News To Note

Our "Sale Cart" will be outside the front of the store or inside the store on rainy days. Start your Christmas shopping early. There are some great buys!

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America 's Test Kitchen

Sundays at 2:00 p.m.

Channel 30

 

Smile when they tell you it is underwritten by

 

Kitchen Tools & Skills

In the RiverPlace Shoppes

In Perrysburg

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WE PROFESSIONALLY SHARPEN KNIVES!
BLADES UNDER 4" = $1.00
LARGER KNIVES = $2.00

Please wrap your knives in newspaper, towels, cardboard or knife sheaths
for safety, prior to dropping them off.

Knives are sharpened in the morning before the store opens. Your knives will be ready for pick up on the next business day.

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Classes and Workshops

August 2010

Text Box: WE ALWAYS OFFER 15% OFF ON EVERYTHING EXCEPT FOOD AND APPLIANCES ON THE DAY YOU 
ATTEND A CLASS OR WORKSHOP

 
Basic Canning Techniques Class
Instructor Renee Dallas
Tuesday, August 10, 2010 at 6:30 p.m.
$30.00

The instructor will discuss the entire process of preserving by canning. The students will participate in making and canning apple sauce and apple jelly. (Please bring an apron if you have one.) Each student will take home a small jar of apple sauce or apple jelly. All local products will be used.

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Lebanese Cuisine
Instructor Sonia Jemaa
Thursday, August 12, 2010 at 6:30 p.m.
$40.00

Fattoush: Tomato, lettuce, cucumber, radish, red onion, parsley, mint, green pepper and dressing served with toasted pita bread chips

Grape Leaves (Meat): Stuffed with seasoned rice and beef

Chicken Shish Tawook: Marinated chicken kabob skewers with garlic sauce

Lebanese Rice with Sautéed Mixed Vegetables

Hummus (Mashed chickpeas seasoned with lemon juice, garlic, olive oil and tahini, a sesame-seed paste) served with Fresh Pita Bread
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An Evening in Venice
Chef Geoff McKahan
Thursday, August 19, 2010 at 6:30 p.m.
$40.00

Fried Butternut Squash Ravioli with White Sauce

Spicy Zucchini Boats on a Sea of Rice

Basil Shrimp with Summer Vegetables in White Wine

Sausage and Broccoli Rabe with Chicken Stock

Banana Berry Compote
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Asian Infusion
Chef Larry Johnson
Tuesday, August 24, 2010 at 6:30 p.m.
$40.00

Asian Broth Soup

Asian Salad (Sliced oranges, lemons and chopped carrots topped with sesame oil, minced garlic and ginger)

Sweet and sour sliced flank beef with broccoli

Wonton dessert chips
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A Night in Italy
Casey Johnson, Sous Chef at Brandywine Country Club
Thursday, August 26, 2010 at 6:30 p.m.
$40.00

Baby Mixed Greens tossed with Sicilian Citronette

Peasants Risotto or Risotto with Spring Vegetable

Hunter’s Chicken aka Chicken Cacciatore

Vanilla Panna Cotta with Strawberry-Rhubarb Sauce
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Susan Milliron
Certified Raw Food Chef
Tuesday, August 31, 2010 at 6:30 p.m.
$25.00

Adding a simple drink to your diet can save your Life! Learn how to use a high speed blender and different combinations of fruit, greens and super foods. These filling and delicious drinks are so nourishing and healing that even Dr. Oz is pushing this drink!

We will make 6 different smoothies, sweet as well as savory! This is an interactive course where you get to determine the next drink. Handouts will consist of the benefits of drinking green smoothies as well as over 20 recipes!

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Classes For Kids

Cooking is Fun!
Sonia Jemaa
Ages 4 - 7 years old
Tuesday, August 17, 2010 at 4:30 p.m. - 6:00 p.m.
$20.00

Pepperoni Pizza Moons

Delectable Chocolate Chip Cookies

Fresh Fruit Juice
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After School Snacks
Ann Racette
Ages 7 - 12 years old
Friday, August 20, 2010 at 4:30 p.m. - 6:00 p.m.
$25.00

Honey Granola Bars

Stuffed Pizza Pitas

Caramel Apple Smoothies

Fruit Kabobs with Whip Dip

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FREE AUGUST WORKSHOPS

Pesto and Pasta
Saturday, August 14, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein

Classic Pesto
Homemade Pasta

What to Do with All of That Zucchini!
Saturday, August 28, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein

Italian Stuffed Zucchini
Zucchini Pancakes with Herb Butter


WORKSHOPS SCHEDULED FOR SEPTEMBER

All of that Fruit
Saturday, September 11, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein

Perfect Peach Cobbler
Blueberry Buckle

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Basic Bread
Saturday, September 25, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein

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How to Register for Classes

      All registrations are on a first come, first serve basis. You may register by phone using your Visa, Master Card, Discover or by sending a check. If you pay by check, you will be given a reservation number to be written on the memo section of your check. Checks must be received by us within five days or your reservation will be canceled. Registration may also be made in person at the store during regular store hours.

Class Cancellation Policy

     Cancellation of a registration must be made five business days or more prior to a class for a refund. If you find you are unable to attend a class, we encourage you to send someone in your place.

      Classes with insufficient enrollment will be cancelled three days prior to the class date. In these instances registered students will be notified by phone and will receive a full refund. If we cancel a class due to inclement weather, you will be notified as soon as that decision is made and a full refund will be issued; but if we hold a class, there will be no refunds due to the weather.  We reserve the right to cancel or modify classes and menus.

What to Expect at Our Classes

      Portion sizes will include a full meal unless stated in the class description. Wine will be served with the entree. The recipes will be provided for you by the chef. Please call us if you have any questions.

      Seating is on a first come basis. Classes are limited to twelve students, so please make your reservation as soon as possible.

      Most of our classes are demonstrations that allow you to sit back and relax while you observe, listen to the instructor and take notes if you wish. However, we do have some chefs who like to have volunteers help prep or stir once in a while to give a hands on experience.

Reminder

      As a service, we will make every effort to phone you prior to your upcoming class. But in case we are unable to reach you, please mark your calendar as soon as you register for a class.  We are not responsible for missed classes.

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