To join the waitlist for any of our Saturday Suppers, please email us at chef@stonewoodny.org with your name, phone number, the supper you are interested in, and desired number of seats.
We are thrilled to welcome Chefs Jill Mathias and Juan Cassalett, the chefs and co-owners behind Chez Nous and Malagón Mercado y Tapería in Charleston, South Carolina, back to our Cookhouse kitchen. Some of you may remember Juan from his Sunday Harvest Dinner at Stonewood last season and Jill from the season before. This year, Jill and Juan are coming to cook together, which feels like the right and natural way to do it given that their story, professionally and personally, has always been one of collaboration.
At Chez Nous, tucked into an 1835 house down an alley in Charleston, Jill has spent more than a decade cooking from a daily menu of just six dishes, rooted in the season and shaped by the traditions of southern France, northern Italy, and northern Spain. There is no walk-in refrigerator, no sprawling kitchen brigade, no elaborate mise en place. Just two starters, two entrees, and two desserts, hand written each morning and posted to Instagram before service. What sounds like a constraint has become the point entirely. The cooking is simple in the best sense: beautifully sourced ingredients treated with restraint and real skill, the kind of food that makes you feel like you have been invited into someone's home rather than seated in a restaurant. Jill builds the menu collaboratively with the team, assigning cooks to dream up dishes for the following week and then shaping those ideas into something coherent and seasonal. It is a practice that has kept the kitchen genuinely engaged and the dining room quietly full for over nine years.
At Malagón, just around the corner, Juan brings a purist’s sensibility to Spanish cuisine, an approach that has earned the restaurant its first Michelin star this year. Sourcing from both Spain and the Lowcountry, he creates a menu of tapas that is at once playful and grounded. Juan is committed to letting the ingredients speak, which means working with the finest produce, proteins, cheeses, and charcuterie available, prepared with classical technique and without embellishment. He honed his craft in some of Charleston’s most respected kitchens, including McCrady’s and FIG, before joining Jill at Chez Nous. The two became partners in work first, then in life, and their cooking together carries that same ease.
We are so glad to have Jill and Juan both back at the Farm and hope to see you there.
Before donating, please note that dietary restrictions and allergies must be communicated in advance. As Stonewood Farm is not a restaurant and the evening will feature a set menu, we are unable to accommodate last-minute dietary changes. Please note that we are unable to accommodate vegan diets for this particular meal. If you have any questions, please contact chef@stonewoodny.org.
To join the waitlist for any of our Saturday Suppers, please email us at chef@stonewoodny.org with your name, phone number, the supper you are interested in, and desired number of seats.
We are thrilled to welcome Chefs Jill Mathias and Juan Cassalett, the chefs and co-owners behind Chez Nous and Malagón Mercado y Tapería in Charleston, South Carolina, back to our Cookhouse kitchen. Some of you may remember Juan from his Sunday Harvest Dinner at Stonewood last season and Jill from the season before. This year, Jill and Juan are coming to cook together, which feels like the right and natural way to do it given that their story, professionally and personally, has always been one of collaboration.
At Chez Nous, tucked into an 1835 house down an alley in Charleston, Jill has spent more than a decade cooking from a daily menu of just six dishes, rooted in the season and shaped by the traditions of southern France, northern Italy, and northern Spain. There is no walk-in refrigerator, no sprawling kitchen brigade, no elaborate mise en place. Just two starters, two entrees, and two desserts, hand written each morning and posted to Instagram before service. What sounds like a constraint has become the point entirely. The cooking is simple in the best sense: beautifully sourced ingredients treated with restraint and real skill, the kind of food that makes you feel like you have been invited into someone's home rather than seated in a restaurant. Jill builds the menu collaboratively with the team, assigning cooks to dream up dishes for the following week and then shaping those ideas into something coherent and seasonal. It is a practice that has kept the kitchen genuinely engaged and the dining room quietly full for over nine years.
At Malagón, just around the corner, Juan brings a purist’s sensibility to Spanish cuisine, an approach that has earned the restaurant its first Michelin star this year. Sourcing from both Spain and the Lowcountry, he creates a menu of tapas that is at once playful and grounded. Juan is committed to letting the ingredients speak, which means working with the finest produce, proteins, cheeses, and charcuterie available, prepared with classical technique and without embellishment. He honed his craft in some of Charleston’s most respected kitchens, including McCrady’s and FIG, before joining Jill at Chez Nous. The two became partners in work first, then in life, and their cooking together carries that same ease.
We are so glad to have Jill and Juan both back at the Farm and hope to see you there.
Before donating, please note that dietary restrictions and allergies must be communicated in advance. As Stonewood Farm is not a restaurant and the evening will feature a set menu, we are unable to accommodate last-minute dietary changes. Please note that we are unable to accommodate vegan diets for this particular meal. If you have any questions, please contact chef@stonewoodny.org.
