SWK Cooking School Brochure (November-April)

stonewall kitchen COOKING SCHOOL

Online Reservations n o w ava i l a b l e

November - April 2017 - 2018

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!

• 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 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

Please note our cooking classes are demonstrated by professional chefs who

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Thu

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Classes are demonstration only with plenty

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of opportunity to learn new tips, ask

$65

questions and interact with the chef and

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

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prepared based on reservations; therefore,

Payment must be made at the time of registration.

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we cannot make substitutions or individual accommodations for taste preferences, nor take into consideration any food allergies.

Please read class descriptions carefully for flavors and ingredients highlighted in each class prior to signing up for a class.

Occasionally, we may need to substitute instructors and/or alter recipes due to ingredient availability and seasonality.

Company in North Berwick, ME.

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

environmental policies that minimize

a bridal party, a birthday luncheon,

consumption of natural resources,

family party or corporate team building,

including recycling, composting and

we look forward to working with you

using sustainable manufacturing

to make your event enjoyable.

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Cancellation Policy 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.

Refund Policy 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.

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

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Payment/Reservation Policy

Private Parties

and retail methods.

$50

predetermine all recipes. Recipes are

at Carpe Diem Coffee Roasting • We are committed as a company to

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Demonstration Cla�es

Substitution and Allergen Policy

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• 10% discount on products in our Cooking School, valid the day of your class.

Locally Sourced Ingredients

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8/25/17 12:15 PM

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Lunch with a To p Chef

Eat, laugh and learn

$50

• Root Vegetable Salad with

kate el lingwo od

with Stephanie!

Fresh fall flavors just for you!

ebri el

$55

as seen on

A harvest menu that

Top Chef ch ef

Caramelized Apple Vinaigrette

• Harvest Pumpkin Soup

• Oven Fried Chicken

with Crème Fraîche

with Mashed Potatoes,

and Spiced Pepitas

Green Beans and Gravy

• Spice-Brined Pork Chops

• Roasted Delicata Squash with

with Apple Fritters and

Maple Syrup, Chili Flake Butter

a Horseradish Cream Sauce

and Biscuits

• Stuffed Roasted Delicata Squash with Kale, Blue Cheese,

• Banana Cake with Penuche Frosting served with Vanilla Ice Cream

Cranberry and Pecan Stuffing Friday | November 3 | 6:00-7:30pm

• Garlicky Swiss Chard Sauté • Double Pear and Pomegranate Pie Thursday | November 2 | 11:30am-1:00pm

An�thin� is Pasta-ble

rebecca meyer $55

American Fare

Let us show you how simple it is to make

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

pasta in your own kitchen.

$65

• Candied Walnut and Pear Salad

This cuisine reflects our proud

with Roasted Sweet Potatoes,

American history.

Baby Spinach and a

• Waldorf Salad apples, celery,

Lemon Poppy Seed Vinaigrette

grapes and walnuts, tossed in

• Housemade Tagliatelle Pasta

a mayonnaise-based dressing

with Short Rib Bolognese

• Butternut Squash Bisque

• Simple Roasted Carrots

• Roast Beef with Horseradish Sauce

• Housemade Garlic Breadsticks

• Maine Lobster with Twice-Baked Potatoes

• Roasted Figs with Mascarpone,

• Baked Alaska with Chocolate Sauce housemade vanilla ice cream and chocolate

Wildflower Honey and Toasted Pistachios

cake with torched meringue on top

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F lavors of Fall

$50

A Bountiful Luncheon

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

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

Friday | November 3 | 11:30am-1:00pm

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november

Top Chef

won’t disappoint.

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• Pumpkin Soft Pretzels with Beer Cheese

• Pierogis with Farmer’s Cheese, Brown Butter and Apple Compote • Maple Glazed Pork Tenderloin with Bacon-seared Brussels Sprouts • Bourbon Apple Crisp with Vanilla Ice Cream Saturday | November 4 | 6:00-7:30pm

Asi� Fusion Holida� A�etizers

chris toy $55

Culinary traditions come together on these small plates.

• Cold, Sweet and Spicy Sesame Noodles • Ginger and Garlic Teriyaki Chicken Wings • Thai Barbecue Spare Ribs • Shrimp and Beef Egg Rolls • Chocolate-filled Dessert Pot Stickers with a Salted Caramel Drizzle Sunday | November 5 | 11:30am-1:00pm

Taste of the Southwest brent hazelbaker $55 Learn to appreciate the diversity found within this cuisine.

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

10% Off the day of your class.

• Tortilla Soup with Tortilla Confetti and Cilantro Lime Crème Fraîche • Cowboy Rubbed Steak smoked chili-rubbed hanger steak • Black Bean Purée • Roasted Corn Salsa • Traditional Flan with Dulce de Leche

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

See a Cooking School associate for details.

877.899.8363

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8/25/17 12:15 PM

Tuesday | November 7 | 11:30am-1:00pm

A Ver� Ve��ie Luncheon

pat t y r o c he

cookbook signing Friday | November 10 | 11:30am-1:00pm

Soup Swap

$50 but it tastes good too! with petite Popovers and Herb Butter • Gala Apple, Gorgonzola and Hazelnut Salad on Endive Leaves • Butternut Squash Lasagna with a Sage and Cracker Topping • Roasted Cauliflower with Brown Butter, Roasted Pears, Fresh Herbs and Pecans • Cranberry Almond Shortbread Tart with Cinnamon Ice Cream

rebecca meyer

Fall Weeknight Wonders

$50

sarah waldman

Warm, satisfying soups

$45

to get you through the cold winter months.

• Herbed Ricotta Toasts with Slow-Roasted Cherry Tomatoes • Roasted Fall Vegetable Soup with Winter Parsley Pesto • New England Fish and Clam Chowder with Skillet Corn Bread, Chive and Brown Butter with

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with

Sarah shares healthy recipes along

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with tips for how to involve the

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whole family in the kitchen.

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• Lentil and Chard Soup topped with Pumpkin Seed-Cheddar Crisps • Autumn Meatball Subs Pan-seared turkey and pork meatballs, made with shredded apples and carrots,

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Herbed Butter Topping

smothered with marinara sauce and loaded

• Apple, Pear and Ginger Crostata

into a butter-toasted French roll

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• Broccoli Slaw the perfect make-ahead side,

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

Autumn Essence

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

kathy gunst

Not only is this food good for you, • Celery Root and Leek Soup served

cookbook signing

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

Downri�ht Delicious

$55

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

A quintessential autumn meal.

$55

• Roasted Winter Squash

Join us for a tasty meal you

and Rapini Salad with

won’t soon forget.

Dried Cranberries, Ricotta Salata

• Warm Wild Mushroom Salad with

and Toasted Pecans

Radicchio and Bacon Vinaigrette

• Garlicky, Cashew Chicken

dressed with a buttermilk and yogurt dressing

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• Cranberry-Apple Crumble

Tue

with Gingersnaps Saturday | November 11 | 6:00-7:30pm

The Beer Veteran

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$55

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with Beer Pairings tom madden

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• Chicken Milanese over

$70

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• Buttermilk Potato Mousseline

Butternut Squash Gnocchi

• Glazed Shallots buttery, caramelized

in Sage Brown Sauce with

Lone Pine Brewery co-founder,

shallots that will melt in your mouth

Fried Sage Leaves

• Spicy Roasted Broccolini • Butterscotch Apple Pie

P

• D

Tom Madden, guides you through the perfect beer and food pairing.

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• Eggplant Parmesan Stacks

• Grilled Shrimp with a Thai Chili Glaze

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• Fresh Ricotta Cannoli with

• Fish Tacos with Cilantro-Lime Crema

Chocolate Chips and Pistachios Thursday | November 9 | 11:30am-1:00pm

served with a Tomato-Corn Salad

Fall Harvest P icnic

• Baby Back Ribs with Creamy Coleslaw

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oven roasted pork ribs with a spicy rub

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rob ozoonian

and a caramelized crust, served with

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$50

a tangy sauce

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Hearty and rustic fall dishes to enjoy at

• Apple Slab Pie à la mode

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your next picnic.

• Asparagus Frittatas with Lemon Aioli • Zorvino Harvest Chicken apples, squash, cranberries and bread stuffing with brandy cream • Pecan Bourbon Chocolate Tart with Vanilla Ice Cream

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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cookbook signing Sunday | November 12 | 11:30am-1:00pm

Secret Sauces

va n e s s a s e de r $55

Elevate everyday dishes with these fresh and modern sauces.

• Hot and Cold Flatbread buffalo mozzarella, basil and a roasted red pepper and oregano picante • Marinated Grilled Chicken Rice Bowl with Grape, Cilantro, Fresh Chile and Lime Nam Chim • Fried Cauliflower, Pomegranate Parsley and Yogurt with a Pomegranate Lemon Reduction • Pear, Apple and Cardamom Tart with Katia’s Creamy Vanilla Elixir Tuesday | November 14 | 11:30am-1:00pm

Tur�� with a Twist pat t y r o c he $55

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

Autumn Splendor

kate el lingwo od

cookbook signing Friday | November 17 | 6:00-7:30pm

Dinner at the Black Trumpet

$50 This seasonally inspired menu will warm you from head to toe.

e va n m a l l e t t

• Fried Halloumi Cheese

$60

with Brussels Sprouts and Aleppo Pepper • Chicken Cutlets with Cranberries and Kumquats served over Farro Risotto • Oven Roasted Winter Vegetables with Herbed Buttermilk Dressing • Chocolate Fudge “Blackout” Cake Thursday | November 16 | 11:30am-1:00pm

A Warming Autumn Lunch

rebecca meyer $50

Savoring the autumn harvest.

• Shaved Brussels Sprout and

Experience firsthand the passion behind this menu with Chef Evan Mallett of Portsmouth’s Black Trumpet Restaurant.

• Red Pepper and Walnut Muhumarra Dip with Pita • Delicata Squash Terrine with Preserved Lemon Crème Fraîche and Tahini Cinnamon Honey • Scallops with Couscous and Cider Cream Sauce • Baked Apples Stuffed with Cheddar and Calvados-Soaked Sultanas Saturday | November 18 | 11:30am-1:00pm

Open Invitation

b r e t t c ava n na

Roasted Pear Salad with

$55

A delicious twist for your next

Dijon Vinaigrette and

This rustic food is meant to be

turkey dinner.

Fresh Shaved Parmesan

enjoyed together.

• Butternut Squash Soup with Pears and Cherrywood Smoked Bacon • Dried Date and Apricot-stuffed Turkey Breast with Apple Cider Gravy • Roasted Garlic and Onion Jam Mashed Potatoes

• Cranberry Balsamic Roasted Airline Chicken Breast • Celery Root Purée

• Jewel-roasted Vegetables • Bourbon Glazed Brown Sugar Pound Cake with Salted Caramel Whipped Cream

Apples and Toasted Walnuts • Mezza Luna salsify-filled mezza

• White Balsamic Roasted Beets

Luna ravioli with brown butter

• Apple and Pear Galette

caper sauce and mushrooms

with Walnut Crumble

• Clover Leaf Rolls with Orange Cranberry Butter

• Cabbage Salad with Buttermilk,

• Duck Breast over Wild Rice with Pomegranate and Brussels Sprouts

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

Mi�ht� Tast�

• Semolina Cake with Coconut, Almond and Lemon Curd

j a n e s t. p i e r r e $60 These recipes will make your tastebuds go wild!

• Grilled Tuscan Bread Salad with Tomatoes • Charred Rib Eye Steaks with Onion Marmalade

“Excellent presentation and the staff is friendly and personable.”

Johanna S.

• Sautéed Mushrooms with Balsamic Glaze alongside Pan-Roasted Broccolini • Blackberry Crisp with Vanilla Ice Cream

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877.899.8363

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8/25/17 12:15 PM

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

An Enchanting Wine Dinner

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

Carvin� Memories

pat t y r o c he

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

Tue

kate el lingwo od

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Tur�� Turndown

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$50

$65

Create tasty family memories with this

Thanksgiving may be over but your

‘Tis

outstanding menu.

leftovers are just getting started.

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• Roasted Squash and Polenta Torta

• Cranberry Sparkler Mocktail a bubbly fix

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with Mixed Greens and

for that extra cranberry sauce!

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Cranberry Ginger Dressing

• Mushroom Soup learn to make

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• Brined Turkey Roulade

a rich, flavorful brown stock with

• P

with Classic Housemade Gravy

your leftover turkey

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• Cranberry Orange Chutney

• Turkey Shepherd’s Pie

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• Sweet Potato Casserole

• Green Apple Salad with Mint Dressing

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• Creamy Roasted Brussels Sprouts

• Sweet Potato Bread Pudding

Natural Jus and Fennel-infused Oil

with Wild Mushrooms

with Caramelized Pecans

• Gruyère Mashed Potatoes

• Pumpkin Crème Brûlée

with Wine Pairings jessica michaud $75 Perfect wine pairings to accentuate these seasonally inspired courses.

• Winter Squash Bisque • Apple Salad Frisée delicate greens, orange white balsamic vinaigrette, apple brunoise and orange supreme • Slow Roasted Beef Short Ribs with Onion Fennel Relish,

alongside Maple Glazed Carrots

$55

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

Wed

Saturday | November 25 | 6:00-7:30pm

Ma�ic of Manhattan

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

rebecca meyer

$60

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

Passport to Hun�ary

$50

This New York City-inspired meal is grandiose!

krisztina perron

Brilliant flavors to enhance your next gathering.

• Parmesan-Pancetta Gougères

$50

• Harissa Tomato Soup

• Roasted Beet, Goat Cheese

Hungarian cuisine is delicious, incredibly

• Chicken Under a Brick learn the secret to roasting the crispiest chicken ever!

and Pesto Salad • Saddle of Lamb alongside

• Cinnamon Roasted Root Vegetables

Mushrooms and Swiss Chard

• Basil Risotto finished with Wilted Arugula and Candied Lemon Zest

• Potatoes Pont Neuf

• Cucumber Salad

• Vanilla Chai Tea Cake

• Apple Strudel Crêpes

with Spiced Buttercream Frosting

Housemade Butterscotch Rum Ice Cream

Vanilla Cinnamon Gelato

indulgent and hardy.

• Sour Cherry Soup • Chicken Paprikash • Small Hungarian Dumplings

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

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

The Recipe Box

chef instructor

$55 Save these recipes for generations to come.

• Wild Mushroom and Onion Soup with Sherry and Thyme • Classic Roast Turkey with a Pinot Noir Pan Gravy • Glazed Baby Carrots • Sweet Potato, Bourbon and Apple Casserole with Pecan Topping • Ginger Pumpkin Tart with Cranberry Orange Coulis

6

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a classic French potato cut

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• Banana Chocolate Tart with

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chef instructor

Brunchtime Deli�hts

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$60

$65

A fulfilling feast to start your week off right.

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

jan

• Brie and Walnut Tartlets

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with Apple Cranberry Chutney • Grilled Beef Tenderloin Medallions with Asparagus, Poached Eggs

• S

• S

G

and Hollandaise Sauce

• B

• Housemade English Muffin served with Whipped Honey Butter • Carrot Cake with Bourbon

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• C

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Cream Cheese Frosting

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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$50

Let’s Get To�ether

• Cranberry Clafoutis with

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8/25/17 12:15 PM

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

Autumn Splendor

pat t y r o c he $65

‘Tis the season to eat to your heart’s desire.

december Holiday P ies: �wee� & Savory

• Rich Seafood Stew with haddock,

gesine bullock-prado

mussels, lobster, shrimp and scallops

• Chocolate Mousse with a Salted Caramel Brownie Wednesday | November 29 | 11:30am-1:00pm

Gimme S’more

kate el lingwo od $50 A meal so flavor packed it’ll surely leave you wanting more!

• Roasted Romanesco Salad with Watercress, Chickpeas and Avocado with a Creamy Tahini Dressing • Spiced Vinegar-Braised Chicken Thighs

$50

Squash Bisque

Roasted Tomato Soup with

• Mastering Tart Dough From mixing

Grilled Cheese Croutons alongside

to rolling to forming and baking,

a Winter Green Salad with Walnuts, Apples and a Creamy Parmesan Dressing

• Traditional English Spiced Pork Pie

carry you through your holiday festivities.

alongside Curried Butternut

• Served with a Light Lunch:

delicate, flaky pie crust

Discover all the ways the versatile tart can

with Goat Cheese and Pistachios

tricks for making the perfect pie dough.

essentials to creating the ultimate

$45

Roasted Beet and Radicchio Salad

winning pastry chef shares her tips and

• Mastering Pie Dough learn all the

gesine bullock-prado

• Served with a Light Lunch:

Just in time for the holidays, this award-

it’s all about tart dough, A-to-Z • Tarte Flambée Après ski tart with a raclette twist using thinly sliced potatoes, gruyère cheese along with caramelized onions and bacon • Holiday Caramel S’mores Tart

• Holiday Caramel Apple Pie Saturday | December 2 | 6:00-7:30pm

with Shiitake Mushrooms • Kohlrabi and Celeriac Purée

Holiday Tarts: �wee� & Savory

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

over mixed greens

Tomato Compound Butter

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

cookbook signing

• Crab Cakes with Remoulade Sauce

• Popovers with Sun-dried

cookbook signing

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

Stick to �our Ribs

seasonal vegetables baked

Epicurean Deli�hts

rebecca meyer

dana moos

in puff pastry

$55

You’ll enjoy the authentic taste of

A gourmet luncheon just for you.

Asian cuisine in this menu.

• Winter Chopped Salad with

• Pork Pot Stickers

• Roasted Root Vegetable Strudel

• Individual S’mores Custard Cake Thursday | November 30 | 11:30am-1:00pm

New En�land Ind�or Clam Bak e j a n e s t. p i e r r e

Roasted Pears, Gorgonzola and a Maple Balsamic Vinaigrette • Pan Seared Salmon with a Lemon Caper Beurre Blanc

$65

• Creamy Chive and Parmesan Orzo

It might be cold outside but that’s

• Caramelized Brussels Sprouts

not stopping us from enjoying this

• Lemon and Elderflower Tea Cakes

summer tradition.

with Whipped Mascarpone and

• Shrimp and Scallop Chowder

Candied Lemon Zest

$60

• Hot and Sour Soup • Asian Barbecue Braised Short Ribs with Root Vegetables and Bok Choy • Chinese Five Spice Panna Cotta with Almond Praline Cookie

• Steamed Clams with a Wine, Garlic and Herb Broth • Butter Poached Lobster Tail with Grilled Asparagus • Corn off the Cob and

“The instructor was a delight. So upbeat with great tips!”

Linda D.

Roasted New Potatoes • Boston Cream Pie 877.899.8363

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8/25/17 12:15 PM

cookbook signing Sunday | December 3 | 11:30am-1:00pm

Rise and Shine dana moos $55 Learn how to bring B&B

entertaining into your own home from this former innkeeper.

• Grapefruit Brûlée • Steakhouse Poached Eggs a garlic butter crostini topped with thinly sliced filet mignon, poached egg, creamed spinach hollandaise, roasted tomatoes and asparagus • Raspberry Chocolate Rugelach served with a mug of Hot Chocolate topped with Chambord Whipped Cream Tuesday | December 5 | 11:30am-1:00pm

Special Delivery

pat t y r o c he

Wednesday | December 6 | 11:30am-1:00pm

Warm Me Up

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

kate el lingwo od

Appetizer Atlas

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

In

$55

$55

$60

It’s cold out there! Warm up with this meal.

Small bites sure to delight your palate.

Fren

• Romesco Soup a twist on the

• Hot Cheddar Cheese Puffs

mas

classic sauce of tomatoes, peppers,

• Tomato Tatin caramelized tomatoes

ever

onions, garlic and almonds

atop a lightly browned baguette

• C

• Roasted Blood Orange Chicken

• Chicken Satay with

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with Whiskey, Fennel and Olives

Peanut Dipping Sauce

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• Brown Butter Polenta

• Shrimp in Cucumber Cups

• C

• Sautéed Radicchio with a

perfectly poached shrimp, whipped

st

Hot Honey and Balsamic Glaze

herb cheese and crunchy cucumbers

• P

• Espresso Chocolate Cheesecake

• Chocolate Fondue with Pound Cake

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and Fresh Fruit

• S

Thursday | December 7 | 11:30am-1:00pm

F lavor Quest

rebecca meyer

ch

• P

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

ch

Braise On!

$55

chef instructor

Let your search end at this

$55

Satu

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c

Sun

flavor-packed lunch!

Discover a great cooking technique

$60

• Sweet Potato Arancinis breaded balls

for winter dining.

An elegant dish wrapped up in one

of sweet potato-studded risotto,

• Roasted Beet and Blood Orange Salad

delicious puff-pastry package.

deep-fried to crispy perfection

with a Toasted Walnut Dressing

• Rustic Rosemary Tartlets

• Arugula Salad with

• Slow-Roasted Beef Short Ribs with

• Classic Beef Wellington with

Caramelized Squash, Spiced Pecans

Roasted Peppers, Marcona Almonds

Mushroom Duxelle, and Pâté

and Pomegranate Cider Vinaigrette

and Herb Aioli

The

wrapped in Puff Pastry

• Cider Roasted Chicken

• Ricotta Cavatelli with Wild Mushrooms,

• C

• Fennel and Potato Gratin

over Butternut Squash Risotto

Taleggio Fondue and Parmesan served

C

• Sautéed Asparagus Spears,

• Spiced Red Wine Poached Pears

aside pan-sautéed Broccolini

• S

Snow Pea Pods and Carrots

with Housemade Brown Butter

• Milk Chocolate Panna Cotta

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• Ginger Cake Trifle with

Ice Cream and Almond Brittle

with Whipped Mascarpone,

• M

Hazelnut Praline and Sea Salt Flakes

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Caramelized Apples, Cranberries

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and Cinnamon Whipped Cream

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Eco-Friendly Cutting Boards Exceptionally durable, easy to store and won’t dull your knives.

Heat resistant and dishwasher safe too!

on the day of your class

Available for purchase in our Cooking School.

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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8/25/17 12:15 PM

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Tuesday | December 12 | 11:30am-1:00pm

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

chef instructor

pat t y r o c he

rebecca meyer

$60

$60

$55

French cooking is all about layering flavors,

A meal this good should be celebrated!

We mean business with this menu!

mastering basic techniques and savoring

• Mussels with Italian Sausage

• Creamy Roasted Carrot Ginger Soup

In M� French Kitchen

A Savor� Celebration

F lavor Power

every bite.

and White Wine served

with Crispy Pancetta and

• Chicken Liver Mousse with

with Crusty Garlic Bread

Housemade Focaccia

Crisp Apples and Vidalia Onion Jam on Crostini

• Wine-braised Beef Brisket over Creamy Mashed Potatoes

• Classic Entrecote Bordelaise steak with red wine and shallots • Pommes Soufflé light and crispy, twice-fried potatoes • Spinach Gratin with Cheese • Pots de Crème a rich bittersweet chocolate custard topped with chantilly cream

cookbook signing Sunday | December 10 | 11:30am-1:00pm

Around the World

va n e s s a s e de r $55

• Simple Oven Roasted Salmon • Maple-Balsamic Roasted Sweet Potatoes

• Roasted Cauliflower

• Bacon Braised String Beans

• Scallion Parmesan Drop Biscuits

• Bavarian Apple Torte with

• Banana Cake with Cream Cheese Frosting and Candied Pecans Wednesday | December 13 | 11:30am-1:00pm

The Perfect Cut

Toasted Almond Ice Cream Friday | December 15 | 6:00-7:30pm

Dinner b� the Fire

chef instructor $65

kate el lingwo od

A delightful way to warm up on a cold

$60

winter’s evening.

Enjoy this popular steak cut—tender, full of

• Clam Cakes deep fried clam fritters

beefy flavor and cooked to perfection.

served with tartar sauce and

• Chicory Salad with Citrus

a fresh squeeze of lemon

and a Miso Ranch Dressing • Cast Iron New York Strip Steak

• Crab stuffed Maine Lobster Tail with a Creamy Thermidor Sauce

with a Smoked Garlic and

The secret is in the sauce.

• Grilled Asparagus with Charred Lemon

Thyme Compound Butter and Caramelized Cipollini Onions

• Limoncello Tiramisu

• Crispy Smashed Plantains with Charred Poblano and Tomatillo Mojo • Sizzling Thai Mussels with Green Coconut Curry • Middle Eastern Lamb Meatballs on a bed of Rice and Greens

• Roasted Spiced Baby Carrots • Burnt Vanilla Ice Cream Affogato with Espresso, Smoked Salt and Praline Almonds

with NY Street Meat Sauce • Godzilla Sundae an Asian-inspired sundae

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

Sensational Seafo od

rob ozoonian $60

We’re sharing our love of New England seafood.

• Caesar Salad with Housemade Dressing • Seafood Lasagna layers of housemade pasta with lobster, shrimp and scallops in a vodka-pomodoro cream sauce • Apple Crostata with Vanilla Ice Cream

cookbook signing Saturday | December 16 | 11:30am-1:00pm

Maine Classics

mark gaier & clark frasier $65 Celebrate the holidays with these local Top Chef Masters!

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with secret ingredient caramel sauce

the classic, with a twist!

• Hasselback Potato Gratin

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

Top Chef Masters ch ef

• Lobster PLT pancetta is the ultimate salty contrast to fresh, sweet lobster • Scallops with Fettuccini, Marjoram and Roasted Garlic • Loin of Lamb with Madras Curry and Brown Sugar Pears • Blueberry-Thyme Muffins and Mint Chocolate Chip Ice Cream 877.899.8363

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

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

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

Christmas Feast-ivities

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

kate el lingwo od

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

$65

$65

$60

Decadent dishes made exclusively for you.

It’s holiday time and this menu is full of

Whip up out this traditional menu when

• Lobster Bisque

ideas for your next gathering.

you host your holiday meal.

• Poached Pear Salad

• Broiled Mussels with

• Cheese Rarebit Toasts Cheddar cheese, beer,

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with Gorgonzola Cheese • Seared Duck Breast with a Sweet Cherry and Port Sauce

Pernod-Herb Butter • Sausage and Mushroom-stuffed Standing Rib Roast

An En�lish Holiday

dry mustard and a touch of cayenne combine for a creamy sauce that gets broiled on top of toast

• Roasted Root Vegetables

• Glazed Carrots with Parsley

• Tomato Watercress Salad

• Grand Marnier Soufflé

• Yorkshire Pudding

• Beef Wellington with Miniature Popovers

• Traditional Bûche de Noël

• Minted English Peas

with Orange Crème Anglaise Sunday | December 17 | 11:30am-1:00pm

The Brunch Club rebecca meyer

spiced cake, pecan mascarpone filling, marshmallow frosting Thursday | December 21 | 11:30am-1:00pm

Seasonal Surf n’ Turf

• Chocolate Steamed Pudding with Hard Sauce chocolate and brandy are a winning combination!

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

Sleep in late and join us for

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

this tasty brunch!

$65

Roast� Toasty

• Monte Cristo Sliders served with

Meat and seafood pairings are one of life’s

$50

strawberry-jalapeño jam, maple syrup

simple pleasures.

Cozy up with this fantastic

and powdered sugar

• Shrimp and Scallop Scampi

winter lunch menu.

• Seared Rib Eye with Rosemary

• Grilled Garlic Toast topped

$45

• Huevos Rancheros Breakfast Sandwich served on a Housemade English Muffin • Bacon and Potato Hash with Avocado Crème • Mini Maple Bacon Donuts Tuesday | December 19 | 11:30am-1:00pm

Anchors A way

pat t y r o c he $60

and Roasted Garlic • Baked Polenta with Gorgonzola and Spinach • Roasted Balsamic Vegetables • Housemade Blackberry Ice Cream served with a Pizzelle Cookie

A Ver� Merr� Morning

kate el lingwo od

line and sinker!

$50

• Roasted Beet and Goat Cheese Stacks

All of these dishes can be made and enjoy the holidays!

• Slow Roasted Filet Mignon

• Cauliflower, Pear and Fennel Soup

• Mascarpone Mashed Potatoes with Fresh Herb Butter • Roasted Asparagus • New York Style Cheesecake with

a drizzle of Balsamic Galze served with Seasonal Greens • Bacon and Dried Cherry-stuffed Pork Tenderloin • Root Vegetable Gratin with Toasted Hazelnuts • Cranberry Pear Tart with Vanilla Almond Cream and White Chocolate Cranberry Bark

in advance so you can relax,

• Scampi-stuffed Shrimp wrapped in Bacon

with Prosciutto, Mozzarella and

• Brown Butter Brussels Sprouts Friday | December 22 | 11:30am-1:00pm

You’ll fall for this meal hook,

with Balsamic Reduction

rebecca meyer

• Maple-Balsamic Glazed Ham • Spinach and Gruyere Strata • Citrus Salad with Prosecco and Mint • Overnight Eggnog French Toast

“The chef was very funny and down to earth.”

Candie L.

with Cranberry Compote

a Cointreau-Cranberry Sauce

10

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8/25/17 12:15 PM

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

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

chef instructor

Palate P leas�s

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

scott jones

chef instructor

Festive O�erin�s

Out to Lunch

$60

$55

$50

Learn to make this brilliant menu for your next party.

The perfect balance of sweet and

Take a break and join us for this

savory in every bite.

spectacular spread!

• Roasted Beet and Arugula Salad with Pecans and Sherry Vinaigrette

• Chile-Lime Little Neck Clams

• Gouda Macaroni and Cheese

with Tomatoes, Chick Peas

with Crispy Pork Belly and

• Pan Seared Duck Breast with Lingonberry and Cabernet Demi

and Grilled Bread

Caramelized Vidalia Onions

• Brie Stuffed Chicken Breast

• Grilled Chicken with

in a Lemon and Caper Wine Sauce

White Barbecue Sauce

• Wild Mushroom Risotto

• Winter Succotash frozen corn and

• Oven Roasted Asparagus

lima beans make for a delicious, quick dish

• Apple Crostata with a

• Fluffy Buttermilk Biscuits

Sea Salt Caramel Drizzle

with Whipped Honey Butter

• Celery Root, Cauliflower and Potato Purée • Braised Swiss Chard with Caramelized Cipollini Onions • Upside-Down Pear and Walnut Cake with Cinnamon Ice Cream Tuesday | December 26 | 11:30am-1:00pm

Home for the Holidays

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$50

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Friday | December 29 | 11:30am-1:00pm

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

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

Bubbles and Bites

w

with Wine Pairings

Hors d’oeuvres to kick off your

monique meadows

next holiday party.

$75

• Potato-wrapped Shrimp Pops

Put some sparkle in your sip with this food

• Miniature Fish Taco Boats

and sparkling wine pairing class.

with Salsa Fresca

• Blue Cheese Gougères a baked, savory

• Potatoes and Crispy Leeks

• Beef Tenderloin Roll-Ups

choux pastry mixed with Gorgonzola cheese

• Honey Glazed Baby Carrots

• Warm Brie en Croûte

• Pistachio-crusted Scallops

• Praline Cream Beignets with Powdered Sugar

with Apple-Cranberry Compote

with a Lemony Brown Butter Sauce

• Strawberry, Chocolate and

• Housemade Linguine with

Food is the tie that bonds our families together.

• Baked Brie with Cranberry Relish • Fennel-rubbed Porchetta-Style Roasted Pork Shoulder

Grand Marnier Napoleons

A H-app’enin Meal

Friday | December 29 | 6:00-7:30pm

$55

‘Tis the Season-ing

Pass the appetizers!

$60

• White Bean Toasts with Roasted Asparagus and Sumac

‘Tis the season... to enjoy fabulous food!

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• A

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Wed

rebecca meyer

• Beet and Pomegranate Salad

• S

Sunday | December 31 | 11:30am-1:00pm

New Year’s Eve Brunch j a n e s t. p i e r r e $50

• Marmalade Meatballs with cider vinegar glaze

a Balsamic Citrus Vinaigrette

• Caramelized Tomato,

• Red Curry Coconut Shrimp over a Miniature Rice Cake

• Maple and Balsamic

Feta and Herb Frittata

• Hand Salad with a Grapefruit Vinaigrette, Buttermilk Crema and Toasted Seeds

• Sweet Potato Parmesan Gratin

• Vanilla Bean Zabaglione with Raspberry

with Walnut Shortbread Cookies

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• Salted Caramel Mousse

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served over crisp greens • Walnut French Toast Casserole with warmed Maple Syrup • Garlic Roasted Potato Wedges • Citrus, Golden Beet and Radish Salad • Lemon Poppy Seed Bundt Cake with Jam

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov17-Apr2018.indd 12

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Cinnamon and Candied Ginger

Countdown to this fantastic brunch!

• Honey Roasted Winter Vegetables

$50

A

with Candied Walnuts and

Glazed Beef Tenderloin

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• W

Clams and Fennel • Almond Pear Crisp with

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

• R

• G

$60

$55

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• Spiced Pear Tarte Tatin

An Ele�ant Start

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

It’s All Go od pat t y r o c he $50

There’s no doubt about it, this meal is going to be delicious.

• Winter Skillet Nachos dried cranberries, roasted butternut squash, brussels sprouts and melty brie cheese piled high • Pork Chops with Cornbread Stuffing served with a Mustard Pan Sauce • Rustic Red Bliss Mashed Potatoes • Glazed Baby Carrots with Toasted Almonds and Roasted Shallots • Apple Pandowdy with Vanilla Bean Ice Cream

m

A Fresh Approach

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

rebecca meyer

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

$55

$50

We picked the freshest ingredients to

Come to our kitchen to escape

complement this meal.

the winter blues!

• Warm Roasted Beet Salad with

• Tropical Spring Rolls with Chile Sauce

Charred Winter Vegetables, Meyer Lemon Vinaigrette and Toasted Pine Nuts • Crispy Garlic and Lemon Crusted Salmon • Oven Roasted Spiced Sweet Potatoes

Wednesday | January 3 | 11:30am-1:00pm

Casual Dinin�

kate el lingwo od $50 Learn to create this meal with ease.

• White Bean Salad with Arugula and Almond Pesto, Preserved Lemon and Crisp Croutons • Skillet Chicken with Melty Mozzarella, Pancetta and Tomatoes • Haricot Verts with Caper Vinaigrette • Potato Focaccia Slab • Shaker Lemon Tart the entire lemon is sliced thinly and macerated with plenty of sugar overnight, then baked in a flaky pastry

Roasted Grape Tomatoes • Upside-Down Ginger, Pear and Almond Cake Friday | January 5 | 11:30am-1:00pm

A Lavish Luncheon

chef instructor $50 ornate and elegant.

• Grilled Cheese and Tomato Soup Shooters • Fried Chicken and Waffle Sliders, Maine Maple Syrup and Spicy Mashed Sweet Potatoes • Drunken Rum Cake with Toasted Coconut Buttercream with Lime Sorbet Friday | January 5 | 6:00-7:30pm

Après Ski

chef instructor $50 After a day on the slopes, warm up with this satisfying meal.

Pancetta and Rosemary

Alexandria G.

• Grilled Jerk Chicken and Pork with Papaya Salsa • Island Fried Rice • Sweet Potato Chips • Coconut Rum Cake with Caramelized Pineapple Saturday | January 6 | 6:00-7:30pm

No Need to Go Out chef instructor

$60 Create this restaurant quality menu in your own kitchen.

• Maine Lobster Salad on Petite Brioche Toasts • Brown Butter-Poached Rib Eye over Potato and Parsnip Mousseline with Mushroom Ragout • Slow Roasted Baby Carrots with a Honey Glaze • Double Fudge Cheesecake

• Broccoli Slaw with Poppy Seed Dressing

• Winter Carrot Soup with

“The chef was wonderful and funny.

The food was delicious.”

Caribbean Celebration

• Creamed Kale with

Make basic ingredients appear

od

ese

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

• Chicken Under A Brick with Pan Jus

Sunday | January 7 | 11:30am-1:00pm

Savor the F lavors

brent hazelbaker $50

These fantastic flavors will linger on.

• Vegetarian White Bean Chili with Cornbread Croutons • Coq au Vin wine-stewed chicken over a potato hash cake • Seasonal Greens Side Salad • Olive Oil Cake with Chantilly Cream and Lemon Preserve

• Sharp Cheesy Potatoes Au Gratin • Broccolini with a Spicy Gremolata • Eggnog Bundt Cake with a Spiced Glaze and Cranberry Compote 877.899.8363

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Tuesday | January 9 | 11:30am-1:00pm

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

D is for Delicious

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

Tue

pat t y r o c he

Comeback Cuisine

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Impress Your Guests

$55

$60

$50

pat

Join our Culinary Specialist for

Retro food makes an updated comeback

A menu that’s sure to get “oohs” and “aahs”

a tasty luncheon.

in this menu.

from your guests.

$55

• Creamy Shrimp and Tomato Chowder

• Iceberg Wedge with Bacon,

• Gorgonzola-stuffed

• Apple and Rosemary Pork Roulade with a Port Wine Reduction • Sweet Onions and Gruyere Gratin • Roasted Brussels Sprouts and Carrot Medley • Lemon Buttermilk Cake with Ginger Vanilla Spiced Icing Wednesday | January 10 | 11:30am-1:00pm

Just Ri�ht for Tonight

kate el lingwo od $55

One pot, pan and bowl meals: fridge-to-face in just a few short steps.

• Shakshuka baked eggs over stewed tomatoes, goat cheese and chives, served with fresh pita bread • Harissa Chicken with Potatoes, Leeks and Salted Yogurt • Quinoa Bowl with Crunchy

Slow-Roasted Cherry Tomatoes, Brioche Croutons and Buttermilk Dressing • Beef Short Rib “Stroganoff ” with Roasted Mushrooms, Pearl Onions and Housemade Egg Noodles • Eclairs with Salted Caramel Chocolate Ganache Friday | January 12 | 6:00-7:30pm

Lunch Goals

rebecca meyer

• P

• Slow Cooked Bolognese

an

with Housemade Linguini Pasta

• M

• Lemon, Honey and

• R

Rosemary Crème Brûlée

• F

cookbook signing Sunday | January 14 | 11:30am-1:00pm

Meet Me for Brunch

$50

lunch to taste like!

Bring a friend (or two!) to this

• Roasted Cauliflower and Chickpea Soup

scrumptious brunch.

with Parmesan Croutons and Fried Sage • Marinated Flank Steak topped with Chimichurri

Winter Vegetable Medley • Gingerbread Cake with

$55

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Garlic Bread Croutons

Now this is what you want your

• Lemon-Rosemary roasted

Winter Grillin� Party

w

• Grilled Caesar Salad with

dana moos

Sweet-Tart Pomegranate Dressing

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• G

Bacon Wrapped Dates

$55

• Creamy Herb Polenta

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

Thi

Pastry Cream and Bittersweet

Spiced Chickpeas and a • Brown Butter Blondies

dana moos

Cinnamon Cream Cheese Frosting Saturday | January 13 | 11:30am-1:00pm

The F loating Kitchen

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Wed

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$50

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• R

• Cantaloupe, Honeydew

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and Blueberry Salad with

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• The Perfect Frittata

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loaded with asparagus, goat cheese

• B

and caramelized shallots • Black Pepper-Brown Sugar Bacon • Pan Seared Oatmeal Cakes

w

Thu

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with Berry Compote and Cinnamon Reduction

sc

liz harris

$55

in warm weather?

$50

Com

• Smoked Mozzarella, Red Pepper

This hearty meal will fill you right up.

Who says the grill can only be used

and Blackened Shrimp Salad • Baby Back Ribs with Apple Cider Barbecue Sauce • Slow Baked Beans with Maple Syrup • Apple-Fennel Slaw • Blueberry Bars with Housemade Vanilla Ice Cream

14

thes

• C

• Polenta Bites with Mushrooms and Goat Cheese • Hearty Beef and Vegetable Stew • Kale and Fennel Salad with Spiced Pecans • Olive Oil Cornmeal Cake

• C

“It was so fun and interesting to watch.

Tasty too!”

• T

M

• R

A

Luba W.

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with Grapefruit

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

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

Weekni�ht Wonders

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

nicole galbadis

with Beer Pairings

pat t y r o c he

$55

tom madden

$55

You’ll wonder why you never thought of

$70

these impressive meals before!

Familiar dishes from the South

• Salmon Cakes with Avocado Lime Aioli

paired with beer!

with Serrano Ham Crisps on a bed

• Easy Mac and Cheese

• Cracklin’ Cornbread with

of Baby Arugula

• Chicken Milanese with

Whipped Lardo and Sorghum

• Pork Wellington with Fennel, Apples

Lemon Glistened Arugula

• Barbecue-Chile Pulled Pork Shoulder

and Maine Maple Champagne Mustard

• Chewy Chocolate Caramel Bars

with Spicy Collard Greens

• Mascarpone Mashed Potatoes

with Fresh Whipped Cream

• Creamed Corn Grits with

Scrumptious and Sumptuous

This meal is simply divine.

• Gorgonzola and Pecan-stuffed Pears

• Roasted Cauliflower and Parsnip Medley • Fresh Raspberry Parfait with Crispy Meringue Layers Wednesday | January 17 | 11:30am-1:00pm

Tast� Temptations

Friday | January 19 | 6:00-7:30pm

Bistro Favorites

j a n e s t. p i e r r e $60

Relax and enjoy this delicious

kate el lingwo od

bistro-inspired menu.

$50

• French Onion Soup

Don’t hold back for this delicious meal!

• Bistro Salad with Champagne Dressing

• Creamy Sunchoke Soup

• Mustard-Encrusted Rack of Lamb

with Fennel and Lemon

• Roasted Brussels Sprouts with Pancetta

• Roasted Pork Chop with an

• Potato-Celery Root Purée

Apple and Celeriac Salad with

• Crème Brûlée

a Creamy Honey Dijon Dressing • Stewed White Beans and Escarole with a duo of Italian Cheeses

Saturday | January 20 | 11:30am-1:00pm

Winter in France

• Brown Butter Coffee Blondies

rebecca meyer

with Smokey Sea Salt

$60

Thursday | January 18 | 11:30am-1:00pm

Tex-Mex

Impressive French classics.

• Pan Seared Sea Scallops on Wilted Frisée with Crispy Lardons

A Southern Celebration

Smoked Tomato Gravy • Sea Salt–Bourbon Caramel Pudding with a Chocolate and Pecan Sandwich Cookie

cookbook signing Sunday | January 21 | 11:30am-1:00pm

A Secret Sauce’s Brunch

va n e s s a s e de r $55

A great sauce has the ability to transform even the humblest ingredients.

• Hot Green Mug whipped hot matcha white chocolate • Sticky Bread Knots with Honey Bear Nut Syrup • The Un-crudité Platter with Avocado Green Goddess crisp, tender blanched vegetables and a soft boiled egg • Mashed Potato Pancakes with

scott jones

and Brown Butter Vinaigrette

$55

• Entremet Sour Apple Sorbet

Downright Upright Apple Sauce

Come in out of the cold and warm up with

• Slow Poached Chicken in

these authentic and delicious recipes!

• Cornmeal Crêpes served

Seasonal Winter Vegetables

with Québécois Maple Butter

• Chipotle Butternut Squash Soup

over Truffled Potato Purée

• Cheddar and Swiss Chard Quesadilla

with Marscarpone

• Texas Style Beef Brisket with

• Floating Islands milk-poached

Mango Barbecue Sauce

meringues with sauce anglaise

• Roasted Red Potato Salad with

and fresh berry coulis

Sour Cream, Chives, Bacon and

Applewood Smoked Bacon • Traditional Mexican Flan

877.899.8363

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Tuesday | January 23 | 11:30am-1:00pm

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

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

pat t y r o c he

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

Stick a Fork In It

rebecca meyer

Pa

$55

$60

$60

$55

Her kitchen, her rules!

Every day is a good day to dine with us!

This mouthwatering meal will leave

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• Mixed Green Salad with

you speechless.

Itali

• Smoky White Bean and

• W

• Fresh Ricotta Bruschetta with

A F lavorful Feast

Cracked Black Pepper, Lemon and Mint

Citrus Vinaigrette and

learn to make ricotta at home!

Fried Goat Cheese Rounds

Creamy White Sauce with Cherry Tomatoes and Sautéed Spinach • Winter Pasta Primavera with Basil, Oregano and Garlic • Quince-Apple Crisp with Vanilla Ice Cream Wednesday | January 24 | 11:30am-1:00pm

Famil� Ties

kate el lingwo od $55 Bitter but delicate, awaken your tastebuds

• Radicchio and Citrus Salad with a Preserved Lemon and Miso Dressing • Stuffed Chicken Cutlets with Braised Escarole this caramelized onion

• Grilled Skirt Steak and Brown Butter Roasted Mushrooms with Garlic and Thyme

• Velvety Duchess Potatoes and Honey Roasted Baby Carrots with Mascarpone Cream

• R

• Dark Chocolate Mousse Cake

• B

T

cookbook signing Saturday | January 27 | 11:30am-1:00pm

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

Classic Italian Desserts

Citrus Sweets

jenny mccoy $50 to incorporate the season’s best citrus in these desserts.

• Served with a Light Lunch:

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Sicilian Style Citrus-Salad with Mediterranean Chicken Skewers

jenny mccoy $45 Master these sweet Italian-inspired recipes!

ebri el as seen on

Food Network

• Served with a Light Lunch:

ch ef

Tuscan Farro Soup with

• Meyer Lemon Bars

perfectly with bitter braised greens,

• Tangerine Bundt Cake

luscious cream layers and a generous

white beans and wine

• Champagne Sabayon with

sprinkling of cocoa powder

and cheddar round out this creamy dish • Beignets with a Chicory Coffee Chocolate Sauce dusted with Powdered Sugar

Fresh Grapefruit and Oranges

• Tiramisu espresso-dipped ladyfingers,

Tue

S

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$55 Cla nex

• F

• M

• C

• B

Wed

• Chocolate Chip Cannoli • Vanilla Bean Panna Cotta with Berries Saturday | January 27 | 6:00-7:30pm

Wine and Dine

Lu

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$50

Insp

Hot

• W

with Wine Pairings

ce

monique meadows

• O

$70

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Learn how to wine and dine

• S

like a true Italian.

R

• Lemon Ricotta Risotto with

• N

Asparagus, Peas, and Prosciutto • Braised Flank Steak Braciole with a Sautéed Winter Greens and Asiago Cheese Filling and served with Roasted Root Vegetables • Amaretto Zabaglione a Marsala-based custard layered with crushed amaretto cookies

SWK_CSBrochure_Nov17-Apr2018.indd 16

• L

• B

an Eggplant Caponata Salad

and creamy gorgonzola filling contrasts

• Endive and Fennel Gratin Parmesan

S

• Oven Roasted Parsnips with Almond Praline

cookbook signing

• A

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• Pumpkin Seed Pesto Risotto

• Flourless Chocolate Cake

Learn how

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chicory family.

and Gorgonzola Cream

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with these dishes featuring members of the

• Filet Mignon with Wild Mushrooms

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• Shrimp Francese covered in a

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Winter Vegetable Soup

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Sunday | January 28 | 11:30am-1:00pm

Passport to Italy

february

krisztina perron $55

A casual approach to authentic Italian cuisine.

• Wild Mushroom and Ricotta Lasagna with Garlic Cream Sauce • Asparagus, Prosciutto and Scamorza Cheese-stuffed Chicken with Herb Pan Gravy • Roasted Rosemary Potatoes • Buttered Green Beans with Toasted Pine Nuts • Lemon Ricotta Squares Tuesday | January 30 | 11:30am-1:00pm

Summer Somewhere

pat t y r o c he $55

Classic warm-weather recipes for your next indoor barbecue.

• Fig, Walnut and Blue Cheese Mini Cups • Maple Chipotle Baby Back Ribs • Curried Potato Salad • Baked Beans with Country Ketchup • Bittersweet Chocolate Bread Pudding Wednesday | January 31 | 11:30am-1:00pm

Lunch at the Waldorf

kate el lingwo od $50

Inspired by the historical Waldorf Astoria Hotel, you’ll dine in luxury with this meal.

• Waldorf Salad sweet and sour apples, celeriac, candied walnuts • Oven Roasted Chicken with an Herb Chicken Jus • Sautéed Lemon Kale and Roast Fingerling Potatoes • New York Cheesecake with a Sour Strawberry Compote and Lemon Sorbet

Saturday | February 3 | 11:30am-1:00pm

South of the Border chef instructor

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

Mid-Winter Lunch

rebecca meyer $50

Savory flavors to delight.

• Sweet Potato Tart with Whipped Maple Ricotta • Honey-Lemon Roasted Chicken • Sautéed Asparagus with Almonds • Mashed Buttermilk Chive Potatoes • Earl Grey Panna Cotta Tart with a Shortbread Crust and Buttermilk Chantilly Cream Friday | February 2 | 11:30am-1:00pm

Family Favorites

chef instructor

$50 Beautiful dishes to bring friends and family together.

• Caprese Avocado Toasts with Basil Oil • Crispy Parmesan Chicken and Creamy Lemon Garlic Fettuccini • Roasted Broccolini • Mocha Walnut Brownie Sundae Friday | February 2 | 6:00-7:30pm

Delicious Dinner

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

$45 Join us for with this delicious Mexican vegetarian menu.

• Frozen Margarita Mocktail • Jalapeño Poppers • Tortilla Soup with Avocado, Chipotle and Cilantro • Chilaquiles oven-crisped corn tortillas smothered in tomatillo salsa and topped with baked eggs and melty Monterey Jack cheese • Mexican Chocolate Pot de Crème Saturday | February 3 | 6:00-7:30pm

Love is in t� Air

jessica michaud

with Wine Pairings $75 There’s nothing more romantic than spending an evening wining and dining with your sweetheart.

• Romaine and Butterhead Salad with Citrus, Pomegranate and Pecans with a Champagne Honey Vinaigrette • Cream of Cauliflower Soup garnished with Red Beet Chips • Cherry-stuffed Pork Loin with Braised Chard, Crispy Lemon-Chive Polenta and Pork Jus • Flourless Chocolate Cake,

$60

Candied Maple Walnuts

You won’t go wrong choosing this meal!

and Berry Coulis

• Butter Lettuce Salad with Garlic Croutons and Green Goddess Dressing • Seared Scallops atop Basil Risotto • Stuffed Pork with Pears and Leeks with a Creamy Mustard Pan Sauce • Fresh-churned Chocolate Ice Cream with a Shortbread Cookie Crumble

Great recipes, great teacher and FUN! Sandy G.

877.899.8363

kies

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Sunday | February 4 | 11:30am-1:00pm

Thursday | February 8 | 11:30am-1:00pm

brent hazelbaker

Greece is the Word

Saturday | February 10 | 11:30am-1:00pm

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

rebecca meyer

$55

$55

$55

A sure-fire cabin fever cure!

Enjoy the warmth of the Mediterranean

Southern staples sure to satisfy.

• Roasted Acorn Squash with

right at your table.

• Fried Pickles with Lemon Dill Aioli

Maple-Scented Whipped Goat Cheese

• Spinach and Feta Spanakopita

• Honey Bourbon Fried Chicken

and Spiced Granola

• Greek Salad with Tomatoes,

with a Buttermilk Biscuit

• Braised Pork Shank served over

Cucumbers and Kalamata Olives

• Baked Macaroni and Cheese with Bacon

20-Minute Polenta with Taleggio

• Grilled Lamb Kabobs with

and Pork Jus

• Southern Style Green Beans

Tzatziki Sauce and Scratch-made Pita

and Vidalia Onions

• Bacon Chocolate Cake chocolate frosted

• Honey Puffed Fritters

• Salted Caramel Chocolate Cake

with candied bacon crumbs

with Toasted Walnuts

with Butter Crunch Ice Cream

Tuesday | February 6 | 11:30am-1:00pm

Friday | February 9 | 11:30am-1:00pm

Saturday | February 10 | 6:00-7:30pm

pat t y r o c he

nina parrot t

chef instructor

$55

$55

$55

Warm up with a great February feast!

Regional Spanish cuisine, elevated.

Winter comfort food filled with flavor.

• Grilled Shrimp Salad with

• Frisée and Watercress Salad

Honeydew Melon and Feta Cheese

• Caramelized Onion and

with Blood Oranges, Marcona Almonds

Goat Cheese Crostata

• Stuffed Chicken Breast with Prosciutto

and Manchego-stuffed Dates

and Gruyere with a Mustard Pan Sauce

• Juniper Berry and Peppercorn Crusted

• Roasted Cod “Basquaise”

Skirt Steak with Spiced Onions

• Carrot, Fingerling Potato and Pea Ragout

a rich tomato and pepper-based stew

• Parsnip and Spinach Gratin

• German Chocolate Cake with

with generous chunks of fresh cod

a Coconut and Pecan Filling

• Patatas Bravas and Meyer Lemon Aioli

Winter Blues

A February Feast

Wednesday | February 7 | 11:30am-1:00pm

Cuban Cafe

kate el lingwo od $60

Spain, Reinterpreted

• Churros with Spiced Chocolate and Burnt Caramel Sauce Friday | February 9 | 6:00-7:30pm

Sweethearts Dining

Southern Pantry

A Winter Dinner Date

• Dark Chocolate Budino with Coffee Caramel, Espresso Crumble and Orange Olive Oil Sunday | February 11 | 11:30am-1:00pm

Siesta Fiesta

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

The essence of Cuban cuisine comes alive

nicole galbadis

in this menu.

$65

• Serrano Ham Croquetas crispy on the

Share this meal with your special someone.

outside, creamy on the inside stuffed

• Crab-stuffed Shrimp

with ham and a béchamel sauce

• Caprese Stacks with Walnut Pesto

• Cuban Flank Steak with Fresh Mango

• Fresh Huevos Rancheros featuring

• Beef Tenderloin with Béarnaise Sauce

and a Cumin Lime Sauce

corn tortillas and a fried egg topped

• Celery Root Purée and Haricot Verts

with plenty of housemade salsa

• White Rice, Black Beans and Sofrito

• Chocolate Strawberry Cobbler

and sliced avocado

• Fresh Green Side Salad with

with Vanilla Ice Cream

• Potato-Chorizo Hash

$50 A zesty Mexican-inspired brunch menu.

• Mug of Mexican Hot Chocolate with Heavenly Cinnamon Whipped Cream

a Mojo Citrus Vinaigrette

• Tres Leches French Toast finished with

• Coconut Rum Tres Leches Cake

a caramelized apple and cranberry sauce

18

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on

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877.899.8363

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8/25/17 12:15 PM

Tuesday | February 13 | 11:30am-1:00pm

Thursday | February 15 | 11:30am-1:00pm

pat t y r o c he

Cast Iron Conundrum

rebecca meyer

I Lik e You A Latk e

$60

$50

$60

A mid-day meal that’s sure to impress.

See why cast iron pans have become the

For this class, you may

• Roasted Beet Salad with Pecans,

universal kitchen tool.

want to use the “L” word.

• Cast Iron Cornbread with

• Gougères with Goat Cheese,

• Creamed Spinach-stuffed Filet Mignon • Housemade Gnocchi enrobed in a Creamy Blue Cheese Sauce • Maple Roasted Acorn Squash • Pavlova with Mixed Berries and Whipped Cream a meringue-based dessert that’s crispy on the outside and heavenly on the inside

Whipped Wildflower Honey Butter • Cast Iron Chicken Marbella briny-sweet combination with Roasted Garlic

Let this Top Chef

• Beet Gnocchi with Wilted Greens

whip your kitchen skills

• Coffee Rubbed Skirt Steak

and Creamy Miso Dressing • Braised Short Ribs over Polenta and Toasted Herb Bread Crumbs

• Duck Fat Roasted Potatoes

• Smoky Minestrone with Tortellini,

share this ‘heart of cream’ with your special someone, served with a sweet sauce and topped with chocolate curls

• L

Kale and Pesto

an Italian-style soufflé

Tue

• Mashed Potatoes with

Pu

Caramelized Onions

$55

and Goat Cheese

Thi

• Tomatoes Provençale

the

• Fig and Apple Pie à la mode

• R

with a Stout Pan Sauce

pat

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• Lazy Lemon Curd Tart with Shortbread and Mint Friday | February 16 | 6:00-7:30pm

C on the day of your class

P�fect �al�e

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together perfectly.

• Crostini topped with Brûléed Sliced Pears, Honey and Gorgonzola • Short Ribs in Plum Sauce • Celeriac and Potato Mousseline • Marsala-Glazed Carrots with Cranberries • Lemon-Ginger Cheesecake

20

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chef instructor

Fun flavors that come

Meghan H.

• B

• S

$60

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

w

ch ef

a Mustard Cream Sauce

a Raspberry Chambord Coulis

$55

T

• Chicory Salad with Apple, Pomegranate

• Coeur à la Crème with

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• Cauliflower Sformata

Top Chef

this ricotta-based dumpling takes a sweet

and Charred Broccolini Spears

Dinner Part� in a Snap

chef instructor

a

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into shape!

• Steak Diane with

an

ebri el as seen on

and a Balsamic Reduction twist with the addition of red beets

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Quick and flavorful recipes.

ty

love-inspired meal.

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Culinar� Bo otcamp

Treat your sweetheart to this

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Saturday | February 17 | 6:00-7:30pm

Friday | February 16 | 11:30am-1:00pm

$60

a

with Ice Cream

Cookie Pie topped with

Intr

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with Buttermilk Biscuits • Hot Fudge Pudding Cake

• Cast Iron Chocolate Chip

$60 yet

• Dijon and Cognac Beef Stew

• Rosemary Polenta and Sautéed Spinach

stephanie cmar

ch ef

and House Cured Salmon

this classic dish is defined by its

$60

Top Chef

• Sweet Potato Latkes with Crème Fraîche

Wednesday | February 14 | 11:30am-1:00pm

Be Mine

ebri el as seen on

Figs and Balsamic

Salted Caramel Swirled Ice Cream

kate el lingwo od

Sun ty

Oregano and Goat Cheese

stephanie cmar

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All The Tasty Things

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Saturday | February 17 | 11:30am-1:00pm

8/25/17 12:15 PM

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cookbook signing Sunday | February 18 | 11:30am-1:00pm

ty

A Seafo od Brunch with Secret Sauces

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of

va n e s s a s e de r

Wednesday | February 21 | 11:30am-1:00pm

Time to Taste $55

Winter Citrus Surf & Turf

This is a lip-smackin’ luncheon!

$65

• Chile-Ale Clams with Tomatoes,

Get inspired with this sensational meal.

kate el lingwo od

Lime and Grilled Bread • Marinated Pork Chops

$60 Introducing sauces that are simple to make yet deliver maximum flavor.

• Seared Sea Scallops atop

Friday | February 23 | 6:00-7:30pm

with a Hoisin, White Wine and Ginger Pan Sauce • Sesame Noodles with Peas and Peppers

chef instructor

• Seared Scallops with Blood Orange Gastrique over a Fennel and Frisée Salad • Citrus and Yogurt Marinated Lamb Chops

a Microgreen Salad with

• Scallion-Laced Celery Salad

• Beet, Avocado and Kumquat Salad

Miso and Lime Dressing

• Mango Cobbler with Coconut Whipped Cream

• Meyer Lemon Grilled Flatbread

• Grilled Shrimp with Fennel and Avocado Salad, finished with a Thyme Grapefruit Beurre Blanc • Crispy Salmon and Green Peas

Thursday | February 22 | 11:30am-1:00pm

Eat Local

• Grapefruit and Mint Posset with a Key Lime Cookie this custard-based citrus dessert is simple and delicious!

Saturday | February 24 | 11:30am-1:00pm

with Pistachio Dream Sauce

scott jones

• Lemon Ginger Posset topped

$65

with a Blueberry, Lemon and

Small plates of fresh, local seafood.

Thyme Compote

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

• Housemade Atlantic Salmon Gravlax

$65

on Crispy Latkes with Fried Capers

No passport is required to enjoy this

Tuesday | February 20 | 11:30am-1:00pm

and Cucumber Dill Sauce

Moroccan Deli�hts

Puck er Up

• Lobster and Shrimp Risotto

pat t y r o c he

• Cucumber and Feta Salad

• Mussels with Blue Cheese

with Pomegranate Vinaigrette

$55

and Garlic Crostini

• Cilantro, Chile and Paprika

This menu highlights

• Lemon Pound Cake with Vanilla Glaze

Marinated Halibut with

the versatile cranberry.

• Roasted Mixed Beet Stacks with Fried Blue Cheese and

Friday | February 23 | 11:30am-1:00pm

Let’s Get Co okin’!

Cranberry Vinaigrette

rebecca meyer

• Brined Roasted Pork Tenderloin

$55

with a Cranberry-Maple Pan Sauce

Oven on, apron on, kitchen tools ready...

• Smashed Red Bliss Potatoes

let’s get cooking!

with Thyme Butter • Roasted Butternut Squash with Cranberry Chutney • Cranberry Apple Streusel Cake

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

Available for purchase in our Cooking School.

authentic Moroccan menu!

a Preserved Lemon Sauce • Lamb and Artichoke Tagine on Couscous • Honey Cake with Mint Syrup Saturday | February 24 | 6:00-7:30pm

Be�ond the P late

• Winter Squash Soup

chef instructor

with Gruyere Croutons

$70

• Lemon Artichoke Chicken Piccata

This meal is above and beyond.

• Creamy Whipped Parsnip Purée

• Shrimp Bisque simmering shrimp shells

• Roasted Carrots and Red Bliss Potatoes

adds richness to this soup

with a Caramelized Shallot Confit

• Beef Rib Eye with a

• Cinnamon Toast Crunch Cake

Shellfish Bordelaise Sauce

with Cream Cheese Frosting and

• Lobster, Leek and Corn Pudding

a Cinnamon Crumble

served aside Charred Asparagus • Blueberry Cobbler with Whipped Crème Fraîche

877.899.8363

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8/25/17 12:15 PM

march

Sunday | February 25 | 11:30am-1:00pm

Sunday Splendor

j a n e s t. p i e r r e $65

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

This brunch is one for the books!

• Oysters on the Half Shell with a Red Wine-Shallot Sauce • Steak and Eggs Benedict filet mignon, béarnaise sauce and a scratch-made english muffin • Shaved Fennel, Radish and Citrus Salad • Strawberries, Champagne and White Chocolate Cake Tuesday | February 27 | 11:30am-1:00pm

Fo od for Thought

pat t y r o c he $45

rebecca meyer $60

Bring a friend to this fabulous lunch.

• Balsamic Chicken, Avocado and Marinated Feta Salad with Arugula in a Lemon Vinaigrette • Seared Scallops with Farro, Shaved Fennel and Bacon • Butternut Squash Purée • Chocolate Eclairs filled with Raspberry-Vanilla Pastry Cream Friday | March 2 | 11:30am-1:00pm

Our mission is to make sure that you leave full and happy!

• Grilled Endive Salad, Orange Supreme, Crispy Prosciutto and Shaved Parmesan with a Citrus Vinaigrette • Oven Roasted Garlic and Rosemary Chicken • Twice Baked Sweet Potato

Table for Two

with Caramelized Onions

• Asparagus with Balsamic Browned Butter • Carrot Cake with Crème Fraîche Buttercream Wednesday | February 28 | 11:30am-1:00pm

Eat Ri�ht

kate el lingwo od $55 Good food from fresh ingredients.

• Healthy Hummus Platter: A trio of delicious hummos flavors, served with crispy baked avocado slices, buckwheat sesame crackers and beet chips for dipping • Pan Seared Salmon with Almond Butter Rice Noodles • Kale, Snow Peas, Baby Carrots, Scallions and Mushroom Sauté

Laid Back Luncheon

• Golden Milk Ice Cream with

$55 Embrace our hospitality as we proudly

Friday | March 2 | 6:00-7:30pm

A Frida� Feast

Sun

chef instructor

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$65

$60

Classic dishes that really satisfy.

Mar

• Seafood Louie Salad

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• Pepper Crusted Filet Mignon

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with a Warm Mushroom Gravy

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• Butter Whipped Mashed Potatoes

• G

• Haricot Verts with Fresh Herbs,

• S

Toasted Almond and Lemon

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• Texas Sheet Cake

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Saturday | March 3 | 11:30am-1:00pm

Tue

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Sub Sho p

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

In

$55

$60

Discover your perfect sandwich combo

Trad

with this class.

desc

• Miniature Tuna Melt

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with Housemade Pickles

• C

• French Dip a toasty baguette,

an

hot roast beef, horseradish-mayo,

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melty Gruyere and caramelized onions

S

• Duck Fat Fries

• C

• Spiced Lamb Patties with

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pat

Garlic Cream Sauce cabbage, cucumbers and radishes served on a warmed pita • Classic Ice Cream Sandwich

Wed

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housemade vanilla ice cream between

ka

chocolate wafer cookies

$60

Ulti

Saturday | March 3 | 6:00-7:30pm

• M

black pepper and cardamom, naturally

Made from Scratch

sweetened with maple syrup

$60

w

serve you this homestyle meal.

Learn to cook from scratch and discover

• C

• Ham and Bean Soup

everything you’ve been missing.

an

with Cornbread Croutons

• Tortellini en Brodo ricotta filling

P

• Pulled Pork Shoulder with a

in a rich bone broth

• O

Brown Sugar and Vinegar Baste

• Grilled Rack of Lamb with

a

• Black-Eyed Pea Salad with

Garlic and Salsa Verde

se

Fennel, Tomatoes and Fresh Herbs

• Seared Parmesan Risotto Cake

• C

• Cajun Style Roasted

• Roasted Rainbow Carrots and Fennel

in

Sweet Potato Wedges

with Pernod

• Red Velvet Cake

• Olive Oil Cake

kate el lingwo od

22

Candied Ginger a coconut milk base with turmeric, cinnamon, fresh ginger,

the

chef instructor

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8/25/17 12:15 PM

s

Sunday | March 4 | 11:30am-1:00pm

Thursday | March 8 | 11:30am-1:00pm

brent hazelbaker

Mark et Fresh

Saturday | March 10 | 11:30am-1:00pm

rob ozoonian

rebecca meyer

$60

$55

$50

March: in like a lion, out like a lamb.

A mouthwatering menu to share.

Your senses will be overtaken by this

• Asparagus and Prosciutto

• Butternut Squash and Shrimp Bisque

exquisite meal.

grilled asparagus and tender prosciutto

• Fig Glazed Stuffed Pork Loin

• Tomato and Spinach Flatbread

with lemon sabayon

• Roasted Sweet Potatoes

Makin� March Magic

• Grilled Lamb Rack dijon and herb crumb • Smashed Fingerling Potatoes • Minted Pea Emulsion • Crème Brûlée served with a Tuile Cookie Tuesday | March 6 | 11:30am-1:00pm

• Haricot Verts with Fresh Herbs, Toasted Almond and Lemon • Espresso Mousse

Modern V ietnamese

nina parrot t

pat t y r o c he

$50

$60

Ethnic flavors with flair!

Tradition, quality and simplicity all

• Crispy Vegetarian Imperial Rolls

describe this tasty Italian menu.

served in Lettuce Wraps with

• Shrimp Scampi with Crusty Garlic Bread

Soft Herbs, Rice Vermicelli

• Chicken Parmesan with Tomato

and Roasted Peanut Butter

• Housemade Tagliatelle Pasta with Sage and a Wild Mushroom Sauce

with a Balsamic Drizzle • Oven Roasted Garlic Chicken with an Asiago and Dijon Sauce • Roasted Sweet Potatoes • Shaved Brussels Sprouts

Friday | March 9 | 11:30am-1:00pm

Instant Italian Favorites

and Basil Sauce

F lavors Galore

• Vietnamese Pork Ribs with Coconut-Braised Eggplant and Jasmine Rice

• French Crêpes stuffed with Hazelnuts and Dark Chocolate, topped with Flambéed Bananas

cookbook signing Saturday | March 10 | 6:00-7:30pm

Dinner with Dana

dana moos $60

Dana showcases her favorite recipes.

• Crustless Ricotta Cheesecake

• Lemon Ginger Mousse Tarts with

• Crostini with Warm Brie,

with Lemon and Orange Zest

Condensed Milk Whipped Cream

topped with Mushrooms, Shallots, Butter and Thyme

Wednesday | March 7 | 11:30am-1:00pm

Friday | March 9 | 6:00-7:30pm

American St�le

Goin� Global

kate el lingwo od

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

$60

$60

Ultimate comfort dishes from around

Comfort foods and classic dishes you’ll

the world.

want to make over and over again.

• Mulligatawny Soup a blended garlic,

• Crab Cakes with Chipotle Aioli

ginger and Indian spice-based soup with a tomato-chile garnish • Curried Lentils with Garlicky Yogurt and a Poached Egg served with Pita Wedge • Osso Buco braised veal shanks in a hearty wine and vegetable-based sauce, served over risotto • Caramel Cake butter cake draped in caramel fudge icing

• Traditional Cobb Salad chopped greens,

• Pan Seared Filet of Beef served alongside Crispy Seasoned Oven Fries, Truffle Ketchup and Garlic Aioli • Roasted Brussels Sprouts with Bacon and Balsamic Vinegar • Chocolate Mascarpone-filled Crêpes with Fresh Berries, Toasted Almonds and Whipped Cream

tomatoes, crisp bacon, boiled eggs, avocado, Roquefort cheese and a red wine vinaigrette • Steak Diane atop Roasted Garlic Mashed Potatoes • Apple Pie à la Mode

Delicious! Delivers cheerfully, clearly, with humor and spice!

Sally F.

877.899.8363

SWK_CSBrochure_Nov17-Apr2018.indd 23

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8/25/17 12:15 PM

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

Sunda� Brunch Invit�ion

Wednesday | March 14 | 11:30am-1:00pm

Bread and Bu�er

Friday | March 16 | 11:30am-1:00pm

kate el lingwo od

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

$50

$55

Paella Part�

c

Sun

This meal is non-stop enjoyment from

You don’t want to miss this party!

dana moos

beginning to end.

• Bacon-Wrapped Dates

$55

• Bread Basket an assortment

with Marcona Almonds

You’ll love Dana’s tried and true

of housemade quick breads and

and Olive Tapenade Crostini

Exp

brunch favorites.

crackers with oven roasted garlic

• Winter Red Pepper Gazpacho

Ind

• Savory Crab, Asparagus, Ricotta

and a whipped maple honey butter

• Seafood Paella shrimp, clams and

• P

and Parmesan-filled Crêpes

• Chicken Under A Brick

mussels adorn this saffron-laced broth

w

• Monte Cristo French Toast with

with a Marsala Glaze

with hearty rice and chorizo

an

Ham, Pears and Havarti Cheese,

• Polenta with Wild Mushroom Ragout

• Bittersweet Orange Crème Brûlée

• R

topped with Raspberry Coulis

• Stir-Fried Broccoli Rabe

and Fresh Berries

• Cherry, Maple Butter,

• Caramelized Banana and

Candied Pecan and Oatmeal Crisp

Pineapple Towers with

with Almond Ice Cream

Cinnamon Crème Thursday | March 15 | 11:30am-1:00pm

• A

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

• C

Pub Grub

• In

tom madden

S

with Beer Pairings

Tue

Farmhouse Luncheon

Citrus Explosion

This food and brew pairs perfectly

pat t y r o c he

with St. Paddy’s Day.

pat

$60

$55

• Fish and Chips beer-battered fish

$50

Celebrate the possibilities of fresh citrus.

and chips with lemon-caper tartar sauce

Seasonal farm-to-fork recipes.

Gre

• Salad of Cucumber, Cherry Tomatoes

• Corned Beef and Cabbage

• Caramelized Onion Tart

• C

and Baby Arugula with

with Goat Cheese

S

a Lemon Balsamic Dressing

• Colcannon a traditional Irish dish of mashed potatoes and kale

• Dijon Cider Pork Chops

• S

• Seared Scallops with Fennel

with a Creamy Pan Sauce

and Preserved Lemon Relish

• Baked Sweet Potatoes

• Orange and Cardamom

with Maple Pecan Butter

Infused Couscous

• Lemon and Honey Glazed

• Broccolini with Lemon Zest

Roasted Cauliflower

and Olive Butter

• Banana Pudding Trifle with

rebecca meyer

• Frozen White Chocolate

Bourbon Whipped Cream

and Key Lime Mousse Cake

$60

Tuesday | March 13 | 11:30am-1:00pm

scott jones

$70

M

• Chocolate Stout Ice Cream

w

with Caramel Popcorn

• W

Saturday | March 17 | 11:30am-1:00pm

Sláinte!

Honor Saint Patrick with this festive meal. served with authentic Irish Soda Bread • Guinness Braised Short Ribs • Kerry Gold Mashed Potatoes

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

Easy to clean, too!

with Cheddar • Cabbage and Apple Sauté • Cocoa Irish Cream Cheesecake

on the day of your class

Available for purchase in our Cooking School.

24

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• O

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• Creamy Roasted Garlic Soup

Basting Brush

• G

8/25/17 12:15 PM

cookbook signing Sunday | March 18 | 11:30am-1:00pm

In the Shadow of the Taj Mahal

va n e s s a s e de r $55

Explore the range of diversity found within Indian cuisine through this meal.

• Papdi Chaat Indian street food with chickpeas, potatoes, yogurt and tamarind chutney • Rice Biryani

Wednesday | March 21 | 11:30am-1:00pm

A ‘Matcha’ Made in Heaven

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

kate el lingwo od

$60

$55

Jane will show you how to prepare and cook

Fresh Asian ingredients steal the spotlight • Crunchy Ramen Noodle Salad

• Beef Tenderloin with

the updated version with fresh avocados,

• Creamy Parsnip and Potato Purée

almonds in a rice wine and soy vinaigrette

• Sautéed Broccolini with

• Miso-Glazed Salmon

• Chicken Tikka

• Bok Choy with Glazed Shiitake Mushrooms

• Indian Rice Pudding with

• Matcha Affogato over

pat t y r o c he $50

Great go-to recipes for weeknight suppers.

• Chicken and Rice Soup with Spinach, Lemon and Dill • Spatchcocked Cast Iron Chicken with a Pan Gravy • Wild Rice with Mushrooms • Garlicky Roasted Haricot Verts • Orange Bundt Cake with Spiced Streusel this moist cake uses the entire orange!

Creamy Coconut Ice Cream

“I didn’t know what to expect, but was beyond happy with the food, info, instruction and overall experience!”

Haven M.

with Burnt Caramel Ice Cream Saturday | March 24 | 11:30am-1:00pm

Asian Inspiration

chef instructor $50

Thursday | March 22 | 11:30am-1:00pm

Tro pical Table

rebecca meyer

This flavorful luncheon will inspire you to cook Asian cuisine.

• Chinese Scallion Pancakes with Ginger Soy Sauce

$55

• Miso Ginger Braised Chicken

Transport yourself to paradise with this

• Grilled Bok Choy

tasty tropical menu.

• Sesame Garlic Noodles

• Pulled Pork Sliders with

• Pistachio Green Tea Cupcakes

Pineapple Chutney and Spicy Aioli • Grilled Salmon with Avocado Pineapple Salsa • Coconut Sticky Rice

with Honey Buttercream Saturday | March 24 | 6:00-7:30pm

Hawaiian Fusion

• Cilantro Lime Slaw

chris toy

• Pineapple Upside-Down Cake with

$55 Just wait until you taste what those magical islands have to offer.

Seafo od Fundamentals

• Loco Moco classic Hawaiian soul food

$50

• Salmon and Avocado Poke a dish of

chef instructor

of white rice, topped with a hamburger patty, fried egg, and brown gravy

Basic techniques for a delicious

ripe avocado and smoked wild salmon

seafood-filled menu.

seasoned with lime, mint leaves and coriander

• Mussels Marinière Chowder the flavors of France with an American preparation • Sautéed Wild Mushrooms with Shallots and Herbs • Quinoa and Swiss Chard Cake • Limoncello Sorbet in a Tuile Cookie Cup

SWK_CSBrochure_Nov17-Apr2018.indd 25

• Flourless Chocolate Cake

vanilla-and-espresso dessert

Friday | March 23 | 11:30am-1:00pm

d

Lemon-Thyme Gremolata

a twist on the classic

Toasted Coconut Ice Cream

eal.

Roasted Red Wine Grape Sauce

mango, edamame, ramen noodles and

• Coconut Rice

M� Famil� Recipes

the perfect tenderloin.

• Baked Brie with Figs, Walnuts and Pistachios

with Brown Sugar and Ginger

Tuesday | March 20 | 11:30am-1:00pm

First Rate Fo odie

in this menu.

• Aloo Gobi Cauliflower and Potato Masala

Saffron and Pistachios

Friday | March 23 | 6:00-7:30pm

• Huli Huli Chicken over Hawaiian Luau Rice sweet and sour glazed chicken with brown sugar, ginger and soy sauce • Guri Guri three-ingredient Hawaiian ice cream

877.899.8363

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8/25/17 12:15 PM

Sunday | March 25 | 11:30am-1:00pm

Thursday | March 29 | 11:30am-1:00pm

Saturday | March 31 | 11:30am-1:00pm

krisztina perron

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

chef instructor

$55

$50

$50

$65

Exceptional Indian food made

Master these restaurant-worthy recipes.

See why fresh, seasonal ingredients are so

Lea

with quality ingredients.

• Roasted Vegetable Soup

fundamental in our kitchen.

own

• Mango Lassi a refreshing,

with White Beans, Pasta

• Meatballs in a Zesty Romesco Sauce

• M

traditional yogurt-based drink

and Garnished with Pesto

with Shaved Parmesan and Basil Oil

an

• Vegetable Samosas with

• Buttermilk-Brined Roast Chicken

• Grilled Lemon Chicken topped

• C

Cilantro Mint Chutney

• Potato Mousseline

with Melty Mozzarella Cheese

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• Chicken Tikka Masala

• Vichy Carrots cooked through with

• Fennel and Celery Root Salad

on

Passport to India

Order Up!

Our Fo od P hiloso phy

Wed

Ta

jan

• Aloo Keema lamb-stuffed potatoes

a light glaze of honey and sherry vinegar

alongside Basil Mint Risotto

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with mango chutney

• Caramel Pot de Crème

• Chocolate Biscotti with Pistachio Gelato

a

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

Saturday | March 31 | 6:00-7:30pm

• Steamed Basmati Rice • Indian Bread Pudding with Pistachios and Cardamom Sauce Tuesday | March 27 | 11:30am-1:00pm

Fresh Off the Boat

pat t y r o c he $65

• V

An Evenin� Down Under

Kitchen Memories

rebecca meyer

monique meadows

u

$45

with Wine Pairings

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Good food is meant for great company.

$75

• Sweet Potato Crostini with

An Aussie food and wine pairing.

an

Melted Brie and Thyme Roasted Pears

• Shrimp on the barbie grilled prawns

• Winter Vegetable Pot Pies

served over a warmed potato cake

• Wedge Salad romaine lettuce,

• Roasted Cauliflower Soup

• Herb-encrusted Rack of Lamb

• Lemon Blueberry Donut Bites with

with Almond Pesto served

a Lemon Curd Dipping Sauce

with White Bean Purée and

a lemon-tahini dressing • Seafood Streusel lobster, shrimp and crabmeat tossed in a béchamel sauce and baked in a puffed pastry • Grilled Asparagus with a Lemon-Herb Pesto • Blueberry Cobbler Wednesday | March 28 | 11:30am-1:00pm

It’s All Greek to Me kate el lingwo od

Refined Taste

chef instructor

Com

filled with vanilla custard and dusted with confectioners sugar

• Blue Cheesecake Tartlet with

to

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Roasted Grapes, Walnuts and Radishes • Beef Burgundy over

Itali

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• P

april

Only the best for our guests.

Fu

$50

• “Vanilla Slice” a multi-layered pastry

$50

Thu

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Honey Glazed Roasted Carrots Friday | March 30 | 6:00-7:30pm

se

w

Divine fresh flavors from the deep blue sea. fresh tomatoes and olives with

ca

Frid Tuesday | April 3 | 11:30am-1:00pm

Fr

• Roasted Broccoli

Lunch with Patty

pat t y r o c he

• Sticky Lemon Pudding with

$55

$60

Macerated Berries and Chantilly Cream

Join

A stand-out luncheon to remember.

chef

of chicken broth, egg and lemon

• Steamed Mussels with

Top

• Marinated Lamb Chops with a

Wine, Garlic and Parsley

• R

Red Pepper, Cucumber and Dill Salsa

• Steak au Poivre

w

• Lemon Butter Orzo

• Spring Pea and Asparagus Risotto

• B

• Toasted Scratch-made Pita Bread

• Paprika Parsnip Fries

w

with Tzatziki Sauce

• Almond and Apricot Icebox Pie

o

$60 Contemporary Greek cookery brought right to your table.

• Avgolemono Soup a classic soup

Housemade Egg Noodles

• Loukoumades crispy doughnuts, aromatic

st

• M

sweet syrup drizzle and toasted walnuts 26

• S

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SWK_CSBrochure_Nov17-Apr2018.indd 26

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8/25/17 12:15 PM

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

nicole galbadis

$65

$55

$65

Learn to cook Thai food with ease in your

Dishes to entice your tastebuds.

Enjoy these Tuscan delights.

own home.

• Lime-Cilantro Grilled Shrimp

• Marinated Shrimp, Artichoke

Tast� Thai

• Mussels in a Creamy Coconut

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

Land and Sea

Trul� Italian

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

and Arugula Salad

over corn and black bean salsa

and Lemongrass Sauce

• Shiitake Mushroom Ravioli

• Chicken Wings with Peanut and Lime Thai Sauce an exotic twist on traditional chicken wings

• Housemade Linguine Pasta

with Arugula and Reggiano

with Ricotta, Mushrooms

and a touch of Truffle Oil

and Caramelized Onions

• Pork Medallions in

• Scallops and Asparagus with

• Grilled Balsamic Strip Steak

a Marsala Wine Sauce

a Curry-Coriander Sauce

with Tomato Compote and Sautéed Spinach

• Classic Crème Brûlée

• Vegetable Stir-Fried Rice

• Olive Oil Mashed Potatoes

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

carrots, tomatoes and scallions are

What’s Co okin�?

seasoned with a chile sauce and cooked until the rice develops a crispy exterior

ebri el as seen on

ty

stephanie cmar

• Coconut Forbidden Rice Pudding

$55

with Fresh Mango, Coconut Flakes

Bravo TV’s Top Chef alum,

and Mint

Top Chef

Stephanie Cmar, will cook

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

Full of F lavor

• Housemade Mascarpone Ice Cream with Pine Nut Cookies

c

ato

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

ch ef

Bold and sweet flavors combined!

• Double Crunch Honey Garlic

Italian cuisine.

• Assorted Bruschetta grilled vegetables, tomato mozzarella, fig and prosciutto

Chicken Breasts with Cucumber Salad • Lemon Cheesecake Mousse with Graham Cracker,

• Pork Cutlet Milanese

Blueberry and Whipped Cream

• Arugula and White Bean Salad Saturday | April 7 | 6:00-7:30pm

• Classic Tiramisu

Beef and Reef

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

stephanie cmar $55 Join the Season 11 cheftestant of Bravo TV’s

rebecca meyer

ebri el as seen on

ty

Fresh is Best

Top Chef ch ef

Top Chef as she shares these delicious recipes.

• Roasted Asparagus Salad with Pine Nuts and Parmesan • Broiled Lemon and Honey Salmon with Citrus Sauce served over Snap Pea Salad • Miso Macaroni and Cheese • Sweet and Tart Rhubarb Crumble with Vanilla Ice Cream

SWK_CSBrochure_Nov17-Apr2018.indd 27

pat t y r o c he

• Whipped Garlic Feta Dip

Sautéed Asparagus and Walnuts

Come learn about and enjoy some fine

Taste of the Islands $55

• Lemon Ravioli with

$50

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

a meal you won’t soon forget! with Pita Chips and Crudité

rob ozoonian

c

o

Wednesday | April 4 | 11:30am-1:00pm

$65

• Grilled Caribbean Shrimp Skewers served with a Habanero Mango Aioli Dipping Sauce • Oven Roasted Jamaican Jerk Pork Shoulder • Curried Coconut Couscous • Sautéed Greens with Hot Pepper Vinegar kale and spinach finished with a hot pepper dressing • Mango and Pineapple Crumble Wednesday | April 11 | 11:30am-1:00pm

Sweet and Savory

Learn all about Rebecca’s favorite recipes.

kate el lingwo od

• Seared Scallops with Leeks

$50

and Spicy Lemon Butter • Balsamic Marinated Hanger Steak with Slow-Roasted Cherry Tomatoes

This luncheon is a delectable contrast of flavors.

• Buttered Radish Tartine fresh-baked

• Parmesan Pesto Risotto

rye crackers slathered with house-churned

• Sautéed Kale with Garlic,

salted butter, topped with crisp radishes

Shallots and Caper Berries • Dulce de Leche Molten Cake

• Citrus Marinated-Roasted Chicken with Sweet Potato Purée • Chickpea, Olive and Feta Salad • Rhubarb Tarte Tatin with Crème Fraîche Gelato

8/25/17 12:15 PM

Thursday | April 12 | 11:30am-1:00pm

Deliciousl� Healthy

Saturday | April 14 | 11:30am-1:00pm

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

rebecca meyer

liz harris

A Notable Luncheon

Frid

pat t y r o c he

jan

$45

$60

$60

$65

Fres

Sprin�time Sensations

A

Learn how easy it is to make these Asian dishes at home.

Inventive, seasonal recipes just for you.

A meal that’s sure to please.

• Spring Minestrone Soup

• R

• Spicy Almond Butter Shrimp Satay Skewers

• Risotto with Asparagus

• Spring Panzanella Salad with Asparagus, Radishes and Toasty Croutons • Beef Wellington with Spinach, Blue Cheese and Wild Mushrooms

• S

• Red Bliss Mashed Potatoes with Mascarpone and Herb Butter

• M

• Chicken Lettuce Wraps, Sautéed Fresh Vegetables and a Sweet-Spicy Miso Sauce • Vegetable Spring Rolls with a Mint Chili Sauce • Matcha Green Tea Crème Brûlée

and Seared Scallops • Corn Muffins with Garlic-Chive Butter • Blueberry and Lemon Curd Fool with Pistachio Brittle

Friday | April 13 | 11:30am-1:00pm

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

chef instructor

jessica michaud

$50

with Wine Pairings

Tast� Trends

These trending foods are all the rage!

•

Duck Confit Nachos layers of corn tortilla chips, shredded duck confit, melty Havarti cheese, onions and peppers topped with a dollop of sour cream and a spicy tomato corn relish

• Buddha Bowl roasted sweet potatoes, onion, kale, crispy spiced chickpeas and a maple-tahini sauce •

Toasted Sesame, Seaweed and Chia Spiced Popcorn with its unique health benefits, seaweed is paired with the nation’s fastest growing snack food

•

Veggie Chips with a Habanero Mango Aioli smarter snacking with an assortment of sweet potato, kale, spinach, beet and zucchini chips, plus a kicked-up condiment for dipping

Saturda� Ni�ht Special

$75 Delicious wine and wonderful company make this a night to remember.

• Mushroom–Gruyère Beignets with Honey Goat Cheese Crème Fraîche dusted with Porcini Powder • Seared Scallops with a Lemony Sweet Pea Sauce and Microgreens • Confit Duck Leg with Roasted Tomatoes and Polenta • Bittersweet Chocolate Pavé with Vanilla Bean Crème Anglaise and Berries Sunday | April 15 | 11:30am-1:00pm

Brunch is Served

• Cold Brew Coffee Ice Cream with Milk Foam and Anise Biscotti

rebecca meyer

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

A truly delcious brunch at its best.

Dinin� in P��s

j a n e s t. p i e r r e $65 A meal to arouse your senses.

• Blinis with Smoked Salmon • Mixed Greens with Warm Goat Cheese and Champagne Vinaigrette • Beef Tenderloin with Béarnaise Sauce

$45 • Curry Pumpkin Apple Soup • Sausage, Apple and Sweet Potato Hash topped with a Fried Egg and Microgreens served with Sriracha Aioli • Oven Roasted Asparagus Spears • Dutch Apple Pie with Cinnamon Ice Cream and a Salted Caramel Drizzle

• Roasted Asparagus with Grilled Lemons • Texas Sheet Cake Sundae with Whipped Cream, Dark Chocolate Sea Salt Caramel Sauce and Toasted Pecans

B

• C

Frid

S

ch

$60

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

Li�hten Up

Dis

• B

kate el lingwo od

S

$55

• S

Spring means transitioning out of those heavy cold-weather meals.

• S

•

Beet Tartare with Whipped Goat Cheese and Roasted Strawberry Balsamic Vinaigrette with Frisée, Basil and Toasted Pecans

• Pork Tenderloin with an Herb, Shallot and Caper Stuffing over Sweet Corn Polenta finished with a Pan Sauce • Asparagus with Pistachios and Brown Butter •

Strawberry-Buttermilk Ice Cream topped with Slow Roasted Rhubarb and served with a Cardamom-Rose Water Shortbread Cookie

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

Tapas Time

scott jones

$50 Spanish appetizer favorites.

• Crispy Ham Croquettes with Almond Romesco Sauce • Chicken and Sausage Paella-stuffed Peppers topped with Fennel Cream

• Vegetable Tian

• Manchego Cheese, Leek and Potato Tortilla

• Chocolate Orange Mousse

• Spanish Caramel Flan

SWK_CSBrochure_Nov17-Apr2018.indd 28

• S

8/25/17 12:15 PM

B

• V

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us,

ons

m

ese

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

A Meal to Remember

cookbook signing Saturday | April 21 | 11:30am-1:00pm

• Roasted Tomato-Pepper Bisque

Sprin� �eeknight �onders

• Shrimp, Avocado and Grapefruit Salad

$45

j a n e s t. p i e r r e $65

Fresh and bright flavors.

sarah waldman

• Seared Halibut with Lemon-Caper

Sarah shares a real-life plan for making

Beurre Blanc

dinner work for your family.

• Mushroom-Leek Risotto

• Chickpea Stew with Broccoli Pesto

• Chocolate Cream Puffs

served with Crusty Bread • Skillet Spinach Pie a foolproof skillet meal

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

that’s just as impressive as it is delicious!

Soul Satisf�in�

• Smashed Potatoes parboiled, flattened

chef instructor

and then roasted until crispy

$60

• Rhubarb Sundaes this straightforward

Dishes to share with friends and family.

• Baby Arugula, Pear and

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

Easy and Elegant

dana moos $55

Effortless dishes with exquisite results.

• Lobster “Purses” fresh Maine lobster takes the spotlight in these wontons • Spinach, Kale and Apple Salad with Almonds, Blue Cheese, Bacon and a Shallot Vinaigrette • Panko Crusted Pork Scallopine with a Dijon Sherry Cream Sauce served with Rustic Mashed Potatoes • Angel Food Cake with Whipped Cream, Elderflower Liqueur and Strawberries

cookbook signing

fruit sauce creates a simple sundae reminiscent of warm pie à la mode

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

The Art of Breakfast

Shaved Asiago Salad • Slow Dutch Oven Braised Boneless Beef Short Ribs

dana moos

• Scallion Risotto with Spring Vegetables • Vanilla Panna Cotta

$55 A delicious meal to wake up to!

with Raspberry Compote

• Sour Cream Coffee Cake with a Warm Apple Cranberry Compote •

t

Sliced Braised Corned Beef on Crispy Potato Latkes with Poached Eggs and a Creamy Whole Grain Mustard Hollandaise

• Housemade Frozen Vanilla Yogurt with Poached Pears and Toasted Pecans Tuesday | April 24 | 11:30am-1:00pm

nd

F lavors of Spring

pat t y r o c he on the day of your class

$55 Enjoy this seasonal fare with lots of flair!

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.

• Warm Beet, Strawberry and Bacon Salad with a Sweet Wine Vinaigrette • Yogurt-marinated Chicken with a Wildflower Honey and Orange Glaze • Rice Pilaf with Spiced Caramelized Onions, Cherries and Pistachios • Sautéed Asparagus with Parmesan • Lemon Roulade with a Honey-Mascarpone Filling and Strawberry-Mint Compote 877.899.8363

SWK_CSBrochure_Nov17-Apr2018.indd 29

29

8/25/17 12:15 PM

kate el lingwo od

Friday | April 27 | 11:30am-1:00pm

Quintessential �uiche

$55 Spring has sprung in our kitchen!

$50

with Scallions, Fresh English Peas and Pancetta • Scalloped Potato Gratin with Gruyere, Leeks and Fresh Sage

Master the secrets

ebri el as seen on

ty

• Bone-In Blackened Pork Chops

F lour Power

jenny mccoy $50

Food Network

behind these rich and savory delights.

• Served with a Light Lunch:

ch ef

Spring Antipasto Salad • Bacon and Gruyere Quiche

Jenny will teach you how easy it can

ebri el as seen on

ty

Lemon-Marinated Chickpeas,

s

Saturday | April 28 | 11:30am-1:00pm

jenny mccoy

• Farro Salad with Roasted Leeks, Dried Currants and Celery Leaves

cookbook signing

c

Sprin� Forward

cookbook signing

c

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

be to make bagels and doughnuts from scratch

Food Network

in your own kitchen!

ch ef

Arts

in C the

• Served with a Light Lunch:

expe

Classic Cobb Salad with Roasted Chicken,

in P

Bacon, Blue Cheese, Tomatoes

Coa

and Avocado

the

• Honey Glazed Baby Carrots

• Spinach, Feta and Tomato Quiche

• Raspberry Cheesecake Ice Cream

• Roasted Mushroom and Ricotta Quiche

• Hand-Rolled Bagels

• Key Lime Pie Cups this dessert-in-a-jar

was

• Soft Pretzels with a Stonewall Kitchen

Eve

with Housemade Cones Thursday | April 26 | 11:30am-1:00pm

Southern Charm

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

is simple and delicious!

Friday | April 27 | 6:00-7:30pm

Street Part�

rebecca meyer

$55 Treat yourself to these flavorful

$50

combinations from South

Jump start your evening

of the Mason-Dixon line.

with this lively menu!

• Shrimp on Parmesan Grits

• Mexican Street Corn Salad with

• Grilled Peach and Arugula Salad with Poppy Seed Vinaigrette • Perfect Pulled Pork on Cornbread-Andouille Dressing • Chocolate Pecan Pie with Bourbon Whipped Cream

Queso Fresco, Lime and Avocado • Slow Cooked Pork Carnitas on Housemade Tortillas with Pico de Gallo • Spiced-up Refried Black Beans • Chili Lime Rice • Layered Margarita Cake with Tequila Lime Frosting and Candied Lime Zest

inva

Mustard Dipping Sauce

orga

• Brioche Jelly Doughnuts

thro

• Apple Fritters

Rip

livin

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

Far East Delights

Islan

cuis

chris toy

even

$60 Surf and turf grilling.

• Smoked Mongolian Barbecue Ribs • Teriyaki Chicken Thighs • Cast Iron Roasted Salmon with Sweet and Sour Roasted Vegetables

at th

and Smoked Rice Pilaf

in C

• Roasted Bananas with

wor

Maple Ginger Glaze

Uni Sunday | April 29 | 11:30am-1:00pm

Brunch with Friends

from

Her

chef instructor

of b

$45

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

on the day of your class

pop

The best way to spend brunch is

on t

surrounded by those you love.

assi

• Fresh Berry Scones with Honey Butter

dess

• Truffle Eggs Benedict a poached egg

her

over pan fried serrano ham atop an

Sch

Italian bread crostini and finished with

und

a truffle-infused Hollandaise sauce

in b

• Fresh Baby Spinach Salad • Lemon Curd Semifreddo

30

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov17-Apr2018.indd 30

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8/25/17 12:15 PM

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k

ken,

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stonewall kitchen

chefs Scott Jones

cooking school manager & chef instructor Scott graduated Magna Cum Laude in Culinary Arts from Johnson and Wales University in Charleston, SC where he was awarded the Cordon Bleu Medal. Scott’s culinary experience began aboard the USCGC Spar in Portland, ME as a chef for the U.S. Coast Guard. He later moved on to open the Fiddlehead Café in South Portland and was owner of Hors D’Oeuvres and Catered Events, in Falmouth, ME. He gained invaluable experience in sustainability, organic gardening and the use of local foods through his work as Executive Chef with Rippleffect, a non-profit eco retreat and living classroom located on remote, Cow Island, ME where he created fresh, local cuisine for special programs, corporate events and weddings.

Kate Ellingwood executive chef instructor Prior to completing the Professional Pastry Program 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 her Bachelors of Science degree 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 “made from scratch” desserts daily. A move up to Maine brought her to the Stonewall Kitchen Cooking School, where she feels that she has undoubtedly found the perfect life balance in both cooking and teaching others.

Patty Roche

Jane St. Pierre

chef instructor & culinary specialist

chef instructor Jane St. Pierre credits her

Entertaining and fun-loving

mother and grandmothers

accurately describes Patty who has applied her 25+ years of restaurant and catering experience to various facets of Stonewall Kitchen. Over the years, Patty has assisted with cooking class instruction, visual merchandising, food styling and working in our test kitchen and Cafe. She completed an intensive culinary program at Atlantic Culinary Academy in Dover, NH. A self-described “butcher’s daughter,” she credits her father for her love of food, affection for liverwursts, giving back and having fun. The family business was lovingly referred to as “Beef House” and taught Patty how big a side of beef is and the right way to treat customers!

Rebecca Meyer chef instructor

for her love of cooking.

Growing up with five sisters, three brothers, her 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/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.

Brittany Wezner

Rebecca Meyer grew up in

chef instructor

suburban Boston where she

Often stating that she was

became well versed in the

“born hungry” and cooking

culinary styles and flavors of New England

in her grandmother’s kitchen

cooking. A move to Southern California

as soon as she was able to hold a whisk,

exposed her to a new world of fresh and

Brittany Wezners’ love of food started at

international flavors common to the West

a very young age. Growing up in Maine,

Coast and the belief that cooking was

Georgia and Southern California, she’s a

truly her life’s calling. Graduating with

third generation farmer’s daughter who

a Bachelor of Science degree in Culinary

has carried on her family’s heritage and

Management from the Art Institute of

passion for the gift of growing, harvesting,

California, Orange County, Rebecca

and preparing food. Earning her Bachelor’s

returned to her roots with a position at

degree in Food Science and Human

a fine dining restaurant in Boston. After

Nutrition from the University of Maine,

spending five years developing her skills in

Brittany went on earn her culinary degree

some of Boston's most renowned eateries,

from Johnson and Wales University in

she joined the Stonewall Kitchen Cooking

Providence, Rhode Island where she

School family and has begun a new

graduated Summa Cum Laude. For the

adventure in Maine. In spite of her own

last four years she’s worked with Clarke,

skills, years of experience and knowledge,

New England’s official showroom and test

Rebecca claims that her dad still makes the

kitchen for Subzero and Wolf products.

best steak she's ever had.

While there, she did everything from recipe development and one-on-one cooking demonstrations to teaching cooking classes and catering large events.

877.899.8363

SWK_CSBrochure_Nov17-Apr2018.indd 31

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8/25/17 12:15 PM

gue st c hef s Denotes Cookbook Author

Denotes Celebrity Chef

Denotes Wine Pairing

Denotes Beer Pairing

O

ur Cooking School hosts demonstration classes taught by our own chefs

plus professional chefs from around the world. This talented line-up includes trained culinary experts, food stylists, nutritionists, food editors and

cookbook authors who bring all their specialized expertise to our Cooking School. A cooking class assigned to “Chef Instructor” will be any one of our knowledgeable, in-house chefs.

Gesine Bullock-Prado Gesine Bullock-Prado is a renowned pastry chef, cookbook author, baking instructor and television personality. She is the author of four distinct and well received baking books, Sugar Baby, Pie It Forward, Bake it Like You Mean It and Let Them Eat Cake and the perennial favorite baking memoir My Life from Scratch.

Her confections have been featured in publications from Better Homes and Gardens to People Magazine and she’s a regular food presenter on The Today Show. In her fourteen year career, Gesine has run her own pastry shop, become a popular baking instructor at the King Arthur Flour Baking Education Center and online at Craftsy. com, has been the contributing food editor of both Runner’s World and Food + Wine, co-hosted Cooking Channel’s Unique Sweets and is a regular on America’s top rated morning show, The Today Show and on NPR’s All Things Considered.

Class Dates | December 1 & 2 32

Brett Cavanna Brett Cavanna grew up in a family who bonded over their love of food. A graduate from the Florida Culinary School in West Palm Beach, Brett landed an impressive job with renowned chef Daniel Boulud, at Florida’s Café Boulud.

This opportunity led him to Café Boulud in New York City where he honed his fine-dining skills and learned from some of the best chefs in the business. From there, Brett moved to South Carolina where he joined the team at FIG restaurant and he worked as Sous Chef under Chef/Owner Mike Lata. Brett eventually returned home to New Hampshire to join the team at Louie’s as Executive Chef. Inspired by exceptional ingredients produced by local farmers, fishermen and others, Brett’s knowledge, style and dedication allow him to create thoughtful and delicious recipes always served with a side of fun.

Class Dates | November 18

Stephanie Cmar With a genuine passion for cooking, Stephanie Cmar was only 15 years old when she began working in the food industry at the Muffin Shop in Marblehead, MA. Confident with this direction for her life, Stephanie graduated in 2007 from Johnson & Wales University and returned to Boston to begin her career at the Top of the Hub restaurant. From there, she went to work with Barbara Lynch Gruppo as a line cook at B&G Oysters where she was quickly promoted to Sous Chef.

Stephanie continued to further hone her fine dining skills at restaurants Stir and No. 9 Park. Stephanie also showcased her culinary prowess when she competed on Seasons 10 and 11 of Bravo TV’s Top Chef. Stephanie joined Fairsted Kitchen as Executive Chef in May 2015 and her menu is a reflection of her personal style of cooking which is driven by her “love of French and Italian food, but with a Middle Eastern spin on it.”

Mark Gaier & Clark Frasier Over thirty years ago, Mark and Clark opened Arrows Restaurant in Ogunquit, Maine. As

the

pioneers in the farm-to-

seri

table movement, they

on N

supplied the restaurant with

Now

handpicked produce and

Jam

herbs from their own two acre garden and

hom

greenhouse. They also cured their own

Bea

meats and made their own cheese. In 2005

200

they opened McPerkins Cove in Ogunquit,

60 s

ME, a more casual restaurant dedicated to

idea

classic New England fare with stunning

writ

ocean views. In 2010, the prestigious James

incl

Beard Foundation bestowed the title of

Eati

“Best Chefs in the Northeast” on the duo.

and

They’ve been featured in Bon Appétit, Food

Cla

& Wine, Time, Travel + Leisure and Vanity Fair magazines and have also appeared nationally on the CBS Early Show and NBC’s Today show. Arrows was named “One of America’s 10 Most Romantic Restaurants” by Bon Appétit magazine and “One of America’s Top 50 Restaurants”

by Gourmet Magazine.

a Po

Class Dates | December 16

Biol

Nicole Galbadis Cooking has always been a

was

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passion for Nicole, who likes

even

to combine the rich, bold

rese

flavors of Italian cooking

time

with lighter Mediterranean fare, which

and

she believes creates culinary magic. Living

fres

abroad in Greece, she learned volumes

blog

about the culture and food. Nicole began

savo

teaching cooking classes while in Greece

and

for the American Embassy community.

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Now that Nicole and her family are happily

“exp

back in New England, she looks forward to

to tr

sharing her knowledge of creating delicious

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Mediterranean dishes with you.

Class Dates | January 19 February 9 | April 6

Class Dates | November 3 & 4 February 16 & 17 | April 6 & 7

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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Kathy Gunst Maine-based chef and writer Kathy Gunst has authored 14 books and has recently been named the 2016 winner of the IACP award for Best Culinary Audio series for her work as the “Resident Chef ” on NPR’s award-winning show, “Here and

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Now.” She is also the 2015 winner of the James Beard award for Journalism in the

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home cooking category and was a James Beard Award finalist for Best Webcast in

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2005. Her latest book, Soup Swap, features

uit,

60 soup, stew and chowder recipes, menu

to

ideas and serving suggestions. Kathy also writes for many newspapers and magazines

mes

including Newsweek, Washington Post, Eating Well, Modern Farmer, Bon Appétit

o.

od

and more.

Class Dates | November 10

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Liz Harris Prior to formally turning food into her career, Liz was a research scientist, earning

nts”

a PhD in Biochemistry from Dartmouth Medical School and completing a Postdoctoral Fellowship in Cancer Biology at Stanford University. Cooking was always a hobby for Liz, then at some point her passion for creating and sharing

Brent Hazelbaker At the age of 19, Brent Hazelbaker 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 and for Chef Michael Chiarello as a Sous Chef at Tra Vigne in St. Helena, California. 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.

kes

eventually she transitioned away from the

Tom Madden

research bench and into the kitchen full

Tom Madden is a Southern

time. Liz is now a writer, photographer

Maine native and co-founder

and food blogger specializing in creating

of Lone Pine Brewing

fresh, seasonal recipes with a twist. Her

Company of Portland, Maine.

pily to

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writer and biodiversity activist are just some of the titles that describe Chef Evan Mallett. His path of professional cooking has wound its way from Washington, D.C. up the coast to Boston and ultimately to the small seaport city of Portsmouth, NH. In 2007 Evan and his wife bought what would become the Black Trumpet restaurant, becoming stewards of a historic location that was once an old ship’s chandlery and the site of the legendary Blue Strawbery restaurants, a pioneer of New American cuisine. In addition to being a three-time James Beard semi-finalist for Best Chef, Northeast, Evan is also an active board member of the Chef ’s Collaborative, Slow Food Seacoast and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region.

Class Dates | November 17

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

recipes couldn’t be ignored any longer, and

n

Business owner, entrepreneur,

Class Dates | November 5 | January 7 February 4 | March 4

a

ng

Evan Mallett

blog, Floating Kitchen, is a collection of

Among his many responsibilities at Lone

savory and sweet dishes that are innovative

Pine, Tom’s main focus is creating and

and unique, yet still down-to-earth and

brewing approachable, American style

approachable. Liz describes herself as an

beers for an evolving consumer palate.

“experimental cook and eater” who loves

Tom participated in the intense study

to try new things!

of the complimentary nature of beer

Class Dates | January 13 | April 14

and food while earning a Certified Cicerone® professional accreditation.

Tom is one of only six individuals to carry that distinction in Maine.

Class Dates | November 11 January 20 | March 17

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 where she ran 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.

Class Dates | January 26 & 27 April 27 & 28

SWK_CSBrochure_Nov17-Apr2018.indd 33

877.899.8363

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Monique Meadows

Dana Moos

After graduating from the

Dana is a cookbook

State University of New York

author, chef and former

at Oneonta with a degree in

innkeeper. In her most

Art and Journalism, Monique

recent cookbook, The Art

Meadows began her career in Advertising

of Breakfast, she shares her secrets and

as an Art Director in Phoenix, AZ. In 2006

recipes for her gourmet breakfasts she

she relocated to Maine and became the

served at her Maine bed and breakfast.

manager of THE CLOWN, an eclectic

Dana’s bed and breakfast was even

retail shop in York that specializes in wines,

acclaimed by such prominent publications

contemporary art, European antiques and

as Condé Nast Traveler for her scrumptious

Italian specialty food products. In 2013

three-course breakfasts. Originally from

she studied in Boston with the

Washington D.C. and the Maryland

internationally recognized Wine &

suburbs, Dana has wholeheartedly

Spirits Education Trust and earned a

embraced the state slogan “The way

WSET Level III Certification with Merit.

life should be,” since moving to Maine.

Today, Monique advises several local

Along with her love of photography and

restaurants and regional event planners

food, she has immersed herself into Maine’s

on wine selection and is a contributing

bed and breakfast hospitality industry.

photographer/writer for Tone Publications.

Class Dates | December 2 & 3

Class Dates | December 30

January 13 & 14 | March 10 & 11

January 27 | March 31

April 21 & 22

Jessica Michaud

Rob Ozoonian

Jess has been passionate

Rob graduated from Johnson

about food since her first

and Wales College in 1984

trip abroad to Switzerland

with a degree in culinary

at age 13. While there, she

arts. Rob has worked in the

often shopped and cooked with the host

industry for more than 25 years at Caesar’s

family and enthusiastically shared this

Palace Hotel in Lake Tahoe, corporate

routine with her family when she returned

hotels including Marriott, Hilton and

home. Early on she began working in

Sheraton, Odyssey Cruises of Boston

restaurants and after high school went on

and as the Executive Chef at Joseph’s

to study Food Science and Nutrition at

Trattoria Bakery Café. Currently he is the

UNH and UMO. After graduating with a

Director of Operations at family owned and

degree in Food Science and Nutrition with

operated Zorvino Vineyards in Sandown,

a concentration on business management,

NH. The 80 acre vineyard has roughly

Jess continued to work in restaurants and

2000 vines onsite and the “Zor” in Zorvino

for catering companies in both Maine and

comes from the original family name

New Hampshire. She has since moved into

Zorzanello and “Vino” means wine.

the field of wine distribution, selling for

Family and wine… the perfect pairing.

Pine State Beverage in Maine.

Class Dates | Novemebr 9 | December 14

Class Dates | November 18

March 8 | April 5

February 3 | April 14

Nina Parrot For over 20 years Nina has been working in the food industry in a variety of capacities.

A graduate from the California Culinary Academy in San Francisco, her restaurant experience stretches from the Bay Area to Albuquerque, NM including a prominent role in the catering department of the Campton Place Hotel on Union Square.

She contributed to the food section of the San Francisco Chronicle and helped develop recipes and marketing strategies for Kikkoman, the National Potato Board and the Almond Board of California. She loves to incorporate the bold spices of the Southwest with the fresh, rustic style of California— using local New England ingredients, of course.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov17-Apr2018.indd 34

Food

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Class Dates | January 12 | February 9 March 9

Krisztina Perron Krisztina Perron is the Chef/ Owner of The Wooden Spoon Catering Company.

The daughter of immigrants from Budapest, Hungary, she grew up with the recipes and traditions of their culture and took part in the restaurants her family owned and operated. Krisztina went on to attended the Culinary Arts program at Whittier Vocational Technical High school in Haverhill, MA, where she graduated from a “Fast Track” program of intro courses from Johnson & Wales University. After graduating with her Culinary degree from Johnson & Wales, Krisztina worked at hotels and country clubs in both the fine dining restaurants and banquet kitchens. In October of 2013, she opened The Wooden Spoon Catering Company and has made a successful career as a wedding and event caterer. She shares her love for international cuisine through her public cooking classes and is working on her Massachusetts vocational teaching license so she can continue to share her knowledge with the next generation of culinary professionals.

Class Dates | November 19 | January 28

34

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March 25

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Vanessa Seder A graduate of the Institute of Culinary Education, Vanessa has been testing and developing recipes for many years for cookbooks and magazines, including Ladies Home Journal, Real Simple, Martha Stewart: Everyday Food and Martha Stewart: Living, among others.

Previously an Associate Food Editor at Ladies Home Journal, Vanessa has also worked as a food stylist for many venues, including The Today Show and has years of experience as a personal chef. Vanessa enjoys creating new recipes and beautifully decorated desserts that emphasize her California upbringing of using fresh, seasonal ingredients to create vibrant dishes.

Class Dates | November 12 | December 10 January 21 | February 18 | March 18

Chris Toy Chris has been teaching Asian cooking in Southern and Midcoast Maine for 30 years. A retired teacher and principal, he learned to cook in his parents’ kitchen. Chris’ classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and tastes, which generally highlight the fusion of Far East foods

ts th

with local Northeast offerings.

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Class Dates | November 4 | March 24

Sarah Waldman Sarah Waldman fell in love with food while playing “cooking show” with her little sister in the 1980s.

Decades later, she followed that passion to the Institute of Integrative Nutrition to study the connections between food and personal wellness. Now Sarah spends her time being a mother, food writer and recipe developer.

Her book, Feeding a Family: A Real-Life Plan for Making Dinner Work, was published by Roost Books in April of 2017. As a health-focused home cook, Sarah develops and offers recipes for simple, whole-food meals appropriate for every member of the family. Her work has been featured in multiple publications including Fine Cooking, Shape, Edible Vineyard, Food52, and The Coastal Table. Sarah lives on Martha’s Vineyard with her husband and two children.

Class Dates | November 11 | April 21

SWK_CSBrochure_Nov17-Apr2018.indd 35

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’!

877.899.8363

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8/25/17 12:15 PM

�oo����k S�gni��� Kathy Gunst

Sarah Waldman

Evan Mallett

Gesine Bullock-Prado

November 10

November 11 | April 21

November 17

December 1 & 2

Dana Moos

Vanessa Seder

Jenny McCoy

December 3 | January 14 March 11 | April 22

November 12 | December 10 January 21 | February 18 March 18

Mark Gaier & Clark Frasier December 16

April 27 & 28

January 26 & 27

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

November 3 & 4 | February 16 & 17 | April 6 & 7

f o r r e s e r vat i o n s Call 877.899.8363 or visit stonewallkitchen.com/cookingschool

SWK_CSBrochure_Nov17-Apr2018.indd 36

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