stonewall kitchen COOKING SCHOOL Online Fal� & Wint� Reservations 2016 now available demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool Friday | September 2 | 6:00-7:30pm Saturday | September 3 | 6:00-7:30pm ith the approach of fall and winter, we’re turning september •What Generous � portions Expect? of each course our attention to late harvest delights and tasty recipes and a complete recipe packet to recreate chefBack�ard instructor Barbecue stacieA-maize-in glasgow�l� Delicious that are perfect for Thanksgiving, Christmas and even the meal at home! Thursday | September 1 | 11:30am-1:00pm Halloween and Oktoberfest! From simple yet tasty brunch $50 $60 • Complimentary water, coffee and tea menus and cold weather comfort food to quick and easy A perfect menu for your late Come celebrate the versatility of a-maize- during class. Wine and beer may also apps and fine dining recipes, you’ll find plenty of classes for all your hosting pattyLet’s Doroche Lunch summer barbecue. ingly fresh corn. W be purchased. Guests 21 years and older. and entertaining needs. Fans of international cuisine will find a wide variety of $55 • Spiced Lemonade • Sweet Corn Soup with No alcohol may be brought in from outside delicious and authentic menus including a class titled, “Dining in Greece” that This is not your typical luncheon. • Grilled Romaine Salad with Apples, Chanterelle Mushrooms and Thyme the school. includes spanokopita served over a bed of dressed microgreens and loukoumades Pickled Shallots, Charred Leeks and • Crab Salad with Cornbread Croutons, • Classroom seating is on a first-come, • Jonah Crab Cake Poppers with (Greek doughnuts with honey and walnuts!). We’re celebrating Halloween with a Creamy Romano Dressing Celery Leaves and Pickled Red Onions first-served basis, so please plan to arrive Spicy Aioli and Lemon Wedges a hauntingly good Spooky Supper menu, carving out time for a class called early in order to sit with companions. • Stuffed Pork with Roasted Pears and • Grilled Fennel and Dijon Crusted • Brined and Smoked Pork Ribs Pumpkin Palooza where pumpkin will be featured in every course. If you like Handicapped accessible seating is Onions with a Bourbon Beurre Blanc Pork Chops • Grilled Corn with Herb Salt corn, sign up for A-Maize-ingly Delicious where we’ll explore the versatility of limited to four seats per class. The • Cauliflower and Parsnip Puree • Backyard Grilled Potato Salad and Farmer’s Cheese fresh corn. In addition to our talented staff chefs, we’ll be visited by nationally classroom is air-conditioned and with Asparagus Spears • Crispy Hush Puppies recognized chefs, Mark Gaier and Clark Frasier to host a class as well • Cranberry Orange Glazed Carrots temperature may vary during the course • Grilled Banana Splits with a with Sweet n’ Spicy Aioli as award-winning cookbook author, editor and • Black Forest Cherry Cake with of the class. We suggest you bring Housemade Crème Brûlée Ice Cream, • Sweet Corn Ice Cream in cooking teacher, Molly Stevens. This is a fun and Hot Fudge Sauce and Whipped Cream a sweater so that you are comfortable. stonewall kitchen Bourbon Pecan a Real Gingersnap Cookie Cone festive time of year so why not treat yourself and • 10% discount on products in our Caramel Sauce, Whipped Crème Fraîche a friend to a fun and delicious demonstration class cookbook signing Cooking School, valid the day and a Cherry on Top Sunday | September 4 | 11:30am-1:00pm at our Cooking School — you’ll be glad you did! of your class. Friday | September 2 | 11:30am-1:00pm Saturday | September 3 | 11:30am-1:00pm vanessaRoast� sederToast� Cookin� School $50 Jonathan King and Jim Stott | Creators of stonewall kitchen ClassesDemonstration are demonstration onlyClasses with plenty janeLet’s st. Get pierre Roasting Secrets for Re� Fresh flavors, roasted and toasted, make for of opportunity to learn new tips, ask $45 a meal to remember. questions and interact with the chef and lindaWorld carucci Cooks Locally Sourced Ingredients Substitution and Allergen Policy Full of roasted flavor - and vegetarian, too! • Roasted Eggplant and Tomato Bisque staff. These are not “hands-on” classes. $60 In addition to offering the best culinary Please note our cooking classes are • Roasted Tomato Soup with with Grilled Garlic Toast Linda will inspire you to recreate these experience to our guests, we choose demonstrated by professional chefs who Fried Mushrooms and • Spatchcocked and Herbed Roast Chicken Payment/Reservation Policy delicious dishes at home, while featuring a Torched Gruyère Crostini to source fresh food and products from predetermine all recipes. Recipes are • Sautéed Sweet Potatoes with Payment must be made at the a comparative tasting of salts and a guided local growers, artisans and suppliers prepared based on reservations; therefore, • Housemade Fettucine tossed Bacon and Kale ‘Seasoning to Taste’ lesson. wherever possible. we cannot make substitutions or individual time of registration. with a Kale Pesto and Slow Roasted • Roasted Sunchokes with • Red Bell Pepper Bisque • Our eggs are laid by free-range chickens. accommodations for taste preferences, nor Cherry Tomatoes Cancellation Policy Browned Butter and Thyme take into consideration any food allergies. • Sliced, Grilled Rib Eye Steaks • Roasted Butternut Squash • Our poultry is humanely raised and • Roasted Pears, Crumbled Amaretti, Although we make every effort to avoid with Arugula, Blue Cheese and fed a vegetarian diet without antibiotics Please read class descriptions carefully with Drunken Cranberries cancellations or changes to our calendar, Toasted Almond Ice Cream and for flavors and ingredients highlighted in Grilled Red Onions • Apple Crisp with a and growth hormones. we reserve the right to cancel any class Salted Caramel Sauce Sundaes each class prior to signing up for a class. • Classic American Potato Salad Toasted Walnut Crumble • Our meats, produce, seafood and dairy due to low registration, inclement weather Occasionally, we may need to substitute • Apple Crisp with Bourbon Sp’Ice Cream are all locally sourced. or instructor illness. and Salted Whipped Cream instructors and/or alter recipes due to learn the simple trick to making this • We proudly serve a special blend of coffee, ingredient availability and seasonality. tasty ice cream exclusively prepared for us by our friends Refund Policy All fees are refundable and/or transferable Eco-Friendly Cutting Boards at Carpe Diem Coffee Roasting Private Parties Company in North Berwick, ME. up to 48 hours prior to the scheduled class. The Cooking School facility is also Exceptionally durable, easy to store and will not dull knives. No refunds will be given for cancellations • We are committed as a company to Heat resistant and dishwasher safe too! available for private parties. Whether it with less than 48 hours notice. For group environmental policies that minimize is for a bridal party, a birthday luncheon, reservations of five or more seats, five Available for purchase in our Cooking School. consumption of natural resources, family party or corporate team building, business days must be provided in order to including recycling, composting and we look forward to working with you to receive a full refund. If we must cancel a using sustainable manufacturing make your event enjoyable. class, those signed up will be contacted by and retail methods. phone and a full refund will be issued. on the day of your class Check out our class schedule online at STONEWALLKITCHEN.COM/COOKINGSCHOOL, to register call 877.899.8363 877.899.8363 3 Tuesday | September 6 | 11:30am- 1:00pm Friday | September 9 | 6:00-7:30pm Sunday | September 11 | 11:30am-1:00pm Thursday | September 15 | 11:30am-1:00pm cookbook signing Saturday | September 17 | 6:00-7:30pm Friday | September 16 | 6:00-7:30pm It’sscott All jones About ��avor janeAutumn st. pierreDeli�hts brentSeafood hazelbaker Celebration stacieDown Home glasgow Dining A September $50 $55 $60 $55 Honing Your todana Remember moos Dishes loaded with flavor that you’ll want Learn how to prepare a fabulous autumn You can’t go wrong with these favorites Superior Southern cuisine served up $55 to make again and again. inspired dinner. from the sea. just right. Skills with Indulge in these memorable autumn meals • Gorgonzola Cheese Soufflé • Mixed Green Salad with • Calamari and White Bean Salad • Shrimp with Twice Baked Grits, billChef collins Bill with Dana. Pears, Brie and Cashews with Fresh Lemon Vinaigrette Chive Oil and Crispy Pancetta • Chicken Breast stuffed with $65 • Grilled Peach and Avocado Salad Cremini Mushrooms and Fontina Cheese • Beef Ragout with Red Wine • Pan Roasted Scallops • Buttermilk Brined Fried Chicken Learn valuable knife skills from Chef Bill. with Honey Lime Pepper Vinaigrette • Wild Rice with Cherries served over Housemade Linguine • Saffron Couscous paired • Carrot Soufflé • Sweet Potato Seafood Chowder • Chicken and Waffles fried boneless • Green Beans with Mustard Butter a delicious slow-cooked, French style stew with a Roasted Tomato • End-of-Summer Heirloom Tomato • Rib Eye Steaks with a Red Wine chicken breasts served on malted waffles and Toasted Macadamia Nuts over fresh pasta • Charred Broccoli Rabe and Field Pea Succotash and Blue Cheese Pan Sauce and topped with honey butter • Blueberry and Almond Shortcakes • Housemade Ciabatta served • Spice Cake with a Rum Raisin • Peanut Butter Pie • Shredded Potato Pancakes and sriracha maple syrup with Bacon Herb Butter with Crème Fraîche Mascarpone Cream • Warm Brussels Sprouts with • Roasted Cauliflower with Parmesan • Lemon Garlic Broccolini cookbook signing Whole Grain Mustard Bacon Dressing • Golden Apple Cake Wednesday | September 7 | 11:30am-1:00pm • Spice Cake with Cream Cheese Frosting Tuesday | September 13 | 11:30am-1:00pm Friday | September 16 | 11:30am-1:00pm • Warm Pecan Bread Pudding with Maple Bourbon Caramel Saturday | September 10 | 11:30am-1:00pm cookbook signing Fall ��avors Seasonal Comforts and Vanilla Ice Cream kate ellingwood patty roche An Italian $55 $50 Saturday | September 17 | 11:30am-1:00pm Fall’s finest flavors in one fabulous feast.