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Jonathan King

Jonathan King
Did you know?

Jonathan and Jim named their company the night before they attended a farmer’s market for the first time. Early spring snow falling on a New England stone wall outside the kitchen window was the inspiration.

Jonathan King
Jonathan's Featured Recipe
Middle Eastern Hummus

Click here for recipe

Jonathan King is co-owner of Stonewall Kitchens, based in Maine. With partner Jim Stott, he built the company from a table at a farmer’s market to a multimillion dollar nationally known brand.

 

Jonathan and Jim are coauthors of seven Stonewall Kitchen cookbooks, six written with Kathy Gunst. The books written with Gunst are Stonewall Kitchen Breakfast, Stonewall Kitchen Appetizers, Stonewall Kitchen Grilling, Stonewall Kitchen Winter Celebrations, Stonewall Kitchen Favorites, and Stonewall Kitchen Harvest. On their own, Jonathan and Jim wrote The Stonewall Kitchen Cookbook: Favorite Pantry Recipes.

 

The two men met when both were waiting tables and pursuing other interests. They discovered a shared interest in cooking and horticulture and began making jams, jellies and condiments as a hobby. In 1991, a friend suggested they sell their wares at a New Hampshire farmer’s market. The sold out of product the first day and after a few weeks of success, decided to start a business.

 

In 1996, they were urged to take their products the Fancy Food Show in New York City, sponsored by the National Association for the Specialty Food Trade. The show attracts vendors from all over the world and so it was no small feat when the Stonewall Kitchens won a juried award for Outstanding Jam for their Roasted Garlic Onion Jam and a second place for Outstanding Product Line. After that first show, they left with 500 orders.

 

Today, Stonewall Kitchens has a thriving wholesale as well as retail business. The company has a national presence, although its headquarters are based in York, Maine, where there is retail shop, cooking school, and café — as well as the company’s test kitchens and offices.

 

Stonewall Kitchens has been awarded the Governor’s Business Excellence Award for the State of Maine. They were also chosen as the Entrepreneurial Business of the Year by the state’s Small Business Association.

 

Jonathan lives in Maine. The company’s website is http://www.stonewallkitchen.com/

 

Latest Recipes

Holiday Orange-Cranberry Sauce

This is the classic sauce for accompanying a holiday turkey. Our version is loaded with oranges-fresh orange juice, orange zest, and thin...

(1 Votes)

Spanish-Style Empanadas

We always figured making homemade empanadas-flaky pastry wrapped around a fillingwould be incredibly time-consuming. We were wrong. This...

(1 Votes)

Middle Eastern Hummus

Creamy and rich with chickpeas, tahini (sesame paste), lemon juice, garlic, and olive oil, this dip can be made in just about ten minutes...

(1 Votes)

Pita Crackers

We love making these simple pita crackers. Cut open a pita bread—whole-wheat or white—and cut each half of the bread into triangles. Brus...

(1 Votes)

Eggplant “Caviar” with Tomato-Mint Salad

We love the silky texture of roasted and mashed eggplant, but we wanted to add another dimension to this underused vegetable. Here we roa...

(1 Votes)

Indian-Spiced Cashews

Hot, sweet, and flavored with exotic spices, we like to serve these nuts with salads, curries, or simply a cold beer or dry martini.

(1 Votes)

Baked Pastry-Wrapped Olives

We love wrapping pitted green or black olives—or better yet, a combination—in premade puff pastry. The buttery dough envelops the salty; ...

(1 Votes)

Vietnamese-Style Spring Rolls with Dipping Sauce

These spring rolls taste fresh and light and burst with the flavors of shrimp, rice noodles, fresh mint, and cilantro. Best of all, they ...

(1 Votes)

Roasted Red Peppers with Basil Oil, Caperberries, and Balsamic

A classic addition to Italian antipasti platters, roasted red peppers are sweet, simple to make, last for days, and can be used in a wide...

(1 Votes)

Basil Oil

This oil is equally at home on top of grilled or sautéed fish, chicken, vegetables, beef, or pork. We love tossing it with pasta and sala...

(1 Votes)

Roasted Garlic Bruschetta with Steak Tips

When you want to serve something elegant that can mostly be made ahead of time, this is the dish you are looking for. We roast a whole he...

(1 Votes)

Onion and Bacon Pizzettes

If you use pizza dough from the grocery store or a pizza parlor, you can put together these hot bacon-and-onion-topped pizzettes (mini pi...

(1 Votes)

Oysters Baked on Creamed Spinach with Parmesan-Panko Crust

If you want to serve one dish for the holidays that will keep them talking, this is the one to try. It is our take on the classic New Orl...

(1 Votes)

Tarragon Crab Canapés

Small rounds of toasted white bread create an easy base for these savory canapés. Make the toasts and crabmeat mixture ahead of time and ...

(1 Votes)

Beef Tenderloin with Horseradish Crust, Roasted Potatoes, and Garlic

The holidays are the perfect time to splurge on beef tenderloin. Good beef tenderloin can cost a small fortune, but keep in mind that thi...

(1 Votes)

Standing Rib Roast Studded with Garlic

There are a few things that make the difference between a good standing rib roast and a great one. First is the beef. This is the holiday...

(1 Votes)

Sharp Cheddar And Herb Popovers

Jonathan found the recipe for these gorgeously puffed, golden brown popovers laced with sharp cheddar cheese and herbs. We would tell you...

(1 Votes)

Roast Turkey with Cranberry-Pecan Stuffing

What do we love most about Thanksgiving? Well, you don’t have to shop for presents. You don’t have to decorate the house. And you don’t h...

(1 Votes)

Apple Cider Jelly

There are some recipes that seem to have more in common with magic than plain old, everyday cooking. Apples have lots of natural pectin, ...

(1 Votes)

Alabaster Mashed Potatoes and Turnips

Turnips have a distinctive, earthy flavor that can be overwhelming when eaten on their own. They are the perfect balance to creamy potato...

(1 Votes)

Mashed Parsnips and Pears

Why is it we always serve plain old mashed potatoes or mashed sweet potatoes year after year? We decided to experiment with various veget...

(1 Votes)

Orange-Scented Mashed Butternut Squash

This is a nice twist on mashed squash, where butternut squash is pureed with orange zest and juice for a deliciously sweet side dish.

(1 Votes)

Cranberry-Pecan Stuffing

We love all kinds of stuffing, but this one bursts with the fresh flavors of the season. Start collecting bread several days before you w...

(1 Votes)

Brisket with Winter Vegetables

Chanukah-the “Festival of Lights”-is a tough holiday for many Jews. Let’s face it, it’s not easy competing with Christmas. But the tradit...

(1 Votes)

Simplest Pork Roast

We love making pork roasts during the winter because they are so full of flavor and easy to prepare. Surround the roast with baby carrots...

(1 Votes)

Fennel and Potato Gratin

The subtle anise flavor of fresh fennel gives this potato gratin a light, fresh taste. Serve with any holiday roast.

(1 Votes)

Thin Green Beans with Brown Butter and Roasted Chestnuts

Look for thin French-style green beans (called haricots verts) and vacuum-sealed bags of roasted chestnuts. The dish can be assembled and...

(1 Votes)

Winter Radicchio Slaw

Here’s a slaw made for winter, with Italian radicchio, fresh fennel endive, and tart sweet apple, all tossed with a light, ginger-enhance...

(1 Votes)

Winter Spinach Salad with Roasted Pears, Blue Cheese Toasts, and Dried Cranberry Vinaigrette

Although there are several elements in this salad, everything can be prepared ahead of time and assembled at the last minute, making this...

(1 Votes)
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