Sunday Harvest Dinner with Chef Juan Cassalett | July 27th, 3pm - 7pm
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Please join us in welcoming Chef Juan Cassalett, Executive Chef and Co-Owner at Malagón Mercado y Tapería in Charleston, South Carolina, to our Cookhouse kitchen. Some of you may have met Chef Juan when he joined his wife, Chef Jill Mathias, for her Sunday Harvest Dinner at Stonewood last season.
At Malagón, Juan pulls from his Spanish heritage to create a playful menu of classic tapas that showcase authentic flavors and cooking techniques. A purist when it comes to Spanish cooking, he lets the ingredients speak for themselves, sourcing the best produce, proteins, cheeses, and charcuterie from Spain and the Lowcountry. His guests enjoy a transportive experience filled with the charm of Spanish dining culture.
Prior to opening Malagón, Juan cut his teeth in the kitchens of some of Charleston’s top restaurants including McCrady’s, FIG, and Xiao Bao Biscuit. In 2014, he teamed up with Jill Mathias (now his wife) and business partners Patrick and Fanny Panella to open Chez Nous, a highly celebrated, European-inspired restaurant. There, he worked as Sous Chef alongside Jill to create the daily rotating menu of just six dishes that put the restaurant on the map. It was the success of Chez Nous that led the partners to open Malagón just around the corner five years later.
Guided by simplicity, consistency, and authenticity, Chef Juan takes a collaborative approach to cooking, often inviting ideas and feedback from both front and back of house when creating new dishes and making menu changes. The result is a highly engaged team that’s excited about Spanish food and sharing it with their guests.
We’re thrilled to be welcoming Juan (and Jill!) back to the Farm for our July dinner. Besides being extraordinary culinary talents, they’re really wonderful humans! You don’t want to miss this one!
To make a donation and reserve a place at the July 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 four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. PLEASE NOTE: WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AT THIS MEAL.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Please join us in welcoming Chef Juan Cassalett, Executive Chef and Co-Owner at Malagón Mercado y Tapería in Charleston, South Carolina, to our Cookhouse kitchen. Some of you may have met Chef Juan when he joined his wife, Chef Jill Mathias, for her Sunday Harvest Dinner at Stonewood last season.
At Malagón, Juan pulls from his Spanish heritage to create a playful menu of classic tapas that showcase authentic flavors and cooking techniques. A purist when it comes to Spanish cooking, he lets the ingredients speak for themselves, sourcing the best produce, proteins, cheeses, and charcuterie from Spain and the Lowcountry. His guests enjoy a transportive experience filled with the charm of Spanish dining culture.
Prior to opening Malagón, Juan cut his teeth in the kitchens of some of Charleston’s top restaurants including McCrady’s, FIG, and Xiao Bao Biscuit. In 2014, he teamed up with Jill Mathias (now his wife) and business partners Patrick and Fanny Panella to open Chez Nous, a highly celebrated, European-inspired restaurant. There, he worked as Sous Chef alongside Jill to create the daily rotating menu of just six dishes that put the restaurant on the map. It was the success of Chez Nous that led the partners to open Malagón just around the corner five years later.
Guided by simplicity, consistency, and authenticity, Chef Juan takes a collaborative approach to cooking, often inviting ideas and feedback from both front and back of house when creating new dishes and making menu changes. The result is a highly engaged team that’s excited about Spanish food and sharing it with their guests.
We’re thrilled to be welcoming Juan (and Jill!) back to the Farm for our July dinner. Besides being extraordinary culinary talents, they’re really wonderful humans! You don’t want to miss this one!
To make a donation and reserve a place at the July 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 four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. PLEASE NOTE: WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AT THIS MEAL.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Please join us in welcoming Chef Juan Cassalett, Executive Chef and Co-Owner at Malagón Mercado y Tapería in Charleston, South Carolina, to our Cookhouse kitchen. Some of you may have met Chef Juan when he joined his wife, Chef Jill Mathias, for her Sunday Harvest Dinner at Stonewood last season.
At Malagón, Juan pulls from his Spanish heritage to create a playful menu of classic tapas that showcase authentic flavors and cooking techniques. A purist when it comes to Spanish cooking, he lets the ingredients speak for themselves, sourcing the best produce, proteins, cheeses, and charcuterie from Spain and the Lowcountry. His guests enjoy a transportive experience filled with the charm of Spanish dining culture.
Prior to opening Malagón, Juan cut his teeth in the kitchens of some of Charleston’s top restaurants including McCrady’s, FIG, and Xiao Bao Biscuit. In 2014, he teamed up with Jill Mathias (now his wife) and business partners Patrick and Fanny Panella to open Chez Nous, a highly celebrated, European-inspired restaurant. There, he worked as Sous Chef alongside Jill to create the daily rotating menu of just six dishes that put the restaurant on the map. It was the success of Chez Nous that led the partners to open Malagón just around the corner five years later.
Guided by simplicity, consistency, and authenticity, Chef Juan takes a collaborative approach to cooking, often inviting ideas and feedback from both front and back of house when creating new dishes and making menu changes. The result is a highly engaged team that’s excited about Spanish food and sharing it with their guests.
We’re thrilled to be welcoming Juan (and Jill!) back to the Farm for our July dinner. Besides being extraordinary culinary talents, they’re really wonderful humans! You don’t want to miss this one!
To make a donation and reserve a place at the July 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 four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. PLEASE NOTE: WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AT THIS MEAL.