Sunday Harvest Dinner with Chef Anne Kearney | August 27th, 3pm - 7pm
To join the waitlist for any of our Sunday Harvest Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Anne Kearney is an American chef and restaurateur. She describes her cooking with the mantra "Food of Love". Her early culinary training in New Orleans at Mr. B’s bistro, with Chef Emeril Lagasse at Emeril’s, and with Chef John Neal at Bistro at the Maison de Ville and Peristyle, led to her purchase of Peristyle from Neal's estate when he passed in 1995. Taking the helm at Peristyle at just 27 years of age, she made the menu her own but was ever mindful to incorporate Neal’s legacies whenever possible. It’s here that she combined refined French technique with Southern flavors to create one of New Orleans' top restaurants.
In 1998, Anne was awarded “Top 10 Best New Chefs” by Food & Wine Magazine and remains one of only 3 restaurants in New Orleans history to earn a 5 Bean review from restaurant critic Brett Anderson of the Times Picayune. Anne was honored in 1999, 2000, 2001, and 2002 with a James Beard Foundation “Southeast Regional Best Chef” nomination. She was awarded the title of “Best Chef Southeast” in 2002.
Anne earned her toque at the Greater Cincinnati Culinary Arts Academy in her home state of Ohio, but credits her stint as sous-chef at Peristyle for the development of her classic French cooking techniques. The flair for the flavors of New Orleans evolved during her three years with Emeril Lagasse, where she did everything from cooking on the line and developing cookbook recipes to researching and writing Emeril's television show scripts.
In 2004, Anne sold Peristyle and moved back to Ohio. There, she established Two Small Tomatoes, an all-natural garden on the Kearney family farm, with the goal of providing the freshest produce available for her next restaurant, Rue Dumaine. Rue Dumaine, named for the street in New Orleans where Peristyle was located, opened in 2007 and went on to be recognized with both awards and recognition for its food.
In February 2018, she was approached by restaurateurs John and Trudy Cooper to be the executive chef and partner of Oak & Ola, a Euro-American restaurant located in Tampa, Florida. It is here that she further expanded her love of French ingredients and flavor profiles to the surrounding countries of Italy, Germany, Spain, England, Belgium and beyond. The restaurant has been exceptionally well received.
Chef Anne is ever mindful of her mission to foster culinary excellence in every dish she shares. She’ll be bringing this passion to our Cookhouse kitchen and we couldn’t be more thrilled to welcome her.
To make a donation and reserve a place at the August 27th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanuts, tree nuts, finfish and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.
To join the waitlist for any of our Sunday Harvest Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Anne Kearney is an American chef and restaurateur. She describes her cooking with the mantra "Food of Love". Her early culinary training in New Orleans at Mr. B’s bistro, with Chef Emeril Lagasse at Emeril’s, and with Chef John Neal at Bistro at the Maison de Ville and Peristyle, led to her purchase of Peristyle from Neal's estate when he passed in 1995. Taking the helm at Peristyle at just 27 years of age, she made the menu her own but was ever mindful to incorporate Neal’s legacies whenever possible. It’s here that she combined refined French technique with Southern flavors to create one of New Orleans' top restaurants.
In 1998, Anne was awarded “Top 10 Best New Chefs” by Food & Wine Magazine and remains one of only 3 restaurants in New Orleans history to earn a 5 Bean review from restaurant critic Brett Anderson of the Times Picayune. Anne was honored in 1999, 2000, 2001, and 2002 with a James Beard Foundation “Southeast Regional Best Chef” nomination. She was awarded the title of “Best Chef Southeast” in 2002.
Anne earned her toque at the Greater Cincinnati Culinary Arts Academy in her home state of Ohio, but credits her stint as sous-chef at Peristyle for the development of her classic French cooking techniques. The flair for the flavors of New Orleans evolved during her three years with Emeril Lagasse, where she did everything from cooking on the line and developing cookbook recipes to researching and writing Emeril's television show scripts.
In 2004, Anne sold Peristyle and moved back to Ohio. There, she established Two Small Tomatoes, an all-natural garden on the Kearney family farm, with the goal of providing the freshest produce available for her next restaurant, Rue Dumaine. Rue Dumaine, named for the street in New Orleans where Peristyle was located, opened in 2007 and went on to be recognized with both awards and recognition for its food.
In February 2018, she was approached by restaurateurs John and Trudy Cooper to be the executive chef and partner of Oak & Ola, a Euro-American restaurant located in Tampa, Florida. It is here that she further expanded her love of French ingredients and flavor profiles to the surrounding countries of Italy, Germany, Spain, England, Belgium and beyond. The restaurant has been exceptionally well received.
Chef Anne is ever mindful of her mission to foster culinary excellence in every dish she shares. She’ll be bringing this passion to our Cookhouse kitchen and we couldn’t be more thrilled to welcome her.
To make a donation and reserve a place at the August 27th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanuts, tree nuts, finfish and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.
To join the waitlist for any of our Sunday Harvest Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Anne Kearney is an American chef and restaurateur. She describes her cooking with the mantra "Food of Love". Her early culinary training in New Orleans at Mr. B’s bistro, with Chef Emeril Lagasse at Emeril’s, and with Chef John Neal at Bistro at the Maison de Ville and Peristyle, led to her purchase of Peristyle from Neal's estate when he passed in 1995. Taking the helm at Peristyle at just 27 years of age, she made the menu her own but was ever mindful to incorporate Neal’s legacies whenever possible. It’s here that she combined refined French technique with Southern flavors to create one of New Orleans' top restaurants.
In 1998, Anne was awarded “Top 10 Best New Chefs” by Food & Wine Magazine and remains one of only 3 restaurants in New Orleans history to earn a 5 Bean review from restaurant critic Brett Anderson of the Times Picayune. Anne was honored in 1999, 2000, 2001, and 2002 with a James Beard Foundation “Southeast Regional Best Chef” nomination. She was awarded the title of “Best Chef Southeast” in 2002.
Anne earned her toque at the Greater Cincinnati Culinary Arts Academy in her home state of Ohio, but credits her stint as sous-chef at Peristyle for the development of her classic French cooking techniques. The flair for the flavors of New Orleans evolved during her three years with Emeril Lagasse, where she did everything from cooking on the line and developing cookbook recipes to researching and writing Emeril's television show scripts.
In 2004, Anne sold Peristyle and moved back to Ohio. There, she established Two Small Tomatoes, an all-natural garden on the Kearney family farm, with the goal of providing the freshest produce available for her next restaurant, Rue Dumaine. Rue Dumaine, named for the street in New Orleans where Peristyle was located, opened in 2007 and went on to be recognized with both awards and recognition for its food.
In February 2018, she was approached by restaurateurs John and Trudy Cooper to be the executive chef and partner of Oak & Ola, a Euro-American restaurant located in Tampa, Florida. It is here that she further expanded her love of French ingredients and flavor profiles to the surrounding countries of Italy, Germany, Spain, England, Belgium and beyond. The restaurant has been exceptionally well received.
Chef Anne is ever mindful of her mission to foster culinary excellence in every dish she shares. She’ll be bringing this passion to our Cookhouse kitchen and we couldn’t be more thrilled to welcome her.
To make a donation and reserve a place at the August 27th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanuts, tree nuts, finfish and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.