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:  Grilling – Land &  Sea Redux  

Thursday September 18        SOLD OUT                                         

6:30 – 8:30pm                                                                   


Back by popular demand!  We are offering one more grilling class for the year so that you can sharpen your grilling skills just in time for all that outdoor entertaining you will be doing during our best weather months.  Learn tips and tricks for stress free and spectacular grilling results!  From vegetables to juicy fish and meat, this class will get you grilling with confidence.  Class includes: instruction, recipes, menu tasting and a glass of wine.

  • Grilled  Artichokes & Romesco Dipping Sauce  
  • Grilled Shrimp and Israeli Cous Cous Salad with Grilled Asparagus and Basil
  • Juicy Grilled Skirt Steak with Spicy Harissa


Class:  Cooking in the Kasbah, a Moroccan Feast         

Tuesday, September 23          SOLD OUT                                       

6:30 – 8:30pm                                                                   


Every month we enjoy a culinary journey to North Africa.  So, join us for a trip to the land of spice markets and savory tagines. In this class you will discover authentic ingredients while learning the simple techniques that build such incredible exotic flavors. Class includes instruction, recipes, menu tasting and a glass of wine.

  • Spiced Date & Carrot Spread, Spicy Harrisa with Warm Bread & Olives
  • Minty Cucumber & Tomato Salad
  • Fish Tagine with Lemon, Honey and Apricots served with Cous Cous
  • Orange Flower Pistachio Truffles


(Winemaker) Dinner in the Kitchen ~ Argentinian Asado featuring Casa Bianchi Wines

Friday, September 26    SOLD OUT                                                   

7:00 pm                                                                               


Our friend Mike Welch, of Quintessential Wines, poured us a series of Argentinian wines from the Casa Bianchi winery, in the Mendoza region of Argentina, that so inspired us we build an Asado dinner around them.  Perhaps we were carried away by World Cup fervor and Leo Messi fever but we got excited about a menu that would feature the flavors of Argentina and show off these beautiful wines to best advantage.  So join us in our cozy teaching kitchen and watch your dinner is prepared. Guests are seated communally at tables of 8 (so you might sit next to someone you haven’t met yet) or entire tables can be reserved.  Pre-fixe menu:

  • Melted Provolone with  fresh Salsa Verde & Oregano served alongside housemade Chorizo Sausages
  • Buttery Green Chili and succulent Pork Empanadas
  • Assorted grilled Vegetables & Potatoes in Garlic Vinaigrette
  • Grilled Carne served with Green Salad, Farmer Tomatoes & Onions
  • Flan and Petite Cookies


Class:  Seasonal Crazy Good Vegetarian               

Tuesday, October 7                                                        

6:30 – 8:30pm                                                                   


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.

  • Tuscan style Butter Beans with Garlicky Greens
  • Roasted Cauliflower and Potato Curry
  • Jewel tone Beets with Radicchio and Rainbow Chard


(Winemaker)  Dinner in  the  Kitchen:   Wrath  of  Pinot

Friday, October 10                                                          

6:30 pm                                                                              


The last Dinner in the Kitchen of the year promises to be one of the most memorable.  We are partnering with Wrath Vineyards, a small production, local winery that routinely receives 90+ ratings for its limited releases.  At a recent tasting we were amazed by the number and quality of the pinot noirs this winery offers.  We couldn’t resist the opportunity to devote a dinner to the service of all 9 of Wrath’s pinots!  So, this dinner will be a fabulous feast presented as a tasting menu with each wine paired with an exquisite dish.  The will be 8 courses (two wines will be served in a side-by-side) and will include such things as:  Roasted Scallop on the Half Shell, Filet of Beef, Cheeses, Seasonal Vegetables, Crown Pork Roast with Pumpkin Seed Pesto, and Chocolate-Chocolate for Dessert.  Meet the winemaker, Sabrine Rodems, and learn about the wines she made and will pour:  Wrath Pinot Noir, Santa Lucia Highlands Vineyard;  Wrath Swan/828 Pinot Noir;  Wrath 115/667 Pinot Noir;  Wrath Pommard 4/777Pinot Noir;  Wrath Pinot Noir McIntyre Vineyard; Wrath Pinot Noir Ex Vite Pinot Noir;  Wrath Pinot Noir Boekenoogen Vineyard;  Wrath Pinot Noir San Saba Vineyard;  Wrath Pinot Noir Tondre Grapefield.  Join us in our cozy teaching kitchen and watch your dinner is prepared.  Guests are seated communally at tables of 8 (so you might sit next to someone you haven’t met yet) or entire tables can be reserved.  


Class:  Sparkling Side Dishes

Tuesday, October 14                                                     

6:30 – 8:30pm                                                                   


Learn to make 3 classic side dishes, each with a tantalizing new twist. Feel proud at your next holiday celebration with these new formulas in your apron pocket. Class includes: instruction, recipes, menu tasting, wine tasting and pairing tips.

  • Scalloped Tomatoes with Buttery Pumpkin Seed Breadcrumb Topping
  • Green Chili and Sweet Potato Tamale with Cumin Crema
  • Roasted Pumpkin Crowned in Pine nuts and Pesto


Class:  Holiday Magic! – Pies & Tarts 

Tuesday, October 21                                                     

6:30 – 8:30pm                                                                   


Learn to create show stoppers at home!  This class will include helpful tips and tricks to make this form of baking a breeze. Always a fabulous gift nothing says I care more than homemade pie!

  • Toasted Nut Tart filled with Soft Dark Chocolate
  • Creamy  Pumpkin Pie with Spiced Sticky Meringue
  • Dutch Apple and Cranberry


Class:  The Joy of Roasting – Thanksgiving Made Easy  

Thursday, October 23                                                    

6:30 – 9:00pm                                                                   


Have a stress free “Turkey Day” this year by learning some new tricks and techniques for a hassle free feast. Class includes; instruction, recipes, menu and wine tasting with pairing tips.             

  • Juicy Roast Turkey and Gravy
  • Buttery moist Stuffing
  • Rich Sweet Potato Gratin
  • Roasted Apple Crisp


Class:  Fall Entertaining with Family and Friends

Tuesday, October 28                                                     

6:30 – 8:30pm                                                                   


You are invited to this evening of fantastic food and enriching conversation featuring the season’s best ingredients.  This class will prepared you to host a very memorable occasion without breaking a sweat!  Class includes; instruction, recipes, menu and wine tasting.               

  • Spiced Date Carrot Spread on Buttery Toast with Fromager d’ Affinois
  • Roast Pork in Pomegranate Glaze
  • Sausage & Wild Mushroom Stuffing
  • Lemony Baby Green Beans with Fried Shallots


Class:  Travel to Morocco for the Holidays!

Thursday, October 30                                    

6:30 – 9:00pm                                     


We’re heading back to the Kasbah were the sights and smells are rich and exotic. Take your holiday feast on a magic carpet ride. In this class you will discover authentic ingredients while learning the simple techniques that build layers of exotic flavors.

  • Olives, Warm Bread and Stuffed Dates
  • Garnet and Rubies Soup – Beet and Ginger
  • Lamb Kefta with Saffron Pine Nuts and Sweet Onions
  • Chicken B’stila Pie – Savory Spiced Chicken and Almonds in sweet flakey Pastry
  • Pumpkin Cous Cous with Honey and Mint




Stone Creek Kitchen is available for private classes, dinner parties & tasting events with about 8 weeks advance booking.  We do not offer any events during November and December.  For classes we can accommodate up to 12 students for a class or 24 guests for a dinner or tasting.   The cost depends upon the number of participants and the menu desired.  Consider us for events such as:

  • Birthday Dinners
  • Bachelorette / Bachelor Parties
  • Anniversary Celebrations
  • Gal Pal Gatherings and Boyz Nights Out
  • Bookclub Meetings
  • Client Appreciation Dinners
  • Corporate Hospitality

Note that we need 8 weeks notice to book a private event so that we can schedule it into our calendar of on-going classes and dinners.  Also, most of our classes are taught demonstration style and are not hands-on.