School your taste buds
About the Chef - Lesa Le Beau
Chef Lesa LeBeau began her career in 1996 after graduating Culinary school in Southern California. She has worked with many celebrity clients and charities. Chef LeBeau is versed in many cuisines from around the world and loves teaching and sharing her passion for cooking .. "Food is Love".
About the Chef - Patricia Hebert-‐Jenks’
Born and raised in Normandy, France, Patricia Hebert-‐Jenks’ first passion has always been cooking. After a twelve-‐year career in International Business, Patricia pursued her dream of becoming a Chef in Paris. She took instruction from renowned Parisian Chefs, Pierre Lacharme, Patrick Gauthier and Phillip Godard. After becoming accomplished in French cuisine, she took her talents to Coeur d’Alene where she has had the opportunity to bake quiches for The Coppa restaurant in Hayden, instruct monthly cooking courses at The Culinary Stone and cook privately for clients.
About the Chef - Colomba Aguilar
Chef Colomba grew up in Southern California in a household where her mother always provided fresh, nutritious and delicious meals born from her Mexican roots. Colomba has always been drawn to the flavors of Latin America and as she grew she ventured off and was able to experience the beauty and fun of cooking with many locals in their homes, learning about their ingredients and their sazon (flare). She had the opportunity to refine her cooking skills when she attended the California Culinary Academy in San Francisco where she was Cordon Bleu certified. After her training, Colomba found herself in Mexico's Yucatan peninsula where she worked, explored and tasted all that she could! She and her family brought this experience and flavorful knowledge to Coeur d'Alene in 2005 when they opened Cafe Carambola (located on Northwest Blvd.). Here, they have since been serving a nutritious mix of recipes collected throughout Latin America.
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Asian Twist | Thursday, February 1st- 5:30 pm
A fun night making some Asian dishes with a twist! First we will make Pad Thai potstickers! These little gems burst with flavor! Next off to Vietnam for some crisp, bright Banh Mi street tacos! Finally, a very fun spin on two faves: Phonton! A cross between chicken Pho and wonton soup! I will also do a quick demo on molecular gastronomy and make some caviar out of fresh herbs!
Crepes: Sweet & Savory | Tuesday, February 6th - 5:30 pm
Chef Patricia Hebert-Jenks
Casual or elegant, sweet or savory, Crêpes are delicious, easy, and fun to cook. We will be making a savory salmon Crêpes gâteau (cake), stuffed Crêpes with a delicious bechamel sauce, cheese... and sweet crêpes for dessert. Crêpes are versatile and they offer a “world” of different cooking possibilities.
Instant Pot Cooking | Thursday, February 8th - 5:30 pm
Chef Lesa LeBeau
Discover the convenient world of instant pot cooking! We will go over the ways to use your machine and many creative ideas! I will demo the following three delicious recipes! 1: Thai chicken rice bowls 2: Pasta Fagioli 3: General Tsao garlic chicken. There will be Instant pots available for purchase! Book your seat today!
German Strudels | Saturday, February 10th - 3:30 pm
Bake with me a sweet and savory Strudel! For everyone that missed my class or would like to take it again. We will bake the original Vienna Apple Strudel, served with heavy whipped cream, vanilla sauce, and vanilla ice cream. For the savory Strudel we will wrap a potato-leek-bacon filling into puff pastry. Let’s have fun and enjoy.
Mardi Gras Gumbo | Tuesday, February 13th - 5:30 pm
Spend an early Valentine’s day at Mardi Gras. Chef Jonathan will demonstrate how to make the perfect chicken and sausage gumbo. We will learn about the tradition and debate on one of the most popular sandwiches from New Orleans. No Muffuletta Sandwich is complete without homemade olive salad. Should be a fun, fully clothed, hands-on night.
Dulce, Dulce | Thursday, February 15th - 5:30 pm
Nothing says “sweet” like Latin American desserts. Whether it be a cinnamon-kissed empanada, a Mexican coffee-infused flan, or a simple fruity nieve (ice cream), you’re sure to be pleased and impressed by this beautifully presented demo. Colomba will teach you to prepare modern, yet easy to prepare, latin desserts using all-natural, unrefined ingredients.
Farm Pie School | Saturday, February 17th - 3:30pm
A lesson in fruit pies using raspberries. A fruit picked on a hot summer day and frozen for less abundant times. A ruby red fruit that freezes beautifully, it’s perfect for a pie baked on a cold winter day, to celebrate Valentine’s Day or to just take the chill off. Like all Linda’s classes, the focus will be on her classic pie crust and all her tips. This is a hands on class. Expect to make a 5” pie ready to be baked. Coming out of your own oven, all this pie needs is a little vanilla ice cream.
Traditional Foods of the Northwest | Tuesday, February 20th - 5:30pm
On the menu for tonight: Smoked hot buttered bourbon cocktail; Roasted brussel sprouts with butternut squash and walnut sage pesto; Sambuca glazed cedar planked salmon with fennel slaw; Seared steak with smoked aioli; Cedar wrapped bananas fosters with rum sauce and skillet biscuit. Come enjoy!
French Traditions | Thursday, February 22nd - 5:30pm
Chef Patricia Hebert-Jenks
As a starter, “Oeufs en meurette” a dish made with poached eggs accompanied by a meurette sauce made of Burgundy red wine, bacon, onions and shallots served with a toasted garlic bread. Then a Boeuf Bourguignon, a stew prepared with beef braised in red wine and beef broth, with garlic, pearl onions... For dessert, we will ‘’go’’ to Brittany and prepare ‘’Petits Fars Bretons’’ a custardy pudding cake with dried plums.
Dim Sum Made Easy | Tuesday, February 27th - 5:30pm
Chef Jonathan will share his childhood memories of traditional Dim Sum. We will be making coconut steamed buns and Hoisin Chicken with steamed vegetables. Come join us for small plates of traditional Chinese cuisine. fully clothed, hands-on night.
Coeur d'Alene Olive Oil News
Along with our Olive Oil staples that you have grown to love... we will be featuring some new varietals, including Truffle Oil and Italian Herb. We also are releasing Organic Leccino Extra Virgin Olive Oil. This is assured to become one of your favorites.
Please stop in and learn more about the wine club and sample some delicious wines and appetizers!
Introducing our new event- Chef Talks! The first Wednesday of every month our chefs will be speaking about particular cooking topics. This is a complimentary, Q&A event. Come down and get to know our chef's a little bit more, and perhaps learn some secrets!
The Cafe at the Culinary Stone
Come on in to try our new vegan cupcakes- lemon, carrot cake, and more! Also, vegan caramels! Delicious Apple Tartes and Chocolate Tartes are also here! Another top favorite...stop in for some decadent Cannolis!
Save the Date: Friday, February 9th from 4-6pm we will be hosting our Heart Cookie Decorating event!
Behind the Drinkbar
Come warm up with a warm espresso, a classic latte, or our famous Prana Chai tea! We also have a variety of Winterwoods Tea- Harvest Peach, Lavender, Huckleberry, and more. Beat the cold air with a cup of something warm- made with love!
Hours: Monday-Friday 7:30am-5:30pm, Saturday 9:00am-5:30pm, Closed Sunday
Italian Deli Menu
Click the photo above to see our new full lunch menu from our wonderful Italian deli!
New items in the Deli: Housemade Chorizo Sausage- the chef's favorite! We will also continue to serve a variety of seasonal soups and Italian meatballs.
Cheeses on the Rise: Irish Porter and Irish Whiskey cheese, made from the Old Irish Creamery.
Come in and try our locally produced thick cut bacon- free of all antibiotics and hormones!
We always have available sliced roasted turkey and chicken, Italian ham, Mortadella and Sopressata salami- all from Boars Head!