This class is sold out so we've scheduled a repeat on Tuesday May 1st
Make your reservation for May 1st now!

TAPAS PARTY! $45
Sorry, Sold Out!
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 Aoli); Gambas al Aijillo (Shrimp in Garlic) and for dessert Torta de Santiago or Flourless Almond Cake.

We've not filled enough seats for this class and may have to cancel . . . so, if you're planning to attend! Sign up now! It's Saturday already!

“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!
This class is sold out but Executive Chef/ Co-Owner Brannon Janca will be teaching his annual "tomato" class on Tuesday May 22nd if you want to sign up now!
STINKY’S FISH CAMP $45
Sorry, Sold out!
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 willingto 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
Check out our menu! and make your reservations today!
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.
This month we’ll be sampling four unique grape varietals paired with some springtime dishes. We’ll have the Tamari Torrontes and Tapeña Verdejo with a Chilled Pear and Fennel Soup; Tapeña Monastrell Rosé with a Spinach salad with Garbanzos, Roasted Almonds and Manchego with an herbed Vinaigrette and the Tapeña Granacha with Seared Pork Loin Chops with Smoked Paprika Sauce and Roasted Potatoes with Spanish Olive Oil.
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.
Just a few seats left!
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 Toasted 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,