Stonewall Kitchen Cooking School Course Guide: May - December 2019 by Stonewall Kitchen

stonewall kitchen COOKING SCHOOL May 2019 â&#x20AC;&#x201C; October 2019

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

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3/6/19 12:36 PM

What � Expect?

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

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

Get Cooking in California! Have you heard? We’re now offering our signature Stonewall Kitchen Cooking School experience at Macy’s Home Store at South Coast Plaza in Costa Mesa, California. From coast to coast, you can enjoy the same high-quality ingredients, innovative recipes, knowledgeable instructors and mouthwatering, multi-course meals that have defined our classes for over a decade.

• Classroom seating is on a first-come, first-serve 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 but the temperature may vary during the course of the class — we suggest you bring a sweater to ensure you are comfortable.

Locally Sourced Ingredients In order to provide the best culinary experience to our guests, we choose to source fresh food and products from local growers, artisans and suppliers whenever possible. • Our eggs are laid by free-range chickens. • Our poultry is humanely raised and fed a vegetarian diet without antibiotics or growth hormones. • Our meats, produce, seafood and dairy are all locally sourced. • We proudly serve a special blend of coffee exclusively prepared for us by our friends at Carpe Diem Coffee Roasting Company in North Berwick, Maine. • We are committed as a company to

demonstrated by professional chefs who

plenty of opportunity to learn new tips, ask questions and interact with the chef and staff. These are not “hands-on” classes.

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

consumption of natural resources,

a bridal luncheon, birthday dinner,

including recycling, composting and

family get-together or corporate team

using sustainable manufacturing

outing, we look forward to working with

and retail methods.

you to make your event enjoyable.

Denotes Gluten Free Class

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

SWK_CS_Brochure_May-October_2019.indd 2

$60

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Cancellation Policy

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

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Private Parties

and/or alter recipes due to ingredient

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availability and seasonality.

we may need to substitute instructors

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

to signing up for a class. Occasionally,

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Buo in I

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

carefully for flavors and ingredients prior

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Demonstration Cla�es

we cannot make substitutions or individual

allergies. Please read class descriptions

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prepared based on reservations; therefore,

nor take into consideration any food

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• Cookbooks are sold separately and will be available for purchase on the class date.

Payment Policy

accommodations for taste preferences,

$55

Thu

predetermine all recipes. Recipes are

environmental practices that minimize

Denotes Vegetarian Class 2

Please note that our cooking classes are

• Products are 10% off in our Cooking School, valid only on the day of your class.

Classes are demonstration only, with Substitution and Allergen Policy

3/6/19 12:37 PM

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It's All G��d

kate c haisson $55

You can’t go wrong with this menu of elevated comfort food classics. • Roasted Tomato and Pepper Bisque • Crispy Chicken Fra Diavolo • Creamy Gourmet Mac and Cheese • Roasted Broccolini with Garlic and Lemon • Salted Caramel Chocolate Chip Cookie Bar with Vanilla Ice Cream

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

Sprin� State of Mind chef instructor

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

A Cinco de Mayo Celebration!

$60 Enjoy seasonal fare fresh from the farm!

va n e s s a s e de r

• Spring Pea Soup with Walnut Pesto

$60

and a Black Pepper Parmesan Crisp • Espresso-Rubbed Braised Brisket

Spice things up with these

• Caramelized Pearl Onions with

traditional Mexican dishes.

Tarragon and Lemon alongside

• Chicken and Red Chili Posole

Roasted Purple Potatoes

• Lobster Tacos with

• Blackberry Lemon Thyme Cornmeal Crisp

Avocado Crème Sauce • Sweet Corn and Green Chili Tamales

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

Mumbai to Maine® Series:

with Pickled Cabbage and Lime Crema • Churros served alongside

An Italian Feast

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

Nod to Goa & My Portu�uese-Indian R��ts

$60

$55

Buon appetito! You'll feel like you’re in Italy with these delicious eats.

Sprin�, Spran�, Sprun�!

Intense flavors and spices make

$55

• Minestrone Soup

• Mom’s Shrimp Recheado Masala

• Cold Antipasto Plate - a classic Italian appetizer featuring prosciutto, roasted peppers, olives and imported Provolone cheese

you flavor from the ground up.

• Chicken “Xacuti” - a fiery coconut curry

• Spring Pea and Microgreen Salad

Thursday | May 2 | 11:30am - 1:00pm

• Housemade Fettuccine with Shrimp and Clam Fra Diavolo • Ciabatta Bread with Garlic Butter • Strawberry Tiramisu

cookbook signing Friday | May 3 | 11:30am - 1:00pm

cherie scott

this meal uniquely memorable.

infused with freshly ground and toasted spices • Goa Chroicou Pulao served with Sweet Baby Greens • Baath - a traditional Goan dessert featuring a coconut milk-infused semolina cake Saturday | May 4 | 6:00pm - 7:30pm

A Da� at the Races

Home at Sea

dana sicko

annie mahle

Celebrate Derby Day with a true

$55

taste of the South.

Inspired by her life cooking aboard a Maine schooner, Chef Annie brings her signature dishes from the galley to your plate. • Prosciutto, Goat Cheese, Fennel and Red Pepper Tartlet • Grilled Turkey Breast with Onion and Tomato Relish • Grilled Zucchini, Summer Squash and Mushroom Medley with Garlic and Parsley • Chocolate Strawberry Cream Cake

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$50

• Fried Green Tomatoes with Pimento Cheese • Biscuits and Country Ham • Fresh Berry Mixed Salad with Poppy Seed Dressing • Peach and Brown Sugar Crostata • Mocktail Mule - a refreshing non-alcoholic drink with spicy ginger beer and tangy lime juice

Mexican Chocolate Pudding Tuesday | May 7 | 11:30am - 1:00pm

chef instructor

Seasonal herbs and greens bring

with Spring Onions, Burrata Cheese and a drizzle of Sweet Basil Vinaigrette • Braised Chicken with Rosemary and Fennel • Chive Risotto • Charred Asparagus with Crispy Shallots • Fresh Strawberry Layer Cake Wednesday | May 8 | 11:30am - 1:00pm

A Fuss- �ree Lunch

kate c haisson $55

We’ll show you that delicious doesn’t have to mean difficult. • Turkey Lettuce Wraps • Hearty Cheese, Mushroom and Kale Strata with Sourdough Croutons • Honey-Glazed Carrots • Sweet Potato Tots with Crispy Bacon and Mustard Dipping Sauce • Applesauce Turnovers with Housemade Vanilla Frozen Yogurt 877.899.8363

3/6/19 12:37 PM

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

What’s C��kin�?

dana sicko

stephanie cmar

$50

$60

ebri el as seen on

Top Chef

These dishes are sure to brighten your day.

c Chef Stephanie Cmar prepares h e f

• Lemon Green Goddess Hummus

a meal that you won’t soon forget!

with Zesty Pita Chips

Citrus �elebration

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

• Chipotle Chicken Salad with Tomatillo Ranch Dressing, Avocados

• Orange and Olive Chicken alongside Israeli Couscous and Roasted Asparagus • Chocolate Torte with Blood Orange Sorbet

and Summer Vegetables • Stuffed Avocado with Jonah Crab Meat, Bell Peppers and Sriracha Aioli • Roasted Salmon with Barbecue Glaze

stephanie cmar

ebri el as seen on

Lunch with a To p Chef

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

Top Chef

$55

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and Mango Salsa served alongside Jicama and Tomato Salad • Strawberry Trifle - layers of rich pound cake, heavenly pastry cream

• Fresh Summer Rolls with Napa Cabbage and Shrimp served alongside Peanut Dipping Sauce • Shrimp Salad with Lime Vinaigrette, Avocado and Quinoa • Grilled Chicken with Peach Barbecue Sauce and Corn Succotash atop Roasted Potato Salad • Summer Berry Tart - puff pastry with a cream cheese filling and fresh lime cream Friday | May 10 | 6:00pm - 7:30pm

A Feast for Guests

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

krisztina perron

$60

$55

Happy Mother’s Day to all the moms out there! You deserve nothing less than the best brunch.

Stop

Got It from M� Mama

• Deviled Egg Trio: Bacon and Blue Cheese; Smoked Salmon and Dill; Lemon Artichoke • Roast Beef with Horseradish Cream • Lyonnaise Potatoes • Bacon-Wrapped Asparagus Bundles with Hollandaise Sauce • Crêpes Suzette - this traditional French dessert features a sauce made from caramelized sugar, orange juice, zest and Grand Marnier® Tuesday | May 14 | 11:30am - 1:00pm

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

A Spri�htl� Spring Menu

Aftern��n Deli�hts

$60 Enjoy the essence of the season,

Treat your taste buds to a luncheon filled with delicious dishes.

one bite at a time.

• Caesar Salad with Grilled Cheese Croutons

• White Bean and Lemony Chard Soup

• Macadamia-Encrusted Chicken with Dijon Cream Sauce

Grain Mustard Jus • Charred Asparagus with Lemon Gremolata • Potato Focaccia with Sweet Cherry Tomatoes and Oregano - potatoes and yeasted dough make this bread deliciously rustic Vanilla Bean Ice Cream

• Classic Clam Chowder • Salmon Wellington - a fresh salmon fillet wrapped in puff pastry and served with a Dijon cream sauce • Potato Dauphinoise - sliced, baked potatoes in a seasoned cream sauce • Charred Broccolini with Manchego and Hazelnuts • Lemon Pound Cake served with Fresh Whipped Cream and Lemon Curd

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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• Rosemary Potato Galette • Snap Peas with Mint and Lemon

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• Blueberry Cobbler with Housemade Vanilla Ice Cream

ch Wednesday | May 15 | 11:30am - 1:00pm

Taste of the Season

$50

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kate c haisson

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$50

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Spring produce shines in this of-the-moment menu.

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• Puréed Carrot Soup with Crème Fraîche and Pesto Swirl

• Roasted Pork Tenderloin with Rhubarb, Pear, Rosemary and Honey • Potato ‘Tostones’ - twice-baked, smashed new potatoes with a sprinkling of coarse sea salt

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• Oven-Roasted Asparagus • Hummingbird Cake - a banana pineapple spice layer cake with

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$50

• Roasted Filet of Beef with

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chef instructor

• Banana Tarte Tatin with

Entertain your senses with a host of flavors!

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and sweet, succulent berries

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

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

a tangy cream cheese frosting

3/6/19 12:37 PM

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tons

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

Ciao Bella

dana sicko

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

Simple Ca

$55

odette williams

Stop by and say hello as we prepare

$55

this beautiful Italian feast. • Parmesan Truffle Meatballs • Housemade Ravioli with Mushrooms and Sage • Grilled Broccoli Rabe • Tiramisu with Pistachios and Limoncello Friday | May 17 | 11:30am - 1:00pm

Fresh Catch

Discover foolproof recipes and inventive decorating ideas for any occasion. • Served with a Light Lunch: Grilled Chicken Lemon Salad with Spring Vegetables alongside Ginger Turmeric Carrot Soup • Everyday Cake Love - this toasted coconut loaf is pan-fried in delicious brown butter and dusted with confectioners sugar • The Perfect Dinner Party Dessert:

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

Individual Olive Oil Bundt Cakes topped

$65

with Vanilla Bean Crème Anglaise

Come experience the best

• A Sweet Celebration Cake:

of the ocean’s bounty.

The Very Vanilla Cake - plus easy

• Pan-Seared Scallops served

decorating tips for styling any cake!

with Buerre Blanc • Lemon Risotto with Zucchini, Leeks and Parmesan • Lobster Newburg served in a Puff Pastry Shell • Blueberry Lemon Icebox Pie Friday | May 17 | 6:00pm - 7:30pm

A �estive Fiesta

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

Tour of Ital�

with Wine Pairings

• Braised Beef Tacos with Fennel and Apple Pico de Gallo over Cilantro

• Sweet Potato Hush Puppies with Chive Aioli • Southern Fried Chicken over White Cheddar Grits • Collard Greens with Smoky Bacon and Buttermilk Biscuits with Honey Butter • Peach Cobbler Ice Cream Tuesday | May 21 | 11:30am - 1:00pm

In Italy for the A��n��

j a n e s t. p i e r r e $55 Dine on dishes based around old-world favorites from the Italian countryside.

• Caprese Salad - tomatoes, mozzarella and fresh basil with a balsamic vinaigrette • Chicken Scallopini - chicken with

• Housemade Fettuccine Pasta

with this four-course meal.

• Panna Cotta with Fresh Berries

• Shrimp Fra Diavolo - succulent shrimp

• Flank Steak Braciole - traditional Italian braised beef stuffed with sautéed kale, currants, garlic and Asiago cheese • Farro Pesto Risotto alongside Roasted Vegetables with Balsamic • Vanilla Zabaglione with Fresh Raspberries

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

Sprin� into Ac��

kate c haisson $50

Learn how to harness the flavors of spring with this fresh menu. • Endive and Apple Salad with Candied Walnuts • Spring Chicken Piccata with

• Churro Cheesecake with Cinnamon Whipped Cream

dishes from the South.

Wine and dine the Italian way

Lime Rice and Fresh Guacamole Dark Chocolate Ganache and

Feast your eyes on these familiar

and a creamy lemon butter sauce

$50

Tomatoes and Housemade Tortilla Chips

$50

$75

over vermicelli noodles

• Chicken Tortilla Soup, Fire-Roasted

chef instructor

mushrooms, artichoke hearts, capers

and spicy tomato sauce are served

a party in your mouth!

A Southern Celebration

monique meadows

chef instructor This Mexican menu is like

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

“Two thumbs way up! I enjoyed the meal and presentation immensely. In fact, if I lived closer, I would come every week.”

Lemon, Capers and Artichoke Hearts alongside Buttered Fregola Pasta • Roasted Asparagus Spears • Rhubarb Crostata with Buckwheat Crust and Housemade Buttermilk Ice Cream

Cathy B. 877.899.8363

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3/6/19 12:37 PM

cookbook signing

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

Lunch All About It

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

Sprin� Feasting

chef instructor $55

kathy gunst

These bites give you plenty to chew on.

$60

• Wedge Salad Dip with Housemade Pita Chips • Braised Chicken with Roasted Garlic

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• Lemony Arugula and Burst Cherry Tomatoes

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with Mint Yogurt Scallion Sauce • Greek-Style Roasted Potatoes

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

with Lemon and Herbs

Ve��in� Out

• Spring Asparagus and Leek Salad

mor g a n av e ry

• Chocolate and Hazelnut Tart with Ginger

$45

and

• Ginger-Poached Strawberries and Sweet Rhubarb topped with Meringue

Edible Ele�ance

nutritionally-dense and, above all, delicious!

chef instructor

• Barbecue Pulled Jackfruit Tostada

$60

• Baked “Mac and Cheeze”

These simple ingredients

• Radish Spring Slaw • No-Bake Strawberry Cheesecake Bites

are dressed up to impress. • Beet Tartare with Whipped Goat Cheese, Roasted Strawberry Balsamic Vinaigrette,

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

Basil, Chicory and Toasted Pecans

dana sicko

• Vermouth-Braised Short Ribs over Spiced Carrot Purée - this dish is lightened up by swapping white wine and vermouth

dana sicko

for the usual hearty red wine and serving it

$50

alongside a honey vinegar shallot sauce

Give your next movie night

• Sautéed Pearl Onions,

the gourmet treatment.

Pea Tendrils and Mint

• Flavored Popcorn Trio

• Lemon Coeur à la Crème

• Authentic Philly Cheesesteak Subs

with Raspberry Coulis - a classic

• Four-Cheese Mac and Cheese

no-bake, crustless lemon-scented cheesecake

• Housemade Chocolate Pretzel Ice Cream

in an extravagant raspberry sauce

“It was a wonderful overall experience! I especially loved how the chef took time to talk and mingle with the guests after class.” Jantina S.

Light bites make tea time twice as nice. • Miniature Cucumber Sandwiches • Mediterranean Shrimp Salad

• Lemon Squares • Blackberry Glazed Tarts

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cookbook signing Wednesday | May 29 | 11:30am - 1:00pm

Sprin� Around the Corner l e b r i $65

Fir

$65

The the

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Top Chef

hef Chef Dave stops by to create a winning meal featuring seasonal flavors.

• Salad of Roasted Beets with Maytag Blue Cheese, Nutmeg Candied Walnuts, Watercress and Roasted Shallot Vinaigrette

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• Greek-Style Roasted Hanger Steak with Oregano and Lemon alongside Roasted Garlic Tzatziki and Crispy Herb-Roasted New Potatoes • Miso and Sake-Glazed Wild Cod served with Roasted Spring Asparagus • Fresh Maine Blueberry Crème Fraîche Ice Cream and Buttery Shortbread Cookies

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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• Watermelon Caprese Skewers

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Lazy Ni�hts & A wesome Bites

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Tea Time

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

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w Tuesday | May 28 | 11:30am - 1:00pm

$55

This plant-based menu is high-quality,

These brunch dishes will make you want to “quiche” the cook! • Arugula and Mushroom Quiche with an Almond Meal Crust

Fresh Mint Chive Marinade served

• Coconut Cream Pie

$55

• Cardamom Crumb Coffee Cake

• Grilled Butterfly of Lamb with

with Asiago and Herbs

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

from the Mediterranean. with a Poached Egg

• Roasted Red Potatoes

Ta Me Out to Brunch

This seasonal menu takes inspiration • Asparagus and Leek Soup

• Bacon-Wrapped Asparagus

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

3/6/19 12:37 PM

kies

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

dav e martin

Lunch with Chef Dave

$65

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

chef instructor

Sweet Equit�

Anchors A wei�h

$60

$65 Set sail for a food lover’s paradise.

as seen on

• Baked Brie with Kale and Artichoke on a Toasted Baguette

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• Roasted Beef Tenderloin with Mushrooms and Horseradish White Wine Sauce

• Spinach Salad with Fresh Strawberries, Candied Walnuts, Crumbled Ricotta Salata and Balsamic Vinaigrette

ebri el

Top Chef

This Top Chef finalist is back

Friday | May 31 | 6:00pm - 7:30pm

Time and effort are well spent in this meal.

cookbook signing

and showing off recipes from his latest cookbook! • Pan-Seared Crab Cakes with Pineapple Coulis over Arugula Salad with Avocado Vinaigrette

• Rosemary Parmesan Polenta with Crispy Onions and Haricots Verts with Warm Bacon Vinaigrette • Lavender Beignets with Vanilla Bean Pastry Cream

• Rubbed and Roasted Free-Range Chicken

june

served with Roasted Cauliflower Rice jalapeños, cumin, chipotles and more make this bird sing! • Sassy Sea Bass - a spice-rubbed and pan-roasted sea bass drizzled with adobo honey butter and served atop spring zucchini • Lemon Mascarpone Panna Cotta with Maine Blueberry Compote

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

Garden Party

• Seafood Strudel - lobster, shrimp and crabmeat tossed in a béchamel sauce and baked in puffed pastry • Grilled Asparagus with Caramelized Lemons • Warm Chocolate Espresso Cake with Housemade Fudge Swirl Ice Cream Tuesday | June 4 | 11:30am - 1:00pm

Mid-East Feast chef instructor

dana sicko

$50

$55

Discover aromatic flavors and distinguishing spices in every dish.

Cultivate your cooking skills at this elegant luncheon.

• Garam Masala Summer Squash and Sweet Corn Chowder with Roasted Cumin Chickpeas

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

• Roasted Shrimp with Green Goddess Hummus

chef instructor

$65

• Croissant Sandwich with Mandarin Orange and Tarragon Chicken Salad served alongside Mixed Greens

These decadent dishes deliver

• Peach and Tomato Tart

• Housemade Naan Bread

the five-star treatment.

• Seasonal Fruit Crostata

• Turmeric Ginger Ice Cream with Candied Pistachios

First-Rate F��die

• Cauliflower Bisque with Lobster “Soufflé” Cake and Lemon Oil • Slow-Roasted New York Strip Steak with an Herb Crust and Blue Cheese served alongside Rosemary Orzo • Roasted Carrots and Beets with Chermoula and Pistachios • Lavender Honey Semifreddo with Brittle Honeycomb and Chocolate Curls

“Our class couldn’t possibly have been any better! I can’t wait to go home and recreate these recipes for myself.” Donna M.

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

Here's the Bee� !

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

This meal is not your average meat and potatoes.

• Coconut Curry-Braised Chicken • Roasted Brussels Sprouts tossed with Grapes and Olives

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

P izza Part� dana sicko $45

Learn pizza dough fundamentals and try innovative toppings.

• Baby Spinach Salad with Fresh Strawberries, Spiced Almonds, Goat Cheese and Pimentón Vinaigrette

• Prosciutto Arugula Flatbread with Fig Jam

• Steak au Poivre with Green Peppercorn Cognac Sauce

• Caramelized Onion, Bacon and Apple Sausage Pizza

• Garlicky Potato Purée with Basil

• Easy Caesar Salad

• Rainbow Gratin - a medley of zucchini, summer squash, tomatoes and scallions with Parmesan cheese

• Miniature Nutella and Strawberry Calzones with Maple Sea Salt Hazelnuts

• Lemon Meringue Pie 877.899.8363

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3/6/19 12:37 PM

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

Boat-to-Table

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

Mumbai to Maine® Series:

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

The Recipe Box

Frid

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

$65

North Indian Cuisine cherie scott

$55

We’re serving up seafood specialties

$55

These recipes are keepers

straight to your plate.

This style of cooking is known for its breads, curries and predominant usage of regional spices.

to add to your collection.

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

• Lobster Bisque • Grilled Salmon with Lemon Tarragon Beurre Blanc • Potato Salad with Herb Dressing • Grilled Summer Vegetable Medley with Cilantro Pesto • Angel Food Cake with Fresh Berries

cookbook signing Friday | June 7 | 11:30am - 1:00pm

Lobster P ie-in-the-Sk� mindy fox $65

• Bihari Beef Kebabs with Hot Green Chutney - melt-in-your-mouth cubes of beef tenderloin are marinated in garam masala-infused Greek yogurt, fried onions, green chilies and raw papaya paste • Mughlai Butter Chicken • Saffron-Infused Basmati Rice Pilaf • Punjabi-Style Sweet Carrot Pudding served with Cardamom-Scented Whipped Cream Saturday | June 8 | 6:00pm - 7:30pm

A Host of F lavors

• Summer Mushroom Soup - light and savory, it’s warm weather approved! • Beef Brisket with Caramelized Onions over Grilled Polenta Cakes

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• Honey-Roasted Baby Carrots with Fresh Herbs • Hot Fudge Brownie Supreme topped with Vanilla Ice Cream, Hot Fudge Sauce, Whipped Cream and a Cherry

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

Frid

kate c haisson

$55

$65

The Ultimate Lunch

dana moos

Pork chops, veggies and more make

Coz

Lobster pie and light seasonal veggies

$60

this lunch quite the event.

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make for the ultimate summer luncheon.

Impress your guests with these eclectic recipes.

• Wild Mushroom Ragoût on a Crispy

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Polenta Cake with Gruyère Cheese

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• Lobster Stew with Sherry served alongside a Popover with Honey Butter

• Grilled Pork Chops with Cherry Gastrique

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• Green Beans with Tomato

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• Mussels steamed with Leeks, Mustard and Tarragon • Lazy Lobster Pie - chopped fresh lobster topped with toasted panko breadcrumbs,

• Chicken Marsala with Chunky Mashed Potatoes and Wilted Spinach

a little lemon and fresh herbs

• Warm Chocolate Cannoli Bread Pudding

meat smothered with melted butter and

• Roasted Zucchini with Coriander Vinaigrette • Double-Ginger Blueberry Tart Friday | June 7 | 6:00pm - 7:30pm

It's All Greek to You nicole galbadis $60 Explore a medley of Mediterranean dishes. • Spanakopita - a Greek savory pastry filled with a mixture of spinach, feta cheese, onions, egg and crispy, layered dough • Lamb Chops with Lemon Herb Pistou and Feta Potato Mash • Greek Zucchini Croquettes • Galaktobourkeo - custard pie with filo dough 8

SWK_CS_Brochure_May-October_2019.indd 8

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

Lunch with Friends

dana moos $55

and Almond Pesto • Toasted Rice Pilaf with

Satu

Pine Nuts and Sultanas

• Roasted Plums and Peaches with Mascarpone Ice Cream

and Salted Caramel Drizzle

$60

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

Street Part�

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chef instructor

There’s plenty to go around at this three-course lunch.

$55

• Caramelized Pears with Madeira, Candied Nuts and Seeds, Golden Raisins, Cranberries and Honey-Sweetened Blue Cheese

• Mexican Street Corn - charred corn slathered

• Grilled Pork Cubano with a Brown Butter Fried Egg served alongside Salad Greens with Champagne Vinaigrette • Lemon, Blueberry and Mascarpone Bread Pudding

Enj past

Hungry? Let's taco ’bout it! with lime crema, rolled in cotija cheese and finished with a sweet-and-smoky salt

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with Pico de Gallo, Fresh Avocado

• V G o

and Queso Fresco

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• Tacos Two Ways: Beer Battered Fish with Mango Salsa; Carne Asada

• Spicy Black Beans with Yellow Rice • Horchata Cinnamon Layer Cake

3/6/19 12:37 PM

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que

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

Slice of Life Luncheon

Downri�ht Delicious

Salads Galore

chef instructor

kate c haisson

$55

$65

$50

Fruity and citrusy flavors pop in this savory series of dishes.

You can’t go wrong with this menu

Four sensational salads come together to create one cohesive meal.

• Peach and Baby Arugula Salad with Burrata Cheese

• Steamed Mussels with Chorizo,

• Roasted Chicken Thighs with Fresh Cherry Salsa and Honey Balsamic Glaze

• Grilled Hanger Steak with Roasted

• Creamy Mascarpone Mashed Potatoes with Lemon Zest and Fresh Parsley

• Potato Gratin with Gruyère Cheese

• Grilled Zucchini with Roasted Garlic

• Creamed Spinach

• Candied Citrus Tart - layers of vanilla custard and chocolate ganache sit in an almond crust with candied lemon slices

• Cherry Berry Pie

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

Sta�in� In

dana sicko $65

Cozy up to these date night dishes. • Fried Oysters with Lemon Aioli • Filet of Beef with Blue Cheese Butter • Twice-Baked Potatoes • Roasted Haricots Verts • Chocolate-Covered Strawberries with Champagne Sorbet Saturday | June 15 | 11:30am - 1:00pm

Pasta from the Sea chris toy

featuring favorites from land and sea. Wine and Red Bliss Potatoes Garlic and Charred Tomato Butter

Sunday | June 16 | 11:30am - 1:00pm

Oven-Fried Father's Da� Brunch

dana sicko $55

Treat dad to a meal that’s extra special — just like him! • Yogurt Parfait with Fresh Granola • Oven-Fried Chicken and Waffles with Toasted Hazelnuts and Syrup • Prosciutto-Wrapped Asparagus Spears • Chocolate Peanut Butter Pie

• Baby Spinach and Strawberry Salad with Poppyseed Dressing and Goat Cheese Crumbles • Crispy Chicken Milanese with Tomato, Mozzarella and Basil Salad • Tuscan White Bean Salad with Sun-Dried Tomatoes and Fresh Herbs • Stone Fruit Panzanella Salad a sweetened-up version with twice-cooked angel food cake croutons Thursday | June 20 | 11:30am - 1:00pm

Man�ia!

chef instructor

$55 Come eat! Lunch is served. • Shrimp Scampi with Crusty Garlic Bread • Chicken Parmesan with Tomato Basil Sauce • Tagliatelle Pasta with Fresh Sage and Wild Mushroom Sauce • Crustless Ricotta Cheesecake with Lemon and Orange Zest

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

The Bountiful Table chef instructor

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

Power Lunch

shanna & brian o’hea

ebri el as seen on

ered

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

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

$60

$55

Enjoy three types of handmade seafood pasta dishes with an Asian twist!

We’re featuring summer’s best in every dish.

$55

• Grilled Asparagus Soup

Let this dream team show you how to recreate a spectacular meal.

• Handmade Lobster-Stuffed Ravioli with “Lobster Sauce” - this sauce doesn’t actually have lobster; rather, it’s a classic brown sauce made with black beans, soy, oyster sauce and ground meat • Lemon Pepper Shrimp Tortellini in Vodka Sauce - an easy-to-make version that uses wonton wrappers • Vegetable Fettuccine with Seared Scallops, Ginger Teriyaki Sauce and a garnish of Parmesan Cheese and Fresh Herbs • Basil Watermelon Sorbet

with a Poached Egg • Charred Lemon Chicken Piccata over Oven-Roasted, Smashed Garlic Potatoes • Sautéed Swiss Chard and Caramelized Onions • Strawberry Rhubarb Trifle

Chopped ch ef

• Snow Pea Salad with Creamy Peppercorn Dressing and a Parmesan Lemon Garlic Chip • Curried Coconut Baked Shrimp jumbo shrimp with citrus, curry butter and breadcrumbs • Ginger Coconut Rice and Braised Baby Bok Choy • Chocolate S’more - chocolate pâté with a housemade marshmallow and a crust featuring graham crackers and almond flour 877.899.8363

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

Stick to Your Ribs

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

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

with Wine Pairings

$55

gary walker

Cook out, dine in.

$75

• Baby Kale Salad with Lemon, Parmesan

Explore some of Italy’s signature dishes, plus wine pairings!

and Crispy Roasted Chickpeas • St. Louis Pork Spare Ribs with Sticky Barbecue Sauce • Red Bliss Potato Salad • Spicy Corn Bread with Stonewall Kitchen Red Pepper Jelly • Grilled Pineapple Shortcakes with Caramel Sauce Saturday | June 22 | 11:30am - 1:00pm

Middle East Feast chef instructor

$55 Enjoy the region’s best bites with this perfectly spiced and seasoned meal. • Cucumbers with Sumac and Warm Pita • Sliced Feta and Cherry Tomato Salad • Greek Yogurt with Fried Pistachios and Lemon • Grilled Beef and Zucchini Meatballs with Tahini Dressing • Yogurt Cake with Fig Preserves

Dinner Delizioso

• Caprese Salad - fresh tomatoes, mozzarella and basil with a balsamic glaze drizzle, served with ciabatta toast • Shrimp Scampi over Mushroom Risotto • Chicken Piccata with Lemon Caper Sauce and Roasted Broccolini • Hazelnut Semifreddo with Caramel Sauce and Fresh Berries

Wednesday | June 26 | 11:30am - 1:00pm

Savory Summer Luncheon

kate c haisson $50

Summertime, and the livin’ is easy. • Summer Grilled Corn Flatbread with Mozzarella and Gorgonzola Cheeses • Baby Back Ribs with Red Pepper Glaze and a wedge of Cornbread • Summer Vegetable Skewers with Yogurt Scallion Sauce • Smoky Black Eyed Peas • Sweet Peach Hand Pies

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

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

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

dana sicko

$50

$55

Sundays are perfect for practicing simplicity in the kitchen.

You’re certain to leave this meal

• Blueberry Cream Cheese Danish

• Peach and Tomato Salad

• Roasted Pepper, Mushroom and Shallot Frittata

• Shrimp Pasta Primavera

• Cherrywood Smoked Bacon with Brown Sugar and Cayenne

• Grilled Eggplant Roulade

• Roasted Rosemary Potatoes

• Rosé Granita with Fresh Strawberries

An Eas� Brunch

Li�ht & Breezy

refreshed and rejuvenated.

with Zucchini Noodles with Pesto Filling

• Glazed Fruit Tartlet Friday | June 28 | 11:30am - 1:00pm

the perfect venue Book our Cooking School for private parties and rehearsal dinners as well as special and corporate events!

Tuesday | June 25 | 11:30am - 1:00pm

Lunch in the Mediterranean

chef instructor

Rockin' Moroccan chef instructor

$50 Blending Mediterranean and Middle Eastern

$55

influences, this cuisine brings together

Olives and feta make everything better.

familiar flavors in unique ways.

• Apple and Gorgonzola Salad with Housemade Garlic Focaccia

• Trio of Housemade Hummus: Roasted Red

• Grilled Chicken with Lemon and Olives

Pepper; Lemon Rosemary; Roasted Garlic; served with Grilled Flatbread

• Orzo with Roasted Cherry Tomatoes, Feta and Mint

• Grilled Moroccan Chicken with

• Herb-Stuffed Zucchini

• Couscous with Roasted Cherry Tomatoes

• Apricot Frangipane Tart with Sweet Whipped Mascarpone

Apricots, Olives and Almonds and Chickpeas alongside Harissa and Maple-Roasted Carrots • Cardamom and Caramelized Orange Upside-Down Cake

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 10

3/6/19 12:37 PM

tern

Red

lic;

oes

877.899.8363

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3/6/19 12:37 PM

cookbook signing Friday | June 28 | 6:00pm - 7:30pm

Oceanside P icnic

bill collins $65

These hearty lunch options feature seafood favorites. • Maryland Crab Soup • Scallops with Orange and Grapefruit Reduction • Classic Risotto with Spinach and Leeks • Oven-Roasted Asparagus with Lemon • Blueberry Lemon Pound Cake just in time for blueberry season!

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

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

with Beer Pairings

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

tom madden

$50

Pe G

$75

Discover recipes inspired by North African ingredients.

$65

This fusion cuisine celebrates south-of-the-border flavors.

• Krachel - a sweet roll flavored with

Don't Mess with Tex-Mex Summer Ta�ine C��king

• Beer-Battered Fish Tacos with Tomatillo Salsa, Crema and Pickled Jalapeños • Grilled Mojo Skirt Steak - beef marinated

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

Sweet Summertime �un��

Swo citr

anise, sesame and orange water • Moroccan Chicken Summer Vegetable Tagine with Marcona Almonds

and then later garnished with red onion,

• Meskouta - Moroccan lemon cake with a

in corn tortillas and baked casserole-style • Coffee Sundaes with Salted Peanut Butter Caramel Sauce Sunday | June 30 | 11:30am - 1:00pm

sweet glaze and chantilly cream topping

Sun

$60

jan

Cooking on the grill is what

$60

chef instructor

summer is all about!

bill collins

$45

• Grilled Filet Mignon with

$55

Gather ’round for a savory and

Feta Cheese and Red Onions served with Orange Vinaigrette

these unique summer recipes.

• Strawberry Arugula Salad with Sunflower

• Summer Squash and Carrot Ribbons

with white wine, tomatoes and much more! • Orzo with Spinach and Parmesan

• Chocolate-Marbled Banana Bread with Cinnamon Whipped Cream

july

• Simmered Carrots with Honey and Ginger • Shortcake served with Strawberries and Fresh Whipped Cream

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

“This was just the thing to get me out of my cooking rut. I left with recipes, techniques and a belly full of delicious food!” Linda S.

• Lemon Meringue Pie

Mon

$55

�ir

dana sicko

“Beet” the heat with fresh seafood

$45

• Housemade Rolls stuffed with

with Pea Shoots

and salad eats. Cheese Dressing and Bacon Crumble Chesapeake Shrimp and Crab Salad • Oven-Dried Beet Chips

dow

• A

• R

• Smoked Barbecue Beef Brisket

• Israeli Couscous Salad with Grilled Summer

• Ic

Vegetables and Tomato Vinaigrette

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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Roa

• Triple Berry Trifle

• Malted Chocolate Cake 12

• G

Red, White & �lue

$55 • Cool Cucumber Ribbon Salad

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

• Wedge Salad with Buttermilk Blue

This summer feast is worth the wait.

• L

Low & Slow

chef instructor

Herb Butter and Texas Toast • Caramelized Shallot Mashed Potatoes

• The Ultimate Breakfast Burrito

• B

sweet breakfast treat!

• Chicken Provençal - the French classic

Wak

Grab a friend and learn how to make

Seeds, Feta and Balsamic Vinaigrette

• B

Sizzlin’ Summer Favorites

Brunch for a �unch

• Fresh Corn and Crab Chowder

• S

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

• Strawberry Spinach Salad with

chef instructor

• Green Chili Chicken Enchiladas a creamy sauce of white cheddar and spicy

• G

• P

• Toasted Rice Pilaf

hatch chilies adorn shredded chicken wrapped

cookbook signing

with chilies, garlic and citrus juices fresh cilantro and a lime wedge

Satu

3/6/19 12:37 PM

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

Peaches, Peas & Gifts from the Sea

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

Taste of the East dana sicko

chef instructor

$55

$65

Asian flavors make this meal

Swordfish is served alongside bright, citrusy side dishes. • Grilled Peach Salad with Prosciutto and Fennel • Pan-Seared Swordfish with Toasted Caper Vinaigrette over Herbed Rice Pilaf • Snap Peas with Meyer Lemon and Mint • Brownie Tart with Housemade Burnt Caramel Ice Cream Sunday | July 7 | 11:30am - 1:00pm

Brunch �asics

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

Wakey wakey, lobster crêpes! • Bloody Mary Mocktail with Shrimp and Olives • Butter Lettuce Salad with Citrus and Crispy Bacon Bits • Lobster Crêpes with Brandy Cream Sauce • Grilled Asparagus Spears • Lemon Cheesecake with Strawberry Coulis Monday | July 8 | 11:30am - 1:00pm

�ire & Ice

chef instructor

$45 Roasted dishes bring the heat! Then, cool down with some housemade ice cream. • Avocado Egg Rolls with Sriracha Aioli and Sweet Chili Sauce • Roasted Cauliflower Tacos with Pickled Carrots and Spiced Yogurt • Roasted Asparagus and Farro Salad with Lemon Ginger Dressing • Ice Cream Sampler: Strawberry Basil; Tequila Lime; Blackberry Thyme

cookbook signing Thursday | July 11 | 11:30am - 1:00pm SECRETS of the SOU OUT THER HERN N TABLE A Food Lover’s Tour of the Global South

French Bistro Classics

virginia willis

one to remember. • Filipino Barbecue Skewers - featuring

Virginia Willis

$60

tamari, pineapple, lemon and lime, this dish

You’ll say “ooh-la-la” to these

boasts a blend of sweet and savory flavors

favorites from France.

• Miso-Glazed Salmon • Sautéed Bok Choy and Basmati Rice • Green Tea Ice Cream - the humble, earthy notes of green tea complement the subtle sweetness of this ice cream

• Frisée Lyonnaise - a salad of bitter greens, crispy bacon and a warm vinaigrette • Spiced Skirt Steak with Shallot Marmalade • Classic Creamed Spinach • Pommes Boulangère - tender, thinly sliced

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

Not Your A vera�e Barbecue kate c haisson $50 Shake up your next grill sesh with these fresh dishes.

• Lime and Chili Melon Salad with Cotija Cheese • Chicken with White Barbecue Sauce and a Fried Polenta Cake • Jicama Slaw - crunchy jicama gets tossed

potatoes braised in buttery broth and herbs • Chocolate Pots de Crème with Caramel Cream Thursday | July 11 | 6:00pm - 7:30pm

Deli�hts for Summer

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

It doesn’t get any fresher than this. • Fried Mozzarella, Basil and Tomato Sandwich Skewers

with bell peppers, cabbage and onions

• Grilled Caesar Salad

in a tangy dressing

• Lobster Penne a la Vodka - fresh

• Triple-Coconut Cream Pie

Maine lobster tossed with a spicy vodka sauce over penne pasta

Wednesday | July 10 | 6:00pm - 7:30pm

From Sea to Shining Sea chef instructor

• Peas with Chanterelles, Pancetta and Mint • Limoncello Tiramisu topped with Fresh Strawberry Compote

$65 Learn to cook these classic seafood dishes. • Shrimp and Crab Chowder with Roasted Corn Confetti and Crispy Shallots • Lobster Risotto with Saffron and White Wine • Pan-Roasted Green Beans with Brown Butter and Sliced Almonds • Blueberry Slump with Vanilla Bean

“This was just the thing to get me out of my cooking rut. I left with recipes, techniques and a belly full of delicious food!” Linda S.

Ice Cream - this New England dessert pairs Maine wild blueberries with fluffy biscuits 877.899.8363

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cookbook signing Friday | July 12 | 11:30am - 1:00pm SECRETS of the SOU OUT THER HERN N TABLE A Food Lover’s Tour of the Global South

Virginia Willis

Bakin� 101

virginia willis

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

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

Thu

dana moos

chef instructor

jan

$65

V ietnamese Inspirations

$60

Learn the art of authentic

This is surf and turf done right.

Enj

Vietnamese cooking!

Discover tips, techniques and

• Buttered Sea Scallops with

• M

• Chicken Pho - Vietnamese chicken noodle soup

recipes for simple doughs that form the basic building blocks of many delicious baked goods. • Onion Quiche with Beginner’s Pie Crust and Mixed Greens Salad • Brown Butter Lobster BLT on a Savory Herb Biscuit alongside Onion Beignets

• Charred Scallion Crêpes with Lobster, Soy Glaze, Truffle Aioli, Crispy Wonton Bits and Microgreens

with Marshmallow Meringue and Graham Cracker Crunch

• Doorstop Salad with Housemade Buttermilk Blue Cheese Dressing, Crispy Pancetta and Paprika Toast Points • Filet Mignon with Red Wine Sauce and Mushroom Ragoût • Twice-Baked Horseradish Potatoes • Warm Chocolate Cakes with Vanilla Bean Ice Cream

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

• R

• Chocolate Espresso Semifreddo

Cheesecake topped with Toasted Coconut

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

• Blushing Lobster Stew • Poached Salmon, Celery and Fennel Salad • Strawberry Rhubarb Curd Tart

Thu

chef instructor

$60

Life of the Party

Your guests will love trying out these

Gril

new recipes at your next event.

• P

These delicious breakfast

• Roasted Pepper and Mozzarella

• G

dishes will reel you in. • Spinach Parmesan Tart alongside Mixed Greens with Champagne Vinaigrette • The Royal Crustacean - a classic crab imperial on a toasted English muffin with a brown butter-fried egg and baby greens • Lemon Basil Panna Cotta topped with

Panzanella Salad

• Grilled Skirt Steak with Chimichurri Sauce - learn to love this underrated cut of meat! • Beer-Battered Onion Rings • Charred Corn Salad with Tomatoes, Avocado and Crumbled Feta

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

Wic d G��d Seaf��d

chef instructor $65 with this ocean-fresh fare. and Leeks with Crostini

• Lobster Roll Duo: Maine vs. Connecticut Style - cold tossed with mayo or warm with butter...you be the judge! • Mixed Greens with Fried Goat Cheese and Blueberry Vinaigrette

• R

• Sour Cherry Hand Pies

Fresh Strawberries and Mango alongside a Lemon Zest Pizzelle Cookie

• P

Wednesday | July 17 | 6:00pm - 7:30pm

Frid

Cast Iron Basics

chef instructor $55

Learn just how far cast iron can go with these Mexican-inspired dishes. • Cast Iron Refried Black Beans

Che

with Housemade Tortilla Chips

clas

• Cast Iron Chicken Fajita Skewers

• C

with Cilantro Pesto

• S

• Cast Iron Chili Con Queso Steak Enchiladas alongside Spicy Lime Rice • Cast Iron Mexican Chocolate

• P

• A

Brownies served with a scoop of Tres Leches Ice Cream

• Lemon Pound Cake with Fresh Berries and Whipped Cream

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 14

$55

• Mussel Chowder with Carrots, Peppers

• Shrimp and Avocado Ceviche

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

Surfside Brunch

$65

you flush with happiness.

dana moos

Enjoy summer like a New Englander

These flavors of the sea will leave

• W

• Coconut Milk and Ginger Crumb

Pre�� in P ink

christine burns rudalevige

Charred Tomato Butter

• F

chef instructor

favorites and stepping them up a notch.

• Grilled Summer Vegetable Medley

Steakhouse Classics

We’re taking traditional steakhouse

• H

• Grilled Flat Iron Steak with • Creamy Parmesan Polenta

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

$60

White Wine Peppercorn Sauce

• Roasted Broccolini with Smoked Butter

• One-Bowl Dark Chocolate Cake

Classic F lavors to Savor

3/6/19 12:37 PM

auce

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

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

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

chef instructor

$65

Enjoy good company and good food!

This winning combination is sure to please.

• Melon, Mozzarella and Prosciutto Skewers

• Maine Lobster Bisque

• Halibut Fillet with Dill and

• Grilled Filet Mignon with

Sta� a While

Garlic Butter Drizzle

Beef & Reef

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

A Summery Seaf��d �astin� Menu

va n e s s a s e de r

Rich Balsamic Glaze

$70

• Wild Rice Pilaf

• Creamy Roquefort Potato Gratin

Enjoy these gifts from the sea.

• Fire-Roasted Summer Vegetables

• Parmesan Roasted Cauliflower and Peas

• Lobster Stew with Fluffy Biscuits

• Ricotta Cheesecake with

• Apricot-Glazed Mixed Berry Tart

• Seared Scallops with Pancetta and Asparagus

Wild Berry Compote Thursday | July 18 | 6:00pm - 7:30pm

Summer Ni�ht Lights

cookbook signing Saturday | July 20 | 11:30am - 1:00pm

Summer Pasta!

dana sicko $60

domenica marchetti

Grilled steak and veggies sound just peachy!

$55

• Pickled Shrimp

These four pasta courses are perfect

• Grilled Sirloin Steaks with

for hot, summer days!

Blue Cheese and Bacon Butter served with Garlic Wedge Fries • Ranch Green Beans • Peach Ice Cream with Graham Cracker Crumble

cookbook signing

• Summer Ravioli with Arugula Pesto a summer twist on spinach-stuffed ravioli • BLT Bucatini - fun, fat noodles are tossed with Italian pancetta, arugula and tomatoes • Shells with Summer Squash and Ricotta

• Rustic Berry Crostata with Limoncello Whipped Cream Monday | July 22 | 11:30am - 1:00pm

F lavorful �are

j a n e s t. p i e r r e $55 Summer’s bounty shines in each and every dish. • Plum and Fennel Salad with Honey Ginger Dressing and Sesame Seeds

• Spaghetti al Limone

• Slow-Roasted Pork Shoulder with Star Anise and Chili

• Pasticcini di Mandorle - soft almond cookies

• Silky Grilled Summer Corn Purée

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

Lunch on the Coast:

• Roasted Halibut with Salsa Verde and Fingerlings

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

An Italian Summer A �i� of Summer with Wine Pairings Seaf��d Menu monique meadows

domenica marchetti

$75

$65

Cheers to this seafood and wine feast!

• Toasted Quinoa Salad with Chard, Citrus and Pistachios • Heavenly Coconut Layered Cake Tuesday | July 23 | 11:30am - 1:00pm

A Trip to the Chesapea� Bay

Chef Domenica makes learning these

• Shrimp Chowder

dana sicko

classic Italian recipes a total breeze.

• Grilled Lobster Tails

$55

• Crostini with Tuna and Roasted Peppers

with Garlic Herb Butter

• Spaghetti alla Farouk - pasta with mussels,

• Toasted Rice Pilaf alongside

shrimp and a creamy curry sauce • Pan-Fried Scallops with Salsa Verde • Amaretto-Spiked Almond Cake

Charred Broccolini Spears • Maine Wild Blueberry Cobbler with Ice Cream

We’re delivering fresh bay fare straight to your plate. • Maryland Crab Cakes • Oven-Fried Chicken with Grilled Sweet Corn • Tomato Caprese Gremolata Salad • Berger Cookie Pie with Potato Chip Crust - Baltimore’s classic fudge-topped cookie becomes a delicious pie filling with cookie pieces laced throughout 877.899.8363

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

Summer Farmers’ Mar�t

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

(Incr)edible Eats

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

Sat

Mumbai to Maine® Series:

$60

West Coast Indian Fare

cherie scott

$50

Take advantage of all the fresh produce

A scrumptious meal to

$60

that the season has to offer.

satisfy summer cravings.

Learn how to make Paneer

• V

• Fresh Tomato, Taleggio

• Tuscan Bread Salad with

and other favorites!

chef instructor

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

$50

and Roasted Garlic Pie

Grilled Summer Vegetables and

• Grilled Pork Chops with

Shaved Grana Padano Cheese

Peach Mustard Sauce

• Grilled Scallops with Citrus Salsa

• Toasted Orzo Pilaf and

• Buttery Rice Pilaf cooked

a Summer Squash Medley

in Seasoned Broth

• Peanut Butter Brownie Sundae with Housemade Chocolate Fudge Ice Cream

• Pan-Roasted Green and Wax Bean Medley with Herbs • Molten Chocolate Cakes

Wednesday | July 24 | 6:00pm - 7:30pm

Turn Up the Heat

with Sugared Raspberries

• Tandoori Paneer Tikka - spicy marinated cubes of cottage cheese are skewered and cooked

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

$55

Ele�ant Dinin� Made Easy

Fire adds flavor to this warm-weather meal.

chef instructor

• Trio of Easy Summer Appetizers:

$55

Stuffed Cherry Tomatoes with Spicy

Psst! We’ve got the secrets for

Corn Relish; Greek Salad Skewers;

how to effortlessly entertain.

Medjool Dates filled with Gorgonzola

• Bacon-Wrapped Brussels Sprouts with

• Dry-Rubbed, Grilled Memphis-Style Pork Ribs served with Stonewall Kitchen Boozy Barbecue Sauce

Honey and Whole Grain Mustard Aioli • Marinated Skirt Steak with Sweet Onions, Buttermilk and Bacon alongside

• Grilled Red Potato Salad with Blue Cheese • Summer Squash and Tomato Bake with Fresh Mozzarella and Parmesan Shavings

Blue Cheese Smashed Potatoes • Brown Sugar-Glazed Carrots • Blackberry and Peach Hand Pies

• Fresh Raspberry Cobbler

• Caldinho Coconut Seafood Stew served with Basmati Rice - halibut and shrimp that features bold flavors of turmeric, green chilies, ginger, garlic and tamarind • Mango Shrikhand - a popular dessert from pudding features double-strained Greek yogurt infused with saffron and cardamom

cookbook signing

$60 Th

• G

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

Ve�an Summer Party lukas volger $50

Be the life of the party with

• R

• V

Sun

these vegan dishes. • Charred Scallion and Eggplant Dip

with Crudités

$50

Enj

• C

• Avocado Sesame Kale Salad

• Watermelon and Rosé Granita

• I

10% Off

• S

• R

the day of your class.

Coupon does not need to be provided in order to receive the discount; some exclusions apply. See a Cooking School associate for details.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 16

Sat

• B

• Ginger and Scallion-Stuffed Tofu

simmered in a rich coconut milk curry

Crispy Shallots and Peanut Miso Spread

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

• S

• A

• Shiitake Lettuce Cups with

with Vanilla Ice Cream

• W

on a charcoal grill or in a tandoor (clay) oven

western India, this chilled Alphonso mango

chef instructor

3/6/19 12:37 PM

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

Wok & Roll

Monday | July 29 | 11:30am - 1:00pm

Wednesday | July 31 | 6:00pm - 7:30pm

chris toy

dana sicko

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

$50

$55

$65

Dust off your wok and get ready to rock!

Become a grill pro with these tips and tricks.

• Pan-Seared Sea Scallops on Artichoke

• Vegetarian Egg Rolls served

• Grilled Peach Gazpacho

with a duo of Dipping Sauces

• Wok-Roasted Five-Seasonings Chicken

ked

• Steamed Jasmine Rice served

with Baby Bok Choy

• Amaretto Cream with

Mandarin Oranges

rom

Grill Your Heart Out

• Southwestern Salad with Cilantro Lime Dressing • Flank Steak with Fresh Chimichurri alongside Mexican Street Corn • Churro Bites with Vanilla Frosting

Haute & �un�ry

Risotto with Lemon-Scented Beurre Blanc • Spinach and Roasted Red Pepper-Stuffed Filet of Beef with Rosemary-Infused Pan Sauce • Gremolata Mashed Potatoes • Charred Asparagus Spears • Roasted Hazelnut Dark Chocolate Tart

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

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

An Ele�ant Evening

The G��d Fat

chef instructor

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

$60

From the pit to the peel: discover how

This is dining at its finest.

versatile the avocado can be!

• Beet and Goat Cheese Napoleons

• Warm Crab and Avocado Toasts

with Orange Balsamic Drizzle • Grilled Lamb Saddle with Wild Mushroom Wine Sauce • Roasted New Potatoes with Radishes, Fennel and Citrus Brown Butter Sauce • Vanilla Bean Sabayon with Raspberries and a Tuile Cookie

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

• Lobster Tacos with Avocado, Grapefruit,

virginia willis

Jalapeños and Fennel Crema • Charred Street Corn Salad

Down South, �own East

Virginia Willis

$60

with Red Peppers, Bacon and

This fusion of flavors is simply the “zest”!

Creamy Avocado Dressing

• Zesty Summer Herb Salad

• Fudgy Mexican Chocolate Cake with a Twist

with Garlic Crostini • Grilled Lobster and “Gumbo” - grilled Maine lobster tails tossed with Creole seasoning,

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

Blissful �ites

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

A Taste of Summer

chef instructor

$50

$60

Enjoy this brunch one bite at a time.

Beat the heat with this seasonal menu.

• Cinnamon Rolls with Maple Bacon

• Watermelonade - pink lemonade

Cream Cheese Frosting • Individual Cheesy Spinach Frittatas served with Herbed Breakfast Potatoes • Swiss Chard with Garlic and Lemon • Raspberry Mint Sorbet Floats

mixed with fresh watermelon purée • Grilled Spicy Mexican Street Corn with Cotija Cheese and Crema • Steak with Arugula, Lemon and Parmesan alongside Blistered Campari Tomatoes • Garlic Scape Pesto on Country Toast • Mixed Berry Crumble

corn, sausage and summer vegetables • Herb Cheese Drop Biscuits • Easy Mixed Peach Cobbler with Housemade Peach Ice Cream Thursday | August 1 | 6:00pm - 7:30pm

Small P lates from the Sea chef instructor

$65 Sample course after course of the ocean’s bounty. • White Bean Soup with Roasted Shrimp and Garlic Toast Points • Steamed Mussels with Chorizo and Spicy Broth • Lobster Cakes with Mango Salsa and Lime Aioli aside a dressed Arugula Salad • Apricot Tart with an Almond Crust and Pistachios 877.899.8363

SWK_CS_Brochure_May-October_2019.indd 17

3/6/19 12:37 PM

cookbook signing Friday | August 2 | 11:30am - 1:00pm

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

Virginia Willis

Low & Slow C��king for Summer

virginia willis $60

Take your time to enjoy these thoughtfully prepared dishes. • Barbecue Chicken Sliders – pulled chicken is made in a slow cooker and then coated in a sweet and tangy sauce • Slow-Roasted Fish Fillets with Olives and Tomato Salad • Overnight Barley Tabbouleh with Garlic and Herbs served alongside Grab-and-Go Apple Kale Coleslaw • Chilled Almond Jelly with Blueberry Ginger Compote Friday | August 2 | 6:00pm - 7:30pm

Part� Time dana sicko

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

Summer Ni�ht Eats chef instructor

$55

Have some fun in the kitchen with this meal!

• Arugula Salad with Grilled Zucchini, Summer Squash and Marinated Artichoke Hearts with Preserved Lemon Vinaigrette

• Arugula and Melon Salad with Toasted Walnuts, Shaved Red Onions and Fresh Ricotta tossed with Citrus Vinaigrette • Roasted Cornish Game Hens with Herb Butter • Couscous with Apricots and Almonds • Spinach with Lemon, Boursin and Balsamic-Roasted Tomatoes • Lemon Ice Cream with Gingersnap Crumble

cookbook signing Sunday | August 4 | 11:30am - 1:00pm

A Middle Eastern Feast

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

Entertaining guests? We’ve got an app for that.

to satisfy those summertime cravings.

• Truffle Deviled Eggs • Mushroom Caps with Crab, Goat Cheese and Sun-Dried Tomatoes • Chocolate-Dipped Raspberry Cookie Sandwiches

cookbook signing Saturday | August 3 | 11:30am - 1:00pm

Eatin� from the Ground Up

alana chernila $45

Explore recipes for simple, perfect vegetables. • Roasted Tomatillo and Black Bean Chili • Tomato Cheddar Pie

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

The season’s finest fills every dish.

Beef kebabs and plenty of veggies help

• Green Pea and Ricotta Toasts with Pistachios and Crispy Prosciutto

Table of P lenty

$55

• Antipasti Skewers

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

• Middle Eastern Crunch Salad with Greens, Tomatoes, Pickled Turnips and Toasted Chickpeas in Tahini Dressing • Mezze: Fried Cauliflower with Pomegranate Molasses; Smoky Baba Ghanoush; Cumin-Roasted Carrots

• Parmesan-Crusted Chicken with Summer Tomato Sauce • Housemade Linguine Nest • Grilled Eggplant with Yellow Beefsteak Tomatoes and Green Olive Tapenade • Hazelnut Gelato Affogato - hot espresso poured over creamy frozen custard and dusted with toasted hazelnuts Tuesday | August 6 | 11:30am - 1:00pm

Ballpark Bites

chef instructor $55 Batter up! We've got all the bases covered with these classic dishes. • Over-the-Top Ultimate Ballpark Nachos • Barbecue Brisket Sandwich with Pickled Watermelon Radishes and Red Onion Slaw • Sweet Potato Shoestring Fries with Charred Onions and Chipotle Dip • Brownie Batter Ice Cream Sandwich delectable ice cream is nestled between two chocolate chip coconut cookies

• Beef Kebabs served alongside Israeli Couscous with Toasted Almonds, Dried Cherries, Fresh Herbs and Lemon Pickle • Honey and Pistachio Cake served with Salted Honey Crème and Citrus Pistachio Compote

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

Summertime Steak chef instructor

$60 Learn how to cook with veggies in unique ways and create a delicious skirt steak entrée.

“Like any great restaurant, the food was simply outstanding. Plus, we walked away with so many useful cooking tips. We will be back!”

• Summer Squash Flatbread with Goat Cheese and Walnuts

Rick B.

• Plum Tart with Whipped Cream

• Skirt Steak with Herb Dressing and Carrot Ribbons • Fresh Summer Corn Fritters

• Corn Salad with Nectarines and Basil • Chocolate Zucchini Bread

SWK_CS_Brochure_May-October_2019.indd 18

3/6/19 12:37 PM

hos

ue rĂŠe.

877.899.8363

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3/6/19 12:37 PM

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

F lavors Galore

chef instructor

cookbook signing Friday | August 9 | 11:30am - 1:00pm

Summer Livin’

$60 Sweet meets savory in this well-rounded meal.

je ssic a bat t il ana

• Chèvre and Radicchio Salad with

$60 Add these summer-inspired

Fresh Figs and a Balsamic Reduction • Short Ribs with Cremini Mushrooms over Potato Gnocchi

recipes to your repertoire! • Sweet, Buttery Corn Fritters

• Summer Vegetable Medley

• Grilled Flank Steak with Salsa Verde

• Vanilla Pot de Crème with Bittersweet

• Bean Salad with Cherry Tomatoes and Aioli

Chocolate and Roasted Almonds

• Ultimate Chocolate Ice Cream with Cinnamon Bread Crumbs

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

F��d Truck �east

dana sicko

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

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

Beat the summer heat with these

$65

classic food truck eats.

Ayuh, it’s lobstah season.

• Crab Dip French Fries - creamy, fresh

• Maine Lobster Cakes over Mesclun

and, of course, Old Bay® Seasoning atop freshly fried potato wedges • Cuban Panini - a perfectly toasted sandwich of ham, roasted pork, Swiss cheese and pickles • Spiced Chicken Tacos with Cotija Cheese and Pickled Red Onions • Banana Split Sundae Thursday | August 8 | 6:00pm - 7:30pm

Late Summer Su�er

Zucchini Noodles and Garden Pesto • Blueberry Trifle with Sweet Pastry Cream

It’s thes

• Grilled Artichoke Hearts with Garlic Lemon Aioli and Fried Capers

• G m

• Grilled Chicken Breast stuffed with Creamy Havarti and Thyme with Dijon Sauce

• C w

• Slow-Roasted Tomato Gratin • Roasted New Potatoes with Caramelized Shallots

• F

• Mixed Berry Pie

Tue

$60

french cuisine week

Be f

• S

• F

• G

• B

• P

• Dreamy Chocolate Mousse

with Fresh Berries

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

New Famil� Recipes

je ssic a bat t il ana $55

These recipes will build your confidence in the kitchen. • Mr. Ellis's Tomato Tart • Panko Parmigiano Chicken Cutlets • Roasted Carrots with Burrata and Salsa Rustica • Maple Blueberry Cornmeal Cake

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

Parisian Brunch dana sicko $50

Wed

M fo

Wake up in Paris with these sweet and savory breakfast treats.

$55

• Easy French Pain au Chocolat with a dollop of Sweet Crème and Fresh Berries • Green Eggs and Ham Crêpes - creamy, herb-flecked scrambled eggs and ham in a thin, savory crêpe

Up the

in th

• P

• Ratatouille - layers of yellow squash, zucchini, eggplant, potatoes, and bell peppers on a bed of ﬂavorful tomato and béchamel sauce

• R

• Flaugnarde with Plums - a sibling of the more familiar baked fruit dessert called clafoutis

• M

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 20

• G G

• C

• Prosciutto-Wrapped Parmesan Asparagus

• Heirloom Tomato Salad with

• Marinated, Tangy Grilled Chicken atop

$55

Seasonally themed and packed with produce, this menu is filled with feel-good dishes.

and Buttery Cracker Crumbs

cookbook signing

$55

Minced Lobster Meat, Parmesan Cheese

Celebrate the season’s boldest flavors.

Sweet Peppers and Fresh Herbs

• Stuffed Lobster Tails with a filling of

$55

• Mussels with Chorizo, Corn,

chef instructor

�ummer �ensations

Greens Salad with Raspberry Vinaigrette

chef instructor

Fresh Burrata and Basil

Mon

Lobstah!

$60

crab dip made with cream cheese, Cheddar

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

3/6/19 12:37 PM

• B

• C

uce,

a rries

my,

chini, bed

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

Wednesday | August 14 | 6:00pm - 7:30pm

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

chef instructor

dana sicko

Bistro Luncheon

Dinner at the Brasserie

A Trip to Paris

$55

It’s all about the sauce with these unique lunch courses.

We’re channeling French bistro

Top off your summer with this

vibes for this enchanting meal.

seasonal, French-inspired fare.

• Gougères - baked savory choux pastry mixed with Gruyère cheese

• Alsatian Onion Tart - a savory melted onion

• Cheese Soufflé with Butter Lettuce

• Casserole Roasted Chicken with Brown Tarragon Sauce

• Osso Bucco with Orange Herb Gremolata

• Green Beans with Tomatoes, Garlic and Garden Herbs

• Spiced Red Wine Poached Pears

• Cauliflower Gratin with Mornay Sauce • Fresh Strawberry Tart Tuesday | August 13 | 11:30am - 1:00pm

French Inspirations chef instructor

$60 Be fearless in the kitchen! • Spinach and Wild Mushroom Crêpes • Filet of Beef au Poivre with Brandy Sauce • Gnocchi Baked in Gruyère • Butter-Braised Heirloom Carrots • Pear and Almond Tart with Chantilly Cream

and Gruyère custard in a crispy tart shell served over Buttery Mashed Potatoes

Mastering French C��king for Be�inners chef instructor

$55 Up your game in the kitchen with

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

C��kin� in Provence

• Pear Clafoutis

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

French Summer Feast

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

Influenced by coastal living, these French

bill collins

dishes bring together the best of land and sea.

$60

• Salade Niçoise - lettuce gets topped with

Learn to cook a classic French meal

hard-boiled eggs, potato salad, tomatoes,

with a modern twist.

tuna fish and blanched green beans

• Bacon and Leek Tart

• Bouillabaisse - a traditional fish stew with shrimp, halibut, mussels and clams • Housemade Aioli with Crispy Herb and Parmesan French Fries • Tarte Tropézienne - an indulgent and sprinkled generously with sugar Thursday | August 15 | 6:00pm - 7:30pm

French Technique

• Chateaubriand - the classic beef tenderloin dish with a foolproof Béarnaise sauce • Potatoes Provençal - a gratin with tomatoes and herbs • Carrots Braised with Butter • Orange Chocolate Pot de Crème served with Fresh Whipped Cream

cookbook author Saturday | August 17 | 11:30am - 1:00pm

Duck , �uck , Soup!

chef instructor

$60 Fresh ingredients make everything delicious.

in these classic recipes.

• Gratin of Sautéed Scallops Provençale -

Garlic Toast Points

• Onion and Rice Casserole

cookbook signing

the basic French techniques found • Potato and Leek Soup with

Tomatoes aside Clarified Butter Asparagus

with a Vanilla Sable Cookie

brioche is filled with two smooth creams Wednesday | August 14 | 11:30am - 1:00pm

• Pork Chops with Mustard, Cream and

bill collins $60

fresh scallops sautéed in butter and then broiled lightly with white wine and Parmesan

These dishes will surely become some

• Roasted Chicken with Herb Jus

• Pan-Seared Pork Medallions

your favorite summertime recipes.

• Buttery Pomme Purée - learn the trick

• Polenta-Infused Mashed Potatoes

• Leek and Potato Soup

to the silkiest mashed potatoes • Melted Leeks in Vinaigrette • Caramel Crêpes topped with Fresh Crème and Berries

with Crispy Pancetta and

• Pan-Seared Duck Breast L’Orange

Wild Mushroom Pan Sauce

• Rice Pilaf

• Pear Tart Tatin

• Roasted Asparagus with Lemon • Fresh Blueberry Galette

877.899.8363

SWK_CS_Brochure_May-October_2019.indd 21

3/6/19 12:37 PM

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

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

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

dana moos

chef instructor

Grill & Chill

Frid

chef instructor

jan

$55

$60

$65

These fresh flavors will have you hooked!

Fire up your grill and enjoy a delicious summer meal.

We’ll handle the heat while

Spic

you enjoy a laid-back meal.

Mex

• Mini Grilled Pizzas with Fresh Mozzarella, Figs and Arugula

• BLT Panzanella Salad

• F

Seaf��d in the �ummer

• Fried Green Tomatoes with Lobster, Bacon and Remoulade • Seared Salmon with Shallots and Lemon Brown Butter • Wilted Spinach and Lemony Pea Risotto • Fresh Peach and Cinnamon Ricotta Crêpes with Bourbon Caramel

c o o k b o o k s i g n i n g  Sunday | August 18 | 11:30am - 1:00pm

�he Breakfast Club

Get Your �rill On

• Grilled Skirt Steak with Chimichurri Sauce • Grilled New Potato Salad • Marinated Grilled Vegetable Medley • Grilled Pineapple and Salt Caramel Sundae Wednesday | August 21 | 11:30am - 1:00pm

dana moos

Satisf�in� �ummer �ensations

$45 Learn how to make a sweet and savory morning meal featuring vanilla beans and candied bacon. • Caramelized Fresh Figs with Vanilla Bean Crème • Egg Roulade with Sautéed Leeks, Lobster, Parmesan and Sherry Butter • Black Pepper Popovers alongside Candied Bacon • Warm Chocolate Lava Cake with Fresh Raspberries and Frozen Vanilla Yogurt Monday | August 19 | 11:30am - 1:00pm

H��ra� for Blueberries!

with Gorgonzola Butter

• M

• Roasted Fingerling Potatoes, Garlic and Thyme

• G

• Charred Asparagus Spears and Lemon Slices

• S

• Grilled Skillet Blueberry Peach Pie with Cinnamon Whipped Cream

• In

Thursday | August 22 | 6:00pm - 7:30pm

Satu

chef instructor

$50

$60

Discover how to create elevated summer fare.

We’re dishing up some of

• Heirloom Tomato Salad

our favorite local fare.

$65

• Potato Chip-Crusted Fish and Potato

• New England Clam Chowder

Wedges with Spicy Remoulade Dip • Minted Summer Peas • Eton Mess - crunchy meringue bits layered with sweet strawberry purée and a mountain of freshly whipped cream

chef instructor

Sna

from

• Classic Down East Lobster Rolls

• L

with Housemade Mayonnaise

• Basil Corn on the Cob

with Lemon Butter

• Grilled Warm Potato Salad

• Creamy and Tangy Coleslaw Wednesday | August 21 | 6:00pm - 7:30pm

The �erfect P icnic

• D

• Maine Blueberry Cobbler with Housemade Vanilla Bean Ice Cream

$50

$55

you’ll want summer to last forever.

Celebrate Maine’s agricultural heritage.

• An Assortment of Olives, Charcuterie and Cheeses

• Purple Viking Mocktail - a refreshing non-alcoholic drink with Stonewall Kitchen Blueberry Lemon Mint Drink Mixer

• Glazed Pork and Apple Kebabs

• Arugula, Blueberry and Sunflower Seed Salad

• Brown Butter Blondies

• Sun-Dried Tomato Basil Pasta Salad

• Wild Blueberry Barbecue Chicken • Farro Salad with Grilled Corn, Roasted Red Peppers and Caper Vinaigrette • Classic Blueberry Pie with Fresh-Churned Ricotta Ice Cream STONEWALLKITCHEN.COM/COOKINGSCHOOL

dana sicko

With these perfect picnic courses,

SWK_CS_Brochure_May-October_2019.indd 22

• Pepper-Crusted Filet Mignon

Maine Summer �u�er

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

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

A Classic Italian Luncheon

• In

chef instructor

• M

$60 Italian favorites from our kitchen to yours. • Mini Arancini with Pomodoro Sauce lightly fried rice balls served with a fresh tomato sauce • Pan-Seared, Panko-Encrusted Haddock • Creamy Polenta in a Tomato, Wine and Seafood Broth, Countneck Clams and Roasted Fennel • Panna Cotta with Berry Coulis

3/6/19 12:37 PM

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

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

Tuesday | August 27 | 11:30am - 1:00pm

with Beer Pairings

dana sicko

$65

tom madden

$50

Across the Border

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

The Craf�sman

Detox �a�

Spice is the hallmark of these

$65

Fill up on something great tasting

Mexican-inspired dishes.

See firsthand how to pair local craft beer

and good for you!

• Fried Shrimp with Jalapeño Tartar Sauce

with seasonal ingredients.

• Lemon Ginger Shots

• Bratwurst on a Stick - dipped in a cornmeal

• Spiced, Baked Chickpeas

and Lime • Marinated and Grilled Skirt Steak with Orange Kiwi Salsa • Grilled Corn off the Cob with Spicy Butter and Cotija Cheese • Sweet-and-Savory Black Beans • Individual Brownie Sundaes with Mexican Hot Chocolate Ice Cream Saturday | August 24 | 11:30am - 1:00pm

beer batter and deep-fried, this fun dish

• Citrus Chicken and Vegetable Soup

is served with spicy mustard dip

• Baby Lettuce and Radish Salad

• Lacquered Baby Back Ribs with Soy and Honey

with Lemon Dressing • Watermelon Granita

• Creamy Broccoli Slaw served with Molasses Baked Beans • Peach Ice Cream in a Housemade Cone Sunday | August 25 | 11:30am - 1:00pm

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

Back�ard �arb�cue

chef instructor

Mumbai Street F��d

Seaf��d Brunch

You’ll love this sophisticated

cherie scott

$65

• Deep-Fried Caprese Balls finished

$65

This tasty morning meal features

with a Balsamic Honey Drizzle

the flavors of summer in Maine.

• Barbecue Pulled Pork Sandwiches

Mumbai to Maine® Series:

Snack on some of the best eats

chef instructor

$55 spin on cookout staples.

from India’s famed markets.

• Glazed Blueberry Scones

on a Brioche Roll served with

• Lobster Grilled Cheese Triangles -

• Salmon and Dill Frittata

Pickled Red Onions

butter-poached Maine lobster, melted white

• Lobster, Corn and Potato Hash

cheddar cheese, mango habanero aioli

• Roasted Asparagus with Garlic and Herbs

and hot green chili chutney mashed potatoes

• Lemon, Gingersnap and

are served over buttered toast triangles

Almond Semifreddo

• Three Bean Salad with Lemon Garlic Dressing • Blueberry Crisp with Sweet Corn Ice Cream

• Dahi Vada - a deep-fried lentil fritter infused Monday | August 26 | 11:30am - 1:00pm

Wednesday | August 28 | 6:00pm - 7:30pm

chef instructor

$60

$55

Chicken and Shrimp served with Tomato

Fruit is no longer just for dessert.

Cozy up to the last bites of summer.

and English Cucumber Mint Yogurt

• Radicchio, Grapefruit and Spinach Salad

• Mixed Greens Salad with Dried Cherries,

with aromatic spices nesting in a roasted cumin and red chili-spiked sweetened yogurt, drizzled a with tamarind date chutney and sprinkled with coriander leaves • Indian Street Barbecue: Tandoori

• Mango Lassi - a luscious Alphonso mango smoothie with yogurt, milk, sugar and saffron

A Fruit Ma�over

• Duck Confit with Cherry Chutney • Potato and Kale Hash with Grilled Peaches

rs.

• Rum Raisin Ice Cream

with Vanilla Shortbread

Warm-Weather Comfort

Toasted Walnuts, Sunflower Seeds, Bacon Lardons and Tangerine Vinaigrette • Spinach-Stuffed Grilled Pork Tenderloin with Ruby Port Wine Sauce • Sautéed Wild Mushroom Ragoût • Creamy Polenta • No-Bake Strawberry Cheesecake Parfait

877.899.8363

SWK_CS_Brochure_May-October_2019.indd 23

3/6/19 12:37 PM

Lunch on the Bayou

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

Lunch at a Maine Brasserie

The Cajun craze hits our kitchen.

shanna & brian o’hea

• Mini Cornmeal Cakes with

$50

Heirloom Tomato Relish • Barbecue-Spiced Shrimp Skewers with Zucchini and Summer Squash • Fried Green Tomatoes with Horseradish Aioli • Peach Cobbler Ice Cream with Bourbon Caramel Sauce

ebri el as seen on

Hot Summer Nights

chef instructor

ch ef

by the chefs and owners of the Academe in Kennebunk, Maine. • French Onion Bisque - classic French onion soup puréed smooth, finished with sherry and cream and served with a petite Gruyère cheese sandwich out thin, breaded, pan-fried and served with poppy seed spaetzle, baby carrots and Dijon mustard dill cream sauce • Baked Apple in a Shortbread Crust with Caramel Apricot Sauce

These dishes will refresh

and Vanilla Ice Cream

and revive tired taste buds. Housemade Ricotta Cheese and Microgreens • Grilled Herb-Crusted Beef Tenderloin with Red Wine Pan Sauce • Buttermilk Mashed Sweet Potatoes with Bacon • Summer Braised Vegetables • Classic Boston Cream Pie

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

Fine Entertainin� chef instructor

$65 Delight future guests with this delicious menu of elevated dishes. • Panzanella Salad with Burrata, Heirloom Tomatoes and Roasted Citrus Vinaigrette • Baked, Stuffed Lobster Tail Served with Mascarpone Mashed Potatoes

Eco-Friendly Cutting Boards Exceptionally durable, easy to store and designed to prevent your knives from dulling, these boards are also heat resistant and dishwasher safe! Available for purchase in our Cooking School.

derek bissonnette

Enjoy fabulous food presented

$60

• Sweet Pea and Mint Crostini with

Ultimate Soups & Stews

Chopped

• Pork Schnitzel - a pork cutlet pounded Thursday | August 29 | 6:00pm - 7:30pm

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

$55

cookbook signing

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

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

Sun

$55

$65

How

You’ll be bowled over by the flavors in this internationally inspired menu.

• A

• Butternut Squash Soup with Seared Scallops and Chinese Five-Spice Cream

• S

• Aromatic Chicken Stew with Sweet and Hot Peppers on a bed of Cornmeal Katsamaki Mash

• P

• Coconut and Tapioca Dessert Soup with Mint-Infused Mango

• H

• C

C Saturday | August 31 | 6:00pm - 7:30pm

A Perfect Summer Pairing

with Wine Pairings

Tue

gary walker

jan

$75

$55

Flavorful food and crisp wine make for a great night!

We’

• Grilled Garlic Herb Shrimp Skewers

• R

this

• Skirt Steak with Grilled Corn and Tomato Salsa

• C

• Crispy Smashed New Potatoes

• Caramelized Pineapple Sundae with Housemade Toasted Coconut Ice Cream

• C

• S

• Matchstick Carrots and Summer Squash Medley with Dill

• Flourless Chocolate Cake with Summer Fruit Salad

Wed

$55

on the day of your class

Thi

• B

• C

• S 24

• M STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 24

3/6/19 12:37 PM

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

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

Salmon in �eptember chef instructor

Apple Harvest Luncheon

Make waves when you serve up this seafood dinner at home.

$55

• Shallot Confit and Gruyère Tart

• Apple Gruyère Tartlets with Frisée and Candied Pecans • Skillet Chicken with Applewood Smoked Bacon and Savory Apple Compote • Potato and Apple Kugel - sweet potatoes and tart apples come together in this sweet and savory casserole • Hard Cider-Glazed Root Vegetables

with Pickled Radish Salad • Cedar Plank Salmon over Citrus Basmati Rice • Spring Vegetable Gratin • Trio of Shortbread Cookies served with Olive Oil Gelato

cookbook signing Friday | September 6 | 11:30am - 1:00pm

It’s All About Texture

• Cider Spice Cake with Cinnamon Crème Anglaise

mindy fox

Tuesday | September 3 | 11:30am - 1:00pm

Seasonal F lavors

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

We’re welcoming fall with this roasty-toasty menu • Roasted Squash Soup, Arugula Pistou, Hazelnuts and Aleppo Pepper • Cider Pork Roast with Apple Thyme Pan Sauce • Caramelized Brussels Sprouts with Pancetta • Creamy Scalloped Potatoes • Sweet Pumpkin Bread with Fresh Ginger Ice Cream Wednesday | September 4 | 11:30am - 1:00pm

Citrus� Spa�he�i!

chef instructor $55

This menu will give you new a zest for life. • Baked Brie with Figs, Toasted Pistachios, Walnuts and a drizzle of Hot Honey • Chicken Francese over Housemade Spaghetti - dredged and browned chicken cutlets in an easy lemon butter pan sauce • Sautéed Broccoli Rapini • Maple Tart with Oatmeal Cookie Crust

SWK_CS_Brochure_May-October_2019.indd 25

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

A�lefest!

$55

chef instructor How ’bout them apples?

cookbook signing

$55

erin gardner $55 A light lunch followed by a trio of apple-centric desserts. • Fall Harvest Salad with Apple Cider Vinaigrette alongside a bowl of Butternut Squash Bisque • Apple Olive Oil Cake with Streusel Topping • Oatmeal Applesauce Cookies with Brown Butter Cream Cheese Frosting • Apple Cider Marshmallows Saturday | September 7 | 6:00pm - 7:30pm

The Maine Event

chef instructor

$65

Explore different flavors and textures

As New Englanders, we’re all about seafood.

in this delicious four-course luncheon.

• New England Clam Chowder

• Crunchy Fruit and Veggies

• Maine Lobster Pot Pie - buttery, fresh

with Chili and Sumac • Spice-Rubbed Salmon with Citrus Yogurt and Fennel Salad • Ginger Cumin Rice with Fried Shallots • Maple Pear Pudding Cake

Maine lobster in a bechamel sauce with a puff pastry top • Crisp Caesar Salad with Asiago Croutons • Fudgy, Gooey Brownies served with Vanilla Ice Cream

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

Fallin’ for Fall

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

dana sicko

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

$55

$60

Autumn’s arrival is rooted in flavor.

Enjoy a not-so-lazy Sunday learning how to

• Baked Brie en Croûte - melty brie cheese

make these southern breakfast classics.

and a layer of apple cranberry chutney are wrapped in puff pastry and baked • Stuffed Pork Loin with Butternut Squash, Hazelnuts, Sage and Shallot Confit • Corn Farrotto - puréed corn mixed into whole-grain farro and topped with juicy tomatoes and basil • Broccolini with Red Pepper Flakes

A S�uthern Brunch

• Buttermilk Cheddar and Chive Biscuits with Hot Pepper Jelly Butter • Beef Tenderloin Medallion topped with a Poached Egg and Creole Hollandaise • Parmesan and Bacon Grits • Sweet Potato and Caramelized Onion Hash • Fresh Strawberry Pie

and Garlic • Skillet Apple Cake with Pecan Salted Caramel

877.899.8363

3/6/19 12:37 PM

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

Simpl� Italian

chef instructor

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

Seaf��d Under Wraps

$50 Learn how to cook a simple

christine burns rudalevige

yet sophisticated Italian dinner. • Heirloom Tomato Salad with Fresh Cantaloupe, Mozzarella, Torn Prosciutto and Basil Oil • Housemade Tagliatelle Pasta with Short Rib Bolognese • Classic Tiramisu Wednesday | September 11 | 11:30am - 1:00pm

Read� for Fall

chef instructor

$55 Seasonal veggies and pork chops are the perfect way to kick off autumn. • Roasted Butternut Squash Salad with Wedged Beets, Goat Cheese, Candied Walnuts and Cranberries • Pretzel-Crusted Pork Chops served over Butter-Toasted Rice Pilaf • Housemade Apple Sauce • Slivered Green Beans with Almonds • Chocolate Cream Pie Thursday | September 12 | 11:30am - 1:00pm

The �ird & Beyond

$65 Learn three techniques for covering and cooking seafood to lock in flavor. • Pork and Shrimp Egg Rolls • Scallop, White Bean and Tomato en Papillote • Salmon en Croûte • Lemon Zucchini Bread with Limoncello Glaze

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

Wed

with Wine Pairings

monique meadows

$55

$75

Com

Enjoy a dinner with vino pairings inspired

Hun

by California’s top wineries.

• H

California Wine Countr�

• Coconut Curry Pumpkin Soup a savory soup served with crème fraîche,

To Madrid & Back chef instructor

• C

fried sage and toast points

• Pan-Seared Veal Chops with Tart Apple Cognac Sauce and Savory

• G

Caramelized Onion Pudding

• A

• Crisp Haricots Verts with Herb Butter • Bittersweet Chocolate Ganache Tart with Flaky Sea Salt

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

cookbook signing Sunday | September 15 | 11:30am - 1:00pm

$60

Thu

Th Lu

nic

$55

Bonjour to You!

Tuc

Discover the flavors of Madrid with these unique dishes.

va n e s s a s e de r

of in

• Prosciutto-Wrapped Dates with Manchego Cheese

$60

• S

We’re serving up classic

• Skillet Paella - clams, shrimp, mussels, scallops and sausage are simmered in a hearty tomato-based sauce, served with rice and topped with crispy calamari

French dishes from the heart.

• F

• Frisée Lardon with a Poached Egg and Warm Shallot Vinaigrette

• L

• Mussels with Herbs and Wine Sauce served with Garlic Toast

• Arugula Salad with Marcona Almonds and Sherry Vinaigrette

• Ratatouille and Gruyère Baked Crêpes

• Flan with Fresh Berries

• Lemon Crème Brûlée with a Ginger Tuile

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

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

Frid

dana sicko $50

Learn how to make the perfect roasted chicken and then incorporate it into a variety of delicious dishes. • Thai Chicken Soup • Tacos with Pineapple Salsa • Pesto Chicken Salad • The Ultimate Chocolate Chip Cookie

The P lant-Based Chef mor g a n av e ry $45

Join Morgan as she creates an anti-inflammatory, plant-based meal using seasonal ingredients and global flavors.

Meal Prep: One Da� & the W�ek is Done

Che

dana sicko

with

$60

• T

These simple meals will have your

family asking for seconds.

• Portobello Steaks with Chimichurri and Crispy Oven-Baked Onion Rings

• White Chicken Chili

• Creamy Corn Chowder

• Balsamic Skirt Steak

• Caesar Salad with Cashew Dressing, Vegan Parmesan and Chickpea Croutons

• Roasted Vegetables and

• Chocolate Pudding Parfaits with Buckwheat Cookie Crumble

• The Anytime Cookie - oatmeal cookies

• B

• P

Rosemary Potatoes

• P

with dried fruit, dark chocolate and pecans

and Fresh Berries 26

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3/6/19 12:37 PM

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

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

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

chef instructor

$55

$60

$50

Come hungry to this

Seasonal veggies and fall-fresh herbs

Hungarian-inspired meal!

make this meal one for the books.

This autumn-themed menu will get you in a seasonal state of mind.

• Hungarian Stuffed Cabbage - rice, ground

• Prosciutto-Wrapped Brussels Sprouts

Hun�arian Lunch

meats and spices are wrapped up in a cabbage leaf and then braised in tomato sauce • Chicken Paprikash over Housemade Egg Noodles • Grilled Zucchini with Dill

uile

with Maple Mustard Dipping Sauce • Fennel and Rosemary Braised Lamb Shanks • Whipped Buttermilk Chive Potatoes • Roasted Asparagus with Slivered Almonds • Lemon Meringue Pie

• Apple Meringue Crêpe Cake

0pm

Autumn in New England

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

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

Think Outside the Lunch Box

Italian Small P lates chef instructor

$55

nicole galbadis

These Italian-inspired lunch recipes

$55

are full of flavor.

Tuck into a unique lunch feast

• Duo of Clams Casino

of international flavors. • Shrimp Tempura Tacos served with Mango Salsa and Sriracha Aioli • Fennel-Stuffed Pork Tenderloin with Cauliflower Gratin and a Vegetable Sauté • Lemon Cheesecake with Fresh Cream

and Stuffed Mussels • Chicken Marsala with Sage and Cremini Mushrooms • Ziti with Roasted Eggplant, Ricotta Cheese and Fresh Basil • Cannoli Napoleons with Chocolate Candied Orange Rinds

cookbook signing Friday | September 20 | 11:30am - 1:00pm

For the Love of Apples

and Toasted Almonds Saturday | September 21 | 6:00pm - 7:30pm

Li�le Ital�

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

a m y t rav e r s o

$65

$55

Learn to make fresh Italian food from

Chef Amy takes you to the orchard

scratch in the comfort of your own home.

with both sweet and savory recipes.

• Crispy Ciabatta with Vine-Ripened

• Tasting of a Local Farmstand Hard Cider, provided by Carr’s Ciderhouse • Bacon-Wrapped Dates with Apple Slaw • Pork and Apple Pie with a Cheddar Sage Crust and Quick Bread-and-Butter Apple Pickles • Pear and Apple Cobbler with Lemon Cornmeal Biscuits

Festive �all Brunch

• Pumpkin Cranberry Waffles served warm with Maine Maple Syrup and a dusting of Confectioners Sugar • Sweet Potato and Andouille Hash served with a Fried Egg • Fall Harvest Salad with Honey Crisp Apples, Kale, Pepitas, Crispy Prosciutto and Warm Shallot Vinaigrette • Salted Caramel Budino - a simple custard dessert topped with fresh whipped cream and flaky sea salt Tuesday | September 24 | 11:30am - 1:00pm

Seaf��d Frenzy

chef instructor

$70 Experience a modern take on multi-course seafood dining. • Fried Coconut Shrimp with Citrus Aioli • Mussels with Shallots, Bacon and Blue Cheese • Seafood Risotto with Lobster, Shrimp and Scallops • Broccoli Sautéed with White Wine and Garlic • Lemon Cheesecake topped with Fruit Compote Wednesday | September 25 | 11:30am - 1:00pm

A September to Remember

chef instructor

Tomatoes, Fresh Basil, Garlic

$50

and Shaved Parmesan Cheese

Make the most of autumn with this selection of seasonal dishes!

• Grilled Beef Tenderloin with Marsala Shallot Pan Sauce • Potato Gnocchi with Brown Butter Sage Sauce • Sautéed Spinach with Lemon, Garlic and Pine Nuts • Vanilla Mascarpone Panna Cotta

• Basil Tomato Soup with a Parmesan Crisp • Vinegar-Braised Chicken Thighs over Creamy Polenta • Honey-Glazed Baby Carrots with Tops • Orange-Scented Jelly Donuts

877.899.8363

SWK_CS_Brochure_May-October_2019.indd 27

3/6/19 12:37 PM

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

Cast Iron C��ry

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

Frida� Ni�ht Dinner

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

dana sicko

$65

$60

A Lodge® representative will be on hand

Date night has never been better!

to answer all of your cast iron-related

• Spinach and Artichoke Shrimp Dip

questions, plus you'll receive a Lodge®

• Red Wine-Braised Short Ribs

6½" Cast Iron Skillet to take home (included with class purchase). • Bacon-Wrapped Peaches • Kale and Sausage Soup • One-Skillet Chicken and Orzo with Lemon and Fresh Herbs • Apple Tarte Tatin Friday | September 27 | 11:30am - 1:00pm

Mumbai to Maine® Series:

Culinar� Journey to East India

with Truffle Mashed Potatoes • Sriracha Parmesan Brussels Sprouts • Brownie Sundae Saturday | September 28 | 11:30am - 1:00pm

Island St�le

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

Lobstah Brunch

dana moos $60

This eclectic brunch will satisfy your sweet and savory cravings! • Lobster Bread Pudding with Sherry, Cognac and Mascarpone • Savory Crêpes with Wild Mushrooms, Brie, Microgreens, Truffle Oil and a Fried Egg • Cheese Blintz Custard with Raspberries and Raspberry Coulis

chris toy

october

$55 Warm up with this Hawaiian-inspired menu! • Salmon Poke - a fresh, diced raw salmon dish that’s easy to prepare! • Cast Iron-Roasted Hawaiian Huli

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

$50

brown sugar and ginger

These dishes will warm you up inside and out!

five-spice and chickpea flour, then drizzled with a spicy-sweet chutney • Hyderabadi Lamb Biryani -

• Smoky Jasmine Rice with Vegetables

• Leek and Potato Soup

• Hawaiian Ice Cream - a famous

• Cider-Brined Pork Chops with

three-ingredient ice cream recipe

Fine Dinin� In

yogurt-marinated morsels of boneless

dana moos

lamb slow-cooked in a rich butter tomato

$60

gravy that’s infused with a mélange of fiery Indian spices and served with crispy ghee-fried potatoes layered with Basmati rice • Golden Beets Raita - seasonal golden beets soaked in a mixture of roasted cumin lime-spiked yogurt and a fresh tomato and red onion salad • Rasmalai - a Bengali delicacy of sweetened cheese dumplings soaked in cardamom-scented, thickened milk

Channel steakhouse charm with this DIY menu. • French Onion Soup with Gruyère Croutons • Seared Filet Mignon with Mustard Cream Sauce • French Green Beans with Brown Butter and Toasted Almonds • Roasted Fingerling Potatoes with Lemon and Thyme • Dark Chocolate Waffles with Fresh Raspberries, Raspberry Coulis, Vanilla Ice Cream and Dark Chocolate Ganache Drizzle

• E

• M

• S

• C

Frid

$65

in n

• P

Sweet Apple Onion Chutney • Brussels Sprouts with Pancetta and Lemon

Frid

• Brownie à la Mode served with Housemade Coffee Ice Cream Wednesday | October 2 | 11:30am - 1:00pm

Autumn Harvest Lunch

chef instructor $60

pota

• R

These four courses are some

• R

of our fall favorites!

• Pear, Gorgonzola and

• P

Caramelized Onion Tart

• Beef Short Ribs in Red Wine

• R

• Butternut Squash Purée alongside

• C

Creamy Winter Greens • Chocolate Olive Oil Cake

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 28

to r

• S

• Crispy Smashed Potatoes with Garlic Saturday | September 28 | 6:00pm - 7:30pm

Sav

$65

deep-fried prawns coated in Bengali

$50

• B

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

Chicken - this popular dish is basted

• Prawn Panch-Phoron Pakoras -

• Q

with a sweet sauce of pineapple, soy,

to cook East Indian cuisine.

As the Leaves Turn

cherie scott

Enjoy an elaborate feast while you learn

Thu

3/6/19 12:37 PM

Brie,

out!

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

Be�er than Ta�out

dana sicko

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

Eas� Does It

$50

bill collins

Save time and money when you learn to recreate these to-go favorites. • Edamame with Sea Salt • Miso Soup • Sesame Chicken with Broccoli and Fried Rice

$55 Learn to make complex-seeming food with basic skills and delicious ingredients. • Fresh Crab Parmesan Triangles

• Chinese Sugar Donuts

• Roasted Pork Tenderloin with Pan Drippings Pumpkin Sauce

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

• Risotto Cakes with Lemon and Two Cheeses

Lunch in a P inch

chef instructor

• Roasted Green Beans and Garlic • Orange Chocolate Tea Cake

$65 Whip up this fabulous luncheon in no time at all. • Quinoa, Melon and Cucumber Salad with Feta and Creamy Avocado Dressing • Baked Panko-Crusted Sea Bass with Lemon and Herbs • Sun-Dried Tomato and Pesto Orzo alongside Wilted Spinach • Petite Orange Poppyseed Chiffon Cakes

cookbook signing Friday | October 4 | 6:00pm - 7:30pm

�he ‘ Yum’ Factor

bill collins $60

There’s no doubt about it, these potato pancakes and steak are sure to please! • Roasted Pepper and Feta Cheese Dip served with Garlic Crostini • Rib Eye Steak with Port Reduction Pan Sauce • Pennsylvania Dutch Mashed Potato Pancakes • Roasted Broccoli, Cauliflower and Garlic • Classic Crème Brûlée

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

Time to Dine

chef instructor

$60 Check your clocks, it’s dinner time! • Creamy Mac and Cheese Cups with Bacon - a finger food appetizer that gets rave reviews • Coffee-Rubbed Skirt Steak with Dark Stout Pan Sauce • Twice-Baked Potatoes with Cheddar, Parmesan and Roasted Garlic • Roasted Brussels Sprouts with Pomegranate Molasses • Banana Split Parfait with Housemade Vanilla Bean Ice Cream

cookbook signing Sunday | October 6 | 11:30am - 1:00pm

Sunda�’s Roast

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

Join us for this beloved British tradition! • Grilled Tomato Panzanella • Prime Rib with Yorkshire Pudding • Creamed Spinach • Crispy Smashed Garlic Potatoes roasted in Duck Fat • Chocolate Pot au Crème

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

The Smilin� Nut

chef instructor

$60 Chock full of nutrition, the tasty pistachio showcases its versatility throughout these dishes. • Potato, Leek and Goat Cheese Galette with a Pistachio Crust • Pistachio-Crusted Scallops over Farro with Mixed Herbs and Sultanas • Roasted Beet Salad with Pistachio Vinaigrette • Plum Cardamom Crumble served with Pistachio Gelato Wednesday | October 9 | 11:30am - 1:00pm

Fallin’ for Fall

chef instructor

$55 This warming meal will relieve you of those autumn chills! • French Onion Soup with Gruyère Toasts • Bone-In Pork Chops in Garlic Sage Butter • Beet and Potato Purée alongside Sautéed Swiss Chard • Apple and Pear Crostata with Walnut Streusel and Mascarpone Crème Thursday | October 10 | 11:30am - 1:00pm

��d with F lair

chef instructor $50 Asian ingredients take these familiar dishes to the next level. • Creamy Tomato Coconut Broth with Zucchini Noodles • Japanese Fried Chicken - chicken marinated in sweet soy and garlic ﬂavors, breaded in potato starch and double deep-fried to crispy perfection • Cool, Crisp Lettuce Greens with Carrot-Ginger Dressing • Coconut Milk Forbidden Rice Pudding with Blackberries 877.899.8363

SWK_CS_Brochure_May-October_2019.indd 29

3/6/19 12:37 PM

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

Pumpkin �aradise

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

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

dana sicko

with Wine Pairings

Li�hten Up

chef instructor

$55

gary walker

$55

Get a taste of the “gourd” life!

$75

This healthy menu incorporates

If th

Get gussied up and stroll on over for some

fabulous fall produce.

it’s

of the best bites and sips from down South.

• Grilled Fall Vegetable Bruschetta

• C

• Barbecued Shrimp, Okra and

• Poached Salmon with Lemon Artichoke

• Housemade Pumpkin Brown Butter Raviolis • Pork Tenderloin with Mustard and Pumpkin Butter Glaze • Roasted Pumpkin Salad with Dried Cranberries, Prosciutto, Pepitas and Feta • Eight-Ingredient Chocolate Cake with Pumpkin Cream Cheese Frosting

Southern Charm

Frid

Sausage Kebab with Cajun Seasoning and served with a Lemon Wedge • Sweet Tea and Whiskey-Braised Short Ribs

When Life Hands You �emons

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

These dishes burst with citrusy flavor! • Zucchini Fritters with Lemon Dill Aioli • Baked Stuffed Haddock with Crab Meat Filling and Fresh Herbs • Lemon and Thyme Risotto with Roasted Asparagus • Raspberry and Lemon Curd Semifreddo

cookbook signing Saturday | October 12 | 11:30am - 1:00pm

�umpkin Part�! erin gardner $55

We prefer the sweeter side that this seasonal vegetable has to offer. • Served with a Light Lunch: Salad Greens with Pepita Dressing, Grilled Chicken Breast and a bowl of Potato Parsnip Soup • Pumpkin Spice Cake topped with Brown Butter Cream Cheese Frosting • Pumpkin Whoopie Pies • Pumpkin S'more Bars

Confit alongside Puréed Purple Cauliflower

Kickin’ Collard Greens filling in a cornmeal crust Sunday | October 13 | 11:30am - 1:00pm

Oceanside Dining

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

• A

• Pomegranate Hibiscus Tart with

a Salted Shortbread Crust

• C

• Cheesy Southern Grits alongside • Chocolate Chess Pie - rich custard

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

nic

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

Game Da� Entertaining

• E

dana sicko

$50 With this foolproof menu in your lineup,

Satu

finger food fumbles are a thing of the past. • Mexican Corn Dip with Housemade Tortilla Chips

These seafood dishes go swimmingly

• Pulled Pork Sliders

with fall flavors.

• Taquitos

than

• New England Haddock Chowder

• Buffalo Ranch Chicken Dip

toge

• Sautéed Halibut Filet with

• Peanut Butter Cupcakes with

• T

Braised Leeks, Mushrooms

Puppy Chow - a sweet-and-salty mix

and Mustard Tarragon Sauce

• O

featuring Chex® cereal covered in melted

• R

• Duchess Potatoes • Green Beans Sautéed in Lemon Butter • Apple Pear Galette with Apple Cider Glaze Tuesday | October 15 | 11:30am - 1:00pm

Oktoberfest!

chef instructor $55 Enjoy this festive Bavarian-style feast! • Hearty Goulash Soup with Mini Bread Dumplings - beef, housemade

chocolate and peanut butter

cookbook signing

New En�land Invite

$45

It’s

These delicious, simple recipes take the intimidation out of entertaining.

autu

• Pumpkin Butter and Pecan Baked Brie

• C

• Mac and Cheese Baked Apples -

• Chocolate Bavarian Cream Pie

Satu

$55

seasoned with sweet paprika

• Braised Red Cabbage

• T

kate bowler

• Roasted Root Vegetable Soup

• Brown Buttered Spaetzle

• C

Friday | October 18 | 11:30am - 1:00pm

bregenwurst sausage and vegetable soup • Breaded Pork Cutlets with Lemon

• C

creamy, cheesy pasta stuffed into

• S

a hollowed out apple, topped with

cheddar and baked to perfection

• Mini Apple Cider Baked Donuts

• C

P 30

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 30

3/6/19 12:37 PM

wer

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

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

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

nicole galbadis

chef instructor

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

$55

$60

$50

If there's one thing Chef Nicole knows,

Learn tips and tricks for your best brunch!

Cozy up to scratch-made cottage pie and soup.

it’s Italian food!

• Grapefruit Brûlée with

• Classic French Onion Soup

Now That’s Italian

• Caprese Salad Stacks with Roasted Asparagus and Walnut Pesto

Vanilla Bean Crème • Shredded, Braised Asian Duck

• Arancini Balls - stuffed rice balls that

in a Pan-Fried Crêpe topped

are breaded and deep-fried, served

with an Olive Oil-Fried Egg,

with Chef Nicole’s secret family sauce

Hoisin Butter and Scallions

• Chicken Saltimbocca with Sautéed Broccolini • Espresso-Spiked Tiramisu

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

All About Dinner

Autumn Brunch

• Seared Bok Choy • Cinnamon Pecan Cheesecake with Toasted Maple Meringue Topping Tuesday | October 22 | 11:30am - 1:00pm

Let’s Talk Thai

dana sicko

molly stevens

$60

$55

Thai spices come together to make

There’s no better guide than Chef Molly to show you how to put together the perfect dinner menu. • Tomato Fennel Soup • Olive Oil Everything Crackers • Roasted Chicken Thighs with Butternut Squash and Kale • Celery Root and Potato Mash • Triple Ginger Apple Crisp Saturday | October 19 | 6:00pm - 7:30pm

Dinin� b� the Fireside

chef instructor $55

It’s the perfect meal to enjoy on a cool, autumn evening. • Crostini with Bacon Onion Jam and Blue Cheese • Caesar Salad with Garlic Butter Croutons and Crispy Bacon • Slow-Cooked Rigatoni Bolognese with Pork, Veal and Beef topped with Fresh Basil and Housemade Ricotta

this a meal to remember. • Larb Gai - a zesty lime-dressed salad with chopped chicken, mint, basil and red onions • Summer Rolls with Shrimp and a Rainbow of Crunchy Vegetables • Cashew Chicken with Jasmine Rice • Mango Custard with Fresh Fruit and Toasted Coconut

Last Da�s of Autumn

• Individual Cottage Pie - this dish features a broiled mashed potato topping over a beef and vegetable filling • Parker House Dinner Roll with Mixed Greens Salad • Cinnamon Apple Crisp

cookbook signing Friday | October 25 | 11:30am - 1:00pm

The Craft of C��kin�

annie mahle $50

Housemade, old-world food is cooked with fire and passion. • Beet, Pear and Cranberry Salad with Shaved Gouda • Hard Cider-Braised Brisket with Housemade Mustard and Sauerkraut on a Slider Roll • Pumpkin Cheesecake

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

�roduce Paradise chef instructor

$55 You’ll fall for this autumn-inspired, vegetarian-friendly meal! • Cream of Roasted Tomato Soup with Grilled Cheese Bites • Pumpkin Lasagna - housemade noodles, sweet pumpkin and béchamel sauce • Baby Kale Salad with Honeycrisp Apples, Dried Cranberries and Toasted Pepitas • Port Wine Poached Pears with

“The food was delicious and the instructor was wonderful— friendly, informative and utterly entertaining.” Dale K.

House-Churned Cinnamon Gelato

• Chocolate Ganache Tart with Pecan Caramel Topping 877.899.8363

SWK_CS_Brochure_May-October_2019.indd 31

3/6/19 12:37 PM

Friday | October 25 | 6:00pm - 7:30pm

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

Couples’ Ni�ht

Brunch in �ed

chef instructor

dana sicko

$60

$65

It’s a date with simple but delicious

Treat your special someone to this

dishes for two!

luxurious brunch … in bed!

• Beef Tenderloin Crostini with Horseradish

• Croque Monsieur Croissant Casserolette

and Scallion Ricotta, Sautéed Wild

• Potato Gruyère Frittata

Mushrooms and Basil Pesto

• New England Lobster Salad

• Crispy Roasted Airline Chicken Breast with Apricot Demi Glace

• Toasted Blueberry Crumb Muffin with Cinnamon Whipped Cream

• Braised Heirloom Carrots alongside Rosemary Polenta • Chocolate Truffle Crème Brûlée with Fresh Berries Saturday | October 26 | 11:30am - 1:00pm

Down East, Far East

chris toy $55

Tuesday | October 29 | 11:30am - 1:00pm

A Sicilian Feast

get an Asian makeover! • Lobster Wonton Soup • Scallion Pancakes with Shrimp dressed in “Lobster” Sauce - much like traditional duck sauce, which has no duck in it, lobster sauce does not contain actual lobster

tom madden $70 Good beer and great food are sure to bring

$55 Rasam, vada and masala chai are the perfect afternoon snack! • Rasam - a tomato-based broth infused with Tellicherry peppercorns, sour tamarind pulp, pungent red chilies, garlic, cumin, mustard seeds, coriander and turmeric • Vada - a savory lentil-based, deep-fried fritter infused with the bold South Indian peppercorns, ginger and green chilies

Learn the art of housemade ravioli, plus other classics! • Arancini di Riso - saffron-laced breaded and deep-fried • Eggplant Caponata served with Toast Points • Wild Mushroom and Truffle Ravioli with Shaved Pecorino • Cannoli with Fresh Ricotta Filling and Crushed Pistachios

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

• Masala Dosa - South Indian lentil crêpes stuffed with potatoes and paneer, and a tomato chili date chutney drizzle • Alphonso Mango Rava Kesari - a South Indian dessert made with mango, semolina, sugar, ghee, cardamom and saffron, plus buttered cashews and pistachios for garnish

Lowcountr� Luncheon

in S

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Dur

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Discover these Southern staples, which areperfect for a mid-day meal. • Succotash Salad with

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Pickled Okra and Scallions

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• Blackened Jumbo Shrimp over

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Creamy Cheesy Grits

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• Housemade Spaetzle Noodles • Cream Cheese and Cherry Strudel

a ch

$55

and vinegar, herbs and spices served alongside Glazed Carrots

prof the

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

with Chantilly Cream

pot roast marinated in red wine

awa

loca Thursday | October 31 | 11:30am - 1:00pm

• Chocolate Bourbon Bread Pudding

• Sauerbraten - traditional German

Cha

Mai

spicy masala with cilantro chutney

and Sweet Peppers

• Bavarian Soft Pretzel with Beer Cheese

from

mov

• Stewed Greens with Ham Hock

the Gemütlichkeit to the table!

st C

cherie scott

$50

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

with Beer Pairings

South Indian Street F��d Snacks

flavors of curry leaves, onions, black

• Poached Maple Pears

�teins & Spaetzle

Mumbai to Maine® Series:

chef instructor

rice balls stuffed with mozzarella cheese,

These Maine culinary staples

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

dess

on the day of your class

Mai

a ch the

cook 32

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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ind

na,

stonewall kitchen COOKING SCHOOL

chefs Scott Jones

Dana Sicko

Jane St. Pierre

chef instructor

When it comes to food,

Jane credits her mother and

Dana’s passion has always

grandmothers for her love

revolved around celebrating simplicity while entertaining others.

of cooking. Growing up with her five sisters, three brothers, parents

cooking school manager & chef instructor

Growing up in Maryland, she loved cooking

and grandparents all under one roof, she

for friends and developed a strong interest

rarely went out for meals. Instead, everyone

Scott graduated magna

in nutrition that eventually brought her

was welcomed into the kitchen to cook,

cum laude in culinary arts

to the University of New Hampshire for a

including Jane, who was five years old when

degree in nutritional sciences. Inspired by

she first learned how to make homemade

Charleston, South Carolina, where he was

New England-style cuisine, Dana decided

pasta. Subsequent years of practical food

awarded the Cordon Bleu Medal. Scott’s

to devote herself to helping people see

knowledge and hands-on cooking led Jane

professional experience then began aboard

that healthy and delicious foods can be

to open a kitchenware retail shop and

the USCGC Spar in Portland, Maine, as

synonymous. In 2011, while working as a

catering business in 2008; at the same

from Johnson & Wales University in

a chef for the US Coast Guard. He later

nutrition consultant, she decided to jump

time, she began teaching cooking classes.

moved on to open the Fiddlehead Café

into the kitchen and began acting as a

Specializing in corporate team building,

in South Portland and was owner of Hors

personal chef to her clients. It’s eight years

private parties and lunch-and-learn

d’Oeuvres and Catered Events in Falmouth,

later, and Dana now runs a full team in the

sessions for seniors, Jane enjoys sharing

Maine. He gained invaluable knowledge in

Mid-Atlantic that works to prepare tasty,

her skills with all types of groups.

sustainability practices, organic gardening

nutritious meals for both clients and catered

In her free time, she actively takes part

and the use of regional foods through his

events. A recent addition to the Stonewall

in raising money for the March of Dimes.

work as executive chef for Rippleffect,

Kitchen Cooking School, Dana and her

a nonprofit eco-retreat and living classroom

husband have relocated to the Seacoast

located on remote Cow Island, Maine.

Region of New Hampshire where they live

During his time there, Scott created fresh,

with their two dogs, Penny and Luke.

local cuisine for special programs, corporate events and weddings.

Kate Chaisson executive chef instructor Prior to completing the Professional Pastry Program at the Cambridge School of Culinary Arts in Massachusetts, Kate spent a decade working as an aircraft mechanic for the United States Air Force and earning a Bachelor of Science in Nutrition from the University of New Hampshire. Her decision to pursue a longtime passion for baking led to a position at the popular Italian restaurant Tosca in Boston, Massachusetts, where she assisted in creating scratch-made desserts on a daily basis. A move up to

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’!

Maine brought Kate to our Cooking School, a change that has allowed her to find the perfect balance between both cooking and teaching others. 877.899.8363

SWK_CS_Brochure_May-October_2019.indd 33

3/6/19 12:38 PM

gue st c hef s Denotes Cookbook Author

Denotes Wine Pairing

Denotes Celebrity Chef

Denotes Beer Pairing

Amy Traverso

Bill Collins

Amy is the senior food editor

Bill is a personal chef,

at Yankee Magazine and

cooking instructor, author

co-host of the WGBH public

and recipe developer.

television series Weekends

After first graduating

with Yankee, where she highlights local

from the Cambridge School of Culinary

teac

flavors and hidden gems from around

Arts, he went on to work for high-end

in h

New England. She is also the author of

establishments like the original Ritz-

skil

The Apple Lover’s Cookbook, which was

Carlton in Boston as well as Harbor Sweets,

loca

a finalist for the Julia Child Award and

a handmade chocolate company located in

cuis

won an IACP Cookbook Award in the

Salem, Massachusetts. In 2001, Bill made

for

ur Cooking School hosts

American category. Previously,

the transition from restaurants to life as a

for

demonstration classes

Amy served as the food editor to

personal chef, starting his own business to

vari

taught by our own chefs

Boston Magazine and as an associate food

service a wide range of tastes and a diverse

crea

plus professional chefs from around

editor for Sunset Magazine. A regular on

clientele. He also appeared for five years

the world. This talented lineup

the small screen, she has appeared in the

on Mass Appeal, a live lifestyle show on

Cla Sep

includes trained culinary experts, food

past on such national programs as Hallmark

an NBC affiliate, and has authored four

stylists, nutritionists, food editors and

Channel’s Home & Family, Throwdown

cookbooks geared towards teaching kitchen

cookbook authors who bring their

with Bobby Flay, Gordon Ramsay’s Kitchen

basics: Knife Skills, Making and Using

specialized skill set to our Cooking

Nightmares and The Martha Stewart Show,

Vinegar, How to Make Chocolate Candy

School. A cooking class assigned to

during which she delighted Martha with

and Making Caramels. Presently, he travels

delicious apple dumplings and apple butter!

throughout New England and beyond,

Class Dates | September 20

teaching private group lessons

“Chef Instructor” will be any one of our knowledgeable, in-house chefs.

Mai

that transform people of all levels

Alana Chernila

Annie Mahle

into the cooks they want to be.

Alana spends her days

For over 30 years, Annie

writing, cooking, making

has honed her craft with both

Class Dates | June 28 & 29 August 16 & 17 | October 4 & 5

cheese and teaching others

knife and pen. She started

app

Cook

Tabl

wee

Cherie Scott

Gre

as a mess cook and quickly developed a

Mumbai-born and raised,

and

A contributor to numerous publications

lifelong passion for cooking, gardening,

Cherie now calls Maine her

both

and websites, she’s been featured in Yankee

sailing and outdoor living. Annie’s recipes

home, having previously

cook

working on windjammers

how to prepare delicious homemade foods using from-scratch recipes.

Magazine, Martha Stewart Living, Parents,

and cookbooks have been highlighted

lived in Canada, New York

in 2

Culture, Taproot, Fine Cooking and

on the Today Show and Throwdown with

and New Jersey over the last two decades.

star

Food52, just to name a few. She is also the

Bobby Flay. Her food and the J. & E.

In 2015, she launched her blog Mumbai to

at a

author of three cookbooks: The Homemade

Riggin schooner have been featured in

Maine, in an effort to reconnect with her

scho

Pantry: 101 Foods You Can Stop Buying

dozens of national media outlets, including

deep Portuguese-Indian (Goan) culinary

rece

and Start Making, The Homemade Kitchen:

FoodNetwork.com, Traditional Home,

roots. Through her writing and recipes,

But

Recipes for Cooking with Pleasure, which was

Family Circle, Women’s Day and The Boston

Cherie shares signature family dishes

base

nominated for an IACP award, and Eating

Globe. Yankee Magazine has twice named the

and nostalgic anecdotes of her youth in

part

from the Ground Up: Recipes for Simple,

J. & E. Riggin as one of the “Top 10 Places

Mumbai while also celebrating the beauty

com

Perfect Vegetables. Alana currently lives

to have Dinner with a View in Maine.”

of Maine and its great gastronomic talent.

for

in Massachusetts with her husband and

During the winter when she’s not out on

daughters, writing on her blog about food,

Cla

the open waters, Annie continues to create

family and how the two intertwine.

new recipes and share them on her blog, At

Class Dates | August 3

Home & At Sea. Class Dates | May 3 | October 25

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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Chris Toy

Dana Moos

Derek Bissonnette

Chris has been teaching

Dana is a cookbook author,

A commercial photographer

Asian cooking techniques

chef and former innkeeper.

and highly skilled chef of

in southern and Mid Coast

Since moving from the DC

over 20 years, Derek displays

Maine for 30 years. A retired

suburbs of Maryland to Maine

a time-tested passion for

teacher and principal, he learned to cook

over 10 years ago, she has wholeheartedly

great food and a keen eye for presentation.

in his parents’ kitchen and has since become

embraced the state’s slogan, “The Way Life

He has extensive experience both locally

skilled in marrying Far East dishes with

Should Be.” In The Art of Breakfast, she shares

and internationally, most recently serving

eets,

local offerings to create flavorful fusion

her secrets and recipes for the gourmet

as the executive chef at the much-lauded

cuisine. His classes integrate his love

breakfasts she originally served at her

White Barn Inn, located in Kennebunk,

for education with a deep appreciation

acclaimed B&B, which was recognized

Maine. Before that, Derek spent two years

for great food while also incorporating

for its delectable three-course morning

cooking for the Inn at Little Washington,

various methods, aromas and tastes to

meals by such prominent publications as

a three-star Michelin restaurant, and

create a truly unique experience.

Condé Nast Traveler. Dana continues to

five years working at the Summer Lodge

Class Dates | June 15 | July 27 September 28 | October 26

work within Maine’s hospitality and food

Country House Hotel and Spa in

industries, selling B&Bs, inns, hotels and

Great Britain. Looking for a new challenge,

hen

els

he recently stepped out of the kitchen

for Edible Maine, a local food and beverage

and behind the camera, embarking on

Christine Burns Rudalevige

publication. Believing the plate is her canvas,

a project to photograph and write his

Christine is a seasoned food

she loves to put simple ingredients together

800-page, 300-recipe cookbook,

in beautiful and unique ways and

The Ultimate Book of Soups and Stews.

is currently thinking of new recipes

Class Dates | August 31

writer and classically trained cook living in Brunswick, Maine. Her work and original recipes appear regularly in print for publications like Cooking Light, Eating Well, Fine Cooking, Edible Maine and The Coastal

motels throughout the state while also writing

for her upcoming 2019 cookbook. Class Dates | June 8 & 9 | July 13 & 14 August 17 & 18 | September 28 & 29

Domenica Marchetti Growing up with an Italian

Table as well as online for Food52. Her

Dave Martin

weekly column in the Portland Press Herald,

Dave is a culinary expert with

Green Plate Special, focuses on cooking

experience in product and

appreciation early on for the home-cooked

and eating sustainably sourced foods from

recipe development for the

meals of her heritage. Now a culinary

both land and sea. (Her award-winning

grocery and retail industry,

instructor, recipe developer and writer

family that loved to cook, Domenica discovered an

cookbook published by Islandport Press

concepting for companies like ConAgra,

dedicated to all things Italian, she has

in 2017 shares the same name.) Christine

Pepsi and Yum Brands. As a global flavor

authored seven best-selling cookbooks,

started working in professional kitchens

expert, he understands how to work with

including Ciao Biscotti and The Glorious

at age 15, completed her formal culinary

ingredients indigenous to any region and

Vegetables of Italy. Her articles and recipes

school training at 42 and has most

create dishes or products that stay true to

have also appeared in The Washington Post,

recently enjoyed the thrill of co-owning

their origin. Dave is currently consulting for

Chicago Tribune, Cooking Light,

Butter+Salt, a pop-up restaurant company

an Indian fast-casual chain and Georgian

Fine Cooking, Leite’s Culinaria, NPR’s

based in Brunswick. She is also doing her

wine bar in New York as well as a multi-

Kitchen Window and Apartment Therapy’s

part to make cooking at home once again

unit Sweetgreen-style concept in Texas.

The Kitchn as well as on her own blog.

commonplace, conducting monthly classes

Proudly “fast food sober” for 13 years now,

When she’s not writing or cooking,

for students of all income levels.

he is an avid supporter and advocate for

Domenica leads culinary tours in Italy’s

Class Dates | July 13 | September 13

living a healthier lifestyle by cooking with

Abruzzo region, sharing her passion

fresh, real ingredients. Last but not least,

for the country and its delicious dishes.

Dave is a Top Chef alum, Chopped champion

Class Dates | July 19 & 20

and recent Cutthroat Kitchen winner. Class Dates | May 29 & 30

877.899.8363

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Erin Gardner Erin is the creator of ErinBakes.com, author of Erin Bakes Cake and a threetime Craftsy instructor. She’s also a regular contributor to The Cake Blog, Craftsy’s cake decorating blog, and American Cake Decorating. Erin previously worked as a pastry chef in numerous New England kitchens, including Boston’s legendary Locke Ober, before opening Wild Orchid Backing Co. She quickly became the go-to cake designer for premiere events, even competing on and winning Food Network’s Sweet Genius. Seven years and two babies later, Erin decided to close up shop and instead continue to share her love for baking and cake decorating through her blog, classes and content creation. She has been named one of the best wedding cake makers in the country by both Martha Stewart Weddings and Brides, plus her work has been featured in media outlets like Oprah.com, Town & Country, OK Magazine, Huffington Post and HGTV’s DIY Network. When she’s not talking about cake, you can find her exploring New Hampshire’s Seacoast and Lakes Regions with her family. Class Dates | September 7 | October 12

Gary Walker Gary’s culinary journey did not start as an obvious one: a business major from the University of New Hampshire, he originally moved to Massachusetts to pursue a career in greyhound racing. It was only while exploring his new city that he began to develop a serious passion for wine, even attending tastings and industry shows. Upon returning to the Seacoast Region in 2005, he accepted a job as the first bar manager at the renowned Anneke Jans restaurant in Kittery, Maine, further developing his wine and food expertise. A year later, he met his present employers at South Portland Wine Company—it was his calling, and Gary has been working as a wine sales representative ever since. Over the past decade, he has orchestrated countless wine pairings and dinners throughout southern Maine, using his refined palate and comprehensive knowledge to select the

Jessica Battilana

Kathy Gunst

A highly acclaimed food

A Maine-based chef and

writer and recipe developer,

writer, Kathy has authored

Jessica has penned culinary

14 books and was recently

content on everything from

named the 2016 winner

Vietnamese cuisine to sausage making.

of the IACP Best Culinary Audio Series

She is the author of Repertoire: All the

Award for her work as the resident chef

to v

Recipes You Need and currently writes a

on NPR’s acclaimed radio show “Here and

inno

bi-monthly column by the same name for

Now”. A James Beard Award finalist for

tech

the San Francisco Chronicle. She's also the

Best Webcast in 2005, she walked away

ingr

co-author of six cookbooks, including

a winner in 2015 with the James Beard

The

Home Grown: Cooking from My New

Journalism Award for the home cooking

whi

England Roots with Chef Matt Jennings.

category. Her latest book, Soup Swap,

attr

Her work has appeared in Martha Stewart

features 60 soup, stew and chowder recipes,

are

Living, The New York Times, The Wall Street

menu ideas and serving suggestions.

fill y

Journal, Saveur, Sunset Magazine and the

Kathy also writes for many newspapers

of J

Best Food Writing anthology. A Vermont

and magazines, including Newsweek,

prin

native, she now lives in San Francisco

The Washington Post, Eating Well,

Mad

with her wife and children.

Modern Farmer and Bon Appétit.

of p

Class Dates | August 9 & 10

Class Dates | May 25

Cla

Kate Bowler

Krisztina Perron

For nearly a decade, Kate has

Krisztina’s love for cooking

run the popular lifestyle blog

began at an early age. As

Domestikated Life, on which

the daughter of restaurant

she shares party tips, simple recipes and DIY projects while discussing

owners who immigrated from Hungary, she practically grew up in the

what life is like as a new mom. Her recently

kitchen, learning the recipes and traditions

published first book, New England Invite:

of her family’s culture. To turn her passion

Fresh Feasts to Savor the Seasons, is filled

into a profession, Krisztina enrolled in a

with accessible menus for every occasion

fast-track program at Johnson & Wales

that make entertaining throughout the year

University, earning a degree in culinary

an easy affair. Her recipes and styling work

arts. Following graduation, Krisztina rolled

have also appeared in publications such as

up her sleeves and got to work, taking jobs

Martha Stewart Living, Better Homes and

in fine dining establishments and banquet

Gardens and The Boston Globe. Whether

halls at high-end hotels and country

cooking, crafting or hosting guests, Kate’s

clubs. In 2013, she opened The Wooden

motto is simple: “Make life entertaining.”

Spoon Catering Company in Amesbury,

Class Dates | October 18

Massachusetts, and has since carved out a successful career in catering, even winning the Couples Choice Award three times from WeddingWire.com. A licensed vocational teacher, Krisztina also leads public cooking classes throughout New England, happily sharing her knowledge about international cuisine with the next generation of culinary professionals. Class Dates | May 12

perfect vintage for every meal.

Che gon auth A fo Epic app Eve Fine Wat bran writ cook with Chef Reci add she Her exte Italy Sou of C invo and

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Class Dates | June 22 | August 31 October 12

SWK_CS_Brochure_May-October_2019.indd 36

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3/6/19 12:38 PM

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Lukas Volger Lukas is the author of three cookbooks: Bowl, Veggie Burgers Every Which Way and Vegetarian Entrees That Won't Leave You Hungry. His approach to vegetarian cuisine is accessible yet innovative and rooted in straightforward techniques that utilize whole food ingredients. He's been featured in Vogue, The Splendid Table and The New York Times, which called him “a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.” He’s also the editorial director of Jarry, a James Beard Award–nominated print magazine, as well as the founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. Class Dates | July 26

Mindy Fox In the beginning of her career, Mindy cooked professionally in restaurants, training with James Beard Award-nominee Chef Stan Frankenthaler. Since then, she’s gone on to be a food writer, editor, cookbook author, recipe developer, stylist and producer. A former editor at Saveur, La Cucina Italiana, Epicurious and Real Simple, her work has also appeared in Bon Appétit, Rachael Ray Every Day, Food & Wine, Country Living, Fine Cooking, The London Times and Weight Watchers Magazine as well as for consumer brands like Bloomingdale’s. Mindy has written and produced several acclaimed cookbooks, including a recent collaboration with Gail Simmons, food expert and Top Chef judge, for Bringing It Home: Favorite Recipes from a Life of Adventurous Eating. In addition to radio and television appearances, she has taught at various cooking venues. Her work continues to be inspired by her extensive travels throughout France, Italy, Spain, Mexico and North and South America. A founding member of Chefs Collaborative, Mindy maintains involvement in the sustainability and farm-to-table movements.

Molly Stevens An award-winning cookbook author, editor and cooking teacher, Molly has earned James Beard Awards and IACP Awards for two of her books, All About Roasting and All About Braising. Her recipes and articles have also appeared in numerous national magazines, including Fine Cooking, The Wall Street Journal, Real Simple, Bon Appétit and Saveur. Classically trained as a chef in France, Molly has taught at the French Culinary Institute, New England Culinary Institute and L’Ecole de Cuisine La Varenne in both Burgundy, France, and Venice, Italy. Honored by Bon Appétit and the IACP as “Cooking Teacher of the Year,” she strives to impart her love of food and attention to eloquent presentations in each and every one of her classes. Class Dates | October 19

Morgan Avery Morgan is a holistic, plant-based chef and health coach based in Portsmouth, New Hampshire. After adopting a vegan lifestyle and learning how to make wholesome, satisfying meals at home, she went on to study nutrition, becoming a certified health coach through the Institute for Integrative Nutrition as well as a Plant-Based Professional through the Rouxbe Cooking School. Following her training, Morgan launched her own business, through which she offers meal services, cooking classes, wellness workshops and health coaching. A steadfast believer that eating right is one of the best things we can do for our bodies, she also serves on the board for Seacoast Share our Strength, an organization that raises money to help fight childhood food insecurities in the community. Her classes may be

Monique Meadows After graduating from the State University of New York at Oneonta with a degree in art and journalism, Monique

veggie-centric and vegan, but her cooking has been known to satisfy even the most adamant of meat lovers. Class Dates | May 24 | September 14

initially began a career in advertising as an art

Nicole Galbadis

director in Phoenix, Arizona. That was until

Cooking has always been

2006, when she relocated to Maine and

a passion for Nicole, who

became the manager of THE CLOWN, an

enjoys combining the

eclectic retail shop in York that specializes in

rich, bold flavors of Italian

wines, contemporary art, European antiques

cuisine with lighter Mediterranean fare

and Italian specialty food products. In 2013,

to create what she likes to call “culinary

she studied with the internationally

magic.” Living abroad in Greece, she

recognized Wine & Spirits Education Trust

learned volumes about their culture and

in Boston, Massachusetts, and earned a

food, eventually beginning to teach cooking

WSET Level III Certification with Merit.

classes of her own while still abroad for the

Today, Monique advises several local

American Embassy community. Now that

restaurants and regional event planners on

Nicole and her family are happily back in

wine selections and is a contributing

New England, she looks forward to sharing

photographer and writer for Tone Publications.

her knowledge of Mediterranean flavors

Class Dates | May 18 | July 20 September 14

and techniques with a whole new audience. Class Dates | June 7 | September 19 October 18

Class Dates | June 7 | September 6 877.899.8363

SWK_CS_Brochure_May-October_2019.indd 37

3/6/19 12:38 PM

Odette Williams Odette is an Australian expat, author and baking fanatic who now calls Brooklyn, New York, home. After becoming a mother, she found it difficult to find any keepsake apron sets for her young children to wear when they baked together—so, she set out to make them herself. Friends soon started to clamor for aprons to give their own children, sparking the start of Odette’s eponymous brand. Officially launched in 2013, Odette Williams products were quickly bought up by leading retailers such as J.Crew, Anthropologie, ABC Carpet, Le Bon Marche and Barneys, and the line has since expanded to include other kitchen accessories like cookie cutters and flour scoops. In addition to the success of her retail brand, Odette is the author of Simple Cake, a baking cookbook that serves as a nostalgic ode to the joy of homemade cake. Class Dates | May 18

Stephanie Cmar

Vanessa Seder

Possessing a genuine passion for cooking from a young age, Stephanie was only 15 when she began working in the food industry at the Muffin Shop in Marblehead, Massachusetts. Confident with this direction for her life, Stephanie graduated in 2007 from Johnson & Wales University and returned to Boston, Massachusetts, to begin her career at the Top of the Hub restaurant. From there, she went to work with Barbara Lynch Gruppo as a line cook at B&G Oysters, where she quickly rose through the ranks to the position of sous chef. Stephanie continued to further hone her fine dining skills at restaurants like Stir and No. 9 Park, eventually showcasing her culinary prowess by competing on Seasons 10 and 11 of Bravo TV’s Top Chef. In 2015, Stephanie joined Fairsted Kitchen as the executive chef, crafting a menu that reflects her personal cooking style with French and Italian dishes that have a Middle Eastern spin. Class Dates | May 10 & 11

Shanna & Brian O'Hea Shanna and Brian are the chefs and owners of Academe Brasserie at one of Maine’s most popular tourist destinations, The Kennebunk Inn. The Academe’s signature lobster pot pie helped put the culinary couple on the map following spotlights in Oprah Magazine as one of Gayle King’s favorite foods, on The Food Network’s The Best Thing I Ever Ate, on The Travel Channel’s Food Paradise and in Travel and Leisure’s 2014 Holiday Gift Guide. Their lobster white truffle pizza has also appeared on the O-List in Oprah Magazine and on Travel Channel’s Food Paradise. Both highly regarded for their talents in the kitchen, Shanna was invited to represent the duo and put her skills to the test during appearances on Food Network’s Chopped and Beat Bobby Flay!

Tom Madden Tom is a southern Maine

recipe developer, teacher, author and co-founder of the culinary design collaborative Relish & Co. She has been featured on several radio programs, including WGAN

wilde

of a s

with Faith Middleton, as well as appeared

begu

on NBC Portland’s 207 and Hallmark

Morg

Channel’s Home & Family. A graduate

Frank

of the Institute of Culinary Education,

autho

Vanessa has developed numerous recipes for

cook

Real Simple, All You, Health, Cooking Light,

Bon A

Hannaford’s Fresh, Ladies Home Journal—

and O

where she previously served as an associate

kitch

food editor—and her own book, Secret

Bobb

Sauces, which received Honorable Mention

trave

at the 2018 Readable Feast Awards. As a

Her o

food stylist, Vanessa’s work has ranged from

Food

television to print and included national

Livin

brands such as Perdue Farms, Barney Butter

Throw

and Coleman’s Mustard. She currently lives

She i

with her family in Portland, Maine, where

“Cook

she is always cooking up new ways to lend

Sout

her extensive expertise to burgeoning chefs.

large

Class Dates | May 5 | July 21 | August 4 September 15 | October 6

appro

her e

Class Augu

Company in 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 complementary nature of beer and food while earning a Certified Cicerone® professional accreditation, making him one of only six individuals to carry that Class Dates | June 29 | August 24 October 26

on the day of your class

Fresh Force Citrus Juicer This simple and clever juicer reduces unwanted pulp while dramatically increasing the amount of juice from your citrus. Available for purchase in our Cooking School.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CS_Brochure_May-October_2019.indd 38

fans

and s

of Lone Pine Brewing

distinction in the state of Maine.

Johns

News Radio and NPR’s “Food Schmooze”

native and co-founder

Class Dates | June 21 | August 30 38

Vanessa is a chef, food stylist,

3/6/19 12:38 PM

Virginia Willis

list,

A Georgia-born, French-

the

made chocolate chip cookies

notes

trained chef, Virginia has

ive

with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan

wilderness, harvested capers in the shadow

e”

of a smoldering volcano in Italy and

beguiled celebrities such as Jane Fonda, Morgan Freeman and the late Aretha Franklin with her cooking. She is the author of the James Beard Award-winning

for

cookbook Lighten Up, Y’all as well as

ht,

Bon Appétit, Y’all, Basic to Brilliant, Y’all

—

and Okra and Grits. She is the former TV

ate

kitchen director for Martha Stewart Living, Bobby Flay and Nathalie Dupree and has

traveled the world producing food stories.

Her on-screen appearances have included

Food Network's Chopped, Martha Stewart

tter

Throwdown with Bobby Flay (as a judge).

Living, Paula Deen's Best Dishes and

ves

She is the author of the popular column “Cooking with Virginia” for

SouthernKitchen.com and an editor-at-

efs.

large for Southern Living. Her legion of

fans loves her down-to-earth attitude and approachable spirit, which is captured in her eponymous food blog that offers recipes and stories from her culinary adventures. Class Dates | July 11 & 12 August 1 & 2

cer

SWK_CS_Brochure_May-October_2019.indd 39

3/6/19 12:38 PM

��o��k S�gni��

Cookbooks sold separately.

Annie Mahle

Vanessa Seder

Odette Williams

Kathy Gunst

May 3 | October 25

May 5 | July 21 August 4 | September 15 October 6

May 18

May 25

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

Virginia Willis

Dave Martin

Mindy Fox

May 29 & 30

June 7 | September 6

Dana Moos

Bill Collins

Virginia Willis

June 9 | July 14 August 18 | September 29

June 28 & 29 August 16 & 17 October 4 & 5

July 11 & 12 August 1 & 2

Lukas Volger

Alana Chernila

Jessica Battilana

July 26

August 3

August 9 & 10

Christine Burns Rudalevige

Domenica Marchetti

July 13 | September 13

July 19 & 20

Derek Bissonnette

Erin Gardner

Amy Traverso

Kate Bowler

Molly Stevens

August 31

September 7 October 12

September 20

October 18

October 19

Plus, a visit from Top Chef Contestant Stephanie Cmar on May 10th & 11th!

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

Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool

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