Dining   |   Experiences

A Look at Stonewall Kitchen Cooking School

By Anne Marie Panoringan


Stonewall Kitchen’s dedicated classroom on level one at Macy’s Home Store is the second educational facility by the East Coast-based brand, best known for specialty foods such as Wild Maine Blueberry Jam. Classes are offered during a 90-minute span at a variety of times and days. While the class we attended was strictly a demonstration setting, it was an immersive activity involving interactions between us and our gregarious instructor, chef Susan Carter.

We enjoyed the development of recipes from start to finish, all while dining on a generous serving of each dish. Menus are well-rounded, incorporating a complete meal within the topic provided; our Casual Dinner theme included a white bean salad with arugula and almond pesto and preserved lemons (see recipe below), skillet chicken with mozzarella, fresh potato focaccia and Shaker lemon tart.

With seating for up to 24, Stonewall Kitchen’s offerings are ideal for friends of all skill levels seeking an easygoing afternoon, evening or weekend outing. Click here for online registration.


Amari ceramic plate and Bennett serving bowl by Crate and Barrel

White Bean Salad with Arugula and Almond Pesto, Preserved Lemon Recipe

Serves: 4-6

6 to 8 cups arugula
1/3 cup sliced almonds
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped preserved lemon (recipe follows)
1 garlic clove, chopped
¼ teaspoon kosher salt, plus more to taste
1/3 cup extra-virgin olive oil, plus more to taste
3 cups cooked white beans, homemade or canned, rinsed and drained
Fresh lemon juice to taste
Freshly ground black pepper to taste
2 to 3 tablespoons thinly shaved shallots or red onions (optional)

In a food processor or blender, combine 2 packed cups of the arugula with the almonds, cheese, preserved lemon, garlic, and the ¼ teaspoon salt. Process or blend until everything is finely chopped. With the motor running, slowly add the 1/3 cup olive oil.

Warm the beans in a small pot on the stovetop for about 2 to 3 minutes. The beans should be warm to the touch, but not hot.

In a medium bowl, toss the arugula pesto with the warm beans, and adjust the seasoning to taste.

In a large bowl, toss the remaining arugula with lemon juice, a drizzle of olive oil, and salt and pepper to taste. Arrange the arugula salad on a large platter, and spoon the beans on top. Sprinkle the shaved shallots over the beans, and serve.


Quick-Preserved Lemon Recipe

Makes about 12 slices

1 large lemon, cut crosswise into 1/4-inch-thick rounds
½ cup fresh lemon juice
1 Tablespoon coarse sea salt

Combine all ingredients in a small skillet. Bring to a boil over high heat, stirring to dissolve salt. Cover; reduce heat to low. Simmer until lemon slices are almost tender (peel will look translucent), about 10 minutes. Cool. Can be made 1 week ahead. Transfer to bowl. Cover; chill.