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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!  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. For more information email

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.




Warm Up With Soup     SOLD OUT

Tuesday, April 8

6:30- 8:30pm


Nothing says welcome home more than a hot soup simmering on the stove. This class focuses on seasonal ingredients and innovative tips to demystify the making of great soups.

  • Zesty Manhattan Style Clam Chowder
  • Velvety Bean and Chard with Crusty Buttery Crouton
  • Curried Turkey Lentil


Syabu Syabu (Hot Pot) Class    SOLD OUT

Tuesday, April 15

6:30 – 8:30pm


If you enjoyed our Sushi American Style class this might be a new adventure to consider.  As always, our goal will be 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 (Hot Pot) at home.  You will 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 proteins.  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!


Taste of the MonthBalsamic Vinegar

Thursday, April 17

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 explore balsamic vinegars, the delicious and romantic condiment of Italy.  Learn how not all vinegar from “Modena” is the same and why there is such an enormous price difference between varieties.  Learn tips and tricks on how to use and serve balsamic vinegar as well.


Delicious Dumplings!     SOLD OUT

Thursday, April 24

6:30 – 8:30pm


Learn to create super delicious dumplings at home. Packed with flavor, these little labors of love are 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.

  • Ginger, Pork and Green Onion Pot Stickers
  • Shrimp Shumai
  • Imperial Wonton Soup


Cooking in the Kasbah, a Moroccan Feast     SOLD OUT

Thursday, May 1

6:30 8:30pm


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.

  • House made Olives, Fava beans with Garlic & parsley, Muhammara with warm Bread
  • Cucumber and Pomegranate Salad with Mint and Honey
  • Chicken Tagine with Ginger, Almonds and Lemons
  • Fragrant Citrus Cous cous


Pies and Tarts   SOLD OUT

Thursday, May 8

6:30 – 8:30pm


Learn to create show stoppers at home!  The recipes for the pies and tarts you will learn to make class are just the beginning as this class will also 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!

  • Coconut Cream
  • Rich Chocolate with sticky Meringue
  • Mixed Berry Tart with toasted Almond Cookie Crust


Fish in Almost a Flash   SOLD OUT

Thursday, May 29

6:30 – 8:30pm


Learn to create show stoppers at home!  Roasting and grilling fish are delicious and consistent ways to prepare healthy satisfying  seafood at home. Fish 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 quickly and easily at home. Class includes instruction, recipes wine and menu tasting.

  • French style Mussels in creamy Garlic Wine Broth
  • Grilled Shrimp bathed in roasted Tomato, Fennel and Feta
  • Roasted (TBD fish, in season!) with winter Citrus Vinaigrette over Potato Mash


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.





Stone Creek Kitchen is available for private classes, dinner parties & tasting events with advance booking.  For classes we can accommodate up to 12 students for a class or 20 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.