Kitchenique
City Market at Destiny
36150 Emerald Coast Pkwy
Destin, Fl 32541
1-850-837-0432
email: kitchenique@earthlink.net
THE GRAPE GOURMET WINE PAIRINGS CLASS- GOLFERS WINES
Tuesday , April 3 - 6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director and
Jake Purvis, Sommelier Transatlantic Wines
$40
Please note our "wine pairings" classes are a bit different from our demonstration cooking classes in that a lot of time is spent on the wines and most of the dishes are prepared therefore there's not a lot of actual cooking during class.
In this class Sommelier Jake Purvis will be swingin'' easy with four great wines made by four great golfers. We''ll sample the Luke Donald Carneros Chardonnay with Blue Crab, Citrus and Avocado Salad; Ernie Els Big Easy Red Meritage with Spicy Beef Carpaccio; Arnold Palmer Cabernet Sauvignon with Date and Bacon Skewers and Nick Faldo Shiraz with Bucatini A la Amatriciana.
SPICE IT UP- USING EXOTIC SPICES I
Thursday, April 5 6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
$45
Star anise, mace, cardamom, vanilla bean paste, nutmeg, coriander, cumin, cinnamon and ginger root powder are wonderful aromatic spices we may not use often that can really enhance many of your recipes. Come learn, taste and discuss these exotic spices as we prepare a menu of Shrimp Pate on toasted French baguette; Aromatic Spice "Blackened" Salmon, White Sweet Potatoes, Wilted Spinach and Mango Blueberry Cobbler with Cardamom for dessert
OFF THE VINE
Thursday,April 12 6 p.m.- 8 p.m.
Shana Wolf, Off The Vine Produce
$30
Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. Come explore Raw foodism with us! A lifestyle promoting the consumption of unprocessed, uncooked and organic food! Watch and learn new techniques and taste some super dishes you can make at home! Come explore raw food with us!
This April class we will enjoy the Mediterranean flavor of Red pepper seed sauce hummus wraps with collard greens, zucchini, black olives and avocado. As a starter, a red cabbage, grapefruit, cranberry and pumpkin seed salad. And for dessert, a two layer orange nut cake with citrus sauce and a variety of fresh oranges. All raw and nutritious!
Remember $5 off your OTV produce box if you order this week!
HANDS ON BASIC KNIFE SKILLS
Saturday, April 14 11:00am - 2 p.m.
Vicki McCain, Kitchenique Cooking School Director
$45
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. We'll make a Red Gazpacho and sandwiches out of all your hard work to enjoy after class.
TIM CREEHAN''S CUVEE BISTRO
Tuesday, April 17 6 p.m. - 8 p.m.
Chef/Owner Tim Creehan, Cuvee Bistro
Executive Chef Alan Baltazar
$45
Chef Alan Baltazar’s a native of Twin Lake Wisconsin who had apprenticed under Chef Jean Bachet at Le Francais and at The Park Hyatt in Chicago before becoming Executive Chef at Hyland Hills Country Club in Denver Colorado. He moved to the Emerald Coast in 2000 where he’s worked setting up the Deli Section at Destin Ice, was and Sous Chef at Seagar’s for over four years before joining the Cuvée Bistro team as Executive Chef and Partner of Chef Creehan, Tim and Pam Wellborn. Chef Creehan's offered him the "Head Chef" position for this class and says that he'll be his "Sous Chef" ! We are excited to welcome him back to out kitchen where he’ll be preparing a menu showing off his recipes and talents. He’ll be making a Smoked Salmon Dip with Crispy Flatbread; Blue Crab Claws sauteed in Citrus, Smoked Paprika Butter Sauce with Fleurons and Dry Rubbed Lamb with a Red Wine Glaze, Sweet Potato Mash with Chorizo and Red Onion.
STINKY'S FISH CAMP
Tuesday, April 24 6 p.m. - 8 p.m.
Chef/Co-Owner Brannon Janca,
Chef Stevevn Withall Stinky's, Dune Allen Beach
$45
Chef Brannon's excited to introduce his Sous Chef Steven Withall for his first class at the school. Chef Withall was born and raised in New York's Hudson Valley region and grew up eating home cooked meals made with fresh ingredients grown on local farms and orchards. His Grandmother and Mother’s cooking was influenced by their Italian heritage and love of New England’s fresh local ingredients. These factors contributed to his appreciation of fresh ingredients and the concept : "made with love." Steve began his professional culinary career at the Culinary Institute of America, in Hyde Park New York, and came to the Emerald Coast through the externship program and loved it. After graduating he returned to the Coast and found his way "home" to Stinky's. “Having some experience under my belt and coming on board with this exceptionally talented team has been a joy. Being surrounded with culinary professionals willing to teach me the cuisines of the Louisiana region, and southern cuisine is just what any aspiring Chef could ask for. We utilize farm grown ingredients and the best seafood the gulf coast offers, working with the best and freshest ingredients mixed with talent and knowledge empowers us to offer the foods we are proud of and makes our guests happy. “ Join us as Chef Withall prepares Apalachicola Oyster Ceviche on Half Shell, baked sweet potato chip; Arugula Salad, Candied Pecans, Local Strawberries, Goat Cheese, Strawberry-Rhubarb Vinaigrette; "Painted" Gulf Cobia, Roasted Fingerling and Red Potatoes, Sautéed Asparagus and Stinky's Award Winning Key Lime Pie
City Market at Destiny
36150 Emerald Coast Pkwy
Destin, Fl 32541
1-850-837-0432
email: kitchenique@earthlink.net
THE GRAPE GOURMET WINE PAIRINGS CLASS- GOLFERS WINES
Tuesday , April 3 - 6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director and
Jake Purvis, Sommelier Transatlantic Wines
$40
Please note our "wine pairings" classes are a bit different from our demonstration cooking classes in that a lot of time is spent on the wines and most of the dishes are prepared therefore there's not a lot of actual cooking during class.
In this class Sommelier Jake Purvis will be swingin'' easy with four great wines made by four great golfers. We''ll sample the Luke Donald Carneros Chardonnay with Blue Crab, Citrus and Avocado Salad; Ernie Els Big Easy Red Meritage with Spicy Beef Carpaccio; Arnold Palmer Cabernet Sauvignon with Date and Bacon Skewers and Nick Faldo Shiraz with Bucatini A la Amatriciana.
SPICE IT UP- USING EXOTIC SPICES I
Thursday, April 5 6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
$45
Star anise, mace, cardamom, vanilla bean paste, nutmeg, coriander, cumin, cinnamon and ginger root powder are wonderful aromatic spices we may not use often that can really enhance many of your recipes. Come learn, taste and discuss these exotic spices as we prepare a menu of Shrimp Pate on toasted French baguette; Aromatic Spice "Blackened" Salmon, White Sweet Potatoes, Wilted Spinach and Mango Blueberry Cobbler with Cardamom for dessert
OFF THE VINE
Thursday,April 12 6 p.m.- 8 p.m.
Shana Wolf, Off The Vine Produce
$30
Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. Come explore Raw foodism with us! A lifestyle promoting the consumption of unprocessed, uncooked and organic food! Watch and learn new techniques and taste some super dishes you can make at home! Come explore raw food with us!
This April class we will enjoy the Mediterranean flavor of Red pepper seed sauce hummus wraps with collard greens, zucchini, black olives and avocado. As a starter, a red cabbage, grapefruit, cranberry and pumpkin seed salad. And for dessert, a two layer orange nut cake with citrus sauce and a variety of fresh oranges. All raw and nutritious!
Remember $5 off your OTV produce box if you order this week!
HANDS ON BASIC KNIFE SKILLS
Saturday, April 14 11:00am - 2 p.m.
Vicki McCain, Kitchenique Cooking School Director
$45
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. We'll make a Red Gazpacho and sandwiches out of all your hard work to enjoy after class.
TIM CREEHAN''S CUVEE BISTRO
Tuesday, April 17 6 p.m. - 8 p.m.
Chef/Owner Tim Creehan, Cuvee Bistro
Executive Chef Alan Baltazar
$45
Chef Alan Baltazar’s a native of Twin Lake Wisconsin who had apprenticed under Chef Jean Bachet at Le Francais and at The Park Hyatt in Chicago before becoming Executive Chef at Hyland Hills Country Club in Denver Colorado. He moved to the Emerald Coast in 2000 where he’s worked setting up the Deli Section at Destin Ice, was and Sous Chef at Seagar’s for over four years before joining the Cuvée Bistro team as Executive Chef and Partner of Chef Creehan, Tim and Pam Wellborn. Chef Creehan's offered him the "Head Chef" position for this class and says that he'll be his "Sous Chef" ! We are excited to welcome him back to out kitchen where he’ll be preparing a menu showing off his recipes and talents. He’ll be making a Smoked Salmon Dip with Crispy Flatbread; Blue Crab Claws sauteed in Citrus, Smoked Paprika Butter Sauce with Fleurons and Dry Rubbed Lamb with a Red Wine Glaze, Sweet Potato Mash with Chorizo and Red Onion.
STINKY'S FISH CAMP
Tuesday, April 24 6 p.m. - 8 p.m.
Chef/Co-Owner Brannon Janca,
Chef Stevevn Withall Stinky's, Dune Allen Beach
$45
Chef Brannon's excited to introduce his Sous Chef Steven Withall for his first class at the school. Chef Withall was born and raised in New York's Hudson Valley region and grew up eating home cooked meals made with fresh ingredients grown on local farms and orchards. His Grandmother and Mother’s cooking was influenced by their Italian heritage and love of New England’s fresh local ingredients. These factors contributed to his appreciation of fresh ingredients and the concept : "made with love." Steve began his professional culinary career at the Culinary Institute of America, in Hyde Park New York, and came to the Emerald Coast through the externship program and loved it. After graduating he returned to the Coast and found his way "home" to Stinky's. “Having some experience under my belt and coming on board with this exceptionally talented team has been a joy. Being surrounded with culinary professionals willing to teach me the cuisines of the Louisiana region, and southern cuisine is just what any aspiring Chef could ask for. We utilize farm grown ingredients and the best seafood the gulf coast offers, working with the best and freshest ingredients mixed with talent and knowledge empowers us to offer the foods we are proud of and makes our guests happy. “ Join us as Chef Withall prepares Apalachicola Oyster Ceviche on Half Shell, baked sweet potato chip; Arugula Salad, Candied Pecans, Local Strawberries, Goat Cheese, Strawberry-Rhubarb Vinaigrette; "Painted" Gulf Cobia, Roasted Fingerling and Red Potatoes, Sautéed Asparagus and Stinky's Award Winning Key Lime Pie