and Sesame Glass Noodles and Warm Lemon Pound Cake with Balsamic Strawberries and Cinnamon Ice Cream.
Advancereservations required. Cancellation 72 hours in advance with fullrefund. All other cancellations will be refunded if seats can besold.
Reservations:837-0432
Orwww.kitchenique.com
Pleasecheck our website for directions and class additions
www.kitchenique.com
PRIVATE CLASSES ARE AVAILABLE FOR ANY CELEBRATION!
Birthdays, anniversaries, showers,family reunions . . the Cooking School is the fun place for the whole family!
Kitchenique Cooking School is now located at the Cuvee Catering Center in the Community Bank Plaza at 12590 Emerald Coast Parkway, Suite C, in Miramar Beach!