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Extended Holiday Hours:
Open Mondays
until January 3rd
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Thanksgiving is a great holiday! It's the annual event that unites all Americans with different traditions, but all centering around thanks and gratefulness for bountiful food, family, and friends.
IN THIS ISSUE, we offer a flurry of tips for the BIG day and hope that you'll be able to put them to good use in the days ahead. We include three recipes that are delicious any time of the year, but might provide some added inspiration for this year's celebration. In this season of thanks, we'd like to extend our gratitude to you for your loyalty and for being the most important part of our business.
Thank you!
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Ken's Notes:
|  Many thanks to everyone who stopped in last Sunday for our Open House! We managed not to run out of appetizers until after 4:30, and we gave away about $500 in merchandise to nine lucky customers. Thanks again for your support.
We're finally in the process of getting our north wall repaired. We've had water seeping in since the fire and have not been able to paint or put baseboard back up. The new brick veneer will seal everything up and look a lot better than the old plaster that's hanging on the wall now.
If you've been wondering about the vacant space next door, it will be a paid parking lot. When finished, the lot will have a landscaped "green space", complete with trees, shrubs, benches and lights, surrounding it. My complements to the folks at Promanco for doing their best to make this an attractive addition to downtown Marietta.
Extended Fall Hours: We're now open on Mondays until January 3rd.
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Cooking Classes at The Cook's Shop!
|  Last Monday's Gingerbread House class was a great success. While it ranks right up there as one of the most difficult classes (for us) so far because of all of the preliminary work we had to do, the results were worth it. Everyone went home with a unique house and had a lot of fun!
As you can see below, classes have been filling up quickly. If you're interested in one of them, I urge you to give us a call and get signed up before it's to late!
Chocolate Indulgences - Monday, Nov 22, 2010 - 6:30 pm, $40 - Sold Out!
Gayle Shank - In-house Chef. Just in time for the Holidays - Chocolate Tortes! You'll learn to make Sour Cherry Chocolate Torte, Rum Chocolate Torte and... Class is limited to 15.
Christmas Goodies - Monday, Dec 6, 2010 - 6:30 pm, $35
Gayle Shank - In House Chef. Come watch, learn, and nibble on wonderful confections that are perfect for gift-giving! You'll learn how to make specialty cookies, Fudge, Truffles and Biscotti. Class is limited to 15. Sold Out!
Entertaining Right - Make Ahead Appetizers - Friday, Dec 10, 2010 - 6:30 pm, $40. Sold Out!
Breads In Under An Hour - Monday, Dec 13, 2010 - 6:30 pm, $30
Gayle Shank - In House Chef. Back by popular demand! English Muffin Loaf, Cuisinart French Baguette and Italian Bread, Dinner Rolls, and of course, something to spread on your bread - Boursin Cheese. Class is limited to 15. Sold Out!
Healthy New Year, Lo-Cal and Easy - Saturday, Jan 8, 2011 - 6:30 pm, $40. 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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We fell in love with this recipe as a worthy alternative to roasting a whole bird. The boneless turkey breasts are flattened, filled with a savory stuffing, and rolled for baking. The slices of turkey were moist, and incredibly delicious with the Marsala sauce. This preparation politely shares the oven, works for small or large crowds equally well, and more than satisfies the demand for turkey.
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As Chef Rodgers points out, this dish is a hearty side that doubles as the entrée for vegetarians. Seasonal squash is tossed with sautéed onions, garlic, red pepper, and rice, then dressed with Gruyère cheese into a succulent casserole. It's topped with breadcrumbs and Parmesan cheese, then baked to golden perfection. Squash has never been quite this luscious before.
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We know Thanksgiving is all about pie for dessert, but if you want to mix things up a bit, try this scrumptious pumpkin currant cake replete with fall spices. Created for a Bundt pan, we couldn't resist making individual portions in pumpkin shapes. They delight both the eye and the palate while still leaving room on the plate for a slice of pie. Great for serving during the weekend of celebrating.
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Recipes from Thanksgiving 101 by Rick Rodgers through permission of William Morrow, a division of HarperCollins Publishers, New York, NY. Copyright 2007. All rights reserved.
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| We wish you a wonderful Thanksgiving, and thank you for being such great customers. |
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