Quality and exceptional good taste have been the hallmarks of Stonewall Kitchen since its beginning in 1991. Sixteen years ago, we set up our three-foot square card table at the local farmers market, displaying proudly the few dozen vinegars and jams we had finished hand labeling just hours before. There was no way we could have imagined the breadth of journey we were about to begin.

Named for the graceful stonewalls that surrounded the original farm where the business took off from; the growth of the company has been remarkable. The "hands on" philosophy of the co-owners is the feeling that flows through every facet of Stonewall Kitchen today. The extraordinary journey of two friends who were waiters, cooks and avid gardeners has captured the interest of many and the loyalty of every employee.

We started our business with a passion for food, in a small home kitchen in Hampton NH. Family and friends helped bottle, label and box products to take each weekend to farmer's markets and craft fairs throughout New England. As our products became popular favorites and our company grew, we moved out of our kitchen and into larger quarters on a farm in Kittery, Maine. A converted barn was used for production, offices and distribution center for more than two years.

In the early summer of 1995, the company's need to expand led to relocation for all aspects of the business. We moved to a new location in York, Maine to open our first Company Store. This same year, we were honored with the top national award for Outstanding Product Line at the NASFT Fancy Food Show in New York City. Garnering attention across the United States, orders for our products flooded in. Our staff grew, warehouse space needs increased, retail space was not adequate and we soon began looking for another new home for Stonewall Kitchen. In the year 2000, we proudly opened our 55,000 sq. ft. headquarters on what is now known as Stonewall Lane in York, Maine.

Today, Stonewall Kitchen boasts over 6,000 wholesale accounts nationwide, thriving catalog and web divisions and eight company stores. New in 2003 was the Stonewall Kitchen Cafe, a casual bistro located adjacent to the flagship store in York. Our staff now totals over two-hundred, and five new stores within New England have been opened in the past several years. Our entire product line continues to be one of the most awarded in the industry year after year. Plans are being developed to open more company stores in New England and to continue to grow all divisions.

For us, the success of Stonewall Kitchen is more than just a reflection of our talents and resourcefulness as chefs and gardeners in creating a line of award-winning, nationally recognized specialty foods. It is a testament to the art of preserve making and the growing public interest in wholesome, healthy and tasty ingredients. We have a passion for food, and our products are made to be feasts for the eyes and the palate. They are true tributes to our native New England agriculture. Fresh ingredients of the highest quality are all we use in our innovative and delicious recipes…simple good food beautifully packaged and bursting with true flavor.

We hope that you enjoy trying all of our products, and know that we will meet your highest expectations for superior specialty foods and become one of our many loyal customers.

In 2008 two major chapters were added to the Stonewall Kitchen story. In May of 2008 the Stonewall Kitchen Cooking School opened at the company headquarters in York, Maine. The multi-facetted space was added to the current headquarters on Stonewall Lane that opened in 2000. As an extension of the brand, this Cooking School is a dream come true for Jim and Jonathan. There are classes for cooks of all skill levels, the goal being to encourage everyone to learn to enjoy cooking in a relaxed, “stress free” atmosphere. The 32-seat, theater-style room is a state-of-the-art kitchen where cookbook authors, chefs and stylists from around the country offer classes, demonstrations and book signings. All attendees have an uninterrupted view of the action with the help of cameras and large screen monitors.

Patty Roche, Manager of the Cooking School has created a calendar of workshops, classes and events that are geared towards the casual, enthusiastic cook who wants to improve their confidence and culinary skills. With over 20 years background in catering and the restaurant business, Patty brings a love for cooking and education to the school. Patty’s assistant Richard Buckley has proven to be a crowd pleasing, humorous addition to the staff and between the two of them there is never a dull moment for attendees!

Since opening the Cooking School has hosted local chef and cooks from across the country. Cookbook authors like Mary Ann Esposito, Sara Leah Chase and Cynthia Finnemore Simonds have all demonstrated their talents to sold out classes.

For the latest schedule of class offerings or to find out about hosting a private party at the Cooking School, contact Patty Roche at 877-899-8363.

Stonewall Kitchen National Harbor Store
Stonewall Kitchen was excited to announce the opening of their ninth store in the National Harbor Development in Washington, D.C. in 2008. This is the first Stonewall Kitchen store to open outside of New England and the welcoming has been terrific.

National Harbor is a 300-acre mixed-use waterfront development being developed by the Peterson Companies on the shores of the Potomac River in Prince George's County, Maryland. Milton Peterson, York resident and founder of the Peterson Companies approached Stonewall Kitchen several years ago about the possibility of the Maine-based company opening one of their stores in this unique site. Stonewall Kitchen will be joined Foster’s Clambake, another York, Maine restaurant, in this beautiful new town on the Potomac.

This premier destination community is located just 8 miles from Washington DC includes fine restaurants, shopping, office space nightspots, residences, a marina, and a new location for the National Children's Museum. The anchor of the project is the $565 million Gaylord National Hotel and Convention Center. Stonewall Kitchen is proud to be one of the retail shops to be open for visitors and residents alike.

Stonewall Kitchen’s new store will be one of several specialty shops located in the residential/hotel area of the development. The 2,500 sq. ft. store will offer both items for the home and garden along with the entire Stonewall Kitchen line of specialty foods. For more information about National Harbor, visit www.nationalharbor.com and for information about Stonewall Kitchen call the Corporate Offices at 207-351-2713.

New Cookbook Series for 2009
Jim Stott and Jonathan King, co-founders of Stonewall Kitchen, along with their friend and cookbook author Kathy Gunst were pleased to announce the launch of four in a series of new cookbooks published by Chronicle Books. Stonewall Kitchen Breakfast ~ A Collection of Good Morning Recipes and Stonewall Kitchen Winter Celebrations ~ Special Recipes for Family and Friends, Stonewall Kitchen Appetizers and Stonewall Kitchen Grilling are single themed, hardcovered books available now.

Stonewall Kitchen Breakfast is a 144 page book with over 50 images taken by Stonewall Kitchen’s owner Jim Stott. Wake up and smell the coffee with this collection of breakfast recipes that are perfect for any morning life style. Those “on the go” can grab a Coffee Cake Buttermilk Muffin and head right out the door. For a lazy Sunday afternoon brunch with friends, serve up a Stonewall Bloody for each guest, followed by Open-Face Breakfast Sandwiches with Pequilla Peppers, and Brown Sugar-Glazed Bacon. With helpful hints for poaching eggs, setting up a yogurt bar, and flipping perfect pancakes this is a must-have for breakfast lovers.

Stonewall Kitchen Winter Celebrations shows how to celebrate in style with 50 tantalizing recipes for holiday entertaining. Take your turkey from traditional to modern by adding an updated side dish to your Thanksgiving menu, like Mashed Parsnips and Pears or Sautéed Brussels Sprouts with Nutmeg-Cardamom Cream and Pancetta Breadcrumbs. Chanukah starts with a slow-roasted Brisket with Winter Vegetables, while Curried Maple Pecans and Indian-Spiced Meatballs with Yogurt and Mango Chutney will be the highlight of any holiday open house. Seasonal assistance comes in the form of a selection of very merry desserts, instant appetizers for last-minute get-togethers, and suggestions for turning many of the recipes into tasty gifts for loved ones.

Start your next cocktail or dinner party in style with some of the 49 festive recipes found in Appetizers, Finger Foods and Small Plates. The book is organized into three chapters: Finger Food; Small Bowls; and Small Plates making it easy for you to choose recipes based on how you wish them to be served. Recipes include Seared Scallops with Pineapple-Pepper Salsa, Pancetta “Cups” with Herbed Goat Cheese and Mixed Baby Greens, Onion and Bacon Pizzettes and Pumpkin Ravioli with Brown Butter and Sage. We also suggest menus for eight themed events including “French Cocktails”, “Antipasti Platter” and “Watching a Movie, the Academy Awards, or the Big Game”!

Grilling, Fired Up Recipes for Grilling All Year includes over 50 favorite recipes for grilling everything from steak and ribs to lobster, tuna, vegetables and fruit. The book is organized into three chapters: Salads, Side Dishes & Sauces; Main Courses; and Desserts. Find amazing recipes for each part of your meal including Grilled Mexican-Style Corn, Tuscan-Style Chicken Under a Brick, Grilled Vegetable Platter and even Grilled Lime and Maple Bananas!

The four books are selling successfully and make a wonderful collection for novice and expert cooks alike.

Jonathan King (right below) was born in Massachusetts, graduated from Londonderry High School in New Hampshire and summered with his five siblings in Cape Neddick, Maine throughout his childhood. He graduated from the University of New Hampshire and holds a BA in Psychology and a minor in Sociology and Fine Arts. After graduating college he pursued a career in hotel management and was resident manager of a historical Connecticut inn. Eventually settling on the coast of Maine, he discovered a deep passion for cultivating plants. Working in greenhouses during the day and restaurants at night fostered his combined talents for horticulture and cuisine, laying the foundation of what would become Stonewall Kitchen in 1991. He serves as President and Creative Director of the company.

James Stott (left above) was born and raised in Methuen, Massachusetts and graduated from Gordon College in Wenham, Massachusetts. After graduating, Jim owned a residential construction firm in the seacoast area of New Hampshire. While earning extra money as a waiter at the renowned Blue Strawberry Restaurant in Portsmouth, New Hampshire, he met and collaborated with Jonathan King to create Stonewall Kitchen in 1991 and currently is Vice President of the company. Jim's passion for food and his involvement in many areas of the business have culminated in his recent decision to take on the responsibilities of staff photographer.

Jonathan and Jim together as Stonewall Kitchen have been awarded the Governor's Business Excellence Award for the State of Maine, and were selected as the choice for Entrepreneurial Business of the Year by the Small Business Association of the State of Maine in 2002. Year after year, their specialty foods are awarded prestigious NAFST awards for their products and packaging.