[CENTER][B][COLOR=#85A44F][FONT=times new roman]UPCOMING CLASSES![/FONT][/COLOR][/B] [B][I][COLOR=#f07502] [/COLOR][/I][/B][/CENTER] [CENTER] [/CENTER] [CENTER][COLOR=#85a44f][B]SOUP BASICS II [/B][/COLOR][/CENTER] [CENTER][COLOR=#85A44F][B]STOCK AND CREAM BASED SOUPS $30[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85a44f][B]Sat, November 26[/B][/COLOR][COLOR=#85A44F][B] 11:30am - 1:30pm[/B][/COLOR] [COLOR=#85A44F][B]Vicki McCain, Kitchenique Cooking School Director[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85A44F]Great soups are hard to beat for a quick "heat up" dinner or for unexpected guests! Healthy, hearty and delicious, homemade soups offer endless creative possibilities once you master a few basics. In this class we’ll make my Caldo Xochitl (Hot Mexican Flower soup) which is a wonderful Chicken stock based soup that’s served over rice and garnished with cream cheese, fresh green onions, jalapeno, cilantro, tomato and avocado. Then we’ll make a creamy Pecan Smoked Shrimp Bisque.[/COLOR] [COLOR=#85A44F][/COLOR] [COLOR=#85a44f] [/COLOR][/CENTER] [CENTER] [/CENTER] [CENTER][COLOR=#85A44F][B]GIRL'S NIGHT OUT WINE PAIRINGS CLASS - HOLIDAY HORS D'OEURVES AND WINES $40[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85a44f][B]Wed, November 30 6:00pm - 8:00pm[/B][/COLOR][/CENTER] [CENTER][COLOR=#85a44f][B]Vicki McCain, Kitchenique Cooking School Director [/B][/COLOR][/CENTER] [CENTER][COLOR=#85A44F][B]Kathy Fly-Bridges, Southern Wine & Spirits[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85A44F][I]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.[/I] In this class we’ll sample a selection of easy to prepare Holiday appetizers with the Ruffino Prosecco (which is the BEST Prosecco I’ve ever tasted!) and some wines by singer Dave Matthews’ new wine collaboration, The Dreaming Tree. We’ll sample his Chardonnay, Crush (red meritage) and Cabernet Sauvignon.[/COLOR] [COLOR=#85A44F][/COLOR] [COLOR=#85a44f] [/COLOR][/CENTER] [CENTER] [/CENTER] [CENTER][SIZE=4][COLOR=#85A44F][B]DECEMBER[/B][/COLOR][/SIZE] [COLOR=#85A44F][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER] [/CENTER] [CENTER][COLOR=#85A44F][B]V SEAGROVE TASTING MENU $45[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85a44f][B]Thurs, December 1 6:00pm - 8:00pm[/B][/COLOR][/CENTER] [CENTER][COLOR=#85A44F][B]Executive Chef David Cunningham[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85A44F]We are excited to welcome to our kitchen for the very first time, 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 a culinary graduate of Johnson & Wales University. He completed his formal training at Commander’s Palace in New Orleans. He’s now at the helm of the Hotel Viridian’s flagship restaurant, V Seagrove. In this class he’ll be sharing his Point Washington Spinach Salad made with Gala Apples, fresh Chevré, toasted pecans, sweet onions, local spinach and an Andouille Molasses Vinaigrette; Pan-fried Gulf Fish with BBQ onions, crab boiled red bliss potatoes, wilted greens and Guava Cayenne Ketchup and Fresh Berry and Key Lime Trifle made with fresh local berries, sweet biscuits and key lime mint pastry cream.[/COLOR] [COLOR=#85A44F][/COLOR] [COLOR=#85a44f] [/COLOR][/CENTER] [CENTER] [/CENTER] [CENTER][COLOR=#85A44F][B]VIN’TIJ- NEW RECIPES $45[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85a44f][B]Sat, December 3 6:00pm - 8:00pm[/B][/COLOR][/CENTER] [CENTER][COLOR=#85A44F][B]Chef/Owner John Jacob, Vintij, Miramar Beach[/B][/COLOR] [COLOR=#85a44f][/COLOR][/CENTER] [CENTER][COLOR=#85A44F]All you Vin'tij lovers are in for a real treat! Your favorite, Chef John’s back with a wonderful “fall flavors”menu that will enhance your Holiday table. His menus are super, his instruction insightful and he’s the most “laid back” guy you’ll ever meet! He’ll start with a Shrimp, Applewood Bacon, Tomato and Caper Sauté; Penne Bolognese with White Truffle Oil and Asiago Cheese and Pumpkin Crème Brulée for dessert.[/COLOR] [COLOR=#85a44f] [/COLOR][/CENTER] [COLOR=#85a44f][B][I]For complete class descriptions or to make reservations give us a call or visit us on line [URL="http://click.icptrack.com/icp/relay.php?r=9159709&msgid=238260&act=KDM4&c=217977&destination=http%3A%2F%2Fwww.kitchenique.com%2F"]http://www.kitchenique.com/[/URL][/I][/B][/COLOR] [CENTER][IMG]https://app.icontact.com/icp/loadimage.php/mogile/217977/cfd64f999cacd809c1ebfcc18f2375eb/image/jpeg[/IMG][/CENTER] [CENTER][COLOR=#990b1e][B]City Market at Destiny[/B][/COLOR][/CENTER] [CENTER][COLOR=#990b1e][B]36150 Emerald Coast Hwy Suite #111[/B][/COLOR][/CENTER] [CENTER][COLOR=#990b1e][B]Destin Fl 32541[/B][/COLOR][/CENTER] [CENTER][COLOR=#990b1e][B]850-837-0432[/B][/COLOR][/CENTER] [CENTER] [/CENTER] [CENTER][COLOR=#f07502][I]Visit us on the web at [URL="http://click.icptrack.com/icp/relay.php?r=9159709&msgid=238260&act=KDM4&c=217977&destination=http%3A%2F%2Fwww.kitchenique.com%2F"]www.kitchenique.com[/URL][/I][/COLOR][/CENTER] [CENTER][URL="http://click.icptrack.com/icp/relay.php?r=9159709&msgid=238260&act=KDM4&c=217977&destination=http%3A%2F%2Fwww.facebook.com%2F"][IMG]http://files.icontact.com/templates/v2/ThanksgivingTwoColumnTan/images/facebook.gif[/IMG][/URL][URL="http://click.icptrack.com/icp/relay.php?r=9159709&msgid=238260&act=KDM4&c=217977&destination=http%3A%2F%2Fwww.facebook.com%2Fvicki%2527s%2520kitchenique"][FONT=georgia][COLOR=#f07502][I]Facebook[/I][/COLOR][/FONT][/URL][/CENTER]
