Dawn
Beach Fanatic
THE GRAPE GOURMET WINE PAIRINGS CLASS –GOLFERS WINES $40
Tuesday, April 3 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Jake Purvis, Sommelier Transatlantic Wines
In this class Sommelier Jake Purvis will be swingin' easy with four great wines made by four great golfers. We'll sample the Luke Donald Carneros Chardonnay with Blue Crab, Citrus and Avocado Salad; Ernie Els Big Easy Red Meritage with Spicy Beef Carpaccio; Arnold Palmer Cabernet Sauvignon with Date and Bacon Skewers and Nick Faldo Shiraz with Bucatini A la Amatricianna.
Don't miss this one!
SPICE IT UP! EXOTIC SPICES I $45
Thursday April 5 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Star anise, mace, cardamom, vanilla bean paste, nutmeg, coriander, cumin, cinnamon and ginger root powder are wonderful aromatic spices we may not use often that can really enhance many of your recipes. Come learn, taste and discuss these exotic spices as we prepare a menu of Shrimp Pate on toasted French baguette; Aromatic Spice "Blackened" Salmon, White Sweet Potatoes, Wilted Spinach and Mango Blueberry Cobbler with Cardamom for dessert.
Plan to attend!
Repeat!
SPRINGTIME ON THE EMERALD COAST $45
Tuesday, April 10 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
This class has become an annual culinary celebration of the wonderful seafood and produce that are a part of all we enjoy so much living on this beautiful coast! It’s also one of my favorite classes to teach and it's the first day of spring! We'll start with a Fresh Baby Arugula, Avocado and Sunflower Seed Salad with a Lemon Parsley Vinaigrette; followed by my absolute favorite original recipe: Emerald Coast Bouillabaisse, a twist on the traditional Fish Stew of Marseille that combines Fresh Gulf Fish (Grouper, Snapper or Trigger), Shrimp, Bay Scallops and Lump Blue Crab in a savory saffron and fennel infused broth served with Crusty French Bread; and Key Lime Pie with Rummed Chantilly Cream
This is a late edition! Reserve a seat now!
OFF THE VINE ORGANIC RAW ENERGY! $30
Thursday, April 12 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! Come explore raw food with us! This April class we will enjoy the Mediterranean flavor of Red pepper seed sauce hummus wraps with collard greens, zucchini, black olives and avocado. As a starter, a red cabbage, grapefruit, cranberry and pumpkin seed salad. And for dessert, a two layer orange nut cake with citrus sauce and a variety of fresh oranges. All raw and nutritious!
Remember $5 off your OTV produce box if you order this week!
Reserve a seat!
HANDS ON BASIC KNIFE SKILLS $45
Saturday, April 14 11:00am - 2:00pm
Vicki McCain, Kitchenique Cooking School Director
If you were going to take only one cooking class in your whole 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 stored and most importantly how each style of knife should be used. You’ll receive hands on instruction on paring, boning, slicing, chopping, dicing and mincing. We’ll have various knives for you to use in class but it's important that you bring from home your 2 favorite knives; preferably a short blade and longer blade knife. We’ll make a Red Gazpacho and sandwiches out of all your hard work to enjoy after class.
Sign up today!
TIM CREEHAN’S CUVÉE BISTRO $45
Tuesday, April 17 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.
In this class we’ll be sampling more of Chef Baltazar’s creations.He’ll be making a Smoked Salmon Dip with Crispy Flatbread; Blue Crab Claws sauteed in Citrus, Smoked Paprika Butter Sauce with Fleurons and Dry Rubbed Lamb with a Red Wine Glaze, Sweet Potato Mash with Chorizo and Red Onion.
Make your plans now!
TAPAS PARTY! $45
Thursday, April 19 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Spanish Tapas, or little dishes are so delicious and easy to prepare. Select some really good and affordable Spanish wines and it’s a party! These are some really good recipes I’ve made for our Spanish wines pairings classes over the years that you’re sure to enjoy preparing at home. We’ll have traditional Croquetas de Jamón Serrano (Serrano Ham Croquettes) with a Smoky Pimenton Sauce; Tostada de Seta (Bread with Mushroom and Alioli); Gambas al Aijillo (Shrimp in Garlic) and for dessert Torta de Santiago or Flourless Almond Cake.
Reserve a seat
“BIG EASY” LUNCH $28
Saturday, April 21 Noon-1:30pm
Vicki McCain, Kitchenique Cooking School Director
In this class we’ll cook one of my favorite pasta dishes! New Orleans Fries Eggplant with Fresh Marinara over Pasta. We’ll have a simple little Italian Marinated Salad and some crusty bread for
Lagniappe!
Join us!
Tuesday, April 3 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Jake Purvis, Sommelier Transatlantic Wines
In this class Sommelier Jake Purvis will be swingin' easy with four great wines made by four great golfers. We'll sample the Luke Donald Carneros Chardonnay with Blue Crab, Citrus and Avocado Salad; Ernie Els Big Easy Red Meritage with Spicy Beef Carpaccio; Arnold Palmer Cabernet Sauvignon with Date and Bacon Skewers and Nick Faldo Shiraz with Bucatini A la Amatricianna.
Don't miss this one!
SPICE IT UP! EXOTIC SPICES I $45
Thursday April 5 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Star anise, mace, cardamom, vanilla bean paste, nutmeg, coriander, cumin, cinnamon and ginger root powder are wonderful aromatic spices we may not use often that can really enhance many of your recipes. Come learn, taste and discuss these exotic spices as we prepare a menu of Shrimp Pate on toasted French baguette; Aromatic Spice "Blackened" Salmon, White Sweet Potatoes, Wilted Spinach and Mango Blueberry Cobbler with Cardamom for dessert.
Plan to attend!
Repeat!
SPRINGTIME ON THE EMERALD COAST $45
Tuesday, April 10 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
This class has become an annual culinary celebration of the wonderful seafood and produce that are a part of all we enjoy so much living on this beautiful coast! It’s also one of my favorite classes to teach and it's the first day of spring! We'll start with a Fresh Baby Arugula, Avocado and Sunflower Seed Salad with a Lemon Parsley Vinaigrette; followed by my absolute favorite original recipe: Emerald Coast Bouillabaisse, a twist on the traditional Fish Stew of Marseille that combines Fresh Gulf Fish (Grouper, Snapper or Trigger), Shrimp, Bay Scallops and Lump Blue Crab in a savory saffron and fennel infused broth served with Crusty French Bread; and Key Lime Pie with Rummed Chantilly Cream
This is a late edition! Reserve a seat now!
OFF THE VINE ORGANIC RAW ENERGY! $30
Thursday, April 12 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! Come explore raw food with us! This April class we will enjoy the Mediterranean flavor of Red pepper seed sauce hummus wraps with collard greens, zucchini, black olives and avocado. As a starter, a red cabbage, grapefruit, cranberry and pumpkin seed salad. And for dessert, a two layer orange nut cake with citrus sauce and a variety of fresh oranges. All raw and nutritious!
Remember $5 off your OTV produce box if you order this week!
Reserve a seat!
HANDS ON BASIC KNIFE SKILLS $45
Saturday, April 14 11:00am - 2:00pm
Vicki McCain, Kitchenique Cooking School Director
If you were going to take only one cooking class in your whole 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 stored and most importantly how each style of knife should be used. You’ll receive hands on instruction on paring, boning, slicing, chopping, dicing and mincing. We’ll have various knives for you to use in class but it's important that you bring from home your 2 favorite knives; preferably a short blade and longer blade knife. We’ll make a Red Gazpacho and sandwiches out of all your hard work to enjoy after class.
Sign up today!
TIM CREEHAN’S CUVÉE BISTRO $45
Tuesday, April 17 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.
In this class we’ll be sampling more of Chef Baltazar’s creations.He’ll be making a Smoked Salmon Dip with Crispy Flatbread; Blue Crab Claws sauteed in Citrus, Smoked Paprika Butter Sauce with Fleurons and Dry Rubbed Lamb with a Red Wine Glaze, Sweet Potato Mash with Chorizo and Red Onion.
Make your plans now!
TAPAS PARTY! $45
Thursday, April 19 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Spanish Tapas, or little dishes are so delicious and easy to prepare. Select some really good and affordable Spanish wines and it’s a party! These are some really good recipes I’ve made for our Spanish wines pairings classes over the years that you’re sure to enjoy preparing at home. We’ll have traditional Croquetas de Jamón Serrano (Serrano Ham Croquettes) with a Smoky Pimenton Sauce; Tostada de Seta (Bread with Mushroom and Alioli); Gambas al Aijillo (Shrimp in Garlic) and for dessert Torta de Santiago or Flourless Almond Cake.
Reserve a seat
“BIG EASY” LUNCH $28
Saturday, April 21 Noon-1:30pm
Vicki McCain, Kitchenique Cooking School Director
In this class we’ll cook one of my favorite pasta dishes! New Orleans Fries Eggplant with Fresh Marinara over Pasta. We’ll have a simple little Italian Marinated Salad and some crusty bread for
Lagniappe!
Join us!
STINKY’S FISH CAMP $45
Tuesday, April 24 6:00pm – 8:00pm
Sous Chef Steve Withall
Chef Withall was born and raised in New York's Hudson Valley region and grew up eating home cooked meals made with fresh ingredients grown on local farms and orchards. His Grandmother and Mother’s cooking was influenced by their Italian heritage and love of New England’s fresh local ingredients. These factors contributed to his appreciation of fresh ingredients and the concept : "made with love." Steve began his professional culinary career at the Culinary Institute of America, in Hyde Park New York, and came to the Emerald Coast through the externship program and loved it. After graduating he returned to the Coast and found his way "home" to Stinky's. “Having some experience under my belt and coming on board with this exceptionally talented team has been a joy. Being surrounded with culinary professionals willing to teach me the cuisines of the Louisiana region, and southern cuisine is just what any aspiring Chef could ask for. We utilize farm grown ingredients and the best seafood the gulf coast offers, working with the best and freshest ingredients mixed with talent and knowledge empowers us to offer the foods we are proud of and makes our guests happy. “
Join us as Chef Withall prepares Apalachicola Oyster Ceviche on Half Shell, baked sweet potato chip; Arugula Salad, Candied Pecans, Local Strawberries, Goat Cheese, Strawberry-Rhubarb Vinaigrette; "Painted" Gulf Cobia, Roasted Fingerling and Red Potatoes, Sautéed Asparagus and
Stinky's Award Winning Key Lime Pie
GIRL'S NIGHT OUT WINE PAIRINGS CLASS – GREAT SPRING VARIETALS $38
Wednesday, April 25 6:00pm - 8:00pm
Vicki McCain, Kitchenique Cooking School Director
Kathy Fly-Bridges, Southern Wine & Spirits
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 COOKIING.
Menu TBA
SIMPLE ITALIAN DINNER PARTY $45
Thursday, April 26 6:00pm-8:00pm
Vicki McCain, Kitchenique Cooking School Director
I’ve put together this menu of simple to prepare, delicious dished that lend themselves to casual entertaining. We’ll start with a Baked Herbed Ricotta with Fresh Tomato Sauce and Crostini; Arugula, Fennel and Proscuitto Salad with White Balsamic Vinaigrette; Smoked Salmon and Pasta a la Carbonara and a Dark Chocolate Paté with Dried Cranberry Cabernet Red Wine reduction.
BUBBLES & BRUNCH $55
Sunday, April 29 10:00am - Noon
Michael McIntosh, Sommelier, RNDC Wines
Vicki McCain, Kitchenique Cooking School Director
By popular demand we’ll be offering our Bubbles and Brunch class in celebration of the Sandestin Wine Festival! Michael McIntosh will be presenting four wines and I’ll be preparing a four course brunch menu to compliment the selection. Michale has selected a great combination of French, Napa and Sonoma Sparkling wines that feature different grape varietals. We’ll start with Piper Heidsieck’s Piper Sonoma Blanc de Blancs with Warm Havarti and Tasted Almonds on Crisp Apple Slices; Pol Rèmy Brut with a traditional Tapas Spanish Potato Omelet; Pol Rèmy Brut Rosé with Smoked Salmon Frittata and Taittinger’s Domaine Carneros Brut Rosé with Angel Food French Toast with Fresh Berry Coulis,