SWK Cooking School Brochure: November - April by Stonewall Kitchen

stonewall kitchen COOKING SCHOOL November 2018 â&#x20AC;&#x201C; April 2019

Five Short Rib Classes

November 2 | December 14 | January 23 February 2 | February 7

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

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8/23/18 9:10 AM

What � Expect?

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

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• Complimentary water, coffee and tea during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside the school. • Classroom seating is on a first-come, first-serve basis, so please plan to arrive early in order to sit with companions. (Handicapped accessible seating is limited to four seats per class.) The classroom is air-conditioned but the temperature may vary during the course of the class. We suggest you bring a sweater to ensure you are comfortable.

Classes are demonstration only, with

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 at Carpe Diem Coffee Roasting Company in North Berwick, Maine. • We are committed as a company to

demonstrated by professional chefs who

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

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

Payment Policy

we cannot make substitutions or individual

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

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

Cancellation Policy

a bridal luncheon, birthday dinner,

including recycling, composting and

family get-together or corporate team

using sustainable manufacturing

outing, we look forward to working with

and retail methods.

you to make your event enjoyable.

Denotes Gluten Free Class

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$50

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with

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Frid

$60

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

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

consumption of natural resources,

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• A

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

Refund Policy

and/or alter recipes due to ingredient

• A

• R

Private Parties

we may need to substitute instructors

vers

availability and seasonality.

to signing up for a class. Occasionally,

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

environmental policies that minimize

Denotes Vegetarian Class 2

Please note that our cooking classes are

$50

Frid

Demonstration Cla�es

Locally Sourced Ingredients

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

Substitution and Allergen Policy

8/23/18 9:10 AM

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november

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

One Dou�h, Ten C��kies

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

The A�ple �ree j a n e s t. p i e r r e

erin gardner

$50

From savory to sweet, learn how versatile apples can be. • Apple, Cheddar and Caramelized Onion Flatbread • Herb-Encrusted Pork Tenderloin stuffed with Roasted Apples and Golden Raisin Chutney • Butternut Squash with Golden Apples and Fennel • Granny’s Apple Fritters with Applejack Sabayon and Cider Caramel

Perfect for a cookie swap, bake sale or holiday dessert buffet, one simple cookie dough recipe transforms into 10 show-stopping treats. • S erved with a Light Lunch: Vegetable Minestrone Soup and Lemony Cashew Chicken Salad • Simple Brown Sugar Cookie Dough • The Transformation: Pinwheels, Roulades, Rugelach, Sandwich Cookies and more! • Fabulous Fillings and Toppings

Friday | November 2 | 11:30am - 1:00pm

• Supermarket Swaps, Holiday Packaging and Presentation Tips

shane hetherington

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

The Harvest �able $50

Shake up your lunchtime routine with these seasonal dishes. • Curried Apple Parsnip Bisque • Toasted Farro, Kale and Delicata Squash Salad • Roasted Herb Spatchcock Chicken and Leeks • Apple Cider Donut Holes with Orange Cranberry Glaze

Taste of Southeast Asia michael whelan

with Housemade Rosemary Focaccia • Cabernet and Balsamic-Braised Short Ribs • Orzo with Butternut Squash, Spinach and Brie • Sautéed Haricot Verts • Honey Lavender Cheesecake with Blackberry Thyme Compote

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Apple cider isn’t just for drinking anymore! • Watercress and Arugula Salad with Caramelized Squash and Pomegranate Cider Vinaigrette • Roasted Apple Cider Chicken alongside Butternut Squash Risotto • Smashed Sweet Potatoes with Fried Sage and Garlic Butter • Cranberry Almond Torte with Brown Butter Ice Cream, Almond Brittle and a glass of Housemade Apple Cider Wednesday | November 7 | 11:30am - 1:00pm

A Ver� Ve��ie Luncheon

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

Seasonal, fresh produce is the star of this meal. • Chickpeas and Swiss Chard Chili with Cornbread • Grilled Baby Romaine with Shallot

• Beef Salad tossed with Heirloom Tomatoes and Toasted Lime Rice

• Cashew and Chocolate Baked

• Spicy Coconut Ginger Soup with Straw Mushrooms • Chicken and Green Curry with Braised Root Vegetables and Thai Basil

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

• Creamy Roasted Garlic Soup

$50

$55

rebecca meyer

Experience autumn entertaining at its best.

rebecca meyer

Travel to the Far East without ever leaving your kitchen.

• Chilled Papaya Cream Custard and Raspberry Coulis

$60

Cider Si�nificance

• Pumpkin Lasagna with Ricotta and Spinach

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

Fallin� for F lavor

Tuesday | November 6 | 11:30am - 1:00pm

Mustard Vinaigrette Pudding Cups with Fresh Berries Thursday | November 8 | 11:30am - 1:00pm

Grand American Bounty

michael whelan $55

This menu spotlights the best

Autumn b� the Sea

brent hazelbaker

of our nation’s cuisine. • Black Bean Soup with Chive Crème Fraîche

$60

• Artisan Tomato stuffed

You’ll be hooked with this seafood brunch menu!

• Carrot and Parsnip Flan

• Mussels Sofrito in Chorizo Broth served with Crostini • Baked Lobster Tail with Roasted Cauliflower Two Ways • Chocolate Torte à la Mode with Hazelnut Praline

with Minnesota Wild Rice with Braised Escarole • Campfire-Style Chicken Breast with Ancho Pepper Coulis • Apple Cobbler with Bourbon Cream Sauce 877.899.8363

8/23/18 9:10 AM

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

Smo� Signals

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

Knife Skills

mindy fox

jennifer clair

$55

Learn how to incorporate

This class will teach you

subtle, smoky notes into easy, everyday recipes.

to dice, slice and chop like a pro.

• Cara Cara Orange, Celery Leaf

• Apricot and Bacon Wraps

and Smoked Almond Salad • Red Kale Caesar with Mustard Croutons and Smoked Trout

with Sage and Maple • Cooking Meat & Making Pan Sauces: Pan-Roasted Chicken

• Roasted Piri Piri Chicken with Potatoes

with Sherry Thyme Gravy

• Green Beans with Smoky Ginger Butter

• Roasting Vegetables: Roasted

• Campfire Sundaes - toasted marshmallow ice cream, chocolate magic shell and toasted pound cake “croutons” are finished with smoked sea salt and crushed hazelnuts

Winter Squash and Red Onions • Blanching Vegetables: Garlicky Broccoli Rabe • Cooking Leafy Greens: Tuscan Kale with Almonds and Currants

cookbook signing Friday | November 9 | 6:00 - 7:30pm

Culinar� Essentials

jennifer clair $60 Maximize your culinary potential with this back-to-basics class. • Apricot and Bacon Wraps with Sage and Maple • Cooking Meat & Making Pan Sauces: Steak with Red Wine Reduction Sauce • Roasting Vegetables: Roasted Potatoes and Fennel • Blanching Vegetables: Green Beans and Orange Gremolata • Cooking Leafy Greens: Swiss Chard with Almonds and Currants • Dark Chocolate Espresso Torte

• Dark Chocolate Espresso Torte

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

Recipe Reb��t

krisztina perron

Go�let & �o�ble

with Wine Pairings

monique meadows

Learn delicious ways to repurpose

$55

and re-plate Thanksgiving leftovers! • Turkey and Rice Soup with Kale

alongside outstanding wines. • Veggie Turnovers served alongside Green Salad with Cider Dressing flaky puff pastry is filled with butternut squash, mushrooms, caramelized leeks and goat cheese • Cranberry and Apricot-Stuffed Turkey Breasts with Brown Gravy

• Sweet Potato Casserole with Toasted

Marshmallow Streusel Topping

C Tuesday | November 13 | 11:30am - 1:00pm

Fal� S��endor

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chef instructor

• S

$50 Autumn’s bounty is plated and served. • Roasted Tomato Pie • Braised Chicken with Caramelized

• P

• Roasted Potatoes and

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Green Beans with Lemon

• Apple and Berry Strudel with Vanilla Ice Cream

Thu

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

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$65

Fall

in th

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Breadcrumbs and Romano Cheese

• Honey-Glazed Whole Baby Carrots

• A on the day of your class

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• S

• Cranberry Brie Tartlets

• Onion Fennel Gratin topped with

• Pumpkin Pie with Praline Sauce

bak

• Turkey Gravy Pot Pie with Potato Pancakes

$75 We’re serving up Thanksgiving classics

Ho Ea

$55

Onions and Mushrooms Saturday | November 10 | 6:00 - 7:30pm

Wed

8/23/18 9:10 AM

e es eat

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Holida� Bakin�: Eas� but Impressive

kate c haisson $55

Whip up these stunning holiday baked goods in no time at all! • Served with a Light Lunch: Smoky Butternut Squash Bisque alongside Sliced Dijon Chicken and Honeycrisp Salad with Baby Greens, Dried Cranberries, Walnuts and Feta • Classic Holiday Bark - peppermint-flavored

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

Lunch at the Acadame

shanna & brian o’hea $50

ebri el as seen on

akes

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

Chopped

Join the O’Heas, chefs ch ef and owners of The Kennebunk Inn, for a delicious meal. • Roasted Baby Carrots with Cumin Citrus Vinaigrette, Yogurt, Mint and Raisins • Baked Crab Macaroni and Cheese with Butternut Squash and Roasted Cherry Tomatoes • Financier Almond Cake with Rum Cream

white and dark chocolate are swirled together and topped with crunchy candy cane bits • Seven-Layer Cookies - almond-flavored layers are separated by apricot jam and topped with a chocolate spread • Pavlova Wreath with Citrus Curd, Fresh Whipped Cream and Candied Cranberries, Raspberries and Strawberries • Croquembouche - cream-filled pastry puffs

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

Wic�d Go od

rebecca meyer

• Truffled Potatoes and Parmesan Carrot Shoestring Fries • Junk Food Ice Cream - a vanilla custard base is swirled with pretzels, potato chips, caramel, peanut butter and chocolate chips

Fall flavors meet fresh seafood in this tasty menu. • Seared Scallops with Sofrito - this sauce is made from garlic, onions, peppers

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

Maine Seafo od Appetizers

and tomatoes sautéed in oil • Sautéed Halibut with Brown Butter, Capers, Lemon and Parsley

christine burns rudalevige

• Housemade Fettucine Pasta in Light Cream Sauce • Apple Crisp with Walnuts and Housemade Caramel Swirl Ice Cream

$60 Tiny but mighty, these small plates are packed with big ocean flavor. • Smoked Salmon, Fromage Blanc and Pickled Celery on Housemade Crackers

Say aloha to Hawaiian-inspired French cuisine. • Bananas and Daikon Radish “Matchsticks” dressed with Orange Vinaigrette • Cumin-Crusted Swordfish with Coconut Apple Curry • Snow Peas in Macadamia Butter alongside Taro Root Haystacks • Coconut Ice Cream and Fresh Papaya in a Dark Chocolate Cup

cookbook signing Sunday | November 18 | 11:30am - 1:00pm

A Late Autumn Brunch

va n e s s a s e de r $55 Elevate your breakfast game! • Popovers with Spiced Pears and Honey Butter

• Local Greens and Baby Kale Salad with Shaved Turnips, Pumpernickel Croutons and Grainy Mustard Vinaigrette • Housemade Fettucine with Salmon in Lemon Crème Sauce • Apple Tarte Tatin served with Housemade Caramel Ice Cream Tuesday | November 20 | 11:30am - 1:00pm

A Bountiful Luncheon

kate c haisson $50

Try these recipes for your Thanksgiving Day feast. • Creamy Parsnip and Sunchoke Spiced Soup with Walnuts and Fresh Herbs

• Peeky Toe Crab Rangoon

• Turkey Roulade served with Cranberry, Apple and Sage Stuffing and Pan Gravy

• Lobster Spring Rolls with Jammy Dipping Sauce

• Smoked Sweet Potato Soufflé

• Make-Ahead Cod Croquettes with Romesco Sauce • Salted Pumpkin Caramels

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$60

• New England Clam Chowder with Housemade Oyster Crackers

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

$65

michael whelan

Everyone will agree, this decadent meal is downright delightful.

• New York Strip Steak alongside Sautéed Wild Mushrooms

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

Tro pical Dinin�

$60

and caramel form a striking, edible tower

Dive In

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

• Green Bean Casserole - almond milk and a crispy shallot topping give a healthy twist to this classic • Warm Apple Crisp with Housemade Cinnamon Ice Cream

8/23/18 9:10 AM

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

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

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

Frid

michael whelan

rebecca meyer

kate c haisson

The Cuisine of Milan

Dair�-less Delights

Fall St��ers

$55

$60

$50

Experience delizioso food inspired by Italian traditions.

Learn tricks to make a delicious,

These vegetarian small plates

Exp

dairy-free dinner with ease.

are sure to delight.

just

• Steamed Clams and Shrimp in Zesty Tomato Oregano Butter

• Butternut Squash, Baby Kale

• Pan-Fried Polenta Cakes with

• E

• Chicken Consommé with Vegetable and Spinach Crêpe Ribbons

• Seared Scallops over Wild Mushroom Polenta

Brussels Sprout Salad with Sliced

• Golden Parmesan and Prosciutto Turkey Cutlet served with Sweet Potato Flan

• Shaved Daikon Radish Salad

Almonds and Balsamic Dressing

• Almond Milk Panna Cotta in Espresso Zabaglione - a chilled, molded pudding is finished with a coffee-flavored custard sauce Friday | November 23 | 6:00 - 7:30pm

Beef It Up

j a n e s t. p i e r r e $60 Go ahead, indulge in these steakhouse classics! • Spinach Salad with Blue Cheese and Warm Bacon Vinaigrette • Steak au Poivre with Crispy Shallots • Roasted Red Bliss Potatoes with Rosemary and Garlic Butter • Charred Broccolini • New York-Style Cheesecake with Cranberry Compote

and Cranberry Quinoa Salad

Garlic Butter Mushroom Sauté

• Kale, Cranberry and Shredded

• H

• Red Beet Risotto with Crispy Sage

• S

with Sparkling Pear Bourbon Sorbet

• Sweet Corn Spoonbread

• C

and Almond Ginger Cookies

• Pumpkin Ice Cream with

• Sweet-and-Spicy Roasted Plums

Cinnamon Candied Pepitas Sunday | November 25 | 11:30am - 1:00pm

Fall for Brunch

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

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

Seaside Holida�

$55

michael whelan

Start your day off right

$60

with this flavorful meal.

Learn how the French do seafood.

• Crab Cakes with Avocado Crema

• Lemon Butter-Poached Shellfish

over Mixed Greens • Bacon, Cheddar and Caramelized Onion Quiche • Roasted Butternut Squash with Cranberries, Hazelnuts and Maple Syrup • Pumpkin Flan with Spiced Pepitas

Satu

with Fine Herbs • Saffron Seafood Consommé

brim

• Sautéed Cod with Airy Sabayon

• H

Sauce and Polenta Lasagna with Seasonal Side Vegetables

• S

• Apple Raisin Tartelette alongside Madagascar Vanilla Glacé

• G

Tuesday | November 27 | 11:30am - 1:00pm Saturday | November 24 | 11:30am - 1:00pm

Asian Fusion Seafo od

Harvest Bistro

rebecca meyer

w Friday | November 30 | 11:30am - 1:00pm

Pasta & Italian Sauces 101

chris toy

$50

$60

A perfect lunch to fill you up on a brisk day.

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

The catch of the day is made over

• Winter Squash Soup with

into your favorite takeout dishes.

Crispy Cumin Chickpeas

$55

• Lobster Egg Rolls with Dipping Sauces • Shrimp and Scallop Wonton Soup • Cast Iron-Broiled Salmon with Pineapple Ginger Glaze over Steamed Jasmine Rice • Hawaiian Guri Guri Ice Cream a special three-ingredient pineapple ice cream

• Sautéed Lemon Artichoke Chicken over Creamy Whipped Parsnip Purée • Roasted Carrots and Red Bliss Potatoes with Caramelized Shallot Confit • Vanilla and Elderflower Panna Cotta with Cranberry Compote

• C

• M

Get a crash course in classic Italian dishes. • Bruschetta with Walnut Pesto and Shrimp • Chicken and Spinach Alfredo • Pasta alla Puttanesca - olives and capers shine in this simple tomato sauce • Traditional Bolognese Sauce served with Housemade Linguine and Ciabatta Fresh Blueberries

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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• Limoncello Semifreddo with

8/23/18 9:10 AM

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

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

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

chef instructor

dana moos

kate c haisson

$50

$65

$55

Experience dishes that taste

Come learn Dana’s tricks for

The weather outside is frightful

just like Nonna used to make.

hosting the perfect dinner party.

but this menu is delightful!

• Eggplant Roulades with Ricotta Cheese

• Trio of Canapé:

• Apple, Fennel and Potato Soup

Deli�htful Italian F lavors Saturda� Night Special

and Pomodoro Sauce • Housemade Butternut Squash Ravioli with Chicken, Gorgonzola, Dried Cranberries and Brown Butter • Seasonal Side Salad • Classic Tiramisu

december

0pm

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

Soup Swap

served alongside a Roasted Pumpkin

Shrimp Salad with Lemon and Dill

Wedge with Crispy Sage

• Mushroom Risotto with Truffle Oil • Seared Scallops with Asparagus and Grilled Lemon Crust topped with Mascarpone and Toasted Marshmallow Sunday | December 2 | 11:30am - 1:00pm

The Brunch Club dana moos

$50

There’s no better way to spend a Sunday.

Sample classic soups

• Pineapple Banana Brûlée

Slow-Roasted Cherry Tomatoes • Sopa di Lima - a traditional Mexican soup made with plenty of lime • Greek-Style Turkey and Rice Soup with Meyer Lemon and Dill • Scottish-Style Smoked Haddock and Leek Chowder • Citrus Salad with Crème Fraîche and Tarragon • Meyer Lemon Sour Cream Bundt Cake

with Cinnamon Cream • Poached Egg served over a Crispy Potato Pancake with Smoked Salmon, Lemon Crème Fraîche, Red Onions and Thyme Breadcrumbs on Baby Greens • Wild Blueberry Bread Pudding with Maple Rum Sauce Tuesday | December 4 | 11:30am - 1:00pm

Ocean's Bount�

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

es.

$60

Come try these Downeast seafood favorites.

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

• Lemon-Braised White Beans with Broccoli Rabe • Chocolate Pecan Pie in a Gingersnap Crust

• Chocolate Tart in a Graham Cracker

kathy gunst

• Herbed Ricotta Toasts with

• Marinated Pork Loin with Shallot Confit

Maine Lobster and Avocado;

$55

brimming with international flavors.

Smoked Salmon and Crème Fraîche;

Cold-Weather Comfort

• Shrimp and Crab Chowder with Housemade Crackers • Bangs Island Mussels with Roasted Garlic and Pickled Peppers • Lobster Macaroni and Cheese

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

A December to Savor

rebecca meyer $50

Taste some of Rebecca’s favorite winter recipes. • Creamy, Oven-Roasted Tomato Soup with Olive Oil and Parmesan Croutons • Chicken Under a Brick • Maple Roasted Root Vegetables alongside French Onion and Kale Risotto • Brown Butter Butterscotch Pudding Trifle - decadent brown butter butterscotch pudding and chantilly cream separate layers of vanilla cake Friday | December 7 | 11:30am - 1:00pm

Winter �arm-Up

chef instructor $50

Heat up from the inside out with this cozy meal. • Shaved Brussels Sprout and Pear Salad with Dijon Vinaigrette and Parmesan • Roasted Cranberry Balsamic Chicken • Celery Root Purée and Roasted Balsamic Beets • Dutch Cranberry Apple Pie with Maple Walnut Ice Cream

• Sparkling Sorbet Float

877.899.8363

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8/23/18 9:10 AM

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

A Southwestern �upper

michael whelan

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

Roast� Toast�

$55

va n e s s a s e de r

Eat your way through this Sonoran-style

$55

Mexican food menu.

Tuck in to the perfect winter comfort food.

• Duo of Roast Pepper Bisques • Carne Asada with Queso Fresco steak is spice-marinated, grilled and served sliced • Grilled Chicken with Black Beans, Roasted Pico de Gallo and Lime Cream • Chocolate Tortilla Cup filled with Fresh Fruit

cookbook signing

• Salad of Roasted Winter Squash, Beets and Greens with Warm Toasted Walnut Vinaigrette • Brined and Roasted Chicken with Lemon and Herbs • Mashed Turnips and Potatoes

An En�lish Holiday Feast

Satu

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

$60

Enjoy festive recipes from across the pond.

The

• Leek and Stilton Soup with

in tr

Crème Fraîche and Croutons

• A

• Roasted Sirloin with Yorkshire Pudding and Gravy

• P

• Gratin Potatoes Dauphinoise

• G

and Creamed Spinach

• C

• Traditional Figgy Pudding

with Brandy Sauce

• P

• Roasted Cabbage with Bacon and Maple • Caramel Pot au Crème with Vanilla Bean Whipped Cream

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

Ciao Italia

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

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

mary ann esposito

' Tis the Season-ing

$60

pat t y r o c he

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

Satu

rebecca meyer

wit

$55

Roasted produce shines in this seasonal menu.

$75

• Roasted Pear Tart with Housemade

Ind

Lovin' from the Oven

Herbed Ricotta Cheese served

thou

alongside Microgreen Salad

• S

This meal is an Italian food adventure

Sugar and spice and everything nice

served straight to your plate!

make up these delicious dishes.

• Lemon Rosemary Chicken

• Fazzoletti - crêpes filled with Italian

• Sweet-and-Spicy Holiday Nuts

• Quinoa and Lentil Salad with

cheeses and served with a savory sauce • Stuffed Veal Rolls - braciola-like veal with an herb, cheese, garlic and breadcrumb stuffing • Kale with Raisins and Toasted Sesame Seeds • Mondovì Apple Cake - a moist apple cake made in a springform pan

alongside Cranberry Crostini with Goat Cheese Spread • Steak au Poivre - in this French-style dish, beef tenderloin is encrusted with peppercorns • Potato and Gruyère Gratin • Roasted Jewel Vegetables • Gingerbread Bundt Cake with Poached Pears

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

A Few of Our �avorites

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

Braised Leeks and Roasted Kohlrabi • Roasted Cardamom Apples atop

Brown Butter Ice Cream with

Graham Cracker Crumble

• S

cookbook signing Friday | December 14 | 6:00 - 7:30pm

The Skilled Chef bill collins

kate c haisson

Let's Go Out!

A luncheon comprised of oft-requested recipes.

the secret to perfect short ribs.

$55

• Fresh Crab and Avocado on Garlic Crostini

Sit back and relax as we whip up

• Sweet Potato and Rosemary Blinis with Fig, Mascarpone and Crispy Candied Bacon

a five-course meal just for you.

• Beef Short Ribs simmered

• Chicken Saltimbocca with Prosciutto and Sage • Sautéed Baby Spinach with Pine Nuts and Golden Raisins • Plum Crostata 8

SWK_CSBrochure_Nov-April_2019.indd 8

• Pomegranate, Roasted Apple and Pecan Salad with Winter Greens, Brie Cheese and Creamy Balsamic Dressing • Garlicky, Cashew-Crusted Chicken served over Butternut Squash Polenta • Haricot Verts with Hazelnuts and Parsley • Brown Butter and Cardamom Pear

• S

Sun

$50

chef instructor

• L

$60 Chef Bill will show you

$45

Thi

• C

in Orange Balsamic Sauce

• Cheesy Shredded Potatoes

• T

• Roasted Vegetable Mélange with Fennel, Portabella Mushrooms, Red Peppers and Onions

• R

• D

• Flourless Chocolate Cakes with Raspberry Jam Filling and Chocolate Ganache

Galette with Vanilla Bean Ice Cream

8/23/18 9:10 AM

enu.

tini

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

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

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

$60

$55

chef instructor

These regional dishes have their roots

Far East comfort food gets

in traditional Colombian cuisine.

the gourmet treatment.

$55

• Arroz con Pollo - Colombian paella

• Japanese Fried Chicken with Togarashi

A �ol�mbian Celebration

michael whelan

with chicken

Who Doesn't Love Ramen? Delicious �ishes scott jones for Ever�da� Dipping Sauce - a classic Japanese spice

• Plantain Banana Cakes

blend, togarashi is combined with mayo for

• Grilled Cilantro Tomato Wedge

a flavorful sauce to accompany crispy chicken

• Charred Beef Tenderloin with Chimichurri Mint Sauce • Pavlova filled with Seasonal Fruit Saturday | December 15 | 6:00 - 7:30pm

A Crafted ��er Su�er

with Beer Pairings tom madden $75

Indulge and imbibe with this thoughtful food and beer tasting. • Sweet Potato Gnocchi with Lardons, Goat Cheese, Grilled Apples and Crispy Sage • Lamb Osso Buco with Demi-Glace braised in white wine, tender lamb shanks are then finished with gremolata • Savory Corn Spoonbread served alongside Roasted Red Cabbage Slaw with Hazelnuts and Honey • Salted Caramel Pot de Crème with Cracker Jack Popcorn and Peanuts Sunday | December 16 | 11:30am - 1:00pm

• Housemade Ramen Noodles with Shiitake Mushrooms, Cooked Egg, Chicken and Pork in Miso Broth • Cream of Toasted Coconut Ice Cream Wednesday | December 19 | 11:30am - 1:00pm

A Sicilian Christmas

kate c haisson $55

Learn the art of housemade ravioli and other Italian classics. • Arancini di Rico - balls of rice are stuffed with mozzarella cheese, deep fried and served with a side of hearty meat sauce • Eggplant Caponata served with Toast Points • Ravioli with Pecorino Cheese, Honeyed Orange Butter and Walnuts • Classic Cannoli - crispy, housemade shells are stuffed with a chocolate chip and ricotta filling Thursday | December 20 | 11:30am - 1:00pm

Contem�orar� Italian Fare

michael whelan

A Smart �tart

rebecca meyer

From our table to yours, get to know

$45

Northern Italian cuisine.

This menu is the right way to begin your day.

• Jumbo Shrimp with Aioli and Lemon Mist

• Curried Pumpkin Apple Soup with

• Lightly Battered Turkey Cutlet with

Spiced Pepita Seeds and Apple Chips • Turkey Sausage, Apple and Cornbread Stuffing topped with a Fried Egg • Roasted Purple Asparagus

$55

Peppercorn Cream, Wild Mushroom Ragout and Tomato Pappardelle • Sambuca Crème Brûlée with Fresh Raspberries

These simplified classics will become your new go-to meals. • White Bean, Kale and Pancetta Soup with Herbed Butter Croutons • Sautéed Rosemary Chicken with White Wine Butter Reduction • Penne tossed in Creamy Parmesan Sauce • Orange Poached Pears with Spiced Caramel Drizzle Friday | December 21 | 6:00 - 7:30pm

Sea-son's Gr�etings

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

Celebrate the holidays with this meal inspired by the Feast of the Seven Fishes. • Cioppino with Mussels, Cod and Scallops in Light Tomato Broth • Butter-Poached Lobster Tails stuffed with Shrimp and Crab • Linguine with Clam Sauce - this sauce features housemade clam broth flavored with wine and fresh herbs • Limoncello Gelato with a Pizzelle Cookie Saturday | December 22 | 11:30am - 1:00pm

A Yuletide Luncheon

rebecca meyer $50

Cozy up to holiday flavors. • Spinach, Caramelized Onion and Brie-Stuffed French Bread • Roasted Beef Tenderloin with Horseradish and Rosemary Beurre Blanc • Sautéed Brussels Sprouts with Balsamic Vinegar and Cranberries served alongside Scalloped Sweet Potatoes • Classic French Chocolate Bûche de Noël

• Dutch Apple Pie with Ricotta Ice Cream

877.899.8363

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

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

chef instructor

Fireside Su�er

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

Asian Inspiration

rebecca meyer

New Year's Cocktail Party

$60

$55

Warm up with these rich flavors.

These fusion dishes will have you ditching the to-go menus.

Cheers to the new year while

• Chinese Scallion Pancakes with Ginger Soy Sauce

• Champagne Toast

• Butternut Squash and Roasted Corn Chowder • Seared Sea Scallops with Champagne Shallot Mustard Sauce • Crème Fraîche and Herbed Mashed Potatoes • Roasted Brussels Sprouts with Pancetta • Slow-Cooked Triple Chocolate Brownies Sunday | December 23 | 11:30am - 1:00pm

Holida� Hors �' Oeurves

michael whelan $65

Host the perfect holiday gathering with these sweet and savory small plates. • Edam Cheese Puff Gougères • Lobster Bisque with Brandy Foam • Beef Tenderloin served over a Cauliflower Pancake alongside Bourbon Barrel Yams • Fluffy Portuguese Malasada “Hole-less Doughnut” with Berry Yogurt Wednesday | December 26 | 11:30am - 1:00pm

All �bout Bacon

chef instructor $60

It’s a feast tailor-made for bacon fans and meat lovers.

• Braised Ginger Chicken with Grilled Bok Choy

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

nibbling on tasty finger foods. • Deviled Egg Duo: Carbonara with Crispy Pancetta and Parmesan Crisps; Shrimp, Jalapeño and Radish

• Sesame Garlic Noodles in Almond Butter Sauce

• Soy and Citrus-Glazed Meatballs

• Pistachio Green Tea Cupcakes with Honey Buttercream

• Bacon-Wrapped, Gorgonzola-Stuffed Figs

Friday | December 28 | 11:30am - 1:00pm

Soul �u�er

kate c haisson $55 Enjoy the healthier side of soul food. • Senegalese Soup - a soup featuring sweet potatoes, chickpeas, curry and coconut milk • Caribbean Jerk Chicken - grilled chicken is given a fragrant rub of fresh ginger, thyme, scallions, peppers and allspice

• Polenta Bites with Roasted Tomatoes • Lemon Curd Tartlets with Raspberry Whipped Cream Saturday | December 29 | 6:00 - 7:30pm

Bites & �u�bles

with Wine Pairings

monique meadows $75 Finish off 2018 with good food, fantastic sparkling wine pairings and great company! • Baked Brie en Croûte with Caramelized Pears, Shallots and Thyme

• Black Eyed Peas with Wild Rice, Red Bell Peppers and Jalapeños

• Garlic and Spice-Rubbed

• Sautéed Garlicky Collard Greens alongside Candied Yams with Maple Cream

• Green Beans with Pancetta alongside

• Ambrosia Sundae - housemade coconut frozen yogurt is topped with fresh mango,

• Flourless Chocolate Cake with Raspberry

papaya, star fruit and toasted coconut flakes Friday | December 28 | 6:00 - 7:30pm

Bone-In Pork Loin Roast Whipped Potato and Parsnip Purée Gelée and White Chocolate Ganache Sunday | December 30 | 11:30am - 1:00pm

F lavors of Northern Italy A Brunch to Remember

michael whelan

chef instructor

over Mixed Greens with Blue Cheese

$60

$50

Buttermilk Dressing

Explore regional dishes that showcase time-honored techniques and specialty ingredients.

This menu guarantees you’ll end

• Applewood Smoked Bacon Fritter

• Braised Pork Belly with Garlic and Rosemary • Tuscan White Beans with Bacon and Sage • Winter Greens Gratin with Applewood Smoked Bacon • Maple Ice Cream with Candied Lardons

• Jumbo Shrimp Ceviche with White Balsamic Vinaigrette • Duck and Fennel Pappardelle Pasta with Sage and Wild Mushroom Butter • Panna Cotta topped with Chocolate Almond Clusters

the year with a bang. • Miniature Chicken and Waffle Stack with Maine Maple Syrup Drizzle • Avocado Benedict - housemade buttermilk biscuits, poached eggs and hollandaise sauce are served alongside a tomato wedge, potato hash and petite Dijon salad • Mascarpone Ice Cream with Seasonal Fruit and Honeyed Granola

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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8/23/18 9:10 AM

0pm

Figs

any!

erry

milk

877.899.8363

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january Wednesday | January 2 | 11:30am - 1:00pm

Kitchen Improv

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

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

Louisiana �reole Celebration

michael whelan

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

A Seafo od Tastin�

$65 Let the good times roll! • Blackened Shrimp and Cilantro Jicama Salad

Learn tips and tricks to feel like a natural when it’s your turn in the culinary spotlight. • Kale and Potato Soup with Chorizo • Pan-Roasted Herb and Spice-Rubbed Chicken • Lemon Risotto with Mushrooms

• Roasted Portobello Mushroom and Rapini with Truffle Vinaigrette • Filet Mignon with Steamed Asparagus atop Mustard Cream Sauce • Sugar-Dusted Beignets with Pistachio Cream Foam

• Sautéed Seasonal Greens • Bananas Foster Thursday | January 3 | 11:30am - 1:00pm

A Ver� V��ie New Yea�

rebecca meyer $45 These vegetarian treats

are resolution approved. • Butternut Squash Bruschetta with Housemade Herbed Ricotta Cheese and Fried Sage • Individual Winter Vegetable Pot Pies • Roasted Sweet Potato and Apple Soup • Carrot Cake with Brown Butter Cream Cheese Frosting

cookbook signing Friday | January 4 | 11:30am - 1:00pm

C��kin� with Gin�er

Coz� Winter Dinner with Friends

kelsey woodworth $55 Hunker down with these simply delicious flavors.

• Crostini Three Ways: Fig Jam and Prosciutto; White Bean and Artichoke; Hummus and Goat Cheese • Easy Roast Chicken with Pan Sauce • Pan-Smashed Potatoes with Roasted Winter Vegetables • Simple Apple Crumble with Fresh Spiced Cream Saturday | January 5 | 6:00 - 7:30pm

For the Love of Citrus chef instructor

$55 See how citrus can enhance

$50

the flavor of every dish. • Roasted Beet and Citrus Salad

to offer in this healthy-ish winter menu.

with Crumbled Ricotta Salata

• Lentil, Blood Orange and Parsley Leaf

and Pistachio Vinaigrette

Salad with Citrus Ginger Dressing

• Fried Artichokes topped with Lemon

• Immunity Soup - carrots, Swiss chard,

Pistachio Pesto over Mixed Greens

shiitake mushrooms, scallions and cilantro stew in a chicken and ginger broth • Spiced Lamb Patties with Cilantro Ginger Yogurt alongside Orzo • Chocolate Stout and Ginger Bundt Cake

SWK_CSBrochure_Nov-April_2019.indd 12

$50

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$65

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These dishes are a real catch.

• C

• Lobster Salad served in a Popover • Seared Scallops alongside Wild Mushrooms

and Frisée finished with Warm Brown

• R

Butter Vinaigrette and Truffle Salt

• C

• Slow-Roasted Salmon with Citrus

and Olive Oil served alongside Saturday | January 5 | 11:30am - 1:00pm

mindy fox

Discover everything that ginger has

Frid

• Filet of Beef with Orange Horseradish Sauce • Grapefruit Budino with a Key Lime Shortbread Cookie

Toasted Israeli Couscous and Herbs • Housemade Lemon Ricotta Ice Cream with Pistachio Brittle

Frid

F�

wit

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

Bistro Luncheon

jes

$75

Rela

kate c haisson

Itali

$60 We’re taking bistro basics to the next level. • Balsamic Berry Salad with

• S

Winter Greens served alongside

• S

a Seeded Semolina Breadstick

• Ribeye Steak with Garlicky Caper Vinaigrette, Lemon Pistachio Gremolata and Marsala Cipollini Onions • Beer-Battered, Spiralized French Fries served with Country Ketchup

• S

• M

• Chocolate Caramel Tart Thursday | January 10 | 11:30am - 1:00pm

Italian Eater�

Satu

chef instructor

$55

You

Mangia! Mangia! • Pasta e Ceci - pasta is tossed with chickpeas, rosemary, crushed tomatoes and Parmesan • Chicken Piccata - pan-fried chicken cutlets are served with a lemon

to “p

• B

• S

butter sauce and capers • Oven-Roasted Broccolini with Garlic • Affogato - a scoop of housemade vanilla ice cream is “drowned” in a shot of hot espresso

8/23/18 9:10 AM

• S

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

Creative ��king

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

rebecca meyer

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

$50

$60

$45

A cast iron pan and a little

These Spanish flavors are like

These pies are a crowd pleaser

imagination are all you need.

a fiesta in your mouth.

any way you slice it.

• Cast Iron Cheddar and Chive Cornbread

• Bacon-Wrapped Dates

• Caprese Salad with Fresh

with Whipped Jalapeño Butter • Cast Iron Brown Butter and Sage

oms

Chicken with Sautéed Spinach

An Evenin� in Madrid

with Manchego Cheese • Skillet Paella - clams, shrimp, mussels, scallops and sausage are simmered in a

• Rosemary Scalloped Potatoes

hearty tomato basil sauce, served with rice

• Cast Iron Vanilla Sugar Cake served

and topped with crispy calamari

alongside Apple Pie Ice Cream

• Arugula Salad with Marcona Almonds and Sherry Vinaigrette

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

F��d & Wine

with Wine Pairings

and Truffle Oil • Dessert Pizza with Chocolate Hazelnut Spread and Fresh Fruit

• Steamed Saffron Mussels with Toasted

Make time for these refined yet rustic dishes.

Mediterranean food is always in style.

• Winter Greens Salad - mixed winter greens,

• Grilled Garlic Toast with

Brioche - the broth features saffron,

• Shrimp Fra Diavolo - a spicy, tomato-based sauce is served over housemade fettuccine pasta

Low & Slow

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

Dim Sum

�la�s� C��king

charred vegetables, toasted croutons and goat

Parma Ham, Melon, Parmesan

cheese are tossed in an herbed vinaigrette

and Balsamic Reduction

• Cotechino in White Bean Ragu with Swiss Chard - housemade Italian pork sausage is cooked low and slow • Lemon Ricotta Cannoli

• Roasted Salmon with Pistachio Pesto • Grilled Broccoli Rabe alongside Couscous with Currents and Toasted Almonds • Apple Cider Layer Cake with Cinnamon Crumble Swirl

• Meyer Lemon Budino - this rich Italian Wednesday | January 16 | 11:30am - 1:00pm

The Menu �aven pat t y r o c he $50

and Brown Sugar Buttercream Friday | January 18 | 6:00 - 7:30pm

Surf & Tu��

michael whelan

Patty shows you comforting dishes

nicole galbadis

$55

made for sharing.

$65

You’ll see why they translate

• Tomato Soup with

Come for a modern twist

• Baked Pork Bun • Steamed Shrimp Dumpling • Seared Sesame Haddock served with Choy Sum and Garlic Oyster Sauce • Savory Fruit Chutney

with Fire-Roasted Tomato Sauce; Wild Mushrooms with Alfredo Sauce

$55

to “pieces of the heart”.

ice

• Pizza Duo: Spicy Sopressata

$45

pudding is topped with fresh whipped cream

Tomato Sauce and Pesto Sauce

Italian dishes and vinos.

Shallots and Garlic

peas,

• Perfecting the Basics: Pizza Dough,

rebecca meyer

• Scallops with Crispy Pancetta,

Buffalo Mozzarella

brent hazelbaker

white wine, butter and lemon

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

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

Relax with perfectly paired

ata

features a burnt sugar crust

The �izza�arlor

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

jessica michaud $75

el.

• Crema Catalina - this baked custard

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

• Sweet Sesame Popover with

Grilled Cheese Croutons • Spice-Rubbed Pork Loin with White Wine Pan Sauce • Herbed Rice Pilaf alongside Garlicky Roasted Broccoli • Maple Walnut Cheesecake

on steakhouse standards. • Classic Caesar Salad with Spiced Croutons • Coconut Shrimp with Sweet Chili Sauce • Petite Filet with Crumbled Gorgonzola and Housemade Potato Chips • Chocolate Walnut Brownies à la Mode with Hot Fudge and Fresh Cream

Star Anise Plum Foam 877.899.8363

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

Quick & Warmin� Soups

christine burns rudalevige $55 These souped-up recipes are endlessly slurpable. • Spicy Noodle Soup with Shrimp and Coconut Milk • Cod, Sausage and Fennel Stew with Housemade Focaccia • Lemon Posset with Simple

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

Korean Steakhouse

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

$60

$55

Indulge in this Asian barbecue experience.

Recreate the perfect steakhouse menu.

Dis

• Crispy Shrimp with Ssamjang Aioli

• Classic Wedge Salad with Bacon and Gorgonzola Cheese

this

kate c haisson

• Korean-Style Short Ribs with Two Marinades served alongside a Seasonal Vegetable Bouquet • Kimchi Fried Rice topped with a Fried Egg, Nori Confetti and Toasted Sesame Seeds • Chocolate Lava Cake with Caramelized White Chocolate Crumbles and Housemade Vanilla Ice Cream Thursday | January 24 | 11:30am - 1:00pm

Distinctive ��ing

Entertaining Favorites

michael whelan

$65

Experience the unique flavors

Enjoy this luxurious lobster-themed dinner.

of the Mediterranean Basin.

• Lobster Cake with Remoulade

• Artichoke and Stewed Tomato

dana moos

• Classic Caesar Salad in Parmesan Baskets • Linguine Carbonara with Lobster, Bacon and Peas • Individual Trifles with Elderflower Pastry Cream and Fresh Raspberries

$55

Spanakopita with Toasted Fennel Seeds • Sautéed Atlantic Salmon with Yogurt and Dill Crème Fraîche • Miniature Spinach Crêpe au Gratin • Pistachio Baklava with Mint Coulis Drizzle

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

The Art of Breakfast dana moos

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

Tail�atin� Favorites ly n n e r ya n

$50

The But�er Sh��

• Creamed Spinach and Truffled Mashed Potatoes

• C

• Almond Bread Pudding with Raspberry Coulis and Fresh Berries Saturday | January 26 | 11:30am - 1:00pm

The Patisserie

$55

to-g

• E

• Savory: Croque Madame - the ultimate ham and cheese sandwich, it’s finished with bechamel and a soft-fried egg

• S

• Sweet: French Macaron - we’ve taken the guesswork out of this almond meringue sandwich cookie

• C

• Sweet: Marjolaine Cake - enjoy the combination of nut-based meringues, pastry cream and a hint of chocolate Saturday | January 26 | 6:00 - 7:30pm

$55

• Cheeseburger Dip with

Create an unforgettable meal for you and a loved one.

Dinner for Two

• C

Thu

$60

War

• T

• Roasted Pumpkin Sage Soup with Arugula Pesto and Housemade Crackers

• G

• Spinach and Shallot-Stuffed Flat Iron Steak

• P

buttercream and topped with chocolate

• Roasted Herb Red Bliss Potatoes and Sautéed Broccolini

• D

ganache and fresh raspberries

• Triple Chocolate Layer Cake served

and Candied Bacon • Individual Chocolate Cake Towers -

• Mason Jar Key Lime and Maine Blueberry Pie

a rich cake layered with Chambord

Wed

• C

• Mini Hasselback Potatoes

Cornmeal Cakes

• A

• Savory: Salade Niçoise with Potatoes, Haricot Verts, Fresh Vegetables, Tuna and Olives

rebecca meyer

and Basil, Breakfast Potato Wedges

you’ll never fumble a tailgating party again!

• Buffalo Chicken Chili with Black Bean

• P

$55

• Honeydew and Blackberries

served alongside Roasted Tomatoes

• S

There’s no denying the appeal of a classic French pastry.

With these delicious recipes in your playbook,

Mustard Ketchup Sauce

kristen lawson perry

$50

• Egg Roulade with a Duo of Cheeses

• S

• C

to your own home.

• Cinnamon Brown Sugar Popovers

• Grilled New York Strip with Beurre Maitre D’hôtel - sizzling steak is served with lemon parsley compound butter

Learn how to bring B&B entertaining

with Elderflower and Basil

Sun

Lavender Shortbreads Saturday | January 19 | 6:00 - 7:30pm

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

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 14

with Mint Chocolate Chip Ice Cream

8/23/18 9:10 AM

ers

krisztina perron $55

Discover small plates that highlight this delicious, indulgent cuisine. • Sour Cherry Soup garnished with Mint and Cinnamon • Chicken Paprikash • Small Hungarian Dumplings • Cucumber Salad • Palacsinta - Hungarian crêpes are filled with an apricot jam and sweet cheese spread • Apple Strudel Wednesday | January 30 | 11:30am - 1:00pm

Chinese Ta�out Fa�-Out

kate c haisson $55

Why go out when you can recreate these to-go favorites in your own kitchen? • Crab Rangoon with Sweet-and-Sour Sauce

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

Comfort �uisine

shanna & brian o’hea

Pass�ort to �un�ar�

february

$50

ch ef

Your favorites get an upgrade. • Curry Coconut Chicken Soup with Rice Noodles • Bacon-Wrapped Meatloaf with Ginger Barbecue Sauce • Mustard Mashed Potatoes served with Green Beans • Chocolate Pudding with Fresh Whipped Cream Friday | February 1 | 6:00 - 7:30pm

Southwestern Barbecue

michael whelan $60

Kick your next barbecue up a notch with • Yucca Chips with Smoked Chili

with Sautéed Green Beans • Coconut Sorbet with Fresh Fruit Thursday | January 31 | 11:30am - 1:00pm

Savor� �ensation�

rebecca meyer $60

Avocado Dip • Grilled Portobello Mushrooms topped with Roasted Pepper and Corn Relish • Braised Beef Brisket with Shaved Horseradish on a bed of Collard Greens • Cardamom-Spiced Apple Cobbler served with Saffron Vanilla Ice Cream

• Trio of Hummus served with Housemade

$60

• Grilled Skirt Steak served alongside Mushrooms roasted in Brown Butter with Garlic and Thyme • Pumpkin Seed Pesto Risotto with Oven-Roasted Parsnips • Dark Chocolate Cremoso with an Almond Florentine Biscuit and Mixed Berry Coulis

with Maple Mustard Dipping Sauce • Fennel and Rosemary Braised Lamb Shanks • Sautéed Asparagus with Pomegranate Molasses and Toasted Almonds • Whipped Buttermilk Chive Potatoes • Meyer Lemon Bars Sunday | February 3 | 11:30am - 1:00pm

Touchdown Favorites chef instructor

$40 Take these recipes to your Super Bowl Sunday party. • Strawberry Shrub & Soda - start your game day off right with this tangy, non-alcoholic, fruit-infused drink • Caramelized Onion Dip with Frizzled Leeks served alongside Crudité and Crostini • Buffalo “Fried” Goat Cheese • Loaded Baked Potato topped with Jack Cheese, Lardons, Chives and Crème Fraîche • Salted Caramel Peanut Brownie Bars

Downri�ht �elicious

cara chigazola-tobin

and Rosemary; Savory Pumpkin

• Prosciutto-Wrapped Brussels Sprouts

Saturday | February 2 | 11:30am - 1:00pm

Warm up with easy, creative comfort food. Pita Bread: Roasted Carrot; Garlic

$55 simple to prepare.

Chopped

• Sesame Noodles - sesame paste,

• Chinese Orange Chicken

j a n e s t. p i e r r e This fancy feast is deceptively

these flavorful dishes.

out this simple dish

Ele�ant �ats

as seen on

• Egg Drop Soup peanuts, chili oil and vinegar round

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

ebri el

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

You’ll love this Middle Eastern-inspired menu. • Dolmas with Yogurt and Chili • Sultan’s Delight - braised beef short ribs are served with a decadent eggplant purée

“Exceeded my expectations! Wonderful! Delicious!” Jenessa T.

• Roasted Carrots, Tahini, Brown Butter and Pistachios • Muhallebi with Citrus - a traditional, creamy, milk-based pudding finished with a burst of citrus 877.899.8363

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Tue

$55 Fro

com

• S

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• F

• R

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Wed

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Thu

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

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8/23/18 9:11 AM

Tuesday | February 5 | 11:30am - 1:00pm

Friday | February 8 | 11:30am - 1:00pm

scott jones

Beat �he Winter �lues

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

rebecca meyer

with Wine Pairings

$55

jessica michaud

From the famed Silver Palate Cookbook

Come in from the cold and get cozy with these small plates!

$75

Silver Palate Favorites come these culinary classics.

• Salmon Mousse 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 • Roasted Asparagus with Lemon and Parsley Gremolata • Carrot Cake - enjoy this classic cake with a smothering of lemon-spiked cream cheese frosting

Winter �onderland

kate c haisson $50

This snow day menu will warm you up from the inside out. • Fried Arancini in Mornay Sauce • Herb-Encrusted Pork Tenderloin with White Fig and Caramelized Onion Relish • Whipped Brown Butter Cauliflower Purée alongside Salt Roasted Fingerling Potatoes • Individual Baked Alaska - featuring a chocolate cake base and housemade peppermint ice cream, this frozen creation is topped with torched meringue right before serving Thursday | February 7 | 11:30am - 1:00pm

The Warm-Up j a n e s t. p i e r r e $55

Comfort is served up on a plate. • Broken Noodle Chicken Soup • Braised Stout and Chili Pepper Short Ribs over Parmesan Polenta • Fresh Herb Biscuits with Garlic and Shallot Compound Butter • Bourbon Walnut Tart with Chantilly Cream and Sea Salt Caramel Sauce

Recreate this menu for a romantic night in.

• Blue Cheese Tartlet with Roasted Grapes, Walnuts and Radishes

• Caesar-Style Torn Escarole Salad topped

• Beef Tenderloin Crostini with Horseradish Aioli and Microgreens

• Grilled Ribeye with Herb Compound

• Pork Belly Sliders with Pickled Red Onions and Maine Maple Champagne Mustard

• Pan-Roasted Endive with Balsamic Glaze

• Chocolate Cream Pie in a Jar

• Sacher Torte - this dark chocolate cake features

with Breadcrumbs and Parmesan Butter and Meyer Lemon Risotto

an apricot glaze and bittersweet ganache

cookbook signing Friday | February 8 | 6:00 - 7:30pm

Farm & Sea

bill collins Wednesday | February 6 | 11:30am - 1:00pm

Love Is in the Air

$65 Savor the best of both food worlds. • Maryland-Style Miniature Crab Cakes with Zippy Remoulade Sauce • Chateaubriand Steak with Foolproof Béarnaise Sauce

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

French Bistro �avorites

brent hazelbaker $55

Bring the City of Lights to your kitchen with this meal. • Classic French Onion Soup • Hachis Parmentier - the French take on Shepherd’s pie features mashed and baked potatoes, diced meat and sauce Lyonnaise in a baked shell

• Rustic Potato Gratin - we give a fresh take on this French favorite

• Seasonal Side Salad

• Roasted Carrots with Honey and Thyme

• Crème de Coco Crème Brûlée

• Chocolate Swiss Roll with Whipped Cream Filling and Chocolate Ganache Frosting

Tuesday | February 12 | 11:30am - 1:00pm

cookbook signing Saturday | February 9 | 11:30am - 1:00pm

Cla�sic Re�taurant De�serts

erin gardner $55 Learn to master these favorites step-by-step in your own home!

• Served with a Light Lunch: Arugula and Pesto Salad with a Parmesan Crisp served alongside Roasted Citrus Chicken Breast • Vanilla Bean Crème Brûlée

Southern Charm

rebecca meyer $55

These down-home favorites will captivate any appetite. • Fried Green Tomato Sliders with Cherrywood Smoked Bacon and Housemade Sweet-and-Hot Pickles • Honey Bourbon Chicken with Buttermilk Biscuits • Baked Macaroni and Cheese with Bacon alongside Southern-Style Braised Green Beans and Vidalia Onions • Chocolate Coconut Pecan Pie

• Chocolate Mousse • Profiterole Sundae • Banana Bread Pudding 877.899.8363

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

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

kate c haisson

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

$55

$60

rebecca meyer

$55

We’ll show you special recipes

It’s never too late to celebrate love or the love of great food!

$55

The

for your special someone.

• Start with a toast of

Skip sleeping in and join us

• R

• Start with a toast of

Will You Be My Valentine? A Berr� Special Love

Sparkling Rosé Wine

Raspberry Champagne

• Buratta, Slow-Roasted Tomatoes and

• Roasted Carrot Soup with Ginger Cream

Grilled Focaccia Toast with Fresh Basil

• Spice-Crusted Rack of Lamb

• Engagement Chicken - this lemon

• Crimson Couscous with Beets,

and herb roasted chicken is the way

Dried Apricots and Orange Zest

to your loved one’s heart—and stomach!

• Haricot Verts with Mustard Vinaigrette

• Housemade Beet Pasta with Brown

• Raspberry Cream Pavlovas

Butter, Sage and Walnut Pesto served

cookbook signing

alongside Sautéed Seasonal Greens • Raspberry Sweetheart Cheesecake

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

with a Chocolate Cookie Crust SNYDER

Craftsy.com

Sw�ethearts Lunch�on Carla Snyder is a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, and cookbook author. Her most recent books include One Pan, Two Plates and One Pan Two Plates, Vegetarian for Chronicle Books. She lives in Ohio. Colin Price is a photographer whose food and lifestyle images have appeared in a wide range of books and magazines. He divides his time between San Francisco and New York. Design by Cat Grishaver

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.

One pan + 45 minutes = dinner for the whole family!

Here are 70 fast, fresh recipes specially created to appeal to both adults and kids. And they’re all cooked in one pan so there’s no fighting over the clean up! Dinner on the table in 45 minutes or less and more time enjoying a delicious meal with those you love. . . . Now that’s quality time!

chef instructor

$60

One Pan, Whole Family

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

COMPLETE WEEKNIGHT MEALS

One Pan, Whole Family Carla Snyder

$24.95 U.S./£xx.xx U.K.

PHOTOGRAPHS BY

Colin Price

One Pan, Whole Famil� Fast, delicious family meals – minus the cleanup! Dedicated parents are always looking for quick and easy recipes using healthful ingredients that their kids actually will eat. Enter One Pan, Whole Family! This collection of 70 family-friendly meals appeals to kids of any age while being sophisticated enough to satisfy the adults as well. Using tried-and-true cooking methods, beloved author and cooking teacher Carla Snyder delivers incredible, reliable recipes ready to eat in 45 minutes or less. And to top it off, they’re all made in one pan! Each one is perfect for a family that might have little time to cook but big appetites after busy days at work, school, soccer practice, dance lessons, and more. These are recipes that don’t need to be watched, babysat, or fooled with very much. Chapters cover poultry, meat, seafood, and vegetable mains and include dishes such as Chicken Thighs with Sausage, Red Beans, and Rice, Flat Iron Steak with Broccoli Slaw (comes together in less than half an hour!), Snapper with Peas, Fingerlings, and Yogurt Lemon Sauce, and Sweet Potato Soup with Apple-Cheese Quesadillas. And—yay!—every chapter starts with a pizza! Every recipe includes suggested add-ons like simple salads or additional vegetables for when the family is Extra Hungry. Plus, In the Glass there are beverage pairings for both the adults and the under twenty-ones. And it wouldn’t be a cookbook from Carla Snyder without It’s That Easy, her truly useful cooking tips that will help make anyone a better home cook. What are you waiting for? You could have dinner on the table for your family tonight!

carla snyder $55

OPWF_cover.indd 1

1/22/18 11:07 AM

Easily feed a crowd with

Set the mood with this romantic menu.

these hearty favorites.

• Truffled French Onion Soup

• Roasted Beet Salad with Orange,

• Steak Diane with Demi-Glace • Duck Fat Roasted Potatoes alongside Spicy Roasted Broccoli Rabe • Red Velvet Cake with

Goat Cheese and Walnuts • Chicken and Swiss Chard in Cider Cream • Mushroom and Pea Risotto • Lemon Ginger Icebox Cake

Cream Cheese Frosting

cookbook signing Friday | February 15 | 11:30am - 1:00pm SNYDER

One Pan, Whole Family

One pan + 45 minutes = dinner for the whole family! Here are 70 fast, fresh recipes specially created to appeal to both adults and kids. And they’re all cooked in one pan so there’s no fighting over the clean up! Dinner on the table in 45 minutes or less and more time enjoying a delicious meal with those you love. . . . Now that’s quality time!

COMPLETE WEEKNIGHT MEALS

One Pan, Whole Family Carla Snyder

$24.95 U.S./£xx.xx U.K.

PHOTOGRAPHS BY

Colin Price

One �an, Two P lates Fast, delicious family meals – minus the cleanup! Dedicated parents are always looking for quick and easy recipes using healthful ingredients that their kids actually will eat. Enter One Pan, Whole Family! This collection of 70 family-friendly meals appeals to kids of any age while being sophisticated enough to satisfy the adults as well. Using tried-and-true cooking methods, beloved author and cooking teacher Carla Snyder delivers incredible, reliable recipes ready to eat in 45 minutes or less. And to top it off, they’re all made in one pan! Each one is perfect for a family that might have little time to cook but big appetites after busy days at work, school, soccer practice, dance lessons, and more. These are recipes that don’t need to be watched, babysat, or fooled with very much. Chapters cover poultry, meat, seafood, and vegetable mains and include dishes such as Chicken Thighs with Sausage, Red Beans, and Rice, Flat Iron Steak with Broccoli Slaw (comes together in less than half an hour!), Snapper with Peas, Fingerlings, and Yogurt Lemon Sauce, and Sweet Potato Soup with Apple-Cheese Quesadillas. And—yay!—every chapter starts with a pizza! Every recipe includes suggested add-ons like simple salads or additional vegetables for when the family is Extra Hungry. Plus, In the Glass there are beverage pairings for both the adults and the under twenty-ones. And it wouldn’t be a cookbook from Carla Snyder without It’s That Easy, her truly useful cooking tips that will help make anyone a better home cook. What are you waiting for? You could have dinner on the table for your family tonight!

carla snyder $55

1/22/18 11:07 AM

Dig in to no-fuss dishes that taste extravagant. • Fig Pizza with Brie and Arugula • Fontina and Prosciutto-Stuffed Chicken Breasts served with Radicchio and Fennel Sauté • Butternut Squash Risotto • Limoncello Mousse with Berries 18

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

The Old & The New michael whelan

Brunch with Becca & the Bo�s

• Green Peppercorn Shrimp perfumed with Pernod Liqueur • Tournedos de Beef with Demi-Glace • Sautéed Asparagus and Lemon Zest • White Chocolate Torte topped with Kirsch Strawberry Coulis

• H

Maple Syrup and Powdered Sugar • Huevos Rancheros Breakfast Sandwich served on a Housemade English Muffin

• M

with Avocado Crema

Frid

• Bacon and Potato Hash

• Mini Cinnamon Rolls with Cream Cheese Frosting

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

Recipe �oundup

$60 Top

mak

pat t y r o c he

• C

$55

• S

Enjoy winter flavors that

are simple and seasonal. • Winter Greens Salad with Warm Bacon Dressing, Apples and Candied Walnuts

• R

• Pan-Roasted Chicken Paillard

with Citrus Thyme Pan Sauce

• S

• Smashed Red Bliss Potatoes

• Provençal Tomato Gratin • Apple Tarte Tatin with Vanilla Ice Cream Wednesday | February 20 | 11:30am - 1:00pm

Simpl� Satisfying

$55

on Truffle Croutons

• B

with Strawberry Jalapeño Jam,

Experience classic French cuisine • Sautéed Forest Mushrooms

• Monte Cristo Sliders served

kate c haisson

with contemporary flair.

Thu

jan

for this fun brunch.

$60

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 18

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

Frid

Po mi

$55

Get

• S

Transport yourself to Italy with this Tuscan-themed meal.

• C

• White Bean and Sausage Stew with Fresh Herbs

• R

• Stuffed Tuscan Chicken - this dish features sun-dried tomatoes, mozzarella and spinach filling with a creamy garlic sauce • Sweet Corn Polenta alongside Zesty Broccolini Spears • Chocolate Mint Tart with a Bittersweet Chocolate Crust and White Chocolate Ganache Filling

8/23/18 9:11 AM

• C

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

$55

with Grilled Cheese Croutons • Braised Beef with Mushrooms, Carrots, Potatoes and Red Wine Pan Sauce

and

What's C��kin�?

$60 Top Chef Stephanie Cmar makes a meal you won’t forget!

ebri el as seen on

0pm

Friday | February 22 | 11:30am - 1:00pm

stephanie cmar

Top Chef ch ef

• Chipotle Chicken Salad with Tomatillo Ranch Dressing, Avocado and Vegetables • Stuffed Avocado - the filling is made with fresh crab meat, bell peppers and Sriracha aioli • Roasted Salmon with Barbecue Glaze served alongside Mango Salsa, Jicama and Tomato Salad • Strawberry Trifle - layers of rich pound cake and heavenly pastry cream are bursting with sweet, succulent berries! Friday | February 22 | 6:00 - 7:30pm

Pol�nesian Luau michael whelan $55

Get a taste for the ultimate party menu. • Salt-Cured Salmon with Smoked Scallions and Toasted Tomatoes • Chicken and Long Rice Noodle Soup • Roast Pork Shoulder and Atlantic Cod steamed in Banana Leaves • Chocolate and Coconut Pudding with Papaya Ginger Coulis

• Fresh Shrimp Spring Rolls with Peanut Dipping Sauce • Shrimp Salad with Lime Vinaigrette, Avocado and Quinoa

• Housemade Ciabatta Bread with Caramel Filling

eam

ch ef

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

fin

Top Chef

• Roasted Onion Soup

• Molten Chocolate Cake

stephanie cmar

ebri el as seen on

These recipes will bring everyone to the table.

Lunch with a To p Chef

A Famil� Gathering

Saturday | February 23 | 11:30am - 1:00pm

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

• Grilled Chicken with Peach Barbecue Sauce and Corn Succotash atop Roasted Potato Salad

Taste of the Go od Ol' South michael whelan $55

Southern charm is simply delicious. • Molasses Cornbread Sandwich with Heirloom Grape Tomatoes and Basil • Roasted Cauliflower Pancakes and Chive Crème Fraîche • Barbecue Brisket with Red Eye Gravy and Collard Greens • Peach Cobbler topped with Star Anise Gelato

• Mixed Berry Tart - puff pastry is stuffed with a cream cheese filling and topped with a fresh lime cream

Wednesday | February 27 | 11:30am - 1:00pm

Saturday | February 23 | 6:00 - 7:30pm

kate c haisson

The Tap & Grill

Meet Me �t �he Kasbah!

$50

with Beer Pairings

Awaken your palate with this exciting cuisine.

tom madden

• Roasted Eggplant stuffed with

$75 The only way to improve on surf and turf? Serve it with the perfect brew. • Rustic Shrimp Bisque with Fennel and Leeks

Mixed Vegetables, Fresh Herbs and Crumbled Feta • Spiced Chicken Shawarma with Tabbouleh Salad • Housemade Pita Bread with

• Steak au Poivre alongside Maple-Glazed Carrots - this peppered steak is served in a creamy pan sauce

• Apricot and Almond Tart

• Seasoned Potato Wedges

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

• Peaches and Cream Ice Cream with Praline Swirl Sunday | February 24 | 11:30am - 1:00pm

Rise & Dine

j a n e s t. p i e r r e $60 This menu is sure to add sparkle to any Sunday. • Celery, Fennel and Apple Salad with Pecorino and Walnuts • Poached Egg on Housemade English Muffins with Chive Butter • Butter-Poached Lobster Tail • Apple Crumb Coffee Cake with Housemade Vanilla Ice Cream and Apple Cider Syrup

SWK_CSBrochure_Nov-April_2019.indd 19

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

Roasted Red Pepper Hummus

Asian Fusion

rebecca meyer $45 Learn how to meld different cooking techniques with various cuisines to yield unique dishes. • Spicy Almond Butter Shrimp Satay Skewers • Stir-Fried Garlic Sesame Chicken Lettuce Wraps served with Sautéed Fresh Vegetables in Ginger Miso Sauce • Vegetable Egg Rolls with Sweet Chili Mint Sauce • Matcha Green Tea Crème Brûlée

877.899.8363

8/23/18 9:11 AM

march Friday | March 1 | 11:30am - 1:00pm

Man�ia!

chef instructor

$55 Experience the comfort of traditional Italian cooking. • Mixed Greens Salad with Prosciutto, Asparagus and Melon • Braised Chicken with Housemade Gnocchi in Creamy Mushroom Spinach Sauce • Housemade Garlic Knots with Bacon Compound Butter • Classic Tiramisu Friday | March 1 | 6:00 - 7:30pm

A Taste of the �ro pics

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

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

Frid

with Wine Pairings

kate c haisson

nic

monique meadows

$55

$65

$75

Things heat up with this

We’

Spanish food and wine come together to excite the taste buds.

spicy Tex-Mex menu.

in fr

• Black Bean Soup with Tortilla Strips

• R

The S�ain Attraction

• Shrimp Two Ways: Tortillas de Camarones; Gambas al Ajillo - shrimp prepared as crispy fritters as well as sautéed with garlic • Grilled Eggplant in Tomato Basil Vinaigrette with Onions and Capers • Pincho Moruno with Patatas Bravas pork kebabs served with fiery potatoes • Torta de Santiago - a popular Spanish cake made with almonds

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

Bi�, Bold & Zesty

and Crema topped with Pickled Red Onions Housemade Chipotle-Seasoned

with Queso Fresco and Cilantro

• Jamaican Rice and Peas with Coconut Milk • Coconut Lime Bars with Hazelnut Crust Saturday | March 2 | 11:30am - 1:00pm

Seafo od Celebration

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

Enjoy fresh-off-the-boat flavor. • Cabernet-Poached Pear Salad with Cranberries and Gorgonzola • Seafood Sauté of Scallops, Cod, Mussels and Lobster with Crispy Asiago Breadcrumbs • Housemade Fettuccine with Lemon Garlic Sauce • Brownie à la Mode

SWK_CSBrochure_Nov-April_2019.indd 20

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

$60

and Chili Salsa

Dulce de Leche Sauce

$55

• Grilled Pork Roast with Pineapple

Satu

• Tres Leches Ice Cream with

$55

• Tangy Tomato and Mango Salad

• Avocado, Orange and Jicama Salad

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

• Shaved Brussels Sprout Salad with Toasted Walnuts and Lemony Vinaigrette

• P

• G

Thaw out in our cozy kitchen!

• Roasted Beet Salad with Arugula

• G

and Goat Cheese

• Slow-Roasted Beef Tenderloin with • Asiago and Sage Scalloped Potatoes

• Garlicky Wilted Greens and Croutons

• Roasted Carrot and Celery Root Medley

• Chocolate Salted Caramel Tart Tuesday | March 5 | 11:30am - 1:00pm

Mardis Gras

$50

Sav

• Pan-Seared Pork Tenderloin with Fig and Balsamic Agrodolce • Roasted Potatoes, Parsnips and Turnips

• L

Sweet Potato Chips

A Winter's Feast It's Cold Outside

These elevated recipes make for one special lunch.

• G

• H

and Creamy Slaw and served alongside

va n e s s a s e de r

breezy dishes.

• Southwestern Pulled Brisket Sandwich

chef instructor

Channel warm weather with these easy,

Garlic Butter and Horseradish Cream

• Upside-Down Blood Orange Cake with Chantilly Cream

• Ja

Satu

Friday | March 8 | 11:30am - 1:00pm

Winter �rap-Up

$65

Get

• F

chef instructor

rebecca meyer

$55

$60

Join us for these favorites from the Big Easy.

Say so long to winter with these

• Hushpuppies - these cornmeal dumplings are served with a creamy Cajun slaw

• S

end-of-the-season dishes.

• B

• Spicy Jambalaya with Chicken, Sausage and Roasted Red Peppers alongside White Rice • Traditional Maque Choux - a braised salad featuring corn, peppers, tomatoes and crispy bacon • Deep-Fried Beignets served with Praline Sauce and a dusting of Powdered Sugar

• Warm Roasted Beet Salad with

Charred Winter Vegetables, Lemon Vinaigrette and Toasted Pine Nuts • Crispy Garlic and Lemon-Crusted Salmon • Oven-Roasted and Spiced Sweet Potatoes with Creamed Kale and Blistered Grape Tomatoes • Upside-Down Ginger, Pear and Almond Cake

8/23/18 9:11 AM

• R

• C

ley

mon

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

Fresh Is Best

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

nicole galbadis

dana moos

$65

$45

$60

We’re showcasing high-quality ingredients

Start your day off right with this feast.

in from-scratch cooking.

• Cantaloupe and Blueberry Salad

Delight your senses with this Indian-spiced meal.

• Roasted Beet and Arugula Salad with Walnuts and Goat Cheese • Grilled Halibut with Herb Pistou • Housemade Butternut Squash Ravioli with Roasted Shallot Pancetta Sauce • Lemon Cheesecake with Fresh Whipped Cream Saturday | March 9 | 11:30am - 1:00pm

Jamaican Me Hungry!

michael whelan $50

Savor island life with these sunny flavors. • Plantain Cinnamon Fritter with Orange Chantilly Cream • Green Papaya and Tomato Salad with Lime Vinaigrette • Grilled Jerk Chicken with Spicy Bell Peppers and Johnny Cakes • Jamaican Rum Custard and Candied Fennel Seeds Saturday | March 9 | 6:00 - 7:30pm

Coastal Innovations

Sunda� Brunchin'

with Green Tea Mint Simple Syrup • Griddled Tortilla topped with an Olive Oil-Fried Egg, Crumbled Sausage, Black Beans, Roasted Corn, Avocado and Sriracha Crema • Crispy Almond Florentine filled with Orange Buttercream

Get a taste for what Vactionland is all about. • Fresh Lobster Wonton “Taco”

�unjab Province

michael whelan

• Coconut Shrimp Curry with Garlic Naan Bread • Yellow Dal - this lentil-based soup features roasted sweet potatoes • Spiced Lamb Vindaloo braised with Confit Tomatoes • Lavender Lemon Sorbet and Rosewater Candied Ginger

Tuesday | March 12 | 11:30am - 1:00pm

Just for the Halibut

rebecca meyer $65

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

The Menu �aster j a n e s t. p i e r r e

Embrace fresh, coastal fare.

$60

• W inter Chopped Salad with

Let the expert show you how it’s done!

Roasted Pears, Gorgonzola Cheese and Maple Balsamic Vinaigrette • Pan-Seared Halibut with Lemon Caper Beurre Blanc • Caramelized Onion and Winter Wheat Berry Salad served alongside Buttered Carrot and Turnip Mash • Mud Pie - layers of vanilla bean ice cream, coffee ice cream and crushed chocolate cookies

• Marinated and Grilled Mushroom Salad with Endive • Oven-Roasted Beef Tenderloin and Shallots with Cabernet Sauce served on Toasted Brioche • Bourbon-Spiked Sweet Potatoes with Fresh Herbs • Bittersweet Chocolate Pot de Crème with Kahlúa Chantilly Cream

are topped with chocolate ganache and sea salt caramel sauce

dana moos $65

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

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

Totall� �uscan kate c haisson

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

Corned Beef Dinner

chef instructor $60

with Jalapeño Aioli, Red Onions

$55

Celebrate St. Patrick’s Day with traditional Irish dishes.

and Lemon Zest • Spicy Corn and Lobster Chowder

These hearty dishes highlight simple, clean flavors done right.

• Watercress Salad with Pears, Blue Cheese and Red Wine Vinaigrette

• Blackened Salmon alongside

• Crispy Polenta Wedge topped with

• Corned Beef and Braised Root Vegetables with Horseradish Cream and Guinness Grain Mustard Sauce

Pineapple Jalapeño Salsa and

Gruyere and Wild Mushroom Ragout

Sriracha Avocado Crema

and served alongside Dressed Greens

• Roasted Zucchini and Baby Potatoes • Chocolate Toffee Cheesecake

oes

• Blackened Pork Chops in White Wine, Garlic and Herb Cream Sauce • White Beans with Broccoli Rabe and Charred Lemon • Caramel Praline Ice Cream and a Chocolate-Dipped Pecan Sandie Cookie

SWK_CSBrochure_Nov-April_2019.indd 21

• Colcannon - buttery mashed potatoes ribboned with savoy cabbage, leeks and garlic • Skillet Irish Soda Bread Wedge with Currants and Caraway • Chocolate Stout Milkshake - this shake uses housemade chocolate ice cream and a splash of Guinness stout

8/23/18 9:11 AM

Satu

$55

Thi

is al

• R

• B

• K

Satu

$65

The are

• R

• S

• H

• F

Sun

$55

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 22

8/23/18 9:11 AM

cookbook signing Saturday | March 16 | 11:30am - 1:00pm

The Chic�n & the E��

christine burns rudalevige

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

Friday | March 22 | 11:30am - 1:00pm

scott jones

michael whelan

$60

$55

Sample a wonderful selection

Taste the food that started it all.

of diverse seafood dishes.

• Yucca Chips and Smoked Rainbow Trout

• Homemade Salmon Gravlax on

• Butternut Squash Bisque

Local Seafo od Dishes

$55

Crispy Potato Latkes with Fried Capers

This is what farm-to-table dining

and Cucumber Dill Sauce

is all about.

• Crab and Shrimp Risotto

• Rainbow Chard-Wrapped Asian

• Fresh Mussels with Blue Cheese

Chicken and Egg Rolls with Garlic Soy Dipping Sauce • Butterflied and Roasted Garlic

and Garlic Crostini • Apple and Cranberry Crostata with Maple Whipped Cream

Chili Chicken with Egg Noodles and Lemon Aioli • Key Lime Meringue Tartlets Saturday | March 16 | 6:00 - 7:30pm

Wednesday | March 20 | 11:30am - 1:00pm

Explore Native America

with Toasted Achiote Seeds • Cornish Game Hen served alongside Wild Rice and a Corn Tamale • Sweet Fry Bread with Cinnamon Spiced Crème

cookbook signing Friday | March 22 | 6:00 - 7:30pm

Beer F l��ht

The �ersian P late

with Beer Pairings

kate c haisson

Small P lates to �avor

$60

john holl

We’ve crafted the perfect Persian

$65

springtime menu.

$65

Travel the country as we prepare regional

• Doogh - fizzy and minty, this classic

favorites to complement different brews.

rebecca meyer

These thoughtfully composed dishes are packed with larger-than-life flavor. • Roasted Beet Salad with Fried Gorgonzola Cheese • Seared Scallops with Farro, Shaved Fennel and Bacon • Housemade Short Rib Ravioli with Maple Sage Cream Sauce • Fleur de Sel Vanilla Caramels

Iranian drink is made with a yogurt base • Sabzi Khordan - a fresh herb platter with marinated feta, served with honey-glazed flatbread • Lamb Shanks in Pomegranate Sauce over Tachin - this baked rice dish with a crunchy top gets its bright hue from saffron • Cucumber and Tomato Salad with Preserved Lemon • Chocolate Shortbread with Pistachios

chef instructor

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

Laid-Back �uncheon

$55

rebecca meyer

The perfect way to start St. Patrick’s Day

$55

is with this Irish-inspired menu.

Take it easy and relax with these tasty dishes.

• Leek and Potato Soup

• Winter Squash Soup with Crispy

• Corned Beef Hash topped with a Poached Egg, Chives and Parsley

Chickpeas and Crème Fraîche over Creamy Whipped Parsnip Purée

with Whiskey Butter

• Roasted Carrots and Red Bliss Potatoes

and Cashew Caramel Corn

• Rhode Island Clam Chowder • Pineapple Pale Ale Cupcakes Saturday | March 23 | 11:30am - 1:00pm

Asian N��dle Bowl

chris toy $60

in these Asian-influenced dishes. • Spicy-and-Sweet Sesame Noodle Salad • Seafood Ramen Noodle Salad with Shrimp, Scallops and Pork • Chicken and Vegetable Pad Thai • Coconut Ice Cream with Sweet Balsamic Glaze

• Sautéed Lemon Artichoke Chicken

• Toasted Irish Soda Bread • Cocoa Brownies with Bacon

• Nashville Hot Chicken Sandwich

Try a variety of fresh, housemade noodles

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

St. Padd�'s Da� Brunch

• North Carolina Shrimp and Grits

with Caramelized Shallot Confit • Cardamom and Vanilla Bean Panna Cotta topped with Sparkling Sugar Plum Compote

SWK_CSBrochure_Nov-April_2019.indd 23

877.899.8363

8/23/18 9:11 AM

cookbook signing

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

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

michael whelan

A German Celebration

Satu

chef instructor

$55

$50

$55

with Beer Pairings

Learn how to build complex flavors

Rich, hearty, traditional fare you’ll

Pro

john holl

with dishes from Central Mexico.

want to savor again and again.

of g

$60

• Steamed Beef Tamale with

• Carrot Soup with Crème Fraîche and Dill

• B

Saturday | March 23 | 6:00 - 7:30pm

Brewhouse �ites

Bold flavors unite with uniquely crafted beers. • Vegetarian Green Chili • Black Bean Sliders served with Pico de Gallo and Guacamole • Colorado Carnitas - a traditional Mexican dish featuring beer-braised bites of pork in a flour tortilla • Deconstructed Banana Meringue Pie Sunday | March 24 | 11:30am - 1:00pm

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

Show your appreciation for someone special with this winning meal. • Strawberry and Spinach Salad with Balsamic and Honey Reduction Vinaigrette • Potato, Red Pepper and Corn Frittata with Chipotle Ketchup • Housemade Breakfast Sausage with Fresh Fennel • Dessert Waffle with Calvados Apples, Maple Syrup, Whipped Cream and Toasted Pecans

Taste of Oaxaca

Roasted Habanero Hot Sauce • Crab-Stuffed Chile Rellano with Salsa Verde • Chicken with Black Beans

Caramel Sauce and Fresh Fruit Wednesday | March 27 | 11:30am - 1:00pm

Andy B.

thin, breaded, fried and served with lemon

• German Berry Pudding

• O

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

• E

Fine Dinin�

rebecca meyer

Sun

this elegant evening meal.

$55

• Roasted Beet Caprese Salad

$65

As the weather brightens, so too do these dishes. • Curried Carrot Soup with Herb-Infused Oil and Torn Butter Croutons • Stuffed Chicken Roquefort with Honey Gastrique • Parsnip, Potato and Celeriac Purée

$60

with Herbed Goat Cheese and Basil Oil

• Brown Butter Cake with Ricotta Mousse and Strawberry Sauce Thursday | March 28 | 11:30am - 1:00pm

French �are

The

• R

• Beef Tenderloin with

Roasted Plum Agrodolce • Sweet Potato Gratin alongside Wilted

• N

Spinach and Caramelized Shallots

• P

• Lemon Ginger Cheesecake

with a Gingersnap Crust

served alongside French Green Beans with Shallots

cookbook signing

• P

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

Ve�etarian �uildin� Blocks lukas volger

Tue

$50

jan

$60

Slow-roasted sweet potatoes and marinated greens act as the foundation

$60

Ooh la la! Join us for a Parisian lunch. • Leek and Potato Soup with Fried Shallots

to this delicious vegetarian menu.

• Dijon, Garlic and Rosemary-Crusted

• Canapés with Goat Cheese and Greens

Rack of Lamb with Balsamic Sauce • Cheesy Scalloped Potatoes • Ratatouille - a Provençal casserole tomatoes and herbs • Vanilla Crème Brûlée

• Open-faced SPLT Sandwich sweet potatoes, lettuce and tomato are layered with miso butter and sautéed greens • Polenta Bowls with Greens, Blistered Tomato Sauce and Poached Eggs

Tast

• S

• R

• Easy Chocolate Hazelnut Cake

• G

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 24

• R

Let us whisk you away with

that features eggplant, zucchini, onions,

• Schweineschnitzel - pork loin pounded

Sprin� F lin�

kate c haisson

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

“This was a joy to attend.”

• Spätzle and Braised Red Cabbage

and Salsa Cruda • Dark Chocolate Tortilla with Goat’s Milk

8/23/18 9:11 AM

Dill

Oil

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

Countr� Barbecue

ens

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

$55

Newlywed Kitchen Essentials kate c haisson

$60

Proof that the best barbecue is the result

$55

Simple and delicious, this menu

michael whelan

of great ingredients. • Broccoli Slaw with Candied Pecans and Raisins • Rosette of House-Smoked Salmon on Buckwheat Blini • Open-Faced Pulled Pork Sandwich with Baked Sweet Potato Fries • Espresso Gelato with Salted Chocolate Sauce

Get a crash course in must-know recipes and techniques for wedded bliss. Plus, you could win a customized gift basket full of our products! • Flatbread with Whipped Lemon Ricotta,

Sea-ze the Meal

michael whelan $65

These seafood dishes are sure to reel you in. • Roasted Oysters with Lemon Butter and Sourdough Croutons • New England Haddock Chowder with Smoked Bacon • Potato-Scaled Cod on Parsnip Purée with Tomato Truffle Consommé • Pistachio Lace Tuile filled with Fresh Berries

april Tuesday| April 2 | 11:30am - 1:00pm

Fresh o� the Boat

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

Taste the full range of the ocean’s bounty. • Smoked Salmon Toast with Beet Crème Fraîche, Crispy Capers and Dill • Seared Sea Scallops in Creamy White Wine Sauce over Housemade Fettuccine Pasta with Lemon • Roasted Asparagus with Brown Butter and Toasted Hazelnuts • Grapefruit Pound Cake with Citrus Glaze

Coastal Inspirations

chef instructor

is New England dining at its best. • Spinach Salad with Roasted Pears, Blue Cheese Toasts and Cranberry Vinaigrette • Seared Scallops and Butter-Poached Lobster over Creamy Saffron Risotto

Prosciutto, Shaved Asparagus and

• Oven-Roasted Asparagus

Balsamic Fig Reduction

• Four Berry Crisp with Ginger Ice Cream

• Roasted Whole Lemon Thyme Chicken with Pan Sauce • Velvety Mashed Potatoes with Scallion

Sunday | March 31 | 11:30am - 1:00pm

Wednesday | April 3 | 11:30am - 1:00pm

and Chive Butter served alongside Haricot Verts and Shallots • Fresh Apricot Tart with Mascarpone Ice Cream Thursday | April 4 | 11:30am - 1:00pm

P icnic ��rfec��

chef instructor

$60 Pack your basket with these spring time staples. • Cucumber Dill Salad

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

The Land of Fire & Ice michael whelan $65 These fresh, light dishes boast a spicy, fragrant finish.

• Shrimp and Vegetable Rice Paper Rolls with Hoisin Peanut Sauce • Pickled Ginger and Fennel Salad with Blood Orange Segments • Cumin-Crusted Swordfish with Sautéed Snow Peas and Madras Curry Beurre Blanc • Lemongrass Panna Cotta with Mint Mango Salsa

• Barbecue Braised Brisket with Red Cabbage Slaw and Charred Corn • Bacon and Gruyere Macaroni and Cheese • Strawberry Shortcake Layered Cake Friday | April 5 | 11:30am - 1:00pm

Comfort Tea

rebecca meyer $55 These classic sweet and savory treats are finished with a piping hot cup of tea. • Trio of Tea Sandwiches: Cucumber Dill;

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

Toasted Coconut Curried Chicken; Deviled Egg Salad • Tarragon Chicken Fricassee • Miniature Buttermilk Biscuits with Jam and Whipped Butter • Orange Poppy Seed Chiffon Cake and a cup of Earl Grey Loose Leaf Tea

SWK_CSBrochure_Nov-April_2019.indd 25

877.899.8363

8/23/18 9:11 AM

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

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

A Li�ht Luncheon

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

Satu

brent hazelbaker

Fresh Offerin�s

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

It's All Greek to Me with Wine Pairings

nic

$60

jessica michaud

$65

Master the art of uncomplicated cooking.

Clean eating begins with fresh

$75

• The Wedge Salad - an iceberg lettuce wedge

spring produce.

Enhance your dining experience with a fantastic selection of Greek-inspired wines. Opa!

Gra for

is topped with chopped bacon, hard-boiled eggs, blue cheese dressing and pickled onions

• Bibb Salad with Warm Cider Vinaigrette and Asian Pears

• Baked Salmon

• Baked Salmon with Blood Orange Glaze

• Seasoned Rice and Grain Medley

• Roasted Asparagus, English Peas and Basil

with Marinated Vegetables and Herbs • Pineapple Upside-Down Cake

• Herbed Quinoa • Greek Yogurt Panna Cotta

Polish �ride scott jones

$55

a Sweet Balsamic Reduction Friday | April 12 | 11:30am - 1:00pm

Street Part�!

Discover recipes carried over

rebecca meyer

from the old country.

$55

• Pierogis stuffed with Potatoes,

We’re taking traditional Mexican

Mushrooms and Farmer Cheese • Housemade Sweet Kielbasa and Garlic Roasted Potatoes • Quick Sauerkraut with Caramelized Apples and Onions • Chrusciki - Polish-style crullers that are dusted in sugar

Sprin� �teakhouse

flavors to the streets. • Mexican Street Corn Salad Nachos topped with Queso Fresco and Avocado • Cilantro Lime Chicken Tacos in Flour Tortillas with Jicama Slaw and Pico de Gallo

with Cinnamon Buttercream and Housemade Horchata Ice Cream

$60 We’re lightening up decadent

• Moussaka - a comfort classic featuring eggplant, ground lamb and béchamel sauce

• Armenovil with Bittersweet Chocolate Sauce - this semifreddo ice cream dessert contains nuts, crumbled meringues and shaved chocolate

V ive la Franc� $60

Salted Cashews, Ricotta Salata Crumbles and Balsamic Fig Vinaigrette • Hanger Steak with Charred Ramp Butter and Truffled Pecorino Hand-Cut Fries • Grilled Garlicky Broccolini Spears • Individual Chocolate Soufflé with Bittersweet Chocolate Sauce and Fresh Whipped Cream

Take a peek into the world of Provençal cooking.

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Sun

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• Fennel and Grapefruit Salad in a Radicchio Cup drizzled with Citrus Vinaigrette

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• Smoked Pork Chops with Basil Tomato Confit and Grilled Portobello Mushrooms

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• Strawberries atop Marzipan Pastry Cream and Candied Cardamom Almonds

Tue

jan

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$65

10% Off

You you

• B w

• S w W

the day of your class.

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

• R G

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STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 26

• G

• S se

steakhouse favorites. • Arugula Salad with Strawberries,

• L R

Tran spic

michael whelan

• Bouillabaisse - a seafood stew accompanied by aioli croustade

• Braised Refried Black Beans

kate c haisson

• Avgolemono Soup - a classic soup made with lemon and egg

Saturday | April 13 | 11:30am - 1:00pm

• Mexican Chocolate Cake Wednesday | April 10 | 11:30am - 1:00pm

• S an A

• Kotopoulo me Dendrolivano - simple, skillet-braised rosemary chicken served alongside braised green beans and tomatoes

with Strawberries soaked in Tuesday | April 9 | 11:30am - 1:00pm

8/23/18 9:11 AM

o oms

kate c haisson

$65

$50

Grab your plus-one and join us for this delectable meal.

April showers bring … a cozy, satisfying meal!

• Salad of Avocado, Cucumber, Greek Feta and Sprouted Legumes topped with Sliced Almonds, Basil and Yuzu Vinaigrette • Lobster Ravioli with Roasted Red Pepper Cream Sauce • Grilled Lamb with Salsa Verde • Raspberry Tiramisu

cookbook signing

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

bill collins

• Button Mushroom Soup with Cream

$55

and Olive Oil served alongside

Learn easy dishes for impressing your family and friends!

a Miniature Popover • Chicken Parmesan with Kale and Basil Pesto served over Penne Pasta

• Corn Fritters with Cumin Cream Sauce

with Vegetable Marinara Sauce • Spring Greens Salad

• Pulled Pork with Housemade Ginger Barbecue Sauce

• London Fog Cake - layers of chocolate

• Pan-Fried Mashed Potato Pancakes • Northern Succotash - the classic corn dish sans lima beans

cake and Earl Grey buttercream are covered in a salted caramel drip

• Blueberry Cobbler

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

A Mediterranean �enu

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

Transport your taste buds with fragrant spice blends and flavors. • Spiced Socca - a chickpea flour cake served with feta and eggplant zhoug

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

Mad for �editerranean

flavors in this Mediterranean-inspired menu.

molly stevens

• Roasted Garlic Feta Dip and Castelvetrano Olive Hummus

cookbook signing Friday | April 19 | 11:30am - 1:00pm

The Bi�, �old Luncheon e b r

molly stevens $55 Over-the-top flavors are

James Beard Award

• Spring Vegetable Ragout • Roasted, Crispy Baby Potatoes • Carrot Cake with Mascarpone Frosting Saturday | April 20 | 6:00 - 7:30pm

• Steamed Halibut en Papillote with Vegetable Ribbons, Citrus, Wine and Fresh Herbs

• Butterflied Leg of Lamb with Zippy Herb Pesto

Cardamom Crème Anglaise

$65

ch ef

• Asparagus and Pea Shoot Salad

• Pistachio Bread Pudding with

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

mes Beard Award

Join this James Beard Award-winner as she demonstrates seasonal flavors at their finest.

with Cucumber Mint Yogurt

• Bacon Wrapped Scallops with Horseradish Cocktail Sauce

$60

with Whole Wheat Pita Bread

• Spiced Baby Carrots

You’ll be swimming in compliments when you recreate this delicious menu at home.

A Taste of Sprin� eJlae b r i

Get whisked away by the warm, aromatic

• Marinated Beef Kabobs with Israeli Couscous, Toasted Pistachios, Dried Cherries and Herbs

Shore to P lease

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

$60

• Herb-Crusted Rack of Lamb topped

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

cookbook signing

rebecca meyer

• Mediterranean Fatoush Salad with Spiced Pita Chips

• Traditional Greek Galaktoboureko Philo and Custard Pastry

Just Ri�ht for Toni�ht

ch ef

packed into each and every bite. • Sweet-and-Spicy Baby Back Ribs

Sprin� in �onoma Valley

michael whelan $60

Come for the wine, stay for the food! • Watermelon Cilantro Salad with Raspberry Vinaigrette

• Rice Pilaf with Orange Zest, Peas, Golden Raisins and Toasted Pistachios

• Goat Cheese and Roasted Pepper Quesadillas

• Goat Cheese Popovers served with Tomatoes and Arugula Salad

• Crunchy Cabbage, Fennel and Carrot Slaw

• Rack of Lamb with Crispy Herb Jus Lie

• Carrot Cake with Lemon Mascarpone Frosting

• Flourless Dark Chocolate Cookies

• Fresh Berry Sabayon perfumed with Caraway Anise Liqueur

SWK_CSBrochure_Nov-April_2019.indd 27

chio

nicole galbadis

Rain� Da� Recipes

Date Ni�ht

cookbook signing

oes

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

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

• Chicken Tortilla Soup

8/23/18 9:11 AM

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

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

rebecca meyer

stephanie cmar

$55

Discover healthy, wholesome

Experience dishes from

flavors in every dish.

one of our favorite

• Avocado Toast with Sprouts,

“Cheftestants” on Season 11 of Top Chef.

What Inspires Me

ebri el as seen on

Li�hten Up

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

Top Chef ch ef

• Truffled Cheddar Macaroni and Cheese

Seeds and Sea Salt Flakes

• Roasted Chicken Thighs, Puttanesca,

over Zucchini Noodles • Oven-Roasted Cauliflower

dana moos $65

This surf and turf menu is sure to satisfy. • Crostini topped with Warm Brie

Heirloom Tomatoes, Toasted Sesame • Grilled Salmon served

st C

�e�f & R�e�

Potatoes and Romanesco Cauliflower • Caramel Balsamic Semifreddo with Cashews and Shortbread

and Bacon Onion Jam • Seared Filet Mignon topped with Lobster, Crispy Shallots and Brown Butter • Creamed Spinach with Grilled Lemon

from

• Lemon Tart with

Cha

Candied Macadamia Nuts

awa

• Golden Milk Cheesecake

prof Friday | April 26 | 6:00 - 7:30pm

Garden Ca�é

kate c haisson $55 From the garden to your plate, this menu is a celebration of seasonal produce. • Flowerpot Bread with Fresh Strawberry Butter • Crispy Skin Salmon with Arugula Pesto alongside Burst Tomatoes and Basil Farro • Baby Mustard Greens Salad with Asparagus, Fresh Peas and Creamy Ramp Dressing • Buttermilk Cake with Fresh Berries and Lemon Curd Thursday | April 25 | 11:30am - 1:00pm

$55 Take yourself out to lunch with this five-course meal. • Roasted Tomato Bruschetta • Ribeye Steaks with Porcini Rub • Grilled Portobello Mushrooms with Spinach and Artichoke Stuffing • Sweet Potatoes with Maple and Walnuts • Rum-Soaked, Caramelized Pineapple with Housemade Vanilla Bean

Hostess with the Mostess

dana moos

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michael whelan

$55

$65

Allow us to entertain you with these

Mai

Taste a new twist on a Maine tradition.

delicious brunch dishes!

sust

• Lemon-Misted Lobster and

• Grapefruit Brûlée

and

• Seared Crêpes with Butternut Squash,

wor

Avocado Boat with Crispy Lavosh • Roasted Corn Chowder with Jumbo Lump Crab • Poached Seabass with Lemon Herb Beurre Blanc and Braised Root Vegetables

Ricotta and Caramelized Onions served

a no

alongside Roasted Zucchini and topped

loca

with an Olive Oil-Fried Egg

Dur

• Candied Black Pepper Bacon

loca

corp

with Raspberry Couils, Whipped Cream

Orange Mint Cream

and Toasted Pecans

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

Sprin� F lin�

d’O

• Bourbon Peach Bread Pudding

• Apple Cobbler topped with

stephanie cmar $60 Get carried away with these

ebri el as seen on

Lavish �unch

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

Modern New England Clambak e

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

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

Top Chef ch ef

indulgent warm-weather dishes. • Traditional Pretzels with Beer Cheese, Sea Salt and Mustard • Seared Sirloin with Fiddlehead Salsa Verde, Confit Fennel and Roasted Tomatoes • Fried Donuts with Meyer Lemon Curd, Candied Pistachios and White Chocolate Ganache

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

Southwestern �ampler chef instructor

Prof

$55

Cam

Spice up your comfort food routine

Cam

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with these zesty, regional favorites.

for t

• Housemade Tortilla Chips

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with Avocado and Tomato Salsa

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• Barbecue Pulled Pork

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with Chipotle Peppers

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• Pickled Jicama Slaw with

rest

a Green Chili Cornbread Wedge • Lime Sorbet with a Churro Cookie

Ice Cream and Caramel Drizzle

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cook 28

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 28

8/23/18 9:11 AM

ster,

stonewall kitchen COOKING SCHOOL

chefs Scott Jones

cooking school manager & chef instructor

Rebecca Meyer

Michael Whelan

chef instructor

Rebecca grew up in suburban

Michael brings his vast

Massachusetts where she

experiences from all over the

became well versed in the culinary styles and flavors of New England

United States to every class he teaches. After graduating with honors from

cooking. A move to Southern California

the Culinary Institute of America in New

exposed her to a world of new, fresh and

York, Michael returned home to Honolulu,

Scott graduated magna

international dishes common to the West

Hawai, and worked with James Beard

cum laude in culinary arts

Coast and solidified her belief that cooking

Award-winner Chef George Mavrothalasis.

from Johnson & Wales University in

was truly her life’s calling. This revelation

Under his direction, Michael became chef

Charleston, South Carolina, where he was

led her to pursue a degree in culinary

tournant at the Halekulani Resort. Following

awarded the Cordon Bleu Medal. Scott’s

management from the Art Institute of

a move to Scottsdale, Arizona, Michael

professional experience then began aboard

California in Orange County. Following

earned the position of chef tournant at the

the USCGC Spar in Portland, Maine, as

graduation, Rebecca returned to her roots

five-star Marie Elaine’s Restaurant, where

a chef for the US Coast Guard. He later

with a position at a fine dining restaurant

he contributed his talents alongside James

moved on to open the Fiddlehead Café

in Boston. She would spend the next five

Beard Award-winner Chef Alessandro Stratta.

in South Portland and was owner of Hors

years developing her skills in some of city’s

In 1994, he became a culinary instructor at

d’Oeuvres and Catered Events in Falmouth,

most renowned eateries before joining

Scottsdale Community College and held

Maine. He gained invaluable knowledge in

the Stonewall Kitchen Cooking School

that position until 2012. Michael was then

sustainability practices, organic gardening

family to begin a whole new adventure in

presented with the challenge of developing a new accredited culinary program, becoming

and the use of regional foods through his

Maine. Despite her years of experience and

work as executive chef for Rippleffect,

knowledge, Rebecca still claims that her

the first director of culinary studies for the

a non profit eco-retreat and living classroom

dad makes the best steak she’s ever had.

Lurleen B. Wallace Community College in

located on remote Cow Island, Maine.

Andalusia, Alabama. In 2015, Michael moved

During his time there, Scott created fresh,

Jane St. Pierre

local cuisine for special programs,

chef instructor

corporate events and weddings.

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

Jane credits her mother and grandmothers for her love of cooking. Growing up

to Atlanta, Georgia, in order to accept an instructor position at the renowned Le Cordon Bleu Cooking School. There, he shared his diverse culinary talents with burgeoning chefs.

with her five sisters, three brothers, parents and grandparents all under one roof, she rarely went out for meals. Instead, everyone was welcomed into the kitchen to cook, including Jane, who was five years old when she first learned how to make homemade pasta. Subsequent years of practical food knowledge and hands-on cooking led Jane

“I don’t see how this could have been any better.” Morgan L.

to open a kitchenware retail shop and catering business in 2008 as well as begin teaching cooking classes. Specializing in corporate team building, private parties and lunch-and-learn sessions for seniors, Jane enjoys sharing her skills with groups. In her free time, she actively takes part in

“The meal was fantastic. I can’t wait to make it at home.” Brian S.

raising money for the March of Dimes.

a change that has allowed her to find the perfect balance between both cooking and teaching others. 877.899.8363

SWK_CSBrochure_Nov-April_2019.indd 29

8/23/18 9:11 AM

gue st c hef s Denotes Cookbook Author

Denotes Wine Pairing

Denotes Celebrity Chef

Denotes Beer Pairing

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

Bill Collins

Brent Hazelbaker At the age of 19, Brent enrolled at Le Cordon Bleu in Scottsdale, Arizona. Following graduation, he spent the next 10 years working in various restaurants along the West Coast, including a stint as a sous chef at Tra Vigne in St. Helena, California, under then-executive chef and Food Network star Michael Chiarello. In 2007, Brent moved to Philadelphia where he was a sous chef at Parc and then an executive chef of Zavino Hospitality. With his focus on organic agriculture, farm-to-fork cooking and butchery, Brent eventually relocated to Portsmouth, New Hampshire, to be the executive chef of The Green Monkey and the consulting executive chef for the opening of two Dover, New Hampshire, eateries: 7th Settlement and Earth’s Harvest. Currently, Brent is working as a culinary director for Martingale Wharf, continuing to share his knowledge of horticulture and farming through his passion for cooking. Class Dates | November 4 | January 13 February 10 | April 7

Cara Chigazola Tobin

Cambridge School of Culinary Arts and has in Boston as well as Harbor Sweets, a handmade chocolate company in Salem, Massachusetts. In addition to regularly appearing for years on Mass Appeal, a live daily cooking show on an NBC affiliate, he is the author of four cookbooks: Knife Skills, Making and Using Vinegar, How to Make Chocolate Candy and Making Caramels. Since 2001, Bill has run his own private chef business, providing individualized cooking lessons and performing fun, informative live cooking shows for business meetings, company retreats and corporate functions. Class Dates | December 14 | February 8 April 19

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team-building company owner, freelance food writer and co-author of six cookbooks. Her works include the 2007 James Beard-nominated The Big Book of Appetizers as well as 300 Sensational Soups, which was Good Morning America’s top ten pick of 2008. More recently, Carla has released Sweet & Tart: 70 Irresistible Recipes with Citrus and One Pan, Two Plates: Vegetarian Suppers. She also has plans to debut One Pan, Whole Family in the fall of 2018. In the meantime, Carla keeps an active social media presence where you can find her posting about everything from cooking for two to easy entertaining for a crowd. Class Dates | February 15 & 16

Chris Toy Chris has been teaching

Cara’s culinary journey began when she was in high school, ultimately driving her to move west and get her culinary degree in Monterey, California. After graduating as valedictorian of her class, Cara held a number of professional jobs along the coast, working at Cetrella in Half Moon Bay and The Plumpjack Café in San Francisco before relocating to Boston to serve as the chef de cuisine at the James Beard Awardwinning restaurant Oleana. In 2016, she moved to Vermont with her family with the idea of opening her own restaurant, a dream that came to fruition in the summer of 2017. Along with her business partner Allison Gibson, Chigazola-Tobin currently runs Honey Road Restaurant in downtown Burlington, utilizing local products whenever possible to create delicious Eastern Mediterranean mezes.

in Southern and Midcoast A retired teacher and principal, he learned to cook in his parents’ kitchen and has since become skilled in marrying Far East dishes with local offerings to create flavorful fusion cuisine. His classes integrate his love for education with a deep appreciation for great food, incorporating various methods, aromas and tastes for a truly unique experience. Class Dates | November 24 | March 23

“Very professional, I was thoroughly impressed.” Julia R.

Mar has slog Art o reci orig whi thre prom Trav Mai selli thro Edib pub canv toge and for

Cla

STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_Nov-April_2019.indd 30

Cla Mar

Maine for 30 years.

Class Dates | February 2 30

Mai app like Cook Tabl wee Gre and both cook in 2 star at a scho enjo a po Bru her agai clas

Asian cooking techniques

Bill is an alum of the

worked at The Ritz-Carlton

Carla Snyder

8/23/18 9:11 AM

ates:

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Christine Burns Rudalevige Christine is a seasoned food writer and classically trained cook living in Brunswick, Maine. Her work and original recipes appear regularly in print for publications like Cooking Light, Eating Well, Fine Cooking, Edible Maine and The Coastal Table as well as online for Food52. Her weekly column in the Portland Press Herald, Green Plate Special, focuses on cooking and eating sustainably sourced foods from both land and sea. (Her award-winning cookbook published by Islandport Press in 2017 shares the same name.) Christine started working in professional kitchens at age 15, completed her formal culinary school training at 42 and has most recently enjoyed the thrill of co-owning Butter+Salt, a pop-up restaurant company based in Brunswick. She is also dedicated to doing her part to make cooking at home once again commonplace, conducting monthly classes for students of all income levels. Class Dates | November 17 | January 19 March 16

Dana Moos Dana is a cookbook author, chef and former innkeeper. Since moving from the DC suburbs of Maryland to Maine over 10 years ago, she has wholeheartedly embraced the state’s slogan, “The way life should be.” In The Art of Breakfast, she shares her secrets and recipes for the gourmet breakfasts she originally served at her acclaimed B&B, which was recognized for its delectable three-course morning meals by such prominent publications as Condé Nast Traveler. Dana continues to work within Maine’s hospitality and food industries, selling B&Bs, inns, hotels and motels throughout the state while also writing for Edible Maine, a local food and beverage publication. Believing the plate is her canvas, she loves to put simple ingredients together in beautiful and unique ways and is currently thinking of new recipes for her upcoming 2019 cookbook. Class Dates | December 1 & 2 | January 19 & 20 | March 9 & 10 | April 27 & 28

Erin Gardner

Jessica Michaud

Erin is the creator of

Jess has been passionate

ErinBakes.com, author

about food ever since her first

of Erin Bakes Cake and a

trip abroad to Switzerland

three-time Craftsy instructor. She’s also a regular contributor to The

at the age of 13. While there, she often went grocery shopping

Cake Blog, Craftsy’s cake decorating

and cooked meals with the host family, a

blog, and American Cake Decorating. Erin

routine that she enthusiastically recreated

previously worked as a pastry chef in

with her own family when she returned

numerous New England kitchens, including

home. Shortly thereafter, Jess started

Boston’s legendary Locke Ober, before

working in restaurants, eventually pursuing

opening Wild Orchid Backing Co. She

her degree in food science and nutrition

quickly became the go-to cake designer for premiere events, even competing on and winning Food Network’s Sweet Genius. Seven years and two babies later, Erin decided to close up shop and instead continue to share her love for baking and cake decorating through her blog, classes and content creation. She has been named one of the best wedding cake makers in the country by both Martha Stewart Weddings and Brides, plus her work has been featured in media outlets like Oprah.com, Town & Country, OK Magazine, Huffington Post and HGTV’s DIY Network. When she’s not talking about cake, you can find her exploring New Hampshire’s coast

at the University of New Hampshire and the University of Maine–Orono. After graduation, Jess continued to seek out jobs at various restaurants and catering companies within the area. Recently, she’s moved into the field of wine distribution, selling for Pine State Beverage in Maine. Jess is also involved with the community, chairing Seacoast Share Our Strength, a nonprofit organization that hosts Taste of the Nation and Share Your Love dinners to raise money to feed local children in need. Class Dates | January 11 | February 9 April 12

and Lakes Region with her family.

John Holl

Class Dates | November 3 | February 9

John is an award-winning journalist for the beer

Jennifer Clair Jennifer is a culinary instructor, cookbook author and founder of Home Cooking New York, a recreational cooking school in New York City. Before launching her own school in 2002, she honed her culinary and editorial chops as a food editor at Martha Stewart Living and the recipes editor at The Wall Street Journal. She also holds a degree from the Institute of Culinary Education, which she attended on a full James Beard Foundation scholarship. Jennifer is the

industry and author of several books on the subject, including Drink Beer, Think Beer: Getting to the Bottom of Every Pint and The American Craft Beer Cookbook. He is the senior editor of Craft Beer & Brewing Magazine, plus co-hosts the popular podcast “Steal This Beer”. His work has appeared in The New York Times, The Washington Post, The Wall Street Journal, Wine Enthusiast and more. John also frequently lectures about the culture and history of beer and acts as a judge for brewing competitions around the world. Class Dates | March 22 & 23

author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook featuring methods taught in her school’s most popular cooking class. Class Dates | November 9 & 10 877.899.8363

SWK_CSBrochure_Nov-April_2019.indd 31

8/23/18 9:11 AM

Kathy Gunst

Krisztina Perron

Lynne Ryan

A Maine-based chef and

The daughter of immigrants

Growing up in Alabama, a

writer, Kathy has authored

from Hungary, Krisztina

state well known for college

14 books and was recently

grew up learning the

football and good food,

named the 2016 winner

recipes and traditions

Lynne’s love for tailgating

of her family’s culture while helping

parties was almost inevitable. Every fall,

Award for her work as the resident chef

out in the restaurants they owned.

her parents would load the family up with

mad

on NPR’s acclaimed radio show “Here and

She eventually attended the culinary arts

provisions and have them mark their spot

tele

Now”. A James Beard Award finalist for

program at Whittier Vocational Technical

by the stadium, sometimes even a full day

of th

Best Webcast in 2005, she walked away

High School in Haverhill, Massachusetts,

in advance of the game! These years of

Itali

a winner in 2015 with the James Beard

where she graduated with her culinary

legendary tailgates led Lynne to seek her

brou

Journalism Award for the home cooking

degree from a fast-track program run

degree in nutrition from the University

Ame

of the IACP Best Culinary Audio Series

and

category. Her latest book Soup Swap

by Johnson & Wales University.

of Alabama before attending the Culinary

its 2

features 60 soup, stew and chowder recipes,

Afterwards, Krisztina worked at hotels

Institute of America in New York. She then

runn

menu ideas and serving suggestions.

and country clubs in both fine dining

went on to serve as the chef of the Vassar

She

Kathy also writes for many newspapers

restaurants and banquet kitchens.

College Alumni House as well as run her

Regi

and magazines, including Newsweek,

In October of 2013, she opened

own restaurant and catering company. Now,

The

The Washington Post, Eating Well,

The Wooden Spoon Catering Company

Lynne owns a highly sought after restaurant

Stew

Modern Farmer and Bon Appétit.

in New Hampshire and has since carved

consulting business in New York City

cook

Class Dates | December 1

out a successful career as a wedding and

called Chefs to Dine For while still making

Clas

event caterer. She shares her love for

time to tailgate. Having cooked at both

pres

international cuisine through her public

pro and college games across the country,

food

cooking classes and is working on

she’s often called upon by ESPN to act

Ord

her Massachusetts vocational teaching

as an expert on the subject. Lynne is also

the

license in order to help mold the next

currently thinking up new grilling recipes

well

generation of culinary professionals.

that are transportable and easy to eat for an

the

Class Dates | November 11 | January 27

upcoming cookbook about tailgating parties

dist

and her favorite event—no surprise here—

her

the Super Bowl.

Cla

Kristen Lawson Perry After receiving a degree in culinary arts at Johnson & Wales University, Kristen went on to work at several restaurants and bakeries in Boston, Massachusetts, honing her craft in the art of butter and sugar as a pastry chef at

Lukas Volger

Flour Bakery, as the executive pastry chef

Lukas is the author of three

for Tatte Bakery and as the opening pastry

cookbooks: Bowl, Veggie

chef for Petit Robert Bistro. During this

Burgers Every Which Way

Class Dates | January 25

and Vegetarian Entrees That

time, Kristen also had the opportunity to stage in Fontainebleau, France, as well

Won’t Leave You Hungry. His approach

as at Daniel Boulud’s namesake restaurant

to vegetarian cuisine is accessible yet

and Payard Patisserie in New York City.

innovative and rooted in straightforward

In 2015, after the birth of her daughter,

techniques that utilize whole food

she and her husband moved back to Wells,

ingredients. He’s been featured in Vogue,

Maine, where they both accepted positions

The Splendid Table and The New York Times,

at 1690 House Bakeshop + Café. This year,

which called him “a master at creating

Kristen taught several cooking courses at

attractive vegetarian and vegan meals that

York County Community College and

are put together with a light hand but that

plans to do so again this spring.

fill you up.” He’s also the editorial director

Class Dates | January 26

of Jarry, a James Beard Award–nominated

on the day of your class

print magazine, as well as the founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. Class Dates | March 30

STONEWALLKITCHEN.COM/COOKINGSCHOOL

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Mary Ann Esposito

Authenticity, history,

Mindy Fox

well as the Premio Artusi Award. In 2010,

the Italian Trade Commission further

ties

distinguished Mary Ann by naming

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

—

her a Hall of Fame Honoree.

Class Dates | November 9 | January 4

tradition—these three words define Mary Ann and the signature cooking style that has

made her one of America’s most beloved

television chefs. As the creator and host

of the nationally televised PBS series Ciao Italia with Mary Ann Esposito™, she has brought those same values to millions of Americans. This year, the series celebrates

its 27th season, making it the longest

hen

running cooking series in television history.

She has also appeared on The Today Show,

Regis and Kelly, QVC, The Food Network,

ow,

The Discovery Channel, Fox and Martha

rant

Stewart Radio in addition to authoring 12

ing

Classics. In recognition of her efforts to

food and culture, she’s been awarded the

cookbooks, most recently Ciao Italia Family preserve the traditions surrounding Italian Order of the Star of Italy Cavaliere from the President of the Italian Republic as

Class Dates | December 8

Molly Stevens

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

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

Monique Meadows After graduating from the State University of New York at Oneonta with a degree in art and journalism, Monique initially began a career in advertising as an art director in Phoenix, Arizona. That was until 2006, when she relocated to Maine and became the manager of THE CLOWN, an eclectic retail shop in York that specializes in wines, contemporary art, European antiques and Italian specialty food products. In 2013, she studied with the internationally recognized Wine & Spirits Education Trust in Boston, Massachusetts, and earned a WSET Level III Certification with Merit. Today, Monique advises several local restaurants and regional event planners on wine selections and is a contributing photographer and writer for Tone Publications. Class Dates | November 10 | December 29 March 30

Nicole Galbadis Cooking has always been a passion for Nicole, who enjoys combining the rich, bold flavors of Italian cuisine with lighter Mediterranean fare to create what she likes to call “culinary magic”. Living abroad in Greece, she learned volumes about their culture and food, eventually beginning to teach cooking classes of her own while still abroad for the American Embassy community. Now that Nicole and her family are happily back in New England, she looks forward to sharing her knowledge of Mediterranean flavors and techniques with a whole new audience. Class Dates | January 18 | March 8 April 13

Class Dates | April 19 & 20 877.899.8363

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Patty Roche A self-described “butcher’s daughter”, Patty credits her father for her love of food, affection for liverwursts, commitment to giving back and enthusiasm for having fun. Growing up, the family business was lovingly referred to as “Beef House”, which is where she learned how to size a side of beef and the right way to treat customers. Known for her entertaining and fun-loving attitude, Patty brought 25+ years of restaurant and catering experience with her when she joined the Stonewall Kitchen family. Over the years, she assisted with cooking class instruction, visual merchandising and food styling as well as worked in our test kitchen and Café. She also completed an intensive culinary program at Atlantic Culinary Academy in Dover, New Hampshire. Patty’s latest adventure finds her as the chef and manager of the freshly renovated Pickering House Inn, the latest historic luxury inn to open in New Hampshire. Class Dates | December 11 | January 16 February 19

Shane Hetherington Shane is a cookbook author (One Pot, Big Pot Family Meals, forthcoming in the fall of 2018), food photographer and private chef. Growing up in various parts of New England, he got to experience lots of different cultures and unique cuisines. Over the past 18 years, Shane has worked in several kitchens, gathering techniques and flavors that have helped inform his style of cooking today. In 2009, he moved to Portsmouth, New Hampshire, to work as a kitchen manager, a truly transformative experience that changed his approach to food. In 2012, he became a sous chef at FLIK International in Boston, Massachusetts, eventually becoming the food service director of three accounts. Following recent trips to Jamaica, Mexico and Europe, he has gained a love for travel and culture with the goal to continue exploring new places and foods in order to incorporate other cuisines into his culinary view point. Class Dates | November 2

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Shanna & Brian O’Hea Shanna and Brian are the chefs and owners of Academe Brasserie at one of Maine’s most popular tourist destinations, The Kennebunk Inn. The Academe’s signature lobster pot pie helped put the culinary couple on the map following spotlights in Oprah Magazine as one of Gayle King’s favorite foods, on The Food Network’s The Best Thing I Ever Ate, on The Travel Channel’s Food Paradise and in the 2014 Travel and Leisure Holiday Gift Guide. Their lobster white truffle pizza has also appeared on the O-List in Oprah Magazine and on Travel Channel’s Food Paradise. Both highly regarded for their talents in the kitchen, Shanna was invited to represent the duo and put her skills to the test during appearances on Food Network’s Chopped and Beat Bobby Flay! Class Dates | November 16 | February 1

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

Tom Madden Tom is a Southern Maine native and co-founder of Lone Pine Brewing Company in Portland, Maine. Among his many responsibilities at Lone Pine, Tom’s main focus is creating and brewing approachable, American-style beers for an evolving consumer palate. Tom participated in the intense study of the complementary nature of beer and food while earning a Certified Cicerone® professional accreditation, making him one of only six individuals to carry that distinction in the state of Maine. Class Dates | December 15 | February 23

Vanessa Seder Vanessa Seder is a chef, food stylist, recipe developer, teacher, cookbook author and founding member of Relish&Co., a Maine-based culinary design collaborative. A graduate of the Institute of Culinary Education, Vanessa has developed recipes for Ladies’ Home Journal, Real Simple, All You, Health, Cooking Light and the Hannaford supermarket publication Fresh. Previously an associate food editor at Ladies’ Home Journal, Vanessa has also worked as a food stylist for television shows, videos, magazines and cookbooks, such as Real Maine Food, The Apple Cookbook and Berries, as well as for national brands such as Perdue Chicken, Barney Butter and Coleman’s Mustard. Her first cookbook, Secret Sauces, was released in October 2017. Vanessa lives in Portland, Maine, and is proud to be a member of the Stonewall Kitchen Cooking School family. Class Dates | November 18 | December 9 January 6 | March 3 | April 14

Class Dates | February 22 & 23 April 26 & 27

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notes

pany

ted

ign

e of

ped

ows, s

17.

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’!

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��o��k S�gni�� Erin Gardner

Mindy Fox

Jennifer Clair

November 3 | February 9

November 9 | January 4

November 9 & 10

Christine Burns Rudalevige November 17 | January 19 March 16

Vanessa Seder

Kathy Gunst

November 18 | December 9

December 1

January 6 | March 3

Mary Ann Esposito

Bill Collins December 14 | February 8

December 8

April 19

April 14

SNYDER

Craftsy.com

One Pan, Whole Family

Carla Snyder is a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, and cookbook author. Her most recent books include One Pan, Two Plates and One Pan Two Plates, Vegetarian for Chronicle Books. She lives in Ohio. Colin Price is a photographer whose food and lifestyle images have appeared in a wide range of books and magazines. He divides his time between San Francisco and New York. Design by Cat Grishaver 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.

COMPLETE WEEKNIGHT MEALS

Fast, delicious family meals – minus the cleanup! Dedicated parents are always looking for quick and easy recipes using healthful ingredients that their kids actually will eat. Enter One Pan, Whole Family! This collection of 70 family-friendly meals appeals to kids of any age while being sophisticated enough to satisfy the adults as well. Using tried-and-true cooking methods, beloved author and cooking teacher Carla Snyder delivers incredible, reliable recipes ready to eat in 45 minutes or less. And to top it off, they’re all made in one pan! Each one is perfect for a family that might have little time to cook but big appetites after busy days at work, school, soccer practice, dance lessons, and more. These are recipes that don’t need to be watched, babysat, or fooled with very much. Chapters cover poultry, meat, seafood, and vegetable mains and include dishes such as Chicken Thighs with Sausage, Red Beans, and Rice, Flat Iron Steak with Broccoli Slaw (comes together in less than half an hour!), Snapper with Peas, Fingerlings, and Yogurt Lemon Sauce, and Sweet Potato Soup with Apple-Cheese Quesadillas. And—yay!—every chapter starts with a pizza! Every recipe includes suggested add-ons like simple salads or additional vegetables for when the family is Extra Hungry. Plus, In the Glass there are beverage pairings for both the adults and the under twenty-ones. And it wouldn’t be a cookbook from Carla Snyder without It’s That Easy, her truly useful cooking tips that will help make anyone a better home cook. What are you waiting for? You could have dinner on the table for your family tonight!

One Pan, Whole Family Carla Snyder

$24.95 U.S./£xx.xx U.K.

PHOTOGRAPHS BY

Colin Price

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Carla Snyder

Lukas Volger

John Holl

Molly Stevens

February 15 & 16

March 30

March 22 & 23

April 19 & 20

Plus, a visit from Season 11 Top Chef Contestant Stephanie Cmar! February 22 & 23 | April 26 & 27

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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