Cooking from the Garden with Chef Bond
Chef Jason Bond of bondir Joins Stonewall Kitchen for Cooking Class
In this intimate, demonstrative class guests will be educated in focusing on all components of a dish. From Roasted Vegetable Broth with Chard and Hand-Crafted Ricotta Raviolini to earth Ember-Braised Baby Cabbages with Garden Vegetable Mignardises and Maine Mustard Oil, Chef Bond will teach guests the various steps and processes that go into creating a complete and exquisite meal made with entirely fresh ingredients. In the end guests will be able to dine on Chef Bond’s cuisine and experience firsthand the delicious flavors and tastes of their ingredients.
Stonewall Kitchen Cooking School is a fun, state-of-the-
Space is limited. To register, call Stonewall Kitchen at 1.877.899.8363 or email email@example.com.
WHERE: Stonewall Kitchen Cooking School | 2 Stonewall Lane | York, ME, 03909
WHEN: Sunday, August 24th, 2014 at Stonewall Kitchen Cooking School from 11:30AM to 1:00PM
RSVP: To register, please call Stonewall Kitchen at 1.877.899.8363 or email firstname.lastname@example.org.
Bondir Restaurants (Cambridge, MA /Concord, MA)
Bondir Restaurant offers two locations in Cambridge, MA and Concord, MA. Bondir Concord hosts an 80-seat dining room, while the Cambridge location is a cozy, farm-house style restaurant with 28 seats and a small fireplace salon. The menus showcase the pastoral and marine bounty of the New England region. Both restaurants offer a finely curated selection of American and European wines and beers and Bondir Concord boasts spirits and a bar. Chef Jason Bond has spent 20 years in restaurants refining his technique and style, and has developed a simple philosophy of quality and care. Bondir’s offerings–vegetables picked the same day, fish hours out of the ocean, pasture-raised meats–change daily, and will always be tasteful in preparation and presentation. For more information visit www.bondirconcord.com and www.bondircambridge.com.
Chef Jason Bond:
Chef Jason Bond grew up in Wyoming and Kansas and was raised around farming and preserving the harvest. This “root-cellar”
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