taste

Romancing The Flavors Of Tuscany
By Lizzie Green-Burns
I have never been much of a cook, barely able to microwave meals without ruining them, so when I was given the opportunity to attend one of the cooking classes offered by Distinctive Kitchens, with locations in Pensacola, Fla., and Orange Beach, Ala., I was thrilled. This was my chance to learn some useful culinary tips and techniques.

As I entered Distinctive Kitchens at The Wharf in Orange Beach, I felt like a kid in a candy store and, honestly, a little intimated by my lack of culinary knowledge. Sleek silver shelves and eye-catching displays filled the expansive space, packed with every possible item you would need (or just plain want) for your kitchen.

I browsed the aisles, waiting for my cooking class with Chef Angela Miller to begin, taking in the assortment of items Distinctive Kitchens offers for culinary enthusiasts. With brands like Kershaw, Chef’s Choice, John BOOS, Le Creuset, Viking, Wolf, Sub-Zero and Perlick, the variety of appliances and chef gadgets is unparalleled to anywhere else in the area.

As I strolled around, anxiously awaiting to improve my less-than-mediocre culinary skills, I came upon Distinctive Kitchens’ wide variety of wines from around the world. I like to consider myself a wine connoisseur (sort of) and was fascinated by the number of labels I had never seen. From what I observed, the wines varied in price from as low as $9.99 to as high as $74.99.

While immersing myself in the showroom, quickly building my long “I want that” list, Chef Miller announced the start of my cooking class, “Romancing the Flavors of Tuscany.”

To begin my Tuscan experience, Chef Miller and Culinary Assistant Lori White greeted me as I entered the Culinary Theater, a state-of-the-art kitchen for educational cooking classes and product demonstrations. The theater is equipped with professional grade Wolf and Sub-Zero appliances and a 52-inch plasma TV screen that enables guests to see everything from food preparation to stovetop instruction from anywhere within the theater. With plenty of space, a surround sound audio system and tiered seating, the theater accommodates the instructional and hands-on nature of the classes so all guests can enjoy watching and listening to Chef Miller as she prepares each entrée.

Chef Miller encouraged guests to relax, enjoy themselves and cut loose. “You have two jobs tonight,” Chef Miller began as the class started. “Talk amongst yourselves, getting to know one another, and be sure to have fun!”

Immediately, Chef Miller’s enthusiasm and spirit grabbed the attention of the class as she began the instruction, encouraging us to ask questions and to get involved as much as possible, and if necessary, tell a few bad jokes from time to time.

Because this particular class was instructional, we didn’t cook with her; rather, she demonstrated step-by-step instructions of each recipe, along with tips and techniques, while we enjoyed the tastes of each entrée and a sampling of complimentary white and red wines.

For complete recipies click here.

To fully engage our taste buds with the simple and natural flavors of Tuscan cuisine, the menu consisted of a Tuscan White Bean and Garlic Soup, a Tuscan Salad, Chicken Piccata and Lemon Squares.

The Tuscan White Bean and Garlic Soup, a smooth and creamy delight topped with ciabatta bread, consists of butter, olive oil, chicken broth and cannelloni beans and flavored with chopped shallots, sage, garlic and black pepper. While showing the class how to create this warm, savory soup, Chef Miller offered some tips to keep in mind.

“There are a few things to consider with this recipe. I recommend using low-sodium chicken broth because regular chicken broth is full of sodium, which can affect the flavor of your final product. Also, I don’t recommend using minced garlic because it has a lot of preservatives and salt and can also affect the flavor. Use cloves of garlic instead,” she suggested.

Continuing on with the Tuscan Salad, we watched and listened as Chef Miller prepared the ingredients, including Romaine lettuce, green beans, red pepper, cannelloni beans, sun-dried tomatoes, black olives, red onion and Parmesan cheese. This simple salad was topped with lemon juice and olive oil and lightly seasoned with salt and pepper. With this recipe, Chef Miller noted that instead of green beans she prefers to use asparagus; however, if you can’t find decent asparagus, green beans are a great substitute.

As we enjoyed the salad’s notable flavors, Chef Miller continued with the main entrée, Chicken Piccata. Seared to a golden brown color in butter and olive oil, two chicken breasts were sliced and topped with capers and a sauce containing butter, olive oil, lemon juice and chicken stock. As I savored the light and fresh flavors of the Chicken Piccata, my taste buds were tempted even more with the smell of lemon emanating from the Lemon Squares baking in the oven.

Although Chef Miller had to prepare the dessert in advance to accommodate the cook time, she demonstrated step-by-step instructions for creating delightful Lemon Squares. After experiencing the fresh and natural flavors of our Tuscan meal, we were served warm Lemon Squares with a perfectly flaky crust and lightly topped with powdered sugar.

The instruction embodied the spirit of Tuscan cuisine with each recipe, but also showed us that these recipes, though flavorful, are simple enough to make in our own kitchens, and as we reached the end of the class, I realized that the appliance showroom isn’t the only distinctive feature of Distinctive Kitchens. Chef Miller and her flair for cooking are just another reason this Culinary Arts Center offers a unique experience for locals and tourists alike.

Dan Judy, an Orange Beach condo owner from Jackson, Miss., has become a regular at Chef Miller’s classes. “My family just happened upon Distinctive Kitchens and the classes during one visit. We have gotten to know Chef Miller and if we are in town, we go to a class. We really enjoy her talent for cooking,” Judy said.

Chef Miller’s talent for cooking wasn’t predetermined. She attended Stockton State College and graduated with a degree in criminal justice, but her love for cooking eventually led her to pursue a career in the culinary industry. She has been cooking for 15 years and developed her own personal chef and catering business while living in Chicago. With the influence of family, she moved to the coast two years ago and began working with Distinctive Kitchens. Chef Miller is currently the Director of Culinary Education at the Orange Beach location.

“I love my job and the intimate setting of the classes. I get to cook all day and occasionally tell a few bad jokes,” Chef Miller laughed.

Distinctive Kitchens also offers private classes for large groups or businesses, and I was also able to attend a private class hosted by Condo Owner magazine. The class, entitled “Thai One On!,” was definitely a new experience for me. Growing up in Alabama, I have never experienced Thai cuisine, and you can’t find to many places in the area where you get a true Thai experience. As I sampled the cuisine, I kept an open mind and tried all of the entrées, which incorporated the unique combinations that Thai cuisine is known for: spicy, sour, sweet and salty.

Our menu consisted of Silky-Coconut Butternut Squash (or Pumpkin) Soup, Thai Cucumber Salad with roasted peanuts, Pad Thai and Coconut Rice Pudding. For more information on these recipes, click here.

Chef Miller offers a variety of instructional and hands-on classes in Orange Beach, each with a different theme, some of which include “Girls’ Night Out—Going Greek!,” “Foul Play! Some Fresh Ideas For Chicken,” “Mushroom Madness” and “Fondue U!”

Orange Beach isn’t the only place to experience the uniqueness of Distinctive Kitchens. Originally established in Pensacola, Fla., in what began as an appliance dealership more than 65 years ago, Distinctive Kitchens has evolved into the Southeast’s largest appliance showroom and culinary arts center. Owned by Robin Martin, along with partner and Director of Operations Curtis Flowers, Distinctive Kitchens serves as the epicenter of the culinary industry along the gulf coast.

“We provide equipment, tools, accessories, and instructional and hands-on training to everyone interested in the culinary arts, from the average consumer to restaurant employees. I consider Distinctive Kitchens as a focal point for connoisseurs of all aspects of food and wine,” Flowers said.

The Pensacola location, in partnership with the Pensacola Junior College, also offers instructional and hands-on classes for anyone insterested. Director of education for Distinctive Kitchens, Jacki Selby, coordinates classes with the college featuring chefs from local restaurants. In addition, both locations offer supplemental training for inspiring chefs with their sous chef and culinary assistant programs providing hands-on experience and the opportunity to work with professional chefs.

Both locations specialize in various kitchen outfitting including condos, yachts, boats and campers, as well as providing gift and bridal registries and gift cards. You can also contact either location for the Distinctive Kitchen catalog.

The Orange Beach location is open from 10 a.m. to 9 p.m., Monday through Saturday, and 12 p.m. to 6 p.m. on Sunday, and 10 a.m. to 6 p.m., Monday through Saturday, during the off-season and noon to 6 p.m on Sunday. The Pensacola location is open from 10 a.m. to 6 p.m., Monday through Friday, and 10 a.m. to 5 p.m., on Saturday. Orange Beach instructional classes are $49 per person and hands-on classes are $69 per person. Pensacola instructional classes are $45 per person and hands-on classes are $69 per person. Both are offered several times a week and typically last about two hours. In addition to the classes, both locations also offer free wine tastings from 5-7 p.m., on Thursdays in Orange Beach and from 4:30- 7 p.m., on Fridays in Pensacola. For more information on the products, services and classes that Distinctive Kitchens offers, visit www.dk4u.com, call the Orange Beach location at (251) 224.1776 or the Pensacola location at (850) 438.4688. You may also send an e-mail to info@DK4U.com.