Get Inspired


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.





(Winemaker) Dinner in the Kitchen ~ featuring Morgan Winery   SOLD OUT 

Friday, August 22

7:00 pm


We had so much fun hosting a dinner last summer  with Dan Morgan Lee, the winemaker and owner of Morgan Winery in the Santa Lucia Highlands, that we just had to do it again!  So, come enjoy a 5 course Feast of the Fishes paired with 5 of Morgan’s wonderful wines. The ultimate “chef’s table” in our cozy teaching kitchen allows you to watch your dinner being 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. This is not a class, but an informal dinner party.

Pre-fixe menu:

Grilled Shrimp in Chive Butter served with Sautéed Peach Salsa / Morgan’s Double L Riesling

Tomato Ice Cream and Tender Abalone / Morgan’s Double L Chardonnay

Wood fired Tuna bathed in Green Olive Garlic Sauce / Lee Family Farm Grenache

Zesty Bacalao Stew with Mussels, Squid, Potatoes & Saffron / Morgan’s Double L Syrah

Creamy Citrus Panna Cotta and Petite Hazelnut Cookies / Lee Family Farm Albarino


Class:  Crazy Good Vegetarian

Tuesday,  September  9

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 glass of wine.

  • Raw Beet and Radicchio Salad with Caramelized Red Onions and Grilled Artichokes Bathed in Thick Balsamic Vinegar

  • Rich Green Risotto – Spicy arugula and silky spinach make a flavorful risotto
  • Potato Rosti  with Fresh Rosemary – perfectly crispy, this is a fantastic mattress for your favorite   Salad


Dinner in the Kitchen:  BIG NIGHT  ~ An Italian Feast from Paradise

Friday, September 12                                                   

7:00 PM                                                                               


We are hosting a tribute to one of our favorite foodie films, the awarding winning BIG NIGHT.  Starring Stanley Tucci and Isabella Rossellini this movie (viewing of which is your assignment before coming to the dinner!) is about a struggling Italian restaurant, The Paradise, whose success or failure will come down to one amazing meal to be served on the “Big Night.”  Enjoy our interpretation of the feast served in the film and watch as it is prepared right in front of you in our cozy teaching kitchen. 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.  Join us for this informal dinner party. 

Pre-fixe menu will be accompanied by Italian wine:

  • Antipasti of Roasted Peppers and Eggplant with Sheep Cheese and House Olives
  • Creamy Crab Risotto
  • Spaghetti with Garlic, Olio Verde and, yes, Meatballs!
  • Timpano!  
  • Insalata of Tomatoes & Greens with Buffalo Mozzarella and garden fresh Basil   
  • House made Spumoni and Cake!


Class:  Pizza On the Grill

Tuesday, September 16                                                               

6:30 – 8:30 pm                                                                   


Grilled pizza is a really enjoyable and scrumptious way to entertain!  Learn to make pizza dough, sauces and prepare incredible toppings. Learn to make 3 different pizzas, from traditional style to innovative and then “bake” it on the grill. This class is packed full of tips and tricks to inspire a lot of delicious fun!  Class includes recipes, instruction, and a glass of wine.

  • Caramelized Onion, Crispy Jamon Serrano and fresh Thyme with Gruyere Cheese
  • Blistered Tomato, Fresh Basil & Buffalo Mozzarella with Pesto Sauce
  • Finocchiona with Olives with Tomato Basil.


Class:  Grilling – Land &  Sea Redux

Thursday September 18                               

6:30 – 8:30 pm                                                                                   


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 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    (this is a repeat of August 7 class)

Tuesday, September 23       

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                                                   

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 inspired us to 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 please 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 House made 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


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.  Also, for the most part, we do not offer “hands-on” classes.