stonewall kitchen COOKING SCHOOL �ove � First �i� Febr uar y 1 page 8
Online Reservations n o w ava i l a b l e
4
Win�r & Spring 2017
demonst rat ion c l asse s 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool
SWK_CSBrochure_Jan-April2017.indd 1
11/17/16 11:00 AM
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. 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. • 10% discount on products in our Cooking School, valid the day of your class.
Tue
Co
ch
$50
War
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P
• B
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an
• S
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• H
B a
Wed
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Demonstration Classes
pat
of opportunity to learn new tips, ask
$55
questions and interact with the chef and
Dis
staff. These are not “hands-on” classes.
• S
Classes are demonstration only with plenty
Locally Sourced Ingredients
Substitution and Allergen Policy
In addition to offering the best culinary
Please note our cooking classes are
experience to our guests, we choose
demonstrated by professional chefs who
to source fresh food and products from
predetermine all recipes. Recipes are
Payment/Reservation Policy
• B
local growers, artisans and suppliers
prepared based on reservations; therefore,
wherever possible.
we cannot make substitutions or individual
Payment must be made at the time of registration.
• S
• Our eggs are laid by free-range chickens.
accommodations for taste preferences, nor
• Our poultry is humanely raised and
take into consideration any food allergies.
fed a vegetarian diet without antibiotics or growth hormones. • Our meats, produce, seafood and dairy are all locally sourced. • We proudly serve a special blend of coffee, exclusively prepared for us by our friends at Carpe Diem Coffee Roasting Company in North Berwick, ME. • We are committed as a company to environmental policies that minimize consumption of natural resources, including recycling, composting and using sustainable manufacturing and retail methods.
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. Private Parties Our facility is also available for private parties. Whether it is for a bridal party, a birthday luncheon, family party or corporate team building, we look forward to working with you to make your event enjoyable.
S
D
C Cancellation Policy
• C
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.
• T
Thu
Th
pat
Refund Policy
$55
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.
Let
art o
• S
w
• G
P
• P
w
• B Check out our class schedule online at STONEWALLKITCHEN.COM/COOKINGSCHOOL, to register call 877.899.8363
SWK_CSBrochure_Jan-April2017.indd 2
11/17/16 11:00 AM
S
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Warm up with these classics.
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Rollin� in the Dou�h
Cold Weather F �avors
$50
se
Friday | January 6 | 11:30am-1:00pm
Tuesday | January 3 | 11:30am-1:00pm
.
ive
cookbook signing
• Bitter Greens Salad with Brown Buttered
Choux Me the Dough
gesine bullock-prado
$45
$45
Learn the quick way to make puff pastry and how versatile it can be.
• Brined and Roasted Pork Tenderloin
• Served with a Light Lunch of
with a Cider Glaze and Caramelized
White Bean, Smoked Ham
Whiskey Apples over Celeriac
and Chicory Soup
and Parsnip Purée
• Quick Puff Dough master this shortcut
• Shaved Brussels Sprouts
to flaky, buttery and tender dough
with Crispy Pancetta
and never look back!
• House Churned Bourbon and
• Creamy Artichoke and
Brown Sugar Ice Cream with
Heirloom Tomato Tart
a Chewy Maple Cookie
• Cheese Danish
Deli�htfu�l� Special
Saturday | January 7 | 11:30am-1:00pm
gesine bullock-prado
Pears, Gorgonzola and Almonds
Wednesday | January 4 | 11:30am-1:00pm
cookbook signing
Four simple ingredients open a world stuffed full of pastry possibilities! • Served with a Light Lunch of Roasted Chicken Salad with Grapes and Sunflower Seeds • Pâte à Choux this light pastry dough is the foundation for many mouthwatering recipes, both sweet and savory! • Choux Puffs • Gougères stuffed with Gruyère cheese • Churros deep fried and dredged in cinnamon sugar
• Zippy Blueberry Tart
• Éclairs with Pastry Cream and a Chocolate Ganache Frosting
Friday | January 6 | 6:00-7:30pm
Saturday | January 7 | 6:00-7:30pm
$55
Winter Wonderland
s ta c i e g l a s g o w
Dishes to savor.
$55
j a n e s t. p i e r r e
• Spinach and Artichoke
Baby, it's cold outside! Come into
$55
Stuffed Mushrooms
our kitchen and warm up with this flavorful meal.
Delicious seafood from the Seacoast.
• Beef Stew with Fresh Dill, Drop Biscuits and Herb Butter
• Roasted Baby Beet Salad
• Smashed Potatoes with
with Almonds, Endive and
Crème Fraîche and Horseradish
a Maple Orange Vinaigrette
• Cider Glazed Root Vegetables
• Housemade Pappardelle Pasta
• Texas Sheet Cake Sundaes
with Short Rib Ragout and Gremolata
pat t y r o c he
• Chocolate Chess Pie with Thursday | January 5 11:30am-1:00pm
The Spice Exchange
Rosemary Ice Cream
Seafood Deli�hts
• Steamed Mussels in a Mirepoix Medley, finished with a Roasted Garlic Sauce • Baked Jumbo Shrimp with a Lemon Zest Crumb Topping • Creamy Risotto with Parmesan and Spinach • Warm Bread Pudding with a Brandied Crème Anglaise
pat bag g $55
Let us guide you through the art of seasoning. • Savory Baked Blue Cheese Cake with Beets and Honey • Grilled Sirloin Steak with Peanut Sauce and Carmelized Onions • Perfect Salad of Greens with Shallot Vinaigrette • Baked Chocolate Ganache with
Shop our collection of kitchen essentials and pantry staples in our Cooking School store and receive
10% Off the day of your class.
Coupon does not need to be provided in order to recieve discount, some exclusions apply. See a Cooking School associate for details.
Spicy Hazelnuts and Orange Oil
SWK_CSBrochure_Jan-April2017.indd 3
11/17/16 11:00 AM
Sunday | January 8 | 11:30am-1:00pm
Thursday | January 12 | 11:30am-1:00pm
Tue
va n e s s a s e de r
Lunch at the Academe
Saturday | January 14 | 11:30am-1:00pm
shanna & brian o'hea
j a n e s t. p i e r r e
jan
$50
$50
$55
$60
Taste the unique flavor profiles that
Join the talent behind Maine's
Revamp your day with this healthy,
An e
distinguish Korean cuisine.
Kennebunk Inn for a delightful
whole, unprocessed menu.
flav
• Korean Inspired Kale Salad
Maine Brasserie-style luncheon.
• Creamy Cauliflower and Kale Soup
• S
• Korean Fried Chicken
• Rosemary P.E.I. Mussels
with a Parmesan Crisp
an
• Haemul Pajeon Korean seafood pancake
• Ricotta Cavatelli with Chicken Meatballs,
• Slow Baked Salmon with Fennel Slaw
• N
with dipping sauce
Roasted Peppers, Tomatoes and
• Roasted Asparagus and Lemon Garlic
• H
• Beef Bulgogi served with rice
Snow Peas in Chicken Brodo
• Bittersweet Chocolate Mousse Torte
P
and lettuce wraps
• Carrot Cake with Cream Cheese Frosting,
• Sponge Saeng Cream Fruit Cake
Candied Citrus and a Walnut Crumble
Tuesday | January 10 | 11:30am-1:00pm
Friday | January 13 | 11:30am-1:00pm
s ta c i e g l a s g o w
Snow� Da� Dining
pat t y r o c he
$50
$55
Low and slow is the way to go
Craz� for Korean
Clean Eatin�
Saturday | January 14 | 6:00-7:30pm
Dinin� with Dana
Fa
• C
Wed
You don't have to make complicated dishes
S Co
to create amazing flavors.
Basic ingredients, all-star taste.
$50
• Bacon Mac & Cheese Panko Bites
with this meal.
• Italian Wedding Soup served
The
• Roasted Tomato Soup with
with a Mini Italian Club Sandwich
• Wedge Salad with Bacon,
• H
Cheesy Croutons and a Pesto Swirl
• Roasted Pork Loin with Pan Sauce
and a Dijon Vinaigrette
• Slow Roasted Pork Ragout over
• Parsley Boiled Potatoes
• Classic Chicken Pot Pie with
Creamy Parmesan Polenta
• Stuffed Tomato Provençal
a Puff Pastry Top
• Pan Seared Broccolini with Citrus Zest
• Dark Chocolate Sea Salt Semifreddo
• Molten Chocolate Lava Cake
• Hot Chocolate with
with Macerated Cherries
with Vanilla Bean Ice Cream
Housemade Marshmallows and Chocolate Peanut Butter Cookies Wednesday | January 11 | 11:30am-1:00pm
E�or � ��s Itali� Favorites chef instructor
$50 Classic Italian dishes that are both delicious and easy! • Ricotta Gnudi in a simple Tomato Sauce light, fluffy ricotta dumplings in a three-ingredient sauce • Chicken Piccata over
An Authentic Appetite
Friday | January 13 | 6:00-7:30pm
Winter Dinner Party
nicole galbadis $60 A meal to remember.
• Classic Caesar Salad with Herbed Garlic Croutons • Rosemary Crusted Rack of Lamb with Tzatziki and Spinach • Housemade Pasta with a Pancetta Sweet Pea Cream Sauce • Lemon Cheesecake with Fresh Whipped Cream
dana moos $50
Tomatoes, Crumbled Blue Cheese
ch
• F
M
tu
• S
• S a
and Fresh Raspberries
a
cookbook signing Sunday | January 15 | 11:30am-1:00pm
Rise & Shine
Thu
Lu
ro
dana moos
$45
$60
The
Learn to make the best meal
this
of the day even tastier.
• S
• Grilled Pineapple with
• P
Brown Sugar Mascarpone
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and Toasted Pecans
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• Brown Butter Gnocchi with
an
Bacon and Arugula, topped
• W
Housemade Fettuccini Pasta
with fresh Maine Lobster and
W
breaded, pan seared chicken finished
a Poached Egg with Sherry Butter
in a luscious lemon and caper sauce
• Orange Zest Crêpes with
• Side Salad of Baby Greens,
Chocolate Ganache and
Orange, Olive and Fennel
Whipped Cream served with
• Tiramisu Cake a twist to the
an Almond Florentine Pastry
classic Italian dessert!
SWK_CSBrochure_Jan-April2017.indd 4
11/17/16 11:00 AM
m
hes
eal
Tuesday | January 17 | 11:30am-1:00pm
Friday | January 20 | 11:30am-1:00pm
Saturday | January 21 | 6:00-7:30pm
pat t y r o c he
with Wine Pairings
$60
$55
monique meadows
An exquisite way to enjoy the
Take your ingredients to the next level.
$70
flavors of the sea.
• Mini Mac & Cheese Bites
Bistro comfort food paired
• Seared Scallops with a Sweet Bacon Jam
served over Mixed Greens
with French wines.
and Brown Butter Sauce
• Tuscan Braised Short Ribs
• Moules Marinières mussels in broth
• New England Clam Chowder
• Root Vegetable Casserole
with garlic and herbs
• Herb and Butter-Basted Cod with
with Creamy Parsnip Purée
• Steak and Frites simply New York
Polenta and Slow Roasted Tomatoes
• Apple Pie with a Cinnamon Roll Crust
strip steak and bistro-style, twice-fried
• Classic Crème Brûlée
a la mode with stonewall kitchen
French fries with a Béarnaise butter
Sea Salt Caramel Sauce
• Tarte Tatin aux Pomme caramelized
Fabulous Seafood
j a n e s t. p i e r r e
Wednesday | January 18 | 11:30am-1:00pm
Savory Southern Comforts chef instructor
$50 The way comfort food should be! • Hot Honey Shrimp with Aioli • Fried Brined Chicken over Mac & Cheese two classic recipes, turned up a notch • Slow Braised Collard Greens • Sweet Tea and Lemon Cake a tea-infused cake is topped with a Bourbon and lemon frosting Thursday | January 19 | 11:30am-1:00pm
Lunch at the Trattoria
The Root of it All
Friday | January 20 | 6:00-7:30pm
Chicken 101
jay curcio
Edible Etiquette
$50
$55
the entire chicken.
Break all the rules with this menu!
• Pan Roasted Breast of Chicken
• Oven Roasted Beets with
with Buttery Chicken Demi Glace
a Goat Cheese Crumble,
• Pan Seared Fingerling Potato Cake
Spiced Almonds and a
• Winter Vegetable Melange
Citrus Beet Vinaigrette
• Almond Fruit Tart with a Berry Coulis
• Beef Bourguignon stewed beef with
Saturday | January 21 | 11:30am-1:00pm
and crusty bread
Back to M� Roots
frank giglio $55
$45
• Beautiful Borscht this beet-based soup
There's nothing casual about
is sure to impress!
this Italian meal.
• Roasted Root Vegetable Salad
• Sicilian Artichoke and Tomato Soup
with Toasted Sunflower Seeds
with Basil Pesto, Sundried Tomatoes
Sunday | January 22 | 11:30am-1:00pm
Learn how to buy and utilize
rob ozoonian
over Housemade Cheese Ravioli
upside down apple tart
brent hazelbaker
Cooking from the ground up.
• Pan Seared Chicken and Shrimp
Winin� & Dinin�
and Dried Cranberries • Pan Seared Sirloin Steak served alongside Whole Roasted Carrots
root vegetables, red wine demi sauce • Semisweet Chocolate Torte with Sweet Chantilly Crema Tuesday | January 24 | 11:30am-1:00pm
Celebration Luncheon
chef instructor $55
Flavorful dishes to warm the soul. • Roasted Garlic Soup with Rosemary Croutons • Dijon Pork Tenderloin
and Pine Nuts
with Feta and Spinach
with Cherry Compote Sauce
• Warm Apple, Cranberry and
• Sweet Parsnip Pudding Pie
• Potato and Celery Root Purée
Walnut Bread Pudding
• Brown Buttered Haricot Verts Almondine • Apple Crostada with Caramel Swirl Housemade Ice Cream
877.899.8363
SWK_CSBrochure_Jan-April2017.indd 5
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11/17/16 11:00 AM
Wednesday | January 25 | 11:30am-1:00pm
Friday | January 27 | 11:30am-1:00pm
A Braise-Worthy Lunch
Saturday | January 28 | 6:00-7:30pm
kate el lingwo od
Kitchen Skills
pat t y r o c he
Primetime Dinin�
$60
$50
$65
This cooking technique asks for so little yet
You'll go from nervous novice to confident
This meal makes the grade!
gives so much in return.
cook after mastering this menu.
• Baked Stuffed Shrimp a mushroom
• Roasted Eggplant Soup with
• Skillet Bread and Artichoke Spinach Dip
and crabmeat stuffing, drizzled
S S
Seeded Semolina Bread Sticks
break out your cast iron pan to make
with melted butter and baked
$50
• Pot-Au-Feu slowly braised short ribs
this all-in-one appetizer!
• New York Strip Steak with
Brin
and aromatics finished with a
• Serrano Ham Stuffed Chicken
a Rosemary Merlot Pan Sauce
to y
• Potato and Caramelized Onion Gratin
• A be st
chef instructor
mustard vinaigrette and topped with
with Fresh Mozzarella
a scattering of spiced, brined grapes
• Potato Gratin with Ricotta,
and a Brussels Sprout Sauté
• Roasted Winter Squash
Pancetta and Leeks
• Brownie Tart with Hot Fudge
and Brown Butter Purée
• Sautéed Broccoli with Garlic
and Salted Caramel Ice Cream
• Crisp, Cooked Haricot Verts
• Triple Cheesecake with Berry Compote
• White Chocolate Mousse with a Sweet Cranberry and Pomegranate Chutney Thursday | January 26 | 11:30am-1:00pm
A Li�le Taste of Italy
j a n e s t. p i e r r e $60
Calling all food lovers, come experience this Italian inspired meal! • Cioppino a warm fish stew
Wed
ch
Sunday | January 29 | 11:30am-1:00pm
• G gr an
Brunchin� in Bliss
j a n e s t. p i e r r e
• P by po
todd sweet
$50
$50
Achieve a euphoric state
Practical dishes with a regional flair.
after eating this meal.
• S an fr
• Creamy Pumpkin Soup traditional bisque
• Winter Bloody Mary Soup
finished with Austrian Pumpkinseed Oil
with slow roasted tomatoes and
• Garlic Caraway Pork Roast
served with perfectly poached shrimp
with Roasted Potatoes and
and a lemon wedge
Friday | January 27 | 6:00-7:30pm
The Viennese Kitchen
Thu
Th
s ta
Cucumber Salad a dish found in
• The Gourmand's Breakfast Sandwich:
$55
of clams, shrimp and halibut
the wine taverns that surround Vienna,
Olive Oil Fried Egg atop a Housemade
oozing with gemütlichkeit!
Brioche Roll with Melty Gruyère Cheese
Dis
• Chicken Paillard with Arugula and Pecorino Cheese over
• Apple Strudel flaky pastry with
and Brown Sugar Bacon
Housemade Fettuccine with
tart apples and warm spices
• Frisée Salad with a Dijon Vinaigrette
a Creamy Alfredo Sauce • Eggplant Gratin • Sicilian Orange and Ricotta Cheesecake
Saturday | January 28 | 11:30am-1:00pm
Lunch at the Lodge
s ta c i e g l a s g o w
the perfect venue Book our Cooking School for private parties, rehearsal dinners, special and corporate events.
6
$55
• Meyer Lemon Panna Cotta with Blackberry Sauce and Stovetop Granola Tuesday | January 31 | 11:30am-1:00pm
Caes-in� the� �a�
• C
• S
• W S
• B
• C
Frid
Good food doesn't have to be complicated.
chef instructor
• Best Ever French Onion Soup
$55
• Braised Short Ribs with
“Creating is the essence of life!”
Pa
Horseradish and Herb Gremolata
– Julius Caesar
$60
• Mushroom Parmesan Risotto
• Caesar Salad with Crispy Pancetta
Tur
• Roasted Root Vegetables
• Chicken Marbella an overnight marinade
an i
of olive oil, white wine, capers and olives
• B
makes this dish shine!
• P
• Creamy Italian Herb Polenta and Sautéed Chicory with Garlic
• D w
• Chocolate Ricotta Cheesecake
• H
• Hazelnut Cake
pat
• G C
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 6
‘the
11/17/16 11:00 AM
n
de
ese
la
ade
february
cookbook signing Friday | February 3 | 6:00-7:30pm
Culinary Creations
Wednesday | February 1, 11:30am-1:00pm
Southwestern Soups & �tews
chef instructor
to your table.
• Butter, Garlic and Fresh Herb Cheese
Thursday | February 2 | 11:30am-1:00pm
The Garde Man�er s ta c i e g l a s g o w
$55 Discover the secrets behind ‘the keeper of the food.’ • Cold Weather Caprese Salad • Shrimp, Fennel and Potato Chowder • Whole Roasted Chicken with Shallots and Rosemary • Butter Braised Kohlrabi • Classic Lemon Tartlets
Spread over Toasted Crostini • Beef Wellington try this simplified version any night of the week • Mashed Potato Pancakes alongside Honey Ginger Carrots • Apple Clafoutis a unique, simple French cake
• Bacon and Leek Tart • Prime Rib with Pan Sauce
Mushrooms and Gorgonzola Cream over Brown Butter Polenta • Carrots with Pistachio and Fresh Herb Butter • Honey Roasted Pear Shortcake with Warm Milk Biscuits and Crème Anglaise Sunday | February 5 | 11:30am-1:00pm
Earth’s Harvest
j a n e s t. p i e r r e
Brent brings his “from scratch-kitchen”
The �i� Kahuna $55 Delicious pork recipes.
• Pork Belly Taco with Pico de Gallo a fresh salsa of tomatoes, onion, peppers and lime • Slow Cooked Pulled Pork with Sticky Barbecue Sauce • Baked Macaroni with Three Cheeses and Bacon • Skillet Cornbread • Chocolate and Kahlúa Bread Pudding with Vanilla Bean Ice Cream
$55 to you! • Vanilla Tomato Bisque with Peppered Croutons • Pan Roasted Salmon with Shallot Vin Blanc Sauce over a Potato and Leek Hash Cake • Roasted Cauliflower, Two Ways • Baked Caramel Apple à la Mode Tuesday | February 7 | 11:30am-1:00pm
Lovin’ from the Oven
pat t y r o c he $60
The plate is a chef ’s canvas. • Crab and Pancetta Mini Quiches • Braised Short Ribs in Red Wine,
pat t y r o c he
an incredible meal.
• Roasted Chateaubriand with
brent hazelbaker
Pantr� Staples
Turn basic ingredients into
a Creamy Garlic Rouille
Saturday | February 4 | 11:30am-1:00pm
Friday | February 3 | 11:30am-1:00pm
$60
Impress with this tender cut of beef any • Shrimp Cocktail with
impeccable meal.
• Sopapillas with Powdered Sugar and Honey a New Mexican quick bread, fried to a crisp finish
$65
$60 Learn to perfectly prepare this
• Posole a savory and hearty stew, made by slowly simmering dried hominy corn with pork shoulder in a subtly spicy chili broth
chef instructor
night of the week or for a special occasion.
Bring zesty Southwestern flavors
• Green Chile Chicken Vegetable Chili green chiles, shredded chicken, black beans and chock full of veggies
The Center Cut
bill collins
$50
• Albondigas Soup red chile tomato broth, beef and rice meatballs, fried corn tortilla strips and avocado for garnish
Saturday | February 4 | 6:00-7:30pm
Cognac, Mushrooms and Thyme
“Delicious food and great tips for even the beginner/novice cook.” Betty Ann
• Parmesan Broccolini • Parsley Buttered Crispy Roasted Potatoes • Triple Berry Bread Pudding with Lemon Curd Whipped Cream
• Decadent Buttery Mashed Potatoes with Mascarpone Cheese and Parsley • Honey Glazed Baby Carrots • Gingerbread Cupcakes with Cream Cheese Icing
SWK_CSBrochure_Jan-April2017.indd 7
877.899.8363
7
11/17/16 11:00 AM
Wednesday | February 8 | 11:30am-1:00pm
Friday | February 10 | 6:00-7:30pm
chef instructor
Sweetheart’s Dinner
Sunday | February 12 | 11:30am-1:00pm
s ta c i e g l a s g o w
va n e s s a s e de r
$60
$60
$55
$50
Plan a romantic luncheon
Let this luxurious meal get you in the lovin’ mood.
Modern construction of traditional
Ran
regional dishes.
• B
• Beef Carpaccio with Shaved Parmesan, Fried Capers and Horseradish Cream
• Fried Cheese and warmed Citrus and
w
Herb Olives with Housemade Pita Bread
C
• Seared Scallops with Creamy Squash Risotto and Roasted Mushrooms
• Citrus and Pomegranate Salad
• B
• Marinated Chicken Kabobs served
T
with a Smoky Eggplant Purée
• C
Love is in the Air
with your loved one. • Pink Lady Apple and Parsnip Soup • Beef Tenderloin with Caramelized Shallot Confit and Frizzled Leeks • Three Cheese Hasselback Potato Gratin • Deep Chocolate Cake with Vanilla Ice Cream and Raspberry Coulis a chocolate lover’s dream come true Thursday | February 9 | 11:30am-1:00pm
• Classic Chocolate Soufflé
cookbook signing Saturday | February 11 | 6:00-7:30pm
American Craft Beer Luncheon
Tast� Traditions rob ozoonian
with Beer Pairings
$55
john holl
�odern Mediterranean
Thu
Th
jan
• Israeli Couscous with Toasted Pine Nuts
w
and Dried Cherries
• C
• Galaktoboureko a pastry of phyllo dough
w
and custard
Frid
Tuesday | February 14 | 11:30am-1:00pm
Love at First Bite
Th
s ta
pat t y r o c he
$45
with these recipes.
$60
$65
The
• Italian Wedding Soup
The basics of pairing beer with food. • Rhode Island Clam Chowder
Avoid the restaurant rush and learn to cook
is cr
Recreate your own Italian-style feast
• Pan Seared Chicken and Shrimp with Slow Roasted Tomatoes and Broccolini with Garlic, Wine and Parmesan • Warm Chocolate Cake with Vanilla Ice Cream
cookbook signing Friday | February 10 | 11:30am-1:00pm
The Beer Extraordinaire
with Beer Pairings john holl $60 Learn from the author, journalist and judge who does it all (with beer)! • Curried Pumpkin Chicken Soup • Hanger Steak with Gorgonzola Sauce • Duck Fat Home Fries and Sautéed Spinach • Carrot Cake with Bourbon Mascarpone Icing
• Prosciutto Wrapped Scallops with Butternut Squash and Roasted Garlic Huckleberry Sauce • Asparagus Risotto • He’Brew Origin Pomegranate Cheesecake a syrupy glaze of Pomegranate Ale and fresh pomegranate seeds baked right into the cheesecake batter
these recipes for your Valentine.
of h
• Crisp Seared Scallops with
• R
Pea Purée, Pancetta and Gremolata
W
• Stuffed Filet Mignon with Ribboned Leeks
• T
and Red Wine Pan Sauce
of
• Creamy Duchess Potatoes with
• M
Herbed Haricot Verts
• C
• Vanilla Bean Panna Cotta with
• S
a Brandied Cherry Sauce served Saturday | February 11 | 6:00-7:30pm
Bu�er Ma�s it Be�er
j a n e s t. p i e r r e $60
“With enough butter, anything is good.” – Julia Child • Sweet Potato Bisque with a Drawn Butter Drizzle and Toasted Herb Croutons • Pan Seared Filet Mignon with Whipped Walnut Gorgonzola Compound Butter • Mashed Potatoes with Truffle Butter • Rapini with Roasted Shallot and Rosemary Ghee
Frid
with Chocolate Truffles Wednesday | February 15 | 11:30am-1:00pm
Potato Patata
chef instructor
Mas
$50
• R
An ode to the versatile, dependable spud.
w
• Cauliflower and Potato Soup
• S
garnished with Pommes Pailles
w
fried shoestring potatoes
• P
• Traditonal Shepherd’s Pie
• C
alongside Dressed Greens
• M
• Sweet Potato Cake with Marshmallow Cream
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 8
s ta
$60
• Maple Brown Butter Blondies with Housemade Vanilla Ice Cream 8
Pa
11/17/16 11:00 AM
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m
ook
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0pm
.
Thursday | February 16 | 11:30am-1:00pm
Saturday | February 18 | 11:30am-1:00pm
Tuesday | February 21 | 11:30am-1:00pm
j a n e s t. p i e r r e
chef instructor
Fire it Up!
chef instructor
$50
$55
$65
Rank these tasty favorites!
Sit down, stay awhile and warm up with
Let’s get cooking with this
• Brie and Walnut Tart
this cozy winter meal.
mouthwatering meal.
with Apple Chutney over
• Classic Ribollita Soup leftover bread,
• Sautéed Shrimp with
Cider Dressed Greens
beans and vegetables come together to
a Lemon Butter Sauce
• Braised Chicken with a
make this comforting cold-weather dish!
• Steak au Poivre peppercorn crusted steak
Tarragon Tomato Cream Sauce
• Roasted Salmon and Fennel
with a creamy cognac pan sauce
• Caramelized Roasted Root Vegetables
with Gremolata
• Asiago and Sage Scalloped Potatoes
The Kitchen Brigade
Comin’ in from the Cold
with a Port-Thyme Reduction
• Smoky Tomato Orzo with
served with Roasted Mushrooms
• Classic Chocolate Éclairs filled
Garlicky String Beans
and Asparagus
with Vanilla Bean Pastry Cream
• Upside Down Blood Orange Cake
• Praline Pecan Bundt Cake
Friday | February 17 | 11:30am-1:00pm
Saturday | February 18 | 6:00-7:30pm
The Stock Market
A Full-Bodied Feast
s ta c i e g l a s g o w
with Wine Pairings
$45
jessica michaud
The best thing about a dreary winter day
with Vanilla Bean Ice Cream Wednesday | February 22 | 11:30am-1:00pm
Lunch Date
kate el lingwo od
$75
$55
is creating a warm, nourishing pot
Learn the techniques behind pairing wines
Bring a friend and enjoy an exquisite dining
of hearty soup.
with food from an expert.
experience with us.
• Roasted Squash Soup with
• Pear and Fennel Salad
• Trio of Dates: Prosciutto Wrapped Dates
with baby arugula, walnuts, feta cheese
stuffed with Goat Cheese, Caramelized
• Tuscan Ribollita packed full
and a sherry wine vinaigrette
Butter Dates and a Crispy Olive, Date
of vegetables and topped with bread
• Rib Cut Pork Chop with
and Nut Cracker with Compound Butter
• Maine Lobster and Corn Chowder
Tangy Cherry Dijon Sauce
• Roasted Leg of Lamb with
• Crusty Sourdough Bread
• Winter Squash Purée and
Lemon-Butter Roasted Potato Wedges
• Sticky Toffee Pudding
Cream-Braised Cabbage
and a Warmed Minted Pea Salad
• Individual Apple Crostatas with
• Lemon Bars with Olive Oil and Sea Salt
Walnut Crème Fraîche
Friday | February 17 | 6:00-7:30pm
Parade of � �a�s s ta c i e g l a s g o w
$60 Master these dishes, one after the other.
a drizzle of Brown Sugar and Bourbon Crème Anglaise Sunday | February 19 | 11:30am-1:00pm
�i�, Bold Brunch
Thursday | February 23 | 11:30am-1:00pm
Recipe Round Up j a n e s t. p i e r r e $55
s ta c i e g l a s g o w
Add these recipes to your repertoire to use
with Champagne Butter Sauce
$50
over and over again.
• Slow Roasted Porchetta stuffed
Go big or go home!
• Crab Meat Pot Pie with
with Garlic, Fennel and Herbs
• Housemade Bagels and Lox
Sweet Muscato Butter Sauce
• Parker House Rolls
• Winter Frittata with Spinach
• Honey and Citrus Glazed
• Caramelized Hubbard Squash Purée
and Roasted Mushrooms with
Roasted Salmon
• Maple Cheesecake
a Citrus and Herb Salad
• Duchess Potatoes
• Apple Cider and Honey Glazed Bacon
mashed, piped and brûléed
• Warm Macerated Fruit with
• Sautéed Spinach with Garlic and Shallots
Ricotta Gelato
• Salted Caramel Pot de Crème
• Roasted Shrimp Canapés
877.899.8363
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11/17/16 11:00 AM
Friday | February 24 | 11:30am-1:00pm
Wheat All About It!
Saturday | February 25 | 6:00-7:30pm
pat t y r o c he
dana moos
$55
$60
For gluten lovers only...
Greet your loved ones with this
• Lemon Kale White Bean Soup
enticing meal.
with a Toasted Crostini
• Brie and Mushroom Crêpe
• Chicken Cordon Bleu a breaded
over Baby Arugula, topped with
Hostess with the Mostess
chicken cutlet wrapped around prosciutto
Truffle Oil and Toasted Almonds
and Gruyère cheese
• Maine Lobster and Andouille Sausage
• Parmesan Roasted Cauliflower Purée
with Jalapeño Cheddar Grits
• Honey Roasted Butternut Squash
• Garlic Roasted Broccolini
with Dried Cranberries
• Caramelized Honey Crème Brûlée
• Pumpkin Pecan Bread Pudding with Crème Anglaise Friday | February 24 | 6:00-7:30pm
cookbook signing Sunday | February 26 | 11:30am-1:00pm
Be M� Guest
Shaker Cookery
todd sweet $55
dana moos
Pick up the time-tested secrets from Shaker
$50
march
Frid
Wednesday | March 1 | 11:30am-1:00pm
Ele�ant & Easy
S
ch
$55
Sho
kate el lingwo od
• B
$55
T
Liven up basic weeknight meals with these recipes.
an
• Winter Squash Panzanella Bread Salad with Sage
• B
an
• Fennel and Prosciutto Stuffed Pork Chops with a Rosemary Rub and Simple Pan Gravy
• A
• Oven Roasted Cauliflower with an Almond Butter Sauce
M
• Spiced Pear Pie with Streusel Topping and Salted Caramel Sauce Thursday | March 2 | 11:30am-1:00pm
It’s All About the Baste j a n e s t. p i e r r e
a
Satu
s ta
$55
Perf
don
• W
C
Allow this former innkeeper to share her
$55
an
secrets to the perfect brunch.
Maximizing flavor is the name of the game.
• S
and herbs in a light vinaigrette
• Brown Sugar Popovers
• Crab Cakes over Corn and Bacon Hash
• Q
• Cider and Beef Stew with
with Cinnamon Butter
• C
Herbed Sour Cream Biscuits
• Egg Roulade with Leeks and Parmesan
• Herb Roasted Chicken with Roasted Shallot Beurre Blanc
tender braised beef with aromatic
farm kitchens in this class. • Shaker Garden Salad fresh vegetables
topped with Lobster and Sherry Butter
• Parsnip and Cauliflower Purée
vegetables and local cider, served
• Sautéed Potatoes and Onions
• Sautéed Rainbow Swiss Chard
with Shaker Village biscuits
over a bed of Fresh Baby Spinach
• Shaker Pumpkin Pie a pumpkin pie
• Port Wine Poached Pear with
unlike any other; with intense,
Cinnamon Mascarpone and
fruity-spiced flavor and creamy texture
Toasted Pecans
Saturday | February 25 | 11:30am-1:00pm
Tuesday | February 28 | 11:30am-1:00pm
Tossin� the Bouquet (Garni)
Fat Tuesday scott jones
s ta c i e g l a s g o w
$60
$55
You don’t have to go to the Big Easy to
This meal is both aromatic and flavorful.
taste these Mardis Gras favorites!
• Italian Wedding Soup
• Crab Maison fresh crab salad
with meatballs and escarole
over bibb lettuce
• Chicken Saltimbocca battered chicken
• Cajun Gumbo with Shrimp,
breast with Serrano ham and pan sauce
Chicken and Sausage
• Parmesan Risotto served with
• Louisiana Style Dirty Rice
an Italian Vegetable Medley
• French Quarter Beignets
• Creamy Ricotta Cheesecake 10
w
• W
S
• Caramelized Apple Crisp with Honey and Cinnamon Ice Cream Friday | March 3 | 11:30am-1:00pm
Tuscan Country Favorites pat t y r o c he $50 Discover the excitement within this regional cuisine! • Meatball and Tortellini Soup • Chicken Parmesan with Eggplant Rollatini with housemade San Marzano marinara sauce and fresh basil • Peperonata fried bell peppers, onions, tomatoes and herbs •
Italian Trifle with a Sweet Marsala Syrup layers of sponge cake, vanilla-scented pastry cream and a sweet Marsala wine reduction, topped with cinnamon whipped cream and macerated oranges
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 10
11/17/16 11:00 AM
Satu
S
jan
$60
Stan
mak
• L
• C
T
• R
w
• U
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Stick to Your Ribs
Sunday | March 5 | 11:30am-1:00pm
Thursday | March 9 | 11:30am-1:00pm
chef instructor
va n e s s a s e de r
Man�ia!
rob ozoonian
$55
$60
$55
Show up ready to eat.
Take on the rest of winter
A meal you won’t forgetta ‘bout!
• Bibb Salad with Oven Roasted
with these recipes.
• Housemade Meatballs with
Tomatoes, Shaved Parmesan
• Cauliflower Soup topped with
and Green Goddess Dressing
Sage, Butter Croutons and
• Braised Short Ribs with Parsnip Purée and a Winter Squash Slaw • Apple Pie Ice Cream with a Honey and Almond Brittle Wedge Saturday | March 4 | 11:30am-1:00pm
s ta c i e g l a s g o w
Wild Mushroom Pan Gravy • Crispy Herb and Garlic Frites • Creamed Spinach • Chocolate and Salted Caramel Tart Tuesday | March 7 | 11:30am-1:00pm
• Chicken Marsala with Housemade Fettuccini • Classic Italian Tiramisu Friday | March 10 | 11:30am-1:00pm
Top Chef Gastronomy stephanie cmar
$55 Learn what inspires
Perfect for weeknights, these dishes
pat t y r o c he
this Top Chef!
don’t take any time at all.
$60
• Pasta e Fagioli a classic
• Warm Winter Greens with
ebri el as seen on
Top Chef ch ef
Buttery, flaky puff pastry takes the
Italian soup of basil pesto, navy beans
Cranberries, Sourdough Croutons
spotlight in this meal.
and winter vegetables
and Sherry Mustard Vinaigrette
• Chicken Pot Pie Soup
me.
• Skirt Steak with Salsa Verde
h
• Quick Soft Dinner Rolls
asil
• Beef Tenderloin with
Toasted Ciabatta Bread
Epicurean Delights
$55
s
Housemade Crème Fraîche
Tomato Sauce and Garlicky
ty
Meal in a F �ash
e
Winter Warm Up
c
m
Friday | March 3 | 6:00-7:30pm
• Charred, Grilled Root Vegetables with an Apple Cider Glaze • Warm Chocolate Brownies with Sea Salt and Mascarpone Cream Saturday | March 4 | 6:00-7:30pm
Steakhouse Classics
a quick version of the classic dish • Beef Wellington beef tenderloin and a mushroom duxelle, wrapped in puff pastry and roasted • String Bean and Baby Carrot Sauté • Cranberry Almond Crostata with Vanilla Bean Ice Cream Wednesday | March 8 | 11:30am-1:00pm
• Ricotta Gnudi ricotta dumplings with pancetta, onion and tomatoes • Roasted Chicken Thighs with Rosemary and Pan Gravy over Potatoes • Bomboloni small round Italian donuts with yogurt, honey and cinnamon Friday | March 10 | 6:00-7:30pm
Food Lover’s Digest
j a n e s t. p i e r r e
$60
A Ver� Ve��ie Lunche� chef instructor
Dig into this tasty meal.
Standard steakhouse favorites you can
$50
• Berry and Spinach Salad
make at home.
A meatless meal to impress.
• Loaded Baked Potato Soup
• Crispy Winter Vegetable Tempura
j a n e s t. p i e r r e
• Classic Wedge Salad with Gorgonzola, Tomatoes and Bacon • Roasted Horseradish Beef Tenderloin with Creamed Spinach • Ultimate Brownie Sundae
with Sesame Seeds and Aioli • White Bean Chili with Root Vegetables and a Mini Corn Muffin • Wheat Berry Winter Salad with a Creamy Cider Dressing alongside Twice Baked Butternut Squash • Lemon Posset with a Berry Compote
rup
and a Pizzelle Cookie the simplest custard ever alongside a traditional Italian wafer
$55
with Candied Pecans • Pork Tenderloin Wellington with a Cider Pan Sauce and Roasted Apple Sauce mushroom duxelle and pork are packaged together in puff pastry, basted with butter and roasted • Horseradish and Roasted Garlic Mashed Potatoes • Marinated Roasted Beets • Banoffee Pie toffee and bananas set the stage for this delectable dessert!
877.899.8363
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11/17/16 11:00 AM
Saturday | March 11 | 11:30am-1:00pm
A Lesson in Culinar� Perfection
$55 Get the insider tips when
ebri el as seen on
ty
c
stephanie cmar
Top Chef
you come to this class.
ch ef
• Shaved Root Vegetable Caesar Salad olive oil toasted croutons, capers and fresh mint • Ricotta Ravioli served with Swiss Chard Pesto, Pine Nuts and Candied Lemon • Seared Salmon over Broccolini,
Tuesday | March 14 | 11:30am-1:00pm
Friday | March 17 | 11:30am-1:00pm
scott jones
pat t y r o c he
$55
$60
mo
Recipes you’ll make time and again.
Dine with the patroness of our
$75
• Caesar Salad with Lemon Pepper Shrimp
Cooking School, Patty Roche!
Enh
• Pork Scallopini with Pan Seared Gnocchi,
• Irish Butter Poached Scallops
with
• Traditional Corned Beef and
• W
Who Wants Lunch?
Browned Butter and Sage • Asparagus with Caramelized Shallots and Toasted Almonds • Flourless Chocolate Torte with Ganache and Chantilly Cream
Lunch with St. Pa�y!
• Irish Cream Caramel Cheesecake Friday | March 17 | 6:00-7:30pm
$55
You won’t leave hungry from this meal!
As luck would have it, this is going
Hand Cra�ted Supper
• Cold Weather Caprese Salad
to be a delicious meal.
$60
• Crispy Stuffed Chicken Cutlets
s ta c i e g l a s g o w
Scratch cooking at its finest. • Bruschetta with Fresh Ricotta, Asparagus, Lemon and Extra Virgin Olive Oil • Housemade Tortellini en Brodo with Tuscan Kale • Braised Lamb Shank with Crispy Seared Polenta • Rosemary Roasted Carrots • Olive Oil Cake with Orange Blossom Cream and Maine Sea Salt Sunday | March 12 | 11:30am-1:00pm
A Farm Fresh Feast
brent hazelbaker
Share Brent’s passion for healthy, natural and local dining. • Vegetable Potage a soup of roasted winter vegetables and creamy potatoes • Sage Rubbed Apple Stuffed Pork Chop over Creamy Polenta and Braised Greens
A Charmin� Irish Dinner
basil pesto and agrodolce
• Watercress Leek Soup
• Red Bliss Mashed Potatoes • Spiced Broccolini with Crispy Garlic Chips • Chocolate Whoopie Pies with a Swiss Buttercream Filling Thursday | March 16 | 11:30am-1:00pm
Mad About March chef instructor
• Crème de Menthe Grasshopper Pie Saturday | March 18 | 11:30am-1:00pm
Savor� & Sw�et
these four courses! • Wings Two Ways: Dry Rubbed and • Housemade Sweet Potato Chips with Charred Onion Dip
• W
• F
Experience this tremendous menu
sm
for yourself. • Romaine and Escarole Salad
Tue
De
pat
• Almond Crusted Chicken
$50
with Israeli Couscous and
You
Wilted Swiss Chard
afte
• Red Velvet Cake with a Whipped Cream Cheese Frosting
• It
• P
• Beef Sliders with Mini Brioche Buns,
an
Tomato Jam and Housemade Pickles
• R
• Chocolate Stout Cake with
se
Caramel Corn Topping
• L
H
Maple Butter Frosting
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 12
• M
se
• Carrot Cake Cupcakes with
12
The
• S
$50
and Parmesan Frico
S
w
s ta c i e g l a s g o w
with a Lemony Caesar Dressing
M
$45
Colcannon and Roasted Carrots
You’ll score big points with
• O
ch
• Corned Beef Short Ribs with
$50
an
Sun
• Irish Soda Bread with Whiskey Butter
with Black Forest Ham and Gruyère
C
C
oven-roasted tomatoes, Mozzarella cheese,
Sticky Barbecue with blue cheese sauce
$50
• B
C Wednesday | March 15 | 11:30am-1:00pm
$55
Saturday | March 11 | 6:00-7:30pm
th
Fresh Herb Compound Butter
j a n e s t. p i e r r e
with a sweet chantilly cream and hot fudge
wit
ga
• Buttermilk Biscuits with
kate el lingwo od
• Toffee Brownie Sundae coffee ice cream
Ta
w
Cabbage Dinner
Easin� the Chill
Potato Purée and Orange Butter
Satu
11/17/16 11:00 AM
r
r
Saturday | March 18 | 6:00-7:30pm
Wednesday | March 22 | 11:30am-1:00pm
with Wine Pairings
Diverse Inspirations
Friday | March 24 | 6:00-7:30pm
kate el lingwo od
jay curcio
monique meadows
$50
$60
$75
Drawing inspiration from the diverse and
Simply prepared, tasty bites so you
Enhance your dining experience
flavorful cuisine of North Africa.
can enjoy your own party!
with wine in each course.
• Algerian Crêpes thick, flaky crêpes stuffed
• Roasted Beef Ribeye on Tomato Toast
• Winter Squash Gnocchi
with a caramelized tomato-based filling
• Maine Crab Cakes with Harissa Aioli
with Aurora Sauce this tomato and
• Roast Chicken with Couscous,
• Roasted Vegetable Flatbreads,
garlic cream sauce pairs perfectly with
Medjool Dates and Buttery
Balsamic Glaze and Fresh Herb Oil
these seasonally-inspired dumplings
Toasted Almonds
• Pan Roasted Duck with Morello Cherries
• Butter Basted Ribeye Steak with
• Carrots with a Harissa
Caramelized Shallots over a
and Maple Glaze
• Chocolate Banana Bread Pudding
Creamy Beetroot Balsamic Purée
• Fried Almond Pastries both sticky and
and Garlic-Apricot Glazed Baby Carrots
sweet, layers of phyllo are filled with
• Olive Oil Cake and Amaretto Syrup,
a spiced almond mixture, fried and then
Mascarpone Sweet Cream and
finished with a drizzle of sweet syrup
Tame YourTannins
Candied Kumquat Confit Sunday | March 19 | 11:30am-1:00pm
Heatin� Up the Kitchen
chef instructor
$60
$45
Escape from the chill.
The yin and yang of eating.
• Butternut Squash and
• Maple, Citrus and Coconut Salad
Wild Mushroom Tart
• Wild Mushroom and Fontina Frittata
• Grilled Lamb Chops with
with a Slow Roasted Tomato Vinaigrette
Roasted Olives and Cipollini Onions
• Sweet Potato and Brussels Sprout Hash
• Potato Parsnip Purée
served with Crispy Bacon
• Butterscotch Pot de Crème
smothered with sweet vanilla bean icing Tuesday | March 21 | 11:30am-1:00pm
Deli�htful Dining
pat t y r o c he
cookbook signing Saturday | March 25 | 11:30am-1:00pm
Midni�ht in Paris
Thursday | March 23 | 11:30am-1:00pm
Sweet & Savor� Brunch
• Frosted Cinnamon Rolls generous in size,
Hors d’Oeuvre Night
s ta c i e g l a s g o w
cookbook signing Friday | March 24 | 11:30am-1:00pm
Fabulous Winter Soups
betty rosbottom $55
A classic onion soup dinner. • Smoked Salmon with Lemon Crème Fraîche on Dark Bread • Meatless Mushroom Pâté served on Crisp Belgian Endive Leaves • Classic Soupe à l’Oignon Gratinée traditional French onion soup • Oak Leaf, Frisée, and Apple Salad with Honey Cider Dressing • Brown Butter Almond Cake with Vanilla Bean Ice Cream and Dark Chocolate Ganache Saturday | March 25 | 6:00-7:30pm
Wok and Roll
$50
betty rosbottom
chris toy
You’ll have a smile on your face
$50
$55
after this meal.
Mouthwatering, easy-to-make soup recipes.
• Italian Orzo Spinach Soup
Cooking with a wok ensures a fun way
• Arugula and Shaved Fennel Salad
to get dinner on the table quickly.
• Pork Loin with White Wine
in Lemon Dressing
and Herb Gravy
• Seafood Miso Soup mushrooms,
• New England Corn and
salmon, scallops, shrimp and squid
• Roasted Garlic and Celeriac Purée
Lobster Chowder
in a savory miso broth
served with Sautéed Sugar Snap Peas
• Chicken Noodle Soup with
• Smoked Salmon Spring Rolls
• Lemon Iced Ginger Biscotti with
Sautéed Mushrooms and Parmesan
Housemade Cinnamon Ice Cream
• Szechuan Wok Baked Chicken served
• Winter Tomato and Garlic Soup
over Steamed, Smoky Jasmine Rice
with Creamy Gorgonzola Bruschetta
• Five Seasons Poached Pears in Mirin Wine
• Three Layer Chocolate Caramel Bars
SWK_CSBrochure_Jan-April2017.indd 13
877.899.8363
13
11/17/16 11:00 AM
Sunday | March 26 | 11:30am-1:00pm
Let’s Break for Brunch
j a n e s t. p i e r r e $55
�izza, Pasta & � � zzazz! s ta c i e g l a s g o w
$45
Spend your Sunday dining with us!
New and exciting ways to showcase
• Belgian Endive, Radicchio,
everyday dishes.
Celeriac and Pear Salad with Hazelnut Vinaigrette • Steak and Eggs Benedict housemade English muffins with roasted beef and a creamy béarnaise sauce • Cast Iron Skillet Dutch Baby Pancake with Mixed Berries and Sweet Cream Tuesday | March 28 | 11:30am-1:00pm
Culinar� Chow Down
pat t y r o c he $55
Eat your way through every delectable layer
• Dark Chocolate Almond Biscotti with Espresso Gelato
cookbook signing Friday | March 31 | 11:30am-1:00pm
Comfort Classics
alana chernila
• Brie en Croûte creamy brie cheese and cranberry chutney wrapped in
$55
puff pastry, served with sliced apples
Take scratch-cooking to the next level.
and easy-to-make crackers of no-knead housemade crusty bread for dipping
• French Onion Soup • Coq Au Vin served over Polenta stewed chicken and mushrooms in red wine
• Mixed Greens Salad
• Butter Braised Broccoli Rabe
• Baked Cinnamon Apple Dumplings
• Chocolate Pudding with Fresh Whipped Cream and Chocolate Shavings
with an Apple Cider Caramel Drizzle Wednesday | March 29 | 11:30am-1:00pm
�old Weather Cookery chef instructor
$50
Friday | March 31 | 6:00-7:30pm
Tried & True
nicole galbadis
Warm up from the inside out.
$60
• Endive and Apple Salad
Satisfy all your senses with this menu.
with Candied Walnuts and Poppy Seed Dressing • Chicken Under a Brick • Creamy Barley and Fresh Herb Medley
• Salad of Butter Lettuce, Caramelized Apples, Ricotta Salata and Toasted Sunflower Seeds served with an Orange Lemon Vinaigrette
• Shaved Brussels Sprouts with Lemon
• Braised Short Rib Crostini with Goat Cheese and a Honey Reduction Drizzle
• Warm Banana and Fig Crisp with
• Lobster Mac & Cheese
with Butter Fried Mushrooms
Housemade Coconut Ice Cream
Saturday | April 1 | 11:30am-1:00pm
Luscious Lemons
alana chernila
• Baby Kale Salad with a Roasted Shallot Vinaigrette and Candied Pepitas • Bucatini all’Amatriciana housemade pasta in a classic red sauce with black pepper, dried chiles and pancetta
Sun
cookbook signing
• Thin Crust Pizza with Pesto, Mozzarella and Parmesan
of this unforgettable meal.
• Beef Stew Provençal served with a slice
april
Thursday | March 30 | 11:30am-1:00pm
$45
Perk
• S
H
• H
Tangy dishes to try, both
• P
savory and sweet.
la
• M
• Lemon and Rosemary Focaccia
ov
with Radish Butter
an
• Grilled Marinated Chicken over Fettuccine with Preserved
Tue
Lemon and Garlic learn how to prepare and use preserved lemon! • Kale Salad with Lemon Dressing • Lemon Curd Parfait with Greek Yogurt
Pu
s ta
$65
A sp
and Toasted Almonds
• L
Saturday | April 1 | 6:00-7:30pm
B
Taproom Tasting
• S a
with Beer Pairings
• W
lone pine brewery with tom madden
• R
$70
B
Learn how beer compliments these dishes.
• C
C
• Steamed Mussels with Bacon, Thyme and Caramelized Onion
Wed
• Low and Slow Cooked Boneless Short Ribs with a Sweet Honey Lacquer
R ka
• Frites with Roasted Garlic Aioli Dipping Sauce and Grilled Radicchio
$60
with Olive Oil and Sea Salt
Brig
• Chocolate Molten Lava Cake
• W
S
R
• P
“The chef was great, the food was excellent and the room atmosphere was great too!” Cooking School Guest
• Lemon and Garlic Oven Roasted Asparagus
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 14
va n
$50
• Classic Tiramisu 14
A
11/17/16 11:00 AM
W
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• L
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Sunday | April 2 | 11:30am-1:00pm
Thursday | April 6 | 11:30am-1:00pm
A Spri�htl� Spring Menu
Saturday | April 8 | 11:30am-1:00pm
va n e s s a s e de r
Back of the House
j a n e s t. p i e r r e
No Need to Go Out
$45
$50
$50
Perk up with this homestyle brunch.
The kitchen is the heart and soul of a home.
Why go out when you can recreate this
• Spring Salad served with
• Leek and Potato Soup
delicious meal at home?
Housemade Sourdough Rolls
• Blueberry Stuffed Pork Tenderloin
• Spring Onion Focaccia with
• Ham, Cheese and Egg Crêpes
with Pan Sauce
Rosemary and Sea Salt
• Pommes Anna a classic French dish of sliced,
• Roasted Asparagus with
• Balsamic Glazed Pork Loin with
layered potatoes cooked in melted butter
Balsamic Reduction
Pancetta and Caramelized Shallot Sauce
• Mango and Strawberry Pavlovas
• Carrot Coins with Maple Butter
• Risotto Verde with Peas,
oven-cooked meringues with a crisp crust
• Chocolate Pot de Crème
chef instructor
Arugula and Parmesan • Zucchini Ribbon Sauté
and a light, airy interior Friday | April 7 | 11:30am-1:00pm
Tuesday | April 4 | 11:30am-1:00pm
Pucker Up
M� Kitchen Rules
Chocolate Crumble
pat t y r o c he
s ta c i e g l a s g o w
$60
$65
Be the boss of your kitchen.
• Warm Pear, Almond and
Saturday | April 8 | 6:00-7:30pm
Suppertime Specialties
dana moos
A splash of citrus from start to finish.
• Roasted Mushroom Soup
• Lobster Escabeche with Lime,
• Chili-Rubbed Sirloin Steak over
$55
Cheesy Creamed Spinach and
Brilliant flavors with style.
• Seared Halibut with
Oven Roasted Cherry Tomatoes
• Crostini with Bacon Onion Jam
a Citrus Beurre Blanc
• Shoestring French Fries with
• Butter Lettuce with Bacon,
• Warm Winter Wheat Berry Salad
Lemon Salt and Rosemary
Red Peppers, Artichokes, Parmesan
• Roasted Brussels Sprouts with
• Brownie Pudding with Fresh Berries
and Lemon Garlic Vinaigrette
Brown Butter and Lemon
and Vanilla Bean Ice Cream
• Garlic Roasted Shrimp over Penne
Blood Oranges and Jalapeños
• Citrus Chiffon Cake with Caramelized Grapefruit Wednesday | April 5 | 11:30am-1:00pm
with Bacon, Onions, Garlic and Friday | April 7 | 6:00-7:30pm
Roasted Tomatoes, served with
Surf n’ Turf
Roasted Garlic Broccolini • Bittersweet Chocolate Tart with
chef instructor
Rain� Da� Recipes kate el lingwo od
A match made in culinary heaven.
$60
• Maine Lobster Cakes with
Brighten your day with these recipes.
Roasted Red Pepper Aioli
• White Balsamic Grilled Berry
• Flank Steak with
Spinach Salad with Fried Goat Cheese
Cornmeal Crusted Onion Rings
Rounds and Candied Hazelnuts
and Creamy Truffled Spinach
• Pan Seared Sea Scallops over
• Flourless Chocolate Torte
Wild Rice with Fresh English Peas,
with Vanilla Ice Cream
Salted Caramelized Spiced Almonds
$65
Veggie Chop
Baby Carrots and a Tangerine Vinaigrette • London Fog Cake chocolate cake, Earl Grey buttercream and a salted caramel drizzle
ay of on the d ass cl r you
Our favorite gadget is also easy to use—simply fill and pull. Available for purchase in our Cooking School. 877.899.8363
SWK_CSBrochure_Jan-April2017.indd 15
15
11/17/16 11:00 AM
cookbook signing
Thursday | April 13 | 11:30am-1:00pm
Saturday | April 15 | 11:30am-1:00pm
j a n e s t. p i e r r e
chef instructor
$55
$55
$55
Delicious spring fare, sure to satisfy.
We’ll show you how to master classic
Sma
• Goat Cheese Soufflé
kitchen skills and techniques.
• W
• Classic Beef Bourguignon slow cooked
• Beet and Goat Cheese Napoleons
w
Let this former innkeeper show you how
in a cognac and red wine sauce with
with an Orange Hazelnut Vinaigrette
• B
to take brunch to a whole new level!
Sunday | April 9 | 11:30am-1:00pm
Brunch at the Inn
dana moos $50
French Sprin�time Meal
Kitchen Apprentice
Tue
Ta
jan
onions and mushrooms
• Pork Normandy with Sautéed Apples
T
• White Grape and Pineapple Gazpacho
• Housemade Brioche Dinner Roll
and Onions brined pork chop coated
• C
topped with Toasted Almonds
aside a Wilted Frisée Salad with
with grain mustard, seared and topped
C
• Quinoa Cakes topped with
a Warm Dijon Vinaigrette
with a brandy sauce
• P
Crispy Bacon, Sliced Tomatoes,
• Chocolate Mousse with
• Roasted, Mashed Sweet Potatoes
m
Poached Egg and finished with
a Raspberry Coulis
alongside Haricot Verts and
a
Roasted Red Peppers
• B
a Cheddar Mornay Sauce • Banana French Toast with Fresh Raspberries, Raspberry Coulis and Chocolate Ganache Tuesday | April 11 | 11:30am-1:00pm
Friday | April 14 | 11:30am-1:00pm
D is for Delicious
chef instructor $50
�ostal�ic Ni�b�s
• Minestrone Soup with Basil-Mint Pesto
$50
over Housemade Fettuccini
s ta c i e g l a s g o w
Childhood favorites re-invented. • Crostini with Housemade Hazelnut Butter and Fig Jam •
Bibb Salad with Rainbow Carrot Ribbons, Sunflower Seeds and Creamy Herb Dressing
Lunchtime favorites to indulge in. • Creamy Lemon Chicken • Roasted Baby Vegetable Medley • Beignets deep fried dough with powdered sugar and sea salt caramel sauce Friday | April 14 | 6:00-7:30pm
• Chicken and Leek Pot Pies
Rin�in� the Dinner Bell
• Chocolate Cream Cupcakes
$60
s ta c i e g l a s g o w
They’ll all come running when they hear Wednesday | April 12 | 11:30am-1:00pm
this dinner bell!
Ele�ant �aster Menu
• Grilled Radicchio Salad with
kate el lingwo od
Oranges, Walnuts and Gorgonzola
$60
• Tagliatelle Carbonara
These recipes will help you create your own
• Steak Oscar with Béarnaise Sauce
irresistible Easter feast.
beef tenderloin topped with
• Carrot Soup thickened with rice, puréed and finished with fresh herbs
fresh Maine crabmeat • Chocolate Lava Cake with
• Dijon Crusted Rack of Lamb
Soft Cream and Drunken Cherries
• Hazelnut Dacquoise with Berries and Cream layers of cooked hazelnut meringue filled with fresh berries and sweet mascarpone cream
16
Raise Your Glass
Sho
• B
with Wine Pairings
P
jessica michaud
H
$75 Good food and good wine just make sense.
• L
A
• Radishes with Fresh Churned
se
Butter and Salt over Housemade
• H
Sliced Ciabatta Toast
S
• Lamb Chops with a Sweet Pea,
• G
Pistachio and Mint Pesto served
of
with crispy lemon-scented potatoes
• P
• Apricot Sorbet with a
a
Sugar-Dusted Palmier Cookie
an of on the dayss your cla
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 16
A
ka
$55
Saturday | April 15 | 6:00-7:30pm
• Three Cheese Scalloped Potatoes alongside Green Beans with Lemon, Garlic and Parsley • Strawberry Rhubarb Crisp with a Dollop of Sweet Cream
Wed
11/17/16 11:00 AM
Av
m
se.
Tuesday | April 18 | 11:30am-1:00pm
Tastes to Savor j a n e s t. p i e r r e
Thursday | April 20 | 11:30am-1:00pm
Timeless Temptations rob ozoonian
$55
$50
Small bites for your next cocktail party.
You’ll make these recipes over
• Wild Mushroom Arancini
and over again.
with Mozzarella in Marinara • Beef Sirloin Crostini with Truffle Whipped Potatoes • Crispy Crab Cakes with a Dill and Caper Tartar Cream and Dijon Sauce • Pimentón Grilled Chicken Brochettes marinated, skewered chicken with a roasted romesco sauce • Butterscotch Praline Parfaits Wednesday | April 19 | 11:30am-1:00pm
with Traditional Dressing, Croutons and Parmesan • Traditional Bolognese Sauce over Housemade Rosemary Pappardelle • Garlicky Ciabatta Bread • Apple Cherry Crisps with Vanilla Ice Cream Friday | April 21 | 11:30am-1:00pm
A Match Made in Heaven
kate el lingwo od
$65
$55
Enter a state of euphoria after
Showcasing classic French food.
eating this meal.
• Buckwheat Crêpes with
• Steamed Mussels with Chorizo and
Ham and Gruyère Cheese • Loin of Pork Stuffed with Armagnac Soaked Dried Plums seared to crispness in duck fat • Haricot Verts and Butter Stewed Radishes with Fresh Herbs • Gratin Dauphinoise a traditional dish of potatoes and crème fraîche • Perfect Vanilla Soufflé with a Red Wine Caramel Sauce
Saturday | April 22 | 11:30am-1:00pm
Soup Swap
kathy gunst $50 Comforting recipes to
• Housemade Caesar Salad
A la Carte
Pan Roasted Asparagus Spears,
cookbook signing
s ta c i e g l a s g o w
White Wine served with Garlic Toast • Petite Filet Mignon topped with Garlicky Shrimp Scampi • Rustic Red Smashed Potatoes served alongside Classic Haricot Verts • Lemon Cheesecake with Fresh Raspberry Coulis and Candied Zest Friday | April 21 | 6:00-7:30pm
Foodie Fare
nicole galbadis $60 Useful insider tips to make good food taste great.
make and share. • Burnt Radicchio Salad with Herbed Ricotta and Nuts • Asparagus and Leek Soup with Poached Egg • Mulligatawny Soup with Tomato-Chile Topping ginger, chiles, spices and coconut milk give this soup amazing flavor! • Portuguese Style Kale, White Bean and Chorizo Soup • Triple Chocolate and Macadamia Nut Biscotti with Vanilla Bean Ice Cream Saturday | April 22 | 6:00-7:30pm
Beef & Reef
chef instructor $65 You’ll fall for these recipes, hook, line and sinker! • Clam Chowder with Housemade Oyster Crackers • Crabmeat Stuffed Lobster Tail with a Garlic and Herb Crusted Filet Medallion • Pan Seared Polenta Cake with Oven Roasted Asparagus • Sticky Lemon Pudding with a Gingersnap Cookie
• Lemon and Honey Glazed Scallops
Basting Brush A must-have kitchen tool with a large, silicone brush head and an easy-to-grab wooden handle. Easy to clean, too! Available for purchase in our Cooking School.
over Mixed Greens • Flatbread Topped with Caramelized Onions and a Gourmet Cheese Blend topped with arugula and toasted pine nuts • Prosciutto Wrapped Chicken Stuffed with Ricotta and served with a Caper Sauce • Raspberry Jam Crostata
“Chef taught us extra tips and tricks besides just making the recipes. Very pleasant, bubbly and knowledgeable.” Cooking School Guest
with Preserved Lemon Cream 877.899.8363
SWK_CSBrochure_Jan-April2017.indd 17
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11/17/16 11:01 AM
Sunday | April 23 | 11:30am-1:00pm
Sprin� Has Sprung
Thursday | April 27 | 11:30am-1:00pm
Ladies Who Lunch
j a n e s t. p i e r r e
chef instructor
$50
$50
Lighten up with this meal.
Pinkies out for a dainty and delicious menu.
cookbook signing Friday | April 28 | 6:00-7:30pm
Satu
As
Dinin� with Che� Bill
• M
• S
ch
$60
Qui
• Cranberry Cashew Salad
• Trio of Tea Sandwiches: Egg Salad,
bill collins
with Sliced Apples, Baby Spinach
Lemony Dill Cucumber and
$65
and a Creamy Balsamic Vinaigrette
Toasted Coconut Curried Shrimp
A cut above the rest.
• S
• Lemon and Herb Bone-In Pork Chops
• Tarragon Chicken Fricassée
• Crab Cakes with Remoulade
with a Mustard Pan Sauce
served alongside Mixed Greens
• S
a Maine classic, with a hint of Maryland!
with a Dijon Vinaigrette
sm
• Warmed Quinoa Salad with
• Rib Eye Steaks with a Port
a Fresh Spring Vegetable Sauté
• Tomato and Basil Bisque
• S
and Mushroom Pan Sauce
• Strawberry Tartlet with Lemon Sorbet
with a Cheddar Cheese Biscuit
• E
• Potato Gratin an American shredded
• The Dessert Cart: Orange Poppyseed
w
version of a classic French dish
Chiffon Cake Bite, Vanilla Buttermilk
• Roasted Asparagus and Garlic
Tuesday | April 25 | 11:30am-1:00pm
Let’s Do Lunch
scott jones $55
Tartlet with Fresh Fruit and Chocolate Espresso Truffle Friday | April 28 | 11:30am-1:00pm
Flavors to savor. • Smoked Salmon Spread with Lemon and Capers • Housemade Grilled Flatbread • Creamy Mushroom and Chicken Gratin over Herbed Barley • Sautéed Green Beans with Bacon and Scallions • Glazed Lemon Cake with Fruit Compote and Lemon Curd Whipped Cream Wednesday | April 26 | 11:30am-1:00pm
Familiar Favorites
kate el lingwo od $50
Lunch with Patty
pat t y r o c he $50
Lunch with our Culinary Specialist. • Baked Mozzarella and Tomato Antipasto Dip served with toasted crostinis • Chicken Sautéed with Grape Tomatoes, Fresh Basil and Crème Fraîche • Roasted Cauliflower Risotto • Asparagus wrapped in Prosciutto with Shaved Parmesan Cheese • Italian Cream Cake
• Roast Chicken over Bread Salad moist, tender chicken perfectly accompanies this chewy, peasant-style bread salad of dried currants, toasted pine nuts
• Pomegranate Molasses Butter Cake Saturday | April 29 | 11:30am-1:00pm
Thi
hap
$55
• S
Experience all that this dynamic duo has
an
to offer.
• S
• Whipped Ricotta, Roasted Beets,
C
Pistachios and Honey
• B
• Buttermilk Fried Chicken
• C
with a Chili-Honey Glaze
• S
• Flaky Biscuits with
w
Sea Salt Honey Butter • Creamy Celery Root Purée and Roasted Carrots with
in
Lemon and Honey • Honey Cakes with
Exceptionally durable, easy to store and will not dull knives. Heat resistant and dishwasher safe too!
• Honey Roasted Baby Carrots with Tops
Available for purchase in our Cooking School.
• Toasted Almond Panna Cotta with a Roasted Grape Compote and Tuile Cookie
18
on the day of your class
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 18
$45
s ta c i e g l a s g o w
Eco-Friendly Cutting Boards
and delicate greens
Ap
jan
Milk & Hone�
Lavender Buttercream
Basic ingredients, redefined. • Asparagus and Rice Soup with Pancetta
Sun
11/17/16 11:01 AM
d!
s
Saturday | April 29 | 6:00-7:30pm
Asian Appetizers chris toy
Patty Roche
stonewall kitchen
chefs
chef instructor & culinary specialist Entertaining and fun-loving
$60
Scott Jones
Quick on time and full of flavor.
cooking school manager & chef instructor
who has applied her 25+ years of restaurant
• Scallop and Pork Egg Rolls
Scott graduated Magna
stonewall kitchen. Over the years, Patty
• Sweet and Sour Chicken Wings
Cum Laude in Culinary
has assisted with cooking class instruction, visual
• Maine Lobster Wonton Soup
• Szechuan Spare Ribs St. Louis style, smothered in a Sriracha teriyaki sauce • Shrimp and Beef Fried Rice • Elderberry Ginger Sorbet with Mandarin Oranges Sunday | April 30 | 11:30am-1:00pm
April Showers Brunch
j a n e s t. p i e r r e
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
accurately describes Patty and catering experience to various facets of
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!
gardening and the use of local foods through his
Jane St. Pierre
work as Executive Chef with Rippleffect, a nonprofit eco retreat and living classroom located on
chef instructor
This fabulous brunch blooms with
remote, Cow Island, ME where he created fresh,
Jane St. Pierre credits her mother
happiness and joy.
local cuisine for special programs,
and grandmothers for her love of
corporate events and weddings
cooking. Growing up with five
$45
• Spring Fruit Salad with
sisters, three brothers, her parents and grandparents
an Herb Infused Syrup • Slow Roasted Tomato and Cheddar Strata with Asparagus • Blueberry Streusel Corn Muffins • Candied Bacon • Strawberry Yogurt Brûlée with Housemade Granola
“Very delicious food and informative, friendly instructor. Generous portions too! Exceeded our expectations.” Cooking School Guest
Kate Ellingwood executive chef instructor
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 housemade pasta. With years
Prior to completing the
of practical food knowledge and hands-on cooking
Professional Pastry Program
experience, Jane went on to open a kitchenware
at the Cambridge School of Culinary Arts in
retail shop/catering business in 2008 and started
Cambridge, Massachusetts, Kate spent a decade
teaching cooking classes. Specializing in corporate
working as an aircraft mechanic for the United
team building, private parties and lunch ‘n learn
States Air Force and earning her Bachelors of
classes for seniors, Jane enjoys sharing her skills
Science degree in Nutrition from the University
with groups and actively taking part in raising
of New Hampshire. Her decision to pursue her
money for the March of Dimes.
longtime passion of baking landed her a position at the popular Italian restaurant, Tosca, located
Stacie Glasgow
on the South Shore of Boston, where she assisted
chef instructor
in creating the “made from scratch” desserts
Stacie Glasgow is a Connecticut
daily. A move up to Maine brought her to the
native who gained a wealth of
stonewall kitchen Cooking School, where she feels that she has undoubtedly found
cooking and baking knowledge by helping her mother and grandmother in the family
the perfect life balance in both cooking
kitchen. After graduating from Johnson & Wales
and teaching others.
University in Denver, CO with a Culinary Arts degree, Stacie set out to learn all she could about the restaurant business. Her career path included working at the Grand Teton Lodge Company in Jackson Hole, WY, Mountain Standard in Vail, CO and The Obstinate Daughter in Charleston, SC. Now settled on the Seacoast of New Hampshire, Stacie enjoys creating recipes and cooking simple yet delicious food with the region’s abundant resources.
SWK_CSBrochure_Jan-April2017.indd 19
11/17/16 11:01 AM
g ue st c hef s Denotes Cookbook Author
Denotes Celebrity Chef
Denotes Wine Pairing
Denotes Beer Pairing
Gesine Bullock-Prado
With a genuine passion for
Gesine Bullock-Prado is a
cooking, Stephanie Cmar was
renowned pastry chef, cookbook
only 15 years old when she
author, baking instructor and
Stephanie Cmar
began working in the food
television personality. She is the author of four
industry at the Muffin Shop in Marblehead,
Seac
distinct and well received baking books, Sugar
MA. Confident with this direction for her life,
at th
Baby, Pie It Forward, Bake it Like You Mean It
Stephanie graduated in 2007 from Johnson &
of A
and Let Them Eat Cake and the perennial
Wales University and returned to Boston to begin
Cha
favorite baking memoir My Life from Scratch.
her career at the Top of the Hub restaurant. From
of C
Her confections have been featured in
there, she went to work with Barbara Lynch
lead
ur Cooking School hosts
publications from Better Homes and Gardens
Gruppo as a line cook at B&G Oysters where she
Fran
demonstration classes
to People Magazine and she’s a regular food
was quickly promoted to Sous Chef. Stephanie
with
taught by our own chefs
presenter on the Today Show.
continued to further hone her fine dining skills
Asca
In her fourteen year career, Gesine has run
at restaurants Stir and No. 9 Park. Stephanie
Jay s
the world. This talented line-up
her own pastry shop, become a popular baking
also showcased her culinary prowess when she
Coh
includes trained culinary experts, food
instructor at King Arthur Flour’s Baking
competed on Seasons 10 and 11 of Bravo TV’s
and
stylists, nutritionists, food editors and
Education Center and online at Craftsy.com,
Top Chef. Stephanie joined Fairsted Kitchen as
purs
cookbook authors who bring all their
has been the contributing food editor of both
Executive Chef in May 2015 and her menu is a
he is
specialized expertise to our Cooking
Runner’s World and Food + Wine, co-hosted
reflection of her personal style of cooking which
corp
School. A cooking class assigned to
Cooking Channel’s Unique Sweets and is a regular
is driven by her “love of French and Italian food,
cock
“Chef Instructor” will be any one
on America’s top rated morning show, the Today
but with a Middle Eastern spin on it.”
enjo
of our knowledgeable in-house chefs.
Show and on NPR’s All Things Considered.
Class Dates | March 10 | March 11
and
O
plus professional chefs from around
arou
Class Dates | January 6 | January 7
Bill Collins
Pat Bagg
Alana Chernila
A true “foodie” her whole life, Pat thoroughly enjoys the chance to share her knowledge own neighborhood in Portland, ME. She was
Chef Bill Collins is a graduate
You might say that Alana
of the Cambridge School of
Chernila knows food! She has
Culinary Arts. He went on to
been featured in numerous
while walking the streets of her
Clas
publications and on a variety of
cook at the old Ritz-Carlton in Boston and then worked at Harbor Sweets, the
food websites, including Martha Stewart Living,
handmade chocolate company, in Salem, MA. He
baking at the Peter Kump cooking school in
Taproot, Tastebook.com and Food52.com. Alana
started his personal chef business in September
NYC before creating her first business, “Fetes
has also authored two popular cookbooks, The
2001 and is the author of four cookbooks: Knife
culin
Accomplies,” in Central Massachusetts. Her
Homemade Pantry: 101 Foods You Can Stop Buying
Skills, Making and Using Vinegar, How to Make
learn
catering company specialized in gourmet and
and Start Making and The Homemade Kitchen:
Chocolate Candy and Making Caramels. He is
Nico
everyday French cooking with exclusive long-term
Recipes for Cooking with Pleasure. A resident of
currently writing a new cookbook, titled Regional
Gree
contracts with businesses such as the Worcester
professionally trained in French cooking and
Med
Western Massachusetts, she shares a wealth of
American Cooking for the American Diabetes
Now
Art Museum. While owning and operating the
food knowledge, cooking skills and regional
Association. Bill can be seen every Tuesday on
back
catering business for ten years, Pat also founded
knowledge in all of her demonstration classes.
Mass Appeal, a daily television lifestyle show on
shar
Class Dates | March 31 | April 1
the local NBC affiliate in Springfield, MA. Bill
Med
also provides fun and informative live cooking
Clas
“Special Teas” shop in Central Massachusetts. Realizing she enjoyed sharing all that she was learning, Pat also began teaching cooking classes in Whittinsville, MA, and continues to do so in her home. Pat offers comfortable hands-on instruction to small groups and participants love her instruction, patience and attention to
shows to business and organizations at meetings, employee team-building activities, customer recognition events and corporate functions. Class Dates | February 3 | April 28
detail. Pat has traveled extensively to study world cuisines, and she has enjoyed training in France, Italy, Vietnam, Cambodia, Morocco and Turkey. Class Date | January 5 20
STONEWALLKITCHEN.COM/COOKINGSCHOOL
SWK_CSBrochure_Jan-April2017.indd 20
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s
Jay Curcio
Frank Giglio
Brent Hazelbaker
Chef Jay Curcio has been
Chef Frank Giglio says he fell
In 2000, at the age of 19,
actively sharing his food
in love with the fascinating
Brent Hazelbaker enrolled
knowledge and impeccable
world of food at age 15 and
at Le Cordon Bleu in Scottsdale,
catering services throughout the
began apprenticing directly
AZ. His first job was at Scarolles
Seacoast area for more than 11 years. Graduating
e,
at the top of his class from the Culinary Institute of America, Jay worked as Sous Chef at the
egin
Charlestown Figs restaurant under the guidance
rom
of Chef Todd English. He then went on to be
under some of the top chefs in the US. With
Bistro in Mesa, AZ, where he worked seven days
a deep understanding of the creative process
a week while attending school. Two years later,
in working with food, he became a classically
Brent went to work for Chef Michael Chiarello as
trained chef at the New England Culinary
a Sous Chef at Tra Vigne in St. Helena, CA where
Institute in Montpelier, VT. Years later he went
he learned about organic farming and Earth-to-
on to graduate from The Institute for Integrative
table style cooking. In 2007, Brent and his wife
lead cook with James Beard award winning chef
Nutrition in New York City. As a chef, he focuses
moved to Philadelphia, where he was a consultant
Frank McClelland at L’Espalier and then worked
on sustainable cuisine, seeking the highest quality
for catering businesses before being hired as a
e
with F1 Boston as a Sous Chef at restaurant
foods grown locally and harvested in season,
Sous Chef for STARR-Restaurants. After years
ls
Ascari. After becoming Executive Chef at Ascari,
supporting the crucial farm to table method of
of working in Philadelphia restaurants, Brent and
she
Jay sustained that role at The Red Lion Inn in
preparing food. He remains deeply connected
his family moved to Portsmouth, NH to be the
e
Cohasset, MA. With years of continued success
to the earth in his daily life, merging herbalism
Executive Chef of The Green Monkey. From there,
’s
and invaluable hands-on experience, Jay’s next
and living food nutrition with wild food
he accepted a position with the 7th Settlement, a
s
pursuit was to open The White Apron where
foraging. Frank creates innovative dishes that are
Dover, NH hot spot with a farm to fork approach.
a
he is currently owner and Executive Chef. From
wholesome, full of vitality and have a very small
As a culinarian, Brent is most happy sharing
ch
corporate events and weddings to fundraisers,
ecological footprint. His adventurous culinary
his knowledge and education to help develop
od,
cocktail parties and elegant events, Jay truly
offerings have been showcased throughout the
restaurants that will offer local, fresh produce
health community as he is the featured chef
and high quality foods to the community.
for New York Times Best Selling Dr. Alejandro
Class Dates | January 22 | February 5 | March 12
e
o
in
enjoys overseeing a team of incredible talents and cooking for a wide variety of clients in and
Junger’s Clean Eats cookbook. Frank has also
around the Lake Winnipesaukee area.
catered weddings, special events and weekend
Class Dates | January 20 | March 24
workshops across the country and regularly feeds guests at Daniel Vitalis and Arthur Haines
Nicole Galbadis Cooking has always been a
primitive skills courses. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement
passion for Nicole, who likes to
to communities everywhere, making it extremely
he
combine the rich, bold flavors
accessible and incredibly delicious!
. He
of Italian cooking with lighter
Class Dates | January 21
er
Mediterranean fare, which she believes creates
ife
culinary magic. Living abroad in Greece, she
e
learned volumes about the culture and food.
onal
n
Nicole began teaching cooking classes while in Greece for the American Embassy community. Now that Nicole and her family are happily
Kathy Gunst
John Holl is a journalist with expertise on beer and the culture of drinking. He is the author of the American Craft Beer Cookbook and Dishing Up New Jersey, editor of All About Beer Magazine and a syndicated newspaper columnist who has written for the New York Times, Wall Street Journal, Wine Enthusiast, Beverage World and many other publications. He has also judged beer competitions around the globe,
Maine-based chef and
regularly lectures on craft beer and appears often on
writer Kathy Gunst has
television where he shares his insights and expertise.
authored 14 books and has
Class Dates | February 10 | February 11
recently been named the 2016
back in New England, she looks forward to
winner of the IACP award for Best Culinary
n
sharing her knowledge of creating delicious
Audio series for her work as the “Resident Chef ”
ill
Mediterranean dishes with you.
on NPR’s award-winning show, “Here and
g
Class Dates | January 13 | March 31 | April 21
Now.” She is also the 2015 winner of the James Beard award for Journalism in the home cooking
ngs,
John Holl
category and was a James Beard Award finalist for Best Webcast in 2005. Her latest book, Soup Swap, features 60 soup, stew and chowder recipes, menu ideas and serving suggestions. Kathy also writes for many newspapers and magazines including Newsweek, Washington Post, Eating Well, Modern Farmer, Bon Appétit and more. Class Dates | April 22
Tom Madden Tom Madden is a Southern Maine native and co-founder of Lone Pine Brewing Company of Portland, Maine. Among his many responsibilities at Lone Pine, Tom’s main focus is creating and brewing approachable, American style beers for an evolving consumer palate. Tom participated in the intense study of the complimentary nature of beer and food while earning a Certified Cicerone® professional accreditation. Tom is one of only six individuals to carry that distinction in Maine. Class Dates | April 1
SWK_CSBrochure_Jan-April2017.indd 21
11/17/16 11:01 AM
Monique Meadows
Dana Moos
Rob Ozoonian
After graduating from the
Dana is a cookbook author,
Rob graduated from Johnson
State University of New York
chef and former innkeeper.
and Wales College in 1984 with
at Oneonta with a degree in
In her most recent cookbook,
a degree in culinary arts. He has
Art and Journalism, Monique
The Art of Breakfast, she shares
Meadows began her career in Advertising as an Art Director in Phoenix, AZ. In 2006 she
since worked for Caesar’s Palace
her secrets and recipes for her gourmet breakfasts
Hotel in Lake Tahoe, corporate hotels including
cook
she served at her Maine bed and breakfast. Dana’s
Marriott, Hilton and Sheraton, as well as Odyssey
Journ
Food
bed and breakfast was even acclaimed by such
Cruises of Boston. Rob has worked in the
prominent publications as Condé Nast Traveler
industry for 25 years. His latest endeavor is as the
Prev
York that specializes in wines, contemporary art,
for her scrumptious three-course breakfasts.
Executive Chef at Joseph’s Trattoria Bakery Cafe,
Hom
Originally from Maryland and Washington State,
in the Ward Hill section of Haverhill, MA.
styli
European antiques and Italian specialty food
Dana has wholeheartedly embraced the state
Class Dates | January 19 | February 9
and
products. In 2013 she studied in Boston with
slogan “The way life should be,” since moving
March 9 | April 20
Vane
the internationally recognized Wine & Spirits
to Maine. Along with her love of photography
Education Trust and earned a WSET Level
and food, she has immersed herself into Maine’s
relocated to Maine and became the manager of THE CLOWN, an eclectic retail shop in
III Certification with Merit. Today, Monique
bed and breakfast hospitality industry.
advises several local restaurants and regional event
Class Dates | January 14 | January 15
planners on wine selection and is a contributing
February 25 | February 26 | April 8 | April 9
photographer/writer for Tone Publications. Class Dates | January 21 | March 18
Jessica Michaud Jess has been passionate about
deco
Betty Rossbottom Food lover, cooking teacher, TV show host and culinary explorer, Betty Rossbottom
upbr
creat
Clas
Mar
is also the author of 12 cookbooks,
Shanna & Brian O'Hea
including her new Soup Nights (Rizzoli 2016),
Shanna and Brian O’Hea
Casseroles. Betty began by founding and teaching
and Sunday Soup, Sunday Brunch, and Sunday
are the Chef-Owners of
at La Belle Pomme Cooking School in Columbus,
Academe Brasserie and one
Ohio, where at its height, had over 4000 students
food since her first trip abroad
of Maine’s most popular tourist
each year. After moving to New England in the
age 1
to Switzerland at age 13. While
destinations, the Kennebunk Inn
1990s, she continued to teach and today still hosts
over
there, she often shopped and
in Kennebunk, ME. Shanna
classes at the Different Drummer’s Kitchen in
at th
has appeared on Food Network’s
Northampton, Massachusetts. For 20 years Betty
has t
cooked with the host family and enthusiastically shared this routine with her family when she
Chopped and Beat Bobby Flay.
has written a weekly syndicated column for Tribune
Vien
returned home. At the age of 14 she started
Academe’s signature Lobster Pot
Media Services and has frequently contributed
Paci
Pie has been featured in Oprah Magazine as one
to Bon Appetit Magazine. Additionally, Betty has
and
of Gayle King’s favorites, the Food Network’s
also hosted “On The Menu,” a popular local PBS
arriv
working in restaurants and after high school went on to study Food Science and Nutrition at UNH and UMO. After graduating with a degree in Food Science and Nutrition with a concentration on business management, Jess continued to work
The Best Thing I Ever Ate, Travel Channel’s Food
series aired in western New England. She also has
led t
Paradise and in the 2014 Travel and Leisure
a popular website where she posts delicious recipes
3 yea
Holiday Gift Guide. Their Lobster White Truffle Pizza has appeared on the O-List in Oprah
in restaurants and for catering companies in both
Magazine and was also featured on Travel
Maine and New Hampshire. She has since moved
Channel’s Food Paradise.
into the field of wine distribution, selling for Pine
Class Dates | January 12
and great stories on her popular blog.
at th
Class Dates | March 24 | March 25
resea
Shak
a ful
Atla
State Beverage in Maine. Within the community
lead
she is also chairs Seacoast Share Our Strength, a
Clas
nonprofit organization which hosts Taste of the Nation and Share Your Love dinners to raise money to feed local children in need. Class Dates | February 18 | April 15
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’!
he le
class
creat
taste
East
Clas
22
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Vanessa Seder A graduate of the Institute of
ith
Culinary Education, Vanessa
has
has been testing and developing
ace
recipes for many years for
ng
cookbooks and magazines, including Ladies Home
ssey
Journal, Real Simple, Martha Stewart: Everyday Food and Martha Stewart: Living, among others.
the
Previously an Associate Food Editor at Ladies
afe,
Home Journal, Vanessa has also worked as a food
ooks,
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 | January 8 | February 12 March 5 | April 2
Todd Sweet Todd Sweet is an Executive
g
Chef at the University of New
us,
Hampshire. He first stepped
ts
into a professional kitchen at age 12 and began a career that has continued for
sts
over 30 years. He received his formal education
y
has taken him around the world, including Paris,
bune
notes
at the Culinary Institute of America and his work Vienna and even on a 5-star cruise ship across the Pacific. Todd is an ACF-Certified Executive Chef
s
and Certified Culinary Administrator. Prior to his
S
arrival at the University of New Hampshire, he
has
led the kitchens at the Portsmouth Brewery for
pes
3 years and served as chef at the Shaker Table at the Canterbury Shaker Village where he researched and developed dishes following the Shaker style of cooking. Before that, he was a full-time faculty member at the McIntosh Atlantic Culinary Academy where he was the lead instructor in American Regional Cuisine. Class Dates | January 27 | February 24
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 with local Northeast offerings. Class Dates | March 25 | April 29
SWK_CSBrochure_Jan-April2017.indd 23
11/17/16 11:01 AM
�oo����k S�gni��� Gesine Bullock-Prado
Dana Moos
Bill Collins
January 15
February 3
January 6 & 7
February 26 | April 9
April 28
John Holl February 10 & 11
Plus a visit from Season 11 Top Chef Contestant Stephanie Cmar! March 10 & 11
Betty Rosbottom
Alana Chernila
Kathy Gunst
March 24 & 25
March 31 | April 1
April 22
Online Reser vation s n o w ava ilab
le
f o r r e s e r vat i o n s Call 877.899.8363 or visit stonewallkitchen.com/cookingschool
SWK_CSBrochure_Jan-April2017.indd 24
11/17/16 11:01 AM