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 five-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.
*18% gratuity added 
 
Reserve your table by calling (866) 946-3360

Menu

1st Course

Mediterranean Cuisine

  • Seared Ahi Tuna Lion, White Truffle Bean Salad with Pancetta, Marinated Tomato
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[Wine Pairing: Maysara ‘3 Degrees’ Pinot Noir, Mcminnville Oregon, 2013]

2nd Course

Pan Asian Fusion

  • Thai Red Curry, Poached Chicken Breast, Garden Vegetables with Coconut, Soba Noodle
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[Wine Pairing: Montevina Pinot Grigio, Vapa Valley, 2011]

3rd Course

Gulf Grouper

  • Roasted Grouper Filet with citrus, Pistachio & Pickled Red Onion, Cardamom Chickpea, Grape Tomato & Cucumber
     
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[Wine Pairing: Charles Krug, Chardonnay, Napa, 2012]

4th Course

Sauces 101

  • Jack Daniel’s BBQ with Wild Boar Tenderloin, Chimichurri with Airline Chicken Breast, Vanilla Bean Port  Gastrique with Duck Breast, Arugula & Herb Roasted Potato
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[Wine Pairing: Cigar Box Reserve, Malbec, Mendoza Argentina, 2011]

5th Course

Dessert Trio

  • Preserved Lemon & Buttermilk Pound Cake, Macerated Berries.
  • Poached Pear with Muscadine Syrup & Guava Blossoms.
  • Classic Sundae, Macadamia Nut Brittle.
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June Menu

1st Course

Italian Cuisine

  • Gnocchi, Rock Shrimp, Roasted Zucchini & Squash, Basil Pesto, Prosciutto 
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[Wine Pairing: Maysara Pinot Gris, Arsheen, McMinnville Oregon 2011]

2nd Course

Gulf Grouper

  • Roasted Grouper Filet with citrus, Pistachio & Pickled Red Onion, Cardamom Chickpea, Grape Tomato & Cucumber
     
  •  

[Wine Pairing: Charles Krug, Chardonnay, Napa, 2012]

3rd Course

Pan Asian Fusion

  • Thai Red Curry, Poached Chicken Breast, Garden Vegetables with Coconut, Soba Noodle
  •  

[Wine Pairing: Maysara ‘Roseena’ Pinot Noir Rosé, McMinnville Oregon, 2011]

4th Course

Sauces 101

  • Jack Daniel’s BBQ with Wild Boar Tenderloin, Chimichurri with Airline Chicken Breast, Vanilla Bean Port  Gastrique with Duck Breast, Arugula & Herb Roasted Potato
  •  

[Wine Pairing: Cigar Box Reserve, Malbec, Mendoza Argentina, 2011]

5th Course

Dessert Trio

  • Summer Berry Tart, Lemon Mascarpone.
  • Hazelnut Panna Cotta, Ganache.
  • Mango Sorbet, Almond, Lime Zest.
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