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Stinky's Fish Camp
Dune Allen Beach
Tuesday, April 24
6 – 8 p.m.
Chef/Co-Owner Brannon Janca,
Chef Stevevn Withall Stinky's,
$45

Chef Brannon's excited to introduce his Sous Chef Steven Withall for his first class at the school. 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.

To reserve your place, call (850) 736-0432, or e-mail kitchenique@earthlink.net.