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stonewall kitchen, jacquelyn nooney landscape,
and the george marshall store gallery present
20
le
brat
years
of good taste
i
ng
ce
from the garden to
the kitchen
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.
I
n 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
1.800.207.5267
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 4
and 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.
Jacquelyn Nooney, Founder
Jacquelyn Nooney Landscape Inc.
Mary Harding, Curator
George Marshall Store Gallery
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 settings for this remarkable collection.
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
from the garden to the kitchen
(part i) june 4–july 10
(part 2) july 16 – august 21
Tuesday through Saturday 10am–5pm and Sunday 1 –5pm
George Marshall Store Gallery, 140 Lindsay Road, York, Maine 207-351-1083
www.georgemarshallstoregallery.com
G allery H o urs:
Exhibiting Artists include
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
Squash Blossoms, The Pedestal Series, Lynn Karlin Photography
1.800.207.5267
Farm House from the Garden
Tom Curry
Orchard
Jan ter Weele
mini pesto pasta stuffed tomatoes
made with Basil Pesto
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
¼ cup fresh parsley, finely chopped
⁄3 cup fresh grated Parmesan cheese
directions
1. 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.
Tabletop Still Life
Arthur DiMambro
Bag of Peaches
Brett X. Gamache
Blue Strainer
Lisa Noonis
peach melba shortcakes
made 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
directions
1. 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.
Licked
Louise Bourne
Breakfast by the Sea
William Irvine
Five Pears
James Aponovich
dulce de leche poached pears
made 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
directions
1.In a large pot mix the wine, sugar and cinnamon
stick. Bring to a boil over high heat, reduce and simmer 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. Refrigerate 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.
Blue Still Life
Arthur DiMambro
Roots and Shoots
Louise Bourne
Window Reſlection
Carole Rabe
beet salad
made with Balsamic Fig Salad Dressing — serves 4–6
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
directions
1. 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.
Oranges
Jan ter Weele
Blueberry Pie
Kate Emlen
Kitchen View
Tom Glover
Three Trees
Tom Curry
wild maine blueberry tartlets
made with Blueberry Jam — 30 mini tarts
ingredients
½ cup whipping or heavy cream
2 tablespoon sugar
4 ounces Mascarpone cheese, room temperature
30 mini Phyllo cups
Garnish–small blueberry, candied
lemon peel, or whipped cream with a
small mint leaf.
directions
1. 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.
s t an
as
na
fi
ut
cl
ng
di
1⁄3 cup Stonewall Kitchen Wild Maine Blueberry
Champagne Jam
o
sic
lis t
peach puff martini
made with Bellini Mixer — serves 2
ingredients
directions
2 ounces Stonewall Kitchen
Bellini Mixer
1. Fill cocktail shaker three quarters full with ice.
2 ounces vodka
2. Add vodka, Bellini mixer and club soda.
Cover and shake.
Splash of club soda
3. Strain into prepared glass.
Fresh peach,
raspberries,
mint leaves for
garnish
4. Garnish with skewered peach
slice, raspberry and mint leaf.
(left) Appledore Island Still Life with Day Lilies, James Aponovich
The Cook
George Lloyd
The Perfect Geometry of
Utopian Agricuture
Julia Zanes
Shriveled
Melissa Lyford
maple glazed brussels sprouts
made with Stonewall Kitchen Maple Syrup — serves 4–6
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
directions
1. 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.
candied baby carrots
made with Orange Cranberry Marmalade — 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)
directions
1. 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.
for hundreds of delicious and easy entertaining recipes ...
visit us online at stonewallkitchen.com
george marshall
store gallery
From Stonewall Kitchen, turn L E F T onto Route 1, heading
South. At next traffic light, turn L E F T onto Route 1A (York
Street). Take your second R I G H T 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 L E F T at the small traffic island. The gallery is
the first building on your right.
The gallery is approximately 10 minutes from
Stonewall Kitchen.
Parking is available in front and behind the Gallery on
the Hancock Wharf.
H Stonewall Kitchen
Y
Route 1
I-95 Exit 7
Y
Company Store
York Street/Route 1A
140 Lindsay Road, York
207-351-1083
www.georgemarshallstoregallery.com
Hours Tues.–Sat. 10 am– 5pm & Sunday 1– 5pm
stonewall kitchen • 2 Stonewall Lane • York, ME 03909
stonewallkitchen.com • 800.207. JAMS (5267)
Organug Road
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.”
Directio ns to the ex hibitio n
shall
Mar
rge
Ge o Galler y
H Store
Lindsay Road
York River