September brings lots of talent to the kitchen starting next Wednesday with Grill Masters Wayne and Susan Paul instructing us on the Big Green Egg!
Ladies, don't let your "grill Chef" miss this class!
Chef Creehan is back the following week with an awesome low Glycemic menu.
The third week of September don't miss Chef Jekyll's local seafood class and welcome back to the school Chef Shane Quinlan with an awesome menu of party foods you won't want to miss!
Girls & Grapes Sauvignon Blancs is Tuesday so sign up NOW! I'll be teaching a class using wonderful, unique spices and the end of the month I'll offer a REPEAT of Local Fish Basics I.
Have a safe Labor Day Weekend and I'll look forward to seeing you at class!
Vicki
P.S. The first two classes are next Wednesday & Thursday so make plans to attend now!
GIRLS & GRAPES WINE PAIRINGS -SAUVIGNON BLANCS $28
Wednesday September 7th 6:000pm-8:00pm
Vicki McCain Cooking School Director, Stephen Ford Republic National Wines
Throughout the summer months our Girls & Grapes classes will focus on a single grape variety each month. By comparing four wines made from the same grape we can learn how factors like ‘terroir” and the wine makers craft determine the unique characteristics of each wine. In this class we’ll be sampling three Sauvignon Blancs. In this class we’ll be sampling the Giesen Marlborough New Zealand Sauvignon Blanc, Roth Estate Alexander Valley Sauvignon Blanc and J Lohr Flume Crossing Monterrey Sauvignon Blanc song with some deliciously paired accompaniments!
BIG GREEN EGG CLASS $45
Thursday September 8th 6:00pm-8:00pm
Grill Master Wayne Paul, Bay Breeze Patio, Miramar Beach
We are so excited to welcome to our pool deck Wayne Paul, Grill Master and owner, along with wife Susan, of Bay Breeze Patio on Hwy 98 across from Seascape Resort. Bay Breeze Patio founded the EGGS ON THE BEACH Big Green Egg cooking competition to benefit Fisher House of the Emerald Coast and Food for Thought. Now in it’s third year, teams will be competing Saturday September 24th! This class will begin with Big Green Egg basics, including lighting and cleaning the Big Green Egg and progress to cooking methods and advanced techniques that are possible with Big Green Egg tools. Temperature, seasonings and cooking process are all important elements in creating the most juicy, flavorful results. You’ll enjoy quite a few delicious samplings including a fabulous Grilled Caesar Salad, yummy Planked Salmon and Grilled Stone Fruit with Mascarpone Cream. And you’ll learn all about EGGS ON THE BEACH and how you can become a taster or cook! In the meantime if you’d like to read more about EGGS ON THE BEACH visit EggsontheBeach.com.
CHEF TIM CREEHAN'S SIMPLE & HEALTHY CUISINE $55
Tuesday September 13th 6:00pm-8:00pm
Chef/Owner Tim Creehan, Cuvee Destin, Cuvee 30A & Destin Ice 30A Market
If trying to eats foods low in sugar and simple carbs as part of a healthy diet appeals to you . . . you're in for a treat! Often eating healthy and eating well is not synonymous. Chef Creehan is developing recipes for a new cookbook featuring the health benefits of low or no sugar and simple carbs that are delicious. Chef Creehan will be preparing a Salad of Bibb lettuce, mixed greens, dried cherries and goat cheese with Basil Vinaigrette; Blue Crab Au Gratin and Berries Foster for dessert!
PRIVATE CLASS
Friday September 16th 6:00pm-8:00pm
CHEF JEKYLL’S LOCAL SEAFOOD FEST $48
Tuesday September 20th 6:00pm-8:00pm
Chef Jekyll, a Private Chef
We’re excited to welcome Chef Jekyll back to our kitchen after a busy summer spent in lots of kitchens over the panhandle. In the class you’ll have an opportunity to learn about a sample local Lionfish, an invasive species that has claimed our Gulf waters as home and is seriously impacting the fragile ecosystem. While ridding our waters is a goal which has yet to have a plan, eating them seems the right thing to do! And they are delicious! We’ll start with a Lionfish Seviche then you’ll enjoy Red Snapper Ponchatrain, Chef’s personal take on a flavorful cajun sauce made with fresh crab. But save room for dessert! You’ll be sampling Browned sugar Strawberries with Cinnamon Crème Anglaise.
CHEF SHANE QUINLAN’S PARTY FOOD $48
Thursday September 22nd 6:00pm-8:00pm
Chef Shane Quinlan’s Private Chef and Catering
Many of you remember Chef Shane, our local prodigy who has worked at most of the great restaurants on the coast before and after getting a culinary degree from Johnston & Wales. His last position here at Tommy Bahamas led to an opportunity to head their new restaurant in Las Vegas. Thank goodness he has found his way back home and is starting a private chef and catering business. Shane has taught at the Kitchenique Cooking School for many years and we’re ecstatic to welcome him home! In his first class he will wow you
with a unique selection of health-conscious party appetizers with a Mediterranean flair! Prosciutto wrapped Medjool dates stuffed with goat cheese; Mediterranean quinoa salad with grape tomatoes, Kalamata olives, feta, cucumber and fresh mint; Garlic and herb marinated filet mignon bruschetta with Boursin cheese and a roasted red pepper-basil relish; Seared rare local yellowfin tuna with watermelon, a sweet chili vinaigrette drizzle and crispy wontons; Lemon garlic hummus crostinis with marinated olives and capers.
“SPICED UP” DINNER PARTY $45
Tuesday September 27th 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Don’t let the term “spiced up” fool you. These dishes are not at all hot and spicy but are extremely light, aromatic and savory. We’ll make a Chilled Fennel and Pear Soup with Cardamom and Star Anise . . and for those who think they don’t like chilled soups, you might just have to think again! Almond Crusted Chicken with Orange Saffron Reduction, Sautéed Sugar Snaps with Red Bell Pepper and Dark Chocolate Cherry Clafoutis for dessert!
LOCAL FISH BASICS I $55
Thursday September 29th 6:00pm-8:00pm
Vicki McCain, Cooking School Director
This is the first class in our series for those who’d like to be more knowledgeable and confident about purchasing, prepping and cooking our three most popular local fish at home. We’ll be working with Red Snapper, Black Grouper and Mahi Mahi. This is a “Hands On” class so you can learn about the different textures of these fish and how that affects the cooking methods used. After you’ve cook each fish I’ll make a pan sauce, Lemon Butter Parsley for the snapper, Pecan Meunière for the grouper and Moroccan Chermoula for the Mahi. I’ll also have Butter Peas for the snapper, seasoned mashed potatoes for the Grouper. Yum!
Ladies, don't let your "grill Chef" miss this class!
Chef Creehan is back the following week with an awesome low Glycemic menu.
The third week of September don't miss Chef Jekyll's local seafood class and welcome back to the school Chef Shane Quinlan with an awesome menu of party foods you won't want to miss!
Girls & Grapes Sauvignon Blancs is Tuesday so sign up NOW! I'll be teaching a class using wonderful, unique spices and the end of the month I'll offer a REPEAT of Local Fish Basics I.
Have a safe Labor Day Weekend and I'll look forward to seeing you at class!
Vicki
P.S. The first two classes are next Wednesday & Thursday so make plans to attend now!
GIRLS & GRAPES WINE PAIRINGS -SAUVIGNON BLANCS $28
Wednesday September 7th 6:000pm-8:00pm
Vicki McCain Cooking School Director, Stephen Ford Republic National Wines
Throughout the summer months our Girls & Grapes classes will focus on a single grape variety each month. By comparing four wines made from the same grape we can learn how factors like ‘terroir” and the wine makers craft determine the unique characteristics of each wine. In this class we’ll be sampling three Sauvignon Blancs. In this class we’ll be sampling the Giesen Marlborough New Zealand Sauvignon Blanc, Roth Estate Alexander Valley Sauvignon Blanc and J Lohr Flume Crossing Monterrey Sauvignon Blanc song with some deliciously paired accompaniments!
BIG GREEN EGG CLASS $45
Thursday September 8th 6:00pm-8:00pm
Grill Master Wayne Paul, Bay Breeze Patio, Miramar Beach
We are so excited to welcome to our pool deck Wayne Paul, Grill Master and owner, along with wife Susan, of Bay Breeze Patio on Hwy 98 across from Seascape Resort. Bay Breeze Patio founded the EGGS ON THE BEACH Big Green Egg cooking competition to benefit Fisher House of the Emerald Coast and Food for Thought. Now in it’s third year, teams will be competing Saturday September 24th! This class will begin with Big Green Egg basics, including lighting and cleaning the Big Green Egg and progress to cooking methods and advanced techniques that are possible with Big Green Egg tools. Temperature, seasonings and cooking process are all important elements in creating the most juicy, flavorful results. You’ll enjoy quite a few delicious samplings including a fabulous Grilled Caesar Salad, yummy Planked Salmon and Grilled Stone Fruit with Mascarpone Cream. And you’ll learn all about EGGS ON THE BEACH and how you can become a taster or cook! In the meantime if you’d like to read more about EGGS ON THE BEACH visit EggsontheBeach.com.
CHEF TIM CREEHAN'S SIMPLE & HEALTHY CUISINE $55
Tuesday September 13th 6:00pm-8:00pm
Chef/Owner Tim Creehan, Cuvee Destin, Cuvee 30A & Destin Ice 30A Market
If trying to eats foods low in sugar and simple carbs as part of a healthy diet appeals to you . . . you're in for a treat! Often eating healthy and eating well is not synonymous. Chef Creehan is developing recipes for a new cookbook featuring the health benefits of low or no sugar and simple carbs that are delicious. Chef Creehan will be preparing a Salad of Bibb lettuce, mixed greens, dried cherries and goat cheese with Basil Vinaigrette; Blue Crab Au Gratin and Berries Foster for dessert!
PRIVATE CLASS
Friday September 16th 6:00pm-8:00pm
CHEF JEKYLL’S LOCAL SEAFOOD FEST $48
Tuesday September 20th 6:00pm-8:00pm
Chef Jekyll, a Private Chef
We’re excited to welcome Chef Jekyll back to our kitchen after a busy summer spent in lots of kitchens over the panhandle. In the class you’ll have an opportunity to learn about a sample local Lionfish, an invasive species that has claimed our Gulf waters as home and is seriously impacting the fragile ecosystem. While ridding our waters is a goal which has yet to have a plan, eating them seems the right thing to do! And they are delicious! We’ll start with a Lionfish Seviche then you’ll enjoy Red Snapper Ponchatrain, Chef’s personal take on a flavorful cajun sauce made with fresh crab. But save room for dessert! You’ll be sampling Browned sugar Strawberries with Cinnamon Crème Anglaise.
CHEF SHANE QUINLAN’S PARTY FOOD $48
Thursday September 22nd 6:00pm-8:00pm
Chef Shane Quinlan’s Private Chef and Catering
Many of you remember Chef Shane, our local prodigy who has worked at most of the great restaurants on the coast before and after getting a culinary degree from Johnston & Wales. His last position here at Tommy Bahamas led to an opportunity to head their new restaurant in Las Vegas. Thank goodness he has found his way back home and is starting a private chef and catering business. Shane has taught at the Kitchenique Cooking School for many years and we’re ecstatic to welcome him home! In his first class he will wow you
with a unique selection of health-conscious party appetizers with a Mediterranean flair! Prosciutto wrapped Medjool dates stuffed with goat cheese; Mediterranean quinoa salad with grape tomatoes, Kalamata olives, feta, cucumber and fresh mint; Garlic and herb marinated filet mignon bruschetta with Boursin cheese and a roasted red pepper-basil relish; Seared rare local yellowfin tuna with watermelon, a sweet chili vinaigrette drizzle and crispy wontons; Lemon garlic hummus crostinis with marinated olives and capers.
“SPICED UP” DINNER PARTY $45
Tuesday September 27th 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Don’t let the term “spiced up” fool you. These dishes are not at all hot and spicy but are extremely light, aromatic and savory. We’ll make a Chilled Fennel and Pear Soup with Cardamom and Star Anise . . and for those who think they don’t like chilled soups, you might just have to think again! Almond Crusted Chicken with Orange Saffron Reduction, Sautéed Sugar Snaps with Red Bell Pepper and Dark Chocolate Cherry Clafoutis for dessert!
LOCAL FISH BASICS I $55
Thursday September 29th 6:00pm-8:00pm
Vicki McCain, Cooking School Director
This is the first class in our series for those who’d like to be more knowledgeable and confident about purchasing, prepping and cooking our three most popular local fish at home. We’ll be working with Red Snapper, Black Grouper and Mahi Mahi. This is a “Hands On” class so you can learn about the different textures of these fish and how that affects the cooking methods used. After you’ve cook each fish I’ll make a pan sauce, Lemon Butter Parsley for the snapper, Pecan Meunière for the grouper and Moroccan Chermoula for the Mahi. I’ll also have Butter Peas for the snapper, seasoned mashed potatoes for the Grouper. Yum!