1. If you have login issues or need new password, send us a message with your username and email address and we'll help. The Forum App is no longer active because we are now mobile-friendly. Just browse to SoWal.com/forum on your phone's browser and tap "add to home screen".
    Dismiss Notice

Kitchenique Cooking Class Schedule May 2012

Discussion in 'Dining and Food' started by Marla Burns, Apr 28, 2012.

  1. Marla Burns

    Marla Burns Beach Fanatic

    Oct 28, 2007
    Likes Received:
    Tuesday, May 1
    6:00pm - 8:00pm
    Vicki McCain, Kitchenique Cooking School Director

    Spanish Tapas, or little dishes are so delicious and easy to prepare. Select some really good and affordable Spanish wines and it’s a party! These are some really good recipes I’ve made for our Spanish wines pairings classes over the years that you’re sure to enjoy preparing at home. We’ll have traditional Croquetas de Jamón Serrano (Serrano Ham Croquettes) with a Smoky Pimenton Sauce, Tostada de Seta (Bread with Mushroom and Aioli), Gambas al Aijillo (Shrimp in Garlic), and for dessert Torta de Santiago or Flourless Almond Cake.
    Cost: $45

    Wednesday May 2
    6:00pm - 8:00pm
    Vicki McCain, Kitchenique Cooking School Director
    Jake Purvis, Sommelier Transatlantic Wines

    Sommelier, Jake Purvis has discovered some distinctly regional, expressive, and definitely not your run of the mill varietal blends from Australia. We'll be sampling four Innocent Bystander wines, the Pinot Gris with a Spicy Coquilles St Jacques, Pinot Noir with Baked Gruyere and Prosciutto in Phyllo Cups, Shiraz Viognier with Seared Argentenian Flank Steak with a Guava Pan Sauce and Moscato Frizzante with Rose Scented Macaroons.
    Cost: $40

    Wednesday May 9
    6:00pm - 8:00pm
    Vicki McCain, Kitchenique Cooking School Director

    Growing up in New Orleans, May always meant fresh artichokes and my favorite dish was Italian, stuffed with bread crumbs, herbs, lemon and of course, Reggiano Parmesan and Pecorino Romano. It’s so simple, but so delicious and easy to prepare. Freeze and enjoy all summer! That's the inspiration for this class and will be our first dish. We'll then make a simple Marinated Olive Salad, Pan Roast Chicken with Rosemary, Garlic, and Spaghetti Bordelaise.
    Cost: $45

    Thursday, May 10
    6:00pm – 8:00pm
    Shana Wolf, Off The Vine Organic Produce

    Off the Vine is sponsoring a series of classes designed to help us learn how to incorporate raw foods into our everyday diet. We’ll start with a fresh spritzer to cool us down, as we prepare Raw Food Italian style! We’ll make two pastas: Fettuccine squash noodles in Alfredo sauce, and Angel-hair squash noodles in sun-dried tomato marinara, along with our local Summer Salad. All will show how quick and easy it is to enjoy healthy raw Italian food at home. For dessert - a tasty raw Berry Pie with strawberries and blueberries with a sweet crème sauce made from cashews. Come explore raw food with us!
    Remember $5 off your OTV produce box if you order this week!
    Cost: $30

    Saturday, May 12
    11:00am - 2:00pm
    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. We’ll make a Red Gazpacho and sandwiches out of all your hard work to enjoy after class.
    Cost: $45

    Tuesday, May 15
    Vicki McCain, Kitchenique Cooking School Director

    In this class we're going to de-mystify the soufflé. Everyone loves them; they're super easy to make; you can make big ones or individual ones; sweet ones or savory ones. So why's everyone afraid of the poor little things? No more! We'll be making a Gruyere Cheese Soufflé, Shrimp and Avocado Soufflé, Spinach Soufflé, and finally a Chocolate Soufflé.
    Cost: $45

    Thursday, May 17
    Executive Chef/Co-Owner of Stinky's Fish Camp, Brannon Janca

    Chef Brannon's tomato class in 2010 was absolutely phenomenal. We all learned so much and tasted some awesome dishes. Early summer on the coast is the beginning of tomato season. Those of you who've sampled the myriad of dishes Chef Brannon created at The Lake Place, using many types of local tomatoes, will really appreciate this class. And those of you who haven't, won't want to miss this opportunity. Come experience a selection of the best locally grown tomatoes, meet the growers, Jennifer and Andy MacAlexander, and learn all about hydro tomato growing, the many varieties, and their distinct flavor profiles. Your menu will be Tomato Stack with Fresh Mozzarella, Smoked Salmon B.L.T, Poblano Marinated New Zealand Lamb Chops with Creamy Polenta, and Tomato Strawberry Jam, and Fresh Blackberry Cobbler with ice cream for dessert.
    Cost: $48

    Thursday, May 24
    6:00pm – 8:00pm
    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 Paste Chantilly Cream.
    Cost: $45

    Saturday, May 26
    Vicki McCain, Kitchenique Cooking School Director

    In this class we’ll cook one of my favorite pasta dishes. New Orleans Fried Eggplant with Fresh Marinara over Pasta. We’ll have a simple little Italian Marinated Salad and some crusty bread for Lagniappe.
    Cost: $28

    Wednesday, May 30
    6:00pm – 8:00pm
    Vicki McCain, Kitchenique Cooking School Director

    Over the past several years I’ve created recipes for quite a few wine pairings classes featuring delicious and affordable Spanish wines. In the process I’ve learned about the unique ingredients and flavors used in Spanish cuisine. In the class I’d like to share some simple to prepare dishes you’ll enjoy this spring and summer. We’ll start with a Red Gazpacho topped with avocado and cucumber finished with Spanish Sherry Vinegar. Cumin Crusted Gulf Shrimp over Black Bean Mango Salsa, Spanish Pork Tenderloin in Pimenton (Spanish Smoked Paprika) Sauce, and Espresso Flan for dessert.
    Cost: $45

    Register TODAY at Kitchenique.com

    36150 Emerald Coast Pkwy #111
    Destin, Fl 32541
    Email: Kitchenique@earthlink.net
    Last edited: Apr 28, 2012

Share This Page