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Gerards Cookery and Cajun Market is proud to introduce “Poppys

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Gerards Cookery and Cajun Market is proud to introduce “Poppys Powered By Docstoc
					Gerard’s Cookery and Cajun Market is proud to introduce “Poppy’s Culinary                                      JAZZ BRUNCH I                                  set the pace for the upcoming entrée. Learn how to sear perfect Pepper
Team”. This talented Culinary Team is under the direction of Poppy’s            Sunday, October 27             11:00am – 1:00pm                     $28       Crusted local Yellow Fin Tuna with Garlic Braised Spinach and Ginger Soy
Seafood Factory Executive Chef Shane Quinlan. Chef Quinlan is a graduate        Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                    Sauce for dessert, Key Lime Pie.
of the prestigious Johnson and Wales University in Charleston, South            This will be a first in our Jazz Brunch Series. Come listen to some great
Carolina. He’s a “local” boy who loves the challenge of combining both          music and relax with us. Our menu to include Crawfish Bisque with Goat                            LIFE ALONG THE EMERALD COAST
Louisiana cuisine and Caribbean flavors.                                        Cheese Crostini, Asparagus Omelet with Crabmeat Hollandaise and for           Wednesday, November 6 6:00pm – 8:00pm                              $32
                                                                                dessert, Pecan Pralines.                                                      Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
                       Poppy’s Culinary Team Members                                                                                                          This is a great class….Start with Southern Fried Green Tomatoes, Jumbo
                                                                                                               OCTOBERFEST                                    Lump Crabmeat and Red Pepper Butter Sauce. Followed by Red Snapper
                             Chef Lou Strecker                                  Tuesday, October 29          6:00pm – 8:00pm                       $35        Almondine with Grilled Asparagus Spears, for dessert the all time favorite
Chef Strecker has many years experience cooking at some of the areas            Chef Todd Misener C.E.C., Bistro Bijoux, Baytowne Wharf                       Classic Crème Brulee.
popular establishments along the Emerald Coast.                                 Chef Misener is a Culinary Inistitute of America graduate in Hyde Park, New
                                                                                York. This talented young chef has trained many years under Certified                                  LOUISIANNA’S FINEST
                           Chef Ryan Wynder                                     Master Chef Jack Shoop. Prepare your taste buds for Homemade Bratwurst        Thursday, November 7         6:00pm – 8:00pm                       $32
   Chef Wynder style is ethnic and regional cuisine. He prefers to call it      with German Potato salad and warm Bacon Vinaigrette. Roasted smoked Pork      Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
                               “Floribbean”                                     Loin with Tarragon Spaetzle and Sweet-N-Sour Sauce, which will be followed    Here’s an impressive menu you can duplicate at home. You’ll begin with
                                                                                by Hot Apple Strudel with Hazelnut Ice Cream.                                 Blackened Gulf Shrimp Remoulade. Next, enjoy Hot Crawfish Salad with
                          Chef Chad Paul Bonnet                                                                                                               Creole Mustard Vinaigrette and Stuffed Ponchartrain Soft Shell Crabs with
Chef Bonnet has an Italian & French Culinary background from New Orleans                               OYSTERS IN ALL THEIR GLORY                             Herb Saint Beurre Blanc, for dessert Rice Pudding New Orleans. This will
                                                                                Wednesday, October 30         6:00pm – 8:00pm                        $32      certainly be a crowd pleaser when duplicated at home!
                           Chef Nicholas Javas                                  Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
  Chef Javas is Sous Chef at Poppy’s Seafood Factory. He brings several         Calling all Oysters lovers…..This class is for you! Learn how to prepare                               MEDITTERANEAN FLAVOR
                 years of Gulf Coast Cuisine to the team.                       Grilled Oysters Caribbean with Habaneros and Cilantro, Greek with Kalamata    Saturday, November 9         11:00am – 1:00pm                       $30
                                                                                Olive Relish, and Cajun with Tabasco Pepper Butter. Next, our Chef will       Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
                                 Chef Joe Ward                                  show you how to prepare 2 of the most famous Oysters dishes, Oysters          Executive Chef Shane Quinlan will dazzle you once again with his island
Chef Ward is a Graduate of Gulf Coast Community College Culinary Program.       Rockefeller with Spinach, White Wine, and Cream, then Oysters Bienville       Flare. His menu will include Mediterranean Shrimp Salad, Oven Roasted Vine
  He’s a Slidell, Louisiana native with extensive knowledge of New Orleans      with Shrimp, Crabmeat and Cheese.                                             Ripe Tomato Shrimp Bisque and an entrée of Grouper Tapenade with Fennel
                                    Flavors.                                                                                                                  Lemon Beurre Blanc.
                                                                                                              FEELIN CREOLE
Chefs from the Poppy’s Culinary Team, local and celebrity chefs will instruct   Saturday, November 2         11:00am – 1:00pm                       $32                                   JAZZ BRUNCH III
our classes on a rotation basis. Gerard’s Cookery and Cajun Market Culinary     Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                    Sunday, November 10         11:00am – 1:00pm                      $28
program plans to be the most dynamic and diverse program on the Emerald         This will be another great New Orleans style class starting with Fried        Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
Coast. Our classes will be instructed by the some of finest chefs featuring     Crawfish Salad. Next, we’ll show you how to prepare Oyster and Artichoke      Begin this Sunday brunch class with a menu of Cheddar Cheese Biscuits with
Cajun, Creole, Southern, and Caribbean, Coastal Cuisine, and everything in      Bisque. Then prepare your taste buds for Blackened Shrimp Meuniere for        Andouille Sausage Gravy. Followed by Grilled Scallion and Cream Cheese
between. Our flexible class schedule, will offer evening classes during the     dessert, Louisiana Dixie Beer Cake.                                           Omelet with Baby Gulf Shrimp and for dessert English Bread Pudding with
week and day classes most Saturdays and Sundays.                                                                                                              Hard Sauce.
                                                                                                            JAZZ BRUNCH II
                                                                                Sunday, November 3          11:00am – 1:00pm                       $28                                      GIVING THANKS TO FALL
                                                                                Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                    Tuesday, November 12          6:00pm – 8:00pm                     $35
                           DREAMING OF DESTIN                                   How’s this for an eye opener…..Poached Louisiana Oysters with Cucumbers       Chef Todd Misener CEC, Bistro Bijoux, Baytown Wharf
Saturday, October 26          11:00am – 1:00pm                        $30       and Yogurt. Followed by Baby Gulf Shrimp Crepes with Shrimp Butter.           Chef Todd Misener is CIA graduate in Hyde Park, New York. Chef Misener
Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                      Banana Beignets with Foster Sauce will finish off this wonderful menu!        has worked many years under the watchful eye of Master Chef Jack Shoop.
Treat yourself with our first day class. This will be an incredible class                                                                                     His menu will begin with Cauliflower Vichyssoise with Lobster and
starting with Sun Burnt Shrimp Destin with Pineapple Mango Salsa. Then                                      REDNECK RIVIERIA                                  Watercress. Next, Chef Misener will prepare Roasted Pheasant with Glazed
Sail on to Horseradish, Crab, and Basil Crusted Gulf Grouper with Lemon         Tuesday, November 5           6:00pm – 8:00pm                    $30          Fall Vegetables, Wild Rice Croquettes and Natural Juices. For dessert,
Beurre Blanc. Finish this class with Grand Marnier Laced Crème Brulee.          Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                    chocolate Soufflé with Pumpkin Spice Cake will complete his menu.
                                                                                For this culinary journey, we begin with Corn and Crabmeat Chowder. Next,
                                                                                a cool Salad with an Iceberg Wedge and Maytag Bleu Cheese Dressing will
                             STREETCAR DESIRE                                                             CAJUN FRIED TURKEY
Wednesday, November 13 6:00pm – 8:00pm                             $30         Thursday, November 21         6:00pm – 8:00pm                      $45
Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                     Executive Chef/Owner Tim Creehan, Beach Walk Café, Destin
This menu captures the spirit of New Orleans. Soufflé Andouille Sausage        That’s right; award winning Chef Tim Creehan started his humble beginnings
Cheese Grits will start this Trolley Ride. We’ll pick up momentum with St.     in Baton Rouge, Louisiana. …..Chef Creehan knows Cajun! He’ll instruct on
Charles Crabmeat Cheesecake with Crystal Beurre Blanc. Then kick back          how to prepare Oyster and Artichoke Soup. You’ll learn “just in time for the
with Banana Bread Pudding with Toasted Walnuts and Nocello Syrup.              Holidays” step-by step instructions for Cajun Fried Turkey with Roasted
                                                                               Potatoes and Rosemary with Sauted Fresh Corn.
                                MARLIN GRILL
Thursday, November 14         6:00pm – 8:00pm                       $35                                    TROPICAL FLAVORS
Executive Chef Marty Handley, Marlin Grill, Baytown Warf                       Saturday, November 23        11:00sm – 1:00am                    $30
Chef Handley loves to teach people to cook! He’s a Culinary natural who’s      Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
attended the CIA and taught culinary art at Pensacola Junior College. He       Cuban Black Beans and Saffron Rice with Smoked Sausage will set the mood
will start his menu with Beef Carpaccio; next he’ll demystify the myths of     for this class. Followed by Bahamian Style Smothered Grouper with Citrus
plank cooking creating a flavorful Plank Grilled Salmon dish. Chef Handley     Beurre Blanc and Pineapple Sorbet with Sangria.
will complete this class with his version of Bread Pudding.
                                                                                                            JAZZ BRUNCH V
                             CAJUN COUNTRY                                     Sunday, November 24          11:00am – 1:00pm                      $28
Saturday, November 16       11:00am – 1:00pm                         $35       Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf

                                                                                                                                                                            Cooking School Schedule
Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                     Jazz Brunch Poppy’s Style begins this class with Gratineed Onion Soup with
This menu should surely bring a smile to your culinary face! First you’ll be   Sherry, Driscoll Strawberry and Spinach Salad with Warm Goat Cheese
instructed on how to make Crawfish Cakes with Sauce Piquant. Next learn        Crostini and Aged Balsamic Vinegar. Followed by Eggs Chartreuse with Sauce
the technique of preparing an incredible Seafood Gumbo with Crab, Shrimp,      Choron and for the finale, Brandied Banana’s Foster over Vanilla Bean Ice
Crawfish and for dessert, Pecan Praline Ice Cream.                             Cream.                                                                                           October and November Classes
                            JAZZ BRUNCH IV                                                                  SEE YOU IN RIO
Sunday, November 17         11:00am – 1:00pm                       $28         Thursday, November 26        6:00pm – 8:00pm                        $30                        ………Not just a cooking class but
Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                     Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
                                                                                                                                                                                    an experience….
Here’s another great eye opener for a late Sunday Morning. Crawfish            Our Carnival menu will get you in a festive mood beginning with Carnival Crab
Cardinal over French Puff Pastry, followed by Broiled Gulf Red Snapper with    Salad with Fresh Mango and Coco Lopez. Then you’ll be instructed on the
Spicy Sausage Hashed Potatoes and for Dessert, Buttermilk Chess Pie.           preparation of Portugese Pork Tenderloin with Cucumber Salad and for
                                                                               dessert, assorted Tropical Brazilian Fruit with Coconut Meat.
                                                                                                                                                                                  Located in the Village of Baytown Wharf
                               LA LOUISIANNE
                                                                                                                                                                                             145 Market Street
Tuesday, November 19          6:00pm – 8:00pm                      $32                        TIM CREEHAN’S GRILL PLUS DEMOSTRATION
                                                                                                                                                                                              Destin, FL.32550
Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf                     Saturday, November 30         10:00am – 3:00pm                           FREE
                                                                                                                                                                                        Reservations 850-351-1999
This is going to be another ” yummy “ class menu. This menu begins with        Chef Tim Creehan once again sends his “Grill Plus Team” to Gerard’s kitchen
Louisiana Blue Crabs Stuffed Mushrooms with Tabasco Pepper Butter Sauce;       to demonstrate the delicious healthy way to stop foods from sticking to the
next you’ll enjoy Coastal Seafood Jambalaya with Andoulle Sausage,             grill using his hot product. Grilling with Chef’s Grill Plus actually helps brown
Crawfish, and Gulf Shrimp. Brennan’s Bananas Foster paired with Vanilla        the food with an even consistency and you’ll achieve those irresistible
                                                                                                                                                                                               Class Policies
Bean Ice Cream will certainly be a crowd pleaser!                              mouth-watering grill marks everyone loves. Stop by, and enjoy foods
                                                                                                                                                                                           Class prices plus Tax
                                                                               prepared with all his wonderful flavors including Original, Lemon Pepper,
                                                                                                                                                                                   At time of registration payment is due
                              ISLAND HOPPIN                                    Mesquite Grill, Herbs and Garlic. You must try our favorite at Gerard’s,
                                                                                                                                                                                      We accept all major credit cards
Wednesday, November 20 6:00pm – 8:00pm                               $30       grilled Sweet Potatoes brushed with Fiery Habanero.
                                                                                                                                                                     Cancellations must be made 3 days prior to class for a full refund
Poppy’s Seafood Factory Culinary Team Chef, Baytowne Wharf
                                                                                                                                                                    If canceled within 3-day period, your Reservation must be sold for a
Chef Shane Quinlan will again dazzle us with his island fare. This class
                                                                                                                                                                                                full refund.
begins with Caribbean Spiced Pumpkin Soup, followed by Hazelnut Crusted
                                                                                                                                                                   Gerard’s Cookery and Cajun Market reserves the right to cancel classes
Triggerfish with AuGratin Potato and Lemon Thyme Butter Sauce. To
                                                                                                                                                                                            due to attendance.
complete this class, Kahlua Coffee Crème Brulee

				
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