stonewall kitchen COOKING SCHOOL

stonewall kitchenCOOKING SCHOOL

2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool

d e m o n s t r a t i o n c l a s s e s

Summ�2016

SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM

Substitution and Allergen Policy

Please note our cooking classes are

demonstrated by professional chefs who

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 fl avors and ingredients highlighted in

each class prior to signing up for a class.

Occasionally, we may need to substitute

instructors and/or alter recipes due to

ingredient availability and seasonality.

Private Parties

The Cooking School facility is also

available for private parties. Whether it

is for a bridal party, a birthday luncheon,

family party or corporate team building,

we look forward to working with you to

make your event enjoyable.

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. Guests 21 years and older.

No alcohol may be brought in from outside

the school.

• Classroom seating is on a fi rst-come, fi rst-served 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 and temperature may vary during the course of the class. We suggest you bring a sweater so that you are comfortable.

• 10% discount on products in our Cooking School, valid the day of your class.

Check out our class schedule online at STONEWALLKITCHEN.COM/COOKINGSCHOOL, to register call 877.899.8363

m a yc o o k b o o k s i g n i n g

Sunday | May 1 | 11:30am-1:00pm

Brunch at the B&B d a n a m o o s

$55

Former innkeeper, Dana Moos, shares her

go-to brunch dishes.

• Watermelon and Kiwi Salad with

Coconut Lime Crème and Lime Zest

• Poached Eggs over Crispy Potato Pancakes

with a side of Baby Greens topped with

Maine Crab and a Spicy Remoulade

• Monte Cristo French Toast stuffed

with Ham, Havarti and Sliced Pears,

topped with Maine Maple Mustard

and a Fresh Raspberry Coulis

Tuesday | May 3 | 11:30am-1:00pm

Afternoon by the Seaj a n e s t . p i e r r e

$60

Celebrating great seafood.

• Sea Breeze Mocktail a refreshing

non-alcoholic cranberry and grapefruit

mixed drink

• Bacon Wrapped Scallops

with a Zesty Cilantro Aioli

• Baked Salmon with Creamy Coconut

Ginger Sauce served over Basmati Rice

• Layered Gratin with Tomatoes, Zucchini,

Summer Squash and Shaved Parmesan

• Lemon Cheesecake with

Raspberry Coulis and

Fresh Whipped Cream

Demonstration ClassesClasses 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/Reservation Policy

Payment must be made at the time of registration.

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 fi ve or more seats, fi ve 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.

Warmer weather means fresh garden produce,

picnics, cookouts and fun outdoor get-togethers

with family and friends! In keeping with the

season we have lots of great summer classes

like “Hot Summer Night,” “Grillin’ and Chillin’”

and “Summer Temptations,” as well as many holiday-themed classes or

amazing international cuisine. In addition to our very talented staff chefs,

some very special guest chefs will be joining us including cookbook

author Edward Lee who is a three-time James Beard Foundation Award

finalist for Best Chef and an Iron Chef America winner. Executive chef

and owner of NYC-based restaurant, The Eddy, Brendan McHale

will be here as well as cookbook authors Dana Moos, Maureen Abood

and accomplished chef, cookbook author and James Beard Award

winner, Sanford D’Amato.

Be bold, try something new and enjoy some tasty fun

at one of our classes – you’ll be glad you did!

Jonathan King and Jim Stott | Creators of stonewall kitchen

Locally Sourced Ingredients

In addition to offering the best culinary

experience to our guests, we choose

to source fresh food and products from

local growers, artisans and suppliers

wherever possible.

• Our eggs are laid by free-range chickens.

• Our poultry is humanely raised and

fed a vegetarian diet without antibiotics

and 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

Company in North Berwick, ME.

• We are committed as a company to

environmental policies that minimize

consumption of natural resources,

including recycling, composting and

using sustainable manufacturing

and retail methods.


Available for purchase in our Cooking School.

Fresh Force Citrus JuicerThis simple and clever juicer reduces

unwanted pulp while dramatically increasing the amount of juice from your citrus.

Wednesday | May 4 | 11:30am-1:00pm

T�as: Li� Tas�s of Spaink a t e e l l i n g w o o d

$50

Enjoy a variety of authentic Spanish

appetizers and snacks.

• Patatas Bravas fried potatoes served

with a spicy, garlicky tomato sauce

• Mussels Vinaigrette mussels served

on the half shell topped with a tangy

pepper-based dressing

• Artichoke Croquetas rice cakes with

artichokes reveal a creamy Manchego center

• Pinchitos Morunos traditional spicy

pork kebabs that are brined, marinated

and then grilled to perfection!

• Sweet Olive Oil Tortas orange and

anise-flavored handmade crisps served

with an apricot, cherry and gooseberry salad

Thursday | May 5 | 11:30am-1:00pm

Lunch at the Traoriar o b o z o o n i a n

$55

A casual but delicious Italian luncheon

with Chef Rob.

• Fresh Mozzarella and Hot House

Tomato Salad

• Housemade Pappardelle Pasta with

Pan Seared Chicken and Shrimp

in Arrabbiata Sauce

• Cherry Crostata with

Vanilla Bean Ice Cream

Friday | May 6 | 11:30am- 1:00pm

Spring Splendorn i n a p a r r o t t

$65

Add a touch of elegance to your day with

this lavish lunch menu.

• Snap Pea and Fava Bean Salad

with Herbs, Pea Tendrils and

Coconut Gremolata dressed with

a Pickled Shallot Vinaigrette

• Roasted Halibut “Wellington”

with Sautéed Mushrooms and Herbs,

wrapped in Brioche

• Confetti of Sautéed Spring Vegetables

with Lobster Sauce

• Make-Ahead Bittersweet

Chocolate Soufflé with

Cardamom Crème Anglaise

Friday | May 6 | 6:00-7:30pm

A Catered Eventj a y c u r c i o

$65

Join Jay, from The White Apron

Catering Company, as he shares a few

of his tasty secrets.

• Pan Seared Scallops, Tomato Tartare,

Mâche and Chive Oil refreshing tomatoes

and salad greens are the perfect pairing

to juicy sea scallops

• Braised Beef Short Ribs with

a Classic Bordelaise Sauce over

Reggiano Parmegiano and

Fresh Herb Risotto

• Elm and Oyster Mushrooms,

Roasted Shallots, Haricot Verts

and Baby Carrots

• Chocolate Pots de Crème,

Macerated Berries and Fresh Cream

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. Guests 21 years and older.

No alcohol may be brought in from outside

the school.

• Classroom seating is on a first-come, first-served 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 and temperature may vary during the course of the class. We suggest you bring a sweater so that you are comfortable.

• 10% discount on products in our Cooking School, valid the day of your class.

m a yc o o k b o o k s i g n i n g


Brunch at the B&B d a n a m o o s

$55

Former innkeeper, Dana Moos, shares her

go-to brunch dishes.

• Watermelon and Kiwi Salad with

Coconut Lime Crème and Lime Zest

• Poached Eggs over Crispy Potato Pancakes

with a side of Baby Greens topped with

Maine Crab and a Spicy Remoulade

• Monte Cristo French Toast stuffed

with Ham, Havarti and Sliced Pears,

topped with Maine Maple Mustard

and a Fresh Raspberry Coulis


Afternoon by the Seaj a n e s t . p i e r r e

$60

Celebrating great seafood.

• Sea Breeze Mocktail a refreshing

non-alcoholic cranberry and grapefruit

mixed drink

• Bacon Wrapped Scallops

with a Zesty Cilantro Aioli

• Baked Salmon with Creamy Coconut

Ginger Sauce served over Basmati Rice

• Layered Gratin with Tomatoes, Zucchini,

Summer Squash and Shaved Parmesan

• Lemon Cheesecake with

Raspberry Coulis and

Fresh Whipped Cream

Demonstration ClassesClasses 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/Reservation Policy

Payment must be made at the time of registration.

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.

on the day of your class

877.899.8363 3


Saturday | May 7 | 11:30am-1:00pm

A Tas� of the Medit�r�e�s t a c i e w e b s t e r

$60

Savor the richness of the Mediterranean.

• Seasonal Greens with Fried Halloumi Cheese and Sweet Cherries

• Lamb Chop Scottadito rosemary

and olive oil combine to make

a sizzling lamb dish

• Stuffed Spring Squash with Charred Shallot Breadcrumbs

• Crispy Herbed Polenta Cake

• Olive Oil Gelato with Pine Nut Cookies

Saturday | May 7 | 6:00-7:30pm

Eating In j a n e s t . p i e r r e

$65

Surprise your special someone with this feast.

• Breadcrumb Crusted Crab Cakes on a bed of Mixed Greens with Lemon Aioli

• Rib Eye with a Three Pepper Spice Rub

• Farro Salad of Grilled Corn, Roasted Red Bell Pepper and Garlic

• Zesty Sautéed Broccolini

• Coconut Cream Cake with

Banana Ice Cream


A Sprightly Spring Menub r e n t h a z e l b a k e r

$60

Join us and taste this lively menu for yourself!

• Spring Fennel Salad shaved fennel,

teardrop tomato, lilac buds with

a spring onion vinaigrette

• Lamb Lolli Chops crusted with a Mustard and Herb Crumb Coating

• Green Bean Almondine

• Olive Oil Poached Potato

• Citrus Crème Brûlée

with Macerated Berries


Soup, Salad �d a Sandwichb e t h a n y t a y l o r

$55

Make any get together special with twists

on these lunch classics.

• Summer Squash and Lemon Bisque

with Crispy Whole Wheat Parmesan Twists

• Niçoise-Inspired Chopped Salad

with seared salmon, boiled egg,

crisp vegetables, olives, baby potatoes

and a parsley-caper vinaigrette

• Herbed Turkey Breast “Porchetta”

on Warm Rosemary Foccacia

with Baby Spinach, Tomato Jam

and Melty Swiss Fondue

• Summer Berry Streusel Cake

with Lime Curd Whipped Cream


Springtime by the Seashorej a n e s t . p i e r r e

$60

You can’t go wrong with these favorites

from the sea.

• New England Clam Chowder

• Wicked Good Lobster Rolls with

Minced Chives, Finely Diced Celery

and Lemon Aioli

• Creamy Summer Slaw with broccoli,

Napa cabbage and crisp snap peas

• Housemade Sea Salt and Vinegar Chips

• Strawberry Swirl Cheesecake

topped with a Rhubarb Compote


Simply Deliciousc h e f i n s t r u c t o r

$50

Learn tips and tricks to upgrading the

average meal.

• Roasted Carrot and Shredded Beet Salad

with a Citrus Vinaigrette

• Seared Pork Chops

with a Bacon Sage Sauce

• Buttermilk Mashed Potatoes

with Crispy Shallots

• Broccoli Rabe with Brown Butter

and Lemon Peel

• Chocolate Peanut Butter Pie

c o o k b o o k s i g n i n g

Friday | May 13 | 11:30am-1:00pm

Recipes From My Leb�ese Kitchenm a u r e e n a b o o d

$55

Meet cookbook author, Maureen Abood,

as she shares the lush flavors from her

childhood.

• Whipped Hummus with

Housemade Pita Chips

• Roast Chicken and Hushweh

a buttery mixture of rice, toasted pine nuts

and ground beef

• Avocado Tabbouleh in Little Gems

a delicious spin on traditional tabbouleh,

a classic Lebanese parsley salad

• Labneh with Tart Cherry and

Rose Water Compote this thick,

strained yogurt is so essential

to the Lebanese table

• Fresh Mint Tea

Friday | May 13 | 6:00-7:30pm

A Special Evening for Twos t a c i e w e b s t e r

$65

An elegant meal bound to impress your

dinner date.

• Watermelon Gazpacho

with Lemon and Sherry

• Lobster topped Linguine dressed

with a Champagne Butter Sauce

• Heirloom Tomato and

Ribboned Asparagus Salad

with Parmesan Shavings

• Rhubarb Shortcakes with

Sweet Crème and Pistachio Crumble



Rose Water and Orange Blossomsm a u r e e n a b o o d

$50

Maureen’s ingredient-focused approach

makes the most of the season’s bounty.

• Warm Almond Stuffed Dates

with Lime Zest

• Phyllo Galette with Caramelized Onions,

Cherry Tomatoes, Kalamata Olives

and Labneh

• Fresh Herb Falafel with

Tahini Yogurt Sauce a crisp-fried fritter

made from a crumble of soaked, not cooked,

dry chickpeas, fava beans and a host

of other delightful ingredients

• Graybeh Shortbread Cookies

Lebanese butter cookies

• Orange Blossom and Raw Honey Tisane

a sweet take on herbal tea

4 STONEWALLKITCHEN.COM/COOKINGSCHOOL



Simply Deliciousc h e f i n s t r u c t o r

$50

Learn tips and tricks to upgrading the

average meal.

• Roasted Carrot and Shredded Beet Salad

with a Citrus Vinaigrette

• Seared Pork Chops

with a Bacon Sage Sauce

• Buttermilk Mashed Potatoes

with Crispy Shallots

• Broccoli Rabe with Brown Butter

and Lemon Peel

• Chocolate Peanut Butter Pie



Recipes From My Leb�ese Kitchenm a u r e e n a b o o d

$55

Meet cookbook author, Maureen Abood,

as she shares the lush flavors from her

childhood.

• Whipped Hummus with

Housemade Pita Chips

• Roast Chicken and Hushweh

a buttery mixture of rice, toasted pine nuts

and ground beef

• Avocado Tabbouleh in Little Gems

a delicious spin on traditional tabbouleh,

a classic Lebanese parsley salad

• Labneh with Tart Cherry and

Rose Water Compote this thick,

strained yogurt is so essential

to the Lebanese table

• Fresh Mint Tea

Friday | May 13 | 6:00-7:30pm

A Special Evening for Twos t a c i e w e b s t e r

$65

An elegant meal bound to impress your

dinner date.

• Watermelon Gazpacho

with Lemon and Sherry

• Lobster topped Linguine dressed

with a Champagne Butter Sauce

• Heirloom Tomato and

Ribboned Asparagus Salad

with Parmesan Shavings

• Rhubarb Shortcakes with

Sweet Crème and Pistachio Crumble



Rose Water and Orange Blossomsm a u r e e n a b o o d

$50

Maureen’s ingredient-focused approach

makes the most of the season’s bounty.

• Warm Almond Stuffed Dates

with Lime Zest

• Phyllo Galette with Caramelized Onions,

Cherry Tomatoes, Kalamata Olives

and Labneh

• Fresh Herb Falafel with

Tahini Yogurt Sauce a crisp-fried fritter

made from a crumble of soaked, not cooked,

dry chickpeas, fava beans and a host

of other delightful ingredients

• Graybeh Shortbread Cookies

Lebanese butter cookies

• Orange Blossom and Raw Honey Tisane

a sweet take on herbal tea


Warm Weather Wine Tasting Menu with Wine Pairingsc a r l a s n o w

$75

Your first sip of the season’s tastiest wines

is right here, complemented with

a delicious dinner!

• Roasted Carrot and Avocado Salad

seasoned, roasted carrots finished with

avocado, sprouts, crème fraîche and pepitas

• Lemon and Fennel Roasted Lamb

with Polenta marinated boneless leg of lamb

alongside creamy mascarpone polenta

• Green Beans with Sweet Onion Vinaigrette

• Warm Cinnamon and Sugar Doughnuts

with a Bittersweet Chocolate

Dipping Sauce


Brunch for a Crowds t a c i e w e b s t e r

$45

Elegant, delicious and hassle free

entertaining!

• Yogurt Mascarpone Parfaits with

Gingered Granola and Stone Fruit

• Mini Quiche Lorraine with

a Fresh Herb Salad a frittata of

roasted summer squash, mushrooms

and creamy ricotta

• Crispy Fingerling Potatoes

with Flaky Sea Salt and Lemon

• Fresh Fruit Salad with Basil and Mint

• Spring Carrot Cake with Whipped

Honeyed Cream Cheese Frosting

s p e c i a l e v e n t

Monday | May 16 | 11:30am-1:00pm

25th Annivers¢y Jubileep a t t y r o c h e

$70

Help us celebrate our 25th Anniversary with this extraordinary class featuring our Company Classics, giveaways and more!

Start with a toast! • Sparkling Jam Champagne Cocktail with stonewall kitchen Strawberry Jam

Appetizer • Fresh Maine Lobster Salad with stonewall kitchen Roasted Garlic Aioli served in a Savory Buttermilk and Chive Popover

Entrée • Grilled Flat Iron Steak topped with stonewall kitchen Spicy Corn Relish aside Butter Basted Hasselback Potatoes

• Grilled Baby Romaine with Slow Roasted Cherry Tomatoes and stonewall kitchen Balsamic Fig Dressing

Dessert

• Layered Trifle with stonewall

kitchen Wild Maine Blueberry Champagne Jam and Lemon Curd with Luscious Mascarpone Cream and topped with Sugared Berries


Weekday Favoritesp a t t y r o c h e

$55

A step up from the average weekday meal!

• Jonah Crabmeat and Corn Cakes with Sweet Chili-Lime Cream Sauce learn how essential made-from-scratch stock can be to this dish!

• Garlic and Fresh Rosemary Roasted Chicken with a Creamy Pan Sauce

• Mascarpone and Fresh Herbed Mashed Potatoes

• Baby Peas and Sweet Young Carrots with Fresh Dill and Mint

• Buttered Rum Pudding Cakes877.899.8363 5



A Citrusy Seafood Celebrationv a n e s s a s e d e r

$60

Succulent seafood with a little zest.

• Bacon Wrapped Shrimp with

Avocado, Lime and Tomato Salad

• Salmon Slow Roasted in Olive Oil

with Preserved Lemon, Olives,

Oregano and a Pine Nut Chutney

served with Sautéed Broccoli Rabe

• Tangerine Butter Poached Lobster

over Toasted Israeli Couscous

• Grapefruit Posset with

Candied Citrus Peel an easy-to-make

custard dessert with a tangy twist!


Lunch with Payp a t t y r o c h e

$55

A delicious meal delivered right to you

from our lovely (and lively) in-house chef,

Patty Roche!

• Garden Vegetable Tart with

Roasted Corn, Zucchini, Tomatoes

and Fresh Mozzarella

• Tuscan Style Roasted Pork Tenderloin

with Garlic and Fresh Sage

• Pan Fried Polenta with

Sautéed Mushrooms and Marsala Wine

• Roasted Plum Tomatoes with

Thyme and Cracked Pepper

• Strawberries and Cream Semifreddo

with Lemon Ricotta Cookie


Chocolate Therapyp a m & d a v i d g r i f f i n w i t h r i c k g e m m e

$55

Join the Chocolate Therapy team as they

teach the fine art of chocolate making and

eating while showcasing their unique line

of award-winning sweet remedies.

• Chocolate Truffl es to be Tasted:

“Chocolate Fix Truffl e,” “Stress Reliever”

and “Blueberry Truffl e”

A spa-influenced meal to enjoy while you learn.

• Chilled Cucumber and Avocado Soup

with Shrimp poached in Court Bouillon

a flavored poaching liquid delicately cooks

the shrimp perfectly

• Organic Blackened Chicken Salad

mixed greens tossed with a honey

Dijon vinaigrette, topped with spice rubbed

blackened chicken

• Wedge of Caprese Flatbread fresh garden

tomatoes, basil and mozzarella top this

good-for-you whole wheat flatbread


A New England Farmhouse Luncheonc h r i s w i l c o x

$55

Join Executive Chef, Chris Wilcox, of the

Velveteen Habit in Ogunquit, Maine as he

showcases traditional techniques featuring

fresh, seasonal ingredients.

• Cobb Salad with

Bacon Blue Cheese Dressing

• Spring Vegetable Minestrone Soup

• Grilled Chicken Thighs with Tzatziki,

Garden Greens and Grilled Flatbread

• Shortcake with Seasonal Fruit



Spring F lingd a v e m a r t i n

$60

Experience cookbook

author and Top Chef

finalist, Dave Martin,

as he presents a delicious

spring luncheon.

• Salad of Roasted Beets a simple salad

of roasted beets, Maytag blue cheese,

nutmeg candied walnuts, watercress

and a splash of roasted shallot vinaigrette

• Greek Style Roasted Hanger Steak

prepared with oregano and lemon and

served with roasted garlic tzatziki

• Crispy Herb Roasted New Potatoes

• Miso and Sake Glazed Wild Cod

served with roasted spring asparagus

• Fresh Maine Blueberry

Crème Fraîche Ice Cream with

a Buttery Shortbread Cookie

Friday | May 20 | 6:00-7:30pm

Eating Through Spainj a n e s t . p i e r r e

$55

Food and flavors are the essence of Spain.

• Spanish Style Roasted Tomato Toast

with Garlic and Manchego Cheese

• Shrimp, Sausage and Mussel Paella with

Grilled Red Peppers and Bomba Rice

• Grilled Lettuces Salad romaine,

endive and radicchio dressed with

a balsamic vinaigrette

• Crema Catalana this version

of crème brûlée features cinnamon,

orange and lemon



Spring Into Action d a v e m a r t i n

$65

Top Chef finalist Dave

Martin is back and better

than ever, with a three

course masterpiece that is

sure to delight.

• Pan Seared Crab Cakes with

a Pineapple Coulis served over

Arugula Salad with an Avocado Vinaigrette

• Rubbed and Roasted Free-Range Chicken

over Roasted Caulifl ower Rice jalapeños,

cumin and chipotles make this bird sing!

• Sassy Sea Bass smoky rubbed, pan roasted

and drizzled with adobo honey butter

served atop spring zucchini

• Lemon and Mascarpone Panna Cotta

with a Maine Blueberry Compote


Surf and Turf Pasta Feastb e t h a n y t a y l o r

$50

Unique pasta dishes that are sure to please.

• Lemon Pepper Linguine with

Mixed “Frutti di Mare” in Asiago Sauce

with Tomato and Basil

• Lasagna Bolognese with Eggplant

and Feta layered between

Fresh Spinach Pasta Sheets

• Baby Kale Caesar Salad

with Herbed Croutons

• Tangy Marinated Tomatoes and Onions

• White Chocolate Budino

with Blueberry Compote and

a Lime Scented Wafer Cookie

a creamy custard topped with rich berries

aside a crunchy cookie

as seen onTop Chefc h e f

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c h e f

c e l e b r i ty

t h e p e r f e c t v e n u eBook our Cooking School for private parties,

rehearsal dinners, special and corporate events.




A Citrusy Seafood Celebrationv a n e s s a s e d e r

$60

Succulent seafood with a little zest.

• Bacon Wrapped Shrimp with

Avocado, Lime and Tomato Salad

• Salmon Slow Roasted in Olive Oil

with Preserved Lemon, Olives,

Oregano and a Pine Nut Chutney

served with Sautéed Broccoli Rabe

• Tangerine Butter Poached Lobster

over Toasted Israeli Couscous

• Grapefruit Posset with

Candied Citrus Peel an easy-to-make

custard dessert with a tangy twist!


Lunch with Payp a t t y r o c h e

$55

A delicious meal delivered right to you

from our lovely (and lively) in-house chef,

Patty Roche!

• Garden Vegetable Tart with

Roasted Corn, Zucchini, Tomatoes

and Fresh Mozzarella

• Tuscan Style Roasted Pork Tenderloin

with Garlic and Fresh Sage

• Pan Fried Polenta with

Sautéed Mushrooms and Marsala Wine

• Roasted Plum Tomatoes with

Thyme and Cracked Pepper

• Strawberries and Cream Semifreddo

with Lemon Ricotta Cookie


Springtime Italian Favoritesk a t e e l l i n g w o o d

$55

You can’t go wrong with this delightful

Italian inspired meal.

• Ricotta Gnudi in Pomodoro Sauce

with Fresh Basil Oil light, fluffy dumplings

enrobed in a simple tomato sauce

• Roman Style Braised Chicken

with Roasted Pepper Medley

• Cracked ‘Farrotto’ with Fresh Herbs

• Grilled Asparagus with Spiced Sabayon

vegetables kicked up a notch with a

drizzle of rich, pepper-infused cream sauce

• Gelato al Bacio chocolate hazelnut gelato

served with a whipped shortbread cookie


Afternoon Delightss c o t t j o n e s

$55

Fresh, seasonal ingredients brighten

this meal.

• Roasted Beet, Carrot and Chèvre Salad

with Watercress and Candied Pecans

• Piñon Crusted Chicken

with Dijon Cream Sauce pine nuts

and panko give this chicken its signature

crunchy coating

• Rosemary Potato Galette

• Snap Peas with Mint and Lemon

• Individual Meringue Pavlovas with

Lemon Curd and Blueberry Coulis


What’s Cooking?s t e p h a n i e c m a r$60

Chef Stephanie Cmar, cooks a meal you won’t forget!

• Chipotle Chicken Salad tomatillo ranch dressing, avocado and summer vegetables

• Stuffed Avocado Jonah crab meat with bell pepper and sriracha aioli

• Roasted Salmon mango salsa, jicama and tomato salad with a barbecue glaze

• Strawberry Trifl e layers of rich pound cake and heavenly pastry cream bursting with sweet, succulent berries!

Friday | May 27 | 6:00-7:30pm

Fresh is Bestj a n e s t . p i e r r e$55

Our food philosophy: Fresh is best!

• Balsamic Mediterranean Tomato Salad with Toasted Garlic Baguette

• Brined and Grilled Bone-In Pork Chop with a Sweet and Spicy Nectarine Salsa

• Spinach Gnocchi enjoy ‘light-as-a-cloud ’ soft dough dumplings

• Charred Summer Vegetables with Shaved Pecorino

• Mixed Berry Lemon Mascarpone Cake


Lunch with a Top Chefs t e p h a n i e c m a r$55

Join the Season 11 contestant of Bravo’s Top Chef as she shares her recipes for success!

• Fresh Summer Rolls Napa cabbage, shrimp and a peanut sauce for dipping

• Shrimp Salad finished with a lime vinaigrette, avocado and quinoa

• Grilled Chicken with peach barbecue sauce and corn succotash atop roasted potato salad

• Summer Berry Tart puff pastry, cream cheese filling and fresh lime cream



Spring Into Action d a v e m a r t i n

$65

Top Chef finalist Dave

Martin is back and better

than ever, with a three

course masterpiece that is

sure to delight.

• Pan Seared Crab Cakes with

a Pineapple Coulis served over

Arugula Salad with an Avocado Vinaigrette

• Rubbed and Roasted Free-Range Chicken

over Roasted Caulifl ower Rice jalapeños,

cumin and chipotles make this bird sing!

• Sassy Sea Bass smoky rubbed, pan roasted

and drizzled with adobo honey butter

served atop spring zucchini

• Lemon and Mascarpone Panna Cotta

with a Maine Blueberry Compote


Surf and Turf Pasta Feastb e t h a n y t a y l o r

$50

Unique pasta dishes that are sure to please.

• Lemon Pepper Linguine with

Mixed “Frutti di Mare” in Asiago Sauce

with Tomato and Basil

• Lasagna Bolognese with Eggplant

and Feta layered between

Fresh Spinach Pasta Sheets

• Baby Kale Caesar Salad

with Herbed Croutons

• Tangy Marinated Tomatoes and Onions

• White Chocolate Budino

with Blueberry Compote and

a Lime Scented Wafer Cookie

a creamy custard topped with rich berries

aside a crunchy cookie


c e l e b r i ty


c e l e b r i ty

Top Chefc h e f

c e l e b r i ty


Eco-Friendly Cutting BoardsCan safely go from counter to dishwasher. Perfect for cleanly

carving meat. These can even go in the oven up to 350°F.


877.899.8363 7


Saturday | June 4 | 6:00-7:30pm

From Sea to Shining Seaj a n e s t . p i e r r e

$65

Learn to cook these favorite seafood dishes.

• Shrimp and Crab Chowder

with Roasted Corn Confetti

and Crispy Shallots

• Lobster Risotto with Saffron

and White Wine

• Pan Roasted Green Beans with

Brown Butter and Sliced Almonds

• Mini Popover with Chive Butter

• Blueberry Slump with


this classic New England dessert

pairs wild Maine blueberries

with fluffy biscuits

Sunday | June 5 | 11:30am-1:00pm

Refined Cookeryb r e n t h a z e l b a k e r

$50

Recipes to impress.

• Chilled English Pea Soup with

Fresh Cracked Pepper and Olive Oil

• Linguini and Clams fresh made pasta

with Cherrystone clams

• Strawberry Rhubarb Galette

Tuesday | June 7 | 11:30am-1:00pm

Table for Twop a t t y r o c h e

$55

A mouthwatering menu to share.

• Arancini di Riso mushroom

and sweet pea stuffed rice balls,

fried and served with a light red sauce

• Shrimp Scampi with Fresh Lemon

and Parsley over Housemade Linguini

• Stuffed Tomatoes with Parsley, Oregano,

Garlic and Fresh Bread Crumbs

• White Chocolate and Cherry Semifreddo

with Mocha Chocolate Cake Bites


Sur la Tableb e t h a n y t a y l o r

$60

A refined warm weather meal inspired by French cuisine.

• Buckwheat Crêpes stuffed with Fresh Ricotta, Sweet Corn and Crisp Peas with a Lemon Chive Cream Sauce

• Grilled Frenched Rack of Lamb with a Tangy Garlic and Basil Pistou

• Micro-Vegetable Ratatouille

• Herb Infused Rice Pilaf

• Homemade Cruller Doughnut with Coffee Ice Cream and Espresso Hot Fudge Sauce


Memorial Day Brunch j a n e s t . p i e r r e

$50

Celebrate a day of remembrance with this brunch.

• Fresh Fruit Medley with a Buckwheat Honey and Mint Dressing

• Olive Oil Poached Egg on a Shredded Potato Nest

• Brown Sugar and Cayenne Pepper Candied Bacon

• Roasted Balsamic Tomato and Asparagus Medley

• Lemon Ricotta Pancakes with Blackberry Compound Butter and Maine Maple Syrup


Divine Delicaciesp a t t y r o c h e

$65

This meal is sophisticated and distinguished.

• Mussels with Chorizo, Tomatoes, Gorgonzola and White Wine with Garlic Toast

• Seared Sea Scallops wrapped in Prosciutto with Basil Lemon Butter

• Red Bliss Potatoes tossed in a Creamy Herb Butter

• Grilled Asparagus

• Lemon Buttermilk Pudding Cakes with Fresh Berries and Whipped Mascarpone

j u n eWednesday | June 1 | 11:30am-1:00pm

Touring the Spice Bazaark a t e e l l i n g w o o d$60

Discover aromatic and flavorful Middle Eastern dishes featuring the spices that make this cuisine so unique!

• Roasted Squash and Spinach Salad with Tahini and Za’atar baby spinach,

roasted squash and crushed sesame seeds

dusted with a rich and savory spice blend

• Lamb Chops with Fenugreek Cream Curry

• Jeweled Rice saffron, pistachios, almonds,

berries and orange peel are gemstones within

this flavorful and fragrant rice dish

• Spiced Carrot and Cumin Soup

• Cardamom Cream Cake with Rose Water Chantilly Cream and Berries in a Spearmint Syrup

Thursday | June 2 | 11:30am-1:00pm

Lunch with Friendsr o b o z o o n i a n$55

Bring your friends and enjoy delicious food and great entertainment.

• Panzanella Salad fresh vegetables and

toasted day-old ciabatta bread

in a light lemon anchovy dressing

• Grilled Chicken and Shrimp over Risotto with Goat Cheese and Roasted Tomatoes

• Strawberry Shortcakes

Friday | June 3 | 11:30am-1:00pm

Layers of F lavorsn i n a p a r r o t t$60

Flavors with flair!

• Ahi Tuna Ceviche with Ginger, Watermelon and Grilled Corn served with Crispy Tortilla Chips

• Short Rib Tacos with Rhubarb Avocado Salsa

• Black Beans with Pickled Red Onion and Goat Cheese

• Tomato Saffron Rice

• Churros with Mexican Hot Chocolate and Tequila Caramel


Friday | June 3 | 6:00-7:30pm

Cooking with Craft Beer with Beer Pairingsj o h n h o l l

$65

Join award-winning editor, cookbook

author and American beer connoisseur,

John Holl, as he shows us how to cook and

eat with fine craft beer.

• Wheat Beer Steamed Clams

paired with an American Wheat Beer

• The “Riot Sandwich” with Italian sausage,

pulled pork and mozzarella topped with

pickled Italian vegetables

paired with an Imperial IPA

• Patatas Bravas crispy quartered potatoes

tossed with a tomato-based sauce

paired with Lager

• Vidalia Onions stuffed

with Spring Vegetables

• Oatmeal Cranberry Spent Grain Cookies

paired with Oatmeal Stout


Saturday | June 4 | 11:30am-1:00pm

Dishing Up New Jersey j o h n h o l l

$45

These small plates are the ultimate tribute

to New Jersey’s best.

• New Jersey Iced Tea the signature

non-alcoholic version of this

Garden State favorite!

• Taylor Ham, Egg and Cheese Sandwich

with Disco Fries crispy french fries

covered with melted cheese and gravy

• Fresh Donuts with

Chocolate Potato Chip Crumble

• Arugula and Papaya Salad with

Pomegranate Lime Vinaigrette

• Cheese Blintz a thin pancake stuffed

with a sweet cheese filling



From Sea to Shining Seaj a n e s t . p i e r r e

$65

Learn to cook these favorite seafood dishes.

• Shrimp and Crab Chowder

with Roasted Corn Confetti

and Crispy Shallots

• Lobster Risotto with Saffron

and White Wine

• Pan Roasted Green Beans with

Brown Butter and Sliced Almonds

• Mini Popover with Chive Butter

• Blueberry Slump with


this classic New England dessert

pairs wild Maine blueberries

with fluffy biscuits


Refined Cookeryb r e n t h a z e l b a k e r

$50

Recipes to impress.

• Chilled English Pea Soup with

Fresh Cracked Pepper and Olive Oil

• Linguini and Clams fresh made pasta

with Cherrystone clams

• Strawberry Rhubarb Galette


Table for Twop a t t y r o c h e

$55

A mouthwatering menu to share.

• Arancini di Riso mushroom

and sweet pea stuffed rice balls,

fried and served with a light red sauce

• Shrimp Scampi with Fresh Lemon

and Parsley over Housemade Linguini

• Stuffed Tomatoes with Parsley, Oregano,

Garlic and Fresh Bread Crumbs

• White Chocolate and Cherry Semifreddo

with Mocha Chocolate Cake Bites

Wednesday | June 8 | 11:30am-1:00pm

Power Lunchs t a c i e w e b s t e r

$65

Recipes that pack a punch for your taste

buds and your health.

• Farmers’ Market Salad fresh greens and

seasonal veggies with a creamy avocado

vinaigrette and topped with crunchy

spiced chickpeas

• Pan Seared Halibut

with Bok Choy and

Thai Basil-Black Garlic

Yogurt Sauce

• Turmeric and Ginger Spiced Rice

studded with Pomegranate Seeds

and Almonds

• Dark Chocolate Honey Tartlet

with Flaky Sea Salt


Farmers’ Market Favoritesc h e f i n s t r u c t o r

$55

Straight from the local farmers’ market

to your table.

• Caesar Salad with Pan Seared

Lemon Pepper Shrimp

• Grilled Chicken Breasts

with a Tomato Herb Pan Sauce

• Spring Vegetable Risotto

• Shortcakes with Macerated Berries

and Fresh Whipped Cream


Appetizers Around the Worldb e t h a n y t a y l o r

$60

Travel the globe in just 90 minutes with

these delicious small plates.

• Arancini di Riso rice ball stuffed with

Fontina cheese and brandy soaked raisins

• Summer Rolls with Grilled Shrimp,

Mango and Avocado with a

Sweet and Spicy Dipping Sauce

• Green Chile and Chicken Tamales

with Mango Salsa and Citrus Crema

• Housemade Corned Beef Sliders

on Rye Toasts with Guinness

Braised Onions and Cheddar

• Blueberry and Lemon Hand Pies



A Real Maine Meal b e n c o n n i f f

$65

Join cookbook author and co-owner of

theLuke’s Lobster restaurants as he shares

his secrets to some of Maine’s distinctive

regional cuisine.

• Lemony Lobster on a bed of

Summer Greens and Julienned Vegetables

• Pan Seared Lobster Tail with

Honey Roasted Fingerling Potatoes

• Corn Ragout a sweet corn casserole

• Strawberry and Raspberry Pie

with a Pretzel Crust



Cooking with Craft Beer with Beer Pairingsj o h n h o l l

$65

Join award-winning editor, cookbook

author and American beer connoisseur,

John Holl, as he shows us how to cook and

eat with fine craft beer.

• Wheat Beer Steamed Clams

paired with an American Wheat Beer

• The “Riot Sandwich” with Italian sausage,

pulled pork and mozzarella topped with

pickled Italian vegetables

paired with an Imperial IPA

• Patatas Bravas crispy quartered potatoes

tossed with a tomato-based sauce

paired with Lager

• Vidalia Onions stuffed

with Spring Vegetables

• Oatmeal Cranberry Spent Grain Cookies

paired with Oatmeal Stout



Dishing Up New Jersey j o h n h o l l

$45

These small plates are the ultimate tribute

to New Jersey’s best.

• New Jersey Iced Tea the signature

non-alcoholic version of this

Garden State favorite!

• Taylor Ham, Egg and Cheese Sandwich

with Disco Fries crispy french fries

covered with melted cheese and gravy

• Fresh Donuts with

Chocolate Potato Chip Crumble

• Arugula and Papaya Salad with

Pomegranate Lime Vinaigrette

• Cheese Blintz a thin pancake stuffed

with a sweet cheese filling

“The instructor was super. She made sure we understood and provided lots of helpful hints. Bravo!”

Nancy P.


Nancy P.


Nancy P.

9




Dining at the Coastal Table k a r e n c o v e y

$65

Join Karen as she reveals her secrets behind

recipes inspired by the farmlands and

seaside of Southern New England.

• Rustic Mediterranean Panzanella Salad

• Mussels with White Wine,

Butter and Herbs

• Swordfi sh Kebabs with

Arugula Pesto Couscous

over a bed of Fresh Greens

• Sunset Ice Cream Cake



Dana’s Dinner Spread d a n a m o o s

$65

Don’t miss out on this divine dinner!

• Seared Parmesan Polenta topped with

Wild Mushrooms and Balsamic Vinegar

over Baby Arugula

• Shaved Brussels Sprouts Salad with

Bacon and a Lemon Dijon Vinaigrette

• Maine Surf ‘n Turf fresh Maine lobster

atop peppercorn-seared Filet Mignon

with a brown butter and chive sauce

• Parsnip Potato Puree

with Crispy Fried Shallots

• Molasses Crinkle Cookie

Ice Cream Sandwiches rolled

in Toasted Pecans



The Art of Breakfast d a n a m o o s

$55

Tips and tricks on how to bring B&B

entertaining to your home.

• Popovers with Cinnamon Honey Butter

• Pineapple Banana Towers with

Caramelized Sugar and Spiced Cream

• Savory Crêpes with Ricotta,

Parmesan and Asparagus topped

with fresh Maine Crab and

a Brown Butter Hollandaise

• Candied Black Pepper Bacon

• Chocolate, Banana and Raspberry

Bread Pudding with Dark Chocolate Sauce,

Berry Coulis and Fresh Fruit


Lunch at The Eddyb r e n d a n m c h a l e

$50

Join Executive Chef and Owner of

NYC-based restaurant, The Eddy, as he

puts a creative spin on refi ned, seasonal fare!

• Strawberries with Pine Butter,

Japanese Turnip and Formagetta de Capra

one of the restaurant’s fi rst and favorite dishes!

• Charred Asparagus, 60-Day Pancetta,

Stracciatella and Pickles in-house cured

and dry aged pancetta with fresh, local

asparagus pairs well with this Italian cheese

• Cardamom Panna Cotta,

Rhubarb Granita, Basil and Sea Salt

fruit-flavored ice acts as a refreshing

and cold addition to this rich custard


A Lem°y Lun²eonp a t t y r o c h e$60

Enhance your meal with a twist, squeeze and zest of this popular citrus!

• Scallops wrapped in Prosciutto with Lemon Basil Butter

• Savory Lemon Chicken with Fresh Sage

• Creamy Mascarpone Mashed Potatoes with Lemon Zest and Fresh Parsley

• Roasted Broccoli and Caulifl ower with Caramelized Lemon and Garlic

• Candied Citrus Tart layers of vanilla custard, chocolate ganache and an almond crust topped with candied lemon slices


Burgers All Aroundb e t h a n y t a y l o r$55

Get ready for summer with flavorful variations on backyard barbecue favorites.

• Ahi Tuna Slider on a Steamed Bun with Sushi Bar Mayonnaise and Pickled Slaw

• Lamb “Kofta” Burger on a Whole Grain Bun with Lemon Herb Hummus and Marinated Tomato and Cucumber Mélange

• Crispy Potatoes with Garlicky “Toum” Sauce a smooth, creamy Middle Eastern garlic sauce

• Strawberry Basil Ice Cream Shortbread Cookie Sandwiches


Lunch on the Porchp a t b a g g$55

Light and lovely luncheon ideas for the great outdoors and more!

• Grilled Asparagus with Romesco Sauce and a Housemade Apple Balsamic Vinaigrette

• Crab, Fennel and Grilled Grape Salad

• Truffl ed Polenta Fries with Tomato Chutney

• Humble Cheese Pie with Fresh Strawberries


A Seaside Wine Dinner

with Wine Pairingsc a r l a s n o w$75

Small plates of ocean fresh seafood, each paired with the perfect wine.

• Coconut Shrimp with a Tangy Pineapple and Apricot Mustard Sauce

• Pan Seared Scallops with Sweet Pea Puree and Crispy Prosciutto

• Lobster Newburg in a Puff Pastry Shell tender chunks of sweet Maine lobster with a rich sherry cream sauce

• Mixed Berry Pavlova a lightly crisp meringue with a soft, sweet center, topped with fresh macerated berries


IncrEdible Eatsj a n e s t . p i e r r e$60

A scrumptious meal to satisfy those warm weather cravings.

• Tuscan Bread Salad with Grilled Summer Vegetables

and Shaved Grana Padano Cheese

• Grilled Scallops with a Citrus Salsa

• Buttery Rice Pilaf cooked in a Seasoned Broth

• Pan Roasted Herbed Three Bean Medley

• Molten Chocolate Cakes with Sugared Raspberries


Market Freshs t a c i e w e b s t e r$60

Simple preparations to highlight your fresh, peak-of-season produce.

• Heirloom Radish Tartine with Fresh Churned Butter and Flaky Sea Salt

• Grilled Peach Salad with Prosciutto and Fennel

• Pan Seared Monkfi sh with Toasted Caper Vinaigrette over Wheat Berry Pilaf

• Snap Peas with Meyer Lemon and Mint

• Sweet Chocolate Beet Cakes with Lemon Mascarpone Cream

“The food was great and the staff are wonderful!”

Margaret O.


Margaret O.


Margaret O.




A Lem°y Lun²eonp a t t y r o c h e$60

Enhance your meal with a twist, squeeze and zest of this popular citrus!

• Scallops wrapped in Prosciutto with Lemon Basil Butter

• Savory Lemon Chicken with Fresh Sage

• Creamy Mascarpone Mashed Potatoes with Lemon Zest and Fresh Parsley

• Roasted Broccoli and Cauliflower with Caramelized Lemon and Garlic

• Candied Citrus Tart layers of vanilla custard, chocolate ganache and an almond crust topped with candied lemon slices


Burgers All Aroundb e t h a n y t a y l o r$55

Get ready for summer with flavorful variations on backyard barbecue favorites.

• Ahi Tuna Slider on a Steamed Bun with Sushi Bar Mayonnaise and Pickled Slaw

• Lamb “Kofta” Burger on a Whole Grain Bun with Lemon Herb Hummus and Marinated Tomato and Cucumber Mélange

• Crispy Potatoes with Garlicky “Toum” Sauce a smooth, creamy Middle Eastern garlic sauce

• Strawberry Basil Ice Cream Shortbread Cookie Sandwiches


Lunch on the Porchp a t b a g g$55

Light and lovely luncheon ideas for the great outdoors and more!

• Grilled Asparagus with Romesco Sauce and a Housemade Apple Balsamic Vinaigrette

• Crab, Fennel and Grilled Grape Salad

• Truffled Polenta Fries with Tomato Chutney

• Humble Cheese Pie with Fresh Strawberries


A Seaside Wine Dinner

with Wine Pairingsc a r l a s n o w$75

Small plates of ocean fresh seafood, each paired with the perfect wine.

• Coconut Shrimp with a Tangy Pineapple and Apricot Mustard Sauce

• Pan Seared Scallops with Sweet Pea Puree and Crispy Prosciutto

• Lobster Newburg in a Puff Pastry Shell tender chunks of sweet Maine lobster with a rich sherry cream sauce

• Mixed Berry Pavlova a lightly crisp meringue with a soft, sweet center, topped with fresh macerated berries


IncrEdible Eatsj a n e s t . p i e r r e$60

A scrumptious meal to satisfy those warm weather cravings.

• Tuscan Bread Salad with Grilled Summer Vegetables

and Shaved Grana Padano Cheese

• Grilled Scallops with a Citrus Salsa

• Buttery Rice Pilaf cooked in a Seasoned Broth

• Pan Roasted Herbed Three Bean Medley

• Molten Chocolate Cakes with Sugared Raspberries


Market Freshs t a c i e w e b s t e r$60

Simple preparations to highlight your fresh, peak-of-season produce.

• Heirloom Radish Tartine with Fresh Churned Butter and Flaky Sea Salt

• Grilled Peach Salad with Prosciutto and Fennel

• Pan Seared Monkfish with Toasted Caper Vinaigrette over Wheat Berry Pilaf

• Snap Peas with Meyer Lemon and Mint

• Sweet Chocolate Beet Cakes with Lemon Mascarpone Cream


A Father’s Day Seafood Feastv a n e s s a s e d e r

$70

A superb meal to honor Dads everywhere!

• Seared Scallops over Citrus,

Avocado and Microgreens

with a Grapefruit Vinaigrette

• Cod and Potato Fritters

with Romesco Sauce

• Seafood Fra Diavolo over Housemade

Fettuccini with Lobster, Clams,

Mussels and Shrimp

• Grilled Asparagus with

Toasted Bread Crumbs,

Garlic and Almonds

• Ginger Stout Cake with

Vanilla Bean Whipped Cream

and a Caramel Drizzle


Instant Italian Favoritesp a t t y r o c h e

$55

Tradition, quality and simplicity all

describe this tasty Italian menu.

• Antipasto Salad marinated artichoke hearts,

roasted red peppers, pepperoncini, tomatoes,

olives and cured Italian meats

• Easy Chicken Parmesan with

a San Marzano Tomato and

Fresh Basil Sauce

• Baked Ziti with a Trio of Cheeses

• Asparagus with Crisp Serrano

Ham Ribbons

• Individual Olive Oil Cakes

with a Tart Lemon Glaze


Supreme Summer F lavorsk a t e e l l i n g w o o d

$55

A delicious taste of summer.

• Loose Leaf Salad with

Grilled Avocado and Ranch Dressing

• Oven Barbecued Flanken-Style

Beef Short Ribs thin slices of cross-cut

ribs that are dry-rubbed and slow

roasted to perfection

• Pesto Roasted New Potatoes

with Fresh Herbs and Garden Peas

• Creamed Summer Corn

• Watermelon, Jalapeño and Feta Salad

• Grasshopper Ice Box Pie a sweet chocolate

crust pairs with a crème de menthe-infused

frozen filling


The Good FatS t a c i e W e b s t e r

$60

From the pit to the peel: discover how

versatile the avocado can be!

• Warm Crab and Avocado Toasts

• Lobster Tacos with Avocado, Grapefruit,

Jalapeño and Fennel Crema

• Charred Street Corn Salad with

Red Peppers, Bacon and

Creamy Avocado Dressing

• Fudgy Mexican Chocolate Cake

with a Twist


Corn ZipperThis stainless steel blade corn zipper

effortlessly cuts off rows of corn to use in your cooking.


877.899.8363 11




Abbondanza! d o m e n i c a m a r c h e t t i

$55

Domenica shares her delizioso home

cooking expertise with fantastic results.

• Crostini with Sweet and

Sour Roasted Peppers and Mozzarella

• Slow Roasted Porchetta with

Quick Pickled Rapini a savory and

moist boneless pork roast paired

with pickled broccoli rabe

• Favorite Jam Crostata



Sweet ‘n Zesty b i l l c o l l i n s

$60

Indulgence from beginning to end.

• Corn Infused Scallop Chowder

• Barbecue Pork Ribs with

a Sweet ‘n Zesty Sauce

• Sweet Potato Salad

• Grilled Asparagus and Lemon

• Blueberry Cobbler



Inspired Italian d o m e n i c a m a r c h e t t i

$66

“The food I cook is the food I love to eat and to feed others.”

• Insalata di Riso with Housemade Giardiniera Pickle a cold rice salad

with an Italian pickled vegetable relish

• Baked Salmon with Seasoned Citrus Salt

• Grilled Vegetables with Savory Mint Sauce

• Gino’s Chocolate Chip Cake with Fresh Mint Syrup


Downright Deliciousk a t e e l l i n g w o o d

$55

Restaurant quality food made

with at-home ease.

• Olive Oil Bread with Figs and Hazelnuts

• Crispy Duck Breast with a

Blackberry Reduction duck cooked

to perfection and served with

a slightly tart, sweet and sour sauce

• Toasted Israeli Couscous

with Caramelized Pearl Onions

• Roasted Heirloom Baby Carrots

• Baked Alaska uses cake as the base,

fresh churned strawberry ice cream

in the center, covered in a layer of fluffy

meringue and torched to serve


Celebrating Summerp a t t y r o c h e

$50

Summer picnic favorites.

• Classic Deviled Eggs

• Fried Chicken brined in buttermilk,

lemon and herbs, breaded and fried

• Tangy Coleslaw

• All-American Macaroni Salad

• Watermelon Slice

• Tart Cherry Hand Pies

j u l yFriday | July 1 | 11:30am-1:00pm

Lip Smacking Luncheons t a c i e w e b s t e r

$55

Fill up on delicious flavors

and inspiring ingredients.

• Shaved Asparagus Salad with

Housemade Whipped Ricotta

• Crispy Seared Duck Breast

with Cherry and Rhubarb Agrodolce

• Caramelized Wild Mushrooms

with Garlic and Lavender

• Creamy Carrot Puree

• Flourless Chocolate Cake

with Lemon Chiboust Cream

and Fresh Raspberries

Friday | July 1 | 6:00-7:30pm

A Sensational Supperj a n e s t . p i e r r e

$60

Fine dining from start to finish.

• Grilled Eggplant Caprese Salad

with Mozzarella and Garlic Confit

• Seared Sirloin Steak with

Lemon Thyme Butter

• Vanilla Scented Wild Mushroom Sauté

• Hasselback Potatoes slowly roasted

and stuffed with butter and herbs

• Fire Roasted Broccoli Rabe

• The ‘Best’ Brownie with a Kahlua

and Chocolate Drizzle, Fresh Berries

and Whipped Cream


An Elegant Eveningj a n e s t . p i e r r e

$60

A class in fine dining.

• Beet and Goat Cheese Napoleons

with an Orange Balsamic Drizzle

• Grilled Lamb Saddle with

a Wild Mushroom Wine Sauce

a tender cut of lamb loin served

with a savory mushroom wine sauce

• Roasted New Potatoes with Radishes,

Fennel and a Citrus Brown Butter Sauce

• Vanilla Bean Sabayon with

Raspberries and a Tuile Cookie


Rustic Brunchs t a c i e w e b s t e r

$55

The perfect meal for a lazy summer Sunday.

• Zingy Lemon Ginger Scones

with a Sweet Tart Glaze

• Ratatouille with Garlic Toast Points

and a Poached Egg

• Duck Confit and Potato Hash

• Fresh Berry Parfait with

Housemade Granola


Beer-B-Queb e t h a n y t a y l o r

$55

Explore beer and barbecue, a match made

in heaven!

• “Pulled” Eggplant in Stout and

Sriracha Barbecue Sauce with

Grilled Garlic Hefeweizen Pita Bread

• Beer Brined Chicken

coated in a dry rub, then grilled

• Grilled Sweet Potato Salad

with Sparkling Cider Vinaigrette

• Housemade Pickled Onions,

Carrots and Jalapeño

• Grilled Fruit with Belgian Beer

Ice Cream and Toasted Oat CrumbleAvailable for purchase in our Cooking School.

Basting BrushA must have kitchen tool,

it has a large size, silicone brush head and an easy to grab wooden handle.

Silicone makes it easy to clean. on the day of your class



Downright Deliciousk a t e e l l i n g w o o d

$55

Restaurant quality food made

with at-home ease.

• Olive Oil Bread with Figs and Hazelnuts

• Crispy Duck Breast with a

Blackberry Reduction duck cooked

to perfection and served with

a slightly tart, sweet and sour sauce

• Toasted Israeli Couscous

with Caramelized Pearl Onions

• Roasted Heirloom Baby Carrots

• Baked Alaska uses cake as the base,

fresh churned strawberry ice cream

in the center, covered in a layer of fluffy

meringue and torched to serve


Celebrating Summerp a t t y r o c h e

$50

Summer picnic favorites.

• Classic Deviled Eggs

• Fried Chicken brined in buttermilk,

lemon and herbs, breaded and fried

• Tangy Coleslaw

• All-American Macaroni Salad

• Watermelon Slice

• Tart Cherry Hand Pies

Saturday | July 2 | 11:30am-1:00pm

Wicked Good Seafoodc h e f i n s t r u c t o r

$65

Exceptionally tasty summertime seafood.

• Mussel Chowder with Carrots,

Peppers and Leeks with Crostini

• Lobster Roll Duo:

Maine vs. Connecticut cold tossed

with mayo or warm with butter

...you be the judge!

• Mixed Greens with Fried Goat Cheese

and Blueberry Vinaigrette

• Lemon Pound Cake with Fresh Berries

and Whipped Cream

Saturday | July 2 | 6:00-7:30pm

A Fine Dining Feastj a n e s t . p i e r r e

$65

Indulgence from beginning to end.

• Beef Carpaccio Crostini

with White Truffle Vinaigrette

• Filet Mignon with Mixed Peppercorn

Cream Sauce

• Red Beet Risotto with Mustard Greens

and Goat Cheese

• Classic Napoleon vanilla pastry cream

and seasonal fruit sandwiched between

layers of crisp puff pastry and topped

with a chocolate glaze

Sunday | July 3 | 11:30am-1:00pm

Perfectly Seasonedb r e n t h a z e l b a k e r

$55

This meal is bursting with flavor.

• Beet Salad roasted beets with goat cheese,

arugula and crumbled pistachios

• Grilled Salmon over a Verde Salad

with Herbed Quinoa

• Fresh Apricot Tart with Whipped Cream

Tuesday | July 5 | 11:30am-1:00pm

No Need to Go Outs c o t t j o n e s

$65

Serve this restaurant quality meal in your

own kitchen.

• Beef Carpaccio with Fresh Figs

and Honey on Arugula

• Beef Tenderloin with

a Garlic Horseradish Cream

• Mini Goat Cheese Popovers

• Haricot Verts with Tomatoes and

Toasted Almonds in a Bacon Vinaigrette

• Sweet Strawberry Balsamic Ice Cream

with a Lemon Rosemary Shortbread Cookie

Wednesday | July 6 | 11:30am-1:00pm

Put the Lime in the Coconutk a t e e l l i n g w o o d

$55

“You put the lime in the coconut…”

and eat it all up!

• Coconut Shrimp with

Sweet Chili Dipping Sauce

• Grilled Tequila Lime Chicken

over Toasted Coconut Rice

• Sweet Summer Corn Salad

• Key Lime Pie with

a Coconut Macaroon Crust

Wednesday | July 6 | 6:00-7:30pm

Dinner Datej a n e s t . p i e r r e

$65

A dinner sure to impress.

• Grilled Scallops with a Relish of Nectarines,

Heirloom Tomatoes, Sweet Corn and Chives

• Slow Roasted Beef Tenderloin

with Pink Peppercorn Butter

• Three Cheese Roasted Scalloped Potatoes

• Late Summer Greens Sauté

kale and swiss chard take on

a tangy, buttery sauce

• Million Dollar Pound Cake with

Housemade Fresh Peach Ice Cream

j u l yFriday | July 1 | 11:30am-1:00pm

Lip Smacking Luncheons t a c i e w e b s t e r

$55

Fill up on delicious flavors

and inspiring ingredients.

• Shaved Asparagus Salad with

Housemade Whipped Ricotta

• Crispy Seared Duck Breast

with Cherry and Rhubarb Agrodolce

• Caramelized Wild Mushrooms

with Garlic and Lavender

• Creamy Carrot Puree

• Flourless Chocolate Cake

with Lemon Chiboust Cream

and Fresh Raspberries


A Sensational Supperj a n e s t . p i e r r e

$60

Fine dining from start to finish.

• Grilled Eggplant Caprese Salad

with Mozzarella and Garlic Confit

• Seared Sirloin Steak with

Lemon Thyme Butter

• Vanilla Scented Wild Mushroom Sauté

• Hasselback Potatoes slowly roasted

and stuffed with butter and herbs

• Fire Roasted Broccoli Rabe

• The ‘Best’ Brownie with a Kahlua

and Chocolate Drizzle, Fresh Berries

and Whipped Cream


Basting BrushA must have kitchen tool,

it has a large size, silicone brush head and an easy to grab wooden handle.

Silicone makes it easy to clean. on the day of your class

877.899.8363 13


Thursday | July 7 | 11:30am-1:00pm

Lunch at The Kennebunk Inns h a n n a & b r i a n o ’ h e a

$60

Join the Chefs and Innkeepers of The

Kennebunk Inn and discover what

hospitality is all about.

• Watermelon Carpaccio with

Whipped Feta, Kalamata Olives and

Arugula with Aged Balsamic Vinegar

• Crab Ravioli in a Curried Citrus

Cream Sauce with P.E.I. Mussels

and Sautéed Shrimp

• Gâteau Chocolate Mousseline Cake

with Crème Fraîche and Sweet Berries

Thursday | July 7 | 6:00-7:30pm

An Italian Excursions t a c i e w e b s t e r

$55

The classic flavors of Italy at home.

• Piattini Italian small plates of crispy

squash fritters, sweet and sour eggplant

and stuffed clams

• Mini Thin Crust Pizza with

Charred Red Onion, Gorgonzola

Dolce and Figs

• Spaghetti Carbonara without the raw egg

• Pistachio Cookie Cups with

Sabayon and Fresh Berries

Friday | July 8 | 11:30am-1:00pm

Summertime P icnicc h e f i n s t r u c t o r

$50

A portable picnic meal, perfect for the

warm weather months.

• Chilled Corn Soup with

Crème Fraîche and Chives

• Crispy Buttermilk Fried Chicken

try this method of brining first

and then soaking in buttermilk

to make moist, succulent chicken

• Classic Coleslaw

• Herbed Fingerling Potato Salad

• Blueberry Shortcakes


Far East F lavorsg a r y & c a r o l e k i m m e l

$60

Diversified color, aromatic flavor

and a distinguishing taste will all

be found in this meal.

• Shrimp Toast the Vietnamese version

of a traditional dim sum dish

• Chop Chae a Korean favorite:

thin strips of beef and fresh vegetables

over stir-fried noodles

• Indian Lamb Curry with Rice the rich

taste of lamb combined with the aromas

and flavors of a New Delhi curry

• Coconut Cake with Mango Sorbet

a moist cake made with coconut milk

perfectly compliments sweet mango sorbet


Beef and Reefc h e f i n s t r u c t o r

$65

This winning combination is sure to please.

• Maine Lobster Bisque

• Grilled Filet Mignon

with a Rich Balsamic Glaze

• Creamy Roquefort Potato Gratin

• Parmesan Roasted Cauliflower and Peas

• Rustic Berry Crostata with

Limoncello Whipped Cream


Essence of Asiag a r y & c a r o l e k i m m e l

$60

Meet the Kimmels as they prepare this

Asian influenced meal with a Maine twist.

• Vegetable Samosas a popular street food

in India, stuffed with onion, chili pepper

and potato, then lightly fried

• Maine Lobster Fried Rice a simple and

delicious recipe from the coast of Thailand,

with a Maine twist

• Imperial Barbecue Pork

with Rice Noodles tender pork in a

traditional Vietnamese marinade

• Almond Cookies and Green Tea Ice Cream


Summertime Sensationsk a t e e l l i n g w o o d

$65

Let us show you how to recreate this

sensational meal in your own kitchen.

• Caramelized Peaches, Burrata

and Serrano Flatbread with

a Sweet Balsamic Reduction

• Herb Marinated Grilled Hangar Steak

• Crispy Smashed Roasted Potatoes

• Sweet Corn and Chard Gratin

• Brownie Tart with Housemade

Burnt Caramel Ice Cream


Tastes of Texasc h e f i n s t r u c t o r

$55

There’s nothing shy about big,

bold Texas flavors.

• Fried Pickles with a Horseradish

Crème Fraîche Dipping Sauce

• Beef Brisket with a

Chipotle Barbecue Glaze

• Dutch Oven Baked Beans with

Cherrywood Smoked Bacon

and Molasses

• Roasted Corn and Chive Soufflé

• Peach Cobbler with

Bourbon Caramel Sauce


F lavorful Fares t a c i e w e b s t e r

$55

Summertime and the living is…tasty!

• Plum and Fennel Salad

with Honey Ginger Dressing

and Sesame Seeds

• Slow Roasted Pork Shoulder

with Star Anise and Chile Peppers

• Silky Grilled Summer Corn Puree

• Toasted Quinoa Salad with

Chard, Citrus and Pistachios

• Heavenly Layered Coconut Cake


Midsummer Brunchj a n e s t . p i e r r e

$50

A casual brunch featuring dishes that

highlight the best of the season’s produce.

• Polenta Pancakes with a Berry Syrup

and Pineapple and Mango Salsa

• Baked Eggs en Cocotte with Basil

eggs mixed with fresh herbs, baked

in a ramekin and finished with

a butter based sauce

• Zucchini Fritters with

a dollop of Peppered Sour Cream

• Oven Baked Bacon

• Peach Streusel Cake

Monday | July 11 | 11:30am-1:00pm

Let’s Do Lunchs c o t t j o n e s

$65

Classic flavors to savor.

• Butter Seared Sea Scallops with

a White Wine Peppercorn Sauce

• Grilled Flat Iron Steak

with Charred Tomato Butter

• Creamy Sun-Dried Tomato Polenta

• Fire Grilled Summer Vegetable Medley

• Chocolate Espresso Semifreddo


Under the Seap a t t y r o c h e

$65

Partake in this seafood feast.

• Crab and Pancetta Mini Quiches

a rich custard filling of Jonas crabmeat,

crispy pancetta and Gruyère cheese,

with a savory crumble topping

• Stove Top Clam Bake lobster, mussels,

clams with sausage and fennel

• Corn on the Cob with

Fresh Herbs and Lemon

• Roasted Red Bliss Potatoes with Bacon

• No Bake Strawberry Cheesecake



Summertime Sensationsk a t e e l l i n g w o o d

$65

Let us show you how to recreate this

sensational meal in your own kitchen.

• Caramelized Peaches, Burrata

and Serrano Flatbread with

a Sweet Balsamic Reduction

• Herb Marinated Grilled Hangar Steak

• Crispy Smashed Roasted Potatoes

• Sweet Corn and Chard Gratin

• Brownie Tart with Housemade

Burnt Caramel Ice Cream


Tastes of Texasc h e f i n s t r u c t o r

$55

There’s nothing shy about big,

bold Texas flavors.

• Fried Pickles with a Horseradish

Crème Fraîche Dipping Sauce

• Beef Brisket with a

Chipotle Barbecue Glaze

• Dutch Oven Baked Beans with

Cherrywood Smoked Bacon

and Molasses

• Roasted Corn and Chive Soufflé

• Peach Cobbler with

Bourbon Caramel Sauce


F lavorful Fares t a c i e w e b s t e r

$55

Summertime and the living is…tasty!

• Plum and Fennel Salad

with Honey Ginger Dressing

and Sesame Seeds

• Slow Roasted Pork Shoulder

with Star Anise and Chile Peppers

• Silky Grilled Summer Corn Puree

• Toasted Quinoa Salad with

Chard, Citrus and Pistachios

• Heavenly Layered Coconut Cake


The Gourmet Grillc h e f i n s t r u c t o r

$60

The warm weather is perfect for grilling.

• Grilled Hearts of Romaine

with Slow Roasted Tomatoes

and Maytag Blue Cheese Dressing

• Southwestern Dry Rubbed, Grilled

Rib Eye Steak on a Crispy Potato Raft

• Blackened Corn and Sweet Onion Relish

• Grilled Chocolate Sheet Cake

with Chantilly Cream and

Fresh Berry Coulis



Primitive Palate m e l i s s a p e t i t t o

$55

You won’t jeopardize your time or your

health with these paleo-inspired recipes.

• Lettuce Wrapped Lobster Tacos

with Tomato Peach Salsa

• Grilled Corn Salad

• Roasted Asparagus with Prosciutto

• Grilled Peaches with Mint

and Whipped Mascarpone


Delights for a Summer Nightj a n e s t . p i e r r e

$65

It doesn’t get any fresher than this.

• Fried Mozzarella, Basil

and Tomato Sandwich Skewers

• Grilled Caesar Salad

• Lobster Penne a la Vodka

fresh Maine lobster tossed with

a spicy vodka sauce over penne pasta

• Peas with Chanterelles,

Pancetta and Mint

• Limoncello Tiramisu topped

with a Fresh Strawberry Compote



The Paleo Plate m e l i s s a p e t i t t o

$65

Enjoy a meal that is unprocessed, unmodified and unbelievably good for you.

• Chilled Corn and Lobster Soup with Cashew Milk

• Pan Seared Scallops with Roasted Tomato Basil Sauce

• Baby Spinach Salad with Roasted Tomatoes, Asparagus and Prosciutto

• Bittersweet Chocolate Cherry Sorbet with Cherry Compote


Tour of Italy with Wine Pairingsm o n i q u e m e a d o w s$65

Regional Italian favorites paired with the perfect “bicchiere di vino.”

• Insalata Caprese vine-ripened tomatoes,

flavorful young basil and fresh cow’s milk

mozzarella make this salad the real deal

• Shrimp Scampi over Housemade Herbed Pappardelle

• Zuppa di Pesce Italian fish and

seafood stew served with country bread

• Tiramisu coffee, chocolate, ladyfingers

and mascarpone…need we say more?


Get Your Grill Onv a n e s s a s e d e r$60

Summer barbecue essentials.

• Grilled Flatbreads served with Roasted Red Pepper Sauce

• Mediterranean Inspired Grilled Clams

• Grilled Marinated Skirt Steak with Chimichurri Sauce served with Garlic, Oil and Fresh Tomato Pasta

• Grilled Pound Cake and Pineapple

Trifle with Rum Caramel Sauce


Midsummer Brunchj a n e s t . p i e r r e

$50

A casual brunch featuring dishes that

highlight the best of the season’s produce.

• Polenta Pancakes with a Berry Syrup

and Pineapple and Mango Salsa

• Baked Eggs en Cocotte with Basil

eggs mixed with fresh herbs, baked

in a ramekin and finished with

a butter based sauce

• Zucchini Fritters with

a dollop of Peppered Sour Cream

• Oven Baked Bacon

• Peach Streusel Cake


Let’s Do Lunchs c o t t j o n e s

$65

Classic flavors to savor.

• Butter Seared Sea Scallops with

a White Wine Peppercorn Sauce

• Grilled Flat Iron Steak

with Charred Tomato Butter

• Creamy Sun-Dried Tomato Polenta

• Fire Grilled Summer Vegetable Medley

• Chocolate Espresso Semifreddo


Under the Seap a t t y r o c h e

$65

Partake in this seafood feast.

• Crab and Pancetta Mini Quiches

a rich custard filling of Jonas crabmeat,

crispy pancetta and Gruyère cheese,

with a savory crumble topping

• Stove Top Clam Bake lobster, mussels,

clams with sausage and fennel

• Corn on the Cob with

Fresh Herbs and Lemon

• Roasted Red Bliss Potatoes with Bacon

• No Bake Strawberry Cheesecake

877.899.8363 15


James Beard Winnerc h e f

c e l e b r i ty


The Big Cookouts t a c i e w e b s t e r

$55

Long, lazy afternoons filled with good food

and good company.

• Cool Cucumber Ribbon Salad

with Pea Shoots and Spicy Peanut Sauce

• Low and Slow Barbecue Beef Brisket

• Israeli Couscous Salad with

Grilled Summer Vegetables

and Tomato Vinaigrette

• Flaky Picnic Biscuits

• Malted Chocolate Cake


Easy Entertainingp a t t y r o c h e

$55

Simple and sensational ways to impress

your guests.

• Roasted Shrimp Cocktail

with a cocktail sauce made from

stonewall kitchen Country Ketchup

• Spiced Brined Grilled Chicken

• Sassy Baked Beans

• Creamy Broccoli Slaw with

Bacon and Red Onion

• Sweet Summer Corn on the Cob

with a Duo of Compound Butters

• Lemon Pecan Shortbread Sundae

with Lemon Curd and Fresh Berries


For the Love of Lemonsk a t e e l l i n g w o o d

$55

Learn how citrus brightens the flavor

of every dish.

• Fried Baby Artichokes

with Lemon Pistachio Pesto

• Spatchcocked Lemon and

Thyme Grilled Chicken

• Made-From-Scratch Lemon Fettuccini

with a San Marzano Puttanesca Sauce

of Tomatoes, Capers, Olives and Garlic

• Fresh Baked Rosemary and Garlic Knots

• Candied Citrus Tart with

Almond Shortbread Crust

and Vanilla Pastry Cream


Fresh From the Seaj a n e s t . p i e r r e

$65

Local flavors perfect for the season.

• Avocado Shrimp Summer Rolls

with a Duo of Dipping Sauces

• Macadamia Encrusted Chilean

Sea Bass with a Citrus Glaze

• Buttery Orzo Pilaf with

Caramelized Pearl Onions

• Sautéed Spinach with

Toasted Sesame Oil and Nori Confetti

• Tarte au Citron a flaky crust filled with

light, luscious lemon curd and topped

with heavenly meringue


Mangia!r o b o z o o n i a n

$60

Eat! Eat! Don’t miss out on this

delicious meal.

• Shaved Fennel and Arugula Salad

with Grilled Shrimp and Citrus Dressing

• Braised Boneless Short Ribs

with Peaches and Chianti

• Passion Fruit Cheesecake


Sizzlin’ Summer Favoritesc h e f i n s t r u c t o r

$60

Cooking on the grill is what summer is all about.

• Strawberry Spinach Salad with Feta Cheese and Red Onion with an Orange Vinaigrette

• Grilled Filet Mignon with Herb Butter and Texas Toast

• Caramelized Shallot Mashed Potatoes

• Summer Squash and Carrot Ribbons

• Lemon Meringue Pie



Good Stock Gastronomy s a n f o r d d ’ a m a t o

$60

Join accomplished chef, cookbook author and James Beard Award Winner, Sanford D’Amato for this palate pleasing luncheon.

• Chilled Market Tomato Soup with Maple Bacon Panzanella

• Chargrilled Swordfi sh atop Corn and Pepper Relish with Basil Oil

• Tart Cherry Crostata


Fire Up the Grillj a n e s t . p i e r r e$60

Pick up long lasting tips and tricks in this grilling class.

• Summer Green Salad arugula, red onions and a sprinkle of goat cheese with a toasted walnut dressing

• Grilled Whole Rib Eye with a Red Wine Chimichurri

• Grilled Broccoli with Chipotle Lime Butter and Queso Fresco

• Grilled Pineapple with Rum Sauce and Vanilla Ice Cream



Lunch on a Low Simmer s a n f o r d d ’ a m a t o

$55

Sanford will cook you a meal you won’t

soon forget.

• Charred Corn, Zucchini

and Mussel Soup

• Chargrilled Mexican

Pork Chops with Pickled

Summer Vegetable Relish and

Smoked Paprika Vinaigrette

• Upside Down Caramelized

Blueberry Pound Cake


Authentic Asian F lavorsc h r i s t o y

$55

These authentic recipes are easily

recreated at home.

• Seafood Miso Soup

• Smoked Salmon Spring Rolls

• Szechuan Wok Baked Whole Chicken

• Steamed Smoky Jasmine Rice

• Five Seasons Poached Pears

in Mirin Wine with Vanilla Ice Cream


Brun² at My P laÀs t a c i e w e b s t e r

$50


entertaining.

• Housemade Mini Pop Tarts flaky,

crisp pastries encase your favorite jam

• Frittata of Roasted Summer Squash,

Mushrooms and Creamy Ricotta

• Hash Brown Pancakes cooked in slowly

rendered bacon fat

• Fresh Fruit Salad with a

Grapefruit and Herb Simple Syrup

• Dark Chocolate Banana Muffi nsAvailable for purchase in our Cooking School.

Veggie Chop

Our favorite gadget is also easy to use; simply fi ll and pull.




c h e f

c e l e b r i ty

James Beard Winnerc h e f

c e l e b r i ty


Sizzlin’ Summer Favoritesc h e f i n s t r u c t o r

$60

Cooking on the grill is what summer is all about.

• Strawberry Spinach Salad with Feta Cheese and Red Onion with an Orange Vinaigrette

• Grilled Filet Mignon with Herb Butter and Texas Toast

• Caramelized Shallot Mashed Potatoes

• Summer Squash and Carrot Ribbons

• Lemon Meringue Pie



Good Stock Gastronomy s a n f o r d d ’ a m a t o

$60

Join accomplished chef, cookbook author and James Beard Award Winner, Sanford D’Amato for this palate pleasing luncheon.

• Chilled Market Tomato Soup with Maple Bacon Panzanella

• Chargrilled Swordfi sh atop Corn and Pepper Relish with Basil Oil

• Tart Cherry Crostata


Fire Up the Grillj a n e s t . p i e r r e$60

Pick up long lasting tips and tricks in this grilling class.

• Summer Green Salad arugula, red onions and a sprinkle of goat cheese with a toasted walnut dressing

• Grilled Whole Rib Eye with a Red Wine Chimichurri

• Grilled Broccoli with Chipotle Lime Butter and Queso Fresco

• Grilled Pineapple with Rum Sauce and Vanilla Ice Cream



Lunch on a Low Simmer s a n f o r d d ’ a m a t o

$55

Sanford will cook you a meal you won’t

soon forget.

• Charred Corn, Zucchini

and Mussel Soup

• Chargrilled Mexican

Pork Chops with Pickled

Summer Vegetable Relish and

Smoked Paprika Vinaigrette

• Upside Down Caramelized

Blueberry Pound Cake


Authentic Asian F lavorsc h r i s t o y

$55

These authentic recipes are easily

recreated at home.

• Seafood Miso Soup

• Smoked Salmon Spring Rolls

• Szechuan Wok Baked Whole Chicken

• Steamed Smoky Jasmine Rice

• Five Seasons Poached Pears

in Mirin Wine with Vanilla Ice Cream


Brun² at My P laÀs t a c i e w e b s t e r

$50


entertaining.

• Housemade Mini Pop Tarts flaky,

crisp pastries encase your favorite jam

• Frittata of Roasted Summer Squash,

Mushrooms and Creamy Ricotta

• Hash Brown Pancakes cooked in slowly

rendered bacon fat

• Fresh Fruit Salad with a

Grapefruit and Herb Simple Syrup

• Dark Chocolate Banana Muffi ns


Turn up the Heatp a t t y r o c h e

$50

Using fire to add flavor to this warm

weather meal.

• Trio of Easy Summer Appetizers

stuffed cherry tomatoes with

stonewall kitchen Spicy Corn Relish,

Greek salad skewers and medjool dates

filled with gorgonzola

• Dry Rubbed and Grilled

Memphis Style Pork Ribs served

with stonewall kitchen

Boozy Bacon Barbecue Sauce

• Grilled Red Potato Salad

with Blue Cheese

• Summer Squash and Tomato Bake with

Fresh Mozzarella and Parmesan Shavings

• Fresh Blueberry Cobbler with

Vanilla Ice Cream


Meat Me at the Butcher Shopb e n j a m i n h a s t y

$55

Join Chef Ben of The Thistle Pig in South

Berwick, Maine, as he teaches the art of

sausage making at home.

• Mexican Style Chorizo Sausage Taco

with Radishes and Yogurt

• Garlic Sausage with Zucchini Pickles

and Toasted Bread

• Boudin Blanc Sausage with Potato Puree

and Sautéed Cabbage

• Panna Cotta with Berries

and Whipped Cream


Summer Temptationsk a t e e l l i n g w o o d

$55

Go ahead, spoil yourself with this

summertime feast.

• Pistachio Green Goddess Dressing

with Summer Vegetable Tempura

bell peppers, eggplant, string beans,

squash blossoms and basil benefit from

this crisp, lacy and light-as-a-feather coating

• Grilled Skirt Steak with the “Best Ever”

Rub and a Tangy Fresh Herb Sauce

• Grilled Potato Skewers rubbed in

a fresh rosemary and garlic marinade,

skewered and grilled

• Simple Summer Tomato Salad

• Sweet and Salty Cheesecake

with Cherry Compote and

Almond Ginger Crumble


Haute and Hungryc h e f i n s t r u c t o r

$65

A grand meal prepared especially for you!

• Pan Seared Sea Scallops

on Artichoke Risotto with

Lemon Scented Beurre Blanc

• Spinach and Roasted Red Pepper

Stuffed Filet of Beef with

Rosemary Infused Pan Sauce

• Gremolata Mashed Potatoes

• Charred Asparagus Spears

• Dark Roasted Hazelnut Chocolate Tart

“I rate this class a solid 10! Everything was perfect.”

Hallie W.

877.899.8363 17


a u g u s tMonday | August 1 | 11:30am-1:00pm

Carnival Cravingsk a t e e l l i n g w o o d

$50

Step right up! Don’t miss this ride as we

explore the tastes and flavors that make up

popular carnival fare!

• Watermelon Slush

• Fresh Baked Soft Pretzel

with Maine Sea Salt and Mustard Dip

• Fish Tacos with Jicama Slaw,

Pickled Jalapeños and

Cilantro Lime Aioli

• Corn-On-A-Stick grilled and slathered

with crème fraîche, garden herbs,

parmesan and a squeeze of fresh lime

• Banana Split Funnel Cake

Tuesday | August 2 | 11:30am-1:00pm

A Very Berry Luncheonp a t t y r o c h e

$50

It’s summer and the markets are bursting

with fresh berries! Take advantage of

nature’s candy.

• Strawberry Salad with Baby Spinach,

Red Onion and Poppy Seed Dressing

• Roasted Pork Tenderloin

with a Berry Gastrique

• Blueberry Tabbouleh with lemon,

pine nuts and fresh herbs

• Confetti Corn with Raspberries,

Fresh Avocado and Cilantro

• Black and Blue Berry Pie


Lunch at Three Lily Farmf r a n k g i g l i o

$55

Join Chef Frank as he shares his passion

and food philosophy while showing off

some of his delicious creations.

• Beet Carpaccio with Goat Cheese,

Housemade Rye Crackers, Micro Greens

and Nasturtium Flower Vinaigrette

• Steamed Mussels with Fennel,

Leeks and Potatoes in Broth

• Maine Berry Parfait with

Maple Mesquite Roasted Cashews

and Vanilla Whipped Skyr Yogurt


Steakhouse Classicsj a n e s t . p i e r r e

$60

Traditional steakhouse favorites,

stepped up a notch.

• Doorstop Salad with Housemade

Buttermilk Blue Cheese Dressing,

Crispy Pancetta and Paprika Toast Points

• Filet Mignon with a Red Wine Sauce

and Mushroom Ragout

• Twice Baked Horseradish Potatoes

• Warm Chocolate Cakes with



Seasonal Favoritesp a t t y r o c h e

$60

This meal is perfect for summer.

• Panzanella Bread Salad

with Summer Garden Vegetables

• Marinated Sirloin Steak

with Chimichurri Sauce

• Zucchini Noodle Medley of

Carrots, Cabbage, Red Pepper

and Squash

• Quinoa Salad

• Upside Down Pineapple Cake



SuÃ� with the Sussman Brothers m a x & e l i s u s s m a n

$55

Just wait until you taste familiar and

classic dishes reimagined into entirely new

creations, the Sussman way.

• Detroit Greek Salad deep fried feta cheese

and roasted tomatoes set this hearty,

working class salad apart

• Cornbread and Brisket Patty Melt

flavorful braised beef topped with

red onion and Gruyère, sandwiched

between tender cornbread slices

• Ultra Mega Dip creamy, tangy and cheesy

with a hint of spice to boot, served

with crisp, ridged potato chips

• Apple Granola Crisp topped with

a sweetened cinnamon sunflower seed

granola crumble



Classic Recipes for Modern People m a x & e l i s u s s m a n

$55

Max and Eli show that impressive

restaurant fare is easy to master at home.

• Arroz Con Pollo Arancini a chicken,

red pepper, jalapeño and queso fresco filling

breaded and deep fried with a salsa verde

mayonnaise for dipping

• Chicory Pecan Salad

with Maple Vinaigrette endive, radicchio

and frisée tossed with tart apple slices,

candied pecans and a sweet vinaigrette

• Chickpea Masala with Saffron Rice

• Fernet Poached Pears

with Vanilla Bean Ice Cream

this herbaceous and aromatic spirit

is a perfect foil to the sweetness of pears



Dining Al Fresco d a n a m o o s

$60

Take these flavorful warm weather favorites

to your next outdoor party.

• Salad Lyonnaise with Mixed Greens,

Bacon, Hard Cooked Eggs and

Dijon Vinaigrette

• Fried Green Tomatoes topped

with fresh Maine Crab, Spicy Remoulade

and Crumbled Bacon

• Lobster Risotto with Wild Mushrooms

and Peas with Shaved Parmesan

• Crispy Fried Brussels Sprouts

• Ginger Panna Cotta with

Strawberry Rhubarb Compote,

Spiced Maple Bourbon Cream

and Toasted Pecans



Sunday Brunch Invitation d a n a m o o s

$55

Let Dana impress you with these tried and

true brunch favorites.

• Grapefruit Brûlée with

Vanilla Bean Cream

• Poached Eggs on Potato,

Onion and Bacon Hash

with Sharp Cheddar and

Truffled Sour Cream over

Spinach with Buttery Herbed

Bread Crumbs

• Lemon Ricotta Crêpes

with Maine Blueberry Compote

and Toasted Almonds“This was truly an

amazing experience.”

18


a u g u s tMonday | August 1 | 11:30am-1:00pm

Carnival Cravingsk a t e e l l i n g w o o d

$50

Step right up! Don’t miss this ride as we

explore the tastes and flavors that make up

popular carnival fare!

• Watermelon Slush

• Fresh Baked Soft Pretzel

with Maine Sea Salt and Mustard Dip

• Fish Tacos with Jicama Slaw,

Pickled Jalapeños and

Cilantro Lime Aioli

• Corn-On-A-Stick grilled and slathered

with crème fraîche, garden herbs,

parmesan and a squeeze of fresh lime

• Banana Split Funnel Cake


A Very Berry Luncheonp a t t y r o c h e

$50

It’s summer and the markets are bursting

with fresh berries! Take advantage of

nature’s candy.

• Strawberry Salad with Baby Spinach,

Red Onion and Poppy Seed Dressing

• Roasted Pork Tenderloin

with a Berry Gastrique

• Blueberry Tabbouleh with lemon,

pine nuts and fresh herbs

• Confetti Corn with Raspberries,

Fresh Avocado and Cilantro

• Black and Blue Berry Pie

Wednesday | August 3 | 11:30am-1:00pm

Summer and Spicep a t b a g g

$60

Summer and spice and everything nice.

• Seared Scallops with

Pink Peppercorn Aioli

atop a Local Greens and Herb Salad

• Bourbon Glazed Spare Ribs

with Smoked Corn Salad

• Cardamom and Clove Rice

• Ginger Crème Caramel

with Spiced Blueberries

Wednesday | August 3 | 6:00-7:30pm

Lobstah!j a n e s t . p i e r r e

$65

Ayuh, it’s Lobstah season!

• Maine Lobster Cakes over

a Mesclun Green Salad dressed

with Raspberry Vinaigrette

• Stuffed Lobster Tails with a filling of

minced lobster meat, parmesan cheese

and buttery cracker crumbs

• Prosciutto Wrapped Parmesan Asparagus

• Dreamy Chocolate Mousse

with Fresh Berries

Thursday | August 4 | 11:30am-1:00pm

Beyond the Sear o b o z o o n i a n

$55

Seafood specialties from Sicily straight to

your plate!

• Mini Arancini with Pomodoro Sauce

• Zuppa di Pesci a thick fish soup featuring

braised haddock, with clams and an ocean

fresh seafood broth over a garlicky crostini

• Warm Chocolate Cakes

with Chocolate Ganache

Thursday | August 4 | 6:00-7:30pm

Dining in Harmonys t a c i e w e b s t e r

$60

Classic flavor combinations come together

in new and exciting ways.

• Summer Greens Salad with

Blueberries, Toasted Almonds and

Lemon Poppy Seed Vinaigrette

• Crab and Sweet Corn Ravioli

with Shallots, Cream and Fresh Basil

• Tender, Grilled Pork Chops

with Cherry Mostarda

• Balsamic Strawberry Semifreddo

Friday | August 5 | 11:30am-1:00pm

Asian Inspirationc h e f i n s t r u c t o r

$60

Embrace the time honored traditions of

Asian cuisine found within this meal.

• Sesame Crusted Ahi Tuna

with Crispy Fried Polenta,

Honey and Soy Mustard

• Korean Style Beef Short Ribs

over Wasabi Mashed Potatoes

• Grilled Summer Vegetables with a

Pickled Cucumber and Onion Relish

• Toasted Coconut Ice Cream with

Grilled Pineapple and Caramelized Bananas

Friday | August 5 | 6:00-7:30pm

F lavors Galorej a n e s t . p i e r r e

$60

Your senses will be overtaken by this

exquisite meal!

• Chèvre and Radicchio Salad with

Fresh Figs and a Balsamic Reduction

• Short Ribs with Morel Mushrooms

over a bed of Potato Gnocchi

• Late Summer Vegetable Medley

• Vanilla Pot de Crème with

Bittersweet Chocolate

and Roasted Almonds



Dining Al Fresco d a n a m o o s

$60

Take these flavorful warm weather favorites

to your next outdoor party.

• Salad Lyonnaise with Mixed Greens,

Bacon, Hard Cooked Eggs and

Dijon Vinaigrette

• Fried Green Tomatoes topped

with fresh Maine Crab, Spicy Remoulade

and Crumbled Bacon

• Lobster Risotto with Wild Mushrooms

and Peas with Shaved Parmesan

• Crispy Fried Brussels Sprouts

• Ginger Panna Cotta with

Strawberry Rhubarb Compote,

Spiced Maple Bourbon Cream

and Toasted Pecans



Sunday Brunch Invitation d a n a m o o s

$55

Let Dana impress you with these tried and

true brunch favorites.

• Grapefruit Brûlée with

Vanilla Bean Cream

• Poached Eggs on Potato,

Onion and Bacon Hash

with Sharp Cheddar and

Truffl ed Sour Cream over

Spinach with Buttery Herbed

Bread Crumbs

• Lemon Ricotta Crêpes

with Maine Blueberry Compote

and Toasted Almonds“This was truly an

amazing experience.”

Joan D.

877.899.8363 19



Saturday | August 6 | 11:30am-1:00pm

The Homemade Kitchen a l a n a c h e r n i l a

$55

Join cookbook author, Alana Chernila, as she shows you how to make a variety of fresh cheeses at home!

• Roasted Red Pepper Corn Chowder

• Taco Duo: Swiss Chard Taco with Fresh Chèvre Cheese and a Fried Egg and Pork Taco with a Radish Salad, Quick Pickled Cabbage, Spicy Crème Fraîche and Housemade Feta

• Summer Trifl e rich pound cake, luscious

pastry cream and ripe summer berries

come together in this dessert

Saturday | August 6 | 6:00-7:30pm

An Outdoor Wine Pairing Menu with Wine Pairingsj e s s i c a m i c h a u d$70

Wine pairings to match the bounty of summer, best enjoyed al fresco.

• Fresh Fig Salad with crispy pancetta, fresh figs, avocado, pistachios and a crumbling of goat cheese tossed with a fresh nectarine vinaigrette

• Grilled Flank Steak with a Shallot and Red Wine Sauce

• Creamy Sweet Corn Polenta

• Roasted Honey Glazed Baby Carrots

• Plum and Peach Crostata

Sunday | August 7 | 11:30am-1:00pm

Effortless Entertainingb r e n t h a z e l b a k e r$50

Impress your guests with minimal effort!

• Garden Gazpacho fresh vegetables

with crusty bread and fruity olive oil

• Fish Tacos with Cabbage Slaw, Pickled Watermelon and Radish Medley

• Cinnamon and Raisin Mexican Rice Pudding

Monday | August 8 | 11:30am-1:00pm

Southern Comfort Foodk a t e e l l i n g w o o d$55

Join us for some soul satisfying classic Southern dishes.

• Tomato Hand Pie savory layers of fresh tomatoes, onions and cheddar contained in a flaky crust

• Picnic Basket Buttermilk Fried Chicken

• Potato Salad with Mustard Vinaigrette 7-minute eggs make this dish easy and delicious

• Succotash summer’s freshest produce tossed with a light vinaigrette

• Cast Iron Cornbread bacon, cornmeal and buttermilk make this simple recipe shine

• Chocolate Chess Pie an old-fashioned chocolate custard pie


Let’s Get Stuffedp a t t y r o c h e$55

You won’t leave hungry from this meal!

• Arancini di Riso risotto balls stuffed with

mushrooms and peas; breaded, fried and

served with a spicy arrabiata sauce

• Pastry Wrapped Chicken Breast stuffed with Sweet Young Carrots, Summer Squash, Baby Peas and Fresh Thyme

• Zucchini Boats fi lled with Tomatoes, Basil and Parmesan Cheese

• Twice Baked Potato

• Banana Rum Crepes with a Sweet Brown Sugar Filling and Whipped Cream


Downright Deliciouss c o t t j o n e s$60

Learn to prepare an unforgettable luncheon.

• Grilled Scallops over a Spinach Salad with Bacon Vinaigrette

• Grilled Hanger Steak with Provençal Butter

• French Potato Salad with Dijon and Fine Herbs

• Grilled Corn Off The Cob

• Strawberry Rhubarb Crumble with Housemade Vanilla Ice Cream


Small P lates from the Seac h e f i n s t r u c t o r$60

Course after course of the ocean’s bounty.

• White Bean Soup with Roasted Shrimp and Garlic Toast Points

• Mussels with Chorizo and Spicy Broth

• Lobster Cakes with Mango Salsa and Lime Aioli aside a dressed Arugula Salad

• Apricot Tart with an Almond Crust and Pistachios


Table of P lentyj a n e s t . p i e r r e$50

The season’s finest produce found in every dish!

• Arugula Salad with Grilled Zucchini, Summer Squash and Marinated Artichoke Hearts with Preserved Lemon Vinaigrette

• Parmesan Crusted Chicken with Summer Tomato Sauce

• Housemade Linguini Nest

• Grilled Eggplant Stacks with Yellow Beefsteak Tomatoes and a Green Olive Tapenade

• Hazelnut Gelato Affogato hot espresso

poured over creamy frozen custard,

dusted with toasted hazelnuts


Late Summer Suppers t a c i e w e b s t e r

$55

Celebrating the season’s boldest flavors.

• Heirloom Tomato Salad with

Fresh Burrata and Basil

• Mussels in Corn Milk with Chorizo,

Sweet Peppers and Fresh Herbs

• Marinated Tangy Grilled Chicken atop

Zucchini Noodles and Garden Pesto

• Blueberry Trifl e with Sweet Corn

Pastry Cream





Pastry Cream



Down East Meets Down South v i r g i n i a w i l l i s

$60

Chef and cookbook author

Virginia Willis combines

New England essentials

with down home Southern comforts.

• Lobster and Grits in Onion Gravy

• Sweet Tea Brined Barbecue Chicken

with Peach Barbecue Sauce

• Creamy Corn and Bean Herb Salad

• Green Bean Trio Salad

• Strawberry Shortcake

with Ginger Whipped Cream


Sizzlin’ Summer Nightc h e f i n s t r u c t o r

$55

Have some fun in the kitchen

with this meal!

• Arugula and Melon Salad with

Toasted Walnuts, Shaved Red Onion

and Fresh Ricotta tossed with

a Citrus Vinaigrette

• Roasted Cornish Game Hens

with Herb Butter

• Couscous with Apricots and Almonds

• Spinach with Lemon, Boursin

and Balsamic Roasted Tomatoes

• Lemon Ice Cream with

Gingersnap Crumble



Small P lates from the Seac h e f i n s t r u c t o r$60

Course after course of the ocean’s bounty.

• White Bean Soup with Roasted Shrimp and Garlic Toast Points

• Mussels with Chorizo and Spicy Broth

• Lobster Cakes with Mango Salsa and Lime Aioli aside a dressed Arugula Salad

• Apricot Tart with an Almond Crust and Pistachios


Table of P lentyj a n e s t . p i e r r e$50

The season’s finest produce found in every dish!

• Arugula Salad with Grilled Zucchini, Summer Squash and Marinated Artichoke Hearts with Preserved Lemon Vinaigrette

• Parmesan Crusted Chicken with Summer Tomato Sauce

• Housemade Linguini Nest

• Grilled Eggplant Stacks with Yellow Beefsteak Tomatoes and a Green Olive Tapenade

• Hazelnut Gelato Affogato hot espresso

poured over creamy frozen custard,

dusted with toasted hazelnuts


Late Summer Suppers t a c i e w e b s t e r

$55

Celebrating the season’s boldest flavors.

• Heirloom Tomato Salad with

Fresh Burrata and Basil

• Mussels in Corn Milk with Chorizo,





Pastry Cream




Down East Meets Down South v i r g i n i a w i l l i s

$60

Chef and cookbook author

Virginia Willis combines

New England essentials

with down home Southern comforts.

• Lobster and Grits in Onion Gravy

• Sweet Tea Brined Barbecue Chicken

with Peach Barbecue Sauce

• Creamy Corn and Bean Herb Salad

• Green Bean Trio Salad

• Strawberry Shortcake

with Ginger Whipped Cream


Sizzlin’ Summer Nightc h e f i n s t r u c t o r

$55

Have some fun in the kitchen

with this meal!

• Arugula and Melon Salad with

Toasted Walnuts, Shaved Red Onion

and Fresh Ricotta tossed with

a Citrus Vinaigrette

• Roasted Cornish Game Hens

with Herb Butter

• Couscous with Apricots and Almonds

• Spinach with Lemon, Boursin

and Balsamic Roasted Tomatoes

• Lemon Ice Cream with

Gingersnap Crumble



Secrets of the Southern Table v i r g i n i a w i l l i s

$60

Join Virginia as she

enlightens us with stories

of real Southern cooking

and recipes sure to inspire

and delight!

• Fried Chicken Chopped Salad

with Buttermilk Vinaigrette

• Garlic Stuffed Pork Loin

with Herbed Apple Cider Gravy

• Southern Style Macaroni and Cheese

• Green Beans with New Potatoes

• Old Fashioned Pound Cake with Peaches


Asian Fusionc h r i s t o y

$55

Flavorful dishes combining the various

cuisines of different Asian countries.

• Hot and Sour Seafood Soup

• Lobster Pot Stickers

• Cast Iron Roasted Salmon Fillet

• Steamed Saffron Rice Pilaf

• Ginger Ice Cream and

Mandarin Oranges

j u l i a c h i l dw e e k


Presenting: Julia!s t a c i e w e b s t e r

$60

“The only time to eat diet food is while

you’re waiting for the steak to cook.”

- Julia Child

• Roquefort Quiche a flaky pastry layered

with creamy Roquefort cheese and chives

• Oeufs en Cocotte aux Fines Herbes

eggs with herbs baked in ramekins

with lobster, shrimp and crab with

a white wine and tarragon sauce

and grilled asparagus spears

• Le Tarte Tatin the classic French

upside-down apple tart


Happy Birthday, Juliac h e f i n s t r u c t o r

$65

“People who love to eat are always the best

people.” - Julia Child

• Classic Bouillabaisse a rich shellfish stew

of snapper, scallops, mussels and clams

served with country bread and a rouille

of red pepper, garlic and basil

• Frisée Salad with Bacon Lardons,

Soft Poached Egg and

Champagne Vinaigrette

• Pan Seared Veal Medallions

on Polenta Infused Mashed Potatoes

with a Wild Mushroom Pan Sauce

• Fresh Strawberry Tart


Microplane ZesterA true essential for every kitchen, this tool will grate cheese, ginger or zest with ease!

future hostof Secrets of the Southern Tablec h e f

c e l e b r i ty future hostof Secrets of the Southern

Tablec h e f

c e l e b r i ty


877.899.8363 21



In Honor of Juliap a t t y r o c h e

$65

“With enough butter, anything is good.” - Julia Child

• Creamy Mussel Soup with Julienned Carrots, Onions and Leeks

• Daube de Boeuf Provençal marinated and slow-braised beef

with vegetables

• Braised Garlic Mashed Potatoes with Fresh Herbs

• Cherry Clafoutis with Spiced Whipped Cream


The French Chefk a t e e l l i n g w o o d

$55

“I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it - and, more important, I like to give it.”

- Julia Child

• Julia’s French Onion Soup

• Poulet au Porto roast chicken steeped

with red wine, cream and mushrooms

• Cho Fleur à la Mornay Gratiné gratin of

cauliflower and spinach with Mornay sauce

• Haricot Verts a la Maitre d’Hotel green beans with a lemon and fresh parsley butter

• Gâteau Reine de Saba chocolate and

almond cake with creamy chocolate frosting


Inspired by Julias c o t t j o n e s$60

“This is my invariable advice to people: learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.” - Julia Child

• Spinach and Wild Mushroom Crêpes

• Filet of Beef au Poivre with Brandy Sauce

• Gnocchi baked in Gruyère

• Heirloom Carrots braised in Butter

• Pear and Almond Tart with Chantilly Cream


Lunch, Julia Styles t a c i e w e b s t e r$65

“No one is born a great cook, one learns by doing.” - Julia Child

• Classic Caesar Salad

• Coquilles St. Jacques scallops in a creamy sauce beneath a crust of buttery breadcrumbs and cheese

• Fonds d’Artichauts Olympe stuffed artichokes with oysters and white wine

• White Beans and Tomatoes Provençal

• Cherries Jubilee a sauce of cherries and liqueur, flambéed and served over ice cream


For Juliac h e f i n s t r u c t o r$55

“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.” - Julia Child

• Moules à la Marinière gently steamed gratinéed mussels

• Côtes de Porc Poêlées sautéed pork chops start in a simple marinade of lemon juice and fresh herbs with a tasty pan sauce

• Julia Child’s Soubise a heavenly sauce of thin onion ribbons cooked with rice, cheese and cream

• Ratatouille a stew of fresh summer vegetables combined with velvety tomato sauce

• Chocolate Mousse with Apricot Sherbert


A Few of Julia’s Favoritesp a t t y r o c h e$65

“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.” - Julia Child

• Mussels with Garlic, White Wine, Tomatoes and Leeks served over Garlic Toast

• Sauté of Lobster, Scallops and Shrimp in Wine and Creamover Angel Hair Pasta

• Sautéed Broccoli with Roasted Garlic

• Crêpes Soufflé Mariposa a sweet, thin pancake with lemon almond soufflé and strawberry sauce


Ode to Juliab i l l c o l l i n s$55

“You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” - Julia Child

• Julia’s Cheese Puffs

• Beef Bourguignon Julia’s first famous dish, simplified!

• Julia’s Warm French Potato Salad

• Blueberry Flan filled with fresh Maine wild blueberries


Mastering The Art of French Cookingj a n e s t . p i e r r e$50

“Everything in moderation… including moderation.” - Julia Child

• Leek and Potato Soup

• Julia’s Special Roast Provençal Chicken succulent on the inside, crispy on the outside with a white wine pan sauce

• French Potato Salad

• Zucchini au Gratin

• Tarte au Citron et aux Amandes lemon and almond shine without much fuss


Remembering Juliac h e f i n s t r u c t o r

$60

“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.” - Julia Child

• Shrimp in Lemon and Garlic

• Bifteck Sauté à la Bordelaise pan broiled steak with red wine sauce

• Gratin Dauphinois scalloped potatoes with milk, cheese and a pinch of garlic

• Choux de Bruxelles Étuvés au Beurre Brussels sprouts braised in butter

• Boca Negra Cake a fudgy chocolate cake topped with a bourbon infused

white chocolate cream


A Fresh and F lavorful Summerv a n e s s a s e d e r

$55

Summer’s freshest bounty delivered right

to your table!

• Heirloom Tomato and Buffalo

Mozzarella Salad with Grilled Toast

• Fresh Corn and Poblano Soup

• Grilled Artichokes with Garlic

and Olive Oil

• Pan Roasted Pork Tenderloin

with Peaches, Wilted Arugula

and Balsamic Drizzle

• Crêpes with Fresh Berries

and Whipped Cream


Summer Beach Partys t a c i e w e b s t e r

$60

Dishes that are easy to take to any summer

party or picnic.

• Watermelon Salad with Cilantro,

Radishes, Jalapeño and Cotija Cheese

• Lobster Rolls with Lemon Shallot Aioli

• Tangy Marinated Cucumbers and

Housemade Kettle Chips

• Old School Frosted Brownies


Blueberry Hillp a t t y r o c h e

$50

The native wild blueberry: a symbol of

Maine’s agricultural heritage.

• Blueberry Salsa with

Crispy Fried Tortilla Chips

• Pork Tenderloin stuffed with

Dried Apples and Blueberries,

wrapped in Prosciutto and served

with Blueberry Gastric

• Sweet Potato, Blueberry

and Pecan Casserole

• Roasted Brussels Sprouts

with Maple Blueberry Glaze

• Blueberry and Vanilla Cream Pie22


James Beard Nomineec h e f

c e l e b r i ty


Ode to Juliab i l l c o l l i n s$55

“You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” - Julia Child

• Julia’s Cheese Puffs

• Beef Bourguignon Julia’s first famous dish, simplified!

• Julia’s Warm French Potato Salad

• Blueberry Flan filled with fresh Maine wild blueberries


Mastering The Art of French Cookingj a n e s t . p i e r r e$50

“Everything in moderation… including moderation.” - Julia Child

• Leek and Potato Soup

• Julia’s Special Roast Provençal Chicken succulent on the inside, crispy on the outside with a white wine pan sauce

• French Potato Salad

• Zucchini au Gratin

• Tarte au Citron et aux Amandes lemon and almond shine without much fuss


Remembering Juliac h e f i n s t r u c t o r

$60

“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.” - Julia Child

• Shrimp in Lemon and Garlic

• Bifteck Sauté à la Bordelaise pan broiled steak with red wine sauce

• Gratin Dauphinois scalloped potatoes with milk, cheese and a pinch of garlic

• Choux de Bruxelles Étuvés au Beurre Brussels sprouts braised in butter

• Boca Negra Cake a fudgy chocolate cake topped with a bourbon infused

white chocolate cream


A Fresh and F lavorful Summerv a n e s s a s e d e r

$55

Summer’s freshest bounty delivered right

to your table!

• Heirloom Tomato and Buffalo

Mozzarella Salad with Grilled Toast

• Fresh Corn and Poblano Soup

• Grilled Artichokes with Garlic

and Olive Oil

• Pan Roasted Pork Tenderloin

with Peaches, Wilted Arugula

and Balsamic Drizzle

• Crêpes with Fresh Berries

and Whipped Cream


Summer Beach Partys t a c i e w e b s t e r

$60

Dishes that are easy to take to any summer

party or picnic.

• Watermelon Salad with Cilantro,

Radishes, Jalapeño and Cotija Cheese

• Lobster Rolls with Lemon Shallot Aioli

• Tangy Marinated Cucumbers and

Housemade Kettle Chips

• Old School Frosted Brownies


Blueberry Hil lp a t t y r o c h e

$50

The native wild blueberry: a symbol of

Maine’s agricultural heritage.

• Blueberry Salsa with

Crispy Fried Tortilla Chips

• Pork Tenderloin stuffed with

Dried Apples and Blueberries,

wrapped in Prosciutto and served

with Blueberry Gastric

• Sweet Potato, Blueberry

and Pecan Casserole

• Roasted Brussels Sprouts

with Maple Blueberry Glaze

• Blueberry and Vanilla Cream Pie


It’s All Greek to Mek a t e e l l i n g w o o d$55

Contemporary Greek cookery sure to please any palate.

• Greek Mezze Platter: Hummus with Tahini, Toasted Pita Chips, Tzatziki, Rice Stuffed Grape Leaves and Marinated Olives

• Roast Leg of Lamb over Lemon Roasted Potatoes

• Braised Caulifl ower in Spiced Tomato Sauce sprinkled with feta and served over lemon and garlic sautéed spinach

• Loukoumades deep fried dough puffs drizzled with honey syrup and sprinkled with cinnamon


F lavors of Asiac h e f i n s t r u c t o r$55

The perfect flavors of summer with an Asian flair.

• Charred Vegetable Salad with Fresh Basil

• Tuna Kabobs with a Ginger Chile Marinade

• Pineapple Mango Salsa

• Basmati Rice with Sweet Onions and Summer Herbs

• Grilled Peaches with Vanilla Ice Cream and Fresh Raspberry Coulis


Supreme Summer Sensationsj a n e s t . p i e r r e$55

Engaging your senses one dish at a time.

• Grilled Artichokes with a Garlic Lemon Aioli and Fried Capers

• Grilled Chicken Breast stuffed with Creamy Havarti and Thyme with a Dijon Sauce

• Slow Roasted Tomato Gratin

• Roasted New Potatoes with Caramelized Shallots

• Cherry Berry Pie


Hot Summer Nights t a c i e w e b s t e r

$60

Delight in this meal on a

hot summer’s night.

• Goat Cheese Souffl é

• Porcini Dusted Rib Eye

with Grilled Garlic Scapes

• Shoestring Fries and

Balsamic Cherry Tomatoes

• Salted Chocolate Sorbet with

Berry Coulis and Espresso Shortbread



A New Southern Kitchen e d w a r d l e e

$60

Cookbook author,

restaurateur and infl uential

chef, Edward Lee, brings

some Southern charm to the table with

his rendition of Asian inspired soul food.

• Fried Green Tomato Salad

with Buttermilk Dressing

• Rib Eye Steak with Gochujang Butter

this savory, spicy and pungent fermented

Korean condiment is a must try!

• Roasted Okra and Caulifl ower

• Bourbon Pecan Pie


Stick to Your Ribsj a n e s t . p i e r r e

$60

Nothing says summer quite like

great barbecue.

• Scallop Po’ Boy with Spicy Aioli

• Baby Back Ribs dry rubbed and slowly

braised then finished on the barbecue

• Cherrywood Smoked Bacon

Baked Beans with Skillet Cornbread

• Summer Slaw of Celery and Fennel

• S’mores Whoopie Pie 23


James Beard Nomineec h e f

c e l e b r i ty



Southern Fusion e d w a r d l e e

$60

Korean spice meets

Southern comfort in this

meal brought to you by

Top Chef and The Mind of a Chef

all-star, Edward Lee.

• Warm Shrimp Salad

with Lemongrass Crumbs

• White Pear Kimchi

• Adobo Fried Chicken

• Butter Pecan Cookies

with Orange Whipped Cream


Splish Splash!c h e f i n s t r u c t o r

$65

Mouthwatering favorites from the sea.

• Salad Niçoise with Seared Tuna,

Haricot Verts, Potatoes and

Hard Boiled Egg

• Fettuccini with Mussels, Shrimp,

Crab and Clams in a Tomato

Saffron Crème

• Sautéed Broccolini with Lemon,

Pepper Flakes and Parmesan

• Housemade Herbed Breadsticks

• Lemon Gelato with a Ginger Tuile Cookie


Brunch in Italiaj a n e s t . p i e r r e

$55

Sweet and savory Italian brunch recipes

that are full of flavor.

• Shades of Green Chopped Salad romaine,

spinach, roasted red pepper, Kalamata olives

and salami

• Provençal Goat Cheese Tart with

Heirloom Tomatoes and Chives

• Italian Hash with Housemade Pork

Fennel Sausage and Fingerling Potatoes

• Marinated Grilled Asparagus

and Caramelized Lemon

• Fried Cinnamon Sugar Zeppole

with a Dark Chocolate Dipping Sauce

an Italian version of the donut


Life of P iec h e f i n s t r u c t o r

$65

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

I could eat eight.” - Yogi Berra

• Tomato and Basil Tart

with a Crunchy Cornmeal Crust

• Lobster Pie with Saffron Cream

• Peach and Lemon Basil Crostata

• Frozen White Chocolate

and Key Lime Tart


Grillin’ and Chill in’p a t t y r o c h e

$50

Relax with us as we teach simple, finger-

licking good recipes especially for the grill.

• Grilled Romaine with Housemade

Garlicky Croutons, Roasted Tomatoes

and Whipped Gorgonzola

• Brined Grilled Chicken

with Sweet Chili Sauce

• Grilled Bacon Potato Salad

• Grilled Vegetable Medley

with Balsamic Reduction

• Honey Glazed Grilled Pineapple

with Cinnamon Ice Cream

and Sea Salt Caramel Sauce


Savory Summerk a t e e l l i n g w o o d

$60

Basic seasonal ingredients meld to produce

a simple and delicious summertime meal.

• Grilled Melon and Serrano

Caprese Salad with Balsamic Reduction

• Seared Sea Scallops over Porcini Risotto

• Herbed Zucchini, Tomato

and Basil Sauté

• Sweet Ricotta Filled Blintz

with Drunken Plums


Sunset Dinners t a c i e w e b s t e r

$60

Closing out the summer season with this

refined and elegant meal.

• Creamy Cucumber and Shrimp “Cocktail”

• Duck Confi t with Fresh Figs

and Field Greens

• Pea and Ricotta Agnolotti

• Rhubarb and Hazelnut

Frangipane Galette

stonewall kitchen

c h e f sScott Jonesc o o k i n g s c h o o l m a n a g e r & c h e f i n s t r u c t o r

Scott graduated Magna

Cum Laude in Culinary

Arts from Johnson and Wales University

in Charleston SC where he was awarded

the Cordon Bleu Medal. Scott’s culinary

experience began aboard the USCGC Spar

in Portland, ME as a chef for the U.S.

Coast Guard. He later moved on to open

the Fiddlehead Café in South Portland and

was owner of Hors D’Oeuvres and Catered

Events, in Falmouth, ME. He gained

invaluable experience in sustainability,

organic gardening and the use of local

foods through his work as Executive Chef

with Rippleffect, a non-profi t eco retreat

and living classroom located on remote,

Cow Island, ME where he created fresh,

local cuisine for special programs,

corporate events and weddings

Kate Ellingwoode x e c u t i v e c h e f i n s t r u c t o r

Prior to completing the

Professional Pastry Program

at the Cambridge School of Culinary Arts

in Cambridge, Massachusetts, Kate spent a

decade working as an aircraft mechanic for

the United States Air Force and earning her

Bachelors of Science degree in Nutrition

from the University of New Hampshire.

Her decision to pursue her longtime passion

of baking landed her a position at the

popular Italian restaurant, Tosca, located

on the south shore of Boston, where she

assisted in creating the “made from scratch”

desserts daily. A move up to Maine brought

her to the stonewall kitchen

Cooking School, where she feels that

she has undoubtedly found the perfect

life balance in both cooking

and teaching others.

10% OffShop our collection of kitchen essentials and pantry staples

in our Cooking School store and receive

the day of your class.Coupon does not need to be provided in order to recieve discount, some exclusions apply.

See a Cooking School associate for details.




Grillin’ and Chill in’p a t t y r o c h e

$50

Relax with us as we teach simple, finger-

licking good recipes especially for the grill.

• Grilled Romaine with Housemade

Garlicky Croutons, Roasted Tomatoes

and Whipped Gorgonzola

• Brined Grilled Chicken

with Sweet Chili Sauce

• Grilled Bacon Potato Salad

• Grilled Vegetable Medley

with Balsamic Reduction

• Honey Glazed Grilled Pineapple

with Cinnamon Ice Cream

and Sea Salt Caramel Sauce


Savory Summerk a t e e l l i n g w o o d

$60

Basic seasonal ingredients meld to produce

a simple and delicious summertime meal.

• Grilled Melon and Serrano

Caprese Salad with Balsamic Reduction

• Seared Sea Scallops over Porcini Risotto

• Herbed Zucchini, Tomato

and Basil Sauté

• Sweet Ricotta Filled Blintz

with Drunken Plums


Sunset Dinners t a c i e w e b s t e r

$60

Closing out the summer season with this

refined and elegant meal.

• Creamy Cucumber and Shrimp “Cocktail”

• Duck Confit with Fresh Figs

and Field Greens

• Pea and Ricotta Agnolotti

• Rhubarb and Hazelnut

Frangipane Galette

stonewall kitchen

c h e f sScott Jonesc o o k i n g s c h o o l m a n a g e r & c h e f i n s t r u c t o r

Scott graduated Magna

Cum Laude in Culinary

Arts from Johnson and Wales University

in Charleston SC where he was awarded

the Cordon Bleu Medal. Scott’s culinary

experience began aboard the USCGC Spar

in Portland, ME as a chef for the U.S.

Coast Guard. He later moved on to open

the Fiddlehead Café in South Portland and

was owner of Hors D’Oeuvres and Catered

Events, in Falmouth, ME. He gained

invaluable experience in sustainability,

organic gardening and the use of local

foods through his work as Executive Chef

with Rippleffect, a non-profit eco retreat

and living classroom located on remote,

Cow Island, ME where he created fresh,

local cuisine for special programs,

corporate events and weddings

Kate Ellingwoode x e c u t i v e c h e f i n s t r u c t o r

Prior to completing the

Professional Pastry Program

at the Cambridge School of Culinary Arts

in Cambridge, Massachusetts, Kate spent a

decade working as an aircraft mechanic for

the United States Air Force and earning her

Bachelors of Science degree in Nutrition

from the University of New Hampshire.

Her decision to pursue her longtime passion

of baking landed her a position at the

popular Italian restaurant, Tosca, located

on the south shore of Boston, where she

assisted in creating the “made from scratch”

desserts daily. A move up to Maine brought

her to the stonewall kitchen

Cooking School, where she feels that

she has undoubtedly found the perfect

life balance in both cooking

and teaching others.

Patty Rochec h e f i n s t r u c t o r & c u l i n a r y s p e c i a l i s t

Entertaining and fun-loving

accurately describes Patty

who has applied her 25+ years of restaurant

and catering experience to various facets

of stonewall kitchen. Over the

years, Patty has assisted with cooking class

instruction, visual merchandising, food

styling and working in our test kitchen and

Cafe. She completed an intensive culinary

program at Atlantic Culinary Academy

in Dover, NH. A self-described “butcher’s

daughter,” she credits her father for her love

of food, affection for liverwursts, giving

back and having fun. The family business

was lovingly referred to as “Beef House”

and taught Patty how big a side of beef is

and the right way to treat customers!

Jane St. Pierrec h e f i n s t r u c t o r

Jane St. Pierre credits her

mother and grandmothers for

her love of cooking. Growing

up with five sisters, three brothers, her

parents and grandparents all under one

roof, the family rarely went out to eat.

Everyone was welcome in the kitchen

to cook, including Jane, who was five

years old when she learned how to make

housemade pasta. With years of practical

food knowledge and hands-on cooking

experience, Jane went on to open a

kitchenware retail shop/catering business in

2008 and started teaching cooking classes.

Specializing in corporate team building,

private parties and lunch ‘n learn classes for

seniors, Jane enjoys sharing her skills with

groups and actively taking part in raising

money for the March of Dimes.

Bethany Taylorc h e f i n s t r u c t o r

Bethany Taylor is a Maine

native who grew up cooking

traditional food with both

her grandmothers and great-grandmothers.

Surprisingly, it was while she was in

Philadelphia completing her B.A. degree

in Molecular Biology where she discovered

her passion for the culinary arts and

food. Impressed by the vibrant food scene

in Philly, Bethany began to learn and

experiment with new dishes that eventually

led her to Buenos Aires, Argentina, where

she attended culinary school and decided to

make cooking a full-time profession. Since

then she has worked in professional French

kitchens, private catering and a position

on a traditional wooden sailing ship in the

Maine Windjammer fleet. Bethany truly

enjoys food and believes that everyone

can make delicious, fresh and healthy food

at home and is eager to share her skills,

knowledge and recipes with people of

all abilities and backgrounds.

Stacie Websterc h e f i n s t r u c t o rStacie Webster is a

Connecticut native who

gained a wealth of cooking

and baking knowledge by helping her mother

and grandmother in the family kitchen.

After graduating from Johnson & Wales

University in Denver, CO with a Culinary

Arts degree, Stacie set out to learn all she

could about the restaurant business. Her

career path included working at the Grand

Teton Lodge Company in Jackson Hole,

WY, Mountain Standard in Vail, Colorado

and The Obstinate Daughter in Charleston,

SC. Now settled on the Seacoast of New

Hampshire, Stacie enjoys creating recipes

and cooking simple yet delicious food with

the region’s abundant resources.

877.899.8363 25


g u e s tc h e f s

Maureen AboodMaureen Abood is a

professional writer and

food blogger whose work

has been featured in The

New York Times, The Wall Street Journal, The

Washington Post, Saveur, The Chicago Tribune,

The L.A. Times and many other newspaper,

web, radio and television outlets. Born into a

large Lebanese-American family in Michigan,

Maureen had been living and working in

Chicago for 14 years until she decided to leave

her desk job and head to San Francisco to

attend Tante Marie’s Cooking School. In 2011

she returned home to Michigan to write her

award-winning book, Rose Water & Orange

Blossoms: Fresh and Classic Recipes from My

Lebanese Kitchen. Her colorful culinary guides,

from grandparents to parents, cousins, and

aunts and uncles come alive in her stories like

the heady aromas of the dishes passed from

their hands to hers. On her popular online

blog she shares even more stories, beautiful

photographs and delicious examples of

outstanding Lebanese cuisine. Maureen has

also recently launched her own online shop

where interested cooks can find authentic and

exceptional Lebanese ingredients.

Class Dates | May 13 | May 14

Denotes Cookbook Author

Denotes Celebrity Chef

Ben ConniffBen Conniff is a co-founder of Luke's Lobster, a Maine-bred lobster restaurant featuring traceable,

sustainable seafood. Ben launched the restaurant with partner Luke Holden in New York in 2009 and it has since grown to 22 locations in six US cities and Japan. In 2012, Ben co-founded Cape Seafood, the Saco, ME based procurement company that supplies Luke's with its perfectly steamed catch. Ben is also on the board of Green Bee Craft Beverages, the artisanal honey-sweetened soda company based in Brunswick, ME. Ben authored the Luke's Lobster Cookbook, Real

Maine Food, and has also written for Saveur, GQ, Tasting Table, Yankee and Smithsonian magazines. Born and raised in Connecticut, Ben has had a lifelong summer fling with Five Islands, ME, where he spent early mornings and late afternoons watching lobstermen steam in and out from the docks. He graduated from Yale in 2007, where his education consisted of hosting and cooking for the college's social events in lieu of doing homework. Ben was named to Zagat's 30 Under 30 list of chefs and restaurateurs in 2011. Ben resides in Brooklyn, NY, and whenever possible in Harpswell, ME.

Class Dates | June 10

Karen CoveyA native of southern Vermont, Karen Covey spent most of her childhood hanging out in the kitchen of her

parent’s restaurant. In addition to “seeing how it’s done,” she developed a real love and appreciation for food. Surprisingly, Karen wanted to be a designer and went on to study art. It was while she was in college that she fell in love with the world of publishing and soon after graduating helped launch a food magazine. For Karen it was a dream come true as this allowed her realize her dream job of combining both her passions into one medium. Today Karen Covey is a Boston-based writer, food blogger, recipe developer and author of the book, The Coastal Table:

Recipes Inspired by the Farmlands and Seaside of

Southern New England. She is also the creator of the website: Gourmet Recipes for One.


stonewall kitchen’s Cooking School hosts classes taught

by our own chefs plus professional chefs

from around the world. This talented

line-up includes trained culinary experts,

food stylists, nutritionists, food editors

and cookbook authors who bring all

their specialized expertise to our Cooking

School. A cooking class assigned to

“Chef Instructor” will be any one of our

knowledgeable in-house chefs.

Pat BaggA true “foodie” her whole

life, Pat thoroughly enjoys

the chance to share her

knowledge while walking the

streets of her own neighborhood in Portland,

ME. She was professionally trained in French

cooking and baking at the Peter Kump

cooking school in NYC before creating her

first business, “Fetes Accomplies,” in Central

Massachusetts. Her catering company

specialized in gourmet and everyday French

cooking with exclusive long-term contracts

with businesses such as the Worcester Art

Museum. While owning and operating the

catering business for ten years, Pat also

founded “Special Teas” shop in Central

Massachusetts. Realizing she enjoyed

sharing all that she was learning, Pat

also began teaching cooking classes in

Whittinsville, MA and continues to do

so in her home. Pat offers comfortable

hands-on instruction to small groups and

participants love her instruction, patience

and attention to detail. Pat has traveled

extensively to study world cuisines and she

has enjoyed training in France, Italy, Vietnam,

Cambodia, Morocco and Turkey.

Class Dates | June 17 | August 3

Alana ChernilaYou might say that Alana

Chernila knows food!

She has been featured in

numerous publications and

on a variety of food websites, including

Martha Stewart Living, Taproot, Tastebook.

com, Food52.com and Gilttaste.com.

Alana has also authored two popular

cookbooks, The Homemade Pantry: 101

Foods You Can Stop Buying and Start

Making and The Homemade Kitchen: Recipes

for Cooking with Pleasure. A resident

of Western Massachusetts, she shares a

wealth of food knowledge, cooking skills

and regional knowledge in all of her

demonstration classes.

Class Dates | August 6

Stephanie CmarWith a genuine passion

for cooking, Stephanie

Cmar was only 15 years old

when she began working

in the food industry at the Muffin Shop

in Marblehead, MA. Confident with this

direction for her life, Stephanie graduated

in 2007 from Johnson & Wales University

and returned to Boston to begin her career

at the Top of the Hub restaurant. From

there, she went to work with Barbara Lynch

Gruppo as a line cook at B&G Oysters

where she was quickly promoted to Sous

Chef. Stephanie continued to further hone

her fine dining skills at restaurants Stir and

No. 9 Park. Stephanie also showcased her

culinary prowess when she competed on

Seasons 10 and 11 of Bravo TV’s Top Chef.

Her menus are a reflection of her personal

style of cooking which is driven by her

“love of French and Italian food, but w

ith a Middle Eastern spin on it.”


Bill CollinsChef Bill Collins is a

graduate of the Cambridge

School of Culinary Arts. He

went on to cook at the old

Ritz-Carlton in Boston and then worked

at Harbor Sweets, the handmade chocolate

company, in Salem, MA. He started his

personal chef business in September 2001

and is the author of four cookbooks: Knife

Skills, Making and Using Vinegar, How to

Make Chocolate Candy, and Making Caramels.

He is currently writing a new cookbook

titled Regional American Cooking for the

American Diabetes Association. Bill can

be seen every Tuesday on Mass Appeal, a

daily television lifestyle show on the local

NBC affiliate in Springfield, MA. Bill

also provides fun and informative

live cooking shows to business and

organizations at meetings, employee

team-building activities, customer

recognition events and corporate functions.




Ben ConniffBen Conniff is a co-founder of Luke's Lobster, a Maine-bred lobster restaurant featuring traceable,

sustainable seafood. Ben launched the restaurant with partner Luke Holden in New York in 2009 and it has since grown to 22 locations in six US cities and Japan. In 2012, Ben co-founded Cape Seafood, the Saco, ME based procurement company that supplies Luke's with its perfectly steamed catch. Ben is also on the board of Green Bee Craft Beverages, the artisanal honey-sweetened soda company based in Brunswick, ME. Ben authored the Luke's Lobster Cookbook, Real

Maine Food, and has also written for Saveur, GQ, Tasting Table, Yankee and Smithsonian magazines. Born and raised in Connecticut, Ben has had a lifelong summer fling with Five Islands, ME, where he spent early mornings and late afternoons watching lobstermen steam in and out from the docks. He graduated from Yale in 2007, where his education consisted of hosting and cooking for the college's social events in lieu of doing homework. Ben was named to Zagat's 30 Under 30 list of chefs and restaurateurs in 2011. Ben resides in Brooklyn, NY, and whenever possible in Harpswell, ME.


Karen CoveyA native of southern Vermont, Karen Covey spent most of her childhood hanging out in the kitchen of her

parent’s restaurant. In addition to “seeing how it’s done,” she developed a real love and appreciation for food. Surprisingly, Karen wanted to be a designer and went on to study art. It was while she was in college that she fell in love with the world of publishing and soon after graduating helped launch a food magazine. For Karen it was a dream come true as this allowed her realize her dream job of combining both her passions into one medium. Today Karen Covey is a Boston-based writer, food blogger, recipe developer and author of the book, The Coastal Table:

Recipes Inspired by the Farmlands and Seaside of

Southern New England. She is also the creator of the website: Gourmet Recipes for One.


Stephanie CmarWith a genuine passion

for cooking, Stephanie

Cmar was only 15 years old

when she began working

in the food industry at the Muffin Shop

in Marblehead, MA. Confident with this

direction for her life, Stephanie graduated

in 2007 from Johnson & Wales University

and returned to Boston to begin her career

at the Top of the Hub restaurant. From

there, she went to work with Barbara Lynch

Gruppo as a line cook at B&G Oysters

where she was quickly promoted to Sous

Chef. Stephanie continued to further hone

her fine dining skills at restaurants Stir and

No. 9 Park. Stephanie also showcased her

culinary prowess when she competed on

Seasons 10 and 11 of Bravo TV’s Top Chef.

Her menus are a reflection of her personal

style of cooking which is driven by her

“love of French and Italian food, but w

ith a Middle Eastern spin on it.”


Bill CollinsChef Bill Collins is a

graduate of the Cambridge

School of Culinary Arts. He

went on to cook at the old

Ritz-Carlton in Boston and then worked

at Harbor Sweets, the handmade chocolate

company, in Salem, MA. He started his

personal chef business in September 2001

and is the author of four cookbooks: Knife

Skills, Making and Using Vinegar, How to

Make Chocolate Candy, and Making Caramels.

He is currently writing a new cookbook

titled Regional American Cooking for the

American Diabetes Association. Bill can

be seen every Tuesday on Mass Appeal, a

daily television lifestyle show on the local

NBC affiliate in Springfield, MA. Bill

also provides fun and informative

live cooking shows to business and

organizations at meetings, employee

team-building activities, customer

recognition events and corporate functions.


Frank GiglioChef Frank Giglio says

he fell in love with the

fascinating world of food

at age 15 and began

apprenticing directly under some of the top

chefs in the US. With a deep understanding

of the creative process in working with

food, he became a classically trained chef

at the New England Culinary Institute in

Montpelier, VT. Years later would go on to

graduate from The Institute for Integrative

Nutrition in New York City. As a chef, he

focuses on sustainable cuisine, seeking the

highest quality foods grown locally and

harvested in season, supporting the crucial

farm to table method of preparing food. He

remains deeply connected to the earth in

his daily life, merging herbalism and living

food nutrition with wild food foraging.

Frank creates innovative dishes that are

wholesome, full of vitality and have a very

small ecological footprint. His adventurous

culinary offerings have been showcased

throughout the health community as he

is the featured chef for New York Times

Best Selling Dr. Alejandro Junger’s Clean

Eats cookbook. Frank has also catered

weddings, special events and weekend

workshops across the country and regularly

feeds guests at Daniel Vitalis and Arthur

Haines primitive skills courses. Through

his many ventures and projects, Frank

Giglio is helping to bring the local and

sustainable food movement to communities

everywhere, making it extremely accessible

and incredibly delicious!

Class Dates | July 28

Jay CurcioChef Jay Curcio has been

actively sharing his food

knowledge and impeccable

catering services throughout

the Seacoast area for more than 11 years.

Graduating at the top of his class from the

Culinary Institute of America, Jay worked

as Sous Chef at the Charlestown Figs

restaurant under the guidance of Chef Todd

English. He then went on be lead cook with

James Beard award winning chef Frank

McClelland at L’Espalier and then worked

with F1 Boston as a Sous Chef at restaurant

Ascari. After becoming executive chef at

Ascari, Jay sustained that role at The Red

Lion Inn in Cohasset, MA. With years of

continued success and invaluable hands-on

experience, Jay’s next pursuit was to open

The White Apron where he is currently

owner and executive chef. From corporate

events and weddings to fundraisers, cocktail

parties and elegant events, Jay truly enjoys

overseeing a team of incredible talents and

cooking for a wide variety of clients in and

around the Lake Winnipesaukee area.

Class Dates | May 6

Sanford D’AmatoSanford “Sandy” D’Amato, is one of America’s most respected chefs and restaurateurs. He studied

at the fabled Culinary Institute of America in the 1970s, and became the first American cook at Le Veau d’Or. His Milwaukee restaurant, Sanford, has long been one of the highest rated restaurants in America, earning accolades from Bon Appétit, Gourmet, Food

& Wine, Esquire, Wine Spectator, Zagat Guide and the James Beard Foundation. D’Amato has also cooked for the Dalai Lama and was one of 12 chefs personally chosen by Julia Child to cook for her 80th birthday celebration. His latest book, Good Stock: Life

on a Low Simmer is a unique memoir of a life in cooking that combines Midwestern charm with culinary sophistication. Containing more than 80 recipes and beautiful photography, it’s the perfect book for food lovers, culinary students and aspiring chefs everywhere.

Class Dates | July 22 | July 23877.899.8363 27


Pam & David Griffin with Rick GemmeFollowing lengthy careers

in retail and manufacturing,

David and Pam Griffin

decided to pursue their

interests in fine food

and healthy eating. They

partnered with Culinary

Institute of America

graduate and world traveler,

Rick Gemme, to create a

unique line of fine chocolate

confections and called their

new venture Chocolate

Therapy. Based in Framingham, MA, the

company has crafted a delicious and unique

line of award-winning sweet remedies that

are infused with an array of therapeutic,

antioxidant rich ingredients that include

lavender, coconut oil, wine and even tomato

and sweet potato. Featuring layers of bold,

rich flavors, their collection of amazing

artisanal truffles and treats are as beautiful

to look at as they are delicious. Available

worldwide in luxury hotels and boutiques,

the Chocolate Therapy team also travels

throughout New England teaching the

fine art of chocolate making and eating.

Over the past five years Chocolate Therapy

has been featured in such widely read

publications as The Boston Globe, New

England Chronicle, Phantom Gourmet

and many more.

Class Dates | May 18

Edward LeeOnly in America can

a Brooklyn-bred son of

Korean immigrants grow up

to be an acclaimed Southern

Chef. Edward Lee, Chef/Owner of 610

Magnolia and MilkWood in Louisville, KY

is a three-time James Beard Foundation

Award finalist for Best Chef: Southeast

and an Iron Chef America winner who

competed on Top Chef: Texas. With his

Korean roots, classical French training and

Louisville, KY surroundings, Lee’s delicious

recipes are uniquely his own. His first

cookbook, Smoke & Pickles, is filled with

personal stories and 130 fantastic recipes

for drinks, snacks, main dishes, vegetables

and desserts that he first tested at home and

served to his friends and family. As a writer,

Lee has also contributed to Gastronomica,

The Local Palate, and Organic Gardening.

Class Dates | August 26 | August 27

Domenica MarchettiFor expertise on Italian

cooking, it would be difficult

to find someone more

qualified than Domenica. Not only did she

grow up in an Italian family who loved to

cook, she is also a bestselling cookbook

author of six books on Italian home cooking,

including, most recently, Ciao Biscotti and

The Glorious Vegetables of Italy. Her articles

and recipes have been widely published

in The Washington Post, Chicago Tribune,

Cooking Light, Fine Cooking, and online at

Leite’s Culinaria, NPR Kitchen Window,

Apartment Therapy’s The Kitchn and on

her own blog. When she’s not writing or

cooking, Domenica also leads culinary tours

in Italy’s Abruzzo region.

Class Dates | June 24 | June 25

Benjamin HastyBen Hasty was just 20 when

he started his externship

with one of most famous

and explosively influential

restaurants in the world, Keller's The French

Laundry. This process, required by his alma

mater, the Atlantic Culinary Academy in

Dover, is what every young chef worth his

or her salt wants more than anything to

start their career. From there, Ben’s culinary

journey included Arrows in Ogunquit, ME,

The Dunaway in Portsmouth, NH, Hugo's in

Portland, ME where he became the Executive

Chef, Epoch in Exeter, NH, Brasserie Jo in

Boston, MA and When Pigs Fly Pizzeria in

Kittery, ME where he was both Executive

Chef and Manager. Today he is Chef/Owner

of the Thistle Pig Restaurant in South

Berwick, ME. Interestingly enough, Ben grew

up on his family’s farm, Breezy Hill, in South

Berwick, which today supplies the Thistle

Pig and other restaurants and butcheries with

pork and beef.


Brent HazelbakerIn 2000, at the age of 19,

Brent Hazelbaker enrolled

at Le Cordon Bleu in

Scottsdale, AZ. His first job

was at Scarolles Bistro in Mesa, AZ, where

he worked seven days a week while attending

school. Two years later, Brent went to work

for Chef Michael Chiarello as a Sous Chef

at Tra Vigne in St. Helena, CA where he

learned about organic farming and Earth-to-

table style cooking. In 2007, Brent and his

wife moved to Philadelphia, where he was a

consultant for catering businesses before being

hired as a Sous Chef for STARR-Restaurants.

After years of working in Philadelphia

restaurants, Brent and his family moved to

Portsmouth, NH to be the Executive Chef of

The Green Monkey. From there, he accepted

a position with the 7th Settlement, a Dover,

NH hot spot with a farm to fork approach.

As a culinarian, Brent is most happy sharing

his knowledge and education to help

develop restaurants that will offer local,

fresh produce and high-quality foods

to the community.

Class Dates | May 8 | June 5 | July 3 | August 7

John HollJohn Holl is a journalist with

expertise on beer and the

culture of drinking. He is

the author of the American

Craft Beer Cookbook and Dishing Up New

Jersey, editor of All About Beer Magazine and

a syndicated newspaper columnist who has

written for the New York Times, Wall Street

Journal, Wine Enthusiast, Beverage World

and many other publications. He has also

judged beer competitions around the globe,

regularly lectures on craft beer and appears

often on television where he shares his

insights and expertise.


Gary & Carole KimmelFor over 40 years Carole and

Gary Kimmel have studied,

developed and perfected

their love for Asian cooking.

While working as scientists

in the area of children’s

health and developmental

toxicology, Carole began

taking Chinese cooking lessons that served

to increase their interest in Asian cuisine

and then led them to travel extensively

throughout Asia including Japan, Korea,

Thailand and India. They enjoy hosting

special dinners for small groups, teaching

classes that demonstrate specific techniques

as well as providing valuable hands-on

experience. Now retired and living on

the Outer Banks of North Carolina, both

Carole and Gary enjoy having more

time to cook, give lessons and share their

knowledge of delicious Asian cuisine.

Class Dates | July 8 | July 9


Edward LeeOnly in America can

a Brooklyn-bred son of

Korean immigrants grow up

to be an acclaimed Southern

Chef. Edward Lee, Chef/Owner of 610

Magnolia and MilkWood in Louisville, KY

is a three-time James Beard Foundation

Award finalist for Best Chef: Southeast

and an Iron Chef America winner who

competed on Top Chef: Texas. With his

Korean roots, classical French training and

Louisville, KY surroundings, Lee’s delicious

recipes are uniquely his own. His first

cookbook, Smoke & Pickles, is filled with

personal stories and 130 fantastic recipes

for drinks, snacks, main dishes, vegetables

and desserts that he first tested at home and

served to his friends and family. As a writer,

Lee has also contributed to Gastronomica,

The Local Palate, and Organic Gardening.


Domenica MarchettiFor expertise on Italian

cooking, it would be difficult

to find someone more

qualified than Domenica. Not only did she

grow up in an Italian family who loved to

cook, she is also a bestselling cookbook

author of six books on Italian home cooking,

including, most recently, Ciao Biscotti and

The Glorious Vegetables of Italy. Her articles

and recipes have been widely published

in The Washington Post, Chicago Tribune,

Cooking Light, Fine Cooking, and online at

Leite’s Culinaria, NPR Kitchen Window,

Apartment Therapy’s The Kitchn and on

her own blog. When she’s not writing or

cooking, Domenica also leads culinary tours

in Italy’s Abruzzo region.


John HollJohn Holl is a journalist with

expertise on beer and the

culture of drinking. He is

the author of the American

Craft Beer Cookbook and Dishing Up New

Jersey, editor of All About Beer Magazine and

a syndicated newspaper columnist who has

written for the New York Times, Wall Street

Journal, Wine Enthusiast, Beverage World

and many other publications. He has also

judged beer competitions around the globe,

regularly lectures on craft beer and appears

often on television where he shares his

insights and expertise.


Gary & Carole KimmelFor over 40 years Carole and

Gary Kimmel have studied,

developed and perfected

their love for Asian cooking.

While working as scientists

in the area of children’s

health and developmental

toxicology, Carole began

taking Chinese cooking lessons that served

to increase their interest in Asian cuisine

and then led them to travel extensively

throughout Asia including Japan, Korea,

Thailand and India. They enjoy hosting

special dinners for small groups, teaching

classes that demonstrate specific techniques

as well as providing valuable hands-on

experience. Now retired and living on

the Outer Banks of North Carolina, both

Carole and Gary enjoy having more

time to cook, give lessons and share their

knowledge of delicious Asian cuisine.


Dave MartinDave was a final “cheftestant”

in the first season of Bravo’s

Top Chef competition. After

appearing on Top Chef, Dave

made the leap to New York City and was an

Executive/Consulting Chef at Lola, Crave on

42nd, and VYNL restaurants. Additionally,

he built relationships with the University of

Illinois (Champaign-Urbana), The Culinary

Loft in Soho, The French Culinary Institute,

Certified Angus Beef Brand, Cisco Systems,

and Perfect Purée. In 2010, he started

teaching classes in American Regional

Cuisine at The French Culinary Institute.

He published his first cookbook, Dave’s

Homemade, Volume 1 in 2009 and followed

up with Volume 2 in November, 2010 thanks

to popular demand. Currently, Chef Dave

travels around the country for various food

and wine related events and numerous guest

chef and pop-up restaurant appearances.


Brendan McHaleBrendan McHale is a New

England native who learned

from a young age how to fly

fish in the Catskills as well

as develop an appreciation for fresh seafood.

His passion as a cook came to him early as

well—spending summers working on Block

Island and then deciding to attend the

culinary arts program at Johnson & Wales

University. Brendan began his professional

kitchen life via New England’s culinary

capital: Boston. He worked and trained with

some of Beantown’s biggest names including

Frank McClelland at Sel de la Terre, and

Barbara Lynch, where he was named Chef de

Cuisine at The Butcher Shop. Brendan’s next

stop was the Big Apple where he accepted

the Executive Chef position at Jack’s Luxury

Oyster Bar in New York City. He then took

a break from the hot line to run Tasting

Table’s test kitchen, before teaming up with

Jason Soloway, a one-time regular at Jack’s

Luxury, to open The Eddy restaurant in

2014. This East Village eatery boasts fun

bar snacks and small plates, with a focus on

coastal ingredients that Brendan has loved

since his fly fishing days.


Monique MeadowsAfter graduating from the

State University of New York

at Oneonta with a degree in

Art and Journalism, Monique

Meadows began her career in Advertising

as an Art Director in Phoenix, AZ. In 2006

she relocated to Maine and became the

manager of THE CLOWN, an eclectic

retail shop in York that specializes in wines,

contemporary art, European antiques and

Italian specialty food products. In 2013 she

studied in Boston with the internationally

recognized Wine & Spirits Education Trust

and earned a WSET Level III Certification

with Merit. Since then Monique has

advised several local restaurants and

regional event planners on wine selection

and is a contributing photographer/writer

for Tone Publications.


Jessica MichaudJess has been passionate

about food since her first

trip abroad to Switzerland

at age 13. While there, she

often shopped and cooked with the host

family and enthusiastically shared this

routine with her family when she returned

home. At the age of 14 she started working

in restaurants and after high school went

on to study Food Science and Nutrition at

UNH and UMO. After graduating with a

degree in Food Science and Nutrition with

a concentration on business management,

Jess continued to work in restaurants and

for catering companies in both Maine and

New Hampshire. She has since moved into

the field of wine distribution, selling for

Pine State Beverage in Maine. Within the

community she is also chairs Seacoast Share

Our Strength, a nonprofit organization

which hosts Taste of the Nation and Share

Your Love dinners to raise money to feed

local children in need.

Class Dates | August 6

877.899.8363 29


Dana MoosDana is a cookbook author,

chef and former innkeeper.

In her most recent cookbook,

The Art of Breakfast, she

shares her secrets and recipes for her

gourmet breakfasts she served at her Maine

bed and breakfast. Dana’s bed and breakfast

was even acclaimed by such prominent

publications as Condé Nast Traveler for

her scrumptious three-course breakfasts.

Originally from Maryland and Washington

State, Dana has wholeheartedly embraced

the state slogan “The way life should be,”

since moving to Maine. Along with her

love of photography and food, she has

immersed herself into Maine’s bed and

breakfast hospitality industry.

Class Dates | May 1 | June 11 | June 12

July 30 | July 31

Shanna & Brian O'HeaShanna and Brian O’Hea

are the Chef-Owners

of Academe Brasserie

and one of Maine’s most

popular tourist destinations,

the Kennebunk Inn in

Kennebunk, ME. Shanna has

appeared on Food Network’s

Chopped and Beat Bobby Flay. Academe’s

signature Lobster Pot Pie has been featured

in Oprah Magazine as one of Gayle King’s

favorites, the Food Network’s The Best

Thing I Ever Ate, Travel Channel’s Food

Paradise and in the 2014 Travel and Leisure

Holiday Gift Guide. Their Lobster White

Truffle Pizza has appeared on the O-List in

Oprah Magazine and was also featured on

Travel Channel’s Food Paradise.


Rob OzoonianRob graduated from

Johnson and Wales College

in 1984 with a degree in

culinary arts. He has since

worked for Caesar’s Palace Hotel in Lake

Tahoe, corporate hotels including Marriott,

Hilton and Sheraton, as well as Odyssey

Cruises of Boston. Rob has worked in the

industry for 25 years. His latest endeavor

is executive chef, Joseph’s Trattoria

Bakery Cafe, in the Ward Hill section

of Haverhill, MA.

Class Dates | May 5 | June 2 | July 21

August 4

Nina ParrottFor over 20 years Nina

Parrott has been working

in the food industry in

a variety of capacities.

A graduate from the California Culinary

Academy in San Francisco, her restaurant

experience stretches from the Bay Area to

Albuquerque, NM including a prominent

role in the catering department of the

Campton Place Hotel on Union Square.

She contributed to the food section of the

San Francisco Chronicle. She had helped

develop recipes and marketing strategies

for Kikkoman, the National Potato Board

and the Almond Board of California. She

loves to incorporate the bold spices of the

Southwest with the fresh, rustic style of

California— using local New England

ingredients, of course.

Class Dates | May 6

Melissa PetittoIt would be safe to say that

with a Jewish mother and

an Italian father, Melissa

Petitto was exposed to an

eclectic collection of food while growing up

in Birmingham, AL. While in high school

she apprenticed with world renowned chef

Frank Stitt at Highlands Bar and Grill

where she developed a passion for food

and cooking. Graduating with a Bachelor’s

degree in Culinary Nutrition from Johnson

& Wales University, Melissa received the

top honor of Apprenti Cuisinier. From

there, Melissa went on to Emory University

Hospitals where she became a registered

dietician. She then moved to New York

City where she achieved her career goal

of becoming a personal chef for a host of

A-list clientele. Today, Chef Melissa Petitto,

R.D. enjoys sharing her knowledge of food

and nutrition and its important role for

individuals and families.


Vanessa SederA graduate of the

Institute of Culinary

Education, Vanessa has

been testing and developing

recipes for many years for cookbooks and

magazines, including Ladies Home Journal,

Real Simple, Martha Stewart: Everyday

Food and Martha Stewart: Living, among

others. Previously an Associate Food Editor

at Ladies Home Journal, Vanessa has also

worked as a food stylist for many venues,

including The Today Show and has years

of experience as a personal chef. Vanessa

enjoys creating new recipes and beautifully

decorated desserts that emphasize her

California upbringing of using fresh,

seasonal ingredients to create vibrant dishes.


August 21

Carla SnowCarla has been in the wine and hospitality industry for over 20 years. As the founder of A Grape Affair, Carla is a

wine educator, wine writer, author of Wine

and Dine with New Hampshire, frequently sought after radio guest and television host of Wine and Dine with Carla Snow. Carla has achieved Certified Specialist of Wine and received an Advance Certification with merit from Wine and Spirit Education Trust where she is now studying for a Master of Wine diploma. Carla is motivated by her passion for wine and making the world of wine a less intimidating place through classes, events and tours throughout the United States and internationally.

Class Dates | May 14 | June 17

Max & Eli SussmanMax and Eli Sussman are New York City based chefs and cookbook authors. In addition to cooking at some of the finest restaurants in New York, their impressive accomplishments include roles as co-Executive Chefs

at Ruschmeyer’s Restaurant in Montauk, NY, being semifinalists for the James Beard Rising Star Chef Award and both being selected as Zagat NYC’s “30 under 30.” They recently opened Samesa, a Mediterranean shawarma-focused restaurant in Crown Heights. Classic

Recipes for Modern People is their fourth cookbook together.


Chris ToyChris has been teaching Asian cooking in Southern and Midcoast Maine for 30 years. A retired teacher and principal, he learned to cook in his

parents’ kitchen. Chris’s classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and tastes, which generally highlight the fusion of Far East foods with local Northeast offerings.

Class Dates | July 23 | August 1330 STONEWALLKITCHEN.COM/COOKINGSCHOOL


Melissa PetittoIt would be safe to say that

with a Jewish mother and

an Italian father, Melissa

Petitto was exposed to an

eclectic collection of food while growing up

in Birmingham, AL. While in high school

she apprenticed with world renowned chef

Frank Stitt at Highlands Bar and Grill

where she developed a passion for food

and cooking. Graduating with a Bachelor’s

degree in Culinary Nutrition from Johnson

& Wales University, Melissa received the

top honor of Apprenti Cuisinier. From

there, Melissa went on to Emory University

Hospitals where she became a registered

dietician. She then moved to New York

City where she achieved her career goal

of becoming a personal chef for a host of

A-list clientele. Today, Chef Melissa Petitto,

R.D. enjoys sharing her knowledge of food

and nutrition and its important role for

individuals and families.


Vanessa SederA graduate of the

Institute of Culinary

Education, Vanessa has

been testing and developing

recipes for many years for cookbooks and

magazines, including Ladies Home Journal,

Real Simple, Martha Stewart: Everyday

Food and Martha Stewart: Living, among

others. Previously an Associate Food Editor

at Ladies Home Journal, Vanessa has also

worked as a food stylist for many venues,

including The Today Show and has years

of experience as a personal chef. Vanessa

enjoys creating new recipes and beautifully

decorated desserts that emphasize her

California upbringing of using fresh,

seasonal ingredients to create vibrant dishes.


August 21

Carla SnowCarla has been in the wine and hospitality industry for over 20 years. As the founder of A Grape Affair, Carla is a

wine educator, wine writer, author of Wine

and Dine with New Hampshire, frequently sought after radio guest and television host of Wine and Dine with Carla Snow. Carla has achieved Certifi ed Specialist of Wine and received an Advance Certifi cation with merit from Wine and Spirit Education Trust where she is now studying for a Master of Wine diploma. Carla is motivated by her passion for wine and making the world of wine a less intimidating place through classes, events and tours throughout the United States and internationally.

Class Dates | May 14 | June 17

Max & Eli SussmanMax and Eli Sussman are New York City based chefs and cookbook authors. In addition to cooking at some of the fi nest restaurants in New York, their impressive accomplishments include roles as co-Executive Chefs

at Ruschmeyer’s Restaurant in Montauk, NY, being semifi nalists for the James Beard Rising Star Chef Award and both being selected as Zagat NYC’s “30 under 30.” They recently opened Samesa, a Mediterranean shawarma-focused restaurant in Crown Heights. Classic

Recipes for Modern People is their fourth cookbook together.


Chris ToyChris has been teaching Asian cooking in Southern and Midcoast Maine for 30 years. A retired teacher and principal, he learned to cook in his

parents’ kitchen. Chris’s classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and tastes, which generally highlight the fusion of Far East foods with local Northeast offerings.

Class Dates | July 23 | August 13

Chris WilcoxA St. Louis, MO native, Chris

Wilcox began his cooking

career at age 16. After a

few years working in his

hometown, Chris went on to attend The

Culinary Institute of America in Hyde Park,

NY. After graduation, Wilcox met Chef

Tyler Anderson who he credits as having

a major infl uence on his young career. In

fact, Chris continued to work with Chef

Anderson in both Vail, CO and Ivoryton,

CT. From there, Chris moved to Seattle, WA

where he was the Sous Chef at Spring Hill

for Chef Mark Fuller. After three years out

west, Chris moved back to the east coast to

help open Millwright's Restaurant as their

Sous Chef. He also worked for a season at

Hen of the Wood in Waterbury, VT where

he was approached to head the kitchen as the

founding Executive Chef at The Velveteen

Habit, a farmhouse restaurant just outside

Ogunquit, ME. Having embraced the New

England region and impressed by the one

acre kitchen garden at The Velveteen Habit,

the decision to move to Maine was fi nalized.

Now, settled in Maine, Chris and his team

stay true to the spirit of the garden and

farmhouse cooking by focusing on a variety

of preservation techniques from curing,

fermenting, smoking and drying.

Class Dates | May 19

Virginia WillisGeorgia-born, French-

trained Chef Virginia

Willis has cooked Lapin

Normandie with Julia Child

in France, prepared lunch for President

Clinton, catered a bowling party for Jane

Fonda, and harvested capers in the shadow

of a smoldering volcano in Sicily — but

it all started in her grandmother’s country

kitchen. As a popular Southern food

authority and writer, she is the author of

fi ve cookbooks, including: Bon Appétit, Y ’all,

Basic to Brilliant, Y'all and Lighten Up, Y ’all.

She is also the blogger for Down-Home

Comfort on FoodNetwork.com. Named by

the Chicago Tribune as one of "Seven Food

Writers You Need to Know,” her fans love

her knack for giving classic French dishes a

down-home comfort feel and reimagining

Southern favorites. Virginia is currently in

development with WGBH for a series titled

Secrets of the Southern Table to air nationally

on public television. She writes for Southern

Living, Eating Well, Fine Cooking, and All

Recipes. She has been featured in Country

Living, House Beautiful and USA Today.


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 31


f o r r e s e r v a t i o n sCall 877.899.8363 or visit stonewallkitchen.com/cookingschool for more details

Cookbook Signings

Dana MoosMay 1 | June 11 | June 12

July 30 | July 31

Karen CoveyJune 11

Max & Eli Sussman

July 29 | July 30

Dave MartinMay 20

May 21

Virginia WillisAugust 12

August 13

Bill CollinsJune 24

August 19

Maureen AboodMay 13

May 14

Domenica Marchetti

June 24 | June 25

Alana ChernilaAugust 6

Plus a visit from Season 11

Top Chef Contestant Stephanie Cmar!

May 27 | May 28

John HollJune 3

June 4

Melissa PetittoJuly 15

July 16

Edward LeeAugust 26

August 27

Ben ConniffJune 10

Sanford D’Amato

July 22 | July 23

Cookbook SigningsCookbook SigningsCookbook SigningsCookbook SigningsCookbook SigningsCookbook SigningsCookbook Signings


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stonewall kitchen COOKING SCHOOL