Stonewall Kitchen Cooking School | May - October 2018

stonewall kitchen COOKING SCHOOL May – October 2018

year

10

Anniv s y

Help us celebrate with a special class taught by our founder, Jonathan King!

m ay 15 page 5

demonst rat ion c l asse s 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool

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What � Expect?

• Generous portions of each course and a complete recipe packet to recreate the meal at home!

Tue

• Complimentary water, coffee and tea during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside the school.

• Classroom seating is on a first-come, first-served basis, so please plan to arrive early in order to sit with companions.

Handicapped accessible seating is limited to four seats per class. The classroom is air-conditioned and temperature may vary during the course of the class.

We suggest you bring a sweater so that you are comfortable.

In commemoration of the Cooking School’s 10th Anniversary, we’ve cooked up an extra special class that will put Jonathan King, one of Stonewall Kitchen’s co-founders, back in the kitchen. Be a part of this unique celebration as we create some of our all-time favorite recipes and toast to another decade of delicious meals!

• 10% off is given on products in our Cooking School, valid only on the day of your class.

In addition to offering the best culinary experience to our guests, we choose to source fresh food and products from local growers, artisans and suppliers whenever possible.

• Our eggs are laid by free-range chickens.

• Our poultry is humanely raised and fed a vegetarian diet without antibiotics or growth hormones.

• Our meats, produce, seafood and dairy are all locally sourced.

• We proudly serve a special blend of coffee exclusively prepared for us by our friends at Carpe Diem Coffee Roasting Company in North Berwick, Maine.

• We are committed as a company to

Substitution and Allergen Policy Please note that our cooking classes are demonstrated by professional chefs who

a bridal party, birthday luncheon, family party or corporate team building

using sustainable manufacturing

event, we look forward to working with

and retail methods.

you to make your event enjoyable.

Denotes Gluten Free Class

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$50

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Cancellation Policy

Check out our class schedule and register online at STONEWALLKITCHEN.COM/COOKINGSCHOOL or call 877.899.8363.

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All fees are refundable and/or transferable up to 48 hours prior to the scheduled class.

No refunds will be given for cancellations with less than 48 hours notice. For group reservations of five or more seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued.

including recycling, composting and

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Refund Policy

consumption of natural resources,

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Our facility is also available for private parties. Whether it is for

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Private Parties

environmental policies that minimize

Denotes Vegetarian Class

and staff. These are not “hands-on” classes.

availability and seasonality.

and/or alter recipes due to ingredient

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Although we make every effort to avoid cancellations or changes to our calendar, we reserve the right to cancel any class due to low registration, inclement weather or instructor illness.

we may need to substitute instructors

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ask questions and interact with the chef

Payment must be made at the time of registration. Your card will not be charged until the day of the class.

to signing up for a class. Occasionally,

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we cannot make substitutions or individual

carefully for flavors and ingredients prior

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plenty of opportunity to learn new tips,

Payment/Reservation Policy

allergies. Please read class descriptions

Fres

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prepared based on reservations; therefore,

nor take into consideration any food

$55

Demonstration Cla�es

predetermine all recipes. Recipes are

accommodations for taste preferences,

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Wed

Classes are demonstration only, with

Locally Sourced Ingredients

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may Tuesday | May 1 | 11:30am - 1:00pm

Aft�n�on Deli�hts

chef instructor $55

Thursday | May 3 | 11:30am - 1:00pm

Sauces Made Simple

j a n e s t. p i e r r e

cookbook signing Saturday | May 5 | 11:30am - 1:00pm

Mastering the La�er Cak e

$45 Small plates dressed to impress.

erin gardner

• Fresh Pesto with Grilled Peppers, Onions,

$50

Eggplant, Zucchini and Tomato

Fresh flavors in every bite.

• Caesar Salad with Pan-Seared Lemon Pepper Shrimp with Torn Garlic Croutons • Sautéed Marinated Chicken Breast with Roasted Tomato Sauce

• Orecchiette Carbonara - pasta shells

You don’t have to be an expert

with cream, prosciutto, Parmesan cheese

to bakelike one! Watch along as

and egg yolk

Erin provides the building blocks

• Housemade Meatballs with Sweet-and-Spicy Apricot Sauce • Strawberry Cheesecake - made with a

for constructing a great cake.

• Served with a Light Lunch: Golden Potato Leek Soup with

• Spring Vegetable Risotto

mascarpone filling, graham cracker crust

Grilled Pesto Chicken over a Spring

• Shaker Lemon Tart - this sweet treat

and bittersweet chocolate sauce

Vegetable Salad - and, of course, a piece of amazing cake!

makes use of the entire lemon!

Friday | May 4 | 11:30am - 1:00pm Wednesday | May 2 | 11:30am - 1:00pm

Lunch in the Bi� Easy

Snack Attack

krisztina perron

kate el lingwo od

$55

$50

Come enjoy the signature dishes

Vegetarian treats you’ll love.

of New Orleans.

• Grilled Halloumi Cheese with

• Crawfish Hushpuppies with a Lemon

Brussels Sprouts and Aleppo Pepper • Whole Roasted Cauliflower with Almond Brown Butter Sauce • Lettuce Taco Wraps - quinoa, black beans, corn and Mexican-inspired spices make

and Creole Mustard Aioli • Chicken and Andouille Sausage Jambalaya • Roasted Garlic and Shrimp Étouffée • Bourbon Pecan Pie

composed of sweet potato fries piled with a mushroom shallot gravy and cheese curds • Roasted Strawberry Rhubarb Parfaits Greek yogurt adds the perfect tang to this layered dessert

Gluten Free Go odness

to

Deb

easy and foolproof method to creating this luscious filling • The Frosting: Swiss Buttercream learn the technique behind this hot sugar icing, the significance of a crumb coating and how to decorate in style with buttercream pinstriping • Assembly and Garnish: A Ganache Drip and Signature Chocolate Peony Flowers -

Saturday | May 5 | 6:00 - 7:30pm

$55 The perfect menu to pay tribute

$55

to the spring season.

A Triple Crown-worthy menu.

• Spring Pea Minestrone Soup topped

• Kentucky Hot Brown - an open-faced

Peach Bourbon-Glazed Caramelized Shallots with Parsley and Orange Zest • Roasted Spring Vegetables • Roasted Strawberry Champagne Sherbet topped with Macerated Strawberries and Candied Basil

by

• The Filling: Lemon Curd - discover the

�erb� Da� Dinner

rebecca meyer

• Braised Beef Brisket served alongside

“I wouldn’t change a thing..

The Chef was fun and engaging.”

is revealed!

Friday | May 4 | 6:00 - 7:30pm

with Pistachio Pesto and Crème Fraîche

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the secret to Erin’s ‘Any Fruit Cake’ recipe

finishing touches that are sure to impress!

for a quick and nutritious treat!

• Sweet Potato Poutine - a savory delight

• The Cake: Housemade Strawberry Cake -

chef instructor

sandwich with turkey and bacon, covered in cheese sauce and baked until the sauce begins to brown • Grilled Bourbon Chicken with Apricots and Fresh Mint • Toasted Quinoa and Rice Pilaf with Sliced Almonds • Roasted Carrots with Honey and Basil • Horse Race Pie - Kentucky Bluegrass-style chocolate pecan pie 877.899.8363

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cookbook signing

Wednesday | May 9 | 11:30am - 1:00pm

Friday | May 11 | 11:30am - 1:00pm

kate el lingwo od

Mamma Mia

chef instructor

$50

$60

$60

Learn to create this exciting cuisine

Treat your mamma to this exceptional,

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in your own home!

Italian-inspired lunch—she deserves it!

mom

• Samosas served with

• Seared Sea Scallops over

crea

Sweet Tamarind Chutney - flaky pastry

Housemade Pappardelle Pasta

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stuffed with a spicy potato filling

with Basil Cream Sauce

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that’s deep fried until golden

• Oven-Roasted Herb Chicken

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• Butter Chicken - spice and

with Panzanella Bread Salad -

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yogurt-marinated chicken dressed

the spring version of this salad contains

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• Crispy Smashed Potatoes

in a bath of butter, onions, and

white beans, asparagus, leeks and

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with Roasted Garlic and a side

garam masala-scented tomatoes

a Champagne vinaigrette

an

of Creamed Spinach

with cumin, turmeric and cinnamon

• Raspberry Tiramisu - heavenly layers of

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• Triple-Chocolate Ice Cream Sundae

• Aloo Masala - mashed potatoes spiced

raspberry jam, orange liqueur, mascarpone,

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with mustard seeds, fresh curry leaves,

ladyfinger cookies…need we say more?!

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Sunday | May 6 | 11:30am - 1:00pm

Sunday Roast

va n e s s a s e de r $60

A meal sure to impress!

• Grilled Panzanella Salad with Heirloom Tomatoes, Sourdough and Herbs • Prime Rib served alongside Yorkshire Pudding

Tuesday | May 8 | 11:30am - 1:00pm

A Sprin�time Luncheon

chef instructor $50

Dishes that everyone will love.

• Creamy Carrot and Ginger Bisque

The Indian Kitchen

ginger and mixed with peas • Glazed Carrots with Coriander • Goan Coconut Cake served with a Strawberry Lassi rosewater-spiked semolina cake with four types of coconut alongside a chilled strawberry yogurt drink

garnished with Crispy Rosemary and Pancetta

Thursday | May 10 | 11:30am - 1:00pm

cookbook signing

Stick to Your Ribs

H

Satu

bill collins $50

Finger lickin’ good recipes. a classic New England beverage going

$60

back over 200 years

with Fresh Herbs

Enjoy this lunch celebrating spring flavors.

• Bread and Butter Pickles

• Roasted Baby Rainbow Carrots

• Spring Couscous Salad with

• Melt-in-Your-Mouth Barbecue

Wilted Spinach and Spring Peas

Pork Ribs with Zesty Barbecue Sauce

dressed in a Basil Vinaigrette

• Sweet Potato Salad

• Balsamic-Braised Lamb

• Roasted Asparagus

with Rosemary and Fennel

• Chocolate Pots du Crème with Orange

• Mascarpone Mashed Potatoes

• Cheesecake Blossoms with Macerated Berries and Mint

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Basting Brush A must-have kitchen tool with a large, silicone brush head and an easy-to-grab wooden handle.

Easy to clean, too!

Available for purchase in our Cooking School.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 4

$50

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• Pistachio Layer Cake with

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jan

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Brown Butter-Roasted Cauliflower

on the day of your class

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• Sweet Corn Risotto and

Honey Cream Cheese Frosting

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rebecca meyer

Creamy Mustard Pan Sauce

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Friday | May 11 | 6:00 - 7:30pm

• Strawberry Shrubs - a new take on

Chicken Breast with

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Sprin� Has Sprung

• Ham and Gruyere-Stuffed

Satu

3/19/18 3:36 PM

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chef instructor

Mother’s Da� Brunch

Wednesday | May 16 | 11:30am - 1:00pm

chef instructor

kate el lingwo od

$60

$55

$55

Make this Mother’s Day special for your

Show your mother how special she really is

An ode to the cooking traditions, practices

mom with an afternoon tea luncheon

with this luxurious brunch!

and cuisines associated with Scotland.

created especially for her.

• Mother’s Day Mocktail - real lavender

• Cock-a-Leekie Soup - leeks and

Tea for Two

• Cup of Loose Leaf Tea served

Sláinte!

petal and rosemary-infused simple syrup

a deeply seasoned chicken broth are

alongside a Miniature Scone,

combined with lemonade and topped

served with a garnish of bacon-wrapped,

Jam and Clotted Cream

with a splash of sparkling soda

gorgonzola-stuffed prunes

• Trio of Tea Sandwiches:

• Grilled Flat Bread with Mascarpone

Curried Egg Salad; Creamy

Spread topped with Smoked Salmon,

Cucumber-Dill; Lump Crab

Shaved Red Onion, Crispy Capers

and Avocado

and Lemon Tarragon Dressing

• Seared Salmon with Lemon Butter Sauce and Walnut Pesto • Citrus Watercress Salad - citrus supreme, fennel, peppery watercress and radish with a Dijon vinaigrette • Crêpes with Fresh Strawberries,

loose leaf tea alongside a miniature fruit

Sweet Potato Hash Browns

scone served with clotted cream and jam,

• Melon and Crispy Prosciutto Salad

• Spinach and Artichoke Dip with Crusty Baguette • Skillet Southern Fried Chicken this easy recipe is surely the only one you’ll ever need!

• Savory Mushroom, Tomato and Parmesan Bread Pudding • Roasted Brussels Sprouts with Crispy Bacon • Rustic Apple Tart with Housemade Salted Caramel Swirl Ice Cream

Thursday | May 17 | 11:30am - 1:00pm

cooking school 1 0 th a n n i v e r s a r y

Saturday | May 12 | 6:00 - 7:30pm

cooking while enjoying a tasty meal!

pistachio financier cake

• Cream Puffs with Vanilla Bean Pastry Hazelnuts and Whipped Cream

Learn about the benefits of cast iron

a chocolate dipped strawberry and a

with Sparkling Champagne Vinaigrette Cream, Chocolate Sauce, Toasted

$50

• A Proper Afternoon Tea - a cup of Scottish

and Fontina served with

Honey-Roasted Pistachios

j a n e s t. p i e r r e

Pickled Walnuts and a Puff Pastry Top and rutabaga

• Frittata with Tomato, Asparagus

Cream and a sprinkling of

Versatile Cast Iron Co oking

• Highland Beef Stew with • Neeps and Tatties - creamy mashed potato

A Decade of Jammin’ in the Kitchen ebri el

jonathan king & pat t y r o c he $70

Celebrate Stonewall Kitchen

stonew kitcheanll

Founder ch ef

Cooking School’s 10th Anniversary with founder, Jonathan King. He joins us to assist in showcasing some of our favorite recipes!

Napa Lunch

chef instructor

$50 Casual, fresh and delicious food.

Tuesday | May 15 | 11:30am - 1:00pm

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Sunday | May 13 | 11:30am - 1:00pm

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Saturday | May 12 | 11:30am - 1:00pm

• Farm Stand Salad - mixed greens, fried goat cheese medallions, beets, shaved fennel and a roasted shallot vinaigrette • Herbed Yogurt-Marinated Chicken Breast • Cranberry and Almond Couscous • Sautéed Swiss Chard • Housemade Strawberry Ice Cream served with Pistachio and Rosewater Meringues

• A Champagne Toast • Five Onion and Bacon Tart with Thyme Crust • Grilled Lobster Tail with Tarragon Chive Butter • Crab with Asparagus

“I loved the tips and tricks!

Patrick

and Lemon Risotto

e.

• Pear and Apple Clafoutis with Vanilla Bean Ice Cream

ol.

877.899.8363

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cookbook signing Friday | May 18 | 11:30am - 1:00pm

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Recipe for Success

abby dodge

cookbook signing Saturday | May 19 | 11:30am - 1:00pm

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

$45

Naturally Sweet

abby dodge $45

Sunday | May 20 | 11:30am - 1:00pm

Thu

j a n e s t. p i e r r e

jan

$70

$50

A menu for true lobster lovers.

You

• Corn and Lobster Chowder

but

Lots’a Lobstah

with Crispy Bacon Lardons

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• M

Discover foolproof tart making with

Three versatile, warm-weather fruit

• Lobster and Asparagus Quiche

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three recipes for crusts that you can easily

desserts to dress up or dress down!

• Potato Gnocchi with a Lobster

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mix ’n match with sweet fillings.

• Served with a Light Lunch:

and Wild Mushroom Sauté

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• Served with a Light Lunch:

Chopped Caprese Salad served

Spring Minestrone Soup with

with an Individual Flatbread topped

Zesty Chicken Meatballs and

with Olives, Roasted Garlic,

Strawberry Avocado Spinach Salad

Tomatos, Artichokes and Feta

• Lighter-than-Air Lemon Ricotta with a Press-In Pretzel Crust • Classic Vanilla Cream with a Poppy Seed Roll-Out Crust • Very Berry Fool with a Chocolate Press-In Crust

• Layered Strawberry Mousse Parfaits elegant or picnic-style • Almond Crumble-Topped

and Chantilly Cream

• C

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• G Tuesday | May 22 | 11:30am - 1:00pm

Ele�ant Entertaining

H

Frid

chef instructor

Ba

Blueberry Bars with Vanilla Bean

$50

Buttermilk Ice Cream

Dishes to help you create

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a memorable meal.

$55

• Mixed Green Salad with

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• Lemony Buttermilk Chiffon Roll Cake with Blueberry Mascarpone Filling

Friday | May 18 | 6:00 - 7:30pm

Dine with Me

• Lemon Pound Cake with Lemon Curd

Saturday | May 19 | 6:00 - 7:30pm

Roasted Beets, Pears, Gorgonzola

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and Balsamic Fig Dressing served

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with a Petite Popover

Fork and Cork

• Brined Chicken Breasts

with Wine Pairings

• B

$60

with Shallot Pan Sauce

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Classic flavor pairings make

jessica michaud

• Smashed and Roasted Red Potatoes

this meal simply satisfying.

$75

• Tomato, Onion and Zucchini Gratin

• Poached Pears in Moscato with

An evening of wining and dining

• Chocolate Bread Pudding with

rebecca meyer

w

• S

C

• C

Lemon Ginger Mascarpone Cream

with delicious Italian-inspired dishes.

Dark Chocolate Caramel Sea Salt Sauce

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and Candied Walnuts

• Parma Ham with Melon and Arugula

and Cinnamon Whipped Cream

an

• Flank Steak stuffed with Spinach, Blue Cheese and Caramelized Onions • Spring Pea Spaetzle with Caramelized Onions and Tarragon • Mint and Garlic Roasted Potatoes • Shortbread Dulce de Leche Ice Cream Sandwiches

• Lemony Shrimp Scampi over Mushroom Risotto • Chicken Piccata with Lemon Caper Sauce and Roasted Broccolini • Hazelnut Semifreddo with Caramel Sauce and Fresh Berries

Wednesday | May 23 | 11:30am - 1:00pm

Frid

kate el lingwo od

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Dishes to Share

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$60

$55

Fresh flavors to make for your

Tim

friends and family.

• M

• Sunchoke Soup with Fennel and Lemon

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• Lamb Chops with Ramps,

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Capers and Olives

• M

• Orzo Risotto with Spring Vegetables

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• Butter-Braised Breakfast Radishes

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• Coconut Layer Cake with Fresh Berries

• R

• B

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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Thursday | May 24 | 11:30am - 1:00pm

A Fresh Approach

cookbook signing Saturday | May 26 | 11:30am - 1:00pm

cookbook signing Sunday | May 27 | 11:30am - 1:00pm

but packed with flavor.

We�kni�ht Ve�etarian

lukas volger

dana moos

• Margherita Pizza with a

$45

$45

j a n e s t. p i e r r e $50

Your favorite dishes, lightened up

Cauliflower Crust

Let’s do Brunch

Give “Meatless Mondays” a makeover

Dishes that pair perfectly with

• Spicy-and-Sweet Apricot Chicken

with these flavorful recipes!

a mimosa or cup of coffee.

• Baked Sweet Potato Fries with Herbs

• Butternut Squash and Ricotta Dip

• Poached Pears in Ginger and Moscato

• Citrus and Avocado Salad with Basil Honey Vinaigrette • Grilled Pineapple with Housemade Coconut Sorbet

topped with Lemon Zest, Seasonings

with Lemon Ginger Mascarpone

and Olive Oil and served with Crackers

Cream and Candied Walnuts

• Broken Pasta with Roasted Mixed Mushrooms and Walnuts • Smoky Tortilla Soup

Friday | May 25 | 11:30am - 1:00pm

Ballp� k Bi�s

rebecca meyer $55 Hit a homerun with these classic stadium snacks.

• Housemade Soft Pretzels served with Cheesy Beer Sauce • Barbecue Brisket Sandwich with Pickled Slaw • Sweet Potato Chips with Charred Onion Dip • Caramel Corn Ice Cream topped with Caramel Corn Pieces and drizzled in Caramel Sauce

• Baked Eggs with Smoked Tomato Sauce,

finished with a Poached Egg

Roasted Fennel and Shaved Parmesan • Toasted Ciabatta Baguette • Cinnamon Crêpes with Bananas

• Pan-Fried Cauliflower with

and Chocolate Sauce served with

Olives and Lemon

Frozen Vanilla Yogurt

• Brown Sugar and Ginger Pudding Cake Tuesday | May 29 | 11:30am - 1:00pm Saturday | May 26 | 6:00 - 7:30pm

Out to Lunch

dana moos

Steakhouse Dinner

$65

$60

The perfect blend of flavors.

Learn how to make these classic

• Baked Shrimp stuffed with

chef instructor

French recipes at home.

Fresh Breadcrumbs, Lemon Zest,

• Salad Lyonnaise with Bacon,

Capers and Tomatoes

Baby Potatoes, Garlic Croutons

• Petite Filet Mignon with

and Dijon Vinaigrette • Steak Diane with Shallots,

Blue Cheese Cream Sauce • Duchess Potatoes - piped, creamy

Mushrooms and Cognac Pan Sauce Friday | May 25 | 6:00 - 7:30pm

��bachi Dinner at Home

chef instructor $55

Time to fire up the flat top grill!

• Miso Soup - simple, savory and sure to satisfy!

mashed potatoes are finished in the oven for a crispy crust

• Glazed Baby Carrots with Parsley Browned Butter

• Haricots Verts Amandine French-style green beans with almonds

• Napoleons with Vanilla Pastry Cream and Chocolate Ganache - layers of

• Warm Berry Crisp with Vanilla Bean Ice Cream

flaky puff pastry are filled with sweet custard and chocolate sauce

• Green Salad with Carrot and Ginger Dressing • Mongolian Beef - marinated steak sautéed with vegetables and udon noodles in a sweet and savory sauce • Roasted Bok Choy with Grilled Mushrooms

“The chef was amazing and the menu was great.”

Susan

• Banana Eggrolls with Vanilla Ice Cream crispy, fried wonton-wrapped bananas 877.899.8363

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june

Wednesday | May 30 | 11:30am - 1:00pm

Sprin�time Sensations

kate el lingwo od $50

Friday | June 1 | 11:30am - 1:00pm

Saturday | June 2 | 11:30am - 1:00pm

Mediterranean P lates chef instructor

$55

Bite-Sized

Learn to cook with flavors from Greece,

rebecca meyer

Italy and the Middle East.

asparagus, sugar snap peas, prosciutto

$55

• Housemade Grilled Naan with

and housemade ricotta cheese

Quick and easy kid-friendly,

Roasted Eggplant Hummus

parent-approved recipes!

and Feta Cheese

Effortless dishes with exquisite results.

• Spring Antipasto - spring onions,

• Garlicky Braised Chicken

• Sloppy Joe Sliders - packed with nutrition

with Olives and Artichokes served with Crusty Bread

and flavor that both kids and adults will love!

• Oven-Baked Ranch Chicken Tenders

• Tomato and Squash Gratin • Strawberry Pavlova - baked meringue

served with Zesty Dipping Sauce • Hidden Veggie Mac ’n Cheese

topped with lemon cream and fresh strawberries

• Crispy Carrot and Zucchini Sticks • Galaxy Ice Cream in an

Thursday | May 31 | 11:30am - 1:00pm

Full of F lavor

• Panzanella Salad with Marcona Almonds and Warm Olive Tapenade Dressing • Olive Oil-Braised Chicken served alongside Couscous with Green Onions, Pistachios and Apricots • Greek Honey Cake with Fresh Whipped Cream

Edible Waffle Bowl Saturday | June 2 | 6:00 - 7:30pm

Friday | June 1 | 6:00 - 7:30pm

rebecca meyer

The Best of Barcelona

Celebrate springtime with this

Palate P leasers

nicole galbadis

$60

delightful menu.

$65

Dig in to the tastes of Spain.

• Caramelized Shallot Tart

The perfect balance of sweet

• Chilled Almond and Garlic Soup

$50

with Goat Cheese, Rosemary

and savory in every bite.

and Wildflower Honey

• Prosciutto “Sushi” Rolls served with

• Grilled Dijon Rosemary Chicken

Sriracha Mayo and Balsamic Glaze

with Asiago and Roasted Herbed

• Grilled Watermelon and Feta Salad

Red Potatoes

with Fresh Basil

• Prosciutto-Wrapped Asparagus

• Pan-Seared Scallops atop Polenta Cakes

• Roasted Peaches with Ricotta

with Crispy Bacon Sauce

Ice Cream and Candied Pistachios

• Toasted Coconut and Chocolate Chip Cookie Ice Cream Sandwich finished

j a n e s t. p i e r r e

with Melon Granita • Paella - saffron-infused Valencia rice with Spanish chorizo, chicken, clams, mussels and shrimp • Grilled Radicchio Salad with Sherry Vinaigrette • Churros with Dark Chocolate Sauce fried dough pastry rolled in cinnamon and sugar

with Dark Chocolate Ganache Sunday | June 3 | 11:30am - 1:00pm

Shop our collection of kitchen essentials and pantry staples in our Cooking School store and receive

10% Off the day of your class.

Coupon does not need to be provided in order to recieve discount, some exclusions apply.

See a Cooking School associate for details.

New En�land Summer brent hazelbaker $60 Dishes to bring friends and family together.

• Housemade Johnny Cake with Cured Smoked Salmon, Clotted Dill Cream and Pickled Cucumbers • Twin Lobster Cakes • Shaved Fennel Salad with Charred Citrus Vinaigrette • Blueberry Crumb Cake

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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“Chef taught us extra tips and tricks besides just making the recipes. Very pleasant, bubbly and knowledgeable.�

nds

Meghan H.

ns,

her.

877.899.8363

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What’s Co okin�?

chef instructor

stephanie cmar

$65

$60

Brunch on a weekday? Well of course!

Chef Cmar cooks a meal you won’t soon forget.

• Pan-Seared Scallops with Beurre Blanc Sauce • Poached Eggs over Lobster Salad with Lemon Zest and Fresh Chives • Roasted Asparagus wrapped in Serrano Ham • Banana-Stuffed French Toast with Warm Maine Maple Syrup and Candied Pecans Wednesday | June 6 | 11:30am - 1:00pm

• Avocado stuffed with Jonah Crab Meat, Bell Peppers and Sriracha Aioli • Roasted Salmon with Barbecue Glaze alongside Mango Salsa, Jicama and Tomato Salad

Tex-Mex vegetarian luncheon!

• Pear and Hazelnut Salad with Spiced Pepitas • Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Housemade Fresh Mexican Cheese • Braised Black Beans • Corn Pudding - the pleasing flavor in this savory side dish makes for real comfort food • Churros with Housemade

Tomatoes and Basil served alongside Grilled Artisan Bread

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Olive and Radish Relish

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• Toasted Israeli Couscous

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alongside Watercress Salad

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with Dijon Vinaigrette • Pavlova with Lemon Curd, Mixed Berries

bursting with sweet, succulent berries

and Pistachio Tuile Cookie

Master The Grill

Qué Bueno

We’ll teach you the ins and outs of getting the most from your home grill.

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Now that’s a good brunch menu!

• Grilled New York Strip with Salsa Verde, Charred Onions and Arugula

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with Avocado and Arugula

Thu

Scrambled Eggs and Queso Fresco Cheese and smothered in Housemade

• Grilled Sweet Potatos, Cauliflower and Scallions with Romesco Sauce

Enchilada Sauce

• Grilled Fruit Sundae with Housemade Vanilla Ice Cream, Chocolate Sauce and Pistachios

• Sweet Potato and Chorizo Hash with Avocado Crema

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• Baked Churros with Dulce de Leche

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Join the Season 11 ch contestant of Bravo’s Top Chef ef as she shares her recipes for success!

Enjoy this Asian-inspired class, perfect for the last day of spring.

• Green Garlic and Pea Soup served with an Olive Oil-Poached Egg and Sesame Bread • Kimchi Udon Chicken Stir-Fry with Scallions and Pea Shoots • Mint and Matcha Green Tea Ice Cream topped with Shaved White Chocolate and Toasted Cashews

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ebri el as seen on

$50

Top Chef

• Fresh Summer Rolls with Napa Cabbage, Shrimp and Peanut Dipping Sauce

Lunch Goals

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chef instructor

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$65 This is what you want your lunch to taste like!

• Lobster and Crab Cakes with Remoulade served aside Mixed Greens • Filet Mignon in Crème Fraîche Whiskey Pan Sauce with Sautéed Mushrooms

• Shrimp Salad finished with Lime Vinaigrette, Avocado and Quinoa

• Roasted Broccolini with Lemon Zest

• Grilled Chicken with Peach Barbecue Sauce and Corn Succotash atop Roasted Potato Salad

• Mashed Red Bliss Potatoes

• Summer Berry Tart - puff pastry with a

• Lemon Orange Chiffon Cake with Fresh

cream cheese filling and fresh lime cream

corn

war Tuesday | June 12 | 11:30am - 1:00pm

Lunch with a To p Chef

$55

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• Breakfast Tortillas filled with

rebecca meyer

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$50 • Slow-Roasted Tomato Salad

stephanie cmar

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rebecca meyer

• Grilled Oysters with Chorizo Butter and Cilantro

Saturday | June 9 | 11:30am - 1:00pm

Taste of Asia

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Sunday | June 10 | 11:30am - 1:00pm

$65

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• Grilled Salmon with Fennel,

Horchata Ice Cream Thursday | June 7 | 11:30am - 1:00pm

Wed

$55

topped with Aioli Cream

• Strawberry Trifle - layers of rich pound cake and heavenly pastry cream

j a n e s t. p i e r r e

chef instructor

• Farro Soup with White Beans,

• Chipotle Chicken Salad with Tomatillo Ranch Dressing and Summer Vegetables

$45

Scrumptious & Sumptuous

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A lighter meal featuring bold flavors.

ch ef

Recipe Roundup

Bring your appetite for this authentic

ebri el as seen on

Top Chef

Friday | June 8 | 6:00 - 7:30pm

chef instructor

Saturday | June 9 | 6:00 - 7:30pm

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Friday | June 8 | 11:30am - 1:00pm

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Tuesday | June 5 | 11:30am - 1:00pm

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your own kitchen.

Friday | June 15 | 11:30am - 1:00pm

Without Reserva��

Sunday | June 17 | 11:30am - 1:00pm

cara chigazola-tobin

rebecca meyer

$55

$55

A family-style menu rooted in

This brunch will satisfy even

Eastern Mediterranean fare.

the most manly of appetites.

• Dolmas with Yogurt and Chili

• Corn Muffins served with

• Sultan’s Delight - braised lamb

Whipped Honey Butter

with a decadent eggplant purée

• Pan-Seared Jumbo Sea Scallops with Smoked Bacon, Wild Mushrooms and Sherry Cream

• Roasted Carrots, Tahini, Brown Butter and Pistachios • Muhallebi with Citrus - enjoy this

• Pan-Roasted Wild Cod with

traditional, creamy, milk-based pudding

Artichoke Hearts and Meyer Lemon

finished with a burst of citrus!

served over Summer Squash

Father’s Da� Brunch

and Tangerine Marmalade • Soft and Cheesy Scrambled Eggs served with Candied Bacon and Fiery, Oven-Roasted Garlic Potatoes • Cinnamon French Toast with Maple Syrup, Chantilly Cream and Fresh Berries

• Housemade Ricotta Fettucine

Friday | June 15 | 6:00 - 7:30pm

with Braised Beef Short Rib Suco -

Simpl� Spain

Tuesday | June 19 | 11:30am - 1:00pm

$60

Smart Starters

these miniature cocoa-based cakes are

Easy, rustic, Spanish-influenced recipes.

$55

the ultimate in decadence

• Shaved Fennel, Orange and Mint Salad

Vegetarian small plates to keep

grass-fed short ribs with tomatoes,

j a n e s t. p i e r r e

sweet onions, oregano and red wine • Individual Mississippi Mud Cakes -

cookbook signing

Sliding into Summer

Summer is just around the corner! Prepare with this

with a caramel sauce

ebri el as seen on

Top Chef

warm-weather meal.

ch ef

• Heirloom Grape, Sun-dried and Fresh Cherry Tomatoes with a Fire-Roasted Tomato and Basil Vinaigrette • Housemade Grilled Pizzas with Spicy Sopressata and Wild Mushrooms • Roasted Free-Range Chicken with Oregano Jus over Fregola with Roasted Green Beans, Lemon and Hazelnuts • Summer Peach and Apricot Crumble finished with Salted Caramel and Sweet Cream

• Paella - mussels, shrimp, smoked sausage • Lemon Flan - citrus-flavored custard

dav e m a rt i n $55

• Baked Stuffed Clams and spicy Arborio rice

Thursday | June 14 | 11:30am - 1:00pm

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Lunch Date

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ries

Wednesday | June 13 | 11:30am - 1:00pm

c

us

cookbook signing

Saturday | June 16 | 6:00 - 7:30pm

A California Wine Dinner

with Wine Pairings

monique meadows

chef instructor

you happy, healthy and full.

• Battered Zucchini Roll Ups with Lemon Caper Sauce • Ricotta-Stuffed Arancini Rice Balls served with Red Sauce • Baked Eggplant and Mozzarella Towers with Basil Pesto • Truffled Potato and Goat Cheese Flatbread • Carrot Cake Ice Cream with a Caramel Drizzle - all the tastes of

$75

traditional carrot cake packed in a delicious,

Vineyard-inspired surf-and-turf.

sweet frozen treat!

• Baked Lemon, Feta and Artichoke Dip with Crispy Baguette • Lobster Risotto with Fresh Peas, Lemon and Mascarpone • Soy and Citrus Flank Steak with Arugula and Roasted Potatoes • Chocolate Mousse with Fresh Whipped Cream and Raspberries

Wednesday | June 20 | 11:30am - 1:00pm

Dinin� in the Big Easy

j a n e s t. p i e r r e $55

Dishes influenced by the traditional staples of New Orleans cuisine.

• Pan-Fried Oysters with a Seasoned Cornmeal Crust and Remoulade Sauce • Étouffée - long grain rice with crawfish, andouille sausage and green onions • Braised Turnip Greens with Smoked Ham

esh

• Banana Bread Pudding with Bourbon Caramel Sauce

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SWK_CSBrochure_May-Oct2018.indd 11

3/19/18 3:36 PM

Thursday | June 21 | 11:30am - 1:00pm

cookbook signing

Saturday | June 23 | 11:30am - 1:00pm

Polish Pride

scott jones

rebecca meyer

$50

$55

Unforgotten recipes from the old country.

From start to finish, a meal that’s

• Pierogis stuffed with Potato

sure to delight the senses.

va n e s s a s e de r

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• Fried Green Olives served

$55

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Mushrooms and Farmer’s Cheese • Housemade Sweet Kielbasa and Garlic Roasted Potatoes • Quick Sauerkraut with Caramelized Apples and Onions • Sugar-Dusted Chrusciki Polish-style crullers Friday | June 22 | 11:30am - 1:00pm

Southern Charm chef instructor

$50 Delicious southern home cookin’ brought

Lunch Bliss

Wed

Authentic Palate

with Garlic Lemon Aioli • Herb-Marinated, Pine Nut-Encrusted Chicken Breasts

to

• Ice Cream Sampler: Orange Blossom,

• Mezze: Fried Cauliflower with

to

Lemon Poppy Seed and

Pomegranate Molasses, Smoky Baba

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Ricotta Chocolate Chip

Ghanoush, Cumin-Roasted Carrots,

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Warm Lemon and Herb Olives

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• Beef Kebabs served alongside Israeli

Saturday | June 23 | 6:00 - 7:30pm

A Sizzlin’ Supper

Couscous with Toasted Almonds, Dried

with Salted Honey Crème alongside

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a Citrus and Pomegranate Salad

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An authentic Tex-Mex meal Tuesday | June 26 | 11:30am - 1:00pm

Salsa, Crema and Pickled Jalapeños

D is for Delicious

a blend of chiles, garlic, lime and orange

$50

juice flavor the steak, which is garnished

Sometimes the simplest food

with red onions, fresh cilantro and a lime wedge

is the most satisfying.

• Green Chile Chicken Enchiladas -

• Coffee Sundaes with Salted Peanut Butter Caramel Sauce and

Bacon Onion Marmalade

Housemade Caramel Corn

alongside Harissa Carrot Purée

Thu

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Green Goddess Dressing • Garlic and Rosemary Roasted Chicken

$60

Breast with Crispy Skin and Pan Sauce

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wrapped in corn tortillas and baked casserole-style

• Potato and Onion Gratin

into

• Sweet Baby Peas and Young Carrots

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with Fresh Dill and Mint

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• Lemon Buttermilk Pie

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• Roasted Filet of Beef with

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Grain Mustard Jus • Barley Risotto alongside Marinated, Grilled Eggplant, Tomatoes and Zucchini • Salted Dulce de Leche Brownies

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“Everything was superb and cooked perfectly.”

Kaitlin

with Housemade Coffee Ice Cream and Candied Cashews 12

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 12

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• Little Gem Lettuce with

a creamy sauce of white cheddar and spicy hatch chiles adorn shredded chicken that’s

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chef instructor

• Grilled Mojo-Marinated Skirt Steak -

• Pan-Seared Scallops with

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• Honey Pistachio Cake served

• Beer-Battered Fish Tacos with Tomatillo

tenderloin steal the spotlight in this menu.

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Cherries and Lemon Pickle

• Sautéed Green Beans with

Sweet Maine scallops and top-rated

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with beer pairings.

$65

• Middle Eastern Crunch Salad greens, tomatoes, cucumbers,

• Grilled Corn and Cheese Grits

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are dressed in a tahini dressing

$75

Just Ri�ht for Tonight

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• Olive Oil-Braised Spring Vegetables

• Fried Chicken served with

Friday | June 22 | 6:00 - 7:30pm

Flat

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tom madden

Vanilla Ice Cream and Toasted Pecans

$45

Get a crash course in

in Romesco Sauce

• Hushpuppies with Spicy Maple Butter

• Peach Cobbler served with

re

pickled turnips and toasted chickpeas

with Beer Pairings

Garlic and Parsley

Fl

Middle Eastern cuisine.

• Ricotta Gnudi tossed

straight to your plate.

Pickled Red Onions

Sunday | June 24 | 11:30am - 1:00pm

3/19/18 3:36 PM

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Wednesday | June 27 | 11:30am - 1:00pm

F latbread Frenzy

rebecca meyer $45

Flatbread varieties from cultures around the globe.

• Spicy Falafel Naan-wich - try a version of

cookbook signing Friday | June 29 | 11:30am - 1:00pm

Roman Holiday

cookbook signing Saturday | June 30 | 11:30am - 1:00pm

Lunch on the Italian Riviera

domenica marchetti

domenica marchetti

$50

this Indian flatbread, stuffed with a

Deliciously rustic, this Italian-inspired

garbanzo-based falafel filling, sun-dried

meal will transport you to another

tomato spread and a fiery green sauce

time and place.

• Roasted Vegetable and Goat Cheese

• Baked Rice-Stuffed Tomatoes

Pitas with Balsamic Glaze - these soft,

with Potatoes

round breads with a pocket are native

• Polla al Limone - roast chicken thighs

to the Mediterranean region

with lemon and seasoned salt

• Sweet Potato, Black Bean and

• Zucchini alla Scapece - marinated

Avocado Tacos with Lime Crema -

and fried zucchini coins

native to Central America and Spain,

• Cherry Jam Crostata

$50 This meal is as alluring and irresistible as the charming seaside towns of the Italian Riviera.

• Farinata - fresh-out-of-the-oven chickpea flatbread served with a side of pickled fennel and carrots • Cavatelli with Pesto Genovese housemade cavatelli pasta with fresh pesto • Potato and Green Bean ‘Polpettone’ -

the tortilla can be made with either

savory baked torte with marjoram

corn or flour

• Genoise Italian Sponge Cake with Jam

• Grilled Eggplant, Mozzarella and Focaccia Sandwich with Arugula Walnut Pesto - this leavened bread hails from Italy and can be flavored with a variety of toppings • Fried Dough topped with a dusting of Cinnamon and Sugar and served with Vanilla Bean Ice Cream

cookbook signing Friday | June 29 | 6:00 - 7:30pm

�he Skilled Chef

bill collins $60 Become a more confident cook with tips

Thursday | June 28 | 11:30am - 1:00pm

and tricks from Chef Collins.

Little Ital� Meets New En�land

• Roasted Pepper and Feta Cheese Spread

j a n e s t. p i e r r e

Foolproof Béarnaise Sauce

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$60

• Baked Potato Pie

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The best of both worlds, combined

with Caramelized Onions

into one delicious meal.

• Spaghetti Squash with

• Italian Sausage Soup with

Parmesan and Herbs

Roasted Garlic Bread

• Strawberry Shortcake

• Seared Swordfish with

with Whipped Cream

served with Crostini • Rib Eye Steaks with

cookbook signing Saturday | June 30 | 6:00 - 7:30pm

Beef & Reef

bill collins $60

Embrace the offerings of both land and sea.

• Fresh Crab and Avocado on Garlic Crostini • New York Strip Steak with Housemade Steak Sauce • Mrs. Glick’s Potatoes - a classic dish of shredded potatoes and cheeses • Carolina Cole Slaw • Blueberry Lemon Pound Cake

an Herbed Butter • Gnocchi with Basil Pesto • Nutella Lava Cake, Housemade Vanilla Ice Cream and Seasonal Berries

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 13

13

3/19/18 3:36 PM

july Sunday | July 1 | 11:30am - 1:00pm

Freedom Feast

kate el lingwo od $50

Thursday | July 5 | 6:00 - 7:30pm

One Bite at a Time

Saturday | July 7 | 11:30am - 1:00pm

chef instructor

F lavors to Savor

Sun

rebecca meyer

br

$65

$55

$60

Savor this summer menu for all it’s worth.

An herb and spice-infused lunch

• Grilled Shrimp Tostadas with Zucchini

that won’t leave you hungry!

Fou whi

and Corn Salsa, Salsa Verde and Cilantro

Fully enjoy the holiday weekend with this

• Seared Sea Scallops over Sweet Corn

• Sparkling Blackberry Thyme Lemonade • Arugula, Cucumber, Watermelon

no-fuss, all-American meal.

Purée topped with Sriracha, Herb Oil,

and Marinated Feta Salad

• French Onion Dip

Crunchy Bacon “Crumbs” and

dressed in Mint Vinaigrette

with Housemade Corn Chips

Microgreens

• Pickle-Brined Fried Chicken

• Braised Orange and Apricot Pork Belly

served over Jewel Rice - for the side,

• Watermelon Slice

• Chilled Barley Salad with Red Onions,

white rice is mixed with flavorful

Green Beans, Red Peppers and

• Blueberry Pie with a Cornmeal Crust

Lime Vinaigrette

ingredients like golden raisins and onions • Shaved Summer Squash Sauté

• Peach and Raspberry Crumble

Mexican Fo od Truck

j a n e s t. p i e r r e $55

Traditional Mexican flavors hit the street.

Catch them if you can!

• Charred Corn and Tomato Pico de Gallo with Housemade Tortilla Chips • Orange Pork Shoulder Tamales • Quick Shrimp Taco with Avocado, Lime and Cilantro • Tres Leches Cake with Fresh Strawberries

and Toasted Almonds

• Ginger Cardamom Shortbread Cookies and Salted Honey Cashew Ice Cream

Friday | July 6 | 11:30am - 1:00pm

Lunch at the Academe

Ep

ch

$50

with Wine Pairings

$60

jessica michaud

Learn how to give summertime

$75

• B S

classics a fresh twist.

A Paleo dinner and wine pairing

• G

• Tomato Panzanella Salad with Mezcal Lime Vinaigrette

ebri el as seen on

Chopped

and Guacamole

ch ef

• Grilled Swordfish with Summer Corn Relish and Chimichurri

Friday | July 6 | 6:00 - 7:30pm

Certified Fresh

chef instructor $50 A meal built around the belief that fresh is

everyone can agree on.

• S

• Cioppino - a white wine and

• G

S

tomato-based seafood stew packed with clams, shrimp, hunks of fish

Tue

and crab legs

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• Grilled Hanger Steak with Fennel Salad served

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with Roasted Beefsteak Tomatoes

$55

best whenever possible!

• Smashed Potatoes roasted in Duck Fat

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• Peach and Raspberry Cobbler a mixture of almond flour, shredded coconut, coconut sugar and chopped pecans top fresh,

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juicy summer fruit

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• Sweet Corn and Brown Butter Ravioli with Sun Gold Tomato Succotash

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• Pork Milanese with Grilled Peaches • Whipped Yukon Potatoes with

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a Cabbage and Kale Slaw • Milk Chocolate Tart with Toasted Meringue

SWK_CSBrochure_May-Oct2018.indd 14

Mon

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Saturday | July 7 | 6:00 - 7:30pm

and Sherry Vinaigrette Dressing

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shanna & brian o’hea

Cake with Whipped Cream

Book our Cooking School for private parties, rehearsal dinners and special and corporate events.

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• Cherry and Blueberry Upside-Down

the perfect venue

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with Roasted Chile Sauce

• Roasted Garlic and Herb Flatbread

with Honey Ice Cream, Edible Flowers

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Thursday | July 5 | 11:30am - 1:00pm

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• Tarragon Coconut Milk-Braised Chicken

• Grilled Corn and Tomato Salsa Salad

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in a Graham Cracker Crust

3/19/18 3:36 PM

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Sunday | July 8 | 11:30am - 1:00pm

When in Maine

brent hazelbaker

cookbook signing Wednesday | July 11 | 11:30am - 1:00pm

Repertoire

$60

je ssic a bat t il ana

Four dishes that are a must try while in Vacationland!

• New England Clam Chowder with Smoked Pepper and Oyster Crackers • Broiled Cod Loin topped with Maitre d’Hotel Butter • Seasonal Vegetable Medley and Roasted Potatoes

$55 An inspirational luncheon.

• Roasted Asparagus and Leek Soup

• Sweet Corn Fritters

• Braised Lamb Sugo - a rich Italian sauce made with ground lamb

• Strawberry Sundae

Monday | July 9 | 11:30am - 1:00pm

chef instructor

Let’s Get To�ether

Epicurean Deli�hts

$60

chef instructor

Share this meal with your someone special.

$50

• Croquettes with Béchamel - serrano ham

Food lovers unite for this sensational meal.

and ranchero cheese star in the gooey center

• Chopped Cucumber and Heirloom Tomato Caprese Salad with Mozzarella and Basil

of these fried bites • Seared Strip Loin Steak with Braised

• Blackened Pork Chops with Sweet-and-Spicy Nectarine Salsa

• Smashed Potatoes and Wilted Garden Greens

Spiced Cinnamon Rum Whipped Cream

Shallots and Demi-Pan Sauce • Blueberry Clafoutis with Lemon Curd, Almond Streusel and Chantilly Cream

cookbook signing Thursday | July 12 | 11:30am - 1:00pm

Tuesday | July 10 | 11:30am - 1:00pm

$60 Experience chic cuisine that’s anything but stuffy.

• Flank Steak with Salsa Verde

Wednesday | July 11 | 6:00 - 7:30pm

• Grilled Pineapple Upside-Down Cake with

j a n e s t. p i e r r e

• Bruschetta with Crab, Gremolata and Balsamic Aioli

with Whipped Cream

• Summer Succotash

C�okin� with Class

• Mr. Ellis’s Tomato Tart

• Strawberry and Rhubarb Tartlet

• Grilled Sweet Potato Wedges

Thursday | July 12 | 6:00 - 7:30pm

Coastal Dinin�

• Housemade Pappardelle Pasta with Fresh Ricotta and Peas • Berry Crumble with Cinnamon Ice Cream

cookbook signing Friday | July 13 | 11:30am - 1:00pm

Eat Ri�ht

melissa petitto $60 Allow this Registered Dietitian to show you how to make healthy choices taste great!

• Grilled Thai Lobster and Avocado Lettuce Wraps with Sweet Chili Sauce • Cauliflower ‘Fried’ Pineapple Rice served in a Pineapple Boat • Green Mango, Mung Bean Noodle and Toasted Coconut Salad • Thai Coconut Tapioca Pudding

Essen�� E�s

je ssic a bat t il ana

with Chili Spiced Mango

kate el lingwo od

$55

Friday | July 13 | 6:00 - 7:30pm

$55

Recreate this meal to

Recipes that everyone should have in their summer-time repertoire.

•

Grilled Peach Bruschetta with Housemade Ricotta and Prosciutto drizzled with White Balsamic Vinaigrette and served atop Microgreen Salad

• Braised Chicken with Succotash • Cornbread Slab - this dish is pan-toasted in bacon fat for a crunchy crust • Summer Vegetable Kabobs - eggplant, zucchini, creminis, summer squash, peppers and red onions are finished with garden-fresh pesto •

Eton Mess - broken meringues, fresh strawberries and cherries and softly whipped cream are folded together to create this decadent summer dessert

SWK_CSBrochure_May-Oct2018.indd 15

impress friends and family!

• Twice-Baked Magic Soufflés • Halibut Kebabs with Grilled Bread • Sam’s Fattoush Salad • Pavlova with Lime Curd and Summer Fruit

Southern Hospitality chef instructor

$60 Sweet tea, fried green tomatoes, cheesy grits and sweet potato pie—it doesn't get much better!

• Frozen Sweet Tea • Fried Green Tomatoes over Greens with Crab and served with Charred Poblano Pimento Cheese • Ale-Braised Beef Brisket with Cheesy Grits and Collard Greens • Grilled Corn Bread with Spicy Maple Bourbon Butter • Sweet Potato Pie with Ginger Pecan Ice Cream

3/19/18 3:36 PM

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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3/19/18 3:37 PM

cookbook signing Saturday | July 14 | 11:30am - 1:00pm

Sea-ze the Meal

Sunday | July 15 | 11:30am - 1:00pm

Tuesday | July 17 | 11:30am - 1:00pm

j a n e s t. p i e r r e

kate el lingwo od

$50

$55

The Best of Brunch

Mediterranean Luncheon

Weekends are for the greatest

Learn how to bring the flavors of this

melissa petitto

meal of the week.

inviting cuisine into your own luncheon.

$60

• Roasted Pear Salad with

• Falafel Salad with Lemon Tahini Dressing

Dive headfirst into this mouthwatering

Almonds and Honey

- crispy, pan-seared delights made of

menu straight from the sea.

• Eggs Benedict with Asparagus and Brie

ground chickpeas are served on a bed of

• Chilled Lobster and Corn Soup

• Housemade English Muffins

romaine, cucumbers, radishes and tomatoes

with Crispy Prosciutto and Basil

• Rosemary Roasted Garlic

• Sweet-and-Spicy Lamb Kebabs

• Pan-Seared Sea Scallops with Chorizo,

Fingerling Potatoes

with Dill Relish

Cherry Tomatoes and Corn Purée

• Angel Food Cake with

• Charred Lemon Orzo

• Heirloom Tomato, Watermelon,

Elderflower Liqueur Whipped Cream

• Mediterranean Summer Sauté -

Basil and Feta Salad

and Fresh Berries

seasonal summer squash, zucchini and tomatoes scattered with dried

• White Peach and Fig Granita you’ll love the texture of this icy dessert!

Saturday | July 14 | 6:00 - 7:30pm

Monday | July 16 | 11:30am - 1:00pm

Back�ard Barbecue

chef instructor

oregano and crumbled feta • Olive Oil Cake with Strawberry Frozen Greek Yogurt

Asian-Fusion Seafo od

$60

chris toy

Comfort food favorites

$60

for at-home cooking.

A not-too-traditional take

• Mini Scallop Po’ Boy with Spicy Aioli

on Asian cookery.

• Baby Back Ribs - dry-rubbed and

• Lobster Wonton Soup

slow-roasted until tender, these ribs are

• Shrimp Egg Rolls

finished with a sweet barbecue lacquer

Maine’s most famous crustacean.

• Scallops and Vegetables

• Smoky Bacon Baked Beans

• Lobster and Clam Chowder

with Lobster Sauce

• Summer Jicama Slaw with

• Almond Cream

Apple and Fennel

with Mandarin Oranges

• Berry Cobbler with

Wednesday | July 18 | 11:30am - 1:00pm

Lobstah Luncheon

scott jones $70

Delicious ideas for cooking with

with New Potatoes • Asian-Style Lobster Cakes with Lemongrass-Infused Aioli • Avocado and Lime Lobster Soft Tacos

Ginger Oat Crumble and Sweet Cream Ice Cream

with Honey Chipotle Slaw • Mixed Berry Trifle - decadent layers of fresh cream, pound cake and berries

on the day of your class

Fresh Force Citrus Juicer This simple and clever juicer reduces unwanted pulp while dramatically increasing the amount of juice from your citrus.

Available for purchase in our Cooking School.

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 17

17

3/19/18 3:37 PM

Wednesday | July 18 | 6:00 - 7:30pm

Hostess with the Mostess

Thursday | July 19 | 6:00 - 7:30pm

Friday | July 20 | 6:00 - 7:30pm

rebecca meyer

chef instructor

Dinner Goals

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Anchors �wei�h

Sun

chef instructor

$60

$65

$55

Aim high and achieve success in the

You’ll fall for this meal hook, line and sinker!

kitchen with this meal.

• Steamed Mussels with Saffron and Garlic served with Grilled Toast Points

• Sweet Pea and Mint Crostini,

• Rainbow Sherbet Punch

Housemade Ricotta Cheese

• Hot Cheese Olives - plump olives

and Microgreens

wrapped in a cheddar cheese dough

• Grilled Herb-Crusted Beef Tenderloin

are baked until crispy

with Red Wine Pan Sauce

• Lump Crab Meat Mornay

• Buttermilk Smashed Potatoes

in Phyllo Shells

with Bacon and Blue Cheese

• Deviled Eggs - a classic dish composed only of eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkling of paprika

• Sautéed Summer Vegetables • Blueberry Hand Pies served with Salted Vanilla Bean Ice Cream

• Swedish Meatballs • Hostess Cupcake - better than molded

cookbook signing

Jell-O, it only seems appropriate to end on

Lowcountr� Luncheon

• Succotash Salad with Pickled Okra and Scallions • Blackened Jumbo Shrimp over Creamy Cheesy Grits

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• Lemon Ice Box Pie with Fresh Berries and Cream

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cookbook signing

Turn up the heat with this authentic Mexican meal!

• Spicy Sweet Potato Soup with Seared Tomatillos

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James Beard Winner ch ef

• Ancho-Glazed Spicy Strip Steak with Cauliflower Salsa • Chocolate Peanut Tart with Cinnamon Cream

• Stewed Greens with Ham Hock

popular and long-standing specialty dishes, with a twist.

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James Beard Winner ch ef

• Green Tomato and Grape Gazpacho • Pan-Seared Sea Scallops with Paella Rice, Chorizo and Mussel Broth • Bittersweet Chocolate Flan with

ka

$55 It’s

$60 Local flavors from Thailand’s coastal islands.

• Tom Kha Gai - chicken and coconut milk soup • Thai Fresh Spring Rolls with Shrimp and Dipping Sauce • Basil Chicken with Green Curried Roasted Vegetables and Jasmine Rice • Coconut Ice Cream with Sweet Sticky Rice, 18

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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chef instructor

Jenessa

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Tue

Raisin Orange Compote

Thai Ni�ht

“Exceeded my expectations! Wonderful! Delicious!”

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with Crispy Almonds

Saturday | July 21 | 6:00 - 7:30pm

with Chantilly Cream

Mo

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and Sweet Peppers • Chocolate Bourbon Bread Pudding

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Some of Spain’s most

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Passport to Spain

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• Crackling Cornbread

• Broccolini Almondine - broccolini cooked with butter and seasonings and sprinkled with flaked almonds

$60

$60

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a midday meal.

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sanford d’amato

j a n e s t. p i e r r e

Southern staples perfect for

• Spinach and Orzo Salad with Charred Cherry Tomatoes

Passport to Mexico

Thursday | July 19 | 11:30am - 1:00pm

$60

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Saturday | July 21 | 11:30am - 1:00pm

Friday | July 20 | 11:30am - 1:00pm

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this classic cream-filled chocolate cake!

• Crab-Stuffed Sole with Lemon Caper White Wine Sauce

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Cocktail party favorites from the 1950s!

Fresh Mango and Key Lime Coconut Sauce

3/19/18 3:37 PM

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cookbook signing

Wednesday | July 25 | 11:30am - 1:00pm

Thursday | July 26 | 6:00 - 7:30pm

j a n e s t. p i e r r e

Summer Splendor chef instructor

$55

$60

Traditional Thai flavors you’ll love.

Enjoy peak produce and seasonal flavors

• Glass Noodle Salad - mung bean noodles

in this supper.

with shrimp and a spicy lime dressing

• Shrimp with Lemon and

• Parfait with Housemade Granola, Berry Coulis and Yogurt

• Grilled Chicken Satay with

Pimentón en Papillote

Spicy Peanut Sauce and Pickled Cucumbers

• Strip Steak with Arugula,

• Crêpes Duo: Ham with Cheese and Creamed Spinach with Cheese

• Green Curry Pork Belly

Lemon and Parmesan

with Coconut Milk

• Grilled Summer Squash and Orzo Salad

• Smashed, Crisp Potatoes cooked in Duck Fat

• Steamed Jasmine Rice

• Garlic Roasted Asparagus

• Garden Greens Salad with Lardon Crisps and Dijon Vinaigrette

• Housemade Green Tea Ice Cream

• Strawberry Slab Pie with

with a Shortbread Cookie

Buttermilk Ice Cream

Sunday | July 22 | 11:30am - 1:00pm

Bonjour to You

va n e s s a s e de r

ker!

$50

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A French-themed brunch.

• Housemade Caramel Ice Cream topped with Honeycomb Candy, Toasted Almonds and Dark Chocolate Sea Salt Sauc

Wednesday | July 25 | 6:00 - 7:30pm

Cat� of the Day

cookbook signing Friday | July 27 | 11:30am - 1:00pm

Dinin� In

chef instructor

Off the Boat

$65

alison roman

chef instructor

Enhancing your seaside vacation, we bring the sea and all its bounty to you!

$65

$65

o

Great seafood meets exquisite flavors.

• Lightly Dressed Crab over

• Drunken Mussels - mussels in a broth of white wine, lemon and red chili flakes, served with a crusty baguette

a Summer Corn Cake

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Monday | July 23 | 11:30am - 1:00pm

Ban��ok’s Best

Rice,

nds.

ice,

uce

with Cherry Tomato Salad • Halibut with Chorizo, Tomatoes and Rosemary

• Seared Sea Scallops wrapped in Prosciutto with Beurre Blanc Sauce

• Saffron Jasmine Rice with

• Rice Pilaf and Honey Glazed Carrots

Leeks and Peas

• Lemon Buttermilk Pudding Cakes with Citrus Curd and Fresh Berries

• New York-Style Cheesecake

Tuesday | July 24 | 11:30am - 1:00pm

Thursday | July 26 | 11:30am - 1:00pm

Taco Tuesday

kate el lingwo od $55

with Blackberry Compote

presented in four mouthwatering courses.

• Grilled Artichokes with Preserved Lemon Yogurt • Shrimp in the Shells with Garlic and Butter • Hanger Steak with Dandelion, Arugula and Grana Padano • Double-Crust Peach Pie with Honey, Ginger and Lime Friday | July 27 | 6:00 - 7:30pm

�BQ P icnic, Korean-Style Mar�t Shares chef instructor $55

It’s like Happy Hour but with tacos!

Be adventurous and try something

• Black Bean Soup with Toasted Cumin Crème served with Tortilla Strips, Sliced Avocado and Pickled Red Onions

different at your next picnic!

• Radish Pancakes served with Soy Dipping Sauce

•

•

Marinated Skirt Steak Fajitas served with Salsa Fresca and a sprinkling of Queso Fresco Spicy, Smoky Sweet Potato Salad and Cilantro Rice

• Beef Bulgogi Bowl with Pickled

•

Dessert Taco Duo served in Sweet Waffle Shells: Strawberry and Mexican Chocolate Ganache and Dulce de Leche Bananas Foster

• Carrot and Radish Slaw

SWK_CSBrochure_May-Oct2018.indd 19

Highly cookable recipes

Cucumbers and Red Onions, Bibb Lettuce and Chili Aioli • Black Forbidden Sticky Rice • Matcha Green Tea Ice Cream served with a Tropical Fruit Skewer

chef instructor

$60 Farmers’ market flavors fill every bite of this meal.

• Avocado Toasts with Heirloom Tomatoes, Lemon Aioli and Basil • Grilled Rack of Lamb with Garlic and Salsa Verde • Seared Parmesan Risotto Cake • Roasted Baby Carrots and Fennel • Lemon Pot de Crème served with Sweet Berries 877.899.8363

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3/19/18 3:37 PM

cookbook signing Saturday | July 28 | 11:30am - 1:00pm

�he Taste Ma�r

cookbook signing Sunday | July 29 | 11:30am - 1:00pm

�o p-Notch Brunch

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Tuesday | July 31 | 11:30am - 1:00pm

The Olive Branch

Thu

kate el lingwo od $55

SECRET SOUTH

Celebrate one of the world’s oldest fruits

alison roman

dana moos

with this bountiful menu.

$60

$50

• Rosemary Black Olive Crackers

These unpretentious recipes are all about

Nobody goes home hungry

with a Duo of Dips: Whipped Feta

building flavor and saving time.

from this brunch class!

and Spinach Artichoke

Trad gets

• Sour Cream Flatbread with Salty Ricotta

• Pineapple Brûlée with

• Chicken Marbella - the ultimate briny-

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and Olive Oil-Roasted Tomatoes

Coconut Lime Cream

sweet combination of braised chicken with

• Cucumbers and Kohlrabi in Chili Oil

• Charred Flour Tortillas topped with

Spanish prunes, olives, vinegar and capers

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• Scallops with Corn, Hazelnuts

Crumbled Sausage, Caramelized Onions,

• Olive Oil Mashed Potatoes

and Brown Butter Chermoula

Poblano Peppers, Salsa, Sharp Cheddar,

• Haricot Verts with Tapenade Dressing

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• Rhubarb Almond Galette

a Crispy Fried Egg and finished with a

• Olive Oil Gelato served with

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Smoked Tomato and Sriracha Cream

Fresh Berries and Candied Lemon Peel

Saturday | July 28 | 6:00 - 7:30pm

Seaf�od Supper

dana moos $65

If you love fresh seafood, this class is for you!

• Grilled Calamari Salad

• Honey Cake with

Monday | July 30 | 11:30am - 1:00pm

Surf and Turf

chef instructor

$70

with Lemon Vinaigrette

The best of both proteins all on one plate.

• Frutti di Mare - scallops, mussels, clams

• New England Clam Chowder

and shrimp over housemade linguine pasta

• Steak and Lobster with Spicy Roasted

• Broccolini with Lemon Zest

Garlic Chimichurri Butter - ribeye steak

and Thyme Breadcrumbs • Ricotta Lemon Cheesecake with Candied Pistachios

august

Cinnamon Meringue Topping

and grilled lobster tails make for the ultimate meal!

• Charred Asparagus and Roasted Potatoes with Lemon Olive Oil • Blueberry Turnovers with Housemade Vanilla Ice Cream

Thu

Wednesday | August 1 | 11:30am - 1:00pm

Our favorite gadget is also easy to use— simply fill and pull.

20

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 20

Available for purchase in our Cooking School.

ch

$70

Thr that

$55

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kate el lingwo od

You can’t go wrong with this summertime menu!

• Sweet Corn Cakes with Heirloom Tomato Relish, Crème Fraîche and Fried Sage Leaves • Beef Brisket - the meat is slow-braised in a tangy barbecue sauce, then finished on a hot grill • Boston Baked Beans served with Garlic Aioli Potato Salad • Razzleberry Pie - berries are brightened with lemon juice and zest for the filling

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Wednesday | August 1 | 6:00 - 7:30pm

Veggie Chop

Th

Downri�ht Delicious

of this juicy, summery pie

on the day of your class

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The Supper Shack

SECRET SOUTH

j a n e s t. p i e r r e $55

Sou a tri flavo

Try this laid-back summer supper for your next meal.

• Grilled Clams with Lemon Shallot Butter • Honey-Lacquered Baby Back Ribs

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• Deviled Egg Potato Salad

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• Barbecued Black Eyed Peas alongside Grilled Corn with Basil Butter

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• Cast Iron Skillet Peach Crisp

3/19/18 3:37 PM

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cookbook signing Thursday | August 2 | 11:30am - 1:00pm SECRETS of the SOU OUT THER HERN N TABLE

s

A Food Lover’s Tour of the Global South

Virginia Willis

New Southern C�okin�

Friday | August 3 | 6:00 - 7:30pm

Fresh Garden Finds

Sunday | August 5 | 11:30am - 1:00pm

chef instructor

j a n e s t. p i e r r e

$55

$65

Discover crisp, summer

Seafood dishes that prove they’re not just for supper!

virginia willis

flavors in every course!

$65

• Peach Caprese Salad

Traditional southern cuisine gets a makeover with this menu!

• Sweet-and-Spicy Flank Steak

-

• Asian Cajun Shrimp on Grilled Baguette

• Black-Eyed Pea Salad

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• Skirt Steak with Vidalia Onions and Peanut Romesco

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• Roasted Tomatoes stuffed with Summer Vegetables

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• Mexican Chocolate Pudding with Bourbon Cream

• Grilled Marinated Vegetable Kabob

Three if b� Sea

• Shrimp Louie Salad - a traditional salad from California made with shrimp, lettuce, eggs and tomatoes • Seafood Newburg served in a Puffed Pastry Shell • Roasted Asparagus with Grilled Lemons • Raspberry Meringue Tart

• Cherry Trifle with Vanilla Bean Pastry Cream, Macerated Cherries and Pound Cake

cookbook signing

Thursday | August 2 | 6:00 - 7:30pm

Saturday | August 4 | 11:30am - 1:00pm

Summer Splendor

chef instructor

$70 Three seafood-packed courses that are sure to please.

lukas volger $50

Monday | August 6 | 11:30am - 1:00pm

Farmers’ Mar�t Haul chef instructor

$55 A menu that makes the most of the end-of-summer bounty.

• Tomato and Watermelon Salad with Shaved Feta and Fresh Mint • Grilled Flat Iron Steak with Three-Spice Vinaigrette and served with Sliced Beefsteak Tomatoes

• Spicy Steamed Mussels with White Wine, Fresh Herbs and Garlic Bread

Take your taste buds on a produce-packed,

• Shrimp Stew with Fennel, Sweet Peppers and Saffron

• Watermelon Wedges with Seasoned Salts

• Charred Corn Salad with Cotija Cheese and Chile

• Baked Halibut with Brown Butter, Capers and Lemon

• Scratch-Made Beach Linguini with

• Housemade Focaccia Wedge

• Grilled Asparagus

• Tomato Salad with Crispy Shallots

• Lemon Ricotta Ice Cream with Blueberry Compote

• Pan-Fried Zucchini with Lime and Mint

vegetarian adventure.

Tomatoes, Corn and Summer Squash

• Weeknight Plum Galette

cookbook signing Saturday | August 4 | 6:00 - 7:30pm

Heat Wave

Friday | August 3 | 11:30am - 1:00pm SECRETS of the SOU OUT THER HERN N TABLE A Food Lover’s Tour of the Global South

Down SouthDown East

virginia willis Virginia Willis

$55

Southern cuisine takes a trip up north to merge flavors with classic Maine fare.

ebri el host of Secrets of the Southern Ta c h ble ef

• Whole Grain Parmesan Cheese Grits with Spinach and Maine Lobster • Chicken and Butterbean Paella • Black Pepper Cream Cheese Biscuits • Buttermilk Pound Cake with Roasted Strawberries

SWK_CSBrochure_May-Oct2018.indd 21

• Blackberry Peach Cobbler with Vanilla Ice Cream Tuesday | August 7 | 11:30am - 1:00pm

Asian-St�le Supper

chef instructor $60

$60

Step away from the takeout menu and learn these easy, Asian-inspired recipes to make at home.

Embrace the heat and fire up your

• Grilled Scallops with Yuzu Vinaigrette

grill for this hot weather menu.

• Soy and Sesame Short Ribs • Furikake Shoestring Fries - a sprinkling of this Japanese seasoning on our housemade fries makes for a sweet-and-salty combo you’re certain to love!

rebecca meyer

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pm

with Champagne Vinaigrette ty

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with Charred Corn Salsa

Super Seaf�od Brunch

• Fire-Roasted Corn Salad with Sweet Tomatoes and Basil Pesto • Grilled New York Strip with Sautéed Mushrooms and Garlic-Herb Compound Butter • Balsamic Roasted Red Bliss Potatoes • Sautéed Zucchini

• Grilled Corn on the Cob with Miso Butter • Frozen White Chocolate and Lime Cheesecake

• Honey Chiffon Cake with Vanilla Peach Sorbet

877.899.8363

21

3/19/18 3:37 PM

Wed

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 22

3/19/18 3:37 PM

cookbook signing

Wednesday | August 8 | 11:30am - 1:00pm

Thursday | August 9 | 11:30am - 1:00pm

kate el lingwo od

chef instructor

$55

$55

Get ready for food with spice and char—

Fun, family-friendly recipes for you to

the perfect summer combo!

share at your next backyard gathering.

molly stevens

• Queso Fundido with Spicy Sausage,

• Caramelized Onion Dip with

$45

Jalapeño and Cilantro served with

Housemade Potato Chips

• Grilled Spice-Rubbed

Friday | August 10 | 11:30am - 1:00pm

French Countr� P icnic

Join this award-winning

• Slow-Roasted Barbecue Chicken

cookbook author as she

• Grilled Corn and Tomato Salad with

demonstrates a favorite,

Spatchcocked Chicken with

Cucumbers, Parsley and Basil tossed with

French-inspired picnic

Avocado Buttermilk Dressing

Simple Lemon Vinaigrette Dressing

menu with recipes from

ch ef

• Warm Potato Salad

her upcoming cookbook.

• Heirloom Tomato Salad

• Red, White and Blue Trifle -

• Chilled Beet Soup

served with Salted Whipped Cream

white chocolate pastry cream, strawberries, blueberries and pound cake make for an easy but decadent dessert!

• Pan Bagnat - roasted vegetable sandwiches with tapenade and basil • Green Bean and Tomato Salad • Farro Salad with Radishes and Mint

Wednesday | August 8 | 6:00 - 7:30pm

Re�ional Recipes

ebri

James Beard Winner

• Herbed Cucumber and Pearled Couscous • Banana Fudge Ripple Cheesecake

el

Thursday | August 9 | 6:00 - 7:30pm

• Honey Walnut Prune Cake

$60

rebecca meyer

Friday | August 10 | 6:00 - 7:30pm

A Lebanese-inspired menu

$55

with warm, aromatic flavors.

These recipes stay true

• Fattoush - tomato, cucumber and mixed

to the spirit of Asian cuisine.

chef instructor

greens salad tossed with toasted pita bread and a sumac dressing • Cumin-Rubbed Rack of Lamb with Fresh Mint Sauce • Batata Harrah - diced potatoes lightly fired and seasoned with cilantro, garlic and chile • Middle Eastern-Style Roasted Cauliflower with a Tahini Garlic Drizzle • Baklava - an assortment of nuts blended and layered between thin sheets of phyllo dough, baked and topped with honey syrup

ty

Housemade Tortilla Chips

All-American Barbecue

c

Fired Up

Far East Inspiration

• Summer Vegetable Tempura - seasonal produce is fried in a feather-light coating and adorned with black and white sesame seeds • Grilled Bone-In Garlic and Soy Pork Chops with Pineapple Chile Salsa • Ginger Sesame Glazed Carrots and Snow Peas • Sweet Potato Gratin with Scallion-Infused Cream • Watermelon Mint Sorbet

Small P lates, Bi� F lavors chef instructor

$70 Small plates fresh from the sea.

• Fried Gorgonzola Lobster Beignets with Spicy Avocado Cream • Greek-Style Crab Cakes with Tzatziki • Thai Shrimp Skewer with Mango Chile Dipping Sauce • Broiled Oysters Rockefeller on the Half Shell - sautéed spinach stuffing with Romano cheese baked on plump oysters • Strawberry and Angel Food Ice Cream in a Housemade Waffle Bowl

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 23

23

3/19/18 3:37 PM

cookbook signing

Farmers’ Mark et Feast

julia child week

molly stevens $55

recipes from her upcoming cookbook.

ebri

James Beard Winner

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the season, highlighting

el

ty

that makes the most of

and Tahini Yogurt Sauce • Rice Pilaf with Carrots and Turmeric • Arugula and Peach Salad with Basil Vinaigrette • Blueberry Cream Cheese Tart with a Toasted Walnut Crust Saturday | August 11 | 6:00 - 7:30pm

The Fresh Taste of Summer j a n e s t. p i e r r e $55

Take advantage of seasonal produce at its peak.

• Gazpacho with a Balsamic Reduction Drizzle and Garlic Croutons • Grilled Salmon on Alder Plank with Parsley and Caper Salsa discover the secrets behind plank cooking with this dish • Orzo Salad with Persian Cucumbers, Roasted Cherry Tomatoes, Kalamata Olives, Feta Cheese and Red Wine Vinaigrette • Strawberries with a Port Reduction served alongside a Sweet Biscuit and Fresh Whipped Cream

scott jones

jan

$60

“If you’re afraid of butter, use cream.”

- Julia Child

“Th

• Moules à la Marinière - gently steamed, gratinéed mussels

wha

• Chicken Breast Ballottines stuffed with Sweet Sausage

Sunday | August 12 | 11:30am - 1:00pm

A Parisian-St�le Brunch

chef instructor $60

“Cooking well doesn’t mean cooking fancy.”

- Julia Child

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• Upside-Down Pear Tart

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Wednesday | August 15 | 11:30am - 1:00pm

The Julia Child Way kate el lingwo od

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Thu

$55

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“Everything in moderation—including moderation.” - Julia Child

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• French Onion Soup

$50

• Casserole-Sautéed Pork Chops with Creamy Mustard Sauce

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• Salad Niçoise with Dill Poached Salmon • Cauliflower au Gratin

• Garlic Mashed Potatoes

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• French Macaron -

• Ratatouille - Provençal eggplant and zucchini casserole with onions, tomatoes, peppers and herbs

• P

• Asparagus and Poached Egg over Housemade Brioche with Gruyere Cheese

a trio of traditional flavors Monday | August 13 | 11:30am - 1:00pm

Classic Julia

chef instructor $55 “Life itself is the proper binge.” - Julia Child • Creamy Leek and Potato Soup garnished with a Nest of Fried Leeks • Classic Beef Bourguignon - a rich stew of slow-cooked beef, carrots, mushrooms and onions in red wine • Cauliflower au Gratin and Spinach with Mornay Sauce • Crêpes with Roasted Cinnamon Apples

the

• Reine de Saba - a dense chocolate cake finished with toasted sliced almonds

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Wednesday | August 15 | 6:00 - 7:30pm

Happ� Birthda�, Julia

chef instructor

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Frid

$70 “I was 32 when I started cooking; up until then, I just ate.” - Julia Child

SECRET SOU OUT TH

• Moules Farcies - mussels on the half shell with herbed mayonnaise • Coquilles St. Jacques à la Provençale scallops gratinéed with wine, garlic and herbs • Asparagus with Hollandaise Sauce • Lobster Thermidor - lobster-stuffed tails with a creamy white wine sauce and topped with Parmesan • Classic Tart au Citron - a refreshing tart

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• Gratin of Cauliflower and Spinach with Mornay Sauce

• Zucchini Fritters with Feta and Dill

Ju

$55

• Garlic Mashed Potatoes

ch ef

• Steak Kebabs with Bell Peppers

Thu

Ode to Julia

Saturday | August 11 | 11:30am - 1:00pm

Chef Stevens creates a menu

Tuesday | August 14 | 11:30am - 1:00pm

3/19/18 3:37 PM

pm

j a n e s t. p i e r r e

“The only real stumbling block is fear of failure. In cooking, you’ve got to have a

bill collins

what-the-hell attitude.” - Julia Child

$60

• Potage Crème aux Oignons, Soubise cream of onion soup

• French Onion Tart

• Bifteck Sauté Marchand de Vins -

• Beef Bourguignon

$45 Don’t pass this delicious brunch menu up!

• Ham and Cheese Croissants - master the

• Simple Green Beans with Lemon

with Dark Chocolate Ganache and Chocolate Sprinkles

• Berry Clafoutis

with milk, cheese and a pinch of garlic

cookbook signing Saturday | August 18 | 11:30am - 1:00pm

Julia’s Famil� Table

SECRETS of the SOU OUT THER HERN N TABLE

rebecca meyer

A Food Lover’s Tour of the Global South

French Bistro Classics

$50 Virginia Willis

$60

“The only time to eat diet food is while you’re waiting for the steak to cook.”

- Julia Child

the best people.” - Julia Child • Gougères - French cheese puffs • Poulet Poele a L’estragon casserole-roasted chicken with tarragon

Monday | August 20 | 11:30am - 1:00pm

�he Eatin� Club

chef instructor $65

Take your time and savor every bite of this mouthwatering meal.

virginia willis

“People who love to eat are always

with Sweet Potato and Bacon Hash • Double-Chocolate Cake Donuts

and shallot butter

Thursday | August 16 | 6:00 - 7:30pm

• Sweet Onion and Herb Quiche • Seasonal Summer Fruit Salad

pan-broiled steak with a red wine sauce

• Ile Flottante - caramel almond soufflé

But First, Brunch

shortcut to making quick puff pastry

• Julia’s Scalloped Potatoes

• Gratin Dauphinoise - scalloped potatoes

Sunday | August 19 | 11:30am - 1:00pm

rebecca meyer

“I enjoy cooking with wine, sometimes I even put it in the food...” - Julia Child

• Galettes au Fromage - cheese wafers

• Chile Lime Clams with Tomatoes

ebri el host of Secrets of the Southern Ta c h ble ef

and Grilled Bread • Bistro Steak - grilled sirloin served with a Dijon steak sauce • Seasoned French Fries

• Frisée Salad with Poached Eggs and Bacon

• Asparagus with Lemon and Pecorino

• Haricots Verts à la Provençal

• Spiced Skirt Steak with Shallot Marmalade

• Mocha Pot de Crème spiked with

• Cauliflower au Gratin

• Classic Creamed Spinach

• Tarte au Fraises - fresh strawberry tart

• Pommes Boulangère

with vanilla pastry cream

• Chocolate Pot de Crème

cookbook signing

SECRETS of the SOU OUT THER HERN N TABLE A Food Lover’s Tour of the Global South

Memories of Julia Child

with Wine Pairings

monique meadows $75

virginia willis Virginia Willis

$55

“Every woman should have a blowtorch.” - Julia Child • Quiche Lorraine

ebri el host of Secrets of the Southern Ta c h ble ef

• Poulet au Vin de Vinaigre chicken fricassee with red wine vinegar • Rice Soubise - onion and rice casserole • Haricots Verts Provençal • Vanilla Crème Brûlée

Saturday | August 18 | 6:00 - 7:30pm

A Summer Evening in Paris

Friday | August 17 | 11:30am - 1:00pm

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Julia’s Dinner Part�

$60

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Friday | August 17 | 6:00 - 7:30pm

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Julia’s Favorites

cookbook signing

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Thursday | August 16 | 11:30am - 1:00pm

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“As you get older, you shouldn’t waste time

Tuesday | August 21 | 11:30am - 1:00pm

Lunch b� the Bayou

chef instructor $55 Jazz up your cooking skills with Cajun cuisine!

• Corn and Crab Fritters with Sweet and Spicy Aioli

drinking bad wine.” - Julia Child

• Fried Clam Po’ Boy

• Bouillabaisse with Rouille -

• Housemade Creole-Spiced Potato Chips

traditional Provençal fish stew with shrimp, cod, mussels and a saffron sauce • Roast Leg of Lamb with Herbal Mustard Coating

• Creamy Three Bean Salad • Beignets - traditional deep fried choux pastry with a generous dusting of confectioners sugar

• Boiled Potatoes with Parsley alongside Tomatoes Provençal • Paris Brest - classic dessert of choux pastry and praline-flavored cream

SWK_CSBrochure_May-Oct2018.indd 25

Espresso and topped with Sweet Cream

877.899.8363

25

3/19/18 3:37 PM

Wednesday | August 22 | 11:30am - 1:00pm

Thursday | August 23 | 11:30am - 1:00pm

Friday | August 24 | 11:30am - 1:00pm

kate el lingwo od

j a n e s t. p i e r r e

stephanie cmar

$55

$55

$60

Grab a drink, sit by the grill, and

Flavor-packed fresh ingredients

Dishes from one of our

relax while you enjoy recreating

make for a more nutritious meal.

favorite “Cheftestants”

these warm-weather recipes.

• Hummus Ravioli with

from Season 11 of Top Chef.

sop

• Sweet Pea Johnny Cake topped

• H

Healthy Can Taste Great What Inspires Me

with Smashed Avocado Toasts

Roasted Red Pepper Romesco Sauce • Kale Salad with Toasted Almonds,

• Blackened Pork Chops with Sweet Peaches, Charred Onions

Avocado and Lemon Vinaigrette • Citrus Balsamic-Glazed Chicken

and Pomegranate Molasses • High Summer Risotto with

with Smoked Paprika • Toasted Quinoa Zucchini Pilaf

Basil and Sage • Lemon Chiffon Cake Wedge served

with Fresh Herbs • The Perfect Banana Ice Cream Sundae

with Grilled and Fresh Berries and

with Sea Salt Caramel Sauce

Buttermilk Ice Cream Thursday | August 23 | 6:00 - 7:30pm Wednesday | August 22 | 6:00 - 7:30pm

The Great Debate

Home C�okin’

rebecca meyer

chef instructor

$60

$65

This menu is versatile enough for

No matter which regional recipe

everyday or even a special occasion.

you favor, this New England-inspired

• Baked Brie with Kale and Artichoke

meal is sure to satisfy.

• Watermelon and Heirloom Tomato Salad with Fresh Herbs and

served with a Toasted Baguette • Roasted Beef Tenderloin with Mushrooms in

Champagne Vinaigrette

Horseradish White Wine Sauce

w

with a Greek Yogurt, Garlic

with Country Ketchup

• S

and Cucumber Sauce

in

• Olive Oil Mashed Potatoes

w

with Fava Bean Garnish

A

• L

• Yeast-Risen Doughnut filled with Vanilla Pastry Cream and served

T

with Raspberry Curd and

O

White Chocolate Ice Cream

Satu

Friday | August 24 | 6:00 - 7:30pm

Traditional Mexican Fiesta $55

$70

Celebrate the rich culinary tradition

Port

woven throughout this menu!

Com

• Roasted Beet Salad with

food

Red Onions, Poblanos and Lime

• T

w

• C

an

• Oven-Roasted Tomatoes

• G

• Tres Leches Cake with

al

Pepita Seed Brittle

an

• S

• Corn on the Cob with Herb Butter

br

• Blueberry Galette

m

Eco-Friendly Cutting Boards on the day of your class

Available for purchase in our Cooking School.

26

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 26

wit to

strawberries and cream

Exceptionally durable, easy to store and won’t dull your knives.

Heat resistant and dishwasher safe, too!

Th

chef instructor

• Sweet Corn Tamales

and vanilla-filled; lemon meringue;

how

• Seared, Butter-Basted Pork Loin

• Haricot Verts tossed with Warm Bacon

• Fried Potato Wedges

Che

P

• Lobster Roll Duel: Maine vs. Connecticut -

• A Trio of Éclairs - classic chocolate-

$55

Crème Fraîche and Watercress

• Rosemary Parmesan Polenta

you be the judge!

ch ef

st

a

• Grilled Flank Steak

Vinaigrette and Crispy Onions

Top Chef

R

with a Seared Scallop, Red Onion

• New England Clam Chowder cold with mayo or warm with butter,

ebri el as seen on

ty

• Chilled Cucumber and Sweet Corn Soup

c

Grill & Chill

Satu

3/19/18 3:37 PM

Sunday | August 26 | 11:30am - 1:00pm

Tuesday | August 28 | 11:30am - 1:00pm

stephanie cmar

chef instructor

j a n e s t. p i e r r e

$45

$60

Sunday mornings are meant for brunch.

Great dishes inspired by our great country.

• Fennel and Citrus Salad with Fresh Mint

• Buttermilk Cornbread with

$55

c

Recipe for Success Chef Cmar demystifies

ebri el as seen on

ty

y

ta

Saturday | August 25 | 11:30am - 1:00pm

Top Chef

how to create this

ch ef

sophisticated summer menu.

• Housemade Fettuccini with

Brunch of Champions

and Honey Lemon Dressing • Goat Cheese, Artichoke and

a Stewed Eggplant, Olive and

Smoked Ham Strata - a terrific

Preserved Lemon Sauce garnished

make-ahead breakfast strata!

with Cherry Tomatoes and Parmesan • Seared Salmon with Artichokes cooked in White Wine and Olive Oil, served with Blanched Garbanzo Beans and Asparagus topped with Black Olive Mayo • Layers of Puff Pastry and Bavarian Crème, Toasted Pistachios, Milk Chocolate and

• Sweet Potato and Caramelized Onion Hash served alongside Marinated Beefsteak Tomato Slices • Strawberry Romanoff - sweet strawberries in orange liqueur, blended into a mix housemade ice cream Monday | August 27 | 11:30am - 1:00pm

The Tastin� Ro om

The Modern Pantry chef instructor

with Beer Pairings

$65

tom madden

Staple recipes, taken up a notch!

$70

• Chilled Maine Lobster Salad

Portland’s Lone Pine Brewing

with Tomato Tarragon Vinaigrette

Company joins us for an exceptional

served on Lettuce Wraps

food and beer pairing class.

• Brown Sugar Balsamic Skirt Steak

• Tomato, Peach and Burrata Salad

• Crispy Gnocchi with Charred Corn,

with Basil and Balsamic Glaze • Crab Cakes with Spicy Chipotle Aioli and Pineapple Cilantro Salsa • Grilled Chicken with White Barbecue Sauce alongside Grilled Red Bliss Potato Salad and Dressed Arugula • Skillet Brownie S’mores - individual fudgy brownies, graham cracker crumble, toasted marshmallows and a drizzle of hot fudge

Jalapeño Honey Butter • Fried Green Tomatoes served with Sriracha Aioli • Shrimp and Grits - shrimp served over coarse creamy grits with cheddar and bacon • Blistered Cherry Tomatoes and Green Onions • Seasonal Fruit Cobbler with Housemade Strawberry Swirl Ice Cream

of whipped cream and softened

Orange and Vanilla Ice Cream Saturday | August 25 | 6:00 - 7:30pm

All-American Appetite

Summer Squash and Basil • Mojito Watermelon -a zesty marinade of lime, mint, sea salt and freshly ground pepper flavors watermelon slices • Peaches and Cream Shortcakes

Wednesday | August 29 | 11:30am - 1:00pm

Stick a Fork in It

kate el lingwo od $65

This menu is stuffed to the gills with flavor!

• Popcorn Shrimp with Sriracha Mayo • Beef Ribeye Steak with a Rosemary and Sea Salt Crust and Porcini Butter • Cajun Onion Rings • Ranch Slaw • Bittersweet Chocolate Tart served with Housemade Pineapple Ice Cream Wednesday | August 29 | 6:00 - 7:30pm

Pack Your Knives

chef instructor

$65 We’re taking you on an edible adventure.

• Brown Butter Lobster and Spinach Pizza with Crispy Bacon and Fontina • Grilled Scallops over Summer Polenta with Chimichurri and Heirloom Tomatoes • Fresh Herb Patty Pan Squash Sauté • Freshly Churned Blueberry Peach Ice Cream served in a Housemade Waffle Bowl

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 27

27

3/19/18 3:37 PM

Thursday | August 30 | 11:30am - 1:00pm

Mumbai Meets Maine cherie scott

cookbook signing Friday | August 31 | 11:30am - 1:00pm

�he Name Game

$60

jenny mccoy

International flavors right at home.

$55

spiked with garam masala and served with a dollop of pungent green chili chutney • Spicy Mughlai Lamb Kebabs served alongside Indian Street-Style Chargrilled Corn and Warm Roasted Curried Chickpea Salad • Saffron-Infused Basmati Rice garnished with Toasted Slivered Almonds • Mango Kulfi - a hand-stirred, rich, milk-based ice cream finished with a mango purée swirl

rebecca meyer

Saturday | September 1 | 11:30am - 1:00pm

La

br

$55

Din

buckles: what they mean and how to make

jenny mccoy

• T

these fruit-filled desserts in your own kitchen.

$45

an

Transform one dough

• P

Crisps, cobblers, betties and

• Served with a Light Lunch: Grilled Mediterranean Lemon Chicken Skewers alongside a Summer Greek Salad with Fresh Veggies, Feta Cheese and Toasted Pita Bread • Classic Apple and Oatmeal Crisp

into three sweet rolls for desserts

w

you’ll make again and again.

al

• Served with a Light Brunch:

• G

Roasted Veggie Breakfast Bowl with

• W

Quinoa, Fried Egg and Herb Oil alongside a Fresh Berry, Greek Yogurt

• Cherry and Brown Butter Betty

and Granola Parfait

• Blueberry Buckle

• Cherry-Coconut Sweet Rolls

Evenin� in the V ineyard

ch

• Apple and Pecan Sticky Buns

$50 Saturday | September 1 | 6:00 - 7:30pm

$50

chef instructor

Meet up with somebody

$60

special for this fantastic meal.

An elaborate menu for

chef instructor

• Cherry Tomato, Caramelized Onion

an evening of wining and dining.

$60

and Leek Tart

• Arugula Salad with Roasted Fennel,

Basic flavors, stupendous results.

• Honey-Glazed Pork Roast served

Beets, Feta Cheese, Prosciutto

alongside Twice-Baked Sweet Potatoes

and Grilled Grapefruit Vinaigrette

• Creamy Macaroni and Cheese Cups

• Sautéed Asparagus with

• Garlic and Herb-Crusted Rack of Lamb

Mixed Greens

Garlic and Parmesan

• Smashed Dijon Red Bliss Potatoes

• Espresso-Rubbed Skirt Steak

• Strawberry Hibiscus Tart

• Roasted Asparagus with Lemon

with Dark Stout Pan Sauce

with a Salted Shortbread Crust

• Red Wine Poached Pears with

• Twice-Baked Potatoes

and Buttermilk Gelato

Ginger Ice Cream and

• Garlicky Roasted Broccoli

Toasted Pine Nuts

Tue

A to

• Cinnamon Knots Friday | August 31 | 6:00 - 7:30pm

sum

T

• Peach, Raspberry and Almond Cobbler

Thursday | August 30 | 6:00 - 7:30pm

Dinner P lans

cookbook signing

Sun

On a Roll

• Mumbai Masala Fish Pakora haddock dipped in a chickpea flour batter

september

Kitchen Essentials

Foo

• L

S

• G

S

with Bacon served with Dressed

se

• C

• A

G

Wed

U

and Carrot Coins

ka

• Chocolate Cream Pie with

$55

Whipped Cream

Div

• P

an

• A

Fish Turner Spatula

w

• C

This stainless steel and rosewood spatula is of professional quality and amply sized to flip, move, scrape and serve anything you cook.

Available for purchase in our Cooking School.

28

an

• S

• M

w

on the day of your class

W

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 28

3/19/18 3:37 PM

r

0pm

Sunday | September 2 | 11:30am - 1:00pm

Thursday | September 6 | 11:30am - 1:00pm

brent hazelbaker

Power Bowl Lunch

Saturday | September 8 | 11:30am - 1:00pm

chef instructor

rebecca meyer

$55

$45

$45

Dine and dash before the

Delicious meals for meeting your daily fiber and protein needs.

Fun with vegetables!

Late Summer Harvest

summer harvest runs out!

• Tomato Gazpacho with Torn Ciabatta Croutons, Chopped Herbs and an Olive Oil Drizzle • Pan-Seared Salmon with Cauliflower Sauce alongside Micro Herb Salad • Garden Fresh Succotash

• Kale Salad with Quinoa, Avocado, Edamame, Pomegranate Seeds and Asian Dressing • Protein Bowl - brown rice, arugula, pico de gallo, grilled chicken and charred corn topped with a cilantro chipotle yogurt sauce • Ginger Frozen Yogurt with Grilled Pineapple and Toasted Coconut

• Whoopie Pie - a true New England classic

A Ver� Ve��ie Luncheon

• Summer Squash and Corn Chowder topped with Roasted Chickpeas and served with a Toasted Baguette • Roasted Cauliflower Tacos with Pickled Carrots and Spiced Yogurt • Warm Sweet Potato and Farro Salad dressed in Lemon Tahini Dressing • Brown Butter and Blueberry Peach Crisp with Brown Sugar Ice Cream

Friday | September 7 | 11:30am - 1:00pm

Tuesday | September 4 | 11:30am - 1:00pm

A September to Remember

chef instructor

$50 Food memories to last a lifetime.

• Leek and Onion Soup with Shoestring Potatoes and Crispy Parsley • Grilled Chicken Thighs with Seasonal Herb Salad served with Toasted Artisan Bread • Creamy Corn Risotto • Almond Peach Shortcakes with Ginger Whipped Cream Wednesday | September 5 | 11:30am - 1:00pm

Rockin’ Moroccan chef instructor

$50 Shake things up with this North African-inspired menu.

$60

• Moroccan Mint Tea - an authentic sweet green tea prepared with spearmint • Zaalouk with Housemade Pita Bread similar to ratatouille, this Moroccan dip combines cooked eggplant, tomatoes and spices • Roasted Chicken with Preserved Lemons and Olives • Chickpea Couscous and Spiced Carrots with Feta and Mint • Almond, Pistachio and Orange Blossom Cake Friday | September 7 | 6:00 - 7:30pm

Eas� Meal with Veal

kate el lingwo od

j a n e s t. p i e r r e

$55

$55

Dive fork first right into this meal!

Learn the secret to getting perfectly

• Pasta e Faggioli - classic Italian bean

braised veal shanks every time.

• Almond-Crusted Bone-In Pork Chops with Honey Dijon Sauce • Carrot Purée with cumin, caraway and Aleppo pepper • Smashed Potatoes cooked in Duck Fat • Maple Walnut Ice Cream Sundae topped with Cinnamon Whipped Cream, Candied Walnuts and a Bourbon-Soaked Cherry

• Caprese Salad - heirloom tomatoes with buffalo mozzarella, fresh basil and a balsamic reduction • Osso Bucco - a classic Milanese dish of braised veal shanks in a hearty wine and vegetable-based sauce

An elegant evening with the hostess herself.

• Grilled Octopus with Lemon, Garlic, Capers, Olive Oil and Arugula drizzled with Smoked Paprika and Chive Oil • Chopped Salad with Balsamic Vinaigrette greens mixed with cherry tomatoes, garbanzo beans, roasted red peppers, artichokes and garlic bread croutons • Housemade Linguine with White Clam Sauce, Fresh Chopped and Whole Clams and Garlic Butter a touch of cream and parsley rounds out this spectacular dish out!

• Classic Tiramisu

“Everything was yummy.”

Tim

• Risotto alla Milanese - Arborio rice with saffron, beef stock and Parmesan • Roasted Root Vegetables • Espresso Granita with Whipped Mascarpone and Cardamom

SWK_CSBrochure_May-Oct2018.indd 29

Dinin� with Dana

dana moos

Unrul� Appetites

and pasta soup

Saturday | September 8 | 6:00 - 7:30pm

877.899.8363

29

3/19/18 3:37 PM

cookbook signing Sunday | September 9 | 11:30am - 1:00pm

Be M� Guest

dana moos $45 You’ll feel right

at home with this brunch menu.

• Melon Salad Sampler Trio: Cantaloupe with Mint; Honeydew with Basil; Watermelon with Lime • Poached Eggs over Crispy Smashed Potatoes topped with Leek and Artichoke Fondue and Lobster • Caramelized Rosemary Honey and Black Pepper Panna Cotta with Toasted Pistachios

Thursday | September 13 | 11:30am - 1:00pm

Saturday | September 15 | 6:00 - 7:30pm

j a n e s t. p i e r r e

with Wine Pairings

Tim

$55

jessica michaud

$60

The pot does it all! Learn how

$75

Car

to create one-of-a kind dishes

A sensational wine and food class

for

in this classic piece of cookware.

to toast your favorite fall flavors.

• C

• Harira - a hearty, traditional puréed soup

• Curried Squash Galette - butternut

• B

featuring seven vegetables

and kabocha squash, red onion, curry powder

C

• Housemade Pita Bread

and Manchego cheese adorn this flaky,

• S

• Classic Chicken Tagine

savory pastry

• G

Ta�ine Co okin�

with Cauliflower, Preserved Lemon and Castelvetrano Olives • Herbed Couscous • Yogurt Cake drizzled with Grand Marnier Simple Syrup and Fresh Whipped Cream

Tuesday | September 11 | 11:30am - 1:00pm

Fall Favorites

chef instructor

$50 Fall for these simple and seasonal recipes.

• Harvest Salad with Roasted Delicata Squash • Garlic-Studded Roasted Pork Tenderloin with Madeira Wine Pan Sauce • Sautéed Green Beans with Fried Shallots • Potato and Fennel Gratin • Gingerbread Pudding Cake with Spiced Crème and Candied Cranberries

Friday | September 14 | 11:30am - 1:00pm

Fall Ma�-Ahead Lunch

kate el lingwo od $50

• Prosciutto-Wrapped Pork Loin

ch

• R

with Apple and Porcini Stuffing

w

finished with Calvados Pan Sauce • Creamy Corn Grits alongside

Wed

Co

Roasted Brussels Sprouts with Cranberries and Balsamic Glaze

ka

• Salted Maple Pot de Crème

cookbook signing Sunday | September 16 | 11:30am - 1:00pm

$50

Sim

from

make better choices when you’re in a rush.

Buenos Días to You

va n e s s a s e de r

co

• Creamy Celery Soup with

$65

w

chef instructor

$45 Make-ahead recipes that will help you

• W

B

• C

Garlic-Rubbed Italian Bread

A Mexican-themed brunch

• S

• Roasted Vegetable Lasagna

to make your day great.

B

with Housemade Lasagna Noodles

• Chicken and Red Chile Posole -

• D

• Roasted Broccoli Rabe with Toasted Garlic

this traditional soup has just the

• Classic Tiramisu

right amount of heat!

Thu

• Sweet Corn and Green Chile

Wednesday | September 12 | 11:30am - 1:00pm

South of the Border

Autumn in the V ineyard

Tue

Friday | September 14 | 6:00 - 7:30pm

Autumn Essentials

rebecca meyer $50

Tamales served with Pickled Cabbage and Lime Crema

Po re

$45

• Lobster and Corn Tacos with

A lu

an Avocado Crème Sauce

and

Taste the difference between Tex-Mex and authentic Mexican cuisine.

You’ll be ready for fall with this menu.

• Mexican Chicken Tortilla Soup

• Fried Artichoke Hearts

• Corn Tamales with Tomatillo Salsa Verde

with Lemon Garlic Aioli

C

• Enchiladas Con Carne with Spicy Pineapple Salsa

• Cider-Braised Dijon Pork Roast

• H

• Roasted Sweet Potatoes

• Is

• Refried Beans with Chorizo

and Crisp Apples

an

• Horchata Semifreddo served with a Fried Churro and Tequila Caramel Sauce - a tasty take on the

• Parmesan Orzo with

• A

sweet cinnamon-and-rice drink

with Hazelnut Buttercream and

• Churros served with Mexican

• H

Chocolate Pudding

• C

Sautéed Fall Vegetables • Espresso Chocolate Cake Crunchy Peanut Butter Ice Cream

30

SWK_CSBrochure_May-Oct2018.indd 30

3/19/18 3:37 PM

m

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0pm

Tuesday | September 18 | 11:30am - 1:00pm

Time to Dine

chef instructor

$60 Carve out some time in your day for this mouth-watering meal.

• Creamy Corn and Scallop Chowder • Brined, Roasted Pork Tenderloin with a Champagne, Shallot and Dijon Pan Sauce • Sweet Potato Casserole with Pecans • Garlicky Sautéed Spinach • Raspberry Swirl Cheesecake with Chocolate Pecan Crust Wednesday | September 19 | 11:30am - 1:00pm

Comfortable Cuisine

cookbook signing

cookbook signing

Friday | September 21 | 11:30am - 1:00pm

Saturday | September 22 | 11:30am - 1:00pm

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Roll with It

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Not your momma’s roll cakes!

Butternut and Apple Harvest Soup

with hot, flaky biscuits rather than a pie crust • Sweet Potato Gratin alongside Braised Leeks • Double Apple Pie à la Mode Thursday | September 20 | 11:30am - 1:00pm

Portable P icnic

• Toasted Walnut Lemon Parmesan Biscuit Bites - delicious as an appetizer or, made larger, an ideal entrée accompaniment;

Onions and Cranberry Mustard

served with a green side salad

• Pumpkin Spice Roll Cake with

• Savory Apple Sausage Fennel Crêpes

Cream Cheese Filling, White Chocolate

with Mustard Velouté - an ideal

Glaze and Toasted Walnuts

make-ahead brunch or dinner item

• Chocolate Soufflé “Stacked” Cake

• Gingerbread Trifles with

with Espresso Buttercream and

Sautéed Pears and Cranberries • Salted Caramel Apple Slab Pie - make entertaining a crowd easy and delicious!

• Toasted Almond Chiffon Roll Cake with Salted Caramel Buttercream

• White Bean, Bacon and

cousin calls for a skillet-cooked filling topped

Abby reveals tool kit

Cheese Sandwich made with Caramelized

$50

• Chicken and Biscuits - chicken pot pie’s

$50

alongside a Ham and Brie Grilled

pan cake!

Butternut Squash Soup

Sweet & Savory

abby dodge

recipes for fall and holiday entertaining!

• Served with a Light Lunch:

Chocolate Shards - the ultimate sheet

from that autumn chill.

Baker the

$50

kate el lingwo od Simple recipes to warm you

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

abby dodge

Friday | September 21 | 6:00 - 7:30pm

Saturday | September 22 | 6:00 - 7:30pm

��odle Night chris toy

chef instructor

Ele�ant Date Night

Taste the difference with these

$60

fresh, housemade noodle dishes.

Dress up for a splendid night out

• Fresh Egg Noodles in

$45

with great food and great company!

• Kale and Spinach Salad with

Classic Vodka Sauce • Vegetable Noodles

Roasted Butternut Squash, Bacon,

in Alfredo Basil Sauce -

Gorgonzola Cheese and Toasted Pecans

learn how to incorporate savory

• Steamed Mussels with Fresh Herbs,

additions into your favorite pasta dough!

rebecca meyer

Lemon and White Wine Sauce

• Sweet and Spicy Sesame Noodles

$45

served with Crusty Bread

• Housemade Vanilla Ice Cream

A lunch perfect for packing and taking on the go.

• Hasselback Tomato Caprese Salad • Chicken Salad with Pickled Grapes,

• Lamb Bolognese with

with a Sweet Balsamic Drizzle and

Housemade Pappardelle Pasta

served with Stone Fruit

• Chocolate Mousse with Sea Salt Caramel Sauce

Crisp Apple and Celery Leaves • Housemade Focaccia • Israeli Couscous, Sun-Dried Tomatoes and Feta Cheese • Almond and Brown Butter Tart

“This was a joy to attend.”

Andy

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 31

31

3/19/18 3:37 PM

Sunday | September 23 | 11:30am - 1:00pm

Brunch & Learn: Masterin� E��s

It’s All Go od

j a n e s t. p i e r r e

$45

$50

Learn how to make foolproof dishes

Mastering the basics of cooking eggs is a rite of passage for any competent cook.

• Boiled Egg: Asparagus Salad with Boiled Egg, Charred Asparagus and Walnut Relish • Poached Egg: Classic Eggs Benedict toasted English muffins topped with bacon, poached eggs and creamy hollandaise emulsion • Omelet: Classic French-Style Omelet with Soft Herbs and Gruyere Cheese

chef instructor

Saturday | September 29 | 11:30am - 1:00pm

Crave-Worthy

lindsay maitland-hunt

that are true crowd pleasers.

• Beet Salad with Goat Cheese, Arugula and Candied Walnuts • Mushroom Ragu with Creamy Parmesan Brown Rice and Quinoa Pilaf • Roasted Broccolini • Mango and Vanilla Bean Panna Cotta

cookbook signing Friday | September 28 | 11:30am - 1:00pm

Health�ish

• Whipped Egg: Sabayon

lindsay maitland-hunt

with Fresh Berries - a silky, Champagne-based custard topping

$50 Tuesday | September 25 | 11:30am - 1:00pm

cookbook signing

Thursday | September 27 | 11:30am - 1:00pm

$45

Ginger Peach Berry Smoothie served with “Truly Delicious” Energy Bites a tasty mish-mash of all the traditional foods found in energy bars, plus a generous dose of dark chocolate, followed by a final roll in flaky coconut

• Raspberry and Shortbread Parfaits

Italian recipes that emphasize fresh ingredients.

and Queso Fresco - this favorite soup

• Italian Wedding Soup with

uses the whole chicken!

Fennel, Zucchini, Escarole,

• Cumin Pork Cutlets

Swiss Chard and Fresh Basil

with Smashed Butternut Squash

• Roman-Style Pork Scallopini Saltimbocca

• Stovetop Strawberry Oat Crumble

• Apple and Butternut Squash Soup with a Cider Reduction Drizzle

Friday | September 28 | 6:00 - 7:30pm

• Cider-Brined Roast-Turkey with Applejack Gravy

Dark Chocolate Sea Salt Caramel Sauce Wednesday | September 26 | 11:30am - 1:00pm

Fall Harvest

kate el lingwo od

chef instructor

$50 ’Tis the season for classic comfort recipes that chase away the autumn chill.

• Crisp Greens with Late Summer Tomatoes and Green Goddess Dressing

Saturday | September 29 | 6:00 - 7:30pm

Cider Fest

• Apple Cider Cinnamon Donut Holes with Chocolate Dipping Sauce Sunday | September 30 | 11:30am - 1:00pm

Blissful Brunchin’

• Quick Sautéed Mustard Greens

Fall for this brunch.

• Seared Pork Scallopini with Sweet Apple Sage Pan Sauce

• Creamy Parmesan Parsnip Purée

• Cinnamon French Toast Bites served with Maine Maple Syrup

• Brown Butter Polenta served aside Sautéed Haricot Verts

and Crème Fraîche

G

• C a

Thu

Au

sc

Lea with

• R an

• Classic Eggs Benedict with Hollandaise Sauce on Housemade English Muffins

• Pistachio Plum Crisp with

• Crispy, Cheesy Potatoes

Crème Fraîche Ice Cream

• Buttermilk Blueberry Crumb Cake

32

with Buttermilk Ice Cream

SWK_CSBrochure_May-Oct2018.indd 32

B

$60

rebecca meyer

• Roasted Cauliflower Soup

• P

• C

• Cider and Bourbon Glazed Shallots

$50

$55

Tast

W

• Apple Cider Farro with Celery Root

Roulade with Roasted Grapes

ka

W

Nothing says autumn quite like a cup of apple cider.

Simple, seasonal favorites.

Ha

• R

$55

• Slow-Roasted Garlic and Herb Pork

STONEWALLKITCHEN.COM/COOKINGSCHOOL

• B

to o

j a n e s t. p i e r r e

$50

• Gingerbread with Brandied Apples

R

Wed

• Pozole with Pinto Beans

with Chopped Hazelnuts and

• C

• Slice of Housemade Seeded Whole Wheat Banana Bread

$55

Seasonal Deli�hts

P

an

• Prosciutto and Cucumber Tartine

• Chocolate Biscotti Pudding

• F

ch

chef instructor

• Roasted Balsamic Radicchio

• R

• Grain Bowl: The FACT Bowl fried egg, avocado, corn, tomatoes and farro, all in one bowl

Absolute Italian

• Creamy Polenta with Wild Mushrooms

ch

A co

Good-for-you (but not too good-for-you) recipes for real life.

R

$60

These brunch recipes are anything but routine!

•

Tue

• H P

• S C w

• O

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3/19/18 3:37 PM

pm

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Roast� Toast�

chef instructor

$60 A cozy luncheon for a brisk fall day.

• Roasted Potato Leek Soup • Filet of Beef Bourguignon with Carrots, Pearl Onions and Mushrooms • Chive Risotto Cake alongside Roasted Asparagus Spears • Black Forest Trifle - layers of sweet cherries, fudgy brownie bits

Lunch at the Kennebunk Inn

$45

• Smoked Gouda and Herb Puffs

ch ef

• Beef Tenderloin with Rosemary,

Chopped

served with Red Pepper Jelly Fresh Figs and a Red Wine Reduction

• Parsnip Bisque finished with an Apple Cider Caramel Reduction

• Roasted Brussels Sprouts with a

• Pumpkin and Ricotta Gnocchi with Brown Butter, Sage and Honeyed Pecans

• Sautéed Wild Mushrooms

• Cranberry and Pineapple Upside-Down

• Apple and Cranberry Crisp with

Cake with Whipped Cream Friday | October 5 | 6:00 - 7:30pm

Harvestfest

The quintessential New England beef supper.

ebri el as seen on

and fresh whipped cream Wednesday | October 3 | 11:30am - 1:00pm

Autumn in New England

$60

shanna & brian o’hea Join the O’Heas, chefs and owners of The Kennebunk Inn, for this seasonally-inspired meal.

Saturday | October 6 | 6:00 - 7:30pm

j a n e s t. p i e r r e

ty

us

Tuesday | October 2 | 11:30am - 1:00pm

Friday | October 5 | 11:30am - 1:00pm

c

october

Ever�da� Galas

Balsamic Glaze and Crispy Prosciutto with Thyme, Brandy and Cream Housemade Crème Fraîche Ice Cream

cookbook signing Sunday | October 7 | 11:30am - 1:00pm

Fallin’ for Fall

nicole galbadis

kate el lingwo od

$65

va n e s s a s e de r

$55

You don’t need an occasion to prepare this elegant, four-course menu.

$55

Taste all that fall has to offer with this menu.

• Roasted Pumpkin Salad with Watercress, Parmesan Crisps and White Balsamic Vinaigrette • Pork Chops in Sage Butter over Beet Purée served alongside Garlicky Swiss Chard Sauté • Cheesy Hasselback Potato Gratin • Caramel Apple Blondie Cheesecake a luxurious dessert for the apple lover!

Thursday | October 4 | 11:30am - 1:00pm

Autumn Delights

scott jones $60

Learn how to create foods filled with your favorite fall flavors.

• Roasted Turnips Tossed in Caper and Sultana Vinaigrette • Housemade Tagliatelle with Crispy Pancetta and Slivered Sugar Snap Peas • Seared Scallops on a bed of Celery Root and Parsnip Purée with a Brown Butter Drizzle • Olive Oil Cake with Crème Fraîche, Pistachios, Orange and Chocolate

SWK_CSBrochure_May-Oct2018.indd 33

• Braised Short Rib Crostini with Goat Cheese, a Braising Liquid and Honey Demi-Reduction • Grilled Romaine Salad with Baked Brie and Pears, Toasted Walnuts and Champagne Vinaigrette • Pan Seared Lamb Chops with Fig Butter Sauce, and Greek Oven-Roasted Potatoes • Lemon Cheesecake topped with Whipped Cream

This menu will have you head over heels for New England’s finest season.

• Roasted Squash and Chestnut Tart • Herb and Butter Roasted Spatchcock Chicken • Whipped Turnip Potatoes • Garlicky Haricot Vert with Crisp Breadcrumbs • Glazed Ginger Stout Cake served with Sweetened Crème Fraîche Tuesday | October 9 | 11:30am - 1:00pm

Saturday | October 6 | 11:30am - 1:00pm

An Inspirational Luncheon

Lunch Goals

rebecca meyer

$50

$60

Join our culinary specialists

A lunch menu inspired by Maine’s wild-grown berries.

• Savory Wild Maine Blueberry Salsa with Housemade Pita Chips • Grilled Salmon with Dijon Dill Sauce • Roasted Cherry Tomato and Orzo Salad • Roasted Asparagus with Crispy Pancetta • Lemon Raspberry Layer Cake with Raspberry Compote and Vanilla Buttercream

chef instructor

for an exquisite meal.

• Cream of Fresh Tomato Soup served with Parmesan Toast • Parmesan Chicken topped with Mixed Greens and Lemon Vinaigrette • Wild Mushroom Risotto with Pancetta, Shallots and Saffron • Peach and Raspberry Crisp with Vanilla Bean Ice Cream

877.899.8363

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3/19/18 3:37 PM

Wednesday | October 10 | 11:30am - 1:00pm

Friday | October 12 | 11:30am - 1:00pm

Saturday | October 13 | 6:00 - 7:30pm

Tue

Steakhouse St�le

kate el lingwo od

Italian Fall Luncheon chef instructor

with Wine Pairings

ch

$60

$60

jessica michaud

$65

Try this elevated version of

Italian dishes that make the

$75

No

the traditional steakhouse menu.

most of seasonal ingredients.

The future looks tasty with

• B

• Classic French Onion Soup

• Antipasti Plate - sliced cured Italian

this Asian-themed meal.

• Oven-Roasted Sirloin Steak with Garlic Herb Compound Butter • Potato ‘Tostones’ - steamed, flattened and fried new potatoes yield a crisp but tender dish • Spinach Sauté with Sultanas and Pine Nuts

meats, cheeses, marinated olives and a housemade focaccia slab • Tomato and Red Wine Braised Beef Short Ribs

Cream Cheese Frosting

w

• Thai Citrus Salad - sweet, supremed

• S

w

pomelo fruit, chile, watercress, crushed peanuts and mint

• M

w

• Housemade Egg Noodles with Curry Coconut Sauce, Shredded Chicken,

• P

• Roasted Brussels Sprouts

Cilantro, Peanuts and Lime Wedges

• C

and a Balsamic Reduction • Chocolate Sorbet with Biscotti Cookies

• Five-Spice Pork Shoulder - slow-cooked

Friday | October 12 | 6:00 - 7:30pm

Pumpkin Paradise

j a n e s t. p i e r r e

Ra�in’ Cajun

$50

$60

This favorite fall food can

chef instructor

G

with soy sauce and brandy and served over a bed of jasmine rice

Wed

• Sautéed Garlic and Ginger Bok Choy Thursday | October 11 | 11:30am - 1:00pm

G

• Creamy Parmesan Polenta with Crispy Pancetta, Shallots

• Red Velvet Cake with

G�od Fortune Fare

• Mandarin Orange Upside-Down Cake Sunday | October 14 | 11:30am - 1:00pm

Au

ka

$50

krisztina perron

• S

You’re in for a wild night with

Cocktail Hour

be served savory or sweet!

this Cajun-inspired feast.

$55

• P

• Pumpkin Seed Salad - baby romaine,

• Cajun Meatballs in

Creative appetizers that will make your next

avocado dressing and spiced pumpkin seeds • Pumpkin Ravioli with Brown Butter -

Fire-Roasted Tomato Sauce • Pasta Jambalaya - bell peppers,

fresh pasta with pumpkin and

smoked sausage, shrimp and fresh fettucine

a goat cheese filling

tossed in a cream-based sauce

• Roasted Brussels Sprouts served with Cranberry Butter • Pumpkin Trifle - creamy pumpkin mascarpone with a gingersnap crumble

• Mâche Salad with Creole Vinaigrette • Beignets with Praline Sauce deep-fried fritters generously dusted with powdered sugar

and bourbon whipped cream

�esh C�ch

rebecca meyer $55

“I don’t see how this could have been any better.”

Morgan

C

cocktail hour the highlight of the night!

• Chicken Satay with

Join us for this tasty luncheon straight from the sea.

SWK_CSBrochure_May-Oct2018.indd 34

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• P

• Chocolate Drizzled Bacon Skewers

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with Sea Salt • Gazpacho Shooters

Thu

• Smoked Salmon Mousse Cups these bite-sized cups are flavored with served in a phyllo shell • Lemon Spinach Dip with Pita Bread • No-Bake Kahlua Cheesecake with Oreo Crust - individually portioned, this dessert comes served in mini mason jars

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$50

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• Puff Pastry Tart with Beetroot, Thyme and Roasted Garlic

R

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• Herb-Crusted Haddock with Apple and Horseradish Relish alongside Roasted Cipollini Onions

• D

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• Oven-Roasted Rosemary Maine Potatoes

34

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Spicy Coconut Peanut Sauce

white wine, lemon juice and dill, then Saturday | October 13 | 11:30am - 1:00pm

Coz

• Strawberry Shortcakes with Housemade Biscuits, Fresh Strawberries and Vanilla Whipped Cream

3/19/18 3:37 PM

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Tuesday | October 16 | 11:30am - 1:00pm

Get Stuffed

Friday | October 19 | 11:30am - 1:00pm

chef instructor

Fall Comfort Fo ods

Saturday | October 20 | 6:00 - 7:30pm

j a n e s t. p i e r r e

rebecca meyer

$65

$55

$60

No one leaves this meal hungry!

Jane reveals her fall harvest favorites!

Learn tips and tricks to make

• Baked, Stuffed Scampi Shrimp

• Squash and Bean Minestrone Soup

this Italian dinner at home.

with Crabmeat

with Crusty Baguette

• Heirloom Tomato Salad with

• Slow-Roasted Filet Mignon

• Cider-Braised Pork Shoulder

Fresh Mozzarella and Basil Oil

with Red Wine Pan Sauce

• Cauliflower and Brussels Sprout Gratin

• Beef Short Rib Bolognese

• Mascarpone Mashed Potatoes

with Pine Nuts and Bread Topping

• Ricotta Gnocchi and Truffle

with Bacon

• Rice Pudding with Persimmons

Patate al Forno

• Provençal Roasted Stuffed Tomato

and Dried Cranberries

• Espresso Chip Affogato and

• Creamy Ricotta Tart with a Gingersnap Crust and Candied Ginger

cookbook signing Friday | October 19 | 6:00 - 7:30pm

Dinner with Chef Bill

Wednesday | October 17 | 11:30am - 1:00pm

Autumn Essence

kate el lingwo od

bill collins

$50 Cozy up with these comforting fall flavors.

• Smoky Eggplant Dip with Housemade Cumin-Spiced Pita Chips • Pomegranate Airline Chicken Breasts with Toasted Walnut Butter • Oven-Baked Mushroom Polenta served alongside Pan-Fried Asparagus • Pear and Frangipane Tart topped with Vanilla Bean Crème Anglaise Thursday | October 18 | 11:30am - 1:00pm

F lavors of Fall

rebecca meyer $50

Warm, iconic fall flavors

$60 A class with Chef Collins guarantees great food and an even better time!

• Maine Crab Cakes with Mustard Dill Sauce and Remoulade • Cornish Hens with Sweet Vermouth and Cranberry Chutney • Rustic Potato Gratin • Carrots with Honey and Fresh Ginger • Bananas Foster - the classic banana dessert served with rum and vanilla ice cream Saturday | October 20 | 11:30am - 1:00pm

Tried-and-True

chef instructor

Man�ia!

Florentine Lace Cookies Sunday | October 21 | 11:30am - 1:00pm

The Recipe Box j a n e s t. p i e r r e $50

A collection of Jane’s favorite, exclusive Stonewall Kitchen recipes!

• Cheddar Herb Biscuits with Cranberry Butter • Maple Applesauce French Toast with Raisin Bread • Roasted Root Vegetable Hash • Oven-Baked Bacon with Brown Sugar and Spice • Blueberry Granola Parfait - layers of blueberries, vanilla yogurt and housemade granola Tuesday | October 23 | 11:30am - 1:00pm

The Empt� P late State chef instructor

$65

$60

Comfort food recipes to feed your soul.

Everything is bigger and tastier

with Parmesan Focaccia

• Lobster Macaroni and Cheese

in this Texas-themed menu!

• Braised Chicken with Lemon,

• Braised Chicken with Gravy

• Cheese-Stuffed Jalapeño Poppers

Garlic and Olives alongside

• Creamy Roasted Garlic Mashed Potatoes

• Barbecue Braised Brisket over

Roasted Mushroom Risotto

• Creamed Spinach

Creamy Garlic Mashed Potatoes

• Brown Butter Baby Carrots

• Brownie Sundaes with

• Hot Buttermilk Biscuits

• Dark Chocolate Mousse with

Vanilla Ice Cream, Crushed Peanuts

• String Beans with Shallots

Snickerdoodle Shortbread Cookies

and Fresh Whipped Cream

• Texas Sheet Cake - chocolate cake with

come alive in this meal.

• Lentil and Kale Soup

fudge frosting and sprinkled with pecans

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 35

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3/19/18 3:37 PM

cookbook signing

Wednesday | October 24 | 11:30am - 1:00pm

Old World Inspiration

Friday | October 26 | 11:30am - 1:00pm

an Eastern European flair!

Recipes From a Home at Sea

annie mahle

• Mixed Mushroom Strudel served

$55

kate el lingwo od $55 Enjoy this hearty meal with

alongside Mesclun Greens with Tart

Recipes and stories that recreate what life

Vinaigrette

is like onboard a Maine windjammer.

• Pork Stew with Pears and Potatoes -

• Poached Garlic Soup with Thyme

country-style pork ribs combine with

and Red Pepper Cream

seasonal pears, caraway, allspice, fennel

• Cornish Game Hens with

and sweet potatoes

Saturday | October 27 | 11:30am - 1:00pm

Fall Indian Feast cherie scott

• Leek and Carrot Parmesan Gratin

is baked not boiled, then finished with a delicate layer of onions and a sprinkling of seeds

• No-Knead Stirato Bread • Butterscotch Ginger Cake

• Apricot Linzertorte

with Sautéed Apples

Thursday | October 25 | 11:30am - 1:00pm

Friday | October 26 | 6:00 - 7:30pm

V ietnamese Luncheon chef instructor

$55

$55

Inspiring, one-of-a-kind Indian recipes.

Pick

• Potato and Eggplant Fritters with Chai

you

• Garam Masala Roasted Game Hen

• P

• Aloo Gobi - Indian-spiced cauliflower, peas and potatoes • Kheer - traditional cardamom-scented Indian rice pudding garnished with

$55 Experience one of the most exciting • Boba Tea - a must-try Taiwanese tea-based drink mixed with fruit or milk and chewy tapioca balls • Sweet Orange and Ginger-Marinated

• Winter Squash Soup with Fennel, Crème Fraîche and Garlic Croutons • Heirloom Beet Salad with Baby Kale, Goat Cheese and Blood Orange Vinaigrette

• Traditional Chicken Pho with Hoisin • Sweet Red Bean Ice Cream

• Red Wine-Braised Beef served with Buttered Herb Spaetzle

Sizzlin’ Supper

$60 smoky, salty bits of bacon in every bite.

topped with Housemade Boursin Cheese

Hal

sp

Applewood Smoked Bacon

sp

• Dark Chocolate Mousse topped

• M

with Whipped Cream and

w

Crumbled Bacon-Pecan Brittle

cookbook signing Sunday | October 28 | 11:30am - 1:00pm

w

• H

w

Brunch with Us

• M

$50

• T

dana moos

former innkeeper as she shares her secrets to creating the perfect brunch.

• Grapefruit Brûlée • Housemade Bagels with Scallion Cream Cheese and Smoked Salmon served with Capers, Red Onion and Fresh Dill • Dark Chocolate Waffles with Fresh Raspberries and Chocolate Ganache finished with Raspberry Coulis and Vanilla Frozen Yogurt STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 36

Join

• W

• Roasted Brussels Sprouts with

You’re invited to join this

36

Fr

ka

$55

and Garlic Butter Croutons

Chambord Whipped Cream

V

Wed

Bacon lovers unite! Crispy, crunchy,

• Chocolate Soufflé with

Brian

cl

M

dana moos

• Roasted Root Vegetables

“The meal was fantastic.

I can’t wait to make it at home.”

• P

• P

• Seared Salmon Baked in Puff Pastry and

Chicken Skewers • Scallion Pancakes

Saturday | October 27 | 6:00 - 7:30pm

$60 hearty and delicious dishes!

an

• F

• Caesar Salad with Crispy Bacon

Make the most out of autumn with these

cuisines without ever leaving your kitchen.

P

in

crushed pistachios and almonds

Heart� Fall Fare

j a n e s t. p i e r r e

Th

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Smoked Shrimp and Brandy Stuffing

• Bialy Roll - this classic ‘cousin to the bagel’

Tue

3/19/18 3:37 PM

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Tuesday | October 30 | 11:30am - 1:00pm

The Pumpkin Patch chef instructor

$55 Pick the perfect pumpkin, and we’ll show you all the delicious treats you can create!

• Pumpkin Flatbread with Parmesan Shavings, Fried Sage Leaves and a Honey Drizzle • Pumpkin Pot Pie - a fun twist on the classic chicken and veggie-filled dish, served

stonewall kitchen COOKING SCHOOL

chefs Scott Jones

cooking school manager & chef instructor

Rebecca Meyer chef instructor Rebecca grew up in suburban Boston where she became well versed in the culinary styles and flavors of New England cooking.

A move to Southern California exposed her to a new world of fresh flavors common to

Scott graduated Magna

the West Coast and the belief that cooking

Cum Laude in Culinary

was truly her life’s calling. Graduating

Arts from Johnson and Wales University

with a Bachelor of Science in Culinary

in a pumpkin with a puff pastry lid!

in Charleston, SC, where he was awarded

Management from the Art Institute of

the Cordon Bleu Medal. Scott’s culinary

California, Orange County, Rebecca

• Fall Greens Side Salad with Pumpkin Oil

experience began aboard the USCGC Spar

returned to her roots with a position at

Vinaigrette and Spiced Pepitas

in Portland, ME, as a chef for the U.S.

a fine dining restaurant in Boston. After

• Pumpkin Pie Pudding with

Coast Guard. He later moved on to open

spending five years developing her skills

Mile-High Toasted Meringue

the Fiddlehead Café in South Portland

in some of Boston's most renowned eateries,

and was owner of Hors D’Oeuvres

she joined the Stonewall Kitchen Cooking

and Catered Events in Falmouth, ME.

School family and has begun a new

He gained invaluable experience in

adventure in Maine. In spite of her own

Wednesday | October 31 | 11:30am - 1:00pm

Fri�ht Feast

kate el lingwo od $55

sustainability, organic gardening and the

skills, years of experience and knowledge,

use of local foods through his work as

Rebecca claims that her dad still

executive chef for Rippleffect, a non-profit

makes the best steak she's ever had.

Join us for this spooky yet elegant

eco-retreat and living classroom located

Halloween-themed dinner party!

on Cow Island, ME. There he created

• Witches Brew Mocktail -

Jane St. Pierre

fresh, local cuisine for special programs,

chef instructor

spiced ginger and clove syrup,

corporate events and weddings.

Jane credits her mother

sparkling cider and cranberry juice • Medjool Dates stuffed

Kate Ellingwood

with Goat Cheese and finished with a Balsamic Glaze Drizzle

executive chef instructor

• Housemade Pumpkin Ravioli

Prior to completing the

with Crispy Sage and

Professional Pastry Program

Brown Butter Pan Sauce • Mesclun and Roasted Pear Salad with Creamy Dijon Vinaigrette • Tuxedo Cake - mile-high layers of rich chocolate cake with a whipped cream filling and a rich chocolate glaze

at the Cambridge School of Culinary Arts in Cambridge, MA, Kate spent a decade working as an aircraft mechanic for the United States Air Force and earning a Bachelor of Science in Nutrition from the University of New Hampshire. Her decision to pursue her longtime passion of baking landed her a position at the popular Italian restaurant, Tosca, located on the south shore of Boston, where she assisted in creating the daily scratch-made desserts. A move up to Maine brought her to the Stonewall Kitchen Cooking School, where she feels that she has undoubtedly

che

and grandmothers for her love of cooking. Growing up with her five sisters, three brothers, parents and grandparents all under one roof, the family rarely went out to eat.

Everyone was welcome in the kitchen to cook, including Jane, who was five years old when she learned how to make homemade pasta. With years of practical food knowledge and hands-on cooking experience, Jane went on to open a kitchenware retail shop and catering business in 2008 and started teaching cooking classes. Specializing in corporate team building, private parties and lunch’n learn classes for seniors, Jane enjoys sharing her skills with groups and actively taking part in raising money for the March of Dimes.

found the perfect life balance in both cooking and teaching others.

877.899.8363

SWK_CSBrochure_May-Oct2018.indd 37

37

3/19/18 3:37 PM

gue st c hef s Denotes Cookbook Author

Denotes Celebrity Chef

Alison Roman

Bill Collins

Alison is the author of

Bill is an alum of the

Dining In: Highly Cookable

Cambridge School of

Recipes, one of NPR’s Best

Culinary Arts and has

Books of 2017, and Short Stack Edition’s Lemons, a small-format

Denotes Wine Pairing

O

Denotes Beer Pairing

ur Cooking School hosts

her

cookbook that pays homage to the tart

handmade chocolate company in Salem,

grad

fruit. Formerly the senior food editor at

MA. In addition to regularly appearing for

Car

Bon Appétit, her work appears regularly in

years on Mass Appeal, a daily live cooking

alon

The New York Times as well as publications

show on an NBC affiliate, he is the author

Hal

such as GQ and Cherry Bombe. Alison first

of four cookbooks: Knife Skills, Making and

in S

sharpened her cooking skills by working

Using Vinegar, How to Make Chocolate Candy

Bos

demonstration classes

professionally in the kitchens of New

and Making Caramels. Since 2001, Bill has

the

taught by our own chefs

York City’s Momofuku Milk Bar and San

run his own private chef business, providing

Ole

plus professional chefs from around

Francisco’s Quince, just to name a few.

individualized cooking lessons and

with

the world. This talented line-up

Originally from Los Angeles, she now lives

performing fun, informative live cooking

rest

includes trained culinary experts, food

in Brooklyn—that is, until she decides to

shows for business meetings, company

in th

stylists, nutritionists, food editors and

move upstate like everybody else.

retreats and corporate functions.

busi

cookbook authors who bring all their

Class Dates | July 27 & 28

Class Dates | May 11 | June 29 & 30

curr

August 17 | October 19

in d

specialized expertise to our Cooking School. A cooking class assigned to

Annie Mahle

“Chef Instructor” will be any one

For over 30 years, Annie has

of our knowledgeable, in-house chefs.

honed her craft with both knife and pen. She started

Abby Dodge Abby is a James Beardnominated and IACPwinning author and baker.

Trained in Paris and New York under superstar chefs, Abby has become a standout star on her own. A popular food writer, instructor, media personality and longtime contributing editor to Fine Cooking magazine, she is also the author of 10 cookbooks, including her latest, the award-winning book titled The Everyday Baker. Abby’s recipes and articles have appeared in more than eight dozen cookbooks, print publications and websites. In addition to creating regular posts on her own blog, she hosts an online class called “Baking Bootcamp” where she teaches, encourages and interacts with an

working on windjammers as a mess cook and quickly developed a lifelong passion for cooking, gardening, sailing and outdoor living. Annie’s recipes and cookbooks have been highlighted on the Today Show and Throwdown with Bobby Flay. Her food and the J. & E. Riggin schooner have been featured in dozens of national media outlets, including FoodNetwork.com, Traditional Home, Family Circle, Women’s Day and The Boston Globe. Yankee Magazine has twice named the J. & E. Riggin as one of the “Top 10 Places to have Dinner with a View in Maine.” During the winter when she’s not out on the open waters, Annie continues to create new recipes and share them on her blog, At Home & At Sea. Class Dates | October 26

international group of baking enthusiasts to help them become better bakers.

Class Dates | May 18 & 19 September 21 & 22

38

worked at The Ritz-Carlton in Boston as well as Harbor Sweets, a

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 38

prod

Brent Hazelbaker At the age of 19, Brent enrolled at Le Cordon Bleu in Scottsdale, AZ. From there, he spent the next 10 years working on the West Coast for Fox Restaurant Concepts, Michael’s at the Citadel and the Roaring Fork in Scottsdale, AZ, as well as for Chef Michael Chiarello as a sous chef at Tra Vigne in St. Helena, CA. In 2007, Brent moved to Philadelphia, where he was a sous chef at Parc for STARR-Restaurants and an executive chef of Zavino Hospitality. With his focus on organic farming, earth-to-table style cooking and butchery, Brent eventually relocated to Portsmouth, NH, to be the executive chef of The Green Monkey and the consulting executive chef in the opening of two Dover, NH, eateries, 7th Settlement and Earth’s Harvest. Both restaurants offer a farm-to-fork style approach and follow sustainable practices. Currently, Brent is working as a culinary advisor and operations manager for the Martingale Wharf and the Rosa restaurant. Brent says he’s happiest when sharing his knowledge of horticulture and farming and applying those practices with his passion for cooking.

Class Dates | June 3 | July 8 | September 2

3/19/18 3:37 PM

deli Cla

and

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deep

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on

Cara Chigazola-Tobin

Chris Toy

Dave Martin

Cara’s culinary journey

Chris has been teaching

As a culinary expert, Dave

began when she was in high

Asian cooking in Southern

works in product and recipe

school, ultimately driving

and Midcoast Maine for

development for the grocery

her to move west and get

30 years. A retired teacher

her culinary degree in Monterey, CA. After

and retail industry, concepting

and principal, he learned to cook in his

for companies like ConAgra, Pepsi and

graduating as valedictorian of her class,

parents’ kitchen. Chris’s classes integrate

Yum Brands. As a global flavor expert, he

Cara held a number of professional jobs

his love for teaching and great food,

understands how to work with ingredients

g

along the coast, working at Cetrella in

creating an engaging mix of techniques,

indigenous to any region and create dishes

or

Half Moon Bay and The Plumpjack Café

aromas and tastes, which generally

or products that stay true to their origin.

or

nd

in San Francisco, before relocating to

highlight the fusion of Far East foods

Dave is currently consulting for an Indian

ndy

Boston to serve as the chef de cuisine at

with local Northeast offerings.

fast-casual chain and Georgian wine

the James Beard Award-winning restaurant

Class Dates | July 14 | September 22

as

ding

Oleana. In 2016, she moved to Vermont with the idea of opening her own

g

Dana Moos

restaurant, a dream that came to fruition

Dana is a cookbook

in the summer of 2017. Along with her

author, chef and former

business partner Allison Gibson, Cara

innkeeper. In her most

currently runs Honey Road restaurant

recent cookbook, The Art

in downtown Burlington, utilizing local

of Breakfast, she shares her secrets and

products whenever possible to create

recipes for the gourmet breakfasts she

delicious Eastern Mediterranean mezes.

served at her Maine bed and breakfast,

Class Dates | June 15

eu

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ale, o , hia,

us

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ions the

bar in New York as well as a multi-unit Sweetgreen-style concept in Texas. Proudly “fast food sober” for 13 years now, he is an avid supporter and advocate for living a healthier lifestyle by cooking with fresh, real ingredients. Last but not least, Dave is a Top Chef alum, Chopped champion and recent Cutthroat Kitchen winner.

Class Dates | June 13 & 14

Cherie Scott

as Condé Nast Traveler for its scrumptious

Domenica Marchetti

three-course morning meals. Originally

For expertise on Italian

Mumbai-born and raised,

from Washington, DC, and the Maryland

cooking, it would be difficult

acclaimed by such prominent publications

Cherie now calls Maine her

suburbs, Dana has wholeheartedly

home, having previously done

embraced the state slogan, “The way

stints in Canada, New York

to find someone more qualified than Domenica. Not only did she

life should be,” since moving to Maine.

grow up in an Italian family that loved

and New Jersey over the last two decades.

Along with her love of photography and

to cook, she is also a bestselling cookbook

In 2015, she launched her blog, Mumbai to

food, she has immersed herself into Maine’s

author of six books on Italian home

Maine, in an effort to reconnect with her

bed and breakfast hospitality industry.

cooking, including, most recently, Ciao

deep Portuguese-Indian (Goan) culinary

Class Dates | May 26 & 27 | July 28 & 29

Biscotti and The Glorious Vegetables of Italy.

roots. Through her writing and recipes,

September 8 & 9 | October 27 & 28

Her articles and recipes have been widely

Cherie shares signature family dishes and

published in The Washington Post, Chicago

nostalgic anecdotes of her youth in

Tribune, Cooking Light, Fine Cooking, and

Mumbai while also celebrating the beauty

online at Leite’s Culinaria, NPR Kitchen

of Maine and its great gastronomic talent.

Window, Apartment Therapy’s The Kitchn as well as her own blog. When she’s not

Class Dates | August 30 | October 27

writing or cooking, Domenica also leads culinary tours in Italy’s Abruzzo region.

Class Dates | June 29 & 30

“Very professional, I was thoroughly impressed.”

Julia

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877.899.8363

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Erin Gardner Erin is the creator of ErinBakes.com, author of Erin Bakes Cake and a threetime Craftsy instructor. She’s also a regular contributor to The Cake Blog, Craftsy’s cake decorating blog, and American Cake Decorating. Erin previously worked as a pastry chef in numerous New England kitchens, including Boston’s legendary Locke Ober, before opening Wild Orchid Backing Co. She quickly became the go-to cake designer for premiere events, even competing on and winning Food Network’s Sweet Genius.

Seven years and two babies later, Erin decided to close up shop and continue sharing her love for baking and cake decorating through her blog, classes and content creation. She has been named one of the best wedding cake makers in the country by both Martha Stewart Weddings and Brides and her work has also been featured in media outlets like Oprah.com, Town & Country, OK Magazine, Huffington Post and HGTV’s DIY Network.

When she’s not talking about cake, you can find her exploring New Hampshire’s lakes region and coast with her family.

Class Dates | May 5

Jenny McCoy Acting on a whim after high school, Jenny enrolled in the Baking and Pastry Program at Chicago’s Kendall College. Luckily, she loved working in the kitchen and landed positions at some of Chicago’s top restaurants, including Charlie Trotter’s, Blackbird and Bittersweet Bakery. After taking time off, Jenny returned to the pastry kitchen in New Orleans where she oversaw three restaurant pastry departments for Emeril Lagasse.

Jenny’s next stop was New York City to run pastry operations at Marc Forgione and for A Voce. She also worked for Tom Colicchio at his flagship restaurant, Craft, where she earned the 2011 NYC Rising Star Pastry Chef Award from StarChefs. com. Currently, Jenny is a chef-instructor at The Institute of Culinary Education (ICE) and has two published cookbooks, Desserts for Every Season and Modern Éclairs.

Jessica Michaud

Jonathan King

Jess has been passionate

founder of

about food since her first trip abroad to Switzerland at age 13. While there, she often shopped and cooked with the host family and enthusiastically shared this routine with her own family when she returned home. At the age of 14, she started working in restaurants, graduating high school to go on to study Food Science and Nutrition at the University of New Hampshire and the University of Maine in Orono. After graduating with a degree in food science and nutrition with a concentration in business management, Jess continued to work in restaurants and for catering companies in both Maine and New Hampshire. She has since moved into the field of wine distribution, selling for Pine State Beverage in Maine. Within the community, she also chairs Seacoast Share Our Strength, a nonprofit organization which hosts Taste of the Nation and Share Your Love dinners to raise money to feed local children in need.

Class Dates | May 19 | July 7 September 15 | October 13

stonewall kitchen

Jonathan has been a pioneer in the specialty food world since starting Stonewall Kitchen in 1991 with his partner Jim Stott. What began as a humble farmers’ market stand selling jams hand-labeled by Jonathan himself has blossomed into a business that creates a wide range of high-quality products retailing in more than 8,000 locations nationwide. In addition to the nearly 30 awards Stonewall Kitchen has won, Jonathan was personally recognized for his contribution to the industry with

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his 2015 induction into the Specialty Food Association’s Hall of Fame. A lifelong lover of cooking and creating delicious foods, he has also authored seven cookbooks, including a collection of some of the company’s best, tried-andtrue recipes in Stonewall Kitchen Favorites.

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Bringing the same passion that has shaped

to v

Stonewall Kitchen to any Cooking School

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demonstration he leads, Jonathan’s classes

tech

are truly one of a kind and not to be missed.

He’s

Class Dates | May 15

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Jessica Battilana

Krisztina Perron

Jessica is the author of

Krisztina is the chef and

Repertoire: All the Recipes You

owner of The Wooden

Need and writes a bimonthly

Spoon Catering Company in

column by the same name for

Massachusetts. The daughter

the San Francisco Chronicle. She's also the

of immigrants from Hungary, she grew

co-author of a half-dozen chef cookbooks

up experiencing recipes from her heritage

and her work has appeared in Martha

while helping out in her family’s various

Stewart Living, The New York Times, The

restaurants. Krisztina went on to graduate

Wall Street Journal, Saveur, Sunset and the

from a “Fast Track” program at Johnson

Best Food Writing anthology. A Vermont

& Wales University, following which she

native, she now lives in San Francisco with

worked at hotels and country clubs in

her wife and children.

both fine dining restaurants and banquet

Class Dates | July 11 & 12

kitchens. In 2013, she opened her own successful catering company and has never looked back. Committed to guiding the next generation of culinary professionals, Krisztina also teaches public cooking classes, sharing her passion for international cuisine.

Class Dates | May 4 | October 14

Class Dates | August 31 | September 1

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Lindsay Maitland Hunt

Melissa Petitto

Monique Meadows

It would be safe to say that

After graduating from the

Lindsay is the author of

with a Jewish mother and

State University of New York

Healthyish, a cookbook

an Italian father, Melissa

at Oneonta with a degree

dedicated to teaching the

d

Monique began her career in advertising

satisfying yet simple, good-for-you meals.

in Birmingham, AL. While in high school,

as an art director in Phoenix, AZ. In 2006,

A graduate of the French Culinary Institute

she apprenticed with world-renowned chef

she relocated to Maine and became the

in New York City, she’s spent eight years

Frank Stitt at Highlands Bar and Grill,

manager of THE CLOWN, an eclectic

developing recipes and writing about food

where she developed a passion for food

retail shop in York that specializes in wines,

while living in Brooklyn. A former editor at

and cooking. Graduating with a bachelor’s

contemporary art, European antiques and

Real Simple and BuzzFeed Food, her clients

degree in culinary nutrition from Johnson

Italian specialty food products. In 2013, she

have also included Country Living, Delish.com,

& Wales University, Melissa received

studied in Boston with the internationally

The Food Network and Food & Wine.

the top honor of Apprenti Cuisinier.

recognized Wine & Spirits Education

Class Dates | September 28 & 29

From there, Melissa went on to Emory

Trust and earned a WSET Level III

University Hospitals, where she became

Certification with Merit. Today, Monique

a registered dietitian. She then moved to

advises several local restaurants and regional

New York City where she achieved her

event planners on wine selection and is a

Lukas is the author of three cookbooks: Bowl, Veggie Burgers Every Which Way and Vegetarian Entrees That

es.

Won’t Leave You Hungry. His approach

ed

to vegetarian cuisine is accessible yet

ol

innovative and rooted in straightforward

career goal of becoming a personal chef for

contributing photographer and writer for

a host of A-list clientele. Today, Melissa

Tone Publications.

enjoys sharing her knowledge of food and

Class Dates | June 16 | August 18

nutrition with individuals and families.

Class Dates | July 13 & 14

es

techniques with whole food ingredients.

Molly Stevens

sed.

He’s been featured in Vogue, The Splendid

An award-winning cookbook

hter

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Nicole Galbadis Cooking has always been a passion for Nicole, who likes to combine the rich,

Table and The New York Times, who

author, editor and cooking

called him “a master at creating attractive

teacher, Molly has earned

cooking with lighter Mediterranean fare

James Beard Awards and

to create culinary magic. Living abroad

vegetarian and vegan meals that are put

in

in art and journalism,

eclectic collection of food while growing up

Lukas Volger

-

Petitto was exposed to an

average home cook how to create seriously

bold flavors of Italian

together with a light hand but that fill

IACP (International Association of

in Greece, she learned volumes about the

you up.” He’s also the editorial director

Culinary Professionals) Awards for two

culture and food. Nicole began teaching

of Jarry, a James Beard Award–nominated

of her books, All About Roasting and

cooking classes while in Greece for the

print magazine, and founder of Made

All About Braising. Her recipes and articles

American Embassy community. Now that

by Lukas, a Brooklyn-based line

have appeared in numerous national

Nicole and her family are happily back

of premium veggie burgers.

magazines, including Fine Cooking, The

in New England, she looks forward to

Class Dates | May 26 | August 4

Wall Street Journal, Real Simple, Bon Appétit

sharing her knowledge of creating

and Saveur, to name a few. Classically

delicious Mediterranean dishes with you.

trained as a chef in France, Molly has

Class Dates | June 1 & October 5

te

taught at the French Culinary Institute, New England Culinary Institute and L’Ecole de Cuisine La Varenne in Burgundy, France, and Venice, Italy. She has been honored by Bon Appétit and the IACP

er

as “Cooking Teacher of the Year.” She shares her love of food along with eloquent

,

presentation in each of her classes.

sses,

Class Dates | August 10 & 11

sine.

877.899.8363

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Patty Roche “Entertaining” and “fun-loving”

Shanna & Brian O’Hea

Tom Madden Tom is a Southern Maine

accurately describes Patty,

Shanna and Brian are

native and co-founder of

who has applied her 25+ years

the chefs and owners

Lone Pine Brewing Company

of restaurant and catering

of Academe Brasserie

in Portland, ME. Among

and one of Maine’s most

his many responsibilities at Lone Pine,

Roc

Kitchen. Over the years, Patty has assisted

popular tourist destinations,

Tom focuses on creating and brewing

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with cooking class instruction, visual

The Kennebunk Inn, in

approachable, American-style beers for

shad

merchandising, food styling and working

Kennebunk, ME. Shanna has

an evolving consumer palate. Tom

and

in our test kitchen and Café. She completed

appeared on Food Network’s

participated in the intense study of the

Mo

experience to various facets of Stonewall

an intensive culinary program at Atlantic

Chopped and Beat Bobby Flay. Academe’s

complementary nature of beer and food

with

Culinary Academy in Dover, NH. A self-

signature lobster pot pie has been featured

while earning a Certified Cicerone®

Jam

described “butcher’s daughter,” she credits

in Oprah Magazine as one of Gayle King’s

professional accreditation. Tom is

Ligh

her father for her love of food, affection

favorites, the Food Network’s The Best

one of only six individuals to carry that

Y ’al

for liverwursts, commitment to giving back

Thing I Ever Ate, Travel Channel’s Food

distinction in Maine.

She

Class Dates | June 23 | August 25

Mar

and emphasis on having fun. The family

Paradise and in the 2014 Travel & Leisure

business was lovingly referred to as the

Holiday Gift Guide. Their lobster white

“Beef House,” which is where Patty learned

truffle pizza has appeared on the O-List in

the size of a side of beef and the right way

Oprah Magazine and was also featured on

to treat customers!

Travel Channel’s Food Paradise.

Class Dates | May 15

Class Dates | July 6 | October 5

Nat

prod

Vanessa Seder A graduate of the Institute of Culinary Education, Vanessa has been testing and developing recipes for

Sanford D’Amato

Stephanie Cmar

many years for cookbooks and magazines,

With a genuine passion for

including Ladies Home Journal, Real Simple,

Sandy is one of America’s

cooking, Stephanie was only

Martha Stewart: Everyday Food and Martha

most respected chefs and

15 years old when she began

Stewart: Living, among others. Previously

restaurateurs. He studied at

working in the food industry

an associate food editor at Ladies Home

the fabled Culinary Institute of America in

at the Muffin Shop in Marblehead, MA.

Journal, Vanessa has also worked as a food

the 1970s and became the first American

Confident with this direction for her life,

stylist for many venues, including The Today

cook at Le Veau d’Or. His Milwaukee

Stephanie graduated in 2007 from Johnson

Show and has years of experience as

restaurant, Sanford, has long been one of

& Wales University and returned to Boston

a personal chef. Vanessa enjoys creating

the highest rated restaurants in America,

to begin her career at the Top of the Hub

new recipes and beautifully decorated

earning accolades from Bon Appétit,

restaurant. From there, she went to work

desserts that emphasize her California

Gourmet, Food & Wine, Esquire, Wine

with Barbara Lynch Gruppo as a line cook

upbringing by using fresh, seasonal

Spectator, Zagat Guide and the James Beard

at B&G Oysters where she was quickly

ingredients to create vibrant dishes.

Foundation. D’Amato has also cooked for

promoted to sous chef. Stephanie continued

Class Dates | May 6 | June 24 | July 22

the Dalai Lama and was one of 12 chefs

to further hone her fine dining skills at

September 16 | October 7

personally chosen by Julia Child to cook

restaurants Stir and No. 9 Park. Stephanie

for her 80th birthday celebration. His latest

also showcased her culinary prowess when

book, Good Stock: Life on a Low Simmer, is

she competed on Seasons 10 and 11 of

a unique memoir of a life in cooking that

Bravo TV’s Top Chef. Stephanie joined

combines Midwestern charm with culinary

Fairsted Kitchen as executive chef in May

sophistication. Containing more than 80

2015, creating a menu that is a reflection of

recipes and beautiful photography, it’s

her personal style of cooking driven by her

the perfect book for food lovers, culinary

love of French and Italian food, but with a

students and aspiring chefs everywhere.

Middle Eastern spin.

Class Dates | July 20 & 21

Class Dates | June 8 & 9 | August 24 & 25

42

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2018.indd 42

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Virginia Willis A Georgia-born, French-

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trained chef, Virginia has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Italy and beguiled celebrities such as Jane Fonda, Morgan Freeman and Aretha Franklin with her cooking. She is the author of the James Beard Award-winning cookbook Lighten Up, Y ’all as well as Bon Appétit, Y ’all, Basic to Brilliant, Y ’all, Okra and Grits.

She is the former TV kitchen director for Martha Stewart Living, Bobby Flay and Nathalie Dupree and has traveled the world producing food stories. Her on-screen appearances have included Food Network's Chopped, Martha Stewart Living, Paula Deen's Best Dishes and Throwdown with Bobby Flay (as a judge). She is the author of the popular column “Cooking with Virginia” for SouthernKitchen.com and an editorat-large for Southern Living. Her legions of fans love her down-to-earth attitude and approachable spirit, which is captured in her eponymous food blog that offers recipes and stories from her culinary adventures.

Class Dates | August 2 & 3 August 17 & 18

Thank you Clarke, New England’s official Sub-Zero and Wolf Showroom and Test Kitchen, for providing Stonewall Kitchen with all of our top-of-the-line equipment.

Now we’re really cookin’!

SWK_CSBrochure_May-Oct2018.indd 43

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��o����k S�gni��� everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Abby Dodge

Alison Roman

Annie Mahle

Bill Collins

Dana Moos

Dave Martin

May 18 & 19 September 21 & 22

July 27 & 28

October 26

May 11 | June 29 & 30 August 17 October 19

May 27 | July 29 September 9 October 28

June 13 & 14

Domenica Marchetti

Erin Gardner

Jenny McCoy

Jessica Battilana

Lindsay Maitland Hunt

Lukas Volger

June 29 & 30

May 5

August 31 September 1

July 11 & 12

September 28 & 29

May 26 August 4

Melissa Petitto

Molly Stevens

Sanford D'Amato

Vanessa Seder

Virgina Willis

Plus, a visit from Season 11 Top Chef Contestant Stephanie Cmar!

July 13 & 14

August 10 & 11

July 20 & 21

May 6 | June 24 July 22 | September 16 October 7

August 2 & 3 August 17 & 18

June 8 & 9 August 24 & 25

SECRETS of the SOU OUT THER HERN N TABLE A Food Lover’s Tour of the Global South

Virginia Willis

f o r r e s e r vat i o n s

Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool

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