Kitchenique of Destin is well-known in the area - and outside the area - as the place to go for cooking and kitchen gear. On certain days of every month, the store also becomes a cooking school in miniature. Owner and cooking school director Vicki McCain stages a variety of classes, sometimes cooking herself, sometimes hosting area chefs. The “subject” can be anything from cupcakes to tapas. Classes are open by reservation, and last around two hours.

Coinciding with the recent Sandestin Wine Festival, McCain offered two days of “Bubbles and Brunch,” cooking and serving a six-course brunch menu paired with six sparkling wines. In addition to her Kitchenique staff, McCain had the wine expertise of Kathy Fly-Bridges of Southern Wine and Spirits, and Andee J. Huy and Marie Ballard of Palm Bay. The three representatives were in town for the festival, and kept the information and wine flowing throughout the class.

Six courses washed down with six wines might seem overwhelming, but the portions were mid-sized, offering a satisfying taste of each item. McCain said her crowd was a mix of locals and out-of-towners. Some were experienced in wines, others novices.

The guests were seated around the large-sized counter that faces Kitchenique’s open kitchen. After a brief introduction, McCain proceeded with the first course, allowing Huy and Fly-Bridges to talk about the accompanying wines. All the wine was served in specially-engraved stem glasses, which the guests took with them. Guests were also provided with written information on the wines and copies of the recipes.

Following an aperitif of Marquis de la Tour Brut Rose (Loire Valley, France, pink, light and fruity) the guests started with chilled melon soup with line zest. The cool soup, made of canteloupe, honey, lime, cardamom and vanilla bean paste, was served with a Lunetta Prosecco (Trentino, Italy, fragrant and crisp). Both were refreshing.

Next course was spicy crawfish egg salad served on a slice of Creole tomato. McCain told her guests where she had bought the tomato - at a vegetable stand in Grayton Beach. After sampling the tomato, several asked her for the exact name and address, intending to go tomato-hunting themselves. I had just a plain tomato, with ground pepper and coarse salt. It was sweet and juicy, and I could have done with two more. This course was served with Aneri Brut Prosecco (Veneto region, Italy, dryer and more austere).

McCain took a brief pause to assemble the next course - smoked salmon frittata with cream cheese, served with a croissant. McCain smoked the salmon in an alder wood smoking bag. The frittata was full of salmon, creamy and very rich. In the glass for this course was a Ferrari Rose (Trentino, Italy, a dry blend of pinot noir and chardonnay).

During these pauses, some of the guests rose to browse around the store, holding up the familiar and unfamiliar tools and gadgets that line the walls and fill the bins. The wine reps answered questions, gauged reactions, and generally worked the crowd while the kitchen staff cleared, prepped, washed and dried.

The next course was probably the crowd’s favorite. It was sliced baked ham, served with coarse-ground garlic cheese grits. McCain recalled having previously made the dish for an event with Sinfonia conductor Demetrius Fuller, adding that she may have made too large a batch for this smaller gathering. “It may be enough for 90,” she said. No one objected, and when McCain apologized for having added too much salt, the only comment was, “No you didn’t” from a few hard-core grits fanciers. The air was full of the scent of butter, garlic, and melting jack cheese. With the course came a Ferrari Perle (Trentino, Italy, dry and yeasty, just the thing for down-home vittles).

Ending the brunch - for those who could bear to move on from the grits - was “made-ahead” praline French toast. The toast was ready, allowing McCain to prepare the butter, brown sugar, vanilla, cinnamon and nutmeg sauce before her guests’ noses, and Chantilly cream topping. Standing up to all this Louisiana opulence was a Petalo Vino Dell’Amore Moscato Spumante (Veneto, Italy, with a perfumy, peach sweetness).

It was all over but the clean-up. Several of the wine reps had to get to the festival. McCain chatted with her guests, some of whom purchased bottles and cases of the wines they had tried. The staff cleaned up with the alacrity of a S.W.A.T. team, and took a pause to have their share of the food.

Posing with her staff, McCain said, “I couldn’t do this without them.”

Kitchenique publishes a monthly list of classes, including descriptions and prices, which range from the upper $20s to $50 and up, per person, depending on the class. The information is available by brochure in the store (9375 U.S. 98 W, Destin), or online at www.kitchenique.com. For more information, call 654-2679, and for reservations, 837-0432.

(Top)