stonewall kitchen COOKING SCHOOL
Online Fal� & Wint� Reservations 2016 now available
demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool Friday | September 2 | 6:00-7:30pm Saturday | September 3 | 6:00-7:30pm ith the approach of fall and winter, we’re turning september •What Generous � portions Expect? of each course our attention to late harvest delights and tasty recipes and a complete recipe packet to recreate chefBack�ard instructor Barbecue stacieA-maize-in glasgow�l� Delicious that are perfect for Thanksgiving, Christmas and even the meal at home! Thursday | September 1 | 11:30am-1:00pm Halloween and Oktoberfest! From simple yet tasty brunch $50 $60 • Complimentary water, coffee and tea menus and cold weather comfort food to quick and easy A perfect menu for your late Come celebrate the versatility of a-maize- during class. Wine and beer may also apps and fine dining recipes, you’ll find plenty of classes for all your hosting pattyLet’s Doroche Lunch summer barbecue. ingly fresh corn. W be purchased. Guests 21 years and older. and entertaining needs. Fans of international cuisine will find a wide variety of $55 • Spiced Lemonade • Sweet Corn Soup with No alcohol may be brought in from outside delicious and authentic menus including a class titled, “Dining in Greece” that This is not your typical luncheon. • Grilled Romaine Salad with Apples, Chanterelle Mushrooms and Thyme the school. includes spanokopita served over a bed of dressed microgreens and loukoumades Pickled Shallots, Charred Leeks and • Crab Salad with Cornbread Croutons, • Classroom seating is on a first-come, • Jonah Crab Cake Poppers with (Greek doughnuts with honey and walnuts!). We’re celebrating Halloween with a Creamy Romano Dressing Celery Leaves and Pickled Red Onions first-served basis, so please plan to arrive Spicy Aioli and Lemon Wedges a hauntingly good Spooky Supper menu, carving out time for a class called early in order to sit with companions. • Stuffed Pork with Roasted Pears and • Grilled Fennel and Dijon Crusted • Brined and Smoked Pork Ribs Pumpkin Palooza where pumpkin will be featured in every course. If you like Handicapped accessible seating is Onions with a Bourbon Beurre Blanc Pork Chops • Grilled Corn with Herb Salt corn, sign up for A-Maize-ingly Delicious where we’ll explore the versatility of limited to four seats per class. The • Cauliflower and Parsnip Puree • Backyard Grilled Potato Salad and Farmer’s Cheese fresh corn. In addition to our talented staff chefs, we’ll be visited by nationally classroom is air-conditioned and with Asparagus Spears • Crispy Hush Puppies recognized chefs, Mark Gaier and Clark Frasier to host a class as well • Cranberry Orange Glazed Carrots temperature may vary during the course • Grilled Banana Splits with a with Sweet n’ Spicy Aioli as award-winning cookbook author, editor and • Black Forest Cherry Cake with of the class. We suggest you bring Housemade Crème Brûlée Ice Cream, • Sweet Corn Ice Cream in cooking teacher, Molly Stevens. This is a fun and Hot Fudge Sauce and Whipped Cream a sweater so that you are comfortable. stonewall kitchen Bourbon Pecan a Real Gingersnap Cookie Cone festive time of year so why not treat yourself and • 10% discount on products in our Caramel Sauce, Whipped Crème Fraîche a friend to a fun and delicious demonstration class cookbook signing Cooking School, valid the day and a Cherry on Top Sunday | September 4 | 11:30am-1:00pm at our Cooking School — you’ll be glad you did! of your class. Friday | September 2 | 11:30am-1:00pm Saturday | September 3 | 11:30am-1:00pm vanessaRoast� sederToast� Cookin� School $50 Jonathan King and Jim Stott | Creators of stonewall kitchen ClassesDemonstration are demonstration onlyClasses with plenty janeLet’s st. Get pierre Roasting Secrets for Re� Fresh flavors, roasted and toasted, make for of opportunity to learn new tips, ask $45 a meal to remember. questions and interact with the chef and lindaWorld carucci Cooks Locally Sourced Ingredients Substitution and Allergen Policy Full of roasted flavor - and vegetarian, too! • Roasted Eggplant and Tomato Bisque staff. These are not “hands-on” classes. $60 In addition to offering the best culinary Please note our cooking classes are • Roasted Tomato Soup with with Grilled Garlic Toast Linda will inspire you to recreate these experience to our guests, we choose demonstrated by professional chefs who Fried Mushrooms and • Spatchcocked and Herbed Roast Chicken Payment/Reservation Policy delicious dishes at home, while featuring a Torched Gruyère Crostini to source fresh food and products from predetermine all recipes. Recipes are • Sautéed Sweet Potatoes with Payment must be made at the a comparative tasting of salts and a guided local growers, artisans and suppliers prepared based on reservations; therefore, • Housemade Fettucine tossed Bacon and Kale ‘Seasoning to Taste’ lesson. wherever possible. we cannot make substitutions or individual time of registration. with a Kale Pesto and Slow Roasted • Roasted Sunchokes with • Red Bell Pepper Bisque • Our eggs are laid by free-range chickens. accommodations for taste preferences, nor Cherry Tomatoes Cancellation Policy Browned Butter and Thyme take into consideration any food allergies. • Sliced, Grilled Rib Eye Steaks • Roasted Butternut Squash • Our poultry is humanely raised and • Roasted Pears, Crumbled Amaretti, Although we make every effort to avoid with Arugula, Blue Cheese and fed a vegetarian diet without antibiotics Please read class descriptions carefully with Drunken Cranberries cancellations or changes to our calendar, Toasted Almond Ice Cream and for flavors and ingredients highlighted in Grilled Red Onions • Apple Crisp with a and growth hormones. we reserve the right to cancel any class Salted Caramel Sauce Sundaes each class prior to signing up for a class. • Classic American Potato Salad Toasted Walnut Crumble • Our meats, produce, seafood and dairy due to low registration, inclement weather Occasionally, we may need to substitute • Apple Crisp with Bourbon Sp’Ice Cream are all locally sourced. or instructor illness. and Salted Whipped Cream instructors and/or alter recipes due to learn the simple trick to making this • We proudly serve a special blend of coffee, ingredient availability and seasonality. tasty ice cream exclusively prepared for us by our friends Refund Policy All fees are refundable and/or transferable Eco-Friendly Cutting Boards at Carpe Diem Coffee Roasting Private Parties Company in North Berwick, ME. up to 48 hours prior to the scheduled class. The Cooking School facility is also Exceptionally durable, easy to store and will not dull knives. No refunds will be given for cancellations • We are committed as a company to Heat resistant and dishwasher safe too! available for private parties. Whether it with less than 48 hours notice. For group environmental policies that minimize is for a bridal party, a birthday luncheon, reservations of five or more seats, five Available for purchase in our Cooking School. consumption of natural resources, family party or corporate team building, business days must be provided in order to including recycling, composting and we look forward to working with you to receive a full refund. If we must cancel a using sustainable manufacturing make your event enjoyable. class, those signed up will be contacted by and retail methods. phone and a full refund will be issued. on the day of your class Check out our class schedule online at STONEWALLKITCHEN.COM/COOKINGSCHOOL, to register call 877.899.8363 877.899.8363 3 Tuesday | September 6 | 11:30am- 1:00pm Friday | September 9 | 6:00-7:30pm Sunday | September 11 | 11:30am-1:00pm Thursday | September 15 | 11:30am-1:00pm cookbook signing Saturday | September 17 | 6:00-7:30pm
Friday | September 16 | 6:00-7:30pm It’sscott All jones About ��avor janeAutumn st. pierreDeli�hts brentSeafood hazelbaker Celebration stacieDown Home glasgow Dining A September $50 $55 $60 $55 Honing Your todana Remember moos Dishes loaded with flavor that you’ll want Learn how to prepare a fabulous autumn You can’t go wrong with these favorites Superior Southern cuisine served up $55 to make again and again. inspired dinner. from the sea. just right. Skills with Indulge in these memorable autumn meals • Gorgonzola Cheese Soufflé • Mixed Green Salad with • Calamari and White Bean Salad • Shrimp with Twice Baked Grits, billChef collins Bill with Dana. Pears, Brie and Cashews with Fresh Lemon Vinaigrette Chive Oil and Crispy Pancetta • Chicken Breast stuffed with $65 • Grilled Peach and Avocado Salad Cremini Mushrooms and Fontina Cheese • Beef Ragout with Red Wine • Pan Roasted Scallops • Buttermilk Brined Fried Chicken Learn valuable knife skills from Chef Bill. with Honey Lime Pepper Vinaigrette • Wild Rice with Cherries served over Housemade Linguine • Saffron Couscous paired • Carrot Soufflé • Sweet Potato Seafood Chowder • Chicken and Waffles fried boneless • Green Beans with Mustard Butter a delicious slow-cooked, French style stew with a Roasted Tomato • End-of-Summer Heirloom Tomato • Rib Eye Steaks with a Red Wine chicken breasts served on malted waffles and Toasted Macadamia Nuts over fresh pasta • Charred Broccoli Rabe and Field Pea Succotash and Blue Cheese Pan Sauce and topped with honey butter • Blueberry and Almond Shortcakes • Housemade Ciabatta served • Spice Cake with a Rum Raisin • Peanut Butter Pie • Shredded Potato Pancakes and sriracha maple syrup with Bacon Herb Butter with Crème Fraîche Mascarpone Cream • Warm Brussels Sprouts with • Roasted Cauliflower with Parmesan • Lemon Garlic Broccolini cookbook signing Whole Grain Mustard Bacon Dressing • Golden Apple Cake Wednesday | September 7 | 11:30am-1:00pm • Spice Cake with Cream Cheese Frosting Tuesday | September 13 | 11:30am-1:00pm Friday | September 16 | 11:30am-1:00pm • Warm Pecan Bread Pudding with Maple Bourbon Caramel Saturday | September 10 | 11:30am-1:00pm cookbook signing Fall ��avors Seasonal Comforts and Vanilla Ice Cream kate ellingwood patty roche An Italian $55 $50 Saturday | September 17 | 11:30am-1:00pm Fall’s finest flavors in one fabulous feast. stacieLunch glasgowin a Snap! Celebrate the season with new Part�katie workman cookbook signing $50 • Mixed Greens Salad with a and exciting dishes. $55 Delicious Sunday | September 18 | 11:30am-1:00pm Spiced Poached Pear, Fresh Herbs Quick recipes that are really delicious. • Five Onion Soup with Parmesan Cheese Great dishes for your next dinner party. katieand Simple workman and White Balsamic Vinaigrette • Bibb Salad with Apples, • Fennel Roasted Pork Tenderloin • Crostini Duo - Garlic and $55 B&� Secre�s: • Chicken Marbella fresh chicken marinated Radish, Pumpkin Seeds with a Creamy Pan Sauce Sea Salt Crostini topped with Recipes that make the whole family happy! in olives, prunes, brown sugar and vinegar and a Creamy Herb Dressing • Roasted Bacon Glazed Brussels Sprouts Sautéed Spinach and White Bean Purée dana Revea�d moos and then roasted • Pan Seared Chicken with over Housemade Sweet Potato Gnocchi and an Herb and Honey topped • Savory Zucchini Puff Pastry Tarts $65 • Tomato Rice Pilaf a Bourbon Brown Butter Sauce • Chocolate Truffle Cake Crostini with Fresh Ricotta • Cobb Salad with Creamy Pesto Dressing Former innkeeper Dana Moos shares her • Roasted Pomegranate Glazed Acorn Squash • Wild Rice and Mushroom Pilaf • Caesar Salad with Garlicky Croutons • Fettuccini, Shrimp and Asparagus secrets to recreating this fabulous meal. with Crispy Brussels Sprouts • Crispy Roasted Brussels Sprouts Wednesday | September 14 | 11:30am-1:00pm and Housemade Dressing • Blueberry Pound Cake • Grapefruit Brûlée with • Salted Caramel Apple Pie à la Mode with Pancetta and Mustard Seeds • Chicken Piccata breaded crispy chicken Vanilla Bean Crème • Butternut Squash and Thejane Simple st. pierre ��asures pieces tossed with a lemony caper sauce • Poached Eggs over Fried Tomatoes Friday, September 9 | 11:30am-1:00pm Salted Caramel Ice Cream $60 • Creamy Mashed Potatoes topped with Bacon, Fresh Maine Lobster with Real Gingersnap Cookies and a Spicy Remoulade Simple ingredients yield superb flavor! • Sautéed Green Beans pattyCountr� roche Comfort Food • Chewy Sugar Cookie • Chocolate and Banana Stuffed Saturday | September 10 | 6:00-7:30pm • Roasted Acorn Squash Bisque Brioche French Toast with $55 with Grilled Cheese Croutons Ice Cream Sandwiches a Raspberry Coulis and Down home cookin’ that’s hard to resist. • Rosemary Encrusted Filet Mignon chefElevatin instructor� the Basics Dark Chocolate Sauce • Cauliflower Cheese Fritters with a Red Currant Cabernet Reduction $55 with Maine Sea Salt • Sautéed Broccoli Rabe Basting Brush Learn the secrets to upgrading your dishes • Chicken Fried Steak with Gravy • Spiced Honey Cake with on the day of from simple to elegant. A must-have kitchen tool your class • Twice Baked Potato Casserole Apple and Cherry Compote with a large, silicone brush head • Cream of Mushroom Soup with Bacon, Cheddar and Scallions and an easy-to-grab wooden handle. • Orange and Ginger Chili • Balsamic Marinated Hangar Steak Easy to clean, too! Glazed Heirloom Carrots • Sweet and Spicy Potato Wedges Available for purchase in our Cooking School. • Texas Sheet Cake with • Hard Cider Glazed Root Vegetables Pecan Fudge Frosting • Salted Butterscotch Crème Brûlée with a Toasted Almond Snap Cookie
4 STONEWALLKITCHEN.COM/COOKINGSCHOOL 877.899.8363 5 Tuesday | September 20 | 11:30am-1:00pm Friday | September 23 | 11:30am-1:00pm Saturday | September 24 |6:00-7:30pm Wednesday | September 28 | 11:30am-1:00pm Friday | September 30 | 6:00-7:30pm Saturday | October 1 | 6:00-7:30pm
janeDinin �st. in pierreGreece stephanieHead of the cmar Table l e b r �lavors of Ar�entina kateFallin’ ellingwood for Fall chefOur Food instructor P hilosophy janeEdible st. Ele pierre�ance e i t with Wine Pairings c y $50 $60 as seen on monique meadows $50 $55 $60 Top Taste this diverse, regional cuisine Join distinguished chef Chef $75 Lunch favorites, taken up a notch. See why fresh, seasonal ingredients are A fine dining menu you can serve at home. c for yourself. and Top Chef contestant, h e f This traditional full-flavored cuisine • Potato, Leek and Roasted Garlic Soup so fundamental in our kitchen. • Spinach Salad with Candied Pecans • Spanokopita served over a Stephanie Cmar for this all-star meal. is muy bueno! with Dutch Oven Baked No-Knead Bread • Asian Pear Salad with Arugula and a Tangy Mustard Vinaigrette bed of Dressed Microgreens crispy, • Roasted Beet Caprese Salad with • Braised Octopus with Tomato Escabeche • Cider Brined Roasted Pork Loin topped with a Sesame Vinaigrette • Sliced Filet of Beef served in flaky phyllo dough encases a rich filling Mozzarella, Mint, Pistachio Vinaigrette tender octopus served with a classic tangy with an Autumn Fruit and Port Sauce and Goat Cheese Crumbles a Seared Portabello Mushroom Cap of spinach, cheeses and caramelized onions and Marinated Zucchini sauce loaded with herbs and spice • Toasted Orzo Pilaf with • Roasted Salmon and Fennel with with Melted Gorgonzola and • Mediterranean Baked Penne with • Pizza Rustica with Sweet Peppers, • Skirt Steak Carne Asada with Wild Mushroom, Pine Nuts and Parsley a Pistachio and Fresh Herb Pesto a Roasted Scallion Sauce Eggplant, Zucchini and Roasted Peppers Salami, Parmesan Cheese and Pesto Chimichurri and Charred Scallions • Creamed Collard Greens over Toasted Israeli Couscous • Caramelized Garlic Whipped Potatoes in a Zesty Marinara Sauce • Skillet Skirt Steak • Spiced Yuca Fries • Butterscotch Pie a buttery crust • Pan Braised Glazed Asparagus • Raspberry Almond Tart with • Feta, Tomato and Cucumber with Creamy Tomato Risotto • Dessert Empanadas with envelopes a creamy center, finished • Red Raspberry Fool with Vanilla Bean Whipped Cream Chopped Salad • Tiramisu ladyfingers, coffee liqueur stonewall kitchen with a sweet meringue Toasted Angel Food Cake and a Honey Drizzle • Loukoumades Greek doughnuts and a mascarpone cream Dulce de Leche Dessert Sauce light, airy cake that is toasted and Sunday | October 2 | 11:30am-1:00pm with honey and walnuts served Thursday | September 29 | 11:30am-1:00pm then topped with a sweet custard with a sweet yogurt dip Friday | September 23 | 6:00-7:30pm Sunday | September 25 | 11:30am-1:00pm of stewed, pureed fruit An Oktoberfest brentLa�ers hazelbaker of Fall �lavors Wednesday | September 21 | 11:30am-1:00pm stacieAn Americano glasgow Supper Thejane Beaut� st. pierre of Brunch $50 stacieCelebration glasgow october $60 $45 Unveil and savor each delectable layer kateSweet ellingwood and Savory $50 A delicious variety of unique recipes that Spend your Sunday brunching with friends. in Brent’s dishes. Want authentic German recipes? Satisfy cookbook signing $55 will wake up your tastebuds. • Street Corn with Espelette Pepper Aioli, • Blueberry Orange Salad your cravings with this meal. Enjoy seasonal delights in these • Mixed Greens with Figs, Hazelnuts with Housemade Granola Saturday | October 1 | 11:30am-1:00pm Cotija Cheese, Cilantro and Smoked • Soft Pretzels with Beer Mustard tempting recipes. Paprika mildly hot peppers, crumbled cheese and a Creamy Balsamic Vinaigrette • Poached Eggs alongside • Spinach and Goat Cheese Salad • Housemade German Sausage with and smoked paprika accent this corn dish • Coffee and Chili Rubbed Rib Eye Steak Apple Maple Mustard Glazed Ham lukasAll-In-One volger Bowl with a Blackberry Vinaigrette Apples, Onions and Braised Cabbage • Apple Bourbon Pork Chop with • Roasted Eggplant Risotto • Roasted Root Vegetable Hash • German Potato Salad with $45 • Braised Chicken with Honey, with Capers and Basil Sweet Potato Hash • Maple Rum Pudding Cake Discover simple techniques Vinegar and Fresh Figs over Fresh Parsley and Dill • Braised Collard Greens • Honey Roasted Carrots with a Sweet Chantilly Cream to gain confidence in the kitchen as you a Grilled Polenta Wedge • Herbed Spaetzle a traditional German • Malted Chocolate Espresso Cake • Pumpkin Cheesecake with noodle flavored with fresh herbs enjoy, explore and taste these all-in-one • Oven Roasted Cauliflower Tuesday | September 27 | 11:30am-1:00pm Whipped Spiced Crème Fraîche inspiring Asian vegetarian recipes. with Olive Oil, Lemon and Garlic Saturday | September 24 | 11:30am-1:00pm • Apfelstrudel traditional apple strudel • Leek Shumai succulent, savory dumplings Tuesday | October 4 | 11:30am-1:00pm • Plum Tart with a Shortbread Crust pattyHol� Mole! roche Friday | September 30 |11:30am-1:00pm of earthy mushrooms, sweet sautéed leeks topped with a Caramelized Quince Curd Stephanie’s $50 and a touch of light miso atop a green salad with honey-soy vinaigrette �urke�scott jones with a Twist Thursday | September 22 | 11:30am-1:00pm l e b r i Northern Mexican food melds with Texas stephanieSouthern Kitchencmar e t Man�ia!chef instructor c y • Roasted Vegetable Bibimbap caramelized $50 $55 as seen on farm and cowboy fare in this delicious meal. $50 A delicious twist for your next Top Chef • Tex-Mex Chili Lime Chicken Soup butternut squash, slightly bitter broccoli and You don’t have to travel Learn to make Italian classics from scratch Harvest Luncheon c turkey dinner. h f with Crispy Tortilla Strips juicy shiitake mushrooms create a sensational south of the Mason-Dixon e to enjoy at home. balance of autumnal Korean flavors • Butternut Squash Soup robin Italia ozoonian • Short Rib Chili with Black Beans line to taste this irresistible meal. • Ricotta Gnudi with a Pomodoro Sauce $50 • Miso Caramel Sauce and Roasted Pears with Curried Pecans • Corn, Clam and Bacon Stew with • Roasted Vegetables with Cumin fresh dumplings made with ricotta with Vanilla Bean Ice Cream • Turkey Roulade with Cranberry An exceptional Italian inspired luncheon. Paprika, Cherry Tomatoes and Bourbon • Creamy Corn Polenta with Mole Sauce • Pork Scallopini with a White Wine, Pecan Stuffing and Cider Gravy • Mini Arancini with Pomodoro Sauce • Grilled Chicken with a thick traditional sauce made with Lemon and Caper Pan Sauce turkey breast, pounded thin and rolled fried risotto balls in a simple tomato sauce a White Barbecue Sauce a variety of spices and chocolate • Swiss Chard with Parmesan and Breadcrumbs around savory stuffing • Chicken Milanese with Arugula • Chocolate Tres Leches Cake • Roasted Sweet Potato • Italian Cookie Platter - Chocolate • Garlic Cheesy Mashed Potatoes and White Bean Salad • Sautéed Broccoli Rabe Hazelnut Biscotti, Apricot Jam Filled • Apple Cranberry Turnovers with • Pumpkin Caramel Cheesecake • Brown Butter and Cheddar Apple Pie Butter Cookie and Pignolis soft, chewy Housemade Vanilla Ice Cream 6 STONEWALLKITCHEN.COM/COOKINGSCHOOL pine nut studded cookies 877.899.8363 7 Wednesday | October 5 | 11:30am-1:00pm cookbook signing Saturday | October 8 | 6:00-7:30pm Tuesday | October 11 | 11:30am-1:00pm Thursday | October 13 | 11:30am-1:00pm Friday | October 14 | 6:00-7:30pm
Friday | October 7 | 11:30am-1:00pm kateAn Italian ellingwood Excursion stacieEle�ant glasgow Dinner Party A Warming Ultimate Autumn janeFall Fare st. pierre $55 Bistro $60 pattyAutumn roche Lunch Favoritesstacie glasgow $60 Learn to enjoy a taste of Italy without A delicious evening of fine cuisine. $55 $50 Amazing flavor without a lot of hassle. leaving home! mollyLuncheon stevens • Salt Roasted Beet Salad with Savoring the autumn harvest. Unique twists on popular fall favorites! • French Onion Soup • Short Rib Meatballs in $60 Citrus Pistachio Vinaigrette with Gruyère Toasts • Baked Brie with a Blueberry and • Farmer’s Salad with Grapes, Tarragon a Quick San Marzano Tomato Sauce Sign up and try this mouthwatering meal! and Ricotta Fritters Peach Compote and Toasted Crostinis Vinaigrette and Blue Cheese Crumbles • Autumn Green Salad with Ricotta Salata Crumble • Beet Salad with Fried Capers • Pan Seared Scallops over with Roasted Apples • Pork Roulade with a Fig and • Not Your Mom’s Meatloaf • Chicken Marsala over • Seared and Roasted Steak Creamy Mixed Grains, Roasted • Scallop Gratin with Crispy Shallots Port Wine Sauce pounded pork roast • Creamy Mashed Potatoes Housemade Pappardelle Noodles with Blue Cheese Butter Broccoli Purée and Verjus rolled around a savory stuffing and with Celery Root and Mascarpone • Toasted Rice Pilaf with Almonds
• Sautéed Rapini with • Herbed French Fries a grape-based sauce drizzled with a delicious sauce • Roasted Winter Squash with • Chocolate Bread Pudding Garlic and Red Pepper Flakes • Butter Braised Carrots • Green Beans with Lemon • Roasted Garlic, Butternut Squash Shallot and Herb Breadcrumbs with a Bourbon Whipped Cream • Fresh Churned Chocolate Hazelnut • Sticky Toffee Pudding with • Intense Chocolate Torte and Potato Mash • Apple Brown Betty with Gelato with Torrone chocolaty and nutty Boozy Toffee Sauce and Saturday | October 15 | 11:30am-1:00pm • Cranberry Roasted Winter Freshly Churned Ricotta Ice Cream gelato served with nougat Friday | October 7 | 6:00-7:30pm Whipped Cream Jewel Vegetables cookbook signing The �loating Kitchen Thursday | October 6 | 11:30am-1:00pm Sunday | October 9 | 11:30am-1:00pm • Easy Gingerbread Pudding Cake liz harris with stonewall kitchen $55 janeA Moonlit st. pierre Dinner Friday | October 14 | 11:30am-1:00pm $65 Fig and Ginger Jam and Liz Harris, scientist turned chef, shares Autumn Seafood vanessaAn Autumn seder Feast a Spiced Whipped Cream A romantic meal for two. some of her unique takes on recipes for $55 Healthy winter squash. pattyCelebration roche • Roasted Shrimp Cocktail Celebrate autumn with this Wednesday | October 12 | 11:30am-1:00pm $65 with Smoky Remoulade katieSeasonal webster Recipes • Squash and Apple Soup with Pan Seared scrumptious meal. Halloumi Cheese and Fresh Herbs October is National Seafood Month! Patty • Classic Wedge Salad with $60 • White Bean Soup shares her knowledge of all things seafood, Blue Cheese and Bacon kateEas� ellingwood Entertaining This acclaimed meal was showcased in • Pulled Pork Sandwiches with with Fried Sage Leaves Housemade Buns, Pomegranate plus she makes a delicious meal. • Filet of Beef with $55 Eating Well magazine. Join us and taste and Crisp Lardons Barbecue Sauce and Roasted Squash • Pan Seared Sea Scallops a Red Wine Pan Sauce Master the methods to recreate this simple these celebrated dishes for yourself. • Pork Tenderloin with a Dried Fig • Delicata Squash Salad Bowls with with Roasted Beets, Avocado • Apple Strudel with yet elegant menu for your guests. • Cream of Mushroom Soup with and Balsamic Pan Sauce Goat Cheese and Maple-Nut Clusters and Microgreens in a Housemade Cinnamon Ice Cream • Savory Crêpes with a Sage Cream Sauce Walnut Lentil Pâté Crostini • Celery Root Puree • Butternut Squash Blondies served Brown Butter Vinaigrette roasted squash, fried mushrooms and • Horseradish Crusted Beef Tenderloin cookbook signing • Roasted Brussels Sprouts with Cinnamon Ice Cream • Lobster Rolls with Crisp Slaw bacon fill these savory crêpes Roast with Creamy Horseradish Crust • Cauliflower Fritters with Herbed Aioli with Garlic Confit • Cider Braised Country Style Saturday | October 8 | 11:30am-1:00pm • Kale Salad with Bacon and Blue Cheese Saturday | October 15 | 6:00-7:30pm • Citrus Eton Mess meringues, • Flourless Chocolate Cake with Pork Ribs with Herb Infused Vinaigrette hot roasted potatoes accent whipped cream, citrus curd and a Mocha Crème Anglaise Creamy Mashed Potatoes this healthy kale salad A Cozy New citrus fruits assembled in a dish • Haricot Verts with Almond Pesto • Maple Glazed Carrots chrisWok ‘ntoy Roll mollyEn�land stevens Su�er • Maple Crème Brûlée • Maple Apple Almond Torte $55 $55 with Candied Pepitas with Cinnamon Glaze Master recipes using this versatile Molly will cook up a meal to remember. round-bottomed cooking vessel. • Vermont Cheddar and Walnut Crisps • Seafood Miso Soup • Butternut Squash Soup with Sage Cream • Smoked Salmon Spring Rolls • Roast Cornish Game Hen • Szechuan Wok-Baked Chicken • Cabbage Braised with Maple and Ginger Fresh Force Citrus Juicer • Steamed Smoky Jasmine Rice • Cranberry Pear Crisp This simple and clever juicer reduces • Five Seasons Spiced Poached Pears unwanted pulp while dramatically increasing in Mirin Wine over Vanilla Bean the amount of juice from your citrus. on the day of Ice Cream your class Available for purchase in our Cooking School.
8 STONEWALLKITCHEN.COM/COOKINGSCHOOL 877.899.8363 9 Sunday | October 16 | 11:30am-1:00pm Thursday | October 20 | 11:30am-1:00pm Saturday | October 22 | 6:00-7:30pm Tuesday | October 25 | 11:30am-1:00pm Thursday | October 27 | 11:30am-1:00pm Saturday | October 29 | 11:30am-1:00pm
Back to School robLunch ozoonian at the Trattoria danaDivine moos Dining with Dana janeExotic st. �lavors pierre �pook�stacie glasgow Luncheon Fallinchef instructor� for Flavor stacieBreakfast glasgow $50 $65 $55 $65 $50 A hauntingly good All Hallow’s Eve. $45 Join Chef Rob of Joseph’s Trattoria for Elegance, eloquence and extravagance Don’t forget your passport for this You don’t have to make complicated dishes a deliciously filling lunch. all define this menu. alluring meal! • Devilishly Good Deviled Eggs to create amazing flavors. Awesome breakfast ideas for busy mornings. • Sicilian Artichoke and Tomato Soup • Wedge Salad with Bacon, • Vegetable Curried Mussels • Seared Duck Breast with Bitter Greens, • Winter Greens Salad with Walnuts, • Big Batch Granola with Honey Vanilla Heirloom Tomatoes and with Garlic Toast Points Blood Oranges and Beets Pears and Crumbled Gorgonzola dressed Yogurt and Fresh Autumn Fruit • Stuffed Pork Loin with Spinach, Fontina, Ciabatta Bread and Tomato Buttermilk Blue Cheese Dressing • Pineapple Coconut Chicken • White Bean, Leek and Pumpkin Stew with a Warm Bacon Dressing • Green Eggs and Ham burrito style • Fresh Lobster atop sliced and in a Pumpkin Bowl • Dry Rubbed Pork Tenderloin with scrambled egg, ham and pesto • Seasonal Roast Potato and • Golden Red Lentils with Cilantro Vegetable Medley seared Filet Mignon Basmati Rice Pilaf • Squid Ink Pasta with Calamari, with a Calvados Cream Sauce • Crunchy Breakfast Tots Garlic and White Wine • Bourbon Chocolate Pecan Tart • Brown Butter Gnocchi with • Almond Cake with Orange • Roasted Carrot and Parsnip Mash • Applesauce Cake with Bacon and Arugula and Lemon topped with • Sunken Deep Chocolate Cake • Pan Roasted Green Beans with Ginger and Cardamom Friday | October 21 | 11:30am-1:00pm • Classic New York Style Cheesecake Vanilla Scented Whipped Cream a Lemon and Garlic Gremolata Friday | October 28 | 11:30am-1:00pm Tuesday | October 18 | 11:30am-1:00pm with Fresh Raspberries and • Apple Walnut Bread Pudding with Wednesday | October 26 | 11:30am-1:00pm A Seafood Pasta Dark Chocolate Ganache a Warm Whiskey Sauce Pumpkinpatty roche Palooza pattyClassic roche Italian Dishes janeExtrava st. pierre�anza cookbook signing A Refined Comfort $45 Saturday | October 29 | 6:00-7:30pm $55 $60 Sunday | October 23 | 11:30am-1:00pm Only the knife knows what goes on in the Classic Italian recipes are both delicious The flavors of the sea infuse this meal with kateLuncheon ellingwood heart of a pumpkin.” -Simone Schwarz-Bart withAn Ele Wine�ant Pairings Fall Dinner and easy! fresh seafood and made-from-scratch pasta. $60 • Harvest Pumpkin Soup with carla snow • Fried Eggplant Bruschetta with • Crab Stuffed Mushroom Caps Be My The way comfort food should be! Potatoes, Parsnips and Turnips $75 Mozzarella and Slow Roasted Tomatoes • Arugula Salad with Currants, Pecans • Spinach and Caramelized Date Salad with stonewall kitchen danaGuest moos Learn how wine complements these dishes. • Chicken Saltimbocca over Parmesan and a Dijon Mustard Vinaigrette with Dried Cranberries, Crumbled Maple Pumpkin Butter $55 • Crab Bisque and Herb Risotto • Shrimp Scampi over Gorgonzola and a Warm Bacon • Popovers with a Sea Salt Come dine with Dana as she shows you • Zucchini Sauté Housemade Fettuccine and Dijon Dressing and Herb Compound Butter • Steak au Poivre with what being a hostess is all about. a Brandy Cream Sauce • Classic Tiramisu • Orange and Grand Marnier Poached • Grilled Skirt Steak with • Sugar Pumpkins filled with • Cinnamon Raspberry Rugelach a crescent Pears with a Spiced Caramel Sauce Frizzled Leeks and Beurre Rouge Cherrywood Smoked Bacon, • Roasted Fall Vegetables rolled pastry with a sweet raspberry filling Wednesday | October 19 | 11:30am-1:00pm perfectly prepared steak topped Carrots, Potatoes and Chicken • Duchess Potatoes • Sliced Corned Beef on a Crispy Potato with leeks and a red wine butter sauce with a Puff Pastry Crust • Mocha Pot de Crème Friday | October 21 | 6:00-7:30pm Latke, topped with Poached Eggs and • Roasted Fingerling Potatoes tossed • Pumpkin Crème Brûlée with kateBlast ellingwood from the Past a Creamy Whole Grain Mustard with a Sage and Walnut Pesto a Graham Cracker Crumble and Sunday | October 30 | 11:30am-1:00pm $60 Hollandaise Sauce chefDishes instructor to Share • Garlic and Lemon Roasted Cinnamon Whipped Cream Let’s rewind our cassette tapes and enjoy • Lemon Mascarpone Panna Cotta $55 Romanesco Broccoli janeA Bountiful st. pierre Brunch these retro recipes, stepped up a notch! with Wild Maine Blueberry Sauce Friday | October 28 | 6:00-7:30pm Basic ingredients, all-star taste. • Brown Butter Pear Crisp with • Crab Stuffed Mushroom Caps $55 • Autumn Panzanella Salad a Salted Caramel Drizzle and Shrimp Cocktail A fulfilling feast to start your week off right. with Roasted Vegetables nicoleAutumn galbadis Splendor • Salisbury Steak smothered with • Brie and Walnut Tartlets • Spatchcocked Roast Chicken $60 Mushroom Sauce and ‘Out of the Box’ with stonewall kitchen This seasonally inspired menu will warm Mac and Cheese we’ve upgraded these • Oven Roasted Fingerling Potatoes Apple Cranberry Chutney you from head to toe. classics with ground beef tenderloin, wild • Maple Bacon Roasted Brussels Sprouts Microplane • Grilled Tenderloin Medallions • Mixed Greens with Goat Cheese, mushrooms and a trio of gourmet cheeses • Warm Plum and Pear Crumble with Asparagus, Poached Eggs Roasted Beets and Caramelized Onions • Peas and Carrots tossed in with Buttermilk Ice Cream and a Hollandaise Sauce Zester with a Honey Lemon Vinaigrette a Buttery Thyme Infused Sauce • Housemade English Muffins served A true essential for every kitchen, • Acorn Squash Soup served with with a Sweet Honey Butter • Sunshine Salad it’s not fun if we tell this tool will grate cheese, ginger Pomegranate and Cashews you what’s in it! Hint: it jiggles! • Carrot Sheet Cake with or zest with ease! • Lamb Chops with Herb Pistou alongside a Fluffy Cream Cheese Frosting • Pineapple Upside Down Cake on the day of a Feta and Parsnip Potato Mash your class Available for purchase in our Cooking School. and Candied Orange Peel • Espresso Spiked Tiramisu 877.899.8363 11 november Friday | November 4 | 11:30am-1:00pm Saturday | November 5 | 6:00-7:30pm Wednesday | November 9 | 11:30am-1:00pm Friday | November 11 | 6:00-7:30pm Sunday | November 13 | 11:30am-1:00pm
pattyBeaut� roche and the Feast jaySpecial curcio Delivery kateCasual ellingwood Bistro Favorites Chinese Take-Out brentEarth’s hazelbaker Harvest Tuesday | November 1 | 11:30am-1:00pm $55 $60 $60 Fakestacie Out glasgow $50 Here is a feast both for your eyes A sensational meal to impress. French homestyle cooking, and slow- $55 Farm to fork is the mission of this meal. and palate as prepared by our cooked foods are typical in this Parisian pattyCoastal roche Harvest Luncheon • Roasted Butternut Squash and Recreate your own take-out favorites • Butternut Squash Soup lovely Patty Roche. bistro-inspired menu. $60 Apple Bisque with Frizzled Leeks at home. • Herb Roasted Chicken • Roasted Squash Soup with and Chive Oil • French Onion Soup Taste the offerings of the ocean with • Crispy Shrimp Egg Rolls with Torn Bread Stuffing Crème Fraîche and Spiced Pepitas • Grilled Rack of Lamb with • Filet of Beef au Poivre a classic dish an autumn flair. • Moo Shu Pork stir-fried vegetables • Buttered Green Beans • Braised Pork with Cherry Gravy over a Madeira Demi Glacé of peppered steak finished with • Spicy Seafood Chowder with and pork, with plum sauce and thin • Apple Cobbler with Creamy Braised Leeks and Fennel a cognac pan sauce Sweet Fennel and Smoky Bacon • Risotto with Roasted Golden Beets Mandarin pancakes Vanilla Bean Ice Cream • Creamy Two Cheese Polenta and Baby Kale • Pommes Frites with Truffle Oil • Seared Scallops with Crisp Pancetta • Kung Pao Chicken • Honey Glazed Baby Carrots • Apple Tarte Tatin with and Parmesan twice-fried potato Tuesday | November 15 | 11:30am-1:00pm over Butternut Squash Risotto • Easy, Perfect Fried Rice • Apple, Pecan and Cranberry Crisp Vanilla Crème Anglaise and batons, crispy on the outside and tender • Brussels Sprouts Gratin • Chocolate Fortune Cookies with Spiced Whipped Cream Caramel Sauce a rich upside-down on the inside • Warm Berry Crisp with Fresh Churned First-Ratestacie glasgow Foodie caramelized apple pastry • Frisée Salad with a Dijon Vinaigrette Vanilla Bean Ice Cream cookbook signing $55 cookbook signing • Apple Tarte Tatin a rich upside-down Sunday | November 6 | 11:30am-1:00pm Saturday | November 12 | 11:30am-1:00pm You’re sure to give this luncheon Wednesday | November 2 | 11:30am-1:00pm caramelized apple pastry, served à la mode Friday | November 4 | 6:00-7:30pm a five-star rating! • Farro Salad with Brussels Sprouts, vanessaWarm-Up seder Ni�b�s Thursday | November 10 | 11:30am-1:00pm �nternational kateFall’s ellingwood�lavorful Bounty Chiles, Apples and Sesame M� Kitchen $45 $60 carlaDishes snyder • Perfectly Roasted Chicken Ru�sbill collins Tasty finger foods to warm your insides. robA �aste ozoonian of Italy Warm fall flavors from our table to yours. $55 with Smoked Garlic and Lemon $50 • Truffle Popcorn $55 • Baked Minestrone Soup Great flavors brought to your table from • Spaghetti Squash Nest Chef Bill shares his insightful kitchen • Ham and Manchego Croquettes Imported Italian flavor right at your table. around the world. • Roasted Herb and Mustard Crusted • Sweet, Slow Roasted Marinated Tomatoes fundamentals. with Smoked Paprika Aioli • Housemade Butternut Squash Ravioli Beef Filet with a Vincotto Glaze • Vegetable Biryani with Green Beans • Chocolate Ginger Brownies à la Mode • Cauliflower Soup Shooters with with Dried Cranberries, Gorgonzola and Braised Shallot Confit • Holiday Artichoke Dip a mixed rice dish enriched with spices Crème Fraîche and Herbs and Spiced Pecans Wednesday | November 16 | 11:30am-1:00pm • Olive Oil Mashed Potatoes • Indoor Barbecue Pork Ribs and flavorful vegetables • Prosciutto, Roasted Pears • Fig and Maple Glazed Porterhouse • Cauliflower and Carrot Pad Thai • Creamed Spinach Amandine • Classic Rotkraut a tart, tangy and warm red cabbage favorite from Germany and Gorgonzola Crostini Pork Chops • Skirt Steak Fajitas with Pico de Gallo • Skillet Apple Pandowdy topped kateAprès ellingwood Ski Menu with Pomegranate Molasses • Cremini Mushroom Risotto and Avocado with a Tart Cranberry Sorbet • Potato Pie $55 • Warm Sticky Toffee Pudding with Oven Roasted Broccoli Rabe • Orange Scented Pots de Crème • Tropical Lime Bars Kate whisks you away to a winter paradise Thursday | November 3 | 11:30am-1:00pm with Whipped Cream • Apple Crisps with Granola and Caramel a rich chocolatey orange scented custard chalet complete with this luscious menu. Saturday | November 12 | 6:00-7:30pm Tuesday | November 8 | 11:30am-1:00pm • Winter Greens Salad with Saturday | November 5 | 11:30am-1:00pm cookbook signing stacieOrder Up!glasgow Toasted Cashews, Dried Cranberries, $55 Friday | November 11 | 11:30am-1:00pm �raditional Italian Seasonal Fruit and Poppyseed Dressing janeSeafood st. pierre Deli�hts with Wine Pairings Master these restaurant worthy recipes! janeCatch st. of pierre the Day jessica michaud • Chicken Cordon Bleu chicken breast $60 • Late Season Coal Fired Artichokes $60 One Pan, $75 stuffed with creamy gruyère cheese and You will fall for these delights hook, line prosciutto, breaded, pan fried with Tomato Aioli Make a splash with these satisfying Jessica of Pine State Beverage Company and sinker! carla�wo P snyder lates and finished with a chicken jus • Creamy Roasted Cauliflower Soup seafood recipes. shares the secrets of pairing wine with food. • Seared Crab Cakes with Charred Corn $50 • Salt Roasted Baby Potatoes • Crab Cakes with Lemon Dill Sauce • Grilled Housemade Focaccia and Bacon Hash and a Roasted Red • Wild Mushroom Orzotto with Parmesan These recipes are quick and delicious! • Bacon Roasted Root Vegetables • Housemade Twisted Pasta • Spinach Salad with Cherry Tomatoes Pepper Aioli a creamy dish similar to risotto but made • Crispy Pancetta and Arugula Salad with a Warm Rosemary Honey Drizzle and Sugared Pecans with barley with Spicy Lamb Sausage • Pecan Crusted Salmon with • Herbed Chicken Breasts with • Banana Bread Cobbler with and Sunflower Seed Pesto • Baked Haddock in a Maple Soy Glaze • Shrimp Fra Diavolo succulent shrimp and Zucchini Pancakes and Housemade Brown Sugar • Citrus Upside Down Cake a Lobster Cream Sauce a spicy tomato sauce over vermicelli pasta • Rice Pilaf with Sautéed Green Beans a Cherry Tomato Pan Sauce Bourbon Ice Cream with a Fresh Mint Syrup • Roasted Baby Bliss Potatoes • Chicken Piccata chicken cutlets with and a Garlic Hoisin Sauce • William’s Frozen Lemon Pie lemons, capers and a tangy pan sauce • Panna Cotta with Caramel Sauce • Citrus Glazed Spice Cake with 877.899.8363 13 and Sea Salt Whipped Cream Housemade Maple Ice Cream • Almond Biscotti with Ricotta Gelato Thursday | November 17 | 11:30am-1:00pm Friday | November 18 | 6:00-7:30pm cookbook signing Friday | November 25 | 11:30am-1:00pm Saturday | November 26 | 6:00-7:30pm Wednesday | November 30 | 11:30am-1:00pm
Sunday | November 20 | 11:30am-1:00pm janeCarvin st.� Memoriespierre nicoleEas�, Ele galbadis�ant Italian pattyLet’s Getroche �ogether chefDinner instructor b� the Fire Impresskate ellingwood Your Guests $55 $55 Meet Me $55 $55 $55 Create tasty family memories, starting with Effortless dishes with exquisite results. Brilliant flavors to enhance A delightful way to warm up A harvest menu that won’t disappoint. this outstanding menu. • Grilled Romaine Salad with danafor Brunch moos your next gathering. a cold winter’s evening. • Creamy Tomato Pumpkin Bisque • Roasted Beet, Goat Cheese Roasted Pears, Taleggio and Hazelnuts $50 • French Lentil Soup • Radicchio, Frisée and Arugula Salad with Spiced Pepitas and a Crème Fraîche and Pistachio Salad with with a Champagne Vinaigrette Bring a friend (or two!) to this with a Parmesan Crisp with Chopped Bacon and a Poached Egg, and Pesto Swirl a White Balsamic Vinaigrette • Pizza of Broccoli Rabe Pesto, scrumptious brunch. • Smoked Paprika Pork Roast dressed with a Parmesan Vinaigrette • Bone-In Brined Pork Chops with • Tangerine Glazed Roast Turkey Fresh Mozzarella, Tomato, Basil and • Roasted Plums served with with a Fig and Stout Barbecue Sauce • Cider Braised Pork Shoulder a Savory Apple Charlotte peasant-style with Citrus and Herb Stuffing Arugula topped with Toasted Pine Nuts Greek Yogurt and a Honey, Thyme • Roasted Squash Risotto • Wine Glazed Winter Vegetables bread filled with roasted applesauce and • Potatoes Romanoff with Shallot • Fillet of Sole Piccata with Braised Kale and Black Pepper Drizzle with Toasted Walnuts • Pan Fried Kale with Garlic toasted until golden brown and Sharp Cheddar Cheese a twice • Crème Brûlée Pudding à la Mode • Crispy Parmesan Polenta topped • Massaged Kale Salad and Lemon Zest • Potato Leek Gratin baked potato gratin, enhanced with Prosciutto, a Poached Egg, with Apple Cider Vinaigrette • Toasted Almond Ice Cream Sundae • Roasted Carrots with Honey Butter Saturday | November 19 | 11:30am-1:00pm with cheese and shallots Shaved Parmesan and a • Cranberry Apple Pear Hand Pies with Roasted Pears, Amaretti • Sweet Potato Cheesecake with • Cranberry Coconut Cheesecake Smoked Tomato Sauce with a Caramel Dipping Sauce and stonewall kitchen Toasted Marshmallow Meringue with Toasted Almond Youkate “ �ake”Meellingwood Happy • Classic Tiramisu served with Sea Salt Caramel Sauce and Candied Pecans & stacie glasgow Espresso Chocolate Milkshake Shots Friday | November 25 | 6:00-7:30pm Friday | November 18 | 11:30am-1:00pm $45 Sunday | November 27 | 11:30am-1:00pm december Kate and Stacie show you how to have fun Tuesday | November 22 | 11:30am-1:00pm janeA Famil� st. pierre Feast pattyA Bountiful roche Harvest with your holiday baking! $55 Risestacie and glasgow Shine Thursday | December 1 | 11:30am-1:00pm $55 • Baking Lunch Break - Roasted kateGivin ellingwood� Thanks Turkey day traditions with style! $45 Chicken Salad with Grapes Celebrating the quintessential flavors of $55 • Braised White Bean, Bacon Wake up, smell the coffee and head on over the season. and Sunflower Seeds janeFestive st. O�erings pierre A gourmet way for you and your loved ones and Kale Soup to eat brunch in our kitchen. • Cut-Out - Classic Gingerbread Cookies • Pear, Cauliflower and Fennel Soup to say thanks. • Citrus Herb Roasted Turkey • Yogurt and Sour Cherry Scones $60 plus learn tried-and-true royal icing tips • Butternut Squash with Kale • Baked Brie en Croûte with with Pan Gravy • Mixed Greens with Crispy Pancetta, ’Tis the season to eat to your heart’s desire! and tricks! and Dried Cranberries a Caramelized Pear and Apple Compote • Roasted Garlic Mashed Potatoes Avocado and Tomato Vinaigrette • Roasted Beet and Arugula Salad with • Roll - Peanut Butter Buckeye Cookies • Turkey Roulade with Apple and Housemade Sea Salt Water Crackers • Not Your Grandmother’s • Truffle Egg Toast soft, runny egg, Walnuts and a Sherry Vinaigrette • Loaf - Pumpkin Spice Bread with and Sausage Stuffing thinly pounded • Porchetta-Style Stuffed Turkey Breast Green Bean Casserole crunchy white toast, melty cheese and • Pan Seared Duck Breast with turkey breast, rolled around stuffing a Brown Butter Glaze rolled and stuffed turkey breast, filled • Bourbon Caramel Pumpkin Tart truffle oil combine to make the perfect Lingonberry and Cabernet Demi Glace and served with a pan sauce • Break - Chocolate Peppermint Bark with a pancetta herb mixture and with Orange Marmalade Crema open-faced sandwich • Celeriac, Cauliflower and Potato Puree • Hasselback Potatoes thinly sliced potatoes • Assemble - Bûche de Noël a traditional wrapped in crispy bacon • Housemade Breakfast Sausage • Sautéed Cipollini Onions drizzled with butter and finished with a Yule Log with mocha cake and a cream filling • Sweet Potato Soufflé with Saturday | November 26 | 11:30am-1:00pm • Mini “Dutch Baby” with Lemon Sugar with Braised Swiss Chard seasoned bread topping a Toasted Meringue Topping and Vanilla Ice Cream • Double Chocolate Fudge Cheesecake Saturday | November 19 | 6:00-7:30pm • Cranberry Streusel Upside Down Cake • Pan Roasted Green Beans Thanks�ivinstacie glasgow� Leftovers with a Sweet Chantilly Cream Tuesday | November 29 11:30am-1:00pm with Toasted Sliced Almonds $50 Veggie danaBi�, Bold moos �lavors • Red Wine Cranberry Sauce with Discover new ways to re-energize your tasty $55 Figs and Orange Zest �lobal Gastronomy Chop holiday leftovers. scott jones A robust menu that is sure to please. • Spiced Pumpkin Mousse with • Housemade Ramen Noodle Soup $55 • Roasted Corn, Poblano and a dollop of Mascarpone Cream with Smoked Turkey Broth Great tastes for the globe trotter in you. Cheddar Fondue with Crispy Tortillas and a Toffee Walnut Crunch “Informative! • Shaved Brussels Sprout Salad • Crêpes with Sautéed Apples, • Skirt Steak and Shrimp Fajitas Many excellent ‘general’ tips • Turkey Shepherd’s Pie with Gouda Cheese and Fresh Thyme with Shredded Jicama and as well as wonderful recipes.” Two-Potato Topping • Slow Baked Salmon Fillet on the day of Grilled Avocado with Lemon Dill Velouté your class • Leftover Cornbread Pudding with Annette H. • Black Bean and Tomato Salad Cranberry Sauce and Whipped Cream • Moroccan Couscous with Our favorite gadget is also • Coconut Cream Panna Cotta Roasted Fall Vegetables easy to use—simply fill and pull. with Grilled Pineapple and • Pear Clafouti with Vanilla Crème Fraîche 877.899.8363 15 Available for purchase in our Cooking School. Toasted Almonds Friday | December 2 | 11:30am-1:00pm Saturday | December 3 | 11:30am-1:00pm Tuesday | December 6 | 11:30am-1:00pm Friday | December 9 | 11:30am-1:00pm cookbook signing cookbook signing
Saturday | December 10 | 11:30am-1:00pm Sunday | December 11 | 11:30am-1:00pm pattyCold Weather roche Cuisine stacieBeef and glasgow Reef janeSimpl� st. Divinepierre Scrumptious
$55 $65 $55 and Sumptuous patty roche Mainemark gaier Classics & Hostess with Baby, it’s cold outside...warm up Lobster and Filet, the perfect duo. You won’t leave the table hungry! $55 clark frasier in our kitchen! thedana Mostest moos • Maine Lobster Salad on • Onion and Bacon Tartlet $70 Pantry favorites like you’ve l e b r e i t • Italian Savory Hand Pies with Petite Brioche Toasts c $55 • Roasted Beet Salad with never had before! as seen on y Sausage and Broccoli • Pepper Crusted Filet Mignon with Blue Cheese and Walnuts Get inspired with these Top Chef Let Dana show you how it’s done! • Chicken and Rice Soup with Masters • Pork Loin Steaks wrapped in Blue Cheese Butter and Port Sauce • Fresh Salmon Cakes with fantastic flavors! c • Pineapple and Banana Cinnamon Brûlée Fresh Dill, Lemon and Spinach h e f Bacon and served with a • Parmesan Potato Gratin with Chive Oil Lemon Herb Sauce • Classic Pot Roast with Carrots • Classic Shrimp Salad with • Poached Eggs over Maine Crab, Cherry Plum Sauce • Sautéed Garlicky Broccolini • Au Gratin Potatoes and Mushrooms Russian Dressing Asparagus and Havarti Filled Crêpes, • Mashed Potatoes with topped with a Lemon Herb Butter • Winter Fruit Cobbler with • Green Beans with Roasted Red Peppers • Red Bliss Mashed Potatoes • Cider Poached Salmon with Apples Sautéed Kale and Spinach Hollandaise Sauce Vanilla Bean Ice Cream • Chocolate Lava Cakes with with Mascarpone and Butter • Roasted Quail with Chestnut Stuffing • Parmesan Fennel Rolls with • Blintz Soufflé with Fresh Berries, Espresso Ice Cream • Green Bean Casserole and a Broccoli Casserole Housemade Butter and Fresh Herbs cookbook signing Mango and Raspberry Coulis • Chocolate Peanut Butter Mousse Cake • Bailey’s Island Blueberry Tart • Eggnog Bundt Cake with Wednesday | December 7 | 11:30am-1:00pm Saturday | December 3 | 6:00-7:30pm with Vanilla Bean Ice Cream with Vanilla Ice Cream a Spiced Glaze and Tuesday | December 13 | 11:30am-1:00pm Candied Cranberries �lavors of kateSnow� ellingwood Da� Luncheon Friday | December 9 | 6:00-7:30pm Saturday | December 10 | 6:00-7:30pm Friday | December 2 | 6:00-7:30pm $55 pattyOcean’s roche Bounty Newstacy En�land cogswell Take a break from the holiday hustle and stacieHolida� glasgow Cocktail Party danaDate moosNi�ht with Dana $60 $60 l e b r i e t bustle and enjoy a wonderful meal. $60 Delicious seafood from the seacoast. c y $60 From Our Kitchen Stacy will teach you the as seen on • Winter Carrot Soup with Pancetta and Impressive hors d’oeuvres, dips and nibbles • New England Clam Chowder with methods behind this Top Chef Carve out time to spend this meal with tochef Yours instructor Rosemary, topped with Crème Fraîche for your next party. Housemade Oyster Crackers c somebody you cherish. “New” New England menu! h e f $60 and Crispy Garbanzo Beans • Fried Stuffed Green Olives, • Seafood Gratinée with Shrimp, • Mushroom Risotto with • A Duo of Dates - Bacon-Wrapped Treat your tastebuds to these warm and • Chicken Under-A-Brick with Cheese Pennies and Chili Scallops and Lobster with a Cabernet Vinegar Reduction and stuffed with Blue Cheese and comforting winter flavors. a Sweet Marsala Lacquer Rosemary Spiced Nuts Grilled and Roasted with Goat Cheese, Garlic Butter Cracker Crumb • Seared Duck Breast with • Brie Crostini with Caramelized Onions, • Comté Polenta with a Wild Mushroom • Chicken Liver Mousse with Toasted Pecans and an Orange and • Sautéed Green Beans with Mushrooms Pickled Cranberries, Cranberry Pine Nuts and Spice Roasted Pears Ragout Comté is a creamy, nutty French cheese Cider Glaze and Housemade Black Pepper Vinaigrette Gastrique and Roasted Cauliflower • Cranberry Linzer Torte • Beef Bourguignon beef stewed in red wine, • Pan Roasted Broccolini with Olive Oil Crackers • Red Wine Braised Short Ribs • Pumpkin Panna Cotta with with mushrooms and bacon a Spicy Gremolata of Garlic, • Black Pepper and Cognac served over a Potato Parsnip Purée Wednesday | December 14 | 11:30am-1:00pm Cinnamon Whipped Cream • Housemade Egg Noodles, buttered Citrus and Red Pepper Flakes Cocktail Shrimp and Honeycomb Candy • Roasted Carrots and French Green Beans and tossed with Fresh Herbs • Cranberry and Port Eton Mess • Horseradish Canapés with • Flourless Chocolate Cake topped with 'Tiskate the ellingwood Season-ing! • Simple French Bistro Salad layers of whipped cream, crumbled Filet of Beef and Sweet Onion Cream Sunday | December 4 | 11:30am-1:00pm Chocolate Ganache, Fresh Raspberries $55 with Lemon Dijon Vinaigrette meringue, fresh cranberry curd and • Petite Pavlova with Cranberry and Whipped Cream Seasonings add a dash of excitement to a sweet, thickened Port wine sauce • Dark Chocolate Mousse served with and Pomegranate a crisp and light these kitchen masterpieces. Roasted Chestnut Cookies vanessaA Heart� seder Winter Meal meringue dessert Thursday | December 8 | 11:30am-1:00pm • Roasted Beet Salad with $65 Toasted Hazelnuts, Watercress You’ll love this surefire cure for cabin fever. and Burrata Cheese with a Tapasrob ozoonian in It�y • Seared Scallops over Frisée with Caramelized Sherry Vinaigrette a Warm Bacon Shallot Dressing $55 the perfect venue • Marinated Flank Steak with • Beef Tenderloin with Mustard Sauce Small plates from the Mediterranean. a Garlic Butter Pan Sauce • Root Vegetable Mash • Assorted Crostini with Toppings Book our Cooking School for private parties, • Spice Roasted Carrot and Parsnip Medley • Sautéed Broccoli Rabe with • Asparagus Frittatas with Lemon Aioli rehearsal dinners, special and corporate events. • Black Pepper and Parmesan Popover Garlic, Almonds and Lemon • Shrimp wrapped in Prosciutto and Fontina • Sticky Lemon Pudding with a Drizzle • Upside-Down Pear and Walnut Cake • Mini Arancini with Pomodoro Sauce of Pomegranate Molasses, Macerated with Cinnamon Ice Cream • Ricotta Fritters with Honey Berries and Sweet Chantilly Cream
16 STONEWALLKITCHEN.COM/COOKINGSCHOOL and Powdered Sugar 877.899.8363 17 Thursday | December 15 | 11:30am-1:00pm Saturday | December 17 | 11:30am-1:00pm Tuesday | December 20 | 11:30am-1:00pm Thursday | December 22 | 11:30am-1:00pm Tuesday | December 27 | 11:30am-1:00pm Thursday | December 29 | 11:30am-1:00pm
janeA Midda� st. pierre Feast stacieHome for glasgow the Holidays The Perfect Winter Italianstacie glasgow Pizza and Pasta scottHost with jones the Roast Powerjane st. of pierre the Pan $60 $60 pattyDinner rochePart� $55 $55 $65 Every day is a good day to dine with us! Eat, drink and be merry with all of your $55 Pizza and pasta, what’s not to like? A crowd pleasing holiday feast. Learn why the right pan can make loved ones this holiday season! or break your recipe. • Tomato and Mozzarella Tart Impress your guests with this • Cauliflower SFormata • Saffron Arancini with Cheese Filling with Basil and Parmesan • Bruschetta Three Ways - Fresh delectable meal. an Italian-style savory soufflé a ball of rice stuffed with various cheeses • Pan Seared Mussels in Olive Tapenade, Roasted Red Pepper, and deep-fried to perfection a Creamy Garlic Wine Sauce • Pepper Crusted Beef Filet with • Gnocchi with Browned Butter • Thin Crust Pizza with Fig and Prosciutto Blue Cheese and Chive Butter and Fried Sage Leaves Pistachio Pesto, Burrata Cheese, • Company Porchetta a pork roast, • Mesclun Salad with • Slow Roasted Leg of Lamb with Cured Meats and Arugula pounded thin and stuffed with garlic Fried Goat Cheese Rounds • Twice Baked Roasted Garlic • Juniper Berry and Peppercorn Caramelized Fennel and Shallots and herbs before being rolled up Cheesy Potatoes Crusted Skirt Steak • Housemade Red Wine Pappardelle • Pan Seared Scallops on a Butternut Purée • Golden Squash Risotto with Short Rib Ragout and slowly roasted • Layered Chocolate Mousse Cake • Whipped Root Vegetables • Risotto with Parmesan and Peas • Potato Gratin • Sautéed String Beans with with Caramelized Onions • Italian Gelato Sampler - Olive Oil, • Roasted Stuffed Tomatoes with Friday | December 16 | 11:30am-1:00pm Pine Nuts, Garlic and Lemon Chocolate Hazelnut and “Zuppa Inglese” • Oven Roasted Asparagus with Citrus • Broccoli Rabe with Parmesan Bread Crumbs • Housemade Soft Rolls a Mustard Vinaigrette • Housemade Parker House Rolls • Spiced Pear Tarte Tatin Friday | December 23 | 11:30am-1:00pm Takin�patty rochethe Chill Out • Mini Cheesecakes with Wine Gelée • Red Velvet Marble Bundt Cake • Flourless Chocolate Torte with Friday | December 30 | 6:00-7:30pm $55 with a Vanilla Bean Glaze Fresh Chantilly Cream Saturday | December 17 | 6:00-7:30pm Get comfortable with this warm A Wonderful Wednesday | December 21 | 11:30am-1:00pm Wednesday | December 28 | 11:30am-1:00pm and tasty feast! janeWinter st. Spreadpierre stacieCountdown glasgow Chow-Down • Baked Provolone, Fresh Basil and Downeast Asian Fusion $50 $65 kateHolida� ellingwood Provisions Tomato Caprese with Garlic Toast chrisHolida� toy Appetizers kateGourmet ellingwood Christmas Share the joys of cooking this wonderful Make a New Year’s Resolution to try $60 • Chicken Saltimbocca with Prosciutto, $60 $60 meal with those you love. something new. Sage and Mushrooms Amaze your guests with this fanciful meal. Stimulate your appetite with A true epicurean delight. • Roasted Squash Salad with • Crispy Fried Oysters with • Roasted Cauliflower Risotto these small plates. • Roasted Beet and Blood Orange Salad Spiced Pecans and Dates • Mixed Baby Green Salad with Lemon Chili Risotto Fried Goat Cheese, Dried Tart Cherries, • Roasted Green Beans with • Lobster Wonton Soup with Fried Goat Cheese and • Maple Infused Pork Loin • Endive with Lobster, Balsamic Reduction Grilled Artisan Bread and Grapefruit and Avocado • Scallop and Pork Spring Rolls a Toasted Walnut Dressing with a Berry Glaze • Crustless Ricotta Cheesecake a Sherry Wine Dressing • Stuffed Crown Pork Roast • Sweet and Sour Chicken Wings • Herb Crusted Standing Rib Roast • Oven Roasted Root Vegetables with a Pizzelle Cookie with Cherry Port Sauce with Fennel • Peppered Roast Beef Tenderloin • Parmesan Mashed Potato and • Szechuan Spare Ribs over with Rosemary alongside • Parsnip and Rutabaga Purée • Brussels Sprouts Chiffonade Parsnips alongside Slow Roasted Friday | December 16 | 6:00-7:30pm Shrimp and Beef Fried Rice Smashed Potatoes and Pan Gravy with Brown Butter with Pancetta and Toasted Almonds Cherry Tomatoes with Basil • Elderberry Ginger Sorbet • Roasted Root Vegetable Medley • Charred Brussels Sprouts • Gingerbread Trifle • Chocolate Lava Cakes with • Gingerbread Baked Alaska withFilet Wine Mi�non Pairings Dinner Sunday | December 18 | 11:30am-1:00pm with Buttered Pecans a Raspberry Filling and Friday | December 23 | 6:00-7:30pm moist gingerbread spice cake layered carla snow • Sticky Cherry Gingerbread Cake Mascarpone Crème with vanilla ice cream and finished $75 with Spiced Chantilly Cream brentA Frost� hazelbaker Feast with a torched meringue A menu that’s perfect for the holidays, chefDinner instructor b� the Docks $60 or simple get-togethers with friends. $60 Come warm up while you enjoy these • Mixed Green Salad with winter comfort dishes. You’ll be hooked at the first bite. Shop our collection of kitchen essentials and pantry staples Citrus Vinaigrette and • Fire Roasted Tomato Soup • Winter Spinach Salad with in our Cooking School store and receive Fried Goat Cheese Rounds with Garlic Croutons Roasted Pears, Blue Cheese Toasts • Filet Mignon with Wild Mushrooms and a Pomegranate Vinaigrette • Pan Roasted Salmon “Food was fabulous, demonstration and Gorgonzola Cream • Seared Scallops and Butter Poached with Garlic Chive Beurre Blanc was clear and fun!” • Velvety Duchess Potatoes Lobster over Creamy Saffron Risotto • Smashed Fingerling Potatoes and Honey Roasted Baby Carrots Guest • Four Berry Crisp with • Roasted Cauliflower • Flourless Chocolate Cake a Cinnamon-Honey Ice Cream 10%the day of yourOff class. • Lucious Lemon Tart with Mascarpone Crème Coupon does not need to be provided in order to recieve discount, some exclusions apply. See a Cooking School associate for details.
18 STONEWALLKITCHEN.COM/COOKINGSCHOOL Saturday | December 31 | 11:30am-1:00pm stonewall kitchen Patty Roche Stacy Cogswell Jay Curcio chef instructor guest chefs Stacy Cogswell embraces Chef Jay Curcio has been & culinary chefs specialist her passion for food and actively sharing his food Tastechef instructorof the New Year Denotes Denotes cooking and truly loves the knowledge and impeccable $60 Entertaining and fun-loving Cookbook Celebrity Scott Jones Author Chef craft! Her early-and-often catering services throughout the accurately describes Patty Ring in the New Year with this cooking school exposure to the homemade foods and flavors of Seacoast area for more than 11 years. Graduating manager & chef who has applied her 25+ years of restaurant delicious dinner. instructor and catering experience to various facets of New England's changing seasons sparked her at the top of his class from the Culinary Institute Linda Carucci passion for cooking and inspired her to enroll of America, Jay worked as Sous Chef at the • Cranberry Waldorf Salad Scott graduated Magna stonewall kitchen. Over the years, Patty Linda Carucci is an award- in Johnson & Wales' Culinary School. After Charlestown Figs restaurant under the guidance • Beef Tenderloin with Shallot Marmalade Cum Laude in Culinary has assisted with cooking class instruction, visual winning culinary instructor and graduation, she traveled the US and the world of Chef Todd English. He then went on be and Red Wine Sauce Arts from Johnson and Wales University in merchandising, food styling and working in our acclaimed cookbook author. test kitchen and Cafe. She completed an intensive uncovering and learning from many different lead cook with James Beard award winning chef • Gorgonzola Duchess Potatoes Charleston SC where he was awarded the A 30-year veteran of the local traditions. Her extensive travels brought Frank McClelland at L’Espalier and then worked Cordon Bleu Medal. Scott’s culinary experience culinary program at Atlantic Culinary Academy in • Roasted Carrots and Leeks hospitality industry, Linda has been recognized her through Singapore, the Caribbean, along with F1 Boston as a Sous Chef at restaurant began aboard the USCGC Spar in Portland, ME Dover, NH. A self-described “butcher’s daughter,” with Fresh Herbs by some the biggest names and organizations in the eastern US and ultimately to the local Ascari. After becoming executive chef at Ascari, as a chef for the U.S. Coast Guard. He later she credits her father for her love of food, affection for liverwursts, giving back and having fun. The her field including the San Francisco Professional kitchens of two world-renowned chefs to hone Jay sustained that role at The Red Lion Inn in • Celebratory Parfaits Grand Marnier moved on to open the Fiddlehead Café in South family business was lovingly referred to as “Beef Food Society and the International Association her skills and further develop her own unique Cohasset, MA. With years of continued success soaked pound cake layered with Portland and was owner of Hors D’Oeuvres and House” and taught Patty how big a side of beef is of Culinary Professionals. Linda is also the cooking style and her style focuses on seasonality. and invaluable hands-on experience, Jay’s next Chambord whipped cream and Catered Events, in Falmouth, ME. He gained and the right way to treat customers! author of Cooking School Secrets for Real World Stacy was a contestant on Season 12 of Bravo pursuit was to open The White Apron where a vanilla smashed raspberry compote invaluable experience in sustainability, organic Cooks, which was a finalist for both James TV’s Top Chef and a 2014 nominee for Eater he is currently owner and executive chef. From gardening and the use of local foods through his Beard and IACP Julia Child First Book awards. Boston's Chef of the Year award. She is currently corporate events and weddings to fundraisers, work as Executive Chef with Rippleffect, a non- Jane St. Pierre In 2007, Linda served as the inaugural chef the Executive Chef at Barcelona Restaurant cocktail parties and elegant events, Jay truly “Very delicious food and profit eco retreat and living classroom located on chef instructor director at the San Francisco campus of The and Wine Bar in Boston. enjoys overseeing a team of incredible talents remote, Cow Island, ME where he created fresh, Jane St. Pierre credits her mother informative, friendly instructor. Art Institute of California, where she directed and cooking for a wide variety of clients in and local cuisine for special programs, and grandmothers for her love of Class Dates | December 3 the operations of The International Culinary around the Lake Winnipesaukee area. Generous portions too! corporate events and weddings cooking. Growing up with five School’s degree programs. Her local television Exceeded our expectations.” sisters, three brothers, her parents and grandparents Class Dates | November 5 and radio appearances include multiple profiles on Bill Collins all under one roof, the family rarely went out to San Francisco Bay Area chefs, a guest restaurant Chef Bill Collins is a graduate Guest Kate Ellingwood eat. Everyone was welcome in the kitchen to cook, of the Cambridge School of Mark Gaier & executive chef including Jane, who was five years old when she reviewer on the PBS series Check, Please Bay instructor Culinary Arts. He went on to Clark Frasier learned how to make housemade pasta. With years Area and a guest chef appearance on NapaStyle. cook at the old Ritz-Carlton in Over twenty years ago, Mark and Prior to completing the of practical food knowledge and hands-on cooking Class Dates | September 2 Boston and then worked at Harbor Sweets, the Professional Pastry Program experience, Jane went on to open a kitchenware Clark opened Arrows Restaurant at the Cambridge School of Culinary Arts in retail shop/catering business in 2008 and started Stephanie Cmar handmade chocolate company, in Salem, MA. He in Ogunquit, Maine. As pioneers Cambridge, Massachusetts, Kate spent a decade teaching cooking classes. Specializing in corporate started his personal chef business in September in the farm-to-table movement, With a genuine passion for working as an aircraft mechanic for the United team building, private parties and lunch ‘n learn 2001 and is the author of four cookbooks: Knife they supply the restaurant with cooking, Stephanie Cmar was States Air Force and earning her Bachelors of classes for seniors, Jane enjoys sharing her skills Skills, Making and Using Vinegar, How to Make handpicked produce and herbs only 15 years old when she Science degree in Nutrition from the University with groups and actively taking part in raising Chocolate Candy, and Making Caramels. He is from their own two acre garden began working in the food of New Hampshire. Her decision to pursue her money for the March of Dimes. currently writing a new cookbook titled Regional and greenhouse. They also cure industry at the Muffin Shop in Marblehead, longtime passion of baking landed her a position American Cooking for the American Diabetes their own meats and make their MA. Confident with this direction for her life, at the popular Italian restaurant, Tosca, located Association. Bill can be seen every Tuesday on own cheese. In 2010, the prestigious James Beard Stacie Glasgow Stephanie graduated in 2007 from Johnson & on the south shore of Boston, where she assisted Mass Appeal, a daily television lifestyle show on Foundation bestowed the title of “Best Chefs in chef instructor Wales University and returned to Boston to begin in creating the “made from scratch” desserts the local NBC affiliate in Springfield, MA. Bill the Northeast” on the duo. They’ve been featured Stacie Glasgow is a Connecticut her career at the Top of the Hub restaurant. From daily. A move up to Maine brought her to the also provides fun and informative live cooking in Bon Appétit, Food & Wine, Time, Travel + native who gained a wealth of there, she went to work with Barbara Lynch stonewall kitchen Cooking School, shows to business and organizations at meetings, Leisure and Vanity Fair magazines and have also cooking and baking knowledge by Gruppo as a line cook at B&G Oysters where she where she feels that she has undoubtedly found employee team-building activities, customer appeared nationally on the CBS Early Show and helping her mother and grandmother in the family was quickly promoted to Sous Chef. Stephanie the perfect life balance in both cooking recognition events and corporate functions. NBC’s Today show. Arrows was named “One of kitchen. After graduating from Johnson & Wales continued to further hone her fine dining skills and teaching others. Class Dates | September 16 | November 4 America’s 10 Most Romantic Restaurants” by University in Denver, CO with a Culinary Arts at restaurants Stir and No. 9 Park. Stephanie degree, Stacie set out to learn all she could about Bon Appétit magazine and “One of America’s also showcased her culinary prowess when she the restaurant business. Her career path included Top 50 Restaurants” by Gourmet Magazine. competed on Seasons 10 and 11 of Bravo TV’s working at the Grand Teton Lodge Company Class Dates | December 10 Top Chef. Her menus are a reflection of her in Jackson Hole, WY, Mountain Standard in personal style of cooking which is driven Vail, Colorado and The Obstinate Daughter in by her “love of French and Italian food, Charleston, SC. Now settled on the Seacoast of but with a Middle Eastern spin on it.” New Hampshire, Stacie enjoys creating recipes and cooking simple yet delicious food with the region’s Class Dates | September 23 | September 24 20 abundant resources. Nicole Galbadis Brent Hazelbaker Jessica Michaud Vanessa Seder Molly Stevens Katie Webster Cooking has always been a In 2000, Brent Hazelbaker Jess has been passionate about A graduate of the Institute of An award-winning cookbook Katie Webster is a chef, food passion for Nicole, who likes to enrolled at Le Cordon Bleu food since her first trip abroad Culinary Education, Vanessa author, editor and cooking teacher, blogger and food photographer combine the rich, bold flavors in Scottsdale, AZ. His first to Switzerland at age 13. While has been testing and developing Molly has earned James Beard specializing in healthy seasonal of Italian cooking with lighter job was at Scarolles Bistro in there she often shopped and recipes for many years for Awards and IACP (International cuisine. She is a contributing Mediterranean fare, which she believes creates Mesa, AZ, where he worked seven days a week cooked with the host family and enthusiastically cookbooks and magazines, including Ladies Home Association of Culinary Professionals) Awards for editor at EatingWell magazine and a contributor shared this routine with her family when she culinary magic. Living abroad in Greece, she while attending school. Two years later, Brent Journal, Real Simple, Martha Stewart: Everyday two of her books, All About Roasting (2011) and at Fitness magazine and Parents magazine. returned home. At the age of 14 she started learned volumes about the culture and food. worked as a Sous Chef at Tra Vigne in St. Helena, Food and Martha Stewart: Living, among others. All About Braising (2004). Her recipes and articles Additionally, you can also find her cooking videos, working in restaurants and after high school went Nicole began teaching cooking classes while in CA where he learned about organic farming and Previously an Associate Food Editor at Ladies have appeared in numerous national magazines, original recipes and upbeat food writing online on to study Food Science and Nutrition at UNH Greece for the American Embassy community. Earth-to-table style cooking. In 2007, Brent Home Journal, Vanessa has also worked as a food including Fine Cooking magazine, The Wall Street at her food blog Healthy Seasonal Recipes. If that’s and UMO. After graduating with a degree in Now that Nicole and her family are happily moved to Philadelphia, where he was hired as stylist for many venues, including The Today Journal, Real Simple, Bon Appétit and Saveur, to not enough, she also leads recipe development Food Science and Nutrition with a concentration back in New England, she looks forward to a Sous Chef for STARR-Restaurants. Brent Show and has years of experience as a personal name a few. Classically trained as a Chef in France, workshops for the State of Vermont and on business management, Jess continued to work chef. Vanessa enjoys creating new recipes and sharing her knowledge of creating delicious moved to Portsmouth, NH to be the Executive Molly has taught at the French Culinary Institute, BlogHer Food and she freelances as a recipe Chef of The Green Monkey and then accepted in restaurants and for catering companies in beautifully decorated desserts that emphasize her New England Culinary Institute and L’Ecole Mediterranean dishes with you. and photography content specialist for clients a position with the 7th Settlement, a Dover, NH both Maine and New Hampshire. She has since California upbringing of using fresh, seasonal de Cuisine La Varenne in Burgundy, France and such as Parents.com, the New England Dairy Class Dates | October 28 | November 18 moved into the field of wine distribution, selling hot spot with a farm to fork approach. Brent is ingredients to create vibrant dishes. Venice, Italy. She has been honored by Bon Appétit for Pine State Beverage in Maine. Within the Council and Cabot Creamery Cooperative. most happy sharing his knowledge and education Class Dates | September 4 | October 9 | and the IACP as “Cooking Teacher of the Year.” community she is also chairs Seacoast Share Our She is a Vermont resident and not surprisingly, Liz Harris with restaurants that offer local, fresh produce and November 6 | December 4 She shares her love of food along with her eloquent Strength, a nonprofit organization which hosts she and her family tap the maple trees that Prior to formally turning high-quality foods to the community. presentation in each of her classes. Taste of the Nation and Share Your Love dinners surround her home every spring to make food into her career, Liz was Class Dates | September 11 | October 2 Carla Snow Class Dates | October 7 | October 8 to raise money to feed local children in need. their own pure maple syrup. a research scientist, earning November 13 Carla has been in the wine and Class Dates | November 12 Class Dates | October 14 a PhD in Biochemistry from hospitality industry for over 20 Chris Toy Dartmouth Medical School and completing years. As the founder of A Grape Monique Meadows Dana Moos Chris has been teaching a Postdoctoral Fellowship in Cancer Biology Affair, Carla is a wine educator, Katie Workman After graduating with a degree Dana is a cookbook author, chef Asian cooking in Southern at Stanford University. Cooking was always a wine writer, author of Wine and Dine with New Katie is the founding in Art and Journalism, Monique and former innkeeper. In her and Midcoast Maine for hobby for Liz, then at some point her passion for Hampshire, frequently sought after radio guest and Editor in Chief of Cookstr.com, Meadows began her career most recent cookbook, The Art of 30 years. A retired teacher and creating and sharing recipes couldn't be ignored television host of Wine and Dine with Carla Snow. the website that shares tested, in Advertising. In 2006 she Breakfast, she shares her secrets principal, he learned to cook in his parents’ any longer, and eventually she transitioned away Carla has achieved Certified Specialist of Wine trusted recipes from cookbooks relocated to Maine and became the manager and recipes for her gourmet breakfasts she served kitchen. Chris’ classes integrate his love of from the research bench and into the kitchen full and received an Advance Certification with merit of THE CLOWN, an eclectic retail shop in at her Maine bed and breakfast. Dana’s bed and teaching and great food, creating an engaging created by respected chefs and cookbook time. Liz is now a writer, photographer and food from Wine and Spirit Education Trust where she is York that specializes in wines, contemporary art, breakfast was even acclaimed by such prominent mix of techniques, aromas and tastes, which authors. Author of The Mom 100 Cookbook, blogger specializing in creating fresh, seasonal now studying for a Master of Wine diploma. Carla European antiques and Italian specialty food publications as Condé Nast Traveler for her generally highlight the fusion of Far East foods she writes about food and cooking for websites recipes with a twist. Her blog, Floating Kitchen, is motivated by her passion for wine and making products. In 2013 she studied in Boston with scrumptious three-course breakfasts. Originally with local Northeast offerings. and magazines, including The Huffington Post, the world of wine a less intimidating place through is a collection of savory and sweet dishes that are The Daily Beast, AOL Food, KitchenDaily.com, the internationally recognized Wine & Spirits from Maryland and Washington State, Dana Class Dates | October 15 | December 17 classes, events and tours throughout the United innovative and unique, yet still down-to-earth Education Trust and earned a WSET Level III has wholeheartedly embraced the state slogan AARP.com, Boston Globe, The Wall Street Journal States and internationally. and approachable. Liz describes herself as an Certification with Merit. Today Monique advises “The way life should be,” since moving to Maine. and New York magazine. She currently writes Class Dates | October 29 | December 16 Lukas Volger “experimental cook and eater” who loves local restaurants and regional event planners on Along with her love of photography and food, a bi-weekly column for The Huffington Post. Lukas Volger was born to try new things! wine selection and is a contributing photographer/ she has immersed herself into Maine’s bed and She sits on the board of City Harvest, New breakfast hospitality industry. in Boise, ID but lives in Class Dates | October 15 writer for Tone Publications. Carla Snyder York’s leading food rescue nonprofit and Class Dates | September 17 | September 18 Brooklyn, NY. He is the author Class Dates | September 24 After a semester studying in is an active supporter of the non-profit of three cookbooks: October 22 | October 23 | November 19 Europe, it became obvious to Carla Bowl, Veggie organization, Share Our Strength. November 20 | December 10 | December 11 Burgers Every Which Way and Vegetarian Entrees Snyder that a large portion of the Class Dates | September 16 | September 17 world didn’t eat to live, but lived that Won’t Leave You Hungry. His approach to Rob Ozoonian vegetarian cuisine is accessible yet innovative to eat. With a BA in Journalism in hand, she began stonewall kitchen’s Rob graduated from and rooted in straightforward technique with a 30-year culinary journey as a caterer, cooking Cooking School hosts demonstration Johnson and Wales College in school teacher, artisan baker, food writer, corporate “whole foods” ingredients. He’s been featured in classes taught by our own chefs plus 1984 with a degree in culinary culinary event planner, cookbook co-author and co- Vogue, The Splendid Table and the New York Times, professional chefs from around the arts. He has since worked for owner of Kitchen Counter Points cooking school. who called him “a master at creating attractive Caesar’s Palace Hotel in Lake Tahoe, corporate Carla proves it is possible to make fresh, cooked- vegetarian and vegan meals that are put together world. This talented line-up includes Thank you Clarke, New England’s hotels including Marriott, Hilton and Sheraton, from-scratch weeknight meals and still have time to with a light hand but that fill you up.” He’s also trained culinary experts, food stylists, official Sub-Zero and Wolf Showroom as well as Odyssey Cruises of Boston. Rob has savor every bite. Her first book,One Pan, Two Plates, the editorial director of Jarry, a James Beard nutritionists, food editors and cookbook and Test Kitchen, for providing worked in the industry for 25 years. His latest features more than 100 complete dinners that cut Award–nominated print magazine and founder authors who bring all their specialized stonewall kitchen with all of endeavor is executive chef, Joseph’s Trattoria prep time and practically eliminate that nightly sink of Made by Lukas, a Brooklyn-based line of expertise to our Cooking School. our top of the line equipment. Bakery Cafe, in the Ward Hill section of full of dishes. Her recipes are well-rounded meals premium veggie burgers. A cooking class assigned to “Chef Haverhill, MA. Now we’re really cookin’! using fresh ingredients, simple techniques and can Class Dates | October 1 Instructor” will be any one of our Class Dates | October 20 | November 10 be prepared in one pan. knowledgeable in-house chefs. December 8 Class Dates | November 11 | November 12 �oo����k S�gni���
Linda Carucci Katie Workman Bill Collins Dana Moos September 2 September 16 September 16 September 18 | October 23 September 17 November 4 November 20 | December 11
Lukas Volger Molly Stevens Katie Webster Carla Snyder October 1 October 7 | October 8 October 14 November 11 November 12
Plus a visit from Season 11 l e b r l e b r e i t e i t c c y as seen on y as seen on Top Chef Contestant Top Top Chef Chef Masters c c Stephanie Cmar! h e f h e f September 23 | September 24 Stacy Cogswell Mark Gaier & December 3 Clark Fraiser December 10 Online Reservations
now available for reservations Call 877.899.8363 or visit stonewallkitchen.com/cookingschool