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Extended Holiday Hours:
Open Mondays
until January 3rd
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Ken's Notes:
|  Stand back, this may get ugly. I'm about to get personal and reflect on this past year.
You, gentle reader, are first on my list. Your support of The Cook's Shop has been overwhelming. I can't begin to tell you how much it means to me when an older resident of Marietta comes in our door for the first time, exclaims "I never thought we'd have a store this beautiful in Marietta", and promptly begins to cry. Or when I hear, for the hundredth time, "I'd rather shop local than in the big box store out on the Pike." When the fellow behind the counter in the Post Office turns to his associate and asks if they've been in my store yet - "No? Well you have to get in there, it's fantastic!" - Thank You!
I love it when someone points out the license plates nailed to the floor and I get to tell them a story. Or when an old employee of The Ohio Valley Grocery stops in and I give them a tour of the changes we've made. Lately, we've been hearing our ghost walking around upstairs during the day while the store is open. That always leads to interesting conversations with customers! Every old building in Marietta has its stories, I enjoy sharing ours.
In no particular order, I have to thank the wise Front St. merchants for their advice, RVMBA for their inter-city mountain bike trails which have saved my sanity, wildflowerpixie for playing the unwitting muse, John for humor and Bud Light, Jim for dinners and billiards, Shorty for morning coffee, Joe for teaching me about integrity and honesty, Lou for being a clown and Mag for holding up the earth.
We survived an ugly fire, lost a beloved brother, and a sweet little deaf dog, all within less than a month. But we rose up due to the strength of family, the support of friends and the kindness of strangers (who we now count as friends too).
What's past is prologue. We're having too much fun planning for this next year already. Here's an appetizer - Cupcake Camp is coming this February!
Extended Holiday Hours: We're now open on Mondays until January 3rd.
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Cooking Classes at The Cook's Shop!
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Healthy New Year, Lo-Cal and Easy - Saturday, Jan 8, 2011 - 6:30 pm, $40. SOLD OUT! John Murphy - Culinary arts teacher, Barry Tech, Nassau County, NY. Currently waiting on John for menu details. Class is limited to 15.
Cake Decorating 102 - Monday, Jan 10, 2011 - 6:30 pm, $40
David McIntyre - Baker, The Little Stir Bakery, Vienna, WV. Building on our earlier Cake Decorating 101 Class, David will cover more advanced decorating techniques including flowers, fancy borders and edging. Each student will get their own icing bag and a few tips to keep. Class is limited to 12.
Cooking With Chantal Copper Fusion Cookware - Saturday, Jan 22, 2011 - 1:00 pm, $50
Deb Jech - Factory Representative, Chef for Chantal Cookware . The Chantal Copper Fusion line is a solid copper cookware with an enamel inner and outer coating. The heat is beautifully diffused all the way up the sides while cooking, using lower, more controlled heat. Learn the basics about this cookware from an expert chef and go home with your very own 8" Chantal Copper Fusion Fry Pan, a $60 value! Chef Deb will teach you to made Chicken Saltimbocca with Artichoke Sauce, Pan-Seared Asparagus, Roasted Vegetable and Fresh Ricotta Sandwiches and a Warm Chocolate Cheesecake. Class is limited to 15.
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 Gift Certificates - With our store gift certificates, it's One Size Fits All! Our gift certificates are available in any denomination and always welcomed. We'll look forward to helping your gift's recipient in exploring the possibilities for your kind gift.
Gifts of Experience - The "gift of experience" is an increasingly popular gift. Our cooking classes are perfect gifts for someone who likes to learn and eat at the same time! You'll find details about upcoming classes at the store or on our website.
Thanks for Shopping Locally - Shopping locally has a dramatic effect within our community. For every dollar spent at a local, independent retailer like ours, an extra quarter stays in the community compared to businesses with ownership outside of our community. It's a gift to the community, too, when you shop locally.
Thank you for your patronage of our small, locally owned business! |
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You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later by Diane Phillips. Published by Harvard Common Press, Boston, MA. Copyright 2008.
No matter what time of year it is, when we know there is a busy "crunch time" ahead, we call upon the Diva of Do-Ahead, Diane Phillips. Ms. Phillips has perfected the art of serving great food effortlessly with her do-ahead strategies. Through her research, she has identified what foods freeze well, or will keep waiting in the refrigerator without affecting the final taste or appearance.
This book focuses on wholesome, everyday meals that are ready for those busier days when time is at a premium. She begins with an explanation of general do-ahead strategies, then applies those principles to appetizers, pasta and grain bakes, hot dishes, main dishes for meat, poultry, and seafood. Side dishes and desserts round out the book. The recipes presented, while streamlined and staged, focus on maximum flavor. Once you become familiar with Ms. Phillips' do-ahead mindset, you'll quickly become a pro at thinking ahead and being ready for each day, or for entertaining all year long. |
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Our Favorite Artichoke and Spinach Dip
View & Print
We love hot dips and spreads this time of year! They easily make the appetizer hour an upgraded affair. And, we especially love artichoke dips. This variation is easy to assemble and tastes great! We recommend making a double batch and freezing several containers. You'll be ready for company anytime! |  | Tarragon Chicken Bake
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Calling upon a classic French combination, tarragon, mustard, and cream, this do-ahead casserole is great for the family or for company. Resting on a bed of noodles, sautéed chicken breasts are covered in a sauce that transforms ordinary ingredients into an extraordinary delicious entrée. Paired with a green salad, dinner is ready! |  | Chocolate Lava Cakes
View & Print
Who doesn't love a chocolate dessert? These nearly flourless cakes are baked in individual ramekins and hold a secret center of melted chocolate. We took Ms. Phillips' advice and served it in a puddle of fresh raspberry puree, then crowned it with a dollop of whipped cream. Having this elegant, yet easy, dessert in the freezer, ready to go at a moment's notice, is a host's dream. | 
| | Recipes from You've Got It Made by Diane Phillips with permission of Harvard Common Press, Boston, MA. Copyright 2008. All rights reserved. |
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| Thanks for letting us be a part of your holiday planning and festivities. We enjoy seeing you in our shop and hope that we inspire you to make cooking a true pleasure! Again, our best to you this holiday season, and may peace and joy be yours in the coming year! |
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