There's a harvest of tart going on right now. Gregarious and bold, friendly with so many foods, lemons declare their potent flavors with puckering yellow audacity this time of year.
IN THIS ISSUE, we've set out to enjoy lemons in every way possible. You'll find lemons for every course set on the table, from appetizer, to soup, salad, entrée, dessert, and sweet snacks. Join us as we explore this fabulous fruit.
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Ken's Notes:
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 We're finally starting to get some inventory back into the store after the craziness of the holidays. Here's a quick overview of what's come in this past week.  One of our new favorites, the Emile Henry Pizza Stone, allows you to makes brick-oven style pizzas in ovens and on grills. They heat up in 15 minutes, clean easily and are light weight. Available in Black, olive and red  From Joseph Joseph comes the Elevate Carosel Set of Utensils. Their unique design allows you to lay them down on the counter and the working end always stays up in the air, away from the counter surface.  Their Square Colanders fit easily in sink corners and take up a lot less space when stored away. One of the new vendors we picked up in Atlanta imports acacia wood bowls and trays from SE Asia. Acacia has the look and feel of mahogany, is fast-growing and harvested from  privately owned land. All of the pieces are hand-made and very reasonably priced.
Hope to see you soon -- Thanks for your support!
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THAI CUISINE
SOLD OUT! Saturday, February 25, 2012 - 2:00 pm, $45. Matt Rapposelli - Executive Chef, OU Menu to be determined. Class is limited to 16. SUSHI ROLLS - A Hands-On Class
SOLD OUT!
Wednesday, February 29, 2012 - 6:30 pm, $50 Dave Rudie - Chef, Parkersburg Country Club The last time we offered this class it sold out almost immediately. If you're interested in learning to roll your own sushi we suggest you call early to register for this class! Our most popular instructor/chef is conducting another 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. GREEK CUISINE - Just a few seats left! Saturday, March 3, 2012 - 2:00 pm, $45. Heidi Riley Chef A three or four course meal, to be determined. Class is limited to 16. QUICK & LIGHT SPRING SOUPS
Wednesday, March 7, 2012 - 6:30 pm, $40. Gayle Shank - In-House Chef Hungarian Mushroom, Six Onion and Tortellini Soups and Cuisinart Baguettes. Class limited to 16. |
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CHEESECAKE 101
Thursday, March 15, 2012 - 6:30 pm, $40. Gayle Shank - In-House Chef New York Style, Sour Cream Topping and Marble Cheesecakes. Class is limited to 16. ITALIAN DINNER Tuesday, March 20, 2012 - 6:30 pm, $45. Gayle Shank - In-House Chef Antipasto, Basic Marinara, Stuffed Shells, Homemade Ricotta Cheese, Italian Bread and Sicilian Cassata dessert. Class is limited to 16. GRILLING Saturday, March 31, 2012 - 2:00 pm, $50. Matt Rapposelli - Executive Chef, OU Featuring Leg of Lamb and Chicken, just in time for Easter. Class is limited to 16. EURO BREADS Thursday, April 12, 2012 - 6:30 pm, $40. Matt Rapposelli - Executive Chef, OU Hearth Bread description and overview, No-Knead Bread and a Country Loaf. Class is limited to 16.
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When life gives you lemons, consider yourself lucky and get cooking!
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