Almonds Away Chef Debby DeGraaff enlightens us on the topic of almonds during her vegetarian cooking class. 7-8 p.m., Wednesday, Jan. 16, and 10-11 a.m., Thursday, Jan. 17. Nature's Harvest Market, 1021 N. MacDill Ave., 813-873-7428. Free.
Five-Course Winemaker Dinner features Pascal Schiele, managing director of Dopff & Irions, a producer from the Alsace. The dinner benefits the Abilities Foundation, a private, nonprofit organization providing services to the disabled. Reception, 6-7 p.m., dinner following. Redwoods, 247 Central Ave., St. Petersburg. Seating is limited; reservations required. Frank DeLucia, 727-538-7370, ext. 345. $65 per person.
Couples Romantic Dinner Learn to prepare seared peppered tuna over mandarin orange pico de gallo salsa, grilled green beans with bacon, red onions and Balsamic vinaigrette, individual beef Wellingtons stuffed with roasted red peppers, spinach and Bleu cheese, garlic mashed potatoes in Red Bliss shells, individual fallen orange chocolate cakes with whiskey whipped cream. 6:30-9 p.m., Friday, Jan. 18. La Maison Gourmet, 471 Main St., Dunedin, 727-736-3070. www.lamaisongourmet.com. $49.50 per person, plus $10 if you want a bottle of house wine.
Hearty Soups are the topic during a cooking class at Mattison's, an American bistro, with Chef Paul Mattison teaching how to create potent soup, using winter vegetables. 6:30 p.m., Monday, Jan. 21, 111 Second Ave., N.E., St. Petersburg. 727-895-2200. $35 per person.
Best Chef of Tampa Bay Contest The seventh installment of the Best Chef of Tampa Bay contest, with two competitors preparing surprise ingredients. Enjoy the results and vote for the winner. Contestants Frank Schittino, representing Cafe Cibo in St. Petersburg faces John Koch, from Jack's Bistro, in Palm Harbor. 7-9 p.m., Tuesday, Jan. 22. La Maison Gourmet, 471 Main St., Dunedin, 727-736-3070. www.lamaisongourmet.com. $50 per person, with proceeds benefiting the Susan G. Komen Breast Cancer Foundation.
Cooking Basics Number Two Hands on class designed for the beginning cook, the three-part series focuses on the basics. Entrees include sesame-crusted salmon with honey soy drizzle; jasmine rice pilaf, grilled tenderloin of beef with garlic Merlot pan sauce, sauteed green beans in browned butter, coq au vin; and spaetzle. 6:30-9 p.m., Wednesday, Jan. 23. La Maison Gourmet, 471 Main St., Dunedin, 727-736-3070, www.lamaisongourmet.com. $164.99 for three classes, or $59.99 each.
Sushi and Such Join Chef Dawn in preparing miso soup with tofu, seaweed and chives, three Japanese dumplings, cabbage with ground pork, mushrooms and chicken, and vegetable; and two types of rolled sushi, salmon, avocado and cucumber, plus egg, asparagus and carrot. 6:30-9 p.m., Thursday, Jan. 24, La Maison Gourmet, 471 Main St., Dunedin, 727-736-3070, www.lamaisongourmet.com. $45 per person.
This article appears in Jan 17-23, 2001.