- November 22, 2024
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Chef David Stone shows Karen Pashkow how to butter the phyllo dough for the spanakopita.
Photo by Lesley DwyerChef David Stone prepping in the chapel's kitchen for a special cooking class.
Photo by Lesley DwyerChef David Stone oversees Karen Pashkow as she folds the spanakopita.
Photo by Lesley DwyerEvanko tells the "lobster story" upon request. Even a mild mannered guy like Stone can succumb to an angry chef moment. He once threw a lobster in the Key Club kitchen.
Photo by Lesley DwyerSamples of wine are served with each appetizer.
Photo by Lesley DwyerValerie Evanko welcomes the cooking class and gives the students Chef Stone's culinary background.
Photo by Lesley DwyerSue Reese, Jamie Engel and Ginger Stefan sample some wine before the appetizers are served.
Photo by Lesley DwyerAn easy appetizer from Greece: spanakopita.
Photo by Lesley DwyerJeffrey Nunes, Kate Nothacker and Karen Pashkow are three of 20 chapel members to snap up seats for Chef David Stone's cooking class.
Photo by Lesley DwyerLongboat Island Chapel members taste appetizers and sample wines at a cooking demonstration.
Photo by Lesley DwyerAll of the wines are from Total Wine and cost under $12 a bottle.
Photo by Lesley DwyerRick Skerrett likes to "dabble" in the kitchen.
Photo by Lesley DwyerWith so many friends returning to the island for the warmish winter weather, having an easy appetizer up your sleeve for on-the-spot entertaining is a must. So, it’s no surprise seats sold out fast for Chef David Stone’s International Easy Hors D’oeuvres class at the Longboat Island Chapel.
Stone retired from the Longboat Key Club last May after 30 years. His brother died, and he decided it was time to hang up his apron and take care of his mom, Jan Stone. Jan’s been a member of the chapel for as long as Stone can remember. Before that, her parents were members.
Stone attended the Culinary Institute of America in Hyde Park, New York, straight out of high school. While he spent most of his career at the Key Club, longtime Longboat residents may remember the first resort he cooked for called Far Horizons.
“I was the only guy who couldn’t speak French,” Stone said laughing.
These days, he’s spending his free time in the chapel kitchen catering their bigger events. The cooking class was a one-time special for now.
“This is a lot of work,” Events Chair Valerie Evanko said,”For him, not for me, I just go to Total Wine and buy the wine.”
Bonus, none of the wine pairings cost over $12 a bottle. Stone served five different appetizers, then demonstrated how to prepare each. Each recipe was printed for students to follow along and keep for later use.
Rick Skerrett thought the crispy phyllo dough and creamy herb and feta cheese filling in the “Easy Spanakopita Triangles” was perfect. He attended with his wife, Claire, but said he’ll be the one to try to make them at home.
“I try, and she advises me,” Skerrett said, pointing to Claire.
