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: Swanky Springtime Soirée – Small Bite Entertaining
Tuesday, April 28
6:30 – 8:30
Small bites is a fresh and festive way to entertain. Learn to create 4 small dishes, each paired with a delicious, reasonably priced wine. Most of these small bites include ingredients that can be prepared in advance or purchased already prepped. This makes for a low stress and fun way to host family and friends.
- Deviled Quails Eggs
- Rosemary grilled Lamb Chop with Lavender Sea Salt
- Pan seared Scallop over Cous Cous with grilled Asparagus and Smokey Piquillo Pepper Puree
- Smoked Duck and Cherry Compote with grilled, thick-cut Rye Bread
Class: Pizza on the Grill
Tuesday, May 5
6:30 – 8:30pm
Grilling pizzas is an easy, enjoyable and delicious way to entertain! Learn to make dough, sauces and prepare incredible toppings. From traditional style sausage, mushroom and olive to innovative creamy pesto chicken it’s all hot off the grill. You don’t have to own a fancy pizza oven to make great pizza! This class is packed full of tips and tricks to inspire a lot of delicious fun! Learn to get your dough to rise and how to obtain a perfectly crispy bottom crust! Class includes recipes, instruction, 4 pizza tasting and a glass of wine.
Class: Fresh Exotic Arabia
Thursday, May 7
6:30 – 9:00
Close your eyes and inhale the luscious aromas of roses and citrus flower as you prepare your taste buds for a journey! This very special class shares refreshing, new take on a very traditional cuisine. As always we have a few twists to update the warm exotic flavors of this delicious and centuries’ old food culture. Class includes instruction, recipes, menu tasting and a glass of wine.
- Garlicky Fava Bean spread with hot off the grill Flat Bread
- Tomato & Mint Salad
- Tender White Fish stuffed with Lentils, wrapped in vine leaves, and bathed in creamy Tahini Citrus Sauce
- Aromatic Citrus Pilaf with Pomegranate Seeds and Herbs
- Spiced Stuffed Dates
Class: Crazy Good Vegetarian
Thursday, May 14
6:30 – 8:30pm
Learn to 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 a glass of wine.
- Baba Ghanouj (Smokey Eggplant Dip)
- Garlicky Greens and Beans with Red Wine Vinegar
- Savory Farro stuffed Tomatoes with buttery Bread Crumb topping
Class: Spanish Wine & Tapas
Friday, May 15
6:30 – 8:30
Spanish Tapas are small bites that are meant to be shared and pair perfectly with the casual style of so many delicious Spanish wines. Perfect for entertaining! Taste 4 wines, each accompanied by a specially prepared small bite, you will learn to create. Jamon Serrano the famous and delicious ham of Spain, succulent olives, sheep cheeses, rich Spanish almonds and smoky piquillo peppers are just some of the incredible ingredients we will use to create our tapas. Our wine lineup is reasonable priced and ready to drink. Learn about the Albarino, the Rose and two sumptuous reds from Jim Knight of The Henry Wine Group.
Class: Fish in a Flash - Due to popular demand, we have added a second night for this class
Tuesday, May 19 SOLD OUT
New! Wednesday, May 20
6:30 – 8:30pm
Roasting and grilling fish are delicious and consistent ways to prepare healthy, satisfying seafood at home. Learn to create 3 show stoppers at home you will be confident to prepare and proud to serve. This class includes tips & tricks to roast, grill and plank your way to perfectly cooked fish in a flash. Class includes instruction, recipes, wine & menu tasting.
- Buttery Cedar Plank Salmon
- Roasted Halibut
- Grilled Shrimp
(Winemaker) Dinner in the Kitchen – Joyce Vineyards
Friday, May 22
We were so impressed with the wines that Russell Joyce poured for us recently that we instantly invited him to help us host the May dinner in our kitchen. So, prepare to enjoy 6 wines paired with a seasonally spectacular while learning how they were made from the winemaker. As usual this will be a casual dinner party held in Stone Creek Kitchen’s teaching kitchen. Enjoy the ultimate “chef’s table” as your dinner is prepared while you watch. Tables of 8 will seat guests communally (so you might sit next to someone you haven’t met yet) or entire tables can be reserved.
- Buttery green Castelvetrano Olives. Apricots. Honey. Pecorino Cheese. Joyce Riesling Tondre/Santa Lucia Highlands.
- BLT Salad: Coke farms Red Leaf Lettuce. Cheesy Brioche Crouton. Baker’s Bacon. Joyce 2013 Chardonnay, Black Mountain/Santa Lucia Highlands.
- Duck and Cognac Pate. Joyce Pinot Noir Tondre/Santa Lucia Highlands.
- Salmon Puff Pastry Tart. Joyce Pinot Noir Turner /Sta Rita Hills.
- Grilled Fillet Mignon stacked atop Wild Mushroom Ravioli crowned with Foie Gras and fried Shallot. Joyce Syrah Tondre/Santa Lucia Highlands.
- Rose scented Pancotta. Berries. Pistachio. Joyce Grenache Rose/Cedar Lane Vineyard.
Taste of the Month: Salts & How To Use Them
Thursday, May 28
7:00 to 8:00-ish pm
We like to give our guests an opportunity to try an abundance of one particular ingredient as this deepens both appreciation and understanding. This time, we will taste and learn about salt. The ancient process of gleaning salts and curing them is done differently around the world and yields salts of varying strengths, sizes and textures. Learn why this simple ingredient is a condiment like no other. Class also includes tips and tricks on how to use and serve salt. Wine available for sale by the glass.
Class: Cooking in the Kasbah ~ Travel to the City of Fes
Tuesday, June 16
Each month we like to take a culinary journey to North Africa. Join us for this trip to Fes, a city known for it rich heritage in trade, religion and culture. Because Fes sits at a cross roads, and has long been the stopping point of many caravans, it has integrated the flavors of Andalucía, the Sahara and the Middle East into its cuisine. Enjoy authentic ingredients while learning the simple techniques that build such incredible exotic flavors
- Olives, Harissa and warm (Khobz) bread hot out of the oven
- Garnet and Rubies – Beet and Ginger Soup
- Saffron scented Tagine made of juicy small Hens, Dates and Olives
- Grilled Vegetable Cous Cous
- Orange Flower and Date Truffles
Class: Sushi American Style – Let’s Roll Again
Thursday, June 18
6:30 to 8:30
Love Sushi? Want to learn to roll your own? 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. Class includes instruction, recipes, menu tasting and a glass of wine or beer.
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.”