20yearsof good taste

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l e b r a t i ng

stonewall kitchen, jacquelyn nooney landscape, and the george marshall store gallery present

from the garden to the kitchen

In celebration of Stonewall Kitchen’s twentieth anniversary, owners

Jonathan King and Jim Stott were inspired to blend the driving forces behind the success of their world renowned business—cuisine and horticulture—in an exciting exhibition, From the Garden to the Kitchen. It has been a real pleasure to work on such an ambitious project with noted landscape

designer, Jacquelyn Nooney of Kittery, and Mary Harding, Curator of the George Marshall Store Gallery in York. Together they created a stunning garden exhibit that includes reproductions of paintings and photographs by regional artists, complemented by plantings that interpret the works.

We welcome you to this celebration of New England’s bounty, and the opportunity to enjoy the artists’ interpretations of the simple foods that make the journey from local gardens to our tables. We hope that you will visit often throughout the summer to stroll through the gardens and take in the beauty of each piece.

The original works of art by more than thirty New England artists are presented in a two-part exhibition at the George Marshall Store Gallery, located on Lindsay Road in York, Maine: From the Garden to the Kitchen, Part I opens June 4and continues through July 10, Part II opens July 16 and continues through August 21.

Many of the images in the garden will be available for purchase at the end of the season. Profits will be donated to the York Community Food Pantry. For more information please call 207-351-2713.

1.800.207.5267

Jacquelyn Nooney has been designing, building and maintaining residential and commercial landscapes for clients throughout New England since 1984. Jacquelyn developed the landscape master plan for Stonewall Kitchen’s corporate headquarters and has created original designs for the seasonal gardens and container plantings for the past 14 years. Jacqueline collaborated with Mary Harding to design the installation of this vibrant collection of paintings and photographs in celebration of the Stonewall Kitchen’s 20th anniversary. Her gardens have created beautiful set-tings for this remarkable collection.

Jacquelyn Nooney, Founder Jacquelyn Nooney Landscape Inc.

Mary Harding, Curator George Marshall Store Gallery

The theme of From the Garden to the Kitchen speaks to the landscape, the cultivation of fruits and vegetables, the inspiration of cooks and chefs and the gathering of friends to enjoy the bounty. At Stonewall Kitchen’s flagship store, landscape designer Jacquelyn Nooney has interpreted this theme using plant materials and reproductions of works by regional artists. The original works of art, and others, by more than thirty New England artists are exhibited in a two-part exhibition at the George Marshall Store Gallery. Please stop by to see this wonderful exhibition.

stonewallkitchen.com

1.800.207.5267

James Aponovich, Hancock, NH

Louise Bourne, Sedgwick, ME

Amy Brnger, Portsmouth, NH

Brian Chu, Somersworth, NH

Tom Curry, Brooklin, ME

Arthur DiMambro, Durham, NH

Suzanne Dittenber, Eliot ME

Grant Drumheller, New Castle, NH

Carey Armstrong-Ellis, Cape Neddick, ME

Kate Emlen, Norwich, VT

Brett X. Gamache, York, ME

Tom Glover, Rochester, NH

Donna Harkins, Portsmouth, NH

Lissa Hunter, Portland, ME

Tina Ingraham, Bath, ME

William Irvine, Brooklin, ME

Elizabeth Johansson, Hancock, NH

Lynn Karlin, Belfast, ME

Brigitte Keller, York, ME

George Lloyd, Portland, ME

Melissa Lyford, Dover, NH

Janet Manyan, Saco, ME

Jill Nooney, Lee, NH

Lisa Noonis, Hampton, NH

Stuart Ober, Eliot, ME

Lincoln Perry, York, ME

Carole Rabe, Natick, MA

Katie Ring, Salem, MA

Donald Saaf, Saxton River, VT

Jim Sardonis, Randolph, VT

Scott Schnepf, South Berwick, ME

Gary Haven Smith, Northwood, NH

Jan ter Weele, Falmouth, ME

Sharon Townshend, South Portland, ME

Susan Wahlrab, Calais, VT

Michael Walek, York, ME

Don Williams, Deerfield, NH

Sumner Winebaum, York, ME

Julia Zanes, Saxton River, VT

Exhibiting Artists includE

from the garden to the kitchen(part i) june 4–july 10 (part 2) july 16–august 21

GALLERY HOuRS: Tuesday through Saturday 10am–5pm and Sunday 1–5pm

George Marshall Store Gallery, 140 Lindsay Road, York, Maine 207-351-1083 www.georgemarshallstoregallery.com

Squash Blossoms, The Pedestal Series, Lynn Karlin Photography

Farm House from the Garden Tom Curry

OrchardJan ter Weele

ingredients 36 cherry tomatoes, somewhat large with stems still attached if possible ¼ pound orzo, mini mac or other small pasta 1 tablespoon extra virgin olive oil ¼ cup Stonewall Kitchen Basil Pesto ¼ cup roasted bell pepper, minced 1⁄3 cup fresh grated Parmesan cheese ¼ cup fresh parsley, finely chopped

directions1. With a paring knife cut around the top of the

tomato, like you would carve the top of a pumpkin. Save the top for garnish. With a small measuring spoon scoop out the seeds and juice of the tomato, discard. Make sure you do not pierce the side of the tomato. Set the tomato upside down on a paper towel to drain.

2. Cook pasta according to package instructions in salted water. Drain and toss with olive oil. Add the Stonewall Kitchen Basil Pesto, roasted bell pepper, Parmesan Cheese, and parsley. Mix until uniform.

3. Stuff each tomato with pasta. Top with tomato top. Serve chilled or at room temperature.

mini pesto pasta stuffed tomatoesmade with Basil Pesto

Tabletop Still Life Arthur DiMambro

peach melba shortcakesmade with Raspberry Peach Champagne Jam — serves 6

ingredients Make shortcakes using your favorite recipe ¾ cup light cream 1 teaspoon vanilla extract 1 tablespoon sugar ¼ cup Stonewall Kitchen Raspberry Peach Champagne Jam 1 cup heavy cream 6 whole firm ripe peaches, peeled and poached or 2 (16-ounce) cans juice- packed peach halves

directions1. Combine heavy cream, vanilla and tablespoon of

sugar in a chilled bowl and beat into soft peaks. Remove pits from peaches, if using fresh peaches, and cut each half in four sections.

2. Split shortcakes horizontally, and moisten cut sides with a little of the poaching liquid or juice from the can. Arrange peaches on the bottom half of each shortcake. Spoon 2 tablespoons of Stonewall Kitchen Raspberry Peach Champagne Jam over peaches, then a large dollop of whipped cream. Place lids on top and garnish each with a small dollop of cream.

Bag of Peaches Brett X. Gamache

Blue StrainerLisa Noonis

Licked Louise Bourne

dulce de leche poached pearsmade with Dulce de Leche Sauce — serves 6

ingredients 6 large Bosc pears 3 cups white wine or champagne 1 cup sugar 1 cinnamon stick Stonewall Kitchen Dulce de Leche Sauce

directions1. In a large pot mix the wine, sugar and cinnamon

stick. Bring to a boil over high heat, reduce and sim-mer for 10 minutes, stirring occasionally.

2. Peel pears. Cut the bottom of each pear slightly, so they will stand up straight. Core pears by working a small knife up into the fruit from the bottom.

3. Place the pears in the simmering sugar syrup on their sides and cook approximately 30–45 minutes. Turn the pears every 10 minutes until the pears are tender. Remove pears with a slotted spoon. Refriger-ate until ready to serve.

4. Just before serving, slightly warm the Dulce de Leche Sauce on the stovetop or in a microwave. Spoon several tablespoons of sauce over each cooked pear. Serve at room temperature.

Breakfast by the Sea William Irvine

Five PearsJames Aponovich

Blue Still Life Arthur DiMambro

ingredients 1 ½ pounds fresh beets 3 tablespoons Stonewall Kitchen Olive Oil 1 teaspoon salt 1 head Boston bib lettuce, washed and dried 3 ounces Stilton cheese, crumbled 1 large red onion, cut into thin rings

chopped toasted walnuts (optional) Stonewall Kitchen Balsamic Fig Salad Dressing

directions1. Preheat oven to 400 degrees F.

2. Wash beets thoroughly, then coat in 3 tablespoons olive oil, sprinkle with salt and wrap each in aluminum foil, place on a baking sheet. Roast until they are fork-tender (approximately 45–60 minutes).

3. Unwrap beets, cool. Remove their skin. Cut into quarters.

4. Place lettuce on serving dishes. Top with roasted beets, crumbled blue cheese, red onion and toasted walnuts. Drizzle Stonewall Kitchen Balsamic Fig Dressing over each salad.

beet saladmade with Balsamic Fig Salad Dressing — serves 4–6

Roots and Shoots Louise Bourne

Window ReſlectionCarole Rabe

Oranges Jan ter Weele

ingredients ½ cup whipping or heavy cream 2 tablespoon sugar 1⁄3 cup Stonewall Kitchen Wild Maine Blueberry Champagne Jam 4 ounces Mascarpone cheese, room temperature 30 mini Phyllo cups Garnish–small blueberry, candied lemon peel, or whipped cream with a small mint leaf.

directions1. Whisk cream and sugar until soft peaks form.

2. Gently heat Stonewall Kitchen Wild Maine Blueberry Jam in a small saucepan or in the microwave, making sure it is smooth, but not too hot.

3. Combine Mascarpone cheese and jam until uniform. Fold in whipped cream.

4. Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, or whipped cream with a small mint leaf.

wild maine blueberry tartletsmade with Blueberry Jam — 30 mini tarts

Blueberry Pie Kate Emlen

Kitchen ViewTom Glover

Three Trees Tom Curry

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finalist

c l a s s i c

peach puff martinimade with Bellini Mixer — serves 2

ingredients 2 ounces Stonewall Kitchen Bellini Mixer

2 ounces vodka Splash of club soda Fresh peach, raspberries, mint leaves for garnish

directions1. Fill cocktail shaker three quarters full with ice.

2. Add vodka, Bellini mixer and club soda. Cover and shake.

3. Strain into prepared glass.

4. Garnish with skewered peach slice, raspberry and mint leaf.

(left) Appledore Island Still Life with Day Lilies, James Aponovich

The Cook George Lloyd

ShriveledMelissa Lyford

The Perfect Geometry of Utopian Agricuture Julia Zanes

ingredients

1 pound Brussel sprouts 1 teaspoon salt 2 slices bacon, preferably applewood smoked, cut into ½ inch pieces 2 tablespoons butter 1⁄3 cup Stonewall Kitchen Maine Maple Syrup ¼ pecan halves, toasted (optional) Salt and pepper to taste

directions1. Trim ends of Brussels sprouts off. Remove any

discolored outer leaves. If large, cut in half.

2. Bring 2 quarts of water to a boil. Add salt and Brussels sprouts. Cook until they are just tender, about 5 minutes. Do not over cook. Drain well and set aside. Dry pan.

3. In the same pan cook bacon over medium to medium-high heat until crisp and brown. Set aside on paper towels. Discard bacon fat.

4. To the same pan add maple syrup over medium high heat. Add butter and simmer until sauce thickens. Add well drained Brussels sprouts and toss. Add bacon, pecans, and salt and pepper to taste. Serve immediately.

maple glazed brussels sproutsmade with Stonewall Kitchen Maple Syrup — serves 4–6

ingredients 1 pound baby carrots, steamed or boiled until just tender, well drained 1 tablespoon unsalted butter

2 tablespoons Stonewall Kitchen Orange Cranberry Marmalade

Salt and pepper to taste

1 teaspoon flat–leaf parsley (optional)

for hundreds of delicious and easy entertaining recipes ... visit us online at stonewallkitchen.com

candied baby carrotsmade with Orange Cranberry Marmalade — serves 4–6

maple glazed brussels sproutsmade with Stonewall Kitchen Maple Syrup — serves 4–6

directions1. Melt butter and Orange Cranberry Marma-

lade in a large skillet over medium–high heat until bubbly.

2. Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.

3. Serve at once or gently reheat over medium low heat, adding a little water if necessary.

stonewall kitchen • 2 Stonewall Lane • York, ME 03909stonewallkitchen.com • 800.207. JAMS (5267)

george marshall store gallery

The George Marshall Store Gallery, a property and program of the Museums of Old York, is well known for its exhibition of contemporary art. Beyond its idyllic setting in a historic building on the York River, the Gallery has become a destination in itself. During the past fifteen years, its high quality and compelling exhibitions have featured some of the regions finest established, as well as rising artists. We invite you to visit this special venue, “where history and contemporary art meet.”

140 Lindsay Road, York207-351-1083www.georgemarshallstoregallery.com

HOURS Tues.–Sat. 10am–5pm & Sunday 1–5pm

DIRECTIOnS TO THE ExHIBIT IOn

From Stonewall Kitchen, turn LEFT onto Route 1, heading South. At next traffic light, turn LEFT onto Route 1A (York Street). Take your second RIGHT onto Organug Road (Baptist Church on corner). Follow Organug Road 0.9 miles down to the York River. (You will pass the York Middle School and the York Golf and Tennis Club.) At the river, bear LEFT at the small traffic island. The gallery is the first building on your right.

The gallery is approximately 10 minutes fromStonewall Kitchen.

Parking is available in front and behind the Gallery on the Hancock Wharf.

Stonewall KitchenCompany Store

York Street/Route 1A

Lindsay Road

York River

Organug Road

I-95 Exit 7

Route 1

George Marshall

Store Gallery

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