Stonewall Kitchen Cooking School Fall & Winter 2016 Course Guide

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

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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

• B

P

• B

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W

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

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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

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11/17/16 11:00 AM

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january chef instructor

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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

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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

o

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

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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

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5

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

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$60

• Maple Brown Butter Blondies with Housemade Vanilla Ice Cream 8

Pa

11/17/16 11:00 AM

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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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9

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

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$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

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• 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

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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

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

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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

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$50

• Classic Tiramisu 14

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11/17/16 11:00 AM

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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

17

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

11/17/16 11:01 AM

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

SWK_CSBrochure_Jan-April2017.indd 22

11/17/16 11:01 AM

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