Stonewall Kitchen Classes

Photo above - The Staff of Chefs and Assistants at Stonewall in York Maine.

Cooking in York County: Stonewall Kitchen Cooking School marks first anniversary
By Kristin Fuhrmann-Simmons

Stonewall Kitchen has an established and valued presence in York County. The business began in 1991 with Jim Stott and Jonathan King as purveyors of gourmet jams, sauces, and vinegars. Eighteen years have passed, and Stonewall Kitchen has several retail stores, multiple food awards, and an ever-expanding product line. Its identity with the New England food scene is as ubiquitous as chowder and lobster.

It is on this reputation that Stonewall expanded, opening a cooking school one year ago at its flagship location in Southern Maine.

According to Kim Gallagher, Stonewall's food science and recipe developer, Stott and King are "real foodies and had a long-standing dream of creating a school." The school's ongoing classes are an expansion on the "mini-lessons" that are provided at their retail locations. The classes have evolved over this past year, not only as a showcase for the company's signature products, but also the local food trends.

According to Patty Roche, the school's manager, "Stonewall is dedicated to supporting local agriculture and food talent." Upcoming classes will teach about food shopping with excursions to the nearby farmers market.

Stonewall has continued on its crusade to support the gourmet community along Route 1 in York County, affectionately referred to as "Gourmet Alley."

Classes will also grow in the area of "locavore" cuisine, in which these gourmet food products will be featured.

A recent "Lunch in Tuscany" class featured instruction for making an Antipasto Salad, White Bean and Chard Soup, Chicken Paninis, and a Tiramisu Cake. Instructors reviewed each step and thoroughly answered questions, all eager and working in concert to provide the students with a "learning guest" experience.

The salad was light and crisp, providing a great color contrast to the snow outside. The soup was hearty and savory.

Gallagher, the chef instructor for the class, talked extensively on where to find fresh ingredients during the winter months. The bread for the paninis, purchased from the Wells baking powerhouse Borealis Breads, was chewy and flavorful. It was the perfect canvas for the locally raised, marinated chicken, cheese and sun-dried tomato pesto — a Stonewall specialty.

The "Three Course Mediterranean Meal" was a "celebrity chef" class featuring the talents of Susan Tuveson of Cacao in Kittery. Tuveson, a pillar in the gourmet foundation of the Seacoast, was relaxed and approachable, showing her passion for food creativity and learning.

A wide variety of parties attended these classes: some students were eager to learn, asking many questions and taking notes. Others sat comfortably sipping wine, reviewing the menu, and chatting with friends. What united the different guests was their obvious and thorough enjoyment.

Plate after plate kept coming, filled with the likes of Fennel Risotto, Pan Sautéed Monkfish with Citrus, and Caramel Oranges with mascarpone and thyme.

For the remainder of their first year and for the season to come, classes will continue to range from party preparation, special evenings out and light lunches, to classic cooking techniques and world cuisines. They run during the day and evening, throughout the week, all year round.

Have a foodie column idea for Kristin Fuhrmann-Simmons? You can reach her at kafcooks@gmail.com or via www.kafcooks.blogspot.com.