School your taste buds
About the Chef - Matt Cumi
Matt is British born and grew up traveling extensively by camper and sailboat with his family. Matt worked his first kitchen job in the country of Malta at the age of 16 and graduated from Northern AZ University in Hotel and Restaurant management. He has worked as a restaurant Chef in Flagstaff AZ, Bar Harbor ME, Mallorca Spain, Poole and London in the UK, Portland OR and finally North ID. Matt is now with Wildwood Grilling in Sandpoint where he lives with his wife and 2 very young daughters, he thoroughly enjoys his day job.
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 - 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 - Jonathan Siegler
From private country clubs to delicatessens, Chef Jonathan Siegler has cooked his way from non-profit to fine dinning. This local chef has cooked in many of Coeur d’Alene’s culinary establishments. He attended school at North Idaho College in the Culinary Arts Program, through which he earned a praised internship at the country club Black Rock. He also was the Chef at the Coeur d’Alene Kroc Center for 5 years. His cooking background is diverse, but his teaching ability that he utilizes during cooking classes, is based on coaching swimmers. Chef Jonathan was a local swim coach for Lake City High School and Coeur d’Alene Area Swim Team. Today his coaching experience serves to help his baby daughter learn to love the water as much as he does, when he’s not teaching her to love good food, that is. Art On The Green, and Cinco de Mayo are Jonathan’s favorite holidays that he enjoys on his days off from work from the Culinary Stone, where he works as the store’s Deli Manager. You can also catch him about twice a month teaching a cooking class. He’d love to have you.
About the Chef - Colomba Zavala
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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Spring in France - Un air de Printemps | Tuesday, April 3rd- 5:30pm
Cooking lamb in a delicious way: Navarin d’Agneau Printanier. This is a true classic of French cuisine. It is a rich tasting sauce-based lamb dish with newly grown spring vegetables, but still light and always popular. For dessert: In recollection of my grand mother, “Îles Flottantes” a poached soft French meringue on a “crème anglaise”(light custard) and its caramel sauce.
Divine Desserts | Thursday, April 5th- 5:30pm
Chef Rich Henning
Do the winter blues have you a little down? Help ease this by learning to make these elegant, (from scratch) desserts. We are going to make Adult Ding Dongs: Bailey’s Infused Brownie topped with Vanilla Mousse and Ganache. Also, scratch made, Fusion Creme Brulee, and lastly; Champagne Poached Brûlée Pear Tart. We will also learn plating and decorating techniques.
Buddha Buddha | Tuesday, April 10th- 5:30pm
Chef Lesa LeBeau
We will make a few great bowls filled with lean proteins, grains and dressings! First a Poke’ bowl! Sushi grade tuna with ponzu, sesame and fragrant rice with avocado, edamame finished with a miso dressing. Next... a Mediterranean bowl! This bowl has Greek chicken, feta, quinoa, and a fresh arbequina olive oil and lemon dressing. Last is an exotic Moroccan bowl with roasted turmeric cauliflower, sweet potatoes chick peas, cous cous with a bright yet warm cara cara orange and ginger vinaigrette! Yum!
Spring Tamales | Thursday, April 12th- 5:30pm
Small parcels of chili-bathed meats enveloped in savory corn masa-tamales. Tamales have become a family tradition, and they have a long history and interesting origin. Come and learn Colomba’s secrets and techniques for preparing a cloud-like masa and variety of tasty fillings.
Kicked Up Comfort Food | Tuesday, April 17th- 5:30pm
Chef Bob Black
Comfort Food (n): something that “feels good” when eaten. On the menu: Herbed chicken pot pie soup with tiny biscuits; Shrimp + cheesy grits; Buttermilk fried chicken + waffles, with pecan honey butter maple syrup; Onion shortcake with meat sauce; Cajun shepard’s pie; Hot hamburger poutine; Fries, brown gravy + sharp cheddar. Sides: Smashed potatoes + deviled creamed spinach, black eyed pea risotto with smoked bacon + swiss chard. Come enjoy!
Japanese Please! | Thursday, April 19th- 5:30pm
Chef Lesa LeBeau
I will teach you how to make my famous sushi sandwiches! Nori sheets covered with sushi rice and filled with spicy tuna and crab! Next we will make shrimp shumai! A great appetizer or meal! These little gems are open faced dumplings steamed in bamboo baskets and filled with ground pork, shrimp, and bursting with flavour! Last we will make melt in your mouth sticky and delicious pork ribs with black vinegar. I will also teach you the art of making sushi rice!
Farm Pie School | Saturday, April 21st- 3:30pm
Always available and storing well, apples lend themselves to be used in pies all year round. Like with all Linda’s pie classes the focus of instruction will be her classic tender and flaky pie crust. A hands on class, each student will leave with a 5” pie, constructed by them, to be baked at their home. Come join Chef Linda as she shares her passion for baking, and teaches you how to make a buttery, flaky, hard-to-forget apple pie!
Mediterranean | Tuesday, April 24th- 5:30 pm
Come join Chef Jonathan as he explores the fresh and simply put together Mediterranean style of food. We will be making fresh flat breads loaded with roasted veggies and salty cheeses. We will make a Mediterranean Panzanella salad with fresh herbs and garbanzo beans, tossed with bread and a freshly made dressing. We will also be making saganki (panfried feta cheese.) So come join us for a wonderful night full of light, bright, and flavorful food. OPA!
A Night in Malaysia | Thursday, April 26th- 5:30pm
Chef Lesa LebEau
Join me for a class learning the art of Malaysian Cuisine! We will make the famous Laksa soup, which is a creamy curried coconut soup with a laksa paste I shall teach you to make!! This is filled with rice noodles, shrimp and many fresh herbs! We will also make lacy Roti Jala hand held bread for dipping. Next is Kankung Belacan which is a very umami Malaysian water spinach stir fry bursting with flavour and spice served over fragrant jasmine rice. Last but not least is Malaysian Beef Rendang which is lean beef in a dry curry with coconut and spices served with herbs and fresh local lettuce.
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!