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Ken's Notes:
|  Class Update Heidi Riley, who was teaching our East Indian Cuisine class this week, unexpectedly became ill and we had to move the class to a new date and time. I'm sure we'll have open seats for the Saturday, April 30 reschedule. I've read through the menu and it sounds like it will be a great class - especially the Gulab Jamun, fried dough balls that are soaked in a cardamom-infused syrup. Not that I'm a sweets and desert kind of guy or anything.....
We still have plenty of openings in this Saturday's Coffee Brewing 101. Have you ever wondered why the coffee tastes so good at Starbucks and so bad at home? Now's your chance to become a Barista, sort of. Class starts at 10 am this Saturday and is only $10.
Made in the USA A few months ago a customer came into the store and complained that we didn't carry any American made product. We were a little taken aback, since that's actually something we try hard to do. Dagmar walked him around a bit, showed him a few lines and he actually walked away impressed. We talked about it and realized that we weren't really doing anything to show country of origin. If you look around the store now, you'll start to see little American flags that we're standing up next to US made items. If it's made in Ohio or West Virginia we're highlighting that too.
We'll be the first ones to admit that it's impossible to get away from imports. We live in a global economy. But we'll continue to add US product to our mix whenever possible. I'll also try and point out some of our favorites, like USA Pan (see below) in this and future eNewsletters.
USA Pan This is a family run business located just outside of Pittsburgh (with at least one Marietta College grad in the bunch). Their business has been primarily geared towards industrial bakeware where they are considered to be the world's largest manufacturer. In the last few years they've slowly expanded into the consumer market. I can tell you right now that their pans may be the most expensive you'll ever buy. For example, their 9" cake pan retails for $19.95 while a stainless 9" cake pan (China) retails for $14 and an aluminum version (also China) retails for $7.95. We have to carry all three because our customers demand that we do so.
The USA Pan product doesn't cost more because it's made in the US, it's because it's a far superior pan. Made to the same standards as industrial pans, each is made of thick, heavy, aluminized steel for even heat distribution. They have steel wires in their rims to provide  additional strength and resist warping. Each is coated with a proprietary silicone coating that is preferred by commercial bakers over dark non-stick coatings. This is an environmentally friendly product specifically formulated for superior baking and easy cleaning; it does not contain PTFE or PFOA.
Another unique feature of the USA Pan bakeware is the fluted surface design. This surface maximizes pan strength and prevents warping, denting, and other effects of everyday use. The fluted surface facilitates air circulation which translates into an evenly baked product that is easily released.
We've looked at some of the best bakeware available out of Europe today and none of it comes close to USA Pan. Expensive? Yes, but it is also an incredible value when you consider the features and benefits of the product - and best of all, it's made just up the river! |
Cooking Classes at The Cook's Shop!
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Coffee Brewing 101
Saturday, April 9, 2011 - 10:00 am, $10
Silverbridge Coffee - Coffee Importers/Roasters
Learn to make a perfect cup of Joe with the folks from Silverbridge Coffee in Gallipolis, Ohio. From perfect drip to expresso and French press to perc'd, you'll learn the proper grind, temperature and process for all of the above and more! Class is limited to 20.
Italian Dinner Thursday, April 14, 2011 - 6:30 pm, $40
Pamela Martino - Former owner of Chiasso Café, Las Vegas, NV. Pamela learned to cook from her Italian grandmother and prefers to use fresh local foods from the Athens area where she resides. Menu under development, stay tuned. Class is limited to 15.
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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A Bird in the Oven and then Some by Mindy Fox. Copyright © 2010. Published by Kyle Books  We'd fallen for the convenience of buying just boneless chicken breasts when we came across this book. Through it, we were reintroduced to rich, delicious flavors long forgotten. We reached for our roasting pan and turned on the oven. To our delight, the results were better than expected, and roasted chicken dishes are now back on our menu. In this cookbook, we found complete instructions for how to roast a good bird and many variations for unique flavors. A Bird in the Oven provides "20 Ways to Roast the Perfect Chicken plus 80 Delectable Recipes" to accompany the flavorful roasted bird. The choices include vegetable sides in some unique variations, a chapter on Roast Chicken Salads, another on Roast Chicken Soups, a section on chicken with Pasta and Rice Dishes, and a finale chapter covering Brunch and Lunch. The full-color photography is stunning and inspirational throughout the entire book. |
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Celebrate spring with some freshly roasted chicken as the centerpiece on your menu and table!
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