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					                                                                           From 10:30 am 11:30 am you’re invited to a FREE FOCUSED                     THAI ONE ON!                                                     $40
                                                                           TASTING where you can sample, learn and ask questions about lots of         Monday, January 11                                  6:00pm – 8:00pm
                                                                           the ingredients we cook with but often have never really “tasted”! The      Chef/Owner Dan Pettis, One 20 A Modern Bistro, Niceville
                                                                           purpose of the focused tastings is to help make you an even better cook     Kick those winter blues with a little Thai! This is one of Chef Dan’s
                                                                           by expanding your knowledge of basic ingredients which can                  most popular classes with a brand new menu and a dessert! He’ll be
                 Now located in Destin at                                  drastically affect the final dish. In 2008 and 2009 we covered many of      preparing Pork Jerky, Papaya Salad; Green Curry with Seafood,
                                                                           the basic ingredients such as Oils, Vinegars, Herbs, Spices,                Eggplant and Bamboo Shoots; and finishing with a Blueberry and
          36150 Emerald Coast Parkway, Ste 111                             Peppercorns, and Sea Salts. In 2010 we’ll be tasting a new format:          White Chocolate Bread Pudding from his new menu.
                                                                           how specific ingredients distinguish ethnic cuisines. You’ll really get a
                       DECEMBER 2009                                       feel of how spices, seasonings and ingredients are used to produce the
                                                                           distinct flavors of ethnic dishes. We’ll start with a couple of basic
NEW ORLEANS NEW YEAR’S DINNER REPEAT                       $38             classes on stocks and rouxs and then move on!                                                  FREE FOCUSED TASTING
Monday, December 28                                6:00pm – 8:00pm                                                                                     Wednesday, January 13                         10:30am – 11:30am
Vicki McCain, Kitchenique Cooking School Director                                                                                                      Vicki McCain, Kitchenique Cooking School Director
New Year’s dinner growing up in New Orleans usually consisted of                               FREE FOCUSED TASTING                                    Focused Tasting: A basic component for sauces, soups and gumbos:
cabbage for money and black eyed peas for good luck…and I guess            Wednesday, January 6                             10:30am – 11:30am          Roux and slurries.
Cajun Stuffed Pork Roast to keep you fat and happy?! Cajun Stuffed         Vicki McCain, Kitchenique Cooking School Director
Pork Roast; Basmati Rice; Spicy-Crisp Stir Fried Cabbage with Bacon;       Focused Tasting: The basis for almost all gravies, soups, stews and         LADIES’ DAY OUT COOKING CLASS                                $20
Black Eye Peas with Ham Hocks; and Peach Cobbler for dessert.              sauces: Demi Glace, Stocks, Broths and Bouillon.                            Wednesday, January 13                          11:45am – 1:00pm
                                                                                                                                                       Vicki McCain, Kitchenique Cooking School Director
                                                                           LADIES’ DAY OUT COOKING CLASS                                $20            Pan Seared Pork Chop; Roux Gravy; and Seasoned Mashed Potatoes.
NEW ORLEANS NEW YEAR’S DINNER                     SOLD OUT!                Wednesday, January 6                           11:45am – 1:00pm
Tuesday, December 29                             6:00pm – 8:00pm           Vicki McCain, Kitchenique Cooking School Director
Vicki McCain, Kitchenique Cooking School Director                          Paneéd Chicken Breast with Pan Reduction Sauce and Pasta                    SIMPLE, DELICIOUS CREAM BASED SOUPS                                  $25
See menu above.                                                                                                                                        Saturday, January 16                                  11:00am – 1:00pm
                                                                                                                                                       Vicki McCain, Kitchenique Cooking School Director
                         JANUARY 2010                                      THE GRAPE GOURMET: THE WINES OF ITALY                             $40       This class will offer endless possibilities for filling your freezer with
                                                                           Wednesday, January 6                              6:00pm – 8:00pm           this soup base and hopefully stimulate your imagination and creativity
WINTER TIME IN THE DEEP SOUTH                                       $45    Michael McIntosh, Transatlantic Wines                                       every time you take some out! We’ll start with a Cream of Chicken
Tuesday January 5                                   6:00pm – 8:00pm        Vicki McCain, Kitchenique Cooking School Director                           Soup Base and then taste a few of the nearly limitless ways to add to
Chef/Co-Owner Brannon Janca, The Lake Place Restaurant, Dune               Join us as we explore some delightful and delectably priced wines of        and enjoy this basic: Cream of Chicken; Cream of Spinach; Cream of
Allen Beach                                                                Italy. We’ll start with Mezzacorona Pinot Grigio served with Mixed          Tomato; and Cream of Cauliflower.
We are so excited that The Lake Place will be open all winter this year!   Greens, Toasted Pine Nuts, Shaved Reggianno Parmigiana and White
And to kick off the 2010 Kitchenique Cooking School Schedule of            Balsamic Vinaigrette; Arancio Pinot Noir with Tortellini, Spinach and
classes we welcome Brannon, Cortney and probably several others who        Tomato Soup; Castello Di Querceto Chianti Classico with Fat                                    FREE FOCUSED TASTING
will delight you with some incredible dishes and great instruction. The    Clemenza’s Meat Sauce Bolognese over Pasta; and Luigi Righetti              Wednesday, January 20                          10:30am – 11:30am
menu will be: Baked Apalachicola Oysters with Creamy Spinach               Amarone della Valpolicella with Chocolate Decadence and Almond              Vicki McCain, Kitchenique Cooking School Director
Topping, Classic Southern Hollandaise and Crisp Bacon; Wild Salmon         Whipped Cream.                                                              Focused Tasting: Flavors of French Cuisine; Shallots, Muntok White
Wrapped with Dragonfly Field Napa Cabbage Seared and Wine                                                                                              Peppercorns, Fleur de Sel, Dijon Mustards, Nutmeg and Mace,
Poached with Carolina Rice; Braised Veal Cheeks with Israeli                                                                                           Champagne Vinegar and Herbs de Provence, Capers (Nonpareil)
Couscous, Tomato, Spinach and Fresh Hard Cheese; and Florida’s             SIMPLE, DELICIOUS STOCK BASED SOUPS                             $25
Meyer Lemon Tart with Chiboust Sauce. What a class to start the New        Saturday, January 9                              11:00am – 1:00pm           LADIES’ DAY OUT COOKING CLASS                                  $20
Year!                                                                      Vicki McCain, Kitchenique Cooking School Director                           Wednesday, January 20                           11:45am – 1:00pm
                                                                           Join me as I make my favorite winter “freezer” food! Great soup to          Vicki McCain, Kitchenique Cooking School Director
                                                                           serve as a quick heat up dinner or for unexpected guests! We’ll start       Mixed Greens with Champagne Vinaigrette; Classic Quiche Florentine.
  JANUARY, FEBRUARY & MARCH LADIES’ DAY OUT AT                             with my basic Chicken Vegetable Soup; Corn, Shrimp and Tomato
            THE KITCHENIQUE COOKING SCHOOL                                 Soup; and Vegetable Minestrone.
Calling all ladies to join us at The Kitchenique Cooking School every
WEDNESDAY in January for some quality “all about you” time!
SOUTHERN COASTAL                                               $45        LADIES’ DAY OUT COOKING CLASS                                $20
Thursday, January 21                             6:00pm – 8:00pm          Wednesday, January 27                          11:45am – 1:00pm
Chef/Owner Phil McDonald, Table Five Personal Chef Service                Vicki McCain, Kitchenique Cooking School Director
This is a menu only a “local” chef could pull off featuring our           Seafood Paella
wonderful flavors and foods of the coast! Watch Chef Phil prepare
Chopped Romaine with Buttermilk Chive Dressing, Toasted Pecans,
Oven Dried Tomatoes and Crispy Bacon; Filets of Local Flounder with       GIRLS’ NIGHT OUT: WINES OF SPAIN                                 $38
Black-Eyed Peas and Cream Corn with Roasted Peppers and Scallions;        Wednesday, January 27                               6:00pm – 8:00pm
and Meyer Lemon Curd with Candied Pecans and Vanilla Ice Cream.           Kathy Fly-Bridges, Southern Wine and Spirits                                        Established 1985
                                                                          Vicki McCain, Kitchenique Cooking School Director
                                                                          Learn all about the terroir and grape varietals of Spain as we enjoy
BASIC KNIFE SKILLS                                                  $40   some delicious dishes of Spain to compliment. We’ll sample Mars De
Saturday, January 23                               11:00am – 1:30pm       Frades Albarino with Shrimp in Garlic; Marquis De Discall Rosé and
Vicki McCain, Kitchenique Cooking School Director                         Serrano Ham Croquettes; Volteo Tempranillo/Shiraz and Volteo
If you were going to take only one cooking class in your whole            Tempranillo/Cabernet Sauvignon.
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           GUMBO YA-YA! SHRIMP AND OKRA GUMBO                                 $28
stored and most importantly how each style of knife should be used.       Saturday, January 30                               11:00am – 1:00pm
You'll receive hands on instruction on paring, boning, slicing,           Vicki McCain, Kitchenique Cooking School Director
chopping, dicing and mincing. We'll have various knives for you to use    We’ll start with the basics of gumbo and make a rich dark roux for this
in class but it's important that you bring from home your 2 favorite      traditional filé gumbo made with fresh gulf shrimp, okra and tomatoes.
knives; preferably a short blade and longer blade knife. You'll get a     We’ll serve it over Basmati Rice with some homemade French bread to
FREE custom Kitchenique Microthin cutting mat to use in class and         go with it. Even if you’ve never attempted gumbo before, this class
we'll make a veggie soup and sandwiches out of all your hard work to      will make you an expert!
enjoy after class.

LET’S DO LUNCH!                                                    $40
Tuesday, January 26                                 6:00pm – 8:00pm
Executive Chef Carl Schaubhut, FIRE! A Restaurant, Grayton Beach
Most of you have tasted Chef Carl’s fabulous dinner and brunch dishes
but now Fire! is open for lunch and we’re going to get to taste Creamy
Roasted Tomato-Basil Soup with Prosciutto-Fontina-Arugula “Ham
and Cheese Po’Boy”; Southwestern Cobb Salad with Grilled Romaine
Lettuce, Five Chile Seared Strip Steak, Avocado, Blue Cheese, Passion
Fruit Glazed Bacon, 6 Minute Egg, and A Chipotle-Green Onion
Buttermilk Dressing; and Bananas Foster over Buckwheat Crepes with
Chantilly Cream and Fried Plantains. Wow! This menu screams
                                                                                          RESERVATION INFORMATION:
                                                                                 Payment is due at time of registration with credit card
                   FREE FOCUSED TASTING                                             guarantee required when using a Gift Certificate                December 2009 – January 2010
Wednesday, January 27                          10:30am – 11:30am              Cancellations with refunds must be made 3 days prior to class
Vicki McCain, Kitchenique Cooking School Director                                                Reservations: 837-0432                                    Class Schedule
Focused Tasting: Flavors of Spanish Cuisine - Valencia Rice,Smoked                       Out of town reservations: 800-476-2918
Paprika, Saffron, Spanish Extra Virgin Olive Oil, Sherry Vinegar,                     Please check our website for class additions
Caper Berries