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Salads are year-round fare, but especially desirable in the summer when gardens and farmers' markets overflow with the best produce of the year. It's a great time to embrace "Buy Fresh, Buy Local," and salads are a natural choice for the fresh harvests underway now.
IN THIS ISSUE, we feature three salads with delicious, fresh dressings that sparkle and bring out the best in all the ingredients. Salads beg for improvisation, play the plate with choices of whatever is around -- there are no wrong combinations!
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Ken's Notes:
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A couple of quick notes, thoughts and reminders:
One Year Anniversary! Last Friday, July 1st, marked our one year anniversary of being open continuously (no fires....) - Yippee!
Now OPEN Mondays! We're now open on Mondays, 10 am to 5:30 pm, just like every other day except Sunday when we're open from 1 - 5 pm.
All-Clad now 40% OFF! We still have All-Clad inventory that we would like to sell off before bringing in their new models, so we've lowered our prices to 40% off. This is as low as you'll ever find All-Clad, hurry before it's gone!
Fri, July 8 - Merchant's & Artist's Walk!  This Friday, July 8th, is another Merchant's and Artist's Walk in downtown Marietta. If you've never walked Front Street during this event you've missed out on a very fun evening. We'll be hosting Rob Gorrell and his unique Folk Art. Stop in and take a look, we think you'll really enjoy his work. (Pix with caption "Tramp Art Sewing Box - Rob Gorrell")
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Cookin' On The Skids
Thursday, July 14, 2011 - 6:30 pm, $40
Gayle Shank - In-house Chef
An evening of do-a-heads - delicious salads that you can make ahead of time and pull out just when you need them! Curried Rice Salad, Pea Salad, Tortellini Salad and Cucumber Salad. Class is limited to 15.
Let's Get Cheesy Thursday, July 21, 2011 - 6:30 pm, $45 Gayle Shank - In-house Chef
Making your own cheese is not as hard as you may think. Gayle will show you how to make home-made Ricotta and Mozzarella cheeses. You'll go home with recipes to use the cheeses in and a Mozzarella Cheese Making Kit with everything you need to make a batch at home for your family and friends. Class is limited to 15.
 Crepes....Tres Bien!
Tuesday, July 26, 2011 - 6:30 pm, $35 Gayle Shank -
In-house Chef
Let us show you just how easy it is to make crepes! This is a hands on class where you'll learn to make both sweet and savory crepes. Class is limited to 12.
Cooking Kids - What's For Breakfast? Monday, August 1, 2011 - 10:00 to 11:30 am, $20 Jesse Etter - In-house Kid's Chef
Every child starts the day out hungry, so what better class to offer than one on breakfast! Your junior chef will learn to make their own pancakes,  French toast and fast-food type egg sandwiches. Our Cooking Kid's Classes are limited to 8 children, ages 8 to 12 years old. Children will be taught real kitchen skills so they can safely "cook" on their own. They will be instructed in clean and safe handling of food and clean-up! You know your child best...this is a class for kids who are able to stay focused for an hour and a half, are able to take turns and listen to (and take) instructions. Parents will be required to sign a waiver and leave a contact phone number at the time they drop their child off. Jesse is a recent graduate of the Hocking College Culinary Arts Program where she graduated at the top of her class. She has a great time working with kids and enjoys teaching. These classes should be a lot of fun!
Pizza On The Grill Tuesday, August 2, 2011 - 6:30 pm, $35 Jerry Bedilion
Those who know Jerry know him for his love of teaching French and English in the Warren school system. He is also an avid gardener and a food aficionado. Join us for what should be a very entertaining class  with fabulous pizza! We'll be baking in both charcoal and gas grills outside on the patio. Recipes will include: The Perfect Dough, fresh Garden Sauce, and a special olive oil mixture to brush on your crust. Mangier! Class is limited to 15.
Cooking Kids - Cooking Without A Stove Or Oven Monday, August 8, 2011 - 10:00 to 11:30 am, $20 Jesse Etter - In-house Kid's Chef
Children will learn how to prepare after-school snacks without using the stove or oven. They will learn to safely use a microwave and be instructed in the preparation of well balanced snacks. Our Cooking Kid's Classes are limited to 8 children, ages 8 to 12 years old. Children will be taught real kitchen skills so they can safely "cook" on their own. They will be instructed in clean and safe handling of food and clean-up! You know your child best...this is a class for kids who are able to stay focused for an hour and a half, are able to take turns and listen to (and take) instructions. Parents will be required to sign a waiver and leave a contact phone number at the time they drop their child off. Jesse is a recent graduate of the Hocking College Culinary Arts Program where she graduated at the top of her class. She has a great time working with kids and enjoys teaching. These classes should be a lot of fun!
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Microplane Citrus Zester
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Comfortable in the hand, this zester releases the best of oranges, lemons and limes.
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Wusthof 6" Cook's Knife
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The knife that serves so many purposes in the kitchen, easy on the hand, just the right size.
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Lettuce Knife
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Serrated and sharp,this knife helps reduce browning and avoids metallic tastes on food.
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Collapsible Salad Spinner
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Wash salad greens and vegetables well, then spin dry for maximum freshness.
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Wusthof Tomato Knife
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Tackles beefsteak and cherry tomatoes alike easily. Pronged tip moves slices to plate.
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Small Whisk
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A small whisk is perfect for making emulsions of small amounts of vinaigrettes.
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Vegetable Brush
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Scrub any dirt away from fresh potatoes with this "easy on the hand" vegetable brush.
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Krisk Bean Slicer
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Make quick work of a pile of fresh beans with this trimmer and slicer.
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Mince 'n Slice
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Minces, slices and juliennes garlic, radishes, ginger and more!
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Summer's fresh fruits and vegetables make it easy for all cooks to shine!
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