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€ Tasƒs 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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SWK_CSBrochure_May-Aug2016.indd 3 3/10/16 3:24 PM Saturday | May 7 | 11:30am-1:00pm Tuesday | May 10 | 11:30am-1:00pm Thursday | May 12 | 11:30am-1:00pm Friday | May 13 | 6:00-7:30pm


asˆ of the oup, Sald ‹ Simplchef instructor Delicious A Secial Evening MeditrŠe‹stacie webster bethanya andwich taylor $50 staciefor wo webster $60 $55 Learn tips and tricks to upgrading the $65 average meal. Savor the richness of the Mediterranean. Make any get together special with twists An elegant meal bound to impress your • Roasted Carrot and Shredded Beet Salad • Seasonal Greens with Fried Halloumi on these lunch classics. dinner date. with a Citrus Vinaigrette Cheese and Sweet Cherries • Summer Squash and Lemon Bisque • Watermelon Gazpacho • Lamb Chop Scottadito rosemary with Crispy Whole Wheat Parmesan Twists • Seared Pork Chops with Lemon and Sherry with a Bacon Sage Sauce and olive oil combine to make • Niçoise-Inspired Chopped Salad • Lobster topped Linguine dressed a sizzling lamb dish with seared salmon, boiled egg, • Buttermilk Mashed Potatoes with a Champagne Butter Sauce with Crispy Shallots • Stuffed Spring Squash crisp vegetables, olives, baby potatoes • Heirloom Tomato and with Charred Shallot Breadcrumbs and a parsley-caper vinaigrette • Broccoli Rabe with Brown Butter Ribboned Asparagus Salad • Crispy Herbed Polenta Cake • Herbed Turkey Breast “Porchetta” and Lemon Peel with Parmesan Shavings • Olive Oil Gelato with Pine Nut Cookies on Warm Rosemary Foccacia • Chocolate Peanut Butter Pie • Rhubarb Shortcakes with with Baby Spinach, Tomato Jam Sweet Crème and Pistachio Crumble Saturday | May 7 | 6:00-7:30pm and Melty Swiss Fondue cookbook signing

• Summer Berry Streusel Cake Friday | May 13 | 11:30am-1:00pm cookbook signing Eatin In with Lime Curd Whipped Cream jane st. pierre Saturday | May 14 | 11:30am-1:00pm $65 Wednesday | May 11 | 11:30am-1:00pm Recipes From Surprise your special someone Rose Water and with this feast. M LebŠese • Breadcrumb Crusted Crab Cakes on Springtime maureenKitchen abood maureenOrane Blossoms abood a bed of Mixed Greens with Lemon Aioli janeb the st. Seashore pierre $55 $50 • Rib Eye with a Three Pepper Spice Rub $60 Meet cookbook author, Maureen Abood, Maureen’s ingredient-focused approach • Farro Salad of Grilled Corn, as she shares the lush flavors from her You can’t go wrong with these favorites makes the most of the season’s bounty. Roasted Red Bell Pepper and Garlic childhood. from the sea. • Warm Almond Stuffed Dates • Zesty Sautéed Broccolini • Whipped Hummus with • New England Clam Chowder with Lime Zest • Coconut Cream Cake with Housemade Pita Chips • Wicked Good Lobster Rolls with • Phyllo Galette with Caramelized Onions, Banana Ice Cream • Roast Chicken and Hushweh Minced Chives, Finely Diced Celery Cherry Tomatoes, Kalamata Olives a buttery mixture of rice, toasted pine nuts and Labneh Sunday | May 8 | 11:30am-1:00pm and Lemon Aioli and ground beef • Creamy Summer Slaw with broccoli, • Fresh Herb Falafel with • Avocado Tabbouleh in Little Gems Napa cabbage and crisp snap peas Tahini Yogurt Sauce a crisp-fried fritter A Sprihtly a delicious spin on traditional tabbouleh, made from a crumble of soaked, not cooked, • Housemade Sea Salt and Vinegar Chips a classic Lebanese parsley salad dry chickpeas, fava beans and a host brentSprin hazelbaker Menu • Strawberry Swirl Cheesecake • Labneh with Tart Cherry and of other delightful ingredients $60 topped with a Rhubarb Compote Rose Water Compote this thick, • Graybeh Shortbread Cookies Join us and taste this lively menu for yourself! strained yogurt is so essential Lebanese butter cookies • Spring Fennel Salad shaved fennel, to the Lebanese table • Orange Blossom and Raw Honey Tisane teardrop tomato, lilac buds with • Fresh Mint Tea a sweet take on herbal tea a spring onion vinaigrette • Lamb Lolli Chops crusted with a Mustard and Herb Crumb Coating • Green Bean Almondine • Olive Oil Poached Potato • Citrus Crème Brûlée with Macerated Berries

4 STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Aug2016.indd 4 3/10/16 3:24 PM Thursday | May 12 | 11:30am-1:00pm Friday | May 13 | 6:00-7:30pm Saturday | May 14 | 6:00-7:30pm special event

Monday | May 16 | 11:30am-1:00pm Simplchef instructor Delicious A Secial Evening Warm Weather th $50 staciefor wo webster Wine Tastin Menu with Wine Pairings patty25 Anivers¢y roche Jubile Learn tips and tricks to upgrading the $65 carla snow average meal. $70 An elegant meal bound to impress your $75 • Roasted Carrot and Shredded Beet Salad Help us celebrate our dinner date. Your first sip of the season’s tastiest wines th with a Citrus Vinaigrette 25 Anniversary with • Watermelon Gazpacho is right here, complemented with this extraordinary class • Seared Pork Chops with Lemon and Sherry a delicious dinner! featuring our Company Classics, with a Bacon Sage Sauce • Lobster topped Linguine dressed • Roasted Carrot and Avocado Salad giveaways and more! • Buttermilk Mashed Potatoes with a Champagne Butter Sauce seasoned, roasted carrots finished with Start with a toast! with Crispy Shallots • Heirloom Tomato and avocado, sprouts, crème fraîche and pepitas • Sparkling Jam Champagne Cocktail with • Broccoli Rabe with Brown Butter Ribboned Asparagus Salad • Lemon and Fennel Roasted Lamb stonewall kitchen Strawberry Jam and Lemon Peel with Parmesan Shavings with Polenta marinated boneless leg of lamb Appetizer • Chocolate Peanut Butter Pie • Rhubarb Shortcakes with alongside creamy mascarpone polenta • Fresh Maine Lobster Salad with stonewall kitchen Roasted Sweet Crème and Pistachio Crumble • Green Beans with Sweet Onion Vinaigrette cookbook signing Garlic Aioli served in a Savory • Warm Cinnamon and Sugar Doughnuts Buttermilk and Chive Popover Friday | May 13 | 11:30am-1:00pm cookbook signing with a Bittersweet Chocolate Entrée Dipping Sauce Saturday | May 14 | 11:30am-1:00pm • Grilled Flat Iron Steak topped with stonewall kitchen Spicy Corn Relish Recipes From Sunday | May 15 | 11:30am-1:00pm M LebŠese Rose Water and aside Butter Basted Hasselback Potatoes • Grilled Baby Romaine with maureenKitchen abood maureenOrane Blossoms abood stacieBrunch webster for a Crowd Slow Roasted Cherry Tomatoes $55 $50 $45 and stonewall kitchen Balsamic Fig Dressing Meet cookbook author, Maureen Abood, Maureen’s ingredient-focused approach Elegant, delicious and hassle free as she shares the lush flavors from her makes the most of the season’s bounty. entertaining! Dessert • Layered Trifle with stonewall childhood. • Warm Almond Stuffed Dates • Yogurt Mascarpone Parfaits with kitchen Wild Maine Blueberry • Whipped Hummus with with Lime Zest Gingered Granola and Stone Fruit Champagne Jam and Lemon Curd Housemade Pita Chips • Phyllo Galette with Caramelized Onions, • Mini Quiche Lorraine with with Luscious Mascarpone Cream • Roast Chicken and Hushweh a Fresh Herb Salad a frittata of Cherry Tomatoes, Kalamata Olives and topped with Sugared Berries a buttery mixture of rice, toasted pine nuts and Labneh roasted summer squash, mushrooms and ground beef • Fresh Herb Falafel with and creamy ricotta Tuesday | May 17 | 11:30am-1:00pm • Avocado Tabbouleh in Little Gems Tahini Yogurt Sauce a crisp-fried fritter • Crispy Fingerling Potatoes a delicious spin on traditional tabbouleh, made from a crumble of soaked, not cooked, with Flaky Sea Salt and Lemon pattyWeekda roche Favorites a classic Lebanese parsley salad dry chickpeas, fava beans and a host • Fresh Fruit Salad with Basil and Mint $55 • Labneh with Tart Cherry and of other delightful ingredients • Spring Carrot Cake with Whipped A step up from the average weekday meal! Rose Water Compote this thick, • Graybeh Shortbread Cookies Honeyed Cream Cheese Frosting • Jonah Crabmeat and Corn Cakes strained yogurt is so essential Lebanese butter cookies with Sweet Chili-Lime Cream Sauce to the Lebanese table • Orange Blossom and Raw Honey Tisane learn how essential made-from-scratch stock • Fresh Mint Tea a sweet take on herbal tea can be to this dish! • Garlic and Fresh Rosemary Roasted Chicken with a Creamy Pan Sauce • Mascarpone and Fresh Herbed Mashed Potatoes • Baby Peas and Sweet Young Carrots with Fresh Dill and Mint • Buttered Rum Pudding Cakes 877.899.8363 5

SWK_CSBrochure_May-Aug2016.indd 5 3/10/16 3:24 PM Wednesday | May 18 | 11:30am-1:00pm cookbook signing cookbook signing Sunday | May 22 | 11:30am-1:00pm

Friday | May 20 | 11:30am-1:00pm Saturday | May 21 | 11:30am-1:00pm pamChocolate & david Therap griffin A Citrusy Seafood with rick gemme vanessaCelebration seder $55 Sprin Spring Into $60 Join the Chocolate Therapy team as they daveF lin martin daveAction martin Succulent seafood with a little zest. teach the fine art of chocolate making and $60 $65 l e b r i l e b r i e t e t • Bacon Wrapped Shrimp with eating while showcasing their unique line c y c y Experience cookbook as seen on Top Chef finalist Dave as seen on of award-winning sweet remedies. Avocado, Lime and Tomato Salad author and Top Chef Top Chef Martin is back and better Top Chef • Chocolate Truffl es to be Tasted: • Salmon Slow Roasted in Olive Oil finalist, Dave Martin, c h than ever, with a three c h e f e f with Preserved Lemon, Olives, “Chocolate Fix Truffl e,” “Stress Reliever” as he presents a delicious course masterpiece that is Oregano and a Pine Nut Chutney and “Blueberry Truffl e” spring luncheon. sure to delight. served with Sautéed Broccoli Rabe A spa-influenced meal to enjoy while you learn. • Salad of Roasted Beets a simple salad • Pan Seared Crab Cakes with • Tangerine Butter Poached Lobster • Chilled Cucumber and Avocado Soup of roasted beets, Maytag blue cheese, a Pineapple Coulis served over over Toasted Israeli Couscous with Shrimp poached in Court Bouillon nutmeg candied walnuts, watercress Arugula Salad with an Avocado Vinaigrette • Grapefruit Posset with a flavored poaching liquid delicately cooks and a splash of roasted shallot vinaigrette • Rubbed and Roasted Free-Range Chicken Candied Citrus Peel an easy-to-make the shrimp perfectly • Greek Style Roasted Hanger Steak over Roasted Caulifl ower Rice jalapeños, custard dessert with a tangy twist! • Organic Blackened Chicken Salad prepared with oregano and lemon and cumin and chipotles make this bird sing! mixed greens tossed with a honey served with roasted garlic tzatziki • Sassy Sea Bass smoky rubbed, pan roasted Tuesday | May 24 | 11:30am-1:00pm Dijon vinaigrette, topped with spice rubbed • Crispy Herb Roasted New Potatoes and drizzled with adobo honey butter blackened chicken • Miso and Sake Glazed Wild Cod served atop spring zucchini pattyLunch roche with Pa­y • Wedge of Caprese Flatbread fresh garden served with roasted spring asparagus • Lemon and Mascarpone Panna Cotta tomatoes, basil and mozzarella top this $55 • Fresh Maine Blueberry with a Maine Blueberry Compote good-for-you whole wheat flatbread A delicious meal delivered right to you Crème Fraîche Ice Cream with Saturday | May 21 | 6:00-7:30pm from our lovely (and lively) in-house chef, a Buttery Shortbread Cookie Thursday | May 19 | 11:30am-1:00pm Patty Roche! Friday | May 20 | 6:00-7:30pm Surf and
urf • Garden Vegetable Tart with A New Enland Roasted Corn, Zucchini, Tomatoes bethanyPasta Feast taylor and Fresh Mozzarella Farmhousechris wilcox Luncheon janeEatin st. Throuh pierre Spain $50 • Tuscan Style Roasted Pork Tenderloin $55 $55 Unique pasta dishes that are sure to please. with Garlic and Fresh Sage Join Executive Chef, Chris Wilcox, of the Food and flavors are the essence of Spain. • Lemon Pepper Linguine with • Pan Fried Polenta with Velveteen Habit in Ogunquit, Maine as he • Spanish Style Roasted Tomato Toast Mixed “Frutti di Mare” in Asiago Sauce Sautéed Mushrooms and Marsala Wine showcases traditional techniques featuring with Garlic and Manchego Cheese with Tomato and Basil • Roasted Plum Tomatoes with fresh, seasonal ingredients. • Shrimp, Sausage and Mussel Paella with • Lasagna Bolognese with Eggplant Thyme and Cracked Pepper • Cobb Salad with Grilled Red Peppers and Bomba Rice and Feta layered between • Strawberries and Cream Semifreddo Bacon Blue Cheese Dressing • Grilled Lettuces Salad romaine, Fresh Spinach Pasta Sheets with Lemon Ricotta Cookie • Spring Vegetable Minestrone Soup endive and radicchio dressed with • Baby Kale Caesar Salad • Grilled Chicken Thighs with Tzatziki, a balsamic vinaigrette with Herbed Croutons Garden Greens and Grilled Flatbread • Crema Catalana this version • Tangy Marinated Tomatoes and Onions • Shortcake with Seasonal Fruit of crème brûlée features cinnamon, • White Chocolate Budino orange and lemon with Blueberry Compote and a Lime Scented Wafer Cookie the perfect venue a creamy custard topped with rich berries aside a crunchy cookie Book our Cooking School for private parties, rehearsal dinners, special and corporate events.

6 STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Aug2016.indd 6 3/10/16 3:24 PM cookbook signing Sunday | May 22 | 11:30am-1:00pm Wednesday | May 25 | 11:30am-1:00pm Friday | May 27 | 11:30am-1:00pm

Saturday | May 21 | 11:30am-1:00pm l e b r e i t A Citrusy Seafood Sprintime Italian What’s Cooking? c stephanie cmar y as seen on Spring Into vanessaCelebration seder kateFavorites ellingwood $60 Top Chef Chef Stephanie Cmar, c $60 $55 h e f daveAction martin cooks a meal you won’t forget! Succulent seafood with a little zest. You can’t go wrong with this delightful $65 • Chipotle Chicken Salad tomatillo ranch l e b r i e t • Bacon Wrapped Shrimp with Italian inspired meal. c y dressing, avocado and summer vegetables Top Chef finalist Dave Avocado, Lime and Tomato Salad • Ricotta Gnudi in Pomodoro Sauce Martin is back and better Top Chef • Stuffed Avocado Jonah crab meat with Fresh Basil Oil light, fluffy dumplings • Salmon Slow Roasted in Olive Oil with bell pepper and sriracha aioli than ever, with a three c h e f with Preserved Lemon, Olives, enrobed in a simple tomato sauce course masterpiece that is • Roasted Salmon mango salsa, jicama and Oregano and a Pine Nut Chutney • Roman Style Braised Chicken sure to delight. tomato salad with a barbecue glaze served with Sautéed Broccoli Rabe with Roasted Pepper Medley • Strawberry Trifl e layers of rich pound cake • Pan Seared Crab Cakes with • Tangerine Butter Poached Lobster • Cracked ‘Farrotto’ with Fresh Herbs and heavenly pastry cream bursting a Pineapple Coulis served over over Toasted Israeli Couscous • Grilled Asparagus with Spiced Sabayon with sweet, succulent berries! Arugula Salad with an Avocado Vinaigrette • Grapefruit Posset with vegetables kicked up a notch with a • Rubbed and Roasted Free-Range Chicken Candied Citrus Peel an easy-to-make drizzle of rich, pepper-infused cream sauce Friday | May 27 | 6:00-7:30pm over Roasted Caulifl ower Rice jalapeños, custard dessert with a tangy twist! • Gelato al Bacio chocolate hazelnut gelato cumin and chipotles make this bird sing! served with a whipped shortbread cookie janeFresh st. is pierreBest • Sassy Sea Bass smoky rubbed, pan roasted Tuesday | May 24 | 11:30am-1:00pm $55 and drizzled with adobo honey butter Thursday | May 26 | 11:30am-1:00pm served atop spring zucchini Our food philosophy: Fresh is best! pattyLunch roche with Pa­y • Lemon and Mascarpone Panna Cotta • Balsamic Mediterranean Tomato Salad $55 Afternoon Delights with Toasted Garlic Baguette with a Maine Blueberry Compote scott jones A delicious meal delivered right to you $55 • Brined and Grilled Bone-In Pork Chop Saturday | May 21 | 6:00-7:30pm from our lovely (and lively) in-house chef, Fresh, seasonal ingredients brighten with a Sweet and Spicy Nectarine Salsa Patty Roche! this meal. • Spinach Gnocchi enjoy ‘light-as-a-cloud’ soft dough dumplings Surf and
urf • Garden Vegetable Tart with • Roasted Beet, Carrot and Chèvre Salad Roasted Corn, Zucchini, Tomatoes with Watercress and Candied Pecans • Charred Summer Vegetables bethanyPasta Feast taylor with Shaved Pecorino and Fresh Mozzarella • Piñon Crusted Chicken $50 • Mixed Berry Lemon Mascarpone Cake • Tuscan Style Roasted Pork Tenderloin with Dijon Cream Sauce pine nuts Unique pasta dishes that are sure to please. with Garlic and Fresh Sage and panko give this chicken its signature Saturday | May 28 | 11:30am-1:00pm • Lemon Pepper Linguine with • Pan Fried Polenta with crunchy coating Mixed “Frutti di Mare” in Asiago Sauce Sautéed Mushrooms and Marsala Wine • Rosemary Potato Galette stephanieLunch with cmar a Top Chef with Tomato and Basil • Roasted Plum Tomatoes with • Snap Peas with Mint and Lemon l e b r • Lasagna Bolognese with Eggplant Thyme and Cracked Pepper $55 e i t • Individual Meringue Pavlovas with c as seen on y and Feta layered between • Strawberries and Cream Semifreddo Join the Season 11 contestant Lemon Curd and Blueberry Coulis Top Chef Fresh Spinach Pasta Sheets with Lemon Ricotta Cookie of Bravo’s Top Chef as she c • Baby Kale Caesar Salad shares her recipes for success! h e f with Herbed Croutons • Fresh Summer Rolls Napa cabbage, shrimp and a peanut sauce for dipping • Tangy Marinated Tomatoes and Onions Eco-Friendly Cutting Boards • Shrimp Salad finished with • White Chocolate Budino Can safely go from counter to dishwasher. Perfect for cleanly a lime vinaigrette, avocado and quinoa with Blueberry Compote and carving meat. These can even go in the oven up to 350°F. • Grilled Chicken with peach barbecue a Lime Scented Wafer Cookie Available for purchase in our Cooking School. sauce and corn succotash atop roasted a creamy custard topped with rich berries potato salad aside a crunchy cookie • Summer Berry Tart puff pastry, cream cheese filling and fresh lime cream on the day of your class

877.899.8363 7

SWK_CSBrochure_May-Aug2016.indd 7 3/10/16 3:24 PM Saturday | May 28 | 6:00-7:30pm june cookbook signing Saturday | June 4 | 6:00-7:30pm Friday | June 3 | 6:00-7:30pm bethanySur la Table taylor From Sea Wednesday | June 1 | 11:30am-1:00pm $60 Cookin with janeto Shining st. pierre Sea A refined warm weather meal inspired $65 by French cuisine. Tourin the Spice Bazaar raft Beer kate ellingwood with Beer Pairings Learn to cook these favorite seafood dishes. • Buckwheat Crêpes stuffed with Fresh $60 john holl • Shrimp and Crab Chowder Ricotta, Sweet Corn and Crisp Peas Discover aromatic and flavorful Middle $65 with Roasted Corn Confetti with a Lemon Chive Cream Sauce Eastern dishes featuring the spices that Join award-winning editor, cookbook and Crispy Shallots • Grilled Frenched Rack of Lamb make this cuisine so unique! author and American beer connoisseur, with a Tangy Garlic and Basil Pistou • Lobster Risotto with Saffron • Roasted Squash and Spinach Salad John Holl, as he shows us how to cook and and White Wine • Micro-Vegetable Ratatouille with Tahini and Za’atar baby spinach, eat with fine craft beer. roasted squash and crushed sesame seeds • Pan Roasted Green Beans with • Herb Infused Rice Pilaf • Wheat Beer Steamed Clams dusted with a rich and savory spice blend Brown Butter and Sliced Almonds • Homemade Cruller Doughnut paired with an American Wheat Beer with Coffee Ice Cream and • Lamb Chops with Fenugreek Cream Curry • Mini Popover with Chive Butter • The “Riot Sandwich” with Italian sausage, Espresso Hot Fudge Sauce • Jeweled Rice saffron, pistachios, almonds, • Blueberry Slump with pulled pork and mozzarella topped with berries and orange peel are gemstones within Vanilla Bean Ice Cream pickled Italian vegetables Sunday | May 29 | 11:30am-1:00pm this flavorful and fragrant rice dish this classic New England dessert paired with an Imperial IPA • Spiced Carrot and Cumin Soup pairs wild Maine blueberries • Patatas Bravas crispy quartered potatoes • Cardamom Cream Cake with with fluffy biscuits janeMemorial st. pierre Da Brunch Rose Water Chantilly Cream tossed with a tomato-based sauce $50 and Berries in a Spearmint Syrup paired with Lager Sunday | June 5 | 11:30am-1:00pm Celebrate a day of remembrance • Vidalia Onions stuffed with this brunch. Thursday | June 2 | 11:30am-1:00pm with Spring Vegetables brentRefined hazelbaker Cooker • Fresh Fruit Medley with • Oatmeal Cranberry Spent Grain Cookies a Buckwheat Honey and Mint Dressing $50 robLunch ozoonian with Friends paired with Oatmeal Stout • Olive Oil Poached Egg Recipes to impress. $55 on a Shredded Potato Nest • Chilled English Pea Soup with Bring your friends and enjoy delicious food cookbook signing • Brown Sugar and Cayenne Pepper Fresh Cracked Pepper and Olive Oil and great entertainment. Saturday | June 4 | 11:30am-1:00pm Candied Bacon • Linguini and Clams fresh made pasta • Panzanella Salad fresh vegetables and • Roasted Balsamic Tomato toasted day-old ciabatta bread with Cherrystone clams and Asparagus Medley in a light lemon anchovy dressing Dishin Up • Strawberry Rhubarb Galette • Lemon Ricotta Pancakes • Grilled Chicken and Shrimp over Risotto Newjohn Jerseyholl with Blackberry Compound Butter with Goat Cheese and Roasted Tomatoes Tuesday | June 7 | 11:30am-1:00pm $45 and Maine Maple Syrup • Strawberry Shortcakes These small plates are the ultimate tribute pattyTable forroche Two Tuesday | May 31 | 11:30am-1:00pm Friday | June 3 | 11:30am-1:00pm to New Jersey’s best. $55 • New Jersey Iced Tea the signature A mouthwatering menu to share. pattyDivine rocheDelicacies non-alcoholic version of this ninaLaers parrott of F lavors • Arancini di Riso mushroom $65 Garden State favorite! $60 and sweet pea stuffed rice balls, This meal is sophisticated and distinguished. • Taylor Ham, Egg and Cheese Sandwich Flavors with flair! fried and served with a light red sauce • Mussels with Chorizo, Tomatoes, Gorgonzola with Disco Fries crispy french fries • Ahi Tuna Ceviche with Ginger, • Shrimp Scampi with Fresh Lemon and White Wine with Garlic Toast covered with melted cheese and gravy Watermelon and Grilled Corn and Parsley over Housemade Linguini • Seared Sea Scallops wrapped in served with Crispy Tortilla Chips • Fresh Donuts with • Stuffed Tomatoes with Parsley, Oregano, Prosciutto with Basil Lemon Butter • Short Rib Tacos with Rhubarb Avocado Salsa Chocolate Potato Chip Crumble Garlic and Fresh Bread Crumbs • Red Bliss Potatoes tossed • Black Beans with Pickled Red Onion • Arugula and Papaya Salad with • White Chocolate and Cherry Semifreddo in a Creamy Herb Butter and Goat Cheese Pomegranate Lime Vinaigrette with Mocha Chocolate Cake Bites • Grilled Asparagus • Tomato Saffron Rice • Cheese Blintz a thin pancake stuffed • Lemon Buttermilk Pudding Cakes with • Churros with Mexican Hot Chocolate with a sweet cheese filling Fresh Berries and Whipped Mascarpone and Tequila Caramel

SWK_CSBrochure_May-Aug2016.indd 8 3/10/16 3:24 PM cookbook signing Saturday | June 4 | 6:00-7:30pm Wednesday | June 8 | 11:30am-1:00pm Friday | June 10 | 11:30am-1:00pm

Friday | June 3 | 6:00-7:30pm From Sea staciePower Lunchwebster Appetizers Around Cookin with janeto Shining st. pierre Sea $65 thebethany World taylor $65 Recipes that pack a punch for your taste $60 raft Beer buds and your health. with Beer Pairings Learn to cook these favorite seafood dishes. Travel the globe in just 90 minutes with john holl • Farmers’ Market Salad fresh greens and • Shrimp and Crab Chowder these delicious small plates. $65 seasonal veggies with a creamy avocado with Roasted Corn Confetti • Arancini di Riso rice ball stuffed with vinaigrette and topped with crunchy Join award-winning editor, cookbook and Crispy Shallots Fontina cheese and brandy soaked raisins author and American beer connoisseur, spiced chickpeas • Lobster Risotto with Saffron • Summer Rolls with Grilled Shrimp, John Holl, as he shows us how to cook and • Pan Seared Halibut and White Wine Mango and Avocado with a eat with fine craft beer. with Bok Choy and • Pan Roasted Green Beans with Sweet and Spicy Dipping Sauce • Wheat Beer Steamed Clams Thai Basil-Black Garlic Brown Butter and Sliced Almonds • Green Chile and Chicken Tamales paired with an American Wheat Beer Yogurt Sauce • Mini Popover with Chive Butter with Mango Salsa and Citrus Crema • The “Riot Sandwich” with Italian sausage, • Turmeric and Ginger Spiced Rice • Blueberry Slump with • Housemade Corned Beef Sliders pulled pork and mozzarella topped with studded with Pomegranate Seeds Vanilla Bean Ice Cream on Rye Toasts with Guinness pickled Italian vegetables and Almonds this classic New England dessert Braised Onions and Cheddar paired with an Imperial IPA • Dark Chocolate Honey Tartlet pairs wild Maine blueberries • Blueberry and Lemon Hand Pies • Patatas Bravas crispy quartered potatoes with Flaky Sea Salt with fluffy biscuits tossed with a tomato-based sauce Thursday | June 9 | 11:30am-1:00pm cookbook signing paired with Lager Sunday | June 5 | 11:30am-1:00pm • Vidalia Onions stuffed Friday | June 10 | 6:00-7:30pm with Spring Vegetables Farmers’ Market brentRefined hazelbaker Cooker • Oatmeal Cranberry Spent Grain Cookies A Real $50
avoriteschef instructor paired with Oatmeal Stout Recipes to impress. $55 Maineben conniff Meal cookbook signing • Chilled English Pea Soup with Straight from the local farmers’ market $65 Fresh Cracked Pepper and Olive Oil to your table. Join cookbook author and co-owner of Saturday | June 4 | 11:30am-1:00pm • Linguini and Clams fresh made pasta • Caesar Salad with Pan Seared theLuke’s Lobster restaurants as he shares with Cherrystone clams Lemon Pepper Shrimp his secrets to some of Maine’s distinctive Dishin Up • Strawberry Rhubarb Galette • Grilled Chicken Breasts regional cuisine. with a Tomato Herb Pan Sauce • Lemony Lobster on a bed of Newjohn Jerseyholl Tuesday | June 7 | 11:30am-1:00pm • Spring Vegetable Risotto Summer Greens and Julienned Vegetables $45 • Shortcakes with Macerated Berries • Pan Seared Lobster Tail with These small plates are the ultimate tribute pattyTable forroche Two and Fresh Whipped Cream Honey Roasted Fingerling Potatoes to New Jersey’s best. $55 • Corn Ragout a sweet corn casserole • New Jersey Iced Tea the signature A mouthwatering menu to share. • Strawberry and Raspberry Pie non-alcoholic version of this with a Pretzel Crust • Arancini di Riso Garden State favorite! mushroom and sweet pea stuffed rice balls, • Taylor Ham, Egg and Cheese Sandwich fried and served with a light red sauce with Disco Fries crispy french fries • Shrimp Scampi with Fresh Lemon covered with melted cheese and gravy and Parsley over Housemade Linguini • Fresh Donuts with “The instructor was super. She made sure we understood Chocolate Potato Chip Crumble • Stuffed Tomatoes with Parsley, Oregano, Garlic and Fresh Bread Crumbs and provided lots of helpful hints. Bravo!” • Arugula and Papaya Salad with Pomegranate Lime Vinaigrette • White Chocolate and Cherry Semifreddo Nancy P. with Mocha Chocolate Cake Bites • Cheese Blintz a thin pancake stuffed with a sweet cheese filling 9

SWK_CSBrochure_May-Aug2016.indd 9 3/10/16 3:24 PM cookbook signing cookbook signing Wednesday | June 15 | 11:30am-1:00pm Friday | June 17 | 6:00-7:30pm

Saturday | June 11 | 11:30-1:00pm Sunday | June 12 | 11:30am-1:00pm pattyA em° roche un²eon withA Seaside Wine Pairings Wine Dinner Dinin at the
he Art of $60 carla snow Enhance your meal with a twist, squeeze $75 karenCoastal covey
able danaBreakfast moos and zest of this popular citrus! Small plates of ocean fresh seafood, each paired with the perfect wine. $65 $55 • Scallops wrapped in Prosciutto with Lemon Basil Butter • Coconut Shrimp with a Tangy Pineapple Join Karen as she reveals her secrets behind Tips and tricks on how to bring B&B • Savory Lemon Chicken with Fresh Sage and Apricot Mustard Sauce recipes inspired by the farmlands and entertaining to your home. • Creamy Mascarpone Mashed Potatoes • Pan Seared Scallops with Sweet Pea Puree seaside of Southern New England. • Popovers with Cinnamon Honey Butter with Lemon Zest and Fresh Parsley and Crispy Prosciutto • Rustic Mediterranean Panzanella Salad • Pineapple Banana Towers with • Roasted Broccoli and Caulifl ower • Lobster Newburg in a Puff Pastry Shell • Mussels with White Wine, Caramelized Sugar and Spiced Cream with Caramelized Lemon and Garlic tender chunks of sweet Maine lobster Butter and Herbs • Savory Crêpes with Ricotta, • Candied Citrus Tart layers of vanilla with a rich sherry cream sauce Parmesan and Asparagus topped • Swordfi sh Kebabs with custard, chocolate ganache and an almond • Mixed Berry Pavlova a lightly crisp with fresh Maine Crab and Arugula Pesto Couscous crust topped with candied lemon slices meringue with a soft, sweet center, over a bed of Fresh Greens a Brown Butter Hollandaise topped with fresh macerated berries • Sunset Ice Cream Cake • Candied Black Pepper Bacon Thursday | June 16 | 11:30am-1:00pm • Chocolate, Banana and Raspberry Saturday | June 18 | 11:30am-1:00pm cookbook signing Bread Pudding with Dark Chocolate Sauce, bethanyBur
rs taylorAl
round Berry Coulis and Fresh Fruit Saturday | June 11 | 6:00-7:30pm $55 IncrEdiblejane st. pierre Eats $60 Tuesday | June 14 | 11:30am-1:00pm Get ready for summer with flavorful Dana’s Dinner variations on backyard barbecue favorites. A scrumptious meal to satisfy those warm • Ahi Tuna Slider on a Steamed Bun weather cravings. danaSpread moos brendanLunch at mchale
he Eddy with Sushi Bar Mayonnaise • Tuscan Bread Salad with $65 $50 and Pickled Slaw Grilled Summer Vegetables Don’t miss out on this divine dinner! Join Executive Chef and Owner of • Lamb “Kofta” Burger on a Whole Grain Bun and Shaved Grana Padano Cheese with Lemon Herb Hummus and • Grilled Scallops with a Citrus Salsa • Seared Parmesan Polenta topped with NYC-based restaurant, The Eddy, as he Marinated Tomato and Cucumber Mélange Wild Mushrooms and Balsamic Vinegar puts a creative spin on refi ned, seasonal fare! • Buttery Rice Pilaf cooked • Crispy Potatoes with Garlicky “Toum” Sauce over Baby Arugula • Strawberries with Pine Butter, in a Seasoned Broth a smooth, creamy Middle Eastern • Pan Roasted Herbed Three Bean Medley • Shaved Brussels Sprouts Salad with Japanese Turnip and Formagetta de Capra garlic sauce Bacon and a Lemon Dijon Vinaigrette one of the restaurant’s fi rst and favorite dishes! • Molten Chocolate Cakes • Strawberry Basil Ice Cream • Charred Asparagus, 60-Day Pancetta, with Sugared Raspberries • Maine Surf ‘n Turf fresh Maine lobster Shortbread Cookie Sandwiches Stracciatella and Pickles in-house cured atop peppercorn-seared Filet Mignon Saturday | June 18 | 6:00-7:30pm and dry aged pancetta with fresh, local with a brown butter and chive sauce Friday | June 17 | 11:30am-1:00pm asparagus pairs well with this Italian cheese • Parsnip Potato Puree with Crispy Fried Shallots • Cardamom Panna Cotta, Marketstacie webster Fresh Rhubarb Granita, Basil and Sea Salt patLunch bagg on the Porch $60 • Molasses Crinkle Cookie fruit-flavored ice acts as a refreshing $55 Ice Cream Sandwiches rolled Simple preparations to highlight your fresh, and cold addition to this rich custard Light and lovely luncheon ideas for the in Toasted Pecans peak-of-season produce. great outdoors and more! • Heirloom Radish Tartine with • Grilled Asparagus with Romesco Sauce Fresh Churned Butter and Flaky Sea Salt and a Housemade Apple • Grilled Peach Salad with “The food was great Balsamic Vinaigrette Prosciutto and Fennel and the staff are wonderful!” • Crab, Fennel and Grilled Grape Salad • Pan Seared Monkfi sh with Toasted • Truffl ed Polenta Fries Caper Vinaigrette over Wheat Berry Pilaf Margaret O. with Tomato Chutney • Snap Peas with Meyer Lemon and Mint • Humble Cheese Pie with Fresh Strawberries • Sweet Chocolate Beet Cakes with Lemon Mascarpone Cream 10 STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Aug2016.indd 10 3/10/16 3:24 PM Wednesday | June 15 | 11:30am-1:00pm Friday | June 17 | 6:00-7:30pm Sunday | June 19 | 11:30am-1:00pm Wednesday | June 22 | 11:30am-1:00pm

pattyA em° roche un²eon withA Seaside Wine Pairings Wine Dinner A Father’s Da kateSupreme ellingwood Summer F lavors carla snow $60 vanessaSeafood seder Feast $55 Enhance your meal with a twist, squeeze $75 $70 A delicious taste of summer. and zest of this popular citrus! Small plates of ocean fresh seafood, each A superb meal to honor Dads everywhere! • Loose Leaf Salad with • Scallops wrapped in Prosciutto paired with the perfect wine. Grilled Avocado and Ranch Dressing • Seared Scallops over Citrus, with Lemon Basil Butter • Coconut Shrimp with a Tangy Pineapple Avocado and Microgreens • Oven Barbecued Flanken-Style • Savory Lemon Chicken with Fresh Sage and Apricot Mustard Sauce with a Grapefruit Vinaigrette Beef Short Ribs thin slices of cross-cut • Pan Seared Scallops with Sweet Pea Puree • Creamy Mascarpone Mashed Potatoes ribs that are dry-rubbed and slow and Crispy Prosciutto • Cod and Potato Fritters with Lemon Zest and Fresh Parsley roasted to perfection with Romesco Sauce • Roasted Broccoli and Cauliflower • Lobster Newburg in a Puff Pastry Shell • Pesto Roasted New Potatoes with Caramelized Lemon and Garlic tender chunks of sweet Maine lobster • Seafood Fra Diavolo over Housemade with Fresh Herbs and Garden Peas • Candied Citrus Tart layers of vanilla with a rich sherry cream sauce Fettuccini with Lobster, Clams, • Creamed Summer Corn custard, chocolate ganache and an almond • Mixed Berry Pavlova a lightly crisp Mussels and Shrimp crust topped with candied lemon slices meringue with a soft, sweet center, • Grilled Asparagus with • Watermelon, Jalapeño and Feta Salad topped with fresh macerated berries Toasted Bread Crumbs, • Grasshopper Ice Box Pie a sweet chocolate Thursday | June 16 | 11:30am-1:00pm Garlic and Almonds crust pairs with a crème de menthe-infused Saturday | June 18 | 11:30am-1:00pm • Ginger Stout Cake with frozen filling Vanilla Bean Whipped Cream bethanyBur
rs taylorAl
round Thursday | June 23 | 11:30am-1:00pm $55 IncrEdiblejane st. pierre Eats and a Caramel Drizzle Get ready for summer with flavorful $60 Tuesday | June 21 | 11:30am-1:00pm variations on backyard barbecue favorites. A scrumptious meal to satisfy those warm StacieThe Good Webster Fat • Ahi Tuna Slider on a Steamed Bun weather cravings. $60 with Sushi Bar Mayonnaise • Tuscan Bread Salad with Instantpatty roche Italian Favorites From the pit to the peel: discover how and Pickled Slaw Grilled Summer Vegetables $55 versatile the avocado can be! • Lamb “Kofta” Burger on a Whole Grain Bun and Shaved Grana Padano Cheese Tradition, quality and simplicity all • Warm Crab and Avocado Toasts with Lemon Herb Hummus and • Grilled Scallops with a Citrus Salsa describe this tasty Italian menu. • Lobster Tacos with Avocado, Grapefruit, Marinated Tomato and Cucumber Mélange • Buttery Rice Pilaf cooked • Antipasto Salad marinated artichoke hearts, Jalapeño and Fennel Crema • Crispy Potatoes with Garlicky “Toum” Sauce in a Seasoned Broth roasted red peppers, pepperoncini, tomatoes, • Charred Street Corn Salad with a smooth, creamy Middle Eastern • Pan Roasted Herbed Three Bean Medley olives and cured Italian meats Red Peppers, Bacon and garlic sauce • Molten Chocolate Cakes • Easy Chicken Parmesan with Creamy Avocado Dressing • Strawberry Basil Ice Cream with Sugared Raspberries a San Marzano Tomato and • Fudgy Mexican Chocolate Cake Shortbread Cookie Sandwiches Fresh Basil Sauce with a Twist Saturday | June 18 | 6:00-7:30pm Friday | June 17 | 11:30am-1:00pm • Baked Ziti with a Trio of Cheeses Market Fresh • Asparagus with Crisp Serrano stacie webster Ham Ribbons patLunch bagg on the Porch $60 • Individual Olive Oil Cakes $55 on the day of Simple preparations to highlight your fresh, with a Tart Lemon Glaze your class Light and lovely luncheon ideas for the peak-of-season produce. great outdoors and more! • Heirloom Radish Tartine with • Grilled Asparagus with Romesco Sauce Fresh Churned Butter and Flaky Sea Salt and a Housemade Apple • Grilled Peach Salad with Balsamic Vinaigrette Prosciutto and Fennel Corn Zipper • Crab, Fennel and Grilled Grape Salad • Pan Seared Monkfish with Toasted This stainless steel blade corn zipper • Truffled Polenta Fries Caper Vinaigrette over Wheat Berry Pilaf effortlessly cuts off rows of corn with Tomato Chutney • Snap Peas with Meyer Lemon and Mint to use in your cooking. • Humble Cheese Pie with Fresh Strawberries • Sweet Chocolate Beet Cakes with Available for purchase in our Cooking School. Lemon Mascarpone Cream 877.899.8363 11

SWK_CSBrochure_May-Aug2016.indd 11 3/10/16 3:24 PM cookbook signing Saturday | June 25 | 6:00-7:30pm Wednesday | June 29 | 11:30am-1:00pm july Friday | June 24 | 11:30am-1:00pm janeAn Eleant st. pierre Evening kateDownriht ellingwood Delicious $60 $55 Friday | July 1 | 11:30am-1:00pm domenicaAbbondanza! A class in fine dining. Restaurant quality food made marchetti • Beet and Goat Cheese Napoleons with at-home ease. $55 stacieLip Smackin webster Luncheon with an Orange Balsamic Drizzle • Olive Oil Bread with Figs and Hazelnuts $55 Domenica shares her delizioso home • Grilled Lamb Saddle with • Crispy Duck Breast with a Fill up on delicious flavors cooking expertise with fantastic results. a Wild Mushroom Wine Sauce Blackberry Reduction duck cooked and inspiring ingredients. • Crostini with Sweet and a tender cut of lamb loin served to perfection and served with • Shaved Asparagus Salad with Sour Roasted Peppers and Mozzarella with a savory mushroom wine sauce a slightly tart, sweet and sour sauce Housemade Whipped Ricotta • Slow Roasted Porchetta with • Roasted New Potatoes with Radishes, • Toasted Israeli Couscous • Crispy Seared Duck Breast Quick Pickled Rapini a savory and Fennel and a Citrus Brown Butter Sauce with Caramelized Pearl Onions with Cherry and Rhubarb Agrodolce moist boneless pork roast paired • Vanilla Bean Sabayon with • Roasted Heirloom Baby Carrots • Caramelized Wild Mushrooms with pickled broccoli rabe Raspberries and a Tuile Cookie • Baked Alaska uses cake as the base, with Garlic and Lavender • Favorite Jam Crostata fresh churned strawberry ice cream Sunday | June 26 | 11:30am-1:00pm • Creamy Carrot Puree in the center, covered in a layer of fluffy • Flourless Chocolate Cake cookbook signing meringue and torched to serve with Lemon Chiboust Cream Friday | June 24 | 6:00-7:30pm stacieRustic websterBrunch Thursday | June 30 | 11:30am-1:00pm and Fresh Raspberries $55 Sweet ‘n The perfect meal for a lazy summer Sunday. Friday | July 1 | 6:00-7:30pm • Zingy Lemon Ginger Scones pattyCelebratin roche Summer Zestbill collins $50 with a Sweet Tart Glaze janeA Sensational st. pierre Supper $60 • Ratatouille with Garlic Toast Points Summer picnic favorites. $60 Indulgence from beginning to end. and a Poached Egg • Classic Deviled Eggs Fine dining from start to finish. • Corn Infused Scallop Chowder • Duck Confit and Potato Hash • Fried Chicken brined in buttermilk, • Grilled Eggplant Caprese Salad • Barbecue Pork Ribs with • Fresh Berry Parfait with lemon and herbs, breaded and fried with Mozzarella and Garlic Confit a Sweet ‘n Zesty Sauce Housemade Granola • Tangy Coleslaw • Seared Sirloin Steak with • Sweet Potato Salad • All-American Macaroni Salad Lemon Thyme Butter • Grilled Asparagus and Lemon Tuesday | June 28 | 11:30am-1:00pm • Watermelon Slice • Vanilla Scented Wild Mushroom Sauté • Blueberry Cobbler • Tart Cherry Hand Pies • Hasselback Potatoes slowly roasted bethanyBeer-B-Que taylor and stuffed with butter and herbs cookbook signing $55 • Fire Roasted Broccoli Rabe Explore beer and barbecue, a match made Saturday | June 25 | 11:30am-1:00pm • The ‘Best’ Brownie with a Kahlua in heaven! and Chocolate Drizzle, Fresh Berries • “Pulled” Eggplant in Stout and and Whipped Cream Inspireddomenica Italian Sriracha Barbecue Sauce with marchetti Grilled Garlic Hefeweizen Pita Bread $66 • Beer Brined Chicken “The food I cook is the food I love to eat coated in a dry rub, then grilled and to feed others.” • Grilled Sweet Potato Salad Basting Brush • Insalata di Riso with Housemade with Sparkling Cider Vinaigrette A must have kitchen tool, Giardiniera Pickle a cold rice salad • Housemade Pickled Onions, it has a large size, silicone brush head with an Italian pickled vegetable relish Carrots and Jalapeño and an easy to grab wooden handle. • Baked Salmon with Seasoned Citrus Salt • Grilled Fruit with Belgian Beer Silicone makes it easy to clean. on the day of • Grilled Vegetables with Savory Mint Sauce your class Ice Cream and Toasted Oat Crumble Available for purchase in our Cooking School. • Gino’s Chocolate Chip Cake with Fresh Mint Syrup

SWK_CSBrochure_May-Aug2016.indd 12 3/10/16 3:25 PM Wednesday | June 29 | 11:30am-1:00pm july Saturday | July 2 | 11:30am-1:00pm Tuesday | July 5 | 11:30am-1:00pm kateDownriht ellingwood Delicious chefWicked instructor Good Seafood Noscott Need jones to Go Out $55 Friday | July 1 | 11:30am-1:00pm $65 $65 Restaurant quality food made Exceptionally tasty summertime seafood. Serve this restaurant quality meal in your with at-home ease. stacieLip Smackin webster Luncheon • Mussel Chowder with Carrots, own kitchen. • Olive Oil Bread with Figs and Hazelnuts $55 Peppers and Leeks with Crostini • Beef Carpaccio with Fresh Figs and Honey on Arugula • Crispy Duck Breast with a Fill up on delicious flavors • Lobster Roll Duo: Blackberry Reduction duck cooked and inspiring ingredients. Maine vs. Connecticut cold tossed • Beef Tenderloin with to perfection and served with with mayo or warm with butter a Garlic Horseradish Cream • Shaved Asparagus Salad with a slightly tart, sweet and sour sauce ...you be the judge! Housemade Whipped Ricotta • Mini Goat Cheese Popovers • Toasted Israeli Couscous • Mixed Greens with Fried Goat Cheese • Crispy Seared Duck Breast • Haricot Verts with Tomatoes and with Caramelized Pearl Onions and Blueberry Vinaigrette with Cherry and Rhubarb Agrodolce Toasted Almonds in a Bacon Vinaigrette • Roasted Heirloom Baby Carrots • Lemon Pound Cake with Fresh Berries • Caramelized Wild Mushrooms • Sweet Strawberry Balsamic Ice Cream and Whipped Cream • Baked Alaska uses cake as the base, with Garlic and Lavender with a Lemon Rosemary Shortbread Cookie fresh churned strawberry ice cream • Creamy Carrot Puree Saturday | July 2 | 6:00-7:30pm in the center, covered in a layer of fluffy Wednesday | July 6 | 11:30am-1:00pm • Flourless Chocolate Cake meringue and torched to serve with Lemon Chiboust Cream janeA Fine st. Dinin pierre Feast Put the Lime Thursday | June 30 | 11:30am-1:00pm and Fresh Raspberries $65 katein the ellingwood Coconut Friday | July 1 | 6:00-7:30pm Indulgence from beginning to end. $55 pattyCelebratin roche Summer • Beef Carpaccio Crostini “You put the lime in the coconut…” $50 with White Truffle Vinaigrette janeA Sensational st. pierre Supper and eat it all up! Summer picnic favorites. • Filet Mignon with Mixed Peppercorn $60 • Coconut Shrimp with • Classic Deviled Eggs Cream Sauce Fine dining from start to finish. Sweet Chili Dipping Sauce • Fried Chicken brined in buttermilk, • Red Beet Risotto with Mustard Greens • Grilled Eggplant Caprese Salad • Grilled Tequila Lime Chicken lemon and herbs, breaded and fried and Goat Cheese with Mozzarella and Garlic Confit over Toasted Coconut Rice • Tangy Coleslaw • Classic Napoleon vanilla pastry cream • Seared Sirloin Steak with • Sweet Summer Corn Salad • All-American Macaroni Salad and seasonal fruit sandwiched between Lemon Thyme Butter • Key Lime Pie with layers of crisp puff pastry and topped • Watermelon Slice • Vanilla Scented Wild Mushroom Sauté a Coconut Macaroon Crust with a chocolate glaze • Tart Cherry Hand Pies • Hasselback Potatoes slowly roasted Wednesday | July 6 | 6:00-7:30pm and stuffed with butter and herbs Sunday | July 3 | 11:30am-1:00pm • Fire Roasted Broccoli Rabe • The ‘Best’ Brownie with a Kahlua janeDinner st. Date pierre brentPerfectl hazelbaker Seasoned and Chocolate Drizzle, Fresh Berries $65 $55 and Whipped Cream A dinner sure to impress. This meal is bursting with flavor. • Grilled Scallops with a Relish of Nectarines, • Beet Salad roasted beets with goat cheese, Heirloom Tomatoes, Sweet Corn and Chives arugula and crumbled pistachios • Slow Roasted Beef Tenderloin • Grilled Salmon over a Verde Salad with Pink Peppercorn Butter Basting Brush with Herbed Quinoa • Three Cheese Roasted Scalloped Potatoes A must have kitchen tool, • Fresh Apricot Tart with Whipped Cream • Late Summer Greens Sauté it has a large size, silicone brush head kale and swiss chard take on and an easy to grab wooden handle. a tangy, buttery sauce Silicone makes it easy to clean. on the day of your class • Million Dollar Pound Cake with Available for purchase in our Cooking School. Housemade Fresh Peach Ice Cream 877.899.8363 13

SWK_CSBrochure_May-Aug2016.indd 13 3/10/16 3:25 PM Thursday | July 7 | 11:30am-1:00pm Friday | July 8 | 6:00-7:30pm Sunday | July 10 | 11:30am-1:00pm Wednesday | July 13 | 11:30am-1:00pm

Lunch at Fargary East & carole F lavors kimmel janeMidsummer st. pierre Brunch kateSummertime ellingwood Sensations $50 shannaThe Kennebunk & brian o’heaInn $60 $65 A casual brunch featuring dishes that Let us show you how to recreate this $60 Diversified color, aromatic flavor and a distinguishing taste will all highlight the best of the season’s produce. sensational meal in your own kitchen. Join the Chefs and Innkeepers of The be found in this meal. • Polenta Pancakes with a Berry Syrup • Caramelized Peaches, Burrata Kennebunk Inn and discover what and Pineapple and Mango Salsa and Serrano Flatbread with hospitality is all about. • Shrimp Toast the Vietnamese version of a traditional dim sum dish • Baked Eggs en Cocotte with Basil a Sweet Balsamic Reduction • Watermelon Carpaccio with eggs mixed with fresh herbs, baked • Herb Marinated Grilled Hangar Steak Whipped Feta, Kalamata Olives and • Chop Chae a Korean favorite: in a ramekin and finished with • Crispy Smashed Roasted Potatoes Arugula with Aged Balsamic Vinegar thin strips of beef and fresh vegetables over stir-fried noodles a butter based sauce • Sweet Corn and Chard Gratin • Crab Ravioli in a Curried Citrus • Zucchini Fritters with Cream Sauce with P.E.I. Mussels • Indian Lamb Curry with Rice the rich • Brownie Tart with Housemade a dollop of Peppered Sour Cream and Sautéed Shrimp taste of lamb combined with the aromas Burnt Caramel Ice Cream and flavors of a New Delhi curry • Oven Baked Bacon • Gâteau Chocolate Mousseline Cake • Peach Streusel Cake Wednesday | July 13 | 6:00-7:30pm with Crème Fraîche and Sweet Berries • Coconut Cake with Mango Sorbet a moist cake made with coconut milk Monday | July 11 | 11:30am-1:00pm Thursday | July 7 | 6:00-7:30pm perfectly compliments sweet mango sorbet chefTastes instructor o
exas $55 Saturday | July 9 | 11:30am-1:00pm scottLet’s Dojones Lunch stacieAn Italian webster Excursion There’s nothing shy about big, $65 bold Texas flavors. $55 chefBeef instructor and Reef Classic flavors to savor. • Fried Pickles with a Horseradish The classic flavors of Italy at home. $65 • Butter Seared Sea Scallops with Crème Fraîche Dipping Sauce • Piattini Italian small plates of crispy This winning combination is sure to please. a White Wine Peppercorn Sauce • Beef Brisket with a squash fritters, sweet and sour eggplant • Grilled Flat Iron Steak Chipotle Barbecue Glaze and stuffed clams • Maine Lobster Bisque with Charred Tomato Butter • Dutch Oven Baked Beans with • Mini Thin Crust Pizza with • Grilled Filet Mignon • Creamy Sun-Dried Tomato Polenta Cherrywood Smoked Bacon Charred Red Onion, Gorgonzola with a Rich Balsamic Glaze • Fire Grilled Summer Vegetable Medley and Molasses Dolce and Figs • Creamy Roquefort Potato Gratin • Chocolate Espresso Semifreddo • Roasted Corn and Chive Soufflé • Spaghetti Carbonara without the raw egg • Parmesan Roasted Cauliflower and Peas • Peach Cobbler with • Rustic Berry Crostata with • Pistachio Cookie Cups with Tuesday | July 12 | 11:30am-1:00pm Bourbon Caramel Sauce Sabayon and Fresh Berries Limoncello Whipped Cream Thursday | July 14 | 11:30am-1:00pm Friday | July 8 | 11:30am-1:00pm Saturday | July 9 | 6:00-7:30pm pattyUnder roche the Sea $65 Partake in this seafood feast.
stacie lavorful webster Fare Summertimechef instructor P icnic garyEssence & carole of Asia kimmel • Crab and Pancetta Mini Quiches $55 $50 $60 a rich custard filling of Jonas crabmeat, Summertime and the living is…tasty! A portable picnic meal, perfect for the Meet the Kimmels as they prepare this crispy pancetta and Gruyère cheese, • Plum and Fennel Salad warm weather months. Asian influenced meal with a Maine twist. with a savory crumble topping with Honey Ginger Dressing • Chilled Corn Soup with • Vegetable Samosas a popular street food • Stove Top Clam Bake lobster, mussels, and Sesame Seeds Crème Fraîche and Chives in India, stuffed with onion, chili pepper clams with sausage and fennel and potato, then lightly fried • Slow Roasted Pork Shoulder • Crispy Buttermilk Fried Chicken • Corn on the Cob with with Star Anise and Chile Peppers try this method of brining first • Maine Lobster Fried Rice a simple and Fresh Herbs and Lemon • Silky Grilled Summer Corn Puree and then soaking in buttermilk delicious recipe from the coast of Thailand, • Roasted Red Bliss Potatoes with Bacon to make moist, succulent chicken with a Maine twist • Toasted Quinoa Salad with • Imperial Barbecue Pork • No Bake Strawberry Cheesecake Chard, Citrus and Pistachios • Classic Coleslaw with Rice Noodles tender pork in a • Heavenly Layered Coconut Cake • Herbed Fingerling Potato Salad traditional Vietnamese marinade • Blueberry Shortcakes • Almond Cookies and Green Tea Ice Cream

SWK_CSBrochure_May-Aug2016.indd 14 3/10/16 3:25 PM Sunday | July 10 | 11:30am-1:00pm Wednesday | July 13 | 11:30am-1:00pm Thursday | July 14 | 6:00-7:30pm cookbook signing

Saturday | July 16 | 11:30am-1:00pm janeMidsummer st. pierre Brunch kateSummertime ellingwood Sensations chefThe Gourmet instructor Grill $50 $65 $60
he Paleo A casual brunch featuring dishes that Let us show you how to recreate this The warm weather is perfect for grilling. highlight the best of the season’s produce. sensational meal in your own kitchen. • Grilled Hearts of Romaine melissa ate petitto • Polenta Pancakes with a Berry Syrup • Caramelized Peaches, Burrata with Slow Roasted Tomatoes $65 and Pineapple and Mango Salsa and Serrano Flatbread with and Maytag Blue Cheese Dressing Enjoy a meal that is unprocessed, • Baked Eggs en Cocotte with Basil a Sweet Balsamic Reduction • Southwestern Dry Rubbed, Grilled unmodified and unbelievably good for you. eggs mixed with fresh herbs, baked • Herb Marinated Grilled Hangar Steak Rib Eye Steak on a Crispy Potato Raft • Chilled Corn and Lobster Soup in a ramekin and finished with • Crispy Smashed Roasted Potatoes • Blackened Corn and Sweet Onion Relish with Cashew Milk a butter based sauce • Pan Seared Scallops with • Sweet Corn and Chard Gratin • Grilled Chocolate Sheet Cake • Zucchini Fritters with Roasted Tomato Basil Sauce • Brownie Tart with Housemade with Chantilly Cream and a dollop of Peppered Sour Cream Burnt Caramel Ice Cream Fresh Berry Coulis • Baby Spinach Salad with Roasted Tomatoes, • Oven Baked Bacon Asparagus and Prosciutto • Peach Streusel Cake Wednesday | July 13 | 6:00-7:30pm cookbook signing • Bittersweet Chocolate Cherry Sorbet with Cherry Compote Monday | July 11 | 11:30am-1:00pm Friday | July 15 | 11:30am-1:00pm chefTastes instructor o
exas Saturday | July 16 | 6:00-7:30pm $55 scottLet’s Dojones Lunch rimitive There’s nothing shy about big,
our of Ital $65 bold Texas flavors. melissa Palate petitto with Wine Pairings monique meadows Classic flavors to savor. • Fried Pickles with a Horseradish $55 • Butter Seared Sea Scallops with $65 Crème Fraîche Dipping Sauce You won’t jeopardize your time or your a White Wine Peppercorn Sauce Regional Italian favorites paired with the • Beef Brisket with a health with these paleo-inspired recipes. perfect “bicchiere di vino.” • Grilled Flat Iron Steak Chipotle Barbecue Glaze • Lettuce Wrapped Lobster Tacos with Charred Tomato Butter • Insalata Caprese vine-ripened tomatoes, • Dutch Oven Baked Beans with with Tomato Peach Salsa flavorful young basil and fresh cow’s milk • Creamy Sun-Dried Tomato Polenta Cherrywood Smoked Bacon • Grilled Corn Salad mozzarella make this salad the real deal • Fire Grilled Summer Vegetable Medley and Molasses • Roasted Asparagus with Prosciutto • Shrimp Scampi over • Chocolate Espresso Semifreddo • Roasted Corn and Chive Soufflé • Grilled Peaches with Mint Housemade Herbed Pappardelle • Peach Cobbler with Tuesday | July 12 | 11:30am-1:00pm and Whipped Mascarpone • Zuppa di Pesce Italian fish and Bourbon Caramel Sauce seafood stew served with country bread Friday | July 15 | 6:00-7:30pm • Tiramisu coffee, chocolate, ladyfingers Thursday | July 14 | 11:30am-1:00pm pattyUnder roche the Sea and mascarpone…need we say more? $65 Delights for Partake in this seafood feast.
stacie lavorful webster Fare Sunday | July 17 | 11:30am-1:00pm janea Summer st. pierre Niht • Crab and Pancetta Mini Quiches $55 a rich custard filling of Jonas crabmeat, Summertime and the living is…tasty! $65 vanessaGet Your seder Grill On crispy pancetta and Gruyère cheese, • Plum and Fennel Salad It doesn’t get any fresher than this. $60 with a savory crumble topping with Honey Ginger Dressing • Fried Mozzarella, Basil Summer barbecue essentials. • Stove Top Clam Bake lobster, mussels, and Sesame Seeds and Tomato Sandwich Skewers • Grilled Flatbreads served clams with sausage and fennel • Slow Roasted Pork Shoulder • Grilled Caesar Salad with Roasted Red Pepper Sauce • Corn on the Cob with with Star Anise and Chile Peppers • Lobster Penne a la Vodka • Mediterranean Inspired Grilled Clams Fresh Herbs and Lemon • Silky Grilled Summer Corn Puree fresh Maine lobster tossed with • Grilled Marinated Skirt Steak with • Roasted Red Bliss Potatoes with Bacon • Toasted Quinoa Salad with a spicy vodka sauce over penne pasta Chimichurri Sauce served with • No Bake Strawberry Cheesecake Chard, Citrus and Pistachios • Peas with Chanterelles, Garlic, Oil and Fresh Tomato Pasta • Heavenly Layered Coconut Cake Pancetta and Mint • Grilled Pound Cake and Pineapple • Limoncello Tiramisu topped Trifle with Rum Caramel Sauce with a Fresh Strawberry Compote 877.899.8363 15

SWK_CSBrochure_May-Aug2016.indd 15 3/10/16 3:25 PM Monday | July 18 | 11:30am-1:00pm Wednesday | July 20 | 11:30am-1:00pm Thursday | July 21 | 6:00-7:30pm cookbook signing

Saturday | July 23 | 11:30am-1:00pm stacieThe Bi webster Cookout kateFor the ellingwood Love of Lemons Sizzlin’ Summer $55 $55 Favoriteschef instructor Lunch on a Long, lazy afternoons filled with good food Learn how citrus brightens the flavor $60 of every dish. sanfordLow Simmer d’amato and good company. Cooking on the grill is what summer • Cool Cucumber Ribbon Salad • Fried Baby Artichokes is all about. $55 with Pea Shoots and Spicy Peanut Sauce with Lemon Pistachio Pesto • Strawberry Spinach Salad Sanford will cook you a meal you won’t • Low and Slow Barbecue Beef Brisket • Spatchcocked Lemon and with Feta Cheese and Red Onion soon forget. • Israeli Couscous Salad with Thyme Grilled Chicken with an Orange Vinaigrette • Charred Corn, Zucchini Grilled Summer Vegetables • Made-From-Scratch Lemon Fettuccini • Grilled Filet Mignon with and Mussel Soup and Tomato Vinaigrette with a San Marzano Puttanesca Sauce Herb Butter and Texas Toast • Chargrilled Mexican • Flaky Picnic Biscuits of Tomatoes, Capers, Olives and Garlic • Caramelized Shallot Mashed Potatoes Pork Chops with Pickled • Malted Chocolate Cake • Fresh Baked Rosemary and Garlic Knots • Summer Squash and Carrot Ribbons Summer Vegetable Relish and • Candied Citrus Tart with • Lemon Meringue Pie Smoked Paprika Vinaigrette Tuesday | July 19 | 11:30am-1:00pm Almond Shortbread Crust • Upside Down Caramelized and Vanilla Pastry Cream cookbook signing Blueberry Pound Cake pattyEas rocheEntertaining Wednesday | July 20 | 6:00-7:30pm Friday | July 22 | 11:30am-1:00pm Saturday | July 23 | 6:00-7:30pm $55 Simple and sensational ways to impress Good Stock your guests. janeFresh st. From pierre the Sea chrisAuthentic toy Asian F lavors • Roasted Shrimp Cocktail $65 sanfordGastronom d’amato $55 with a cocktail sauce made from Local flavors perfect for the season. $60 These authentic recipes are easily l e b r i recreated at home. stonewall kitchen Country Ketchup • Avocado Shrimp Summer Rolls Join accomplished chef, e t c y James • Seafood Miso Soup • Spiced Brined Grilled Chicken with a Duo of Dipping Sauces cookbook author and Beard Winner • Sassy Baked Beans • Macadamia Encrusted Chilean James Beard Award • Smoked Salmon Spring Rolls c Winner, Sanford D’Amato h e f • Creamy Broccoli Slaw with Sea Bass with a Citrus Glaze • Szechuan Wok Baked Whole Chicken for this palate pleasing luncheon. Bacon and Red Onion • Buttery Orzo Pilaf with • Steamed Smoky Jasmine Rice • Chilled Market Tomato Soup • Sweet Summer Corn on the Cob Caramelized Pearl Onions • Five Seasons Poached Pears with Maple Bacon Panzanella with a Duo of Compound Butters • Sautéed Spinach with in Mirin Wine with Vanilla Ice Cream • Chargrilled Swordfi sh atop Corn • Lemon Pecan Shortbread Sundae Toasted Sesame Oil and Nori Confetti and Pepper Relish with Basil Oil Sunday | July 24 | 11:30am-1:00pm with Lemon Curd and Fresh Berries • Tarte au Citron a flaky crust filled with • Tart Cherry Crostata light, luscious lemon curd and topped stacieBrun² webster at M  aÀ Veggie with heavenly meringue Friday | July 22 | 6:00-7:30pm $50 Thursday | July 21 | 11:30am-1:00pm Chop Elegant, delicious and hassle free janeFire Upst. pierrethe Grill entertaining. $60 Mania!rob ozoonian • Housemade Mini Pop Tarts flaky, Pick up long lasting tips and tricks in this $60 crisp pastries encase your favorite jam grilling class. Eat! Eat! Don’t miss out on this • Frittata of Roasted Summer Squash, • Summer Green Salad arugula, delicious meal. Mushrooms and Creamy Ricotta red onions and a sprinkle of goat cheese on the day of • Hash Brown Pancakes cooked in slowly • Shaved Fennel and Arugula Salad with a toasted walnut dressing your class rendered bacon fat with Grilled Shrimp and Citrus Dressing • Grilled Whole Rib Eye • Fresh Fruit Salad with a Our favorite gadget is also • Braised Boneless Short Ribs with a Red Wine Chimichurri Grapefruit and Herb Simple Syrup easy to use; simply fi ll and pull. with Peaches and Chianti • Grilled Broccoli with Chipotle Available for purchase in our Cooking School. • Passion Fruit Cheesecake Lime Butter and Queso Fresco • Dark Chocolate Banana Muffi ns • Grilled Pineapple with Rum Sauce 16 STONEWALLKITCHEN.COM/COOKINGSCHOOL and Vanilla Ice Cream

SWK_CSBrochure_May-Aug2016.indd 16 3/10/16 3:25 PM Thursday | July 21 | 6:00-7:30pm cookbook signing Monday | July 25 | 11:30am-1:00pm Wednesday | July 27 | 11:30am-1:00pm

Saturday | July 23 | 11:30am-1:00pm Sizzlin’ Summer patty
urn up roche the Heat kateSummer ellingwood Temptations Favoriteschef instructor Lunch on a $50 $55 Using fire to add flavor to this warm $60 Go ahead, spoil yourself with this sanfordLow Simmer d’amato weather meal. summertime feast. Cooking on the grill is what summer is all about. $55 • Trio of Easy Summer Appetizers • Pistachio Green Goddess Dressing stuffed cherry tomatoes with • Strawberry Spinach Salad Sanford will cook you a meal you won’t with Summer Vegetable Tempura stonewall kitchen Spicy Corn Relish, with Feta Cheese and Red Onion soon forget. bell peppers, eggplant, string beans, l e b r e i t c Greek salad skewers and medjool dates squash blossoms and basil benefit from with an Orange Vinaigrette • Charred Corn, Zucchini James y filled with gorgonzola • Grilled Filet Mignon with and Mussel Soup Beard this crisp, lacy and light-as-a-feather coating Winner • Dry Rubbed and Grilled • Grilled Skirt Steak with the “Best Ever” Herb Butter and Texas Toast • Chargrilled Mexican c h e f Memphis Style Pork Ribs served • Caramelized Shallot Mashed Potatoes Pork Chops with Pickled Rub and a Tangy Fresh Herb Sauce with stonewall kitchen • Summer Squash and Carrot Ribbons Summer Vegetable Relish and • Grilled Potato Skewers rubbed in Boozy Bacon Barbecue Sauce • Lemon Meringue Pie Smoked Paprika Vinaigrette a fresh rosemary and garlic marinade, • Grilled Red Potato Salad • Upside Down Caramelized skewered and grilled with Blue Cheese cookbook signing Blueberry Pound Cake • Simple Summer Tomato Salad • Summer Squash and Tomato Bake with • Sweet and Salty Cheesecake Friday | July 22 | 11:30am-1:00pm Saturday | July 23 | 6:00-7:30pm Fresh Mozzarella and Parmesan Shavings with Cherry Compote and • Fresh Blueberry Cobbler with Almond Ginger Crumble Vanilla Ice Cream Good Stock chrisAuthentic toy Asian F lavors Wednesday | July 27 | 6:00-7:30pm sanfordGastronom d’amato $55 Tuesday | July 26 | 11:30am-1:00pm $60 These authentic recipes are easily l e b r chefHaute instructor and Hunry e i t recreated at home. Join accomplished chef, c y Meat Me at the cookbook author and • Seafood Miso Soup $65 James Beard Award • Smoked Salmon Spring Rolls benjaminButcher Shophasty A grand meal prepared especially for you! c Winner, Sanford D’Amato h e f • Szechuan Wok Baked Whole Chicken $55 • Pan Seared Sea Scallops for this palate pleasing luncheon. • Steamed Smoky Jasmine Rice Join Chef Ben of The Thistle Pig in South on Artichoke Risotto with • Chilled Market Tomato Soup • Five Seasons Poached Pears Berwick, Maine, as he teaches the art of Lemon Scented Beurre Blanc with Maple Bacon Panzanella in Mirin Wine with Vanilla Ice Cream sausage making at home. • Spinach and Roasted Red Pepper • Chargrilled Swordfi sh atop Corn • Mexican Style Chorizo Sausage Taco Stuffed Filet of Beef with and Pepper Relish with Basil Oil Sunday | July 24 | 11:30am-1:00pm with Radishes and Yogurt Rosemary Infused Pan Sauce • Tart Cherry Crostata • Garlic Sausage with Zucchini Pickles • Gremolata Mashed Potatoes stacieBrun² webster at M  aÀ and Toasted Bread • Charred Asparagus Spears Friday | July 22 | 6:00-7:30pm $50 • Boudin Blanc Sausage with Potato Puree • Dark Roasted Hazelnut Chocolate Tart Elegant, delicious and hassle free and Sautéed Cabbage janeFire Upst. pierrethe Grill entertaining. • Panna Cotta with Berries $60 • Housemade Mini Pop Tarts flaky, and Whipped Cream Pick up long lasting tips and tricks in this crisp pastries encase your favorite jam grilling class. • Frittata of Roasted Summer Squash, • Summer Green Salad arugula, Mushrooms and Creamy Ricotta red onions and a sprinkle of goat cheese • Hash Brown Pancakes cooked in slowly “I rate this class a solid 10! Everything was perfect.” with a toasted walnut dressing rendered bacon fat • Grilled Whole Rib Eye Hallie W. • Fresh Fruit Salad with a with a Red Wine Chimichurri Grapefruit and Herb Simple Syrup • Grilled Broccoli with Chipotle Lime Butter and Queso Fresco • Dark Chocolate Banana Muffi ns • Grilled Pineapple with Rum Sauce 877.899.8363 17 and Vanilla Ice Cream

SWK_CSBrochure_May-Aug2016.indd 17 3/10/16 3:25 PM Thursday | July 28 | 11:30am-1:00pm cookbook signing cookbook signing august Lunch at Friday | July 29 | 6:00-7:30pm Saturday | July 30 | 6:00-7:30pm Monday | August 1 | 11:30am-1:00pm frankThree Lilgiglio Farm Suà with Dining $55 the u
sman danaAl Fresco moos kateCarnival ellingwood Cravins Join Chef Frank as he shares his passion $60 $50 and food philosophy while showing off maxBrothers & eli sussman Take these flavorful warm weather favorites Step right up! Don’t miss this ride as we some of his delicious creations. $55 to your next outdoor party. explore the tastes and flavors that make up • Beet Carpaccio with Goat Cheese, Just wait until you taste familiar and • Salad Lyonnaise with Mixed Greens, popular carnival fare! Housemade Rye Crackers, Micro Greens classic dishes reimagined into entirely new Bacon, Hard Cooked Eggs and • Watermelon Slush and Nasturtium Flower Vinaigrette creations, the Sussman way. Dijon Vinaigrette • Fresh Baked Soft Pretzel • Steamed Mussels with Fennel, • Detroit Greek Salad deep fried feta cheese • Fried Green Tomatoes topped with Maine Sea Salt and Mustard Dip Leeks and Potatoes in Broth and roasted tomatoes set this hearty, with fresh Maine Crab, Spicy Remoulade • Fish Tacos with Jicama Slaw, • Maine Berry Parfait with working class salad apart and Crumbled Bacon Pickled Jalapeños and Maple Mesquite Roasted Cashews • Cornbread and Brisket Patty Melt • Lobster Risotto with Wild Mushrooms Cilantro Lime Aioli and Vanilla Whipped Skyr Yogurt flavorful braised beef topped with red onion and Gruyère, sandwiched and Peas with Shaved Parmesan • Corn-On-A-Stick grilled and slathered Thursday | July 28 | 6:00-7:30pm between tender cornbread slices • Crispy Fried Brussels Sprouts with crème fraîche, garden herbs, • Ultra Mega Dip creamy, tangy and cheesy • Ginger Panna Cotta with parmesan and a squeeze of fresh lime with a hint of spice to boot, served Strawberry Rhubarb Compote, • Banana Split Funnel Cake janeSteakhouse st. pierre Classics with crisp, ridged potato chips Spiced Maple Bourbon Cream $60 • Apple Granola Crisp topped with and Toasted Pecans Tuesday | August 2 | 11:30am-1:00pm Traditional steakhouse favorites, a sweetened cinnamon sunflower seed stepped up a notch. granola crumble cookbook signing pattyA Ver roche Berry Luncheon • Doorstop Salad with Housemade $50 Buttermilk Blue Cheese Dressing, cookbook signing Sunday | July 31 | 11:30am-1:00pm Crispy Pancetta and Paprika Toast Points It’s summer and the markets are bursting Saturday | July 30 | 11:30am-1:00pm with fresh berries! Take advantage of • Filet Mignon with a Red Wine Sauce Sunda Brunch nature’s candy. and Mushroom Ragout Classic Recipes dana Invitation moos • Strawberry Salad with Baby Spinach, • Twice Baked Horseradish Potatoes $55 Red Onion and Poppy Seed Dressing • Warm Chocolate Cakes with for Modern Let Dana impress you with these tried and • Roasted Pork Tenderloin Vanilla Bean Ice Cream maxPeople & eli sussman true brunch favorites. with a Berry Gastrique Friday | July 29 | 11:30am-1:00pm $55 • Grapefruit Brûlée with • Blueberry Tabbouleh with lemon, Max and Eli show that impressive Vanilla Bean Cream pine nuts and fresh herbs restaurant fare is easy to master at home. • Poached Eggs on Potato, • Confetti Corn with Raspberries, pattySeasonal roche Favorites • Arroz Con Pollo Arancini a chicken, Onion and Bacon Hash Fresh Avocado and Cilantro $60 red pepper, jalapeño and queso fresco filling with Sharp Cheddar and • Black and Blue Berry Pie This meal is perfect for summer. breaded and deep fried with a salsa verde Truffled Sour Cream over • Panzanella Bread Salad mayonnaise for dipping Spinach with Buttery Herbed with Summer Garden Vegetables • Chicory Pecan Salad Bread Crumbs • Marinated Sirloin Steak with Maple Vinaigrette endive, radicchio • Lemon Ricotta Crêpes with Chimichurri Sauce and frisée tossed with tart apple slices, with Maine Blueberry Compote “This was truly an • Zucchini Noodle Medley of candied pecans and a sweet vinaigrette and Toasted Almonds amazing experience.” Carrots, Cabbage, Red Pepper • Chickpea Masala with Saffron Rice and Squash • Fernet Poached Pears with Vanilla Bean Ice Cream • Quinoa Salad this herbaceous and aromatic spirit • Upside Down Pineapple Cake is a perfect foil to the sweetness of pears 18

SWK_CSBrochure_May-Aug2016.indd 18 3/10/16 3:25 PM cookbook signing august Wednesday | August 3 | 11:30am-1:00pm Thursday | August 4 | 6:00-7:30pm Saturday | July 30 | 6:00-7:30pm patSummer bagg and Spice stacieDinin websterin Harmony Monday | August 1 | 11:30am-1:00pm Dining $60 $60 Summer and spice and everything nice. Classic flavor combinations come together danaAl Fresco moos kateCarnival ellingwood Cravins • Seared Scallops with in new and exciting ways. $60 $50 Pink Peppercorn Aioli • Summer Greens Salad with Take these flavorful warm weather favorites Step right up! Don’t miss this ride as we atop a Local Greens and Herb Salad Blueberries, Toasted Almonds and to your next outdoor party. explore the tastes and flavors that make up • Bourbon Glazed Spare Ribs Lemon Poppy Seed Vinaigrette • Salad Lyonnaise with Mixed Greens, popular carnival fare! with Smoked Corn Salad • Crab and Sweet Corn Ravioli Bacon, Hard Cooked Eggs and • Watermelon Slush • Cardamom and Clove Rice with Shallots, Cream and Fresh Basil Dijon Vinaigrette • Fresh Baked Soft Pretzel • Ginger Crème Caramel • Tender, Grilled Pork Chops • Fried Green Tomatoes topped with Maine Sea Salt and Mustard Dip with Spiced Blueberries with Cherry Mostarda with fresh Maine Crab, Spicy Remoulade • Fish Tacos with Jicama Slaw, • Balsamic Strawberry Semifreddo and Crumbled Bacon Pickled Jalapeños and Wednesday | August 3 | 6:00-7:30pm • Lobster Risotto with Wild Mushrooms Cilantro Lime Aioli Friday | August 5 | 11:30am-1:00pm and Peas with Shaved Parmesan • Corn-On-A-Stick grilled and slathered janeLobstah! st. pierre • Crispy Fried Brussels Sprouts with crème fraîche, garden herbs, $65 chefAsian instructor Inspiration parmesan and a squeeze of fresh lime • Ginger Panna Cotta with Ayuh, it’s Lobstah season! $60 Strawberry Rhubarb Compote, • Banana Split Funnel Cake • Maine Lobster Cakes over Embrace the time honored traditions of Spiced Maple Bourbon Cream a Mesclun Green Salad dressed Asian cuisine found within this meal. and Toasted Pecans Tuesday | August 2 | 11:30am-1:00pm with Raspberry Vinaigrette • Sesame Crusted Ahi Tuna with Crispy Fried Polenta, cookbook signing • Stuffed Lobster Tails with a filling of pattyA Ver roche Berry Luncheon minced lobster meat, parmesan cheese Honey and Soy Mustard Sunday | July 31 | 11:30am-1:00pm $50 and buttery cracker crumbs • Korean Style Beef Short Ribs It’s summer and the markets are bursting • Prosciutto Wrapped Parmesan Asparagus over Wasabi Mashed Potatoes Sunda Brunch with fresh berries! Take advantage of • Dreamy Chocolate Mousse • Grilled Summer Vegetables with a nature’s candy. with Fresh Berries Pickled Cucumber and Onion Relish dana Invitation moos • Strawberry Salad with Baby Spinach, • Toasted Coconut Ice Cream with $55 Red Onion and Poppy Seed Dressing Thursday | August 4 | 11:30am-1:00pm Grilled Pineapple and Caramelized Bananas Let Dana impress you with these tried and • Roasted Pork Tenderloin true brunch favorites. with a Berry Gastrique Friday | August 5 | 6:00-7:30pm robBeond ozoonian the Sea • Grapefruit Brûlée with • Blueberry Tabbouleh with lemon, $55 Vanilla Bean Cream pine nuts and fresh herbs janeF lavors st. Galorepierre Seafood specialties from Sicily straight to • Poached Eggs on Potato, • Confetti Corn with Raspberries, your plate! $60 Onion and Bacon Hash Fresh Avocado and Cilantro • Mini Arancini with Pomodoro Sauce Your senses will be overtaken by this with Sharp Cheddar and • Black and Blue Berry Pie exquisite meal! Truffl ed Sour Cream over • Zuppa di Pesci a thick fish soup featuring • Chèvre and Radicchio Salad with Spinach with Buttery Herbed braised haddock, with clams and an ocean Fresh Figs and a Balsamic Reduction Bread Crumbs fresh seafood broth over a garlicky crostini • Short Ribs with Morel Mushrooms • Lemon Ricotta Crêpes • Warm Chocolate Cakes over a bed of Potato Gnocchi with Maine Blueberry Compote with Chocolate Ganache “This was truly an • Late Summer Vegetable Medley and Toasted Almonds amazing experience.” • Vanilla Pot de Crème with Bittersweet Chocolate Joan D. and Roasted Almonds

877.899.8363 19

SWK_CSBrochure_May-Aug2016.indd 19 3/10/16 3:25 PM cookbook signing Monday | August 8 | 11:30am-1:00pm Wednesday | August 10 | 6:00-7:30pm cookbook signing

Saturday | August 6 | 11:30am-1:00pm Friday | August 12 | 11:30am-1:00pm kateSouthern ellingwood Comfort Food Small P lates $55 cheffrom theinstructor Sea
he Homemade Join us for some soul satisfying classic Down East $60 Southern dishes. alanaKitchen chernila Course after course of the ocean’s bounty. Meets Down • Tomato Hand Pie savory layers $55 • White Bean Soup with Roasted Shrimp virginiaSouth willis of fresh tomatoes, onions and cheddar Join cookbook author, Alana Chernila, as and Garlic Toast Points contained in a flaky crust $60 she shows you how to make a variety of • Mussels with Chorizo and Spicy Broth • Picnic Basket Buttermilk Fried Chicken Chef and cookbook author fresh cheeses at home! • Lobster Cakes with Mango Salsa • Potato Salad with Mustard Vinaigrette Virginia Willis combines • Roasted Red Pepper Corn Chowder and Lime Aioli aside a dressed 7-minute eggs make this dish easy New England essentials • Taco Duo: Swiss Chard Taco with Arugula Salad and delicious with down home Southern comforts. Fresh Chèvre Cheese and a Fried Egg • Apricot Tart with an Almond Crust • Succotash summer’s freshest produce • Lobster and Grits in Onion Gravy and Pork Taco with a Radish Salad, tossed with a light vinaigrette and Pistachios Quick Pickled Cabbage, Spicy Crème • Sweet Tea Brined Barbecue Chicken • Cast Iron Cornbread bacon, cornmeal and Fraîche and Housemade Feta Thursday | August 11 | 11:30am-1:00pm with Peach Barbecue Sauce buttermilk make this simple recipe shine • Summer Trifl e rich pound cake, luscious • Creamy Corn and Bean Herb Salad • Chocolate Chess Pie an old-fashioned pastry cream and ripe summer berries • Green Bean Trio Salad chocolate custard pie janeTable st. of pierreP lenty come together in this dessert • Strawberry Shortcake $50 Tuesday | August 9 | 11:30am-1:00pm with Ginger Whipped Cream Saturday | August 6 | 6:00-7:30pm The season’s finest produce found in every dish! Friday | August 12 | 6:00-7:30pm An Outdoor Wine pattyLet’s rocheGet Stuffed • Arugula Salad with Grilled Zucchini, $55 Summer Squash and Marinated Artichoke Hearts with Preserved Sizzlin’chef instructor Summer Night with Pairin Wine Menu Pairings You won’t leave hungry from this meal! Lemon Vinaigrette $55 jessica michaud • Arancini di Riso risotto balls stuffed with • Parmesan Crusted Chicken $70 mushrooms and peas; breaded, fried and Have some fun in the kitchen with Summer Tomato Sauce Wine pairings to match the served with a spicy arrabiata sauce with this meal! • Housemade Linguini Nest bounty of summer, best enjoyed al fresco. • Pastry Wrapped Chicken Breast stuffed • Arugula and Melon Salad with • Grilled Eggplant Stacks • Fresh Fig Salad with crispy pancetta, with Sweet Young Carrots, Summer Squash, Toasted Walnuts, Shaved Red Onion fresh figs, avocado, pistachios and a Baby Peas and Fresh Thyme with Yellow Beefsteak Tomatoes and Fresh Ricotta tossed with and a Green Olive Tapenade crumbling of goat cheese tossed with • Zucchini Boats fi lled with Tomatoes, a Citrus Vinaigrette a fresh nectarine vinaigrette Basil and Parmesan Cheese • Hazelnut Gelato Affogato hot espresso • Roasted Cornish Game Hens poured over creamy frozen custard, • Grilled Flank Steak with • Twice Baked Potato with Herb Butter dusted with toasted hazelnuts a Shallot and Red Wine Sauce • Banana Rum Crepes with a Sweet • Couscous with Apricots and Almonds • Creamy Sweet Corn Polenta Brown Sugar Filling and Whipped Cream Thursday | August 11 | 6:00-7:30pm • Spinach with Lemon, Boursin • Roasted Honey Glazed Baby Carrots and Balsamic Roasted Tomatoes Wednesday | August 10 | 11:30am-1:00pm • Plum and Peach Crostata • Lemon Ice Cream with stacieLate Summer webster Supper Gingersnap Crumble Sunday | August 7 | 11:30am-1:00pm scottDownriht jones Delicious $55 Celebrating the season’s boldest flavors. $60 brentEffortless hazelbaker Entertaining Learn to prepare an unforgettable luncheon. • Heirloom Tomato Salad with Fresh Burrata and Basil $50 • Grilled Scallops over a Spinach Salad Impress your guests with minimal effort! with Bacon Vinaigrette • Mussels in Corn Milk with Chorizo, Sweet Peppers and Fresh Herbs • Garden Gazpacho fresh vegetables • Grilled Hanger Steak with Provençal Butter with crusty bread and fruity olive oil • French Potato Salad with • Marinated Tangy Grilled Chicken atop • Fish Tacos with Cabbage Slaw, Dijon and Fine Herbs Zucchini Noodles and Garden Pesto Pickled Watermelon and Radish Medley • Grilled Corn Off The Cob • Blueberry Trifl e with Sweet Corn • Cinnamon and Raisin • Strawberry Rhubarb Crumble Pastry Cream Mexican Rice Pudding with Housemade Vanilla Ice Cream

SWK_CSBrochure_May-Aug2016.indd 20 3/10/16 3:25 PM Wednesday | August 10 | 6:00-7:30pm cookbook signing cookbook signing Small P lates Friday | August 12 | 11:30am-1:00pm Saturday | August 13 | 11:30am-1:00pm cheffrom theinstructor Sea Down East Secrets of the julia $60 Course after course of the ocean’s bounty. Meets Down virginiaSouthern willis Table child • White Bean Soup with Roasted Shrimp virginiaSouth willis $60 week and Garlic Toast Points l e b r Join Virginia as she l e b r $60 e i t e i t c future host c future host y enlightens us with stories y • Mussels with Chorizo and Spicy Broth Chef and cookbook author of Secrets of of Secrets of the Southern of real Southern cooking the Southern • Lobster Cakes with Mango Salsa Virginia Willis combines Table Table c and recipes sure to inspire c and Lime Aioli aside a dressed New England essentials h e f h e f and delight! Arugula Salad with down home Southern comforts. Sunday | August 14 | 11:30am-1:00pm • Apricot Tart with an Almond Crust • Fried Chicken Chopped Salad • Lobster and Grits in Onion Gravy and Pistachios with Buttermilk Vinaigrette • Sweet Tea Brined Barbecue Chicken staciePresentin: webster Julia! • Garlic Stuffed Pork Loin Thursday | August 11 | 11:30am-1:00pm with Peach Barbecue Sauce $60 with Herbed Apple Cider Gravy • Creamy Corn and Bean Herb Salad “The only time to eat diet food is while • Southern Style Macaroni and Cheese • Green Bean Trio Salad you’re waiting for the steak to cook.” janeTable st. of pierreP lenty • Green Beans with New Potatoes • Strawberry Shortcake - Julia Child $50 • Old Fashioned Pound Cake with Peaches with Ginger Whipped Cream • Roquefort Quiche a flaky pastry layered The season’s finest produce found with creamy Roquefort cheese and chives in every dish! Saturday | August 13 | 6:00-7:30pm Friday | August 12 | 6:00-7:30pm • Oeufs en Cocotte aux Fines Herbes • Arugula Salad with Grilled Zucchini, eggs with herbs baked in ramekins Summer Squash and Marinated chrisAsian toyFusion Artichoke Hearts with Preserved Sizzlin’chef instructor Summer Night with lobster, shrimp and crab with $55 Lemon Vinaigrette $55 a white wine and tarragon sauce Flavorful dishes combining the various and grilled asparagus spears • Parmesan Crusted Chicken Have some fun in the kitchen cuisines of different Asian countries. with Summer Tomato Sauce with this meal! • Le Tarte Tatin the classic French • Hot and Sour Seafood Soup upside-down apple tart • Housemade Linguini Nest • Arugula and Melon Salad with • Grilled Eggplant Stacks Toasted Walnuts, Shaved Red Onion • Lobster Pot Stickers Monday | August 15 | 11:30am-1:00pm with Yellow Beefsteak Tomatoes and Fresh Ricotta tossed with • Cast Iron Roasted Salmon Fillet and a Green Olive Tapenade a Citrus Vinaigrette • Steamed Saffron Rice Pilaf • Hazelnut Gelato Affogato hot espresso • Roasted Cornish Game Hens • Ginger Ice Cream and chefHapp instructor Birthday, Julia poured over creamy frozen custard, with Herb Butter Mandarin Oranges $65 dusted with toasted hazelnuts • Couscous with Apricots and Almonds “People who love to eat are always the best people.” - Julia Child Thursday | August 11 | 6:00-7:30pm • Spinach with Lemon, Boursin and Balsamic Roasted Tomatoes • Classic Bouillabaisse a rich shellfish stew • Lemon Ice Cream with of snapper, scallops, mussels and clams stacieLate Summer webster Supper Gingersnap Crumble served with country bread and a rouille $55 of red pepper, garlic and basil Celebrating the season’s boldest flavors. on the day of • Frisée Salad with Bacon Lardons, • Heirloom Tomato Salad with your class Soft Poached Egg and Fresh Burrata and Basil Champagne Vinaigrette • Mussels in Corn Milk with Chorizo, • Pan Seared Veal Medallions Sweet Peppers and Fresh Herbs Microplane Zester on Polenta Infused Mashed Potatoes • Marinated Tangy Grilled Chicken atop with a Wild Mushroom Pan Sauce A true essential for every kitchen, this tool Zucchini Noodles and Garden Pesto • Fresh Strawberry Tart will grate cheese, ginger or zest with ease! • Blueberry Trifl e with Sweet Corn Pastry Cream Available for purchase in our Cooking School. 877.899.8363 21

SWK_CSBrochure_May-Aug2016.indd 21 3/10/16 3:25 PM Tuesday | August 16 | 11:30am-1:00pm Thursday | August 18 | 11:30am-1:00pm Friday | August 19 | 6:00-7:30pm Sunday | August 21 | 11:30am-1:00pm

Inpatty Honor roche of Julia stacieLunch, webster Julia Style billOde collinsto Julia A Fresh and $65 $65 $55 vanessaF
avorful seder Summer “With enough butter, anything is good.” “No one is born a great cook, one learns “You don’t have to cook fancy or by doing.” - Julia Child $55 - Julia Child complicated masterpieces - just good food • Classic Caesar Salad Summer’s freshest bounty delivered right • Creamy Mussel Soup with from fresh ingredients.” - Julia Child • Coquilles St. Jacques scallops in to your table! Julienned Carrots, Onions and Leeks • Julia’s Cheese Puffs a creamy sauce beneath a crust of • Heirloom Tomato and Buffalo • Daube de Boeuf Provençal • Beef Bourguignon buttery breadcrumbs and cheese Mozzarella Salad with Grilled Toast marinated and slow-braised beef Julia’s first famous dish, simplified! • Fonds d’Artichauts Olympe stuffed • Fresh Corn and Poblano Soup • Julia’s Warm French Potato Salad with vegetables artichokes with oysters and white wine • Grilled Artichokes with Garlic • Braised Garlic Mashed Potatoes • White Beans and Tomatoes Provençal • Blueberry Flan filled with fresh and Olive Oil with Fresh Herbs • Cherries Jubilee a sauce of cherries and Maine wild blueberries • Pan Roasted Pork Tenderloin • Cherry Clafoutis with Spiced Whipped Cream liqueur, flambéed and served over ice cream Saturday | August 20 | 11:30am-1:00pm with Peaches, Wilted Arugula Wednesday | August 17 | 11:30am-1:00pm Thursday | August 18 | 6:00-7:30pm and Balsamic Drizzle Masterin The Art • Crêpes with Fresh Berries and Whipped Cream chef instructor kateThe French ellingwood Chef For Julia janeof French st. pierre Cooking $55 $55 $50 Monday | August 22 | 11:30am-1:00pm “The only real stumbling block is fear of “I always give my bird a generous butter “Everything in moderation… including failure. In cooking, you’ve got to have a massage before I put it in the oven. Why? moderation.” - Julia Child what-the-hell attitude.” - Julia Child stacieSummer webster Beach Party Because I think the chicken likes it - and, • Moules à la Marinière gently steamed • Leek and Potato Soup more important, I like to give it.” $60 gratinéed mussels • Julia’s Special Roast Provençal Chicken - Julia Child Dishes that are easy to take to any summer • Côtes de Porc Poêlées sautéed pork chops succulent on the inside, crispy on the • Julia’s French Onion Soup party or picnic. start in a simple marinade of lemon juice outside with a white wine pan sauce • Watermelon Salad with Cilantro, • Poulet au Porto roast chicken steeped and fresh herbs with a tasty pan sauce • French Potato Salad Radishes, Jalapeño and Cotija Cheese with red wine, cream and mushrooms • Julia Child’s Soubise a heavenly sauce • Zucchini au Gratin • Lobster Rolls with Lemon Shallot Aioli • Cho Fleur à la Mornay Gratiné gratin of of thin onion ribbons cooked with rice, • Tarte au Citron et aux Amandes • Tangy Marinated Cucumbers and cauliflower and spinach with Mornay sauce cheese and cream lemon and almond shine without much fuss • Haricot Verts a la Maitre d’Hotel • Ratatouille a stew of fresh summer vegetables Housemade Kettle Chips green beans with a lemon and fresh parsley butter combined with velvety tomato sauce Saturday | August 20 | 6:00-7:30pm • Old School Frosted Brownies • Gâteau Reine de Saba chocolate and • Chocolate Mousse with Apricot Sherbert Tuesday | August 23 | 11:30am-1:00pm almond cake with creamy chocolate frosting Friday | August 19 | 11:30am-1:00pm chefRememberin instructor Julia Wednesday | August 17 | 6:00-7:30pm $60 pattyBlueberr roche H
ll A Few of Julia’s “Drama is very important in life: You have $50 to come on with a bang. You never want to Inspiredscott jones b Julia pattyFavorites roche go out with a whimper. Everything The native wild blueberry: a symbol of $60 $65 can have drama if it’s done right. Maine’s agricultural heritage. “This is my invariable advice to people: “One of the secrets, and pleasures, of cooking Even a pancake.” - Julia Child • Blueberry Salsa with learn how to cook, try new recipes, learn is to learn to correct something if it goes awry; • Shrimp in Lemon and Garlic Crispy Fried Tortilla Chips from your mistakes, be fearless, and above and one of the lessons is to grin and bear it if • Bifteck Sauté à la Bordelaise pan broiled • Pork Tenderloin stuffed with all have fun.” - Julia Child it cannot be fixed.” - Julia Child steak with red wine sauce Dried Apples and Blueberries, • Spinach and Wild Mushroom Crêpes • Mussels with Garlic, White Wine, Tomatoes • Gratin Dauphinois scalloped potatoes with wrapped in Prosciutto and served • Filet of Beef au Poivre with Brandy Sauce and Leeks served over Garlic Toast milk, cheese and a pinch of garlic with Blueberry Gastric • Gnocchi baked in Gruyère • Sauté of Lobster, Scallops and Shrimp in • Choux de Bruxelles Étuvés au Beurre • Sweet Potato, Blueberry • Heirloom Carrots braised in Butter Wine and Creamover Angel Hair Pasta Brussels sprouts braised in butter and Pecan Casserole • Pear and Almond Tart • Sautéed Broccoli with Roasted Garlic • Boca Negra Cake a fudgy chocolate cake • Roasted Brussels Sprouts with Chantilly Cream • Crêpes Soufflé Mariposa a sweet, topped with a bourbon infused with Maple Blueberry Glaze thin pancake with lemon almond soufflé white chocolate cream 22 and strawberry sauce • Blueberry and Vanilla Cream Pie

SWK_CSBrochure_May-Aug2016.indd 22 3/10/16 3:25 PM Friday | August 19 | 6:00-7:30pm Sunday | August 21 | 11:30am-1:00pm Wednesday | August 24 | 11:30am-1:00pm Thursday | August 25 | 6:00-7:30pm billOde collinsto Julia A Fresh and It’skate Allellingwood Greek to Me stacieHot Summer webster Night $55 vanessaF
avorful seder Summer $55 $60 “You don’t have to cook fancy or Contemporary Greek cookery $55 Delight in this meal on a complicated masterpieces - just good food sure to please any palate. hot summer’s night. Summer’s freshest bounty delivered right from fresh ingredients.” - Julia Child • Greek Mezze Platter: Hummus to your table! • Goat Cheese Souffl é • Julia’s Cheese Puffs with Tahini, Toasted Pita Chips, • Heirloom Tomato and Buffalo • Porcini Dusted Rib Eye • Beef Bourguignon Tzatziki, Rice Stuffed Grape Leaves Mozzarella Salad with Grilled Toast with Grilled Garlic Scapes Julia’s first famous dish, simplified! and Marinated Olives • Fresh Corn and Poblano Soup • Shoestring Fries and • Julia’s Warm French Potato Salad • Roast Leg of Lamb over • Grilled Artichokes with Garlic Balsamic Cherry Tomatoes • Blueberry Flan filled with fresh Lemon Roasted Potatoes and Olive Oil • Salted Chocolate Sorbet with Maine wild blueberries • Braised Caulifl ower in Spiced Tomato • Pan Roasted Pork Tenderloin Sauce sprinkled with feta and served over Berry Coulis and Espresso Shortbread Saturday | August 20 | 11:30am-1:00pm with Peaches, Wilted Arugula lemon and garlic sautéed spinach cookbook signing and Balsamic Drizzle • Loukoumades deep fried dough puffs Masterin The Art • Crêpes with Fresh Berries drizzled with honey syrup and sprinkled Friday | August 26 | 11:30am-1:00pm and Whipped Cream with cinnamon janeof French st. pierre Cooking $50 Monday | August 22 | 11:30am-1:00pm Wednesday | August 24 | 6:00-7:30pm A New Southern “Everything in moderation… including edwardKitchen lee moderation.” - Julia Child F
avors of Asia l e b r i stacieSummer webster Beach Party chef instructor $60 e t c y • Leek and Potato Soup $55 James $60 Cookbook author, Beard • Julia’s Special Roast Provençal Chicken Dishes that are easy to take to any summer The perfect flavors of summer with an restaurateur and infl uential Nominee succulent on the inside, crispy on the c party or picnic. Asian flair. chef, Edward Lee, brings h e f outside with a white wine pan sauce • Watermelon Salad with Cilantro, • Charred Vegetable Salad with Fresh Basil some Southern charm to the table with • French Potato Salad Radishes, Jalapeño and Cotija Cheese • Tuna Kabobs with a Ginger Chile Marinade his rendition of Asian inspired soul food. • Zucchini au Gratin • Lobster Rolls with Lemon Shallot Aioli • Pineapple Mango Salsa • Fried Green Tomato Salad • Tarte au Citron et aux Amandes • Tangy Marinated Cucumbers and • Basmati Rice with Sweet Onions with Buttermilk Dressing lemon and almond shine without much fuss Housemade Kettle Chips and Summer Herbs • Rib Eye Steak with Gochujang Butter Saturday | August 20 | 6:00-7:30pm • Old School Frosted Brownies • Grilled Peaches with Vanilla Ice Cream this savory, spicy and pungent fermented and Fresh Raspberry Coulis Korean condiment is a must try! Tuesday | August 23 | 11:30am-1:00pm • Roasted Okra and Caulifl ower chefRememberin instructor Julia Thursday | August 25 | 11:30am-1:00pm • Bourbon Pecan Pie $60 pattyBlueberr roche H
ll “Drama is very important in life: You have Supreme Summer Friday | August 26 | 6:00-7:30pm $50 to come on with a bang. You never want to go out with a whimper. Everything The native wild blueberry: a symbol of janeSensations st. pierre can have drama if it’s done right. Maine’s agricultural heritage. $55 janeStick st. to pierre Your Ribs Even a pancake.” - Julia Child • Blueberry Salsa with Engaging your senses one dish at a time. $60 • Shrimp in Lemon and Garlic Crispy Fried Tortilla Chips • Grilled Artichokes with a Garlic Nothing says summer quite like • Bifteck Sauté à la Bordelaise pan broiled • Pork Tenderloin stuffed with Lemon Aioli and Fried Capers great barbecue. steak with red wine sauce Dried Apples and Blueberries, • Grilled Chicken Breast stuffed • Scallop Po’ Boy with Spicy Aioli • Gratin Dauphinois scalloped potatoes with wrapped in Prosciutto and served with Creamy Havarti and Thyme • Baby Back Ribs dry rubbed and slowly with a Dijon Sauce milk, cheese and a pinch of garlic with Blueberry Gastric braised then finished on the barbecue • Slow Roasted Tomato Gratin • Choux de Bruxelles Étuvés au Beurre • Sweet Potato, Blueberry • Cherrywood Smoked Bacon • Roasted New Potatoes Brussels sprouts braised in butter and Pecan Casserole Baked Beans with Skillet Cornbread • Boca Negra Cake a fudgy chocolate cake with Caramelized Shallots • Roasted Brussels Sprouts • Summer Slaw of Celery and Fennel topped with a bourbon infused with Maple Blueberry Glaze • Cherry Berry Pie • S’mores Whoopie Pie white chocolate cream • Blueberry and Vanilla Cream Pie 23

SWK_CSBrochure_May-Aug2016.indd 23 3/10/16 3:25 PM cookbook signing Sunday | August 28 | 11:30am-1:00pm Tuesday | August 30 | 11:30am-1:00pm stonewall

Saturday | August 27 | 11:30am-1:00pm kitchen janeBrunch st. pierrein Italia pattyGrillin’ roche and Chillin’ chefs Southern $55 $50 Sweet and savory Italian brunch recipes Relax with us as we teach simple, finger- Scott Jones edwardFusion lee that are full of flavor. licking good recipes especially for the grill. cooking school l e b r $60 e i t • Shades of Green Chopped Salad • Grilled Romaine with Housemade manager & chef c romaine, James y instructor Korean spice meets Beard spinach, roasted red pepper, Kalamata olives Garlicky Croutons, Roasted Tomatoes Scott graduated Magna Southern comfort in this Nominee and salami and Whipped Gorgonzola c Cum Laude in Culinary meal brought to you by h e f • Provençal Goat Cheese Tart with • Brined Grilled Chicken Arts from Johnson and Wales University Top Chef and The Mind of a Chef Heirloom Tomatoes and Chives with Sweet Chili Sauce in Charleston SC where he was awarded all-star, Edward Lee. • Italian Hash with Housemade Pork • Grilled Bacon Potato Salad the Cordon Bleu Medal. Scott’s culinary • Warm Shrimp Salad Fennel Sausage and Fingerling Potatoes • Grilled Vegetable Medley experience began aboard the USCGC Spar with Lemongrass Crumbs • Marinated Grilled Asparagus with Balsamic Reduction in Portland, ME as a chef for the U.S. • White Pear Kimchi and Caramelized Lemon • Honey Glazed Grilled Pineapple Coast Guard. He later moved on to open • Adobo Fried Chicken • Fried Cinnamon Sugar Zeppole with Cinnamon Ice Cream the Fiddlehead Café in South Portland and • Butter Pecan Cookies with a Dark Chocolate Dipping Sauce and Sea Salt Caramel Sauce was owner of Hors D’Oeuvres and Catered with Orange Whipped Cream an Italian version of the donut Events, in Falmouth, ME. He gained Wednesday | August 31 | 11:30am-1:00pm invaluable experience in sustainability, Saturday | August 27 | 6:00-7:30pm Monday | August 29 | 11:30am-1:00pm organic gardening and the use of local kateSavor ellingwood Summer foods through his work as Executive Chef Splishchef instructor Splash! chefLife instructorof P e $60 with Rippleffect, a non-profi t eco retreat and living classroom located on remote, $65 $65 Basic seasonal ingredients meld to produce Cow Island, ME where he created fresh, Mouthwatering favorites from the sea. “Cut my pie into four pieces, I don’t think a simple and delicious summertime meal. local cuisine for special programs, • Salad Niçoise with Seared Tuna, I could eat eight.” - Yogi Berra • Grilled Melon and Serrano corporate events and weddings Haricot Verts, Potatoes and • Tomato and Basil Tart Caprese Salad with Balsamic Reduction Hard Boiled Egg with a Crunchy Cornmeal Crust • Seared Sea Scallops over Porcini Risotto Kate Ellingwood • Fettuccini with Mussels, Shrimp, • Lobster Pie with Saffron Cream • Herbed Zucchini, Tomato executive chef Crab and Clams in a Tomato • Peach and Lemon Basil Crostata and Basil Sauté instructor Saffron Crème • Frozen White Chocolate • Sweet Ricotta Filled Blintz Prior to completing the • Sautéed Broccolini with Lemon, and Key Lime Tart with Drunken Plums Professional Pastry Program Pepper Flakes and Parmesan at the Cambridge School of Culinary Arts Wednesday | August 31 | 6:00-7:30pm • Housemade Herbed Breadsticks in Cambridge, Massachusetts, Kate spent a • Lemon Gelato with a Ginger Tuile Cookie decade working as an aircraft mechanic for stacieSunset webster Dinner the United States Air Force and earning her $60 Bachelors of Science degree in Nutrition Shop our collection of kitchen essentials and pantry staples Closing out the summer season with this from the University of New Hampshire. in our Cooking School store and receive refined and elegant meal. Her decision to pursue her longtime passion of baking landed her a position at the • Creamy Cucumber and Shrimp “Cocktail” popular Italian restaurant, Tosca, located • Duck Confi t with Fresh Figs on the south shore of Boston, where she and Field Greens assisted in creating the “made from scratch” • Pea and Ricotta Agnolotti desserts daily. A move up to Maine brought 10%the day of yourOff class. • Rhubarb and Hazelnut her to the stonewall kitchen Coupon does not need to be provided in order to recieve discount, some exclusions apply. Frangipane Galette Cooking School, where she feels that See a Cooking School associate for details. she has undoubtedly found the perfect life balance in both cooking and teaching others. 24 STONEWALLKITCHEN.COM/COOKINGSCHOOL

SWK_CSBrochure_May-Aug2016.indd 24 3/10/16 3:25 PM Tuesday | August 30 | 11:30am-1:00pm stonewall Patty Roche Bethany Taylor kitchen chef instructor chef instructor & culinary pattyGrillin’ roche and Chillin’ specialist Bethany Taylor is a Maine chefs native who grew up cooking $50 Entertaining and fun-loving traditional food with both Relax with us as we teach simple, finger- accurately describes Patty Scott Jones her grandmothers and great-grandmothers. licking good recipes especially for the grill. who has applied her 25+ years of restaurant cooking school and catering experience to various facets Surprisingly, it was while she was in • Grilled Romaine with Housemade manager & chef instructor of stonewall kitchen. Over the Philadelphia completing her B.A. degree Garlicky Croutons, Roasted Tomatoes years, Patty has assisted with cooking class in Molecular Biology where she discovered and Whipped Gorgonzola Scott graduated Magna her passion for the culinary arts and Cum Laude in Culinary instruction, visual merchandising, food • Brined Grilled Chicken food. Impressed by the vibrant food scene Arts from Johnson and Wales University styling and working in our test kitchen and with Sweet Chili Sauce in Philly, Bethany began to learn and in Charleston SC where he was awarded Cafe. She completed an intensive culinary • Grilled Bacon Potato Salad experiment with new dishes that eventually the Cordon Bleu Medal. Scott’s culinary program at Atlantic Culinary Academy • Grilled Vegetable Medley led her to Buenos Aires, Argentina, where experience began aboard the USCGC Spar in Dover, NH. A self-described “butcher’s with Balsamic Reduction she attended culinary school and decided to in Portland, ME as a chef for the U.S. daughter,” she credits her father for her love make cooking a full-time profession. Since • Honey Glazed Grilled Pineapple Coast Guard. He later moved on to open of food, affection for liverwursts, giving then she has worked in professional French with Cinnamon Ice Cream the Fiddlehead Café in South Portland and back and having fun. The family business kitchens, private catering and a position and Sea Salt Caramel Sauce was owner of Hors D’Oeuvres and Catered was lovingly referred to as “Beef House” on a traditional wooden sailing ship in the Events, in Falmouth, ME. He gained and taught Patty how big a side of beef is Wednesday | August 31 | 11:30am-1:00pm Maine Windjammer fleet. Bethany truly invaluable experience in sustainability, and the right way to treat customers! enjoys food and believes that everyone organic gardening and the use of local can make delicious, fresh and healthy food kateSavor ellingwood Summer foods through his work as Executive Chef Jane St. Pierre at home and is eager to share her skills, $60 with Rippleffect, a non-profit eco retreat chef instructor knowledge and recipes with people of and living classroom located on remote, Jane St. Pierre credits her Basic seasonal ingredients meld to produce all abilities and backgrounds. Cow Island, ME where he created fresh, a simple and delicious summertime meal. mother and grandmothers for local cuisine for special programs, • Grilled Melon and Serrano her love of cooking. Growing corporate events and weddings Stacie Webster Caprese Salad with Balsamic Reduction up with five sisters, three brothers, her chef instructor parents and grandparents all under one • Seared Sea Scallops over Porcini Risotto Stacie Webster is a Kate Ellingwood roof, the family rarely went out to eat. • Herbed Zucchini, Tomato Connecticut native who executive chef Everyone was welcome in the kitchen and Basil Sauté gained a wealth of cooking instructor to cook, including Jane, who was five • Sweet Ricotta Filled Blintz and baking knowledge by helping her mother Prior to completing the years old when she learned how to make with Drunken Plums and grandmother in the family kitchen. Professional Pastry Program housemade pasta. With years of practical After graduating from Johnson & Wales at the Cambridge School of Culinary Arts food knowledge and hands-on cooking Wednesday | August 31 | 6:00-7:30pm University in Denver, CO with a Culinary in Cambridge, Massachusetts, Kate spent a experience, Jane went on to open a Arts degree, Stacie set out to learn all she decade working as an aircraft mechanic for kitchenware retail shop/catering business in could about the restaurant business. Her stacieSunset webster Dinner the United States Air Force and earning her 2008 and started teaching cooking classes. career path included working at the Grand $60 Bachelors of Science degree in Nutrition Specializing in corporate team building, Teton Lodge Company in Jackson Hole, Closing out the summer season with this from the University of New Hampshire. private parties and lunch ‘n learn classes for WY, Mountain Standard in Vail, Colorado refined and elegant meal. Her decision to pursue her longtime passion seniors, Jane enjoys sharing her skills with and The Obstinate Daughter in Charleston, of baking landed her a position at the • Creamy Cucumber and Shrimp “Cocktail” groups and actively taking part in raising SC. Now settled on the Seacoast of New popular Italian restaurant, Tosca, located money for the March of Dimes. Hampshire, Stacie enjoys creating recipes • Duck Confit with Fresh Figs on the south shore of Boston, where she and cooking simple yet delicious food with and Field Greens assisted in creating the “made from scratch” the region’s abundant resources. • Pea and Ricotta Agnolotti desserts daily. A move up to Maine brought • Rhubarb and Hazelnut her to the stonewall kitchen Frangipane Galette Cooking School, where she feels that she has undoubtedly found the perfect life balance in both cooking and teaching others. 877.899.8363 25

SWK_CSBrochure_May-Aug2016.indd 25 3/10/16 3:25 PM Pat Bagg Stephanie Cmar Ben Conniff guest A true “foodie” her whole With a genuine passion Ben Conniff is a co- life, Pat thoroughly enjoys for cooking, Stephanie founder of Luke's Lobster, chefs the chance to share her Cmar was only 15 years old a Maine-bred lobster knowledge while walking the when she began working restaurant featuring traceable, Denotes Denotes sustainable seafood. Ben launched the Cookbook Celebrity streets of her own neighborhood in Portland, in the food industry at the Muffin Shop restaurant with partner Luke Holden in New Author Chef ME. She was professionally trained in French in Marblehead, MA. Confident with this York in 2009 and it has since grown to 22 cooking and baking at the Peter Kump direction for her life, Stephanie graduated locations in six US cities and Japan. In 2012, Maureen Abood cooking school in NYC before creating her in 2007 from Johnson & Wales University Ben co-founded Cape Seafood, the Saco, ME Maureen Abood is a first business, “Fetes Accomplies,” in Central and returned to Boston to begin her career based procurement company that supplies professional writer and Massachusetts. Her catering company at the Top of the Hub restaurant. From Luke's with its perfectly steamed catch. Ben food blogger whose work specialized in gourmet and everyday French there, she went to work with Barbara Lynch is also on the board of Green Bee Craft has been featured in The cooking with exclusive long-term contracts Gruppo as a line cook at B&G Oysters Beverages, the artisanal honey-sweetened New York Times, The Wall Street Journal, The with businesses such as the Worcester Art where she was quickly promoted to Sous soda company based in Brunswick, ME. Ben Washington Post, Saveur, The Chicago Tribune, Museum. While owning and operating the Chef. Stephanie continued to further hone authored the Luke's Lobster Cookbook, Real The L.A. Times and many other newspaper, catering business for ten years, Pat also her fine dining skills at restaurants Stir and Maine Food, and has also written for Saveur, web, radio and television outlets. Born into a founded “Special Teas” shop in Central No. 9 Park. Stephanie also showcased her GQ, Tasting Table, Yankee and Smithsonian large Lebanese-American family in Michigan, Massachusetts. Realizing she enjoyed culinary prowess when she competed on magazines. Born and raised in Connecticut, Maureen had been living and working in Ben has had a lifelong summer fling with Chicago for 14 years until she decided to leave sharing all that she was learning, Pat Seasons 10 and 11 of Bravo TV’s Top Chef. Five Islands, ME, where he spent early her desk job and head to San Francisco to also began teaching cooking classes in Her menus are a reflection of her personal mornings and late afternoons watching attend Tante Marie’s Cooking School. In 2011 Whittinsville, MA and continues to do style of cooking which is driven by her lobstermen steam in and out from the docks. she returned home to Michigan to write her so in her home. Pat offers comfortable “love of French and Italian food, but w He graduated from Yale in 2007, where his award-winning book, Rose Water & Orange hands-on instruction to small groups and ith a Middle Eastern spin on it.” education consisted of hosting and cooking Blossoms: Fresh and Classic Recipes from My participants love her instruction, patience Class Dates | May 27 | May 28 for the college's social events in lieu of doing . Her colorful culinary guides, Lebanese Kitchen and attention to detail. Pat has traveled homework. Ben was named to Zagat's 30 from grandparents to parents, cousins, and extensively to study world cuisines and she Under 30 list of chefs and restaurateurs in aunts and uncles come alive in her stories like Bill Collins has enjoyed training in France, Italy, Vietnam, 2011. Ben resides in Brooklyn, NY, and the heady aromas of the dishes passed from Chef Bill Collins is a Cambodia, Morocco and Turkey. whenever possible in Harpswell, ME. their hands to hers. On her popular online graduate of the Cambridge Class Dates | June 17 | August 3 Class Dates | June 10 blog she shares even more stories, beautiful School of Culinary Arts. He photographs and delicious examples of went on to cook at the old outstanding Lebanese cuisine. Maureen has Alana Chernila Ritz-Carlton in Boston and then worked Karen Covey also recently launched her own online shop You might say that Alana at Harbor Sweets, the handmade chocolate A native of southern Vermont, where interested cooks can find authentic and Chernila knows food! company, in Salem, MA. He started his Karen Covey spent most exceptional Lebanese ingredients. of her childhood hanging She has been featured in personal chef business in September 2001 Class Dates | May 13 | May 14 out in the kitchen of her numerous publications and and is the author of four cookbooks: Knife parent’s restaurant. In addition to “seeing on a variety of food websites, including Skills, Making and Using Vinegar, How to how it’s done,” she developed a real love and Martha Stewart Living, Taproot, Tastebook. Make Chocolate Candy, and Making Caramels. stonewall kitchen’s appreciation for food. Surprisingly, Karen com, Food52.com and Gilttaste.com. He is currently writing a new cookbook Cooking School hosts classes taught wanted to be a designer and went on to study Alana has also authored two popular titled Regional American Cooking for the by our own chefs plus professional chefs art. It was while she was in college that she cookbooks, The Homemade Pantry: 101 American Diabetes Association. Bill can fell in love with the world of publishing and from around the world. This talented Foods You Can Stop Buying and Start be seen every Tuesday on Mass Appeal, a soon after graduating helped launch a food line-up includes trained culinary experts, Making and The Homemade Kitchen: Recipes daily television lifestyle show on the local magazine. For Karen it was a dream come food stylists, nutritionists, food editors for Cooking with Pleasure. A resident NBC affiliate in Springfield, MA. Bill true as this allowed her realize her dream and cookbook authors who bring all of Western Massachusetts, she shares a also provides fun and informative job of combining both her passions into one their specialized expertise to our Cooking wealth of food knowledge, cooking skills live cooking shows to business and medium. Today Karen Covey is a Boston- School. A cooking class assigned to and regional knowledge in all of her organizations at meetings, employee based writer, food blogger, recipe developer and author of the book, The Coastal Table: “Chef Instructor” will be any one of our demonstration classes. team-building activities, customer Recipes Inspired by the Farmlands and Seaside of knowledgeable in-house chefs. Class Dates | August 6 recognition events and corporate functions. Southern New England. She is also the creator Class Dates | June 24 | August 19 of the website: Gourmet Recipes for One. 26 STONEWALLKITCHEN.COM/COOKINGSCHOOL Class Dates | June 11

SWK_CSBrochure_May-Aug2016.indd 26 3/10/16 3:25 PM Stephanie Cmar Ben Conniff Jay Curcio Frank Giglio With a genuine passion Ben Conniff is a co- Chef Jay Curcio has been Chef Frank Giglio says for cooking, Stephanie founder of Luke's Lobster, actively sharing his food he fell in love with the Cmar was only 15 years old a Maine-bred lobster knowledge and impeccable fascinating world of food when she began working restaurant featuring traceable, catering services throughout at age 15 and began sustainable seafood. Ben launched the in the food industry at the Muffin Shop the Seacoast area for more than 11 years. apprenticing directly under some of the top restaurant with partner Luke Holden in New in Marblehead, MA. Confident with this Graduating at the top of his class from the chefs in the US. With a deep understanding York in 2009 and it has since grown to 22 Culinary Institute of America, Jay worked direction for her life, Stephanie graduated of the creative process in working with locations in six US cities and Japan. In 2012, as Sous Chef at the Charlestown Figs in 2007 from Johnson & Wales University food, he became a classically trained chef Ben co-founded Cape Seafood, the Saco, ME restaurant under the guidance of Chef Todd and returned to Boston to begin her career at the New England Culinary Institute in based procurement company that supplies English. He then went on be lead cook with at the Top of the Hub restaurant. From Montpelier, VT. Years later would go on to Luke's with its perfectly steamed catch. Ben James Beard award winning chef Frank there, she went to work with Barbara Lynch graduate from The Institute for Integrative is also on the board of Green Bee Craft McClelland at L’Espalier and then worked Gruppo as a line cook at B&G Oysters Beverages, the artisanal honey-sweetened with F1 Boston as a Sous Chef at restaurant Nutrition in New York City. As a chef, he where she was quickly promoted to Sous soda company based in Brunswick, ME. Ben Ascari. After becoming executive chef at focuses on sustainable cuisine, seeking the Chef. Stephanie continued to further hone authored the Luke's Lobster Cookbook, Real Ascari, Jay sustained that role at The Red highest quality foods grown locally and her fine dining skills at restaurants Stir and Maine Food, and has also written for Saveur, Lion Inn in Cohasset, MA. With years of harvested in season, supporting the crucial No. 9 Park. Stephanie also showcased her GQ, Tasting Table, Yankee and Smithsonian continued success and invaluable hands-on farm to table method of preparing food. He magazines. Born and raised in Connecticut, culinary prowess when she competed on experience, Jay’s next pursuit was to open remains deeply connected to the earth in Ben has had a lifelong summer fling with Seasons 10 and 11 of Bravo TV’s Top Chef. The White Apron where he is currently his daily life, merging herbalism and living Five Islands, ME, where he spent early Her menus are a reflection of her personal owner and executive chef. From corporate food nutrition with wild food foraging. mornings and late afternoons watching style of cooking which is driven by her events and weddings to fundraisers, cocktail Frank creates innovative dishes that are lobstermen steam in and out from the docks. “love of French and Italian food, but w parties and elegant events, Jay truly enjoys wholesome, full of vitality and have a very He graduated from Yale in 2007, where his overseeing a team of incredible talents and ith a Middle Eastern spin on it.” education consisted of hosting and cooking small ecological footprint. His adventurous cooking for a wide variety of clients in and Class Dates | May 27 | May 28 for the college's social events in lieu of doing culinary offerings have been showcased around the Lake Winnipesaukee area. homework. Ben was named to Zagat's 30 throughout the health community as he Class Dates | May 6 Bill Collins Under 30 list of chefs and restaurateurs in is the featured chef for New York Times 2011. Ben resides in Brooklyn, NY, and Best Selling Dr. Alejandro Junger’s Clean Chef Bill Collins is a whenever possible in Harpswell, ME. Sanford D’Amato Eats cookbook. Frank has also catered graduate of the Cambridge Class Dates | June 10 Sanford “Sandy” D’Amato, weddings, special events and weekend School of Culinary Arts. He is one of America’s most workshops across the country and regularly went on to cook at the old respected chefs and feeds guests at Daniel Vitalis and Arthur Ritz-Carlton in Boston and then worked Karen Covey restaurateurs. He studied A native of southern Vermont, Haines primitive skills courses. Through at Harbor Sweets, the handmade chocolate at the fabled Culinary Institute of America Karen Covey spent most his many ventures and projects, Frank company, in Salem, MA. He started his in the 1970s, and became the first American of her childhood hanging Giglio is helping to bring the local and personal chef business in September 2001 cook at Le Veau d’Or. His Milwaukee out in the kitchen of her sustainable food movement to communities and is the author of four cookbooks: Knife restaurant, Sanford, has long been one of the parent’s restaurant. In addition to “seeing everywhere, making it extremely accessible Skills, Making and Using Vinegar, How to highest rated restaurants in America, earning how it’s done,” she developed a real love and and incredibly delicious! Make Chocolate Candy, and Making Caramels. accolades from Bon Appétit, Gourmet, Food appreciation for food. Surprisingly, Karen & Wine, Esquire, Wine Spectator, Zagat Guide Class Dates | July 28 He is currently writing a new cookbook wanted to be a designer and went on to study and the James Beard Foundation. D’Amato titled Regional American Cooking for the art. It was while she was in college that she has also cooked for the Dalai Lama and American Diabetes Association. Bill can fell in love with the world of publishing and was one of 12 chefs personally chosen by be seen every Tuesday on Mass Appeal, a soon after graduating helped launch a food Julia Child to cook for her 80th birthday daily television lifestyle show on the local magazine. For Karen it was a dream come celebration. His latest book, Good Stock: Life NBC affiliate in Springfield, MA. Bill true as this allowed her realize her dream on a Low Simmer is a unique memoir of a life also provides fun and informative job of combining both her passions into one in cooking that combines Midwestern charm medium. Today Karen Covey is a Boston- live cooking shows to business and with culinary sophistication. Containing based writer, food blogger, recipe developer organizations at meetings, employee more than 80 recipes and beautiful and author of the book, The Coastal Table: team-building activities, customer photography, it’s the perfect book for Recipes Inspired by the Farmlands and Seaside of recognition events and corporate functions. food lovers, culinary students and Southern New England. She is also the creator aspiring chefs everywhere. Class Dates | June 24 | August 19 of the website: Gourmet Recipes for One. Class Dates | July 22 | July 23 Class Dates | June 11 877.899.8363 27

SWK_CSBrochure_May-Aug2016.indd 27 3/10/16 3:25 PM Pam & David Griffin Benjamin Hasty John Holl Edward Lee with Rick Gemme Ben Hasty was just 20 when John Holl is a journalist with Only in America can Following lengthy careers he started his externship expertise on beer and the a Brooklyn-bred son of in retail and manufacturing, with one of most famous culture of drinking. He is Korean immigrants grow up David and Pam Griffin and explosively influential the author of the American to be an acclaimed Southern decided to pursue their restaurants in the world, Keller's The French Craft Beer Cookbook and Dishing Up New Chef. Edward Lee, Chef/Owner of 610 Laundry. This process, required by his alma interests in fine food Jersey, editor of All About Beer Magazine and Magnolia and MilkWood in Louisville, KY mater, the Atlantic Culinary Academy in and healthy eating. They a syndicated newspaper columnist who has is a three-time James Beard Foundation Dover, is what every young chef worth his partnered with Culinary written for the New York Times, Wall Street Award finalist for Best Chef: Southeast or her salt wants more than anything to Institute of America Journal, Wine Enthusiast, Beverage World and an Iron Chef America winner who start their career. From there, Ben’s culinary graduate and world traveler, and many other publications. He has also competed on Top Chef: Texas. With his journey included Arrows in Ogunquit, ME, Rick Gemme, to create a judged beer competitions around the globe, Korean roots, classical French training and The Dunaway in Portsmouth, NH, Hugo's in Louisville, KY surroundings, Lee’s delicious unique line of fine chocolate Portland, ME where he became the Executive regularly lectures on craft beer and appears confections and called their Chef, Epoch in Exeter, NH, Brasserie Jo in often on television where he shares his recipes are uniquely his own. His first new venture Chocolate Boston, MA and When Pigs Fly Pizzeria in insights and expertise. cookbook, Smoke & Pickles, is filled with Therapy. Based in Framingham, MA, the Kittery, ME where he was both Executive Class Dates | June 3 | June 4 personal stories and 130 fantastic recipes company has crafted a delicious and unique Chef and Manager. Today he is Chef/Owner for drinks, snacks, main dishes, vegetables line of award-winning sweet remedies that of the Thistle Pig Restaurant in South Gary & and desserts that he first tested at home and are infused with an array of therapeutic, Berwick, ME. Interestingly enough, Ben grew Carole Kimmel served to his friends and family. As a writer, antioxidant rich ingredients that include up on his family’s farm, Breezy Hill, in South Lee has also contributed to Gastronomica, For over 40 years Carole and lavender, coconut oil, wine and even tomato Berwick, which today supplies the Thistle The Local Palate, and Organic Gardening. Gary Kimmel have studied, and sweet potato. Featuring layers of bold, Pig and other restaurants and butcheries with Class Dates | August 26 | August 27 developed and perfected rich flavors, their collection of amazing pork and beef. their love for Asian cooking. artisanal truffles and treats are as beautiful Class Dates | July 26 While working as scientists Domenica to look at as they are delicious. Available in the area of children’s Marchetti worldwide in luxury hotels and boutiques, Brent Hazelbaker health and developmental For expertise on Italian the Chocolate Therapy team also travels In 2000, at the age of 19, toxicology, Carole began cooking, it would be difficult throughout New England teaching the Brent Hazelbaker enrolled taking Chinese cooking lessons that served to find someone more fine art of chocolate making and eating. at Le Cordon Bleu in to increase their interest in Asian cuisine qualified than Domenica. Not only did she Over the past five years Chocolate Therapy Scottsdale, AZ. His first job and then led them to travel extensively grow up in an Italian family who loved to has been featured in such widely read was at Scarolles Bistro in Mesa, AZ, where throughout Asia including Japan, Korea, cook, she is also a bestselling cookbook publications as The Boston Globe, New he worked seven days a week while attending Thailand and India. They enjoy hosting author of six books on Italian home cooking, England Chronicle, Phantom Gourmet school. Two years later, Brent went to work special dinners for small groups, teaching including, most recently, Ciao Biscotti and and many more. for Chef Michael Chiarello as a Sous Chef at Tra Vigne in St. Helena, CA where he classes that demonstrate specific techniques The Glorious Vegetables of Italy. Her articles Class Dates | May 18 learned about organic farming and Earth-to- as well as providing valuable hands-on and recipes have been widely published table style cooking. In 2007, Brent and his experience. Now retired and living on in The Washington Post, Chicago Tribune, wife moved to Philadelphia, where he was a the Outer Banks of North Carolina, both Cooking Light, Fine Cooking, and online at consultant for catering businesses before being Carole and Gary enjoy having more Leite’s Culinaria, NPR Kitchen Window, hired as a Sous Chef for STARR-Restaurants. time to cook, give lessons and share their Apartment Therapy’s The Kitchn and on After years of working in Philadelphia knowledge of delicious Asian cuisine. her own blog. When she’s not writing or restaurants, Brent and his family moved to Class Dates | July 8 | July 9 cooking, Domenica also leads culinary tours Portsmouth, NH to be the Executive Chef of in Italy’s Abruzzo region. The Green Monkey. From there, he accepted Class Dates | June 24 | June 25 a position with the 7th Settlement, a Dover, NH hot spot with a farm to fork approach. As a culinarian, Brent is most happy sharing his knowledge and education to help develop restaurants that will offer local, fresh produce and high-quality foods to the community. Class Dates | May 8 | June 5 | July 3 | August 7

SWK_CSBrochure_May-Aug2016.indd 28 3/10/16 3:25 PM John Holl Edward Lee Dave Martin Monique Meadows John Holl is a journalist with Only in America can Dave was a final “cheftestant” After graduating from the expertise on beer and the a Brooklyn-bred son of in the first season of Bravo’s State University of New York culture of drinking. He is Korean immigrants grow up Top Chef competition. After at Oneonta with a degree in the author of the American to be an acclaimed Southern appearing on Top Chef, Dave Art and Journalism, Monique Craft Beer Cookbook and Dishing Up New Chef. Edward Lee, Chef/Owner of 610 made the leap to New York City and was an Meadows began her career in Advertising Executive/Consulting Chef at Lola, Crave on Jersey, editor of All About Beer Magazine and Magnolia and MilkWood in Louisville, KY as an Art Director in Phoenix, AZ. In 2006 42nd, and VYNL restaurants. Additionally, a syndicated newspaper columnist who has is a three-time James Beard Foundation she relocated to Maine and became the he built relationships with the University of written for the New York Times, Wall Street Award finalist for Best Chef: Southeast manager of THE CLOWN, an eclectic Illinois (Champaign-Urbana), The Culinary Journal, Wine Enthusiast, Beverage World and an Iron Chef America winner who retail shop in York that specializes in wines, Loft in Soho, The French Culinary Institute, and many other publications. He has also competed on Top Chef: Texas. With his contemporary art, European antiques and Certified Angus Beef Brand, Cisco Systems, judged beer competitions around the globe, Korean roots, classical French training and Italian specialty food products. In 2013 she and Perfect Purée. In 2010, he started regularly lectures on craft beer and appears Louisville, KY surroundings, Lee’s delicious teaching classes in American Regional studied in Boston with the internationally often on television where he shares his recipes are uniquely his own. His first Cuisine at The French Culinary Institute. recognized Wine & Spirits Education Trust insights and expertise. cookbook, Smoke & Pickles, is filled with He published his first cookbook, Dave’s and earned a WSET Level III Certification Class Dates | June 3 | June 4 personal stories and 130 fantastic recipes Homemade, Volume 1 in 2009 and followed with Merit. Since then Monique has for drinks, snacks, main dishes, vegetables up with Volume 2 in November, 2010 thanks advised several local restaurants and Gary & and desserts that he first tested at home and to popular demand. Currently, Chef Dave regional event planners on wine selection Carole Kimmel served to his friends and family. As a writer, travels around the country for various food and is a contributing photographer/writer Lee has also contributed to Gastronomica, and wine related events and numerous guest for Tone Publications. For over 40 years Carole and The Local Palate, and Organic Gardening. chef and pop-up restaurant appearances. Class Dates | July 16 Gary Kimmel have studied, Class Dates | August 26 | August 27 Class Dates | May 20 | May 21 developed and perfected their love for Asian cooking. Jessica Michaud While working as scientists Domenica Brendan McHale Jess has been passionate in the area of children’s Marchetti Brendan McHale is a New about food since her first health and developmental For expertise on Italian England native who learned trip abroad to Switzerland from a young age how to fly toxicology, Carole began cooking, it would be difficult at age 13. While there, she fish in the Catskills as well taking Chinese cooking lessons that served to find someone more often shopped and cooked with the host as develop an appreciation for fresh seafood. to increase their interest in Asian cuisine qualified than Domenica. Not only did she family and enthusiastically shared this His passion as a cook came to him early as and then led them to travel extensively grow up in an Italian family who loved to routine with her family when she returned well—spending summers working on Block throughout Asia including Japan, Korea, cook, she is also a bestselling cookbook home. At the age of 14 she started working Island and then deciding to attend the Thailand and India. They enjoy hosting author of six books on Italian home cooking, in restaurants and after high school went culinary arts program at Johnson & Wales special dinners for small groups, teaching including, most recently, Ciao Biscotti and University. Brendan began his professional on to study Food Science and Nutrition at classes that demonstrate specific techniques The Glorious Vegetables of Italy. Her articles kitchen life via New England’s culinary UNH and UMO. After graduating with a as well as providing valuable hands-on and recipes have been widely published capital: Boston. He worked and trained with degree in Food Science and Nutrition with experience. Now retired and living on in The Washington Post, Chicago Tribune, some of Beantown’s biggest names including a concentration on business management, the Outer Banks of North Carolina, both Cooking Light, Fine Cooking, and online at Frank McClelland at Sel de la Terre, and Jess continued to work in restaurants and Carole and Gary enjoy having more Leite’s Culinaria, NPR Kitchen Window, Barbara Lynch, where he was named Chef de for catering companies in both Maine and time to cook, give lessons and share their Apartment Therapy’s The Kitchn and on Cuisine at The Butcher Shop. Brendan’s next New Hampshire. She has since moved into knowledge of delicious Asian cuisine. her own blog. When she’s not writing or stop was the Big Apple where he accepted the field of wine distribution, selling for Class Dates | July 8 | July 9 cooking, Domenica also leads culinary tours the Executive Chef position at Jack’s Luxury Pine State Beverage in Maine. Within the in Italy’s Abruzzo region. Oyster Bar in New York City. He then took community she is also chairs Seacoast Share a break from the hot line to run Tasting Class Dates | June 24 | June 25 Our Strength, a nonprofit organization Table’s test kitchen, before teaming up with which hosts Taste of the Nation and Share Jason Soloway, a one-time regular at Jack’s Your Love dinners to raise money to feed Luxury, to open The Eddy restaurant in local children in need. 2014. This East Village eatery boasts fun Class Dates | August 6 bar snacks and small plates, with a focus on coastal ingredients that Brendan has loved since his fly fishing days. Class Dates | June 14 877.899.8363 29

SWK_CSBrochure_May-Aug2016.indd 29 3/10/16 3:25 PM Dana Moos Rob Ozoonian Melissa Petitto Carla Snow Dana is a cookbook author, Rob graduated from It would be safe to say that Carla has been in the wine chef and former innkeeper. Johnson and Wales College with a Jewish mother and and hospitality industry for In her most recent cookbook, in 1984 with a degree in an Italian father, Melissa over 20 years. As the founder The Art of Breakfast, she culinary arts. He has since Petitto was exposed to an of A Grape Affair, Carla is a shares her secrets and recipes for her worked for Caesar’s Palace Hotel in Lake eclectic collection of food while growing up wine educator, wine writer, author of Wine gourmet breakfasts she served at her Maine Tahoe, corporate hotels including Marriott, in Birmingham, AL. While in high school and Dine with New Hampshire, frequently bed and breakfast. Dana’s bed and breakfast Hilton and Sheraton, as well as Odyssey she apprenticed with world renowned chef sought after radio guest and television host was even acclaimed by such prominent Cruises of Boston. Rob has worked in the Frank Stitt at Highlands Bar and Grill of Wine and Dine with Carla Snow. Carla has achieved Certified Specialist of Wine publications as Condé Nast Traveler for industry for 25 years. His latest endeavor where she developed a passion for food and received an Advance Certification with her scrumptious three-course breakfasts. is executive chef, Joseph’s Trattoria and cooking. Graduating with a Bachelor’s merit from Wine and Spirit Education Trust Originally from Maryland and Washington Bakery Cafe, in the Ward Hill section degree in Culinary Nutrition from Johnson where she is now studying for a Master of State, Dana has wholeheartedly embraced of Haverhill, MA. & Wales University, Melissa received the Wine diploma. Carla is motivated by her the state slogan “The way life should be,” Class Dates | May 5 | June 2 | July 21 top honor of Apprenti Cuisinier. From passion for wine and making the world of since moving to Maine. Along with her August 4 there, Melissa went on to Emory University wine a less intimidating place through love of photography and food, she has Hospitals where she became a registered classes, events and tours throughout immersed herself into Maine’s bed and dietician. She then moved to New York Nina Parrott the United States and internationally. breakfast hospitality industry. City where she achieved her career goal For over 20 years Nina Class Dates | May 14 | June 17 Class Dates | May 1 | June 11 | June 12 of becoming a personal chef for a host of Parrott has been working July 30 | July 31 A-list clientele. Today, Chef Melissa Petitto, in the food industry in R.D. enjoys sharing her knowledge of food Max & a variety of capacities. Eli Sussman Shanna & and nutrition and its important role for A graduate from the California Culinary Max and Eli Sussman are Brian O'Hea individuals and families. Academy in San Francisco, her restaurant New York City based chefs Class Dates | July 15 | July 16 Shanna and Brian O’Hea experience stretches from the Bay Area to and cookbook authors. In are the Chef-Owners Albuquerque, NM including a prominent addition to cooking at some of Academe Brasserie role in the catering department of the Vanessa Seder of the finest restaurants in and one of Maine’s most Campton Place Hotel on Union Square. A graduate of the New York, their impressive popular tourist destinations, She contributed to the food section of the Institute of Culinary accomplishments include the Kennebunk Inn in San Francisco Chronicle. She had helped Education, Vanessa has roles as co-Executive Chefs Kennebunk, ME. Shanna has develop recipes and marketing strategies been testing and developing at Ruschmeyer’s Restaurant in Montauk, NY, appeared on Food Network’s for Kikkoman, the National Potato Board recipes for many years for cookbooks and being semifinalists for the James Beard Rising Chopped and Beat Bobby Flay. Academe’s and the Almond Board of California. She magazines, including Ladies Home Journal, Star Chef Award and both being selected as signature Lobster Pot Pie has been featured loves to incorporate the bold spices of the Real Simple, Martha Stewart: Everyday Zagat NYC’s “30 under 30.” They recently in Oprah Magazine as one of Gayle King’s Southwest with the fresh, rustic style of Food and Martha Stewart: Living, among opened Samesa, a Mediterranean shawarma- favorites, the Food Network’s The Best California— using local New England others. Previously an Associate Food Editor focused restaurant in Crown Heights. Classic Thing I Ever Ate, Travel Channel’s Food ingredients, of course. at Ladies Home Journal, Vanessa has also Recipes for Modern People is their fourth cookbook together. Paradise and in the 2014 Travel and Leisure Class Dates | May 6 worked as a food stylist for many venues, Holiday Gift Guide. Their Lobster White including The Today Show and has years Class Dates | July 29 | July 30 Truffle Pizza has appeared on the O-List in of experience as a personal chef. Vanessa Oprah Magazine and was also featured on enjoys creating new recipes and beautifully Chris Toy Travel Channel’s Food Paradise. decorated desserts that emphasize her Chris has been teaching Asian Class Dates | July 7 California upbringing of using fresh, cooking in Southern and seasonal ingredients to create vibrant dishes. Midcoast Maine for 30 years. Class Dates | May 22 | June 19 | July 17 A retired teacher and principal, August 21 he learned to cook in his parents’ kitchen. Chris’s classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and tastes, which generally highlight the fusion of Far East foods with local Northeast offerings. 30 STONEWALLKITCHEN.COM/COOKINGSCHOOL Class Dates | July 23 | August 13

SWK_CSBrochure_May-Aug2016.indd 30 3/10/16 3:25 PM Melissa Petitto Carla Snow Chris Wilcox Virginia Willis It would be safe to say that Carla has been in the wine A St. Louis, MO native, Chris Georgia-born, French- with a Jewish mother and and hospitality industry for Wilcox began his cooking trained Chef Virginia an Italian father, Melissa over 20 years. As the founder career at age 16. After a Willis has cooked Lapin Petitto was exposed to an of A Grape Affair, Carla is a few years working in his Normandie with Julia Child eclectic collection of food while growing up wine educator, wine writer, author of Wine hometown, Chris went on to attend The in France, prepared lunch for President in Birmingham, AL. While in high school and Dine with New Hampshire, frequently Culinary Institute of America in Hyde Park, Clinton, catered a bowling party for Jane she apprenticed with world renowned chef sought after radio guest and television host NY. After graduation, Wilcox met Chef Fonda, and harvested capers in the shadow Frank Stitt at Highlands Bar and Grill of Wine and Dine with Carla Snow. Carla Tyler Anderson who he credits as having of a smoldering volcano in Sicily — but has achieved Certifi ed Specialist of Wine where she developed a passion for food a major infl uence on his young career. In it all started in her grandmother’s country and received an Advance Certifi cation with and cooking. Graduating with a Bachelor’s fact, Chris continued to work with Chef kitchen. As a popular Southern food merit from Wine and Spirit Education Trust degree in Culinary Nutrition from Johnson Anderson in both Vail, CO and Ivoryton, authority and writer, she is the author of where she is now studying for a Master of & Wales University, Melissa received the CT. From there, Chris moved to Seattle, WA fi ve cookbooks, including: Bon Appétit, Y’all, Wine diploma. Carla is motivated by her top honor of Apprenti Cuisinier. From where he was the Sous Chef at Spring Hill Basic to Brilliant, Y'all and Lighten Up, Y’all. passion for wine and making the world of there, Melissa went on to Emory University for Chef Mark Fuller. After three years out She is also the blogger for Down-Home wine a less intimidating place through Hospitals where she became a registered west, Chris moved back to the east coast to Comfort on FoodNetwork.com. Named by classes, events and tours throughout dietician. She then moved to New York help open Millwright's Restaurant as their the Chicago Tribune as one of "Seven Food the United States and internationally. City where she achieved her career goal Sous Chef. He also worked for a season at Writers You Need to Know,” her fans love Class Dates | May 14 | June 17 of becoming a personal chef for a host of Hen of the Wood in Waterbury, VT where her knack for giving classic French dishes a A-list clientele. Today, Chef Melissa Petitto, he was approached to head the kitchen as the down-home comfort feel and reimagining R.D. enjoys sharing her knowledge of food Max & founding Executive Chef at The Velveteen Southern favorites. Virginia is currently in and nutrition and its important role for Eli Sussman Habit, a farmhouse restaurant just outside development with WGBH for a series titled individuals and families. Max and Eli Sussman are Ogunquit, ME. Having embraced the New Secrets of the Southern Table to air nationally New York City based chefs Class Dates | July 15 | July 16 England region and impressed by the one on public television. She writes for Southern and cookbook authors. In acre kitchen garden at The Velveteen Habit, Living, Eating Well, Fine Cooking, and All addition to cooking at some the decision to move to Maine was fi nalized. Recipes. She has been featured in Country Vanessa Seder of the fi nest restaurants in Now, settled in Maine, Chris and his team Living, House Beautiful and USA Today. A graduate of the New York, their impressive stay true to the spirit of the garden and Class Dates | August 12 | August 13 Institute of Culinary accomplishments include farmhouse cooking by focusing on a variety Education, Vanessa has roles as co-Executive Chefs of preservation techniques from curing, been testing and developing at Ruschmeyer’s Restaurant in Montauk, NY, fermenting, smoking and drying. recipes for many years for cookbooks and being semifi nalists for the James Beard Rising Class Dates | May 19 magazines, including Ladies Home Journal, Star Chef Award and both being selected as Real Simple, Martha Stewart: Everyday Zagat NYC’s “30 under 30.” They recently Food and Martha Stewart: Living, among opened Samesa, a Mediterranean shawarma- others. Previously an Associate Food Editor focused restaurant in Crown Heights. Classic at Ladies Home Journal, Vanessa has also Recipes for Modern People is their fourth worked as a food stylist for many venues, cookbook together. including The Today Show and has years Class Dates | July 29 | July 30 of experience as a personal chef. Vanessa enjoys creating new recipes and beautifully Chris Toy Thank you Clarke, decorated desserts that emphasize her Chris has been teaching Asian New England’s official California upbringing of using fresh, cooking in Southern and seasonal ingredients to create vibrant dishes. Midcoast Maine for 30 years. Sub-Zero and Wolf Showroom and Test Kitchen, for providing Class Dates | May 22 | June 19 | July 17 A retired teacher and principal, stonewall kitchen August 21 he learned to cook in his parents’ kitchen. Chris’s classes integrate his with all of our top of the love of teaching and great food, creating an line equipment. engaging mix of techniques, aromas and tastes, Now we’re really cookin’! which generally highlight the fusion of Far East foods with local Northeast offerings. Class Dates | July 23 | August 13 877.899.8363 31

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Dana Moos Maureen Abood Dave Martin John Holl Ben Conniff May 1 | June 11 | June 12 May 13 May 20 June 3 June 10 July 30 | July 31 May 14 May 21 June 4

Karen Covey Domenica Bill Collins Melissa Petitto Sanford June 11 Marchetti June 24 July 15 D’Amato June 24 | June 25 August 19 July 16 July 22 | July 23

Plus a visit from Season 11 Top Chef Contestant Stephanie Cmar! May 27 | May 28 Max & Eli Alana Chernila Virginia Willis Edward Lee Sussman August 6 August 12 August 26 July 29 | July 30 August 13 August 27

for reservations Call 877.899.8363 or visit stonewallkitchen.com/cookingschool for more details

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