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Who doesn't like a slice of fresh, homemade pie? The summer fruit harvest is underway with wave after wave of berries and stone fruits ripening to perfection. Eat these gems "out of hand" at the peak of freshness, or better yet, put them in a summer fruit pie.
IN THIS ISSUE, we equip you with all the tips and tricks required for making the best summer fruit pies you've ever had! From tender, tasty crusts to generous fruit fillings, making a homemade pie is easier than you think and more delicious than you might believe. Let's get started!
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Ken's Notes:
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If you're a Marietta Farmer's Market shopper then you're already familiar with Chris Pfeiffer and his bakery, The Bread Garage. He shows up at the Fair Grounds with 150 or so loaves of crusty flavorful bread and usually sells out before 11 am. While he calls baking just a hobby it's obvious that it's his passion! Early in his life he was bitten by the bread bug, got a job baking artisan bread at Bread Alone in upstate  New York for a year and since then has experimented, read and baked his way to becoming an expert baker. His sourdough starter breads are all baked in a wood-fired brick oven that imparts a distinctive taste and feel to his bread. I spent a few hours with him recently and found that Chris feels that it's very important to serenade the dough with Ella Fitzgerald while mixing, The Latin Kings while shaping and Mumford & Sons while baking. Now that's attention to detail!
 Starting this weekend we'll be stocking bread from The Bread Garage at The Cook's Shop. We'll have four different loaves - Country White Loaf, Raisin Walnut Levain, Miche Whole Wheat and Whole Grain Health. We'll get our stock on Saturday morning, anticipate selling it all out before the weekend's over, and then restocking the following Saturday (Chris is only baking on Fridays right now). If you can't make it to the Farmer's Market before he sells out, now you have a downtown alternative!
Sara Moulton At The Cook's Shop! We're excited to announce that Sara Moulton will be paying us a visit on Saturday, September 17th, at 2:30 pm, as part of her current book signing tour!  Admired by millions as the host of "Cooking Live", "Cooking Live Primetime," and "Sara's Secrets," Sara was one of the Food Network's defining personalities during the outlet's first decade. In addition to her work on the Food Network, Sara was the Executive Chef of Gourmet Magazine for twenty-three years - right up until its closing in October 2009. Sara is the author of Sara Moulton Cooks at Home and Sara's Secrets for Weeknight Meals, which served as the basis for "Sara's Weeknight Meals," a public television series that launched in 2008. Her third cookbook, Sara Moulton's Everyday Family Dinners was published in April 2010. She is also the Food Editor of ABC-TV's "Good Morning America." In October of 2011, "Sara's Weeknight Meals" will begin its second season on public television.
 Sara Moulton's Everyday Family Dinners, her most recent cookbook, features 200 new recipes for overscheduled home cooks who want to treat the family to something new without breaking the bank or spending hours in the kitchen. "Broadly," she says, "the book is a round-up of strategies to wriggle free of the strait jacket that stipulates starch/vegetable/protein at every meal." In June of 2011 The International Association of Culinary Professionals (IACP) named SMEFD best cookbook of the year in the category of "Children, Youth and Family."
More details will follow in an upcoming newsletter. This will be a fun afternoon - mark your calendar and plan on joining us for a special event!
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Let's Get Cheesey!
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.
SOLD OUT!
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
Jessie 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 Jessie 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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Pie Crimper
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Dual wheels cut or crimp pie crusts in a decorative fashion. Great for pasta making, too.
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Ateco Pastry Brushes
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Finely bristled brushes up to 2-inches wide with wooden handles and natural boar bristles.
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French Rolling Pin
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One of many excellent rolling pins available. Tapered ends allow good control during rolling.
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Lamson Pie Server
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Stainless steel with a full tang and triple-riveted handle, details most often associated with quality cutlery.
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4-pc Silicone Pie Shield
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Silicone pie ring pieces shield the edge from baking too quickly. Easy on and off.
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Ceramic Pie Weights
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Cover the bottom of an unfilled pie crust with these weights, preventing the shrinking that can occur while baking.
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Emile Henry Pie Plate
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Known for quality and durability, this deep dish pie plate bakes and serves beautifully.
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Le Creuset Pie Bird
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Vent double-crusted pies with this charming little bird designed to help steam escape.
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Pie Sealer
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Keep leftover pie fresh with this hinged tool that holds the filling in place.
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Celebrate the peak of summer with a homemade fruit pie of your own. Go ahead, make it a la mode!
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