Stonewall Kitchen Cooking School Course Guide: May 2020 - October 2020 by Stonewall Kitchen

stonewall kitchen COOKING SCHOOL May 2020 â&#x20AC;&#x201C; October 2020

demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool

What � Expect?

• Generous portions of each course and a complete recipe packet to recreate the meal at home! • Complimentary water, coffee and tea during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside the school.

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-served basis, so please plan to arrive early in order to sit with companions. (Handicapped accessible seating is limited to four seats per class.) The classroom is air-conditioned but the temperature may vary during the course of the class — we suggest you bring a sweater to ensure you are comfortable. • Products are 10% off in our Cooking School, valid only on the day of your class. • Cookbooks are sold separately and will be available for purchase on the class date.

Demonstration Cla�es

Classes are demonstration only, with

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

Please note that our cooking classes are 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.

predetermine all recipes. Recipes are prepared based on reservations; therefore,

Payment Policy

we cannot make substitutions or individual

Credit card payment must be made at the time of registration. (Your card will not be charged until the day of the class.)

accommodations for taste preferences, nor take into consideration any food allergies. Please read class descriptions carefully for flavors and ingredients prior

Cancellation Policy

availability and seasonality.

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.

Private Parties

Refund Policy

Our facility is also available for

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.

to signing up for a class. Occasionally, we may need to substitute instructors and/or alter recipes due to ingredient

environmental practices that minimize

private parties! Whether it is for

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 Vegetarian Class 2

Substitution and Allergen Policy

Denotes Gluten Free Class

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

may cookbook signing

cookbook signing Sunday | May 3 | 11:30am–1:00pm

Friday | May 1 |11:30am–1:00pm

Lunch from the Galle�

annie mahle $55

Annie takes a break from sailing to showcase her soul satisfying, stylish comfort food. • Shaved Asparagus and Arugula Salad with Walnuts • Housemade Chicken, Basil and Sun-Dried Tomato Sausage served alongside Broccoli Raab

Thursday | May 7 | 11:30am–1:00pm

Classic French C��ry

Cinco de Ma�o Fiesta

vanessa seder

Transport your palate with this French-inspired meal.

$60

• Asparagus Gruyère Tart

Celebrate Cinco de Mayo with traditional dishes and great company! • Albondigas Soup - Mexican meatball soup • Sweet Corn and Chili Tamales • Lobster Tacos with Avocado Crème Sauce • Mexican Chocolate Pots de Crème Tuesday | May 5 | 11:30am–1:00pm

Sprin�, ��ran�, ��run�!

• Ricotta Gnocchi

patty roche

• Rhubarb and Raspberry Galette

$50

chef instructor $55

• Classic Chicken Cordon Bleu • Gratin Dauphinoise - sliced potatoes baked in seasoned cream sauce • Grated Carrot Salad served with Garlicky Vinaigrette and Chives • Chocolate-Glazed Eclairs filled with Vanilla Pastry Cream

cookbook signing Friday | May 8 | 11:30am–1:00pm

Ra�e Bakin�

kathy gunst & katherine alford

You’ll love this fresh-from-the-garden menu. Friday | May 1 | 6:00pm–7:30pm

�erb� Da� �elights

• Spring Pea and Microgreens Salad

jessica michaud

• Braised Chicken with Fresh Thyme

with Wine Pairings

with Burrata Cheese and Sweet Basil Vinaigrette and Fennel served over Chive Risotto

$75 These delightful small plates highlight the flavors of Kentucky Derby Day. • Moroccan Lamb Meatball served with Harissa Yogurt and Cucumber Mint Chutney • Arugula, Chicory and Fig Salad

• Charred Asparagus with Crispy Shallots • Lemon Bars with Extra Virgin Olive Oil and Sea Salt Wednesday | May 6 | 11:30am–1:00pm

A Bris�t, A Tas�t

with Gorgonzola, Toasted Walnuts

patty roche

and Riesling Dressing

$60

• Shrimp and Country Ham Pasta with Roasted Garlic and Rosemary Cream served alongside a Parmesan Smashed Sweet Potato • Beef Short Rib with Sorghum and Soy Glaze • Southern Chocolate Cobbler with Vanilla Ice Cream

“This experience was entertaining, educational and yummy!” Donna W.

$50 This menu showcases the transformative power of flour, fury—and women’s voices. Served with a Light Lunch: • Spring Salad with Fresh Peas and Spring Herb Vinaigrette served alongside Buttermilk Biscuits with Smoked Salmon and Herbed Crème Fraîche • Pigs in a Blanket with Two Mustards • Buttermilk Rhubarb Cake • Chocolate Pudding • Maine Blueberry Crumble with Whipped Cream

Learn to prepare this cut of beef in the most delicious way possible. • Chive Risotto Cakes served alongside Mixed Spring Greens • Espresso-Rubbed Braised Brisket with Caramelized Pearl Onions served alongside Roasted Purple Potatoes

Friday | May 8 | 6:00pm–7:30pm

A Meal for Mom

nicole galbadis $50

Honoring my mother, Marion, with her favorite dishes!

• Roasted Garlic Broccolini Spears

• Pasta e Fagioli

• Chocolate Truffle Pie topped

• Pizza featuring Tomato, Chopped Garlic, Basil and Fresh Mozzarella

with Sweet Cream

• Chicken and Peas Carbonara with Angel Hair Pasta • Ricotta Cake with Fresh Cream 877.899.8363

cookbook signing Saturday | May 9 | 11:30am–1:00pm

Scandinavian Brunch

andrew & briana volk $50

This meal is a celebration of cocktails, cooking and coming together! • White Noise Cocktail - a wine-based drink that’s perfect for sipping • Riccipurra and Fruit Stew - a luxurious rice pudding • Gravlax and Rye Crackers • Oven Pancakes - presentation is everything in this fresh-baked one-pot breakfast! • Smoked Trout Deviled Eggs Saturday | May 9 | 6:00pm–7:30pm

Eat Li� a Queen

chef instructor $65

This Mother’s Day feast is perfect for the special lady in your life! • Classic Shrimp Scampi served over a nest of Angel Hair Pasta • Filet Mignon with Rosé Beurre Blanc the sweet, light flavor of rosé is used in place of the usual white wine in this recipe that’s especially for mom! • Purple Potato Salad with Scallions, Tarragon and Fresh Basil • Forbidden Chocolate Layer Cake

Sunday | May 10 | 11:30am–1:00pm

Thursday | May 14 | 11:30am–1:00pm

brent hazelbaker

Just for the Halibut chef instructor

$70

$55

Nobody is more deserving of this

Enjoy the delicate, sweet flavor of halibut.

brunch than mom!

• Panzanella Salad with Basil

The Goddess of Brunch

• Spring Garden Salad with Spring Peas, Radishes, Pickled Bermuda Onion, Slivered Almonds and Green Goddess Dressing • Surf & Turf - grilled half lobster with a petite filet • Warm Roquefort Fingerling Potato Salad • Grilled Asparagus Maître d’ Butter • Vanilla Bean Crème Brûlée with Fresh Mixed Berries Tuesday | May 12 | 11:30am–1:00pm

A Ver� Ve��ie Luncheon

and Garlic Scape Pesto • Slow-Roasted Halibut Fillet in Garlic Cream Sauce • Roasted Fingerling Potatoes and Cauliflower with Almonds and Ricotta Salata • Lemon Mousse with Freshly Whipped Cream and Berries

cookbook signing Friday | May 15 | 11:30am–1:00pm

�he Art of Leisure

chef instructor $45

katzie guy-hamilton

Time to veg out! • White Bean and Lemon Chard Soup • Mushroom Wellington - mushrooms

$45 Seize your leisure time with

layered with cider-caramelized onions

this flavorsome meal.

and walnuts, wrapped in puff pastry

• Tangy and Creamy: Radish Peas

and served with port wine reduction

and Parmesan

• Citrus Butter-Braised Asparagus

• Simplicity: Chili Oil and Garlic Pasta

• Rhubarb Upside-Down Cake

• Perfection: Mussels with Lemon Juice and Black Pepper

Wednesday | May 13 | 11:30am–1:00pm

’ Tis the Season-ing chef instructor

$65 Peppercorns are featured in this special menu. • Baby Spinach Salad with Strawberries, Almonds, Goat Cheese and Creamy Poppy Seed Dressing • Steak au Poivre with Green Peppercorn Pan Sauce

• The Season: Pan di Spagna with Fresh Fruit and Pistachios - Italian sponge cake with toppings Friday | May 15 | 6:00pm–7:30pm

Dive Ri�ht In

richard vellante Legal Sea Foods Executive Chef $60 This meal will have you hooked

“It was delicious! I finished every morsel!”

• Potato Purée with Garlic and Basil

from the very first bite!

• Summer Squash Gratin with Tomatoes,

• Maryland-style Crab Cakes

David B.

Scallions and Parmesan Cheese • Classic Lemon Meringue Pie

with Remoulade Sauce • Shrimp, Sausage and Asparagus with Paccheri Pasta • Strawberry Rhubarb Crumble with Vanilla Ice Cream

STONEWALLKITCHEN.COM/COOKINGSCHOOL

cookbook signing Saturday | May 16 | 11:30am–1:00pm

Ma� Time for Brunch

katzie guy-hamilton $45 A brunch this good is always worth making time for. • Saffron Sticky Rice Salad • Zucchini Kuku - baked Persian zucchini frittata • Pirbright Pea and Mint Toast • Harissa Sauce • Meringue Clouds with Curds and Cream

Tuesday | May 19 | 11:30am–1:00pm

Man�ia!

patty roche

Sprin� Has Sprung chef instructor

$60 All the freshness that spring has to offer is here in one menu. • Wild Mushroom Ragout on Crispy Polenta with Gruyère Cheese • Slow-Braised Lamb Shanks with Bitter Herb and Celery Salad • Mashed Potatoes with Chive-Infused Cream • Strawberry Rhubarb Crisp with Vanilla Ice Cream

A Ma� Da� Brunch

chef instructor $40

“’Tis May! ’Tis May! The lusty month of May! When everyone and everything

Zucchini and Fresh Herbs • Chicken Marsala with Wild Mushrooms • Roasted Broccolini served alongside deliciously seasoned Potato Wedges • Lemon and Honey Semifreddo Wednesday | May 20 | 11:30am–1:00pm

Asian Café

patty roche

• Asparagus and Mushroom Omelet served alongside Slow-Roasted Salt

$55 Master your kitchen skills with these seasonal recipes from the founder of Maine’s very own Salt Water Farm. • Fresh Focaccia with Lemon and Herbs with Housemade Seasoned Butter • Farro, Asparagus and Arugula with Herbed Buttermilk Dressing • Cast Iron Chicken Thighs with Leeks, Mushrooms and Cream

These are simple Asian-inspired dishes, upgraded.

• Strawberry Galette with Vanilla Bean Custard

• Crab Rangoon Dip served with Fried Wonton Chips • Thai Shrimp Soup - with curry paste and coconut milk • Teriyaki Beef and Noodle Bowl served alongside Stir-Fried Baby Bok Choy • Pineapple Upside-Down Cake Thursday | May 21 | 11:30am–1:00pm

Sprin� S�illet

Friday | May 22 6:00pm–7:30pm

A Menu to Remember

chef instructor $60

Celebrate Memorial Day with flavorful dishes you won’t soon forget. • Basil Pesto Shrimp Skewers • Hot ’n’ Sweet Baby Back Ribs • Crunchy, Creamy Buttermilk Slaw

chef instructor

served alongside Grilled

$50

Summer Squash Pasta Salad • Chocolate Strawberry Shortcakes

• Curried Carrot Soup with Tarragon-Infused Oil • Skillet Roast Chicken with Rhubarb in a White Wine Butter Sauce • Polenta with Spring Vegetable Ragout • Double Strawberry Cheesecake

Saturday | May 23 | 11:30am–1:00pm

P lant-Based Breakfast Favorites morgan avery $45

You won’t miss the meat in this menu!

• Spring Greens and Flower Salad - a edible flowers and light ginger vinaigrette

annemarie ahearn

• Italian Wedding Soup with Fennel,

goes blissfully astray!” – Frederick Loewe delicate mix of baby spinach, field greens,

Modern Countr� C��kin�

You’ll adore these easy Italian favorites.

Get yourself a heavy skillet and get cookin’! Sunday | May 17 | 11:30am–1:00pm

Friday | May 22 | 11:30am–1:00pm

$55

$55 Saturday | May 16 | 6:00pm–7:30pm

cookbook signing

• Mint Chip Superfood Smoothie

“A wonderful class with lots of great information. Bravo!”

• Crunchy Coconut Bacon

Colleen T.

• Smoked Carrot Lox Bagel

• Veggie-Loaded Breakfast Tostada

and Pepper Campari Tomatoes • Herbed New Potatoes • Strawberry Shortcake

877.899.8363

Wednesday | May 27 | 11:30am–1:00pm

Friday | May 29 | 6:00pm–7:30pm

patty roche

chef instructor

dana sicko

$60

$65

Time taken for a delicious meal

Anyone would love this steak feast

is always well spent.

with all the fixins’!

• Caesar Salad with Pan-Seared Lemon

• House-Baked Potato Focaccia Wedge

A Taste of the Chesapea�

These are authentic dishes from a genuine Marylander! • Butter Lettuce Salad with Strawberries, Pistachios and Herb Vinaigrette • Authentic Maryland Blue Crab Cakes with Charred Lemon Aioli • Old Bay Oven-Baked French Fries • Salted Caramel Berger Cookie Pie with Vanilla Ice Cream - fudgy chocolate and shortbread cookies are baked into a pie ribboned with salted caramel

Hungarian Sta�ters ’n’ Sweets

krisztina perron $55

This tasty menu filled with traditional Hungarian appetizers and desserts is sure to delight. • Liver Pâté with Crusty Bread • Fasirt - Hungarian pork meatballs with onion, garlic and paprika that are breaded and then fried

Pepper Shrimp and Garlic Croutons Roasted Tomato Sauce

Caramelized Pearl Onions • Lemon Curd Tart with Shortbread Crust

• Berry and Apple Slump with

topped with Mixed Fresh Berries

Vanilla Ice Cream

Saturday | May 30 | 11:30am–1:00pm

Thursday | May 28 | 11:30am–1:00pm ebri el as seen on

shanna & brian o’hea

Chopped

$50

ch ef

Join these innkeeper chefs for a uniquely delicious menu. • Roasted Red Pepper Bisque with Sambuca Cream • Lamb Meatballs over Chickpea,

cherie scott $55

Learn all about this legume and how to create fantastic dishes you’ll want to make over and over again. • Chilled Madras Curried Chickpea Salad with Buttercup Lettuce, Garlic Naan Toast Points and Pomegranate • Dahl Gosht - Indian lamb and lentil stew • Lemon Lentil Basmati Rice Pilaf

• Carrot Cake with Cream Cheese Frosting Friday | May 29 | 11:30am–1:00pm

Mumbai to Maine® Series:

The Empt� P late Club

Life-Givin� Lentils

Mint and Lemon Garlic Yogurt

• Poppy Seed Raisin Roll

Tuesday | May 26 | 11:30am–1:00pm

Mumbai to Maine® Series

Cucumber and Tomato Salad with

• Apple Strudel with Vanilla Sugar • Plum Dumplings

with Sage and Mozzarella • Creamy Leek Gratin served alongside

• Spring Vegetable Risotto

Lunch at the Kennebunk Inn

A Steak Su��er

• Filet Mignon with Fines Herbes Dressing

• Sautéed Chicken Breast with

Sunday | May 24 | 11:30am–1:00pm

Ta� Time for Lunch

Saturday | May 23 | 6:00pm–7:30pm

All Hail the Mi�ht� Coconut! cherie scott

• Mysore Pak - chickpea fudge and pistachio garnish Saturday | May 30 | 6:00pm–7:30pm

Beers & Braising

with Beer Pairings tom madden

Lone Pine Brewing Company $75

patty roche

$55

You’ll love this slow-cooked meal

$60

Coconut rules the kitchen in this cuisine!

with unique beer pairings.

This is a meal so exquisite,

• Coconut Curried Mussels with

• Wild Mushroom Flatbread with

there won’t be any leftovers! • Watercress Salad with Roasted Beets, Orange and Fennel

Garlic-Buttered Naan Toast • Kashmiri Red Chili Coconut Chicken Curry

• Balsamic-Marinated Hanger Steak

• Cilantro Coconut Basmati Rice

• Cheesy Leek Gratin served alongside

• Creamy Coconut Cardamom Ice Cream

Honey-Roasted Baby Carrots • Salted Texas Chocolate Sheet Cake 6

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Ricotta, Chile Flakes and Basil • Osso Buco with Red Wine served over Creamy Polenta and finished with Gremolata • Asparagus Spears with Lemon, Olive Oil and Pistachios • White Chocolate and Raspberry Swirl Crustless Cheesecake

Sunday | May 31 | 11:30am–1:00pm

Wednesday | June 3 | 11:30am–1:00pm

Friday | June 5 | 6:00pm–7:30pm

chef instructor

patty roche

nicole galbadis

$45

$60

$65

This vegetarian brunch is all

Join us for great food and meet

You’ll be enchanted by these

about fantastic flavors.

the food maven herself!

flavor combinations!

• Watercress, Avocado and Grapefruit Salad

• Tender Summer Greens Salad with

• Crostini Stacks of Pan-Fried Goat

Brunch- tastic

with Champagne Tarragon Vinaigrette • Savory Spinach, Cheddar and

Lunch with Patty

Chive Vinaigrette and Fried Capers • Stuffed Pork Loin with Spinach,

Garlic Tart topped with

Fresh Bread Crumbs and Fontina

Slow-Roasted Tomato Confit

served with Fennel Cream Sauce

• Garlic-Parmesan Roast Potatoes

• Classic Potato Gratin with Parmesan

• Caramelized Red Onions and

• Rainbow Carrot Medley with

Carrots with Fennel and Mint • Sour Cream Pound Cake topped with Fresh Cream and Blackberries

june Tuesday | June 2 | 11:30am–1:00pm

Zucchini and Asparagus • Wild Maine Blueberry Tart with Mascarpone Whipped Cream Thursday | June 4 | 11:30am–1:00pm

Seaf��d Small P lates chef instructor

Let’s Get Stuffed

$70

patty roche

Sometimes the best things come

$60

on small plates!

This meal is sure to fill you up!

• Linguine with Clams, Parsley

• Melon Panzanella Salad - sweet melon takes the place of tomatoes • Rosemary, Ham and Gruyère Cheese-Stuffed Chicken Breast with Creamy Mustard Pan Sauce • Mashed Potatoes with Mascarpone and Fresh Chopped Herbs

and Charred Lemon • Grilled Halibut with Chile Peach Salsa served alongside dressed Arugula • Seared Scallops with White Bean and Spinach Sauté • Fudgy Brownies with Toasted Almond Ice Cream

Macerated Berries and Mint

“Absolutely amazing food with a friendly and fun staff! We will be back!” Nancy T.

Cheese, Apricot Preserves and Arugula tossed in Nic’s secret vinaigrette • Pan-Seared Scallops atop a Polenta Cake with Crispy Bacon and Maple Butter Drizzle • Grilled Flank Steak with Pesto served alongside Oven-Roasted Lemon Potatoes • S’mores Cupcakes

cookbook signing Saturday | June 6 | 11:30am–1:00pm

�he� Say It’s Your Birthda� Ca� erin gardner $45

Learn to make a simple, delicious cake from scratch, plus decorating techniques to turn an ordinary cake into an extraordinary one! Served with a Light Lunch: • Summer Minestrone Soup with Turkey Meatballs served alongside Kale Salad with Carrot Ginger Dressing Baking from Scratch:

• Roasted Sweet Baby Rainbow Carrots • Cheesecake Blossoms with

Culinar� Ma�ic

Friday | June 5 | 11:30am–1:00pm

The Cho ppin� Block

• Yellow Funfetti Cake with Chocolate Fudge Frosting

chef instructor

Learn Tips and Tricks:

$55

• How to Level and Torte a Cake

You’ll love these simple but elegant dishes.

• Applying a Crumb Coat for

• Asparagus Puff Pastry Tart with Ricotta and Mozzarella • Crispy Pork Chops with Chutney Sauce • Baked Rosemary Sweet Potatoes • Spring Succotash

the Perfect Finish • Textured Buttercream Tutorial make your cake stand out from the rest! • Basic Piping Techniques - certain to make it (almost) too pretty to eat!

• Grilled Pineapple Upside-Down Cake with Cinnamon-Spiced Ice Cream

877.899.8363

Saturday | June 6 | 6:00pm–7:30pm

Wednesday | June 10 11:30am–1:00pm

Friday | June 12 | 6:00pm–7:30pm

chef instructor

patty roche

Mamma Mia!

chef instructor

$55

$65

Don’t be late for this tasty supper!

We did the math and this meal

These elevated Italian dishes will

• Kale Salad with Lemon, Parmesan

is tough to beat!

soon become favorites.

• Roasted Red and Yellow Beet Stacks

• Roasted Stuffed Pepper with Ground Veal,

The Dinner Bell

and Crispy Garbanzo Beans • St. Louis Pork Spare Ribs with Sticky Barbecue Lacquer

Edible Equation

with Goat Cheese • Stuffed Pork Tenderloin with

Eggplant, Fresh Breadcrumbs and Cheese • Tagliatelle Bolognese - housemade

• Red Bliss Potato Salad

Fresh Herbs, Fontina and Serrano Ham

green and white ribbon pasta adorned

• Sweet Corn Bread with Red Pepper Jelly

served with Port Wine Reduction

with traditional meat sauce

• Sweet Peach Hand Pies

cookbook signing Sunday | June 7 | 11:30am–1:00pm

• Twice-Baked Potatoes served alongside Garlicky Green Beans • Blueberry Turnovers with Housemade Ice Cream

An Earl� Summer Thursday | June 11 | 11:30am–1:00pm Brunch Polish Pride

vanessa seder

scott jones

$55

$50

• Tuscan Sea Bass served over a bed of Sautéed Spinach, Olives and Garlicky Tomatoes • Vanilla Zabaglione with Raspberries - a creamy custard accented with sweet berries and served with an almond biscotti cookie Saturday | June 13 | 11:30am–1:00pm

Mumbai to Maine® Series:

Enjoy these warm-weather brunch dishes.

You’re sure to love this traditional,

• Chilled Avocado topped with Crab Meat

hearty Polish cuisine.

Mumbai to Maine C��out

• Haricot Vert, Radish and Watercress

• Potato, Mushroom and

$60

Salad with Buttermilk Dressing • Brown Sugar and Black Pepper Bacon • Asparagus Quiche • Strawberry and Pistachio Eaton Mess

Cheese-Stuffed Pierogis

Join us for this fun fusion between

• Housemade Sweet Kielbasa

Indian-inspired dishes and our very

served alongside Garlic Potatoes • Sauerkraut with Sautéed Apples and Caramelized Onions

Tuesday | June 9 | 11:30am–1:00pm

Southern Delights

patty roche $55

Enjoy Southern comfort at its finest. • Fluffy Buttermilk Biscuits with Foie Gras Butter

• Traditional Plum Cake with Lemon Whipped Cream

Mumbai to Maine® Series:

Indian Ta�out cherie scott

$60

• Buttery Mashed Potatoes

Take in this Indian-inspired takeout menu.

• Sweet and Spicy Collard Greens

• Tandoori Masala Chicken Wings

halibut and masala potato chips with cilantro chutney • Guy’s Indian Lamb Chili and a New England Split Top Bun • Curried Cilantro Buttermilk Yogurt Potato Salad served alongside Indian Chili Lime Grilled Corn on the Cob • Alphonso Mango Ice Cream

with Cilantro Buttermilk Dip • Chickpea-Battered Jumbo Shrimp served alongside Pickled Red Onion, Cilantro, Lime and Mango Slaw with Green Goddess Chutney and Buttered Garlic Naan • Chai Pots de Crème

own Maine fare. • Indian Fish ’n’ Chips - chickpea-battered

Grilled Maine Red Hot Dogs on Friday | June 12 | 11:30am–1:00pm

• Chicken Fried Steak with Creamy Gravy

• Banana Pudding Cake

cherie scott

STONEWALLKITCHEN.COM/COOKINGSCHOOL

“What a fun, delicious and entertaining experience!” Jeanne S.

dana moos

patty roche

$70

$55

If you love lobster, this meal is for you!

This class is chock full of flavor and fun!

• Pacific Rim Lobster Salad - red pepper,

• Crispy Garlic Dip with Crudités

mango, crispy shallots, fresh lobster and

and Housemade Potato Chips

A Lobster Feast

mixed greens • Surf and Turf - brown butter-poached lobster on filet mignon over parsnip potato purée with a delicious sherry-based sauce • Chocolate Raspberry Cheesecake

cookbook signing Sunday | June 14 | 11:30am–1:00pm

F lavorful Fare

• Roasted Chicken Thighs with Garlic Herb-Buttered Vegetable Medley • Farro with Caramelized Onions and Mushrooms • Strawberry Slab Pie with Vanilla Bean Ice Cream Thursday | June 18 | 11:30am–1:00pm

Darn �elicious

cookbook signing Friday | June 19 | 11:30am–1:00pm

Slidin� Into Summer easlseeenb r i c

Wednesday | June 17 | 11:30am–1:00pm

Saturday | June 13 | 6:00pm–7:30pm

dave martin

Top Chef ch ef

$60

Celebrate the start of the summer season with these extraordinary recipes. • Heirloom, Grape, Sundried and Cherry Tomatoes with Fire-Roasted Tomato and Basil Vinaigrette • Handmade Spicy Soppressata and Margherita Pizzas on the Grill master this easy handmade dough recipe

�reat Yourself

dana moos

chef instructor

$60

$55

Oregano Jus served over Couscous

You deserve this sophisticated

This menu features one mouthwatering

tossed with Lemon and Hazelnuts

brunch menu.

dish after another.

• Grapefruit Brûlée

• Grilled Romaine Salad with Creamy

• Lobster and Andouille Sausage with Jalapeño Cheddar Grits topped with Bacon, Scallions and Smoked Tomato Butter • Chocolate Mocha Panna Cotta with Espresso Whipped Cream and Chocolate Cookie Tuille

Caesar Dressing and a Parmesan Crisp • Roast Chicken Thighs with Fennel, Orange and Olives • Duck Fat-Roasted Potato Wedges • Chocolate Cream Pie - a delicious pie piled sky-high with freshly whipped cream and bittersweet chocolate shavings

Tuesday | June 16 | 11:30am–1:00pm

Crab �a�s & �risp� �hic��

patty roche $60

This special menu features fare from both farm and sea. • Crabmeat Corn Cakes with Sweet Chili Lime Cream Sauce • Crispy Skin Garlic and Rosemary-Roasted

that stands up to the grill! • Roasted Free-Range Chicken with

• Summer Peach and Apricot Crumble topped with Sea Salt and Black Pepper Cream Friday | June 19 | 6:00pm–7:30pm

Time for Tex-Mex joe ricchio $55

Get the real story behind this distinctly Northern cuisine.

Microplane Zester/Grater Made from stainless steel, this super sharp handheld microplane zester and grater performs exceptionally and comes with a protective cover.

• Spiced Chicken Soup with Diced Avocado and Housemade Chips with Spiced Crema • Shredded Pork Tortillas with Spicy Black Beans • Mexican Rice • Churros with Dulce de Leche

Available for purchase in our Cooking School.

Chicken Breast with Pan Sauce • Rustic Mashed Potatoes • Sweet Baby Peas and Young Carrots with Fresh Dill and Mint • Buttered Rum Pudding Cakes with Whipped Cream

on the day of your class

877.899.8363

cookbook signing

Dad’s Da� Out c

Dad will get

chef instructor

ebri el as seen on

$55

Here’s a hearty brunch for all the hungry fathers out there.

You’ll leave full and happy!

ch ef

• Beer and Butter Shrimp en Papillote individual packets, grilled to perfection

Top Chef

excited about this fantastic meal!

Deli�htful Dinin�

$55 ty

$70

Thursday | June 25 | 11:30am–1:00pm

Father’s Da� Brunch

Saturday | June 20 | 11:30am–1:00pm

dave martin

Sunday | June 21 | 11:30am–1:00pm

with Smoked Bacon, Wild Mushrooms

• Loaded Breakfast Egg Strata - a delicious combination of sausage, bacon, eggs and cheese

and Sherry Cream

• Sweet Potato and Roasted Vegetable Hash

• Pan-Seared Jumbo Sea Scallops

• Pan-Roasted Wild Cod with Artichoke Hearts, Meyer Lemon and Whole Grain Mustard served over Summer Squash • Citrus-Marinated Skirt Steak served alongside Roasted Asparagus and Fire-Roasted Tomato Rice • Easy Warm Chocolate Truffle Cakes with Salted Caramel and Sweet Cream Saturday | June 20 | 6:00pm–7:30pm

A Father’s Day Feast

• S’mores Crêpes stuffed with a layer of Chocolate Hazelnut Spread and Housemade Marshmallow Fluff topped with a Bittersweet Chocolate Sauce Drizzle, Graham Cracker Crumble and Fresh Raspberries Tuesday | June 23 | 11:30am–1:00pm

Mouthwatering Luncheon

patty roche $55

• Roasted Pepper and Tomato Bisque • Crispy Chicken Fra Diavolo • Salt and Vinegar Mashed Potatoes served alongside Lemony Roasted Broccolini • Carrot Cake with Whipped Cream Cheese Buttercream

cookbook signing Friday | June 26 | 11:30am–1:00pm

Maine’s Other Shellfish

christine burns rudalevige $70 This menu highlights Maine’s shellfish

This menu will satisfy from start to finish.

options beyond lobster.

• Asparagus Strudel with Gruyère, Fresh Herbs, Shallots and Leeks

• Broiled Oysters with

• Chicken Picatta with Lemons and Capers

• Spicy Clam, Mussel and Chorizo Pasta

Steak, chocolate and craft beer:

• Ziti with Mozzarella and Parmesan Cream Sauce

• Seared Scallops with Pistachio

what could be better?

• Roasted Broccolini Spears

• Prosciutto-Wrapped Dates stuffed

• Raspberry Ice Cream Sandwiches

• Three Berry Crumble with Vanilla Bean Ice Cream

with Beer Pairings david rowland

York Beach Beer Company $75

with Goat Cheese served with Piquillo Pepper Sauce • Butter-Basted Rib-Eye Steaks served alongside Crispy Housemade Onion Rings • Summer Vegetable Ratatouille • Dark Chocolate Lava Cake with House-Churned Vanilla Bean Ice Cream

Wednesday | June 24 | 11:30am–1:00pm

F lavors of Mexico

patty roche

Maria K.

cookbook signing Friday | June 26 | 6:00pm–7:30pm

Dinner with Chef Bill

$60

bill collins $65 Dining with Bill is always a delight. • Crab with Avocado and Garlic Crostini

• Tequila Lime Chicken served over Red Rice - tomatoes, onions, peppers and garlic blend together in this traditional Mexican side dish

• Classic Steak Diane

• Enchilada Rojas - shredded beef tucked into corn tortillas, covered in red pepper sauce and sprinkled with queso fresco and fresh herbs

• Roasted Asparagus with Lemon

• Sopapillas - fried pastry with powdered sugar and a honey drizzle served alongside Mexican dipping chocolate 10

Gremolata and Arugula Orange Salad

These authentic Mexican dishes pay tribute to centuries of tradition. • Pozole - pork and hominy soup with tomatillos

“An amazing, memorable meal!”

Garlic Lemon Butter

• Jacques’ Rustic Potato Gratin with Caramelized Onions • Orange-Scented Pots de Crème

Saturday | June 27 | 11:30am–1:00pm

Tuesday | June 30 | 11:30am–1:00pm

Thursday | July 2 | 11:30am–1:00pm

patty roche

chef instructor

$60

$55

Experience the fresh flavors of the sea.

Bones add flavor, making for a tasty, juicy

This is light and flavorful fare brought straight to your plate.

• Shrimp and Sweet Corn Cakes

cut of meat.

• Marinated Tomato, Peach and Feta Salad

• Serrano-Wrapped Sea Scallops served

A Tri� to the Mediterranean

dana sicko $55

• Preserved Lemon and Pistachio Pesto Pasta • Grilled Shrimp Skewers with Citrus Vinaigrette • Grilled Asparagus

Seaside Sampler

with Heirloom Tomato Salsa alongside Creamy Basil Risotto • Marinated Zucchini with Hazelnuts • Sugar-Crusted Triple Ginger Pound Cake with Chambord-Infused Raspberries

july

Saturday | June 27 | 6:00pm–7:30pm

with Wine Pairings

Wednesday | July 1 | 11:30am–1:00pm

Catch of the Day

monique meadows

chef instructor

$75

$60

Exciting wines from Italy are paired with classic Sicilian cuisine in this great menu.

This catch comes straight off the boat.

• Auvergne Caponata - a sweet and sour eggplant dish served with warm crusty bread • Involtini di Pesce Spade - baked swordfish rolls • Veal Marsala in Mushroom, Garlic and Marsala Wine Sauce served alongside Garlicky Broccoli Rabe • Sicilian Cannoli with Ricotta Filling finished with Pistachios, Crumbled Chocolate and a dusting of Powdered Sugar Sunday | June 28 | 11:30am–1:00pm

All About Brunch

chef instructor $45

• Summer Squash and Chicken Chowder with Sherry Vinaigrette topped with Greek Yogurt • Bone-In Grilled Pork Chops with Tomato Gravy • Grilled Potato Kabob served alongside Three Bean Slaw

• Lemon Poppy Seed Bundt Cake with Olive Oil Ice Cream

An Evenin� in Sicily

Off the Bone

• Coconut Pineapple Shrimp Skewers with Dipping Sauce • Roast Salmon Fillet with Herby Chermoula Dressing • Israeli Couscous Salad with Cucumber, Red Onion and Chickpeas • Green Tea Ice Cream in a Housemade Waffle Cone Wednesday | July 1 | 6:00pm–7:30pm

A Savor� Summer Menu

• Peach Cobbler with Ginger Crumble and Whipped Cream Thursday | July 2 | 6:00pm–7:30pm

Meat & Potatoes

chef instructor

$65 We ramped up the usual meat and potatoes to create this top-notch menu! • Classic Caesar Salad • Sirloin Filet with Red Wine Pan Sauce • Garlic Mascarpone Potatoes served alongside Grilled Asparagus Spears • Brownie Tart with Caramel Swirl Ice Cream Friday | July 3 | 11:30am–1:00pm

An American Celebration

dana sicko

chef instructor

$60

$55

There’s no better way to celebrate than

This menu showcases sensational summer

with this summer barbecue menu!

ingredients from appetizer to dessert!

• Crab Dip with Toasts and Crudités

• Corn, Heirloom Tomato and Avocado

• Carolina Brisket with

Salad with Creamy Balsamic Vinaigrette

Housemade Barbecue Sauce

This sweet and savory brunch will make your day!

• Grilled Skirt Steak with Chimichurri

• Duck Fat Wedge Fries

• Double Ginger Berry Scone served with Compound Butter and Jam

• Summer Squash and Bell Pepper Gratin

• Bacon Collard Greens

• Sour Cherry Pie

• Fourth of July Triple Berry Cake

• Wild Mushroom and Spinach Crêpes with Brown Butter Sauce • Twice-Fried Garlic Potato Hash • Port Wine-Poached Bosc Pear with House-Churned Vanilla Bean Ice Cream

877.899.8363

Friday | July 3 | 6:00pm–7:30pm

Beat the Heat

Tuesday | July 7 | 11:30am–1:00pm

Thursday | July 9 | 11:30am–1:00pm

chef instructor

Fresh Off the Boat chef instructor

� is for Delicious

$70

$60

$65

If you can’t take the heat, get out of the

It doesn’t get any fresher than Maine’s local seafood!

No doubt about it, this meal is delicious!

kitchen (and let us cook for you)! • Heirloom Tomato Tart with Ricotta Cheese • Seared Lamb Chops served alongside Lemony Butter Braised Potatoes • Roasted Cauliflower Salad with Watercress and Walnuts • Grilled Strawberries with Housemade Vanilla Bean Ice Cream served in a Waffle bowl Sunday | July 5 | 11:30am–1:00pm

Simpl� Savor�

brent hazelbaker

• Mussels with Cherrywood Smoked Bacon, Tomatoes and Gorgonzola served with Garlic Toast

• Rice Pilaf served alongside Summer Squash Ribbon Sauté

• Spiced Ricotta Tart with Lemon Poppy

Thursday | July 9 | 6:00pm–7:30pm

Wednesday | July 8 | 11:30am–1:00pm

chef instructor

A Clamba� Party

patty roche

This simple meal is truly sensational.

and Broccoli Slaw • Fresh Strawberry Shortcake Monday | July 6 | 11:30am–1:00pm

Back�ard Barbecue

chef instructor $55

Bring these great recipes to your next cookout! • Summer Panzanella Salad • Sticky Sweet Barbecue Pork Shoulder served with Garlicky Cilantro Mayonnaise • Grilled Sweet Corn Sauté • Carrot Ribbon, Cilantro and Spicy Chile Slaw • Tipsy Plum Crostata - soaked in Chambord, with an almond crust

• Hot Crab Dip served with Toast Points • Cajun-Style Clambake with Shrimp, Clams, Andouille Sausage and Fresh Corn • French Green Bean and Fingerling Potato Salad with Dijon Dressing and Watercress

F lavor Temptations

$65 You’ll want to join us for these desirable dishes. • Crab and Arugula Flatbread with Mozzarella • Steak Diane - beef tenderloin medallions with creamy lemon Dijon sauce • Grilled Asparagus served alongside Potato Tostones - baby potatoes that are steamed and then flattened and fried • Profiteroles with Mascarpone Ice Cream and Raspberries

• Bananas Foster - bananas flambéed in sweet rum sauce topped with housemade vanilla ice cream and finished with sea salt caramel drizzle

Friday | July 10 | 11:30am–1:00pm

Wednesday | July 8 | 6:00pm–7:30pm

jane st. pierre

Dinin� Al Fresco

chef instructor $65 This meal is meant to be enjoyed on a warm summer night. • Grilled Nectarine and Prosciutto Panzanella Salad • Smoked Duck Breast with Port Wine Reduction • “Company” Potatoes - a rich dish of Russet potatoes and plenty of cream • Garlicky Sautéed Rapini • Blueberry Cobbler with Sweet Cream Topping

Seed Crust topped with Fresh Berries

• Lemon Buttermilk Pudding Cakes with Fresh Berries and Mascarpone Whipped Cream

$65

served alongside Sweet Potato Fries

• Halibut Fillets with White Wine, Garlic, Anchovy and Caper Sauce • Buttery Orzo and Roasted Spiced Cauliflower Florets with Peas

Relax and enjoy this traditional method of cooking seafood.

• Pressed Barbecue Chicken Sandwich

• Beefsteak Tomato Salad with Feta and Pistachios

• Seared Sea Scallops wrapped in Serrano Ham with Beurre Blanc Sauce

$50 • Mozzarella Bread Salad

chef instructor

Ma� the Most of Your S�illet

$70

Receive a Lodge® Cast Iron Skillet with this class!

Come ready to have your skillet-cooking questions answered in this tasty and informative class! You’ll receive a Lodge® 9" Cast Iron Skillet to take home (included with class purchase). • Mediterranean Cornbread Caprese Skillet - pancetta, fresh tomatoes, basil and mozzarella cheese • Seared Pork Chops with Bacon Mushroom Sauce served over Egg Noodles • Broccoli with Lemon Breadcrumbs • Skillet Peach Cobbler with Vanilla Ice Cream and Sea Salt Caramel Sauce

Friday | July 10 | 6:00pm–7:30pm

The Tex-Mex Table

cookbook signing Sunday | July 12 | 11:30am–1:00pm

Wednesday | July 15 | 11:30am–1:00pm

A Slice of Summer

patty roche

of Tex-Mex cooking.

Scrumptious Seafo od

vanessa seder

meal this season, let this be it.

• Battered Fish Tacos with

$70

• Watermelon Salad with Feta Cheese,

chef instructor

$65 Come experience some staple dishes

Tomatillo Salsa and Crema • Grilled Mojo Skirt Steak • Green Chili Chicken Enchiladas

This is the season to enjoy fresh seafood. • Seared Scallop, Shiitake, Avocado, Bacon and Corn Salad

with White Cheddar Cream Sauce

• Lobster Salad in a Popover

• Tex-Mex Sheet Cake - deep chocolate

• Slow-Roasted Salmon with

cake with Mexican spices topped

Citrus and Olive Oil served over

with candied pecans

Toasted Israeli Couscous and Herbs

$50 If you only have one summer-inspired

Fresh Herbs, Chiles and Pepitas • Grilled Flat Steak with Scallion Salsa Verde • Parmesan Orzo served alongside Slow-Roasted Campari Tomatoes in Herb Butter • Key Lime Pie with Graham Cracker Crust

• Lemon Tart Saturday | July 11 | 11:30am–1:00pm

The Maine Experience joe ricchio

Wednesday | July 15 | 6:00pm–7:30pm Monday | July 13 | 11:30am–1:00pm

Ocean’s Bount�

Prime Time

chef instructor

$65

chef instructor

$65

If you love the food of Maine,

$60

Treat yourself to this scrumptious supper.

this is the menu for you!

Seafood is the star in this menu.

• Prosciutto-Wrapped Shrimp

• New England Fish Chowder

• Grilled Shrimp with Walnut Pesto

and Apricot Skewers with

served over a bed of Mixed Greens

Citrus Soy Dipping Sauce

with Housemade Oyster Crackers • Traditional Twin Lobster Rolls • Housemade Salt and Vinegar Chips • Whoopie Pies: the official Maine treat Saturday | July 11 | 6:00pm–7:30pm

Sea Fare & Suds

with Beer Pairings tom madden

• Crispy Cornmeal Fish ’n’ Chips served with Housemade Tartar Sauce

• Grilled Rib-Eye Steak with Arugula Pistachio Butter

• Ultimate Coleslaw

• Roasted Asparagus Spears

• Blueberry Galette with Pecan Crust

• Summer Tomato Polenta

topped with Sweet Vanilla Ice Cream

with Brie and Basil • Sheet Pan Blueberry Nectarine Tart

Tuesday | July 14 | 11:30am–1:00pm

Bastille Da�

Thursday | July 16 | 11:30am–1:00pm

Fresh from the Garden

Lone Pine Brewing Company

chef instructor

$75

$55

scott jones

Discover beer pairings to match

We’ll celebrate this national

$45

whatever you catch.

French holiday with some of the

We’ve squeezed all of summer’s

• Halibut Tostadas with Honeydew Salsa • Baked Stuffed Shrimp - jumbo shrimp with a buttery crabmeat filling served on a bed of dressed watercress • Pan-Seared Scallops served with Romesco Sauce and Asparagus • Salted Butterscotch Mousse Cup with Bittersweet Chocolate Sauce

culture’s most famous cuisine. • Salade Niçoise - romaine, hard-boiled eggs, oil-packed tuna, fresh garden vegetables and potatoes dressed in lemon vinaigrette • Sole Meuniere - a classic French dish of sole fillet dredged in flour, pan-fried in butter and served with lemony brown butter and herb sauce • Zucchini Gratin • Gâteau Basque - a flaky crust surrounds

bounty into this garden fresh menu. • Caramelized Onion, Feta and Eggplant Croquettes with Tarragon Aioli • Smoked Mozzarella and Broccoli Frittata served alongside a Baby Arugula Salad with Lemon Dijon Dressing • Wild Mushroom Ragout topped with a Poached Egg and Chopped Herbs • Triple Chocolate Almond Cookies

a generous layer of black cherry jam followed by vanilla pastry cream

877.899.8363

Thursday | July 16 | 6:00pm–7:30pm

One Bite at a Time

Saturday | July 18 | 11:30am–1:00pm

Monday | July 20 | 11:30am–1:00pm

$55

P lant-Based Meal Prep Favorites morgan avery

$60

Savor the flavors of these tasty dishes.

$40

This is what Maine seafood is all about.

• Savory Goat Cheese Tarts

Clean eating is the theme of this great menu.

• Jonah Crab Cakes with Lemon Aioli

• Tofu Peanut Noodles

• Brown Butter Lobster Rolls

chef instructor

with Pickled Vegetables • Flank Steak Tagliata with Balsamic Reduction – sliced flank steak served with arugula and shaved parmesan • Grilled Eggplant and Charred Tomatoes with Parmesan Breadcrumbs • Pistachio Cake with Raspberry Cream Friday | July 17 | 11:30am–1:00pm

The P icnic Bas�t chef instructor

$50 You’ll want to make these picnic-packing favorites all summer long! • Classic Deviled Eggs • Yogurt-Marinated Grilled Chicken with Sticky Barbecue Sauce • German Potato Salad with Bacon • Three Bean Salad • Summer Peach Cobbler topped with Fresh Mascarpone Cream Friday | July 17 | 6:00pm–7:30pm

Dine with Us!

chef instructor

• Taco Salad with Lentil Walnut Meat and Avocado Dressing • Ultimate Power Bowl with Sweet Almond Curry Sauce • Fudgy Black Bean Brownies Saturday | July 18 | 6:00pm–7:30pm

An Evenin� in Provence

with Wine Pairings

monique meadows $75 Wines from southern France are paired with delicious regional dishes in this great lineup. • Provençal Onion Tart topped with Black Olive Pâté served alongside Dressed Greens • Bouillabaisse with Saffron a classic Provençal seafood stew loaded with clams, lobster and fish served alongside a toasted baguette with aioli • Nougat de Montélimar - this famous candy from the south of France contains honey, almonds and pistachios and is served here with chocolate sablé cookies

$70 Let us cook delicious food for you! • Heirloom Tomato and Basil Salad • Rack of Lamb with Mandarin Pomegranate Glaze

Sunday | July 19 | 11:30am–1:00pm

A Farm Fresh Brunch

chef instructor

served alongside Housemade Salt and Vinegar Potato Chips • House-Pickled Dill Spears • Sweet and Sour Cherry Slab Pie Tuesday | July 21 | 11:30am–1:00pm

Sizzlin’ Summertime Fun chef instructor

$55 Cooking with seasonal ingredients is fun and delicious! • Summer Berry Salad with Goat Cheese served alongside a Petit Popover • Brined Chicken Breast with Shallot Pan Sauce • Roasted Smashed Red Potatoes • Tomato, Onion and Zucchini Gratin • Chocolate Bread Pudding with Dark Chocolate Caramel Sea Salt Sauce Wednesday | July 22 | 11:30am–1:00pm

Eas� Italian Entertaining

patty roche $55

These favorite Italian recipes are perfect for your next dinner party. • Ricotta and Lemon Jumbo Ravioli

chef instructor

finished with Garlic Oil,

$50

Fresh Tomato Sauce and Nutmeg

• Orzo with Peas and Pesto

There’s no denying that fresh is best!

• Chocolate Caramel Tart

• Summer Strawberry Scone with Honey Butter • Fresh Melon Slices with Sea Salt • Crab Cakes with Poached Eggs and Hollandaise Sauce served over Frisée Greens • Grilled Asparagus with Crumbled Bacon • Fresh Apricot Crisp served with

Seaf��d Mar�t Specials

House-Churned Vanilla Ice Cream

• Crispy Chicken Milanese topped with Lemony Arugula Salad • Tuscan White Bean Salad with Sun-Dried Tomatoes and Fresh Herbs • Crustless Ricotta Cheesecake with Lemon and Orange Zest

Wednesday | July 22 | 6:00pm–7:30pm

Sweet & Spicy

cookbook signing Friday | July 24 | 11:30am–1:00pm

Saturday | July 25 | 6:00pm–7:30pm

All About Lobster

dana moos

This meal will get your taste buds singing!

Farm to Table

elisa & robert bildner

Learn how to prepare this crustacean

• Sweet and Spicy Shrimp Skewers - a blend

$55

in a variety of ways.

We’ll bring the freshest local

• Creamy Lobster, Shrimp

chef instructor

$65

of brown sugar, hot sauce and vinegar makes this course explode with flavor! • Rib-Eye Steak with Chipotle Butter served alongside Grilled Asparagus Spears • Beer-Battered Onion Rings • Sweet Bourbon and Peach Hand Pies Thursday | July 23 | 11:30am–1:00pm

A Fine Summer Luncheon

chef instructor $60

ingredients straight to your plate.

$70

and Parmesan Dip

• Kale and Peanut Salad

• Lobster, Mango and Avocado Salad

• Carrot Soup with Sage and Mint

• Lobster Piccata with Capers,

• Ditalini Pasta with Sugar Snap Peas and a choice of Pancetta or Mushrooms • Blueberry Crisp Friday | July 24 | 6:00pm–7:30pm

Thai Ni�ht

Lemon and White Wine over Bucatini • Individual Tiramisu Trifles

cookbook signing Sunday | July 26 | 11:30am–1:00pm

Lovin Lobstah’

chef instructor

dana moos

Take simple dishes to a lavish level.

$60

$55

• Garlicky Sautéed Shrimp over

Famed Thai-inspired dishes are recreated

This succulent lobster brunch

Creamy Sweet Corn Polenta • Marinated Chicken Legs with Green Goddess Sauce • Summer Ratatouille • Basil Pesto Orzo Salad • Frozen Key Lime Pie with White Chocolate in a Graham Cracker Crust

for you to enjoy.

has been created for your pleasure.

• Tom Kha Gai - creamy chicken

• Port Wine-Poached Pears with

and coconut soup • Thai Grilled Shrimp and Pineapple Skewers • Basil Chicken with Green Curried Roasted Vegetables and Smoky Jasmine Rice • Coconut Ice Cream with Sweet Sticky

Thursday | July 23 | 6:00pm–7:30pm

The Heat Is On

chef instructor

$60 Beat the heat with this memorable meal! • Pickled Melon Salad with Prosciutto, Basil and Mint • Braised Short Ribs, Mushroom Ragout and Whipped Potatoes with Brown Butter • Green Beans with Radicchio and Parmesan • Strawberries and Cream Tart

Rice, Fresh Mango and Key Lime Coconut Sauce

Vanilla Bean Cream, Chocolate Ganache, Balsamic Drizzle and Toasted Pecans • Lobster and Corn Quiche made with Fontina and Basil and Cornbread Crust, served alongside Crispy Smashed Roasted Potatoes and Black Pepper Candied Bacon • Sour Cream Coffee Cake with Bourbon Caramel and Frozen Vanilla Yogurt

cookbook signing Saturday | July 25 | 11:30am–1:00pm

Home�rown Recipes

elisa & robert bildner $40

Heartwarming and homegrown food yields extraordinary flavors. • Frisée, Arugula and Tart Apple Salad with Maple Dijon Vinaigrette • Chilled Melon and Mint Soup • Open-Faced Grilled Artisanal Cheese a luxurious version made with hard and soft local cheeses • Glazed Blueberry Lemon Bread

Monday | July 27 | 11:30am–1:00pm

Stick a Fork In It chef instructor

$55 Enjoy this menu one bite at a time! • Italian Chopped Salad - chopped mixed greens, garbanzo beans, salami, provolone and Italian dressing • Porcini Thin Crust Pizza with Mushroom Crema, Sweet Corn, Asparagus and Watercress • Grilled Fish with Tomato, Artichoke and Olive Caponata • Limoncello Tiramisu 877.899.8363

Tuesday | July 28 | 11:30am–1:00pm

Thursday | July 30 | 11:30am–1:00pm

Friday | July 31 | 6:00pm–7:30pm

chef instructor

$60

Don’t wait to grab a seat in this

This class covers all of your most

This meal will drive your taste buds wild!

Italian-inspired cooking class!

pressing culinary questions.

• Summer Pea Risotto

• Italian Wedding Soup with Fennel,

• Summer Herb Salad with Figs and

• Roasted Boneless Lamb Loin

It’s Chow Time!

Zucchini and Fresh Basil • Roman-Style Pork Scallopini Saltimbocca with Lemon Butter • Grilled Radicchio with Green Olive and Caper Salsa • Roasted Garlic Smashed Potatoes

Here’s The Sc��p

Grilled Halloumi Cheese, finished with Lemon Vinaigrette • Porcini-Rubbed Bone-In Pork Chops with Herbed Mascarpone Sauce • Two-Potato Skillet Gratin served alongside Cumin-Roasted Carrots

• Chocolate Biscotti Pudding

• Creamy Pistachio Ice Cream

with Chopped Hazelnuts

with Macerated Cherries

A Jammin’ G��d Menu

with Summer Pesto • Cheesy Hasselback Potato Gratin • Roasted Cauliflower Sauté • Layered Coconut Cake with Sour Cherry Jam finished with Almond Streusel and Fresh Ginger Ice Cream

august

and Chocolate Sauce Thursday | July 30 | 6:00pm-7:30pm Wednesday | July 29 | 11:30am–1:00pm

Beef & Reef

Fresh Is Best

patty roche

$65

$60

Nothing screams luxury like

These recipes display summer’s

steak and seafood!

finest offerings all on one plate.

• Mixed Summer Greens with

• Heirloom Tomato Tart with Basil and Creamy Ricotta • Tri-Tip Steak and Zucchini Kabobs with Smoked Paprika Aioli • Fiery Sweet Potato Tostones • Classic Chocolate Cream Pie

chef instructor

Farmhouse Special chef instructor

Herbs and Lemon Vinaigrette • Filet Mignon Steaks with Garlicky Shrimp • Creamed Spinach served alongside Duck Fat-Roasted Potatoes • Chocolate Bourbon Bread Pudding

cookbook signing

from the farm.

A Food Lover’s Tour of the Global South

• Individual Farmer’s Parmentier – a traditional shepherd’s pie topped with buttery mashed potatoes • Creamed Spinach Cassoulet • Malted Chocolate Layered Celebration Cake

Virginia Willis

$65

These seasonal favorites are the essence of summer. • Lobster and Corn Chowder • Sweet Heat Barbecue Ribs • Heart Healthy Cole Slaw • Grilled Potato Salad with Bacon Vinaigrette • Blueberry Mint Shortcakes with Lemon Curd

Down South �own East

Virginia Willis

$65

Southern cuisine takes a trip up north, resulting in some truly impressive flavors. • Classic Deviled Eggs • Lobster Po’ Boy with Country Remoulade • Celeriac Slaw • Tarragon Tomato Salad • Chocolate and Vanilla Ice Cream Sandwiches

virginia willis

• Summer Tomato Salad with Fresh Herbs and Pickled Onions

A Food Lover’s Tour of the Global South

All-American Summer

Friday | July 31 | 11:30am–1:00pm

$50 A classic fresh supper straight

Saturday | August 1 | 11:30am–1:00pm

TABLE

with Chantilly Cream Wednesday | July 29 | 6:00pm–7:30pm

cookbook signing

“The class was fantastic and the meal was delicious. I learned a lot!” Patricia R.

Saturday | August 1 | 6:00pm–7:30pm

Tuesday | August 4 | 11:30am–1:00pm

Thursday | August 6 | 11:30am–1:00pm

Small P lates of Spain

Let’s Meat Up

Back�ard Lunch Box

chef instructor

$65

$50

Cold, hot, spicy or not, these tapas are sure to please!

Bring a friend and dine with us!

Take a break from your day to savor

• Scallop Bisque

these sensational flavors.

• Slow-Roasted Filet Mignon with Wild

• Fried Green Tomato Caprese Stacks

• Ajoblanco - a chilled soup of bread, crushed almonds, garlic, olive oil and vinegar served with fresh melon • Ternasco - tender roast lamb chops marinated in a wine-based sauce • La Rioja-Style Patatas - potatoes, chorizo, pimentón and a scattering of fresh parsley • Chorizo a la Sidra - chorizo coins cooked in cider • Gambas al Ajillo - flash-fried shrimp in a sizzling garlic sauce • Horchata Semifreddo – the sweet cinnamon rice drink turned into a frozen dessert

Mushrooms, Madeira Wine and Garlic • Wilted Spinach and Burst Cherry Tomatoes • Petit Popover • Flourless Raspberry Orange Chocolate Decadence Cake

Eas� & Delicious

brent hazelbaker $55 The simplest dishes often have the most to offer. • Summer Gazpacho • Fried Chicken with Garlic Onion Potatoes • Green Beans with Chopped Bacon and Gravy

Wednesday | August 5 | 11:30am–1:00pm

Famil� C��out

chef instructor

$50

Sweet Corn and Zucchini • Grilled Bone-In Pork Chop with Grain Mustard Gravy • Arugula, Potato and Green Bean Salad with White Wine Vinaigrette • Double Peach Tart with Warm Caramel Sauce

Cardamom and Salted Cream Thursday | August 6 | 6:00pm–7:30pm

Global F lavors

These Asian summer plates are sure to satisfy. • Skirt Steak Beef Skewers with Fresh Herb Lime Sauce • Bún Chay - Vietnamese vegetarian noodle salad with tofu, soy vinaigrette and crushed peanuts • Korean Short Rib Tacos with Crunchy Asian Slaw

Savor� Summer Nights

Middle East Feast chef instructor

This is what summer cooking is all about!

$45

• Bacon-Wrapped Shrimp Skewers

• Om Ali - Egyptian bread pudding made of housemade palmier cookies, assorted nuts, raisins and coconut

• White Peach Cobbler with

$65

chef instructor

• Falafels and Toum - fried vegetarian fritters served with garlic dipping sauce

• Fresh Summer Vegetable Succotash

• Summer Tomato Galette with

Monday | August 3 | 11:30am–1:00pm

• Grilled Halloumi Cheese with Watermelon, Grilled Tomatoes and Minted Basil Oil

• Herbed Fingerling Potato Salad

this easy to prepare!

Wednesday | August 5 | 6:00pm–7:30pm

• Fattoush Salad - torn grilled pita tossed with fresh summer vegetables and pistachio lemon dressing

Sandwiches with Sweet ’n’ Smoky Sauce

chef instructor

• Raspberry Cake with Lemon Custard

These vegetarian small plates are influenced by Middle Eastern flavors.

• Barbecue Pulled Pork Open-Faced

with Basil

You can’t beat a meal that’s Sunday | August 2 | 11:30am–1:00pm

with Ginger Peach Chutney

$65

with Fresh Tomato Aioli • Black Pepper-Crusted Halibut Steaks over Olive Oil Roasted Tomatoes • Risotto Verde with White Balsamic • Flourless Pistachio Cake with Lemon Honey Ice Cream and Fresh Strawberries

• Forbidden Rice Pudding - sweetened with coconut milk and topped with fresh mango Friday | August 7 | 11:30am–1:00pm

A Tail to Tell

chef instructor $65 Dive right into this meal, fork first. • Corn Chowder Salad • Grilled Lobster Tails with Tarragon Lime Butter • Garlic Parmesan Sautéed Zucchini • Roasted Stone Fruit with Mascarpone Ice Cream and Pound Cake

877.899.8363

Friday | August 7 | 6:00pm–7:30pm

Tuesday | August 11 | 11:30am–1:00pm

chef instructor

Reci�e Roundup

Mise en P lace

$70

spotlight on france

These recipes will become staples in your repertoire. with Lardons, Sweet Baby Tomatoes

alongside Honey-Glazed Carrots • Toffee Brownie Trifle

and Tangy Lemon Dressing

Traditional French culture places a high priority on the enjoyment of food, so we’ve created a weeklong lineup of French-inspired classes you’re sure to enjoy!

cookbook signing Saturday | August 8 | 11:30am–1:00pm

Lobster Now & Later

christine burns rudalevige $65

There are lots of ways to eat lobster! • Lobster Ceviche Cocktail • Lobster Noodle Soup • Brown Butter Lobster Risotto • No-Cook Blackberry Lemon Ice Cream Saturday | August 8 | 6:00pm–7:30pm

Date Ni�ht

chef instructor $60 This meal is meant for you and your someone special. • Peach Panzanella Salad with Red Onions and Burrata Cheese • Marinated Flank Steak with Lemony Arugula and Feta • Balsamic-Glazed Cipollini Onions • Late Summer Fruit Tart

seeing these French cooking terms. • Julienne Carrot Salad with Chickpeas

and Creamy Dressing • Roasted Rosemary Potato Wedges served

You can’t open up a cookbook without Master the techniques behind them!

• Charred Romaine Caesar Wedge

• Grilled T-Bone Steak with Chimichurri

$55

• Chicken Cordon Bleu with a Maple Dijon Béchamel Sauce served alongside Roasted Red Potatoes • Blanched Green Bean Sautéed with Mushroom Balsamic Glaze - mushrooms are pan fried and then deglazed with balsamic

Sunday | August 9 | 11:30am–1:00pm

The Perfect French Brunch chef instructor

$50 This inspired brunch has it all! • Pain au Chocolat with Sweet Cream and Fresh Berries • The Perfect French Omelet,

vinegar and tossed with string beans • Berry Clafoutis with Vanilla Ice Cream and Mint Chiffonade Wednesday | August 12 | 11:30am–1:00pm

Fabulous French Favorites

patty roche $55

served alongside a Fresh Herb Salad

Enjoy this timeless luncheon.

with French Vinaigrette

• Miniature Smoked Salmon

• Ratatouille - layered seasonal vegetables with béchamel sauce • Lemon and Almond Tart

Croque Monsieur • Classic Beef Bourguignon - a rich stew of slow-cooked beef, carrots, mushrooms and onions in red wine

Monday | August 10 | 11:30am–1:00pm

Five French Mother Sauces

jane st. pierre $65

These are the building blocks of all other sauces. • Béchamel: Macaroni and Cheese • Velouté: Shrimp Bisque • Espagnole: Beef Tenderloin with Bordelaise Sauce • Hollandaise: Steamed Asparagus • Tomato: Spaghetti • Apple and Calvados Sorbet

• Cauliflower Gratin with Mornay Sauce • Crêpes with Apples and Cinnamon Wednesday | August 12 | 6:00pm–7:30pm

Re�ional Culinar� Traditions chef instructor

$55 Taste the wide variations in French culinary traditions with recipes from each region. • Brittany Buckwheat Crêpes with Asparagus, Ham and Gruyère and Basque Quick Onion Confit • Burgundy Coq Au Vin • Provençal New Potatoes • Alsace Braised Red Cabbage with Bacon and Apples • Normandy Apple Tart

cookbook signing

Thursday | August 13 | 11:30am–1:00pm

The Seasoned Chef scott jones

Friday | August 14 | 6:00pm–7:30pm

�he French Fo odie

$65

bill collins

Allow a classically trained chef to guide

$60

you through these exquisite recipes. • Cream of Potato and Leek Soup with Crispy Shallots • Roasted Filet Mignon Au Poivre topped with Béarnaise Sauce and Poached Lobster

Here’s a menu for all the French food lovers out there. • Alsatian Onion Tart • Beef Bourguignon

• French Green Vegetable au Gratin

• Dauphinoise Potatoes

• Orange Sponge Cake

• Glazed Carrots

with Buttercream Frosting Thursday | August 13 | 6:00pm–7:30pm

Chef du Jour

• Crème Brûlée

cookbook signing Saturday | August 15 | 11:30am–1:00pm

�he Gastronomy of France

chef instructor $55 Learn to execute this traditional

bill collins

menu with ease. • Tomato Tart with Goat Cheese and Olive Vinaigrette • Beef Short Rib Bourguignon with Glazed Baby Carrots • Potatoes Mousseline • Chocolate Pots de Crème with Fresh Whipped Cream

$50 French cuisine is known worldwide for its quality and diversity. • Potato Leek Soup • Chicken Provençal • Garlic Whipped Potatoes • Haricots Verts á la Maître d’Hôtel

Sunday | August 16 | 11:30am–1:00pm

But First, Brunch

chef instructor $50

Brunch could quite possibly be the most important meal of the week. • Chilled Melon Gazpacho • Ham and Egg Croissant Bake with Dijon Mustard, Prosciutto and Gruyère Cheese • Sweet Potato Hash served alongside Dressed Greens • Roasted Peaches with Jasmine Honey Ice Cream Monday | August 17 | 11:30am–1:00pm

Shore to P lease

chef instructor

$55 These ocean delights are intended for your enjoyment. • Bangs Island Mussels with Fennel and Saffron • Simple Grilled Salmon • Charred Broccolini Salad with Walnut and Basil Vinaigrette • Flaky Blackberry Galette topped with Mint Whipped Cream

• Berry Galette - the French rustic pie Friday | August 14 | 11:30am–1:00pm

The ��tis�eri�

chef instructor

Tuesday | August 18 | 11:30am–1:00pm

Saturday | August 15 | 6:00pm–7:30pm

Coastal Catch

Nice ’n’ Tast�

chef instructor

$45

chef instructor

$55

Let us teach you the secrets behind classic

$65

Nothing fancy—but these dishes

French baking techniques.

You’ll love these regional French

are totally tasty.

Served with a Light Lunch:

seafood favorites.

• Fried Chicken Salad with

• Classic French Onion Soup served alongside

• Salmon Rillettes - a pâté-like spread,

Salade Niçoise with Grilled Chicken • Croissants - using the quick puff pastry method! • Raspberry Clafoutis • Crêpes with Apples and Caramel • Classic French Madeleines

served with a toasted baguette • Bouillabaisse - the traditional Provençal fish stew loaded with clams, mussels, lobster and shrimp in an aromatic broth • Sole Meunière - lightly fried fish in lemon butter sauce

Pickled Red Onions, Celery Hearts and Buttermilk Dressing • Shrimp and Stone-Ground Grits with Grilled Fennel and Peppers • Tomato and Ricotta Pie • Red Velvet Layer Cake with Mascarpone Icing

• Crème au Caramel topped with Fresh Summer Berries

877.899.8363

Wednesday | August 19 | 11:30am–1:00pm

Thursday | August 20 | 6:00pm–7:30pm

patty roche

F lavors Galore

chef instructor

$50

$65

Embrace the dishes that the

Layers of flavors shine throughout this menu.

ocean has to offer.

• Local Crab Cakes with

Bount� of the Sea

• Grilled Caprese Skewers with White Balsamic Reduction • Honey-Glazed Salmon with Roasted Corn Salsa • Citrus Basil Rice Pilaf • Million Dollar Pound Cake with Blackberry Swirl Ice Cream

Housemade Tartar Sauce • Herb-Crusted Beef Tenderloin served alongside Warm Roasted Red Potato Salad • Summer Vegetable Ratatouille with Goat Cheese and Torn Basil • Mixed Berry Trifle with White Chocolate Mousse

Wednesday | August 19 | 6:00pm–7:30pm

Fallin� for F lavor chef instructor

Friday | August 21 | 11:30am–1:00pm

Repertoire

You’ll definitely fall for this dining experience.

jessica battilana

• Jumbo-Stuffed Shrimp with

$50

Lemon Brown Butter Drizzle with Creamed Mushroom Sauce • Farro Risotto with Sweet Corn, Tomatoes and Basil • Double Chocolate Brownies with Buttermilk Ice Cream Thursday | August 20 | 11:30am–1:00pm

Kin� of the Sea

chef instructor $65 These seafood dishes are perfect for a late-summer luncheon. • King Crab Legs with Spicy Garlic and Lemon Wine Butter • Baked Cod with Hazelnut Brown Butter • Broccoli Gratin served alongside Roasted Fingerling Potatoes • Olive Oil Cake with Peach Sorbet

Here you’ll find the recipes to create a truly delicious meal. • Mr. Ellis’s Tomato Tart • Harissa Honey Chicken Thighs • Roasted Carrots with Burrata and Salsa Rustica • Strawberry Ice Cream Sundaes Friday | August 21 | 6:00pm–7:30pm

A Lobster Tale

chef instructor $65 Eat while you learn in our demonstration kitchen. • Grilled Shrimp with Bagna Cauda, Cherry Tomatoes, Peppers and Fennel • Grilled Lobster Tails with Garlic Butter White Wine Sauce • Lemony Pearled Couscous Salad with Burst Tomatoes, Cucumbers, Chickpeas and Fresh Herbs • Blueberry Basque Cheesecake

Saturday | August 22 | 11:30am–1:00pm

�rie� & True

jessica battilana $55 Here are some trustworthy,

versatile and delicious recipes for an extraordinary meal. • The Greenest Green Salad • Summery Seafood Chowder - loaded with clams, mussels, squid, fish and lobster • Sweet Corn Fritters • Vanilla Bread Pudding with Roasted Stone Fruit

cookbook signing

$70

• Brown Sugar and Porcini Rib-Eye Roast

cookbook signing

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Saturday | August 22 | 6:00pm–7:30pm

Maine F lavors

chef instructor

$60 Get back to basics with these local flavors. • Lobster Bisque • Sea Scallops with Brown Butter and Caper Sauce • Creamy Lemon Risotto with Asparagus • Strawberry Mascarpone Tart with Port Wine Glaze Sunday | August 23 | 11:30am–1:00pm

La�ers of F lavors

chef instructor $50

Each bite offers something new and delicious! • Watermelon Jicama Salad with Citrus Cucumber Vinaigrette and Sunflower Seeds • Coffee-Spiced Beef Short Rib Frittata with Red Peppers, Potato and Onions • Sweet Potato Hash • Banana Crêpes with Espresso Rum Sauce finished with Honey Crème Fraîche

Lec�r! It’s Tasty!

Friday | August 28 | 11:30am–1:00pm

Dinin� Inn

ebri el as seen on

Sea-ze the Meal

Wednesday | August 26 | 6:00pm–7:30pm

Monday | August 24 | 11:30am–1:00pm

chef instructor

$60

$55

Take your time and enjoy

Rich, hearty and diverse, German

these seafood favorites!

cuisine offers comfort food made with

• Clams with White Wine,

high-quality local ingredients.

and Brian of the famed Kennebunk Inn.

• Housemade German-Style Pretzel

• Shrimp Toast Rolls with

Tomatoes and Hot Italian Sausage

shanna & brian o’hea

Chopped ch ef

$55

Dine with chef and innkeeper duo Shanna

• Grilled Salmon served over Creamy Corn

with a Beer Cheese Dipping Sauce

Ginger Soy Dipping Sauce

• French Green Bean Salad with Hazelnuts

• Rinderrouladen - thinly sliced beef stuffed

• Chicken Marsala served over

• Plum Crisp with Oat Streusel topped with Vanilla Gelato

with bacon, onions, pickles and mustard, roasted with red wine and ﬁnished with gravy • Potato Dumplings and Braised Red

Tuesday | August 25 | 11:30am–1:00pm

The Caribbean Grill chef instructor

$55 A unique fusion of many traditions creates one amazing meal. • Crispy Coconut Shrimp with Mango Habanero Aioli • Jerk Chicken Legs with Honey Lime

Parmesan Polenta with Wild Mushrooms • Dutch Apple Cake with Butterscotch Glaze

Cabbage with Apples and Onions • Black Forest Cake - layers of chocolate sponge cake sandwiched with whipped cream and cherries Thursday | August 27 | 11:30am–1:00pm

Friday | August 28 | 6:00pm–7:30pm

A Summer Ni�ht Out

chef instructor $60

Time is running out to enjoy dining al fresco!

Bi�, Bold F lavors

• Ribollita - a hearty vegetable soup

$60

• Baked Sea Bass with Tomato, Onion,

chef instructor

thickened with bread Garlic and Fresh Herbs

Crema served alongside Avocado, Tomato

Everything is tastier in Texas!

and Cucumber Salad with Pickled

• Buttermilk Biscuit with Honey Butter

• Risotto Milanese

Shallots and Spicy Lemon Dressing

• Texas-Style Beef Brisket

• Lemon Ice Cream with

• Callaloo - a traditional soup of spinach, okra, herbs, spices and coconut cream, ﬁnished with lump crab meat and a Parmesan crisp • Rum Cake - a light cake finished with

with Corn Pudding • Cowboy Baked Beans served alongside Creamy Coleslaw with Pickled Red Onions • Salted Chocolate Hot Fudge Sundaes

pineapple rum glaze, served with vanilla ice cream and fresh pineapple Wednesday | August 26 | 11:30am–1:00pm

A Southern Celebration

patty roche

$65

• Endive and Apple Salad

chef instructor These quintessential Italian • Prosciutto and Fig Crostini with Ricotta • Penne with Slow-Braised Short Rib

• Pimento Goat Cheese Hush Puppies

Ragu, Chianti Tomato Sauce,

• Low-Country Shrimp Boil - small red

Cracked Peppercorns and Rosemary

• Cheddar Jalapeño Biscuits with Tomato Jam • Beignets with Powdered Sugar

$60 Master the basics of grilling with

Have yourself a good ol’ time at this

and jumbo shrimp make for a delicious feast!

The Summer Grill

Buon Appetito!

dishes won’t disappoint!

potatoes, housemade link sausage, sweet corn

Saturday | August 29 | 11:30am–1:00pm

chef instructor

Thursday | August 27 | 6:00pm–7:30pm

$50 traditional Louisiana Cajun event.

Almond Florentine Cookies

• Oven-Roasted Sea Bass with Sun-Dried Tomatoes, Olive Almond Pesto and Parsley served alongside

this great menu. with Candied Walnuts, Blue Cheese Crumbles and Champagne Vinaigrette • Grilled Scallops with Lemon Beurre Blanc • Heirloom Tomato Risotto • Sweet Corn and Bourbon Praline Ice Cream topped with Candied Pecans in a housemade Waffle Cone

Steamed Yukon Gold Potatoes • Classic Tiramisu

and a drizzle of Coffee Caramel Sauce 877.899.8363

Saturday | August 29 | 6:00pm–7:30pm

A Cerveza Fiesta

with Beer Pairings tom madden

Lone Pine Brewing Company

september Tuesday | September 1 | 11:30am–1:00pm

Impress Your Guests patty roche

$75

Friday | September 4 | 11:30am–1:00pm

Down East Far East Seaf��d chris toy

$60 Asian cuisine mingles with New England

This festive menu offers Mexican flavors paired with local brews.

$55

• Pozole - a traditional soup made of hominy, pork and chiles

• Endive Salad with Toasted Walnuts, Bosc Pears, Shaved Pecorino and White Balsamic Vinaigrette

• Lobster Wonton Soup

• Pork Picatta with Lemon and Capers in Tangy Butter Sauce

• Smoked Jasmine Rice

• Tamales Verdes - chicken coated in tomatillo sauce, packed with masa, wrapped in corn husks and steamed • Pulled Pork with Almond Mole Sauce served over Corn Tortillas with Radish Avocado Salsa • Tres Leches Ice Cream with Dulce de Leche Drizzle

Show off with these flavorful recipes!

• Fresh Haricot Verts with Sliced Almonds • Upside-Down Blackberry Cake Wednesday | September 2 | 11:30am–1:00pm

fare in this outstanding menu. • Shrimp and Scallop Egg Rolls • Cast Iron Roasted Salmon • Blueberry Ginger Sorbet

cookbook signing Friday | September 4 | 6:00pm–7:30pm

Fin�ish �all �east

A September to Remember patty roche

andrew & briana volk

chef instructor

$60

$55

$50

Start the month off right with one mouthwatering dish after another.

Sunday | August 30 | 11:30am–1:00pm

You’re Invited …

… to a seasonally inspired brunch!

Join us for a celebration of cooking and coming together.

• Avocado Peach Panzanella Salad with Cherry Tomatoes, Herbed Feta, Fresh Basil, and Balsamic Glaze

• Sausage and Fennel Flatbread with Garlic Cream, Red Onions and Balsamic Glaze

• Summer Corn and Goat Cheese Omelet served alongside Roasted Asparagus Spears and Thick-Cut Bacon

• Honey Mustard Chicken Breast

• Swedish Meatballs and Spätzle

• Roasted Autumn Vegetable Medley with Walnut Miso Sauce

• Pan-Fried Carrots

• Potato Kugel - crispy on the outside, fluffy on the inside!

• Maple Pear Slab Pie with Warm Caramel Sauce

• Cheese Bread served with one of our Stonewall Kitchen jams

• Warm Dill Potato Salad with Chanterelle Sauce • Mustikkapiirakka - Finnish blueberry pie

• Cherry Almond Dutch Baby Thursday | September 3 | 11:30am–1:00pm Monday | August 31 | 11:30am–1:00pm

Simpl� Southern Chef

C��kin� the Sous Vide Wa�

jane st. pierre

chef instructor

$55

$60

Totally transform the way you cook with this popular “low temperature-long time” cooking method.

Learn the secrets of the South with this soulful lunch. • Shrimp ’n’ Grits - barbecued shrimp with grit cakes and gravy • Buttermilk-Fried Chicken with a Cheddar Biscuit and Garlic Hot Sauce •

Collard Greens with Crispy Bacon

• Banana Pudding Cheesecake with a Vanilla Wafer Crust, topped with Whipped Cream 22

“Great experience! A very informative, interesting and entertaining class.” Daniel L.

• Crispy Egg Yolk Croquette with Tangy Hollandaise Sauce • Red Wine-Spiced Brisket served with Pumpkin Agrodolce served alongside Roasted Broccolini • Cheesy Mashed Potatoes • Sous Vide Spiced Apple Pie

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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

877.899.8363

Saturday | September 5 | 11:30am–1:00pm

Fin�er Lickin’ G��d chef instructor

cookbook signing Sunday | September 6 | 11:30am–1:00pm

Late Summer’s Bount�

$60 These small plates are the perfect way to

Thursday | September 10 | 11:30am–1:00pm

Can’t Thai Me Down

scott jones $60

You don’t have to travel to Thailand

celebrate the final days of the summer season.

vanessa seder

to experience these exotic flavors.

• Skillet-Fried Shrimp in a

$65

• Thai Curried Pumpkin and

These delicious dishes showcase the best of late summer with flair.

• Pulled Barbecue Pork served alongside

• Tomato and Herb Salad

Housemade Bread-and-Butter Pickles -

• Prime Rib with Yorkshire Pudding

the pork is slow cooked, finished

• Pommes Anna

on the grill for a crispy char and then mopped with housemade sauce • Summer Squash and Fresh Basil Pasta paccheri tube noodles are tossed with seasonal squash and Aleppo pepper and then sprinkled with freshly grated Parmesan Ice Cream Sandwiches

• Peach Melba Meringue Sundaes Tuesday | September 8 | 11:30am–1:00pm

Eat Ri�ht

chef instructor $60 We don’t skimp on delicious flavors

Saturday | September 5 | 6:00pm–7:30pm

No Work Involved chef instructor

$60 This menu is about the flavor, not the labor! • Plum, Gorgonzola and Pancetta Flatbread with Hot Honey • Skirt Steak with Blistered Tomatoes, String Beans, Chiles and Shallots • Grilled Summer Corn Salad with Hazelnuts, Fresh Herbs, Citrus and Crumbled Cheese • Cinnamon Oatmeal Peach Crisp served with Vanilla Ice Cream

in this meal. • Mussels with Bacon, Horseradish Cream and Crispy Frites • Swordfish Steaks with Plum Tomatoes, Olives and Anchovies • Rice Pilaf with Crispy Chickpeas, Toasted Cashews and Scallions • Meyer Lemon Cake with Pistachios, Candied Lemon Zest and Ricotta Ginger Cream Wednesday | September 9 | 11:30am–1:00pm

Melt in Your Mouth

Jennifer C.

• Chicken Braised in Rice with Turmeric and Saffron served with a duo of Sauces: Sweet Chili and Mint • Housemade Toasted Coconut Ice Cream Friday | September 11 | 11:30am–1:00pm

An All-�tar Meal

stephanie cmar $65 Come join this Top Chef

ebri el as seen on

Top Chef

All-Star for a first-rate meal.

ch ef

• Lobster Bisque with Housemade Crackers • Fried Gnocchi with Brussels Sprouts, Sage and Squash • Beef Wellington with Roasted Carrots and Potatoes • Citrusy Cheesecake with Blood Oranges and Lime Friday | September 11 | 6:00pm–7:30pm

Italian Inspiration joe ricchio $55

$55

These rustic Italian dishes are downright delicious!

ones you’re sure to love.

• Italian Bread and Escarole Soup

• Warm Beet Salad with Walnut Garlic

• Classic Bolognese served over

Yogurt and Fresh Mint • Cast Iron Roasted Lemon Chicken • Roasted Winter Squash and Turnips with Agave Glaze • Honeyed Apple Bread Pudding

Plum Dipping Sauce

chef instructor

These cool-weather dishes are

“Everything was perfect!”

• Pork Spring Rolls with

• Ultimate Chocolate Chip Cookie

• Garlicky Green Beans

Sweet Potato Soup

Golden Crackly Shell with Creamy Remoulade Dipping Sauce

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Housemade Pappardelle Pasta • Chilled Sweet Vanilla Orzo Pudding with Crushed Amaretto Cookies

stephanie cmar $50

ebri el as seen on

Lunch with a �o p Chef

Saturday | September 12 | 11:30am–1:00pm

Top Chef ch ef

Come learn tips and tricks from one of the industry’s finest. • Broccoli Toast with Melted Provolone • Minestrone Soup with Fig • Caramelized Onion and Butternut Squash Lasagna with Sage and Ricotta • Lemon-Frosted Pistachio Cake

chef instructor

patty roche

$55

Warm up with this casual brunch menu.

Everyday ingredients are elevated

• Mug of Chai - cinnamon, cardamom,

in this refined menu.

Coz� in the Kitchen

• Roasted Pear Salad with Candied Walnuts

sweetened black tea with cream

• Spice-Crusted Pork Tenderloin

• Individual Baked Blueberry Oatmeal • Egg Strata with Spicy Sausage

September Supper Club

with Wine Pairings

jessica michaud $75 This elegant feast features wine pairings for each course. • Endive Salad with Apple, Salted Beets, Pesto and Pine Nuts • Roasted Lamb Loin with Smoked Cauliflower, Bacon, Thyme-Braised Lentils and Toasted Pepitas • Red Wine-Poached Pears alongside

with Mustard Pan Sauce • Onion Fennel Gratin • Individual Apple Tarte Tatin

and Winter Greens, Gruyère and Parmesan Cheese Apple and Toasted Hazelnuts

Saturday | September 12 | 6:00pm–7:30pm

Lavish Luncheon

peppercorns and ginger infuse lightly

• Quinoa Salad with Dried Cranberries,

with Vanilla Ice Cream

a Spiced Tuile Cookie

Wednesday | September 16 | 11:30am–1:00pm

with Cinnamon and Walnuts

and Cheese Toast

Vanilla Bean Panna Cotta with

Sunday | September 13 | 11:30am–1:00pm

• Sweet Potato Cinnamon Buns with Brown Butter Cream Cheese Frosting Tuesday | September 15 | 11:30am–1:00pm

C��kin’ in the Carolinas

patty roche $60

Enjoy some of the tastiest traditions the Carolinas have to offer! • She-Crab Bisque - fish stock, crabmeat, cream and sherry are blended together to create this rich dish • Carolina Pulled Pork Barbecue Sandwich topped with Tangy Slaw • Macaroni and Cheese - with sharp cheddar and Colby-Jack cheeses • Sweet Potato Pie - a combination of candied and mashed sweet potatoes in a flaky crust, topped with a dollop of fresh cream

Thursday | September 17 | 11:30am–1:00pm

Braised Ri�ht

chef instructor $55 This is low and slow cooking done right. • Fresh-Baked Gruyère, Rosemary and Apple Focaccia Bread • Cider-Braised Chicken with Caramelized Leeks and Apples • Roasted Kabocha Squash with Barley and Mustard Greens • Blondie Ice Cream Sundae Friday | September 18 | 11:30am–1:00pm

Knife Skills

jane st. pierre $60

Receive one free knife sharpening with this class!

Did you know that a dull knife is more dangerous than a sharp one? Join us for a demonstration-style knife skills class. A representative from the Wicked Sharp Knife Sharpening Service will be here during class to sharpen your knives (for a minimal fee after the first knife).

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

10% Off the day of your class.

• Sausage and Seven Vegetable Soup • Chicken Paillard with Tomato and Olive Relish • Grilled Carrots with Nutmeg Butter • Rosemary Roasted Potatoes • Apple Cinnamon Puffed Pastry Tart with Caramel Drizzle

Coupon does not need to be provided in order to receive the discount; some exclusions apply. See a Cooking School associate for details. 877.899.8363

Friday | September 18 | 6:00pm–7:30pm

Part� of �wo

cookbook signing Sunday | September 20 | 11:30am–1:00pm

Thursday | September 24 | 11:30am–1:00pm

An Autumn Gathering

the one you love.

�he Ro�al Crustacean dana moos

with this inspiring meal.

• Roasted Carrot Salad with Tahini

$60

• Autumn Salad with Lemon and

chef instructor

$55 Share these special recipes with

Dressing and Crisped Chickpeas • Beef Brisket with Caramelized Onions and Merlot Wine Sauce • Mashed Potato Casserole • Skillet Caramel Apple Crisp

Lobster lovers take note! • Pineapple and Banana Towers with Cinnamon Crème • Lobster Imperial on an English Muffin with Fontina, an Olive Oil-Fried Egg, Heirloom Tomatoes and

Saturday | September 19 | 11:30am–1:00pm

Twisted Traditions morgan avery

Fresh Baby Spinach • Blueberry Maple Rum Bread Pudding with Oatmeal Streusel Topping

chef instructor $55

Bring your friends and make memories

Brown Butter Vinaigrette • Port Wine Pork Tenderloin with Dried Fruit • Creamy Polenta with Roasted Vegetable Ragout • Banana Cream Pie

cookbook signing Friday | September 25 | 11:30am–1:00pm

• Borscht - beet soup

patty roche

Harvest Favorites

�he Apple Enthusiast

• Vegan Kielbasa Cabbage Skillet

$55

$50

$45 Here’s a vegan twist to my grandmother’s Polish recipes!

• Golabki - stuffed cabbage rolls • Sweet Cheese Pierogi

Tuesday | September 22 | 11:30am–1:00pm

Fresh ingredients make for a superb meal. • Harvest Salad of Roasted Delicata Squash • Garlic-Studded Pork Tenderloin with

Saturday | September 19 | 6:00pm–7:30pm

�apas in a P inch dana moos $70

Lobster is at the forefront of these small plates—perfect for your next gathering. • Fresh Lobster Spring Roll - butter lettuce,

Madeira Wine Pan Sauce • Roasted Green Beans with Fried Shallots • Potato and Fennel Gratin • Double Chocolate Bread Pudding Wednesday | September 23 | 11:30am–1:00pm

Best of �he Season

mango, avocado, carrot, fried shallots

patty roche

and soy glaze

$55

• Pan-Fried Lobster and Pork Pot Stickers

Enjoy the best of this season’s harvest.

• Sweet-and-Spicy Chile-Glazed Lobster

• Five Onion and Bacon Tart

• Fried Lobster Po’ Boy Sliders with Garlic Aioli • Chocolate Rum Balls and Chocolate Truffles

with Fresh Thyme Crust • Chicken Parmesan topped with Melty Mozzarella and Marinara and piled high with Dressed Arugula • Potato and Butternut Squash Mash • Apple Sheet Cake with Cinnamon Cream Cheese Frosting

STONEWALLKITCHEN.COM/COOKINGSCHOOL

amy traverso

These apple-inspired recipes are fresh from the orchard. • Gruyere Apple Walnut Puffs - a cross between a gougère and a popover, made in a muffin tin! • Endive Salad with Apples, Walnuts and Gorgonzola • Sausage, Apple and Squash Sheet Pan Supper with Fragrant Herb Oil • Apple Cranberry Slab Pie

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!

Friday | September 25 | 6:00pm–7:30pm

Mumbai to Maine® Series:

Caulif lower & Coconut Power!

cherie scott $50

Get to know these two trendy ingredients with a traditional twist. • Crispy Spiced Cauliflower Pakoras with Mint Chutney • Cauliflower, Baby Spinach and Red Lentil Coconut Dahl • Turmeric Saffron Basmati Pilaf • Roasted Cumin and Cayenne

Saturday | September 26 | 6:00pm–7:30pm

Wednesday | September 30 | 11:30am–1:00pm

Autumn Bistro

What A Catch!

chef instructor

patty roche

$60

$55

A meal of steak and fries, inspired by the cool-weather season.

This menu features a fresh fish

• Mile-High Butternut Squash Fries with Sage and Aioli

• Fire-Roasted Tomato Bisque

• New York Strip Steak with Roasted Garlic Pesto served over a bed of Creamed Spinach • Glazed Parsnips with White Wine, Butter and Thyme • Bittersweet Chocolate Tart with Chocolate Ganache Filling and Salted Caramel Topping

entrée to savor. topped with Kale Pesto • Grilled Halibut served atop Potato Fennel Purée • Green Beans with Lemon Butter • Cheesecake with Pretzel Crust and Mixed Berry Topping

october

Ghee-Roasted Slivered Almonds and Chickpeas

Sunday | September 27 | 11:30am–1:00pm

• Coconut Cupcakes with Masala Chai Frosting Saturday | September 26 | 11:30am–1:00pm

Mumbai to Maine® Series:

The Beaut� of Brunch chef instructor

$50 This is the best way to start the day!

Intro to A�urvedic C��kin�

• Baked Apple with Cinnamon Oatmeal topped with Yogurt and Toasted Walnuts

$50

• Roasted Red and Golden Beets with Housemade Hummus and Pepitas served with Spiced Pita Chips

cherie scott

Learn about an ancient food philosophy that’s full of savory flavors. • Roasted Curried Pumpkin Soup with Masala Chickpea Crout • Khichdi - India’s superfood, a savory lentil and rice detox stew infused with cumin, turmeric and ghee • Golden Beet, Baby Spinach and Chickpea Raita

• Kale and Cheddar Deep Dish Quiche with Sweet Potato Crust, served alongside Dressed Mixed Greens

• Gingerbread Waffle Stack drizzled with Wild Maine Blueberry Syrup Tuesday | September 29 | 11:30am–1:00pm

Fall Favorites

patty roche $55

• Saffron Coconut Milk Rice Pudding

on the day of your class

Thursday | October 1 | 11:30am–1:00pm

Fueled b� F lavor chef instructor

$55 This menu means business! • Classic French Onion Soup • Skillet Bone-In Pork Chops with Burst Cranberries • Butternut Squash Mash served alongside Roasted Bacon Brussels Sprouts • Brown Butter Apple Tart with Hazelnut Crust Friday | October 2 | 11:30am–1:00pm

It’s All G��d!

chef instructor

$50 Warm up with this appealing cool-weather menu.

These familiar ingredients make fabulous dishes.

• Corn Chowder with Bacon,

• Roasted Red Pepper Bisque topped with Housemade Croutons and Gorgonzola

• Skillet Chicken with Tomatoes,

• Hickory Chicken Thighs with Bourbon Molasses Glaze served over Roasted Cauliflower Mashed Potatoes • Acorn Squash with Asiago Cheese and Sage • Pumpkin and Cinnamon Cream-Filled Roulade Cake

Red-Skinned Potatoes and Thyme Pancetta, Mozzarella and Fresh Basil • Roasted Broccoli with Lemon • Garlic Bread Knots with Sea Salt • Peanut Butter Cheesecake with Chocolate Crust

877.899.8363

cookbook signing Friday | October 2 | 6:00pm–7:30pm

Re�ional F lavors

cookbook signing Sunday | October 4 | 11:30am–1:00pm

Ever�da� Ele�ance

bill collins $60

Travel the country with Chef Bill and taste these delightful dishes. • Crab Cakes with Classic Remoulade Sauce

A ww, Nuts!

erin gardner $45 These delicious and easy baked

These are simple dishes, taken to the next level. and Crème Fraîche with Herbs and Citrus • Crispy Smashed Potatoes with Roasted Garlic • Roasted Squash Panzanella Salad • Pistachio Cake with Salted Honey Ice Cream

Served with a Light Lunch: • Roasted Pumpkin Soup with Crème Fraîche and Pepitas served alongside Poppy Seed Chicken Salad

quintessential fall favorites. • Fall Panzanella Salad with Roasted Leeks, Apples and Pecans • Marinated Maple Balsamic Pork Chops served alongside Roasted Purple Potatoes • Roasted Cauliflower with Pistachio Gremolata

Saturday | October 3 | 6:00pm–7:30pm

Schnitzel & Suds

• Pumpkin Brownie Sundae with

david rowland

Wednesday | October 7 | 11:30am–1:00pm

with Beer Pairings SoMe Brewing Company $75

Popular German dishes go hand in hand with these local brews! • Gulaschsuppe - a German goulash stew with vegetables, beef broth, potatoes and paprika • Crispy Pork Schnitzel served alongside Spätzle - thin-sliced, crispy-fried pork cutlets over housemade egg noodles • Rotkohl - braised red cabbage with apples and onions • German Chocolate Cake - a chocolate buttermilk cake sandwiched with coconut pecan frosting

Port Wine Reduction • Smashed and Fried Yellow Potatoes • Roasted Brussels Sprouts with Slivered Garlic • Cranberry Curd Tart

cookbook signing Friday | October 9 | 11:30am–1:00pm

Maine Classics sandra oliver

$50

chef instructor

You won’t soon forget these

• Cheesecake-Stuffed Nutella Coffee Cake

• Chicken with Fresh Figs and

Fallin’ for Fall

$55

• Almond Biscotti - the twice-baked delight

with Olive Pesto and Toasted Pine Nuts

Tuesday | October 6 | 11:30am–1:00pm

goods feature nuts as the star of the show!

• Pignoli Cookies

Celebrate the season with these • Shaved Fennel and Arugula Salad

• Roasted Chicken Thighs

Saturday | October 3 | 11:30am–1:00pm

$50

$55

• Pennsylvania Dutch Mashed Potato Pancakes

cookbook signing

chef instructor

autumn-inspired dishes.

• Carrot Soup with Spiced Pepitas

• New England Pumpkin Custard with Freshly Whipped Cream

As the Leaves Turn

vanessa seder

• Beef Short Ribs with Red Wine and Orange

• Roasted Carrots with Ginger

Thursday | October 8 | 11:30am–1:00pm

Housemade Cinnamon Gelato

This is classic Yankee cooking at its absolute finest! • Fish Chowder • Maine Baked Beans with Ham - learn about the not-too-sweet bean tradition • Steamed Brown Bread • Blueberry Pie - with a woven lattice top Friday | October 9 | 6:00pm–7:30pm

Simply Ele�ant

nicole galbadis $55

The A�ple of M� Eye chef instructor

$55 You’ll adore this cozy fall meal. • Spiced Pumpkin Soup with a Crème Fraîche Swirl and Toasted Pepitas • Pork Tenderloin with Hard Cider-Glazed Cabbage served over Buttered Egg Noodles • Yorkshire Pudding • Dutch Apple Crumble

These mouthwatering dishes are simple yet special. • Crostini topped with Caramelized Onions, Mozzarella Cheese, Arugula and Toasted Pine Nuts drizzled with Balsamic Demi and Extra Virgin Olive Oil • Housemade Ricotta Raviolis with Papa’s Classic Italian Meat and Tomato Sauce • Chicken Saltimbocca with Sautéed Spinach • Pumpkin Cheesecake with Fresh Cream

cookbook signing Saturday | October 10 | 11:30am–1:00pm

Maine-Based Dishes

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

Persian Brunch

jennifer clair

sandra oliver

$50

$55

This legendary cuisine is

Experience traditional recipes from

packaged into one delicious brunch menu.

Thursday | October 15 | 11:30am–1:00pm

Celebratin� Fall

chef instructor $60 Enjoy all that the season has to offer. • Spinach Salad with Roasted Root Vegetables, Toasted Hazelnuts and Sweet Balsamic Vinegar

Down East kitchens.

• Kuku Sabzi - an herb-packed baked egg dish

• Boothbay Harbor Crab Cakes

• Saffron Chicken with Golden Onions

• Searsport Chicken Pie - learn what

• Crispy Golden Rice

• Roasted Carrots with Honey Vinaigrette

popular ingredient is used in this

• Cucumber Pomegranate Salad

• Hasselback Sweet Potatoes with

and other Standish recipes!

• Saffron Rose Ice Cream with

• Kennebec Salad with Lettuce,

Toasted Pistachios

Onions, Eggs, Red Loose-Leaf Lettuce and Red Onions • Monroe Squash Pie - learn how to prepare this pie using any seasonal winter squash

cookbook signing Saturday | October 10 | 6:00pm–7:30pm

• Spatchcock Chicken with Garlicky Grain Mustard Lemon Sauce

Pecans and Parmesan • Pound Cake with Grilled Pears and Caramel Rum Sauce

Tuesday | October 13 | 11:30am–1:00pm

Autumn Palate

patty roche $50

Come taste the flavors of the season for yourself!

cookbook signing Friday | October 16 | 11:30am–1:00pm

Soul-�atisf�ing Comfort Fo od

annie mahle

Northern Italian Fare

• Mixed Sprouts and Avocado Salad

$55

• Brown Butter Farro with Fresh Herbs

• Cauliflower, Cheddar and Jalapeño Soup

• Cinnamon Pear Crumble served

• Pan-Seared Chicken Thighs with

jennifer clair

Learn what differentiates

with Pumpkin Seed Oil • Bone-In Seared Pork Chops with Three Apple Slaw and Creamy Spiced Dressing

this regional cuisine.

with Vanilla Ice Cream and

• Crostini with Whipped Ricotta

Warm Caramel Sauce

Balsamic Pan Sauce • Rosemary-Roasted Butternut Squash and Fennel • Garlicky Rainbow Chard • Lemon Panna Cotta with Raspberry Coulis

These seasonal and sustainable dishes have a story to tell.

Creamy Pumpkin Sauce • Roasted Brussels Sprouts with Dijon and Red Onion

and Peperonata • Pork Tenderloin with Red Grape

$50

Wednesday | October 14 | 11:30am–1:00pm

Comfort Luncheon

patty roche

• Roasted Red Potatoes • Black Chocolate Cake with Caramel and Sea Salt Buttercream

$55 This meal will warm you from the inside out. • Lemon Garlic Baby Kale Salad • Balsamic-Glazed Beef Short Ribs • Cheesy Hasselback Potato Gratin

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

served alongside Roasted Baby Carrots with Tops • Sticky Cranberry Gingerbread

“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.

877.899.8363

Friday | October 16 | 6:00pm–7:30pm

Sunday | October 18 | 11:30am–1:00pm

chef instructor

brent hazelbaker

chef instructor

$60

$55

This elegant, elevated menu has been

Cozy up to these comforting seasonal dishes.

created purely for your enjoyment.

• Vegetable Minestrone Soup

Get the party started with these great appetizers!

• Cointreau-Poached Cherry and

• Braised Chicken Thighs with Lemon Thyme Jus

• Baked Endive Spears with Tomatoes and Pancetta

• Potato and Carrot Pavé - thinly sliced vegetables that are layered and then baked

• Potato Latkes with Gravlax and Crème Fraiche

• Apple Crisp

• Shrimp and Vegetable Dumplings with Soy Chile Dipping Sauce

Tuesday | October 20 | 11:30am–1:00pm

• Bacon-Wrapped Dates with Goat Cheese and Almond Stuffing

Tasteful Dinin�

Goat Cheese Crostini served alongside Dressed Greens • Crispy Duck Breasts with Red Wine Wild Mushroom Pan Sauce, served

Harvest Happenin�s

over Caramelized Onion Potato Mash • Roasted Butternut Squash with Parmesan Garlic Breadcrumbs and Fresh Thyme • Banoffee Pie - bananas, toffee and

A Feast B� Land & Sea

patty roche

whipped cream in a graham cracker crust,

$60

finished with chocolate shavings

Seafood and meat come together in a truly timeless menu.

Saturday | October 17 | 11:30am–1:00pm

G��d Fortune Fare

joe ricchio $50

These familiar Chinese-American favorites will bring you luck! • Hot and Sour Soup • Roasted Cashew Chicken with Garlic Sauce • Sesame Roasted Broccoli • Mango Lassi served with a Chinese Almond Cookie Saturday | October 17 | 6:00pm–7:30pm

• Shrimp and Scallop Scampi

• Cauliflower Gratin • Sautéed Apple and Blueberry Croissant Bread Pudding Wednesday | October 21 | 11:30am–1:00pm

Open for Lunch

patty roche $55

Come on in and join us for lunch! • Bacon-Wrapped Brussels Sprouts with Balsamic Aioli Dipping Sauce

$65

• Pear and Ginger Tarte Tatin

You can’t go wrong with beef for dinner.

and Caramelized Shallot Confit • Buttery Potato Mash alongside Cumin Butter Roasted Carrots • Maple Bourbon Banana Pudding Cake with Sweet Cream 30

The Spice Mar�t chef instructor

Peppercorns play the leading role in this meal.

• Whipped Celeriac with Brown Butter alongside Lemon Orzo

• Beef Tenderloin with Bordelaise Sauce

Friday | October 23 | 6:00pm–7:30pm

• Brussels Sprouts with Lardons

Beef It Up

Dijon Champagne Vinaigrette

• Puff Pastry Jam Pinwheels

$60

chef instructor

with Crispy Fried Spelt Grains and

Let’s Get Started!

• Hanger Steak with Béarnaise Sauce

• Parmesan-Crusted Chicken Cutlets

• Shaved Apple and Fennel Salad

Friday | October 23 | 11:30am–1:00pm

Thursday | October 22 | 11:30am–1:00pm

Cold Weather Comfort

chef instructor $55

These soothing dishes will warm you right up. • Creamy Parsnip Soup with Pancetta • Short Rib Shepherd’s Pie • Simple Green Salad • Cranberry Carrot Layer Cake with Walnuts

STONEWALLKITCHEN.COM/COOKINGSCHOOL

• Arugula and Beet Salad with Candied Walnuts and Shaved Manchego • Steak au Poivre with Creamy Cognac Pan Sauce • Butter Pecan Mashed Sweet Potatoes with Roasted Haricot Verts • Creamy Vanilla Bean Gelato served with Baked Pears in Caramel Sauce

cookbook signing Saturday | October 24 | 11:30am–1:00pm

christine burns rudalevige $65 Come try these seafood recipes featuring inspired seasonal ingredients. • Sweet and Spicy Calamari • Smoky Seafood Chowder • Miso-Glazed Roasted Salmon with Sticky Rice and Radish Salad • Salted Caramel Apple Tart with Hazelnut Crust

Saturday | October 24 | 6:00pm–7:30pm

Wednesday | October 28 | 11:30am–1:00pm

dana moos

Pumpkin Paradise

Friday | October 30 | 6:00pm–7:30pm

patty roche

chef instructor

$70

$55

No doubt about it: there’s lots

This is our annual pumpkin extravaganza!

Rich and delicious, this meal

of lobster in this menu!

• Cranberry Baked Brie topped with

will leave you satisfied.

• Lobster Bisque with

Pecans served with Housemade

Lotsa Lobster

Garlic Bread Croutons • Lobster Salad Niçoise - green beans, baby potatoes, green olives, hard-boiled eggs, cherry tomatoes and Bibb lettuce • Lobster Mac and Cheese with Truffle Oil • Grand Marnier Cheesecake with Orange Zest Caramel

Rye and Caraway Crackers • Individual Pumpkin Pot Pies - roast chicken and seasonal vegetables served inside a sugar pumpkin and topped with flaky pastry crust • Harvest Greens Salad

Sunday | October 25 | 11:30am–1:00pm

Luxurious �obster Brunch

dana moos $65

You deserve this opulent brunch.

Thursday | October 29 | 11:30am–1:00pm

Par t� with Pa�y patty roche $55

Saturday | October 31 | 11:30am–1:00pm

Dinin� with the Dead

chef instructor

• Gochujang Chicken Wings with

• Potato Pan de Muerto - traditional

Blue Cheese Dipping Sauce served with Carrot and Celery Sticks

• Hawaiian Ham and Cheese Sliders • Loaded Stadium Sausage and Peppers • Housemade Caramel Popcorn and

Celebrate the Mexican traditions

sweet bread • Chicken Tamales with Tomatillo Chile Cilantro Salsa • Pan-Roasted Chicken with Mole Negro Sauce served alongside Candied Pumpkin • Fried Churros with Mexican Chocolate Dipping Sauce

Peanuts over Peanut Butter Chocolate Swirl Ice Cream Friday | October 30 | 11:30am–1:00pm

Cultural C��ry

• Roasted Pear, Gorgonzola and

$50 These Asian-inspired dishes are quick, easy and sure to please.

• Maple-Glazed Pork Tenderloin

• Cold Spicy Sesame Noodles

• Buttermilk Mashed Potatoes

• Cast Iron-Broiled Chicken Thighs

• Simple Roast Brussels Sprouts

• Grilled Mixed Vegetables

• Maple Crêpes with Roasted Apples

• Lemon Lime Sorbet with Matcha Tea

and Orange Cream

• Cinnamon Cream-Filled Pumpkin Roulade

(Day of the Dead).

chris toy

over a Baby Spinach Salad

Pancetta and Cranberries

You’ll cheer for these game day favorites!

She’s all attitude in the kitchen. Caramelized Onion Tart served

• Sautéed Spinach with

and tasty dishes of Día de los Muertos

and mayo made into a delicious salad!

Tuesday | October 27 | 11:30am–1:00pm

alongside Garlic Butter Yukon Mash

$50

• Lobster, Mushroom and Asparagus

• Rugelach Duo: Apricot and Raspberry

• Wine-Braised Lamb Shanks served

$50

chef instructor

• BLT Salad - bread, bacon, lettuce, tomato

and a Poached Egg

Scattered Fresh Herbs and Aioli Drizzle

Stadium Snacks

• Lobster and Candied Bacon Slider Crêpes with Lemon Butter

• Spicy Pumpkin Fries Piled High with

• Sticky Toffee Cakes with Pears and Coffee Caramel Sauce

cookbook signing

A Fall Feast

Saturday | October 31 | 6:00pm–7:30pm

Halloween in the V ine�ard: A Wine Pairin� to Die For

with Wine Pairings

monique meadows $75 Elegant Halloween-inspired plates are paired with hauntingly delicious wines. • Pumpkin Cannelloni with Brown Butter Sauce - handmade pasta with pumpkin, sage and ricotta filling • Pork Roast with Caramelized Parsnips • Barley Risotto with Butternut Squash • Butterfinger Cheesecake Pie

877.899.8363

stonewall kitchen COOKING SCHOOL

chefs

Kate Chaisson cooking school manager & chef instructor

John Bickerstaff

Danielle Henry

chef instructor

John has worked in the field

A native of Buxton, Maine,

of culinary arts throughout

Danielle is a small town girl

Maine, New Hampshire and Massachusetts for the past 39 years and has

with a big city attitude. Classically trained in baking and pastry

honed his skills at many fine-dining

from Johnson & Wales University, Danielle

establishments during that time. He started

has shared her talents in restaurants

Prior to completing the

out in the local area, working at the Stage

throughout Vacationland, from exciting,

Professional Pastry Program

Neck Inn, the York Harbor Inn and Arrows

fast-paced Portland to the sleepy shores of

at the Cambridge School of Culinary Arts in

Restaurant. He then joined a friend’s

Vinalhaven, an island off the coast of

Massachusetts, Kate spent a decade working

catering business, A Moveable Feast, in

Rockland. Her work as a pastry chef has

as an aircraft mechanic for the United States

Portsmouth, New Hampshire, and from

been highlighted in Down East magazine

Air Force and earning a Bachelor of Science

there spent a decade as head baker at

and the Portland Press Herald. Danielle

in Nutrition from the University of New

Café Brioche in Portsmouth. John also

loves to share her knowledge and

Hampshire. Her decision to pursue a

spent two years as a baker at Beach Pea

experiences through great storytelling, and

longtime passion for baking led to a position

Baking Co., in Kittery, Maine. For the

she is passionate about teaching, learning,

at the popular Italian restaurant Tosca in

past 15 years, he has served as a culinary

traveling—and cats. One day she hopes

Boston, where she assisted in creating

arts instructor at Essex North Shore

to be able to travel the world, eating every

scratch-made desserts on a daily basis.

Agricultural and Technical School in

dessert and petting every cat along the way.

A move up to Maine brought Kate to our

Hathorne, Massachusetts. Most recently,

Cooking School, a change that has allowed

John has shared his talents with Stonewall

her to find the perfect balance between

Kitchen as our lead prep cook and now as

cooking and teaching.

our full time in-house chef. In his classes, he hopes to pass along techniques,

Jane St. Pierre executive chef instructor

knowledge and insights that professionals can use to create incredible dishes. John is also the proud father of four grown children.

Jane credits her mother and grandmothers for her love

Lodge® Cast Iron Skillet Extremely durable and versatile, this pre-seasoned skillet features even heat distribution. Available for purchase in our Cooking School.

of cooking. Growing up with her five sisters, three brothers, parents and grandparents all under one roof, she rarely went out for meals. Instead, everyone was welcome to cook, including Jane, who was five years old when she first learned how to make homemade pasta. Subsequent years of practical food knowledge and hands-on cooking led Jane to open a kitchenware retail shop and catering business in 2008. At the same time, she began teaching cooking classes. Specializing in corporate team building, private parties and lunchand-learn sessions for seniors, Jane enjoys sharing her skills with all types of groups. In her free time, she actively takes part in raising money for the March of Dimes. on the day of your class 32

STONEWALLKITCHEN.COM/COOKINGSCHOOL

g u e st c hef s Denotes Cookbook Author

Denotes Celebrity Chef

Denotes Wine Pairing

Denotes Beer Pairing

ur Cooking School hosts demonstration classes taught by our own chefs

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

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

Amy Traverso

Amy is senior food editor at Yankee Magazine and

co-host of the WGBH public television series

Annemarie Ahearn Annemarie ﬁrst fell in love with cooking in college during a stay in France, where she studied Provençal cuisine and visited the open-air markets. She worked in high-proﬁle restaurants and magazines in Paris and New York and earned a degree from the Institute of Culinary Education before eventually moving to Maine. In 2009, she founded Salt Water Farm, a cooking school for home cooks, based in an antique barn overlooking Penobscot Bay. Annemarie is the primary instructor at the school and teaches both weeklong workshops and specialized cooking classes. She also runs a program called Back to Basics that teaches fundamental cooking skills to high school students in Maine. In 2010 Annemarie was named “Top 40 Under 40” (before she turned 30) in Food & Wine magazine. She is the author of Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea and contributes a monthly recipe column to Down East magazine. Salt Water Farm has been featured in Bon Appetit, the New York Times, the Wall Street Journal, the Boston Globe and the Portland Press Herald. Class Dates | May 22

Weekends with Yankee, where she highlights

local ﬂavors and hidden gems from around

New England. She is also the author of

The Apple Lover’s Cookbook, which was a

ﬁnalist for the Julia Child Award and won an IACP Cookbook Award in the

American category. Previously, Amy served as the food editor at Boston Magazine and as an associate food editor at

“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.

Sunset Magazine. A regular on the small

screen, she has appeared in the past on such national programs as Hallmark Channel’s

Home & Family, Throwdown with Bobby

Flay, Gordon Ramsay’s Kitchen Nightmares and The Martha Stewart Show, during

which she delighted Martha with delicious

apple dumplings and apple butter!

Class Dates | September 25

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

Annie Mahle For over 30 years, Annie has honed her craft with both knife and pen. She started working on windjammers as a mess cook and quickly developed a lifelong passion for cooking, gardening, sailing and outdoor living. Annie’s recipes and cookbooks have been highlighted on the Today Show and Throwdown with Bobby Flay. Her food and the J. & E. Riggin schooner have been featured in dozens of national media outlets, including FoodNetwork.com, Traditional Home, Family Circle, Women’s Day and the Boston Globe. Yankee Magazine has twice named the J. & E. Riggin as one of the Top 10 Places to have Dinner with a View in Maine. During the winter when she’s not out on the open water, Annie continues to create new recipes and share them on her blog, At Home & At Sea. Class Dates | May 1 | October 16

Bill Collins Bill is a personal chef, cooking instructor, author and recipe developer. After first graduating from the Cambridge School of Culinary Arts, he went on to work for high-end establishments like the original Ritz-Carlton in Boston as well as Harbor Sweets, a handmade chocolate company located in Salem, Massachusetts. In 2001, Bill made the transition from restaurants to life as a personal chef, starting his own business to service a wide range of tastes and a diverse clientele. He also appeared for five years on Mass Appeal, a live lifestyle show on an NBC affiliate, and has authored four cookbooks geared toward teaching kitchen basics: Knife Skills, Making and Using Vinegar, How to Make Chocolate Candy and Making Caramels. Presently, he travels throughout New England and beyond, teaching private group lessons that transform people of all levels into the cooks they want to be. Class Dates | June 26 | August 14 & 15 October 2

Rick B.

877.899.8363

Brent Hazelbaker

Chris Toy

At the age of 19, Brent

Andrew & Briana Volk

enrolled at Le Cordon Bleu

Andrew opened the bar

Asian cooking techniques in

in Scottsdale, Arizona.

Portland Hunt + Alpine Club

Southern and Midcoast

Following graduation, he

in 2013 after bartending in

Chris has been teaching

Maine for 30 years. A retired

spent the next 10 years working in various

some of the best establishments

teacher and principal, he learned to cook in

restaurants along the West Coast, including

in the nation. Hunt + Alpine

his parents’ kitchen and has since become

a stint as a sous chef at Tra Vigne in

has been a two-time James

skilled in marrying Far East dishes with local

St. Helena, California, under then-

Beard Foundation semi-finalist

offerings to create flavorful fusion cuisine.

executive chef and Food Network star

for Outstanding Bar Program

His classes integrate his love for education

Michael Chiarello. In 2007, Brent moved

and named one of the best cocktail bars in

with a deep appreciation for great food and

to Philadelphia where he was a sous chef at

the country by Bon Appetit. Andrew was

incorporate various methods, aromas and

named by Food & Wine as one of the Best

tastes for a truly unique experience.

New Mixologists in 2017. Briana is a writer

Class Dates | September 4 | October 30

Parc and then an executive chef of Zavino Hospitality. With his focus on organic agriculture, farm-to-fork cooking and

who started her career in reality TV and

butchery, Brent eventually relocated to

advertising before opening Hunt + Alpine

Portsmouth, New Hampshire, to be the

with Andrew. Her Finnish upbringing was

Christine Burns Rudalevige

executive chef of The Green Monkey and

the main influence for Hunt + Alpine’s food

the consulting executive chef for the

program. She is currently working on her

Christine is a seasoned food

opening of two Dover, New Hampshire,

second cookbook and writes for culinary

eateries: 7th Settlement and Earth’s

publications around the country. Andrew

Harvest. Currently, Brent is working as

and Briana’s book, Northern Hospitality,

a culinary director for Martingale Wharf,

focuses on Scandinavian food, excellent

continuing to share his knowledge

cocktails and useful entertaining tips. In

of horticulture and farming through

2019 it was a finalist for Best New Cocktail

his passion for cooking.

Book from both the IACP and Tales of the

Class Dates | May 10 | July 5 | August 2 October 18

Briana have two kids, a dog and a cat. Their

Cocktail Spirited Awards. Andrew and favorite season is baseball season. Class Dates | May 9 | September 4

Cherie Scott

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

Maine. Her work and original recipes appear regularly in print for publications like Cooking Light, Eating Well, Fine Cooking, Edible Maine and The Coastal Table as well as online for Food52. Her weekly column in the Portland Press Herald, “Green Plate Special,” focuses on cooking and eating sustainably sourced foods from both land and sea. (Her award-winning cookbook published by Islandport Press in 2017 shares the same name.) Christine started working in professional kitchens

Mumbai born and raised,

at age 15, completed her formal culinary

Cherie now calls Maine her

school training at 42 and has most recently

home, having previously lived

enjoyed the thrill of co-owning Butter+Salt,

in Canada, New York and

a pop-up restaurant company based in

New Jersey over the past two decades. In

Brunswick. She is also doing her part to

2015, she launched her blog, Mumbai to

make cooking at home once again

Maine, in an effort to reconnect with her

commonplace, conducting monthly classes

deep Portuguese-Indian (Goan) culinary

for students of all income levels.

roots. Through her writing and recipes,

Class Dates | June 26 | August 8 October 24

Cherie shares signature family dishes and the nostalgic anecdotes of her youth in Mumbai while also celebrating the beauty of Maine and its great gastronomic talent. Class Dates | May 29 & 30 | June 12 & 13 September 25 & 26

writer and classically trained cook living in Brunswick,

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Dana Moos Dana is a real estate broker, cookbook author, chef and former innkeeper. Since moving from the D.C. suburbs of Maryland to Maine in 2004, she has wholeheartedly embraced the state’s slogan, The Way Life Should Be. In two editions of her book The Art of Breakfast, she shares her secrets and recipes for the gourmet breakfasts she originally served at her acclaimed B&B, which was recognized for its delectable three-course morning meals by such prominent publications as Condé Nast Traveler. Dana continues to work within Maine’s hospitality and food industries, selling B&Bs, inns, hotels and motels throughout the state while also writing for Edible Maine, a local food and beverage publication. Her latest book, Lobster: 75 Recipes Celebrating America’s Favorite Seafood, will be published in 2020. Believing the plate is her canvas, she loves to put simple ingredients together in beautiful and unique ways. Class Dates | June 13 & 14 | July 25 & 26 September 19 & 20 | October 24 & 25

Dana Sicko When it comes to food, Dana’s passion has always revolved around celebrating simplicity while entertaining others. Growing up in Maryland, she loved cooking for friends and developed a strong interest in nutrition that eventually brought her to the University of New Hampshire for a degree in nutritional sciences. Inspired by New England-style cuisine, Dana decided to devote herself to helping people see that healthy and delicious foods can be synonymous. In 2011, while working as a nutrition consultant, she decided to jump into the kitchen and started Gundalow Gourmet, a personal chef and catering company, to keep her clients healthy. Eight years later, Dana now runs a full team in the mid-Atlantic that works to prepare tasty, nutritious meals. This year she opened the Gundalow Gourmet Shop in the Hampden neighborhood of Baltimore, MD. At the rare times when Dana is not in the kitchen, she can be found with her husband and two dogs, Penny and Luke. Class Dates | May 23 | June 27 | July 3

Dave Martin Dave is a culinary food expert

Elisa & Robert Bildner

with experience in product

Elisa is a professionally

and recipe development for

trained chef and the former

the grocery and retail industry, concepting for companies like ConAgra,

CEO of a perishable food-manufacturing company. Robert is a

Pepsi and Yum Brands. As a global flavor

former lawyer who grew up in a food family

expert, he understands how to work with

and went on to found and run several food

ingredients indigenous to any region and

companies that help local farmers bring

create dishes or products that stay true to

their products to market. Both Elisa and

their origin. Dave is currently consulting for

Rob are foodies by profession and have

an Indian fast-casual chain and Georgian

lived in the Berkshires for the past 25 years.

wine bar in New York as well as a multi-unit

Class Dates | July 24 & 25

Sweetgreen-style concept in Texas. Proudly “fast food sober” for 13 years now, he is an avid supporter and advocate for living a healthier lifestyle by cooking with fresh, real ingredients. Last but not least, Dave is a Top Chef alum, Chopped champion and recent Cutthroat Kitchen winner. Class Dates | June 19 & 20

David Rowland

Erin Gardner Erin is the creator of ErinBakes.com, author of Erin Bakes Cake and a three-time Craftsy instructor. She’s also a regular contributor to The Cake Blog, Craftsy’s cake decorating blog, and American Cake Decorating magazine. Erin previously worked as a pastry chef in

SoMe Brewing Company

numerous New England kitchens, including

was founded in York, Maine,

Boston’s legendary Locke Ober, before

in 2013 by David and his

opening Wild Orchid Baking Company.

father, Dave. From the

She quickly became the go-to cake designer

beginning, SoMe has focused on crafting

for premiere events, even competing on and

beers for everyone. The family’s vacations

winning Food Network’s Sweet Genius.

as adults revolved around visiting breweries,

Seven years and two babies later, Erin

and father and son quickly realized that the

decided to close up shop and instead share

ones they enjoyed most featured a variety of

her love for baking and cake decorating

beer styles that would satisfy everyone in

through her blog, classes and content

the group. They adopted the same model in

creation. She has been named one of the

their own brewery. Sure, they love hoppy

best wedding cake makers in the country by

beers (and there are always a few on tap),

both Martha Stewart Weddings and Brides,

but they also love stouts, pilsners, Goses,

and her work has been featured in media

sour beers and on and on. SoMe prides

outlets like Oprah.com, Town & Country,

itself on not being a one-trick pony and

OK Magazine, Huffington Post and

hopes that visitors will come in and try a

HGTV’s DIY Network. When she’s not

few (or all) of their 10 rotating taps.

talking about cake, you can find her

Class Dates | June 20 | October 3

exploring New Hampshire’s Seacoast and Lakes Regions with her family. Class Dates | June 6 | October 3

877.899.8363

Jennifer Claire

Jessica Michaud

Katherine Alford

Jennifer is a culinary

Jess has been passionate

Katherine has a proven track

instructor, cookbook author

about food ever since her first

record in food. She ran a

and founder of Home

trip abroad to Switzerland at

New York Times 4-star

Cooking New York, a

the age of 13. While there,

kitchen, was a Greenmarket

recreational cooking school in New York

she often went grocery shopping and

Manager and was an instructor and the

City. Before launching her own school in

cooked meals with her host family, a

director of Peter Kump’s Cooking School

2002, she honed her culinary and editorial

routine that she enthusiastically recreated

(now the Institute of Culinary Education).

chops as a food editor at Martha Stewart

with her own family when she returned

She spent the past 20 years at the Food

Living and the recipes editor at the

home. Shortly thereafter, Jess started

Network, where she led the culinary team

Wall Street Journal. She holds a degree from

working in restaurants, eventually pursuing

for TV, digital and print. Katherine ran the

the Institute of Culinary Education, which

a degree in food science and nutrition

test kitchen that created multiple award-

she attended on a full James Beard

at the University of New Hampshire and

winning cookbooks, including IACP

Foundation scholarship. Jennifer is the

the University of Maine, Orono. After

finalists, Food & Wine Best of the Best and

author of Six Basic Cooking Techniques:

graduation, Jess continued to seek out jobs

New York Times best-sellers. She oversaw

Culinary Essentials for the Home Cook,

at various restaurants and catering

recipe development and had a column in

which features methods taught in her

companies within the area. She has recently

Food Network magazine, the number-one

school’s most popular cooking class.

moved into the field of wine distribution,

food magazine with a monthly reach of over

selling for Pine State Beverage in Maine.

1.3 million readers. She grew up in

Jess is also involved with the community,

Washington, DC, in a politically active

Class Dates | October 10 & 11

Jessica Battilana A highly acclaimed food writer and recipe developer, Jessica has penned culinary content on everything from

chairing Seacoast Share Our Strength, a

family; her passions are food and politics.

nonprofit organization that hosts Taste of

Class Dates | May 8

the Nation and Share Your Love dinners to raise money to feed local children in need. Class Dates | May 1 | September 12

Vietnamese cuisine to sausage making. She

Kathy Gunst Kathy is a James Beard Award-winning journalist

is the author of Repertoire: All the Recipes

Joe Ricchio

You Need and currently writes a bi-monthly

Joe Ricchio is a Portland,

cookbooks. Her most recent

column by the same name for the San

Maine-based author who

books include Soup Swap and Rage Baking

Francisco Chronicle. She’s also the co-author

specializes in food, drink and

(with coauthor Katherine Alford). She is

of six cookbooks, including Home Grown:

travel. He is the host of the

the award-winning resident chef for NPR’s

and the author of 15

Cooking from My New England Roots with

Food Coma podcast and is a freelance writer

Here and Now, heard on more than 550

chef Matt Jennings. Her work has appeared

for such publications as Bon Appetit, Vice,

public radio stations with more than 5

in Martha Stewart Living, the New York

Boston Magazine, TheFix.com, First We

million listeners. She writes for many

Times, the Wall Street Journal, Saveur, Sunset

Feast, and the Guardian. His Food Coma

publications, including the Washington Post,

Magazine and the Best Food Writing

blog spawned a string of successful web

Eating Well, Yankee, the New York Times,

anthology. A Vermont native, she now lives

series entitled Food Coma TV, The Food

Food & Wine and others. Kathy teaches

in San Francisco with her wife and children.

Coma Show, and Off The Wagon with Joe

food journalism and cooking at schools

Class Dates | August 21 & 22

Ricchio. Previously he was the food editor

and universities around the globe.

for Decor Maine, Down East magazine, and

Class Dates | May 8

Maine magazine. His clients for travel writing include The Ritz Carlton, Condé Nast Traveler, Lark Hotel Group, and Villa Europe Luxury Rentals. Class Dates | June 19 | July 11 September 11 | October 17

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Katzie Guy-Hamilton Katzie is dedicated to inspiring others to embrace real food as a means to thrive. She believes that we should always save room for joy, celebration and dessert. Her first book, Clean Enough: Get Back to Basics and Leave Room for Dessert, delivers on this sustainable approach through an artistic collection of real-food recipes, best-in-class desserts and mindful lifestyle methods. A graduate of the International Culinary Center in New York City, Katzie also trained in California at Wolfgang Puck’s Spago Beverly Hills before founding the pastry kitchen at gastropub The Breslin in New York’s Ace Hotel. She has also run all of Global Food and Beverage for the chocolate brand Max Brenner International and in 2014 was named one of the Top Ten Pastry Chefs in America by Dessert Professional magazine. Recently included as one of Wanderlust’s 35 under 35 in Wellness to Watch, Katzie is working to redefine healthy eating. Class Dates | May 15 & 16

Krisztina Perron Krisztina’s love for cooking began at an early age. As the daughter of restaurant owners who immigrated from Hungary, she practically grew up in the kitchen, learning the recipes and traditions of her family’s culture. To turn her passion into a profession, Krisztina enrolled in a fast-track program at Johnson & Wales University, earning a degree in culinary arts. Following graduation, Krisztina rolled up her sleeves and got to work, taking jobs in fine-dining establishments and banquet halls at high-end hotels and country clubs. In 2013, she opened The Wooden Spoon Catering Company in Amesbury, 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 leads cooking classes throughout New England, happily sharing her knowledge about international cuisine with the next generation of culinary professionals. Class Dates | May 24

Monique Meadows

Nicole Galbadis

After graduating from the

Cooking has always been a

State University of New York

passion for Nicole, who

at Oneonta with a degree in

enjoys combining the rich,

art and journalism, Monique

bold flavors of Italian cuisine

initially began a career in advertising as an

with lighter Mediterranean fare to create

art director in Phoenix, Arizona. That was

culinary magic. Living abroad in Greece,

until 2006, when she relocated to Maine

she learned volumes about the local culture

and became the manager of THE CLOWN,

and food and eventually began to teach

an eclectic retail shop in York that

cooking classes of her own for the

specializes in wines, contemporary art,

American Embassy community. Now that

European antiques and Italian specialty

Nicole and her family are happily back in

food products. In 2013, she studied with

New England, she loves sharing her

the internationally recognized Wine &

knowledge of Mediterranean flavors and

Spirits Education Trust in Boston and

techniques with a whole new audience.

earned a WSET Level III Certification

Class Dates | May 8 | June 5 | October 9

with merit. Today, Monique advises several local restaurants and regional event planners on wine selections and is a contributing photographer and writer for Tone Publications. Class Dates | June 27 | July 18 | October 31

Morgan Avery

Patty Roche A self-described “butcher’s daughter,” Patty credits her father for her love of food, affection for liverwursts, commitment to giving back and enthusiasm for having fun. Growing up, the family

Morgan is a holistic, plant-

business was lovingly referred to as “Beef

based chef and health coach

House,” which is where she learned how to

based in Portsmouth, New

size a side of beef and the right way to treat

Hampshire. After adopting a

customers. Known for her entertaining

vegan lifestyle and learning how to make

demeanor and fun-loving attitude, Patty

wholesome, satisfying meals at home, she

brought more than 25 years of restaurant

went on to study nutrition, becoming a

and catering experience with her when she

certified health coach through the Institute

joined the Stonewall Kitchen family. She

for Integrative Nutrition as well as a

was the Cooking School’s first manager and

Plant-Based Professional through the

over the years has taught classes, been

Rouxbe Cooking School. Following her

involved in visual merchandising and food

training, Morgan launched her own

styling and worked in our test kitchen and

business, through which she offers meal

Café. She also completed an intensive

services, cooking classes, wellness

culinary program at Atlantic Culinary

workshops and health coaching. A steadfast

Academy in Dover, New Hampshire.

believer that eating right is one of the best

Patty’s latest adventure finds her as the

things we can do for our bodies, she also

banquet manager at The View at

serves on the board of Seacoast Share Our

Pepperrell Cove in Kittery Point, Maine.

Strength, an organization that raises money

Class Dates | May 5 & 6, 19 & 20, 26 & 27 June 2 & 3, 9 & 10, 16 & 17, 23 & 24, 30 July 8, 15, 22, 29 | August 12, 19, 26 September 1 & 2, 15 & 16, 22 & 23, 29 & 30 October 13 & 14, 20 & 21, 27 & 28

to help fight childhood food insecurities in the community. Her classes may be veggie-centric and vegan, but her cooking has been known to satisfy even the most adamant of meat lovers. Class Dates | May 23 | July 18 September 19

877.899.8363

Richard Vellante Rich has been the executive chef for Legal Sea Foods since 1998. In this role, he oversees all culinary operations for the renowned restaurant group’s 30-plus locations, developing new recipes and menus as well as managing and training the chefs and teams in each kitchen. Among Boston’s most-renowned chefs, Rich was named Executive Chef of the Year by the Massachusetts Restaurant Association in 2018. A graduate of Hamilton College, he studied at the French Culinary Institute in New York City before spending two years in Italy, cooking his way through several provinces using traditional, farm fresh ingredients and seafood. Rich’s passion for seasonal ingredients and his appreciation for simplicity have inspired the class menu in this current catalog. Class Dates | May 15

Sandra Oliver Sandra is a Maine-based food writer, gardener and cook best known for her work as a freelance food writer with the column “Taste Buds,” which runs each weekend in the Bangor Daily News. Her writing appears in regional publications such as Working Waterfront, published by the Island Institute, and Maine Homes, Boats and Harbors and Down East magazine. She has authored several books on food history, as well as Maine Home Cooking: 175 Recipes from Down East Kitchens collected from her column and published by Down East Books. Most recently she compiled Cooking Maine Style for Down East Books from two cookbooks written by Marjorie Standish. As a food historian, she has authored Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century; The Food of Colonial and Federal America and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie, co-authored with Kathleen Curtin. Sandy lives on Islesboro, an island in Penobscot, where she gardens, preserves, cooks and teaches sustainable lifeways.

Stephanie Cmar

Scott graduated magna cum

A frontrunner on Top Chef

laude in culinary arts from

Season 11 in New Orleans—

Johnson & Wales University

where she was eliminated

in Charleston, South Carolina, where he was awarded the

after a technicality— Stephanie is back to show the world she has

Cordon Bleu Medal. Scott’s professional

what it takes. Possessing a genuine passion

experience then began aboard the USCGC

for cooking from a young age, Stephanie

Spar in Portland, Maine, as a chef for the

was only 15 when she began working in the

US Coast Guard. He later moved on to

food industry at the Muffin Shop in

open the Fiddlehead Café in South

Marblehead, Massachusetts. She graduated

Portland and was owner of Hors d’Oeuvres

in 2007 from Johnson & Wales University

and Catered Events in Falmouth, Maine.

and returned to Boston to begin her career

He gained invaluable knowledge in

at the Top of the Hub restaurant. From

sustainability practices, organic gardening

there, she went to work with Barbara Lynch

and the use of regional foods through his

Gruppo as a line cook at B&G Oysters,

work as executive chef for Rippleffect, a

where she quickly rose through the ranks to

nonprofit eco-retreat and living classroom

the position of sous chef. Stephanie

located on remote Cow Island, Maine.

continued to further hone her fine-dining

During his time there, Scott created fresh,

skills at restaurants like Stir and No. 9 Park,

local cuisine for special programs, corporate

eventually showcasing her culinary prowess

events and weddings.

by competing on Top Chef. After the show,

Class Dates | June 11 | July 16 | August 13 September 10

Boston. In 2015, Stephanie joined Fairsted

she opened the pop-up Stacked Donuts in Kitchen as the executive chef, crafting a

Shanna & Brian O’Hea

menu that reflects her personal cooking

Shanna and Brian are the

have a Middle Eastern spin. After a year at

style with French and Italian dishes that

chefs and owners of

Fairsted, Stephanie took a position at the

Academe Brasserie at one of

Venetian restaurant SRV in Boston’s South

Maine’s most popular tourist destinations,

End, where she worked to master the art of

The Kennebunk Inn. The Academe’s

making pasta. During that time she also

signature lobster pot pie helped put the

worked part time as a private chef and

culinary couple on the map following

discovered that she loved the creative

spotlights in Oprah Magazine as one of

freedom of working for herself and

Gayle King’s favorite foods, on Food

cooking for small groups. She has since

Network’s The Best Thing I Ever Ate, on Travel Channel’s

Food Paradise and in

become a full-time private chef for multiple families and also caters upscale

Travel and Leisure’s 2014 Holiday Gift

intimate dinner parties.

Guide. Their lobster white truffle pizza has

Class Dates | September 11 & 12

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! Class Dates | May 28 | August 28

Class Dates | October 9 & 10 38

Scott Jones

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Tom Madden

Virginia Willis

Tom is a Southern Maine

A Georgia-born, French-

native and co-founder of

trained chef, Virginia has

Lone Pine Brewing

made chocolate chip cookies

Company in Portland, Maine. Tom’s main focus at Lone Pine is creating

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

and brewing approachable, American-style

wilderness, harvested capers in the shadow

beers for an evolving consumer palate. Tom

of a smoldering volcano in Italy and beguiled

participated in the intense study of the

celebrities such as Jane Fonda, Morgan

complementary nature of beer and food

Freeman and the late Aretha Franklin with

while earning a Certified Cicerone®

her cooking. She is the author of the James

professional accreditation, making him one

Beard Award-winning cookbook Lighten Up,

of only six individuals to carry that

Y’all as well as Bon Appétit, Y’all, Basic to

distinction in the state of Maine.

Brilliant, Y’all and Okra and Grits. She is the

Class Dates | May 30 | July 11 | August 29

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’!

former TV kitchen director for Martha Stewart Living, Bobby Flay and Nathalie

Vanessa Seder

Dupree and has traveled the world

Vanessa is a chef, food stylist,

producing food stories. Her on-screen

recipe developer, teacher, author and co-founder of the culinary design collaborative Relish & Co. She has been featured on several radio programs, including WGAN News Radio and NPR’s Faith Middleton Food Schmooze and has appeared on NBC Portland’s 207 and Hallmark Channel’s Home & Family. A graduate of the Institute of Culinary Education, Vanessa has developed numerous recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies Home Journal—where she previously served as an associate food editor—and her own book, Secret Sauces, which received Honorable Mention at the 2018 Readable Feast Awards. As a food stylist, Vanessa’s work has ranged from television to print and included national brands such as Perdue Farms, Barney Butter and Coleman’s Mustard. She currently lives

appearances have included Food Network’s Chopped, Martha Stewart Living, Paula Deen’s Best Dishes and Throwdown with Bobby Flay (as a judge). She is the author of the popular column “Cooking with Virginia” for SouthernKitchen.com and an editor-atlarge for Southern Living. Her legions of fans love her down-to-earth attitude and approachable spirit, which is captured in her eponymous food blog that offers recipes and stories from her culinary adventures. Class Dates | July 31 | August 1

Fish Turner Spatula

on the day of your class

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

with her family in Portland, Maine, where she is always cooking up new ways to lend her expertise to burgeoning chefs. Class Dates | May 3 | June 7 | July 12 September 6 | October 4

877.899.8363

��o��k S�gni�� Annie Mahle May 1 | October 16

Katzie Guy-Hamilton

Vanessa Seder May 3 | June 7 | July 12

Kathy Gunst & Katherine Alford

Andrew & Briana Volk

September 6 | October 4

May 8

May 9 | September 4

Annemarie Ahearn

Erin Gardner

Dana Moos

May 22

June 6 | October 3

June 14 | July 26 September 20 | October 25

May 15 & 16

Dave Martin June 19 & 20

Cookbooks sold separately.

Christine Burns Rudalevige

Bill Collins June 26 | August 14 & 15

Elisa & Robert Bildner

June 26 | August 8 | October 24

October 2

July 24 & 25

A Food Lover’s Tour of the Global South

Virginia Willis

Jessica Battilana

Amy Traverso

Sandra Oliver

Jennifer Clair

July 31 | August 1

August 21 & 22

September 25

October 9 & 10

October 10 & 11

Plus, a visit from Top Chef Contestant Stephanie Cmar on September 11th & 12th!

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

Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool