Stonewall Kitchen Cooking School Course Guide: November 2019 - April 2020

stonewall kitchen COOKING SCHOOL November 2019 – April 2020

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

What � Expect?

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

• Complimentary water, coffee and tea during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside the school.

Locally Sourced Ingredients

Substitution and Allergen Policy Please note that our cooking classes are

In order to provide the best culinary

demonstrated by professional chefs who

experience we can, we choose to source fresh food and products from local growers, artisans and suppliers whenever possible.

• Our eggs are laid by free-range chickens.

• O ur poultry is humanely raised and fed a vegetarian diet without antibiotics or growth hormones.

• Our meats, produce, seafood and dairy are all locally sourced.

• We proudly serve a special blend of coffee exclusively prepared for us by our friends at Carpe Diem Coffee Roasting

predetermine all recipes. Recipes are prepared based on reservations; therefore, we cannot make substitutions or individual accommodations for taste preferences, nor take into consideration any food allergies. Please read class descriptions carefully for flavors and ingredients prior to signing up for a class. Occasionally, we may need to substitute instructors and/or alter recipes due to ingredient availability and seasonality.

Company in North Berwick, Maine.

Private Parties

• We are committed as a company to

Our facility is also available for

environmental practices that minimize

bridal luncheons, birthday dinners,

consumption of natural resources,

family get-togethers or corporate team

including recycling, composting and

outings. We look forward to making

using sustainable manufacturing

your event a success.

and retail methods.

Denotes Vegetarian Class

Denotes Gluten Free Class

Get Cooking in California!

Have you heard? We’re now offering our signature Stonewall Kitchen Cooking School experience at Macy’s Home Store at South Coast Plaza in Costa Mesa, California. From coast to coast, you can enjoy the same high-quality ingredients, innovative recipes, knowledgeable instructors and mouthwatering, multi-course meals that have defined our classes for over a decade.

2

• Classroom seating is on a first-come, first-serve basis, so please plan to arrive early in order to sit with companions.

(Handicapped accessible seating is limited to four seats per class.) The classroom is air-conditioned but the temperature may vary during the course of the class— we suggest you bring a sweater to ensure you are comfortable.

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

• C ookbooks are sold separately and will be available for purchase on the class date.

Demonstration Cla��es

Classes are demonstration only, with

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

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

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

Refund Policy All fees are refundable and/or transferable up to 48 hours prior to the scheduled class.

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

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

cookbook signing

cookbook signing Saturday | November 2 | 11:30am–1:00pm

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d o r i e greenspan

Friday | November 1 | 11:30am–1:00pm

These simple recipes create food that’s comforting, inviting and surprising.

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$55

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• Oven-Charred Tomato-Stuffed Peppers • Bourbon-Roasted Pork Loin - a classic foundation of onions and apples is paired with a flavorful wet rub of grainy mustard, honey, brown sugar, Sriracha and bourbon • Paper-Thin Roasted Potatoes - both homey and elegant, sliced potatoes are layered with onions, oil and fresh herbs

Join this beloved food writer as she prepares an irresistible “elbows-on-the-table” meal.

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Ever�da� Dorie

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• Mushroom Bacon Galette with mixed greens dressed in Dorie’s House Dressing • Herb Butter Spatchcocked Chicken served alongside Roasted Acorn Squash Wedges topped with Harissa-Spiced Yogurt • Boozy Jumbled Fruit Croustade - layers of phyllo dough are brushed with butter, sprinkled with cinnamon sugar and filled with a mixture of dried fruit and fresh apple basted with rum

to create the perfect roasted dish • Caramel Pear and Five Spice Upside Down Cake Friday | November 1 | 6:00pm–7:30pm

French Classics

with Wine Pairings gary walker $75

Take your taste buds to an enchanted evening in France.

• Mixed Baby Field Greens with Duck Confit and Champagne and Raspberry Vinaigrette

Saturday | November 2 | 6:00pm–7:30pm

Fall in New En�land chef instructor

$60 Come share our love of New England seafood.

• Spinach Salad with Roasted Apples, Goat Cheese Toasts and Orange Ginger Vinaigrette • Seared Shrimp and Butter-Poached Lobster over Creamy Saffron Risotto

Tuesday | November 5 | 11:30am–1:00pm

Season’s Bounty

pat t y r o c he $55

Enjoy the quintessential flavors of autumn in every bite.

• Kale and Citrus Salad with Goat Cheese with a Citrus Vinaigrette • Roasted Cranberry and Shallot-stuffed Pork Tenderloin with Pan Sauce • Roasted Butternut Squash Lasagna with Delicate Sheets of housemade Pasta layered with béchamel, spinach and butternut squash filling • Green Beans with Toasted Pecans • Apple Tart with Mascarpone Cream and Candied Walnuts Thursday | November 7 | 11:30am–1:00pm

A Zest� Fiesta

chef instructor $50 Spice up your kitchen with fun south-of-the-border flavors.

• Grilled Shrimp Tostada with Lime Cilantro Dressing • Mexican Beef Brisket with Stewed Black Beans, Rice and Salsa Verde • Churro Cheesecake

• Berry Crisp with Housemade Cranberry Ice Cream

• Mussels in White Wine, Saffron, Garlic and Fennel Cream with Toasted Artisan Bread • Pan-Seared, Bacon-wrapped Filet Medallions with Roasted Garlic Mashed Potatoes and Wild Mushroom and Brandy Pan Sauce • Chocolate Crème Brûlée with Butterfly Tuile Cookie

Sunday | November 3 | 11:30am–1:00pm

A Thankful Feast

brent hazelbaker $60

You’ll be grateful to have a seat at this table!

• Vegetable Potage - a blended soup of seasonal vegetables that is rich, savory and completely satisfying!

“Everything was great!

The food was awesome and the presentation was fun!”

Katrina H.

• Beef Wellington with Au Jus • Carrot Purée served alongside Herb-Roasted Parsnips • Sweet Potato Pie 877.899.8363

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cookbook signing

cookbook signing

Friday | November 8 | 11:30am–1:00pm

Saturday | November 9 | 11:30am–1:00pm

Fall Favorites

�uscan Lunch

cookbook signing Sunday | November 10 | 11:30am–1:00pm

Come In and Warm Up!

jennifer claire

jennifer claire

$50

$50

va n e s s a s e de r

Learn fundamental skills

Gain confidence in

$65

to maximize your culinary potential!

the kitchen with these simple

• Bacon-Wrapped Apricots

yet decadent recipes.

with Sage and Maple

• Crostini with Mozzarella, Roasted Peppers and Prosciutto

• Roasted Pork Tenderloin with

with a Basil Olive Tapenade

Apple Cider Pan Gravy

All are welcome to warm up in our kitchen!

• Cauliflower Soup topped with Sage and Butter Croutons and Housemade Crème Fraîche

• Lemon Rosemary Roasted Chicken

• Beef Tenderloin with Wild Mushroom Pan Gravy

• Roasted Fingerling Potatoes and Fennel

• Herb and Garlic Frites

• Smoky Braised Kale

• Garlicky Broccoli Rabe

• Creamed Spinach

• Caramelized Apple Clafouti

• Chocolate Hazelnut Torte

• Chocolate and Salt Caramel Tart

Friday | November 8 | 6:00pm–7:30pm

Saturday | November 9 | 6:00pm–7:30pm

Tuesday | November 12 | 11:30am–1:00pm

• Rosemary-Roasted Butternut Squash, Red Onion and Fingerling Potatoes

�he Le�al Wa�

richard vellante

You’re Invited

chef instructor

pat t y r o c he

Legal Sea Foods Executive Chef

$65

$50

$65

Come learn tricks for hosting

Dive right in to this delectable dinner!

the perfect dinner party.

This is the perfect lunch to fill you up on a brisk day.

• Oysters Legal - Legal Sea Foods’

• Trio of Canapé: Smoked Salmon

take on baked oysters Rockefeller with

and Cucumber Caper Crème Fraîche;

spinach, cheese and bread topping

Shrimp Ceviche in a Miniature

• Pumpkin Risotto with Cape Bay Scallops,

Crostini with Tarragon

Roasted Pears and Pancetta • Chocolate Budino - Italian-style pudding drizzled with caramel, olive oil and sea salt, served with a side of fresh whipped cream

Wonton Cup; Brown Butter Lobster

A Fall Feast

• Butternut Squash Soup with Spicy Pumpkin Seeds • Parmesan Artichoke Chicken with Roasted Brown Butter Potatoes

• Mushroom Risotto with Fresh Herbs

• Roasted Carrots with Caramelized Shallot Confit

• Peppercorn-Crusted Filet with

• Vanilla Panna Cotta with

Asparagus and Citrus Butter

Cinnamon Orange Compote

• Chocolate Tart topped with Salted Caramel and Toasted Coconut

Wednesday | November 13 | 11:30am–1:00pm

Fallin� for F lavor

pat t y r o c he $55

Fall’s finest flavors in one fabulous feast.

“The chef was incredibly funny, outgoing and knowledgeable, and that made the class so much more enjoyable. The staff was attentive and friendly, and the dishes were delicious!”

Eve H.

• Mixed Greens Salad with Roasted Apple Rings, Fresh Herbs and Champagne Vinaigrette • Chicken Fricassée with Creamy Mushroom Sauce • Wild Rice Pilaf with Crispy Brussels Sprouts • Roasted Butternut Squash with Pomegranate Seeds and Balsamic • Salted Caramel Pear Crostata à la Mode

4

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Thursday | November 14 | 11:30am–1:00pm

Saturday | November 16 | 11:30am–1:00pm

chef instructor

chris toy

$50

$50

Learn how to make foolproof dishes

Join us for the party! We’ll provide an

that are true crowd pleasers.

authentic meal you won’t want to miss.

• Beet Salad with Blue Cheese,

• Hawaiian Loco Moco - a traditional

Tried & True

Baby Greens and Candied Pistachios • Mushroom and Ground Sirlion Bolognese

Hawaiian Luau

Tuesday | November 19 | 11:30am–1:00pm

A Thanks�iving of New Tra�itions pat t y r o c he $50

Here’s a delicious twist for your next turkey dinner.

dish of white rice topped with a hamburger

• Sweet Potato Soup with Curried Walnuts

patty, a fried egg and brown gravy

• Roasted Haricots Verts

and smoked salmon steals the show

• Turkey Roulade with Apple Pecan Stuffing and Brown Butter Gravy - turkey breast, pounded thin and rolled around savory stuffing

• Chocolate Cheesecake with

in this filling bowl!

• Garlic Cheesy Potatoes Au Gratin

with Creamy Parmesan Polenta

Salted Caramel Whipped Cream

• Smoked Salmon Poke Bowl - salt-cured

• Guri Guri Hawaiian Ice Cream three-ingredient pineapple ice cream

• Pear Cranberry Turnovers with Cinnamon Ice Cream

Friday | November 15 | 11:30am–1:00pm

�u� Pastr� �resents ... chef instructor

Saturday | November 16 | 6:00pm–7:30pm

Bount� of the Sea

Thursday | November 21 | 11:30am–1:00pm

The Sides are the Best Pa�t!

$60

dana moos

Buttery, flaky puff pastry takes

$70

the spotlight in this meal.

Enjoy these specialties straight from the sea.

$55

• Miniature Chicken Pot Pies

• Smoked Salmon on Mini Potato Latkes

These exciting side dishes will help the bird shine!

with Lemon Zest Crème Fraîche,

• Salmon Wellington - salmon with

Capers and Fresh Dill

Dijon mustard and shallot confit,

• Mixed Greens Salad with

wrapped in puff pastry and roasted

Champagne Vinaigrette

• Roasted Broccolini and Carrots

• Lobster Pot Pie

• Pear Almond Crostata with

• Raspberry and Lemon Tart with

Vanilla Bean Ice Cream - puff pastry takes the work out of making pie dough Friday | November 15 | 6:00pm–7:30pm

Compan�’s Coming

an Almond Butter Crust

cookbook signing Sunday | November 17 | 11:30am–1:00pm

Be M� Guest

chef instructor

dana moos

$55

$65 You’ll feel right at home with this special brunch.

• Rosemary-Roasted Turkey

• Chilled Moscato Wine-Poached Pears

with Pan Gravy • Roasted Garlic Parsnips

• Citrus Glazed Turkey Breast with Cider Gravy • Roasted Acorn Squash with Parmesan and Sage • Crispy Brussels Sprouts with Cranberries and Maple Syrup • Almond and Orange Torte Friday | November 22 | 11:30am–1:00pm

Lunch at the Academ�

shanna & b r i a n o ’h e a

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These are Turkey Day traditions with style!

• Potato, Bacon and Kale Soup

• Roasted Tomato and Butternut Squash Soup with Cornbread

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with Puff Pastry Top

chef instructor

Chopped ch ef

with Honey and Black Pepper Gorgonzola,

$55

Hibiscus Syrup and Toasted Almonds

Join these chefs-turned-innkeepers for

• Green Beans with Maple Shallots

• Savory Scallion Waffle topped with

this seasonally inspired meal!

• Bourbon Caramel Pecan Pie Tart

Lobster, Wasabi Aioli, Soy Glaze,

• Maple Glazed Acorn Squash

with Orange Whipped Cream

a Poached Egg and Microgreens • Lemon Blueberry Mascarpone Bread Pudding

with Blue Cheese Crumbles • Turkey Pot Pie with Roasted Root Vegetables and a Buttermilk Biscuit Top • Boston Cream Pie 877.899.8363

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cookbook signing Friday | November 22 | 6:00pm–7:30pm

Dinner with Chef Bill

bill collins $60 This hearty and comforting meal makes the most of cooler days.

• Caponata - the classic Italian roasted tomato and eggplant dip, served with crostini • Pan-Seared Rib-Eye Steaks with a Foolproof Béarnaise Sauce • Saffron Rice Pilaf • Roasted Zucchini with Caramelized

Saturday | November 23 | 6:00pm–7:30pm

Tur�� on Tap

with Beer Pairings

cookbook signing Saturday | November 23 | 11:30am–1:00pm

Holida� �reakfast Bak es

erin gardner $45

These treats are perfect for serving at a holiday brunch!

• Served with a Light Lunch: BLT Brunch Salad with a Soft-Boiled Egg and Avocado served alongside a cup of Sweet Potato and Carrot Ginger Soup • Drunken Monkey Bread • Bacon, Cheddar and Roasted Tomato Scones • Classic Coffee Cake

Learn which brews to pair with your Turkey Day courses.

• Warmed Cranberry Brie en Croûte topped with Pecans and served with Apple Slices and Crackers • Traditional Roasted Turkey with Pan Gravy • Candied Sweet Potatoes alongside Green Bean Casserole

Celebrate vegetarian cooking—and leave room for dessert!

• Honeycrisp Apple and Pecorino Salad • Mrs. Hiroshi’s Butternut Squash Soup • Longevity Mushroom Toast - pan-seared and mineral-rich mushrooms atop deeply toasted whole grain sourdough • Sage and Hazelnut Green Beans • Caramelized Apple Pie - learn to master the perfect pie dough!

Sunday | November 24 | 11:30am–1:00pm

Friday | November 29 | 6:00pm–7:30pm

krisztina perron

chef instructor

$60

$50

Slurp your way through these flavorful Hungarian soups and stews!

Immerse your taste buds in the fresh bounty of the autumn harvest.

Hun�ar� b� the Spo onful

• Ciorba de Perisoare - Romanian sour meatball soup • Unstuffed Cabbage Stew with Sour Cream - an easy take on Hungarian stuffed cabbage rolls • Csirke Paprikas over Nokedli traditional Hungarian stewed chicken over scratch-made dumplings • Lecso - a stew made with sausage, onions and peppers in paprika sauce, served over white rice • Hideg Meggy Leves - cold sour cherry soup with sour cream and cloves

Autumn on a P late

• Fried Mushroom Caps with Lemon Garlic Aioli • Orange Dijon Pork Tenderloin • Roasted Butternut Squash and Pears • Rice Pilaf with Sherry Pecan Dressing • Chocolate Hazelnut Torte with Candied Hazelnuts and Caramel

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

A Lon� Wee�nd

katzie hamilton Tuesday | November 26 | 11:30am–1:00pm

Ma�ical Leftovers

Learn delicious ways to repurpose and re-plate Thanksgiving leftovers.

• Butternut Squash Soup with Savory Granola Topping • Turkey and Dumplings • Green Bean and Potatoes Au Gratin • Apple Pie Ice Cream and Sweet Potato 6

$50

• Pumpkin Pie with Fresh Whipped Cream

$55

Katie L.

Clean Enou�h

katzie hamilton

$70

pat t y r o c he

“This meal was outstanding!

Very, very good!”

Friday | November 29 | 11:30am–1:00pm

tom madden

Onions and Parmesan Cheese • Holiday Apple and Cinnamon Cake

cookbook signing

Brown Sugar Cookies

$45 Make it a weekend to remember with these delicious recipes.

• Luxury Granola and Cashew Milk - made with extra virgin olive oil, fancy Sicilian pistachios and almonds, coconut flakes, sweet spices and citrus zest • Hazelnut Arugula Salad • Tamara’s Blinis - ricotta-stuffed crêpes with hazelnut praline honey • Vegan Scones with Mascarpone Cream and Pears

Saturday | November 30 | 6:00pm–7:30pm

Wednesday | December 4 | 11:30am–1:00pm

Friday | December 6 | 6:00pm–7:30pm

chef instructor

pat t y r o c he

chef instructor

$60

$55

$50

You can make these steakhouse

This is Southern comfort food at its best!

These frequently requested recipes

favorites right at home.

• Cornmeal-crusted Shrimp

are tried and true.

• Loaded Baked Potato Soup • Roasted Horseradish Beef Tenderloin with Creamed Spinach • Parmesan Orzo with Sautéed Fall Vegetables

A Taste of the South

with Lemon Aioli

• Fig and Ricotta Crostini with Pistachio and Balsamic Reduction

• Fried Buttermilk Chicken with Waffles and Honey

• Artichoke and Pancetta Chicken with Fried Sage

• Spiced Braised Collard Greens • Lemon Meringue Pie

• Broccolini with Pine Nuts

Thursday | December 5 | 11:30am–1:00pm

• Pear and Cranberry Crostata

and Golden Raisins

• Ultimate Blondie Sundae

december

Chef -Tested Favorites

Land & Sea Medley

Saturday | December 7 | 11:30am–1:00pm

chef instructor

brent hazelbaker

with these impressive dishes.

Mediterranean Lunch

$50

• Lobster Risotto

$60

Gear up for the holidays with this delightful menu!

• Sweet Onion Soup • Oven-baked Glazed Ham served alongside Roasted Cauliflower • Caramelized Butternut Squash and Sage • Citrus Cheesecake

Go beyond basic surf and turf

a meal rich in herbs and spices.

with Mushroom Cream Sauce

• Curried Chickpea Salad

• Parsnip Purée

• Greek Zucchini and Herb Pie

• Roasted Asparagus

• Chicken with Garlic Yogurt Sauce,

• Chocolate Lava Cakes

Tabbouleh and Hummus

with Raspberry Coulis and

• Ginger Stout Cake with Sour Cream

Tuesday | December 3 | 11:30am–1:00pm

$65

Friday | December 6 | 11:30am–1:00pm

Come try these Down East

stephanie cmar

seafood favorites.

$65

• Clam Chowder with Housemade Cornbread Croutons • Mussels with Parmesan, Breadcrumbs, Herbs and Garlic in White Wine Sauce • Butter-Poached Lobster with Saffron Risotto • Champagne Sorbet with Fresh Berries

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Lunch with a To p Chef

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Sea-ze the Meal

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Top Chef Stephanie Cmar creates

• Beef Tenderloin

Fresh Whipped Cream

pat t y r o c he

Top Chef

stephanie cmar

with Lemon and Chives

ebri el as seen on

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Holida� Dinner

$65

Sunday | December 1 | 11:30am–1:00pm

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A Great Steak

Top Chef ch ef

Join the Season 11 contestant of Bravo’s

Saturday | December 7 | 6:00pm–7:30pm

R��ted in F lavor nicole galbadis $65

Sweet and savory flavor combinations make these root vegetable-inspired dishes sing.

• Roasted Beet and Arugula Salad with

Top Chef as she makes a meal to remember!

Crispy Goat Cheese, Toasted Walnuts

• Kale and Romaine Caesar Salad

and Lemon Honey Vinaigrette

• Gnudi with Chilis, Lemon and Peas • Pan-Roasted Salmon with Pine Nut Salsa, Cauliflower and Sweet Potato • Lemon Olive Oil Tart with Candied Lemon and Cream

• Housemade Butternut Squash Ravioli with Pan-Seared Shallot Pancetta Sauce • Oven-Roasted Halibut Puttanesca served alongside Celery Root Purée • Lemon Cheesecake with Fresh Cream

877.899.8363

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cookbook signing Sunday | December 8 | 11:30am–1:00pm

Modern Mediterranean

va n e s s a s e de r $60

Let the warm, aromatic flavors in this savory lunch transport your taste buds.

• Fried Saganaki Cheese and Warmed Citrus-and-Herb Olives served with Housemade Pita Bread • Citrus and Pomegranate Salad • Marinated Chicken Thigh Kabobs served with Babaganoush • Israeli Couscous with Toasted Pine Nuts and Dried Cherries

Thursday | December 12 | 11:30am–1:00pm

Buon A��etito!

chef instructor

Lunchin� All the Way

pat t y r o c he $55

The weather outside is frightful, but this menu is delightful!

• Apple and Celery Root Soup • Marinated Pork Tenderloin with Dijon Cream Sauce served alongside Roasted Acorn Squash with Parmesan

• Assorted Antipasti Tray - a variety of cured meats, marinated olives and cheeses • Housemade Spinach Ravioli with Truffle Oil • Chicken Saltimbocca with Broccolini • Tiramisu - layers of espresso-soaked ladyfingers and sweet cream finished with a dusting of cocoa powder

cookbook signing Friday | December 13 | 11:30am–1:00pm

Livin� Bread

daniel leader $55

These dishes are sure to please any crowd for the holidays.

• Beet and Arugula Salad with Blue Cheese and Garlic Croutons • Beef Wellington with Sautéed Mushrooms and Shallots • Roasted Red Potatoes • Charred Asparagus • Chocolate Hazelnut Brownies with White Chocolate Ice Cream

This menu of roasted favorites is just right for the holidays.

• Roasted Clams Casino - a classic appetizer of littleneck clams with bacon, oregano, garlic and cheese • Roasted Individual Beef Wellingtons • Roasted Brussels Sprouts with Horseradish Sauce • Roasted Applesauce Cake with Cinnamon Crème Anglaise Saturday | December 14 | 6:00pm–7:30pm

Lotsa �obstah!

• Served with a Light Lunch: A cup of Pasta e Fagioli served alongside a Winter Greens Salad with Apples and Parmesan

If you love lobster, this is the class for you!

• Pizza Bianca Di Fiori - Roman-style pizza • Baguette Sugar Charbon Vegetal - black baguettes with roasted vegetable powder • Sprouted Volkornbrot - sprouted whole rye bread

Friday | December 13 | 6:00pm–7:30pm

$65

$65

dana moos

• Chocolate Pumpkin Tart with Salted Chocolate Ganache

pat t y r o c he

christine burns rudalevige

Learn from a master of artisanal bread baking in America.

• Pichou Chocolate - small chocolate rolls

The Most Wonderful �ime of the Year

The Perfect Holida� Roast

These quintessential Italian dishes won’t disappoint!

• Lemon-Braised Swiss Chard

Wednesday | December 11 | 11:30am–1:00pm

Saturday | December 14 | 11:30am–1:00pm

$60

• Galaktoboureko - a flaky phyllo and custard pastry Tuesday | December 10 | 11:30am–1:00pm

cookbook signing

Back to Basics

chef instructor $60 Classic techniques come together for a truly impressive meal.

• Arugula, Fennel and Orange Salad with Walnut Vinaigrette • Beef Tenderloin with Creamy Mustard Sauce • Honey Roasted Carrots with Thyme • Haricots Verts with Shallot Confit • Cherry Pistachio Biscotti with Vanilla Ice Cream

$75 • Lobster Slider - parmesan gougères with smoked mayonnaise, brown butter-poached lobster, smoked tomato butter and crispy-fried shallots • Lobster Gumbo - with andouille sausage, shrimp and fresh Maine lobster • Caramelized Banana, Chocolate and Raspberry Crêpes served with Vanilla Ice Cream

cookbook signing Sunday | December 15 | 11:30am–1:00pm

Brunch with Dana

dana moos $65

This former innkeeper knows how to do brunch right!

• Grapefruit Brûlée with Vanilla Bean Crème • Poached Eggs, Lobster, Wilted Garlicky Spinach and Creamy Lemon Beurre Blanc alongside Crispy Potato Latkes • Dark Chocolate Waffles with Chocolate Ganache, Raspberry Coulis, Fresh Raspberries and Vanilla Ice Cream

Tuesday | December 17 | 11:30am–1:00pm

Friday | December 20 | 11:30am–1:00pm

Saturday | December 21 | 6:00pm–7:30pm

A British Christmas �elebration

Italian Winter Lunch

pat t y r o c he

$55

New Argentine Steakhouse

$60

These classic, elegant dishes will inspire

$65

Enjoy festive recipes from across the pond.

• Potato Leek Ale Soup • Cranberry-stuffed Turkey with Mushroom Gravy • Roasted Potatoes and Brussels Sprouts with Stilton Cheese • Fruit and Nut Hand Pies with Ice Cream and Fig Sauce Wednesday | December 18 | 11:30am–1:00pm

Gourmet Holiday

pat t y r o c he $60

This elegant holiday menu is a true epicurean delight.

• Creamy Butternut Squash Soup with Brown Butter Croutons and Mascarpone • Garlic and Rosemary Standing Rib Roast with Fig Brandy Sauce

chef instructor

you in the kitchen all winter long.

• Pasta e Fagioli • Roasted Tomatoes with Oregano, Caramelized Garlic and Spinach served with Sweet Butter Toast • Chicken Marsala with a blend of Sautéed Mushrooms • Nutella Lava Cakes with Raspberry Whipped Cream Friday | December 20 | 6:00pm–7:30pm

Christmas Da�

chef instructor $70 Honor this special day with an indulgent meal.

• Lobster Chowder • Beef Tenderloin Studded with Garlic • Sautéed Brussels Sprouts with Mushroom Cream Sauce

• Mashed Parsnips with Parmesan

• Winter Squash Risotto

• Roasted Haricots Verts with

• Holiday Jam Bars with

Chopped Walnuts • Spiced Cake with Cinnamon Frosting and Candied Ginger Thursday | December 19 | 11:30am–1:00pm

Cranberry Orange Ice Cream Saturday | December 21 | 11:30am–1:00pm

A Holida� Seaf��d Feast

chef instructor

Christmas Wonderland

chef instructor

You can’t go wrong with these

$55

favorites from the sea.

This Christmas-inspired meal is a

• Shrimp and White Bean Salad

wonderful treat for friends and family.

• Salad of Caramelized Butternut Squash, Goat Cheese and Frizzled Leeks • Seared Chicken Thighs with Shallot Cream Sauce • Brussels Sprouts with Bacon and Maple Syrup • Roasted Garlic Parsnip Purée • Gingerbread Bundt Cake with White Chocolate Icing

$60

with Orange Vinaigrette • Brown Butter-Basted Scallops with Lemon Beurre Blanc Sauce • Basil Parsley Pesto Orzo • Charred Asparagus • Brown Sugar Rum Cake with Bing Cherry Syrup

chef instructor

Take a trip to a modern Argentine parilla right in your own kitchen.

• Empanada Mendocino - traditional beef pastry with olives and spices • Whole Roasted Rib-Eye with Chimichurri • Caramelized Endive • Milhojas - gratin of sweet potato and bacon • Dulce de Leche Cheesecake Sunday | December 22 | 11:30am–1:00pm

Christmas Brunch

chef instructor $50

Kick off the holiday week right with this festive brunch!

• Baby Greens Salad with Grapefruit Slices, Hazelnuts, Goat Cheese and Maple Vinaigrette • Baked Croissant Casserole with Brie and Fig Jam • Brown Sugar and Mustard Thick-Cut Applewood Smoked Bacon • Cranberry and Orange Cake with Brandy Glaze Thursday | December 26 | 11:30am–1:00pm

A Tri� to the Mediterranean

chef instructor

$50 Fresh flavors like these are sure to brighten up your winter afternoon.

• Mixed Greens Salad with Roasted Bell Peppers, Olives and Pesto Dressing • Stuffed Grape Leaves with Rice, Pine Nuts and Fresh Herbs • Lemon Artichoke Chicken with Mushroom Risotto • Basbousa - a delicate semolina cake with orange syrup 877.899.8363

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Friday | December 27 | 11:30am–1:00pm

Rin� in the New Year Ri�ht

Saturday | December 28 | 6:00pm–7:30pm

Bu�bles & �ites

with Wine Pairings

chef instructor

monique meadows

$55

$75

Say cheers to the New Year while

Delicious small plates are paired

nibbling on tasty finger foods!

with special sparkling wines.

• Champagne toast - the best way

• Fried Almonds, Olives and Garlic

to start any party!

• Truffled Deviled Eggs • Fig and Ginger-Glazed Meatballs • Polenta Bites with Mushroom and Olive Tapenade • Bacon-Wrapped, Goat Cheese-Stuffed Dates • Champagne Cupcakes - light and fluffy cake topped with a buzzworthy buttercream Friday | December 27 | 6:00pm–7:30pm

served alongside Roast Beef Crostini with Horseradish Cream • Prosciutto-wrapped Shrimp with Orange Marmalade

cookbook signing Friday | January 3 | 11:30am–1:00pm

Little �ocal Maine

annie copps $60

Celebrate Maine’s bounty with this menu of local favorites!

• Spiced Apple Cider • Corn and Shrimp Fritters • Lobster Pot Pie • Whoopie Pies

• Colossal Scallop with Lobster Sauce • Chocolate Nutella Pudding with Candied Hazelnuts and Sea Salt

Friday | January 3 | 6:00pm–7:30pm

Weekni�ht Ta�out

chef instructor Sunday | December 29 | 11:30am–1:00pm

$55

Brunch of the Year

These impressive meals make

chef instructor

it easy to eat in!

$50

• Korean Meatballs with

Venturin� to Veneto chef instructor

End the year in great taste.

$60

• Cornbread Waffle with Sausage Gravy

• Pork Fried Rice

Immerse yourself in the time-honored

• Eggs Benedict with Pesto Hollandaise

• Sweet-and-Sour Chicken

techniques and specialty ingredients of this northern Italian province.

• Pumpkin and Asparagus Risotto • Veal Marsala over Polenta served with Roasted Balsamic Radicchio

Sauce, Bacon and Tomato served alongside Dressed Greens • Ricotta Ice Cream Parfaits with

with Green Beans • Matcha Green Tea and Almond Layer Cake

Champagne and Raspberry Compote and Housemade Granola

january

• Olive Oil Cake with Grand Marnier Syrup Saturday | December 28 | 11:30am–1:00pm

Sesame Seeds and Scallions

Thursday | January 2 | 11:30am–1:00pm

Saturday | January 4 | 11:30am–1:00pm

Clean Eatin�

chef instructor $55 Revamp your eating with this healthy menu.

• Creamy Mushroom and

chef instructor

A Decadent Start

chef instructor

$65

$70

• Lemon Dill Salmon

You’ll feel well-cared for with this cozy menu.

Kick off the new year right!

• Roasted Asparagus with Olive Tapenade

• Shrimp over Radicchio with

• Lobster Ravioli with Brown Butter

• Chocolate Mousse with Fresh Berries

C���d with Love

Warm Pancetta and Shallot Dressing • Beef Tenderloin with Mushrooms

• Slow-Roasted Filet Mignon with Mustard Mushroom Sauce

• Parsnip and Potato Purée

• Ricotta Mashed Potatoes

• Swiss Chard with Sultanas and Pine Nuts

• Pancetta Creamed Spinach

• Double Fudge Layer Cake

• Grapefruit Champagne Sorbet with Blackberry Shortbread Cookies

10

Cauliflower Soup with Wild Rice

STONEWALLKITCHEN.COM/COOKINGSCHOOL

“The whole experience was wonderful!”

David K.

877.899.8363

11

Saturday | January 4 | 6:00pm–7:30pm

Thursday | January 9 | 11:30am–1:00pm

Saturday | January 11 | 11:30am–1:00pm

Saturda� Ni�ht’s Alri�ht Get Out & Grill

Mumbai to Maine® Series:

chef instructor

chef instructor

$65

$65

Parsi Café Luncheon cherie scott

You won’t regret spending your

Who says grilling is only for warm weather?

Saturday night with us!

$60

• Grilled Scallop Ceviche with Tomatillos,

A meal inspired by Mumbai’s

• Ricotta Ravioli with Asparagus, Peas and Pancetta

Red Onion, Lime Juice and Tomatoes • Brisket with Pear Cider Barbecue Sauce

• New York Strip Steak with Garlic Crust

• Braised Beans with Brown Sugar

• Roasted Baby Carrots and Turnips

• Cast Iron Cornbread with Jalapeños

with Asiago Cheese • Amaretto Cake with

• Strawberry Bars with Mixed Berry Ice Cream

Marsala Whipped Cream

cookbook signing Sunday | January 5 | 11:30am–1:00pm

No Reall�, It’s Gluten �ree!

va n e s s a s e de r $60

We promise you won’t miss the gluten in these fantastic dishes!

• Housemade Crackers with Strawberry Compote and Robiola Cheese • Eggplant, Slow-Roasted Tomato and Garlic Confit with Mozzarella Towers • Spatchcocked Roasted Rosemary Chicken • Green Goddess Rice • Dark Chocolate Pudding with Hazelnut Brittle

Comf� & Cozy

pat t y r o c he

Friday | January 10 | 11:30am–1:00pm

Li�ht & Bri�ht

chef instructor $60 This Asian-inspired menu is just what you need to cure the winter blues!

These basic ingredients become a cozy and comforting meal.

• Asparagus and Mushroom Soup • Seared Paprika and Garlic Chicken with Sautéed Broccoli Rabe and Raisins, served over Israeli Couscous

deep-fried chicken, covered in spices • Dhansak - slow-cooked, melt-in-your-mouth lamb, lentils, pumpkin, eggplant and potato and Raita - mint-spiced yogurt relish • Mawa Cakes - buttery tea cakes infused with cardamom and khoya milk solids Saturday | January 11 | 6:00pm–7:30pm

An Italian Craft Supper

• Vegetarian Egg Rolls

with Beer Pairings

• Miso-Glazed Salmon - made with

tom madden

soy sauce, brown sugar and miso

$70

• Pickled Cucumber and Radish Salad

An appreciation of high-quality food and drink

• Sushi-Style Rice

is central to the Italian dining experience.

• Coconut and Pineapple Crêpes

• Bruschetta topped with Eggplant, Cauliflower, Plum Tomato

Friday | January 10 | 6:00 pm–7:30pm

Chic�n 101

chef instructor $50 the most of the whole bird.

• Caesar Salad with Housemade Dressing and Asiago Croutons • Roasted Chicken over Fingerling

$50

• Chicken Farcha - Parsi Indian-style

• Caramelized Brown Basmati Rice

Learn how to buy and make Wednesday | January 8 | 11:30am–1:00pm

grand Parsi cafés.

and Buffalo Mozzarella • Tuscan Braised Short Ribs served over Risotto alla Milanese • Green Beans with Lemon and Capers • Panna Cotta with Frangelico, Biscotti Crumble and Hazelnut Gelato Sunday | January 12 | 11:30am–1:00pm

Sweet & �avor� P ies

Potatoes - the drippings from

krisztina perron

the chicken perfectly season the

$55

potatoes in this one-pan dish

“Cut my pie into four pieces. I don’t think

• Green Peas with Pancetta, Cipollini Onions and Lemon Zest • Chocolate Torte with Strawberry Coulis

• Honey-Roasted Parsnips • Toasted Coconut Tart

I could eat eight.” – Yogi Berra • Caramelized Onion, Mushroom and Goat Cheese Tartlets served with Mixed Greens • Spinach and Feta Pie • Bourbon Pecan Pie • Apple Pie with a Walnut Sugar Cookie

12

Crust, served with Vanilla Ice Cream STONEWALLKITCHEN.COM/COOKINGSCHOOL

Wednesday | January 15 | 11:30am–1:00pm

Friday | January 17 | 6:00pm–7:30pm

Sunday | January 19 | 11:30am–1:00pm

Winter Comforts

pat t y r o c he

I’l� Have the Steak chef instructor

chef instructor

$55

$60

$55

These down-to-earth dishes will warm

Learn how to cook the ultimate steak.

Today’s a great day to join us for brunch!

your insides on a cold winter’s day.

• Wedge Salad with

• Belgian Endive, Radicchio, Celeriac and

• Beet Salad with Goat Cheese and Balsamic Vinaigrette • Classic Chicken Pot Pie

Bacon Ranch Dressing and Garlic Bread Crumbs

Brunchin’ Around

Pear Salad with Hazelnut Vinaigrette • Steak and Eggs Benedict served

• Beef Tenderloin with Blue Cheese Butter

on a Housemade English Muffin

• Brown Butter Broccolini

• Spiralized Fries with Lemon Dill Aioli

with Creamy Béarnaise Sauce

• Caramel Chocolate Blondie

• Smoked Mozzarella Creamed Spinach

with Vanilla Ice Cream

with Tomato

• Cast Iron Skillet Dutch Baby Pancake with Mixed Berries and Sweet Cream

• Cast Iron Skillet Chocolate Chip Pie Thursday | January 16 | 11:30am–1:00pm

�rench F lair

chef instructor

Wednesday | January 22 | 11:30am–1:00pm

cookbook signing Saturday | January 18 | 11:30am–1:00pm

Warm �inter� Seaf��d Bowls

$65 Experience the exquisite flavors of these easy French dishes.

• Deconstructed Niçoise Salad

christine burns rudalevige

• Steak Frites with French Onion

$65

Pan Sauce - boneless rib-eye steak piled high with a mountain of fries • Caramelized Brussels Sprouts with Red Wine • Lavender Lemon Pound Cake with Whipped Cream Friday | January 17 | 11:30am–1:00pm

These seafood courses take bowl food to the next level.

• Miso Kombu Sipping Broth - steaming Japanese-inspired broth to warm the spirit • Hot Smoked Salmon and Spinach Chowder • Lobster Fra Diavolo - spicy lobster tomato sauce with buccatini

Mi�ht� Tast�

• Lemon and Saffron Poached Pears

$60

Saturday | January 18 | 6:00pm–7:30pm

chef instructor

These recipes will make your taste buds go wild!

• Grilled Bread with Marinated Artichokes, Capers and Ricotta • Chicken Marbella - a delicious blend of sweet and salty flavors, made with olives and prunes • Orzo with Asparagus and Herbs • Raspberry Crisp with Vanilla Ice Cream

Rockin’ Moroccan pat t y r o c he $50 Experience an afternoon of

exquisite Mediterranean flavors.

• Tabbouleh Salad • Lamb Tagine with Preserved Lemon and Olives • Moroccan Carrot and Couscous Salad • Chocolate-Dipped Almond Cookies served with Pistachio Ice Cream Thursday | January 23 | 11:30am–1:00pm

The Cheese �art

chef instructor

$45 Our love of cheese is evident

Date Ni�ht

chef instructor $55 Winter comfort food you’ll want to share.

• Caramelized Shallot and Ricotta Salata Crostata • Winter Citrus Salmon with Juniper Berries and Sautéed Spinach

in each and every bite!

• Whipped Feta with Roasted Tomatoes on Crostini • Grilled Halloumi Cheese with Pine Nuts, Parsley, Oregano and Preserved Lemon • Four-Cheese Mac and Cheese • Goat Cheesecake with Raspberry Compote

• Cheesy Scalloped Potatoes • Dark Chocolate Budino with Coffee Caramel, Espresso Crumble and Orange Olive Oil

877.899.8363

13

Friday | January 24 | 11:30am–1:00pm

Savor� Indul�ence

ebri el

c

ty

shanna & b r i a n o’h e a $55

Saturday | January 25 | 6:00pm–7:30pm

as seen on

Chopped

Indulge your taste buds with

ch ef

these deeply flavorful dishes.

• Harissa Vegetable Lentil Soup • Pork Saltimbocca stuffed with Gruyère Cheese, Sage and Prosciutto and served with Fresh Tomato Sauce • Rosemary White Bean Purée • Lemon Tart with Fresh Whipped Cream Friday | January 24 | 6:00pm–7:30pm

E�ortle�s Italian

chef instructor

The � �avors of F lorence with Wine Pairings

exquisite to taste.

• Grilled Romaine Salad with Pistachios and Lemon Vinaigrette, topped with Parmesan Shavings • Flatbread with Fig Jam, Prosciutto, Arugula and Balsamic Vinegar • Grilled Lemon Sea Bass with Braised Swiss Chard • Caramel Panna Cotta Saturday | January 25 | 11:30am–1:00pm

Simpl� Southern chef instructor

Ta� Out, Ta� In chef instructor

monique meadows

$55

$75

Why go out when you can recreate these favorite Asian-inspired dishes right at home?

Enjoy an evening spent eating and drinking through the Tuscan region of Italy.

• Antipasto with Crostini and Chicken Liver Pâté, served with a Tomato-Style Salsa • Tagliatelle Fungi Porcini e Tartufo pasta with mushrooms and truffle • Bistecca all Fiorentina - a simply seasoned Porterhouse steak served alongside creamed spinach

• Shrimp Pot Stickers with Hoisin Dipping Sauce • Tom Yum Soup - a flavorful soup made with lime, mushrooms and lemongrass • Chicken Pad Thai with Zucchini, Scallions, Mushrooms and Carrots • Cauliflower Fried Rice • Forbidden Rice Pudding with Sweet Mangoes and Coconut

• Cantuccini - Tuscan cookies made with hazelnuts

$55 These Italian dishes are easy to make and

Thursday | January 30 | 11:30am–1:00pm

Sunday | January 26 | 11:30am–1:00pm

F lavorful Favorites chef instructor

Friday | January 31 | 11:30am–1:00pm

The Culinar� Classr��m chef instructor

$55

$50

Mastering common ingredients and basic techniques is the first step to kitchen brilliance!

The spices and cooking techniques in these

• White Chicken Chili

menu items pump up the volume on flavor.

• Ale-Braised Short Ribs served with Honey Balsamic-Glazed Carrots

• Chickpea and Chorizo Soup • Paprika Chicken Thighs with Herbed Orzo • Sautéed Butternut Squash with Pancetta and Swiss Chard • Roasted Apple, Crumbled Amaretti, Toasted Hazelnut Ice Cream with Bourbon Pecan Caramel Sauce

• Housemade Buttermilk Biscuits with Fresh Chive Butter • Brown Butter Cranberry Tart with Bourbon Whipped Cream

cookbook signing Friday | January 31 | 6:00pm–7:30pm

From the Brewhouse: A B��� Di��er

$55 Learn the secrets of the South with this soulful lunch.

• Roasted Old Bay® Shrimp with Lemon Aioli on Garlic Toast • Buttermilk Fried Chicken with Slow-Cooked Collard Greens • Sweet Corn Pudding • Pecan Pie

Wednesday | January 29 | 11:30am–1:00pm

Mexican Fiesta

pat t y r o c he $55

with Beer Pairings

Learn how to make tamales from scratch

john holl

in this fun and educational class.

$65

• Tamale Duo: Chicken and Green Chile;

Warm up with this comforting lineup of dishes paired with the perfect brews.

Portobello and Polenta • Tequila Lime Salmon with Citrus and Cilantro Rice • White Chocolate Burnt Strawberry Bread Pudding with Boozy Caramel Sauce

14

STONEWALLKITCHEN.COM/COOKINGSCHOOL

• Spent Grain Beer Bread • Curried Squash Soup • Maple Orange Grilled Pork Loin alongside Lady Cream Pea Salad with Ginger Beets • Winter Warmer Pumpkin Pie

february Saturday | February 1 | 11:30am–1:00pm

Mumbai to Maine® Series:

East Coast-West Coast Indian Cuisine cherie scott

$60 Experience the best flavors from both of these regions in India!

• Dhokla - a steamed sweet-and-savory-spiced chickpea and semolina flour cake from the western state of Gujarat • Spicy Malabar Fish Fry - haddock fillets marinated in a spicy blend of garlic, ginger, shallots and spices, finished with a coconut oil tadka of fresh curry leaves and fiery red chilies • South Indian Red Lentil Coconut Dahl and Chaval - lentils simmered in turmeric, ginger and garlic-infused coconut milk, finished with curry leaves, cumin and black mustard seeds • Mishti Doi - a famous Bengali dessert made of jaggery-sweetened fermented yogurt

cookbook signing

Sunday | February 2 | 11:30am–1:00pm

A Taste of Sprin�

brent hazelbaker

with Beer Pairings

Ta� Out Fa� �ut! chef instructor

$55

$55

This bright and cheerful menu will

Exciting Asian recipes make for a terrific meal.

remind you that spring is on the way!

• Spinach Salad with Chickpeas and

• Roasted Citrus Salad • Braised Lamb served alongside Blissful Potatoes • Creamed Spinach • Individual Pecan Tartlets

Mandarin Wasabi-Ginger Dressing • Maine Jonah Crab Rangoon • Hot and Sour Vegetable Soup • Miso-Glazed Salmon with Steamed Rice and Bok Choy • Baked Mango Custard - topped

Tuesday | February 4 | 11:30am–1:00pm

A Ver� Ve��ie Lu�cheon

pat t y r o c he $50

with fresh fruit

cookbook signing Friday | February 7 | 11:30am–1:00pm

A Taste of Jo�

This delicious food is good for you, too!

• Celeriac and Leek Soup served with

katzie hamilton

Petite Popovers and Herb Butter

$45

• Gala Apple, Gorgonzola and Hazelnut Salad with Belgian Endive • Butternut Squash Lasagna with a Sage and Butter-Cracker Topping • Roasted Cauliflower with Brown Butter, Roasted Pears and Pecans • Cranberry Almond Shortbread Tart with Caramel Swirl Ice Cream

Saturday | February 1 | 6:00pm–7:30pm

Breakfast for Di����

Thursday | February 6 | 11:30am–1:00pm

This beautiful vegetarian meal—complete with dessert—will bring joy to your senses.

• Preserved Lemon and Kale Caesar Salad • Roasted Vinegar Mushrooms • Sumac and Oregano Gigante Beans a staple in Greek and Italian cuisines, these delicious beans are mixed with sour sumac and fresh oregano

Wednesday | February 5 | 11:30am–1:00pm

Coz� Maine Lunch

• Fennel Steak with Citrus • Pan di Spagna Cake with

pat t y r o c he

Orange Mascarpone Cream,

$50

Creamy Lemon Curd and Grapefruit

john holl

These wonderful dishes will surround

$65

you in comfort and warmth.

Incorporate beer into breakfast with these satiating dishes!

• New England Clam Chowder

• Beer-mosa - just like a mimosa, but with beer!

with Sage and Prosciutto in

$65

a Lemon Garlic Buerre Blanc

These classic dishes truly satisfy.

• Scotch Egg - this gastropub specialty features sausage meat wrapped around a hard-boiled egg that’s then coated in breadcrumbs and deep fried to perfection • Breakfast Chicken Enchiladas served alongside Root Vegetable Hash • Free Range Pancakes - served with our Pure Maine Maple Syrup, powdered sugar and fresh fruit

• Pan-Seared Chicken wrapped

Friday | February 7 | 6:00pm–7:30pm

A Frida� �east

chef instructor

• Yukon Gold Duchess Potatoes

• Seafood Louie Salad

• Roasted Winter Vegetables

• Pepper-Crusted Filet Mignon

with Balsamic Reduction • Apple Crisp with Housemade Cinnamon Ice Cream

with Warm Mushroom Gravy • Butter-Whipped Mashed Potatoes • Haricots Verts with Fresh Herbs, Toasted Almonds and Lemon • Texas Sheet Cake - an indulgent chocolate cake covered with coconut-pecan frosting

cookbook signing Saturday | February 8 | 11:30am–1:00pm

Valentine Aperitivo

katzie hamilton $45

Build a sweet and savory graze board to tickle the senses.

• DIY Labneh and Tzatziki • Romesco • Pumpkinseed Broccolini • Midnight Carrots - a marinade of fermented black garlic results in a sweet, garlicky roasted carrot dish • Raw and Steamed Crudité • Goat Milk and Honey Truffles Saturday | February 8 | 6:00pm–7:30pm

Ocean’s Bount�

chef instructor $70

Tuesday | February 11 | 11:30am–1:00pm

Friday | February 14 | 11:30am–1:00pm

pat t y r o c he

chef instructor

$60

$60

Learn how to prepare an unforgettable meal.

Plan a romantic luncheon

• Wild Mushroom Risotto with Spinach

with a special someone.

A Ver� Special Occasion

Cream and White Truffle Essence

• Pink Lady Apple and Parsnip Soup

• Pan-Seared Duck Breast with Braised

• Beef Tenderloin with Caramelized

Winter Greens and Wild Maine Blueberry and Sherry Wine Gastrique • Celery Root Purée • Bittersweet Chocolate Mousse Torte

Wednesday | February 12 | 11:30am–1:00pm

• Deep Chocolate Cake with Raspberry Coulis and Crème Anglaise

A Vale�tine’s �a� Dinner

Surf & T��f

pat t y r o c he

$65

$65

“One cannot think well, love well, sleep well

From land and sea, these dishes

if one has not dined well.” –Virginia Woolf

are a match made in heaven.

• Pan-Seared Scallops with Lemon Aioli

• New England Fish Chowder

• Grilled New York Strip Steak

• Fisherman’s Charcuterie Board: House-Cured Salmon, Lobster and Shrimp Sausage served with Crostini, Pickles and Sauces

• Garlic and Herb Mashed Potatoes

• Passion Fruit Mousse with White Chocolate and Raspberry Coulis

• Three-Cheese Hasselback Potato Gratin

Friday | February 14 | 6:00pm–7:30pm

• Lobster and Spinach Turnovers

• Individual Cold Fish Pot Pies with Dill Biscuit Crusts

Shallot Confit and Frizzled Leeks

with Whipped Cream and Berry Coulis

Seafood is the star in these simple but elegant dishes.

• Lump Crab Cake over Herb Salad with Citrus Avocado Dressing

Love Is �� the Air

• Beef Tenderloin with Cabernet Reduction • Warm Blueberry Crumble served with Vanilla Ice Cream

chef instructor

with Roasted Tomatoes • Potatoes Dauphinoise with White Truffle Oil • Chocolate Raspberry Pot de Crème with Vanilla Bean Whipped Cream

Thursday | February 13 | 11:30am–1:00pm

Pa��� of Tw�

Saturday | February 15 | 11:30am–1:00pm

chef instructor

kristen lawson perry

$60

$45

Share these special recipes with

Knead, knock back and proof your way

French �read Bas�t

the one you love.

through this French bread-baking class!

Sw�et & �avor� Brunch

• Blood Orange, Fennel and Avocado Salad

• Traditional Baguette - served with

• Rack of Lamb with Dijon Shallot Sauce

a cup of classic French onion soup

$45

• Meyer Lemon Risotto with Basil

Experience the yin and yang of this delectable brunch.

• Red Velvet Cake with Mascarpone Frosting

Sunday | February 9 | 11:30am–1:00pm

chef instructor

served over Sautéed Winter Greens

• Sweet Potato and Brussels Sprout Hash served with Crispy Bacon

“Another superb meal and a great learning experience to boot!”

• Blueberry Cinnamon Rolls with Maple Cream Cheese Icing 16

flaky pastry, served toasted and filled with an over-easy egg, Brie cheese and Dijon • Jam Brioche - light and sweet with a rich and tender crumb, featuring

• Maple, Citrus and Coconut Salad • Wild Mushroom and Fontina Frittata with Slow-Roasted Tomato Vinaigrette

• Croissant - learn how to make this buttery,

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Denise G.

our delicious Stonewall Kitchen jams

Saturday | February 15 | 6:00pm–7:30pm

A Full-Bo�ied �east

with Wine Pairings

Wednesday | February 19 | 11:30am–1:00pm

Ge�in� to the Meat and Potatoes

Friday | February 21 | 6:00pm–7:30pm

gary walker

pat t y r o c he

$75

$65

Learn from an expert about

Get back to basics with these tasty favorites.

pairing wines with food.

• Pear and Fennel Salad with Baby Arugula, Walnuts, Feta and Sherry Vinaigrette • Rib-Cut Pork Chop with Tangy Cherry Dijon Sauce • Winter Squash Purée and Cream-Braised Kale • Individual Apple Crostatas with a drizzle of Brown Sugar and Bourbon Crème Anglaise

cookbook signing

• Roasted Tomato Soup

A Meal with Chef Bill

bill collins $65 Let this savvy chef lead you

• Slow-Roasted Filet Mignon with Horseradish Cream Sauce

through a memorable menu!

• Buttermilk Mashed Potatoes

• French Onion Tart with Kalamata Olives

• Caramelized Butternut Squash with Gorgonzola

• Beef Short Ribs with Root Vegetables

• Crêpes Suzette - caramelized butter, sugar, orange and Grand Marnier sauce served with vanilla bean gelato

• Smashed Potato Pancakes

and Red Wine • Brussels Sprouts with Pancetta and Balsamic Vinegar • Bananas Foster - the classic

Sunday | February 16 | 11:30am–1:00pm

Thursday | February 20 | 11:30am–1:00pm

chef instructor

chef instructor

$50

$45

These inviting winter flavors

Learn how to meld different cooking techniques and cuisines to yield unique dishes.

These diner-esque dishes

• Spicy Almond Butter Shrimp Satay Skewers

can be made right in your own kitchen.

• Stir-Fried Garlic Sesame Chicken Lettuce Wraps served with Sautéed Fresh Vegetables in Ginger Miso Sauce

• Roasted Apple, Shallot and

• Frisée Salad with Lardons and a Poached Egg • Black Pepper Biscuits with Bacon Compound Butter • Ham and Gruyère Strata • Roasted Herbed Fingerling Potatoes • Chocolate Hazelnut Pudding Tuesday | February 18 | 11:30am–1:00pm

Bistro Favorites

pat t y r o c he $55

You’ll love these bistro-inspired dishes.

ch ef

Blue Cheese Tart • Pasta with Parsnips and Bacon

• New York Maple Walnut Cheesecake Saturday | February 22 | 6:00pm–7:30pm

ebri el as seen on

Top Chef ch ef

with Chicken Meatballs • Salmon with Green Sauce, Potato Tostones and Roasted Root Vegetables • Katharine Hepburn’s Brownies served with Brown Butter Ice Cream

Beef & Reef

chef instructor

• Lemony Carrot and Cauliflower Soup

and Clementines

Top Chef

with Fennel and Apple Salad

ty

stephanie cmar

experienced chef!

ebri el as seen on

• Flaky Chicken Hand Pies

The Seasoned Chef Take notes from this

c

$55

Friday | February 21 | 11:30am–1:00pm

• Classic Beef Bourguignon

• Coffee Crème Brûlée

stephanie cmar

• Matcha Green Tea Soufflé served with Powdered Sugar and Warm Vanilla Crème Anglaise

$60

• Hand-Cut Herbed Pappardelle Pasta

Order’s Up!

• Vegetable Egg Rolls with Sweet Chili Dipping Sauce

• French Onion Soup with Gruyère Toast with Seasonal Vegetables

Saturday | February 22 | 11:30am–1:00pm ty

will warm you right up.

Asian Fusion

c

Coz� Winter Brunch

New Orleans flambé dessert

$70 You’ll fall for these recipes hook, line and sinker!

• New England Clam Chowder with Housemade Oyster Crackers • Crab Meat-Stuffed Lobster Tail with a Garlic and Herb-Crusted Filet Medallion • Brown Butter Pan-Seared Polenta Cake with Oven-Roasted Asparagus • Sticky Lemon Pudding with a Gingersnap Cookie 877.899.8363

17

Sunday | February 23 | 11:30am–1:00pm

Thursday | February 27 | 11:30am–1:00pm

Saturday | February 29 | 11:30am–1:00pm

chef instructor

chef instructor

chef instructor

$45

$55

$50

Treat yourself to a sophisticated midday meal.

Make these easy Dim Sum recipes

Learn the art of handcrafted pasta.

• Cinnamon Apple Parfaits with

in the comfort of your own home.

• Winter Squash Ravioli in Parmesan Broth

• Pork Pot Stickers with

• Potato Gnocchi with Wild Mushrooms

Let’s Do Brunch

Greek Yogurt and Cashew Granola • Ham and Cheese Crêpes with Fresh Herb Salad • Pommes Anna - a classic French dish made of sliced, layered potatoes • Donut Holes with Raspberry Jam Filling Tuesday | February 25 | 11:30am–1:00pm

Mardi Gras C�lebration

Dim Sum on the �ouble

Sweet Chili Dipping Sauce • Seafood Eggrolls • Baked Barbecue Pork Buns • Five-Spice Chicken Wings

• Housemade Fettuccini with Shaved Brussels Sprouts, Pancetta, Garlic and an Olive Oil-Fried Egg • S alted Chocolate Truffles

• Mandarin Orange Sorbet

cookbook signing Friday | February 28 | 11:30am–1:00pm

Ve�etarian Made Simple

pat t y r o c he $55

Join us for these favorites from the Big Easy.

lukas volger

• Hush Puppies - cornmeal dumplings served

$45

alongside a creamy Cajun slaw • Spicy Jambalaya with Chicken,

A Fresh P�sta Fe���

Use everyday ingredients to make easy

Saturday | February 29 | 6:00pm–7:30pm

Cozy Entertaining

chef instructor $70

Treat your guests to refined seasonal comfort food.

• Lobster Mac and Cheese • New York Sirloin Strip Steak with French Herb Butter

Sausage and Roasted Red Pepper

and delicious vegetarian meals!

served on Dirty Rice

• Creamy Vegan Zucchini Soup

• Cream-Braised Potatoes and Fennel

• Winter White Bean Salad with

• Winter Squash Purée with

• Traditional Maque Choux - a braised salad of corn, peppers, tomatoes and crispy bacon • Deep-Fried Beignets served with Praline Sauce and a Dusting of Powdered Sugar

Grapefruit and Celery • Swiss Chard Enchiladas in Red Sauce • Pan-Fried Cauliflower and

and Balsamic Steak Sauce

Crispy Pancetta Bits • Spiced Pear and Berry Crisp with Whipped Crème Fraîche

Kimchi Sandwiches Wednesday | February 26 | 11:30am–1:00pm

Bab� It’s Cold Outside

pat t y r o c he $60

Thaw out in the warmth of our cozy kitchen!

• Roasted Beet Salad with Watercress and Goat Cheese • Slow-Roasted Beef Tenderloin

Candied Granola Crunch and Miso Butterscotch Sauce Friday | February 28 | 6:00pm–7:30pm

Italian Inspiration nicole galbadis $60

with Garlic Butter and Cognac

These tantalizing flavors and textures

Peppercorn Cream Sauce

are sure to inspire!

• Asiago and Sage Scalloped Potatoes

• Caprese Salad Stacks with Walnut Pesto

• Roasted Carrot and Parsnip Medley

• Salmon Cakes with Avocado Lime Aioli

• Upside-Down Blood Orange Cake

• Chicken Saltimbocca with

with Chantilly Cream

Sautéed Broccoli Rabe • Dreamy Banana Pudding

18

march

• Ice Cream with Two Toppings:

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Sunday | March 1 | 11:30am–1:00pm

Sprin� Fever

brent hazelbaker $50 Jump into spring with this fresh and fabulous menu!

• Spring Greens Salad with Lemon Verbena Dressing • Oven-Roasted Chicken • Ratatouille - a classic French Provençal stewed vegetable dish • House-Churned Lemon Sorbet with a Crispy Tuile Cookie

877.899.8363

19

Tuesday | March 3 | 11:30am–1:00pm

Impress Your Guests pat t y r o c he

cookbook signing Friday | March 6 | 11:30am–1:00pm

�he Maine Way

$50

annie copps

This flavorful menu is sure to get

$65

“oohs” and “aahs” from your guests.

• Gorgonzola-Stuffed Bacon-Wrapped Dates • Grilled Caesar Salad with Garlic Bread Croutons • Slow-Cooked Bolognese with Housemade Linguini Pasta • Lemon, Honey and Rosemary Crème Brûlée Wednesday | March 4 | 11:30am–1:00pm

Earl� Sprin� Lunch

pat t y r o c he $50

Join us for an exceptional lunch that’s perfect for early spring.

• Bitter Greens Salad with Lardons and Goat Cheese Phyllo Blossoms • Apple-and-Raisin-Stuffed Pork Tenderloin with Orange Thyme Pan Sauce • Barley, Cauliflower and Herb Salad with Mozzarella • Boozy, Gooey Pineapple Upside-Down Rum Cake Thursday | March 5 | 11:30am–1:00pm

Rain� Da� Recipes chef instructor

$60 Brighten your day with these cheerful recipes.

• White Balsamic Grilled Berry Spinach Salad with Fried Goat Cheese Medallions and Candied Hazelnuts • Pan-Seared Sea Scallops over Wild Rice with Fresh English Peas, Baby Carrots and Tangerine Vinaigrette • London Fog Layer Cake - chocolate cake,

Enjoy a head-turning meal using locally sourced ingredients with a contemporary twist.

• Oysters Three Ways: Raw, Roasted and

At the Spanish Table

with Wine Pairings

monique meadows $75 Embrace the flavors and wines of Spain in this exciting class!

• Cabrales Phyllo Rolls with Sherry Dipping Sauce stuffed with Cream Cheese and Leeks

Fried - on the half shell with mignonette

• Seafood Paella with Chorizo

sauce; bacon-wrapped and roasted;

• Smoked Paprika-rubbed Steak with Blue Cheese Butter served alongside Patatas Bravas

and fried with tartar sauce • Maple-and-Soy-Glazed Salmon with Pan-Seared Mushrooms • Native Pudding - a twist on the classic

• Crema Catalana - vanilla custard topped with caramelized sugar

Indian pudding Sunday | March 8 | 11:30am–1:00pm

Friday | March 6 | 6:00pm–7:30pm

Taste of Japan

The �eaut� of Brunch chef instructor

chef instructor

$45

$60

Spend your Sunday brunching with the best of friends.

Learn how easy it is to make these Japanese dishes at home.

• Charred Chicken and Scallion Skewers • Spicy Edamame with Flaky Sea Salt • Atlantic Seafood Udon Noodle Soup

• Strawberry Rhubarb Salad with Fresh Mint and Toasted Hazelnuts • Poached Eggs alongside Apple, Maple and Dijon-Glazed Ham

with Shrimp and Haddock and

• Roasted Root Vegetable Hash

Crispy Pork and Scallion Dumplings

• Maple Rum Pudding Cake with a Sweet Chantilly Cream

• Green Tea Ice Cream with Persimmon Beignets

Tuesday | March 10 | 11:30am–1:00pm Saturday | March 7 | 11:30am–1:00pm

Just for the Halibut

Catch of the Da�

chef instructor

$65

$60

Embrace fresh, coastal, delicious fare.

Make a splash with these

• Chopped Salad with Roasted Pears, Gorgonzola and Maple Balsamic Vinaigrette

satisfying seafood recipes.

• Lump Crab Cakes with Lemon Dill Sauce • Spinach Salad with Cherry Tomatoes and Toasted Pecans • Baked Haddock in Lobster Cream Sauce

Earl Gray buttercream and

• Roasted Baby Bliss Potatoes

salted caramel drizzle

• Panna Cotta with Caramel Sauce and Sea Salt Whipped Cream

20

Saturday | March 7 | 6:00pm–7:30pm

STONEWALLKITCHEN.COM/COOKINGSCHOOL

chef instructor

• Pan-Seared Halibut with Lemon Caper Beurre Blanc • Caramelized Onion and Wheat Berry Salad served alongside Buttered Carrot and Turnip Mash • Mud Pie - layers of vanilla bean ice cream, coffee ice cream and crushed chocolate cookies are topped with chocolate ganache and sea salt caramel sauce

Wednesday | March 11 | 11:30am–1:00pm

Friday | March 13 | 6:00pm–7:30pm

Saturday | March 14 | 6:00pm–7:30pm

chef instructor

chef instructor

dana moos

$65

$55

$70

These fresh seafood appetizers are

Let us show you how simple it is to make

Enjoy delicious, fresh produce in every bite!

full of flavor and flair.

pasta in your own kitchen.

• Grilled Shrimp on

• Candied Walnut and Pear Salad with

• Thinly Sliced Roasted Filet on Crostini with Scallion, Horseradish and Goat Cheese Spread

Seafo od in St�le

a Seared Polenta Parmesan Cake • Crab Cakes with Lemon Aioli served on a Bed of Mixed Greens • Savory Lobster Bread Pudding with Creamy Chive Sauce • Salted Caramel Parfait with Fresh Whipped Chantilly Cream

An�thin� Is Pasta-ble

Roasted Sweet Potatoes, Baby Spinach and Lemon Poppy Seed Vinaigrette • Housemade Tagliatelle Pasta with Short Rib Bolognese • Simple Roasted Carrots • Housemade Garlic Breadsticks • Roasted Figs with Mascarpone, Wildflower Honey and Toasted Pistachios

Thursday | March 12 | 11:30am–1:00pm

The Persian P late chef instructor

$60 This delectable Persian menu is just the thing for spring.

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

cookbook signing

A Fresh Feast

• Chilled Asparagus and Tomato Towers topped with Microgreens and Sweet Creamy Curry Dressing • Lobster and Shellfish Paella • Lemon and Basil Panna Cotta topped with Strawberries and Mangoes

cookbook signing Sunday | March 15 | 11:30am–1:00pm

But First, Brunch

Saturday | March 14 | 11:30am–1:00pm

Sprin� Seafo od Rolls christine burns rudalevige $65

Roll in hungry for this fulfilling seafood feast!

• Fresh Shrimp Spring Rolls with Sweet and Sour Dipping Sauce • Seared Tuna Maki Roll with Quick-Pickled Ginger

dana moos $55 We made this brunch especially for you!

• Pineapple Banana Towers with Cinnamon Crème

• Poached Egg over Lobster Cakes with Creamy Lemon Dill Sauce and Baby Spinach • Apple Caramel Crêpes with Toasted Pecans and Fresh Whipped Cream

• Salmon Belly Buns with Sriracha Mayo, Fennel and Carrots • DIY Fortune Cookies

Friday | March 13 | 11:30am–1:00pm

Countr� Comfort Fo od

Tuesday | March 17 | 11:30am–1:00pm

The Best of St. Patrick’s Da� chef instructor

chef instructor

$55

$55

These are ideal dishes for your St. Patrick’s day feast.

Down home cookin’ is hard to resist.

• Smoky Pimiento Cheese Deviled Eggs • Chicken Fried Steak with Gravy • Twice-Baked Potato Casserole with Bacon, Cheddar and Scallions • Southern-Style Green Beans • Texas Sheet Cake with Pecan Fudge Frosting

“The instructor was warm and approachable.

The food was the star!”

Elizabeth J.

• Irish Soda Bread with Whipped Honey Butter • Classic Braised Corned Beef • Creamy Mashed Potatoes with Green Onions • Braised Cabbage with Apples and Pancetta • Chocolate Guinness Cake with Baileys Whipped Cream 877.899.8363

21

Wednesday | March 18 | 11:30am–1:00pm

A Matcha ���e in Heaven

chef instructor

cookbook signing Friday | March 20 | 11:30am–1:00pm

Chef du Jour

$55

annie mahle

Fresh Asian ingredients steal

$60

the spotlight in this menu.

• Crunchy Ramen Noodle Salad - this version features fresh avocados, mango, edamame, ramen noodles and almonds in rice wine and soy vinaigrette

This is approachable, soul-satisfying and stylish comfort food.

• Duck Fat-Fried Almonds alongside Crisp Spanish Olive Oil Tortas

• Miso-Glazed Salmon with

• Ensalada Mixta - the perfect start

Brown Sugar and Ginger

to a Spanish meal!

• Coconut Rice

• Chicken, Chorizo, Garden Vegetable

• Bok Choy with Glazed

and Maine Seafood Paella served

Shiitake Mushrooms • Matcha Affogato over Creamy Coconut Ice Cream - a twist on the classic vanilla-and-espresso dessert

with a Grilled Baguette • Chocolate Flan Cake Friday | March 20 | 6:00pm–7:30pm

Thursday | March 19 | 11:30am–1:00pm

Makin� March Magic

Savor� Sensations chef instructor

$60

$50

The magic of spring appears in every

chef instructor

This exquisite meal is a feast for the senses.

• Asparagus and Prosciutto - grilled

• Tomato and Spinach Flatbread

asparagus spears and tender prosciutto

with a Balsamic Drizzle • Oven-Roasted Garlic Chicken with Creamy Asiago and Dijon Sauce • Roasted Sweet Potatoes • Shaved Brussels Sprouts • French Crêpes stuffed with Hazelnuts and Dark Chocolate, topped with Flambéed Bananas

dish in this special menu!

with lemon sabayon • Grilled Lamb Rack with a Lemon, Herb and Dijon Crust • Smashed Fingerling Potatoes • Minted Pea Emulsion • Vanilla Crème Brûlée served with a Tuile Cookie

Saturday | March 21 | 11:30am–1:00pm

Mumbai to Maine® Series:

North Indian Classics cherie scott

$55 Come try a dazzling array of regional staples.

• Punjabi Samosa - a deep-fried Ajwain seed flaky pastry stuffed with cumin turmeric-scented mashed potatoes and peas and served with a duo of chutneys for dipping • Saag Murgh - a popular north Indian dish of boneless chicken thighs simmered in a blend of puréed and spice-infused spinach • Saffron Rice Pilaf - long-grain Basmati rice simmered in saffron-chicken stock and ghee, garnished with toasted almonds and caramelized onions • Jalebi - sweetened deep-fried dough finished in saffron syrup Saturday | March 21 | 6:00pm–7:30pm

Luck O’ the Irish

with Beer Pairings tom madden $65

This St. Paddy’s Day-inspired beer-pairing menu is sure to bring you plenty of cheer!

• Classic Pub-Style Fish and Chips • Shamrock Salad - a mixture of sweet lettuces, spinach, peas, asparagus, crispy bacon and a boiled egg topped with green goddess yogurt dressing • Traditional Corned Beef and Cabbage • Irish Soda Bread Pudding served with Warmed Whiskey Sauce

Shop the collection of kitchen essentials and pantry staples in our Cooking School Store and receive

10% Off the day of your class.

Coupon does not need to be provided in order to receive the discount; some exclusions apply.

See a Cooking School associate for details.

22

STONEWALLKITCHEN.COM/COOKINGSCHOOL

“This experience exceeded my expectations! The chef was engaging, knowledgeable and fun!”

Marci M.

cookbook signing Sunday | March 22 | 11:30am–1:00pm

A Sprin� Seaf��d Tastin� �enu

Thursday | March 26 | 11:30am–1:00pm

Eat Ri�ht

chef instructor

cookbook signing Saturday | March 28 | 11:30am–1:00pm

Easy and Elegant Dinner Part�

$55 Healthy eating is easy when you’re making

va n e s s a s e de r

good food from fresh ingredients.

molly stevens

$65

• Strawberry Caprese Salad with

$50

These spring-inspired dishes are teeming with gifts from the sea.

• Lobster Stew with Fluffy Biscuits • Seared Scallops with Pancetta and Asparagus • Roasted Halibut with Salsa Verde and Fingerling Potatoes • Warm Strawberry Crisp with Buttermilk Ice Cream

Fresh Basil, Fusion Cherry Tomatoes

Impress your guests without the stress!

and Mozzarella

• Creamy Parsnip Leek Soup

• Pan-Seared Salmon with Almond Butter Rice Noodles • Kale, Snow Peas, Baby Carrots, Scallions and Mushroom Sauté • Lemon Angel Food Cake with a Zesty Glaze

cookbook signing Tuesday | March 24 | 11:30am–1:00pm

Tuscan Countr� Co oking

All About Dinner

$55

molly stevens

These dishes will transport you to the Tuscan countryside.

$55

• Roasted Beet and Goat Cheese Gnocchi with Sage Butter Sauce

Make dinner memorable

• Roasted Lemon, Garlic and Rosemary Spatchcocked Chicken

• Chard and Onion Tart with Two Cheeses

• Warm Farro, Chickpea and Herb Salad

• Roasted Carrots with Pistachios,

• Vanilla-Scented Panna Cotta with a Lavender Prosecco Reduction Wednesday | March 25 | 11:30am–1:00pm

Sprin� F lin�

pat t y r o c he $55

Celebrate spring with these bright, beautiful dishes.

• Curried Carrot Soup with Herb-Infused Oil and Torn Butter Croutons • Stuffed Chicken Roquefort with Honey Gastrique • Parsnip, Potato and Celeriac Purée served alongside French Green Beans with Shallots • Brown Butter Cake with Ricotta Mousse and Strawberry Rhubarb Sauce

• Roast Pork Loin with Maple Miso Glaze and Mustard-Pickled Raisins • Green Beans with Shallots, Herbs and Lemon • Crispy Roast Potatoes • Fresh Berry Parfait with Lemony Mascarpone

Friday | March 27 | 11:30am–1:00pm

pat t y r o c he

• Sautéed Spinach with Nutmeg and Parmesan Shavings

with Peppery Croutons

with these tasty options.

• Crispy Chicken Cutlets with Arugula Salad Sumac and Yogurt Lime Drizzle • Chocolate Pecan Buttercrunch Toffee Friday | March 27 | 6:00pm–7:30pm

Sunday | March 29 | 11:30am–1:00pm

A Buzzworth� Brunch

chef instructor $60

Wake up with a delicious brunch featuring coffee-infused dishes.

• Devils on Horseback - crispy, bacon-wrapped dates with candied espresso nuts and gorgonzola crumbles over baby greens • Espresso-Rubbed Flank Steak with Coffee and Bourbon Barbecue Sauce • Creamy Scrambled Eggs with Housemade Ricotta and Chives

American St�le

• Whole Wheat Coffee-Spiked Toast

$60

Tuesday | March 31 | 11:30am–1:00pm

• Kahlua Latte Pudding

chef instructor You’ll want to make these comfort foods and classic dishes over and over again.

• Traditional Cobb Salad - chopped greens, tomatoes, crisp bacon, boiled eggs, avocado, Roquefort with red wine vinaigrette • Steak Diane atop Garlic Mashed Potatoes • Pan-Roasted Honey-Glazed Carrots • Apple Pie à la Mode

A Southern P icnic

pat t y r o c he $50

Take these comfort recipes along on your next outing!

• Black-Eyed Peas Salad • Sweet Tea-Brined Fried Chicken • Southern-Style Cornbread • Sweet and Tangy Creamy Coleslaw • Pecan Pie Bar Cookies 877.899.8363

23

april

cookbook signing Friday | April 3 | 11:30am–1:00pm

Procrastibaking

Wednesday | April 1 | 11:30am–1:00pm

Fresh Is Best

erin gardner

pat t y r o c he $55

Enjoy an afternoon of fresh and beautiful food.

• Roasted Beet, Tomato and Avocado Salad with Olive Oil and Sea Salt • Roast Chicken with Spring Herbs and Torn Bread Salad • Pan-Fried Eggplant with Sun-Dried Tomato Oil, Salted Yogurt, Toasted Walnuts and Mint • Lemon and Ricotta Ice Cream with Amaretti Crumble Thursday | April 2 | 11:30am–1:00pm

The �ro pical �able chef instructor

$55 Transport yourself to paradise with this tasty menu.

• Pulled Pork Sliders with Pineapple Chutney and Spicy Aioli • Grilled Salmon with Avocado Pineapple Salsa

$45 Sample some of Erin’s favorite treats from her forthcoming book, Procrastibaking: 100 Recipes For Getting Nothing Done in the Most Delicious Way Possible.

• Served with a Light Lunch: Minestrone Soup with Pistachio Pesto served alongside Spring Chicken Salad with Creamy Dill Dressing • Buttercrunch Cookies • One Banana, Two Banana, Three Banana Bread • Cheesecake-Stuffed Nutella Coffee Cake Friday | April 3 | 6:00pm–7:30pm

Sprin� F lin�

nicole galbadis $65 This fresh, Mediterranean-inspired menu sings of spring.

• Prosciutto Sushi Rolls with Sriracha Mayo and Balsamic Demi-Glace • Lime-Cilantro Shrimp atop Fragrant Basmati Rice • Grilled Lamb Kebabs with Tzatziki • Greek Baklava Sunday | April 5 | 11:30am–1:00pm

The Brunch Club

chef instructor

$45 If you eat only one meal today, make it brunch!

Beef It Up

• Monte Cristo Sliders served with

$60

• Huevos Rancheros Breakfast Sandwich

chef instructor Classic techniques come together for a truly impressive meal.

• Bitter Greens Salad and Pan-Fried Blue Cheese with Sherry Vinaigrette • Red Wine Bordelaise Sauce over Beef Tenderloin with Mushrooms

• Coconut Sticky Rice

• Creamy Polenta

• Cilantro Lime Slaw

• Haricots Verts in Herb Butter

• Pineapple Upside-Down Cake

• Chocolate Hazelnut Mousse

with Toasted Coconut Ice Cream

Saturday | April 4 | 6:00pm–7:30pm

with a Wafer Cookie

Strawberry Jalapeño Jam, Maple Syrup and Powdered Sugar served on a Housemade English Muffin • Bacon and Potato Hash with Avocado Crème • Mini Maple Bacon Donuts Tuesday | April 7 | 11:30am–1:00pm

Sprin�time �ensations

pat t y r o c he $60

These inventive, seasonal recipes Saturday | April 4 | 11:30am–1:00pm

Fantasic �usion chris toy

“Fabulous class—loved all the tips and different cooking techniques.”

Julie B.

$60 Different culinary traditions meld beautifully in these delicious dishes.

• Seafood Miso Soup • Asian Fusion Cast Iron Salmon • Oven-Roasted Mixed Vegetables • Saffron Rice • Amaretto Crème with Mandarin Oranges

24

STONEWALLKITCHEN.COM/COOKINGSCHOOL

are sure to lift you up!

• Spring Minestrone Soup • Risotto with Asparagus and Buttery Seared Scallops • Corn Muffins with Garlic Chive Butter • Blueberry and Lemon Curd Fool with Pistachio Brittle

Wednesday | April 8 | 11:30am–1:00pm

Friday | April 10 | 6:00pm–7:30pm

�read & Bu�er pat t y r o c he

No �eed to Go Out

Tuesday | April 14 | 11:30am–1:00pm

Sensational Maine �eafo od

chef instructor

$50

$65

This meal is nonstop enjoyment from beginning to end.

pat t y r o c he

You’ll be able to re-create this

$65

• Easy Dutch Oven Bread served with a Duo of Compound Butters

in your own kitchen.

restaurant-quality menu

Experience offerings from our fresh Maine waters.

• Maine Lobster Salad on

• Chicken-Under-A-Brick with Marsala Glaze

• Pan-Seared Jonah Crab Cakes

Petite Brioche Toasts

with Roasted Red Pepper Aioli

• Brown Butter-Poached Rib-Eye

• Polenta with Wild Mushroom Ragout

over Potato and Parsnip Mousseline

• Stir-Fried Broccoli Rabe

with Mushroom Misti

• Cherry, Maple Butter, Candied Pecan and Oatmeal Crisp with Almond Ice Cream

• Baked Scallop and Lobster Almondine • Honey-Roasted Carrots, Shallots and Cherry Tomatoes

• Slow-Roasted Baby Carrots

• Wild Maine Blueberry Swirl Ice Cream

with Honey Glaze

served in a Housemade Waffle Cone

• Double Fudge Cheesecake Thursday | April 9 | 11:30am–1:00pm Saturday | April 11 | 11:30am–1:00pm

$60

stephanie cmar

The future looks tasty with this Asian-themed meal.

$65 Experience a range of

• Thai Citrus Salad - sweet, supremed pomelo fruit, chile, watercress, crushed peanuts and mint

Rice Noodles and Herbs • Blackened Salmon with Roasted Pineapple • Angel Food Cake with Berries and Ice Cream Saturday | April 11 | 6:00pm–7:30pm

Easter Dinner

Friday | April 10 | 11:30am–1:00pm

chef instructor

c

lebri

e as seen on

ty

Join Top Chef contestant Stephanie Cmar as she shares dishes with Spanish flair.

Heat things up with this spicy Tex-Mex menu.

• Thai Chicken Meatballs with

• Mandarin Orange Upside-Down Cake

$60

ch ef

Top Chef

• Pork Ribs with Honey, Soy and Broccoli

• Sautéed Garlic and Ginger Bok Choy

stephanie cmar

pat t y r o c he

with this tempting menu.

• Five-Spice Pork Shoulder - slow cooked with soy sauce and brandy and served over a bed of jasmine rice

Top Chef ch ef

• Spanish Tortilla with Tomato and Pepper Salad • Cod Cakes with Onions and Romanesco • Baked Paella with Shrimp, Fish and Chorizo • Cornmeal Dessert Waffles with Banana Bourbon Syrup

Bi�, �old & Zesty

ebri el as seen on

sumptuous flavors and textures

• Housemade Egg Noodles with Curry Coconut Sauce, Shredded Chicken, Cilantro, Peanuts and Lime Wedges

Spanish Inspired

Wednesday | April 15 | 11:30am–1:00pm

ty

Lavish �unch

chef instructor

c

G��d Fortune Fare

$60 This holiday, treat your guests to a sensational home-cooked meal.

• Ham and Gruyère Hand Pies • Roasted Rack of Lamb with Garlic, Lemon and Mint Chimichurri Sauce • Olive Oil and Herb-Roasted Fingerling Potatoes

$55 • Black Bean Soup with Tortilla Strips and Crema • Southwestern Pulled Brisket Sandwich topped with Pickled Red Onions and Creamy Slaw served alongside Housemade Chipotle-Seasoned Sweet Potato Chips • Avocado, Orange and Jicama Salad with Queso Fresco and Cilantro • Tres Leches Ice Cream with Dulce de Leche Sauce Thursday | April 16 | 11:30am–1:00pm

Timeless �emptations chef instructor

$50 You’ll put these classic Italian recipes on repeat at home.

• Caesar Salad with Creamy Dressing, Croutons and Parmesan • Traditional Bolognese Sauce served over Housemade Rosemary Pappardelle

• Asparagus Bundles

• Garlicky Ciabatta Bread

• Lemon Pound Cake with Berry Coulis

• Apple Cherry Crisps with

and Vanilla Bean Cream

Vanilla Ice Cream 877.899.8363

25

Friday | April 17 | 11:30am–1:00pm

Fueled b� F lavor

Saturday | April 18 | 6:00pm–7:30pm

Wednesday | April 22 | 11:30am–1:00pm

chef instructor

with Wine Pairings

pat t y r o c he

$55

monique meadows

$55

This menu means business!

$75

We’ll showcase new and exciting

• Creamy Roasted Carrot Ginger Soup with Crispy Pancetta served with a Housemade Focaccia Wedge

Let the flavors of food and wine

ways to elevate basic ingredients.

from Portugal whisk you away!

• Roasted Beet Salad with Crumbled

• Simple Oven-Roasted Salmon • Maple Balsamic-Roasted Sweet Potatoes • Bacon-Braised String Beans • Bavarian Apple Torte with Toasted Almond Ice Cream

cookbook Signing Friday | April 17 | 6:00pm–7:30pm

Down the Shore

bill collins

F lavors of Portugal

• Caldo Verde - kale soup with linguiça pork sausage • Portuguese Seafood Stew with Chouriço • Peri Peri Chicken - the star of this traditional Portuguese dish is a chili-based spice rub that’s more flavorful than spicy • Portuguese Crème Caramel

cookbook signing Sunday | April 19 | 11:30am–1:00pm

Sprin�time �� �aris

$60 Chef Bill shares some inspired sea-sonal dishes.

• Maryland-Style Pan-Seared Crab Cakes with Mustard Chive Sauce • Zucchini-Wrapped Halibut with Roasted Peppers and Parmesan • Baked Sweet Potatoes and Cinnamon • Baby Bok Choy with Caramelized Onions • Pomegranate Molasses Butter Cake served with Freshly Whipped Cream

va n e s s a s e de r $50 Join us for a delicious, French food-inspired brunch!

• Spring Salad served with Housemade Sour Dough Rolls • Ham, Cheese and Egg Crêpes • Pommes Anna - a classic French dish of sliced, layered potatoes

Ste�in’ Up the Basics

Blue Cheese and Fresh Dill Dressing • Pomelo Chicken Francese - pan-fried chicken cutlets with sweet citrus sauce • Rustic Mashed Potatoes with Fresh Herbs, Mascarpone and Butter • Crispy Fried Green Beans • Orange Chocolate Cannoli Cheesecake Thursday | April 23 | 11:30am–1:00pm

Mam�a �i�!

chef instructor

$55 Savor fantastic Italian flavors!

• Italian Wedding Soup • Chicken Cacciatore, Hunter Style braised chicken with a tomato-based mushroom and wine sauce • Parmigiano Reggiano Risotto • Warm Chocolate Cake with Vanilla Ice Cream Friday | April 24 | 11:30am–1:00pm

Grain-Free Baking

• Mango and Strawberry Pavlovas

Mezze ��al

Tuesday | April 21 | 11:30am–1:00pm

F lavors of Spring

$55

$45

Saturday | April 18 | 11:30am–1:00pm

beth lipton

Learn how to make your baked goods taste delicious using healthy ingredients!

• Served with a Light Lunch: Greek Lemon Chicken Soup alongside Mediterranean Chickpea Salad with Lemon Parsley Vinaigrette • Glazed Morning Glory Bread - made with bananas, carrots, pecans and cinnamon with vanilla glaze • Chocolate-Frosted Secret Ingredient Brownies

cooked in melted butter

pat t y r o c he $55

Enjoy seasonal fare with lots of flair!

• Warm Beet, Strawberry and Bacon Salad with Sweet Wine Vinaigrette • Yogurt-Marinated Chicken with Wildflower Honey and Orange Glaze • Rice Pilaf with Spiced Caramelized Onions, Cherries and Pistachios

• Lemon Scones

• Sautéed Asparagus with Parmesan

• Cherry Vanilla Granola - a tasty favorite, prepackaged for you to take home and enjoy!

• Lemon Roulade Cake with Honey Mascarpone Filling and Strawberry Mint Compote

cara chigazola tobin

You’ll love these small Mediterranean plates meant to whet your appetite.

• Grape Leaf Dolma, Jasmine Rice, Currants and Yogurt • Farm Greens, Goat Cheese, Figs and Sesame Candied Nuts • Red Pepper Falafel, Apricot Labne, Pickles and Chili • Braised Lamb Bun with Cabbage Relish and Herb Aioli • Rhubarb and Cardamom Sorbet served with a Date and Orange Blossom Ma’amoul Cookie

Friday | April 24 | 6:00pm–7:30pm

New En�land Seafo od Dinner

cookbook signing Sunday | April 26 | 11:30am–1:00pm

Brunch at the Inn

chef instructor

dana moos

$70

$60

Take your entertaining to the next level

Brunch with your favorite hostess.

with this fabulous meal.

• Maine Lobster Tail on Chive Risotto with Watercress Cream Ratatouille • Crusted Halibut Filet on Roasted Garlic

• Port Wine-Poached Pears with Chocolate Ganache, Sweet Balsamic Glaze and Toasted Almonds • House-Baked Black Pepper Biscuits

Mashed Potatoes with Buttered Asparagus

with Lobster, Sherry Cream, Roasted

and Sun-Dried Tomato Coulis

Tomatoes and Parmesan, topped

• Decadent Chocolate Torte with Bitter Orange Sauce and Milk Chocolate Shavings

with a Poached Egg • Blueberry and Peach Crumble topped with Fresh Whipped Cream

Saturday | April 25 | 11:30am–1:00pm

Recipes from Hone� Road cara chigazola tobin

Tuesday | April 28 | 11:30am–1:00pm

What A Catch

pat t y r o c he

This menu features mezze-focused,

$65

family-style dishes rooted in

These dishes come to your plate

Eastern Mediterranean fare.

straight from the sea.

• Baba Ganoush and Pickled Cauliflower

• Lemon Dill Shrimp over

• Lamb Shish Kebab served with Tahini, Muscat Grapes and Chili Peanuts • Asparagus with Red Pepper Ezme and a Za’atar Breadcrumb • Sweet Cheese Katayif with Rhubarb, Orange and Pistachio

Time for �hai pat t y r o c he $55

Far East inspirations you’ll truly enjoy!

• Thai Squash Soup with Yogurt and Cilantro • Thai Beef with Basil and Cabbage Salad • Spicy Shrimp and Chicken Curry with Sticky Rice • Thai Mango Pudding with Easy Coconut Ice Cream Thursday | April 30 | 11:30am–1:00pm

P izza, �asta & � i�za�z! chef instructor

$55

served with Housemade Pita

Wednesday | April 29 | 11:30am–1:00pm

a Griddled Polenta Cake • Spicy Cioppino - a tomato-based stew loaded with mussels, clams, shrimp and fish • Classic Caesar Salad with House-Baked Garlic Bread Knots

$45 We’ll share new and exciting ways to showcase everyday dishes!

• Thin Crust Pizza with Pesto, Mozzarella and Parmesan • Baby Kale Salad with Roasted Shallot Vinaigrette and Candied Pepitas • Bucatini all’Amatriciana - housemade pasta in a classic red sauce with black pepper, dried chiles and pancetta • Dark Chocolate Almond Biscotti with Espresso Gelato

• Brown Sugar Blondie Bar with White Chocolate Chips, Vanilla Ice Cream and Salted Caramel Drizzle

Saturday | April 25 | 6:00pm–7:30pm

For the �ove of Lobster

dana moos $70

This lovely meal is lobster-licious!

• Lobster, Mango and Avocado Salad with Citrus Vinaigrette • Lobster Mac and Cheese with Truffle Oil and Microgreens • Garlic Roasted Broccolini • Triple Chocolate Cheesecake

on the day of your class

Lodge® Cast Iron Skillet Extremely durable and versatile, this preseasoned skillet features even heat distribution.

Available for purchase in our Cooking School.

877.899.8363

27

stonewall kitchen COOKING SCHOOL

chefs

Kate Chaisson cooking school manager & chef instructor Prior to completing the Professional Pastry Program at the Cambridge School of Culinary Arts in Massachusetts, Kate spent a decade working as an aircraft mechanic for the United States Air Force and earning a Bachelor of Science in Nutrition from the University of New Hampshire. Her decision to pursue a longtime passion for baking led to a position at the popular Italian restaurant Tosca in Boston, Massachusetts, where she assisted in creating scratch-made desserts on a daily basis. A move up to Maine brought Kate to our Cooking School, a change that has allowed her to find the perfect balance between both cooking and teaching others.

Jane St. Pierre executive chef instructor

John Bickerstaff

Kristy Ammann

chef instructor

chef instructor

John has worked in the field

After earning a degree in

of culinary arts throughout

graphic design and working

Maine, New Hampshire

as front-of-the-house staff at

and Massachusetts for the past 39 years

the Norwich Inn in Vermont, Kristy

and has honed his skills at many

decided to apply her artistic talents to the

fine-dining establishments during

culinary world. She earned an applied

that time. He started out in the local area,

science degree and trained as a professional

working at the Stage Neck Inn, the

chef at Southern New Hampshire

York Harbor Inn and Arrows Restaurant.

University. In the following years, she

He then joined a friend’s catering business,

worked with New Hampshire-based chef

A Moveable Feast, in Portsmouth,

Michael Buckley while privately catering

New Hampshire, and from there spent

and launching a small specialty cake

a decade as head baker at Café Brioche in

business. In 2009, Kristy owned and

Portsmouth. John also spent two years as a

operated her own specialty food store in

baker at Beach Pea Baking Co., in Kittery,

Concord, New Hampshire, and won several

Maine. For the past 15 years, he has also

“Best of ” awards from New Hampshire

served as a culinary arts instructor at Essex

Magazine, including Best Gourmet Cake,

North Shore Agricultural and Technical

Best Cheesecake, Best Sandwiches and Best

School in Hathorne, Massachusetts. Most

NH Wine Shop. A speaking engagement at

recently, John has shared his talents with

SNHU launched her culinary teaching

Stonewall Kitchen as our lead prep cook

career at the university. During the past five

and now as our full time in-house chef.

years, she has trained a new generation of

In his classes, he hopes to pass along

chefs through culinary, baking and front-of-

techniques, knowledge and insights that

the-house management coursework. She

professionals can use to create incredible

also follows her culinary bliss by developing

dishes. John is also the proud father

and testing recipes for cookbook authors

of four grown children.

and offering private dinner parties and

Jane credits her mother and

catering services. Her search for a perfect

grandmothers for her love of

balance between cooking and teaching

cooking. Growing up with her five sisters,

brought Kristy to our Cooking School.

three brothers, parents and grandparents all

In her time away from the kitchen,

under one roof, she rarely went out for meals. Instead, everyone was welcome to cook, including Jane, who was five years old when she first learned how to make homemade pasta. Subsequent years of practical food knowledge and hands-on cooking led Jane to open a kitchenware retail shop and catering business in 2008.

At the same time, she also began teaching cooking classes. Specializing in corporate team building, private parties and lunchand-learn sessions for seniors, Jane enjoys sharing her skills with all types of groups.

In her free time, she actively takes part in raising money for the March of Dimes.

28

STONEWALLKITCHEN.COM/COOKINGSCHOOL

“The menu was fantastic!

I don’t know how it could it could be any better!”

Laurie P.

she and her husband can often be found watching their daughter perform on stage in theater productions or traveling throughout New England watching their son play D1 baseball.

Danielle Henry chef instructor A native of Buxton, Maine, Danielle Henry is a small town girl with a big city

gue st c he f s

Danielle has shared her talents in restaurants throughout Vacationland, from

Denotes Celebrity Chef

of Rockland. Her work as a pastry chef has been highlighted in Down East magazine and the Portland Press Herald. Danielle loves

knife and pen. She started working on windjammers as a mess cook and quickly developed

Denotes Wine Pairing

Denotes Beer Pairing

a lifelong passion for cooking, gardening, sailing and outdoor living. Annie’s recipes and cookbooks have been highlighted on the Today Show and Throwdown with Bobby

exciting, fast-paced Portland to the sleepy shores of Vinalhaven, an island off the coast

For over 30 years, Annie has honed her craft with both

Denotes Cookbook Author

attitude. Classically trained in baking and pastry from Johnson & Wales University,

Annie Mahle

O

Flay. Her food and the J. & E. Riggin ur Cooking School hosts

schooner have been featured in dozens

demonstration classes

of national media outlets, including

taught by our own chefs

FoodNetwork.com, Traditional Home,

plus professional chefs from around

Family Circle, Women’s Day and The Boston

through great storytelling, and she is

the world. This talented lineup

Globe. Yankee Magazine has twice named

passionate about teaching, learning,

includes trained culinary experts, food

the J. & E. Riggin as one of the Top 10

traveling—and cats. One day she hopes

stylists, nutritionists, food editors and

Places to have Dinner with a View in

to be able to travel the world, eat every

cookbook authors who bring their

Maine. During the winter when she’s

dessert and pet every cat.

specialized skill set to our Cooking

not out on the open water, Annie

School. A cooking class assigned to

continues to create new recipes and share

to share her knowledge and experiences

“Chef Instructor” will feature any one of our knowledgeable in-house chefs.

Eco-Friendly Cutting Boards Exceptionally durable, easy to store and designed to prevent your knives from dulling, these boards are also heat resistant and dishwasher safe!

Available for purchase in our Cooking School.

on the day of your class

them on her blog, At Home & At Sea. Class Dates | March 20

Annie Copps

Beth Lipton

Annie is the founder of

Beth is a New York City-

and chef instructor at

based recipe developer and

Intellibelly.com and works

food and wellness writer.

as a Boston-based chef,

Her recipes and writing

cooking instructor, consultant, international

regularly appear in print for Clean Eating

culinary tour guide, journalist and food

and Paleo magazines and online for

activist. She has more than 30 years of

Epicurious, Clean Plates, Furthermore,

experience in the local and international

FoodNetwork.com and others. She is the

food, travel and public health arenas and

former food director at Health and

over the course of her career has worked as

All You and the author of two cookbooks:

a chef, magazine editor, television and radio

Peaches and You Made That Dessert? Beth

show host and guest, food stylist, television

is the resident chef at Middleberg Nutrition,

producer, speaker and consultant. Annie

where she teaches one-on-one and group

has built her life around her passion for

cooking classes. She is a graduate of the

food, wine and travel. She is the author

chef training program at Natural Gourmet

of two cookbooks, A Little Taste of Cape Cod

Institute and the pastry arts program

and Little Local Maine, and is the co-founder

at Walnut Hill College.

of The Readable Feast, a New England-

Class Dates | April 18

focused annual culinary book festival.

Class Dates | January 3 | March 6

877.899.8363

29

Bill Collins Bill is a personal chef, cooking instructor, author and recipe developer. After first graduating from the Cambridge School of Culinary Arts, he went on to work for high-end establishments like the original Ritz-Carlton in Boston as well as Harbor Sweets, a handmade chocolate company located in Salem, Massachusetts. In 2001, Bill made the transition from restaurants to life as a personal chef, starting his own business to service a wide range of tastes and a diverse clientele. He also appeared for five years on Mass Appeal, a live lifestyle show on an NBC affiliate, and has authored four cookbooks geared toward teaching kitchen basics: Knife Skills, Making and Using Vinegar, How to Make Chocolate Candy and Making Caramels. Presently, he travels throughout New England and beyond, teaching private group lessons that transform people of all levels into the cooks they want to be.

Class Dates | November 22 February 21 | April 17

Brent Hazelbaker At the age of 19, Brent enrolled at Le Cordon Bleu in Scottsdale, Arizona.

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

Class Dates | November 3 | December 1 February 2 | March 1

Adam C.

Cara’s culinary journey began when she was in high school, ultimately driving her to move west and get her culinary degree in Monterey, California. After graduating as valedictorian of her class, Cara held a number of professional jobs along the coast, working at Cetrella in Half Moon Bay and The Plumpjack Café in San Francisco before relocating to Boston to serve as the chef de cuisine at the James Beard Award-winning restaurant Oleana. In 2016, she moved to Vermont with her family with the idea of opening her own restaurant, a dream that came to fruition in the summer of 2017.

Along with her business partner Allison Gibson, Cara currently runs Honey Road Restaurant in downtown Burlington, utilizing local products whenever possible to create delicious Eastern Mediterranean mezzes.

Class Dates | April 24 & 25

30

Mumbai born and raised, Cherie now calls Maine her home, having previously lived in Canada, New York and New Jersey over the past two decades. In 2015, she launched her blog, Mumbai to Maine, in an effort to reconnect with her deep Portuguese-Indian (Goan) culinary roots. Through her writing and recipes, Cherie shares signature family dishes and nostalgic anecdotes of her youth in Mumbai while also celebrating the beauty of Maine and its great gastronomic talent.

Class Dates | January 11 | February 1 March 21

Chris Toy Chris has been teaching Asian cooking techniques in Southern and Midcoast Maine for 30 years. A retired teacher and principal, he learned to cook in his parents’ kitchen and has since become skilled in marrying Far East dishes with local offerings to create flavorful fusion cuisine. His classes integrate his love

Cara Chigazola Tobin

“The class was a blast and the staff were amazing!

Loved the food!”

Cherie Scott

STONEWALLKITCHEN.COM/COOKINGSCHOOL

for education with a deep appreciation for great food and incorporate various methods, aromas and tastes for a truly unique experience.

Class Dates | November 16 | April 4

on the day of your class

Christine Burns Rudalevige

Dana Moos

Dorie Greenspan

Dana is a cookbook author,

Dorie writes the “On Dessert”

Christine is a seasoned food

chef and former innkeeper.

column for the New York

writer and classically trained

Since moving from the D.C.

Times Magazine. She has

cook living in Brunswick,

suburbs of Maryland to

been inducted into the

Maine. Her work and original recipes

Maine over 10 years ago, she has

James Beard Foundation’s Who’s Who

appear regularly in print for publications

wholeheartedly embraced the state’s slogan,

of Food & Beverage in America and has

like Cooking Light, Eating Well, Fine Cooking,

The Way Life Should Be. In her book The

won five James Beards Awards and two

Edible Maine and The Coastal Table as well

Art of Breakfast, she shares her secrets and

IACP Cookbook Awards. Her 13

as online for Food52. Her weekly column in

recipes for the gourmet breakfasts she

cookbooks include the New York Times

the Portland Press Herald, “Green Plate

originally served at her acclaimed B&B,

best-sellers Dorie’s Cookies and Baking

Special,” focuses on cooking and eating

which was recognized for its delectable

Chez Moi as well as Around My French Table

sustainably sourced foods from both land

three-course morning meals by such

and Baking: From My Home to Yours.

and sea. (Her award-winning cookbook

prominent publications as Condé Nast

She lives in New York City;

published by Islandport Press in 2017

Traveler. Dana continues to work within

Westbrook, Connecticut and Paris.

shares the same name.) Christine started

Maine’s hospitality and food industries,

Class Dates | November 1 & 2

working in professional kitchens at age 15,

selling B&Bs, inns, hotels and motels

completed her formal culinary school

throughout the state while also writing for

training at 42 and has most recently

Edible Maine, a local food and beverage

enjoyed the thrill of co-owning Butter+Salt,

publication. Believing the plate is her

a pop-up restaurant company based in

canvas, she loves to put simple ingredients

Brunswick. She is also doing her part to

together in beautiful and unique ways and

make cooking at home once again

is currently thinking of new recipes for

commonplace, conducting monthly

her upcoming 2019 cookbook.

classes for students of all income levels.

Class Dates | November 16 & 17 December 14 & 15 | March 14 & 15 April 25 & 26

Class Dates | December 14 | January 18 March 14

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

Erin Gardner Erin is the creator of ErinBakes.com, author of Erin Bakes Cake and a three-time Craftsy instructor.

She’s also a regular contributor to The Cake Blog, Craftsy’s cake decorating blog, and American Cake Decorating. Erin previously worked as a pastry chef in numerous New England kitchens, including Boston’s legendary Locke Ober, before opening

Daniel Leader

Wild Orchid Baking Company. She quickly

Daniel founded Bread Alone

became the go-to cake designer for

Bakery in New York’s

premiere events, even competing on and

Hudson Valley in the early

winning Food Network’s Sweet Genius.

1980s and was one of the first

Seven years and two babies later, Erin

champions of artisanal bread baking in the

decided to close up shop and instead

country. His now-classic book Bread Alone:

continue to share her love for baking and

Bold Fresh Loaves from Your Own Hands

cake decorating through her blog, classes

won the IACP award for best baking book

and content creation. She has been named

in 1994. In 2008, Daniel won a second

one of the best wedding cake makers in the

IACP award for his book Local Breads.

country by both Martha Stewart Weddings

He is also the author of Simply Great Breads and Panini Express. Daniel continues to run Bread Alone Bakery, and Bread Alone products are sold across four states and found in farmers’ markets and fine grocers.

Class Dates | December 13

and Brides, and her work has been featured in media outlets like Oprah.com, Town & Country, OK Magazine, Huffington Post and HGTV’s DIY Network.

When she’s not talking about cake, you can find her exploring New Hampshire’s Seacoast and Lakes Regions with her family.

Class Dates | November 23 | April 3

877.899.8363

31

Gary Walker

John Holl

Gary’s culinary journey did

John is an award-winning

Katzie Hamilton

After receiving a degree in culinary arts at Johnson & Wales University, Kristen went on to work at several restaurants and bakeries in Boston, honing her craft in the art of butter and sugar as a pastry chef at Flour Bakery, as the executive pastry chef for Tatte Bakery and as the opening pastry chef for Petit Robert Bistro.

During this time, Kristen also had the opportunity to stage in Fontainebleau, France, as well as at Daniel Boulud’s namesake restaurant and Payard Patisserie in New York City. In 2015, after the birth of her daughter, she and her husband moved back to Wells, Maine, where they both accepted positions at 1690 House Bakeshop + Café. Kristen has also taught several cooking courses at

Katzie is dedicated to

York County Community College.

inspiring others to embrace

Class Dates | February 15

not start as an obvious one: a

journalist for the beer

business major from the

industry and author of

University of New Hampshire, he originally moved to

several books on the subject, including Drink Beer, Think Beer: Getting to

Massachusetts to pursue a career in

the Bottom of Every Pint and The American

greyhound racing. It was only while

Craft Beer Cookbook. He is the senior editor

exploring his new city that he began to

of Craft Beer & Brewing Magazine and

develop a serious passion for wine,

co-hosts the popular podcast “Steal This

attending tastings and industry shows.

Beer.” His work has appeared in the

Upon returning to the Seacoast Region

New York Times, the Washington Post, the

in 2005, he accepted a job as the first bar

Wall Street Journal, Wine Enthusiast and

manager at the renowned Anneke Jans

more. John also frequently lectures about the

restaurant in Kittery, Maine, further

culture and history of beer and acts as a judge

developing his wine and food expertise.

for brewing competitions around the world.

A year later, he met his present employers

Class Dates | January 31 | February 1

at South Portland Wine Company—it was his calling, and Gary has been working as a wine sales representative ever since.

Over the past decade, he has orchestrated countless wine pairings and dinners

real food as a means to thrive.

throughout southern Maine, using his refined palate and comprehensive knowledge to select the perfect vintage for every meal.

Class Dates | November 1 | February 15

Jennifer Claire

She believes that we should always save room for joy, celebration and dessert. Her first book, Clean Enough: Get Back to Basics and Leave Room for Dessert, delivers on this sustainable approach through an artistic collection of real-food recipes, best-in-class desserts and mindful

Jennifer is a culinary

lifestyle methods. A graduate of the

instructor, cookbook author

International Culinary Center in New York

and founder of Home

City, Katzie also trained in California at

Cooking New York, a

Wolfgang Puck’s Spago Beverly Hills before

recreational cooking school in New York

founding the pastry kitchen at gastropub

City. Before launching her own school in

The Breslin in New York’s Ace Hotel. She

2002, she honed her culinary and editorial

has also run all of Global Food and

chops as a food editor at Martha Stewart

Beverage for the chocolate brand Max

Living and the recipes editor at the

Brenner International and in 2014 was

Wall Street Journal. She also holds a degree

named one of the Top Ten Pastry Chefs in

from the Institute of Culinary Education,

America by Dessert Professional magazine.

which she attended on a full James Beard

Recently included as one of Wanderlust’s

Foundation scholarship. Jennifer is the

35 under 35 in Wellness to Watch, Katzie

author of Six Basic Cooking Techniques:

is working to redefine healthy eating.

Culinary Essentials for the Home Cook, which

Class Dates | November 29 & 30 February 7 & 8

features methods taught in her school’s

Kristen Lawson Perry

most popular cooking class.

Class Dates | November 8 & 9

Krisztina Perron Krisztina’s love for cooking began at an early age.

As the daughter of restaurant owners who immigrated from Hungary, she practically grew up in the kitchen, learning the recipes and traditions of her family’s culture. To turn her passion into a profession, Krisztina enrolled in a fast-track program at Johnson & Wales University, earning a degree in culinary arts.

Following graduation, Krisztina rolled up her sleeves and got to work, taking jobs in fine-dining establishments and banquet halls at high-end hotels and country clubs.

In 2013, she opened The Wooden Spoon Catering Company in Amesbury, Massachusetts, and has since carved out a successful career in catering, even winning the Couples Choice Award three times from WeddingWire.com. A licensed vocational teacher, Krisztina leads cooking classes throughout New England, happily sharing her knowledge about international cuisine with the next generation of culinary professionals.

Class Dates | November 24 | January 12

32

STONEWALLKITCHEN.COM/COOKINGSCHOOL

Lukas Volger

Monique Meadows

Patty Roche

A cookbook author,

After graduating from the

food writer, recipe developer

State University of New York

and editor, Lukas has an

at Oneonta with a degree in

A self-described “butcher’s daughter,” Patty credits her father for her love of food, affection for liverwursts, commitment to giving back and enthusiasm for having fun. Growing up, the family business was lovingly referred to as “Beef House,” which is where she learned how to size a side of beef and the right way to treat customers. Known for her entertaining demeanor and fun-loving attitude, Patty brought more than 25 years of restaurant and catering experience with her when she joined the Stonewall Kitchen family. Over the years, she has assisted with cooking class instruction, visual merchandising and food styling and has worked in our test kitchen and Café.

She also completed an intensive culinary program at Atlantic Culinary Academy

accessible, whole foods-based approach to vegetarian cooking. His work

art and journalism, Monique initially began a career in advertising as an art

has been featured in national and local

director in Phoenix, Arizona. That was until

print, radio, TV and online, including on

2006, when she relocated to Maine and

American Public Media’s The Splendid Table

became the manager of THE CLOWN, an

and in the New York Times. He is the author

eclectic retail shop in York that specializes

of four cookbooks, including Bowl and the

in wines, contemporary art, European

forthcoming Start Simple. He is also the

antiques and Italian specialty food products.

co-founder and editorial director of the

In 2013, she studied with the internationally

award-winning queer food journal Jarry.

recognized Wine & Spirits Education Trust

Class Dates | Febuary 28

in Boston, and earned a WSET Level III Certification with merit. Today, Monique

Molly Stevens An award-winning cookbook author, editor and cooking teacher, Molly has earned James Beard Awards and IACP Awards for two of her books, All About Roasting and All About Braising.

Her recipes and articles have also appeared in numerous national magazines, including Fine Cooking, the Wall Street Journal, Real Simple, Bon Appétit and Saveur.

Classically trained as a chef in France, Molly has taught at the French Culinary Institute, New England Culinary Institute and L’Ecole de Cuisine La Varenne in both Burgundy, France, and Venice, Italy.

Honored by Bon Appétit and the IACP as Cooking Teacher of the Year, she strives to convey her love of food and attention to eloquent presentations in each and every one of her classes.

Class Dates | March 27 & 28

advises several local restaurants and regional event planners on wine selections and is a contributing photographer and writer for Tone Publications.

Class Dates | December 28 | January 25 March 7 | April 18

Nicole Galbadis Cooking has always been a passion for Nicole, who

in Dover, New Hampshire.

Class Dates | November 5, 12 & 13, 19, 26 December 3 & 4, 10 & 11, 17 & 18 January 8, 15, 22, 29 | February 4 & 5, 11 & 12, 18 & 19, 25 & 26 | March 3 & 4, 24 & 25, 31 | April 1, 7 & 8, 14 & 15, 21 & 22, 28 & 29

enjoys combining the rich, bold flavors of Italian cuisine with lighter Mediterranean fare to create culinary magic. Living abroad in Greece, she learned volumes about the local culture and food and eventually began to teach cooking classes of her own for the American Embassy community. Now that Nicole and her family are happily back in New England, she loves sharing her knowledge of Mediterranean flavors and techniques with a whole new audience.

Class Dates | December 7 | February 28 April 4

Richard Vellante Rich has been the executive chef for Legal Sea Foods since 1998. In this role, he oversees all culinary operations for the renowned restaurant group’s 30-plus locations, developing new recipes and menus as well as managing and training the chefs and teams in each kitchen. Among Boston’s most-renowned chefs, Rich was named Executive Chef of the Year by the Massachusetts Restaurant Association in 2018. A graduate of Hamilton College, he studied at the French Culinary Institute in New York City before spending two years in Italy, cooking his way through several provinces using traditional, farm fresh ingredients and seafood. Rich’s passion for seasonal ingredients and his appreciation for simplicity have inspired the class menu in this current catalog.

Class Dates | November 8

877.899.8363

33

Shanna & Brian O’Hea

Stephanie Cmar

Tom Madden

Stephanie was only 15 when

Tom is a Southern Maine

Shanna and Brian are the

she began working in the

native and co-founder of

chefs and owners of Aca-

food industry at the Muffin

Lone Pine Brewing

deme Brasserie at one of

Shop in Marblehead,

Company in Portland, Maine.

Maine’s most popular tourist

Massachusetts. Confident with this

Tom’s main focus at Lone Pine is creating

destinations, The Kennebunk

direction for her life, Stephanie graduated

and brewing approachable, American-style

Inn. The Academe’s signa-

in 2007 from Johnson & Wales University

beers for an evolving consumer palate. Tom

ture lobster pot pie helped

and returned to Boston to begin her career

participated in the intense study of the

put the culinary couple on

at the Top of the Hub restaurant. From

complementary nature of beer and food

the map following spotlights in Oprah

there, she went to work with Barbara

while earning a Certified Cicerone®

Magazine as one of Gayle King’s favorite

Lynch Gruppo as a line cook at B&G

professional accreditation, making him

foods, on Food Network’s The Best Thing I

Oysters, where she quickly rose through

one of only six individuals to carry that

Ever Ate, on Travel Channel’s Food Paradise

the ranks to the position of sous chef.

distinction in the state of Maine.

and in Travel and Leisure’s 2014 Holiday

Stephanie continued to further hone her

Gift Guide. Their lobster white truffle

fine-dining skills at restaurants like Stir and

Class Dates | November 23 | January 11 March 21

pizza has also appeared on the O-List in

No. 9 Park, eventually showcasing her

Oprah Magazine and on Travel Channel’s

culinary prowess by competing on Seasons

Vanessa Seder

Food Paradise. Both highly regarded for

10 and 11 of Bravo TV’s Top Chef. In 2015,

Vanessa is a chef, food stylist,

their talents in the kitchen, Shanna was

Stephanie joined Fairsted Kitchen as the

recipe developer, teacher,

invited to represent the duo and put her

executive chef, crafting a menu that reflects

author and co-founder of the

skills to the test during appearances on Food

her personal cooking style with French and

culinary design collaborative

Network’s Chopped and Beat Bobby Flay!

Italian dishes that have a Middle Eastern

Relish & Co. She has been featured on

Class Dates | November 22 | January 24

spin. After a year at Fairsted, Stephanie

several radio programs, including WGAN

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

took a position at Venetian restaurant

News Radio and NPR’s Faith Middleton

SRV in Boston’s South End, where she

Food Schmooze and has appeared on NBC

worked to master the art of making pasta.

Portland’s 207 and Hallmark Channel’s

During that time she also worked part time

Home & Family. A graduate of the Institute

as a private chef and discovered that she

of Culinary Education, Vanessa has

loved the creative freedom of working

developed numerous recipes for Real Simple,

for herself and cooking for small groups.

All You, Health, Cooking Light, Hannaford’s

She has since become a full-time

Fresh, Ladies Home Journal—where she

private chef for multiple families.

previously served as an associate food

Class Dates | December 6 & 7 February 21 & 22 | April 10 & 11

editor—and her own book, Secret Sauces, which received Honorable Mention at the 2018 Readable Feast Awards. As a food stylist, Vanessa’s work has ranged from television to print and included national brands such as Perdue Farms, Barney Butter and Coleman’s Mustard. She currently lives with her family in Portland, Maine, where she is always cooking up new ways to lend her expertise to burgeoning chefs.

Class Dates | November 10 | December 8 January 5 | March 22 | April 19

34

STONEWALLKITCHEN.COM/COOKINGSCHOOL

notes

Thank you Clarke, New England’s official Sub-Zero and Wolf Showroom and Test Kitchen, for providing Stonewall Kitchen with all of our top-of-the-line equipment.

Now we’re really cookin’!

877.899.8363

35

��o����k S�gni��� Dorie Greenspan

Jennifer Claire

November 1 & 2

November 8 & 9

Vanessa Seder

Dana Moos

November 10 | December 8

November 17 | December 15

January 5 | March 22 | April 19

March 15 | April 26

Bill Collins

Erin Gardner

Katzie Hamilton

Daniel Leader

November 22 | February 21

November 23 | April 3

November 29 & 30

December 13

April 17

Cookbooks sold separately.

February 7 & 8

Christine Burns Rudalevige December 14 | January 18 March 14

Annie Copps

John Holl

Lukas Volger

Annie Mahle

Molly Stevens

January 3 | March 6

January 31 | February 1

February 28

March 20

March 27 & 28

Plus, a visit from Top Chef Contestant Stephanie Cmar!

December 6 & 7 | February 21 & 22 | April 10 & 11

f o r r e s e r vat i o n s

Call 877.899.8363 or Visit stonewallkitchen.com/cookingschool