KITCHEN
TOOLS & SKILLS LTD
26597
NORTH DIXIE HWY
PERRYSBURG,
OHIO 43551
419-872-9090
Email:
kitchentools@sbcglobal.net
MAY
CLASSES AND EVENTS
Deb
Normand of Debhouse Cookies
Wednesday, May 20, 2009 @ 6:30 p.m.
$30.00
You will never need to use a boxed brownie mix again, we
promise!
What makes a brownie cake-like, fudgy or chewy? Why do some
brownie recipes call for two ounces of chocolate and others
six ounces and some none at all? What effects can different
types of sugar create on your brownies? Is there any way
to remove brownies neatly from their pan? The answers to
these questions could ease your brownie making and guarantee
you will never want to use a box brownie mix again.
Please come and enjoy an evening of baking, talking about
and, naturally, taste testing a variety of "delish"
brownie recipes with us. Deb will be here to share recipes,
tips and secrets she has gained from many a batch of brownies.
There may even be homemade ice cream for a la mode lovers!
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SUMMER
GRILLING WORKSHOP
Saturday, May 30, 2009 @ 12:00 noon
Chef Geoff McKahan
Spice
Up Your Summer Grilling
with
our Rubs, Sauces, and Seasonings
Tastings
available at no charge.
You
will receive 15% off any purchases except food and appliances.
The
workshop is free, but again, we ask that you call the store
to register
so
we have enough food for everyone to taste.
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JUNE
2009 COOKING CLASSES
MEXICAN
CUISINE
LINA
G. BARRERA AND SYNDI GUERRERO
WEDNESDAY,
JUNE 3, 2009
6:30
P.M.
$40.00
SOUP
Mango
and Peach Cold Gazpacho Soup
SALAD
Mixed
Salad Greens with Tomatillos, Tomatoes, Jicama, and Avocado
drizzled
with a Mild Orange and Lemon Juice Dressing
ENTRÉE
Poblano
Picadillo Chiles in a Walnut Sauce and Chilled Fish in Escabeche
Paste
*Fish
is a perfect dish for a hot summer afternoon* (Cod or orange
roughy)
Spring
Vegetables: Asparagus and Artichoke Hearts
lightly
coated with Olive Oil and
sprinkled
with a blend of Mexican Cheese and Spices
Mexican
Rice
DESSERT
Bunuelos
topped with a Red Wine and Mexican Cinnamon Sauce
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RACLETTE
PARTY GRILL
A
SWISS TRADITION
CAROLYN
HATCH
WEDNESDAY,
JUNE 10, 2009
6:30
P.M.
$40.00
Carolyn
Hatch was a teacher for seven years and her husband is a
professor at BGSU. They lived in Austria for a
year, where they learned about raclette cooking.
In the Spring, they returned to Austria where their
daughter still lives. In Carolyn's opinion, "Austria
is the crown jewel of Europe ." She is very enthusiastic
about sharing her knowledge of raclette cooking.
The
raclette tradition was created in Switzerland with its origin
dating back hundreds of years. The word raclette comes the
French and means "to
scrape." A dish, by the same name, consists of a chunk
of raclette cheese that is exposed to heat (traditionally
an open fire) and scraped off as it melts. Electric raclette
machines are now available. The melted cheese is served
as a meal with boiled potatoes, dark bread and cornichons
or other pickled vegetables..
A
raclette is ideal for any occasion: a romantic evening for
two, a leisurely family get together or a party snack. The
food can be prepared in a variety of ways. Instead of cooking
in the kitchen for your friends or family, you can be spending
time together. Have Fun! Be Creative!
Menu
Seafood
Crostini
Asparagus
Gratin
Mixed
Mushrooms with Gouda
Traditional
Raclette with Sirloin Steak and Vegetables
Sauerkraut
Sausage Raclette
Marinated
Chicken Tenders with Peanut Dip and Oriental Vegetables.
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PASSPORT
TO PARIS COOKBOOK
(Repeat
of the May 18, 2009 class)
MONDAY,
JUNE 15, 2009
JANE
AND CHRISTINA DISALLE
6:30
P.M.
$40.00
Come
celebrate the joy of living and creating
with
tips for fast and fun gourmet cooking
French
made easy!
Appetizer
-
Roasted Shrimp Remoulade
Salad
-
Simply Arugula Salad with
Chevre and Croutons
Entrée
-
Filet Mignon au Poivre
served
with Mashed Fontina Potatoes and Grilled Asparagus
Dessert
-
Lemon Tart with Fresh Blueberries
finished
with Sweetened Whipped Cream and
served
with
Café
a la Orange (but of course!)
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CHEF
JOHN KERSTETTER
STELLA'S
RESTAURANT
WEDNESDAY,
JUNE 17, 2009
6:30
P.M.
$40.00
Chef
John's menu for this evening will be:
Balsamic
Vegetable Salad
Prosciutto
and Asparagus Shrimp
Roasted
Cornish Game Hen
New
York Cheesecake
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SUMMER
WORKSHOPS
An
Artichoke Workshop
Saturday,
June 13, 2009 @ 12:00 Noon
Sara
Stevens
You
will learn everything you will ever need to know about artichokes:
buying
them, preparing them and how to serve them.
Artichokes
with Olives and Parmesan
One
Step Artichokes with Herb Mayonnaise
Tastings
available at no charge.
You
will receive 15% off any purchases except food and appliances.
Remember
to call the store to register so we will have enough food
for everyone to taste.
-------------------------------------------------------
Another
Summer Grilling Workshop
Saturday,
June 27, 2009 @ 12:00 Noon
Chef
Geoff Mc Kahan
Spice
Up Your Summer Grilling
with
our Rubs, Sauces, and Seasonings
Tastings
available at no charge.
You
will receive 15% off any purchases except food and appliances.
The
workshop is free, but again, we ask that you call the store
to register
so
we have enough food for everyone to taste.
--------------------------------------------------------
CALLING
ALL KIDS 8 -
12
Ann
Racette
Saturday,
June 6, 2009 @ 3:00 - 4:30 p.m.
from
the
WTOL-TV
Your Day program "Kid's Kitchen"
$25.00
The
menu for this class will be...
Creative
Cupcakes
Butter
Cream Frosting
Chocolate
Mousse Frosting
Cream
Filled Cupcakes with Ganache Frosting
Chocolate
Roses
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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. In order to hold your reservation, we must
receive your check within five days from the day you placed
your reservation. You may also make your reservations 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. Recipes
will be provided 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.
As
always, there is a 15 percent discount on all regularly
priced items, except food and appliances, on the night you
attend one of our cooking classes.
Exciting
New Items in our Freezer
Stop
by to see what Tri-State Gourmet Foods has loaded in our
freezer.
Individual
quick frozen, restaurant quality:
Ahi
Yellow Fin Tuna,
Chilean
Sea Bass,
Filet
Mignon, 6 oz.
Norwegian
Salmon
Pacific
Sword Fish Steak
"Redi
Grill" Flat Chicken Breasts
These
new items may be purchased individually or by the case.
And,
don't forget to check out the various sale items on our
YELLOW CART, outside or inside by the front door, and on
display at the back of the store. We are constantly adding
new items.
We
hope to hear from you soon!
Sharon,
Terri, Lina, Adam, Geoff and Sara
