For reservations visit Kitchenique at the City Market at Destiny, 36150 Emerald Coast Pkwy, Miramar Beach, call 850-837-0432, or email kitchenique@earthlink.net.
SIMPLY SPANISH
Tuesday, Oct. 2
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
$40
In this class students will make some very simple Spanish dishes using traditional ingredients (with a few substitutions) that give them authentic flavor. We’ll have sliced tomatoes marinated in sherry vinegar, with garlic, cumin seeds and pmentón; chickpea salad with Serrano ham; marinated stuffed roasted pork with “bitter orange” juice, garlic and fresh oregano; vegetable paella with artichoke hearts, green broad beans and peppers and a Marcona almond flan for dessert.
This menu will be served "family style" on one big plate (minus the dessert of course), so you’ll be eating a little late in this class.
FALL FLAVORS DINNER PARTY
Friday, Oct. 5
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
$45
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 Chicken in Red Wine; Smoky Mushroom Risotto and Black Velvet Cake with Cherry Red Wine reduction.
COOKIES FOR KID'S CANCER BAKE DAY
Saaturday, Oct. 6
Saturday, Oct. 13
9 a.m. - 2 p.m.
Let us know how many hands you're brining.
We don't need to know what time you're coming and anytime you have is appreciated so don't think you have to stay all day.
THE GRAPE GOURMET WINE PAIRINGS CLASS- CHILE!
Wednesday, Oct. 10
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director and
Michael McIntosh, Republic National Distributing Company
$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.
Sommelier Michael McIntosh is back in the kitchen hosting our monthly Grape Gourmet Wine Pairings classes. Menu TBA.
RAW ENERGY - ORGANIC & RAW FOOD
BREAKFAST IS BACK!
Thursday, Oct. 11
6 p.m. - 8 p.m.
Shana Wolf, Off The Vine Produce
$30
Shana Wolf, Owner of Off the Vine Organic Produce Company, explores healthy eating and the benefits that comes with this lifestyle. With this second class of the Fall 3 series, Shana will turn fresh, local and organic produce into juices and smoothies that will give your breakfast the power it deserves! These on-the-go options will teach you how to plan your food day by combining the right healthy ingredients to start your days off right. Learn two different breakfast options that are easy to adapt and quick to that will keep you going! Menu to include: Cashew Banana Milk with a fresh Morning Muesli and a Pineapple Pina Colada with a Spanish style egg free scramble.
Remember $5 off your OTV produce box if you order this week
TASTE OF TABLE FIVE
Tuesday, Oct. 16
6 p.m. - 8 p.m.
Executive Chef/Owner Phillip McDonald, Table Five Private Chef Service
$45
Chef Phil's dishes are planned around fresh local seafood and ingredients with great creativity and delicious results! Menu TBA
CELEBRITY CHEF CLASS!
HOME STYLE INDIAN CUISINE
Thursday, Oct. 18
6 p.m. - 8 p.m.
Meena Sachdev, Baton Rouge, La
$48
Meena Sachdev is co-author of the 2006 McIlhenny National Cookbook Winner, Saffron To Sassafras and co-founder of the non-profit group Sharing Shores, Indian Women's Organization an organization committed to preservation, promotion and sharing the rich culture and culinary heritage of India and to improving the lives and welfare of underprivileged women and children both in India and the local community. Her generosity of spirit is only enhanced by her love and knowledge of great food and sharing the fabulous cuisine of India. We are very pleased to welcome Meena back to our kitchen as she Tandoori Shrimp with Yogurt Curry Sauce; Fish Curry; Basmati Rice Pulav with Peas and Carrots; Dal (Yellow Lentils) and Cucumber Salad. Don't miss this fascinating class. Net proceeds of the sale of Saffron To Sassafras and this class are contributed to Sharing Shores.
V SEAGROVE'S TASTING MENU
Tuesday, Oct. 23
6 p.m. - 8 p.m.
Executive Chef David Cunnigham, V Seagrove, Seagrove
$45
We are excited to welcome to our kitchen for the very first time, Executive Chef David Cunningham. David grew up in a family of great cooks in Baton Rouge, Louisiana. He's an LSU graduate, holds a B.A. in Hotel, Restaurant and Tourism from U.N.O. and is a culinary graduate of Johnson & Wales. He completed his training at Commander's Palace in New Orleans. He's now at the helm of the Hotel Viridian's flagship restaurant, V Seagrove. Menu TBA
GIRL'S NIGHT OUT WINE PAIRINGS CLASS
CALIFORNIA WINES FROM THE CENTRAL COAST
Tuesday, Oct. 30
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director and
Kathy Fly-Bridges, Southern Wine & Spirits
$38
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.
Menu TBA.
SIMPLY SPANISH
Tuesday, Oct. 2
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
$40
In this class students will make some very simple Spanish dishes using traditional ingredients (with a few substitutions) that give them authentic flavor. We’ll have sliced tomatoes marinated in sherry vinegar, with garlic, cumin seeds and pmentón; chickpea salad with Serrano ham; marinated stuffed roasted pork with “bitter orange” juice, garlic and fresh oregano; vegetable paella with artichoke hearts, green broad beans and peppers and a Marcona almond flan for dessert.
This menu will be served "family style" on one big plate (minus the dessert of course), so you’ll be eating a little late in this class.
FALL FLAVORS DINNER PARTY
Friday, Oct. 5
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director
$45
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 Chicken in Red Wine; Smoky Mushroom Risotto and Black Velvet Cake with Cherry Red Wine reduction.
COOKIES FOR KID'S CANCER BAKE DAY
Saaturday, Oct. 6
Saturday, Oct. 13
9 a.m. - 2 p.m.
Let us know how many hands you're brining.
We don't need to know what time you're coming and anytime you have is appreciated so don't think you have to stay all day.
THE GRAPE GOURMET WINE PAIRINGS CLASS- CHILE!
Wednesday, Oct. 10
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director and
Michael McIntosh, Republic National Distributing Company
$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.
Sommelier Michael McIntosh is back in the kitchen hosting our monthly Grape Gourmet Wine Pairings classes. Menu TBA.
RAW ENERGY - ORGANIC & RAW FOOD
BREAKFAST IS BACK!
Thursday, Oct. 11
6 p.m. - 8 p.m.
Shana Wolf, Off The Vine Produce
$30
Shana Wolf, Owner of Off the Vine Organic Produce Company, explores healthy eating and the benefits that comes with this lifestyle. With this second class of the Fall 3 series, Shana will turn fresh, local and organic produce into juices and smoothies that will give your breakfast the power it deserves! These on-the-go options will teach you how to plan your food day by combining the right healthy ingredients to start your days off right. Learn two different breakfast options that are easy to adapt and quick to that will keep you going! Menu to include: Cashew Banana Milk with a fresh Morning Muesli and a Pineapple Pina Colada with a Spanish style egg free scramble.
Remember $5 off your OTV produce box if you order this week
TASTE OF TABLE FIVE
Tuesday, Oct. 16
6 p.m. - 8 p.m.
Executive Chef/Owner Phillip McDonald, Table Five Private Chef Service
$45
Chef Phil's dishes are planned around fresh local seafood and ingredients with great creativity and delicious results! Menu TBA
CELEBRITY CHEF CLASS!
HOME STYLE INDIAN CUISINE
Thursday, Oct. 18
6 p.m. - 8 p.m.
Meena Sachdev, Baton Rouge, La
$48
Meena Sachdev is co-author of the 2006 McIlhenny National Cookbook Winner, Saffron To Sassafras and co-founder of the non-profit group Sharing Shores, Indian Women's Organization an organization committed to preservation, promotion and sharing the rich culture and culinary heritage of India and to improving the lives and welfare of underprivileged women and children both in India and the local community. Her generosity of spirit is only enhanced by her love and knowledge of great food and sharing the fabulous cuisine of India. We are very pleased to welcome Meena back to our kitchen as she Tandoori Shrimp with Yogurt Curry Sauce; Fish Curry; Basmati Rice Pulav with Peas and Carrots; Dal (Yellow Lentils) and Cucumber Salad. Don't miss this fascinating class. Net proceeds of the sale of Saffron To Sassafras and this class are contributed to Sharing Shores.
V SEAGROVE'S TASTING MENU
Tuesday, Oct. 23
6 p.m. - 8 p.m.
Executive Chef David Cunnigham, V Seagrove, Seagrove
$45
We are excited to welcome to our kitchen for the very first time, Executive Chef David Cunningham. David grew up in a family of great cooks in Baton Rouge, Louisiana. He's an LSU graduate, holds a B.A. in Hotel, Restaurant and Tourism from U.N.O. and is a culinary graduate of Johnson & Wales. He completed his training at Commander's Palace in New Orleans. He's now at the helm of the Hotel Viridian's flagship restaurant, V Seagrove. Menu TBA
GIRL'S NIGHT OUT WINE PAIRINGS CLASS
CALIFORNIA WINES FROM THE CENTRAL COAST
Tuesday, Oct. 30
6 p.m. - 8 p.m.
Vicki McCain, Kitchenique Cooking School Director and
Kathy Fly-Bridges, Southern Wine & Spirits
$38
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.
Menu TBA.