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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Good morning Vietnam! | Thursday, March 1st- 5:30pm
Chef Lesa Lebeau
We will beat the winter grays with some fresh, Vietnamese dishes! We will make Bo Luc Lac, a delicious beef dish seasoned with lime, herbs, soy, and other savory delights served over perfect jasmine rice! Next we will make Banh Xeo a light fluffy Vietnamese crepe filled with juicy prawns, veggies, herbs and sprouts with a homemade sweet chili sauce. Last a refreshing scrumptious rice noodle salad with so many bright crunchy veggies and herbs finished with a lovely dressing and pickled shallots!
Cordon Bleu | Tuesday, March 6th- 5:30pm
Cordon Bleu is melted cheese, ham, and chicken breaded and cooked to perfection. It is one of the Chef’s favorite childhood dishes. Come learn the different variations on this classic Swiss dish. We will learn how to prepare the chicken, the right ham to use, and what cheese pairs best. We will compliment the richness with an arugula salad with dijon mustard dressing. Come get ready to get your hands fully involved in this class, we will be making this dish together! Everyone will participate!
Grain Free Irish Dinner | Thursday, March 8th- 5:30pm
Grain free shepherd’s pie, a rich saucy pie with sweet rosemary potatoes to top it off. Irish soda bread with almond flour- it will be a new favorite and staple in your home. For dessert I will make boozy chocolate pots of creme!
Bake Bread with Me! | Saturday, March 10th- 3:30pm
This class will be all about bread, sweet and savory. We will plait and bake a sweet bread with raisins and almonds and for the savory bread we will bake a delicious German Yoghurt Crust Bread. Let me show you how easy it is to bake your own. Let’s have fun and enjoy!
Irish Stew | Tuesday, March 13th- 5:30pm
Let’s steal some luck from the Irish and make Irish Guinness Lamb Stew. Come join Chef Jonathan as we combine rich lamb with the last of the seasonal winter vegetables to make the prefect Irish dish. Purists claim we should only use a few key ingredients but we will create a perfect harmony of classic and modern flavors. We will also be baking Irish Soda Bread to mop up all the juicy stew. Just in time for St. Patricks Day.
Traditional Foods of the Northwest | Thursday, March 15th- 5:30pm
On the menu for tonight: Apple smoked Washington apple cocktail; Potato, fennel and radish salad with smoked avocado vinaigrette; Cedar planked hibiscus glazed sockeye salmon; Cedar wrapped spring vegetables with garlic, smoked chipotle salt; Poached dried apricot tart tatin with bourbon and vanilla crème anglaise. Come enjoy!
Modern Andean | Tuesday, March 20th- 3:30pm
South America’s Andean cuisine is literally thousands of years old but many of its staple ingredients are being considered to be modern-day nutritional magic. Come and learn about the diverse ways to use native Andean grains, spices and vegetables to prepare delicious soups and beautiful salads.
Petit Poisson | Thursday, March 22nd- 5:30 pm
We will start with carrot and cilantro soup with a hint of orange flavor. Then for a main course: “Petite marmite de poisson et crevettes” in a white wine and shallots creamy sauce with colorful vegetables. Poached fish and shrimp served with a delicious white wine and shallots creamy sauce. A dish full of colors and flavors. For the sweet tooth: An apple country style cake from Normandy.
Sous Vide | Tuesday, March 27th- 5:30pm
Sous vide is one of the most important culinary techniques being used by chefs around the world today! While not “new,” it is not that well known among amateur chefs, and we want to change that! Learn the basics of this awesome coming method, and see how Candle in the Woods and other top restaurants make such perfect dishes time after time!
Thai by Demand! | Thursday, March 29th- 5:30pm
We will be making my famous chicken Pho from scratch to soothe the soul!! Always garnished with the freshest of herbs and chili. Next a Thai Buddha bowl to kick off a healthy year! This has so many fresh legumes, herbs and many surprises... it is art to the eyes. We will finish this with an unforgettable peanut tahini dressing!! Last but not least Thai coconut curry with turkey meatballs and the customary garnish over golden rice! Get your seat!
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!