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					stonewall kitchen
cooking school

         Spring/Summer 2012
            Course Guide

                                                       Best Cooking School
                                                    2009 • 2010 • 2011

                                2 Stonewall Lane | York, ME 03909
                              877.899.8363 |
                                                                                                                      Welcome to the
                                                                                                            Stonewall Kitchen
                                                                                                            cooking school

                                                                                                            S   pring and early summer are probably the
                                                                                                                best times to live in or visit Maine. The
                                                                                                            grass is green, the air is fresh and the gardens
                                                                                                            are starting to grow … what could be better?

                                                                                                            Making a visit to the Stonewall Kitchen
                                                                                                            Cooking School is a wonderful way to get
                                                                                                            the season started with a “taste of Maine” in
                                                                                                            authentic culinary style. Check out our menus
                                                                                                            for the coming months in this brochure.
                                                                                                            Specialties of the area like clams and lobster
                                                                                                            are featured along with classic menus from an
                                                                                                            eclectic mix of New England favorites. Our
                                                                                                            menus evolve with each season and incorporate
 What to expect?                                       • Great cooking tips, facts from our staff           fresh ideas from various talent and current
                                                         and chefs and lots of opportunities
 • Live Chef demonstrations (flatscreen                  to ask questions.
                                                                                                            cooking trends.
   monitors ensure you can see the action
   from any seat).                                     • A complete recipe packet to help you
                                                         recreate what you learned.                         The friendly staff in the Cooking School is
 • Generous portions and wine by the glass,                                                                 always working to make sure each and every
   if you wish.                                        • 10% discount on merchandise at the
                                                         Cooking School valid the day of your class.        attendee is given a first-class experience.
                                                                                                            Watch the experts in action while you sample
To register for a class, call:                          Cancellations/Changes Policy
                                                                                                            incredible dishes and enjoy a glass of wine with
                                                       Although we make every effort to avoid
877.899.8363 or visit us online:                       cancellations or changes to our calendar, we         friends. Recipes are created by professionally                     reserve the right to cancel any class due to low     trained chefs and tested by the instructors to
                                                       registration, inclement weather or instructor
Substitution and Allergen Policy                       illness. Occasionally, we may also need to           make sure they are accurate and clear so you
Please note our cooking classes are                    substitute instructors and/or alter recipes due to   can enjoy recreating them in your own kitchen.
demonstrations by professional chefs who               product availability and seasonality.
predetermine all recipes. Recipes are prepared for                                                          Celebrated chefs like Virginia Willis and
the specific amount of guests reserved for each         Refund Policy                                       Sara Foster will be making guest appearances
class; therefore, we cannot make substitutions or      All fees are refundable and/or transferable up to
individual accommodations for taste preferences        48 hours prior to the scheduled class. No refunds    to share their talents with us. Also, back by
nor take into consideration any food allergies.        will be given for cancellations with less than 48    popular demand, we are hosting Julia Child
Please read class descriptions carefully for flavors   hours notice. For group reservations of five or
and ingredients highlighted in each class prior to     more seats, five business days must be provided
                                                                                                            Week this summer. Be sure and take a peek at
signing up for a class.                                in order to receive a full refund. There may be      the scrumptious menus inspired by the one
                                                       circumstances when we must cancel a class. Those     and only Julia.
Private Parties                                        signed up will be contacted by phone and a full
The Cooking School facility is also available for      refund will be issued.
private parties. Whether it is for a bridal party, a                                                        If you love to cook, entertain or just appreciate
birthday luncheon, family party or corporate team       Demonstration Classes
building, we look forward to working with you to                                                            the pleasure of great food, come join us and see
                                                        All the classes throughout this schedule are
make your event enjoyable.                              demonstration classes only. There are no            how much fun going to school can be!
                                                       "hands-on" classes unless specified by . All
Payment/Reservation Policy                              food is prepared in a single kitchen. If you have
Payment must be made in advance to secure               food allergies, we recommend that you enjoy the
your reservation.                                       demonstration, but do not sample the foods.

                                                        Handicapped accessible seating is limited
                                                        to two seats per class. Seating is first come
                                                        first serve.                                        Jonathan King & Jim Stott
2                                                                     Creators of Stonewall Kitchen
                                               Friday, May 4, 11:30am-1:00pm                    Sunday, May 6, 11:30am-1:00pm
                                               It’s All About the Flavor!                           Brunch to Entertain
                                               Kim Gallagher                                        Chef Instructor
                                               $55                                                  $55
                                               Fresh flavors to celebrate spring. Come and          Sweet and savory flavors to delight
                                               learn from stonewall kitchen’s very own              your guests.
                                               recipe developer!                                •    Fresh Berries with Mint and Lemon Cream
                                               • Grilled Pear and Brie Salad with               •    Baked Eggs with Brie and Herbs
                                                 Lemon Balsamic Vinaigrette                     •    House Made Spicy Country Sausage
                                               • Cioppino A San Francisco original, this is a   •    Cinnamon French Toast Bread Pudding

               may                               hearty tomato, fish and shellfish stew
                                               • Parmesan Crisp Crostini
                                               • Lemon Semifreddo with Fresh Berries
                                                 A frozen lemon treat with seasonal berries
                                                                                                •    Lemon Soufflé

                                                                                                           Monday, May 7, 5:30-7:00pm
                                                                                                                PRIVATE PARTY
Tuesday, May 1, 11:30am-1:00pm
Celebrate Cinqo de Mayo                        Friday, May 4, 6:00-7:30pm                       Tuesday, May 8, 11:30am-1:00pm
Beth Kozemchak                                 A Fresh Spring Dinner                                Flavors of India
$50                                            Beth Kozemchak                                       Meg Oolders
Spicy fun flavors that are sure to delight!    $55                                              $45
                                               The perfect dinner for a spring evening.         Do you find Indian food intimidating? Learn
• Roasted Jalapeño Hummus with
  Homemade Tortilla Chips                      • Tender Haricots Vert Salad with                how to make these delicious dishes that are
• Grilled Corn and Poblano Chile Rice            Radishes and Crisp Watercress                  easy to prepare at home!
• Tomatillo Shrimp Fajitas                     • Pine Nut Lemon Orzo                            •    Banana Berry Lassi
• Frozen Strawberry Margarita Pie              • Chipotle Grilled Pork Tenderloin               •    Apple Chicken Curry with Pecan Rice
                                                 with Avocado Salsa                             •    Roasted Garlic and Onion Naan
Wednesday, May 2, 11:30am-1:00pm               • Frozen Blackberry and Lemon Chiffon Pie        •    Coconut Pistachio Trifle
Fresh Off the Grill
                                               Saturday, May 5, 11:30am-1:00pm                            Tuesday, May 8, 6:00-7:30pm
Scott Jones
                                               Lobster for Brunch                                               PRIVATE PARTY
Celebrate springtime with these favorites      Mollie Sanders
for the grill.                                 $75
                                                                                                       Wednesday, May 9, 11:30am-1:00pm
                                               Mollie is back with more of her delectable
• Deviled Eggs with Fresh Crab                                                                                  PRIVATE PARTY
                                               lobster recipes!
• Arugula, Prosciutto and Grilled Asparagus
  Salad with Lemon Chive Dressing              • Maine Lobster Benedict
• Grilled Flank Steak With Bacon               • Crepes with Lobster Mascarpone Crème           Thursday, May 10, 11:30am-1:00pm
  Balsamic Glaze                               • Lobster Strudel with a Tarragon
                                                                                                    Italian Flavor
• Grilled Potatoes with Lemon Butter             Butter Sauce
• Summer Fruit Crisp with Homemade             • Fruit Salad with Pound Cake “Croutons”             Rob Ozoonian
  Vanilla Ice Cream                              and a Honey Lime Dressing                      $50
                                                                                                Treat yourself to a decadent lunch with these
Thursday, May 3, 11:30am-1:00pm                Saturday, May 5, 6:00-7:30pm                     classic Italian dishes.
Entertaining on Cinqo de Mayo!                 Roast Beef Dinner                                • Strawberry and Pear Salad with Boston
Heather Milliman                               Chef Instructor                                    Butter Bibb Lettuce, Spiced Pecans and
$50                                            $60                                                Gorgonzola Cheese drizzled with
The perfect Mexican influenced meal to serve   Classic comfort food at its best.                  Strawberry Champagne Vinaigrette
your friends on this festive occasion.                                                          • Pan-Seared Jumbo Scallops with Asparagus
                                               • Grilled Steak and Arugula Salad                  Tops, Preserved Lemon and Leek Risotto
• Roasted Green Chili and Cheese Tamales         with White Beans and Mushrooms                 • Homemade Chocolate Mousse with
  with Tomatillo Salsa                         • Butter Spiced Glazed Carrots                     Handmade White and Dark
• Grilled Fish Tacos with Pickled Onions       • Twice Baked Loaded Potatoes                      Chocolate Globes
  and Charred Tomato Salsa                     • Pepper Crusted Grilled Roast Beef
• Grilled Corn on the Cob with Chili-Lime        with Rosemary Chimichurri
  Butter and Queso Fresco                      • Fruit and Cinnamon Semifreddo
• Jicama and Mango Salad with
  Cilantro Lime Dressing
• Coconut Ice Cream with Dulce de Leche
  Caramel Sauce and Orange-Chile Tuiles

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    Friday, May 11, 11:30am-1:00pm           Saturday, May 12, 6:00-7:30pm                     Thursday, May 17, 11:30am-1:00pm
    Lunch in Maine                               Down East/Far East Series 5                   Springtime Grilling
    Chef Instructor                              Chris Toy                                     Scott Jones
$50                                          $55                                                   $55
An easy, refreshing lobster lunch.           Combining fresh New England seafood,                  Celebrate spring on the grill.
                                             meat and produce with the flavors of the
• Chunky Guacamole with Homemade                                                               • Grilled Crab Cakes with Garden
                                             Far East to create great-tasting dishes!
  Tortilla Chips                                                                                 Herb Salad
• Lobster Salad with Fresh Lime and Ginger   •   Spicy Sweet Baked Chicken Wings               • Marinated Grilled Summer Vegetables
• Grilled Corn off the Cob                   •   Steamed Ginger and Garlic Haddock             • Grilled Flank Steak with Chipotle Aioli
  with Herbed Butter                         •   Fried Rice with Chinese Sausage               • Peach Cobbler with Vanilla Ice Cream
• Chocolate Whoopie Pies with Vanilla        •   Mandarin Orange Sorbet with Flavored
  Buttercream Filling                            Balsamic Vinegar                                       Thursday, May 17, 6:00-7:30pm
                                                                                                               PRIVATE PARTY
    Friday, May 11, 6:00-7:30pm              Sunday, May 13, 11:30am-1:00pm
Chinese Appetizers                               Mother’s Day Brunch                               Friday, May 18, 11:30am-1:00pm
with a British Twist                             Heather Milliman                              An Afternoon Filled with Flavor
Ruth Kramer                                  $50                                               Beth Kozemchak
$50                                          The perfect meal to celebrate!                    $55
Perfect for entertaining.                    • Salad of Mixed Greens with Strawberries,        A delicious meal of incredible flavors!
• Rice Paper Veggie Spring Rolls with           Gorgonzola and Candied Walnuts                 •    Grilled Prosciutto wrapped Shrimp
  Sticky Mint Lemongrass Dipping Sauce       • “Croque Madame” Grilled and stacked             •    Saffron Risotto Cakes
• Sesame Shrimp Toasts                          sandwich of tomato, fresh mozzarella           •    Barbequed Salmon with a Fresh Herb Aioli
• Seaweed Salad with Toasted Coconut,           and basil on brioche                           •    Spiced Poached Pears
  Mandarin Orange and Sweet                  • Eggs Baked in a nest of Spinach
  Sesame Dressing                               and Ricotta                                        Friday, May 18, 6:00-7:30pm
• Special Fried Egg Rolls                    • Individual Buttermilk Cakes
                                                                                                   Spring Comfort Foods
• Chicken Teriyaki Wontons                      with Peach Compote and Almond Crumble
                                                                                                   Beth Kozemchak
Saturday, May 12, 11:30am-1:00pm             Tuesday, May 15, 11:30am-1:00pm                   $55
A Lovely Brunch for Mom                      An Elegant Spring Lunch                           Warm comforting flavors for those cool
                                                                                               spring nights.
Beth Kozemchak                               Chef Instructor
$50                                          $50                                               • Rice, Cucumber and Asparagus Salad
                                             Impress your next guests with this                  with a Lemon Dill Vinaigrette
Here’s a brunch sure to please your mom on
                                             delicious menu.                                   • Braised Rosemary Lamb Shank
her special day!
                                                                                                 with Red Wine Sauce
•   Spinach and Swiss Cheese Quiche          • Warm Herbed Olives                              • Egg Noodles with Peas, Butter and Parsley
•   Strawberry Spinach Salad                 • Arugula with Shaved Parmesan, Olive Oil         • Creamy Lemon Cheesecake
•   French Toast Soufflé                       and Fresh Lemon Juice                             with Raspberry Sauce
•   Lemon Mascarpone Sherbet with            • Prosciutto Wrapped Cod
    Candied Lemon Rind                         with Lemon Caper Butter                         Saturday, May 19, 11:30am-1:00pm
                                             • Homemade Linguini
                                                                                               Spring Brunch
                                             • Lemon Vanilla Crème Brûlèe
                                                                                               Jeff Saunders
                                             Wednesday, May 16, 11:30am-1:00pm                     $50
                                                 Spring Luncheon                                   Jeff is back and serving a brunch exploding
                                                                                                   with the colors and flavors of springtime!
                                                 Marge Crossman
                                             $45                                               • Chicken Sausage with Braised Purple
                                             Fresh spring flavors to delight the palate.         Cabbage and Apples
                                                                                               • Veggie Burgers with Homemade Herbed
                                             • Palmiers Puff pastry with mustard, prosciutto     Mayonnaise and an Orange, Beet and
                                               and parmesan cheese rolled and baked              Fennel Salad
                                             • Bacon and Leek Quiche                           • Cornmeal Cream Cheese Pancakes with
                                             • Salad with Oranges and Almonds,                   an Apricot Blueberry Maple Syrup Sauce
                                               drizzled with a Malt Vinegar Dressing           • Sugar Cookie Cups with Fresh Fruit
                                             • Blueberry Tarte with a Lemon Semifreddo           and Dulce de Leche Sauce

Saturday, May 19, 6:00-7:30pm                    Thursday, May 24, 11:30am-1:00pm                   Saturday, May 26, 6:00-7:30pm
A Warm Spring Dinner                                 Italian Classics                               A Decadent Dinner
Chef Instructor                                      Rob Ozoonian                                   Scott Jones
$55                                              $50                                                $60
Learn how to prepare the perfect pork chop.      Learn how to make fresh homemade pasta             An elegant menu for a special occasion.
                                                 at home!
• Carrot Beet Salad with a Citrus Vinaigrette                                                       •   Deviled Eggs with Caviar and Chives
• Pork Chops with a Bacon Sage Sauce             • Traditional Caesar Salad with Hearts of          •   Lamb Shank with Port Wine Sauce
• Buttermilk Mashed Potatoes with                  Romaine, Shaved Parmigiano, Homemade             •   Asiago and Sage Scalloped Potatoes
  Crispy Shallots                                  Garlicky Croutons and White Anchovies            •   Salted Caramel Cheesecake Pudding
• Chocolate Peanut Butter Pie                    • Jumbo Stuffed Shrimp and Fontina with
                                                   Prosciutto over Homemade Angel Hair              Sunday, May 27, 11:30am-1:00pm
Sunday, May 20, 11:30am-1:00pm                     Pasta tossed with slivered Garlic, Pear                         An Elegant and
    Crazy for Crepes                               Tomatoes, Italian Parsley and drizzled with
                                                                                                                   Flavorful Brunch
                                                   Extra Virgin Olive Oil
    Heather Milliman                             • Homemade Almond Macaroon Cookies                                Dana Moos
    $55                                            with Vanilla Bean Ice Cream and a                               cookbook signing
    Simple, sweet and savory - a crepe for         Chocolate Ganache                                               $55
    every occasion!
                                                     Friday, May 25, 11:30am-1:00pm                 Join Dana Moos, Maine hostess
• Buckwheat Crepe with Smoked Salmon,                                                               extraordinaire and author of The Art of
  Asparagus, Crème Fraiche and Caviar                Citrus Explosion                               Breakfast, for an afternoon of B&B style
• Cornmeal Crepe with Corn, Basil                    Heather Milliman                               hosting ideas you can bring home.
  and Fresh Mozzarella                               $50
• Savory Ham and Cheese Crepe                                                                       • Grapefruit Brûlèe with Vanilla Bean Crème
                                                     Celebrate the possibilities of fresh citrus!   • Egg Roulade topped with Lobster in a
  with a Béchamel Sauce
• Sweet Hazelnut Cream and                       • Salad of Cucumber, Golden Cherry                   Sherry Butter
  Banana Stuffed Crepe                             Tomatoes and Watercress with a Lemon-            • Roasted Potato Wedges
• Fresh Fruit in Lemon Simple Syrup                Balsamic Dressing                                • Cheese Blintz Soufflé with Mango
  with Honey and Lavender Mascarpone             • Seared Scallops with Fennel and                    and Blackberry Coulis
                                                   Lemon Relish                                     • Candied Black Pepper Bacon
Tuesday, May 22, 11:30am-1:00pm                  • Orange and Cardamom Infused Couscous
                                                                                                    Tuesday, May 29, 11:30am-1:00pm
A Fresh Spring Lunch                             • Broccoli Rabe with Lemon Zest and
                                                   Olive Butter                                         Farm Fresh Spring Lunch
Pat Bagg                                         • Frozen White Chocolate and Key Lime                  Chef Instructor
$50                                                Mousse Cake                                       $50
Winter’s over and it’s time to look forward to
spring flavors and textures!                         Friday, May 25, 6:00-7:30pm                     Down to earth flavors for spring.

• Roasted Garlic Soup with Caramelized               Spring Seafood Dinner                          • Roast Beet Salad with Watercress, Chevre
  Onions and Leeks                                                                                    and Candied Pecans
                                                     Bill Collins                                   • Pinon Crusted Chicken
• Poached Shrimp and Baby Carrot Salad               $55
  with a Dressing of roasted and fresh                                                              • Peas with Fresh Mint and Lemon
                                                     Seafood dishes to inspire.                     • Potato Galette
  Oranges and Lemons, Cilantro and Thyme
• Toasted Whole Grain Bread Served with          • Classic Maryland Crab Soup                       • Meringues with Lemon Curd and
  Mashed Avocado and topped with Orange          • Blackened Swordfish with a Fresh                   Blueberry Coulis
  Zest and Toasted Pumpkin Seeds                   Stonefruit Salsa
                                                                                                    Wednesday, May 30, 11:30am-1:00pm
• Fresh Pink Peppercorn and Dark Rum             • Jasmine Rice Scented with Fresh Ginger
  Caramelized Vanilla Pineapple with             • Seasonal Strawberry Rhubarb Cobbler              A Mediterranean Afternoon
  a Coconut Sorbet                                                                                  Heather Milliman
                                                 Saturday, May 26, 11:30am-1:00pm
Wednesday, May 23, 11:30am-1:00pm                Small Bites, Big Flavor                            A fresh and flavorful spring luncheon.
The Living is Easy                               Jamie Picon                                        • Salad of Grilled Eggplant and Feta
Chef Instructor                                  $55                                                • Grilled Branzino with Lemon and
$50                                              A sensory filled food tasting. Enjoy a variety       Fresh Herbs
Fresh spring flavors to savor.                   of American style foods full of big flavors in     • Grilled Ratatouille
                                                 small bites.                                       • Pesto Foccacia
•    Green Gazpacho with Spicy Grilled Shrimp
•    Poached Pears Stuffed with Gorgonzola       •    Mini Corn and Green Chili Tartlets            • Citrus Panna Cotta with Lemon
•    Grilled Steak with Red Pepper Coulis        •    Antipasto Turnovers                             Basil Peaches
•    Rosemary Lemon Focaccia                     •    Shrimp Crostini with Bruschetta Topping
•    Strawberry Rhubarb Crisp with Homemade      •    Cold Southwestern Spring Rolls
     Vanilla Ice Cream                           •    Lemon Tartlets with Fresh Blueberries

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Thursday, May 31, 11:30am-1:00pm                                                          Saturday, June 2, 11:30am-1:00pm
A Sweet and Savory                                                                        Ducktrap Smoked Seafood
Spring Lunch                                                                              Shelly Patten Prescott
Chef Instructor                                                                           and Mollie Sanders
$55                                                                                       $65
Bursting with fresh, seasonal flavors.                                                    Shelly Patten Prescott from Ducktrap River
                                                                                          of Maine teams with Mollie Sanders to
• Beet Salad with Ricotta Salata and
                                                                                          present incredible smoked seafood dishes!
  Black Olive Croutons
• Herbed Filet of Beef with Tomato                                                        •    Smoked Trout Cheese Ball
  Meditera Confit                                                                         •    Smoked Salmon Pinwheels
• Lemon Herbed Orzo                                                                       •    Savory Crepes with Smoked Seafood Filling
• Haricots Verts with Roasted Peppers,                                                    •    Smoke Roasted Salmon Alfredo
  Almonds and Pecorino                                                                    •    Early Summer Fruit Tart
• Lemon Meringue Tarts with
  Raspberry Sorbet                                                                        Saturday, June 2, 6:00-7:30pm
                                                                                          Filet Mignon Dinner

Thursday, May 31, 6:00-7:30pm
                                                                                          Scott Jones
A Casual Dinner at Home
Chef Instructor                                                                           A meal to impress your guests.
$55                                        Friday, June 1, 11:30am-1:00pm                 • Strawberry Spinach Salad
Sophisticated, yet easy dishes you can     A Perfect Menu for Company                       with Cheese and Red Onion, drizzled
prepare at home.
                                           Kim Gallagher                                    with an Orange Vinaigrette
• Grilled Artichoke and White Bean Salad                                                  • Caramelized Shallot Mashed Potatoes
• Herb Crusted Pork Loin with Creamy                                                      • Summer Squash and Carrot Ribbons
  Polenta and Tomato Garlic Sauce          Fresh flavors to celebrate spring. Come and    • Grilled Filet Mignon with Herb Butter
• Slow Roasted Tomatoes with Fresh Pesto   learn from stonewall kitchen’s very own          and Texas Toast
  and Wilted Spinach                       recipe developer!                              • Individual Lemon Meringue Pies
• Plum and Honey Sabayon Gratin            • Caesar Salad with Lemon Pepper Shrimp
                                           • Chicken Breasts with a Tomato Herb                   Sunday, June 3, 11:30am-1:00pm
                                             Pan Sauce                                                   PRIVATE PARTY
                                           • Spring Risotto A creamy Italian rice dish
                                             bursting with spring vegetables              Tuesday, June 5, 11:30am-1:00pm
                                           • Red, White and Blue Shortcakes               Very Berry Picnic
                                             Strawberries and blueberries over a tender
                                             shortcake, topped with white chocolate       Meg Oolders
                                             whipped cream                                    $45
                                                                                              Celebrating summer with fresh berries.
                                           Friday, June 1, 6:00-7:30pm
                                                                                          • Summer Blueberry Salad
                                           Here’s to a Southwestern                         with Candied Pecans
                                           Summer                                         • Herb Roasted Chicken
                                           Chef Instructor                                  with Fingerling Potatoes
                                           $55                                            • Crisp Green Beans with Balsamic
                                                                                            and Blackberries
                                           Spice up your evening!
                                                                                          • Fresh Strawberry Mousse
                                           • Black Bean, Avocado and Corn Salsa
                                             with Homemade Tortilla Chips                 Wednesday, June 6, 11:30am-1:00pm
                                           • Chili Rubbed Rib Eye Steak with Corn             From the Mediterranean
                                             and Green Chili Ragout
                                           • Mayan Couscous with Jalapeños and Garlic         Beth Kozemchak
                                           • Caramel Flan                                 $50
                                                                                          Early summer’s fresh flavors.
                                                                                          • Vegetable Broth with Tomato
                                                                                            and Basil Pesto
                                                                                          • Panzanella Bread Salad
                                                                                            with Spring Vegetables
                                                                                          • Springtime Lamb Stew with Peas
                                                                                            and Asparagus
                                                                                          • No-Knead Rosemary Foccacia Bread
                                                                                          • Raspberry Bread Pudding

Thursday, June 7, 11:30am-1:00pm                   Saturday, June 9, 11:30am-1:00pm                 Wednesday, June 13, 11:30am-1:00pm
    Summer in Italy                                                      Raising the                Gluten Free Thai Delight
    Rob Ozoonian                                                         Salad Bar                  April Powell
    $50                                                                  Cathy Walthers             $45
    Classic Italian flavors for a decadent meal.                         cookbook signing           Learn how to cook your favorite Thai foods
                                                                         $50                        gluten free in this surprisingly simple class!
• Summer Salad of Heirloom Tomatoes
  and Fresh Mozzarella Drizzled with a                                                              •   Miang Kum and Spring Rolls
  Balsamic Glaze, Extra Virgin Olive Oil and       Learn to make new summer salads with             •   Coconut Ginger Chutney
  a Fresh Basil Chiffonade                         grains, beans, chicken and lots of vegetables!   •   Tom Yum Gai Soup
• Bone-In Breast of Chicken with Lemon             Paired with a lesson on the basics for making    •   Coconut Ginger Chicken
  Zest, Fresh Rosemary and a Roasted               your own vinaigrettes.                           •   Green Tea Ice Cream
  Tomato Demiglace                                 • Vinegar Tasting Vinegars are not all equal,
• Mascarpone Mashed Yukon Potatoes                   try some of the best on the market!            Thursday, June 14, 11:30am-1:00pm
  and Grilled Yellow and Green Squash              • Seasonal Strawberry, Feta and                                  Recipes from
• Strawberries Zabaglione Freshly sliced             Watercress Salad with an Easy White                            an Island Chocolatier
  strawberries soaked with a Marsala wine            Balsamic Vinaigrette                                           Kate Shaffer
  custard and finished with whipped                • Roasted Chinese Chicken Salad with Snow
  vanilla cream                                                                                                     cookbook signing
                                                     Peas and Water Chestnuts drizzled
                                                     with a Chili Citrus Dressing                                 $45
    Friday, June 8, 11:30am-1:00pm                 • Thai Quinoa Salad with Fresh Herbs and         Join Kate Shaffer owner of Black Dinah
Japanese for Beginners                               Vegetables, with a Spicy Lime Vinaigrette      Chocolatiers as she shares recipes from her
                                                   • Passion Fruit Panna Cotta with a               cookbook Desserted which was selected by
Heather Milliman
                                                     Mango, Kiwi and Coconut Salsa                  Food and Wine Magazine for their 2012 Best
                                                                                                    of the Best Cookbooks (Top 25 Cookbooks
    Japanese food that’s delicious and easy to     Saturday, June 9, 6:00-7:30pm                    of the Year).
    prepare at home!
                                                   Prime Rib for Dinner                             •   Farm Stand Quiche
•    Miso Soup                                     Beth Kozemchak                                   •   Sugar Snap Pea Slaw
•    Ohitashi Spinach in a Savory Stock                                                             •   Bittersweet Chocolate Truffles
•    Kohaku Red and White Vinegared Salad                                                           •   Ricotta Donut Holes
•    Vegetable and Shrimp Tempura                  Decadent, rich, bold flavors make a
                                                                                                    •   Spiced Sipping Chocolate
•    Scattered Sushi, Tokyo Style                  spectacular dinner.
•    Green Tea Ice Cream                           • Walnut, Arugula and Gorgonzola Crostini
                                                   • Grilled Red Potatoes
    Friday, June 8, 6:00-7:30pm                      with White Truffle Oil and Herbs
Mediterranean Salads                               • Heirloom Tomato Gratin
                                                     with Parmesan Cheese and Thyme
Anna Tourkakis
                                                   • Roasted Prime Rib with a Mustard
$50                                                  and Herb Crust
Quick to make, flavorful salads.                   • Chocolate Raspberry Pavlova
• White Cannellini Bean Salad
  with Prosciutto and Sage                             Sunday, June 10, 11:30am-1:00pm
• Italian Style Chicken Salad                                   PRIVATE PARTY
• Warm Wheat Berry Salad with Almonds
• Greek Village Salad with Feta
• Rum and Anise Spiked Fruit Salad                 Tuesday, June 12, 11:30am-1:00pm
                                                   Fresh Off the Grill
                                                   Scott Jones
                                                   It’s time to get your grill on!
                                                   • Grilled Scallop Spinach Salad
           Did you know our Cooking
                                                     with Bacon Vinaigrette
              School can be used for               • French Potato Salad with Dijon Mustard
            corporate, bridal, baby or               and Fine Herbs
           birthday parties? Let us help           • Grilled Corn on the Cob
             you make your occasion                  with Fresh Parmesan and Herbs
                                                   • Grilled Hanger Steak with Provençal Butter
           special, call 877.899.8363
                                                   • Strawberry Rhubarb Crisp
                      or visit                       with Homemade Vanilla Ice Cream
                     for details.

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                                                                                               Sunday, June 17, 11:30am-1:00pm
                                                                                               Hearty and Meaty
                                                                                               Father’s Day Brunch
                                                                                               Jeff Saunders
                                                                                               What’s better to please Dad than a menu
                                                                                               like this?
                                                                                               • Blue Hot Scallops with Homemade
                                                                                                 Hot Sauce
                                                                                               • Bacon and Blue Cheese Crusted Sliders
                                                                                                 with Apple, Carrot, Celery Root Slaw
                                                                                               • Texas Chili Scrambled Egg Enchiladas
                                                                                                 and Roasted Potatoes with Caramelized
                                                                                                 Onions and Bacon
                                                                                               • Beer Spice Cake

                                                                                               Tuesday, June 19, 11:30am-1:00pm
                                                                                               A Seasonal Summer Lunch
                                                                                               Pat Bagg
                                                                                               Use fresh, local ingredients to create the
                                                                                               perfect summer luncheon!
                                                                                               • Butter Poached Lobster with fresh Pea and
Friday, June 15, 11:30am-1:00pm                  Saturday, June 16, 11:30am-1:00pm               Mint Griddle Cakes
                                                                                               • Seasonal Vegetable Tart with Garlic Scape
Treat Your Dad for Father’s Day!                 Lobster Easy as 1, 2, 3!
                                                                                                 Pesto Using Pat’s New Method French
Heather Milliman                                 Mollie Sanders                                  Pastry Technique
$50                                              $80                                           • Farmers’ Market Salad
Sweet, smoky, tangy and perfect for your         Learn the basics of cooking Lobster while     • Coconut Floating Island served with
Dad on his special day!                          enjoying every morsel!                          Tarragon and Star Anise
                                                                                                 Macerated Strawberries
• Buffalo Grilled Shrimp with Blue Cheese        • Lobster Basics How to steam/boil, and the
  and Celery                                       care and eating of your favorite            Wednesday, June 20, 11:30am-1:00pm
• Carolina Pulled Pork Sandwich                    Maine crustacean
  on Homemade Rolls                              • Traditional New England Lobster Stew        Picnic Favorites
• Annie’s Cole Slaw                              • Lobster Rolls Three Ways                    Heather Milliman
• Grilled Zucchini, Tomato and Basil Salad       • Grilled Lobster                             $50
• Homemade Brownie Ice Cream                     • Strawberry Shortcake                        Updated family classics from
  with Hot Fudge Sauce and Peanut Brittle                                                      Heather’s childhood.
                                                 Saturday, June 16, 6:00-7:30pm
Friday, June 15, 6:00-7:30pm                                                                   • Devilled Eggs Two Ways, Curried and
                                                 A Feast for Father’s Day!
                                                                                                 Annie’s Classic
An Evening in Provence                           Beth Kozemchak                                • Grilled Potato Salad
Chef Patrice Gerard                              $65                                           • Mom’s Cole Slaw
$50                                              Here’s a dinner sure to satisfy Dad!          • Poached Salmon in a Yogurt Dill Sauce
Take a culinary tour through the South                                                         • Seasonal Fruit in Orange Simple Syrup
                                                 • Baked Ziti with Sausage and Peppers
of France.                                                                                     • Ginger Cookie Sandwich
                                                 • Penne with Three Cheeses
                                                                                                 with Lemon Buttercream Filling
• Salad de Chevre Broiled goat cheese on           and Porcini Mushrooms
  baguette toasts atop a watercress herb salad   • Filet Mignon with Horseradish Salsa         Thursday, June 21, 11:30am-1:00pm
  and freshly made green goddess dressing        • Grilled Asparagus
• Poulet Basquaise with Basmati Pilaf            • Chocolate Peanut Butter Semifreddo          For Dads and Grads
  Pan seared chicken breast simmered with                                                      Marge Crossman
  peppers, bayonne ham and tomato petals,                                                      $45
  served over Provence herbed basmati rice                                                     A deliciously easy celebratory lunch.
• Berry Sabayon Seasonal Berries Gratinée in
  a light and sweet champagne sabayon, a light                                                 • Peppers Provençal Caramelized peppers
  frothy cream sauce broiled to a delicate                                                       and onions on a puff pastry
  golden brown                                                                                 • Marinated Steak Salad
                                                                                                 with Mixed Vegetables
                                                                                               • Chocolate Ice Cream Roll
                                                                                                 with Fudge Sauce

Thursday, June 21, 6:00-7:30pm                  Saturday, June 23, 6:00-7:30pm                     Wednesday, June 27, 11:30am-1:00pm
A Classic New England Lobster                   Down East/Far East Series 6                        A Mediterranean
Dinner                                          Chris Toy                                          Summer Afternoon
Chef Instructor                                 $55                                                Chef Instructor
$70                                             Combining fresh New England seafood,               $45
New England flavors at their finest.            meat and produce with the flavors of the Far       Sunny summer flavors sure to delight.
• New England Clam Chowder                      East to create great tasting dishes!               • Apple and Gorgonzola Salad
• Fresh Tomatoes with Basil, Olive Oil          • Cold and Spicy Sesame Noodles                      with Rosemary Garlic Croutons
  and Balsamic Vinegar                          • Apple Smoked stonewall kitchen                   • Grilled Chicken with Lemon and Olives
• Steamed Clams with Drawn Butter                 Asian Spareribs                                  • Orzo with Roasted Cherry Tomatoes,
• Steamed Lobster with Red Potatoes             • Stir-fried Pork and Scallops in                    Mint and Feta
  and Corn on the Cob                             a Thai Chili Sauce                               • Grilled Stuffed Baby Zucchini
• Strawberry, Raspberry and                     • Fruit Wonton Dessert                             • Apricot Frangipane Tart
  Blueberry Shortcake                                                                                with Lemon Mascarpone
                                                Sunday, June 24, 11:30am-1:00pm
    Friday, June 22, 11:30am-1:00pm                                                                Thursday, June 28, 11:30am-1:00pm
                                                Medieval Brunch II
    Karimah’s Lebanese                          Jamie Picon                                        Simple, Fresh and Flavorful
    Gluten Free Favorites                                                                          Scott Jones
    Karimah Nabulsi                                                                                $55
                                                A Medieval June wedding meal. Centuries
$45                                             old cuisine with a modern day flair.               Crisp, clean summer flavors.
Delicious gluten free dishes that are easy to
                                                • Ember Day Tart A rich pie of cheese, herbs and   • Grilled Asparagus with Parmesan Crisps
prepare at home.
                                                  sweet fruits                                       and Micro Greens
• Homemade Baked Falafel Served                 • Capon Stewed chicken in a rich herb and          • Cornish Game Hens with Herb Butter
  with a Tahini Tartar Sauce                      currant sauce                                    • Couscous with Apricots and Almonds
• Karimah’s Special Garden Salad                • Rapeye Spicy, sweet and crunchy applesauce.      • Spinach with Lemon and Boursin
  with a Pomegranate Dressing                   • Shrympes Shrimp with long pepper and Verjus      • Balsamic Grilled Tomatoes
• Stuffed Artichoke Baked in Tomato Sauce       • Joutes Fresh greens and herbs steeped            • Lemon Ice Cream
  and Served with Basmati Rice                    in fine broth                                      with Gingersnap Crumble
• Grapefruit and Pomegranate Fruit Salad        • Eyroun in Lentyn Custard eggs
                                                  and an interactive spectacle surprise!           Thursday, June 28, 6:00-7:30pm
    Friday, June 22, 6:00-7:30pm
                                                                                                   All About Burgers
A Decadent Evening                              Monday, June 25, 11:30am-1:00pm
                                                                                                   Beth Kozemchak
Scott Jones                                     Soups for the Season                               $50
$65                                             Heather Milliman                                   Cheese, bacon, chipotle … need we
A dinner menu to impress.                       $50                                                say more?
• Mint Grapefruit Sorbet                        Delicious, light and perfect for summer            • Pork Sliders with Chipotle Mayonnaise
• Beef Tenderloin with a Pepper                 entertaining!                                      • Bacon and Cheese Stuffed Burgers
  Red Wine Sauce                                • Fresh Fennel Soup with Parmesan Crisps             with Grilled Vidalia Onions and
• Truffle Mashed Potatoes                       • Avocado Lime Soup with Crab                        Horseradish Mustard
• Broccolini with Garlic and Olive Oil            and Fresh Tortilla Chips                         • Six-cheese Macaroni and Cheese
• Orange Crème Brûlèe                           • Shrimp & Corn Chowder                            • Chocolate Cupcakes with Chocolate
                                                  with Garlic Croutons                               Ganache and Chocolate Buttercream Icing
Saturday, June 23, 11:30am-1:00pm               • Fresh Berry Pavlova
                Maine Classics
                                                      Monday, June 25, 6:00-7:30pm
                Mark Gaier
                & Clark Frasier                              PRIVATE PARTY
                cookbook signing
               $55                                  Tuesday, June 26, 11:30am-1:00pm
Join us for this very special class with 2010                PRIVATE PARTY
James Beard award winners and owners of
Arrows Restaurant in Ogunquit. Cookbook
Signing of Maine Classics.
•    Crab Fritters with Hot Sauce
•    Coleslaw with Caraway Seed Dressing
•    Drunken Chicken with Lemon Grass
•    Bailey Island Blueberry Tart

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    Friday, June 29, 11:30am-1:00pm                                                             Wednesday, July 4, 11:30am-1:00pm
                 Italian American                                                                   It’s All About BBQ
                 Favorites                                                                          Chef Instructor
                 Linda Carucci                                                                  $55
                 cookbook signing                                                               Finger lickin’ good!
                $60                                                                             • Refrigerator Pickles
We’re delighted to welcome Linda Carucci,                                                       • Creamy Buttermilk Coleslaw
one of the International Association of                                                         • Sweet ‘N’ Sticky BBQ Ribs
Culinary Professional’s Cooking Teachers of                                                     • Baked Beans Topped
the Year. Linda will share recipes, tips and                                                      with Sliced Pork Belly

tricks from her book Cooking School Secrets for                                                 • Grilled Pound Cake with Fresh Berries
Real World Chefs.                                                                                 and Whipped Mascarpone
• Bruschetta with Homemade Ricotta and
  stonewall kitchen Fig & Ginger Jam                                                            Thursday, July 5, 11:30am-1:00pm
• Linguini Aglio E Olio                           Sunday, July 1, 11:30am-1:00pm                    Celebrating Summer
• Chicken Thighs Parmiggiano with                 Brunch with Friends                               Beth Kozemchak
  Ten Minute Tomato Sauce                         Chef Instructor                               $45
• Zabaglione with Fresh Berries
                                                  $55                                           A delicious summer lunch.
    Friday, June 29, 6:00-7:30pm                  A decadent brunch for a special occasion.     • Roasted Strawberry
    Fall Off the Bone BBQ                         • Cantaloupe and Strawberries                   and Goat Cheese Bruschetta
                                                    with an Orange Ginger Simple Syrup          • Toasted Couscous
    Chef Instructor
                                                  • Maple and Bacon Waffle Bread Pudding          with Grilled Summer Vegetables
$60                                               • Asparagus and Tomato Frittata               • Sweet and Savory BBQ Chicken
Learn how to make the perfect ribs.                 with Smoked Mozzarella                      • Chocolate Shortcakes with Fresh Berries
•    Pork and Fresh Vegetable Dumplings           • Apple Compote with Spiced Crème Fraiche       and Whipped Cream
•    Bourbon Molasses BBQ Pork Ribs               • Cherry Almond Clafouti
•    Creamed Corn                                   with Vanilla Ice Cream                      Thursday, July 5, 6:00-7:30pm
•    Blueberry Lemon Pound Cake                                                                     Dinner with Friends
                                                  Monday, July 2, 11:30am-1:00pm
                                                                                                    Chef Instructor
Saturday, June 30, 11:30am-1:00pm                 Three Cheers for the Red, White                   $55
                 Big Night Favorites              and Blue!
                                                                                                    Seafood that’s sure to impress.
                 Linda Carucci                    Heather Milliman
                                                  $55                                           • Crab Cakes with Spicy Aioli
                 cookbook signing                                                                 and Grilled Peppers on Baby Lettuces
                                                  Fourth of July for the gourmet!
                 $65                                                                            • Salmon en Papoille with Carrots and Leeks
                                                 • Roasted Beet Salad on Radiccio               • Potato and Leek Tian
Inspired by the cult classic foodie film           and Mixed Greens with Blue Cheese            • Individual Berry Tarts
Big Night which features one of the most           and Candied Pecans                             with Homemade Vanilla Bean Ice Cream
unforgettable meals ever to grace the screen.    • Grilled Purple Potatoes
If you love food you must see this film!         • Poached Lobster with a Lemon Buerre              Friday, July 6, 11:30am-1:00pm
                                                   Blanc Sauce                                      Easy Entertaining
• Risotto Tri-Colored
                                                 • Salad of Shaved Fennel, Lemon and Basil
  Featuring stonewall kitchen’s Basil Pesto
                                                 • Blueberry Raspberry Tart                         Kim Gallagher
• Timpano The film’s piece de resistance that’s                                                 $45
                                                   with Ginger Cream
  filled with pasta, meatballs, cheeses and more
                                                                                                Fresh summer flavors your guests will love.
  encased in pasta frolla pastry crust
                                                  Tuesday, July 3, 11:30am-1:00pm
• Strawberry Granita Parfait                                                                    • Chopped Gazpacho Salad A colorful salad
• Amaretti “Send Off” An homage to the end of     A Southern Summer Lunch                         with bell peppers, cucumber, celery, sun-dried
  dinner in the film                              Chef Instructor                                 and fresh tomatoes
                                                  $50                                           • Grilled Chicken Mojito Sandwich fresh lime,
 Saturday, June 30, 6:00-7:30pm                                                                   mint and chilies define the flavors of this
                                                  You can’t beat fresh Southern comfort food.
A Sensational Evening                                                                             summer favorite
of Lobster!                                       • Hush Puppies with Tomato Jam                • Fingerling Potato Salad
                                                  • Crispy Buttermilk Fried Chicken             • Grilled Peaches with Fresh Raspberry Sauce
Chef Instructor                                   • Grilled Corn on the Cob
$75                                                 with Roasted Garlic and Herbs
Fresh new ideas for lobster.                      • Orzo Salad with Cherry Tomatoes,
• Lobster Corn Chowder                              Feta Cheese and Mint
• Lobster and Ginger Lemongrass Cakes             • Peach Shortcake
• Lobster Tacos with Avocado and Lime               with Vanilla Whipped Cream
• Grilled Lobster with Lime Butter
  and Mango Salsa
• Fresh Lemon Mousse
Friday, July 6, 6:00-7:30pm                   Sunday, July 8, 11:30am-1:00pm                 Wednesday, July 11, 11:30am-1:00pm
An Elegant Evening                                          A Gourmet Brunch                 An Afternoon in France
Chef Instructor                                             Dana Moos                        Marge Crossman
$65                                                         cookbook signing                     $50
Looking for that special dinner menu to                     $55                                  Classic dishes to inspire.
impress?                                                                                     • Mikado Composed Salad A salad of mixed
• Beef Carpaccio with Figs and Honey          Join Dana Moos, author of The Art of             greens, chopped tomatoes, sliced mushrooms and
  on Arugula                                  Breakfast. Bring the art of B&B entertaining     sliced avocados
• Beef Tenderloin with a Garlic               into your home with this Maine hostess         • French Bread in one hour!
  Horseradish Cream                           extraordinaire.                                • Moules a la Normande Mussels steamed and
• Haricots Verts with Tomatoes and Toasted    • Watermelon and Kiwi with Coconut               served in a wonderful cream sauce made with
  Almonds in a Bacon Vinaigrette                Lime Crème                                     crème fraiche
• Goat Cheese Stuffed Popovers                • Poached Eggs over Sweet Potato Pancakes      • Crepes a la Orange
• Housemade Strawberry and Balsamic Ice         with a Poblano Cream Sauce
  Cream with Lemon Rosemary                   • Mangoes, Papayas and Strawberries            Wednesday, July 11, 6:00-7:30pm
  Shortbread Cookies                            with Lemon and Basil                         Summer When it Sizzles
                                              • Sour Cream Coffee Cake                       Scott Jones
Saturday, July 7, 11:30am-1:00pm              • Pineapple and Banana “Cairns”
Simple Summer Seafood                           with Cinnamon Crème
                                                                                             And you know it’s hot!
Heather Milliman
                                              Monday, July 9, 11:30am-1:00pm                 • Arugula, Cantaloupe and Mango Salad
                                              Let’s Grill!                                     with Balsamic Reduction
Take your love of seafood to the next level
                                                                                               and Parmesan Chips
with a new twist on these classic dishes.     Chef Instructor
                                                                                             • Grilled Pork Tenderloin with Cherry Salsa
• Barbequed Oysters with Grilled Garlic                                                      • Glazed Baby Vegetables
  Sourdough Toasts                            Perfect for a hot summer’s day.                  with Maine Sea Salt
• Scallop Ceviche with Mango, Jalapeño        • Grilled Vegetable Salad with Fresh Basil     • Angel Hair Pasta with Mint, Parsley
  and Cucumber                                • Tuna Kabobs with a Ginger Chile                and Lemon Pesto
• Mini Lobster Rolls with Rosemary-Truffle      Marinade                                     • Chocolate Raspberry Icebox Cake
  Sweet Potato Fries                          • Pineapple Mango Salsa                          with Raspberry Coulis
• Lemon Ice Cream                             • Basmati Rice with Sweet Onions
  with Ginger Lace Cookies                      and Summer Herbs                             Thursday, July 12, 11:30am-1:00pm
                                              • Grilled Peaches with Vanilla Ice Cream           Summer Entertaining
Saturday, July 7, 6:00-7:30pm                   and Fresh Raspberry Sauce                        Rob Ozoonian
The Perfect Pork Chops
                                              Tuesday, July 10, 11:30am-1:00pm               $55
Chef Instructor                                                                              A summer menu that’s sure to impress!
$55                                           Spicy Thai Experience
                                                                                             • Arugula and Cantaloupe Salad with Toasted
Summer grilling at its best.                  Beth Kozemchak
                                                                                               Walnuts, Shaved Red Onion and Ricotta
• Grilled Portobello Mushrooms Stuffed                                                         and Tossed with a Citrus Rice
  with Cheese and Spinach                     Spice up your summer with Thai food that’s       Wine Vinaigrette
• Red Wine Risotto                            delicious and easy to prepare at home.         • Chianti-braised Boneless Short Ribs and
• Sautéed Broccoli Rabe and Garlic            • Spicy Cashews Seasoned                         Summer Vegetables over Homemade
• Peach and Manchego Stuffed Pork Chops         with Lemongrass and Mint                       Rosemary Pappardelle Pasta
• Peach Cobbler with Sweetened                • Thai Flavored Quinoa                         • Peach Cobbler with Summer
  Mascarpone Cream                              with Crispy Vegetables                         Vine-Ripened Peaches
                                              • Red Curry Marinated Beef Kabobs
                                                and Tabouli Salad with Tomatoes              Thursday, July 12, 6:00-7:30pm
                                                and Cucumber                                     British BBQ
                                              • Frozen Cinnamon Chocolate Dessert                Ruth Kramer
                                                                                                 Summer is here and it’s time to break
                                                                                                 out the grill!
                                                                                             • Easy Sticky Ribs
                                                                                             • Chicken Kebabs
                                                                                             • Roasted Herbed Corn
                                                                                             • A Beautiful Cobb Salad Looks professional
                                                                                               but is so easy!
                                                                                             • Personal sized British Apple Crumble Pie

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    Friday, July 13, 11:30am-1:00pm            Sunday, July 15, 11:30am-1:00pm               Thursday, July 19, 11:30am-1:00pm
    Bastille Day Celebration                   Summer Brunch                                 Summer Barbeque
    Heather Milliman                           Jamie Picon                                   Beth Kozemchak
    $55                                        $50                                           $45
    Celebrate your inner francophile!          Brilliant summer flavors for brunch.          Get your grill on!
• Celery Root Remoulade                        • Orange and Passion fruit Mimosa             • Grilled Pizza Margherita Pizza with
• Moules et Frites Mussels and french fries    • Apple and Jicama Salad                        mozzarella, tomato and basil
  with a spicy aioli                           • Spinach Frittata with Chicken Sausage       • Barbeque Chicken with Sweet
• Salmon with Lentils                          • Healthy Spiced French Toast                   and Tangy Barbeque Sauce
• Vegetable Tian                                 with Fresh Berries                          • Warm Potato Salad with a Warm Bacon
• Tarte Tatin A delightful apple tart          • Vanilla Bean Baked Alaska                     and Jalapeño Dressing
                                                 with Chocolate Chips                        • Apple Cinnamon Tart with Caramel Sauce
    Friday, July 13, 6:00-7:30pm
A Summer Dinner Party                          Monday, July 16, 11:30am-1:00pm               Thursday, July 19, 6:00-7:30pm

Beth Kozemchak                                 A Delicious, Mexican                          Summer Surf ‘N’ Turf
                                               Inspired Lunch                                Scott Jones
Deliciously easy entertaining.                 Pat Bagg                                      $60
                                               $50                                           The perfect summer flavors fresh off the grill.
•    Cold Cucumber Soup
                                               Treat your taste buds South of the
•    Pepper Wine Beef Tenderloin                                                             • Seared Scallops with an Herb Butter Sauce
                                               Border lunch!
•    Hasselback Potatoes                                                                     • Grilled Flat Iron Steak with Charred
•    Chocolate Panna Cotta                     • Cilantro and Parsley Salad with Pancetta,     Tomato Butter
     with Port Balsamic Cherries                 Buttermilk and Lemon                        • Grilled Succotash
                                               • Salsa Verde with Avocados                   • Creamy Sundried Tomato Polenta
Saturday, July 14, 11:30am-1:00pm              • Grilled Corn on the Cob                     • Chocolate Espresso Semifreddo
    Lobster Favorites                            with Chipotle Cream
                                               • Skirt Steak Tacos with Mojo de Ajo          Friday, July 20, 11:30am-1:00pm
    Mollie Sanders                             • Rose Meringues with Summer Berries                        Summer Beach Party
    $80                                          and a Greek Yogurt Rose Mousse
    Some of Mollie’s favorite lobster dishes                                                               Sara Foster
    with a twist!                              Tuesday, July 17, 11:30am-1:00pm                            cookbook signing
• Lobster Spring Rolls                             Homemade Pasta                                          $65
  with Blueberry “Duck” Sauce                      Heather Milliman
• Summer Lobster and Avocado Salad                                                           Sara Foster is back to teach from her newest
• Lobster Fra Diavolo                                                                        cookbook Sara Foster’s Southern Kitchen.
                                               Pasta basics, plus filled pastas!             Sara’s down-to-earth style and fantastic
• Lobster Pizza
• Lemon Curd Trifle                            •   Lemon Fettuccine with Lemon Basil Sauce   flavors make this class a very special treat!
                                               •   Spinach Tortellini Soup                   Learn summer entertaining from the
Saturday, July 14, 6:00-7:30pm                 •   Asparagus Ravioli with Salsa Verde        perfect hostess and innovative owner of
                                               •   Strawberry Gelato with Lemon Cookies      Foster’s Markets in North Carolina.
    Down East/Far East Series 7
    Chris Toy                                                                                • Rosemary Cheese Crackers with
                                                    Wednesday, July 18, 11:30am-1:00pm         Stonewall Kitchen Red Pepper Jelly
                                                             PRIVATE PARTY                     and Goat Cheese
Combining fresh New England seafood,                                                         • Salty Dogs A combination of bittersweet
meat and produce with the flavors of the Far   Wednesday, July 18, 6:00-7:30pm                 grapefruit, lime and salt in this
East to create great tasting dishes!                                                           refreshing cocktail
                                               An Inspired Dinner
•    Scallop Egg Roll Appetizers                                                             • Low Country Shrimp and Crab Boil
                                               Heather Milliman                                with Sausage, Corn on the Cob and Tender
•    Wok Roasted Five Seasons Chicken
                                               $65                                             New Potatoes
•    Stir Fried Sweet & Sour Shrimp
•    Amaretto Almond Crème                     An elegant dinner that’s sure to impress.     • Roxy’s Grated Cole Slaw Sweet, tangy and
     with Mandarin Oranges                     • Roasted Yellow Beets with Curly Endive,       creamy flavors combine in this zingy slaw
                                                 Honey Mustard Walnuts                       • Cucumber and Heirloom Tomato Salad
                                                 and Humboldt Fog                            • Simple Pound Cake with Fresh Berries
                                               • Salmon En Croute with Spinach                 and Buttermilk Crème Fraiche
                                                 and Pesto Crème Sauce
                                               • Roasted Asparagus with Truffle Butter
                                               • Potato Purée with Crème Fraiche
                                                 and Caviar
                                               • Individual Plum Tarts with Lemon Cream

Friday, July 20, 6:00-7:30pm
A Decadent Summer Dinner
Chef Instructor
Learn how to grill that perfect rib eye.
• Mussels with White Wine, Shallots
  and Garlic
• Grilled Sweet Potato and Mango Salad
• Grilled Herb Encrusted Rib eye
• Strawberry and Cream Tart

Saturday, July 21, 11:30am-1:00pm
              Southern Summer
              Sara Foster                        Sunday, July 22, 11:30am-1:00pm                 Wednesday, July 25, 11:30am-1:00pm
               cookbook signing                  Breakfast in Italy                              30 Minute Thai Gourmet
               $65                               Chef Instructor                                 April Powell
Sara Foster’s Southern Kitchen is an             $50                                             $45
all-inclusive collection of Southern cooking
                                                 Treat your taste buds to a tour of Italy.       Amazing Thai food that’s simple and easy to
in which simple feasts meet artisanal
                                                                                                 prepare at home.
ingredients, traditional tastes meet             • Grilled Fig Bread with Goat Cheese
modern methods and fantastic flavors               and Honey                                     • Cucumber Salad Crispy green ribbons tossed
make every bite a succulent mouthful of          • Prosciutto Wrapped Melon with Ricotta           with sesame oil, soy sauce, ginger, chilies
Southern comfort.                                  and Balsamic on Arugula                         and cilantro
                                                 • Asparagus and Potato Frittata with Fontina    • Jasmine Rice Infused with Jasmine Tea
• Salty Oysters on the Half Shell Four Ways
                                                 • Baked Tomatoes with Pesto Crème               • Red Curry Shrimp with the fresh flavors
  Oysters Mignionette, Oysters Casino, Oysters
                                                 • Roasted Peaches with Amaretti                   of ginger, lemongrass, chilies, garlic and
  Bienville, Oysters Rockefeller
                                                   Zabiglionne and Almond Crumble                  lime leaves
• Minted Sweet Tea The ubiquitous, unofficial
                                                                                                 • Papaya and Bananas with Greek Yogurt,
  drink of the South                             Monday, July 23, 11:30am-1:00pm                   Mint and Lime
• Summer Squash Soup The perfect recipe for
  bountiful summer squash                        The Lighter Side of Grilling
                                                                                                 Wednesday, July 25, 6:00-7:30pm
• Memphis Style Barbeque Spare Ribs              Beth Kozemchak
  with West Tennessee Thick                                                                      Aloha! Hawaiian Luau
  and Sticky Barbeque Sauce                      A medley of dishes filled with the flavors      Heather Milliman
• Baked Butter Beans Sticky-sweet                of summer.                                      $60
  baked beans topped with sliced bacon                                                           Take a culinary journey to the islands
• Creamy Potato Salad Classic picnic-style       • Gazpacho with Grilled Avocado Crema
                                                                                                 of the Pacific.
  potato salad sprinkled with fresh dill         • Pan Grilled Catfish with Tomato
• Blackberry Cobbler with Drop Cream               Chipotle Salsa                                •   Coconut Shrimp with Orange Lime Sauce
  Biscuits and Fresh Whipped Cream               • Grilled Cheese Polenta                        •   Gingered Flank Steak Saté
                                                 • Grilled Peaches with Fresh Raspberry          •   Roast Suckling Pig
Saturday, July 21, 6:00-7:30pm                     Sauce and Lemon Cream                         •   Sesame Cabbage Slaw
                                                                                                 •   Pineapple Glazed Sweet Potatoes
Under the Sea                                    Tuesday, July 24, 11:30am-1:00pm                •   Frozen Lime Chiffon Pie
Chef Instructor                                  A Seafood Luncheon                                  with Macadamia Nut Crust
                                                 Karimah Nabulsi                                 Thursday, July 26, 11:30am-1:00pm
A seafood feast for the senses.
• Shellfish Trio: Oysters Rockefeller, Clams                                                     An Elegant Summer Lunch
                                                 Lebanese inspired seafood dishes
  Casino and Spicy Stuffed Mussels               from Karimah.                                   Heather Milliman
• Fettuccine with Mussels, Shrimp, Crab                                                          $50
  and Clams in a Tomato Saffron Crème            • Avocado Shrimp Cocktail
                                                                                                 Make the most of summer’s delicious ease.
• Sautéed Broccolini with Lemon, Pepper          • Baby Arugula Salad with Beets and Sliced
  Flakes and Parmesan                              Red Onion Tossed with Pomegranate Seeds       • Salad Niçoise with Seared Tuna,
• Handcrafted Herbed Breadsticks                   and a Homemade Pomegranate Dressing             Haricot Verts and Quail Eggs
• Lemon Gelato with a Ginger Tuile               • Salmon Seasoned with Fresh Cilantro,          • Grilled Salmon with Tarragon Cream
                                                   Garlic, Olive Oil and Lemon Juice baked in    • Herb Smashed Potatoes
                                                   Tahini Sauce and Garnished with               • Seared Zucchini Spears
                                                   Roasted Pine Nuts                               with a Lemon Basil Gremolata
                                                 • Hindbeh Chicory sautéed in olive oil, lemon   • Lemon Ice Cream with a Raspberry Sauce
                                                   juice and garlic then topped with               and Ginger Tuiles
                                                   caramelized onions
                                                 • Maamoul Semolina shell pastries filled
                                                   with walnuts                                                          8 7 7 . 8 9 9 .8363   13
                                                                                                        Sunday, July 29, 11:30am-1:00pm
                                                                                                                              Summer Brunch!
                                                                                                                              Betty Rosbottom
                                                                                                                              cookbook signing
                                                                                                        Looking for that perfect brunch to delight
                                                                                                        your friends and family? Betty will share
                                                                                                        recipes and technique for great brunch
                                                                                                        dishes from her newest book, Sunday Brunch.
                                                                                                        • Champagne with Fresh Raspberries Fresh
                                                                                                          Raspberry purée adds a crimson hue and great
                                                                                                          flavor to glasses of champagne
Thursday, July 26, 6:00-7:30pm                     Saturday, July 28, 11:30am-1:00pm                    • “Make it the Night Before” Gratin of Eggs,
A Flavorful Summer Dinner                                               Fabulous Summer                    Leeks and Creamy St. Andre Cheese.
                                                                        Supper – Quick                     An ethereal combination of toasted baguette
Beth Kozemchak                                                                                            slices, sautéed leeks and crispy bacon all topped
                                                                        and Easy!
$55                                                                                                       with a savory mixture of eggs, cream and
                                                                        Betty Rosbottom
Delicious seafood for a perfect evening.                                                                  St. Andre cheese
                                                                        cookbook signing                • Mile High Warm Popovers Served with
• Shrimp Ceviche Cocktail
                                                                       $65                                summer Jams from Stonewall Kitchen
• Summer Vegetable Gratin
• Pan Seared Orange Tuna                                               Betty has created a              • Melon with Pernod and Mint Sliced
  with White Beans                                                     simple, yet delicious              cantaloupe and honeydew melon marinated in
• Chocolate Orange Pots de Crème                                       menu that takes                    a minty sugar syrup scented with Pernod
                                                                       advantage of the glorious        • Spiced Plum Parfaits and Pecan Shortbread
Friday, July 27, 11:30am-1:00pm                                        fruits and vegetables               Cookies Parfaits layered with spiced
                                                   of the season. The author of 10 cookbooks              sautéed plums, creamy yogurt and
West African Cuisine                                                                                      crunchy granola
                                                   and the Cooking School Coordinator at
Chef Patrice Gerard                                The Different Drummer’s Kitchen, Betty will
$45                                                be offering techniques and recipes from her          Monday, July 30, 11:30am-1:00pm
Dishes inspired by Chef Patrice’s                  cookbooks Sunday Roasts and Sunday Soups.            Soup, Salad and Sandwiches
African travels.                                   • Creamy Corn Bisque with Crab and Basil             Heather Milliman
• Boboti African spring rolls of ground meat,        A make-ahead soup with a hint of heat, topped      $55
  rice noodles and spices wrapped in rice            with fresh crab meat and julienned basil           Easy solutions for delicious
  paper, fried, and served with lettuce, mint      • Cumin Rubbed Pork Tenderloin                       summer entertaining!
  and a flavorful Pri-Pri sauce                      with Fresh Peach Salsa A quick, easy and
• Thieb An Ivorian Malian and Senegalese dish        cooling main course perfect for a hot summer day   • Chilled Creamy Tomato Dill Soup
  of exotically seasoned rice topped with stewed   • 5-Minute Roasted Sugar Snap Peas                   • Brioche Three Cheese Sandwich
  vegetables, sweet golden fried plantains and       Fresh Sugar Snaps coated with olive oil, and       • Tomato and Cucumber Salad
  herbed, spiced stewed chicken                      then popped into the oven to create                  with a Lemon Basil Vinaigrette
• African Marshmallow Pudding Though it              a fabulous flavor                                  • Fresh Maine Lobster Bisque
  doesn’t contain marshmallow, it’s soft spongy    • Sesame Ginger Cole Slaw Cabbage, spinach           • Grilled Tomato Basil Sandwiches
  texture probably gave it it’s name. Topped off     and carrots are tossed in a distinctive dressing     with Ricotta Salata
  with a warm cream sauce                            made with roasted sesame oil and fresh             • Gingersnap and Lemon Ice
                                                     chopped ginger                                       Cream Sandwich with Strawberry Soup
Friday, July 27, 6:00-7:30pm                       • Warm Blueberry Bukle with Homemade
                                                     Crème Fraiche Ice Cream Blueberries are            Tuesday, July 31, 11:30am-1:00pm
Steakhouse Classics
                                                     nestled into a rich cake batter and baked          Simple Summer Entertaining
Scott Jones                                          under a golden topping of butter, flour, brown     Chef Instructor
$65                                                  sugar and cinnamon
Five mouth watering courses for the steak
lover in you!                                      Saturday, July 28, 6:00-7:30pm                       Delight your guests with this easy,
                                                                                                        elegant dinner.
• Doorstop Salad with Home-Spun                    Mid-Summer Barbeque
                                                                                                        • Steamed Mussels in White Wine
  Buttermilk Blue Dressing, Crispy Bacon           Beth Kozemchak                                       • Pear, Caramelized Onion
  and Paprika Toasts                               $60
• Filet Mignon with Mushrooms                                                                             and Blue Cheese Galette
                                                   It wouldn’t be summer without barbeque!              • Snap Peas with Pancetta
  and a Pinot Noir Sauce
• Twice Baked Horseradish Potatoes                 • Rosemary Breadsticks                               • Pork Roulade with Roasted Garlic
• Steakhouse Creamed Spinach                         with Creamy Dill Dip                                 and Parsley
  with Crispy Shallots                             • Asiago and Sage Scalloped Potatoes                 • Rustic Peach Tart
• Lemon Strawberry Shortcake                       • Blackberry Barbequed Ribs
  with a Limoncello Sorbetto                       • Peaches and Cream Pie
                                                      Thursday, August 2, 6:00-7:30pm              Saturday, August 4, 6:00-7:30pm
                                                          Summer Entertaining                          Gourmet on the Grill
                                                          Beth Kozemchak                               Chef Instructor
                                                      $55                                          $60
                                                      Delight your friends with these great        Learn how to cook that perfect tenderloin on
                                                      summer flavors.                              the grill.
                                                      • Corn and Cheese Pudding                    • Haricot Vert with Crispy Shallots
                                                      • Grilled Salmon with Preserved Lemons       • Zucchini Ribbons with Fresh Mint
                                                        and Olives                                 • Grill Roasted Beef Tenderloin
                                                      • Penne with Roasted Asparagus                 with Salsa Verde

          august                                        and Balsamic Butter
                                                      • Raspberry, Whipped Cream
                                                        and Meringue Parfaits
                                                                                                   • Grilled Red Potato Salad
                                                                                                   • Lemon Curd Crepes with Blueberry Sauce

                                                                                                   Sunday, August 5, 11:30am-1:00pm
Wednesday, August 1, 11:30am-1:00pm                       Friday, August 3, 11:30am-1:00pm         Wild About Waffles
A Maine Summer’s Lunch                                A Celebration of                             Chef Instructor
                                                      Summer Flavors
Chef Instructor                                                                                    $60
$50                                                   Chef Instructor                              Need we say more?
A deliciously easy Maine lunch.                                                                    • Dad’s Cornmeal and Pecan Waffles
                                                          Seafood for a festive occasion.
• New England Corn Chowder                                                                           with Butter Pecan Sauce
• Citrus Marinated Lobster Roll                       • Pancetta Wrapped Peaches with Basil        • Maple Baked Peaches
• Oven Roasted French Fries                             and Aged Balsamic Vinegar                  • Chicken and Waffles
  with Lemon Pepper Aioli                             • Crispy Saffron Risotto Cakes                 with Blackberry Chutney
• Blueberry Cobbler with Fresh                        • Seafood and Chicken Paella with Chorizo    • Bacon and Red Bliss Hash
  Whipped Cream                                       • Cherry Almond Clafoutis                    • Fresh Churned Peach Ice Cream
                                                                                                     with Lemon Ginger Pizzelle
Wednesday, August 1, 6:00-7:30pm                          Friday, August 3, 6:00-7:30pm
Summer Dinner to Inspire                              Asian Influenced Classics                    Monday, August 6, 11:30am-1:00pm

                                                      Heather Milliman                             Fresh Mediterranean Flavors
Chef Instructor                                                                                    For Lunch
$55                                                   $65
                                                      Fresh summer seafood with an Asian twist.    Scott Jones
A dinner your guests will love.
• Lemon Goat Cheese Arugula Crostini                  • Scallop Mousse with Ginger Infused
                                                                                                       Sunny summer dishes bursting with flavor.
• Herb Crusted Roast Pork Tenderloin                    Veloute on Micro Greens with handcrafted
  with Balsamic and Orange Reduction                    Sesame Grissini                            • Heirloom Tomato, Cucumber
• Smashed Potatoes with Pesto Butter                  • Nut Encrusted Bass                           and Feta Salad
• Spinach with Roasted Tomatoes                         with Shiitake Vinaigrette                  • Seared Scallops with Lemon Peas
  and Garlic Shards                                   • Sautéed Green Beans and Oranges              and Mint Orzo
• Rustic Berry Tarts with Lemon Curd                    with Chili Garlic Sauce                    • Grilled Beef Kebabs Marinated
                                                      • Roasted Fingerling Potatoes                  with Garlic and Oregano
Thursday, August 2, 11:30am-1:00pm                      with Chive Oil and Parsley                 • Marinated Grilled Summer Vegetables
                                                      • Lemon Mousse Tartlet                       • Meyer Lemon Semifredo
Lebanese Mezzah
                                                        with Fresh Raspberries                       with Summer Berries
Karimah Nabulsi
$45                                                   Saturday, August 4, 11:30am-1:00pm           Tuesday, August 7, 11:30am-1:00pm
Entertaining Lebanese style.                              Summer Seafood Delights                  Tarts & Pies
• Tabbouleh Chopped parsley, mint, scallion               Beth Kozemchak                           Heather Milliman
  and tomato tossed with bulgur, lemon juice              $55                                          $50
  and olive oil                                           Celebrate summer with seafood!               Sweet, Savory and Delicious!
• Baba Ghannouj Puréed eggplant with tahini
  sauce, lemon juice and fresh garlic                 •    Crab Dip with Spiced Pita Chips         •    Tomato & Basil Tart with Cornmeal Crust
• Chicken Shawarma Marinated chicken                  •    Shrimp Paella over Jasmine Rice         •    Lobster Pie with Saffron Cream
  grilled with sliced onion and tomato, served on     •    Grilled Focaccia Bread                  •    Peach and Lemon Basil Crustada
  a Lebanese bread with a garlic mayonnaise           •    French Vanilla and Peach Trifle         •    Frozen White Chocolate
  sauce and kabis (Lebanese pickles)                                                                    and Key Lime Tart
• Kunafee Katyfee Dough layered with a mix of
  sweet cheese, fresh mozzarella cheese and ricotta
  cheese. Baked and served warm with a sugar
  syrup and crushed pistachios

                                                                                                                             8 7 7 . 8 9 9 .8363   15
Wednesday, August 8, 11:30am-1:00pm                  Thursday, August 9, 6:00-7:30pm                     Saturday, August 11, 11:30am-1:00pm
Sweet ‘N’ Tangy                                      The Perfect Summer Dinner                           Fun with Lobster and Corn
Summer Flavors                                       Chef Instructor                                     Mollie Sanders
Chef Instructor                                      $60                                                 $80
$55                                                  A menu sure to impress.                             Flavorful dishes that combine Maine lobster
Tantalize your taste buds with five courses                                                              and sweet summer corn.
                                                     • Chilled Cucumber Soup
of flavor.
                                                     • Asparagus Parmiggiano                             • Lobster and Corn Fritters
• Summer Green Salad with Fresh Citrus               • Potatoes Delphinoise                                with Cilantro Caper Aioli
• Coconut Crusted Scallops                           • Pork Tenderloin Stuffed with Bacon                • Butter Poached Lobster Tail
  with Mint Chutney                                    and Spinach with a Carolina Sauce                   on Thyme Corn Cakes
• Garlic Lime Marinated Skirt Steak                  • Raspberry Chocolate Parfaits                      • Lobster and Fresh Corn Risotto
• Chili Dusted Sweet Potato Chips                                                                        • Mascarpone and Ginger Crème Brûlèe
  with Lime Aioli                                        Friday, August 10, 11:30am-1:00pm
• Coconut Cream Pie                                                           Summer Lovin’              Saturday, August 11, 6:00-7:30pm

                                                                              Dave Martin                Down East/Far East Series 8
Wednesday, August 8, 6:00-7:30pm
                                                                              cookbook signing           Chris Toy
Fresh Summer Seafood Dinner
                                                                              $65                        $60
Chef Instructor                                                                                          Combining fresh New England seafood,
$55                                                                                                      meat and produce with the flavors of the Far
                                                     Hop into the kitchen with Chef Dave
Light, flavorful, perfect.                           Martin and learn his tricks to summer               East to create great tasting dishes!
• Fig, Prosciutto and Gorgonzola Flatbreads          entertaining; working with the best                 • Pork and Chicken Wonton Soup
• Chilled Cucumber Soup                              ingredients that summer has to offer!               • Whole Grilled Stonewall Kitchen
  with Salt Roasted Shrimp                           • Coconut Curry Chicken Skewers                       Thai Fish
• Warm Fennel and Bitter Greens Salad                  Free-range chicken marinated in coconut milk      • Stir Fried Beef and Shrimp
• Grilled Swordfish with Peach Succotash               and yellow curry, served with sweet chili sauce     with Oyster Sauce
• Citrus Crema Catalana                                for dipping                                       • Grilled Bananas with Honey Butter
                                                     • Chinese Shrimp Salad Grilled shrimp,
Thursday, August 9, 11:30am-1:00pm                     vegetables, mandarin orange and wonton            Sunday, August 12, 11:30am-1:00pm
                      Summer Soup,                     crisps dressed with a light ginger                             Savories and Sweets!
                      Salads and More                  and sesame vinaigrette                                         Dana Moos
                      Dave Martin                    • Ginger-Rubbed Salmon with Apple Shallot
                                                                                                                      cookbook signing
                      cookbook signing                 Brandy Glaze A blend of ginger and cinnamon
                                                       encrusted salmon glazed with a reduction of                    $50
                     $65                               apple, brandy and shallots
Spend the afternoon with our favorite Top            • Currant, Cilantro and Almond Couscous             Join Dana Moos, author of The Art of
Chef finalist learning the tricks to the perfect       Couscous infused with orange juice and            Breakfast, and bring the art of B&B
New England Chowdah, along with a simple               veggie stock with dried currents, fresh           entertaining into your home with this Maine
and tasty marinade for skirt steak. And,               cilantro, red bell pepper and toasted almonds     hostess extraordinaire.
let’s not forget about Dave’s Old School             • Hot Tin Roof Sundaes Homemade crème               • Cinnamon Baked Oatmeal Cake
Butterscotch Pudding!                                  fraiche ice cream with Dave’s Sea Salt              with Rhubarb Sauce, Vanilla Cream
• Summer Chop Chop Salad Chickpeas,                    Caramel & Malted Hot Fudge topped with              and Fresh Berries
  seedless cucumber, radish, red bell pepper,          cinnamon pecans                                   • Asparagus, Goat Cheese
  yellow tomato, green beans & ricotta salata                                                              and Caramelized Onion Frittata
                                                         Friday, August 10, 6:00-7:30pm
  along with bites of radicchio & arugula                                                                • Popovers with Stonewall Kitchen
  sprinkled with a roasted shallot & brown               Impressive Backyard Grilling                      Strawberry Jam
  sugar vinaigrette                                      Chef Instructor                                 • Port Wine Spiced Poached Pears
• New England Clam Chowdah Carrots,                      $65
  sweet onions, celery, oven roasted new potatoes,
                                                         Step up your grill skills.
  fresh thyme & rosemary slow cooked with
  cream, lobster stock & a splash of sherry          • Minted Watermelon Salad
• Citrus Marinated Skirt Steak Fresh orange          • Couscous Salad with Grilled Cherry
  & lemon juices are blended with cumin, onion         Tomatoes and Green Onions
  & garlic powder for the perfect quick marinade     • Grilled Lamb Shoulder Chops
• Grilled Summer Corn Salad Grilled sweet              with an Herb Aioli
  corn, red onion, red bell pepper, poblano chile    • Grilled Lemon Pound Cake
  & cilantro dressed with an orange, roasted           with Fresh Strawberries
  garlic & champagne vinaigrette
• Old School Butterscotch Pudding Creamy
  rich butterscotch pudding is topped off with
  nutmeg, walnuts and salted cream

                                                         julia child week
    Monday, August 13, 11:30am-1:00pm                    Thursday, August 16, 11:30am-1:00pm                  Saturday, August 18, 11:30am-1:00pm
    Inspired By Julia                                    Highlighting Julia’s Shows                            Classic Julia
    Scott Jones                                          Chef Patrice Gerard                                   Bill Collins
    $50                                                  $45                                                   $55
“‘You never forget a beautiful thing that you have   “A great platter of freshly cooked green asparagus       “If you’re afraid of butter, use cream.” – Julia Child
 made,’ Chef Bergund said. ‘even after you eat it,    is a splendid way to begin any meal.” – Julia Child
                                                                                                              • Julia’s Shrimp with Lemon and Garlic
 it stays with you – always.’”
                                                     • Asparagus sauce Maltese – the 124th show,              • Swordfish Provençal, Adapted from
 – Julia Child, My Life in France
                                                       Asparagus with a Sauce Maltese — an orange               Mastering the Art of French Cooking
• Savory Crepe Gateau with Spinach,                    flavored Hollandaise                                   • Potato “Gratin” from Julia and Jacque
  Mushrooms and a Mornay Sauce                       • Bourride with Aioli – the 128th show, A                • Pots de Crème the classic and decadent French
• Gratin Jurassien Scalloped Potatoes                  Provençal fish stew with garlic mayonnaise, this         chocolate custard
  with heavy cream and cheese                          recipe goes back more than 2000 years
• Haricots Verts with Shallots Tender spring         • Crepes Suzette – the 26th show, A popular              Saturday, August 18, 6:00-7:30pm
  green beans sautéed with shallots                    classic as Julia interpreted it, with orange butter
• Chicken Ragout with Onions and Red Wine              and flambéed with Gran Marnier
                                                                                                               Saturday Night with Julia
• Tarte Normande aux Pommes A luscious                                                                         Chef Instructor
  custardy apple tart                                    Thursday, August 16, 6:00-7:30pm                      $55
                                                         Ode to Julia                                         “Cooking is like love; it should be entered into with
    Tuesday, August 14, 11:30am-1:00pm                                                                         abandon, or not at all.” – Julia Child
                                                         Chef Instructor
    Lunch, Julia’s Way                                                                                        • Salad of Watercress, Cucumbers, Endive
    Beth Kozemchak                                   “You’ll never know everything about anything,
                                                                                                                and Herbed Croutons
    $45                                                                                                       • Salmon En Croute with Duxelles
                                                      especially something you love.” – Julia Child
                                                                                                                and Béarnaise
“The best way to execute French cooking is to get
                                                     •   Artichokes Stuffed with Herbed Crab                  • Spinach and Lemon Risotto
 good and loaded and whack the heck out of a
                                                     •   Gazpacho Salad                                       • Sauté of Carrots and Zucchini
 chicken. Bon Appétit!” – Julia Child
                                                     •   Gratin of Potatoes a la Lyonnaise                    • Chocolate Bombe Smooth, creamy chocolate
• Pissaladiere Nicoise Olive and Onion Tart          •   Roast Rack of Lamb                                     mousse in a candied chocolate shell
• Purée of Parsnips Poulet Sauté aux Herb de         •   Fresh Strawberries with Cream-Filled
  Provence Sautéed Chicken seasoned with                 Hazelnut Cornucopias                                 Sunday, August 19, 11:30am-1:00pm
  herbs de Provence
• Reine de Saba Chocolate almond cake with a
                                                                                                               Brunch, Julia Style
                                                         Friday, August 17, 11:30am-1:00pm
  chocolate butter icing                                                                                       Chef Instructor
                                                         Lunch, Julia Style
    Wednesday, August 15, 11:30am-1:00pm                 Chef Instructor                                      “I think every woman should have a blowtorch.”
    In Honor of Julia                                    $50                                                   – Julia Child
                                                     “The only time to eat diet food is while you’re
    Marge Crossman                                    waiting for the steak to cook.” - Julia Child
                                                                                                              • Asparagus Tips in Puff Pastry
    $55                                                                                                         with an Orange Butter Sauce
                                                     • Classic Salad Nicoise                                  • Eggs Benedict on Homemade
“This is my invariable advice to people: Learn
                                                     • Steak au Poivre A classic preparation for                English Muffins
 how to cook – try new recipes, learn from your
                                                       sautéed steak with cracked peppercorns                 • Corned Beef Hash
 mistakes, be fearless, and above all have fun.”
                                                     • Sautéed Mushrooms in Cream                             • Apple Turnover with Crème Anglaise
 – Julia Child, My Life in France
                                                     • Le Tarte Tatin The classic French upside-down
• Ratatouille A wonderful way to use the               apple tart
  garden’s bounty! A mixture of summer
  vegetables, sautéed together with extra virgin         Friday, August 17, 6:00-7:30pm
  olive oil and Herbs de Provence
• Fondue de Crustaces ou Poulet Seafood
                                                     Classic Dinner
  stuffed crepes in a wonderful cream sauce and      Anna Tourkakis
  gratinéed with Gruyere cheese                          $55
• Fresh Strawberry Tarte                             “… no one is born a good cook, one learns by doing.”
                                                     - Julia Child, My Life in France
    Wednesday, August 15, 6:00-7:30pm
                                                     • Lyonnaise Salad Tender greens with homemade
Julia’s Birthday Dinner                                croutons and bacon topped with poached eggs, and
Heather Milliman                                       dressed with a whole-grain mustard and wine
    $60                                                vinegar vinaigrette
                                                     • Shrimp Sautéed in White Wine and Spices
“Everything in moderation ... including
                                                       Large shrimp sautéed in sesame oil, ginger,
 moderation.” – Julia Child
                                                       white wine and spices, finished with a butter-
•    Crab Cakes with Lemon Aioli                       thickened sauce
•    Roast Duckling with Cracklings                  • French Style Risotto with Saffron and Herb
•    Potato Purée in Zucchini Boats                    Bouquet Braised long grain rice flavored
•    Broccoli Florets in a Brown Butter Sauce          with saffron and herbs
•    Los Gatos Gateau Cake                           • Spinach with Butter and Cream Tender
                                                       spinach leaves cooked in butter and a touch of cream
                                                     • Chocolate Almond Cake with Soft Chocolate
                                                       Icing Pulverized almonds, butter and chocolate
                                                       make this a moist fudge-like cake coated with a soft
                                                       chocolate icing for a melt-in-your-mouth sensation                                 8 7 7 . 8 9 9 .8363    17
Monday, August 20, 11:30am-1:00pm              Wednesday, August 22, 6:00-7:30pm                    Friday, August 24, 6:00-7:30pm
Clam Bake                                          Barbeque Special                                 Summer Surf & Turf Special
Heather Milliman                                   Chef Instructor                                  Heather Milliman
$65                                            $65                                              $65
An updated tribute to the                      It’s all about flavor!                           A menu for such an occasion.
New England classic.                           • Orange and Roasted Beet Salad                  • Panzanella Salad of Burrata
• Steamers with Drawn Butter                     with Mint and Feta                               and Heirloom Tomatoes with
• Doorstep Salad with Blue Cheese Dressing     • Grilled Texas T-bones                            a Lemon Balsamic Vinaigrette
  and Bacon                                      with Chimichurri Sauce                         • Flank Steak with Roasted Tomato Butter
• Roasted Lobster with Lemon Smashed           • Spicy-Sweet Onion Rings                        • Baked Lobster Tail Stuffed
  Potatoes in Buerre Blanc                     • Slow Roasted Tomatoes and Fennel                 with Pesto Mashed Potatoes
• Grilled Corn on the Cob with Parmesan        • Grilled Stone Fruit with Orange Crème          • Matchstick Carrots with Dill
  and Paprika                                    Anglaise and Almond Crumble                    • Individual Wild Berry Cakes
• Blueberry Cobbler with Lemon                                                                    with Champagne Sabayon
  and Honey Whipped Cream                      Thursday, August 23, 11:30am-1:00pm
                                               A Maine Summer Lunch                             Saturday, August 25, 11:30am-1:00pm
Tuesday, August 21, 11:30am-1:00pm                                                                               Bon Appétit, Y’all!
                                               Pat Bagg
Slider Craze!                                                                                                    Virginia Willis
Chef Instructor                                Enjoy summer’s bounty.                                            cookbook signing
$55                                                                                                              $65
                                               •    Heirloom Tomato Tart
Perfect for summer entertaining.
                                               •    Maine Crab Cakes
• Scallop Burger Sliders                       •    Fresh Corn and Herb Risotto                 Using only the freshest ingredients,
  with Cilantro Lime Mayo                      •    Sweet Corn Ice Cream Served over            Virginia’s simple-is-best philosophy makes
• Pulled Pork Sliders with Picked Cukes             Blueberry Cobbler                           her recipes both delicious and approachable.
  and Sweet and Spicy Mustard                                                                   Her warmth and graciousness shine through
• Bacon Blue Cheese Sirloin Sliders with       Thursday, August 23, 6:00-7:30pm                 as she brings her “refined Southern cuisine”
  Homemade Onion Rings                                                                          to Maine!
                                                   Summer Flavors to Delight
• Lamb Feta Sliders with Mint Aioli and a          the Palate                                   • Black Eyed Pea Salad with Butter Lettuce
  Lemon Dill Cucumber Salad                                                                     • Oven Fried Chicken on a Stick
                                                   Chef Instructor
• Strawberry Shortcake                                                                          • Green Beans Provençal
  with Fresh Whipped Cream                         $60
                                                                                                • Country Ham Cheddar Biscuits
                                                   Cool, spicy and smooth.                        with Bourbon Butter
Wednesday, August 22, 11:30am-1:00pm           • Gazpacho Soup with Avocado                     • Blueberry Cobbler with Sweet Corn
You Say Tomato …                                 and Crème Fraiche                                Ice Cream
Heather Milliman                               • Grilled Chipotle Filet Mignon
                                                 with Mango Salsa                               Saturday, August 25, 6:00-7:30pm
                                               • Lime-Infused Cilantro Rice                     A Roast Lamb Dinner
A veggie feast celebrating the beauty of the   • Flourless Chocolate Cake with Raspberries
pommo d’oro!                                                                                    Chef Instructor
                                                   Friday, August 24, 11:30am-1:00pm            $65
• Cherry Tomatoes with Dill Cream
  and Pesto Mascarpone                                          Healthy Southern                A special evening menu.
• Tomato and Parmesan Tart                                      Comfort                         • Smoked Salmon and Goat Cheese Crostini
  with Cornmeal Crust                                                                           • Stuffed Zucchini Boats
                                                                Virginia Willis
• Grilled Vegetable and Tomato Stacks                                                           • Coffee and Spice Rubbed Lamb
                                                                cookbook signing
  with Fresh Mozzarella and Basil Oil                                                             with Minted Coffee Sauce
• Sun-dried Tomato Polenta Triangles                          $65                               • Garlic Mashed Potatoes
• Candied Cherry Tomatoes                      Trained in France’s finest kitchens with deep    • Coffee Granita
  with Lemon Basil Ice Cream                   southern routes, we can’t say enough about
  and Orange Moscato Sauce                     Virginia’s soul-satisfying Southern-French       Sunday, August 26, 11:30am-1:00pm
                                               style. Virginia is back to teach from her new        Sunday Brunch with Friends
                                               cookbook Basic to Brilliant Y’All: 150 Refined
                                               Southern Recipes and Ways to Dress Them Up           Beth Kozemchak
                                               for Company                                          $45
                                                                                                    Good food and good friends always
                                               • Southern Ratatouille
                                                                                                    go well together!
                                               • Cornmeal Crusted Grouper
                                                 with Herb Dressing                             •    Lemon Cream Scones
                                               • Heart Healthy Cole Slaw                        •    Cheddar Grits Soufflé
                                               • Sweet Onion and Corn Cheese Grits              •    Mushroom and Prosciutto Frittata
                                               • Brown Sugar Biscuits with Fresh Fruit          •    Blueberry and Cream Cheese Blintzes
                                                 and Vanilla Sour Cream

Monday, August 27, 11:30am-1:00pm            Thursday, August 30, 11:30am-1:00pm
Rock the Casbah!                             Southern Hospitality
Chef Instructor                              Heather Milliman
$45                                          $50
Moroccan inspired fare to delight            Southern flavors that are sure to delight.
your palate.                                 • Salad of Roasted Peaches and Arugula,
• Arugula Mint Salad with Oil-Cured Black      with Candied Pecans and Goat Cheese
  Olives, Oranges and Spice Carrots          • Fried Catfish with Jalapeño Tartar Sauce
• Moroccan Chicken with Green Olives         • Garlicky Sautéed Greens
  and Preserved Lemons                       • Smoky Corn on the Cob
• Grilled Eggplant with Mint and Feta          with Shallot Butter
• Couscous with Apricots and Almonds         • Seasonal Fruit Cobbler
• Spiced Peaches with Oranges                  with Buttermilk Ice Cream
  and Cardamom Crème Anglaise
                                             Thursday, August 30, 6:00-7:30pm
Tuesday, August 28, 11:30am-1:00pm           Lamb Chops on the Grill
Fresh Off the Grill                          Chef Instructor
Chef Instructor                              $65
$55                                          Crisp, rich, bold summer flavors.
Grilling for the Gourmet.
                                             • Butter Lettuce with Orange, Avocado
• Peppers Stuffed with Orzo, Chevre            and Shallot Vinaigrette
  and Fresh Herbs                            • Grilled Lamb Chops with Rosemary
• Swordfish with Olives and Rouille            and Garlic
• Grilled New Potatoes, Artichokes           • Polenta with Fresh Corn and Gorgonzola
  and Tomatoes in Basil Butter               • Roasted Wild Mushrooms with Sherry
• Grilled Focaccia with Lemon                  Reduction on Wilted Arugula
  and Gorgonzola                             • Chocolate Pots de Crème
• Amaretto Mascarpone Cheese Cake              with Whiskey Infused Crème Anglaise
  with Roasted Apricots
                                             Friday, August 31, 11:30am-1:00pm
Wednesday, August 29, 11:30am-1:00pm         Fresh is Best!
Summer Delights                              Kim Gallagher
Chef Instructor                              $50
$50                                          The perfect lunch for a hot summer’s day.
Fresh, easy and delicious!                   • Panzanella Salad An Italian bread salad made
• Summer Heirloom Tomato Salad                 with onions, tomatoes, basil, olives, cucumbers
• Steak Tips with Mushrooms                    and a savory dressing
  and Blue Cheese                            • Grilled Halibut
• Grilled Potatoes with Garlic Herb Butter     with a Mango Avocado Salsa
• Buttermilk Pound Cake                      • Herb Grilled Corn
  with Buttermilk Glaze, Summer Berries      • Blackberry and Lime Meringue Tart
  and Fresh Whipped Cream
                                             Friday, August 31, 6:00-7:30pm
Wednesday, August 29, 6:00-7:30pm            Grilling for the Gourmet
Full of Flavor!                              Chef Instructor
Scott Jones                                  $65
$60                                          Brilliant flavors from the grill.
Recipes to impress.                          • Grilled Corn Chowder with Bacon
• Grilled Peach Salad with Toasted Pecans,     and Thyme
  Arugula and Crispy Bacon Bits              • Pepper Crusted Filet Mignon
• String Beans with Caramelized Shallots       with Blue Cheese Butter
• Grilled Herbed Pork Loin                   • Roasted New Potatoes and Garlic
• Crème Fraiche Mashed Potatoes              • Herb Grilled Asparagus
• French Apple Tart with Sea Salt            • Blueberry Cheesecake
  Caramel Drizzle                              with Lemon Shortbread Crust
                                                                          Scott Jones
                                                                          Stonewall Kitchen’s
                                                                           newest Chef Instructor,
                                                                                                           guest chefs
                                                                           Scott, graduated Magna
                                                                           Cum Laude in Culinary
                                                                           Arts from Johnson &              Denotes Cookbook Author and Signing Event
                                                                           Wales University in
                                                                           Charleston S.C. where
                                                                           he was awarded the                                 Pat Bagg
                                                                           Cordon Bleu Medal.
                                                                                                                              Pat was professionally
                                                     Scott’s culinary experience began aboard the
                                                                                                                              trained in French cooking
                                                     USCGC Spar in Portland, ME as a chef for the
                                                                                                                              and baking at the Peter
                                                     U.S. Coast Guard. He later moved on to open
                                                                                                                              Krump Cooking School
                                                     the Fiddlehead Café in South Portland and was
                                                                                                                              in NYC before starting
                                                     owner of Hors D’Oeuvres & Catered Events, a
                                                                                                                              her first business, Fetes
                                                     high-end catering company in Falmouth, ME.
                                                                                                                              Accomplies, a catering
                                                     He gained invaluable experience in                                       company located in
                                                     sustainability, organic gardening and the use                            central Massachusetts,
                                                     of local foods through his work as Executive       which she ran for ten-years. Pat went on to
                                                     Chef with Rippleffect, a non-profit eco retreat    open a specialty tea shop, Special Teas and
 stonewall kitchen                                   and living classroom located on remote,            began teaching cooking classes. Currently a

        • chefs •                                    Cow Island, ME. where he created fresh, local
                                                     cuisine for special programs, corporate events
                                                     and weddings.
                                                                                                        resident of Portland, ME, Pat continues to
                                                                                                        teach classes out of her home. She especially
                                                                                                        enjoys traveling abroad to get inspired by
                      Kim Gallagher                                                                     different cuisines. She has trained in such
                                                                                                        countries as France, Italy, Vietnam, Cambodia,
                      Kim has worked in                                    Heather Milliman             Morocco and Turkey but equally enjoys
                      the food industry as a                               Heather’s love affair with   sharing her knowledge of Portland’s special
                      product developer and                                food started as a child,     places as a guide with Maine Foodie Tours.
                      caterer for years. As the                            helping her parents in
                      Recipe Developer for                                                              May 22 | June 19 | July 16 | August 23
                                                                           the kitchen from the
                      Stonewall Kitchen,                                   time she was old enough
                      she creates recipes                                  to reach the countertop.                           Linda Carucci
                      using Stonewall                                      She got her first job in
                      Kitchen’s many                                       a commercial kitchen                               Linda is a chef instructor
delicious products for the company’s website,                              as a young teenager on                              at the International
catalogs and Company Stores. Kim is also             Cape Cod and later worked for local caterers                             Culinary School
responsible for making recipes that look as          in her home town. While attending the                                     at The Art Institute
good as they taste as they are used for all of       University of Vermont, she worked both back                               of California – San
Stonewall Kitchen’s photography. Kim                 and front of house in local restaurants, gaining                         Francisco. She is the
holds a B.S. in Food Science and Nutrition.          valuable knowledge about Asian flavors and                                author of Cooking School
                                                     the hospitality industry. She spent six years                            Secrets for Real World
                                                     in the Bay Area of San Francisco working for                             Cooks, honored as a
                      Beth Kozemchak
                                                     Williams-Sonoma, Inc. and exploring the local      finalist for a James Beard Cookbook Award
                       Beth Kozemchak is a           flavors and ingredients. Adding personal chef      and for the International Association of
                       native of New Jersey who      and food stylist to her experience since her       Culinary Professionals (IACP) Julia Child
                       has spent the last 16 years   move back to New England, Heather brings           First Book Award. Linda has taught cooking
                       living in many different      a tangible enthusiasm for fresh, hand crafted      classes aboard the Holland American cruise
                       parts of the United States    foods with unexpected flavor combinations to       ship line and was dean at the California
                       and Germany. Through          everything she makes. She particularly loves       Culinary Academy. In addition she has cooked
                       these experiences she         homemade pastas and breads, as well as Asian       in several San Francisco Bay Area restaurants
                       developed a love for good     and Mexican-influenced flavors.                    and owned and operated a catering business
                       food and good company.                                                           and co-produced a series of televised cooking
While in Anchorage, AK, she attended the                                                                shows. Originally from New England, Linda
University of Alaska Culinary Arts program                                                              now resides in Oakland, California.
and has worked in fine dining restaurants in
                                                                                                        June 29 | June 30
Alaska and Maine. Beth enjoys incorporating
technical skills such as artisan bread making
and charcuterie into her menus. Backed by
her years of experience, Beth brings an
enthusiasm for trying new things and
sharing them with others.

                      Bill Collins                                        Mark Gaier &                                      Ruth Kramer
                     Bill is a graduate of                                Clark Frasier                                     Ruth Kramer is a
                     the Cambridge School                                Pioneers of the farm-to-                           British intuitive healer
                      of Culinary Arts,                                  table movement, Mark                               in addition to being a
                     Massachusetts. He                                   and Clark opened Arrows                            trained Cordon Bleu
                      perfected his skills at                            in Ogunquit, Maine over                            Chef. She opened a
                     the Ritz-Carlton Hotel                              twenty years ago. The duo                          healing café in Britain
                     in Boston-Newbury                                   met while working with                             and worked in holistic
                     Street, and later went on                           acclaimed chef Jeremiah                            cookery in northern and
                     to work at the infamous,                            Tower at Stars Restaurant                          southern California. Her
Harbor Sweets in historic Salem, MA as a           in San Francisco. They cultivate over two         two great passions are healing and cooking.
recipe developer. Currently a private chef in      acres of gardens, including an abundant           Ruth’s specialties include pub-style foods and
his own business, Chef Bill, Inc., he works out    greenhouse, which supply the restaurant with      holistic cookery.
of the Boston area serving as personal chef for    its handpicked produce and herbs. They also       May 11 | June 12
many well known professionals. Bill regularly      cure their own meats and make their own
teaches cooking classes and has a preference       cheese. In 2010, the prestigious James Beard
for anything seafood.                              Foundation named the duo as “Best Chefs                                  Dave Martin
                                                   in the Northeast.” Their inimitable style
May 25 | August 18                                                                                                         Dave was a final chef-
                                                   of seasonal cooking and farm fresh recipes
                                                   have been featured in the nation’s leading                              testant in the first
                                                   magazines including Bon Appétit, Food & Wine,                           season of Bravo’s Top
                      Marge Crossman
                                                   Time, Travel + Leisure and Vanity Fair and                              Chef competition. After
                      Originally from Maine,       they have made frequent appearances on local                            appearing on Top Chef,
                      Marge lived in the South     and national television programs including                              Dave made the leap to
                      of France for four years     the CBS Early Show and NBC’s Today show.                                New York City and was
                      where she took cooking       Arrows has continually garnered national                                an Executive/Consulting
                      lessons from the famous      and international accolades, chosen as “One                             Chef at Lola, Crave on
                      Roger Verge’s cooking        of America’s 10 Most Romantic Restaurants”        42nd, and VYNL Restaurants. Additionally, he
                      school in Mougin. She        by Bon Appétit and “One of America’s Top          built relationships with the University of
                      also took lessons from       50 Restaurants” by Gourmet Magazine. In           Illinois (Champaign-Urbana), The Culinary
                      many local instructors       2005, Mark and Clark opened MC Perkins            Loft in Soho, The French Culinary Institute,
through the France-Etats Unis Womens               Cove in Ogunquit, Maine, and in 2007, the         Certified Angus Beef Brand, In Good Taste-
Club, and cookbook author, Meg Jump. On            chefs partnered with Marriott to bring their      Portland, Oregon, Cisco Systems, and Perfect
returning to the US, she started her own           home-grown ethos to a new and unexpected          Purée. In 2010, he started teaching classes in
business, Gourmet du Monde. During the next        audience with the opening of Summer Winter        American Regional Cuisine at The French
6-years she gave lessons at Appleseed’s and        in Burlington, MA.                                Culinary Institute. He published his first
Kitchen Etc., the Adult Education Program in                                                         cookbook, Flavor Quest, Volume 1 in 2009
Merrimack, NH, The Housing Authority in            June 23                                           and his second, Flavor Quest, Volume 2 in
Nashua for Seniors and became a regular on                                                           November, 2010. Currently, Chef Dave travels
Cooks Corner on Channel 9 in Manchester.                                                             around the country for various food and wine
                                                                          Chef Patrice
                                                                                                     related events and numerous guest chef and
May 16 | June 21 | July 11 | August 15                                    Gerard
                                                                                                     pop-up restaurant appearances.
                                                                         A European trained
                                                                                                     August 9 | August 10
                      Sara Foster                                         chef with more than 25
                                                                         years of experience, Mr.
                       After several years of                             Gerard holds culinary
                       successful catering, Sara                                                                            Dana Moos
                                                                          degrees from the French
                       pursued a lifelong dream                           government as well as                            Dana is a Cookbook
                       of opening a gourmet                               the European community.                          author, chef and former
                       food market café in                               His professional                                  innkeeper. In her most
                       1990, Foster’s Market in    experience includes among others, executive                             recent cookbook, The Art
                       Chapel Hill, N.C. and       sous chef at the Colonnade Hotel and                                    of Breakfast, she shares
                       a second location in        Brasserie Jo in Boston. Mr. Gerard’s specialty                          her secrets and recipes for
                       Durham, N.C., now both      is “Whole World Cuisine,” which is a study                              her gourmet breakfasts
highly acclaimed specialty food markets. She       of authentic flavors from the world’s array                             served at her Maine Bed
wrote her first cookbook, The Foster’s Market      of cultures. He has appeared on WMUR                                    and Breakfast: acclaimed
Cookbook: Favorite Recipes for Morning, Noon,      TV’s Cooks Corner segment and is currently        by such prominent publications as Condé Nast
and Night, sharing more than 200 recipes           a private chef.                                   Traveler for her scrumptious three-course
found at her two market locations. Sara’s                                                            breakfasts. Originally from Maryland and
second book, Fresh Every Day: More Great           June 15 | July 27 | August 16                     Washington State, Dana has wholeheartedly
Recipes from Foster’s Market, was released                                                           embraced the motto “The way life should be,”
in May 2005, reaching the Top 10 on                                                                  since moving to Maine. Along with her love and the Los Angeles Times                                                                 of photography and food she has immersed
best seller list.                                                                                    herself into Maine’s Bed & Breakfast
                                                                                                     hospitality industry.
July 20 | July 21
                                                                                                     May 27 | July 8 | August 12
                       Karimah Nabulsi                                  Rob Ozoonian                                       April Powell
                       Originating from                                  Robert has worked in                                April is the Founder,
                       a Lebanese family,                                the industry for 25 years.                          Food & Nutrition
                       Karimah Omar                                      Hi experience includes                              Educator for InviteAbitE,
                       Nabulsi immigrated                                Caesar’s Hotel in Lake                              a nutritional consultancy
                       to the United States                              Tahoe, several corporate                            based out of Portland,
                       in the late seventies                             hotels, including                                   Maine. She grew up
                       and brought with her                              Marriott, Hilton and                                in Seattle where she
                       a love and passion                                Sheraton, as well as                                learned, at an early age,
                       for delicious Middle                              the Odyssey Cruises                                 the importance of simple,
Eastern cooking. Upon her family’s arrival in     of Boston. His latest endeavor is Executive         yet delicious foods from her parents. After
the United States, Karimah’s parents opened       Chef at Joseph’s Trattoria and Bakery in            working in her teens as a cook, she moved on
an authentic Arabian restaurant in Omaha,         Bradford, MA. Robert graduated from                 to work at Yellowstone National Park as a cook
Nebraska. Karimah helped run the restaurant       Johnson & Wales College in 1984 with                for the park employees. It was there that she
alongside her parents. After mastering her        a degree in Culinary Arts.                          learned how to hone her creative cooking skills.
mother’s recipes, Karimah decided to bring                                                            She later attended The Institute for Culinary
                                                  May 10 | May 24 | June 7 | July 12
her expertise of Middle Eastern food to the                                                           Studies at Sullivan University in Louisville, KY
Seacoast. Now, as a mother of five children,                                                          and studied nutritional counseling with The
Karimah couples her devotion to her family                              Shelly Patten                 Institute for Integrative Nutrition. She now
and community through her gourmet, Arabian                              Prescott                      has more than 20 years of cooking, facilitating,
cooking. In October of 2010, she started                                                              managing and teaching experience to share
her own catering business, Karimah’s Kitchen,                          Shelly is a Regional Sales     with others. Her cooking philosophies are
featuring a full, authentic Lebanese catering                          Manager with Ducktrap          based on her desire to empower others to
service. By concocting her rare and unique                             River of Belfast, Maine.       improve their lives with simple fresh foods,
spices with the natural produce of New                                 Her work takes her             a little imagination and a pinch of adventure.
Hampshire, Karimah hopes to present an                                 throughout Maine, New
                                                                       Hampshire and Vermont          June 13 | July 25
amazing Middle Eastern cooking experience
for all.                                                               to introduce Ducktrap
                                                                       Smoked Seafood to
June 22 | July 24 | August 2                      customers at store demos, sales meetings and                             Betty
                                                  corporate food shows. Over the past 7-years                              Rosbottom
                                                  with Ducktrap, Shelly’s passion for food has                              Chef and cookbook
                       Meg Oolders                grown and she is constantly discovering new                               writer Betty Rosbottom
                      Meg Oolders is a lifetime   ways to utilize smoked seafood from snacks                                is the author of ten
                      resident of the NH          to fine dining.                                                           cookbooks, including
                      seacoast and has been       June 2                                                                    Sunday Brunch, Sunday
                      working as a Personal                                                                                 Roasts and Sunday Soup.
                      Chef for more than five                                                                               For 20-years she wrote
                      years. She is a graduate                          Jamie Picon                                         a weekly, country-wide
                      of the University of                                                            syndicated column called “That’s Entertaining,”
                      New Hampshire with a                              Jamie has been working
                                                                                                      for Tribune Media Services, and has been a
                      degree in theatre. Along                          at the high end of the
                                                                                                      frequent contributor to Bon Appétit Magazine.
with her love of performing, Meg has always                             corporate food business
                                                                                                      Betty has also been the host of “On The
enjoyed the simple art of making people happy                           and industry for nearly
                                                                                                      Menu,” a popular PBS series aired in western
with food. A self-made culinary artist, her                             fifteen years. He won his
                                                                                                      New England, and is the cooking school
passion for creating and entertaining in the                            first award on his 17th
                                                                                                      coordinator at The Different Drummer’s
kitchen is what eventually led her to pursue a                          birthday in the “Great
                                                                                                      Kitchen in Northampton, Ma. She posts
career as a Personal Chef. She is a member of                           Young Chef ’s Contest”
                                                                                                      delicious recipes and great stories on her
the United States Personal Chef Association                             held by Chef George
                                                                                                      popular blog (
and a graduate of the Culinary Business           Hirsch and the Waldbaum’s supermarket
Academy in Atlanta, GA. She also completed        chain in Long Island New York. A graduate           July 28 | July 29
the Professional Pastry Arts Training Program     of Johnson & Wales University with a BS in
at the Chez Boucher Cooking School in             Food Service Management, Jamie’s exposure
Hampton, NH. Meg currently works in               to various cultures has forged his diversified
the Holloway Commons Bakeshop at UNH              knowledge and global experience of food. He
and enjoys sharing her passion for cooking        looks forward to presenting and teaching
through the classes that she teaches.             through his traditional menus, which represent
                                                  his deep cultural roots.
May 8 | June 5
                                                  May 26 | June 24 | July 15

                       Molly Sanders                                       Kate Shaffer                                           Chris Toy
                      Originally from                                       A lifelong cook and                                 Chris has been teaching
                      Portsmouth, NH, Mollie                                lover of all things related                        Asian cooking in
                      grew up in the family                                 to food, Kate received                              Southern and Midcoast
                      business, Sanders Lobster                             her formal training                                 Maine for 30 years. A
                      Company and Fish Market.                              in culinary arts and                                retired teacher and
                      Mollie now works for                                  hospitality from UC                                 principal, he learned
                      Maine Shellfish, a division                           Santa Cruz and through                              to cook in his parents’
                      of Ipswich Shellfish                                  on-the-job training at a                            kitchen. Chris’s classes
                      Company as a buyer and                                variety of restaurants in                           integrate his love of
marketing specialist. She works with some           a variety of roles. A move to Maine led her to        teaching and great food, creating an engaging
of the best restaurants and chefs in Maine          a position as chef and produce buyer at the           mix of techniques, aromas and tastes, which
and Coastal New Hampshire. Mollie’s love            Keeper’s House Inn on Isle Au Haut where she          generally highlight the fusion of Far East
of cooking was inspired by her grandmother          received acclaim for her expertly prepared            foods with local North East offerings.
and the days she spent cooking and working          foods and beautiful presentation. In 2007 Kate        May 12 | June 23 | July 14 | August 11
at the family-run fish market. She also loves       and her husband opened the Black Dinah
to cook with Maine’s treasured lobster for her      Chocolatiers, an artisanal chocolaterie on Isle
more contemporary dishes. She looks forward         Au Haut. An often featured business in well                                   Cathy
to sharing her love and knowledge of cooking        known magazines, Kate and her husband’s                                       Walthers
with seafood.                                       unusual island-based business model has
                                                    served as an inspiration and example for                                    Catherine Walthers
May 5 | June 2 | June 16 | July 14 | August 11                                                                                  is the author of three
                                                    other entrepreneurs in remote locations. Kate
                                                    published her first book in 2011, Desserted:                                cookbooks, including
                                                    Recipes and Tales from an Island Chocolatier,                               Greens, Glorious Greens!
                      Jeff Saunders                                                                                             with co-author Johanna
                                                    chosen by Food & Wine Magazine for their
                      Jeff worked as a self         annual Best of the Best publication as one                                  Albi; Raising the Salad
                      taught chef for many          of the top 25 cookbooks of the year. Kate                                   Bar: Inventive Salads
                      years before returning        was also recently named to Dessert                                          with Beans, Whole
                      to school in 1995.            Professional’s list of the top ten chocolatiers       Grains, Pasta, Chicken and More; and the newly
                      After graduating from         in North America.                                     released Soups + Sides. For the past 15 years,
                      the Florida Culinary                                                                she has worked as a private chef and cooking
                      Institute in Palm Beach,      June 14                                               instructor in the Boston area and on Martha’s
                      FL, he worked at the                                                                Vineyard, where she lives with her husband
                      Palm Beach Polo club                                                                and son. She is the food editor of the Martha’s
as a sous chef. In 1998, he returned home                                  Anna Tourkakis                 Vineyard Magazine and is very active in the
to New Hampshire and worked as a chef at                                  Anna is a Nutrition             local foods movement as current president of
the Wentworth Hotel in Rye, NH. Jeff then                                 Counselor and a                 Slow Foods Martha’s Vineyard.
ventured out on his own to open Comfort                                   teacher at North Shore
                                                                                                          June 9
Foods Restaurant and Catering in Hampton,                                 Community College in
NH. He now works as a Chef for the Carryout                               Danvers, MA. She gives
Café, Newburyport, MA.                                                    cooking demonstrations                                  Virginia Willis
                                                                          and healthy eating
May 19 | June 17                                                                                                                 Virginia Willis is the
                                                                          related presentations.
                                                                          Her passion for good                                   author of the acclaimed
                                                    health and great food is highlighted in her                                  cookbook, Bon Appétit,
                                                    recipes. Anna is a Registered Diet Technician                                Y’all! Three Generations
       Would you like to be a                       and a member of the American Dietetic                                        of Southern Cooking and
     guest chef for our cooking                     Association as well as the Massachusetts                                     owner of Virginia Willis
                                                                                                                                 Culinary Productions,
      school? Do you love to                        Dietetic Association. She enjoys combining
                                                    quality foods into demonstrations for                                        LLC. A graduate of
      cook and enjoy sharing                                                                                                     L’Academie de Cuisine
                                                    healthful living.
    your passion with others? If                                                                          and Ecole de Cuisine LaVarenne, Virginia
                                                    June 8 | August 17                                    produced Turner South’s Home Plate and
    you have prior professional
                                                                                                          the DVD Shirley Corriher’s Kitchen Secrets
      culinary experience, as                                                                             Revealed! Virginia previously worked as the
     well as previous teaching                                                                            Kitchen Director for Martha Stewart Living
    experience, we would love                                                                             Television where she honed her attention to
                                                                                                          detail. She is a featured chef in Atlanta Cooks
   to hear from you! Additional                                                                           at Home, tester and editor for The All-New
     skills in developing menus                                                                           Joy of Cooking, author of Pasta Dinners 1,2,3,
        and recipes are also                                                                              co-author of Home Plate Cooking, and weekly
   preferred. Please inquire with                                                                         writer for The Atlanta Journal-Constitution.

    our Cooking School staff at                                                                           August 24 | August 25

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                                                                      • may •
      sunday                   monday              tuesday             wednesday                    thursday                     friday                    saturday
                                              1                       2                         3                         4                            5
                                                  11:30am-1:00pm           11:30am-1:00pm            11:30am-1:00pm            11:30am-1:00pm               11:30am-1:00pm
                                                      Celebrate           Fresh Off the Grill         Entertaining on     It’s All About the Flavor!       Lobster for Brunch
                                                   Cinqo de Mayo                                     Cinqo de Mayo!
                                                                                                                               6:00-7:30pm                   6:00-7:30pm
                                                                                                                           A Fresh Spring Dinner           Roast Beef Dinner

6                         7                   8                       9                         10                        11                           12
     11:30am-1:00pm             5:30-7:00pm       11:30am-1:00pm           11:30am-1:00pm            11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm
    Brunch to Entertain       PRIVATE PARTY        Flavors of India       PRIVATE PARTY                Italian Flavor          Lunch in Maine          Lovely Brunch for Mom
                                                    6:00-7:30pm                                                                  6:00-7:30pm                 6:00-7:30pm
                                                  PRIVATE PARTY                                                               Chinese Appetizers           Down East/Far East
                                                                                                                              with a British Twist              Series 5

13                        14                  15                      16                        17                        18                           19
  11:30am-1:00pm                                  11:30am-1:00pm          11:30am-1:00pm             11:30am-1:00pm            11:30am-1:00pm               11:30am-1:00pm
 Mother’s Day Brunch                                 An Elegant           Spring Luncheon           Springtime Grilling       An Afternoon Filled            Spring Brunch
                                                   Spring Lunch                                                                   with Flavor
                                                                                                      6:00-7:30pm                                          6:00-7:30pm
                                                                                                    PRIVATE PARTY               6:00-7:30pm            A Warm Spring Dinner
                                                                                                                           Spring Comfort Foods

20                        21                  22                      23                        24                        25                           26
     11:30am-1:00pm                             11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm            11:30am-1:00pm            11:30am-1:00pm
     Crazy for Crepes                         A Fresh Spring Lunch        The Living is Easy          Italian Classics         Citrus Explosion        Small Bites, Big Flavor
                                                                                                                               6:00-7:30pm                    6:00-7:30pm
                                                                                                                          Spring Seafood Dinner            A Decadent Dinner

27                        28                  29                      30                        31
     11:30am-1:00pm                               11:30am-1:00pm          11:30am-1:00pm             11:30am-1:00pm
      An Elegant and                                 Farm Fresh           A Mediterranean           A Sweet and Savory
     Flavorful Brunch                              Spring Lunch              Afternoon                Spring Lunch
                                                                                                     A Casual Dinner
                                                                                                        at Home

                                                                               • june •
      sunday                    monday                    tuesday               wednesday                     thursday                    friday                   saturday
                                                                                                                                   1                          2
                                                                                                                                        11:30am-1:00pm             11:30am-1:00pm
                                                                                                                                        A Perfect Menu             Ducktrap Smoked
                                                                                                                                          for Company                  Seafood
                                                                                                                                       6:00-7:30pm                    6:00-7:30pm
                                                                                                                                        Here’s to a               Filet Mignon Dinner
                                                                                                                                   Southwestern Summer
3                         4                          5                         6                          7                        8                          9
     11:30am-1:00pm                                      11:30am-1:00pm           11:30am-1:00pm               11:30am-1:00pm         11:30am-1:00pm               11:30am-1:00pm
    PRIVATE PARTY                                        Very Berry Picnic     From the Mediterranean          Summer in Italy     Japanese for Beginners             Raising the
                                                                                                                                                                       Salad Bar
                                                                                                                                    Mediterranean Salads            6:00-7:30pm
                                                                                                                                                                Prime Rib for Dinner

10                        11                         12                        13                         14                       15                         16
     11:30am-1:00pm                                       11:30am-1:00pm          11:30am-1:00pm             11:30am-1:00pm             11:30am-1:00pm             11:30am-1:00pm
    PRIVATE PARTY                                        Fresh Off the Grill   Gluten Free Thai Delight        Recipes from            Treat Your Dad for         Lobster Easy 1, 2, 3!
                                                                                                           an Island Chocolatier          Father’s Day!
                                                                                                                                       6:00-7:30pm            A Feast for Father’s Day!
                                                                                                                                   An Evening in Provence

17                        18                         19                        20                         21                       22                         23
     11:30am-1:00pm                                      11:30am-1:00pm            11:30am-1:00pm              11:30am-1:00pm        11:30am-1:00pm                11:30am-1:00pm
     Hearty and Meaty                                       A Seasonal              Picnic Favorites          For Dads and Grads    Karimah’s Lebanese              Maine Classics
    Father’s Day Brunch                                   Summer Lunch                                                              Gluten Free Favorites
                                                                                                               6:00-7:30pm                                          6:00-7:30pm
                                                                                                          A Classic New England           6:00-7:30pm             Down East/Far East
                                                                                                             Lobster Dinner            A Decadent Evening              Series 6

24                        25                         26                        27                         28                       29                         30
     11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm           11:30am-1:00pm            11:30am-1:00pm
    Medieval Brunch II        Soups for the Season       PRIVATE PARTY              A Mediterranean             Simple, Fresh           Italian-American        “Big Night” Favorites
                                                                                   Summer Afternoon              and Flavorful               Favorites
                                6:00-7:30pm                                                                                                                        6:00-7:30pm
                              PRIVATE PARTY                                                                     6:00-7:30pm             6:00-7:30pm            A Sensational Evening
                                                                                                              All About Burgers    Fall Off the Bone BBQ            of Lobster!

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                                                                      • july •
      sunday                   monday                 tuesday             wednesday                   thursday                     friday                  saturday
1                         2                      3                       4                        5                         6                          7
     11:30am-1:00pm         11:30am-1:00pm           11:30am-1:00pm           11:30am-1:00pm           11:30am-1:00pm            11:30am-1:00pm           11:30am-1:00pm
    Brunch with Friends   Three Cheers for the          A Southern           It’s All About BBQ       Celebrating Summer         Easy Entertaining     Simple Summer Seafood
                          Red, White and Blue!        Summer Lunch
                                                                                                         6:00-7:30pm               6:00-7:30pm              6:00-7:30pm
                                                                                                      Dinner with Friends       An Elegant Evening     The Perfect Pork Chops

8                         9                      10                      11                       12                        13                         14
     11:30am-1:00pm           11:30am-1:00pm       11:30am-1:00pm           11:30am-1:00pm          11:30am-1:00pm             11:30am-1:00pm               11:30am-1:00pm
    A Gourmet Brunch             Let’s Grill!    Spicy Thai Experience   An Afternoon in France   Summer Entertaining       Bastille Day Celebration        Lobster Favorites
                                                                             6:00-7:30pm                 6:00-7:30pm            6:00-7:30pm                  6:00-7:30pm
                                                                         Summer When it Sizzles          British BBQ        A Summer Dinner Party          Down East/Far East
                                                                                                                                                                Series 7

15                        16                     17                      18                       19                        20                         21
     11:30am-1:00pm         11:30am-1:00pm           11:30am-1:00pm           11:30am-1:00pm          11:30am-1:00pm          11:30am-1:00pm               11:30am-1:00pm
     Summer Brunch        A Delicious, Mexican       Homemade Pasta          PRIVATE PARTY            Summer Barbeque        Summer Beach Party            Southern Summer
                             Inspired Lunch                                                                                                                    Cookout
                                                                               6:00-7:30pm           6:00-7:30pm                  6:00-7:30pm
                                                                             An Inspired Dinner   Summer Surf ‘N’ Turf             A Decadent                6:00-7:30pm
                                                                                                                                 Summer Dinner               Under the Sea

22                        23                     24                      25                       26                        27                         28
     11:30am-1:00pm           11:30am-1:00pm      11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm         11:30am-1:00pm                11:30am-1:00pm
     Breakfast in Italy       The Lighter Side   A Seafood Luncheon      30 Minute Thai Gourmet           An Elegant         West African Cuisine           Fabulous Summer
                                 of Grilling                                                            Summer Lunch                                         Supper – Quick
                                                                              6:00-7:30pm                                          6:00-7:30pm
                                                                                                                                                                and Easy!
                                                                          Aloha! Hawaiian Luau          6:00-7:30pm             Steakhouse Classics
                                                                                                         A Flavorful                                       6:00-7:30pm
                                                                                                       Summer Dinner                                   Mid-Summer Barbeque
29                        30                     31
     11:30am-1:00pm           11:30am-1:00pm         11:30am-1:00pm
    Sensational Summer         Soup, Salad and       Simple Summer
          Brunch!                Sandwiches            Entertaining

                                                                         • august •
       sunday                    monday                   tuesday              wednesday                     thursday                      friday                    saturday
                                                                               1                         2                           3                           4
                                                                                    11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm               11:30am-1:00pm
                                                                                   A Maine Summer’s           Lebanese Mezzah              Fresh is Best!             Summer Seafood
                                                                                         Lunch                                                                            Delights
                                                                                                             6:00-7:30pm                   6:00-7:30pm
                                                                                     6:00-7:30pm          Summer Entertaining        Asian Influenced Classics       6:00-7:30pm
                                                                                    Summer Dinner                                                                 Gourmet on the Grill
                                                                                       to Inspire
5                          6                         7                         8                         9                           10                          11
     11:30am-1:00pm              11:30am-1:00pm          11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm             11:30am-1:00pm               11:30am-1:00pm
    Wild About Waffles         Fresh Mediterranean         Tarts & Pies            Sweet ‘N’ Tangy             Summer Soup,               Summer Lovin’               Fun with Lobster
                                Flavors For Lunch                                  Summer Flavors             Salads and More                                             and Corn
                                                                                     6:00-7:30pm                6:00-7:30pm                 Impressive                 6:00-7:30pm
                                                                                     Fresh Summer                The Perfect             Backyard Grilling           Down East/Far East
                                                                                    Seafood Dinner             Summer Dinner                                              Series 8
12                                                                                        julia child week
     11:30am-1:00pm        13                        14                        15                        16                          17                          18
    Savories and Sweets!        11:30am-1:00pm           11:30am-1:00pm            11:30am-1:00pm             11:30am-1:00pm             11:30am-1:00pm               11:30am-1:00pm
                                Inspired By Julia        Lunch, Julia’s Way        In Honor of Julia            Highlighting             Lunch, Julia Style             Classic Julia
                                                                                                                Julia’s Shows             6:00-7:30pm                  6:00-7:30pm
                                                                               Julia’s Birthday Dinner          6:00-7:30pm               Classic Dinner         Saturday Night with Julia
                                                                                                                Ode to Julia
19                         20                        21                        22                        23                          24                          25
     11:30am-1:00pm             11:30am-1:00pm           11:30am-1:00pm             11:30am-1:00pm          11:30am-1:00pm               11:30am-1:00pm              11:30am-1:00pm
     Brunch, Julia Style           Clam Bake               Slider Craze!           You Say Tomato ...    A Maine Summer Lunch            Healthy Southern            Bon Appétit, Y’all!
                                                                                     6:00-7:30pm                 6:00-7:30pm                                         6:00-7:30pm
                                                                                    Barbeque Special            Summer Flavors            6:00-7:30pm             A Roast Lamb Dinner
                                                                                                             to Delight the Palate     Summer Surf & Turf
26                         27                        28                        29                        30                          31
     11:30am-1:00pm             11:30am-1:00pm            11:30am-1:00pm           11:30am-1:00pm          11:30am-1:00pm                11:30am-1:00pm
    Sunday Brunch with          Rock the Casbah!         Fresh Off the Grill       Summer Delights        Southern Hospitality           A Celebration of
         Friends                                                                                                                         Summer Flavors
                                                                                     6:00-7:30pm                6:00-7:30pm
                                                                                     Full of Flavor!           Lamb Chops on               6:00-7:30pm
                                                                                                                  the Grill                 Grilling for
                                                                                                                                           the Gourmet

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          cookbook signings
                                                                                                    Dana Moos
                                                                                              May 27 | July 8 | August 12

         Cathy Walthers               Kate Shaffer               Mark Gaier & Clark Frasier       Linda Carucci
               June 9                         June 14                       June 23                June 29 | June 30

           Sara Foster               Betty Rosbottom                    Dave Martin               Virginia Willis
          July 20 | July 21               July 28 | July 29           August 9 | August 10      August 24 | August 25

                                                              for reservations
                               Call 877.899.8363 or visit