Wonderful Cooking Classes at Kitchenique are a SoWal Tradition

March 7, 2012 by SoWal Staff

Check out this great assortment of upcoming cooking classes at Kitchenique! Classes sell out fast so give them a call at 850-837-0432.

Hands On Advanced Sushi $45
Monday, March 12, 6:00pm - 8:00pm
Chef Dan Pettis, One 20 - A Modern Bistro, Niceville, Fl
Chef Dan’s Sushi classes are exceptionally good! His technique and emphasis on ingredients will enable you to create delicious sushi at home. Come and experience a new venue for sushi dining. We will start with Cucumber and Soba Noodle Salad, a Bakudan Maki or "The Bomb Roll"  shrimp, asparagus, grilled pineapple, topped with avocado and citrus coconut sauce. Assorted Nigiri sushi and Batara sushi and a dessert of Mango and Sake Soup.

Chef Tim Creehan of Cuvee Bistro introduces Executive Chef Alan Baltazar
Tim Creehan's Cuvee Bistro  $45
Tuesday, March 13, 6:00pm – 8:00pm
Chef/Owner Tim Creehan, Cuvée Bistro, Destin
Executive Chef Alan Baltazar
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. We are excited to welcome him to our kitchen where he’ll be preparing a menu showing off his recipes and talents. We’ll start with Bison Sausage Pizza with Pickled Jalapeños; White Asparagus and Crab Soup and  Trout with White Bean, Tomato and Arugula Salad.

Flavors of Spain $45
Wednesday, March 14, 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.

Off the Vine Organic Raw Energy $30
Thursday, March 15, 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.  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!  We’ll start with a “rawrita” for our drink along with raw chips and jalapeno dipping cheese for our appetizer. Next we’ll enjoy Tacos with ground walnut meat seasoned with Mexican spices and encased in a collard green wrap -served with fresh tomato & cilantro salsa and cashew sour crème! Everything a great meal should have, including enzymes! For dessert  - a tasty Anjou pear tart made with a variety of seasonal pears,sunflower seeds, raisins, honey, cocoa and sweet cashew crème
sweet cashew crème.  Remember $5 off your OTV produce box if you order this week!


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