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.

Our kitchen classroom is equipped for both hands-on and demonstration classes.  Most classes are limited to 10-11 students, depending on the program, to ensure that everyone can effectively participate.

CLASS  REGISTRATION

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.  Or, email Linda@stonecreekkitchen.com.

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.

OUR INSTRUCTORS

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 & TASTING SCHEDULE

February Event Schedule

Pick of the Month – Chocolate!

 

Class: Spanish Fandango

Friday, February 24                                                        6:30 – 8:30pm                                              $75

Olé! Can’t you just smell the smoky, sensuality that is Spain? Join us for this trip through Northern Spain, where we will travel with our taste buds. Class includes instruction, recipes, menu and wine tasting.  Featuring three tantalizing Tapas:

• 3 Tantalizing Tapas
• Avocado salad with Winter Gazpacho Dressing
• Jamon Serrano with sautéed Greens and White beans
• Spanish Chocolate Tasting

 

Class: Warm Up with Soup

Tuesday, February 28                                                  6:30- 8:30pm                                                       $65

Back by popular demand for soup!  This class focuses on seasonal ingredients and innovative tips to demystify the making of great soups.  Class includes, instruction, recipes, menu and wine tasting.  Learn to make 3 delicious soups:

• Asian Greens and Ginger with Wild Mushroom Broth
• Thick Split Pea with Bacon
• Silky Seafood Soup with Lobster Dumplings

 

March Event Schedule

 

Class:   Seasonal Salads & Dressings

Thursday, March 8                                          6:30 – 8:30pm $55

Spring is salad season.   This class will focus on creating truly delicious and inspired salads and three “mother” dressings that can be used to create many more variations.  Class includes recipes, instruction menu tasting and a glass of wine.

• Springtime Seduction – Assorted roasted baby vegetables, over butter lettuce, with fresh herbs and avocado showcase the season! Add grilled chicken or steak for an amazing entrée.
• The Italian – Artichokes, olives and roasted peppers are just the beginning of this incredible zesty layered salad.
• Bacon & Egg – Crisp, all natural bacon, soft boiled eggs and brioche croutons over baby greens make this salad a perfect brunch starter.

 

Class:   Light and Delicious

Saturday, March 10                                             12 noon – 2:00 pm                                                       $65

A regular series of classes that focus on creating 3 healthy dishes that are both delicious and unique. Learn to incorporate more nutritious ingredients into every meal while never giving up flavor! These classes will include instruction, recipes, menu tasting and glass of wine

• Glorious Peas – Freshly shucked, steamed to perfection, and spiked with Meyer lemon zest. Oh, so delicious in a salad or as a side dish.
• Springtime Pasta Salad – Whole wheat pasta makes this dish is high in flavor, fiber and fresh nutritious ingredients.
• Roasted Fish in Parchment – Delicious and healthy, cooking in parchment yields moist fish and makes for a beautiful presentation.

 

Class:  Good  Food  Fast

Wednesday, March 14                                             6:30 – 8:30pm                                                               $50

Learn to create three dishes packed with flavor.  Served these dishes family style when sharing with family and friends. The best part is they can be made in a flash just by having a few high quality ingredients on hand.  Class includes instruction, recipes and menu tasting.

• Ham n’ Eggs for Dinner – Ham steak with poached egg and béarnaise sauce over asparagus
• Grilled Salmon with Miso glaze over Japanese sweet potato mash
• Stuffed Quesadilla with grilled steak and greens with roasted chili garlic sauce

 

Event:  Dinner in the Kitchen

Friday, March 16                                                         7:00 pm                                          $55 plus tax & beverages

Join us for the first in a new series ~ a casual dinner party in our kitchen after the store closes. Every month we will offer a delicious pre-fixe menu featuring freshly prepared dishes made with fresh, seasonal ingredients. Guests will be seated communally (so you might be sitting with people you haven’t met yet) on stools at long, tall butcher-block tables. Dinner will be served via a combination of sharable platters and a buffet. Conversation will include information about the menu and the ingredients. Wine, beer, non-alchoholic beverage can be purchased at our normal retail prices (no restaurant mark-up).  The menu:

• Springtime Seduction Salad – Butter lettuces layered with roasted baby vegetables and fresh herbs then bathed in honeyed vinaigrette.
• Grilled Chicken Roulade – Breast of chicken stuffed with artichoke hearts, roasted tomatoes and creamy goat cheese.  Served over potato mash.
• Italian Butter Beans –  Sautéed with fragrant lemony leeks in white wine.
• Warm Chocolate Chip Cookies with our own Cherries Jubilee Ice Cream

 

Class:  Spring into Soup

Tuesday, March 20                                                    6:30 – 8:30pm                                                               $65

Nothing says welcome home more than soup on the stove. This class focuses on seasonal springtime ingredients and innovative tips to demystify the making of great soups. Learn to make 3 delicious soups, this lineup includes

• Asparagus Soup – Creamy and smooth with a goat cheese and radish crouton
• Kicked up Pea Soup – Freshly shucked peas with a grilled salmon brochette
• Spring Onion & Potato Soup – Chunky and full of spring onion flavor!

 

Class:  Sunday Dinner

Thursday, March 29                                                  6:30 – 8:30pm                                                               $65

A comfort food menu to enjoy with family and friends.  Gather around the table for a meal rich in flavor, yet simple to prepare. Mostly do ahead, these formulas will become part of your regular playbook. Class includes instruction, recipes, menu and wine tasting.

• Green Goddess Herb Crostini
• Seafood Pasta – Linguini with seared scallops, clams, shrimp and salmon tossed in a roasted tomato cream.
• Strawberries spiked with balsamic vinegar and black pepper sauce over vanilla bean ice cream.

 

PRIVATE COOKING CLASSES

Stone Creek Kitchen is available for private classes & events with advance booking. We can accommodate up to 12 guests and require a minimum of 8.  Classes are 2 hours.  The cost depends upon the number of participants and the menu desired.  Consider us for events such as:

• Birthday Dinners
• Wedding and Baby Showers
• Bachelorette / Bachelor Parties
• Anniversary Celebrations
• Gal Pal Gatherings and Boyz Nights Out
• Bookclub Meetings
• Team Building Programs
• Client Appreciations
• Corporate Hospitality