Classes & Events
STIR THINGS UP!
Our satisfaction comes from sharing what we know. Good cooking and great eating can be as easy as combining a few fresh ingredients with a little bit of know-how. Kristina, and our guest teachers, revel in introducing people to great food, simple formulas, tested techniques and creative recipes. Our goal, when you come to our kitchen, is to inspire you to try new things and to have more fun in your own kitchen.
Everyone is invited to participate in our cooking classes. We look forward to introducing you to novel ingredients, clever tools, as well as new techniques. Many of the ingredients Kristina uses in our classes are available in our pantry so that you can recreate the recipe at home.
We teach demonstration-style in our kitchen classroom and students sit up close to the instructor so that they can see, smell and taste every detail! Most classes are limited to 12 students, depending on the program, to ensure that everyone can effectively participate.
To register for a class or an event, please call 831-393-1042 and be prepared to give you credit card information to secure your place in the class.
Cancellation policy: If you cannot attend the class you have registered for we will gladly reschedule you for another class in the future, if you call at least 3 days in advance. If you cannot be rescheduled another class, we will refund your fee. Less than 3 days notice will result in loss of your class fee unless your seat can be filled by another student. If Stone Creek Kitchen must cancel a class, you may elect to take another class in the future or obtain a refund, whichever you prefer.
Kristina Scrivani, co-proprietor of Stone Creek Kitchen, is an excellent cook and experienced teacher well known for the many cooking classes and tasting events she conducted in Whole Foods Market Salud! in Monterey’s Del Monte Center. For more information about Kristina read her bio on the ABOUT US page.
Kari Bernardi, aka the Super Natural Chef, is a certified Gourmet Raw Food Chef and Instructor. She is the founding Director of CSU Monterey Bay’s Farm to School Partnership and former Faculty Member of Living Light Culinary Arts Institute. Kari has been instrumental in writing healthy school food policies, bringing fresh organic fruits and vegetables into schools and teaching farm fresh nutrition education to students around the world. For over 20 years Kari has shared her teaching expertise to help people thrive on a plant-based diet and has taught students from 5 years old to 95 years young.
Class: Light & Delicious SOLD OUT
Tuesday, January 27
A regular series of classes that focus on creating three healthy, delicious and unique dishes. Learn to incorporate more nutritious ingredients into every meal while never giving up flavor! These classes will include instruction, recipes, menu and wine tasting.
- Crispy Citrusy Greens and Beans
- Asian Style Kale & Cabbage Salad with incredible Yuzu Vinaigrette
- Roasted Fish over Bok Choy, Citrus Brown Rice with Fennel Broth
Class: Shabu Shabu (Hot Pot) SOLD OUT
Tuesday, February 3
If you enjoyed our Sushi American Style class this is a new adventure to consider. As always, our goal is to pay tribute to this Asian cuisine by using authentic ingredients combined with proven techniques. This class will teach you how to create a delicious Syabu Syabu at home. Learn to create a rich cooking broth, choose the best beef and seafood and make perfectly cooked and seasoned rice. Quench your thirst with a glass of beer or wine while YOU cook your own dinner. Class includes instruction, recipes, menu tasting. Note: You will be sharing a hot pot with another student in the preparation of a family style feast!
Class: Fish in a Flash SOLD OUT
Thursday, February 5
Learn to create show stoppers at home, roasting and grilling fish are delicious and consistent ways to prepare healthy satisfying seafood at home. Discover tips and tricks to roast, grill and stew your way towards perfectly cooked fish in a flash at home. Class includes instruction, recipes, menu tasting and a glass of wine.
- Sausage Stuffed Mussels in Saffron Broth
- Roasted Halibut with Citrus Vinaigrette
- Grilled Fish Brochettes
Taste of the Month: Chocolate! SOLD OUT
Tuesday, February 10
Treat your chocolate loving Valentine to a sumptuous to this special tasting event! Taste 20 incredible, yet different, chocolates. We will sample chocolate from South America, Spain, Africa, Italy, as well as the USA. Discover why “milk” is making a comeback and why chocolate chips are not just for cookies anymore. This tasting is a chocolate lover’s dream.
Class: Crazy Good Vegetarian SOLD OUT
Tuesday, February 17
Create 3 wholesome dishes that are both delicious and unique. Learn to incorporate more nutritious ingredients into every meal while never giving up flavor or satisfaction! This class will include instruction, recipes, menu tasting and glass of wine.
- Winter Squash & Caramelized Onion Tart
- Buttery Baby Potatoes bathed in Arugula Pesto topped with Egg & Shallot Gremolata
- Luscious Lentils with Velvety Roasted Beets & Gorgonzola
Dinner in the Kitchen: Moonstruck
Friday, February 20
Join us for a tribute to one of our favorite rom-coms, the awarding winning MOONSTRUCK. Starring Cher and Nicholas Cage this movie (viewing of which is your assignment before coming to the dinner!) is all about love and so a perfect theme for February. Enjoy our interpretation of an Italian – via Brooklyn. Seating at tables of 8 is communal (so you might sit next to someone you haven’t met yet) or entire tables can be reserved. The multi-course, pre-fixe menu will be accompanied by lovely Italian wines provided by Jim Knight of The Henry Wine Group.
- Antipasti – House Olives, Prosciutto wrapped Provolone and Roasted Peppers
- Baked Clams stuffed with Italian Sausage
- Pasta Fazool with Pancetta and Parmigiano-Reggiano
- Insalta of Balsamic Red Beets, Ricotta Salata and Arugula
- Meatballs in Red Gravy, Garlicky Greens, Marinated Baby Broccoli, Lumacone (pasta shells) stuffed with Short Rib and fresh Ricotta and Fontina Cheeses
- Italian Wedding Cake
Class: Cooking in the Kasbah, a Moroccan Feast SOLD OUT
Tuesday, February 24
Join us for another trip to exotic North Africa, land of spice markets and savory Tagines. In this class we will discover authentic ingredients while learning the simple techniques that build such incredible exotic flavors.
- Warm Garlicky Fava Beans & Olives with Spicy Harrisa and Warm Bread
- Minty Citrus Salad with Rich Honey & Pomegranate Seeds
- Petite Hens stuffed with Saffron Cous Cous, Golden Raisins, Pine Nuts & Herbs
- Stuffed Dates
Class: Sushi American Style – “Let’s Roll Again”
Thursday, February 26
Love Sushi? Want to learn to roll your own and home? This class will teach you how to create delicious sushi using readily found ingredients. These ancient formulas will inspire you to make lots of new and tasty combinations of your own. From Rolls to Nigiri we will roll, stack and wrap our way through dinner. We will also discuss the ins-&-outs of wasabi, soy sauces and vinegars. Quench your thirst with a glass of beer or wine while we create fun and doable compositions in front of you! Class includes instruction, recipes and menu tasting.
Taste of the Month: Sheep Cheeses
Tuesday, March 10
7:00 to 8:00 pm
Each month we like to give our guests an opportunity to try an abundance of one particular ingredient. This month we will taste and learn about one of our favorite types of cheese. The intense flavor and texture of these cheeses make them perfect for the ultimate cheese board. All you need to add is the wine! Learn tips and tricks for pairing and serving cheese. Wine, by the glass, may be purchased during the tasting.
Class: Mediterranean Feast SOLD OUT
Thursday, March 12
6:30 – 8:30pm
The aromas! The flavors! The olive oil! –Delicious! J oin us for a trip to the Mediterranean where we will travel with our taste buds. Class includes instruction, recipes menu and wine tasting.
- Honey and Cheese
- Zesty Chickpea and Roasted Tomato Soup with Minty Pesto
- Layered Winter Salad with Winter Veggies bathed in Herbs, Citrus & Olive Oil
- Super Juicy Grilled Lamb Chops with Saffron Hummus
New! Delicious Dumplings!
Tuesday, March 17 and Wednesday, March 18
6:30 – 8:30 pm
Learn to create super delicious Dumplings at home. Packed with flavor these little labors of love can be a fun way to entertain. From tasty steamed and fried appetizers to comforting wonton soup this class will teach you to wrap and dip your way to dumpling heaven. Class includes, instruction, recipes, menu tasting and a glass of wine to enjoy.
- Ginger, Pork & Green Onion Pot Stickers
- Mandarin Shrimp & Chive Dumpling
- Imperial Wonton Soup – from the super stock to the succulent wontons
Class: Warm Up With Soup SOLD OUT
Tuesday, March 31
Nothing says “welcome home” better than a hot soup on the stove. This class focuses on seasonal ingredients and innovative tips to demystify great soup making. Class includes instruction, recipes, menu and wine tasting. Learn to make 3 delicious soups:
- Creamy Fish Chowder
- Roasted Tomato Soup
- Minestrone Genovese
New! Shabu Shabu (Hot Pot) Class
Thursday, April 2
6:30 – 8:30 pm
If you enjoyed our Sushi American Style class this is a new adventure to consider. As always, our goal is to pay tribute to this Asian cuisine by using authentic ingredients combined with proven techniques. Learn to create a rich cooking broth, choose the best proteins, and make perfectly cooked and seasoned rice so you can create a delicious Syabu Syabu at home. Quench your thirst with a glass of beer or wine while YOU cook your own dinner. Class includes instruction, recipes, menu tasting.
Note: You will be sharing a hot pot with another student in the preparation of a family style feast!
New! Spanish Fandango
Tuesday, April 7
6:30 – 8:30 pm
Can you just smell the smoky, zestiest that is Spain? Join us for this trip through Spain, where we will travel with our taste buds. Class includes instruction, recipes, menu and wine tasting.
- Fried Pimientos
- Chorizo Stuffed Clams
- Jamon Serrano
- Spanish Tortilla with Aioli
- Spanish Chocolate Tasting
New! Super Supper Salads
Tuesday, April 14
6:30 – 8:30 pm
Whether it’s a big platter or bowl, a really delish Salad for dinner is a great way to go. In this class we will discuss what goes into creating a great salad. Seasonality, texture, dressings and toppings! Join us and learn to create 3 super supper salads a great casual way to entertain friends and family.
- The ultimate GREEK featuring Grilled Lamb, stuffed Grape Leaves, Feta Cheese, Peppers
- Asia Style Kale with Grilled chicken, Cabbages, Greens, Herbs, Greens with Sesame Yuzu dressing & Crispy Panko Topping
- The North Beach – a pile high of Greens, Salumi, Olives and sooo much more!
New! Cooking in the Kasbah, a Moroccan Feast
Thursday, April 16
Each month we like to take a journey to North Africa. Join us for this trip to the land of spice bazaars and savory Tagines. In this class we will discover authentic ingredients while learning the simple techniques that build such incredible exotic flavors.
- Olives, Stuffed Dates with warm Bread and house made Harissa
- Artichoke and Sheep Cheese Briouts
- Fish Tagine with Saffron, Honey and Lemon
- Citrus Cous Cous with GoldeSn Raisins and Mint
- Milk Pudding with Pistachio
REGISTRATION: To register for a class or an event, please come into the store, or call 831-393-1042 and be prepared to give your credit card information.
Cancellation policy: If you cannot attend the class you have registered for we will gladly reschedule you for another class in the future. If you call at least 3 days in advance, and cannot reschedule another class, we will refund your fee. Less than 3 day notice will result in loss of your class fee if you cannot be rescheduled for a future class. If Stone Creek Kitchen must cancel a class, you may elect to take another class in the future or obtain a refund, whichever you prefer.
Note: Most of our classes are taught demonstration style and are not “hands-on.”