Let it Rue: Favorite Holiday Treats from Inside Stonewall Kitchen

THE FINE FOOD PURVEYOR SHARES WHAT SAYS “HOLIDAY” TO THEM

Stonewall Kitchen

Cinnamon and nutmeg’s spicy intrigue, melted butter and citrus sparkles, pomegranates that pop with a crimson sweetness – the great thing about the holidays is that there are nearly limitless opportunities to indulge in its gastronomical offerings. Our appreciation of certain holiday tastes and smells comes from the comfort of tradition and crystal-platter-served memories.

This is truly what the holidays are all about for each of us at Stonewall Kitchen. It’s a tradition that lends itself to sharing – we instinctively pass along these treasures to someone else. And, as we grow in our taste for food, new dishes may come into play. Perhaps, (and we’re lucky), it’s where we work, or a spouse’s family, or a friend that lifts the lid on a new dish of intrigue.
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December 8, 2010

Five-Minute Pow-Wow: Stonewall Kitchen Shares Some Tricks

AN INTERVIEW WITH CO-FOUNDERS JONATHAN KING AND JIM STOTT

Stonewall Kitchen

We sat down with Stonewall Kitchen for the scoop on their history, philosophy, and how to make the best blueberry pancakes (Hint: New Englanders might have an advantage).

Rue La La: Tell us how the journey started.
Jonathan: We had an abundance of produce from our gardens… We both love to cook and experimented with lots of fruit and many recipes. We also didn’t have a lot of money at the time and wanted to use the jams, jellies, pickled veggies, and mustards for holiday gifts for family and friends. Jim’s grandmother, Pearl Oxner, had a great recipe for blueberry pie and we actually adapted that to make the first run of Wild Maine Blueberry Jam.
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September 19, 2010