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Cooking School stonewall kitchen COOKING SCHOOL um2016 demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM armer weather means fresh garden produce, may •What Generous portions Expect? of each course picnics, cookouts and fun outdoor get-togethers and a complete recipe packet to recreate cookbook signing with family and friends! In keeping with the the meal at home! season we have lots of great summer classes • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm like “Hot Summer Night,” “Grillin’ and Chillin’” during class. Wine and beer may also Wand “Summer Temptations,” as well as many holiday-themed classes or be purchased. Guests 21 years and older. Brunch amazing international cuisine. In addition to our very talented staff chefs, No alcohol may be brought in from outside the school. danaat the moos & some very special guest chefs will be joining us including cookbook • Classroom seating is on a fi rst-come, $55 author Edward Lee who is a three-time James Beard Foundation Award fi rst-served basis, so please plan to arrive Former innkeeper, Dana Moos, shares her finalist for Best Chef and an Iron Chef America winner. Executive chef early in order to sit with companions. go-to brunch dishes. and owner of NYC-based restaurant, The Eddy, Brendan McHale Handicapped accessible seating is • Watermelon and Kiwi Salad with will be here as well as cookbook authors Dana Moos, Maureen Abood limited to four seats per class. The Coconut Lime Crème and Lime Zest and accomplished chef, cookbook author and James Beard Award classroom is air-conditioned and temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes winner, Sanford D’Amato. of the class. We suggest you bring with a side of Baby Greens topped with Be bold, try something new and enjoy some tasty fun a sweater so that you are comfortable. Maine Crab and a Spicy Remoulade at one of our classes – you’ll be glad you did! • 10% discount on products in our • Monte Cristo French Toast stuffed Cooking School, valid the day with Ham, Havarti and Sliced Pears, of your class. topped with Maine Maple Mustard and a Fresh Raspberry Coulis Tuesday | May 3 | 11:30am-1:00pm Jonathan King and Jim Stott | Creators of stonewall kitchen ClassesDemonstration are demonstration Classes only with plenty of opportunity to learn new tips, ask questions and interact with the chef and janeAfternoon st. pierre b the Sea Locally Sourced Ingredients Substitution and Allergen Policy staff. These are not “hands-on” classes. $60 In addition to offering the best culinary Please note our cooking classes are Celebrating great seafood. experience to our guests, we choose demonstrated by professional chefs who • Sea Breeze Mocktail a refreshing to source fresh food and products from predetermine all recipes. Recipes are Payment/Reservation Policy non-alcoholic cranberry and grapefruit local growers, artisans and suppliers prepared based on reservations; therefore, Payment must be made at the mixed drink wherever possible. we cannot make substitutions or individual time of registration. • Bacon Wrapped Scallops • Our eggs are laid by free-range chickens. accommodations for taste preferences, nor Cancellation Policy with a Zesty Cilantro Aioli • Our poultry is humanely raised and take into consideration any food allergies. Although we make every effort to avoid • Baked Salmon with Creamy Coconut fed a vegetarian diet without antibiotics Please read class descriptions carefully cancellations or changes to our calendar, for fl avors and ingredients highlighted in Ginger Sauce served over Basmati Rice and growth hormones. we reserve the right to cancel any class each class prior to signing up for a class. • Layered Gratin with Tomatoes, Zucchini, • Our meats, produce, seafood and dairy due to low registration, inclement weather Occasionally, we may need to substitute Summer Squash and Shaved Parmesan are all locally sourced. or instructor illness. instructors and/or alter recipes due to • Lemon Cheesecake with • We proudly serve a special blend of coffee, ingredient availability and seasonality. Raspberry Coulis and exclusively prepared for us by our friends Refund Policy All fees are refundable and/or transferable Fresh Whipped Cream 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 No refunds will be given for cancellations • We are committed as a company to 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 fi ve or more seats, fi ve 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. Check out our class schedule online at STONEWALLKITCHEN.COM/COOKINGSCHOOL, to register call 877.899.8363 SWK_CSBrochure_May-Aug2016.indd 2 3/10/16 3:24 PM Wednesday | May 4 | 11:30am-1:00pm Friday | May 6 | 11:30am- 1:00pm What Expect? may • Generous portions of each course as: Li­ Tass Sprin plendor and a complete recipe packet to recreate cookbook signing nina parrott the meal at home! kateof Spain ellingwood $65 • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm $50 Add a touch of elegance to your day with during class. Wine and beer may also this lavish lunch menu. Enjoy a variety of authentic Spanish be purchased. Guests 21 years and older. Brunch • Snap Pea and Fava Bean Salad No alcohol may be brought in from outside appetizers and snacks. with Herbs, Pea Tendrils and the school. at the & • Patatas Bravas fried potatoes served dana moos Coconut Gremolata dressed with • Classroom seating is on a first-come, with a spicy, garlicky tomato sauce $55 a Pickled Shallot Vinaigrette first-served basis, so please plan to arrive • Mussels Vinaigrette mussels served Former innkeeper, Dana Moos, shares her • Roasted Halibut “Wellington” early in order to sit with companions. on the half shell topped with a tangy go-to brunch dishes. with Sautéed Mushrooms and Herbs, Handicapped accessible seating is pepper-based dressing • Watermelon and Kiwi Salad with wrapped in Brioche limited to four seats per class. The • Artichoke Croquetas rice cakes with Coconut Lime Crème and Lime Zest • Confetti of Sautéed Spring Vegetables classroom is air-conditioned and artichokes reveal a creamy Manchego center temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes with Lobster Sauce • Pinchitos Morunos traditional spicy of the class. We suggest you bring with a side of Baby Greens topped with • Make-Ahead Bittersweet pork kebabs that are brined, marinated a sweater so that you are comfortable. Maine Crab and a Spicy Remoulade Chocolate Soufflé with and then grilled to perfection! • 10% discount on products in our • Monte Cristo French Toast stuffed Cardamom Crème Anglaise • Sweet Olive Oil Tortas orange and Cooking School, valid the day with Ham, Havarti and Sliced Pears, anise-flavored handmade crisps served of your class. topped with Maine Maple Mustard Friday | May 6 | 6:00-7:30pm with an apricot, cherry and gooseberry salad and a Fresh Raspberry Coulis Thursday | May 5 | 11:30am-1:00pm jayA Catered curcio Event Tuesday | May 3 | 11:30am-1:00pm ClassesDemonstration are demonstration Classes only with plenty $65 of opportunity to learn new tips, ask robLunch ozoonian at the Tra­oria Join Jay, from The White Apron janeAfternoon st. pierre b the Sea questions and interact with the chef and Catering Company, as he shares a few $55 staff. These are not “hands-on” classes. $60 of his tasty secrets. A casual but delicious Italian luncheon Celebrating great seafood. • Pan Seared Scallops, Tomato Tartare, with Chef Rob. Payment/Reservation Policy • Sea Breeze Mocktail a refreshing Mâche and Chive Oil refreshing tomatoes • Fresh Mozzarella and Hot House Payment must be made at the non-alcoholic cranberry and grapefruit and salad greens are the perfect pairing Tomato Salad time of registration. mixed drink to juicy sea scallops • Housemade Pappardelle Pasta with • Bacon Wrapped Scallops • Braised Beef Short Ribs with Pan Seared Chicken and Shrimp Cancellation Policy with a Zesty Cilantro Aioli a Classic Bordelaise Sauce over in Arrabbiata Sauce Although we make every effort to avoid • Baked Salmon with Creamy Coconut Reggiano Parmegiano and • Cherry Crostata with cancellations or changes to our calendar, Ginger Sauce served over Basmati Rice Fresh Herb Risotto we reserve the right to cancel any class Vanilla Bean Ice Cream • Layered Gratin with Tomatoes, Zucchini, • Elm and Oyster Mushrooms, due to low registration, inclement weather Summer Squash and Shaved Parmesan Roasted Shallots, Haricot Verts or instructor illness. • Lemon Cheesecake with and Baby Carrots Refund Policy Raspberry Coulis and • Chocolate Pots de Crème, All fees are refundable and/or transferable Fresh Whipped Cream Macerated Berries and Fresh Cream 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 Fresh Force Citrus Juicer business days must be provided in order to This simple and clever juicer reduces receive a full refund. If we must cancel a unwanted pulp while dramatically increasing class, those signed up will be contacted by the amount of juice from your citrus. on the day of your class phone and a full refund will be issued. Available for purchase in our Cooking School.
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