SEPTEMBER 2011 CLASS SCHEDULE
QUICK AND EASY MEDITERRANEAN $40
Thursday, Sept. 1 6 – 8p.m.
Vicki McCain, Kitchenique Cooking School Director
This is one of my absolute favorite menus for easy entertaining. We’ll make a Marinated Tomato and Artichoke Salad with Romaine Lettuce Poached Garlic Vinaigrette; Panéed Fish (Snapper, Trigger or Grouper) Mediterranean with Red Bell Pepper, Green Onion, Calamata Olives, and Feta Cheese over Pasta; Spiced Walnut Cake with Vanilla Bean Chantilly Cream.
OFF THE VINE ORGANIC RAW ENERGY $30
Thursday, Sept. 8 6 – 8p.m.
Shana Wolf, Off The Vine Organic Produce
This class is all about raw “cheezes.” We’ll be making three raw nut “cheeses”: Sun Dried Tomato Cheeze, Black Pepper Cheeze and Sunflower and Dill Cheeze; all made with nuts, seeds, herbs and spices! Great tasting and high in protein. Yes- a dairy substitute!
GUMBO YA-YA! SHRIMP AND OKRA GUMBO $28
Saturday, Sept. 10 11:30 a.m. - 1:30 p.m.
Vicki McCain, Kitchenique Cooking School Director
We’ll start with the basics of gumbo and make a rich dark roux for this traditional filé 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!
TIM CREEHAN’S SIMPLE CUISINE $45
Tuesday, Sept. 13 6 – 8 p.m.
Chef/Owner Tim Creehan, Cuvée Bistro, Destin
Chef Creehan always uses the freshest ingredients simply prepared to make the most fabulous dishes you've ever tasted! This class features delicious recipes from his Simple Cuisine cookbook perfect for that end of summer dinner party! We’ll start with an Arugula and Pine Nut Salad; Rack of Lamb Bolognese over Pasta, Sautéed Baby Green Beans and English Toffee White Chocolate Ice Cream.
NEW ORLEANS DINNER PARTY $45
Thursday Sept. 15 6 – 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
I love sharing the food of my hometown almost as much as I love eating it! In this class we’ll make an Appetizer of Oysters Carnaval with Lemon Parsley Bread Crumbs, Cast Iron Seared Sirloin Steak with Sauce Diane, Spinach Madeleine and Creole Cream Cheese Crepes with Warm Berry Sauce.
ÉTOUFFÉE! $28
Saturday, Sept. 17 11:30 a.m. - 1:30pm
Vicki McCain, Kitchenique Cooking School Director
Étouffée simply means “smothered.” Usually made with Crawfish tails in this version we’ll use fresh Gulf shrimp and Cajun Andouille Sausage. Join me as I share one of my favorite simple étouffée recipes. This week we’ll have Shrimp and Andouille Étouffée over Basmati Rice with Homemade “Processor” French bread.
PASTA! PASTA! $40
Monday Sept. 19 6 – 8 p.m.
Chef Dan Pettis, One 20 a Modern Bistro, Niceville
Learn how simple it is to make delicious, nutritious fresh pasta at home! Chef Dan will teach you “hands on” to make Lemon and Thyme Linguine with Grilled Chicken, White beans, and Rapini; Sun dried Tomato Tagliatelle Putanesca; Whole Wheat Pasta with Shrimp and Straw Mushrooms in Thai Coconut Broth; and to satisfy your sweet tooth, Chilled Strawberry Soup with Citrus Whipped Cream and Sweet Bliss Wine.
THE ALL AROUND RAMEKIN $38
Saturday, Sept. 24 11:30 a.m. - 1:30 p.m.
Sarah Portele, Professional Baker
Whether your desire is to “ooh" and "aah" a dinner part, share a romantic evening with your loved one, or steal away a guilty pleasure all for yourself, ramekins deliver a multitude of individually sized desserts. This class will show you how to use ramekins for a variety of desserts to eat immediately or save for later. Soufflés, lava cakes, pots de crème and pies are all on the menu! Come join us for an afternoon of just dessert!
STINKY’S FISH CAMP $45
Tuesday, Sept. 27 6 – 8 p.m.
Chef/Co-Owner Brannon Janca and Cortney Reeder
Tuesday, Sept. 27 6 – 8 p.m.
Chef/Co-Owner Brannon Janca and Cortney Reeder
Menu TBA
GIRL'S NIGHT OUT WINE PAIRINGS ARGENTINA AND CHILE $40
Wednesday, Sept. 28 6 – 8 p.m.
Vicki McCain, Kitchenique Cooking School Director Kathy Fly-Bridges Southern Wine & Spirits
Vicki McCain, Kitchenique Cooking School Director Kathy Fly-Bridges Southern Wine & Spirits
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.This month we’ll discuss the grapes, terroir and wine making techniques of Doña Paula Estates of Argentina and Carmen Gran Reserva of Chile. We’ll have Baked Havarti in Phyllo Cups with Hot Peach Preserves and the Doña Paula Estates Torrontes; the Carmen Gran reserve Chardonnay with Seared Chicken with Baby Bellas and Chardonnay Butter Sauce; Doña Paula Estates Malbec with Seared Pork Loin with Smoked Paprika and Vidalia Onion Fig Sauce and Carmen Gran Reserva Carmenère with Dark Chocolate Mousse.
SOUTHERN COASTAL CUISINE $45
Thursday, Sept. 29 6 -8 p.m.
Chef Phillip McDonald, Table Five Private Chef Service
This class offers a menu only a “local boy” could dream up and that locals and visitors alike will absolutely love! We’ll start with one of Phil’s signature salads that could easily be a meal: Bibb Lettuce with buttermilk-herb dressing, Toasted Pecans, Smoked Bacon, Boiled Egg and Oven Dried Tomatoes; Gulf Grouper cheeks with Sweet Potato Gnocchi, Fresh Cream Corn, Roasted Peppers and Fresh
Your local Gourmet Kitchen Store and Cooking School since 1985.
36150 Emerald Coast Pkwy #111
Destin FL 32541
850-837-0432
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