Stonewall Kitchen’s Farm-to-Table Series

dave.jpgTo help promote buying local and in-season foods, Stonewall Kitchen Cooking School continues their Farm-to-Table Lunch/Dinner & Lecture series with two events on their winter schedule. Dave Dumaresq of Farmer Dave’s, one of our Winter Farmers’ Market vendors, will be appearing at February’s dinner, “Fresh and Wonderful,” featuring produce from his farm.


Winter Farming

Pierre Gignac, Executive Chef, 98 Provence, Ogunquit, ME with George Carpenter of mm

Thursday, January 20, 11:30 a.m.–1 p.m.



• Salad of Winter Mesclun Greens with White Balsamic, Sun-Dried Tomatoes and Farmers Goat Cheese

• Braised Cod with Heirloom Tomatoes

• Potatoes and Onions in White Wine Broth

• Calvados and Apple Cake with Brandy Custard Sauce


Fresh and Wonderful

Scott Pelletier, Executive Chef, Evenfall Restaurant, Haverill, MA, with Dave Dumaresq of Farmer Dave’s, Dracut, MA

Thursday, February 24, 6–7:30 p.m.



• Creamy Butternut Squash Bisque, Fresh Maine Crab, Creme Fraiche

• Brown Sugar Roasted Sweet Potatoes, Toasted Ancho Fluff

• Grass Fed Rib-Eye Steak, Creamy Cognac -Green Peppercorn Sauce

• Cinnamon Spiced Crepes with Warm Apple Sun-Dried Cranberry Compote topped with Whipped Cream


For more information about the Stonewall Kitchen Cooking School, please visit

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