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 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. 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: Warm Up With Soup SOLD OUT
Tuesday, March 31
Nothing says “welcome home” better than a hot soup on the stove. This class focuses on seasonal ingredients and innovative tips to demystify great soup making. Class includes instruction, recipes, menu and wine tasting. Learn to make 3 delicious soups:
- Creamy Fish Chowder
- Roasted Tomato Soup
- Minestrone Genovese
Class: Shabu Shabu (Hot Pot) Class 1 Seat Available
Thursday, April 2
6:30 – 8:30 pm
If you enjoyed our Sushi American Style class this is a new adventure to consider. As always, our goal is to pay tribute to this Asian cuisine by using authentic ingredients combined with proven techniques. Learn to create a rich cooking broth, choose the best proteins, and make perfectly cooked and seasoned rice so you can create a delicious Shabu Shabu at home. Quench your thirst with a glass of beer or wine while YOU cook your own dinner. 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!
Class: Spanish Fandango SOLD OUT
Tuesday, April 7
6:30 – 8:30 pm
Can you just smell the smoky, zestiest that is Spain? Join us for this trip through Spain, where we will travel with our taste buds. Class includes instruction, recipes, menu and wine tasting.
- Fried Pimientos
- Chorizo Stuffed Clams
- Jamon Serrano
- Spanish Tortilla with Aioli
- Spanish Chocolate Tasting
Special Event! Winemaker Dinner in Kitchen: Into the Woods with Baker & Brain Only 8 Seats Left!
Friday, April 10
We are delighted that Josh Baker and Matt Brain, of Baker & Brain Winery, will both attend this very special Dinner in the Kitchen. This will be our fourth Winemaker Dinner with Baker & Brain showcasing their small production, handmade wines that continue to delight and inspire us. Kristina has devised a fantastic menu to accompany the rich and earthy wines that Josh & Matt will pour for us. The theme is “Into the Woods” and will feature foods and flavors from the forest. Seating, at tables of 8, is communal so you might sit next to someone you haven’t met yet. Or entire tables may be reserved. Join us for this truly exceptional dinner party right in our teaching kitchen and socialize as your meal is prepared right in front of you.
- Rustic Pheasant Pate Wrapped in Pastry served with Cypress Grove Purple Haze Chevre and Pink Peppercorns Wine: Baker & Brain 2014 Rose / Monterey County
- Springtime Sensation Asparagus Salad with Wild Mushrooms, Deviled Quail Egg and Duck Fat Fried Shallot Wine: Baker & Brain 2012 Grenache / Le Mistral / Monterey County
- Soft Truffle Gnocci in Velvety Cream with Fresh Garden Peas Wine: Baker & Brain 2012 Pinot Noir / Escolle / Santa Lucia Highlands
- Rack of Elk over Buttery Root Vegetable Smash sauced with Juniper Berry & Pendulum Reduction Wine: Baker & Brain 2012 Pendulum / Monterey County
- Petite Walnut Cookie & Chocolate Marble
Class: Super Supper Salads 1 Seat Left
Tuesday, April 14
6:30 – 8:30pm
Whether it’s a big platter or bowl, a really delish Salad for dinner is a great way to go. In this class we will discuss what goes into creating a great salad. Seasonality, texture, dressings and toppings! Join us and learn to create 3 super supper salads a great casual way to entertain friends and family.
- The ultimate GREEK featuring Grilled Lamb, stuffed Grape Leaves, Feta Cheese, Peppers
- Asia Style Kale with Grilled chicken, Cabbages, Greens, Herbs, Greens with Sesame Yuzu dressing & Crispy Panko Topping
- The North Beach – a pile high of Greens, Salumi, Olives and sooo much more!
Class: Cooking in the Kasbah, a Moroccan Feast SOLD OUT
Thursday, April 16
Each month we like to take a journey to North Africa. Join us for this trip to the land of spice bazaars and savory Tagines. In this class we will discover authentic ingredients while learning the simple techniques that build such incredible exotic flavors.
- Olives, Stuffed Dates with warm Bread and house made Harissa
- Artichoke and Sheep Cheese Briouts
- Fish Tagine with Saffron, Honey and Lemon
- Citrus Cous Cous with GoldeSn Raisins and Mint
- Milk Pudding with Pistachio
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 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.
Note: Most of our classes are taught demonstration style and are not “hands-on.”