Table in a Kitchen

Where cooking is the main course

Get out of the restaurant rut and take a drive to KITCHEN Culinary Studio at Wind Creek Atmore, where Chef Jay Norris is eager to please. Interact with him as he and his team prepares a six-course tasting of international cuisines right before your eyes. You’ll see first-hand that only the freshest and finest ingredients are used in this dinner experience. Table in a Kitchen is a unique way to dine and happens every Friday night at 6 pm.
$59 per person*
 
*Beverages not included.
*15% gratuity added 
 
Reserve your table by calling 1-855-393-7227.

October Menu

1st Course

Gulf Seafood

  • Saffron Broth with Red Snapper
  • Apalachicola Bay Scallops & Clams
  • Garden Vegetables with Torn Herbs & Quinoa
  • Fennel Pollen Ice Cream

[Wine Pairing: charles krug chardonnay, napa valley, 2010]

2nd Course

Mediterranean Cuisine

  • Grilled Rack of Lamb
  • Warm Vegetable Salad
  • Garlic Crushed Fingerling Potato
  • Balsamic Gastrique
  • Almond Cookies with range & Vanilla Bean Icing

[Wine Pairing: maysara jamsheed pinot noir, mcminnville oregon, 2009]

3rd Course

Pan Asian Fusion

  • Stir-Fry Stuffed Pork Loin Roulade with Vermicelli
  • Kimchi Stir Fry
  • Grilled Japanese Eggplant
  • Mushroom Broth
  • Coconut Haupia with Caramelized Pineapple & Toasted Coconut 

[Wine Pairing: maysara roseena pinot noir rose, mcminnville, oregon, 2011]

4th Course

Caribbean Cuisine

  • Cumin Chicken Breast
  • Caribbean Succotash with Coconut Milk
  • Ginger Beurre blanc
  • White Chocolate Panna Cotta, Dark Chocolate & Appleton Rum Ganache with Hazelnut

[Wine Pairing: montevina pinot grigio, st. helena california, 2012]

5th Course

Steak House

  • Flank Steak
  • Watercress
  • Roasted Tomato 
  • Mushroom Bread Pudding with Parmesan
  • Chocolate & Grand Marnier Creme Brulee

[Wine Pairing: smith & hook cabernet sauvignon, central coast california, 2011]

6th Course

Dessert Trio

  • Fennel Pollen Ice Cream
  • Ricotta & Pistachio Cannoli
  • White Chocolate Panna Cotta with Dark Chocolate & Appleton Rum Ganache.
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