The Stone House welcomes new executive chef | TheUnion.com
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The Stone House welcomes new executive chef

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WHERE: The Stone House, 107 Sacramento Street, Nevada City

INFO: http://www.stonehouse.io 530-265-5050 manager@stonehouse.io. The kitchen is open Wednesday through Sunday from 11 a.m. to 11:00 p.m. and features local and organic ingredients whenever possible.

The Stone House has hired new Executive Chef Nick LaLonde, who brings a decade of experience in fine dining and casual dining concepts, according to a release.

LaLonde will oversee all culinary operations including onsite catering for weddings and private events at The Stone House.

His passion for food lies in root to leaf cooking and using classic techniques to elevate vegetable dishes in a fine dining setting.



LaLonde continues the traditions of The Stone House’s seasonal farm to fork menus with access to The Stone House Farm and local growers including; Stones Throw Farm, Super Tuber Farm, Sun Rock Farm and Mountain Bounty Farm.

“My goal with cooking is to educate people about their local food system,” LaLonde said. “Hopefully when you eat at The Stone House, and you see how much product we are able to source from our area, you will have more of a connection to every meal you eat.”



New spring dishes include grilled cauliflower with a subtle saffron aioli and bold olives, a mushroom tartine featuring locally foraged mushrooms, and the potato gnocchis are hand rolled and paired with the freshly farmed asparagus and English peas.

Here’s what LaLonde had to say about one of his signature appetizers “Beets are one of my favorite vegetables. I also love bar snack food, like tater tots. This is my way of combining the two, we serve them with creme fraiche and dill.”

Prior to joining The Stone House, LaLonde started his culinary career in the Bay Area. He worked with Gavin Schmidt at Corner’s Tavern where he discovered his passion for fine dining cuisine. He helped re-open the Mandana Inn in upstate New York, where he crafted a seasonal menu working with local farmers to create New England comfort food.

Most recently, LaLonde spent time in Sacramento with Scott Ostrander and Paul Dipierro at Origami Asian Grill and at Federalist Public House, often working with local breweries to create plant-based tasting menus and special dinner experiences.

When asked about his time in Nevada County, Nick said “I love seeing what nature has to offer. I am always looking for new contacts to learn what more can the local community or environment can offer to the restaurant for our menu. Whether it is a farmer with great carrots, a forager with unique mushrooms, or a local butcher with the highest quality, humane animals, I am always working on building these connections so I can highlight them in the restaurant.”

Source: The Stone House


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