Stonewall Kitchen Cooking School Course Guide: May 2021 - October 2021 by Stonewall Kitchen

stonewall kitchen COOKING SCHOOL May 2021 – October 2021

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

What � Expect?

• You’ll receive generous portions

of each course and a complete recipe packet to recreate the meal at home! • Complimentary water, coffee and tea are available 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. • 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.

Your well-being is always our utmost concern. Please visit our website for up-to-date info on our COVID-19 restrictions and safety precautions.

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. • We are committed as a company to

Substitution and Allergen Policy Please note that our cooking classes are demonstrated by professional chefs who predetermine all recipes. Recipes are prepared based on reservations; therefore,

Demonstration Cla�es

Classes are demonstration only, with

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

we cannot make substitutions or individual accommodations for taste preferences, nor take into consideration any food allergies. Please read class descriptions carefully for flavors and ingredients prior

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

to signing up for a class. Occasionally, we may need to substitute instructors

Cancellation Policy

and/or alter recipes due to ingredient

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.

availability and seasonality. Private Parties

environmental practices that minimize

Our facility is also available for

consumption of natural resources,

private parties! Whether it is for

including recycling, composting and

a bridal luncheon, birthday dinner,

using sustainable manufacturing

family get-together or corporate team

and retail methods.

outing, we look forward to working with you to make your event enjoyable.

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

Denotes Gluten Free Class

Denotes Vegan Class

Denotes Dairy Free Class

Denotes Vegetarian Class

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

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

may mumbai to maine® Saturday | May 1 | 11:30am–1:00pm

Persian Deli�hts cherie scott

$55 • Punjabi Tandoori Chicken Skewers made with traditional Indian barbecue, pickled red onion and green chutney • Punjabi Kadhi Pakora - a spice-infused buttermilk curry topped with a deep-fried onion and chickpea-battered fritter over steaming basmati rice • Saffron Kheer - made from royal rice pudding with cream, rice, saffron, cardamom and ghee Saturday | May 1 | 6:00pm–7:30pm

A Derb� Da� Celebration!

Tuesday | May 4 | 11:30am–1:00pm

All Hail the P i�!

Friday | May 7 | 11:30am–1:00pm

chef instructor

annie mahle

$50

• Cheesy Polenta Bites with

• Pistachio Dukka with Olive Oil

Brussels Sprouts and Pancetta • Bacon-Wrapped Pork Tenderloin and Roasted Radishes with Brown Butter and Lemon • Prosciutto-Wrapped Haricots Verts with Pomegranate Molasses • Carrot Cake Doughnuts with Cream Cheese Glaze Wednesday | May 5 | 11:30am–1:00pm

with Sweet Corn Bread and Southern Baked Mac and Cheese • Lavender Mint Julep Ice Cream with Grilled Fruit

cookbook signing Sunday | May 2 | 11:30am–1:00pm

• Mexican Yellow Rice with

Oh Mama!

tod mott

Assorted Crackers and Vegetables • New England Seafood Chowder thick and rich with clams, scallops and fish

Refried Pinto Beans

• Shrimp Scampi - sautéed in a light sauce

• Tres Leches Cake with

with sun-dried tomatoes, artichoke hearts

Dulce de Leche Ice Cream

and spinach with housemade fettucine and garnished with roasted red pepper pesto

Thursday | May 6 | 11:30am–1:00pm

F lavors of the Aloha State chef instructor

$55 • Radicchio, Fennel and Cucumber Salad with Crushed Macadamia Nuts

$60

• Grilled Pineapple and Plantain with

and Lemon Vinaigrette with Coconut Rice, Lime and Cilantro

Toasted Coconut and Vanilla Ice Cream

Cilantro and Chilies

• Salted Lemon Semifreddo

Friday | May 7 | 6:00pm–7:30pm

• Hot Crab Dip served with

• Stir-Fry Carrots and Sugar Snap Peas

• Pasta with Crab, Herbs and Chilies

• Lemon Poppy Seed and Blueberry Trifle

• Pulled Pork Tacos topped with Mole

va n e s s a s e de r

and Arugula served on Ciabatta Toast

• Spanish Torta

$75

• Huli Huli Marinated Flank Steak served

• Grilled Shrimp with Herb Butter

• Patatas Bravas

• Chicken Tamales with Tomatillo Chili Salsa

An “Eat C��l” Seaf�� Tasting

• Scallop Ceviche with Lime, Avocado,

• Garlicky Shrimp with Garlic Chips

of Tributary Brewing

$60

• Buttermilk Fried Chicken served

with Linguica and Feta

$55

and Cotija Cheese Crumbles

Bleu Cheese and Candied Pecans

• Roasted Red Bell Pepper Halves

with Beer Pairings

chef instructor

Sauce, Pickled Red Onion, Jalapeños

• Baby Spinach with Frisee, Blackberries,

and a Baguette

Cinco �e Ma�o

chef instructor

• Bourbon Pulled Pork Sliders

A Tapas-Inspired Lunch

• Swiss Chard with Golden Raisins and Garlic and Herb Ciabatta • Chocolate Cupcakes filled with Light Vanilla Buttercream and dusted with Confectioners Sugar

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

Treat Her to Lunch

annemarie ahearn $50

“The staff was fantastic and the food was delicious. I learned SO much!” Terry B.

• Olive, Lemon and Herb Focaccia • Farro, Asparagus and Arugula with Herbed Buttermilk Dressing • Braised Chicken Thighs with Leeks and Cream • Rhubarb and Rye Cake

Saturday | May 8 | 6:00pm–7:30pm

Wednesday | May 12 | 11:30am–1:00pm

Friday | May 14 | 6:00pm–7:30pm

pat t y r o c he

Sprin�-�t�le Surf & Turf chef instructor

chef instructor

$60

$65

$55

• Pan-Seared Scallops with Beurre Blanc Sauce

• Creamy Spring Onion Soup

• Creamy Garlic Scape Soup with Feta

• Roasted Asparagus wrapped

• Rosemary Mustard Rack of Lamb

A Surf & Turf Feast for Mom

• Grilled Skirt Steak with Dungeness Crab Croquettes and Basil Garlic Aioli • Garlic Parmesan Roasted Asparagus • Duchess Potatoes • Dark Chocolate Hazelnut Gelato Sunday | May 9th 11:30am–1:00pm

Brunchin� in May

with Serrano Ham • Poached Eggs over Lobster Salad with Lemon Zest and Fresh Chives • Banana-Stuffed French Toast with Candied

with Pan-Seared Lemon Garlic Prawns • Lemon and Sage Risotto • Roasted Broccolini with Pine Nuts • French Chocolate Silk Pie

Pecans and Warm Buttery Maple Syrup Saturday | May 15 | 11:30am–1:00pm Thursday | May 13 | 11:30am–1:00pm

Set the Table for Seaf��

of the Season P icnic Brunch for a Qu�� cBest hef instructor

$60

• Lobster Consommé with Fresh Spring

krisztina perron

• Deviled Egg Trio • Roast Beef with Horseradish Cream and Lyonnaise Potatoes • Bacon-Wrapped Asparagus with Hollandaise Sauce • Crêpes Suzette

special event Tuesday | May 11 | 11:30am–1:00pm

30 Anniversar� Jubile� th

special guest chef instructor

$70 • Sparkling Champagne Cocktail with Stonewall Kitchen Strawberry Jam • Fresh Maine Lobster Salad with Stonewall Kitchen Roasted Garlic Aioli in a Savory Buttermilk and Chive Popover • Grilled Flat Iron Steak topped with Stonewall Kitchen Spicy Corn Relish

$60

• Shaved Asparagus with Parmesan Vinaigrette

• Napoleon of Scallops, Haddock,

• Braised Baby Artichokes and Fava Beans

Shrimp and Chive Hollandaise

with Lemon Oregano Aioli • Cinnamon Chocolate Soufflé with Vanilla Ice Cream

• Layered Trifle with Stonewall Kitchen Wild Maine Blueberry Jam and Lemon Curd, Luscious Mascarpone Cream and a Garnish of Sugared Berries

• Saffron Rice with Spring Herbs, Roasted Tomato and Garlic Concasse • Peruvian Chocolate Mousse with a Raspberry-Filled Chocolate

Friday | May 14 | 11:30am–1:00pm

National Buttermilk Biscuit Da�! chef instructor

$45 • Currant Cardamom Scones with Hot Honey and Sweet Butter • Turkey Pot Pie with Buttermilk Biscuit Topping • Baby Spinach and Microgreens with Grilled Strawberries, Asparagus and Balsamic Mint Dressing

Heart Decoration Saturday | May 15 | 6:00pm–7:30pm

French Bistro

jennifer clair $50 • Endive Salad with Bleu Cheese and Toasted Walnuts • Ratatouille • Roasted Chicken with Thyme Jus and Rosemary Roasted Potatoes • Dark Chocolate Espresso Torte

• Macerated Strawberry Buttermilk Shortcake with Orange Whipped Cream

Sunday | May 16 | 11:30am–1:00pm

Middle Eastern Brunch

jennifer clair

• Grilled Baby Romaine with Slow-Roasted Balsamic Fig Dressing

Peas, Lobster and Spring Onions

• Roasted Salmon with Spring Herb Sauce

aside Butter-Basted Hasselback Potatoes Cherry Tomatoes and Stonewall Kitchen

chef instructor

“Excellent meal, outstanding presentation.” Emily S.

$50 • Shakshuka with Pita Toasts • Chopped Salad with Sumac Yogurt Dressing • Herby Falafel Patties with Pomegranate Tahini • Basbousa – a semolina syrup cake with fresh mint tisane

Tuesday | May 18 | 11:30am–1:00pm

Celebrate the Season-ings

chef instructor $55

• Bok Choy Salad with Celery, Fennel, Grapes, Shredded Raw Beets, Mixed Fresh Herbs and Grapefruit Vinaigrette • Chinese Five-Spice Broiled Salmon with Slivered Almonds • Carrot Quinoa Pilaf with Shitake Mushrooms and Tart Cherries • Cinnamon Meringue Pie Wednesday | May 19 | 11:30am–1:00pm

Sprin� Braising at Its Best!

new england farmers’ marke t serie s Friday | May 21 | 11:30am–1:00pm

Celebratin� All Thin�s Spri��

chef instructor

Hot Cilantro Mint Chutney

• S weet Pea Hummus with Housemade

Rosemary Roasted Baby Potatoes and Beets

• Braised Lamb Shanks with Mint Gremolata • Medley of Braised Baby Carrots,

Shallot and Mint • Gluten Free Angel Food Cake with Fresh Berries and Lemon Curd Whipped Cream Friday | May 21 | 6:00pm–7:30pm

Baby Potatoes and Spring Radish • Raspbery Meringue Cookie Sandwiches with Dark Chocolate Ganache Filling

Simpl� Divine

chef instructor

Ve�etarian Comforts

chef instructor

$50 • Vegetarian Baby Kale Chef Salad

• Roasted Rhubarb and Berry Mixed Greens Salad with Poppyseed Vinaigrette • Marinated Filet Mignon on a bed of Grilled Vidalia Onions and Bleu Cheese Crumbles

topped with Hemp Seeds and

• Pommes Anna

served with Dill Vinaigrette

• Strawberry Lemonade Cake

• Curried Vegan Shepherd’s Pie with Coconut Sweet Potato, Legumes and Vegetables in Caramelized Tomato Sauce • Housemade Sweet Dinner Rolls with Maple Butter • Chocolate and Olive Oil Ice Cream Sandwiches

• Garam Masala Lamb Seekh Kebabs and Garlic Ghee-Slathered Naan • Dahl and Chaval - made of baby spinach and red lentil dahl, cumin-scented ghee basmati pilaf and cumin cayenne ghee-roasted chickpeas • Mango Barfi - rich Alphonso mango fudge made with condensed milk, cream, sugar, cardamom and pistachioss

cookbook signing Saturday | May 22 | 6:00pm–7:30pm

Lobster Extrava�anza

dana moos $65

• Award-Winning Lobster Wontons with Soy Glaze and Charred Scallion Aioli

$60 Thursday | May 20 |11:30am–1:00pm

• Chickpea-Battered Spicy Jumbo Shrimp,

• Braised Radish with Bacon,

Lemon, Goat Cheese and Almonds

$55 Pickled Red Onion and

and Rhubarb Balsamic Sauce, served with

• Farro Salad with Crisp Asparagus,

Surf & Turf, Indian St�le

$50

• Pork Tenderloin with Braised Strawberry

$60

Saturday | May 22 | 11:30am–1:00pm

cherie scott

Rye Pita and Crisp Spring Veggies

chef instructor

mumbai to maine®

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

• L obster Salad Niçoise – Bibb and baby gems lettuce with green beans, baby purple potatoes, green Cerignola olives, hard boiled eggs and cherry tomatoes • L obster Piccata with Capers, Lemon, White Wine and Fried Shallots over Housemade Spaghetti • Grand Marnier Cheesecake with Orange Zest Caramel

on the day of your class

This and all products pictured are available for purchase in our Cooking School.

DEMONSTRATION CLASSES ONLY

cookbook signing Sunday | May 23 |11:30am–1:00pm

Impec�able Lobster Brunch dana moos $65

• Lobster and Corn Quiche with Fontina, Basil and Cornbread Crust • Shaved Brussels Sprouts Salad with Brown Butter Cranberry Shallot Vinaigrette • Lobster Panini with Roasted Shallots, Creamy Fontina, Smoked Red Pepper Aioli and Arugula • Grapefruit Brûlée with Vanilla Bean Crème Tuesday | May 25 | 11:30am–1:00pm

National Wine Day chef instructor

$60 • Ten-Year Aged Tawny Port Wine and Poached Fruit with Housemade Cottage Cheese and Mixed Greens • Beef Bourguignon, simmered in Cabernet Sauvignon with Lemon Thyme-Scented Yukon Mashed Potatoes, and Butter and Herb-Braised Baby Carrots • Housemade Rosemary Focaccia • Dueling Sorbets: Black Currant Shiraz and Mango Pear Brandy, garnished with Toasted Nuts Wednesday | May 26 | 11:30am–1:00pm

Lobster Three Ways

Thursday | May 27 | 11:30am–1:00pm

Lunch with So phistication

$50

• Wild Mushroom Sauté on a Crispy

• Arugula, Dates, Prosciutto, Goat Cheese, Pistachios and Honey Vinaigrette • Pea Risotto, Fresh Herbs and Parmesan Cheese • Seared Lemon and Thyme Statler Chicken with Roasted Garlic Cream Sauce with Caramelized Carrots and Smoked Cippolini Onions • Lamingtons Friday | May 28 | 11:30am–1:00pm

National Bris�t Day chef instructor

$55 • Smoked Corn on the Cob with Mexican Butter • Tennessee-Style Brisket – bourbon brined, seasoned and slow cooked with mop sauce, served with pickleback slaw and cornbread • Apple Baked Beans • Fried Peach Hand Pie Friday | May 28 | 6:00pm–7:30pm

Kick Off the Holida� W�� with Taste

chef instructor $65

• Grilled Pork Chops with Cherry Gastrique, served with Frizzled Leeks and Almond Herb Couscous • Green Beans with Sun-Dried Tomato and Goat Cheese • Chocolate Bread Pudding with Dark Chocolate Caramel Sea Salt and Cinnamon Whipped Cream Saturday | | May 29 | 6:00pm–7:30pm

A Sass� Seaf�� Di��er

chef instructor $60

• Ale-Steamed Mussels with Fresh Thyme • Pan-Seared Smoky Sea Bass with Adobo Butter, served with Oregano and Lime-Infused Basmati Rice • Honey Grilled Veggies • Lemon Panna Cotta Sunday | May 30 | 11:30am–1:00pm

Exquisitel� Sprin�

brent hazelbaker $55

• Grilled Asparagus and Tender Prosciutto with Shaved Reggiano

• Spring Pea Soup with Leeks and Herbs • Pan-Seared Filet Mignon with

• Chocolate Hazelnut Torte

Mushrooms and Roasted Garlic served

• Lobster and Clam Chowder

with Yukon Gold Roasted Potatoes • Roasted Beets, Toasted Pecans and Gorgonzola Cheese • Strawberry and Rhubarb Crostata

• Avocado and Lime Lobster Soft Tacos with Honey Chipotle Slaw • Mixed Berry Trifle - decadent layers of fresh cream, pound cake and berries

Polenta Cake with Shaved Parmesan

• Pan-Seared Prawns served with Spring Onion Risotto

$65

Lemongrass-Infused Aioli

chef instructor $55

Red Wine Sauce, Sautéed Shitake

• Asian-Style Lobster Cakes with

Grillin� Refined

chef instructor

pat t y r o c he

with New Potatoes

Saturday | May 29 | 11:30am–1:00pm

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

“So delicious! I can’t imagine how you could do any better.” Catie V.

june GF

chef instructor

shanna and brian o’hea

Lunch at the Restaurant

ebri el as seen on

Saturday | June 5 | 11:30am–1:00pm

ch ef

cherie scott

Tuesday | June 1 | 11:30am–1:00pm

Classicall� Steak

mumbai to maine®

Friday | June 4 | 11:30am–1:00pm

Chopped

$50

$55

• Carrot Ginger Soup

• Roasted Carrot and Thyme Soup with Crème Fraîche

• Orange Chicken over Scallion Pancake

• Rosemary and Black Pepper-Crusted Hanger Steak with Garlic Dijon Sauce

• Strawberry Rhubarb Shortcake

• Potato Rosti - a crisp potato pancake • Parmesan Roasted Broccoli with Pine Nuts • Espresso Cheesecake Wednesday | June 2 | 11:30am–1:00pm

A Hearty Meatless Summer Meal V

chef instructor

$45 • Curried Kale Chips with Tangy Greek Yogurt Dip • Black Bean Cheeseburger garnished with Sliced Red Onion, Tomato, Pickled Cucumber and Fresh Alfalfa Sprouts • Oven-Fried Sweet Potatoes • Minty Hot Fudge Brownie Sundae

u . s. r e g i o n a l s e r i e s Thursday | June 3 | 11:30am–1:00pm

and Spätzle with Snow Peas

$55 • Kerala-Style Spicy Jumbo Shrimp breaded, deep-fried and coated with coconut chutney

with Fresh Whipped Cream

• Malabar Chicken Curry and Basmati Rice - coconut oil, chilies, curry leaves, spices and creamy coconut milk

new england farmers’ marke t serie s

• Cabbage Thoron - ghee tadka of turmeric, mustard seeds, curry leaves, dried red chilies and cumin

Friday | June 4 | 6:00pm–7:30pm

An Asian Spin on Local Fare

chef instructor $50 About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Sesame Beet Salad - shredded raw beets, shallot and black beans in sesame dressing topped with toasted sesame seeds • Organic Faroe Island Salmon Yakitori

• Payasam - rice pudding with sweet notes of jaggery, coconut milk and vermicelli Saturday | June 5 | 6:00pm–7:30pm

A Unique Ta� on the Classics with Beer Pairings tom madden of Lone Pine Brewing $75 • Pea Soup with Mint

• Grilled Boneless Short Ribs with Scallion Sumac Gremolata and Spiced Glazed Carrots with Sherry and Citrus

with Braised Baby Bok Choy and Shitakes

• Caramelized Onion and Goat Cheese Cornbread

over Black Rice

• Cardamom Crème Brûlée

Hawaii

• Sweet Miso-Glazed Whole

$55

• Vegan Cinnamon Coconut Ice Cream

chef instructor

�he F lavors of Kerala

Rainbow Carrots

About the Series | Celebrating the many cultures and cuisines of our country.

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

“Eat Co ol” Salad, Soup & Sandwich

• Ahi Tuna Poke with Lettuce Cups and Fried Wonton Skins • Hawaiian Salad with Frisée, Papaya, Pineapple and Macadamia Nuts • Slow-Cooked Kahlua Pig and Sweet Chili Pineapple Sauce served with Coconut Rice and Braised Cabbage • Kona Coffee Panna Cotta topped with Hawaiian Sea Salt

“The chefs tips on a variety of items were informative and useful.” Will C.

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

• Middle Eastern Crunch Salad • Corn and Lobster Soup • Charred Broccolini, Burrata and Walnut Pesto Tartine on Country Bread • Pistachio, Strawberry, Lemon and Ricotta Gelato DEMONSTRATION CLASSES ONLY

A Tast� Lunch

Saturday | June 12 | 6:00pm–7:30pm

Fresh Is Best!

chef instructor

annie mahle

stephanie cmar

$50

$60

$55

• Bun Chay - a Korean noodle salad

• Baked Manchego with Toasted Almonds,

• Fresh Summer Rolls with Napa Cabbage, Shrimp and Peanut Dipping Sauce

with Asian Brussels Sprout Slaw

• Maine Seafood Paella

and Korean Taco Sauce

• Baby Greens Salad

• Oi Muchim -a spicy cucumber salad • Musaengchae - a spicy radish salad • Hotteok Sweet “Pancake” filled with Brown Sugar, Cinnamon and Nutmeg Wednesday | June 9 | 11:30am–1:00pm

• Cinnamon Peach and White Chocolate Grunt with Ginger Ice Cream

cookbook signing Friday | June 11 | 6:00pm–7:30pm

Seaf��d Paradise

S��thin� Spring Brunch

pat t y r o c he

• Greek Yogurt Parfaits with Slow-Cooked Apricot Preserves and Toasted Pistachios • Poached Eggs with Creamy Brussels Sprouts and Bacon • Pan-Fried Southwestern Hash with Peppers and Onions • Ricotta Blintzes with Macerated Berries

u . s. r e g i o n a l s e r i e s Thursday | June 10 | 11:30am–1:00pm

Pacific Northwest

teri hull $55

About the Series | Celebrating the many cultures and cuisines of our country. • Pea Soup with Dungeness Crab Meat and Mint • Blackberry Pinot Noir Glazed Sockeye Salmon with Roasted Chanterelles over Honey-Braised Kale

$70

• Flourless Dark Chocolate Cherry Cake with Vanilla Bean Ice Cream

• Shrimp Salad with Lime Vinaigrette, Avocado and Quinoa • Grilled Chicken with Peach Barbecue Sauce and Corn Succotash atop Roasted Potato Salad • Summer Berry Tart Puff Pastry with Cream Cheese Filling and Fresh Lime Cream Sunday | June 13 | 11:30am–1:00pm

Lunch with a �� Chef

ebri el as seen on

Top Chef

• Broiled Oysters with Garlic Lemon Butter

stephanie cmar

• Spicy Clam, Mussel and Chorizo Pasta

$60

• Seared Scallops with Pistachio Gremolata

• Chipote Chicken Salad with Tomatillo Ranch Dressing and Summer Vegetables

and Orange Salad

ch ef

• Raspberry Ice Cream Sandwiches

• Avocado stuffed with Jonah Crab Meat, Bell Peppers and Sriracha Aioli

Saturday | June 12 | 11:30am–1:00pm

• Roasted Salmon with Barbecue Glaze Alongside Mango Salsa, Jicama and Tomato Salad

chef instructor

• Strawberry Trifle - layers of rich pound cake and heavenly pastry cream bursting with sweet, succulent berries

Feelin� Sauc�

$55 • Coconut Fried Shrimp with a Medley of Dipping Sauces • Grilled Pork Tenderloin with Blackberry Hoisin Sauce and Coconut Basmati Rice • Sautéed Bok Choy with Crispy Garlic and Honey Soy • Five-Spice Plum Tartlets

• Quinoa and Beet Pilaf with Hazelnuts and Goat Cheese

ch ef

christine b. rudalevige

$50

Top Chef

Warm Sherry Vinaigrette and Crusty Bread

• Korean Short Rib Tacos

ebri el as seen on

Taco Tuesda�, Korean �tyle

Friday | June 11 | 11:30am–1:00pm

Tuesday | June 8 | 11:30am–1:00pm

“The demonstration was well done and I have total confidence I can reproduce these recipes at home.” Valerie G.

Tuesday | June 15 | 11:30am–1:00pm

Ve�etarian Inspirations from Ital� V

chef instructor

$50 • Buratta, Basil and Balsamic Caprese on a bed of Spinach • Orecchiette in Roasted Garlic Cream Sauce with Caramelized Onions, Fresh Thyme and Baby Greens • Grilled Asparagus, Portobello Mushrooms and Red Bell Pepper with Lemon Basil Vinaigrette • Coconut Panna Cotta served with Passion Fruit Curd, Toasted Coconut and a Meringue Cookie

Wednesday | June 16 | 11:30am–1:00pm

Surf & Turf with a Kick! chef instructor

cookbook signing Friday | June 18 | 6:00pm–7:30pm

Fit for a Kin�

$60

bill collins

• Grilled Prawn Skewers - marinated in citrus and served with honey garlic sauce • Lime and Curry Spiced Flank Steak with Cilantro Gremolata • Curried Couscous Salad with Fresh Veggies, Raisins and Garbanzo Beans

$65

Sunday | June 20 | 11:30am–1:00pm

Honorin� Dad with Seaf��

chef instructor $65

• Crab Cakes with Mustard Dill Sauce

• S hrimp Stew with Fennel,

• Chateaubriand - rib-eye steaks with foolproof béarnaise sauce

• Baked Lobster Tail with Crabmeat

• S mashed Potato Pancakes with Green Onions

Sweet Peppers and Saffron Stuffing and Beurre Blanc served on a Wild Mushroom Risotto Cake

• Orange-Scented Green Beans

• Roasted Asparagus with Lemon

• Grilled Asparagus

• Mango Mousse with Toasted Nuts

• Fresh Blueberry Cream Pie

• L emon Ricotta Ice Cream

u . s. r e g i o n a l s e r i e s Thursday | June 17 | 11:30am–1:00pm

California

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

�reat � im to Lunch

chef instructor $55

bill collins

About the Series | Celebrating the many cultures and cuisines of our country. • Mixed Greens with Kiwi, Orange, Avocado, Chez Panisse Baked Goat Cheese and Green Goddess Dressing • S an Francisco Cioppino with Grilled Sourdough • California-Style Fresh Vegetable Pizza • Chocolate Avocado Parfait with Ginger Oat Crumble and Coconut Whipped Cream Friday | June 18 | 11:30am–1:00pm

A Luncheo� in Greece

chef instructor $50

• Avgolemono Chicken Soup - a classic soup of chicken broth, egg yolk and lemon • Greek Salad - mixed greens, shredded kale, shredded raw beets, cucumber, red onion, kalamata olives, capers, radish, basil, shredded cheese, oregano and red wine vinaigrette • Greek-Style Lamb Meatballs with Tzatziki Sauce and Housemade Pita Triangles • Spanakopita Tartlet with Feta and Spinach • Traditional Greek Bakalava served with Ellinikos Kaffés - Greek coffee 10

$55 • Fresh Crab and Avocado Crostini • C ornish Hens with Sweet Vermouth and Garlic Sauce, served with a new take on Creamed Corn • O rzo with Fresh Spinach and Parmesan Cheese • Blueberry Lemon Pound Cake

new england farmers’ marke t serie s Saturday | June 19 | 6:00pm–7:30pm

Seasonal Deli�hts for Dad GF

chef instructor

$60 About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Spring Morel and Lobster Tail Consommé • R oasted Spring Chicken Thighs with Lemon, Green Olive and Ramps • S paghetti al Limone with Asparagus and Arugula • Strawberry Coconut Water Granita

with Blueberry Compôte Tuesday | June 22 | 11:30am–1:00pm

Luxurious Local C��

chef instructor $50

• R adish and Herb Salad with Meyer Lemon Dressing • L ocal Cod with Romesco Sauce, Hazelnuts, Lemon and Parsley, served with Roasted Beets, Feta Gratin and Fresh Mint • Toasted Millet Salad with Cucumber, Avocado and Lemon • Halvah Semifreddo with Hazelnuts Wednesday | June 23 | 11:30am–1:00pm

Fresh Ve��ies at Their Earl� Summer Best

pat t y r o c he $50

• Creamy White Bean Spring Vegetable Soup with Dill and Roasted Garlic • Ricotta Gnocchi with Asparagus, Peas and Morels • Baby Greens topped with Radish, Pea Tendrils, Mint, Raspberries and Goat Cheese with Lemon Chive Vinaigrette • White Chocolate Raspberry Cheesecake

u . s. r e g i o n a l s e r i e s Thursday | June 24 | 11:30am–1:00pm

�he Southwest

chef instructor $65 About the Series | Celebrating the many cultures and cuisines of our country. • S moked Trout and Horseradish Pâté served with Navajo Fry Bread and Bell Pepper Slices • Rocky Mountain Spiced Lamb Loin with Cilantro Pesto and Jicama Salad

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

Fresh F lavors

• Capirotada - Southwestern bread pudding of cheese and caramel sauce Friday | June 25 | 11:30am–1:00pm

S�icin� It U�

chef instructor

$50 • Grilled Asparagus Soup with Chili Croutons • L emon, Honey and Cumin Seared Salmon with Charred Escarole and Leeks • Skin-On Garlic Yukon Gold Mash

Summer b� the Sea chef instructor

$60 • Mussels Provençal with Grilled Sourdough

annie copps

• Grilled Honey Lemon Chicken Breast

$55

• Housemade Pappardelle Pasta with Sweet

• Parmesan Pudding with Pea Sauce • Asparagus Hummus with Dukkah-Spiced Pita Chips

Snap Peas and Fresh Herb Lemon Sauce • Chargrilled Carrots and Asparagus • Raspberry Crème Brûlée

• Fancy Pants Seafood Salad • Strawberry Rhubarb Galette

• Calabacitas con Maize - a medley of zucchini, corn, serrano chilies, tomato and oregano

Tuesday | June 29 | 11:30am–1:00pm

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

Ever�thin� Lobster!

dana moos

Wednesday | June 30 | 11:30am–1:00pm

Li�ht Tuscan Fare

chef instructor $55

• Bibb Lettuce Salad - pea shoots, Galliano-soaked strawberries, avocado, toasted pine nuts and balsamic dressing • Grilled Tuscan Kebab of Sweet Marinated Sirloin and Summer Vegetables

$65 • L obster Bread Pudding with Cream Sherry

• Cannellini White Bean Basil Salad • Panforte di Siena - a Tuscan fruit and nut cake with grappa whipped cream

• Lobster Louie Salad • Lobster Risotto with Grilled Asparagus

•

july

• Individual Tiramisu Trifles

• L emon and Blueberry Swirl Cheesecake with Shortbread Crust Friday | June 25 | 6:00pm–7:30pm

No Fiddlin� Around chef instructor

Sunday | June 27 | 11:30am–1:00pm

Whole Lotta Lobster

$65

dana moos

• Baby Greens with Radish, Orange

$65

and Rhubarb Fennel Vinaigrette • Beef Tenderloin with Shallot, Wine and Shitake Sauce • Balsamic and Soy Mixed-Mushroom Blend with Sautéed Fiddleheads • Gingered Rhubarb Crisp

u . s. r e g i o n a l s e r i e s

cookbook signing

• Lobster and Candied Bacon Slider

Thursday | July 1 | 11:30am–1:00pm

Cajun/Creole

chef instructor $55 About the Series | Celebrating the many cultures and cuisines of our country. • Fried Oyster Po’ Boy Sliders

• L obster, Mushroom and Asparagus

with Housemade Tartar Sauce

Crêpes with Lemon Brown Butter

• S hrimp Gumbo with Andouille

• Poached Egg over Baby Arugula • Vanilla Panna Cotta with Chocolate Sauce, Raspberry Coulis and Fresh Berries

and Dirty Rice • Creole Green Beans • L ouisiana Beignets with Spiced Rum Sauce

DEMONSTRATION CLASSES ONLY

Thursday | July 1 | 6:00pm–7:30pm

Saturday | July 3 | 11:30am–1:00pm

Tuesday | July 6 | 11:30am–1:00pm

chef instructor

$60

$55

• Grilled Endive Salad with Arugula,

• Pan-Seared Scallops with

• Ramp Focaccia

Savor the Evening

Toasted Almond Slivers, Bleu Cheese Crumbles and Grilled Buttered Baguette • Grilled Duck Breast with Strawberry Fig Sauce • Roasted Broccoli and Cauliflower Steaks with Parmesan • Chocolate Chip Cherry Cheesecake Friday | July 2 | 11:30am–1:00pm

Colors of the Seaso�

A Sunn� Da�’s Brunch Beurre Blanc Sauce

• Poached Cod in Tomato Curry, served

• Poached Eggs over Lobster Salad

with Pearled Couscous and Chickpeas

with Lemon Zest and Fresh Chives

• Sweet and Spicy Braised Rainbow Chard

• Roasted Asparagus with Prosciutto

• Thai Iced Tea Panna Cotta

• Banana-Stuffed French Toast with Warm Maple Syrup and Candied Pecans

new england farmers’ marke t serie s

$50 • Asparagus Carrot Ribbon Salad with

$65

Champagne Vinaigrette • Herb-Crusted Pork Tenderloin with Maple Glaze, served with Creamy Rosemary Cauliflower Purée • S autéed Garlicky Yellow and Green Beans with Olive Oil and Sea Salt • Butterscotch Tart

Perfectl� Summer chef instructor

$60 • Crostini with Goat Cheese, Tomatoes and Olive Tapenade • Grilled Lobster Tails served with Tarragon Lemon Butter • Arugula, Potato and Green Bean Salad with White Wine Vinaigrette • S trawberry Mascarpone Tart with Port Wine Glaze

Breadcrumbs, Lemon Zest, Capers and Tomatoes • Petite Filet Mignon with Bleu Cheese Cream Sauce • Roasted Asparagus • Creamy Mashed Potatoes with Parsley Butter

• Heirloom Tomato and Peach Salad

• Warm Berry Crisp with

• Bison Tenderloin with Fig Balsamic

Vanilla Bean Ice Cream

Mushrooms and Maple Roasted

Wednesday | July 7 | 6:00pm–7:30pm

Root Veggie Purée

Taste Bud Temptations

• Raspberry Ice Cream and

chef instructor

Dark Chocolate Hot Fudge Sundae

$50 Monday | July 5 | 11:30am–1:00pm

A Ver� Ve��ie Luncheon

• P lum, Gorgonzola and Pancetta V

chef instructor $50

• Housemade Root Veggie Chips with Chive and Fresh Herb Dip • Barbecued Jackfruit served on a Ciabatta Roll with Slaw, Avocado and a Slice of Grilled Pineapple • Grilled Zucchini and Summer Squash with Lemon, Garlic and Cumin Seasoning • Grilled Pound Cake and Stone Fruit with Apple Cider Caramel Sauce

$65 • Baked Stuffed Shrimp with Fresh

Red Wine Reduction, Sautéed Shitake Friday | July 2 | 6:00pm–7:30pm

Surf & Turf Fit for Ro�alt�

• Creamy Corn and Scallop Chowder

chef instructor

Parmesan Cheese, Pistachios and

Wednesday | July 7 | 11:30am–1:00pm

pat t y r o c he

Saturday | July 3 | 6:00pm–7:30pm

Seriousl� Sustai�able

chef instructor

A Li�ht Summer Lu�ch

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

Flatbread with Hot Honey • Marinated Flank Steak with Lemony Arugula and Feta served with Balsamic-Glazed Cipollini Onions • Grilled Baby Eggplant and Portobello Mushrooms with Traditional Basil Pesto • Individual Chocolate Pudding Cakes with Vanilla Bean Sorbet and Fresh Raspberries

u . s. r e g i o n a l s e r i e s

Friday | July 9 | 6:00pm–7:30pm

Sunday | July 11 | 11:30am–1:00pm

chef instructor

$65

$50

About the Series | Celebrating the many cultures and cuisines of our country.

• Ginger and Sake Seared Scallops

• Mixed Greens Salad with

• Gulf Shrimp Ceviche with Floribbean Slaw

• Mirin and Soy Marinated Grilled

Thursday | July 8 | 11:30am–1:00pm

F loribbea�

chef instructor

$60

Surf & Turf with a Far East F lare over Mixed Greens

• Hearts of Palm Salad

New York Strip Loin served with Crispy

• Grilled Mahi Mahi with Tropical Fruit Salsa,

Shallots and Grilled Shitake Mushrooms

Cuban Black Beans and Fried Plantains

• Sautéed Zucchini Noodle Ramen with Fresh Veggies and Chilies

• Key Lime Pie

A Laz� Summer’s Da� Brunch Lemon Dijon Vinaigrette

• Croque Madame Sandwich filled with Tomato, Fresh Mozzarella and Basil • Eggs baked in a Nest of Spinach and Ricotta • Buttermilk Cakes with Peach Compôte and Almond Crumble

• Asian-Style Banana Fritters with Thursday | July 8 | 6:00pm–7:30pm

Summer Dinin� in the P i�e Tree State chef instructor

$60 • Maine Fish Chowder • Beef Tenderloin with Bordelaise Sauce, served with Carrot and Cauliflower Mash • Fiddleheads with Garlic Lemon Butter • Lavender White Chocolate Mousse with Blueberries Friday | July 9 | 11:30am–1:00pm

Caramel Sauce and Toasted Coconut Saturday | July 10 | 11:30am–1:00pm

chef instructor

• Salmon Rillettes with Toast Points

$55

• Shrimp and Grits with

• Watermelon and Feta Salad with Fresh Herbs

with Butter. You be the judge! • Blueberry Galette

Cucumbers, Snap Peas and Horseradish Dill Cream

susan manful

• Strawberry and Lemon Pavlova

with Wine Pairings $75

• Aioli, Provençal Style, served with

“The team are true professionals. They exceeded all of my wishes and expectations. I look forward to my next visit.” Sarah M.

• French Green Bean Salad with • Pots de Caramel with Fresh Berries

Connecticut-Style served Warm

Celebrate Bastille Day with F��d & Wine from the South of France

• Salt-Cured Salmon with Beets,

Grilled Fennel and Peppers Shallots, Capers and Fresh Herbs

Saturday | July 10 | 6:00pm–7:30pm

and Comté Tartlet

$55

and served Cold with Mayo vs.

$60 • Caramelized Shallot, Spinach

chef instructor

• Lobster Roll Dual: Maine-Made

Fresh F lavors

• Cucumber, Walnut and Yogurt Soup

France Meets the Southern U.S.

A Lobster Roll Showd�wn!

• Grilled Corn with Herb Butter

annie mahle

Monday | July 12 | 11:30am–1:00pm

a Hearty Selection of Crudités

Tuesday | July 13 | 11:30am–1:00pm

Summer Grillin�

chef instructor

$50 • Buffalo Roasted Cauliflower Bites with Bleu Cheese Dipping Sauce • Pimento Cheese-Stuffed Burgers garnished with Tomato, a Grilled Pineapple Slice and a Relish of Grilled Chilies • Roasted Purple Potatoes with Cilantro and Garlic • Mocha Chocolate Icebox Cake

• Classic French Bouillabaisse • Salade de Chèvre Chaud - a green salad with warm goat cheese • Clafoutis aux Cerise’s - a cherry clafoutis

DEMONSTRATION CLASSES ONLY

Wednesday | July 14 | 11:30am–1:00pm

Thursday | July 15 | 6:00pm–7:30pm

Saturday | July 17 | 11:30am–1:00pm

pat t y r o c he

chef instructor

$55

$65

• Tarte Saint-Germain -

• Sausage and Spinach-Stuffed

• Corn and Lobster Chowder

As Appetizing as It Gets! Sizzlin’ Grilled Steak a creamy leek and Gruyère tart

• Red Pepper Jelly Marinated Grilled Pork Tenderloin

Cremini Mushrooms • Grilled Flank Steak with Chimichurri Sauce and Sautéed Greens

• Roasted Garlic and Onion

Beans in an Apricot Vinaigrette

Sweet Potato Casserole

• Quinoa Medley of Dried Cherries,

• Screaming Heads - Brussels sprouts gratin • Lemon Orange Chiffon Cake

Arugula and Slivered Almonds

A Coastal Maine Brunch with Crispy Bacon Lardons

• Lobster and Asparagus Quiche • Potato Gnocchi with Lobster and Wild Mushroom Sauté • Lemon Pound Cake with Lemon Curd and Chantilly Cream

• Blackberry Caramel Tart Saturday | July 17 | 6:00pm–7:30pm

Wednesday | July 14 | 6:00pm–7:30pm

Friday | July 16 | 11:30am–1:00pm

chef instructor

P icnic with Us!

chef instructor

$55

• Cherry Tomato Salad with

• Savory Palmiers with Roasted Garlic

Summer Fish Fest Buttermilk Basil Dressing

• Lightly Breaded Sole with Brown Butter and Lemon Pan Sauce • Sautéed Garlic Green Beans with Sun-Dried Tomatoes and Horseradish • Housemade Butter and Fresh Herb Noodles

and Rosemary • Buttermilk Fried Chicken with Pickled Peach Fennel Salad • Braised Cannellini Beans with Prosciutto and Herbs • Chocolate Pavlovas with Chocolate Mousse

• Raspberry and Cream Frozen Yogurt Pie

u . s. r e g i o n a l s e r i e s Thursday | July 15 | 11:30am–1:00pm

The South

Friday | July 16 | 6:00pm–7:30pm

A Fanc� Date Ni�ht Menu

chef instructor

$60

$55

• Fresh Asparagus Soup

About the Series | Celebrating the many cultures and cuisines of our country. • Fried Green Tomato Stacks with Rémoulade Sauce • Black-Eyed Peas with Country-Style Ham • Collard Greens Spoon Bread

with Crème Fraîche • Herb-Crusted Rack of Lamb served on Celery Root Mash

chef instructor

$60 • Drunken Mussels - in a broth of white wine, lemon and red chili flakes, served with a crusty baguette • Crab-Stuffed Sole with Lemon Caper White Wine Sauce • Spinach and Orzo Salad with Charred Cherry Tomatoes • Broccolini Almondine • Lemon Icebox Pie with Fresh Berries

cookbook signing Sunday | July 18 | 11:30am–1:00pm

An “Eat Co ol” Brunch

va n e s s a s e de r $60 • Espresso Cardamom Granita

• Glazed Baby Carrots with Brown Butter

• Melon and Cucumber Breakfast Salad

• Lemon Pound Cake with

• Housemade Ricotta on Grilled Toast with

Housemade Blueberry Ice Cream

• Chocolate Mayonnaise Cake with Butter Pecan Ice Cream

A Mid-�ummer Maine Seaf��d Dinner

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

Olive Oil, Lemon and Cracked Pepper • Green Shakshuka with Housemade Flatbread • Passion Fruit, Mango and Coconut Parfaits

Monday | July 19 | 11:30am–1:00pm

C��lin� off with Lobster

chef instructor

Wednesday | July 21 | 6:00pm–7:30pm

The Art of �ous V ide chef instructor

$60

$65

• Chunky Guacamole and Mango Salsa

• Scallops Sous Vide with Meyer Lemon

served with Housemade Tortilla Chips • L obster Salad with Lime and Ginger over Fresh Greens • Grilled Sweet Corn with Herbed Butter • Strawberry Cream Cheese Pie Tuesday | July 20 | 11:30am–1:00pm

A Middle Eastern Feast

• Fatoush Salad - crisp greens, garden veggies and fresh herbs in a zesty pomegranate molasses vinaigrette with toasted pita triangles • S hawarma Spiced Chicken and Veggie Skewers served with Falafel and Tahini Tzatziki Sauce • Mujadara - a dish of lentils and rice with crispy onions • Rolled Baklava topped with Grounds Pistachios and Cinnamon

• S ous Vide Char Siu Pork Tenderloin with Spicy Mustard Sauce • S ous Vide Hainanese Chicken Rice with

Italian, P lease! pat t y r o c he $55

• Egg-Battered Zucchini Roll Ups with Capers and Fresh Lemon Juice • Arancini - rice balls stuffed with fresh mozzarella and baby peas with a light red sauce • Ziti with Broccoli Rabe and Sausage • Cannoli Napoleons - layered with housemade ricotta cheese, Grand Mariner,

$55 • Creamy Chilled Asparagus Soup • W atercress Salad - shaved fennel, blueberries, grilled peaches, chives and lemon basil vinaigrette

Ginger Sauce, Carrots, Fresh Scallions

• Peach Blueberry Dutch Baby Pancake

and Cucumber

• Tahini Cherry Pistachio Blondies

• Pineapple Sorbet with Mango Sauce and Marron Glacé - candied chestnuts

u . s. r e g i o n a l s e r i e s Thursday | July 22 | 11:30am–1:00pm

• Not Your Grandma’s Seven-Layer Bars • Strawberry Shortcake Friday | July 23 | 6:00pm–7:30pm

Fresh off the Boat

chef instructor

�he Mid-Atlantic

$55

• Green Tea and Honey Cantaloupe Soup

About the Series | Celebrating the many cultures and cuisines of our country. • S picy Blue Crab Bisque with New York-Style Asiago Bagel Croutons • The Original Waldorf Salad • U ltimate Pastrami Sandwich with Housemade Potato Chips

Wednesday | July 21 | 11:30am–1:00pm

Deli�htful Grain-Free Bakin�

beth lipton

Glaze over Mixed Greens

chef instructor $55

Friday | July 23 | 11:30am–1:00pm

• New York-Style Cheese Cake with Fresh Raspberries Thursday | July 22 | 6:00pm–7:30pm

Surf, Surf & Turf chef instructor

$65 • Cup of Clam Chowder with Housemade Crackers • S hrimp Scampi atop Filet Mignon on Parmesan Cauliflower Risotto

unsweetened chocolate and a drizzle of honey

• Roasted Root Vegetables

and garnished with candied orange slivers

• Molten Chocolate Lava Cake with Whipped Cream and Chocolate Curls

chef instructor

• C rispy Broiled Cod with Fennel, Orange, Almonds and Grilled Corn-off-the-Cob • Baby Potato Salad with Ranch Dressing • Lemon Meringue Ice Cream Pie

new england farmers’ marke t serie s Saturday | July 24 | 11:30am–1:00pm

Celebratin� Summer Ve��ies VE

chef instructor

$50 About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Kale Caesar Salad - with crispy chickpeas, capers and hemp seeds in a raw, cashewbased dressing with nutritional yeast • Millett-Stuffed Tomatoes with Fresh Veggies and Herbs, Sunflower Seeds, Pine Nuts and Crushed Almonds • Grilled Seasonal Veggies with Asparagus Pesto • Chocolate Avocado Tarts DEMONSTRATION CLASSES ONLY

Saturday | July 24 | 6:00pm–7:30pm

Tuesday | July 27 | 11:30am–1:00pm

chef instructor

$60

$55

• Skewered Shrimp with

• Crab and Callaloo - a Trinidad and Tobago

Dinner on a Stick

Prosciutto and Apple Cider Jelly • Surf and Turf Skewers with Filet Mignon and Lobster topped with Buttery Béarnaise Sauce • Grilled Zucchini, Summer Squash

A Taste of the I�la��s traditional dish of simmered greens in a coconut sauce topped with crab

• Jerk Chicken and Barbecue Sauce served with a Cucumber Salad of Tomato, Avocado and Pickled Shallots

and Red Onion Skewers

• Rum Cake served with Toasted Coconut

brushed with Garlic Aioli

Ice Cream and Pineapple Rum Sauce

• Grilled Pound Cake Skewers served with a Cherry Compôte Sunday | July 25 | 11:30am–1:00pm

Come To�ether for Brunch

chef instructor $55

Wednesday | July 28 | 11:30am–1:00pm

• Watermelon, Tomato and Blueberry Salad with Fresh Herbs • Seared Scallops served with Creamy Parmesan Basil Risotto and Marinated Grilled Asparagus

Monday | July 26 | 11:30am–1:00pm

• Serrano-Wrapped Scallops with Beurre Blanc Sauce • Creamy Basil Risotto • Roasted Asparagus wrapped in Prosciutto • Sugar-Crusted Triple Ginger Pound Cake with Ginger-Infused Strawberries Wednesday | July 28 | 6:00pm–7:30pm

Fresh from Maine! chef instructor

• Shrimp and Corn Chowder

$50

• Crab Salad with Fried Green Tomato

with Fresh Housemade Marinara

$60 About the Series | Celebrating the many cultures and cuisines of our country. • Clams Casino • Cape Cod Salad - arugula, apple, cranberries, walnuts and bleu cheese • Lobster-Stuffed Baked Cod with Beurre Blanc Sauce • Charred Corn-off-the-Cob with Asparagus

Thursday | July 29 | 6:00pm–7:30pm

• Shrimp, Corn and Ginger Pancakes

chef instructor

• Parmesan Herb-Crusted Chicken served

chef instructor

$55

pat t y r o c he

Lunch in Ital�

• Salami and Fig Crostini with Ricotta

New En�land

• Skillet Blueberry Cobbler with

• Pound Cake with Macerated Berries and Sweet Cream

Thursday | July 29 | 11:30am–1:00pm

Lunch with Friends

with Lemon Ginger Mayonnaise

• Tomato and Ricotta Pie

u . s. r e g i o n a l s e r i e s

Vermont Cheddar Biscuit Topping

A Heart� Su��er

chef instructor $55

• Pancetta Pea Risotto Croquettes with Peppercorn Aioli • Blackened Hanger Steak with a Balsamic Reduction • Roasted Rosemary Baby Potatoes • Roasted Rainbow Carrots with Sea Salt and Maple Syrup • Chocolate Guinness Bundt Cake with Yogurt Glaze

$70

and Avocado • Bangs Island Mussels with Roasted Garlic, Pickled Peppers and a Crusty Baguette

• Housemade Fettucine Herb Noodles

• Truffled Lobster Macaroni and Cheese

• Garlic and Red Wine Vinegar Braised

• Chocolate Tart with Salted Caramel Sauce

Rainbow Chard with Caramelized Onions

Friday | July 30 | 11:30am–1:00pm

Summer Lunch

chef instructor

$50 Featuring Wild Maine Blueberries from Wyman’s, Stonewall Kitchen’s fruit supplier. • Wild Blueberry and

• Cappucino Ice Cream with

Brie Grilled Cheese Bites

a Dark Chocolate Tuille

“ You have achieved perfection.” Nolan H.

• Crispy Chicken Thighs with Spicy Wild Blueberry Sauce • Wild Blueberry Corn and Feta Salad with White Balsamic Vinaigrette • Wild Blueberry Miso Crumb Cake

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

DEMONSTRATION CLASSES ONLY

august

Friday | July 30 | 6:00pm–7:30pm

Havin� Guests Over for Dinner?

chef instructor $60

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

O�l� the Best

• B utter Lettuce Salad with Roasted Lemons, Grapes and Garlicky Breadcrumbs • B eef Tenderloin with Horseradish White Wine Pan Sauce • Parmesan Smashed Potatoes • P an-Seared Broccoli Rabe with Crispy Garlic Chips • R ed Velvet Bundt Cake with Cream Cheese Filling and Vanilla Ice Cream

cookbook signing Saturday | July 31 | 11:30am–1:00pm

Seaf��d Saturda�, Chinese Style chris toy

$65 • Lobster Wonton Soup • Smoked Seafood Egg Rolls • Shrimp Fried Rice • Cast Iron Roasted Salmon • Maine Blueberry Sorbet

cookbook signing Saturday | July 31 | 6:00pm–7:30pm

Lobster Paradise

dana moos $65

• F ried Lobster Po’ Boy Sliders with Garlic Aioli, Roasted Shallots, Lettuce and Tomatoes

dana moos $55 • Pineapple and Banana Towers with Cinnamon Crème • L obster Frittata with Roasted Tomatoes, Leeks and Parmesan • Savory Parmesan Popovers • Blueberry Maple Rum Bread Pudding with Oatmeal Streusel Topping

Wednesday | August 4 | 11:30am–1:00pm

A F��ie Adventure

pat t y r o c he $60

• Monkfish and Cauliflower Chowder • Smoked Trout and Quinoa Salad • Zucchini Ribbons with Basil Butter • Peach Ice Cream with Almond Pound Cake Wednesday | August 4 | 6:00pm–7:30pm

Ele�ant Italian

chef instructor $50 • Bruschetta with Fresh Mozzarella Slices and Balsamic Reduction • Chicken Marsala with Fried Parmesan Risotto

Monday | August 2 | 11:30am–1:00pm

Terrificall� Tast� Tomatoes chef instructor

$50 • Charred Tomato Bruschetta with Whipped Goat Cheese and Mint • Breaded and Sautéed Chicken Cutlet with Green Olives, Lemon, Capers and Diced Tomato

• Garlic Roasted Asparagus and Eggplant • Tiramisu

around the globe series Thursday | August 5 | 11:30am–1:00pm

Down Under

chef instructor $55

Cipollini Onions, Garlic and Fresh Herbs

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

atop Roasted Corn and Basil Couscous

• Kiwi Macadamia Nut Salad with

• S tewed Heirloom Tomatoes with

• Limoncello and Toasted Meringue Cake

Manuka Honey Mustard Vinaigrette • S alt and Pepper Calamari

Tuesday | August 3 | 11:30am–1:00pm

A Fine Middle Eastern Lunch

chef instructor $50 • Baharat Spiced Hummus with Fresh Pita and Crudité

• L obster, Mango and Avocado Salad with Citrus Vinaigrette

• Lamb Meatballs Drizzled with Tahini

• L obster and Scallion Crêpes with Soy Glaze and Wasabi Cream

• Pomegranate Cake with

• Chickpea and Bulgur Salad Mascarpone Cream Frosting

• L emon, Honey and Rosemary Crème Brûlée

with Sweet Chili Sauce • Meat Pies with Spicy Hasselback Potatoes • New Zealand Pavlova Thursday | August 5 | 6:00pm–7:30pm

Beat the Heat

chef instructor $55 • Spicy Pineapple and Prosciutto Tarts • Spicy Corn and Shishito Salad • Quinoa Risotto with Mushrooms and Thyme • Grilled Pork Chops with Honey Garlic Glaze • Apricot Meringue Pies

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

Friday | August 6 | 11:30am–1:00pm

Celebrate Summer

annie mahle $65

• Cucumber and Walnut Yogurt Soup • White Balsamic Seared Peach Salad with Burrata and Toasted Almonds • Chili-Rubbed Rib-Eye Steak with Chimichurri • Seared Green Beans, Tomatoes and Smashed Garlic • Ginger and Blackberry Crème Brûlée Friday | August 6 | 6:00pm–7:30pm

Surf & Ve��ie Medley chef instructor

$60 • Peach Panzanella Salad with Red Onions and Burrata • Sweet and Spicy Grilled Lobster Tails with Spiralized Sweet Potato Noodles • Vegetable Gratin

new england farmers’ marke t serie s Saturday | August 7 | 6:00pm–7:30pm

Warm Weather Bounty at Its Best GF

chef instructor $60

About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Roasted Red Pepper Baba Ghanoush with Sweet Potato Chips • Green Gazpacho with Crab Meat • Sausage, Veggie and Parmesan-Stuffed Zucchini and Eggplant topped with Pine Nuts • Quinoa Tabbouleh with Grape Tomatoes, Cucumber and Fresh Herbs • Flourless Chocolate Date Cake

Saturday | August 7 | 11:30am–1:00pm

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

$60 • Bacon-Wrapped Sea Scallops

$55

chef instructor

va n e s s a s e de r

with Maple Glaze • Crab and Parmesan-Stuffed Haddock with White Wine Cream Sauce • Summer Squash with Roasted Red Pepper Orange Couscous • Cardamom-Spiced Cherry Pavlovas

chef instructor

$45 • Garden Gazpacho • Spicy Potato Strudel with Lemon Dill Aioli • Wild Rice Salad and Smoked Spicy Cauliflower Bites • Lemon Mousse in a Chocolate Cup Tuesday | August 10 | 11:30am–1:00pm

Smo� & S�ice

chef instructor

$55 • Fried Yellow Squash Rounds with Housemade Ranch • Summer Corn, Tomato and Salmon Salad with Za’atar Dressing • Smoky Grilled Potato Salad • Fresh Berry and Mini Biscuit Parfaits with Fresh Whipped Cream Wednesday | August 11 | 11:30am–1:00pm

“Eat C��l” with Summer’s Produce

Coastal C��kin�

Fresh from the Garden

with Salted Caramel Sauce

• Roasted Plums with Mascarpone Ice Cream and Port Wine Reduction

Monday | August 9 | 11:30am–1:00pm

• Cauliflower, Pea and Leek Soup topped with Heirloom Tomatoes, Pea Tendrils and Olive Oil • Heirloom Tomatoes with Smoky

Summer b� the Sea

pat t y r o c he $60

• Mussels with Cherrywood Smoked Bacon, Tomatoes and Gorgonzola with a Garlic Baguette • Seared Sea Scallops wrapped in Serrano Ham with Beurre Blanc Sauce and Rosemary Rice Pilaf • Maple Glazed Carrots • Lemon Buttermilk Pudding Cakes

Tomato Butter, Robiola Cheese

with Berries and Mascarpone

and Microgreens on Sourdough Toast

Whipped Cream

• Quicker Roasted Lemon and Herb Chicken with Dripping Croutons and Wilted Greens

“The staff was wonderful, warm and welcoming.”

• Berry Stew with Sweetened Crème Fraîche

Taylor M.

DEMONSTRATION CLASSES ONLY

Wednesday | August 11 | 6:00pm–7:30pm

Home C��kin’

chef instructor

Friday | August 13 | 11:30am–1:00pm

The Fisherman’s Table chef instructor

$55

• Broccoli and Garlic Ricotta Toasts

• Crostini with Crab, Avocado and Roasted

with Hot Honey • Hanger Steak with Charred Scallion Sauce over Horseradish Mashed Potatoes

Bacon Braised Swiss Chard

• Blueberry Basque Cheesecake

• Mixed Berry Fruit Cobbler

Japan

chef instructor

$55 About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world. • Maki Rolls: Vegetarian and Unaki (Smoked Eel) • Saba Shioyaki served with Eggplant Dengaku and Spinach Ohitashi - grilled mackerel served with roasted eggplant glazed in a sweet miso sauce and a Japanese spinach salad

Friday | August 13 | 6:00pm–7:30pm

Here’s the Beef

chef instructor $55 • Jalapeño Corn Bread with Honey Butter and Fried Pickles • Texas-Style Beef Brisket served with Vinegar Marinated Slaw • Garlic Smashed Potatoes • S weet Corn and Bourbon Praline Ice Cream topped with Candied Pecans

cookbook signing Saturday | August 14 | 11:30am–1:00pm

A Fall Twist on Back to Sch��l Procrastibaking!

• Miso Ramen with Braised Pork Belly, Blanched Bean Sprouts, Sweet Corn Kernels and Ramen Egg, served with Sunomono (Cucumber Salad) • Dorayaki - a sweet bean paste filling sandwiched between two fluffy pancakes Thursday | August 12 | 6:00pm–7:30pm

A Meal Fit for Royalty

erin gardner

served with Creamy Horseradish Chive Mashed Potatoes • S autéed Broccoli and Cauliflower with Pine Nuts, Feta, Basil and Mint • Bittersweet Chocolate Orange Truffle Tart with Salted Caramel

• Lobster Noodle Soup • Brown Butter Lobster Risotto • No-Cook Blackberry Lemon Ice Cream Sunday | August 15 | 11:30am–1:00pm

Lunch with Brent

brent hazelbaker $60

• V egetable Medley of Tomato, Cucumber, Peppers, Herbs and Olive Oil • Grilled Lamb in Herb Pesto • S auté of Green Beans with Mint and Roasted Bliss Potatoes • Butter Pecan Ice Cream with Tuile Monday | August 16 | 11:30am–1:00pm

A Harvest Lunch

chef instructor $50

• B alsamic Soy Marinated Tofu and Veggie Skewers with Tahini Dipping Sauce • Pickled Radishes with Lemon and Dill

• Vegan and Gluten Free Chocolate Cake

Strawberries, Pickled Red Onions,

Caramelized Onions and Gorgonzola,

• Lobster Ceviche Cocktail

• Arugula Salad with Roasted Beets, Jicama and Basil with Citrus Vinaigrette

• Pan-Seared Sirloin Filet with

$65

• Zucchini Basil Soup

$55

$55 Panzanella Salad with Red Wine vinaigrette

christine b. rudalevige

• C rêpes Galette - wild mushrooms, red lentils and cream cheese, served with spinach and cannellini beans

chef instructor

• Cherry Tomato, Kale and Cucumber

Lobster Now & Later

• S eared Scallops with • Potato Mash with Sour Cream and Chives

Thursday | August 12 | 11:30am–1:00pm

Saturday | August 14 | 6:00pm–7:30pm

Cherry Tomatoes topped with Flaky Salt

• Cabbage and Fennel Sauté

around the globe serie s: i n a s i a

cookbook signing

• Pumpkin Cinnamon Roll Scones • Apple Butter Thumbprint Cookie • Buttered Bourbon Pecan Ice Cream Sandwiches

Tuesday | August 17 | 11:30am–1:00pm

Tast� & Health�

chef instructor

$55 • Parsnip Latkes with Horseradish and Dill • G rilled Crispy Skinned Salmon with Sesame Sauce, served with Brussels Sprouts, Ginger, and Apple Slaw • C harred Sweet Potatoes with Pistachio Chili Pesto • Strawberry and Sesame Swirl Ice Cream

Wednesday | August 18 | 11:30am–1:00pm

Thursday | August 19 | 6:00pm–7:30pm

pat t y r o c he

Fire U� the Grill chef instructor

$55

$60

• Grilled and Marinated Chicken

• Five-Onion and Bacon Tart

Stick to Your Ribs Pesto Caprese Salad

• Roasted Dry-Rubbed Baby Back Ribs with Honey Barbecue Sauce • Applewood Smoked Bacon Baked Beans

• Heirloom Tomato Soup • Garlic Rosmemary Marinated Grilled Lamb Chops with Vegetable Ratatouille • Cream Sherry Cake with Raspberry

• Slaw of Jicama, Apple and Fennel

and Blackberry Compôte and

• Berry Cobbler with Ginger Oat Crumble

Elderflower-Laced Chantilly Cream

and Ginger Ice Cream Friday | August 20 | 11:30am–1:00pm Wednesday | August 18 | 6:00pm–7:30pm

F lavors of Late Summer

Sweet & Savor� chef instructor

$55

• Zucchini Blossoms with

• Grilled Romaine Salad with Feta, Watermelon and Citrus Vinaigrette • Brined and Grilled Lemon Chicken with Béarnaise Sauce • Honey Roasted Beets with Sautéed Apples • Sun-Dried Tomato and Thyme Seasoned Orzo • Individual Fruit Tartlet with Mixed Berries

around the globe serie s: i n a s i a Thursday | August 19 | 11:30am–1:00pm

Korea

chef instructor $55 About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

chef instructor

Burrata and Tapenade • Pounded Flank Steak with Zucchini Salsa and Lemony Orzo • Asparagus with Garlic Breadcrumbs • Chocolate Rye Crumb Cake

cookbook signing Friday | August 20 | 6:00pm–7:30pm

A French Feast

bill collins $60 • French Onion Tart • Duck L’orange

• Rustic Potato Gratin au Pepin • Haricots Verts with Shallot • Pots de Crème

• Korean Barbecue of Sweet Sesame Marinated Sirloin, Bibb Lettuce Wraps, Fresh Veggies, White Rice and Ssamjang Dipping Sauce • Mixed Pickled Vegetables

Saturday | August 21 | 11:30am–1:00pm

French Classics

bill collins $60

• Smoked Trout Spread with Brandy – a new take on classic pâté • Chicken Provençal with Tomatoes, White Wine, Rosemary and More! • Jacque’s Pommes de Terre Mont D’or potatoes with Gruyère • Julia’s Sautéed Tomatoes and Garlic • Key Lime Crème Brûlée

new england farmers’ marke t serie s Saturday | August 21 | 6:00pm–7:30pm

Surf & Turf with a Local F lare

with Beer Pairings tom madden of Lone Pine Brewing $75

About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Arugula Salad with Tomato, Melon and Crispy Prosciutto • Chargrilled Locally Caught Oysters Two Ways: Roasted Garlic Onion Jam with Truffle Aioli and Garlic Parmesan • Pan-Seared Flank Steak with Mustard-

• Jjajangmyeon - a traditional noodle dish with black bean sauce

cookbook signing

“Every course was delicious, and I loved how the chef spoke to her roots throughout the demonstration. It really made the experience!”

Chive Butter and Spicy Basil Corn Soufflé • Heirloom Tomato, Zucchini, Squash and White Bean Ragout with Oregano • Baked Apples with Vanilla Ice Cream and Caramel Drizzle

Gayle R.

• Hotteok - Korean sweet pancakes

DEMONSTRATION CLASSES ONLY

Sunday | August 22 | 11:30am–1:00pm

A Sea of Blue

chef instructor

Wednesday | August 25 | 11:30am–1:00pm

The Perfect Roast pat t y r o c he

$60

$65

Featuring Wild Maine Blueberries from Wyman’s, Stonewall Kitchen’s fruit supplier.

• Housemade Ricotta Cheese, Roasted Grapes, Thyme and Hot Honey Drizzle

• Wild Blueberry, Goat Cheese and Prosciutto Puff Pastry • Salmon with Wild Blueberry

• Slow-Roasted Filet Mignon with Woodsy Wild Mushrooms Sauté, Madeira and Garlic Mascarpone Red Bliss Potatoes seasoned with Fresh Herbs

Thursday | August 26 | 6:00pm–7:30pm

Get the Grill Goin’ for Lamb

chef instructor $60 • Tomato Watermelon Gazpacho with Avocado • Grilled Leg of Lamb with Spicy Lime Yogurt Sauce and Smoky Cheese Grits

• Spinach and Housemade Ricotta-Stuffed Tomatoes

• Cauliflower with Roasted Tomatoes, • Caramel Budino with

• Wild Blueberry Hand Pies

• Flourless Raspberry Orange Chocolate Decadence

Monday | August 23 | 11:30am–1:00pm

Wednesday | August 25 | 6:00pm–7:30pm

Friday | August 27 | 11:30am–1:00pm

and Black Pepper Balsamic Sauce • Wild Rice Salad with Corn, Wild Blueberries and Almonds

Parsley and Breadcrumbs Salted Caramel Sauce

chef instructor

Sea Shells by the Sea Shore

$70

$60

• Bacon-Wrapped Maine Lobster Bites with Maple Syrup

• Steamed Mussels with Saffron and

• Lobster Claw Citrus Salad with Microgreens

• Seared Sea Scallops wrapped in

• Lobster-Filled Pasta Purses with Wine Lemon Caper Sauce

• Rice Pilaf and Honey Glazed Carrots

• Iron Skillet Peach Crisp

• Lobster Cake over Corn Purée

with Citrus Curd and Fresh Berries

Tuesday | August 24 | 11:30am–1:00pm

• Lemon Custard with Blackberry Liqueur Sauce

Savor� Summer Lunch chef instructor

$45 • Broccoli Gruyère Soup with Peppered Croutons • Rosemary Dijon Roasted Pork Tenderloin served with Housemade Apple Butter • Wine-Braised Cabbage • Garlic Roasted Baby Red Potatoes with a Hint of Smoked Sea Salt

Let's Have Lobstah!

Tast� Bites from the Coast of Maine

around the globe serie s: i n a s i a

chef instructor $65

• Lobster and Corn Chowder • Lobster and Asparagus Quiche • Potato Gnocchi with Lobster and Wild Mushroom Sauté • Lemon Angel Food Cake with Lemon Curd Whipped Cream and Fresh Raspberries

Thursday | August 26 | 11:30am–1:00pm

V ie�nam

chef instructor

$50 About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world. • Chicken Pho • Nom Hoa Chuoi - banana blossom salad

“The experience was so much more than I expected. Absolutely delicious.” Jay W. 22

chef instructor

Garlic served with Grilled Toast Points Prosciutto with Beurre Blanc Sauce • Lemon Buttermilk Pudding Cakes

Friday | August 27 | 6:00pm–7:30pm

Our Summer Favorites

chef instructor $60 • Grilled Caprese Skewers with Balsamic Reduction

• Herb-Crusted Beef Tenderloin with a Grainy Mustard Cream Sauce • Warm Bacon-Infused German-Style Potato Salad and Grilled Broccolini • Red Velvet Cake with Cream Cheese Frosting

• Banh Xeo- crispy Vietnamese crêpes with shrimp, pork, bean sprouts and fresh herbs, served with Vietnamese dipping sauce • Bánh Bò Nuong - Vietnamese honeycomb cake

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

“The meal was fantastic. I can’t wait to make this at home.” Matt D.

mumbai to maine® Saturday | August 28 | 11:30am–1:00pm

Pac�d with F lavor & Spice cherie scott

$55

Monda� Funda�! chef instructor

$45 • Grilled Radicchio and Fennel Salad with Braised Artichokes

• Masala Vada Pav – India’s lip-smacking veggie burger is a deep-fried potato fritter placed in a pan-fried bun and slathered with thick masala gravy • Chicken Tikka Masala with Buttered Naan, Hot Green Chutney and Raita • Curried Cilantro Buttermilk Yogurt Potato Salad • Indian Chili Lime Grilled

around the globe serie s: i n a s i a

Monday | August 30 | 11:30am–1:00pm

• Raspberry Grilled Chicken with

Thursday | September 2 | 11:30am–1:00pm

India

chef instructor

$55

• Smashed Peas with Mint and Lemon

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

• L emon Herb Couscous

• Cucumber Salad with Chilies, Lime,

Creamy Bleu Cheese Dijon Sauce

with Slivered Almonds • Triple Chocolate Mousse with White, Milk and Dark Chocolate

Cilantro and Roasted Peanuts • S teamed Mussel Masala with Coconut, Ginger and Green Chilies • Chicken Vindaloo served with

Tuesday | August 31 | 11:30am–1:00pm

Coconut Rice and Naan • Lime Leaf Crème Brûlée

sweet basil seeds, vermicelli, rose syrup,

Just for the Halibut

milk and vanilla ice cream

$55

Friday | September 3 | 11:30am–1:00pm

Buttered Corn on the Cob • Falooda - a colorful milkshake with

chef instructor

• Vegetable Garden Soup with Saturday | August 28 | 6:00pm–7:30pm

A Trip Throu�h Barcelona

with Wine Pairings

monique meadows $75 • Chicken Croquetas - minced chicken and mashed potatoes deep-fried and

Grilled Cheese Croutons

in fresh herb garlic oil served with crusty bread and a lemon wedge • Seafood and Chorizo Paella • Caramel Flan

$55

• Creamy Broccoli Pasta Salad

• Marinated Mussels and

• Peach Cobbler with Housemade Vanilla Ice Cream

september

Farm Fresh

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

chef instructor

with Spicy Aioli Dip • Coffee-Rubbed Grilled Steak served with Smashed Fried Red Potatoes and Balsamic Maple Sautéed Spinach • Espresso Chocolate Chunk Brownie

• Cauliflower Rice with Pecans, Mixed Fresh Herbs and Sultanas • Lemon Gelato with Pâté Sablé Cookies

• Angel Hair Pasta with Thyme and Oregano-Infused Garlic Butter Sauce and Sautéed Seasonal Veggies

Fondue Ni�ht

• Roasted Beet Salad with Vinaigrette,

• Soufflé Omelet with Mushroom Sauce

Caper Olive Sauce

$50

chef instructor

• Roasted Mixed Seasonal Squash

and Strawberry Spritzer

• S eared Halibut with Tomato

• Pineapple Pecan Upside-Down Cake

$50 served alongside a Melon, Ginger

Tomato Chutney on Crostini

Coffee An�one?

• Coffee-Roasted Sweet Potato Fries

Sunday | August 29 | 11:30am–1:00pm

chef instructor

• Poached Halibut with Potatoes and Leeks

served with garlic aioli • Gambas al Ajillo - shrimp sautéed

Let Us Do the Laboring

served with Salted Espresso Ice Cream

Friday | September 3 | 6:00pm–7:30pm

chef instructor

$55 • Traditional Swiss Fondue served with French Bread Cubes, Smoked Ham, Apples and Grapes • Brie and Lobster Fondue served with a Garlic Bread Twist, Roasted Potatoes, Steamed Asparagus, Blanched Carrots and Baby Kale Arugula Mix • Triple Fondue Delight - velvety chocolate fondue, maple cinnamon fondue and white chocolate and toffee swirl fondue served with pound cake cubes, strawberries and pineapple DEMONSTRATION CLASSES ONLY

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

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

Fishin� for Ideas?

$65

$60

Receive a Lodge® Cornbread Pan when you attend this class!

• Fresh Tomato and Red Pepper Soup

• Bacon and Pimento Cheese Pizza

• Barramundi Fillet with Chili Spiced

chef instructor

with Crème Fraîche

• Braised Chicken with Pancetta,

Roasted Sweet Potatoes

Onions and Golden Raisins

• Chocolate Ice Cream Sandwich

• Cornbread

with Toffee Bits and Caramel Sauce

• Peach Cobbler with Vanilla Ice Cream

new england farmers’ marke t serie s Saturday | September 4 | 6:00pm–7:30pm

Summer Ain’t Over Yet!

chef instructor

$65 About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Spicy Pickled Watermelon Salad with Cucumber and Fresh Mint • Chunky Tomato Chickpea Soup • Garlic Butter Lobster and Beef Kebabs with Fresh Summer Veggies served with Basil Butter and Truffle Aioli Dipping Sauces • Wild Mushroom and Thyme Rice Pilaf • Coffee Meringue Ice Cream Cake Sunday | September 5 | 11:30am–1:00pm

Maine’s Favorite Crustacean

chef instructor

$60 • Lobster and Scallop Bruschetta • Caesar Salad with Sun-Dried Tomato, Capers, Housemade Croutons and a

Simple & Sweet

ebri el as seen on

shanna & brian o’hea

Chopped ch ef

$55

• Tomato, Basil and Sourdough Salad • Scallops with Fig Compôte • Eggplant Rollatini • Banana Bread Pudding with

• Brussels Sprout Chips

• Rice Pilaf

Friday | September 10 | 11:30am–1:00pm ty

A Cast Iron Worksho p

• Tuesday | September 7 | 11:30am–1:00pm

Saturday | September 4 | 11:30am–1:00pm

Wednesday | September 8 | 11:30am–1:00pm

The Colors of September

Vanilla Ice Cream Friday | September 10 | 6:00pm–7:30pm

A Meal to Repeat… A�ain & A�ai� GF

pat t y r o c he

chef instructor

$55

$60

• Roasted Red and Yellow Beet Stacks

• Fennel, Beet and Orange Salad

with Goat Cheese

with Cumin Vinaigrette

• Pork Tenderloin stuffed with Fresh Herbs, Fontina Cheese, Serrano Ham and served with Port Wine Reduction Sauce • Twice-Baked Potatoes with Crisp Bacon, Chives and Sharp Cheddar

• Pork Loin Roast with Caramelized Onions and White Wine Dijon Sauce • Quinoa Pilaf with Dried Apricots and Vermouth Braised Shallots • Caramelized Banana Pudding

• Blueberry Turnovers with Housemade Ice Cream

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

around the globe series Thursday | September 9 | 11:30am–1:00pm

�he Middle East

chef instructor $50

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world. • Falafel with Dill Cucumber Sauce • Sabich - fried eggplant with egg wrapped in a housemade pita and served with an Israeli salad of hummus and mango chutney • Israeli Couscous Tabbouleh • Kanafeh – phyllo with sweet honey syrup and ricotta cheese

A Meal to Honor Our Firefi�hters

charlie caramihalis York Beach Fireﬁghter $65 A portion of the proceeds will be donated to local first responders—win, win! • Mixed Greens Salad with Apples and Garlic Apple Cider Vinaigrette • Maine Crab Cakes with Roasted Red Pepper Aioli • Braised Short Ribs Firefighter Style with Popovers, Broccoli Rabe and Glazed Carrots • Maine Blueberry Cobbler with Housemade Whipped Cream

Parmesan Tuile • Grilled Lobster Tails with Fire-Roasted Tomato Butter Sauce over Tagliatelle Pasta • Lemon Cheesecake Mousse DEMONSTRATION CLASSES ONLY

cookbook signing Saturday | September 11 | 6:00pm–7:30pm

Lobster Creations with Dana

dana moos $65

Wednesday | September 15 | 11:30am–1:00pm

Colorful & Heart�

chef instructor

• Sheet Pan Coriander Chicken with • Mushroom Barley Salad with Parmesan and Fresh Herbs • Blackberry Plum Upside-Down Cake

• Dark Chocolate Brownie Waffles

around the globe series: in southern europe

with Fresh Raspberries, Raspberry Coulis, Vanilla Ice Cream and Dark Chocolate Ganache

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

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

Fashionably Delish

dana moos $60

• Moscato Poached Pears with Chocolate Ganache, Balsamic Glaze and Toasted Almonds • Toasted Black Pepper Biscuits with Lobster, Sherry Cream, Roasted Tomatoes and Parmesan topped with a Poached Egg • Grilled Asparagus with Shaved Parmesan • Blueberry and Peach Crumble topped with Frozen Vanilla Yogurt Tuesday | September 14 | 11:30am–1:00pm

Comfort F��d at Its Seasonal Best chef instructor

$50

Spain & Portu�al

chef instructor

• Beef Stroganoff with Summer Succotash

• Sweet and Spicy Calamari • Smoky Seafood Chowder • Miso-Glazed Roasted Salmon with Sitcky Rice and Radish Salad • Salted Caramel Apple Tart with Hazelnut Crust

cookbook signing Saturday | September 18 | 11:30am–1:00pm

�he Perfect Party Ca�, �hree Wa�s!

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world. Pimientos de Padrón and Albondigas small plates featuring “brave potatoes,” fried sweet peppers and Spanish meatballs • Seafood Paella • Arbequina Olive Oil Ice Cream served on Hojiblanca Oil Cake Friday | September 17 | 11:30am–1:00pm

Bi� on F lavor

annie mahle

$55 • Carrot Coconut Soup • Curried Kale and Apple Salad with Red Cabbage, Granny Smith Apple, Carrot, Pumpkin Seeds and Crispy Curried Chickpeas in Coconut Curry Dressing • Classic Yellow Cake and Swiss Meringue Buttercream with Batter Prepared Three Ways: Cupcakes, Sheet Cake and Simple Layer Cake

$55 • Carrot, Beet and Apple Salad with Ginger, Lime and Cilantro • Swiss Chard with Pine Nut “Cream” • Crab and Avocado Crêpes • Berry and Ricotta Parfait with Balsamic Glaze

Orange and Parsley Gremolata • Cannoli Cream Calzones with Honey and Orange

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

erin gardener & chef instructor

• An Array of Tapas: Patatas Bravos,

• Roasted Red Onions with Pomegranate,

$65

$55

with Chipotle Cream

• Caramelized Zucchini Flatbread

christine b. rudalevige

Walnuts and Orange Herb Crème Fraîche

Creamy Mango Curry Aioli

cookbook signing

Comforting Fall Seaf��d

• Roasted Beet Towers with Toasted

Caramelized Brussels Sprouts

• Lobster and Sausage Jambalaya

Friday | September 17 | 6:00pm–7:30pm

$50

• Coconut Fried Lobster with • Grilled Lobster Caesar

cookbook signing

“The whole experience was off the charts. Excellent!” Rebecca T.

new england farmers’ marke t serie s Saturday | September 18 | 6:00pm–7:30pm

On the Cus� of Autumn

chef instructor $55

About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • Beet Carrot Ginger Soup • C auliflower Salad with Radishes, Olives, Raisins, Herbs and Lemony White Balsamic Vinaigrette

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

Friday | September 24 | 6:00pm–7:30pm

pat t y r o c he

nicole galbadis

$50

$55

• Italian Wedding Soup with Fennel,

• Caprese Salad Stacks and

When in Rome

Zucchini, Escarole, Swiss Chard, Fresh Basil and Onion • Chicken Scaloppini, Roman Style, with Sautéed Spinach • Roasted Garlic, Mascarpone and Fresh Parsley Potatoes

• Elderflower Cherry Raspberry Semifreddo Sunday | September 19 | 11:30am–1:00pm

Brunch for the Tail E�� of Summer

chef instructor $55

• C ucumber and Salmon Tartlets: Poached Salmon Salad in a Cucumber Cup with Stonewall Kitchen Lemon Dill Aioli

of Dark Chocolate and Sea Salt

around the globe series: in central europe

Hun�ar�

chef instructor $55

Tuesday | September 21 | 11:30am–1:00pm

• Chicken Saltimbocca with Sautéed Broccoli Rabe • Dreamy Banana Pudding

mumbai to maine® Saturday | September 25 | 11:30am–1:00pm

Spice to Warm the Soul cherie scott

$55 • Roasted Madras Curried Pumpkin Soup with Masala Chickpea Croutons • Lucknow Lamb Boti Kebabs - marinated in yogurt, garlic, ginger, chilies, papaya, garam masala, chili powder and cumin • Chole and Bhatur - thick chickpea tomato

• Kohlrabi Soup

• Masala Chai Pots de Crème with Bean-

• Marha Gulas with Kifli - Hungarian beef

gravy with deep-fried whole wheat bread To-Bar Chocolate and Masala Chai Spices

goulash with crescent bread • Toltott Paprika - vegetable-stuffed peppers

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

Saturday | September 25 | 6:00pm–7:30pm

Celebratin� California Wine Countr�

with Wine Pairings

monique meadows

Oktoberfest in Maine

• Corn Three Ways: Corn Panna Cotta,

$50

• Buccatina Pasta with Sugar Snap Peas,

chef instructor

• German Style Pretzels with V

and Lime Aioli

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

crystallized caramel and covered with nuts

• P ineapple Fresco and Coconut Sorbet served with Bittersweet Chocolate Sauce

A Robust Ve��ie-Based Lunch

Thursday | September 23 | 11:30am–1:00pm

buttercream-layered sponge cake topped with

• H ousemade English Muffin with Fresh Honey Butter

• S almon Cakes with Mango Salsa

Chopped Hazelnuts and a Drizzle

• Dobostorta Dobos Cake - chocolate

• L ate Summer Veggie Hash with Poached Eggs

Roasted Asparagus with Walnut Pesto

• Chocolate Biscotti Pudding with

• L emony Roasted New England LineCaught Cod with Rosemary and Thyme served with Carrot Cauliflower Mash • Basil Butter Grilled Corn on the Cob

Frida� Ni�ht Feast

Beer Cheese Sauce

chef instructor

• Apfelrotkohl - red cabbage with apples

$50

• Rinderrouladen - thinly sliced beef wrapped around bacon, onion, mustard and pickles

$75 Grilled Street Corn and Corn Nuts Carrots, Bell Peppers and Tomatoes with Fresh Mint, Olive Oil and Parmesan • Annatto-Rubbed Short Rib with Smoked Tri-Color Potato Hash finished with au Jus

• C arrot and Coriander Soup with Lime-Infused Extra Virgin Olive Oil

• Warm German-Style Potato Salad

poached apricots, prickly pear purée

• Wild Mushroom and Spinach Brioche

• Chocolate Stout Cake

and genoise sponge

• Apricot Mousse Terrine - tarragon

• T omato, Savory and Green Bean Salad with Roasted Red Peppers • A lmond Cookie Tart with Fresh Raspberries and Crème Fraîche

DEMONSTRATION CLASSES ONLY

cookbook signing

around the globe s e r i e s : i n n or t h e r n europe

Sunday | September 26 | 11:30am–1:00pm

“Eat Co ol” Mediterranean va n e s s a s e de r $60

• White Gazpacho • Spicy Chickpea and Herb Salad over Olive Oil Labneh • Grilled Marinated Skirt Steak and Barley Salad with Dried Cherries, Fresh Herbs and Lemon Pickle • Chocolate Panna Cotta with Salty Praline Peanut Crumble Tuesday | September 28 | 11:30am–1:00pm

Apples & S�ice

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

Norwa� and Sweden

and Corn served with Gin and

• Kraftkar Ravioli with Lobster Sauce • Kjottkaker - meatballs with beef, lamb and pork with brown sauce

• Tangy Apple Cider Brined Pork Chops

• Roasted Winter Vegetables in Herb Butter

• Maple-Braised Kale with

• Krumkake - crispy waffle-style cones filled with rich whipped cream

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

Easy Chinese Lunch

chris toy

• Roasted Apple Pavlova

$55

with Honey Whipped Cream

• Sesame Cucumber Salad • Housemade Ramen Three Ways with a variety of Classic Noodles, Broths, Flavorings and Toppings

Kick Back & Relax

chef instructor

• Cast Iron Roasted Salmon

$55

• Matcha Tea Sorbet

• Roasted Beet Salad with Warm Balsamic

and Merlot Wine Sauce • Loaded Mashed Potatoes and Autumn Root Veggies • Caramel Apple Pie Cheesecake

Friday | October 1 | 6:00pm–7:30pm

A Fall-Inspired Feast

chef instructor $60

• Grilled Baby Portobello Mushrooms with Balsamic Onion Jam and Goat Cheese on Crostini

with Puréed Kabocha Squash and Sage Caramelized Onions • Bittersweet Chocolate Almond Cake with Whipped Cream Saturday | October 2 | 6:00pm–7:30pm

A Decadent Autumn Dinner

with Natural Wine Pairings susan manful $75 • Gougères au Fromage with Gruyère French cheese puffs • Terrine de Légumes - vegetable terrine with herb sauce • Daube de Boeuf Avec Vin Blanc Provençal beef stew • Beaumes de Venise Cake Sunday | October 3 | 11:30am–1:00pm

A Little Bit of Everything

brent hazelbaker $55

• Corn and Poblano Chowder • Grilled Hanger Steak with Crispy Onion Straws

• Braised Beef Short Ribs in Red Wine with Rosemary Pan Gravy

• Sweet Potato au Gratin

• Caramelized New Potatoes with Herb Pesto

• Pumpkin Bars with Fall Spice Icing

• White Wine Braised Swiss Chard with White Beans and Cherry Tomatoes 28

• Parsnip Apple Soup

• Spätzle - german-style noodles with brown butter

Tahini Vinaigrette

• Beef Short Ribs with Caramelized Onions

chef instructor

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

• Squash and Farro Salad with

Vinaigrette and Bleu Cheese

$55

Orange Juice-Braised Endive

Wednesday | September 29 | 11:30am–1:00pm

A we-Inspirin� October

$55

$55 • Pan-Seared Scallops with Chorizo

Saturday | October 2 | 11:30am–1:00pm

chef instructor

chef instructor • Sunchoke and Apple Salad

new england farmers’ marke t serie s

• Matcha Crème Brûlée Tart

• Braised Spinach and Shallot

Tuesday | October 5 | 11:30am–1:00pm

Heart� Meat-Fr�� F lavors of Fall GF

Friday | October 8 | 11:30am–1:00pm

Settle In & Feast chef instructor

Sunday | October 10 | 11:30am–1:00pm

Cheese, Garlic, Herbs & Sweets!

chef instructor

$60

jennifer claire

$50

• Maine Fish Chowder with

$55

• Z a’atar-Spiced Carrot and Apple Soup topped with Toasted Pumpkin Seeds

• Beef Tenderloin with Bordelaise Sauce

• H emp Seed and Pine Nut-Crusted Cauliflower with Traditional Gremolata

Old Bay Sourdough Croutons served with Rutabaga and Potato Mash • Garlic Parmesan Roasted Broccolini

• Q uinoa and Lentil-Stuffed Portabellos with Cashews, Quinoa, Spinach, Dried Cranberries, Fresh Herbs and Lemon Zest

• Fresh, Warm Molasses Donuts

• V egan and Gluten Free Cinnamon Sugar Pumpkin Donuts

Friday | October 8 | 6:00pm–7:30pm

Wednesday | October 6 | 11:30am–1:00pm

Fanc� Pants Patty

pat t y r o c he $55

with Apple Cider Ice Cream

• Crostini with Whipped Ricotta and Pepperonata • L emon Rosemary Roasted Chicken with Parmigiano Polenta • Garlicky Broccoli Rabe • Vanilla Panna Cotta with Chocolate Sauce and Raspberries

Deviled E��s & Duck Legs

Tuesday | October 12 | 11:30am–1:00pm

$60

Seaf��d, Deconstructed chef instructor

• Caesar Salad Deviled Eggs

$60

• Red Wine-Braised Duck Legs with Wild

• Romaine, Tarragon, Capers,

chef instructor

Mushroom Ragout and Braised Spinach

Soft-Boiled Egg, Anchovy and

• Harvest Salad with Roasted Delicata Squash

• Spätzle

• G arlic-Studded Roasted Pork Tenderloin with Madeira Wine Pan Sauce served with Potato and Fennel Gratin, Roasted Green Beans with Fried Shallots

Black Pepper Ciabatta Croutons with

• Molten Chocolate Crackle Pie

Garlic White Wine Vinaigrette

• D ouble Chocolate Bread Pudding with Cinnamon Whipped Cream and Sea Salt Caramel Sauce

around the globe series: in africa Thursday | October 7 | 11:30am–1:00pm

• Deconstructed Seafood Lasagna Saturday | October 9 | 11:30am–1:00pm

Seaf��d, Spice & Ever�thin� Nice chef instructor

$60 • F lounder with Sugar Snap Peas, • L emon Couscous with

$45

• Lemon Spice Cake with Coconut Icing

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world. • Berbere-Spiced Chickpea Soup with Crispy Chickpea Croutons • Ethiopian Kitfo - minced beef in spicy butter sauce served “betam leb leb” (“very warm”) with ayib Ethiopian cheese • Gomen, Ethiopian-Style Collard Greens and Misir Wat, Ethiopian Spiced Lentils • Inerja - an Ethiopian flatbread wrap • Ethiopian Coffee Cake with Apricot Ice Cream

Shrimp in Tarragon Tomato Sauce • S weet and Tangy Braised Swiss Chard and Fennel • Chocolate Carrot Cake with Chocolate Cream Cheese Frosting

• Coconut Seafood Stew

Ethio pia

chef instructor

with Lobster, Scallops and

Tomatoes and Herb Butter en Pappiotte Crushed Curry Seasoned Cashews

Wednesday | October 13 | 11:30am–1:00pm

Get Your Game Face Read�

chef instructor

$60 Saturday | October 9 | 6:00pm–7:30pm

Classic Fall F lavor Combos

• Rabbit Stew served with Biscuits and Honey • Venison Steaks with Maple Zinfandel Sauce, Sautéed Mushrooms and Caramelized Onions

jennifer claire

• Roasted Beets and Sweet Potatoes

$55

• Authentic Mince Meat Pie

• Maple-Glazed Bacon Apricot Sage Wraps

with Vanilla Ice Cream

• Pork Tenderloin with Apple Cider Pan Gravy and Sweet Potato Purée • Green Beans with Agrodolce Shallots • Brandied Apple Clafoutis DEMONSTRATION CLASSES ONLY

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

around the globe series: in africa

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

A Livel� Harvest Lunch

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

M�r�cc�

chef instructor

annie copps

$55

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

• Cranberry Ginger Sparklers with

• Feta, Watermelon, Cucumber,

• Butternut Squash Soup

Basil and Mint Salad • Carrot and Chickpea Tagine with Moroccan Bread

Beet and Goat Cheese Napoleon • Spatchcock Chicken with Potato and Gruyère Rosti • Quick Tart Tatin

• Braised Lamb in a Sauce of Tomato, Raisins and Moroccan Seasonings served over Couscous • Persian Love Cake with Orange Flower Ice Cream Friday | October 15 | 11:30am–1:00pm

En�a�e Your Se��es

annie mahle $55

• Endive, Asparagus and Black Forest Ham Salad with Horseradish Dill Dressing • Creamy Pumpkin Almond Soup • Cognac and Dijon Beef Stroganoff with Egg Noodles • Chocolate Rosemary Tart with Sea Salt Caramel Bark Friday | October 15 | 6:00pm–7:30pm

Saturday | October 16 | 6:00pm–7:30pm

A Mid-October Festivity

chef instructor $60

• Crab Cakes with Spicy Rémoulade • Grilled Beef Tenderloin with Bleu Cheese Butter and Crispy Shallots • Baked Potato Wedges with Cheddar Cheese Bacon and Scallions • Roasted Brussels Sprouts with Pomegranate Molasses Drizzle • Apple Fritters with Apple Jack Sabayon and Cider Caramel

cookbook signing

Autumn in New En�land

nicole galbadis

va n e s s a s e de r

$65

$60

Crispy Goat Cheese, Toasted Walnuts and Lemon Honey Vinaigrette • Housemade Butternut Squash Raviolis with Pan-Seared Shallot Pancetta Sauce • Halibut Puttanesca Oven Roasted and served with Celery Root Purée • Lemon Cheesecake with Fresh Cream

�unch with Global Inf luence GF

chef instructor

$50 • Roasted Kabocha Squash Soup • Maple Grilled Pork Tenderloin over a Warm Lentil Salad of Beets, Carrots, Lemon and Tahini • Steamed Leeks and Mixed Mushrooms with Mustard Shallot Vinaigrette • Garlic Herb Naan • Classic Brigadeiros Wednesday | October 20 | 11:30am–1:00pm

Show Up Hungry!

pat t y r o c he $65

• Endive stuffed with Applewood Smoked Bacon, Roasted Sweet Potatoes and Chives • Filet Mignon with Whiskey Pan Sauce and Sautéed Mushrooms with Crème Fraîche • Roasted Broccoli with Lemon Zest and Crushed Red Pepper • Red Bliss Mashed Potatoes with Brie and Parsley • Lemon Orange Chiffon Cake with Fresh Berries and Lemon Curd Whipped Cream

Sunday | October 17 | 11:30am–1:00pm

Frida�’s with Nicole

• Roasted Beet and Arugula Salad with

Tuesday | October 19 | 11:30am–1:00pm

the perfect venue

• Popovers with Spiced Pears and Honey Butter • Greens and Baby Kale Salad with Shaved Turnips, Pumpernickel Croutons and Mustard Vinaigrette

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

• Housemade Fettucine with Salmon in Lemon Crème Sauce • Apple Tarte Tatin with Housemade Caramel Ice Cream

DEMONSTRATION CLASSES ONLY

around the globe series Thursday | October 21 | 11:30am–1:00pm

Friday | October 22 | 6:00pm–7:30pm

P izza Part�

cookbook signing Saturday | October 23 | 6:00pm–7:30pm

South America

with Beer Pairings

Seafo od Saturda� Night

$65

$70

About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world.

dana moos

• N apolis Bianca - olive oil and garlic flatbread dolloped with ricotta and mozzarella cheese, dusted with italian seasoning and topped with arugula

$65

tod mott

chef instructor

of Tributary Brewing

• Ceviche de Pescado: Colombian-Style White Fish Ceviche • Gaucho-Style Grilled Sirloin with Argentinian Chimichurri on Baguette • Brazilian Feijoada served with Farofa black bean pork and chorizo stew served with a mixture of toasted corn flour • S uspiro de Limeña - a Peruvian dessert

• P esto Pizza - grilled marinated chicken breast, artichoke and mozzarella cheese with pesto sauce • M eat Feast - bacon, pepperoni, sausage and meatball with mozzarella and red sauce • H azelnut and Dark Chocolate Dessert Pizza

Friday | October 22 | 11:30am–1:00pm

All Go od Thin�s Fall

chef instructor

$55

$60

Candied Walnuts, Bleu Cheese Crumbles and Champagne Vinaigrette • S wordfish Steaks with a Chunky Sauce of Plum Tomatoes, Olives and Anchovies • Rice and Orzo Pilaf with Toasted Almonds and Scallion • Meyer Lemon Cake with Pistachios and Ricotta Ginger Cream

and Smoked Red Pepper Aioli • Garlic Roasted Broccolini and Individual Cauliflower Gratin • Triple Chocolate Cheesecake

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

Brunchin� with Charm

About the Series | This class highlights fresh, seasonal food to support our local farmers. You’ll create a greater connection with the earth and its seasons as well as with the farmers who meticulously grow our produce and raise our livestock. • S hredded Dinosaur Kale, Roasted Purple and Golden Beets, Dried Figs, Bleu Cheese and Pistachios with Black Pepper Balsamic Vinaigrette • P umpkin Beer-Braised Short Ribs with Cider Braised Cabbage

on the day of your class

• S eared Scallops with Brown Butter

Saturday | October 23 | 11:30am–1:00pm

Mild & Meat� Swordfish

• Endive and Apple Salad with

Red Onion and Fresh Dill in Puff Pastry

with Almond Toffee Crumble

new england farmers’ marke t serie s

of dulce de leche topped with meringue with port wine

• L emon Zest Lobster Salad with

• Cinnamon Sweet Potato Mash • Dark Walnut Date Bars

dana moos $55

• Rugelach Duo - apricot and raspberry • Cantaloupe with Fresh Mint Simple Syrup • L obster and Poached Egg on Crispy Potato Latkes topped with Lemon Brown Butter over Wilted Baby Spinach • Cheese Blintz Custard with Raspberries and Raspberry Coulis Tuesday | October 26 | 11:30am–1:00pm

Seaf��d in a Shell chef instructor

$60 • Mixed Greens Salad with Roasted Beets, Frizzled Shallots

Fresh Force Citrus Juicer This simple and clever juicer reduces unwanted pulp while dramatically increasing the amount of juice from your citrus. This and all products pictured are available for purchase in our Cooking School. 32

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

and Lemon Dijon Vinaigrette • S eafood-Stuffed Shells in a Creamy Parmesan Bechamel • Roasted Butternut Squash • Glazed Donut Bread Pudding

Wednesday | October 27 | 11:30am–1:00pm

Spic� Autumn Comforts chef instructor

cookbook signing Friday | October 29 | 6:00pm–7:30pm

Extravagant Meets Classic

$55 • Roasted Pears over Spinach with Warm Maple Bacon Dressing and Spiced Toasted Walnuts • Cinnamon Spice and Coffee-Rubbed Pork Chops • Wild Rice Pilaf with Dried Cherries • Roasted Kabocha Squash • Apple Tart Tatin

around the globe series Thursday | October 28 | 11:30am–1:00pm

Central America

chef instructor $55 About the Series | Come globe-trotting with us as we explore some of the lesser-known cuisines from around the world. • Carne en Palito: “Beef on a Stick” -

bill collins

and Grilled Mashed Plantains • Pastel de Banano with Vanilla Zabaglione and Cinnamon Whipped Cream

$75 • Pumpkin Cannelloni with with pumpkin, sage and ricotta filling

• Beef Short Ribs with an Orange Balsamic

• Pork Roast with Caramelized Parsnips

Sauce and Cheddar-Infused

• Barley Risotto with Butternut Squash

Whipped Potatoes

• Butterfinger Cheesecake Pie

• S autéed Carrots with Honey and Fresh Ginger

Sunday | October 31 | 11:30am–1:00pm

• Apple Galette

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

Brunch It U� with Chef Bill

$60

• Mexican Rice with Avocado Slices

monique meadows

• Baked Brie with a Cranberry Rum Topping

ají criollo Ecuadorian hot sauce and onion

Pumpkin, Tomatillo and Sesame Sauce

with Wine Pairings

Brown Butter Sauce - housemade pasta

bill collins

• Jocon: Guatamalan Stew of Chicken,

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

$60

in a spicy orange marinade served with and tomato curtido salsa

Saturday | October 30 | 6:00pm–7:30pm

• Fresh Maine Crab Parmesan on Toast Points • Chicken Pot Pie with Marsala and a Biscuit Top • Roasted Sweet Potatoes Infused

Dinin� with the Dead: Traditional Mexican Dishes of Dia de Los Muertos chef instructor

$50 • Potato Pan de Muerto a traditional sweet bread • Chicken Tamales with Tomatillo Chili Cilantro Salsa • Pan-Roasted Chicken with Mole Negro Sauce served alongside Candied Pumpkin • Fried Churros with Mexican Chocolate Dipping Sauce

with Orange and Cinnamon • Roasted Spaghetti Squash with Fresh Basil and Parmesan

Friday | October 29 | 11:30am–1:00pm

Lunch with an Italian F lare

chef instructor

$50 • Baby Spinach with Sun-Dried Tomatoes, Black Pepper-Spiced Pecans and Feta • Pasta Primavera with Shrimp, Scallops and Fresh Basil • S autéed Haricots Verts with Caramelized Shallots • Profiteroles with Housemade Vanilla Bean

• Key Lime Bundt Cake

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

10% Off the day of your class.

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

Ice Cream and Chocolate Drizzle DEMONSTRATION CLASSES ONLY

Jane St. Pierre

John Bickerstaff

demonstration classes

executive chef instructor

chef instructor

taught by our own chefs

Jane credits her mother and

ur Cooking School hosts

plus professional chefs from around the world. This talented lineup

grandmothers for her love of cooking. Growing up with her

includes trained culinary experts, food

five sisters, three brothers, parents and

stylists, nutritionists, food editors and

grandparents all under one roof, she rarely went

cookbook authors who bring their

out for meals. Instead, everyone was welcome to

specialized skillset to our Cooking

cook, including Jane, who was five years old when

School. A cooking class assigned to

she first learned how to make homemade pasta.

“Chef Instructor” will be with any one

Subsequent years of practical food knowledge and

of our knowledgeable in-house chefs.

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.

stonewall kitchen COOKING SCHOOL

chefs Teri Hull

Specializing in corporate team building, private parties and lunch-and-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.

John has worked in the field of culinary arts throughout Maine, New Hampshire and Massachusetts for the past 39 years and has honed his skills at many fine-dining establishments during that time. He started out in the local area, working at the Stage Neck Inn, the York Harbor Inn and Arrows Restaurant. He then joined a friend’s catering business, A Moveable Feast, in Portsmouth, New Hampshire, and from there spent a decade as head baker at Café Brioche in Portsmouth. John also spent two years as a baker at Beach Pea Baking Co., in Kittery, Maine. For the past 15 years, he has served as a culinary arts instructor at Essex North Shore Agricultural and Technical School in Hathorne, Massachusetts. Most recently, John has shared his talents with Stonewall Kitchen as our lead prep cook and now as our full-time in-house chef. In his classes,

cooking school manager & chef instructor

Danielle Henry

he hopes to pass along techniques, knowledge

chef instructor

and insights that professionals can use to

Teri grew up in the Midwest, has

A native of Buxton, Maine,

create incredible dishes. John is also the proud

Danielle is a small-town girl with

father of four grown children.

lived on both coasts of the U.S. and has traveled across the globe, which she

a big-city attitude. Classically

attributes to her early curiosity and later love

trained in baking and pastry from Johnson &

for the many cuisines she’s encountered. Before

Wales University, Danielle has shared her talents

earning her degree in culinary arts from a

in restaurants throughout Vacationland, from

Le Cordon Bleu school in Portland, Oregon, she

exciting, fast-paced Portland to the sleepy shores

spent a decade working in the footwear industry

of Vinalhaven, an island off the coast of Rockland.

for both Adidas and Nike. Since coming into the

Her work as a pastry chef has been highlighted in

culinary world, she has owned and operated a

Down East magazine and the Portland Press Herald.

ghost kitchen in the Pacific Northwest and later

Danielle loves to share her knowledge and

earned her degree as a holistic health coach. She

experiences through great storytelling, and she is

furthered her studies as a licensed digestive health

passionate about teaching, learning, traveling—

specialist, has co-executed an online health

and cats. One day she hopes to be able to travel

coaching and cooking program and, most recently,

the world, eating every dessert and petting

has done private chef work in the Seacoast area of

every cat along the way.

New Hampshire. Her passion is inspiring others to cook with creativity and showing people that healthy food can be delicious. When not cooking or talking about food, Teri enjoys spending time with her husband and two dogs and works to build homes out of shipping containers.

on the day of your class

Lodge® Cast Iron Skillet Extremely durable and versatile, this pre-seasoned skillet delivers even heat distribution. This and all products pictured are available for purchase in our Cooking School.

Kate Chaisson

chef instructor

gue st c he f s

Prior to completing the Professional Pastry Program at the Cambridge School of Culinary Arts in Massachusetts, Kate spent a

Science in Nutrition from the University of New

Denotes Celebrity Chef

Italian restaurant Tosca in Boston, where she

works as a Boston-based chef, cooking instructor, consultant, international culinary tour guide, journalist and

Denotes Wine Pairing

Denotes Beer Pairing

Hampshire. Her decision to pursue a longtime passion for baking led to a position at the popular

Annie is the founder of and chef instructor at intellibelly.com and

Denotes Cookbook Author

decade working as an aircraft mechanic for the United States Air Force and earning a Bachelor of

Annie Copps

food activist. She has more than 30 years of experience in the local and international food, travel, and public health arenas and has worked as a chef, magazine editor, television and radio

Annemarie Ahearn

assisted in creating scratch-made desserts

show host and guest, food stylist, television producer, speaker and consultant. Annie has built her life and career around her passion for

on a daily basis. A move up to Maine brought

Annemarie first fell in love with

Kate to our Cooking School, a change that has

cooking in college during a stay

cookbooks, A Little Taste of Cape Cod and

allowed her to find the perfect balance

in France, where she studied

Little Local Maine, and is the co-founder of

between cooking and teaching.

Melissa Boyle chef instructor

food, wine and travel. She is the author of two

Provençal cuisine and visited the open-air markets.

The Readable Feast, a New England-focused

She worked in high-profile restaurants and

annual culinary book festival.

magazines in Paris and New York and earned a

Class Dates | June 26 | October 16

degree from the Institute of Culinary Education before eventually moving to Maine. In 2009, she

Annie Mahle

at a young age making family

founded Salt Water Farm, a cooking school for

For over 30 years, Annie has

meals with her mother. She

home cooks based in an antique barn overlooking

honed her craft with both knife

Penobscot Bay. Annemarie is the primary

and pen. She started working on

Melissa’s culinary interests began

graduated in 2007 from the culinary arts program at Eastern Maine Community College (EMCC)

instructor at the school and teaches both

and went on to work in several restaurants and

weeklong workshops and specialized cooking

quickly developed a lifelong passion for cooking,

cafés and as a personal chef, specializing in menus

classes. She also runs a program called Back to

gardening, sailing and outdoor living. Annie’s

for food allergies. She then worked as a sous chef

Basics that teaches fundamental cooking skills to

recipes and cookbooks have been highlighted on

and pastry chef at Husson University, where she

high school students in Maine. In 2010

the Today Show and Throwdown with Bobby Flay.

discovered a love for teaching. This led her to

Annemarie was named “Top 40 Under 40” (before

Her food and the J. & E. Riggin schooner have

return to EMCC to teach culinary arts. Melissa

she turned 30) in Food & Wine magazine. She is

been featured in dozens of national media outlets,

has a passion for creating great food experiences

the author of Full Moon Suppers at Salt Water

including FoodNetwork.com, Traditional Home,

and for getting students excited about making

Farm: Recipes from Land and Sea and contributes a

Family Circle, Women’s Day and The Boston Globe.

amazing food for family and friends. She is

monthly recipe column to Down East magazine.

Yankee Magazine has twice named the J. & E.

windjammers as a mess cook and

also an artist who creates with watercolors and

Salt Water Farm has been featured in Bon Appétit,

Riggin as one of the “Top 10 Places to have Dinner

copper. Melissa likes to spend time at the

the New York Times, the Wall Street Journal, the

with a View in Maine”. During the winter when

beach and plays the steel drums.

Boston Globe and the Portland Press Herald.

she’s not out on the open waters, Annie continues

Class Dates | May 8

to create new recipes and share them on her blog, At Home & At Sea.

DEMONSTRATION CLASSES ONLY

Beth Lipton

Brent Hazelbaker

Chris Toy

Beth is a New York City-based

At the age of 19, Brent enrolled at

Hailing from a restaurant family,

recipe developer and food and

Le Cordon Bleu in Scottsdale,

Chris learned to cook in his

wellness writer. Her recipes and

Arizona. Following graduation,

parents’ kitchen and has since

writing regularly appear in print

he spent the next 10 years

become skilled in marrying Asian

for Clean Eating and Paleo magazines and online

working in various restaurants along the West

ingredients with local offerings to create flavorful

for Epicurious, Clean Plates, Furthermore,

Coast, including a stint as a sous chef at Tra Vigne

fusion cuisine. He has been teaching Asian

FoodNetwork.com and others. She is the former

in St. Helena, California, under then-executive

cooking for more than 30 years and is the author

food director at Health and All You and the author

chef and Food Network star Michael Chiarello. In

of the best-selling cookbook Easy Chinese

of two cookbooks: Peaches and You Made That

2007, Brent moved to Philadelphia where he was a

Cookbook: Restaurant Favorites Made Simple.

Dessert? Beth is the resident chef at Middleberg

sous chef at Parc and then an executive chef of

Chris’s popular classes integrate his love of

Nutrition, where she teaches one-on-one and

Zavino Hospitality. With his focus on organic

teaching with an appreciation for great food

group cooking classes. She is a graduate of the

agriculture, farm-to-fork cooking and butchery,

and incorporate a diversity of methods, aromas

chef training program at Natural Gourmet

Brent eventually relocated to Portsmouth, New

and tastes for a truly unique experience.

Institute and the pasty arts program at

Hampshire, to be the executive chef of The Green

They also focus on one guiding principle:

Walnut Hill College.

Monkey and the consulting executive chef for the

food is more than nutrition; it feeds the

Class Dates | July 23

opening of two Dover, New Hampshire, eateries:

spirit of your family and friends.

7th Settlement and Earth’s Harvest. Currently,

Class Dates | July 31 | October 1

Bill Collins

Brent is working as a culinary director for

Bill is a personal chef, cooking

Martingale Wharf, continuing to share his

instructor, author and recipe

knowledge of horticulture and farming

Christine Burns Rudalevige

developer. After fi rst graduating

through his passion for cooking.

Christine is a seasoned food

from the Cambridge School of

Class Dates | May 30 | August 15

writer and classically trained cook

Culinary Arts, he went on to work for high-end establishments like the original Ritz-Carlton in

living in Brunswick, Maine. Her

October 3

work and original recipes appear regularly in print

Boston as well as Harbor Sweets, a handmade

Charlie Caramihalis

chocolate company located in Salem,

Maine native Charlie

Fine Cooking, Edible Maine and The Coastal Table

Massachusetts. In 2001, Bill made the transition

Caramihalis has been a professor

as well as online for Food52. Her weekly column

from restaurants to life as a personal chef, starting

of culinary arts at the University

in the Portland Press Herald, “Green Plate Special,”

his own business to service a wide range of tastes

of New Hampshire for almost

focuses on cooking and eating sustainably sourced

for publications like Cooking Light, Eating Well,

and a diverse clientele. He also appeared for five

40 years. During the summer months when

foods from both land and sea. (Her awardwinning cookbook published by Islandport Press

years on Mass Appeal, a live lifestyle show on an

he is not teaching, he is the chef at Fishermen’s

NBC affi liate, and has authored four cookbooks

Dock right here in York, Maine. He also serves

in 2017 shares the same name.) Christine started

geared toward teaching kitchen basics: Knife Skills,

as a volunteer fi refighter with the York Beach

working in professional kitchens at age 15,

Making and Using Vinegar, How to Make Chocolate

Fire Department and heads up all the

completed her formal culinary school training at

Candy and Making Caramels. Presently, he travels

cooking for department related activities.

42 and has most recently enjoyed the thrill of

throughout New England and beyond, teaching

Class Dates | September 11

co-owning Butter + Salt, a pop-up restaurant

private group lessons that transform people of all levels into the cooks they want to be.

Class Dates | June 18 & 19 August 20 & 21 | October 29 & 30

Cherie Scott Mumbai born and raised, Cherie now calls Maine her home, having previously lived in Canada, New York and New Jersey over

“The chef was very passionate. I appreciated her ability to teach both novice and expert cooks at the same time.” Sam D.

the past two decades. In 2015, she launched her blog, Mumbai to Maine, in an effort to reconnect with her deep Portuguese-Indian (Goan) culinary roots. Through her writing and recipes, 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 1 & 22 | June 5 August 28 | September 25

company based in Brunswick. She is also doing her part to make cooking at home once again commonplace, conducting monthly classes for students of all income levels.

Class Dates | June 11 | August 14 September 17

Dana Moos

Erin Gardner

Jennifer Clair

Dana is a real estate broker,

Erin is the creator of

Jennifer is a culinary instructor,

cookbook author, chef and former

ErinBakes.com, author of

cookbook author and founder of

innkeeper. Since moving from

Great Cake Decorating, Erin Bakes

Home Cooking New York, a

the D.C. suburbs of Maryland to

Cake and Procrastibaking and a

recreational cooking school in

Maine in 2004, she has wholeheartedly embraced

Craftsy instructor. She’s also a regular contributor

New York City. Before launching her own school

the state’s slogan, The Way Life Should Be. In

to Craftsy’s The Cake Blog and American Cake

in 2002, she honed her culinary and editorial

two editions of her book The Art of Breakfast, she

Decorating magazine. Erin previously worked as a

chops as a food editor at Martha Stewart Living

shares her secrets and recipes for the gourmet

pastry chef in numerous New England kitchens,

and the recipes editor at The Wall Street Journal.

breakfasts she originally served at her acclaimed

including Boston’s legendary Locke Ober, before

She also holds a degree from the Institute of

B&B, which was recognized for its delectable

opening Wild Orchid Baking Company. She

Culinary Education, which she attended on a

three-course morning meals by such prominent

quickly became the go-to cake designer for

full James Beard Foundation scholarship.

publications as Condé Nast Traveler. Dana

premiere events, even competing on and winning

Jennifer is the author of Six Basic Cooking

continues to work within Maine’s hospitality and

Food Network’s Sweet Genius. Seven years and

Techniques: Culinary Essentials for the Home Cook,

food industries, selling B&Bs, inns, hotels and

two babies later, Erin decided to share her love for

which features methods taught in her

motels throughout the state while also writing for

baking and cake decorating through her blog,

school’s most popular cooking class.

Edible Maine, a local food and beverage

classes and content creation. She has been named

Class Dates | May 15 & 16

publication. Her latest book, Lobster: 75 Recipes

one of the best wedding cake makers in the

October 9 & 10

Celebrating America’s Favorite Seafood, will be

country by both Martha Stewart Weddings and

published in 2021. Believing the plate is her

Brides, and her work has been featured in media

canvas, she loves to put simple ingredients

outlets like Oprah.com, Town & Country, OK

together in beautiful and unique ways.

Magazine, Huffington Post and HGTV’s DIY

Class Dates | May 22 & 23

Network. When she’s not talking about cake, you

June 26 & 27 | July 31 | August 1

can find her exploring New Hampshire’s Seacoast

September 11 & 12 | October 23 & 24

and Lakes Regions with her family.

Class Dates | August 14 | September 18

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

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’!

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 9

DEMONSTRATION CLASSES ONLY

Monique Meadows

Patty Roche

Stephanie Cmar

After graduating from the State

A self-described “butcher’s

A contestant on Season 17 of

University of New York at

daughter,” Patty credits her father

Bravo’s Top Chef and a front-

Oneonta with a degree in art and

for her love of food, affection for

runner on Season 11, Stephanie

journalism, Monique initially

liverwursts, commitment to

Cmar is back to show the world

began a career in advertising as an art director in

giving back and enthusiasm for having fun.

she has what it takes. Possessing a genuine passion

Phoenix, Arizona. That was until 2006, when she

Growing up, the family business was lovingly

for cooking from a young age, Stephanie was only 15 when she began working in the food industry at

relocated to Maine and became the manager of

referred to as “Beef House,” which is where she

THE CLOWN, an eclectic retail shop in York

learned how to size a side of beef and the right way

the Muffin Shop in Marblehead, Massachusetts.

that specializes in wines, contemporary art,

to treat customers. Known for her entertaining

She graduated in 2007 from Johnson & Wales

European antiques and Italian specialty food

demeanor and fun-loving attitude, Patty brought

University and returned to Boston to begin her

products. In 2013, she studied with the

more than 25 years of restaurant and catering

career at the Top of the Hub restaurant. From

internationally recognized Wine & Spirits

experience with her when she joined the Stonewall

there, she went to work with Barbara Lynch

Education Trust in Boston and earned

Kitchen family. She was the Cooking School’s

Gruppo as a line cook at B&G Oysters, where she

a WSET Level III Certification with merit.

fi rst manager and over the years has taught classes,

quickly rose through the ranks to the position of

Today, Monique advises several local

been involved in visual merchandising and food

sous chef. Stephanie continued to further hone her

restaurants and regional event planners on

styling and worked in our test kitchen and Café.

fine-dining skills at restaurants like Stir and No. 9

wine selections and is a contributing

She also completed an intensive culinary program

Park, eventually showcasing her culinary prowess

photographer and writer for Tone Publications.

at Atlantic Culinary Academy in Dover, New

by competing on Top Chef. After the show, she

Class Dates | August 28 | September 25

Hampshire. Patty’s latest adventure finds

opened the pop-up Stacked Donuts in Boston. In

October 30

her as the banquet manager at The View at

2015, Stephanie joined Fairsted Kitchen as the

Nicole Galbadis Cooking has always been a passion for Nicole, who enjoys

Pepperrell Cove in Kittery Point, Maine.

executive chef, crafting a menu that reflects her

Class Dates | May 12 & 26 | June 9 & 23 July 7, 14, 21, 28 | August 4, 11, 18, 25 September 8 & 22 | October 6 & 20

personal cooking style with French and Italian

combining the rich, bold flavors of Italian cuisine with lighter

Shanna & Brian O’Hea

Mediterranean fare to create culinary magic. Living abroad in Greece, she learned volumes about the local culture and food and eventually began to teach cooking classes of her own for the American Embassy community. Now that Nicole and her family are happily back in New England, she loves sharing her knowledge of Mediterranean flavors and techniques with a whole new audience.

Class Dates | September 24 | October 15

pasta. During that time, she also worked part-time

and owners of Academe Brasserie

creative freedom of working for herself and

at one of Maine’s most popular tourist destinations, The Kennebunk Inn. The

cooking for small groups. She has since become a full-time private chef for multiple families and

Academe’s signature lobster pot pie helped put the

also caters upscale intimate dinner parties.

culinary couple on the map following spotlights in

Class Dates | June 12 & 13

Oprah Magazine as one of Gayle King’s favorite foods, on Food Network’s The Best Thing I Ever

Their lobster white truffle pizza has also appeared on the O-List in Oprah Magazine and on Travel Channel’s Food Paradise. Both highly regarded for their talents in the kitchen, Shanna was invited to represent the duo and put her skills to the test during appearances on Food Network’s Chopped and Beat Bobby Flay!

Class Dates | June 4 September 10

where she worked to master the art of making as a private chef and discovered that she loved the

Travel and Leisure’s 2014 Holiday Gift Guide.

Bonnie R.

year at Fairsted, Stephanie took a position at the Venetian restaurant SRV in Boston’s South End,

Shanna and Brian are the chefs

Ate, on Travel Channel’s Food Paradise and in

“The meal was delicious, the instructor was precise and the atmosphere was lighthearted and fun. I would definitely recommend!”

dishes that have a Middle Eastern spin. After a

STONEWALLKITCHEN.COM/COOKINGSCHOOL | 877.899.8363

Susan Manful

Tod Mott

Vanessa Seder

Susan is an accidental wine

Tod is the brewer and co-founder

Vanessa is a chef, food stylist,

journalist. She learned the

of Tributary Brewing Company

delights of tasting wine from her

in Kittery, Maine. He has been a

grandfather, who nurtured his

master brewer for over two

love for wine and for France through a career of

decades, working with some of the region’s most

importing cork. One year she accompanied him to

renowned breweries. Beer fans know him as New

Portuguese cork forests and his beloved France—a

England’s brewing legend, creator of the original

watershed event for a 17-year-old from California’s

recipe of the highly acclaimed Harpoon IPA, and

Central Valley, where, in those days, a grape’s

Portsmouth Brewery’s cult-status Kate the Great

most likely fate was a raisin box. Years later, after

Russian Imperial Stout, which in 2007 was named

a serendipitous sojourn in Provence, she left her

best beer in the U.S. and second best beer in the

career as a psychologist, launched The Modern

world. He began brewing at home in 1988, when

Trobadors blog about “all things Provence,” and,

his wife and co-founder Galen gifted him a home

later, Provence WineZine, an award-winning blog

brewing kit. Highly valuing the critical

about wine and winemakers. Susan focuses on

importance of good, clean water, Tod finds

Provence and the Southern Rhône winemakers

inspiration for his lauded recipes in the natural

and their wines, but pokes her nose into other

waterways and landscape of Southern Maine.

regions for wines made in the Provence and

Class Dates | May 7 | October 22

Rhône style and for “natural” wines. In remembrance of her daughter who frequently

Tom Madden

translated French for Susan’s interviews, Susan

Tom is a Southern Maine native

and her husband have established the The Alex

and co-founder of Lone Pine

Manfull Memorial Fund, part of PANDAS

Brewing Company in Portland,

Network. This effort is to increase awareness,

Maine. His main focus at Lone

education and support for Pediatric Autoimmune

Pine is creating and brewing approachable,

Neuropsychiatric Disorder Associated with

American-style beers for an evolving consumer

Streptococcus (PANDAS).

palate. Tom participated in the intense study of

Class Dates | July 10 | October 2

the complementary nature of beer and food while

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 magazine, 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 with her family in Portland, Maine, where she is always cooking up new ways to lend her expertise to burgeoning chefs.

earning a Certified Cicerone® professional accreditation, making him one of only six individuals to carry that distinction in

on the day of your class

the state of Maine.

Class Dates | June 5 | August 21

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! This and all products pictured are available for purchase in our Cooking School.

DEMONSTRATION CLASSES ONLY

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Cookbooks sold separately.

Vanessa Seder

Annemarie Ahearn

Dana Moos

May 2| June 6 | July 18 | August 8

May 8

May 22 & 23 | June 26 & 27 | July 31

Christine Burns Rudalevige

August 1 | September 11 & 12

June 11 | August 14

October 23 & 24

September 17

September 26 | October 17

Bill Collins

Annie Copps

Chris Toy

Erin Gardner

June 18 & 19 | August 20 & 21

June 26 | October 16

July 31 | October 1

August 14 | September 18

October 29 & 30

Plus, a visit from Top Chef Contestant Stephanie Cmar on June 12th & 13th!

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

Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool