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People mark time in different ways, the alignment of the stars, the phase of the moon, or what flowers are blooming in the garden. For us, it's what fresh vegetables and fruits are making their first seasonal appearance in the markets, and nothing says "spring" like asparagus!
IN THIS ISSUE, we celebrate asparagus as the beginning of the garden's cascade of fresh, local produce in the season ahead. We indulge in the bounty of asparagus by preparing it a variety of ways: steamed, grilled, roasted, breaded, stir-fried, pureed, wrapped, and garnished. You'll find plenty of ideas for your own improvisations with this springtime delicacy!
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Ken's Notes:
|  What's New! Summer's just around the corner and I'm already thinking about iced tea and lemonade! One of my favorite beverage containers is the Prodyne Infusion Pitcher. Besides serving as a simple pitcher it has a freezer ice tube that screws to the lid and keeps your beverage  chilled on a hot day. It goes one step further with its fruit infusion rod - fill it with cut lemons, limes, berries, mint, etc., place it into the pitcher and let the fruit and liquid mix naturally overnight. Holds three quarts, BPA free, and best of all, you get exactly the flavor you want! If you like making your own fruit juice concoctions, are concerned about the amount of sugar in soft drinks but still have a love of carbonation, we've got something fun due in the store sometime in the next week. ISI's Twist 'n Sparkle lets you carbonate any beverage in minutes. Just fill the reusable bottle with juice, tea,  spirits or wine, drop a cartridge into the wand's handle and screw it into the bottle. In one minute you have a carbonated beverage! The cartridges are recyclable; your beverage will stay carbonated for a day or so, and the complete kit (wand, bottle and three cartridges) retails for $50. ISI includes a recipe book and if that's not enough, you'll find many more ideas for drinks on their website. |
Cooking Classes at The Cook's Shop!
|  East Indian Cuisine Rescheduled due to illness - seats available! Saturday, April 30, 2011 - 2:00 pm, $45
Heidi Riley -Chef
Do you love the smell of Garam Masala but just aren't sure where or how to use it? Join Heidi for an introduction to East Indian Cuisine and she'll teach you the intricacies of classic Indian spices. Start the evening with a Mango Lasse smoothy drink and then dive straight into Murgh Makhani or Butter Chicken and Heidi's Coconut-Vegetable Biryani. For desert you'll learn to make Gulab Jamun, baked or fried dough balls that are soaked in a cardamom-infused syrup. Class is limited to 15.
Polish Pastry Saturday, May 7, 2011 - 2:00 pm, $45
Sharon Coffman - Polish and Italian Food Aficionado
Sharon will share a few of her favorite Polish deserts, Pita Piata (a ring shaped, nut and raisin filled yeast cake), a Long Nut Roll and a Strudel. Class is limited to 15.
Knife Skills - A Hands-On Class Wednesday, May 11, 2011 - 6:00 pm, $45
Ed Bartush - Wüsthof Factory Sales Representative. Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, de-bone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wüsthoff Classic paring knife to use and take home. This knife retails for $39.95 and was just given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 16.
PLUS Knife Sharpening Wednesday, May 11 - 4 - 5:30pm Prior to the class, from 4 - 5:30 pm we'll be holding a sharpening session where you can bring in your knives (limit of two) and Ed will put a new edge on them for $2 each. All proceeds generated from sharpening will be donated to The Suicide Prevention Coalition of Washington County.
Latin Cuisine Saturday, May 14, 2011 - 2:00 pm, $45
Tere Clegg - Owner/Chef, Mango, a Latin Bistro
Tere's last class was such a great success that we've invited her back for an encore! Menu under development, stay tuned. Class is limited to 15.
Summer Pies - Pies 102 Thursday, May 19, 2011 - 6:30 pm, $40
Gayle Shank - In-House Chef
What better way to start the summer than with light refreshing pies! Gayle will teach you the secret to a perfect meringue, a flakey crust and a lattice top. You'll learn to make Key Lime, Lemon Meringue and Fruit Pies. Class is limited to 15.
Sushi Rolls- A Hands-On Class Wednesday, May 25, 2011 - 6:30 pm, $50
Dave Rudie - Chef, Parkersburg Country Club
Wasabi fans get in line! Our most popular instructor/chef is conducting a hands-on Sushi Roll class! You'll learn to cook perfect rice, select the proper ingredients (he'll cover both seafood and vegetable types), roll and cut your own. Each participant will take home their own bamboo sushi mat and rice paddle. Class is limited to 15.
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CUTTING BOARDS
Many sizes and materials - protect your countertops
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WUSTHOF 6" CHEF'S KNIFE
the perfect size for vegetable prepping tasks
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KYOCERA PEELER
ceramic blade retains a sharp edge; browning reduced
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ALL-CLAD'S SAUCIER
Rounded bottom for perfect sauce-making
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WHISK
a necessity for smooth sauces, many sizes available
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SAUCE LADLE
by Rösle - perfect portions,
elegant, sleek design
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Celebrate spring with asparagus prepared in all kinds of ways!
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