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.



We need the Teaching Kitchen to make pies in November and December.


Class:  Delicious Dumplings!

Tuesday, January 12                                     

6:30 – 8:30pm                                                


Learn to create sensational 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.

  • Pork, Ginger & Green Onion Pot Stickers
  • Shrimp Sui Mai
  • Imperial Wonton Soup with Super Stock


Class:  Crazy Good Vegetarian – Spanish Fandango!

Thursday, January 14                                               

6:30 – 8:30 pm                                               


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 Spanish wine.

  • Cheese with prepared Fruits & Honey
  • Caramelized Winter Vegetables with Romesco Sauce and Olive Aioli
  • Freekeh Seitan Paella


Class:  Shabu Shabu (Hot Pot)   

Tuesday, January 19                                     

6:30 – 8:30pm                                                


Love our Sushi American Style classes? As always our focus will be on Paying tribute by using authentic ingredients combined with proven techniques.  This class will share how to create a delicious Syabu Syabu (Hot Pot) experience at home.  From creating a rich Kambu – cooking broth, choosing the best beef and seafood and making perfectly cooked and seasoned rice. Enjoy quenching your thirst with a glass of beer or wine while YOU Cook your own proteins.   Class includes instruction, recipes, menu tasting and sharing as you will be sharing a hot pot with your class neighbor so come prepared for a family style feast!


Class:  Pinxtos Pinxtos!

Friday, January 22                                        

6:30 – 8:30 pm                                               


What are Spanish pintxos and how are they different from tapas? They are usually eaten in bars or taverns as a small snack while hanging out with friends. Typical in the Basque country, pinxtos (pronouced “peen-chos”) are related to tapas. The main difference is that pinxtos are usually ‘spiked’ with a skewer or toothpick, often to a piece of bread or chili pepper and ordered individually. These delicious savory small bites are a perfect way to entertain friends. Join us for this super fun Pinxto party! Learn to create a delicious array of options for your next party. Class includes instruction, recipes, menu tasting, and a glass of Spanish wine.


Class:  Fish Techniques – The Next Step

Tuesday,        January 26                                           

Wednesday, January 27                               

6:30 – 9:00pm                                                


Learn to create show stoppers at home, roasting and grilling fish are delicious and consistent ways to prepare healthy satisfying seafood at home. Seafood is a perfect lean protein for creating flavorful soups and stews. 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.

  • Grilled Seafood Brochettes with Winter Citrus Vinaigrette
  • Rich Bouillabaisse Stew with Warm From the Oven Baguette
  • Roasted Fish wrapped in Parchment Paper with Aromatic Veggies


Class:  Sushi American Style – “Let’s Roll Again”

Thursday, February 4                                               

6:30 – 8:30 pm                                  


Love Sushi? Looking to have some fun rolling on your own and home? This class will teach you how to create delicious sushi using ingredients found readily available. These ancient formulas will inspire you to make lots of new and tasty combinations.  From Tasty Rolls to Nigiri we will Roll, stack and wrap our way thru dinner including the ins and outs of wasabi, soy sauces and vinegars.  Enjoy quenching your thirst with a glass of beer or wine while we create fun and doable compositions in front of you! Class includes instruction, recipes, menu tasting and adult beverages.


Class: Warm Up With Flavors of Thailand

Tuesday, February 9                                     

6:30 – 9:00 pm                                   


The flavors of Thailand are simultaneously calming and invigorating. The warmth of the people and the dishes they create is truly a gift. Cooking with Thai flavors at home is fun and very tasty. There are many ingredients that can be stocked in the dry pantry for you to employ in flash! Class includes instruction, recipes, menu and wine tasting.

  • Chicken Satay with Peanut Sauce and Cucumber Salad
  • Green Curry Mussels with Basil & Rice
  • Crunchy Sweet Chili Cabbage Salad with Coconut Shrimp


Chocolate Tasting

Thursday, February 11                                             

7:00 – 8:30 pm                                  


Treat your Valentine! Taste 20 incredible chocolates from around the world. Discover why “milk” is making a comeback and chocolate chips are not just for cookies anymore. This tasting is a chocolate lover’s dream. Event includes tasting handout, a brief talk about how chocolate is made including how to best taste each chocolate. Tasting in includes solid chocolate, rich hot chocolate and chocolate cookies. Wine is available for purchase. We suggest you have a bite to eat prior to attending this event.


Class:  Entertaining with Family & Friends – Duck Duck Goose!

Thursday, February 18                                             

6:30 – 9:00 pm                                  


Casual entertaining at home with friends can be one of the most rewarding arts to learn.

This class focuses on creating formulas that work together time after time. This makes mixing and matching different food from around the world a snap! Duck Duck Goose will focus on three distinct formulas inspired by the French countryside. An over-the-top menu that won’t make you sweat.

  • Smoked Duck Breast with Sour Cherries and Soft Cheeses
  • Crispy Duck Confit, Root Vegetable Smas, Silky Spinach Bathed in Red Wine Reduction
  • Butter Lettuce Salad with Pomegranate & Pears bathed in Pear Vinaigrette served with Velvety Goose Pate on a Rye Skillet Crouton


Class: Cooking in the Kasbah, a Moroccan Feast

Thursday, February 25                                 

6:30 – 9:00 pm                                  


Each month we like to take a journey to North Africa, Join us for this trip to the 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.

  • Crispy Briouts filled with Artichoke & Sheep Cheese served with spicy harrisa
  • Spicy Chickpea & Tomato Soup
  • Blood Orange Salad with Mint & Honey
  • Lamb Tagine with Figs and Olives




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 event you have registered for we will gladly reschedule you for another in the future or refund your fee with at least 3 days notice.  Less than 3 day notice will result in loss of your fee unless we can sell your seat.   

Note:  Most of our classes are taught demonstration style and are not “hands-on.”