stonewall kitchen COOKING SCHOOL -...

d e m o n s t r a t i o n c l a s s e s

November - January2018-19

stonewall kitchenCOOKING SCHOOL

Online Reservationsn o w a v a i l a b l e

Macy’s Home Store • South Coast Plaza • 3333 Bear Street, Costa Mesa, CA 92626

Thursday | November 8 | 11:30am-1:00pm

Deli�htful Italian F lavorsj o a n n a c h u n

$45

Wholesome dishes with endless flavor.

• Eggplant Roulades with Ricotta Cheese

and Pomodora Sauce

• Housemade Butternut Squash Ravioli

with Chicken, Gorgonzola, Dried

Cranberries and Brown Butter

• Classic Tiramisu

Friday | November 9 | 11:30am-1:00pm

Essence of Fallj o a n n a c h u n

$60

Wonderful dishes to make again and again.

• Pumpkin Bisque

(with toasted pumpkin seed brittle)

• Mustard and Herb Crusted Lamb Chops

with Potato Dauphinoise

• Sautéed Broccoli Rabe and

Chopped Roasted Tomato Salad

• Apple Butter Spice Cake

with Caramel Drizzle

Saturday | November 10 | 11:30am-1:00pm

It’s All About F lavorj o a n n a c h u n

$50

Dishes loaded with flavor that you’ll

want to make again and again.

• Gorgonzola Cheese Soufflé

• Chicken Breast stuffed with Cremini

Mushrooms and Fontina Cheese

• Wild Rice with Cherries

• Green Beans with Mustard Butter

and Toasted Macadamia Nuts

• Blueberry and Almond Shortcakes

with Crème Fraîche

Substitution and Allergen Policy

Please note our cooking classes are

demonstrated by professional chefs who

predetermine all recipes. Recipes are

prepared based on reservations; therefore,

we cannot make substitutions or individual

accommodations for taste preferences, nor

take into consideration any food allergies.

Please read class descriptions carefully

for flavors and ingredients highlighted in

each class prior to signing up for a class.

Occasionally, we may need to substitute

instructors and/or alter recipes due to

ingredient availability and seasonality.

Private Parties

Our facility is also available for

private parties. Whether it is for

a bridal party, a birthday luncheon,

family party or corporate team building,

we look forward to working with you

to make your event enjoyable.

What � Expect?• Generous portions of each course and a complete recipe packet to recreate the meal at home!

• Complimentary water, coffee and tea during class. Wine and beer may also be purchased by guests 21 years and older. No alcohol may be brought in from outside

the school.

• Classroom seating is on a first-come, first-served basis, so please plan to arrive early in order to sit with companions. Handicapped accessible seating is limited to four seats per class. The classroom is air-conditioned and temperature may vary during the course of the class. We suggest you bring a sweater so that you are comfortable.

Check out our class schedule and register at 714-513-3940.

register online at www.macysrestaurants.com/stonewall-kitchen-cooking-school/

n o v e m b e rSaturday| November 3 | 11:30am-1:00pm

As the Leaves Turnj o a n n a c h u n

$50

This lunch is sure to warm

you up inside and out!

• Leek and Potato Soup

• Cider Brined Pork Chops with a Sweet

Apple and Onion Chutney

• Crispy Smashed Potatoes with Garlic

• Brussel Sprouts with

Pancetta and Lemon

• Brownies a` la Mode

(served with housemade coffee ice cream)

Sunday| November 4 | 11:30am-1:00pm

Taste of the Southwestj o a n n a c h u n

$55

Learn to appreciate the diversity

found within this cuisine

• Tortilla Soup with Tortilla Confetti and

Cilantro Lime Crème Fraîche

• Cowboy Rubbed Steak

(smoked chili-rubbed hanger steak)

• Black Bean Purée

• Roasted Corn Salsa

• Traditional Flan with Dulce de Leche

Demonstration Cla�esClasses are demonstration only with plenty

of opportunity to learn new tips, ask

questions and interact with the chef and

staff. These are not “hands-on” classes.

Payment/Reservation Policy

Payment must be made at the time of registration.

Cancellation Policy

Although we make every effort to avoid cancellations or changes to our calendar, we reserve the right to cancel any class due to low registration, inclement weather or instructor illness.

Refund Policy

All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. For group reservations of five or more seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued.

Locally Sourced Ingredients

In addition to offering the best culinary

experience to our guests, we choose

to source fresh food and products from

local growers, artisans and suppliers

whenever possible.

• Our eggs are laid by free range chickens.

• Our poultry is humanely raised and

fed a vegetarian diet without antibiotics

or growth hormones.

• Our meats, produce, seafood and dairy

are all locally sourced.

“The chef was very funny and down to earth.”

Candie L.

“Delicious! Delivers cheerfully, clearly, with humor and spice!”

Sally F.

Guest comments shown throughout are from our

York, Maine cooking school. 714-513-3940 3

Sunday | November 11 | 11:30am-1:00pm

New England Indo or Clam Bak ej o a n n a c h u n

$65

Enjoy this classic tradition!

• Shrimp and Scallop Chowder

• Steamed Clams with a Wine,

Garlic and Herb Broth

• Butter Poached Lobster Tail

with Grilled Asparagus

• Corn off the Cob and

Roasted New Potatoes

• Boston Cream Pie


F or Startersc h e f p e t e r k r i v a n e k

$60

Appetizers to add to your repertoire.

• Zucchini and Squash Caponata

with Olives and Capers

• Salmon Tartare with Shallots

and Parsley Micro Greens

• Meatballs with Marinara Sauce


Let’s Get Roastingj o a n n a c h u n

$45

Full of roasted flavor - and vegetarian too!

• Roasted Tomato Soup with

Fried Mushrooms and a

Torched Gruyère Crostini

• Housemade Fettucine tossed with

a Kale Pesto and Slow Roasted

Cherry Tomatoes

• Roasted Butternut Squash

with Drunked Cranberries

• Apple Crisp with a Toasted Walnut

Crumble and Salted Whipped Cream


The California Holiday Tablec h e f n a t h a n i e l n g u y e n

$55

Change up your holiday traditions.

• Brown Butter Carrots with

Parsley and Pine Nuts

• Spicy Cast Iron Cornbread with

Cheddar and Honey Butter

• Cream of Mustard Soup

with Lardons and Herbs


Dishes to Sharej o a n n a c h u n

$55

Comfort food at its finest.

• Roasted Corn and Sweet Potato Chowder

• Beer-Braised Chicken with Pan Gravy

• Mascarpone and Roasted

Garlic Mashed Potatoes

• Autumn Vegetable Medley

• Apple Tarte Tatin with Maple Dulce

de Leche Semifreddo


Let’s Do Lunchj o a n n a c h u n

$55

This is not your typical luncheon.

• Crab Cake Poppers with Spicy

Aioli and Lemon Wedges

• Stuffed Pork with Roasted Pears and

Onions with a Bourbon Burre Blanc

• Cauliflower and Parsnip Puree

Cranberry Orange Glazed Carrots

Black Forest Cherry Cake with Hot

Fudge Sauce and Whipped Cream


A Celebration of Squashj o a n n a c h u n

$55

A salute to the wholesome, versatile and

deliciously satisfying squash.

• Squash and Apple Soup with Spiced

Chickpeas and Fresh Herbs

• Pulled Pork Sandwiches with Housemade

Maple Bourbon Barbecue Sauce and

Roasted Squash

• Delicata Squash Salad Bowls with Goat

Cheese and Crunchy Nut Clusters

• Pumpkin Chocolate Tart


Epicurean Delightsj o a n n a c h u n

$55

We’re showcasing our deep appreciation

for fine food in this menu.

• Fresh Greens with Roasted Pears,

Gorgonzola and a Maple Balsamic

Vinaigrette

• Pan Seared Salmon with a

Lemon Beurre Blanc

• Creamy Chive and Parmesan Orzo

• Caramelized Brussels Sprouts

• Lemon Elderflower Tea Cakes with

Whipped Mascarpone and Candied

Lemon Zest


American Farej o a n n a c h u n

$65

This cuisine reflects our

proud American history.

• Waldorf Salad

(apples, celery, grapes and walnuts,

tossed in a mayonnaise-based dressing)

• Butternut Squash Bisque

• Roast Beef with Horseradish Sauce

• Maine Lobster with

Twice Baked Potatoes

• Baked Alaska with Chocolate Sauce

(housemade vanilla ice cream and chocolate

cake with torched meringue on top)


F or the Love of Biscuitsc h e f n a t h a n i e l n g u y e n

$55

Comfort food at its best.

• Buttermilk Biscuits with Smoked Ham

and Red Pepper Jam

• Chicken Cobbler with Cheddar and

Herb Drop Biscuits

• Seasonal Fruit Shortcakes with Sweet

Biscuits and Chantilly Cream

Thursday | December 6 | 11:30am-1:00pm

Our F o od P hiloso phyj o a n n a c h u n

$55

Here’s what makes fresh, seasonal

ingredients so fundamental in our kitchen.

• Asian Pear Salad with Arugula topped

with a Sesame Vinaigrette and Goat

Cheese Crumbles

• Roasted Salmon and Fennel with a

Pistachio and Fresh Herb Pesto over

Toasted Israeli Couscous

• Pan Braised Glazed Asparagus

Red Raspberry Fool with Toasted Angel

Food Cake (light, airy cake that is

toasted and then topped with a sweet custard

of stewed, pureed fruit)

Friday | December 7 | 11:30am-1:00pm

The Beauty of Brunchj o a n n a c h u n

$45

Spend your Sunday afternoon

noshing with friends.

• Blueberry Orange Salad

with Housemade Granola

• Poached Eggs alongside Apple Maple

Mustard Glazed Ham

• Roasted Root Vegetable Hash

Maple Rum Pudding Cake with a Sweet

Chantilly Cream

d e c e m b e rSaturday | December 1 | 11:30am-1:00pm

Downright Deliciousj o a n n a c h u n

$55

Join us for a tasty meal you won’t soon forget.

• Warm Wild Mushroom Salad with

Radicchio and Bacon Vinaigrette

• Chicken Milanese over Butternut Squash

Gnocchi in a Sage Brown Sauce with Fried

Sage Leaves

• Eggplant Parmesan Stacks

Fresh Ricotta Cannoli with Chocolate

Chips and Pistachios

Sunday | December 2 | 11:30am-1:00pm

Mangia!j o a n n a c h u n

$50

Learn to make Italian classics

from scratch to enjoy at home.

• Ricotta Gnudi with a Pomodoro Sauce

(fresh dumplings made with ricotta)

• Pork Scallopini with a White Wine,

Lemon and Caper Pan Sauce

• Swiss Chard with Parmesan and

Breadcrumbs

Italian Cookie Platter: Chocolate Hazelnut

Biscotti, Apricot Jam Filled Butter Cookie and

Pignolis (soft, chewy pine nut studded cookie) “Chef taught us extra tips

and tricks besides just making the recipes. Very pleasant,

bubbly and knowledgeable.”

Meghan H.

4 www.macysrestaurants.com/stonewall-kitchen-cooking-school/ 714-513-3940 5


Seasonal Comfortsj o a n n a c h u n

$50

Celebrate the season with

new and exciting dishes.

• Five Onion Soup with Parmesan Cheese

• Fennel Roasted Pork Tenderloin with a

Creamy Pan Sauce

• Roasted Bacon Glazed Brussels Sprouts

over Housemade Sweet Potato Gnocchi

• Chocolate Truffle Cake

Friday| December 21 | 11:30am-1:00pm

Treats from the Seaj o a n n a c h u n

$65

Four courses of our recipes.

• Sautéed Mussels in

Garlic Butter Cream Sauce

• Lobster Risotto with Roasted Asparagus

• Shrimp Cakes with Mango Salsa

• Blueberry Cake with a Brown Butter

Crumble (served with lemon gelato)

Saturday | December 22 | 11:30am-1:00pm

Epicurean Delightsj o a n n a c h u n

$55

We’re showcasing our deep

appreciation for fine food in this menu.

• Creamy Roasted Cauliflower Soup

topped with Crispy Breadcrumbs,

Pancetta and Toasted Almonds

• Apple, Wild Rice and Dried Blueberry

Stuffed Pork Tenderloin with a Hard

Cider Pan Sauce

• Golden Whipped Potatoes

(carrots add a touch of sweetness to this dish)

• Sautéed Broccolini with a

Lemon Parsley Gremolata

• Concord Grape Pie


Asian Fusion Appetizersj o a n n a c h u n

$55

Culinary traditions come

together on these small plates.

• Cold, Sweet and Spicy Sesame Noodles

• Ginger and Garlic

Teriyaki Chicken Wings

• Thai Barbecue Spare Ribs

• Shrimp and Beef Egg Rolls

• Chocolate Filled Dessert Pot Stickers

with a Salted Caramel Drizzle


Handmade Pastac h e f n a t h a n i e l n g u y e n

$55

Pasta making so simple.

• Pasta Dough Two Ways

• Pappardelle with Traditional Bolognese

• Orecchiette with Kitchen Pesto,

Sausage and Seasonal Greens


East Coast Meets West Coastj o a n n a c h u n

$60

Fusion of flavors from both

coasts inspire this unique meal.

• Seafood Bisque

• Roasted Artichokes with Lemon Zest

• Lobster BLT with Avocado Salad

• Fresh Fig Tart with a

Sweet Chantilly Cream


Special Deliveryj o a n n a c h u n

$60

An elegant dish wrapped up in one

delicious puff pastry package.

• Rustic Rosemary Tartlets

• Classic Beef Wellington with Mushroom

Duxelle, and Pâté wrapped in Puff Pastry

• Fennel and Potato Gratin

• Sautéed Asparagus Spears,

Snow Pea Pods and Carrots

• Ginger Cake Trifle with

Caramelized Apples, Cranberries

and Cinnamon Whipped Cream


F lavors of Argentina with Wine Pairingsj o a n n a c h u n

$75

This traditional full flavored

cuisine is muy bueno!

• Braised Octopus with Tomato Escabeche

(tender octopus served with a classic tangy

sauce loaded with herbs and spice)

• Skirt Steak Carne Asada with

Chimichurri And Charred Scallions

• Spiced Yuca Fries

• Dessert Empanadas with Stonewall

Kitchen Dulce de Leche Dessert Sauce


Let’s Get Togetherj o a n n a c h u n

$50

Brilliant flavors to enhance

your next gathering.

• Harissa Tomato Soup

• Chicken Under a Brick (learn the secret to

roasting the crispiest chicken ever!)

• Cinnamon Roasted Root Vegetables

• Basil Risotto finished with Wilted

Arugula and Candied Lemon Zest

• Vanilla Chai Tea Cake with Spiced

Buttercream Frosting


Cast Iron Co okingj o a n n a c h u n

$50

Learn tips and tricks to keep your cast iron

pan working hard for decades to come.

• Curried Tomato Soup with

Quinoa and Fresh Ginger

• Mixed Greens with Fennel

Parmesan Fritters and Bacon

with a Buttermilk Dressing

• Yogurt Marinated Butterflied Chicken

• Perfect Rice Pilaf with Carrots,

Peas and Fresh Herbs

• Chocolate Ricotta Orange Trifle


Beef and Reefj o a n n a c h u n

$65

Lobster and filet, the perfect duo.

• Maine Lobster Salad on

Petite Brioche Toasts

• Pepper Crusted Filet Mignon with

Blue Cheese Butter and Port Sauce

• Parmesan Potato Gratin with Chive Oil

• Sautéed Garlicky Broccolini

• Apple Cobbler with

Vanilla Bean Ice Cream


An Americano Supperj o a n n a c h u n

$60

A delicious variety of unique recipes

that wake up your tastebuds.

• Mixed Greens with Figs, Hazelnuts and

a Creamy Balsamic Vinaigrette

• Coffee and Chili Rubbed Rib Eye Steak

• Roasted Eggplant Risotto with

Capers and Basil

• Honey Roasted Carrots

• Malted Chocolate Espresso Cake

t h e p e r f e c t

v e n u e

Book our Cooking School for private parties,

rehearsal dinners, special and corporate events.


Harvest Luncheon in Italiaj o a n n a c h u n

$50

An exceptional Italian inspired luncheon.

• Mini Arancini with Pomodoro Sauce

• Chicken Milanese with

Arugula and White Bean Salad

• Pumpkin Caramel Cheesecake

Thank you to Sub-Zero for providing stonewall kitchen cooking school with innovative

refrigeration of the highest standards. Now we’re really cool!

Thank you



Brunchtime Delightsj o a n n a c h u n

$60

A fulfilling feast to start your week off right.

• Brie and Walnut Tartlets with Apple

Cranberry Chutney

• Grilled Beef Tenderloin Medallions

with Asparagus, Poached Eggs and

Hollandaise Sauce

• Housemade English Muffins served

with Whipped Honey Butter

• Carrot Cake with Bourbon Cream

Cheese Frosting

j a n u a r yThursday | January 3 | 11:30am-1:00pm

It’s All Go odj o a n n a c h u n

$50

There’s no doubt about it, this

meal is going to be delicious.

• Winter Skillet Nachos

• Rustic Red Bliss Mashed Potatoes

• Glazed Baby Carrots with

Toasted Almonds

• Apple Pandowdy with

Vanilla Bean Ice Cream

Friday | January 4 | 11:30am-1:00pm

Casual Dinin�j o a n n a c h u n

$50

Learn to create this meal with ease.

• White Bean Salad with Arugula and

Almond Pesto

• Skillet Chicken with Mozzarella,

Pancetta and Tomatoes

• Haricot Verts with Caper Vinaigrette

• Potato Focaccia Slab

• Shaker Lemon Tart

Saturday | January 5 | 11:30am-1:00pm

A Fresh Approachj o a n n a c h u n

$55

We packed the freshest ingredients

to complement this meal.

• Warm Roasted Beet Salad with Winter

Vegetables and Meyer Lemon Vinaigrette

• Crispy Garlic and Lemon Crusted Salmon

• Oven Roasted Spiced Sweet Potatoes

• Creamed Kale with Roasted

Grape Tomatoes

• Upside-Down Ginger, Pear and

Almond Cake

Sunday | January 6 | 11:30am-1:00pm

A Lavish Luncheonj o a n n a c h u n

$50

Make basic ingredients appear

ornate and elegant.

• Grilled Cheese and Tomato Soup Shooters

• Fried Chicken and Waffle Sliders, Maine

Maple Syrup and Spicy Mashed Potatoes

• Broccoli Slaw and Poppy Seed Dressing

• Drunken Rum Cake with Toasted

Coconut Buttercream with Lime Sorbet

Thursday | January 10 | 11:30am-1:00pm

Caribbean Celebrationj o a n n a c h u n

$50

Come to our kitchen to escape

the winter blues!

• Tropical Spring Rolls with Chile Sauce

• Grilled Jerk Chicken and Pork

with Papaya Salsa

• Island Fried Rice

• Sweet Potato Chips

• Coconut Rum Cake with

Caramelized Pineapple


Savor the F lavorsj o a n n a c h u n

$50

These fantastic flavors will linger on.

• Vegetarian White Bean Chili with

Cornbread Croutons

• Coq au Vin over a Potato Hash Cake

• Seasonal Greens Side Salad

• Olive Oil Cake with Chantilly Cream

and Lemon Preserve


Chai and Tea Sandwichesc h e f s h a c h i m e h r a

$60

Afternoon tea with a Indian twist.

• Masala Chai

• Tomato Saffron Chutney Sandwiches

• Cucumber Tea Sandwiches

• Curried Cauliflower Sandwiches

• Indian Spiced Egg Salad Sandwiches


Winter Grilling Partyj o a n n a c h u n

$55

Who says the grill can only be

use in warm weather?

• Smoked Mozzarella, Red Pepper and

Blackened Shrimp Salad

• Baby Back Ribs with Apple

Cider Barbeque Sauce

• Slow Baked Beans with Maple Syrup

• Apple Fennel Slaw

• Blueberry Bars with Housemade

Vanilla Ice Cream


Comeback Cuisinej o a n n a c h u n

$60

Retro food makes an updated

comeback with this menu.

• Iceberg Wedge with Bacon, Slow-

Roasted Tomatoes, Brioche Croutons and

Buttermilk Dressing

• Beef “Stroganoff ” with Roasted

Mushrooms, Pearl Onions and

Housemade Egg Noodles

• Eclairs with Salted Caramel Pastry Cream

and Bittersweet Chocolate Ganache


Impress Your Guestsj o a n n a c h u n

$50

A menu that’s sure to get “ooohs” and

“aahs” from your guests..

• Gorgonzola-stuffed Bacon Wrapped Dates

• Grilled Caesar Salad with

Garlic Bread Croutons

• Slow Cooked Bolognese with

Housemade Linguini Pasta

• Lemon, Honey and Rosemary

Crème Brulée


Meet Me for Brunchj o a n n a c h u n

$50

Bring a friend (or two) to this

scrumptious brunch.

• Cantaloupe, Honeydew and Blueberry

Salad with Mint Maple Syrup

• The Perfect Frittata

• Black Pepper-Brown Sugar Bacon

• Pan Seared Oatmeal Cakes with Berry

Compote and Cinnamon Reduction


Scrumptious and Sumptuousj o a n n a c h u n

$55

This meal is simply divine.

• Gorgonzola & Pecan Stuffed Pears

with Serrano Ham Crisps on a Bed

of Baby Arugula

• Pork Wellington with Fennel, Apples and

Maine Maple Champagne Mustard

• Mascarpone Mashed Potatoes

• Roasted Cauliflower and Parsnip Medley

• Fresh Raspberry Parfait with Crispy

Meringue Layers

“Excellent presentation and the staff is friendly

and personable.”

Johanna S.


Chef Peter Krivanek g u e s t c h e f t h u r s d a y n o v 1 5

Peter Krivanek is an international chef and

culinary artist with over a decade of experience. He

studied at Culinary Institute of Southern Bohemia, impressing

students and faculty with his innovative ideas and diverse

influences. Upon graduation, he became a Sous Chef at the

renowned Ambiente-Pastacaffe, Prague. There he developed daily

specials based upon seasonal ingredients locally sourced, winning

kudos for his tantalizing creations and impeccable service.

Next, he became the head private chef at BioTech in Prague,

where he oversaw a staff of 20 in a 50,000 sq. foot facility as well

as providing personal services for corporate executives.

Today, Chef Peter has come to Los Angeles and Orange County

to became Personal Chef and continue his culinary adventure.

He strives to bring passion, artistry, and of course flavor to every

meal he creates.

For more information, please visit: personalchefpeter.com

Chef Nathaniel Nyguen

g u e s t c h e f s a t u r d a y n o v 1 7 f r i d a y n o v 3 0 f r i d a y d e c 1 4

A lifelong student of the kitchen, Nathaniel grew

up in a family of talented cooks. It was natural then that when he

began attending college, one of his first jobs was in a restaurant.

Right away, he knew, he had found his calling.

Since then, he has worked in over 11 restaurants including

some of his own kitchens and concepts such as a seasonally

inspired food truck, a health savvy breakfast concept, a

high-end catering business and most recently, a southern fried

chicken concept and a NY-style pizzeria.

When he’s not in the kitchen, he’s consulting for other restaurant,

hospitality and food & beverage brands, or speaking at culinary

demonstrations and seminars across Southern California.

For more information, please visit: noonatnathaniels.com

Chef Joanna Chun c h e f i n s t r u c t o r

As a native New Yorker, Joanna Chun found her calling to the culinary world. She enrolled in the reowned

International Culinary Center (former The French Culinary Institute) in New York City and embraced the fine

dining scene. Being a part of the opening team of the legendary restaurant, Le Cirque 2000, she had a strong

foundation in the classic French cuisine.

Her career consists of New York Times starred, James Beard award winning, and Michelin starred restaurants and chefs such as

Jean- Georges and Michael White. To expand her knowledge, Joanna had left the kitchen and moved into the produce industry by

becoming a sales executive for Baldor Specialty Foods. With her knowledge of produce and her skill set from the kitchen, she is

now in southern California expanding her network to the west coast and now launching the Stonewall Kitchen Cooking School to

educate foodies of Orange County with delicious cuisines.

Chef Shachi Mehra

g u e s t c h e f s a t u r d a y j a n 1 2

Chef Mehra has a passion for creating innovative

and thoughtful menus that tastefully balance a

variety of flavors and make cuisines appealing to a range of tastes.

An ardent supporter of local farmers and sustainable practices,

she takes great care in sourcing her ingredients. Born in India,

her early family experiences helped to develop and shape her love

of food and appreciation for balance, in flavors and in life. Chef

Shachi blends Western and Indian cultures to create artful dishes

that successfully marry tradition with modernity.

Her professional journey began after meeting Chef Bruce

Johnson, hailed by the New York Times as a premier chef. He

extended an invitation for her to spend a day prepping in his

kitchen at Trap Rock Brewery in New Jersey. She was offered

a job on the spot, and she went on to work in pastry and garde

manger for the next year. She went on to meet Chef Floyd

Cardoz of Manhattan’s legendary Tabla and Bread Bar, where

she was given the opportunity at the restaurant’s garde manger

station. Ultimately, she was appointed to Head Cook at Bread

Bar, which had a popular open kitchen.

For more information, please visit: adyaoc.com

Chef Max Schlutz g u e s t c h e f s a t u r d a y j a n 2 6

As the Executive Chef & Partner of Sessions

West Coast Deli in Newport Beach, Huntington

Beach and Irvine, Chef Max Schlutz presents a menu of gourmet,

culinary-focused sandwiches in a relaxed environment. The

term “West Coast Deli” perfectly describes the marriage of a

high-quality deli menu with a chill vibe that appeals to area

locals and tourists alike. Sessions’ dedication and commitment

to its community has made it a hub for local surfers, skaters and

Orange County diners looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly

boasts a scratch kitchen with housemade sauces, sides, salads,

and soups prepared daily. All sandwiches are made to order with

fresh, locally grown produce; humanely and naturally raised

meats; and locally baked bread delivered daily from local artisan

OC Baking Company. The restaurants proudly serve a selection

of locally roasted coffee beverages, as well as craft beer and wine

for in-house consumption.

For more information, please visit: sessionswcd.com

guest chefsyour chef instructor


Tex-Mexj o a n n a c h u n

$55

Come in out of the cold and warm up with

these authentic and delicious recipes.

• Chipotle Butternut Squash Soup

• Cheddar and Swiss Chard Quesadilla

• Texas Style Beef Brisket with

Mango Barbecue Sauce

• Roasted Red Potato Salad with

Applewood Smoked Bacon

• Traditional Mexican Flan


Week end Wondersj o a n n a c h u n

$55

You’ll wonder why you never thought of

these impressive meals before!

• Salmon Cakes with Avocado Lime Aioli

• Easy Mac and Cheese

• Chicken Milanese with Lemon

Glistened Arugula

• Chewy Chocolate Caramel Bars

with Fresh Whipped Cream


Steak Your Claim c h e f m a x m i l i a n ( m a x ) s c h l u t z

$65

Grilling and utilizing a 24-hour marinated

Jack Daniels skirt steak 3 ways.

• Ultimate Steak Burrito

(roasted corn and goat cheese

guacamole with a Spanish romesco)

• California Salad

(watermelon radish, Peruvian pepper

salad with garlic balsamic dressing

and chimichurri)

• Open Faced Steak Sandwich

(roasted pepper cream cheese, marinated

tomato, stout braised onions)


A F lavorful F eastj o a n n a c h u n

$60

Every day is a good day to dine with us!

• Mixed Green Salad with Citrus

Vinaigrette and Fried Goat

Cheese Rounds

• Filet Mignon with Wild Mushrooms

and Gorgonzola Butter

• Velvety Duchess Potatoes and Honey

Roasted Baby Carrots

• Flourless Chocolate Cake with

Mascarpone Cream


A Southern Celebrationj o a n n a c h u n

$70

Familiar dishes from the south

paired with beer!

• Cracklin’ Cornbread with Whipped

Lardo and Sorghum

• Barbecue-Chile Pulled Pork Shoulder

with Spicy Collard Greens

• Creamed Corn Grits with

Smoked Tomato Gravy

• Sea Salt-Bourbon Caramel Pudding with a

Chocolate and Pecan Sandwich

“I didn’t know what to expect, but was

beyond happy with the food, info, instruction

and overall experience!”

Haven M.


c l a s s r e s e r v a t i o n sCall 714-513-3940 or visit

www.macysrestaurants.com/stonewall-kitchen-cooking-school/

Macy’s Home Store • South Coast Plaza 3333 Bear Street, Costa Mesa, CA 92626

stonewall kitchenCOOKING SCHOOL

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