Gourmet Living. Everyday Prices
We believe meals done properly provide nourishment for the soul.
The Culinary Stone is as much about discovering how to eat as it is discovering what to eat. We’ve poured our passion for living and eating well into a 5,500 square foot culinary playground modeled after the charm of an old-world outdoor market.
Explore specialty, hard-to-find foods from around the region and the world, including wine, cheese and artisan cured meats. Cultivate your skills in a cooking class. And treat your kitchen to a large selection of gadgets and supplies.
Our goal is to make gourmet part of your everyday. We can’t wait to share our passion for cooking with you.
A LIST OF THE EVENTS, COOKING CLASSES, AND DINNERS WE HAVE HOSTED AT THE CULINARY STONE.
TO BOOK A COOKING CLASS PLEASE CALL (208) 277-4116
School your taste buds.
All classes are $40 per person and taught in the Culinary Stone's kitchen.
To book a cooking class please call (208) 277-4116
Join us for our monthly events at The Culinary Stone. Click the link below to see a full updated list of events.
Check out our Coeur d'Alene Olive Oils, exclusive to The Culinary Stone.
We ship anywhere in the U.S.
Meet the faces behind The Culinary Stone including our staff, chefs, and partners that make our store possible.
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.
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.
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.
Dave Adlard is the chef/owner of Candle in the Woods. He was the winner of the North Idaho culinary competition, and has appeared on Food network. He is the lead chef and creator of the acclaimed "Culinary Kid's Academy" at the Culinary Stone, and is one of their merry band of regular instructors.
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".
TROY LOUIS CHANDLER
Troy Louis Chandler grew up in San Francisco watching public television culinary shows like Yan Can Cook, Frugal Gourmet, Julia Childs and other greats in the days before the
Food Network generated "rock star chefs" with catchy sayings, tattoos and spiky hair. He fell in love with cooking at age 9, when he would grab his mom's 1970s' red-and-white binder cookbook (you know the one) and practiced making little meals. As soon as he was able, he would take the bus to China Town and Fisherman's Warf once a week to buy ingredients for a once-a-week dinner that he would cook for his family. A stint in the Army and many restaurant years later, Troy landed in Coeur d' Alene, where he is enjoying life with his wife and five boys.
David graduated from Fresno State University with a Bachelor’s degree in Finance, and embarked on his 20 year career in Lending shortly after.
In 2008, when the market shifted and real estate slowed, something sparked David to take a risk and go public with his passion for BBQ. Going from being the main grilling cook at get-togethers, to establishing SmokeCreek BBQ Company branching out and grilling up his meats and sauce at wedding events, etc, he was then asked to showcase his grilling talents at several area businesses such as Black Sheep Sporting Goods, Cabela’s, and Fairchild Air Force base, where he gained a huge following of his flavors and perfectly smoked meats and dishes. Entering in several pit-master grilling competitions, and placing at the top, SmokeCreek BBQ came to be a top favorite amongst foodie locals.
Being back into the Mortgage Industry as one of the top lenders in the Northwest, he has always had the continued passion and drive to push his BBQ and eclectic sauces to the next level. He is DELIGHTED to be a part of the chef team at the Culinary Stone and cannot wait to share his flavors, bold dishes, and seasoned meats that cater to ALL SEASONS of the year!
When David isn’t in the kitchen or on the grill cooking for his lady and three children, he enjoys hunting, fishing, camping, hiking with his Black Lab Smoke, and experimenting with a variety of BBQ sauce flavors in hopes to have a signature line of bottled sauces sold exclusively to local vendors soon!