SWK Cooking School Brochure (May-Oct)

stonewall kitchen COOKING SCHOOL

Online Reservations n o w ava i l a b l e

M� - Oc�ber 2017

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

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3/10/17 3:55 PM

What � Expect?

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

• Complimentary water, coffee and tea during class. Wine and beer may also be purchased. Guests 21 years and older.

No alcohol may be brought in from outside the school.

• Classroom seating is on a first-come, first-served basis, so please plan to arrive early in order to sit with companions.

Handicapped accessible seating is limited to four seats per class. The classroom is air-conditioned and temperature may vary during the course of the class. We suggest you bring a sweater so that you are comfortable.

• 10% discount on products in our Cooking School, valid the day of your class.

of opportunity to learn new tips, ask

In addition to offering 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

Please note our cooking classes are demonstrated by professional chefs who prepared based on reservations; therefore,

Payment must be made at the time of registration.

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 highlighted in each class prior to signing up for a class.

Occasionally, we may need to substitute instructors and/or alter recipes due to ingredient availability and seasonality.

Private Parties

Company in North Berwick, ME.

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

environmental policies that minimize

a bridal party, a birthday luncheon,

consumption of natural resources,

family party or corporate team building,

including recycling, composting and

we look forward to working with you

using sustainable manufacturing

to make your event enjoyable.

and retail methods.

staff. These are not “hands-on” classes.

predetermine all recipes. Recipes are

at Carpe Diem Coffee Roasting • We are committed as a company to

questions and interact with the chef and

Payment/Reservation Policy

$50

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Cancellation Policy 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.

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

SWK_CSBrochure_May-Oct2017.indd 2

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$50

Classes are demonstration only with plenty

Substitution and Allergen Policy

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Demonstration Cla�es

Locally Sourced Ingredients

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3/10/17 3:55 PM

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may Tuesday | May 2 | 11:30am-1:00pm

���rnoon Delights scott jones

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$50

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• Caesar Salad with

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

Derb� �a� P�t�

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

kate el lingwo od

rebecca meyer

$50

$55

A Triple Crown-Worthy menu.

A light and lovely seasonal luncheon.

• Virgin Mint Julep a traditional

• Spring Pea Salad, Marinated Feta

mint-infused mocktail • Black and Blue Berry Salad

Grilled Cheese Croutons

baby spinach, chicory, blackberries,

• Macadamia Encrusted Chicken with Dijon Cream Sauce

blue cheese and toasted pecans • Roasted Airline Chicken Breast with Whiskey Infused Raisin Sauce

• Rosemary Potato Galette • Snap Peas with Mint and Lemon

• Green Beans with Sesame and Sorghum

• Blueberry Cobbler with

• Creamy Southern Grits with a side

Housemade Vanilla Ice Cream Wednesday | May 3 | 11:30am-1:00pm

Pork and Beets

of Bourbon Pickled Peaches • Winner's Circle Pie the infamous Derby dessert with walnuts and chocolate in a pastry crust

pat t y r o c he

Friday | May 5 | 11:30-1:00pm

$50 Everyday favorites taken up a ‘beet’!

• Roasted Beet Salad, Microgreens

First Rate Foodie

nina parrot t $55

and Fried Blue Cheese • Pork Roulade with a Red Grape and Herb Filling • Scalloped Sweet Potatoes with a Garlic and Thyme Cream Sauce

• Mustard and Maple Pan Seared Brussels Sprouts • Lemon Meringue Pie Saturday | May 6 | 6:00-7:30pm

Sprin�time Small � �a�s

s ta c i e g l a s g o w $55

• Pan Seared Bacon Wrapped Scallops with Fresh Pea Puree • Roasted Fingerling Patatas Bravas with Harissa Aioli • Lamb Meatballs with Sweet and Spicy Apricot Sauce and Mint • Elderflower and Strawberry Panna Cotta

Lobster “Souffle” Cake and Lemon Oil • Slow Roasted New York Strip Steak Rosemary Orzo • Roasted Carrots and Beets with Chermoula and Pistachios • Lavender Honey Semifreddo with Brittle Honeycomb and Chocolate Curls Friday | May 5 | 6:00-7:30pm

Tacos with a Twist nicole galbadis $55

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• Greek Lamb Souvlaki Taco

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• Asian Crispy Duck Taco with

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Sesame Ginger Quinoa

• Asparagus and Manchego Croquettes

• New York Cheesecake with

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• Orange Glazed Salmon over

• Cauliflower Bisque with

with Herb Crust and Blue Cheese and

on the da y your class of

and Lemon Vinaigrette

A refined menu just for you.

• Spring Vegetable Sauté a Red Raspberry Topping

Delectable Dining

A fiesta for your taste buds!

Sunday | May 7 | 11:30am-1:00pm

Supreme Sprin� F lavors

brent hazelbaker $55

Light ingredients, full of flavor.

• Potato Galette and Lox spring onion and potato galette, house-cured salmon and herbed crème fraîche • Crab Stuffed Cod with Sweet Pea Emulsion • Herb Citrus Salad • Lemon Drizzle Cake

with Tzatziki served with Greek Salsa and Imported Feta

Veggie Chop Our favorite gadget is also easy to use—simply fill and pull.

Available for purchase in our Cooking School.

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Mango Slaw and Sriracha Aioli • Indian Chicken Tikka Masala Taco with Raita Salad and Chutney • Mexican Waffle Cone Ice Cream Taco 877.899.8363

3

3/10/17 3:55 PM

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

Goll�, That's Good!

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

cookbook signing Friday | May 12 | 11:30am-1:00pm

Sprin� Meringue Sweets

$50 Bring your appetite for this fantastic meal!

• Salad of Mixed Greens,

jenny mccoy

Grilled Peaches and Toasted Pecans

$45

with a Honey Balsamic Dressing

Learn the art of melt-in-your-mouth

• Pecan Crusted Pork Tenderloin

meringue.

• Creamy Brie and Butter Mashed Potatoes

• Served with a light lunch of:

• Grilled Asparagus with Balsamic Butter

Roasted Beet Salad with Feta,

• Chocolate Trifle smooth chocolate mousse,

Crispy Chickpeas and Arugula

fudge cake, salted caramel and chantilly cream

with a Chive and Ginger Dressing • Pavlova with Crème Fraîche and Berries

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

All Hail the Queen

kate el lingwo od $50

A Mother's Day menu for deserving moms everywhere!

• Lavender Lemonade • Mixed Lettuce Salad with Garden Herbs and Edible Flowers, Sherry Vinaigrette, Sunflower Seeds and Buckwheat Crisps • Roast Tarragon Chicken with a Creamy Mustard Jus • Lemon Roasted Potatoes and Haricot Verts Almondine • Bouquet of Roses Miniature Cake sponge cake with lemon curd filling, finished with buttercream rosettes Thursday | May 11 | 11:30am-1:00pm

To Have and To Fold s ta c i e g l a s g o w

$55 Master the technique behind making a perfectly light and airy mousseline.

• Corn and Shrimp Chowder

• Chocolate Raspberry Meringue Sandwich Cookies • Strawberry Lemon Meringue Ice Cream Cake

cookbook signing Friday | May 12 | 6:00-7:30pm

Late Spring Supper

e va n m a l l e t t $55 Watch the chef of the renowned Black Trumpet restaurant revive and redefine New England cuisine.

• Potted Fava Bean Pâté with Rhubarb Gelée and Vinegar Chickpea Crackers • Fried Rabbit Loin with Cheesy Polenta Pudding

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

Crisps, Cobblers, Be�ies and Buckles

jenny mccoy

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$55

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$45

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Discover and taste the difference between these fruit-based desserts,

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one spoonful at a time.

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• Served with a light lunch of:

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Grilled Chicken and Spring Vegetable

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Salad with a Honey Dijon Vinaigrette • Blueberry Buckle

Wed

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• Strawberry Rhubarb Cobbler • Apple Brown Betty

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• Cherry Apricot Crisp

$60

Sim

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

�sian A�etizers

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chris toy

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$55

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Spruce up these Asian-inspired apps with

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your favorite Stonewall Kitchen sauces!

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• Roasted Pork Spare Ribs

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• Asian Style Chicken Wings

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• Lobster Egg Rolls

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• Smoked Salmon Rangoon • Ginger Ice Cream and Mandarin Oranges

Berr� Delicious

and Rhubarb Salsa

va n e s s a s e de r

• Apricot Crêpes with Tahini Caramel

$50

and Lemon Balm Cream

Bright berries bursting with flavor

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Sunday | May 14 | 11:30am-1:00pm

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in every bite.

• Summer Bibb Lettuce and Herb Salad with Strawberries, Goat Cheese, Toasted

• Grilled Fillet of Fresh Salmon

Almonds and Tart Strawberry Vinaigrette

with Dill Mousseline

• Pan Roasted Pork Tenderloin

• Creamed Roasted Garlic Baby Spinach

with a Blackberry Pan Sauce

• Roasted Small Potatoes

• Butter Whipped Mashed Potatoes

with Rosemary Oil

• Sautéed Broccoli Rabe

• Chocolate Crème Brûlée

with Lemon, Crushed Red Pepper, Pine Nuts and Dried Cranberries • Raspberry and Cream Shortcakes

SWK_CSBrochure_May-Oct2017.indd 4

Tue

3/10/17 3:55 PM

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

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

pat t y r o c he

rob ozoonian

$55

$55

$50

Craving comfort food? We've got

Seasonal Italian fare brought to you by

The season’s finest produce found

the meal for you!

Chef Rob.

in every dish!

• Lobster Cakes with Remoulade Sauce

• Springtime Minestrone made with

• Grilled Asparagus Soup

Classic Comfort Luncheon F lavors of Spring

• Pulled Pork Sandwich on a Fresh Housemade Roll

ette

• Housemade Mushroom Ravioli

• Jicama, Carrot and Red Pepper Slaw

with Chicken and Cremini Mushrooms

• Southwestern Style Potato Salad and

in a Marsala Demi-Glace Cream Sauce

Sherry Baked Beans with Chorizo • Toasted Coconut Tres Leches Cake

• Garlic Roasted Rapini • Tiramisu this classic coffee-flavored dessert will certainly ‘lift you up’

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

Edible Ele�ance

chef instructor $60

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

Countryside Lunch in Italy

Table of � �ent� rebecca meyer

with a Poached Egg • Charred Lemon Chicken Piccata over Oven Roasted Smashed Garlic Potatoes • Sautéed Swiss Chard and Caramelized Onions • Strawberry Rhubarb Trifle Saturday | May 20 | 6:00-7:30pm

California Wine Country

with Wine Pairings

monique meadows

Simple ingredients, dressed up to impress.

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

$75

• Beet Tartare with Whipped Goat Cheese

$50

A meal featuring classic wine pairings from

and Roasted Strawberry Balsamic

Old-world, artisan food straight from the

Vinaigrette served with basil, chicory

picturesque Italian countryside.

and toasted pecans

• Caprese Salad tomatoes, mozzarella and

• Vermouth Braised Short Ribs over a Spiced Carrot Purée we lighten things up by swapping white wine and vermouth for the usual hearty red wine and serve with a honey, vinegar and shallot sauce • Sautéed Pearl Onions, Peas, Tendrils and Mint • Lemon Coeur à la Crème with Raspberry Coulis a classic no-bake, crustless lemon-scented cheesecake in an extravagant raspberry sauce

fresh basil with a balsamic vinaigrette • Chicken Scallopini chicken with mushrooms, artichoke hearts and capers with a creamy lemon butter sauce • Housemade Fettucine Pasta • Panna Cotta with Fresh Berries Friday | May 19 | 6:00-7:30pm

The Perfect Roast s ta c i e g l a s g o w

$60 A classed-up version of the ultimate steakhouse menu.

• Butter Lettuce Salad with Blackberries, Parmesan Croutons

d

ted

seasonal vegetables for maximum flavor!

Saturday | May 20 | 11:30am-1:00pm

“Excellent presentation and the staff is friendly and personable.”

Johanna

and Creamy Balsamic Vinaigrette • Perfect Roast Beef with Au Jus and Horseradish Cream • Creamed Spinach with Garlic Confit • Mini Popovers • Frozen Chocolate Mousse Tart

the California wine country.

• Seared Scallops with a Lemony Sweet Pea Pan Sauce • Confit Duck Leg with Young Spring Vegetables • Grilled Hanger Steak with Roasted Cherry Tomatoes and Polenta • Chocolate Pots de Crème

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

Bountiful Brunch

karen covey $45 Fresh and innovative recipes inspired by the farmlands and seaside of Southern New England.

• Chouriço Stuffed Mushrooms • Deep Dish Quiche with Onion, Spinach and Salty Feta with a Tossed Salad and Vinaigrette • Black Pepper Biscuits with Bacon Jam • Blueberry Hand Pies

877.899.8363

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3/10/17 3:55 PM

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

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

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

Tue

pat t y r o c he

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

s ta c i e g l a s g o w

pat

$55

$60

$45

$50

These Italian-inspired lunch recipes

True American regional cuisine.

Relax and enjoy this laid back luncheon.

You

are full of flavor.

• Roasted Tomato Soup

• Spring Pea Hummus

tem

• Hot Antipasto with Trio of Petite

with Parmesan Croutons

with Homemade Grilled Naan

• S

Eggplant Parmesan, Clams Casino

• Three Pepper Crusted Beef Tenderloin

• Ham and Gruyère Quiche

G

and Stuffed Mussels

• Mashed Potatoes with Roasted Garlic

• Baby Greens Salad with

• R

• Chicken Marsala with Sage

and Chive Butter

Rainbow Carrots, Grilled

w

and Cremini Mushrooms

• Creamed Corn with Bacon

Pickled Spring Onions

w

• Ziti with Roasted Eggplant,

• My Mom's Chocolate ‘Crazy’ Cake

and Sunflower Seeds

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with Buttercream Frosting and

• Lemon Ricotta Fritters

T

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

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Lunch in Italia

Ricotta Cheese and Fresh Basil • Cannoli Napoleons with

Back at the Ranch

a Caramel Drizzle

Chocolate Candied Orange Rinds and Toasted Almonds Wednesday | May 24 | 11:30am-1:00pm

Sprin� Fare

kate el lingwo od $60

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

Inn-Season

Saturda� Special

A

an

Downri�ht Delicious

Wed

chef instructor

A

shanna & brian o’hea

$65

$65

You can't go wrong with this menu!

Join the chefs of the local Kennebunk Inn

• Steamed Mussels with

$60

ka

for this delectable meal!

Chorizo, Wine and

Enj

Enjoy this seasonal fare with lots of flair!

• Beet Tartare with Yellow Pepper Aioli

Red Bliss Potatoes

one

• Chilled Pea Soup with

• Mediterranean Seafood Stew

• Grilled Hanger Steak

• W

a puréed tomato and vegetable based soup

with Roasted Garlic

• R

with andouille sausage, haddock, clams,

and Charred Tomato Butter

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Herb Infused Cream a trio of peas, fava beans and pea shoots combine to make this refreshing soup

mussels, shrimp and lobster, garnished

• Potato Gratin with Gruyère Cheese

• C

• Lamb Chops Au Poivre

with an herb and ouzo butter and served

• Creamed Spinach

L

with Mint Sauce peppercorn

over a bed of rice

crusted chops served with a bright sauce

• Cherry Berry Pie

• P

• Mixed Berry Shortcake

S

with Fresh Whipped Cream

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of cornichons, capers and mint • Potato Leek Gratin • Sweet Honey Roasted Baby Carrots • Individual Pavlovas with

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

A Festive Fiesta

Lemon Curd, Fresh Berries

rebecca meyer

and Cream crunchy meringue-based dessert

$50

adorned with bright lemon custard, spring berries and whipped cream

Top-rated recipes sure to inspire.

• Chicken Tortilla Soup, Fire Roasted Tomatoes

Eco-Friendly Cutting Boards Exceptionally durable, easy to store and will not dull knives.

Heat resistant and dishwasher safe too!

Available for purchase in our Cooking School.

and Housemade Tortilla Chips • Braised Beef Tacos with Fennel and Apple Pico de Gallo over Cilantro Lime Rice and Fresh Guacamole

on the day of your class

• Churro Cheesecake with a Dark Chocolate Ganache and Cinnamon Whipped Cream 6

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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june

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

A Notab� Luncheon

pat t y r o c he $50

You won't soon forget these

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

The Truffle Shuffle

Friday | June 2 | 6:00-7:30pm

Beef and Reef

s ta c i e g l a s g o w $65

The best of both the land and sea

rebecca meyer

all in one meal.

• Shrimp with Lemon,

$50

• Pan Seared Sea Scallops over

Garlic and Parsley

Practice your moves all the way

Warm Fava Bean and Farro Salad

• Roasted Pork Loin stuffed

to this tasty class!

• Grilled Skirt Steak with Melted Leeks

with Prunes and Fresh Sage

• Grilled Endive Salad, Orange Supreme,

• Marinated Grilled Eggplant, Tomatoes

with a Pan Sauce

Crispy Prosciutto and Shaved Parmesan

and Red Onions with Yogurt Crema

• Orecchiette with Spinach,

with a Citrus Vinaigrette

• Peanut Butter Pie

Tomatoes, Fresh Basil

• Oven Roasted Garlic

and Mascarpone

and Rosemary Chicken

• Limoncello Tiramisu

• Twice Baked Sweet Potato with

tempting recipes.

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

A Spri�htl� Spring Menu

kate el lingwo od $60

Enjoy the essence of the season,

Caramelized Onions and Goat Cheese

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

Dine and Dash

• Asparagus with Balsamic Browned Butter • Assorted Chocolate Truffles

melissa petitto

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

$60 Quick and easy recipes ready in 30-minutes

a Grain Mustard Jus

Pale-o in Comparison

melissa petitto

and Coconut Salad

• Charred Asparagus with

$60

• Seared Scallops with Chili and Lime

one bite at a time.

• White Bean with Lemony Chard Soup • Roasted Filet of Beef with

Lemon Gremolata

(or less!) that won’t jeopardize your time or your health!

• Crab, Green Mango, Cucumber

Bring out your inner caveman with this

over Lemongrass ‘Creamed’ Corn

• Potato Focaccia with

menu that’s unprocessed, unmodified and

• Coconut Black Rice Pudding

Sweet Cherry Tomatoes and Oregano

unbelievably good for you.

with Mango

potatoes and yeast dough make this bread

• Watermelon and Tomato Gazpacho

deliciously rustic yet humble

with Pickled Shrimp

• Banana Tarte Tatin with

• Lettuce Wrapped Lobster Tacos

Vanilla Bean Ice Cream

with Tomato Peach Salsa

es. oo!

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

Impress Your Guests dana moos

and Guacamole

$55

• Mexican Chocolate Coconut

Impress everyone with this delicious spread.

Sugar Cookies

• Wedge Salad with Bacon, Tomatoes, Garlic Croutons and a

ol.

Buttermilk Garlic Blue Cheese Dressing • Grilled Garlic Shrimp Skewers served over Penne Pasta with Smoked Tomato Sauce, Snipped Basil and Crispy Garlic Bread • Cranberry and Port Wine Poached Pears topped with Orange Zest Mascarpone Cream and served with a Cranberry Shortbread Cookie 877.899.8363

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Hostess with the Mostess

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

dana moos

Fiesta Mexicana

$45

$60

• Grapefruit Vanilla Bean Crème Brûlée • Crispy Risotto Cakes topped with Prosciutto, Seared Asparagus, Poached Egg, Smoked Tomato Sauce and Microgreens • Rhubarb and Walnut Bread Pudding with Spiced Maple Bourbon Cream and Vanilla Frozen Yogurt Tuesday | June 6 | 11:30am-1:00pm

Anchors Awei�h

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

This voyage will bring you straight to a food lover’s paradise.

• Spinach Salad baby spinach dressed

dav e m a rt i n

Join Chef Dave Martin on his quest for flavor in this Mexican inspired feast.

lebri

e as seen on

Top Chef ch ef

fresh strawberries, candied walnuts and crumbled ricotta salata cheese • Seafood Strudel lobster, shrimp

• Braised Beef Short Rib Enchiladas short rib and queso fresco rolled in flour tortillas and baked in triple chile enchilada sauce with refried black beans and hatch chile rice • Mexican Chocolate Pot de Crème true Mexican chocolate with hints of cinnamon and vanilla with dulce de leche, salted crema, cacao nibs and toasted pepitas

$65

Viva Italia

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Basic ingredients turned into something truly special.

ebri el as seen on

Top Chef ch ef

• Housemade Rigatoni tossed with Roasted Garlic Alfredo, Free Range Egg, Calabrian Chiles, Crispy Pancetta and Peas • Meyer Lemon and Marsala Glazed Wild Cod with Roasted Mushrooms, Fregola and Baby Broccolini • White Chocolate Budino with Amarena Cherries, Biscotti Pieces, Toasted Almond and Whipped Mascarpone Cream

• S

L

• N

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S

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$65

Meat Your �atch

Cla

• S

• P

bill collins

w

This meal is a winner from start to finish!

• Fresh Crab with Parmesan and Green Onions served on Toast Points • Beef Wellington simplified for a party but still as elegant

• B

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T

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Tue

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• Blueberry Cream Pie

ty

$60

cookbook signing

• Asparagus with Foolproof Hollandaise

dav e m a rt i n

L

Sun

and Strawberries

• Smashed Mini Potato Pancakes

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

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 8

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• Grilled Rib Eye with Charred Radicchio and Agrodolce Cippolini Onions

• Free Range Chicken Meatballs in Fire Roasted Marinara Sauce with Parmesan and a fiery agave drizzle

8

Top Chef

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

Caramelized Lemons

Luba

the freshest Spring flavors

• Vanilla Custard with Poached Rhubarb

• Grilled Asparagus with

“It was so fun and interesting to watch.

Tasty too!”

• C

A tasty celebration using

Dis

• Latin Rubbed Free Range Chicken Tacos street tacos made with housemade corn tortillas, pulled chicken thighs, pickled carrot and red onion with chile de arbol salsa

and baked in puffed pastry

with Housemade Fudge Swirl Ice Cream

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as seen on

$65

• Sweet Pea Soup with Parmesan Custard

and crabmeat tossed in a béchamel sauce

• Warm Chocolate Espresso Cake

• L

ebri el

$60

ch

• Roasted Pork Shoulder and Wild Mushroom Taquitos with Guacamole and Cotija

cookbook signing

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s ta c y c o g s w e l l

in the Northeast.

with balsamic vinaigrette, topped with

Satu

A ‘New’ New En�land Lunch ty

extraordinaire herself!

Friday | June 9 | 11:30am-1:00pm

ty

Pick up timeless tips from the hostess

cookbook signing

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Sunday | June 4 | 11:30am-1:00pm

cookbook signing

c

cookbook signing

cookbook signing Saturday | June 10 | 11:30am-1:00pm

$55 Eat

• S

Pack Your Knives

• C

$55

• C

an

• T

bill collins

an

We’re taking you on an edible adventure.

• Maryland Style Crab Cakes with a Classic Remoulade Sauce • Chicken Provençal with Tomatoes and Rosemary • Lemon Risotto Cakes with Parmesan and Mozzarella • Quick Roasted Cauliflower with Parmesan • Seasonal Clafoutis with Fresh Blueberries

3/10/17 3:56 PM

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

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

chef instructor

Rockin’ Moroccan

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

rebecca meyer

nicole galbadis

$65

$50

$65

Discover all the delicate flavors of seafood.

An incredibly diverse and delicious lunch.

Enjoy all that the land and sea have to offer.

• Lobster Cakes with

• Trio of Housemade Hummus:

• Shrimp Scampi served

Dinin� b� the Coastline

Creamy Mustard Sauce • Crab Stuffed Sole with Lemon Browned Butter • Saffron Jasmine Rice with Leeks and Fresh Peas • New York Style Cheesecake with Blueberry Compote

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h!

e

.

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

Savor the F �avor

va n e s s a s e de r $65

Classic dishes to inspire.

Roasted Red Pepper, Lemon Rosemary and Roasted Garlic with grilled flatbread • Grilled Moroccan Chicken with Apricots, Olives and Almonds • Couscous with Roasted Cherry Tomatoes

Surf and Turf

with Toasted Italian Bread • Grilled Flat Iron Steak with Salsa Verde • Orzo Salad with Garden Fresh Vegetables • Flourless Chocolate Cake with a Raspberry Sauce and Fresh Cream

and Chickpeas alongside Harissa and Maple Roasted Carrots • Cardamom and Caramelized Orange Upside Down Cake Thursday | June 15 | 11:30am-1:00pm

The Gracious Gourmand

cookbook signing Saturday | June 17 | 11:30am-1:00pm

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

s ta c i e g l a s g o w

Summer Fruit Desserts

abigail dodge $45

• Seafood Louie Salad

$55

This menu is bursting with flavor!

• Pepper Crusted Filet Mignon

Allow us to share our love for food with you

• Served with a Light Lunch:

with a Wild Mushroom Gravy • Butter Whipped Mashed Potatoes • Haricot Verts with Fresh Herbs, Toasted Almond and Lemon • Chocolate Caramel Cream Tart Tuesday | June 13| 11:30am-1:00pm

Man�ia!

pat t y r o c he $55

Eat! Lunch is served!

through this meal.

• Salad of Spring Asparagus, Pine Nuts and Lemon with Pecorino • Perfect Whole Roasted Chicken with Pistou • Creamy Farroto with Chanterelles • Rhubarb Cobbler with Vanilla Sauce

cookbook signing Friday | June 16 | 11:30am-1:00pm

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Chicken Parmesan with Tomato and Basil Sauce

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

• Tagliatelle Pasta with Fresh Sage and Wild Mushroom Sauce • Crustless Ricotta Cheesecake with Lemon and Orange Zest

Roasted Herbed Chicken and Green Salad • Double Raspberry Mousse Cake • Glazed Napoleons with

• Butter Braised Radishes

• Shrimp Scampi with Crusty Garlic Bread

Chilled Curried Soup with

White Chocolate Cherry Mousse • Skillet Ginger Plum Cobbler with Poppy Seed Dumplings Saturday | June 17 | 6:00-7:30pm

Summer Sizzle

Strawberry Bootcamp

abigail dodge

Turn up the heat for this seafood feast.

$45

• Lobster Cakes with Lemon Aioli

Get ready to enjoy a menu featuring the plumpest, most perfectly ripe strawberries we can find.

• Served with a Light Lunch: Crunchy Chicken, Asparagus, Pine Nut and Avocado Salad with Strawberry Vinaigrette • Lemon Poppy Seed Roll Cake with Strawberry Mascarpone Filling

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

over a Pancetta Frisée Salad • Grilled Swordfish with Pineapple Cilantro Relish • Spinach and Orzo Salad with Charred Cherry Tomatoes • Lemon Icebox Pie the sweet tartness of lemon and creamy texture of a key lime pie

and Strawberry Mint Salsa

esan

• Strawberry Slab Pie with

ries

Roasted Strawberry Ice Cream

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

Man of the Hour pat t y r o c he

cookbook signing Wednesday | June 21 | 11:30am-1:00pm

The New Backyard Barbecue

$65 Show Dad how much you appreciate him with this Father’s Day menu!

• Watermelon, Cucumber and Feta Salad • Individual Beef Wellingtons with spinach, blue cheese and wild mushrooms • Red Bliss Mashed Potatoes with Mascarpone and Fresh Herb Butter • Roasted Asparagus wrapped with Prosciutto served with grilled lemons • Texas Sheet Cake Sundae with whipped cream, dark chocolate sea salt caramel sauce and toasted pecans

cookbook signing Tuesday | June 20 | 11:30am-1:00pm

Summer Picnic Favorites

kristin donnelly $55 Try these make-ahead recipes for your next potluck!

• Bloody Mary Deviled Eggs with tomato paste, Worcestershire sauce and horseradish, you might mistake these for the drink itself!

• Cornmeal Crusted Oven-Fried Chicken • Potato Salad with Asparagus and Sugar Snap Peas • Cucumber Salad with Creamy Poppy Seed Dressing

kristin donnelly

Summertime Sensations

Satu

pat t y r o c he

jan

$50

$50

It’s summertime and the living is… tasty!

Coo

• Housemade Beer Battered Fried Pickles

• B P

with a duo of dipping sauces with a Blue Cheese Buttermilk Sauce

impromptu party.

• Old Fashioned Baked Beans

• R

• Red Pepper, Eggplant and Walnut Dip

• Classic Coleslaw

served with pita chips

• Very Berry Shortcakes with

• S S

• Spiced Butterflied Leg of Lamb

Lemon Curd Whipped Cream

It’s easy to pull this meal together for an

with a Barbecue Date Sauce • Middle Eastern Inspired Seven Layer Salad with Quinoa

• Brown Sugar Brined Barbecue Chicken

• G w

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

Low and Slow

Sun

A

• Red Cabbage Slaw with Pickles

s ta c i e g l a s g o w

and Caraway

$55

• Strawberry Jam Cheesecake Bars

Take your next backyard bash up a notch

with Buckwheat Almond Crust

with these delicious recipes.

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

with Rosemary and Fried Garlic • Barbecue Beef Brisket

rob ozoonian

• Kohlrabi and Cabbage Slaw

$55

with Cilantro Lime Dressing

A casual and delicious Italian luncheon

• Crispy Oven Sweet Potato Fries

with Chef Rob.

• Chocolate Mint Icebox Cake

• Caesar Salad with Housemade Dressing and Parmesan Croutons • Chicken and Shrimp served with Asparagus and Goat Cheese Risotto • Fresh Strawberries Zabaglione traditional Italian custard dessert spiked with Marsala wine

re

• Grilled Olives and Cippolini Onions

Lunch at the Tra�oria

with Cornmeal and Ricotta

$50

Fea from

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• S o

• C an w

cookbook signing Saturday | June 24 | 11:30am-1:00pm

• B w

Sma�l Ve�tarian P ��es

Tue

lukas volger

$55

$50

Aw

Ea

pat

Join the expert in vegetarian cookery for

you

a meal that’s healthy, easy to make and

• G

perfect for a busy weeknight.

w

• Broccoli Rabe Quesadillas

S

with Roasted Tomato Salsa

• Y

• Summer Squash and Ricotta Frittata

M

• Cabbage and Kale Slaw with

se

Quinoa and Almonds

• R

• Maple Molasses Tofu with

w

Delicata Squash over Brown Rice

• C

• Cinnamon Toast Ice Cream Sundaes

• R

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 10

S

• S w

$60

• Lemon Berry Bundt Cake

10

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

3/10/17 3:56 PM

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

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

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

kate el lingwo od

$50

$50

y!

Cook out, dine in.

Make basic ingredients appear

es

• Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas

ornate and elegant.

n

h

n

Stick to Your Ribs

• St. Louis Pork Spare Ribs with Sticky Barbecue Sauce • Red Bliss Potato Salad • Spicy Corn Bread with Stonewall Kitchen Red Pepper Jelly • Grilled Pineapple Shortcakes with Caramel Sauce Sunday | June 25 | 11:30am-1:00pm

A Southern Celebration

Lavish Luncheon

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

veggies and crostini alongside creamy hummus and green goddess herb dip • Bone-In Pork Chops with Caramelized Apricots and Sage • Lemon Garlic Orzo with • Popover with Chive Blossom and Goat Cheese Compound Butter • Blackberry Sorbet with Elderflower served with a Madeleine Cookie

$50

on the outside and soft on the inside

• Southern Fried Chicken over White Cheddar Grits • Collard Greens with Smoky Bacon and Buttermilk Biscuits with Honey Butter • Brown Sugar Pecan Pie with Salted Caramel Ice Cream Tuesday | June 27 | 11:30am-1:00pm

Eatin� In

pat t y r o c he $55 A wonderful meal to share with your special someone.

linda carucci $55 Learn chefs’ tips and tricks for a make-ahead menu that’s special enough for company.

• Muhammara with Housemade Pita Chips

Herb Roasted Vegetables

the petite, unique cake, browned and crispy

• Sweet Potato Hush Puppies with Chive Aioli

Easy Summertime Entertainin�

• Farmers’ Market Crudite fresh, seasonal

rebecca meyer

Feast your eyes on these familiar dishes from the South.

cookbook signing

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

The Recipe Box

with Syrian Roasted Red Pepper Dip of Pomegranate Molasses, Walnuts and Aleppo Pepper • Tender and Juicy Grilled Garlicky Chicken Breasts • Jicama Slaw with Cilantro Lime Dressing • Savory Corn Pudding • Stone Fruit Clafouti Cake with Amaretto Whipped Cream

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

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

$55 These recipes are keepers!

• Summer Mushroom Soup light and savory, just in time for the warm weather • Beef Brisket with Caramelized Onions over Grilled Polenta Cakes

Made From Scr�ch s ta c i e g l a s g o w

$60 Recreate this authentic meal from beginning to end.

• Tortellini en Brodo ricotta filling

• Honey Roasted Baby Carrots

in a rich bone broth

with Fresh Herbs

• Grilled Rack of Lamb

• Hot Fudge Brownie Supreme topped with vanilla ice cream, hot fudge sauce, whipped cream and, of course, a cherry!

with Garlic and Salsa Verde • Seared Parmesan Risotto Cake • Roasted Rainbow Carrots and Fennel with Pernod and Orange Zest • Olive Oil Cake

• Grilled Chicken Thigh Skewers with Rosemary served with a Sweet and Sour Orange Dipping Sauce • Yogurt, Garlic and Fresh Lime Marinated Grilled Pork Loin served with a Pan Sauce • Red Bliss Mashed Potatoes

“The chef was knowledgeable and had a great personality.”

Cooking School Guest

with Fresh Basil Butter and Cream • Creamy Scalloped Squash • Raspberry Peach Cake with Raspberry Coulis

SWK_CSBrochure_May-Oct2017.indd 11

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

Summertime Surf and Turf

linda carucci $60

A simple-to-prepare, seasonal menu full of chefs’ shortcuts that make cooking more efficient and fun.

• Tuscan Tomato and Bread Soup with Basil, Garlic and Goat Cheese • Skirt Steak with Chimichurri

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

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

A Grand Old Menu

brent hazelbaker

Serve It Up

kate el lingwo od

M

$60

$55

$55

A delicious barbecue menu for your

Game, set, match! This

Fea

Fourth of July luncheon!

Wimbledon-inspired menu is sure

peak

• Smoked Lobster Corn Chowder

to be a smashing success!

• W

with Lemon Herb Aioli • Zucchini Olive Oil Cake with Lemon Icing Saturday | July 1 | 6:00-7:30pm

smoked lobster, roasted chiles, corn and herb

• Virgin Pimm’s Cup a supremely summery

he

mocktail mixing lemon-flavored soda,

• T

• Pork Loin Roast barbecue seasoned

fruit, cucumbers and fresh mint

m

rubbed pork loin

• Trio of Tea Sandwiches roast beef with

fi

• Cider Slaw

horseradish cream, egg and olive salad

• S

• Roasted Fingerling Potato Salad

and smoked salmon

m

• Drunken Strawberry Shortcake

• Garden Salad with Elderflower Dressing

• R

a British green salad with crisp radish,

st

sweet shortcake, drunken strawberries and vanilla bourbon cream

sugar snap peas, asparagus and

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

• Fish and Chips

No Glu�on�, No Glory s ta c i e g l a s g o w

$55 Go big or go home!

Summer Love

• Crispy Pork Belly with Grilled Peaches

s ta c i e g l a s g o w

• Crab Cake Benedict with

$50

Tomato Hollandaise

Make this meal more than just

• Spiced Sweet Potato Fries

a fleeting memory.

• Classic Chocolate Whoopie Pies

• Heirloom Radish Tartine with

with Swiss Meringue Buttercream

and Fresh Herb Salad

Fresh Churned Butter and Sea Salt • Barbecue Chicken and Beef Kabobs • Watermelon Salad with Feta and Mint

st

potato cream

• Grilled Garlic Shrimp • Sweet Potato Oven Fries served

Frid

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

Bon Appétit

Frid

Little Gem lettuce served with a spicy remoulade

No

• Eton Mess Trifle layers of British

$60

re

pudding with Sherry steeped strawberries, meringue and cream, finished

Cre

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with flaked almonds

• S

• B

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

�iner’s Deli�ht

an

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chef instructor

• L

$70 Dinner at the diner means simple, classic and homey American-style dishes.

L

Satu

Lu

• Soup du Jour: She-Crab Soup a rich soup of cream, fish stock,

st

Atlantic crabmeat and sherry

• Warm Roasted Fingerling Potatoes

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

with Lemon Dijon Vinaigrette

$65

• Bittersweet Chocolate and

Delight in this meal on a

Honey Tartlets

Baked Shrimp and Scallops served

hot summer night.

with a side of Cornmeal Coated

• Crab Cakes with Fire Roasted

Onion Rings and a Tossed Garden Salad

Red Pepper Sauce

• Fresh Baked Pie of the Day:

• Roasted Filet of Beef with Red Wine

Wild Maine Blueberry

• Tonight’s Special: Chargrilled Sirloin Steak,

$55 Let

pass

• S

R

G

se

• M

and Caramelized Shallot Confit

w

• Creamy Garlic Mashed Potatoes

• B

• Raspberry Pie with

• Ic

Vanilla Bean Ice Cream

st

be

12

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 12

3/10/17 3:56 PM

stephanie cmar

ebri el as seen on

ty

Market Fresh

c

Friday | July 7 | 11:30am-1:00pm

Top Chef

$55 Featuring fresh,

ch ef

peak-of-season produce.

• Watermelon and Tomato Salad with fresh

ry

• Summer Seafood Sauté shrimp and

$65

$50

Quick and easy recipes for a satiating

Old recipes not soon forgotten.

summer supper.

• Potato, Mushroom and Cheese

• Prosciutto Wrapped Shrimp

• Grilled Rib Eye Steak with • Charred Asparagus Spears

mussels served with rouille toast points

• Summer Tomato Orecchiette Salad

• Raspberry Custard Cups brown sugar

with Brie and Basil

strudel with macerated berries

• Moscato Zabaglione Custard with a Cherry Compote and

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

Cornmeal Cookie Crisp

No Need to Go Out

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

rebecca meyer

A Buzzworth� Brunch

$60

Stuffed Perogies • Housemade Sweet Kielbasa and Garlic Potatoes • Sauerkraut with Sautéed Apples and Caramelized Onions • Sugar Dusted Chrusciki Polish-style crullers Wednesday | July 12 | 11:30am-1:00pm

Summer Nibbles

kate el lingwo od $55 Small bites to pass around during your next cocktail party.

Create this restaurant quality menu

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

in your own kitchen.

$45

stuffed with Blue Cheese

• Sweet Pea Crostini with Ricotta Cheese

You’ll be talking about this brunch for a

and Fresh Herbs

• Braised Short Ribs, Mushroom Ragout

long time to come!

• Bacon Wrapped Medjool Dates

• Garlic Rubbed Crostini with

and Whipped Sweet Potatoes

• Fresh Berry Scones with Honey Butter

White Bean Purée, Broccoli Rabe

with Brown Butter

• Truffle Eggs Benedict poached egg

and Toasted Pine Nuts

• Lemon Vanilla Bundt Cake with

over pan fried prosciutto atop Italian

Lemon Glaze and Toasted Coconut Saturday | July 8 | 11:30am-1:00pm

Let Stephanie share her passion for food with you.

infused Hollandaise sauce

Tequila Lime Dipping Sauce

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

ch ef

pat t y r o c he

Asian Bistro

Traditional cuisine with modern

Green Goddess Dressing

interpretation.

served with sourdough toast

• Soy and Ginger Shrimp en Papillote

with a Summer Ratatouille • Basil Pesto Orzo Salad • Ice Cream Sandwich housemade

Honey Sriracha Barbecue Sauce • Miniature Pistachio Shortbread and Housemade Strawberry Ice Cream Sandwiches

$60

Roasted Corn Salad with

• Marinated Chicken Thighs

• Crispy Ciabatta with Pulled Pork, and Pickled Red Onions

ebri el as seen on

Top Chef

• Smoked Salmon and

Chicken Skewers with a

• Caramel Pecan Flan

ty

$55

c

stephanie cmar

• Roasted Cashew and Cilantro

bread crostini, finished with a truffle • Fresh Baby Spinach Salad

Lunch with a Top Chef

ad

scott jones

an Arugula and Pistachio Butter

finished with honey butter

c

chef instructor

Polish Pride

Sunset Supper

Citrus and Soy Dipping Sauce

marinated corn and creamy dilled avocado,

s,

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

and Apricot Skewers with a

herbs, goat cheese and black sesame • Tomato Upside Down Cornbread

ng

Saturday | July 8 | 6:00-7:30pm

cooking in parchment paper locks in moisture and flavor!

• Strip Steak with Baby Spinach, Watercress and Hoisin Vinaigrette

strawberry ice cream sandwiched

• Ginger Scallion Fried Rice

between triple chocolate cookies

• Baby Bok Choys steamed and simmered

“The chef was very funny and down to earth.”

Candie

in soy sauce, chicken broth and garlic • Roasted Pineapple and Almond Tart

SWK_CSBrochure_May-Oct2017.indd 13

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13

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

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

Tue

s ta c i e g l a s g o w

Summer’s Bounty

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

liz harris

rebecca meyer

jan

$50

$45

$60

$50

Traditional fare from Sauerkraut

Fun, inventive and seasonally inspired

Time and effort are well spent in this meal.

Sho

to Schnitzel.

recipes just for you!

• Baked Brie with Kale and Artichoke

from

• Housemade Bavarian Sausage

• Watermelon Gazpacho

on a Toasted Baguette

• S

with Mustard and Quick ‘Kraut

• Fresh Cherry and Tomato Caprese Salad

• Roasted Beef Tenderloin

a

• Pork Schnitzel over Brown Butter

• Marinated Zucchini, Chickpea and

with Mushrooms and a

sw

and Herb Spaetzle

Avocado Open-Faced Sandwiches

Horseradish White Wine Sauce

an

• Roasted Brussel Sprouts and

• Mayonnaise Free Potato Salad

• Rosemary Parmesan Polenta

• B

Red Onion in Warm Vinaigrette

with Fresh Herbs

with Crispy Onions and Haricot Verts

S

• German Black Forest Cake

• No-Bake Berry Cheesecake

with a warm bacon vinaigrette

a

• Lavender Beignets with

• A

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

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

Vanilla Bean Pastry Cream

W

A German Feast

Mamma Mia!

rob ozoonian

Freedom Feast

$60

$50

Savor fantastic, Italian flavors.

A Bastille Day celebration of French

• Bibb Salad with Strawberries and Pears,

Sweet Equit�

Lu

• H

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

A Midsummer’s Brunch

• W

culture and cuisine.

$55

Spiced Pecans, Gorgonzola and

• Chilled Tomato Soup

Scrumptious brunch flavors.

Strawberry Vinaigrette Dressing

with Tarragon Crème

• Chilled Avocado Soup topped

S

ka

• Pasta of the Sea with

• Hanger Steak with a

with Lobster and Crème Frâiche

$55

Housemade Fettuccini in

Tangy Sherry Pan Sauce,

• Ricotta, Lemon and Arugula Quiche

We

a Creamy Parmesan Alfredo Sauce

Crispy Buttermilk Onion Rings

• Haricot Verts, Radish

• S

with Salmon, Shrimp and Scallops

and Watercress Salad

and Watercress Salad

P

• Warm Chocolate Cake with

• Summer Fruit Millefeuille

with Buttermilk Dressing

• S

Vanilla Ice Cream

layers of caramelized puff pastry

• Brown Sugar and Black Pepper Bacon

• H

with pastry cream and perfectly ripe

• Strawberry and Pistachio Eton Mess

• G

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

Hei�ht of the Season

rebecca meyer

chef instructor

va n e s s a s e de r

summer fruit

D is for Delicious

pat t y r o c he

Peak, seasonal produce that

Fresh is Best

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

$50

is dressed to impress.

$55

Join our Culinary Specialist

• Grilled and Chilled Corn Salad

From harvest to your plate.

for a tasty luncheon.

with Basil Shallot Vinaigrette

• Vine Ripened Tomato and

• White Bean Soup with

• Fresh Herb Marinated Grilled Chicken

Cucumber Salad with Fresh Chives

Sautéed Shrimp and

served atop a Salad of Cucumber,

and a Roasted Red Pepper Vinaigrette

Garlicky Croutons

Roasted Tomatoes and Feta Cheese with

• Grilled Lemon Chicken Breast

Housemade Pita Bread and Tzatziki

• Chicken Saltimbocca with

• Housemade Fettuccine tossed

Fresh Sage and Prosciutto

• Brown Sugar and Cinnamon

in a Mushroom Cream Sauce

Grilled Pineapple with

• Green Beans with

and topped with Parmesan Cheese

Wildflower Honey Yogurt Dip

Radicchio and Parmesan

• Grilled Zucchini with

• Mashed Potatoes with

$45

14

a Lemon and Herb Vinaigrette

Herbs and Mascarpone

• Ricotta Cheesecake with

• Limoncello Tiramisu

• M

C

B

a Wild Berry Compote STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 14

Wed

an Monday | July 17 | 11:30am-1:00pm

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

w

3/10/17 3:56 PM

eal.

s

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

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

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

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

s ta c i e g l a s g o w

Rooftop Dinner Party chef instructor

$50

$55

$55

Showcasing the Maine wild blueberry

Cool down on the dog days of summer

It’s the perfect time of year to dine al fresco.

from start to finish.

with this meal.

• Kale and Potato Soup

• Summer Kale Salad with

• Summer Tomato Gazpacho

with Fresh Corn and Chorizo

a Blueberry Balsamic Dressing

with Sherry and Cilantro

• Brown Sugar and

sweet corn, blueberries, cherry tomatoes

• Shrimp Rolls on Toasted Brioche

Garlic Brined Pork Tenderloin

and goat cheese enhance this delightful salad

with Pickled Peppers

topped with Peperonata Relish

• Blueberry and Gouda Cheese

Lunch in the Lowbush

Hot Summer Days

• Crispy Housemade Potato Chips

• Tabbouleh Salad with bulgur wheat,

Stuffed Chicken Breast with

with Herb Salt

cherry tomatoes, yellow squash

a Wild Mushroom Pan Sauce

• Thai Style Zucchini and Carrot Salad

and torn summer herbs

• Avocado, Blueberry and

• Butter Pecan Cookie and

• Charred Eggplant and

Peach Ice Cream Sandwiches

Plum Tomatoes with Fresh Basil

Wild Rice Medley • Honey Roasted Baby Carrots with Tops • Wild Blueberry Cheesecake Ice Cream with a Housemade Cone

Thursday | July 20 | 11:30am-1:00pm

Dressed for the Occasion

• Grilled Plum Cake served à la mode Friday | July 21 | 11:30am-1:00pm

Summer Sensations

$50

Power Lunch $50

kate el lingwo od

Summer is all about bright, fun, vibrant flavors.

Edible energy to get you through

$55

• Snap Pea Salad with Red Radishes,

your day feeling strong!

We have a delicious menu for you!

Cucumber, Burrata and

• Strawberry and Kiwi Fruit served over

• Strawberry Avocado Salad with

Lemon-Mint Dressing

Mixed Greens with a Pomegranate

Poppyseed Dressing and Toasted Cashews

• Macadamia Crusted Cod,

Molasses Vinaigrette Dressing

• Sweet and Sour Grilled Spare Ribs

Grilled Pineapple Salsa with

• Marinated Grilled Lemon Basil

• Heirloom Tomato, Spelt and Herb Salad

Mango and Jalapeño over

Chicken Breast served over

• Grilled Corn with Smoky Bacon Butter

Forbidden Black Rice with Cilantro

Wilted Baby Spinach

and Cotija Cheese Crumble

• Grilled Asparagus

• Basmati Rice with Golden Raisins

• Marinated Peaches and

with a red pepper brunoise

and Toasted Almonds

Cream Shortcakes with

• Strawberry Ice Cream Cupcakes

• Angel Food Cake with Blueberry

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

rebecca meyer

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

and Lemon Curd Trifle

Buttermilk Biscuits

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

Mixed Asian Fusion Grill chris toy

$60 Let’s fire up the grill!

• Boneless Teriyaki Chicken Thigh Kabobs

Basting Brush of on the dayss your cla

A must-have kitchen tool with a large, silicone brush head and an easy-to-grab wooden handle.

Easy to clean, too!

Available for purchase in our Cooking School.

SWK_CSBrochure_May-Oct2017.indd 15

• Classic Szechuan and Sea Salt Grilled Rib Eye Steak • Roasted Sesame Vegetables and Stir Fried Rice • Grilled Bananas with Ginger Honey

877.899.8363

15

3/10/17 3:56 PM

Saturday | July 22 | 11:30am-1:00pm

Le�uce Surprise You

chef instructor

cookbook signing Sunday | July 23 | 11:30am-1:00pm

Brunch with Friends

$60 Beat the heat with this variety of refreshing,

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

Lunch in Arabia

kate el lingwo od

Thu

Th

jan

$45

$50

Vegetarian small plates influenced

The

warm-weather salads.

dana moos

by Middle Eastern flavors.

• C

• Grilled Shrimp and Peach Salad

$50

• Fattoush a tangy, crisp Middle Eastern

with Sweet Tea Vinaigrette with pecans and gorgonzola • Beef and Watermelon Stir Fry

Great dishes for one of our favorite meals.

salad of fresh vegetables served

• Pineapple Banana Cinnamon Brûlée

with housemade pita bread

w

• Grilled Halloumi Cheese

• C

• Chive and Cheddar Waffles

• R

topped with a Fried Egg,

with Watermelon, Charred Tomatoes

soy and hoisin sauce add layers of flavor

Sriracha Butter and Scallions

and a Minted Basil Oil

to thinly sliced steak, quickly sautéed

served with black pepper candied bacon

a delightful combination of sesame,

with snap peas, ginger and finished with juicy watermelon • Niçoise Salad with Tuna,

• Ginger and Moscato Poached Pears with Toasted Pecans, Balsamic Glaze and a Honey Mascarpone Cream

Basil and Lemon Vinaigrette • Summer Fruit Salad with Rhubarb Sauce over fresh berry granita Saturday | July 22 | 6:00-7:30pm

Somethin� Special

dana moos $60

Share this exquisite menu with your special someone.

• Puff Pastry Tartlets with Scallion Cream Cheese, Smoked Salmon and Red Onion • Grilled Caesar Salad with garlic croutons • Lobster and Asparagus over Housemade Linguine

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

Asian Kitchen Secrets

s ta c i e g l a s g o w $60

Get your chopsticks ready for these

Dark Chocolate Sauce and Sea Salt

“The chef was wonderful and funny.

The food was delicious.”

Alexandria

H

fritters served with a traditional

Frid

garlic dipping sauce • Om Ali Egyptian bread pudding assorted nuts, soaked raisins and coconut

Sc�dinavian Supper

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chef instructor

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Join us for a seasonal Swedish smörgåsbord.

Toasted Three-Grain Pilaf

• Gravadlax salt and sugar house cured salmon served over buttered rye crispbread • Grilled Herb Marinated Lamb Sirloin

with Lemon and Green Garlic

with Roasted Tomato Sauce

• Marinated Shaved Vegetable Salad

• Sea Salt Roasted New Potatoes

with Ginger and Sesame Seeds • Green Tea Ice Cream served with an Almond Tuile Tuesday | July 25 | 11:30am-1:00pm

Set Sail

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

Certified Fresh

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Fresh is best whenever possible!

• Strawberry and Goat Cheese Bruschetta

• Seared Scallops over Summer Succotash

• Individual Fresh Berry Tarts with Lemon Cream and

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• Sautéed Chicken Breasts with Mushrooms, Marsala and

• H

Gorgonzola Cream Sauce

• M

• Red Smashed Crisp Baked Potatoes with Lemon Thyme Stir Fried Green Beans • Peach and Raspberry Crumble with Vanilla Ice Cream

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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Straight from the sea to your plate.

and Basil Oil

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$55

• Strawberry Meringue Layer Cake

$55

Grilled Summer Vegetables

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with Olive Oil and Lemon

$55

Creamy Wild Mushroom Orzo,

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• Smoky Grilled Vegetable Medley

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• Pesto Crusted Salmon with

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rebecca meyer

with Balsamic Glaze on Toasted Brioche

$55

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$55

• Pan Seared Tuna Steak over

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

traditional Asian dishes!

Rich Broth and Baby Bok Choy

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made with housemade palmier cookies,

with Garlic, Bacon and Cream • Brown Sugar Panna Cotta with

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

The Picnic Basket

cookbook signing Saturday | July 29 | 11:30am-1:00pm

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

• Charred Corn on the Cob

Moll� on the Ran�e molly yeh

M� Name is Yeh

with Roasted Tomato Butter

$55

$55

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

The ultimate American picnic spread.

molly yeh

• Rubbed and Slow Roasted Pork Shoulder

Join Molly as she shares her recipes and

Allow cookbook author and blogger,

with a Roasted Garlic Barbecue Sauce

stories from an unlikely life on a farm.

Molly Yeh, to share her idea of the

• Creamy Fennel Slaw

• Hummus with Meat All Over It

meaning of home through this

• Applewood Baked Beans

traditional hummus topped with

comforting brunch menu.

• Fresh Berry Crisp with

seasoned ground beef, tahini sauce,

• Dark Chocolate Marzipan Scone Loaf

pine nuts and served with crispy pita chips

bits of almond paste and chocolate chips

• Cauliflower Shawarma Soft Tacos

served in loaf-form, with a slathering

seasoned crispy cauliflower florets,

of jam

sliced onion and tahini sauce wrapped up

• Shakshuka Couscous eggs baked in

in a flour tortilla make for a delicious

a spiced tomato sauce with Israeli couscous

vegetarian dish

• Tomato and Cucumber Israeli Salad

• Falafel Fattoush a spicy mixture of

and Freshly Baked Pita Bread

ground chickpeas and spices formed

• Roasted Rhubarb Malabi a creamy

into balls, fried and served over a bed of

coconut milk-based pudding perfumed

Housemade Cinnamon Ice Cream Friday | July 28 | 11:30am-1:00pm

Haute and Hungry

nina parrot t $55

A high class meal simple enough to enjoy everyday.

• Ahi Tuna Ceviche with Watermelon, Ginger and Roasted Chilies • Short Rib Tacos with Grilled Peach Salsa and Pickled Onions • Coconut Ice Cream with Espresso, Caramel and Cinnamon Croutons Friday | July 28 | 6:00-7:30pm

��avors Galore

s ta c i e g l a s g o w

$55 Classic flavor combinations come together in new and exciting ways!

• Grilled Bacon Wrapped Shrimp Skewers with Fresh Tomato Aioli • Pan Seared Chicken with Parmesan-Herb Crust and Tangy Vinegar Sauce • Toasted Wheat Berry Pilaf with Grilled Green Onions

fresh vegetables with lemony sumac dressing

with rosewater, over a crust of roasted

• Coconut Cake enjoy the coconuttiest

pistachios with a rhubarb topping

coconut cake in all the land!

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

Ele�ant Dining Ma� Eas�

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

The Menu Maven pat t y r o c he $55

rebecca meyer

We call her a Culinary Specialist

$55

for a reason. Learn some new skills

Learn easy entertaining secrets in this class.

from Chef Patty!

• Bacon Wrapped Brussels Sprouts,

• Jonah Crab Cakes

Honey and Whole Grain Mustard Aioli

with an Orange Butter Sauce

• Sweet Onion Marinated Skirt Steak

• Braised Chicken with

with Buttermilk and Bacon served

Savory Peaches and Fresh Herbs

with Blue Cheese Smashed Potatoes

• Creamy Cauliflower and Parsnip Purée

• Brown Sugar Glazed Carrots

• Grilled Carrots with

• Blackberry and Peach Hand Pies

Honey, Goat Cheese and Dill • Chocolate Shortcake topped with Mixed Berries and Cream

• Heirloom Tomato Salad • Mixed Berry Vanilla Bean Fruit Tart

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877.899.8363

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3/10/17 3:56 PM

Wednesday | August 2 | 6:00-7:30pm

Simpl� Southern

j a n e s t. p i e r r e Tuesday | August 1 | 11:30am-1:00pm

���es to Sa�ate s ta c i e g l a s g o w

One satisfying bite after another.

• New England Clam Chowder with fresh baked crackers • Parmesan Crusted Chicken Scallopini with Lemon, Radish and Herb Micro Salad • Wild Rice Pilaf with Carrots and Celery Root • Upside Down Plum Buttermilk Cake Wednesday | August 2 | 11:30am-1:00pm

The Dair� Bar

kate el lingwo od $50

This menu won’t give you any reason to cry over spilled milk.

• Whipped Ricotta Toast Three Ways: Burst Cherry Tomatoes, Basil Oil and Smoked Sea Salt; Blueberry Compote, Toasted Almonds and Tangerine Honey; Roasted Butternut Squash, Leeks and Balsamic Glaze • Roasted Chicken in Milk lemon, sage and cinnamon yield a succulent cream sauce • Rustic Buttermilk Garlic Mashed Potatoes • Green Bean Casserole substituting

Southern comfort food you can take to your next backyard party.

virginia willis

• Fried Green Tomatoes

$60

with a Ginger Peach Chutney • Barbecue Pulled Pork

Maine favorites meet Southern staples in this

Open-Faced Sandwiches

meal you won’t want to miss!

with a Sweet and Smoky Sauce

• Lobster with Parmigiano

• Herbed Fingerling Potato Salad • Fresh Summer Vegetable Succotash with Basil • Strawberry Pie with Whipped Cream and a Chocolate Drizzle Thursday | August 3 | 11:30am-1:00pm

Lunch Bliss

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Down South Down East

$55

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• Grilled Chicken with Alabama White Sauce

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• Herb Buttermilk Biscuits

• S

• Blueberry Cornmeal Cake

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with Corn Ice Cream

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Friday | August 4 | 6:00-7:30pm

You’ll leave this luncheon full and happy.

Sunset Sail

Satu

s ta c i e g l a s g o w

jan

• Caramelized Sweet Onion

$60

$60

and Ricotta Tart learn how to make fresh

An inspirational summer seafood menu.

Am

ricotta cheese in your own kitchen!

• Scallop Crudo with Citrus,

• P

rebecca meyer $50

• Baked Almond Crusted Chicken Breast over Grilled Red Bliss Potatoes • Cauliflower Gratin with Gruyère Cheese, Red Pepper Flakes and Fried Rosemary • Mint Chocolate Parfait with Blackberries Thursday | August 3 | 6:00-7:30pm

A F �avorful Fiesta chef instructor

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Jalapeño and Shaved Fennel

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• Steamed Mussels with

• F

Sweet Corn Cream,

pa

Bacon and Herbs

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• Grilled Cedar Plank Salmon

• B

• Marinated Cucumber Salad

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• Roasted Stone Fruit with

an

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Mascarpone Ice Cream and Toasted Pound Cake

Sun

$55

the dairy for nut milk brings

A tasty South-of-the-Border feast.

a modern twist to this classic dish

• Baja Style Shrimp with

• Tangy Crème Fraîche Ice Cream

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

ty

$55

cookbook signing

c

august

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$65

a Chipotle Lime Aioli

with Sweet Stovetop Dulce de Leche

• Chili Rubbed Skirt Steak

Sauce and Salted Macadamia Nuts

• Seasoned Shoestring French Fries • Spice Crusted Tri Color Baby Carrots • Sweet Corn and Raspberry Ice Cream served in a fresh baked waffle bowl

“Chef taught us extra tips and tricks besides just making the recipes. Very pleasant, bubbly and knowledgeable.”

The

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

Cookin� with Vir�inia

virginia willis ebri el host of Secrets of the Southern Ta c h ble ef

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$55 Let Virginia show you what Southern cooking is all about!

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cookbook signing

• Old Fashioned Tomato Pie with Arugula Salad • Pulled Pork with Vidalia Onion Barbecue Sauce

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

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

pat t y r o c he

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

$60

$65

Fresh seafood just for you!

Small plates from the sea.

• Thai Scallop, Shrimp

• Seared Scallops over Sweet Potato Purée

Off the Boat

and Mussel Curry Stew • Lobster Tacos with Creamy Avocado and a Tomato Salsa

• Peach Upside Down Cake with Vanilla Ice Cream Saturday | August 5 | 6:00-7:30pm

A Lobster Tale

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

A menu for the seafood enthusiast.

• Poached Shrimp with Avocado Mango Relish • Fresh Maine Crab Cake pan seared crab cake patty drizzled with a spicy cayenne hollandaise sauce • Baked Maine Lobster Tail stuffed with housemade breading

Sunday | August 6 | 11:30am-1:00pm

Savor the F �avor

brent hazelbaker $65 These fantastic flavors will linger on.

• Garden Cobb local greens, roasted tomato, bell pepper, bermuda onion, blue cheese and herb goddess dressing • Surf and Turf herb rubbed petite filet, marinated shrimp, potato mushroom risotto, braised greens and herb glace • Chocolate Torte vanilla bean curd with whipped cream

SWK_CSBrochure_May-Oct2017.indd 19

• Crab Cake with a Corn and Bacon Hash with roasted red pepper aioli • Lobster Macaroni and Cheese

• Grilled Corn with

• Strawberry Shortcake with

Tarragon Crème Fraîche • Ginger Ice Cream with Coconut Macaroon Cookies Tuesday | August 8 | 11:30am-1:00pm

Lobstah Luncheon

scott jones $75

New and delicious ideas for Maine’s most famous crustacean.

• Lobster and Clam Chowder with New Potatoes • Asian Style Lobster Cakes with Lemongrass Infused Aioli • Avocado and Lime Lobster Soft Tacos with Honey Chipotle Slaw • Grilled Buttered Lobster Tail topped with Mango Salsa • Mixed Berry Trifle decadent layers of fresh cream, pound cake and berries

and served with grilled asparagus • Blueberry Crostata à la Mode

with Crispy Serrano Ham

• Spicy Red and Green Cabbage Slaw

• Zucchini Rice Gratin • Squash Casserole

Ocean Favorites

Wednesday | August 9 | 11:30am-1:00pm

Sweet Chantilly Cream Thursday | August 10 | 11:30am-1:00pm

Polenta You Glad to See Me? rob ozoonian $65

A warm weather menu inspired by our favorite Italian dishes.

• Mini Arancini with Pomodoro Sauce • Pan Seared Panko Encrusted Swordfish • Creamy Polenta in a Tomato, Wine and Seafood Broth with Countneck Clams and Roasted Fennel • Classic Crème Brûlée Thursday | August 10 | 6:00-7:30pm

A Fresh Approach

rebecca meyer $60

We picked only the freshest ingredients to

Small � �ates from the Summer Garden

• Heirloom Tomato Tart

$45

• Herb Encrusted Skirt Steak with

kate el lingwo od

complement this meal. with Goat Cheese, Fresh Basil and Roasted Garlic

A very veggie warm weather menu.

Apple and Horseradish Relish,

• Grilled Watermelon, Feta and

Roasted Cippolini Onions

Basil Stack with Balsamic Glaze • Chilled Cucumber Buttermilk Soup served with Avocado Toast • Mint and Sweet Pea Gnocchi with Tarragon Cream • Heirloom Tomato Tart with

with a Honey Glaze • Brown Butter Potatoes au Gratin • Strawberry Shortcakes with Housemade Biscuits, Sweet Strawberries and Vanilla Whipped Cream

Fresh Made Ricotta • Salted Honey and Chamomile Ice Cream

877.899.8363

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3/10/17 3:56 PM

cookbook signing

cookbook signing

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

One Pan + Fresh Vegetables = Vegetarian Dinner for Two!

One Pan, Two Plates:

With enticing recipes like Roasted Moroccan Vegetable Tart with Harissa; Fresh Fettuccine with Wild Mushrooms, Goat Cheese and Chives; and Spiced Green Lentils with Sweet Potato and Pistachios, a delicious vegetarian supper for two has never been more inspired or easier to cook.

Craftsy.com

carla snyder

V EG ET A RI A N S U P P ERS

Carla Snyder is a caterer, cooking-school teacher, artisan baker, food writer, corporate culinary event planner, cookbook author, and co-owner of Kitchen Counter Points cooking school.

She is the co-author of the James Beard Award–nominee The Big Book of Appetizers (also published by Chronicle Books). She lives in Ohio.

Jody Horton is an Austin, Texas–based food photographer whose work appears in the original One Pan, Two Plates and in such magazines as Food & Wine and Southern Living, as well as the New York Times.

Cover design by Cat Grishaver

One Pan, Two Plates:

Chronicle Books publishes distinctive books and gifts.

From award-winning children’s titles, bestselling cookbooks, and eclectic pop culture to acclaimed works of art and design, stationery, and journals, we craft publishing that’s instantly recognizable for its spirit and creativity. Enjoy our publishing and become part of our community at www.chroniclebooks.com.

Carla shows you how to get

V E GE T ARIAN SUP P E RS More than 70 Weeknight Meals for Two

$24.95 U.S./£15.99 U.K.

delicious, made-from-scratch meals on the table in minimal time with less cleanup.

• Minestrone Soup

Ha

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

Sweet & Tart

$50

Tue

Carla Snyder PHOTOGRAPHS BY

Jody Horton

One Pan, Two � l�es

ch

julia child week

In this follow-up to One Pan, Two Plates, author Carla Snyder proves, once again, that satisfying and hearty meals can be achieved easily and with minimal cleanup!

This time, vegetables take center stage with delicious offerings such as Tuscan White Bean Salad with Sweet Potato and Lemon Vinaigrette or a modern take on Moussaka.

With more than 70 recipes to choose from, you’ll never be at a loss for a tasty vegetarian dinner for two.

Choices range from Potato Gratin with Tomato, Olive, and Capers to lighter fare such as Barley Salad with Fennel and Nectarine “Pico de Gallo,” so there is an option perfect for every evening and season.

Carla mines her extensive cooking-school teacher skills and offers clean, concise directions that make each meal absolutely doable on a busy weeknight. With “In the glass” pairings and an “Extra hungry?” feature for bigger appetites, One Pan, Two Plates: Vegetarian Suppers ensures that every recipe is one you’ll look forward to cooking and sharing again.

carla snyder $50

Learn to make dinner from scratch even on

$65

“Th lear from all h

• C sc an

your busiest days with these recipes!

• Moroccan Chickpea Stew

with Herbed Dumplings • Balsamic Braised Chicken Thighs with Figs and Creamy Polenta

with Housemade Naan • Lamb Kebabs with Harissa, Chickpeas and Summer Squash

• Golden Corn Cakes with Crispy Pancetta and Arugula Salad • Limoncello Shortcakes with Berries and Meyer Lemon Ice Cream

• Falafel delicious deep fried balls of ground chickpeas • Baklava with Cinnamon and Orange Saturday | August 12 | 6:00-7:30pm

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

Sea-ze the Meal

Stick a Fork In It

chef instructor

s ta c i e g l a s g o w

$65

$55

Dive headfirst into this divine menu

This mouthwatering meal

straight from the sea.

will leave you speechless.

• Beet Carpaccio with Watercress, Orange and Pistachios • Crispy Pan Seared Duck Breast

• Clam Cakes relative to the hushpuppy,

• Orzo and Charred Eggplant Timbale • Sautéed Green Beans with

$45 “I was 32 when I started cooking; up until then, I just ate.” -Julia Child • Salade Niçoise Boston lettuce, topped with blanched haricot verts, tomatoes, oil-packed tuna, boiled eggs, olives and capers with a lemon dressing

• B la

Wed

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• The Perfect French Omelette

$50

with fresh herbs

“Alw you

• Aspèrges au Naturelle with Hollandaise asparagus

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enrobed in a silky rich sauce

• P ca

• Crab Stuffed Maine Lobster Tail

• Tarte au Citron et Aux Amandes Lemon and Almond Tart

• Ju

with a Creamy Thermidor Sauce and olive oil

• Old Fashioned Chocolate Fudge

• F S C

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

and served with tartar sauce and

• Grilled Asparagus with charred lemon

Crispy Pancetta and Shallots

Ode to Julia

• L ba ov

these clam-filled fritters are deep fried a fresh squeeze of lemon

with Blackberry Agrodolce

Sunday | August 13 | 11:30am-1:00pm

• Double Peach Tart

Monday | August 14 | 11:30am-1:00pm

Lunch with Julia

pat t y r o c he $55

“The only real stumbling block is fear of failure. In cooking you’ve got to have a

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

10% Off the day of your class.

Coupon does not need to be provided in order to recieve discount, some exclusions apply.

See a Cooking School associate for details.

• A

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Wed

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what-the-hell attitude.” -Julia Child

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• Steamed Mussels in White Wine,

$50

“Th to g out

Garlic and Fresh Herbs • Chicken Breasts Meunière sautéed in butter and served with

• In ta

a lemon and parsley sauce • Ham and Potatoes Gratin • Eggplant, Tomato and Zucchini Gratin • Mocha Chocolate Sour Cream Sherbet

• Ju w

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

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

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

chef instructor

s ta c i e g l a s g o w

bill collins

Happ� Birthda� Julia

Julia’s American Cooking

French Cookery Classics

$65

$45

$55

“This is my invariable advice to people: learn how to cook - try new recipes, learn from your mistakes, be fearless and above all have fun!” -Julia Child

“Until I discovered cooking, I was never really interested in anything.” -Julia Child

“...nothing is too much trouble if it turns out the way it should.” -Julia Child

• New England Clam and Corn Chowder with Herb Biscuits

• Vichyssoise the classic potato and leek soup

• Ground Beef Patties on Housemade Buns with Sautéed Mushrooms and Garlic Mayonnaise

• Julia’s Potatoes Savoyard with Gruyère cheese and garlic

• Coquilles St. Jacques a la Provençal scallops gratinéed with wine, garlic and fresh herbs • Lobster Thermidor creamy lobster baked in puff pastry with an oven browned cheese crust • Frisée Salad with Bacon Lardons, Soft Poached Egg and Champagne Vinaigrette • Birthday Cake bittersweet chocolate layer cake Wednesday | August 16 | 11:30am-1:00pm

The French Chef

kate el lingwo od $50

“Always start out with a larger pot than what you think you need.” -Julia Child • Cream of Mushroom Soup • Poulet Poêlê à L’Estragon casserole-roasted chicken with tarragon • Julia’s Roasted Garlic Mashed Potatoes • Asparagus with Hollandaise Sauce • Fresh Strawberry Tart sweet pastry crust with vanilla custard, topped with red currant glazed strawberries

• Julia’s American Style Potato Salad • Apple Pie with Vanilla Ice Cream Thursday | August 17 | 6:00-7:30pm

Surf & Turf with Julia

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

“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”

-Julia Child • Lobster Filled Crêpes with a Béchamel Sauce • Biftek Sauté à la Bordelaise pan broiled steak with red wine sauce • Pommes Soufflées light and crispy, twice-fried potatoes • Spinach Gratin with Cheese • Julia’s Best Ever Brownies à la mode Friday | August 18 | 11:30am-1:00pm

rebecca meyer

scott jones

$50

$55

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.” -Julia Child

“People who love to eat are always the best people.” -Julia Child

• Individual Pissaladières a Provençal onion tart layered with anchovies, olives and herbs • Julia Child’s Chicken Fricassee with Braised Onions • Vichyssoise Galette sliced potatoes and leeks in a pastry crust • Haricot Verts with Tomatoes and Garlic • Chocolate Mousse with Apricot Sherbet

SWK_CSBrochure_May-Oct2017.indd 21

• Carrots Braised with Butter • Pots de Crème a rich chocolate custard of bittersweet chocolate and cream

• Fresh Tomato Salsa Salad

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

For the Love of Julia

• Slow Cooked Braised Beef with Brandy

Julia’s Favorites

• Moules à la Marinière gently steamed gratinéed mussels • Chicken Breast Ballottines stuffed with sweet sausage

Saturday | August 19 | 11:30am-1:00pm

Classic Julia

bill collins $60

“The only time to eat diet food is while you’re waiting for the steak to cook.”

-Julia Child • Cheese Tartlets with Gruyère and Crème Fraîche • Rib Eye Steaks with a Foolproof Béarnaise Sauce • Rustic Potato Gratin • Fresh Green Beans with a Hint of Lemon Zest • Julia’s Classic Sponge Cake with Chocolate and Almonds Saturday | August 19 | 6:00-7:30pm

Julia in the Vineyard

with Wine Pairings

monique meadows $75 “I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.”

-Julia Child • Classic Lobster Bisque • Boeuf Bourguignon a rich stew of beef, slow cooked in red wine with carrots, onions and mushrooms

• Garlic Mashed Potatoes

• Whole Roasted New Potatoes and Julia’s Buttered Peas

• Gratin of Cauliflower and Spinach with a Mornay Sauce

• Feuilletés aux Poires puff pastry with vanilla custard and caramelized pears

• Upside Down Pear Tart

Sunday | August 20 | 11:30am-1:00pm 877.899.8363

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The Brunch Club rebecca meyer

The Chop House

kate el lingwo od

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

Catch of the Day

Satu

$55

$60

rebecca meyer

Sleep in late and join us for brunch!

Traditional steakhouse items with a twist.

$60

• Mini Pancake Stacks with Berry Compote and Maple Syrup

• Deep Fried Onion Blossom

You’ll fall for this meal... hook,

with Dipping Sauce

line and sinker.

•

• Beef Tenderloin with

• Beef Tenderloin Crostini with

Caramelized Fennel Confit au Jus

Whipped Goat Cheese and Pesto

• Red Bliss Mashed Potatoes

• Butter Poached Salmon with

with Crème Fraîche and Chives

Meyer Lemon Beurre Blanc,

Sim the coas

• No Cream Creamed Spinach

Spinach Gratin and Roasted Fingerling

• T

• Toffee Brownie Trifle

Potatoes with Garlic and Dill

• N

• Lemon Olive Oil Cake with

• G

Fresh Berries and Mascarpone

• A an

Steak and Egg Tostada with Maple Peppered Bacon, Oven Roasted Rosemary Potatoes and Truffle Ketchup

• Baked Cinnamon Roll French Toast with Sautéed Apples and a dusting of Powdered Sugar Monday | August 21 | 11:30am-1:00pm

Celebration Luau

chef instructor $55 A Hawaiian-themed menu for your next party.

• Maui Shrimp Salad a refreshing combination of capers, grilled shrimp, tomatoes, feta and Bibb lettuce • Seared Ginger, Lime and Cilantro Ahi Tuna Skewers with Sriracha Aioli and Grilled Pineapple Salsa •

Forbidden Black Rice with a Mandarin Salad tossed greens and citrus, with a slightly sweet dressing and crunchy almonds

• Coconut and Chocolate Pie Tuesday | August 22 | 11:30am-1:00pm

Out to Lunch

s ta c i e g l a s g o w $65 Take a break and join us for this spectacular spread!

• Baby Lettuces with Pickled Peaches and a Black Pepper Honey Vinaigrette • Brown Butter Poached Lobster • Crispy Maine New Potatoes with Tarragon Sea Salt • Parmesan Chive Biscuit • Grilled Asparagus and Cippolini Onions • Frozen Key Lime Pie with

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

Summer in Tuscany

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

Simplicity is central to Tuscan cuisine.

• Bagna Cauda a warm garlic butter dipping sauce served with seasonal vegetables and crostini

Friday | August 25 | 11:30am-1:00pm

Farmers’ Mar�t Favorites shanna & brian o’hea

$55 Learn ways to shop smarter at your local farmers’ market!

El

da

$55

Effo unfo

• Chicken Parmesan breaded chicken cutlet with tomato basil sauce and melted mozzarella

• Watermelon Gazpacho a chilled, refreshing

• Housemade Fettuccine

Pesto and served with an

with Butter and Fresh Herbs

Heirloom Tomato Salad

• Strawberry and Vanilla Tiramisu with Cointreau Mascarpone Cream

• Cinnamon Peach Cobbler

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

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

chef instructor

Corn in the U�A

• E

s ta c i e g l a s g o w

$50

$55

Sun

Eating with attention and intention,

This menu is a-maize-ing!

helping you glow inside and out.

• Sweet Corn Chowder

• Summer Vegetable Buckwheat Crêpes with a Creamy Chive Sauce

with Crab and Basil

Mindful Dinin�

•

Thai Salad with Beef, Ripe Melon, Garden Greens and topped with Baked Sesame Sticks with a tangy lime dressing

• Soba Noodle Bowl with Bok Choy and Carrot Matchsticks and a ginger soy vinaigrette

soup, perfect for hot summer days!

• Steak Milanese topped with

• G C M

• P w

• H T w

with Vanilla Ice Cream

c

• Pulled Pork Tacos with

Avocado and Pickled Red Onion

innk

• Summer Succotash

ente

• Crispy Hush Puppies with

• C

Hot Pepper Jelly Aioli

w

• Sweet Corn Ice Cream with

• S

Housemade Caramel Corn

• C

F

• Creamy Coconut Tapioca Pudding with Pineapple and Mango

T

• B

Torched Swiss Meringue

to

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

SWK_CSBrochure_May-Oct2017.indd 22

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3/10/17 3:56 PM

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hing

cookbook signing Saturday | August 26 | 11:30am-1:00pm

Dinin� at the Coastal Table

karen covey $55

Simple, everyday recipes that celebrate the epicurean heritage of this remarkable coastal region.

• Tomato Toasts with Serrano Ham • New England Cioppino with Baguette • Green Bean Salad with Dijon Vinaigrette • Almond Citrus Biscotti with Ice Cream and Olive Oil Saturday | August 26 | 6:00-7:30pm

Ele�ant Entertaining

dana moos $55

Effortless dishes to help you create an unforgettable evening.

• Goat Cheese Flan with Caramelized Onions, Smoked Tomatoes, Microgreens and Crostini • Pan Seared Blackened Salmon with Scallion Butter • Hasselback Potatoes, Chilled Asparagus, Tomato and Fresh Baby Spinach with Curry Aioli • Elderflower Berry Tarts

cookbook signing Sunday | August 27 | 11:30am-1:00pm

Be M� Guest

dana moos

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

Retro Beach �ash chef instructor

$55 Beach grub for seafarers.

• Sandbar Crab Cakes with a sweet and spicy chipotle mango aioli, served over mixed greens •

Rolling Tide Lobster Roll classically buttered and toasted split-top bun, succulent chunks of fresh lobster, ever so lightly dressed in mayo

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

Summer Evening b� the Sea

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

Get ready to enjoy amazing al fresco dockside dining.

• Clam Chowder • Baked Fillet of Salmon served with a Honeyed Corn Succotash • Lemon Rosemary Rice Pilaf

• Limey Corn grilled corn on the cob with chili-lime butter and crumbled queso fresco

• Heirloom Tomato Salad

•

House Churned Blueberry Ice Cream

Beach Bunny Cake layers of blond sponge cake, sweet strawberries and a vanilla meringue frosting, slightly scorched on the outside

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

Short-Order Vegetarian

pat t y r o c he $45

Small, quick plates vegetarian-style.

• Classic Caesar Salad with Garlicky Croutons • Tomato, Mozzarella and Fried Eggplant Stacks with a Balsamic Reduction

• Lemon Pound Cake with

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

Prime Time

s ta c i e g l a s g o w

$60 Learn about the common cuts of beef and the steaks they produce.

• Grilled Flatbreads with Gorgonzola Dolce, Red Onion, Nectarines and Balsamic Glaze • Flame Grilled Rib Eye Steaks with Tomato Butter • Israeli Couscous with Snap Peas and Mint

• Tuscan Vegetarian Orecchiette Pasta

• Stuffed Squash with Shallot Herb Breadcrumbs

• Stuffed Summer Squash Boats

• Warm Double Chocolate Brownies

• Carrot Cake Cupcakes

with Buttermilk Ice Cream

with Cream Cheese Frosting Wednesday | August 30 | 11:30am-1:00pm

The Heat is On

Thursday | August 31 | 6:00-7:30pm

Sizzlin’ Summertime Supper

kate el lingwo od

rebecca meyer

$50

$55

We’re firing up the grill for this tasty barbecue.

Let us teach you to be the champion of your grill.

with Honey Butter

• Roasted Cauliflower Salad, Pickled Green Beans, Green Goddess

• Strawberries with Lemon and Basil

Dressing and Sourdough Croutons

• Caramelized Figs, Crispy Prosciutto, Burrata and Arugula with Raspberry Vinaigrette

• Crab Cakes topped with Poached Eggs,

• Sticky Brown Sugar Balsamic Ribs

Fresh Baby Spinach, Red Onion, Tomatoes, Remoulade and Microgreens

• Blue Potato, Tomato, Fresh Corn and Basil Salad

• Blueberry Cheese Blintz Soufflé

• String Beans with Sweet Onion Vinaigrette

• Summer Squash Gratin and Grilled Sweet Potatoes

topped with Fresh Berries

• Olive Oil Cake with Peach Sorbet

• Key Lime Whoopie Pies

$55 Allow this former innkeeper to show you how to bring B&B entertaining to your own home.

• Cinnamon Brown Sugar Popovers

and Toasted Pistachios

SWK_CSBrochure_May-Oct2017.indd 23

• Citrus Marinated Grilled Skirt Steak with Cilantro Lime Aioli

877.899.8363

23

3/10/17 3:56 PM

september

cookbook signing Saturday | September 2 | 11:30am-1:00pm

An A�le A Da�...

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

cookbook signing Sunday | September 3 | 11:30am-1:00pm

La�ers o� ��avors

Wed

Th ka

$60

Let’s Do Lunch

nina parrot t

jenny mccoy

jenny mccoy

you

$55

$45

$45

just

Wit

Take a time out from your day and join us

Inspired desserts from this season’s most

Mastering sweet and savory puff pastry

• F

for this delicious meal!

sought after fruit.

tarts in this class.

w

• Butter Lettuce Salad with

• Served with a Light Lunch:

• Served with a Light Lunch:

an

Roasted Lemons, Grapes and

Autumn Chopped Salad with romaine,

Fall Harvest Salad with

• B

Garlicky Croutons

crispy bacon, apples and pears, walnuts,

a Maple Vinaigrette

w

with a Pernod vinaigrette

blue cheese crumble and poppy seed dressing

• Quick Puff Pastry learn the shortcut

• P

• Brined Bone-In Pork Chops

• Apple Cinnamon Sticky Buns

to making this flaky, buttery

• C

with Fennel Slaw over

• Apple Sour Cream Bundt Cake

and tender dough

st

Butternut Squash and Kale Farro

• Quick Apple Strudel

• Apple Almond Frangipane Galette

in

• Alsatian Ham and Gruyère Pinwheels

• W

• Strawberry Mascarpone Tartlets

w

• Apple Cheddar Crostata with Brown Butter Ice Cream Friday | September 1 | 6:00-7:30pm

Saturday | September 2 | 6:00-7:30pm

Savor� Smackdown chef instructor

an Tuesday | September 5 | 11:30am-1:00pm

Fallin’ for Fall

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

Ultimate autumn favorites,

pat t y r o c he

$55

straight to your plate!

$50

The perfect introduction to

• Mushroom and Brie Cheese Bruschetta

This meal contains all of the essential

$55

the season’s arrival.

an abundance of fresh thyme is the key

ingredients of authentic Italian cuisine.

Bas

• Baked Brie en Croûte melty brie cheese

to this starter

• Individual Antipasto Plate

• F

with a layer of apple cranberry chutney,

• Hoisin Braised Beef Short Ribs

• Classic Chicken Piccata

wrapped in puff pastry and baked

over a Celeriac and Potato Puree

with Lemon and Capers

• Stuffed Pork Loin with Butternut Squash,

• Roasted Butternut Squash and

• Creamy Parmesan Risotto

Hazelnuts and Sage, with a Shallot Confit

Braised Red Cabbage

• Sautéed Broccollini

• Corn Farrotto puréed summer corn mixed

• Spiced Pumpkin Ice Cream

into whole-grain farro and topped

in a Gingersnap Bowl with a drizzle

• Chocolate Espresso Semifreddo

with juicy tomatoes and basil

of sea salt caramel sauce

$60

Familiar Favorites

Thu

Tw

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an

• S

w

• T

with whipped cream and macerated berries

• Broccoli Rabe with Red Pepper Flakes and Garlic • Pumpkin Roulade sweet cream cheese buttercream rolled up with pumpkin cake, dusted with confectioners’ sugar

Fresh Force Citrus Juicer of on the dayss your cla

24

This simple and clever juicer reduces unwanted pulp while dramatically increasing the amount of juice from your citrus.

Available for purchase in our Cooking School.

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 24

3/10/17 3:56 PM

• R

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Wednesday | September 6 | 11:30am-1:00pm

The Braise Craze

cookbook signing Friday | September 8 | 11:30am-1:00pm

you the essential rules to braising

sanford d’amato

just about anything.

$50

$55

$60 With colder weather on the way, let us teach

sanford d’amato

• Fresh Fig, Prosciutto and Arugula Salad

Sit back, relax and enjoy as Chef D’Amato

Learn diverse, easy-to-follow recipes

with a Honey Balsamic Vinaigrette

takes you and your taste buds on an Italian

and grilling techniques that you can

and Parmesan Shavings

culinary adventure.

recreate at home.

• Braised Beef Short Ribs

• Pasta e Fagioli Adriatic-style cannellini

• Chargrilled Market Tomato Soup

with Porcini Mushrooms

bean and pasta soup with late-summer

with Sorrel and Goat Cheese Dumplings

• Pumpkin Ricotta Gnocchi

vegetables and pancetta

• Grilled Basil Marinated Shrimp

• Cavolfiore al Parmigiano

• Sautéed Loin of Pork with

with Thai Yellow Curry Noodles

steamed cauliflower bathed

Cured Black Olives, Pine Nuts,

and Seared Yu Choy

in bechamel, then baked

Capers and Tart Orange Oil

• Italian Plum Tart with Frangipane

• White Chocolate Custard

• Scalded Rapini and Shiitake Mushrooms

and Brown Sugar Almond Crust

with Stewed Strawberries

• Tart Cherry Crostata

and Candied Mint Leaves

with Cinnamon Cream

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

Friday | September 8 | 6:00-7:30pm

s ta c i e g l a s g o w

Dine with Me

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

rebecca meyer

Join us for an upscale Southern dinner.

$55

$60

• Roasted Poblano and

Basic Southern ingredients, reimagined.

Enjoy the perfect blending

Crab Hush Puppies with

• Fried Chicken Salad with

of delicious flavors.

a Green Goddess Dipping Sauce

Pickled Red Onion, Celery Hearts

• Heirloom Tomato Tart

• No Bean Chili with Beef Tenderloin,

and Buttermilk Dressing

• Grilled Rack of Lamb

Bacon and Jalapeño

• Shrimp and Stone-Ground Grits

with a Blackberry Agrodolce

• Skillet Cornbread with Honey Butter

with Grilled Fennel and Peppers

• Creamy Polenta and Fire Roasted

• Braised Collard Greens with

m

ies

Saturday | September 9 | 11:30am-1:00pm

A Craftsman in the Kitchen

kate el lingwo od

Lunch on a Low Simmer

cookbook signing

Twisted Traditions

Saturday | September 9 | 6:00-7:30pm

Bi�, Bold F �avors

$55

• Tomato and Ricotta Pie

Cauliflower with Charred Lemons

Golden Peppers, Pine Nuts and Raisins

• Red Velvet Layer Cake

• Apple Walnut Galette

• Peach and Blueberry Cobbler

with Sweet Mascarpone Frosting

SWK_CSBrochure_May-Oct2017.indd 25

3/10/17 3:56 PM

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

Wednesday | September 13 | 11:30am-1:00pm

chef instructor

Fresh from the Sea

Sun

va n e s s a s e de r

Seasonal F �avors

Friday | September 15 | 6:00-7:30pm

nicole galbadis

jan

$45

$55

$65

$45

“It’s difficult to think anything but pleasant

This meal will surely arouse your senses!

Seafood comfort that’s sure to please

The

thoughts while eating a homegrown

• Roasted Squash Soup, Arugula Pistou, Hazelnuts and Aleppo Pepper

• Mixed Green Salad with Herb and Nut Baked Goat Cheese served with a light lemon vinaigrette

• G

What a Tomato!

tomato.” -Lewis Gizzard, Writer • Pappa Al Pomodoro Soup rustic tomato and bread soup • Tomato Jam and Triple Cream Cheese Crostini • Heirloom Tomato, Burrata Cheese, Basil and Herb Salad • Tomato, Bacon and Parmesan Tart with Cornmeal Crust • Candied Cherry Tomatoes with Lemon Basil Ice Cream and Orange Moscato Sauce Tuesday | September 12 | 11:30am-1:00pm

Silver Palate Favorites

scott jones $55

Our most cherished recipes from the famed Silver Palate Cookbook.

• Salmon Mousse a timeless favorite garnished with watercress and served with pumpernickel toasts • Chicken Marbella an overnight marinade makes this dish of chicken, olives and capers one of the most popular recipes to date!

• French Potato Salad with Bacon • Crisply Roasted Asparagus with Gremolata • Carrot Cake enjoy this classic cake with a smothering of lemon-spiked cream cheese frosting

• Cider Pork Roast with an Apple Thyme Pan Sauce • Caramelized Brussels Sprouts with Pancetta and Creamy Scalloped Potatoes • Butter Pecan Ice Cream over a Chocolate Fudge Brownie with Malted Cream and

cr

Chilean Sea Bass served with an Orange Beurre Blanc Sauce atop a Creamy Potato Purée and Sautéed Spinach

• R

• M

w

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

Saturday | September 16 | 11:30am-1:00pm

To the Tooth

• S

w

• Creamy Flan with Caramel

Tue

F �avors of India

Ju

pat

s ta c i e g l a s g o w

rebecca meyer

$55

$55

$50

Enj

Learn to make from scratch pasta and cook it perfectly (al dente).

Spicy, rich, flavorful and diverse perfectly describes Indian cuisine.

• R

• Shaved Brussels Sprouts and Chickpea Salad with Ginger Tahini Dressing

• P

•

M

• Coal Fired Artichokes with Lemon Butter • Roasted Cauliflower Soup with Crispy Leeks and Herb Oil • Housemade Trofie Pasta and Spicy Sausage with Pesto • Orange Semolina Cake

F

C

• B

Coconut Curry Cashew Chicken with Aromatic Basmati Rice, Braised Broccoli Rabe and Housemade Naan Bread

• A

w

• Sweet Cardamom Saffron Panna Cotta with Honey Drizzle

Wed

Ve�e�arian Delights

Saturday | September 16 | 6:00-7:30pm

ka

$45

with Wine Pairings

Friday | September 15 | 11:30am-1:00pm

pat t y r o c he

Learn firsthand how versatile a vegetarian menu can be.

• Bulgur Salad with Fresh Parsley, Mint and Cilantro with Apricots and Pistachios • White Bean Burgers with Fresh Tomatoes and Olive Salsa • Fresh Herb Roasted Red Potatoes and Onions • Lemon Polenta Pound Cake with Blueberries served with a lemon curd whipped cream

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 26

•

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Bourbon Caramel

• Harvest Vegetable Soup

26

• Shrimp Tempura with a Creamy Dressing and a Spicy Ponzu Citrus Sauce

A

An Evenin� in the Or�ard

P�

$55

Spa

• S

jessica michaud

C

$75 A night to remember with tasty food, magnificent wine and wonderful company!

• Ja

w

• Toasted Pecan and Gorgonzola Crostini topped with Fried Sage

• G

• Chicken and Mushrooms Stewed in a Tomato and White Wine Sauce

• E

• Roasted Garlic Mashed Potatoes

• T

• Pan Seared Brussels Sprouts with Creamed Leeks

se

• Apple Crostata with Housemade Vanilla Ice Cream and Dulce de Leche

3/10/17 3:56 PM

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

A Class� Brunch

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

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

Italian Lunch Date rob ozoonian

$45

$50

The best that brunch has to offer.

Recreate this special meal for your

• Granola Crumble with a Honey Yogurt Topping • Stuffed French Toast brioche bread stuffed with bananas foster, topped with Maine maple syrup, fresh whipped cream and fresh fruit • Roasted Vegetable Hash • Molten Chocolate Lava Cake with Fresh Whipped Cream

pat t y r o c he

• Asparagus Frittata with Lemon Aioli • Pork Milanese with White Bean and Arugula Salad • Blackberry Crostata with Vanilla Ice Cream

cookbook signing Friday | September 22 | 11:30am-1:00pm

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

$55

The Forbidden Fruit

abigail dodge $50

Enjoy this meal from start to finish.

Abigail will show you how to transform

• Roasted Squash Soup with

the humble apple into unique dishes.

Fresh Ginger, Sage and Crème Fraîche • Pan Seared Chicken Breasts with Cider, Spices and Caramelized Apples • Brie Cheese and Roasted Garlic Mashed Potatoes • Apple Pecan Cranberry Crisp

• Curried Apple Butternut Squash Soup • Apple Sausage Fennel Crêpes with Mustard Velouté • Salted Caramel Apple Galette • Skillet Apple Ginger Cobbler with Poppyseed Dumplings

with Spiced Whipped Cream Wednesday | September 20 | 11:30am-1:00pm

P�ade of � ��es

kate el lingwo od $55 Spanish Tapas to savor.

• Sweet and Sour Figs with Chorizo and Balsamic Reduction • Jamón and Manchego Croquettes with Garlic Aioli • Gambas al Ajillo Spanish-style garlic shrimp with chiles, sherry and garlic • Eggplant Caponata with Fresh Herbs and Spices • Traditional Flan caramel and custard served with fresh fruit

everyday

Baker the

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

Jus’ Eat

Saturday | September 23 | 11:30am-1:00pm >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

special someone.

the

cookbook signing

Friday | September 22 | 6:00-7:30pm

Harvest Dinner

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Dou�h-wor �h�

abigail dodge $50

Learn all about the art of bread making with these three easy doughs.

• Start with a light lunch of: Roasted Carrot and Ginger Soup served with an Apple and Frisée Side Salad • Whole Wheat Peasant Bread boule and english muffin • Oatmeal Honey Bread classic loaf and savory monkey bread • Rich and Delicious Egg Bread cinnamon swirl loaf and twisted herbed dinner rolls Saturday | September 23 | 6:00-7:30pm

The Iron P ��e

chef instructor

$60 Japanese inspired cuisine with quality ingredients and compelling flavors.

• Steamed Edamame with Sea Salt Japanese soybeans in the pod • Benihana Salad learn to make this favorite green salad with the signature carrot and ginger dressing • Garlic Shrimp and Sirloin Steak

s ta c i e g l a s g o w

with Mushrooms and Bean Sprouts

$50

served with ginger sauce and

Enjoy these autumn flavors in a delicious way.

• Crisp Greens Salad with Late Summer Tomatoes and Green Goddess Dressing • Slow Roasted Garlic Herb Pork Roulade

a hot mustard dip • Fried Rice with scrambled egg, vegetables and soy sauce • Banana Tempura lightly coated, crisp fried banana served with vanilla ice cream, caramel sauce and crushed peanuts

with Roasted Grapes • Quick Sautéed Mustard Greens • Creamy Parmesan Parsnip Purée • Apple Cardamom Cake with Salted Caramel Sauce and Almond Cream

lla 877.899.8363

SWK_CSBrochure_May-Oct2017.indd 27

27

3/10/17 3:56 PM

Sunday | September 24 | 11:30am-1:00pm

Thursday | September 28 | 11:30am-1:00pm

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

Recipe for Success

$50

$65

$55

Embrace the best that brunch has to offer.

Seafood dishes that will be your new favorites.

Join the Season 11 ch ef contestant of Bravo TV’s Top Chef as she shares her tips and tricks.

• Citrus Salad with chicory and a honey balsamic vinaigrette • Shirred Eggs simple yet hearty baked eggs with parmesan and thyme, served with a wedge of sweet tomato • Housemade Country Style Sausage Patties paired with Sautéed Cinnamon Apples

stephanie cmar

• Haddock Chowder with Prosciutto Crisps • Sautéed Halibut Filet with Braised Leeks and Mushrooms with a Mustard Tarragon Sauce • Duchess Potatoes • Green Bean Sauté in Lemon Butter

• Swiss Hash Browns potatoes coarsely grated, pressed, and fried

• Lemon Cheesecake with Raspberry Coulis

• Apple Cider Doughnut Bread Pudding with roasted apples, topped with a scoop

Friday | September 29 | 11:30am-1:00pm

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

$55 A meal you won’t soon forget.

• Mussels with Cream, Leeks and Applewood Smoked Bacon • Chicken Pot Pie with Puff Pastry Crust • Butternut Squash with Fresh Basil • Triple Nut Pumpkin Purses with Maple Pumpkin Butter Cream pumpkin, nuts and spices in a phyllo dough package Wednesday | September 27 | 11:30am-1:00pm

Alwa�s ‘Truss’ the Cook

kate el lingwo od $50

“Only a fool argues with a skunk, a mule or a cook.” - Cowboy Wisdom • Massaged Kale, Celery, Caramelized Dates, Apples and Feta Salad with Balsamic Vinaigrette

stephanie cmar $50 Chef Stephanie Cmar cooks a meal you won’t soon forget.

ebri el as seen on

ty

What’s Cookin’ ?

pat t y r o c he

Lunch with a Top Chef c

of vanilla bean ice cream

Top Chef ch ef

• Roasted Carrot and Ginger Soup with Mint Pesto, Crunchy Croutons and Crème Fraîche • Traditional Gnocchi with Pomodoro Sauce, Ricotta Cheese and Oregano Scented Bread Crumbs • Garlicky Cashew Chicken Thighs • Eggplant Purée • Roasted Broccolini

Friday | September 29 | 6:00-7:30pm

Asian Small P �a�s chris toy

$60 The perfect combination of Stonewall Kitchen sauces and cast iron cooking.

• Sesame Ginger Swordfish

• Honey, Garlic and Apricot Glazed Baby Carrots

• Smoky Lapsang Souchong Rice

• Caramel, Pear and Pecan Crisp à la Mode 28

ebri el as seen on

Top Chef

• Roasted Cauliflower Soup with Olive Oil, Chimichurri and Roasted Peppers

• Maple Chipotle Chicken • Roasted Garlic Peanut Tofu Steaks

G

jan

$45

Join

• Artichoke Lasagna with Fontina Béchamel, Spinach and Fresh Tomato Sauce • Hunters Chicken Stew with mushrooms, rosemary roasted fingerling potatoes and bacon

• B W to

• Meyer Lemon Cheesecake graham cracker crust, whipped cream and pistachios

• H w W

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

Just for the Halibut

• L C

se

s ta c i e g l a s g o w $65

Tue

Mediterranean meets traditional European flavors.

• Ricotta Gnudi with Wilted Spinach and Roasted Wild Mushrooms

Th sc

$55

Clo cele

• Pan Seared Halibut with Caper Herb Beurre Blanc

• H M br se

• Creamy Chickpea Purée • Sautéed Broccolini with Chile and Roasted Garlic • Cranberry Almond Frangipane Tart

• B

• B

• B

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the perfect venue

Wed

Th

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$50

Dis or s

Book our Cooking School for private parties, rehearsal dinners, special and corporate events.

• T an

• C an

• Grilled Pineapple with Ginger Infused Honey

• H

• P

B

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 28

Sun

• E C an

• Lemon Meringue Pie shortbread, candied lemon and white chocolate

• Roast Chicken with Spiced Plums over Maple Butter Mashed Sweet Potatoes

• Flaky, Pull Apart Buttermilk Biscuits

c

rebecca meyer

Oceanside Dining

ty

Brunch and Beyond

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

3/10/17 3:56 PM

october

0pm

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

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

Fall Fare

rebecca meyer

Great E��spectations

• Charcuterie Plate with

$45

House Pickled Vegetables

Oil,

Join us for a fresh and delicious brunch.

• Spinach, Red Pepper and

mel,

• Endive and Frisée Salad with Avocado, Citrus, Toasted Hazelnuts and Shaved Parmesan

Blue Cheese Stuffed Flank Steak

.

cker

• Baked Eggs with a Braised Kale, White Bean and Roasted Tomato Stew topped with a Lemon Gremolata

• Fall Vegetable Tian • Sweet Corn Risotto with Fresh Herbs • Apple Pie with Housemade Vanilla Ice Cream Friday | October 6 | 11:30am-1:00pm

• Lemon Posset with a Raspberry Cassis Sauce the simplest custard ever

pat t y r o c he

served with almond shortbread cookie

The ‘Wurst’ for Last

Chow Time

max & eli sussman

Down-to-Earth elegance.

• Housemade English Muffin with Stonewall Kitchen Wild Maine Blueberry Jam

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

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

$60

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

f

cookbook signing

$55 Watch the Sussman Brothers work their culinary magic with these revamped recipes.

• Duo of Dips roasted beet dip and sourdough based taramasalata with trout roe, served with pita chips • Tahini Ceasar Salad a rich and creamy dressing using tahini, served over romaine, topped with ground sumac and croutons

Dishes to Share

• Bouillabaisse with Red Pepper Rouille

$55

served with a crusty baguette

Comfort food at its finest.

• Honey Cake cardamom, rosewater,

• Roasted Corn and

allspice and cloves make up a unique,

Sweet Potato Chowder

moist, dairy-free cake

• Beer-Braised Chicken with Pan Gravy

an easy and tasty fish stew featuring fresh Maine pollock and littleneck clams,

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

scott jones

• Mascarpone and Roasted Garlic

$55

Mashed Potatoes

Closing out the last day of the Oktoberfest celebration with a festive feast!

• Autumn Vegetable Medley

•

• Apple Tarte Tatin with

chef instructor

Maple Dulce de Leche Semifreddo

$55

Hearty Goulash Soup with Mini Bread Dumplings beef, housemade bregenwurst sausage and vegetable soup seasoned with sweet paprika

• Breaded Pork Cutlets with Lemon • Brown Buttered Spaetzle • Braised Red Cabbage • Chocolate Bavarian Cream Pie Wednesday | October 4 | 11:30am-1:00pm

The Famil� Table s ta c i e g l a s g o w

$50 Dishes that can be dressed up or served family style.

• Three Beet Salad with Grilled Chicories and Creamy Citrus Yogurt Vinaigrette

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

A Vietnamese pho dinner.

• Bánh Mì Bites served bruschetta style with pâté, shredded pork and

Classic Recipes for Modern People

• Seafood Spring Rolls crab, shrimp,

$60

dipping sauce

max & eli sussman

pickled vegetables vermicelli noodles and vegetables rolled up, fried and served with nuoc châm

Culinary favorites, reimagined.

• Chicken Pho a savory broth,

• Chicory Pecan Salad

garnished with rice noodles, mung beans

with Maple Vinaigrette

sprouts, fresh herbs and topped with

• Beef Kibbeh and Tzatziki little pouches

a mountain of crispy shallots

that are crispy fried outside and warm

• Vietnamese Coffee Ice Cream

and spicy inside, “sure to become an instant

sweetened condensed milk and spices

classic in your house!”

make for one tasty treat!

• Chicken Cacciatore with Mushrooms and Carrots over Creamy Polenta

• Our Dad’s Lamb Stew

• Housemade Rosemary Focaccia

• Chocolate Mousse

• Pumpkin Cheesecake with

with Hazelnut Streusel

Brown Butter Gingersnap Crust

this is the epitome of luxury

SWK_CSBrochure_May-Oct2017.indd 29

What Are You Waitin� P ho?

refined and intensely delicious!

877.899.8363

29

3/10/17 3:56 PM

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

Thursday | October 12 | 11:30am-1:00pm

brent hazelbaker

Culinar� Explorations

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

kate el lingwo od

liz harris

$60

$45

$55

$65

Wonderful dishes to make again and again.

In 1492 Christopher Columbus sailed the ocean blue... join us in celebrating the Italian navigator with this menu featuring regional specialties from his youth.

A salute to the wholesome, versatile and

Fou

deliciously satisfying squash.

• S

• Squash and Apple Soup with

G

Spiced Chickpeas and Fresh Herbs

• L

• Pulled Pork Sandwiches with

• S

Housemade Maple Bourbon

• B

Essence of Fall

• Pumpkin Bisque with toasted pumpkin seed brittle • Mustard and Herb Crusted Lamb Chops with Potato Dauphinoise • Sautéed Broccoli Rabe and Chopped Roasted Tomato Salad • Apple Butter Spice Cake with Caramel Drizzle Tuesday | October 10 | 11:30am-1:00pm

Indoor Clambake pat t y r o c he $65

Come share our love for seafood.

• Mussels with Leeks, Carrots, Peppers, Potatoes and Cream • Kitchen Clambake lobster, clams and sausage all in one pot!

• Salt Potatoes • Grilled Corn on the Cob with Basil Butter • Tres Leches Cake with Fresh Seasonal Fruit Wednesday | October 11 | 11:30am-1:00pm

When Life Hands You Lemons j a n e s t. p i e r r e $55

Dishes that burst with lemony flavor!

• Focaccia di Recco paper thin focaccia sandwiches stuffed with oozy, fresh cheese • Mirao said to be the explorer’s favorite dish, chicken soup laced with cloves, cinnamon, nutmeg and brandy, classically finished with two slices of garlic-rubbed bread and Parmesan • Trenette Pasta with Pesto, Potatoes, String Green Beans and Parmesan • Italian Rum Cake sponge cake filled with apricot jam, drizzled with rum and topped with vanilla meringue Friday | October 13 | 11:30am-1:00pm

Far East Delights

nina parrot t $55

A Celebration of Squash

Barbecue Sauce and Roasted Squash • Delicata Squash Salad Bowls with

Tue

Tre

pat

B

se

Goat Cheese and Crunchy Nut Clusters

Wed

• Pumpkin Chocolate Tart Saturday | October 14 | 6:00-7:30pm

As

jan

A Fireside Feast

with Wine Pairings

Thi

jessica michaud

and

$36

• L

A delectable menu of food and wine that’s

• C

perfect for enjoying at home by the fire.

w

• Seared Sea Scallops over Braised Escarole

O

$50

and Crispy Bacon

An Asian celebration.

• C

• Salad of Roasted Beets, Mâche Greens,

w

• Pork and Chive Potstickers with Sriracha Vinegar

Walnuts, Manchego Cheese and

• B

Sherry Wine Vinaigrette

• Peking Duck with Mandarin Buns, Housemade Plum Sauce and Sichuan Pickled Cucumber

P

• Beef Short Ribs over Potato Purée

• B

and Fresh Seasonal Vegetables

h

• Warm Mushroom, Bok Choy Salad with Ginger Vinaigrette • Five Spice Sugar Doughnuts with Miso Caramel Friday | October 13 | 6:00-7:30pm

• Baked Vanilla Scented Meringue, Poached Pears, Housemade Buttermilk Ice Cream finished with Chocolate Sauce Sunday | October 15 | 11:30am-1:00pm

East Coast Meets West Coast

Thu

De

ro

$45

Wh

with Lemon Dill Aioli

Appetizer Part�

s ta c i e g l a s g o w

va n e s s a s e de r

an

• Baked Stuffed Haddock with

$50

$60

• H

Crabmeat Filling and Fresh Herbs

Celebrating the perfect bite!

Fusion of flavors from both coasts inspire

w

• Lemon and Thyme Risotto

• Crispy Korean Style Chicken Wings

this unique meal.

D

with Roasted Asparagus

• Housemade Sweet Potato Chips with Charred Onion Dip

• Seafood Bisque

• C

• Roasted Shrimp Cocktail

• Lobster BLT with an Avocado Salad

• Roasted Vegetable Antipasto Skewers

• Fresh Fig Tart with

• Petit Fours a variety of mini bite-sized desserts

a Sweet Chantilly Cream

• Zucchini Fritters

• Raspberry and Lemon Curd Semifreddo

30

• E

• Roasted Artichokes with Lemon Zest

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 30

3/10/17 3:56 PM

m

h

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

Treats from the Sea pat t y r o c he $65

Four courses from Patty’s favorite recipes.

• Sautéed Mussels in a Garlic Butter Cream Sauce

• Roasted Cod with

$50 This lunch is sure to warm you up inside and out!

• Leek and Potato Soup

k

uce

e

Lemon Parsley Bread Crumbs • Roasted Chicken Legs with Sweet Vermouth Marinade

As the Leaves Turn

• Cider Brined Pork Chops with a Sweet Apple and Onion Chutney • Crispy Smashed Potatoes with Garlic • Brussels Sprouts with Pancetta and Lemon • Brownies à la Mode served with housemade Coffee Ice Cream

• Braised Potatoes with Garlic • Braised Scallions with Tarragon

Deli�htful Italian Flavors

rob ozoonian $45

Wholesome dishes with endless flavor.

cookbook signing Friday | October 20 | 6:00-7:30pm

A Zest for Life

bill collins $65

Live your life with a lot of flavor and gusto!

• Fresh Crab with Avocado and Lemon Zest on Crostini • Braised Beef Short Ribs with Orange and Balsamic is not that mysterious!

• Roasted Asparagus • Chocolate Cake with a Raspberry Amaretto Sauce simple, yet elegant

As the weather turns colder, turn to the soup pot to create bold and satisfying suppers using seasonal ingredients and international flavors.

• Tortellini in Broth with Roasted Vegetables • Cuban Pork and Pepper Stew • Corny Queso Fresco Cornbread • Milk Chocolate Panna Cotta Saturday | October 21 | 6:00-7:30pm

Date Ni�ht In

dana moos $65

Dinner recipes you’ll reference time and time again.

• Mussels with Shallots, Garlic and Cream served with garlic bread • Roasted Filet Mignon with a Horseradish Dijon Sauce • Roasted Brussels Sprouts with Bacon • Smashed Baby Garlic Potatoes • Crêpes with Chocolate, Bananas and Spiced Rum, Vanilla Ice Cream and Toasted Almonds

cookbook signing Sunday | October 22 | 11:30am-1:00pm

�he Brunch Spot

dana moos

• Eggplant Roulades with Ricotta Cheese

$55

and Pomodoro Sauce

This is the place to be for a delicious and satisfying brunch!

• Housemade Butternut Squash Ravioli with Chicken, Gorgonzola, Dried Cranberries and Brown Butter • Classic Tiramisu

molly stevens

• Date Ice Cream

• Popovers the mystery of popovers Thursday | October 19 | 11:30am-1:00pm

A Soulful Supper

$50

• Blueberry Cake with a

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

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

$55 roasting and braising can be.

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

cookbook signing

molly stevens

• Shrimp Cakes with Mango Salsa

ers

s,

Lovin’ from the Oven

A menu that demonstrates how easy

served with lemon gelato

role

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

• Lobster Risotto with Roasted Asparagus

Brown Butter Crumble

’s

cookbook signing

“Very friendly staff and great service.”

Karen

• Sweet Corn Panna Cotta with Lobster, Snipped Basil and served with Candied Spicy Bacon • Kale, Sausage, Onion and Potato Hash topped with an Olive Oil Fried Egg and Sriracha Aioli served over baby greens • Oven Roasted Tomatoes • Blueberry Bread Pudding with Maple Rum Cream and Frozen Vanilla Yogurt

SWK_CSBrochure_May-Oct2017.indd 31

3/10/17 3:56 PM

Cast Iron Cooking

pat t y r o c he

cookbook signing Friday | October 27 | 11:30am-1:00pm

A Northeast Fall Feast

$50 Learn tips and tricks to keep your cast iron pan working hard for decades to come!

• Mixed Greens with Fennel Parmesan Fritters and Bacon with a Buttermilk Dressing

$50 Celebrate the bounty of New England’s most beautiful season.

as seen on

ch ef

• Perfect Rice Pilaf with Carrots, Peas and Fresh Herbs

• Arctic Char with Brown Butter Parsnip Purée and Celeriac Slaw

• Chocolate Ricotta Orange Trifle

• Apple Fritters with Cinnamon Glaze

Wednesday | October 25 | 11:30am-1:00pm

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

kate el lingwo od

Time to Dine

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

$55

$60

We’re showcasing our deep appreciation for fine food in this menu.

Check your clocks, it’s dinner time!

• Creamy Roasted Cauliflower Soup topped with Crispy Breadcrumbs, Pancetta and Toasted Almonds • Apple, Wild Rice and Dried Blueberry Stuffed Pork Tenderloin with a Hard Cider Pan Sauce • Golden Whipped Potatoes carrots add a touch of sweetness to this dish!

• Sautéed Broccolini with a Lemon Parsley Gremolata • Concord Grape Pie Thursday | October 26 | 11:30am-1:00pm

Modern Moroccan s ta c i e g l a s g o w

$55

• Green Salad with Fresh Herbs,

Top Chef

• Yogurt Marinated Butterflied Chicken

Epicurean Deli�hts

Celebrate October with these classic flavors.

ebri el

• Butternut Squash Sformato with Pistachio Pesto

• Creamy Macaroni and Cheese Cups with Bacon a finger food appetizer that gets rave reviews • Coffee Rubbed Skirt Steak with a Dark Stout Pan Sauce • Twice Baked Potatoes cheddar, parmesan cheese and roasted garlic • Roasted Brussels Sprouts with Pomegranate Molasses • Banana Split Parfait with Housemade Vanilla Bean Ice Cream

cookbook signing Saturday | October 28 | 11:30am-1:00pm

The Vegetarian Holida�

Celebrating exotic North African cuisine.

lukas volger

• Smoked Eggplant Dip with Grilled Housemade Naan Bread

$50

• Moroccan Lamb Stew

See how delicious these vegetarian small plates can be!

• Couscous with Olives and Apricots

• Sriracha Almonds

• Fresh Fennel Salad with Preserved Lemons

• Green Salad with Clementine Vinaigrette • Slow Cooked Glazed Sweet Potatoes

• Ktefa crispy pastry layered with orange flower custard and fried almonds

• Rich Baked White Beans with Chicories

• Fresh Mint and Ginger Tea

• Creamed Greens Galette

October F �avors

Champagne Vinaigrette and Parmesan Crisps

Arts

• Grilled Pork Tenderloin with Sautéed Spinach and

in C

Caramelized Onions

the

expe

• Velvety Garlic Mashed Potatoes • Roasted Grapes and Olive Chutney • French Yogurt Cake with Cinnamon Crumble and Vanilla Glaze Sunday | October 29 | 11:30am-1:00pm

in P

Coa the

was

Eve

Autumn Brunch F lavors

s ta c i e g l a s g o w

thro

$45

Rip

inva

orga

Brunch just got a whole lot tastier!

livin

• Parmesan Soufflé

Islan

cuis

• Baked Eggs in a Nest

even

of Roasted Mushrooms, Chard and Pancetta • Housemade English Muffin Toast • Hazelnut Affogato with Housemade Vanilla Gelato a scoop of gelato drowning in hot hazelnut espresso Tuesday | October 31 | 11:30am-1:00pm

at th

A Thriller Feast

pat t y r o c he

Uni

$50

Bac

in C

wor

Celebrate with these pumpkin inspired

from

dishes for Halloween!

Her

of b

• Autumn Panzanella Salad with roasted beets and a pumpkin oil

pop

and apple cider vinaigrette

on t

assi

• Pumpkin Pot Pie chicken sausage

dess

and vegetable stew, topped with

her

a puff pastry lid

Sch

• Sautéed Haricot Verts • Pumpkin Tiramisu layers of ladyfingers and pumpkin mousse make this dessert the perfect alternative to pumpkin pie

• Polenta and Pine Nut Biscotti

32

SWK_CSBrochure_May-Oct2017.indd 32

s

$50

ty

• Curried Tomato Soup with Quinoa and Fresh Ginger

Saturday | October 28 | 6:00-7:30pm

rebecca meyer

s ta c y c o g s w e l l c

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

3/10/17 3:56 PM

und

in b

vors.

e

sso

m

stonewall kitchen

chefs Scott Jones

cooking school manager & chef instructor Scott graduated Magna Cum Laude in Culinary Arts from Johnson and Wales University in Charleston, SC where he was awarded the Cordon Bleu Medal. Scott’s culinary experience began aboard the USCGC Spar in Portland, ME as a chef for the U.S. Coast Guard. He later moved on to open the Fiddlehead Café in South Portland and was owner of Hors D’Oeuvres and Catered Events, in Falmouth, ME. He gained invaluable experience in sustainability, organic gardening and the use of local foods through his work as Executive Chef with Rippleffect, a non-profit eco retreat and living classroom located on remote, Cow Island, ME where he created fresh, local cuisine for special programs, corporate events and weddings.

Kate Ellingwood executive chef instructor Prior to completing the Professional Pastry Program at the Cambridge School of Culinary Arts in Cambridge, MA, Kate spent a decade working as an aircraft mechanic for the United States Air Force and earning her Bachelors of Science degree in Nutrition from the University of New Hampshire.

Her decision to pursue her longtime passion of baking landed her a position at the popular Italian restaurant, Tosca, located on the south shore of Boston, where she assisted in creating the “made from scratch” desserts daily. A move up to Maine brought

Patty Roche

Rebecca Meyer

chef instructor & culinary specialist

chef instructor Rebecca Meyer grew up in

Entertaining and fun-loving

suburban Boston where she

accurately describes Patty who has applied her 25+ years of restaurant and catering experience to various facets of Stonewall Kitchen. Over the years, Patty has assisted with cooking class instruction, visual merchandising, food styling and working in our test kitchen and Cafe. She completed an intensive culinary program at Atlantic Culinary Academy in Dover, NH. A self-described “butcher’s daughter,” she credits her father for her love of food, affection for liverwursts, giving back and having fun. The family business was lovingly referred to as “Beef House” and taught Patty how big a side of beef is and the right way to treat customers!

Jane St. Pierre chef instructor Jane St. Pierre credits her mother and grandmothers for her love of cooking.

Growing up with five sisters, three brothers, her parents and grandparents all under one roof, the family rarely went out to eat. Everyone was welcome in the kitchen to cook, including Jane, who was five years old when she learned how to make homemade pasta. With years of practical food knowledge and hands-on cooking experience, Jane went on to open a kitchenware retail shop/catering business in 2008 and started teaching cooking classes.

Specializing in corporate team building, private parties and lunch ‘n learn classes for seniors, Jane enjoys sharing her skills with groups and actively taking part in raising money for the March of Dimes.

became well versed in the culinary styles and flavors of New England cooking. A move to Southern California exposed her to a world of new, fresh and international flavors common to the West Coast and the belief that cooking was truly her life’s calling. Graduating with a Bachelor of Science degree in Culinary Management from the Art Institute of California, Orange County, Rebecca returned to her roots with a position at a fine dining restaurant in Boston. After spending five years developing her skills in some of Boston's most renowned eateries, she joined the Stonewall Kitchen Cooking School family and has begun a new adventure in Maine. Despite her skills, years of experience and knowledge, Rebecca still claims that her dad makes the best steak she's ever had.

Stacie Glasgow chef instructor Stacie Glasgow is a Connecticut native who gained a wealth of cooking and baking knowledge by helping her mother and grandmother in the family kitchen. After graduating from Johnson & Wales University in Denver, CO with a Culinary Arts degree, Stacie set out to learn all she could about the restaurant business.

Her career path included working at the Grand Teton Lodge Company in Jackson Hole, WY, Mountain Standard in Vail, CO and The Obstinate Daughter in Charleston, SC. Now settled on the Seacoast of New Hampshire, Stacie enjoys creating recipes and cooking simple yet delicious food with the region's abundant resources.

her to the Stonewall Kitchen Cooking School, where she feels that she has undoubtedly found the perfect life balance in both cooking and teaching others.

877.899.8363

SWK_CSBrochure_May-Oct2017.indd 33

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3/10/17 3:56 PM

gue st c hef s Denotes Cookbook Author

Denotes Celebrity Chef

Denotes Wine Pairing

Denotes Beer Pairing

O

ur Cooking School hosts demonstration classes taught by our own chefs

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

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

Bill Collins Chef Bill Collins is a graduate of the Cambridge School of Culinary Arts.

He went on to cook at the old Ritz-Carlton in Boston and then worked at Harbor Sweets, the handmade chocolate company, in Salem, MA. He started his personal chef business in September 2001 and is the author of four cookbooks: Knife Skills, Making and Using Vinegar, How to Make Chocolate Candy and Making Caramels.

He is currently writing a new cookbook, titled Regional American Cooking for the American Diabetes Association. Bill can be seen every Tuesday on Mass Appeal, a daily television lifestyle show on the local NBC affiliate in Springfield, MA. Bill also provides fun and informative live cooking shows to business and organizations at meetings, employee team-building activities, customer recognition events and corporate functions.

Class Dates | June 9 | June 10 August 18 | August 19 | October 20

Abigal Dodge Abigail Dodge is a James Beard nominated and IACP winning author and baker. Trained in Paris and New York under superstar chefs, Abby has become a standout star on her own.

A popular food writer, instructor, media personality and longtime contributing editor to Fine Cooking magazine, she is also the author of 10 cookbooks including her latest and award winning, The Everyday Baker. Abby’s recipes and articles have appeared in more than eight dozen cookbooks, print and online publications and websites. In addition to her website and regular blog posts, she hosts an online class called “Baking Bootcamp” where she teaches, encourages and interacts with an international group of bakers of all skill levels to help them become better bakers.

Class Dates | June 16 | June 17 September 22 | September 23

34

Carla Snyder After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn't eat to live, but lived to eat. With a BA in

of B

Journalism in hand, she began a 30-year

reci

culinary journey as a caterer, cooking school

serv

teacher, artisan baker, food writer, corporate

Dan

culinary event planner, cookbook co-author

accl

and co-owner of Kitchen Counter Points

as C

cooking school. Carla proves it is possible

thre

to make fresh, cooked-from-scratch

Was

weeknight meals and still have time to

subu

savor every bite. Her first book, One Pan,

emb

Two Plates, features more than 100 complete

life

dinners that cut prep time and practically

Alon

eliminate that nightly sink full of dishes.

food

Her second book, Sweet and Tart adds

bed

brightness to irresistible recipes featuring

Cla

citrus. Carla’s recipes are well-rounded

July

meals using fresh ingredients and

Oct

simple techniques.

Class Dates | August 11 | August 12

Chris Toy

Brent Hazelbaker At the age of 19, Brent Hazelbaker enrolled at Le Cordon Bleu in Scottsdale, AZ and shortly after began his first job was at Scarolles Bistro in Mesa, AZ. Two years later, Brent went to work for Chef Michael Chiarello as a Sous Chef at Tra Vigne in St. Helena, CA where he learned about organic farming and Earthto-table style cooking. In 2007, Brent moved to Philadelphia, where he was a consultant for catering businesses before being hired as a Sous Chef for STARR-Restaurants.

Brent eventually relocated to Portsmouth, NH to be the Executive Chef of The Green Monkey and has now settled at the 7th Settlement, a Dover, NH hot spot with a farm to fork approach. As a culinarian, Brent is most happy sharing his knowledge and education to help develop restaurants that will offer local, fresh produce and high quality foods to the community.

Chris has been teaching Asian cooking in Southern and Midcoast Maine for

mad

30 years. A retired teacher

Exe

and principal, he learned to cook in his

on 4

parents’ kitchen. Chris’ classes integrate

he s

his love of teaching and great food, creating

Reg

an engaging mix of techniques, aromas

Inst

and tastes, which generally highlight

Dav

the fusion of Far East foods with local

follo

Northeast offerings.

201

Class Dates | May 13 | July 21

Che

September 29

for v

and

rest Cla

Class Dates | May 7 | July 2 August 6 | October 8

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Oct2017.indd 34

3/10/17 3:56 PM

Dana Moos

Evan Mallett

Jessica Michaud

Dana is a cookbook

Business owner, entrepreneur,

Jess has been passionate

s

author, chef and former

writer and biodiversity

about food since her first

ge

innkeeper. In her most

activist are just some of the

trip abroad to Switzerland

in

t

recent cookbook, The Art

titles that describe Chef Evan

at age 13. While there, she

of Breakfast, she shares her secrets and

Mallett. His path of professional cooking

often shopped and cooked with the host

recipes for her gourmet breakfasts she

has wound its way from Washington, D.C.

family and enthusiastically shared this

served at her Maine bed and breakfast.

up the coast to Boston and ultimately to the

routine with her family when she returned

rate

Dana’s bed and breakfast was even

small seaport city of Portsmouth, NH. In

home. Early on she began working in

hor

acclaimed by such prominent publications

2007 Evan and his wife bought what would

restaurants and after high school went on

s

as Condé Nast Traveler for her scrumptious

become the Black Trumpet restaurant,

to study Food Science and Nutrition at

e

three-course breakfasts. Originally from

becoming stewards of a historic location

UNH and UMO. After graduating with a

Washington D.C. and the Maryland

that was once an old ship’s chandlery and

n

hool

suburbs, Dana has wholeheartedly

,

embraced the state slogan “The way

lete

life should be,” since moving to Maine.

y

Along with her love of photography and

g

n

ing

food, she has immersed herself into Maine’s bed and breakfast hospitality industry.

Class Dates | June 3 | June 4 | July 22 July 23 | August 26 | August 27 October 21 | October 22

Dave Martin

the site of the legendary Blue Strawbery restaurants, a pioneer of New American cuisine. In addition to being a three-time James Beard semi-finalist for Best Chef, Northeast, Evan is also an active board member of the Chef 's Collaborative, Slow Food Seacoast and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the

degree in Food Science and Nutrition with a concentration on business management, Jess continued to work in restaurants and for catering companies in both Maine and New Hampshire. She has since moved into the field of wine distribution, selling for Pine State Beverage in Maine.

Class Dates | September 16 | October 14

Karen Covey

greater New England Seacoast region.

A native of southern

Class Dates | May 12

Vermont, Karen Covey

Dave was a final “cheftestant”

spent most of her childhood

in the first season of Bravo’s

hanging out in the kitchen

Top Chef competition. After appearing on Top Chef, Dave made the leap to New York City and was an Executive/Consulting Chef at Lola, Crave on 42nd, and VYNL restaurants. In 2010, he started teaching classes in American Regional Cuisine at The French Culinary Institute. He published his first cookbook, Dave’s Homemade, Volume 1 in 2009 and followed up with Volume 2 in November, 2010 thanks to popular demand. Currently, Chef Dave travels around the country for various food and wine related events and numerous guest chef and pop-up

Jenny McCoy Acting on a whim after high school, Jenny enrolled in the Baking and Pastry Program at Chicago’s Kendall College.

Luckily, she loved working in the kitchen and landed positions at some of Chicago’s top restaurants including Charlie Trotter’s, Blackbird and Bittersweet Bakery. After taking time off, Jenny returned to the pastry kitchen in New Orleans where she oversaw three restaurant pastry departments for Emeril Lagasse. Jenny’s next stop was New York City where she ran pastry operations at Marc Forgione and for A Voce. She also

of her parent’s restaurant. In addition to “seeing how it’s done,” she developed a real love and appreciation for food. Surprisingly, Karen wanted to be a designer and went on to study art. It was while she was in college that she fell in love with the world of publishing and soon after graduating helped launch a food magazine. For Karen it was a dream come true as this allowed her realize her dream job of combining both her passions into one medium.

Today Karen Covey is a Boston-based writer, food blogger, recipe developer and author of the book, The Coastal Table:

restaurant appearances.

worked for Tom Colicchio at his flagship

Class Dates | June 7 | June 8

restaurant, Craft, where she earned the

and Seaside of Southern New England.

2011 NYC Rising Star Pastry Chef Award

Class Dates | May 21 | August 26

Recipes Inspired by the Farmlands

from StarChefs.com. Currently, Jenny is a chef-instructor at The Institute of Culinary Education (ICE) and has two published cookbooks, Desserts for Every Season and Modern Éclairs.

Class Dates | May 12 | May 13 September 2 | September 3

SWK_CSBrochure_May-Oct2017.indd 35

877.899.8363

35

3/10/17 3:56 PM

Kristin Donnelly

Liz Harris

Max & Eli Sussman

A food editor at Food &

Prior to formally turning

Wine for eight years, Kristin

food into her career, Liz was

Max and Eli Sussman are

Donnelly has a passion for

a research scientist, earning

New York City based chefs

bringing people together

a PhD in Biochemistry from

and cookbook authors. In

around a table (preferably, with wine!).

Dartmouth Medical School and completing

addition to cooking at some

IAC

She is now a freelance food writer based

a Postdoctoral Fellowship in Cancer

of the finest restaurants in

Cul

in New Hope, PA, and her work has

Biology at Stanford University. Cooking

New York, their impressive

of h

been featured in Every Day with Rachael

was always a hobby for Liz, then at some

accomplishments include

Abou

Ray, Prevention, and Women's Health as

point her passion for creating and sharing

roles as co-Executive

app

well as her own blog. She is most recently

recipes couldn't be ignored any longer, and

Chefs at Ruschmeyer’s Restaurant in

incl

the author of Modern Potluck, which

eventually she transitioned away from the

Montauk, NY, being semifinalists for the

Jour

was featured in the New York Times and

research bench and into the kitchen full

James Beard Rising Star Chef Award and

to n

Epicurious as a top cookbook pick for 2016.

time. Liz is now a writer, photographer

both being selected as Zagat NYC’s “30

Che

and food blogger specializing in creating

under 30.” They recently opened Samesa,

Fren

fresh, seasonal recipes with a twist. Her

a Mediterranean shawarma-focused

Cul

blog, Floating Kitchen, is a collection of

restaurant in Crown Heights.

La V

savory and sweet dishes that are innovative

Classic Recipes for Modern People is

Italy

and unique, yet still down-to-earth and

their fourth cookbook together.

and

Class Dates | October 6 | October 7

Year

Class Dates | June 20 | June 21

Linda Carucci Linda Carucci is an awardwinning culinary instructor and critically acclaimed cookbook author. A 30year veteran of the hospitality industry, Linda has been recognized by some the

approachable. Liz describes herself as an “experimental cook and eater” who loves to try new things!

Class Dates | July 14 | October 14

biggest names and organizations in her field including Educator of the Year from

Lukas Volger

Women Chefs & Restaurateurs (WCR),

Lukas is the author of three

with

each

Melissa Petitto It would be safe to say that with a Jewish mother and an Italian father, Melissa Petitto was exposed to an

a Lifetime Achievement Award from the

cookbooks: Bowl, Veggie

eclectic collection of food while growing up

San Francisco Professional Food Society

Burgers Every Which Way,

in Birmingham, AL. While in high school

and Vegetarian Entrees that

and Cooking Teacher of the Year (2002)

Cla

she apprenticed with world renowned chef

by the International Association of

Won’t Leave You Hungry. His approach

Frank Stitt at Highlands Bar and Grill

add

Culinary Professionals (IACP). Linda

to vegetarian cuisine is accessible yet

where she developed a passion for food

Tim

is also the author of Cooking School Secrets

innovative and rooted in straightforward

and cooking. Graduating with a Bachelor’s

York

for Real World Cooks, which was a finalist

technique with “whole foods” ingredients.

degree in Culinary Nutrition from Johnson

Vani

for both James Beard and IACP Julia Child

He’s been featured in Vogue, The Splendid

& Wales University, Melissa received the

Luck

First Book awards. In addition to appearing

Table and the New York Times, who called

top honor of Apprenti Cuisinier. From

Forw

on local television and radio programs,

him “a master at creating attractive

there, Melissa went on to Emory University

food

Linda co-produced Bay Appétit, a series

vegetarian and vegan meals that are put

Hospitals where she became a registered

her

of three 30-minute cooking shows

together with a light hand but that fill

dietician. She then moved to New York

Yah

featuring San Francisco Bay Area chefs

you up.” He’s also the editorial director

City where she achieved her career goal

Rec

and culinary professionals.

of Jarry, a James Beard Award–nominated

of becoming a personal chef for a host of

30 U

print magazine and founder of Made

A-list clientele. Today, Chef Melissa Petitto,

The

by Lukas, a Brooklyn-based line

R.D. enjoys sharing her knowledge of food

Out

Class Dates | June 30 | July 1

of premium veggie burgers.

and nutrition and its important role for

train

Class Dates | June 24 | October 28

individuals and families.

with

Class Dates | June 2 | June 3

Bro

for t

a fif

husb the 36

Cla

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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s

Molly Stevens

Monique Meadows

Nina Parrot

An award-winning cookbook

After graduating from the

For over 20 years Nina

author, editor and cooking

State University of New York

has been working in

teacher, Molly has earned

at Oneonta with a degree in

the food industry in a

James Beard Awards and

me

e

e

d

,

Art and Journalism, Monique Meadows began her career in Advertising

graduate from the California Culinary

Culinary Professionals) Awards for two

as an Art Director in Phoenix, AZ. In 2006

Academy in San Francisco, her restaurant

of her books, All About Roasting and All

she relocated to Maine and became the

experience stretches from the Bay Area to

About Braising. Her recipes and articles have

manager of THE CLOWN, an eclectic

Albuquerque, NM including a prominent

appeared in numerous national magazines,

retail shop in York that specializes in wines,

role in the catering department of the

including Fine Cooking, The Wall Street

contemporary art, European antiques and

Campton Place Hotel on Union Square.

Journal, Real Simple, Bon Appétit and Saveur,

Italian specialty food products. In 2013

She contributed to the food section of

to name a few. Classically trained as a

she studied in Boston with the

the San Francisco Chronicle and helped

Chef in France, Molly has taught at the

internationally recognized Wine &

develop recipes and marketing strategies

French Culinary Institute, New England

Spirits Education Trust and earned a

for Kikkoman, the National Potato Board

Culinary Institute and L’Ecole de Cuisine

WSET Level III Certification with Merit.

and the Almond Board of California. She

La Varenne in Burgundy, France and Venice,

Today, Monique advises several local

loves to incorporate the bold spices of the

Italy. She has been honored by Bon Appétit

restaurants and regional event planners

Southwest with the fresh, rustic style of

and the IACP as “Cooking Teacher of the

on wine selection and is a contributing

California— using local New England

Year.” She shares her love of food along

photographer/writer for Tone Publications.

ingredients, of course.

with her eloquent presentation in

Class Dates | May 20 | August 19

Class Dates | May 5 | July 28

each of her classes.

t

September 1 | October 13

Class Dates | October 20 | October 21

Nicole Galbadis

Molly Yeh Molly Yeh is the author

Cooking has always been a

Rob Ozoonian

passion for Nicole, who likes

Rob graduated from Johnson

to combine the rich, bold

and Wales College in 1984 with a degree in culinary

up

of Molly on the Range, one

flavors of Italian cooking

ol

of the New York Times’ top

with lighter Mediterranean fare, which

ef

variety of capacities. A

IACP (International Association of

cookbook releases in 2016. In addition to being featured in the New York

arts. Rob has worked in the

she believes creates culinary magic. Living

industry for more than 25 years at Caesar’s

abroad in Greece, she learned volumes

Palace Hotel in Lake Tahoe, corporate

Times, Food & Wine, Bon Appétit and New

about the culture and food. Nicole began

hotels including Marriott, Hilton and

r’s

York Magazine, she’s been a contributor to

teaching cooking classes while in Greece

Sheraton, Odyssey Cruises of Boston and

on

Vanity Fair, Saveur, Condé Nast Traveler,

for the American Embassy community.

as the Executive Chef at Joseph’s Trattoria

Lucky Peach, Food52 and the Jewish Daily

Now that Nicole and her family are happily

Bakery Café. Currently he is the Director

Forward. She is also the creator of the

back in New England, she looks forward to

of Operations at family owned and operated

food blog, my name is yeh, which earned

sharing her knowledge of creating delicious

Zorvino Vineyards in Sandown, NH. The

e

sity

her Saveur’s 2015 Blog of the Year and

Mediterranean dishes with you.

80 acre vineyard has roughly 2000 vines

Yahoo’s 2014 Food Blog of the Year awards.

Class Dates | May 5 | June 16

onsite and the “Zor” in Zorvino comes

Recently she was also named to Forbes’

September 15

from the original family name Zorzanello

f

30 Under 30 list for 2017 and Apartment

and “Vino” means wine. Family and wine…

itto,

Therapy’s 10 Under 40 list for 2016.

the perfect pairing.

od

Outside of the kitchen, Molly is a Juilliard-

Class Dates | May 18 | June 22 | July 13

trained percussionist and has performed

August 10 | September 21 | October 19

with orchestras around the world, in offBroadway theater and played glockenspiel for the pop-band San Fermin. Married to a fifth-generation farmer, Molly and her husband enjoy life on a sugar beet farm near the North Dakota-Minnesota border.

Class Dates | July 29 | July 30

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877.899.8363

37

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Sanford D’Amato

Stacy Cogswell

the perfect book for food lovers, culinary

Stacy embraces her passion for food and cooking truly loves the craft! Her early (and often) exposure to the homemade foods and flavors of New England’s changing seasons sparked her passion for cooking and inspired her to enroll in Johnson & Wales’ Culinary School. After graduation, she traveled the US and the world uncovering and learning from many different local traditions. Her extensive travels brought her through Singapore, the Caribbean, along the eastern US and ultimately to the local kitchens of two world-renowned chefs to hone her skills and further develop her own unique cooking style and her style focuses on seasonality. Stacy was a contestant on Season 12 of Bravo TV’s Top Chef and a 2014 nominee for Eater Boston’s Chef of the Year award. She is currently the Executive Chef at Barcelona Restaurant and Wine Bar in Boston.

students and aspiring chefs everywhere.

Class Dates | June 9 | October 27

Sanford “Sandy” D’Amato, is one of America’s most respected chefs and restaurateurs. He studied at the fabled Culinary Institute of America in the 1970s, and became the first American cook at Le Veau d’Or. His Milwaukee restaurant, Sanford, has long been one of the highest rated restaurants in America, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide and the James Beard Foundation. D’Amato has also cooked for the Dalai Lama and was one of 12 chefs personally chosen by Julia Child to cook for her 80th birthday celebration. His latest book, Good Stock: Life on a Low Simmer is a unique memoir of a life in cooking that combines Midwestern charm with culinary sophistication. Containing more than 80 recipes and beautiful photography, it’s

Class Dates | September 8 | September 9

Shanna & Brian O’Hea Shanna and Brian O’Hea are the Chef-Owners of Academe Brasserie and one of Maine’s most popular tourist destinations, the Kennebunk Inn in Kennebunk, ME. Shanna has appeared on Food Network’s Chopped and Beat Bobby Flay. Academe’s signature Lobster Pot Pie has been featured in Oprah Magazine as one of Gayle King’s favorites, the Food Network’s The Best Thing I Ever Ate, Travel Channel’s Food Paradise and in the 2014 Travel and Leisure Holiday Gift Guide. Their Lobster White Truffle Pizza has appeared on the O-List in Oprah Magazine and was also featured on Travel Channel’s Food Paradise.

Class Dates | May 26 | August 25

Stephanie Cmar With a genuine passion for cooking, Stephanie Cmar was only 15 years old when she began working in the food industry. Confident with this direction for her life, Stephanie graduated in 2007 from Johnson & Wales University and returned to Boston to begin her career at the Top of the Hub restaurant. From there, she went to work with Barbara Lynch Gruppo as a line cook at B&G Oysters where she was quickly promoted to Sous Chef. Stephanie continued to further hone her fine dining skills at restaurants Stir and No. 9 Park. Stephanie also showcased her culinary prowess when she competed on Seasons 10 and 11 of Bravo TV’s Top Chef. Stephanie joined Fairsted Kitchen as Executive Chef in May 2015 and her menu is a reflection of her personal style of cooking which is driven by her “love of French and Italian food, but with a Middle Eastern spin on it.”

Class Dates | July 7 | July 8 September 29 | September 30

38

Vanessa Seder A graduate of the Institute of Culinary Education, Vanessa has been testing and developing recipes for many years for cookbooks and magazines, including Ladies Home Journal, Real Simple, Martha Stewart: Everyday Food and Martha Stewart: Living, among others. Previously an Associate Food Editor at Ladies Home Journal, Vanessa has also worked as a food stylist for many venues, including The Today Show and has years of experience as a personal chef. Vanessa enjoys creating new recipes and beautifully decorated desserts that emphasize her California upbringing of using fresh, seasonal ingredients to create vibrant dishes.

Class Dates | May 14 | June 11 | July 16 September 10 | October 15

Virginia Willis Georgia-born, Frenchtrained Chef Virginia Willis has cooked “Lapin Normandie” with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda and harvested capers in the shadow of a smoldering volcano in Sicily - but it all started in her grandmother’s country kitchen. As a popular Southern food authority and writer, she is the author of five cookbooks, including Bon Appétit, Y ’all, Basic to Brilliant, Y ’all and Lighten Up, Y ’all.

She is also the blogger for Down-Home Comfort on FoodNetwork.com. Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and reimagining Southern favorites. Virginia is currently in development with WGBH for a series titled Secrets of the Southern Table. She writes for Southern Living, Eating Well, Fine Cooking and All Recipes and has been featured in Country Living, House Beautiful and USA Today.

Class Dates | August 4 | August 5

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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notes

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ple,

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all,

all.

by

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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’!

n

ful

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�oo����k S�gni��� Jenny McCoy

Evan Mallett

Karen Covey

Melissa Petitto

Dana Moos

Dave Martin

May 12 & 13 September 2 & 3

May 12

May 21 | August 26

June 2 & 3

June 4 | July 23 August 27 | October 22

June 7 & 8

everyday

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Baker the

Recipes & Techniques for Foolproof Baking

Abigail Johnson Dodge >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Stacy Cogswell

Bill Collins

Abigal Dodge Kristin Donnelly Lukas Volger

May 12 | October 27

June 9 & 10 October 20

Molly Yeh

Virginia Willis

July 29 & 30

August 4 & 5

June 16 & 17 September 22 & 23

June 20 & 21

Linda Carucci

June 24 | October 28

Carla Snyder Sanford D’Amato Max & Eli Sussman August 11 & 12 September 8 & 9

June 30 | July 1

Molly Stevens October 20 & 21

October 6 & 7

Plus a visit from Season 11 Top Chef Contestant Stephanie Cmar!

July 7 | July 8 | September 29 | September 30

f o r r e s e r vat i o n s Call 877.899.8363 or visit stonewallkitchen.com/cookingschool

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