COOKING CLASSES
School your taste buds.
Updated monthly, our cooking classes are taught in The Culinary Stone Kitchen by one of our renowned chefs in an intimate environment perfect for friends, family, or if you’re a sole foodies. there’s room for everyone at our table.
To book, call (208) 277-4116 or stop into the store and book at the register.
$40 per person.
march 5
the peruvian palate
the peruvian palate
Tuesday, March 5th - 5:30pm
Chef Colomba
Peru’s cuisine is one of the hottest trends in global cuisine. Filled with traditional ingredients prepared through modern technique, this exotic food is sure to please the most adventurous eater! Come and experience the wonderful salty, spicy, bitter and sweet Peruvian kitchen!
To Book, Call (208) 277-4116
march 12
Katz’s of COeur d’Alene!
Katz’s of coeur d’Alene!
Tuesday, March 12 - 5:30pm
Chef Lesa
A fun night making some delicious Jewish deli styled food! I love a knish!!! A glorious dough filled with potato cheese and onion. Next my childhood fave... stuffed cabbage! Spiced ground beef, rice covered in oh so savory cabbage leaves in a deep tomato broth. Last is the delicious Kreplach. A juicy dumpling brimming full of leftover pot roast, onion and spices. We will also serve a refreshing sweet and sour cucumber red onion salad!! Oy vey!
To Book, Call (208) 277-4116
march 15
brunch, the best part of the weekend
brunch, the best part of the weekend
Friday, March 15th- 5:30pm
Chef Bob
Brunch is the favorite meal of the week to most everyone. Join Chef Bob as he prepares some of his favorites. We will start with a spicy bacon bloody mary, bananas foster french toast, spicy low-country shrimp & grits, mini italian frittata with roasted cherry tomato sauce, yogurt creme brulee with fresh fruit and granola, and a decadent dark chocolate waffle with ganache & strawberries.
To Book, Call (208) 277-4116
maech 21
Super latino, super salads
super latino, super salads
Thursday, March 21st- 5:30pm
Chef Colomba
Nuevo Latino cuisine lends itself perfectly to the creation of fresh, vivid salads. Here we’ll use traditional ingredients to create healthy, texture-rich and color-rich salads you won’t want to miss out on! Great to have as a lunch or pair with dinner.
To Book, Call (208) 277-4116
march 26
we’ve got bowls!
we’ve got bowls!
Tuesday, March 26th- 5:30pm
Chef Lesa
A night of bright Buddha bowls from around the world! We will start our tastes buds on a trip to Japan! A delicious poke’ bowl with sushi rice, nori, seasoned tuna and bright veggies with a miso soydressing. Next we fly to Bangkok for a coconut curry noodle bowl with rice noodles, shrimp, coconut milk and fresh herbs. Last stop is Greece for a bright bowl filled with cucumber, heirloom tomatoes, Kalamata olive, garbanzo beans on a slice of grilled feta topped with a Greek dressing! Book quickly, it’s a big request!
To Book, Call (208) 277-4116
february 23
cake decorating workshop
cake decorating workshop
Saturday, February 23rd- 2:00-4:00pm
Cake Decorator Tabitha
In this class, our expert cake decorator will teach you the basics of decorating with whipped cream; how to level and fill the cake, crumb coat, finish coat, and simple piped decorations. Included in the price of the class is a starter set of piping tips and bags to use during class and to keep. Each participant will be provided with their own cake to decorate. This class will focus on decorating, and we will not be baking cakes.
To Book, Call (208) 277-4116
february 28
a romantic dinner for two
a romantic dinner for two
Thursday, February 28th- 5:30pm
Chef Troy
For this culinary demo, I would like to walk you through an amazing dinner for two that you can create and enjoy together, at home. This menu will feature: Wild Baby Greens with strawberries, toasted feta cheese and a sea salted honey vinaigrette; Surf and Turf Tower, which will include a parmesan potato galette, black pepper seared tri-tip beef, cold water lobster medallions with a veal merlot demi-glace and lobster bisque reduction; and Figs Merlot, Washington merlot and black mission figs reduced and served over creamy mascarpone cheese. Get ready to have delicious fun, and don’t blame me if ol’ Cupid pays you a visit soon...
To Book, Call (208) 277-4116
march 7
a little restaurant in lyon
a little restaurant in lyon
Thursday, March 7th - 5:30pm
Chef Patricia
Imagine having dinner in a “Bouchon Lyonnais,” one of these typical little restaurants in Lyon. We would start by making a lentil, bacon and croutons salad with its two oils vinaigrette, using the famous green lentil from Le Puy. Then we would prepare the traditional fish quenelle. For dessert “ terrine de pommes à la crème de caramel,” a caramel and apple cream served with its caramel sauce and sautéed and flambéed apples.
To Book, Call (208) 277-4116
march 14
knife skills
knife skills
Thursday, March 14th- 5:30pm
Chef David
Knife Skills with Chef Dave! Come learn some of the tricks chefs don’t want you to know.. From holding it properly, then onto slice, dice, mince, chop... All while prepping out some yummy, “knife friendly” dishes! Book today by calling or stopping in!
To Book, Call (208) 277-4116
march 19
Homemade ravioli
homemade ravioli
Tuesday, March 19th- 5:30pm
Chef David
Learn to make your own ravioli from scratch in this fun, exciting, (probably messy!) class! Everything from making the dough, rolling it out, stuffing, cutting, cooking, and yes, eating these little pockets of yummy-ness! Book today!
To Book, Call (208) 277-4116
march 23
venezuelan street food
venezuelan street food
Saturday, March 23rd- 2:00-4:00pm
Chef Claudia
Arepas have arrived in CdA! Stroll down a Venezuelan street with the taste of this corn maize bread, and some tasty fillings. Arepas with a healthier twist will include organic whole grain corn masa, and vegetarian/vegan fillings like: “perico”, a tropical scrambled egg; “caraotas negras”, sprouted black beans seasoned with a blend of onions, garlic, sweet peppers and herbs. You’ll have roasted “pimentones” peppers, caramelized plantains, a whipped vegan drizzle and a green salsita. Plus, maybe a surprise..or two! All ingredients used are organic, vegetarian, some vegan, all gluten free.
To Book, Call (208) 277-4116
march 28
cajun-day-fun-day
cajun-day-fun-day
Thursday, March 28th- 5:30pm
Chef Troy
This culinary demo will be a fun take on “Soup and a Sandwich.” We are in what we call the “inbetweens”; in between the dark, cold season of rich savory cuisine and the upcoming fresh seafood harvest of spring cuisine. For this class, Chef Troy would like to bridge the gap with a classic Cajun sandwich, a fried soft-shell blue crab po’boy paired with a deep-rooted rich bayou soup of lima beans, peppers and okra. During this class, Troy will also give a quick intro to one of his future classes--brewing hot sauce at home.
To Book, Call (208) 277-4116
february 26
A cold night in normandy
a cold night in normandy
Tuesday, February 26th- 5:30pm
Chef Patricia
From Normandy France, where I was born and raised, we will prepare a warm winter menu from there. Normandy is known for its apple, cider and Camembert Cheese. We will use these traditional produces for our menu. For a starter, we will stuff a pastry brick sheet with an apple and Camembert mix. This will be followed with a Poulet Vallée d’Auge: chicken cooked with hard cider and apples. For dessert we will bake a Tarte Tatin, a delicious caramelized upside down apple tart served with an apple brandy whipped cream.