Ginger's Kitchenware

Avocado Oil

2011-04-14T15:09:00.000-07:00

Premium Avocado oil? Is it worth the hype? It is if you seek variety and want a healthy cooking oil option. Avocado oil, like olive oil and hazelnut oil, contains oleic acid, a monounsaturated fat that may help to lower cholesterol. Avocado oil can be used the same way you use your extra virgin olive oil. With a smoke point at 500 F it is very practical to use in the kitchen for pretty much any application. Ideal for medium-high heat, it performs great in stir-fry, shallow frying, sautéing, baking, and as a bread dipper. It is also wonderful for blending into a dressing or sauce, and drizzling on a finished dish. There is some evidence that Avocado oil, like similar products, can cause a decrease in total cholesterol and LDL cholesterol, along with an increase in health promoting HDL cholesterol. Consider premium oil like that produced by La Tourangelle. It is 100% pure, all-natural and handcrafted from fresh premium avocados. The gorgeous emerald green oil has a fine fruity roundness that makes it lovely for both sweet and savory applications. On salads, it contributes a hint of avocado flavor, and it is wonderful drizzled over slices of grapefruit and melon. Crab Stuffed Avocado 1 ripe avocado 2 cups Mache (or other delicate baby lettuce greens) 1/4 lb. fresh, cooked crab meat 1 small shallot 1 lemon, zested and juiced 3 tbsp avocado oil 1/2 tsp Dijon mustard 1/2 tsp thyme, chopped 1/2 tsp parsley, chopped 1 tsp chives, thinly sliced 1/4 tsp cayenne Salt and pepper to taste Mince the shallot and mix with lemon juice and Dijon. Whisk in the avocado oil. Set aside.Crumble the crab meat with your fingers into a small mixing bowl making sure to pick out any stray pieces of shell. Pour 3/4 of the vinaigrette over the crab. Add the herbs, cayenne, salt and pepper. Mix well and refrigerate. Cut the avocado in half lengthwise. Remove the seed and scoop the flesh out in one piece with a large spoon. Toss the Mache with the remaining vinaigrette and make a nest in the center of each plate. Nestle the avocado face side up in the center of the Mache and stuff the seed cavity with the crab. Yield: 2 servings. Source: http://www.latourangelle.com/recipes_detail.php?recipe=avocado_crab_stuffed

Great Stocking Stuffer Ideas

2010-12-06T12:50:00.000-08:00

http://www.archive.org/details/CookingWithJulia12-04-10

Follow the link above for tips on gadgets for the cook on your holiday list.

PFOA-free NON-STICK Cookware

2010-11-15T07:25:00.000-08:00

OUT PERFORMS AND DELIVERS
WITH LIFETIME WARRANTY
SCANPAN CTX features a 5-ply 18/10 stainless steel body, stainless/glass combination covers and stainless steel handles. SCANPAN CTX is suitable for all heat sources, including induction. The new items in stock includes fry and sauté pans.

These are the first available in the US.

We are also stocked with a wide assortment of Scanpan's Pro Series.

2010-11-04T11:21:00.000-07:00

How Pretty is Your Pie? Celebrate National Pie Day; Jan 23, 2011 by entering your Pie in the Emile Henry Pie Contest. Follow the link below for details and stop in the store for a new Emile Henry Pie Dish.

http://www.emilehenryusa.com/recipe/Contest-Rules.html

The 6" Chef Knife

2010-10-27T10:39:00.000-07:00

Known as the "work knife" this is the most important blade shape in the kitchen. For a limited time, Wusthof 6" Chef Knives are 50% off at Ginger's Kitchenware. The best tool to chop, dice, slice and mince like a professional chef. Only available as an in-store offer.

Slow Cooker Meatballs in Tomato Sauce

2010-09-29T17:29:00.000-07:00

Get the slow cookers out for this tasty and easy recipe. All-Clad just arrived and we are stocked up with both 6.5 quart slow cookers as 4.5 quart from Cuisnart. Go big and invite the neighbors over! Follow this link to the Food and Wine website.

http://www.foodandwine.com/recipes/slow-cooker-meatballs-in-tomato-sauce

Mark your Calendars - Vegetarian Cooking Class with Robin Asbell

2010-07-16T13:58:00.000-07:00

Confirmed, Ginger's Kitchenware is host Wednesday, Oct 13, to Robin Asbell, chef, writer and cooking instructor. Her recent book New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups & Stews and Desserts may lack meat, but it doesn't lack flavor or nutrients, especially when eating local. With seasonal produce a current culinary focus (thanks, Alice Waters!) Robin offers unexpected flavoring pairings (edamame quesadillas, cabbage omelettes, anyone?). She's headed in the right direction, with an emphasis on fresh produce, protein substitutes and an interesting flavor palate.

Our June Food Events at the Store and Around Central Oregon

2010-05-20T11:53:00.000-07:00

A Culinary Journey Through Mexico
COCC Foundation Fundraiser
May 28th, Private Dinner

Casual Entertaining The Taco Class—$55

May 23, Eagle Crest, Redmond—SOLD OUT

June 9th, Eugene, OR @ Cooks, Pots and Table Tops
register for this class only at http://www.cookspots.com/

June 14th, Bend, OR hosted at Neil Kelly Showroom
190 NE Irving Ave, Bend—6pm—SOLD OUT

June 15th, Bend, OR hosted at Neil Kelly Showroom—6pm

Sopa de Fideo with Chorizo
Carne Asada, Crispy Potato, Pork in Adobo & Fish Tacos
Avocado Sauce, Roasted Salsa, Fresh Tomato Salsa, Creamy Chipotle

Chocolate’s Like Summer—$45

June 24, Bend, OR at Neil Kelly Showroom—6pm
Marionberry Mouse Cake & Mini Dark Chocolate Mousse Bon Bons.

F r e e I n - S t o r e D e m o s

Saturday, June 12
Italian made LaScappi Portable Electric Grill & Cooktop & Danish Made Scanpan

Saturday, June 26
Vita Mix & Soda Stream

North End Cafe, Manhattan Beach

2010-05-07T10:58:00.000-07:00

A trip to LA - some fun - some business (a visit to the Breville USA and Scanpan distribution facility and showroom) but the highlight was North End Cafe in Manhattan Beach. This all started after watching Guy Fieri, you know - the Food Network host of Diners, Drive-Ins and Dives, feature the restaurant. Kahlua Pig Monte Cristo Egg Rolls and on the other end of the spectrum the daily special - hand cranked linguine carbonara. I've never had anything like these rolls and the sauce was well - my mouth is watering just thinking about it. North End is family owned and operated and you can just tell they love what they do. If you're in SoCal you got to check this place out. Find them on-line at http://www.northendcaffe.net/

WINDFLOWER FARM - LOCALLY GROWN, SUSTAINABLY NURTURED

2010-03-06T16:54:00.000-08:00

Windflower Farm is dedicated to growing gourmet-quality vegetables, herbs, fruit and flowers. They use only sustainable practices, no chemical herbicides, pesticides or fertilizers. The farm is nestled amidst ranches and the Badlands, in the pastoral “banana belt” of Alfalfa, about 15 minutes east of Bend. Owner/Manager Gigi Meyer has been practicing horticulture and farming for over 20 years, gardening in various climates and latitudes from the San Juan Islands to Taos, New Mexico to Tuscany, Italy. She embraces the challenges of growing in Central Oregon and wants Windflower Farm to be a regional model for small-scale, farm-to-table agriculture. Hens, goats and horses provide fertility that is carefully composted onsite. Greenhouses, windbreaks and rock walls increase radiant warmth for tender seedlings and extend the productive season. Crop rotation and the planting of flowers that attract beneficial insects ensure a healthy and vibrant ecosystem. Exotic and heirloom varieties of tomatoes and eggplants are offered alongside a wide array of vegetables – lettuces, fennel, braising and Asian greens, beets, potatoes, carrots, peas, squash, peppers, onions, beans and lemon cucumbers – the list goes on and on! Our members also receive a steady supply of fresh herbs, including tarragon, thyme, rosemary, sage, chives, Sorrel, parsleys, basils, dill, cilantro, lavender, savory, and mints. Our fruit plots are beginning to mature - we could barely keep up with the strawberry harvest in 2009. Last year we also had our first crops of currants, gooseberries, and apples. For those of you who are new to the CSA (Community Supported Agriculture) concept, you will share in both the risks and the bounty of the farm for a full growing season. You are truly a member of the farm and will be able to experience, first-hand, the procession of edibles from the first shoots of spring to the last tomatoes of the fall. In the cool early months, this means lean bags, primarily of lettuces, greens, and radishes and smaller quantities because of the limited greenhouse space. As soil temperatures warm and more varied plants appear, your bags become more full and diverse and in the prime summer months, veritably burst at the seams. Now and then, due to weather, or what they call out here in Alfalfa, “dag-nab critters!”, or any of the other myriad challenges of high-altitude, cold-climate agriculture; a hoped-for crop might not make it. You can have confidence, though, that we do our absolute best to plan ahead, protect vulnerable plants with row covers, attract beneficial insects, rotate crops, use cured compost, and practice the most up-to date organic growing techniques to bring you the highest quality, most varied selection of local food possible. They welcome visitors. Just call for an appointment, 541-318-1417, and come see exactly where and how your food is grown.

So for the important stuff:

EGGS! Members who choose the egg option will receive a weekly ! dozen brown, white and blue eggs from our flock of free-range, vegetarian-fed hens.

FLOWERS! The flower option: a weekly bouquet of fresh-cut, sustainably-grown flowers for your table.

CHEESE! We’re very excited, this year, to be able to offer our members a local cheese option. Pierre Kolisch at Juniper Grove Farm studied cheese-making in France and brings his expertise to bear in operating his small family dairy in Redmond, creating a distinguished assortment of handcrafted goat cheeses.

HOME DELIVERY - Have our tote full of the tastiest, most nutritious produce money can buy, brought directly to your door each week of the growing season.

DOWNTOWN DROP-OFF - Pick up your weekly shares at the Environmental Center at 16 NW Kansas Ave, conveniently located in downtown Bend.

• Be sure to call or email soon to get on our list early as we are taking a limited number of members to ensure a bountiful offering for each of you.

HOME DELIVERY – $825
DOWNTOWN DROP OFF – $675
FLOWERS IN SEASON - $115
EGGS - half dozen eggs/week – $75
JUNIPER GROVE GOAT CHEESES – weekly supply of cheeses – $158

Windflower Farm pays its employees a living wage. You can be assured that your membership not only contributes to the health of our planet but also to the well-being of our community.

26285 Walker Road • Bend Oregon 97701 • 541.318.1417 • gigimeyer@msn.com

Nielsen-Massey Orange Blossom Martini

2010-03-04T11:59:00.000-08:00

Came across this Nielson-Massey (N/M) Martini recipe with our new shipment of extracts and vanillas ... had to pass along.

1 tablespoon Nielson Massey Madagascar Vanilla Sugar
4 oz orange juice
2 oz pomegranate juice
2 oz vodka1 teaspoon N/M Orange Blossom Water
1 fresh orange slice

Rim glass with the vanilla sugar

- all the rest goes into a shaker with ice,
shake shake strain,
garnish with orange slice. YUM!

New Things I love In The Store

2010-02-17T13:55:00.000-08:00

I just received some of the most adorable aprons and kitchen towels designed by Julia Junkin of San Francisco. Stop by and try one on.

I have been unpacking Le Creuset for a week now. There are some beautiful new items in the line part of the new Heritage Collection. They are colorful and very practical. Stop by and see the whole line of Le Creuset cast iron, stoneware and enameled steel stockpots. Great inventory and the most I have ever had.

Kanpai Sushi & Sake Bar

2010-02-11T13:15:00.000-08:00

Two nights in a row because there was just too much to enjoy in just one dinner. Kanpai-Bend is celebrating it's 5th year anniversary on Bend's Westside with a special $5 menu. But that's not why we've been to dinner the last two nights. All we have to say is MacDaddy. This roll is now on our favorite list! Oh, I almost forgot - the Broiled Tomato...but it's not really a tomato. Awesome. Eat out tonight and make it Kanpai-Bend.

990 NW Newport Ave.
Bend, OR 97701
541 388 4636

Forschner Victorinox Knives

2010-01-08T09:44:00.000-08:00

We searched for a best budget kitchen knife and agree with the folks a Cooks Illustrated; Forschner Victorinox Knives. With the increasing requests for knives for the vacation condo, rental, or just a good knife that's more affordable, we now have in stock the Forschner Victronox with Fibrox handles. This rounds out our knife department with a top quality and craftsmanship from Shun and Wusthof, and well rated budget knives from Victorinox.

December Knife of the Month from Wusthof

2009-12-02T14:25:00.000-08:00

Germany quality says I do care to give the very best. Wusthof December Knife Special: 7" Santoku Knife normally retails for $140.00 SALE PRICE: $79.99 also the 7" Classic IKON Santoku normally retails for $174.00, SALE PRICE $99.00. We have them both in stock.

Shun Rosewood Steak Knife Set Sale $199.99

2009-11-28T21:22:00.000-08:00

Huge savings of over $350.00 for a set of four. Beautiful look of woodgrain Damascus steel, reduces friction when cutting yielding better flavor in food because the juices stay in place. If you are looking for the special gift for the person on your list that has "everything". This will make a statement.

Welcome to Local Cheese Maker - Cada Dia Cheese

2009-11-19T16:04:00.000-08:00

Cher stopped in our store yesterday and then sent the following email.

"you've got a good thing going there in your shop. my head was spinning as i drove home to prineville -- on all the good things you carry in such a glorious space.glad you're there!"

She and her family operate Cada Dia Cheese in Prineville. Locavores rejoice!

Cher, thanks for the positive feedback. http://www.cadadiacheese.com/.

Fun-Raiser for Chad Delay - Join In!

2009-11-10T15:25:00.000-08:00

Cheers for Chad Fun-Raiser. Beautiful Food. Music By Buck and The Digs. Live Auction, Silent Auction, all hosted at Terrebonne Depot - 6:30pm - 400 NW Smith Rock Way in Terrebonne - Thursday 11/17/09. Contact: 949-303-9227, Maureen Kohal or email: chaddelaycancer@bendbroadband.com

One Drop at a time can help a person in need.

2009-11-10T11:40:00.000-08:00

Chad Delay was diagnosed with Stage 2 Hodgkin's Lymphoma in August 2009. One Drop was created as a practical means for people with caring hearts to support those who are suffering under the burden of financial hardship due to medical burdens. Friends and family of Chad DeLay have establised One Drop to support Chad and his family and to assist with $15,000 in medical expenses for his treatments. To learn more about Chad's story and how to contribute, go to http://www.westsidechurch.org/One-Drop/

Holiday Entertaining with Style

2009-11-05T05:36:00.000-08:00

Mixology - Entertaining with a Splash with Columbine Quillen

November 17, 6:00 PM - 8:30 PM: Cost: $45.00

Bend's premier mixologist, Columbine Quillen, brings the worlds of molecular gastronomy and the art of classic cocktail to the forefront of the Oregon cocktail scene.

Hosted at: Ginger's Kitchenware 1052 NW Newport Ave. #103 Bend, OR 97701

Holiday Chocolate Delights with Magadalyn Hasse

December 2, 6:00 PM - 8:30 PM: Cost: $45.00

Magadalyn Hasse is a Pastry Chef / Chocolatier and the owner of The Sweet Tooth and holds the EPC Degree from DCT in Vitznua, Switzerland which is accredited by the American Culinary Federation, the Swiss Culinary Federation and the European Culinary Federation. www.TheSweetToothOregon.com

Menu: Pumpkin Souffle Tort with Carmel Fudge Sauce, Dark Chocolate Fudge Sauce & Swill Butter Cookies

Hosted at: Neil Kelly Design 190 NE Irving Ave. Bend, OR 97701

Local Personal Chef - Susan Rutter

2009-10-31T16:36:00.000-07:00

A one-woman personal chef service focused on pure food. Susan Rutter, chef / owner, specializing in organics, special diets, vegan, raw, dinner parties, vacation cooking, bbq, food-style consultation, and pantry revolution. Check her out at http://www.thepureingredients.com/

Upcoming Cooking Events

2009-10-21T22:27:00.000-07:00

Chef John Ash
Oct. 28 SOLD-OUT

Fall Chocolate Delights with Magadalyn Hasse
Nov 2, 6PM, Cost: $45

Mixology - Entertaining with a Splash with Columbine Quillen
Nov 17, 6PM, Cost: $45

Emile Henry Flame Top Tagine

2009-10-21T15:30:00.000-07:00

Take your family on a world culinary tour, stopping to sample the exotic flavors, delicious vegetables and fall-off-the-bone meats cooked in this four-serving ceramic Tagine. Over 150 years of Emile Henry craftsmanship go into the manufacturing of this colorful Middle Eastern marvel, fired for durability under a Flame process. The unique lid facilitates self-basting for a flavor you won't soon forget. This is new and it's HOT! Multifunction and style now in stock.

Jen's Garden, Sisters Oregon

2009-10-04T18:32:00.000-07:00

Just back from helping helping TR McCrystal of Jen's Garden with the cooking class at Camp Caldera. TR and Jen are a class act. He had kids preparing Wagyu Beef with chimichuri, Salmon in a red onion confit and pizza with Spanish chorizo. If you've never dined at Jen's Garden - and you live in Central Oregon - call and make a reservation. Check them out on line at http://www.intimatecottagecuisine.com/ Today's event raised money for the Central Oregon Community College Foundation. TR...it was an honor to work with you today!

Himalayan Salt - Plates, Bricks, and Slabs

2009-09-28T12:04:00.000-07:00

HIMALAYAN PINK - Salt Plates & Salt Slabs can be used a number of ways. Heat them in the oven to 400° and sear light items such as fish, thinly sliced beef or even an egg. These dense blocks cook with near perfect heat distribution. As the blocks cook, they also delicately impart a mild and full taste, providing a new level of flavor complexity to your food. Salt Plates can also be chilled in the refrigerator they become a serving tray for fruits, sushi, vegetables, cheese or today’s gourmet desserts that require a hint of salt. The food acquires an enhanced salt and mineral flavor by which no other method can compare. Easy clean up, just rinse, pat dry with a paper towel and put away. Treated right, a salt round or block will provide years of enjoyment.

Fall Cooking Classes featuring Award Winning Chef John Ash

2009-09-13T21:39:00.000-07:00

A Culinary Journey Through Mexico
Instructors: Jaime & Ginger Aguirre
Sept. 29, 6pm
Cost: $55.00

Menu: Spinach Salad w/ Hibiscus Flower vinaigrette, Red Chilaquiles - a hearty traditional tortilla and mole dish, Pumpkin Seed Mole Verde w/ Braised Chicken, Jamaica (Hibiscus Flower) & Orange Sorbet.

Hosted at: Neil Kelly Design, 190 NE Irving Ave., Bend, 97701

Chocolate Confections
Instructor: Magadalyn Hasse
Oct. 7, 6pm
Cost: $55.00

Menu: Rolled Truffles, Dipped Truffles, Chocolate Garnishes
Hosted at: Neil Kelly Design, 190 NE Irving Ave., Bend, 97701

Chef John Ash
We're honored to invite Award Winning Chef John Ash and founder of Northern California Wine Country John Ash & Co. to Ginger's Kitchenware Cooking Series. Menu will include selections from John's 1996 Julia Child Cookbook of the Year award winning "From the Earth to the Table" updated in 2007 with 45 new recipes including: Grilled Asparagus with Pecorino & Halibut with Spicy Coconut milk broth.

Oct 28, 6pm
Cost: $75.00

Hosted at: Standard TV & Appliance, 63736 Paramount Dr., off Hwy 97, Bend 97701

Raise a Fork Support BENDFILM

2009-09-11T09:51:00.000-07:00

We're pleased to support BENDFILM 2009 with a benefit dinner starring

BOEUF BOURGUIGNON

Oct 1, 7pm $65.00

Tickets are available at Ginger's Kitchenware.
Bon Appetit!

The Complete Tassajara Cookbook

2009-09-10T10:26:00.000-07:00

Just arrived with over 300 vegetarian recipes from the famed Zen Kitchen.

The intro tells us this is more than just about food:

Cooking is not a mystery.
The more heart we put out
the more heart we put in.
To bring cooking alive
we give our life. Giving
our life willingly we don't
get put out.

Washing cutting cooking cleaning,
finding ways to give life to our life.
Not knowing already how and what to do,
practice feeling it
out of what is not known
through the warmth and anxiety,
insisting it is the only way,
open to feeling out what is possible,
what gives life to our life.

To feel out our left hand, our back, our toes,
to feel out our breathing, our movements, our stance,
to savor the taste of a radish or a fresh fig,
this is our freedom, this is our wisdom -
Spirit moves.
The mystery is that it is possible to do
what we don't know how to do.

Capresso H20 Kettle Blow Out Sale!

2009-09-03T10:39:00.000-07:00

A beautiful design - the Capresso cordless H2O Plus glass water kettle with auto shut-offs and illuminated blue operating light boils water fast, quietly and safe...then shuts off automatically. German-made SCHOTT heat resistant glass has ounce and cup markings for easy filling. Sale priced at $59.99.

Wusthof Knife of the Month

2009-09-02T11:46:00.000-07:00

A great way to get top quality German steel knives at a discount is our Wusthof knife of the month program. September's feature is a 5" Tomato Knife with a Classic Handle. Suggested retail is $90.00 but on sale this month $49.99.

La Scappi Outdoor Electric Grill

2009-09-02T11:10:00.000-07:00

This unique outdoor electric grill features a ribbon-style radiant heating element with eight passes for precision controlled heat and has an output rating of 1500 Watts (12. 75 Amps). Cooking less than 2 inches from the heating elements maintains a consistent temperature, regardless of the weather conditions. Using the front mounted dial provides an incredible temperature range from 210 degrees to 700 degrees. La Scappi can be used for cooking, boiling water or just keeping food warm along the outer edge of the cooking surface. Prepare healthy gourmet meals any time of the day, anywhere the day takes you. At only 14 lbs and using only standard 120V outlets, the La Scappi grill is perfect no matter where you take it: from RVs and campsites to boats, condo balconies, backyard kitchens and much more! For a limited time recieve a free carrying case with purchase of the grill.

So French and Ohhh so Chic!

2009-08-28T10:39:00.001-07:00

New Couleur Nature linens have just arrived and the new collection is fabulous!

Pears and Roosters make a debut that will add stunning color to your entertaining. I am so excited. Ginger.

Artisan Salt Company

2009-08-26T16:43:00.000-07:00

Naturally flavored gourmet sea salts are here! This is a new addition to our growing food products at Ginger's. Six of the best flavors are now in stock. Lime Fresco Salt / Thai Ginger Salt / Spanish Rosemary Salt / Aged Balsamic Salt / Black Truffle Salt / Espresso Brava Salt. Artisan Salt Company certifies both the origin and quality of all their premium sea salts. If it bears the Artisan Seal of authenticity you can be sure that it is the best salt available. Try Artisan salts & taste the difference.

New Food Items in Stock

2009-08-26T12:40:00.001-07:00

Because we love roasted veggies with grey salt, we are now offer Le Guerandais French Salt. This is a coarse grey sea salt fruit of the ocean, the sun, and the wind. The salt is hand collected by "paludiers" according to a traditional method dating back a thousand years. This sea salt is naturally grey and has not been washed or refined. It is naturally rich in magnesium and a source of calcium and iron. Great with pasta, veggies, baked salt crusts, bouillon and grilling! A 2.2 lb bag is only $7.95.

Christmas in July Sale!

2009-07-23T10:16:00.001-07:00

Saving on in-store mark downs in all departments.

Saturday July 25 Only!

July Classes

2009-07-06T21:02:00.000-07:00

Discover the Wonder of Food at
Ginger's Kitchenware

Mexican Brunch
July 22 - Wednesday
6:00 PM - 8:30 PM
Cost: $55.00

When you want to spice things up a little bit for brunch, this menu is sure to have your guests speaking a little espanol por favor.

Menu includes:

Pineapple and Jicama Salad
Hand made corn tortillas
Hand made Chorizo and Potatoes
Poblano and Egg Soufle
Pine Nut cookies
Champagne Margaritas
Sparkling Hibiscus Flower Tea

Hosted at:
Neil Kelly Design
190 NE Irving Ave.
Bend, OR 97701

Knife Skills 101
July 28 - Tuesday
6:30 PM - 8:00 PM
Cost: $40.00

Learn all the basics of proper knife cutting techniques, knife safety, knife care, cutting boards, and the importance of a sharp knife with Wusthof expert Hank Allen. Cost of class includes one Grand Prix paring knife - a retail value of $59.00. This is a hands on class.

Hosted at:
Ginger's Kitchenware
1052 NW Newport Ave., 103
Bend, OR 97701

Celebrate the Season!

2009-07-01T17:34:00.000-07:00

Our friend Duane of Celebrate the Season, right here in Bend has been constructing Farm & Garden related items. Stop by Ginger's Kitchenware @ 1052 NW Newport Ave., to see a sample of his 4'X4' Victory Green House. Happy Gardening and Happy Cooking. Ginger

Introducing gro-pak™ - In Stock Now!

2009-06-17T10:58:00.000-07:00

New from Blue Avocado...gro-pak™ is a grocery-shopping nirvana - a sustainable system that includes everything from large multi-use bags to stylish totes to ventilated produce bags. To make things even easier we've assembled 4 stylish combinations - we call them Kits - to choose from.

Through a partnership with Kiva.org, BlueAvocado hopes to inspire customers, vendors, and strategic partners by investing 1% of our income towards hundreds of micro—enterprises around the globe. To learn more about the Kiva Lending Team today, and help us change the world for good, one loan at a time go to http://www.blueavocado.com/

June Community: Food Collection for Neighbor Impact

2009-06-04T09:43:00.000-07:00

Hungry All Year Long promoting a major food and funds drive

The face of hunger is changing before our eyes. Hungry All Year Long, in coordination with NeighborImpact, will be promoting a major food and funds drive that includes all of Central Oregon. Food donations are accepted at Ginger's Kitchenware.

The communities that will benefit from the Hungry All Year Long program include – Bend, Redmond, Sisters, LaPine, Sunriver, Prineville, Madras, Terrebonne and Crooked River. All of the food items that are collected in each community will benefit that particular community.

The goal of Hungry All Year Long is to collect 20,000 lbs of food, but don’t forget that for every dollar we collect NeighborImpact can purchase 6 lbs of food, so we are also accepting monetary donations through PayPal by going to http://www.neighborimpact.org/news.html

June Cooking Class Schedule

2009-05-30T10:45:00.000-07:00

Discover the Wonder of Food
All classes are hosted at the Neil Kelly Showroom and are limited to 10 students.
For more information, call the store at 541 617 0312.

Our “Don’t Fear” Appetizers.
June 16
Cost: $55.00

Jaime will team up with Jackee Brown, whose years of catering experience made her hip before small plates and tapas were cool. Now all the rage, you’ll learn techniques for working with rice paper and phyllo dough, creating her signature small plates.

Menu:

Vietnamese Rolls (vegetarian and shrimp) with
Sweet Chili Dipping Sauce & Peanut Dipping Sauce
Phyllo Triangles delicately filled with
tender Spinach and decadent Feta
Spanish Piquillo Peppers stuffed with herb Goat Cheese
Parmesan and Thyme Crackers
Glazed and savory cocktail nuts

Mexico North to South
June 30
Cost: $55.00

Baja style shrimp cocktails, Yucatan Roasted Pork, Savory Spinach Rice, and Guavas and Cream will leave you asking for more. This is classic Mexican Cuisine you won't find in a Mexican Restaurant.

Cooking with the Seafood Steward

2009-05-19T08:44:00.000-07:00

How many of us can claim a light bulb moment when our future profession reveals itself? For chef Gary Puetz, it was a day in his youth, on the bay front of his hometown of Newport. Click on the following link for the full Bend Bulletin Story. Gary's book the Seafood Steward is in stock and on SALE at 20% off. Happy Cooking!

http://www.bendbulletin.com/apps/pbcs.dll/article?AID=/20090519/NEWS0107/905190301/1041&nav_category=

Beyond Beans and Rice: Traditional Mexican Fare

2009-05-05T14:55:00.000-07:00

Ginger's Kitchenware in the news with a fresh perspective on Mexican Cuisine.

Click on the link below for the full Bend Bulletin Article.

http://bendbulletin.com/apps/pbcs.dll/article?AID=/20090505/NEWS0107/905050301/1041&nav_category=

May Cooking Class Schedule

2009-04-30T10:38:00.000-07:00

Discover the Wonder of Food

May 14
6:00 pm - 8:30 pm
Cost: $55.00

Our “Don’t Fear” appetizers menu. Jaime will team up with Jackee Brown, whose years of catering experience made her hip before small plates and tapas were cool. Now all the rage, you’ll learn techniques for working with rice paper, phyllo dough, and puff pastry, creating her signature small plates.

Menu:
Vietnamese Rolls (vegetarian and shrimp)
Sweet Chili Dipping Sauce & Peanut Dipping Sauce
Classic Baked Brie (enveloped in puff pastry)
Phyllo Triangles delicately filled with tender Spinach and decadent Feta
Chinese Chicken Wings
Parmesan and Thyme Crackers
Glazed and savory cocktail nuts

May 21
6:00 pm - 8:30 pm
Cost: $65.00

We continue our Classic Mexico series with a menu that is upscale. You’ll enjoy Jaime’s easy style with food, his beautiful plate presentations and his passion for entertaining. You’ll know why he’s been invited back to teach at one of the country’s most recognized cooking schools in Eugene, OR. The only thing you’ll be asking is, can we have seconds.

Menu:

Baked Queso (Mexican Panela cheese) with garlic and oregano,
Grilled Sopé Appetizers - Hearty Corn Masa boats,
Chile de Arbol Casero - Hand crafted Red Chili Sauce,
Chile Verde - Roasted Tomatillo Braised Pork with new potatoes on baby spinach sauté,
Mexican Chocolate Crumble Cake with slow simmered Cajeta (Carmel Sauce)

May 28
6:00 pm - 8:30 pm
Cost: $65.00

Entertaining the neighbors? This family style banquet literally came from a casual evening of having friends over and a great meal was born. We’ll feature Heather Cashman of Bend Furniture and Design with a first course of Ocean Cakes that’ll get the evening started right. You’ll learn about hand crafted Spanish allioli, hand made pasta and a wonderful chocolate pot de crème.

Menu:
Ocean Cakes with Spanish Allioli
Hand made pesto pasta with crisp prosciutto
Tender Butter Lettuce Salad with red wine vinaigrette
No-bake chocolate pot de creme

Register for classes at the store, by email or by phone.
Call 617-0312, or email: info@gingerskitchenware.com.

A reason to be in Eugene

2009-04-16T16:39:00.000-07:00

Check out the full spring line up of cooking classes at Cooks Pots and Table Tops in Eugene. Jaime is on the schedule again in May at this IACP nominated Best Cooking School for the second year in a row.

Kathy has been most generous with her class description below. Follow this link to see a full line up of classes. Make sure you tell them Ginger sent you!

http://www.cookspots.com/classes.php

MOVE OVER RICK BAYLESS, JAIME’S BACK IN TOWN!

The response to Jaime Aguirre’s first class was overwhelming so we invited him back and he answered with this classic upscale Mexican menu. You’ll enjoy his easy style with food, his beautiful plate presentations and his passion for entertaining. You’ll know why he has fast become one of our favorite “foodies” and he promises to bring Ginger with him!
What more could we ask for…..except, maybe seconds.

His menu includes:
Baked Queso (Mexican Panela cheese) with Olive Oil and Oregano,
Grilled Sopé Appetizers - Hearty Corn Masa boats,
Chile de Arbol Casero - House Red Chili Sauce,
Chile Verde - Roasted Tomatillo Braised Pork with new potatoes on baby spinach sauté
Mexican Chocolate Crumble Cake with Cajeta (Carmel Sauce)

Date: May 26, 2009
Time: 6 - 8:30 PM Cost: $65.00

Cooking Demo at Neil Kelly Design

2009-04-04T15:24:00.000-07:00

Join us at a Free Neil Kelly Design Seminar/Cooking Demonstration/Wine Pairing

5:30pm -Free Neil Kelly "Kitchen Design and Remodeling" seminar.
6:30pm -Free Informal Cooking Demonstration by Ginger's Kitchenware,
and Wine Pairing by WineStyles.

Thursday, April 23, 2009
5:30 PM – 7:30 PM
190 NE Irving Ave.
Bend, OR 97701

Call the store for additional details.
541 617-0312

April Special - All Clad Non Stick French Skillet

2009-03-25T11:59:00.000-07:00

All-Clad at only $59.99! This is another in-store offer that Ginger wants everyone to know about. While supplies last we have All-Clad stainless nonstick 7.5" French Skillets ON SALE! This is a blog special and will not be advertised anywhere else. Since we put this item on sale we are down to our last three. Once they are gone - that's it! Keep checking our blog for updated specials specifically for our in-store customers.

SOLD OUT!!! March 25, 2009 - Free Bamboo Cutting Board

2009-03-12T10:13:00.000-07:00

This one was hot and we've sold out.
A 7" Santoku Classic Wusthof Knife for only $79.99 is a great deal to begin with, but while supplies last in the store, Ginger is kicking in a free bamboo cutting board. This is the knife that is missing from your kitchen tools. A hand sharpened edge with hollow ground technology all forged from high-carbon alloy that is hard enough to hold a great edge. Supplies are limit to in store stock only. When they are gone, so is this offer.

Essential Electrics from Cuisinart

2009-03-09T11:09:00.000-07:00

Our versatile Cuisinart hand mixer offers seven speeds, with the perfect one for every task. The smooth-start feature minimizes splattering, and a digital timer always lets you achieve the perfect mix. Retails for $90.00 but we have it on sale for $49.95. And to sweeten the deal, we've placed all in-stock Cuisinart small electrics on sale until Tax Day!

Italian Langa Wine Region Exhibit

2009-03-06T12:31:00.000-08:00

Bend resident Hilloah Rohr, M.S., presents her "Images from the Italian Langa Wine Region" at Ginger's Kitchenware. Nine giclee prints on canvas shot in 2008 reflect the region's rolling landscape, dotted with castles, ancient hilltop villages, vineyards, and timeless lifestyle. Now through April 30.

Homicide in Hardcover

2009-02-28T16:38:00.000-08:00

Has nothing to do with cooking, but congratulations are in order! Kate Carlisle, long time friend and fellow foodie, is a published author and has spent two weeks now on the New York Times best seller list with her first book "Homicide in Hardcover." Kate's humor and wit come through in her first bibliophile homicide. We wish her much continued success and when she is rich and famous, we'll head back to Paris once again to drink Champagne and eat our way through the city. Learn more about Kate and her work at http://www.katecarlisle.com/.

Supporting Local - Bend, OR

2009-02-27T12:56:00.001-08:00

Two great events are happening next weekend and both sponsored in part by Ginger's Kitchenware.

COCC's Foundation is hosting Taste of the Town and Meal of the Year, March 6 and 7th respectively. This is a great way to invest in our community. Money raised both nights go to, among other things, scholarships for students. Check out http://foundation.cocc.edu/ for more information.

Also next weekend, a Latino Film Fiesta. This cinematic journey celebrates Latin America with screenings at Redmond High, COCC's Hitchcock Auditorium, and Tower Theater - Downtown Bend. More information is available at www.latca.org.

Both events are great places to meet people who are active in making Central Oregon a great place to live.

Looking For A Freebie?

2009-02-27T12:38:00.000-08:00

WARING GIFT WITH PURCHASE PROMOTION. If you are looking for a waffle maker, stand mixer, deep fryer (yum!), or a blender, there's a free mail in bonus. Ask Ginger for all the details provided by Waring / Cuisinart.

Jake's Cooking Class In Eugene

2009-02-20T12:27:00.000-08:00

Jake was asked to teach a cooking class at our friends school, Cooks Pots and Tabletops, in Eugene. He prepared a menu of Mexican cuisine starting from the tip of Baja to the Yucatan and lots in between. I was lucky enough to take the day and go with him. It was great fun. There were 14 students plus the peanut gallery (me and the owners of the store.) We started with Baja style shrimp cocktail, Cochinita Pibil, a great slow roasted pork dish, savory green rice, roasted poblano peppers and for dessert guavas in cream. It was so much fun. Heads were nodding and there were a lot of yummmmmmy sounds coming from around the table. The students expressed appreciation and were surprised at the depth of the food. When class was finished they asked when he would be back for the next installment of Mexican cuisine. If you haven't taken a cooking class before, Cooks Pots and Tabletops is one of the top rated independent schools in the country. They are lots of fun and have a great store (but come home and buy from us.) I think it was a huge success and Jake had a really great time with it. Cooking truly is his passion and I love watching him create.

SCANPAN DEBUTS WORLDS FIRST NONSTICK PFOA-FREE PROCESS

2009-02-09T22:11:00.000-08:00

OUR HOTTEST SELLER SOLD OUT OVER CHRISTMAS BUT IT'S NOW IN STOCK!

NEW !! - Green Tek - SCANPAN DEBUTS WORLDS FIRST NONSTICK PFOA-FREE PROCESS
SCANPAN has introduced a PFOA-free process for its patented ceramic-titanium nonstick surface. SCANPAN cookware with its new “Green Tek” surface was first presented at the global housewares show in Germany. “SCANPAN cookware has always been PFOA-free”, according to George F. Bente, President and CEO of SCANPAN USA Inc. “The recent concerns linked to PFOA and its environmental impact had prompted us to work closely with our suppliers to develop a PTFE compound that would not require a PFOA emulsifier, as is the case with the traditional manufacturing process.
The new nonstick compound we have been using now for a few months is made according to a modified production technology that eliminates the need for PFOA entirely.” PFOA supported the polymerization of PTFE and was extracted after the production process. By the time the nonstick compound was applied to the pan surface, PFOA was no longer present. “But we wanted to tell our customers without any kind of reservation that SCANPAN cookware is completely PFOA free right from the beginning”, says Bente. “The new nonstick compound continues to work flawlessly in conjunction with SCANPAN’s patented ceramic-titanium technology.”

February Cookbook Sale

2009-02-06T16:48:00.000-08:00

Staying in more?
Need recipe ideas?
Now is a great time to stock up on cookbooks.

All cookbooks are 15% off.
Offer good through February 2009 for in-store purchases only.

Escali Primo Digital Scales

2009-02-06T13:21:00.000-08:00

Top rated by a leading consumer magazine (that's what it says right on the box) and our best seller at Ginger's Kitchenware (Bend's best kitchen store - see the 2008 Gusto Awards), we have a whole new assortment of colors in stock! If you don't see what you're looking for on the rack, ask Ginger...because she's hiding some in the back.

Bakeware Galore

2009-02-06T09:31:00.000-08:00

New in the store this week,
Chicago metallic bake ware just arrived.
We've replenished after the holidays.

The creme brulee sets are excellent. A new non-coated 10X13 true jelly roll pan - because many of you have been asking for it. Jumbo muffin pans are in stock again! Oh yeah - and for all of you looking for the deep dish / removable bottom / quiche pan that Alton Brown used recently on his show to bake a spectacular apple pie - we got those in as well.
Happy Baking! Ginger

Best Brand Pizza Stones In Stock

2009-02-03T12:34:00.000-08:00

No need to run all over town. We have the Best Brand Pizza and Baking stones in stock. Turn your oven into a pizza making machine. We like the 14X16 so Ginger has loaded up. Kids love pizza, dads love pizza, moms love pizza...and if you feed the pooch home made treats...fido treats can be baked on these as well. Buy one for a friend and invite yourself over for dinner. If you "knead" a little help with a basic dough recipe, ask Jaime at the store.

Feb Event

2009-02-02T00:10:00.000-08:00

Check out our events link at www.gingerskitchenware.com for upcoming cooking class in Eugene, OR.

Garlic Toast From Heaven

2008-11-24T11:38:00.000-08:00

Customer Annette stopped in this morning to pick up her favorite B.R. Cohn Basil Olive Oil and shared the following recipe with me. Annette is one of those beautiful people you meet in life that just exudes kindness and love. With her permission here is her recipe. Enjoy!

1/2 cup grated asagio

1/2 cup grated parmesano reggiano

12 tbsp unsalted butter

9 cloves roasted garlic

In a bowl mix the roasted garlic and butter to form a paste. Add the grated cheese and spread on french or a baguette for a heavenly garlic bread that will leave you wanting more.

Buon Mangiare!

Pressure Cooking Goodness

2008-11-23T11:32:00.000-08:00

Glazed yams and sweet potatoes in a pressure cooker...7 minutes to riquisimo! (that's more than just good) What a great recipe for the Saturday before Thanksgiving. No need to wait an hour for the sweet side of this holiday meal. Use your pressure cooker! Below are the two recipes. And don't forget to get creative. Remember, a bit of Jack Daniels and some toasted pecans can take the yams and sweet potatoes to a whole new level. Enjoy!

Orange Flavored Candied Yams

1 cup orange juice
2 large sweet potatoes or yams or a mixture of both
½ teaspoon salt
½ cup brown sugar
1 teaspoon grated orange zest
2 tablespoons butter

Pour the orange juice into the pressure cooker. Peel the yams and cut them in half lengthwise. Arrange in the cooker and sprinkle with salt, brown sugar and orange zest. Dot with butter.

Close the lid and bring to high pressure, then lower heat and cook for 7 minutes.
Release pressure and remove lid.

Lift out the yams. Reduce down the sauce if needed to thicken and pour over the yams. Serve warm.

Serves 3-4

Winter Squash Risotto

1 tablespoon butter
½ cup chopped shallots or onions
1 ½ cups arborio rice
½ cup dry red or white wine
3 ½ to 4 cups chicken stock
½ teaspoon salt
2 pounds butternut squash, peeled, halved and seeded
1 teaspoon dried sage leaves
½ cup grated parmesan
Garnishes: freshly ground black pepper and toasted pumpkin seeds

Melt butter in WMF pressure cooker. Add onions and cook over high heat, stirring frequently for 1 minute. Stir in rice. Add wine and cook over high heat until reduced by half, about 1 minute. Add 3 ½ cups chicken broth and salt. While broth is heating up, cut half of squash into 1 inch cubes and remainder of squash into ½ inch cubes. Stir squash into cooker with broth mixture.

Put lid in place and set over high heat. Just before 2nd orange ring on cooking indicator is visible, lower heat to maintain pressure at 2nd orange ring. Set timer for 4 minutes.

When timer rings, release pressure and remove lid. Gently stir in sage and parmesan. Taste rice: it should be tender but chewy. If necessary boil gently until done, stirring in extra broth if necessary.

It is important to serve risotto immediately after you cook it, or the rice will continue to absorb liquid and become mushy.
Serves 6

Sopa De Albondigas - COCC Wellness Lunch

2008-11-17T11:56:00.000-08:00

Thank you COCC for the opportunity to present last week. Below is the Albondigas recipe I promised based on the published version in the Beautiful Cookbook of Mexico.

2 gloves of garlic
2 tablespoons finely minced onion
2 teaspoons ground cumin (optional)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon gound pepper
1 1/4 lb gound turkey
1 egg
1/4 cup uncooked rice
3 carrots cut or zucchinis
6 cups chicken stock

Bring chicken stock to a high simmer but not a boil. Mix all other ingredients in a bowl. Using your hands works best. Using a small scoop form meatballs and drop gently into stock. Cook covered at low heat for 30 min or until rice is cooked through. Add carrots and continue to cook until tender. Enjoy.

Roasted Butternut Squash Risotto

2008-11-08T10:34:00.000-08:00

We had this wonderful risotto at our dear friends Keith & Kathy owners of Cooks Pots & Tabletops in Eugene. We ate overlooking the valley on a late summer evening enjoying the view, company and food. We asked them to share the recipe so we could repeat it in the store and share it with you.

Roasted Butternut Squash Risotto

Prep Time 40 Minutes

Cook Time 35 Minutes

Yield 4 Servings

1/2 cup extra-virgin olive oil

1 cup finely chopped onion

1 tablespoon chopped garlic

2 cups Arborio rice

1 cup dry white wine

1/2 cup grated Parmesan

4 tablespoons unsalted butter, cut into small pieces

About 6 cups of hot chicken or vegetable stock

1 butternut squash, peeled, cut into small dice, and roasted in the oven for 30 minutes

In medium heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously just until softened, 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, to coat the rice with oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often until the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring until the rice is aldente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the butternut squash and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice creamy finish.

Knife Sharpening

2008-10-29T10:14:00.001-07:00

This Saturday we're offering in store knife sharpening. Stop in Nov. 1 from 11am to 2pm. Our treat, your first blade is sharpened free. Additional blades sharpened for only $4. We are using a Chef's Choice two stage commercial sharpening system that puts life back into your dull knife. Knife sharpening is a new service available in store and perfect just before the holidays. No need to mail your knives out. We also have in stock two new sharpening systems. Wusthof introduces their newly designed electric knife sharpener and the highly rated Chef's Choice 130 is in stock as well. Let us know that you visited our blog and we'll sharpen a second knife free as well.

Ginger's Kitchenware proudly offers

Fondue & Raclette

2008-10-25T13:21:00.000-07:00

Thanks to all who stopped in for fun around the fondue and raclette. Looks like the 70's are coming back and fondue is hip again based on all the fun fondue stories. Our fondue recipe was a classic and here is the recipe many of you requested.

In the store we started the fondue on an induction unit in a stainless sauce pan to speed up the process. You can do the same stove top.

CLASSIC FONDUE A LA GINGER'S KITCHENWARE

2 Cups dry white wine (we used Chateau Ste Michelle, Riesling)

8oz Emmentaler grated

8oz Gruyere grated

1 garlic clove

2 tablespoons corn starch

Heat wine in saucepan just before boiling. Slowly add grated cheese stirring constantly. Do not rush this step. Mix corn starch with two tablespoons of wine. Add corn starch mixture to melted cheese. Cut garlic in half and rub inside of fondue bowl with garlic. If you enjoy garlic, mince the clove and add it to the fondue bowl. Light the heating element and transfer cheese to the fondue bowl.

Serve with cubes of a baguette, apples and pears.

There are still plenty of fondues and raclettes in stock if you missed out.

Swissmar: Arosa 11pc fondue set for meat, cheese and chocolate

AllClad: Fondue with ceramic insert with AllClad quality

Trudeau Fondue Elite with cast iron two segment server

LeCreuset Cast Iron Traditional Fondue

Cuisinart electric fondue

Swissmar Classic Raclette - for 8 persons this is a party grill!

Zyliss Salad Spinner

2008-10-13T13:16:00.000-07:00

Great new product for a two person household. If you're not feeding a dozen then there's no point to large salad spinners that have dominated the market. The all new 'smart touch' salad spinner by Zyliss is perfect for 2-3 servings. The effortless lever action makes drying your greens and herbs a snap. Plus, the new flat lid is perfect for storage. Just leave the greens in the spinner and keep what's left in the fridge. Now available in the store in an assortment of colors.

Knife Sharpening Now Available

2008-09-27T14:14:00.000-07:00

Customers requests make a difference. We've purchased Chef's Choice Commercial sharpening system to provide in store knife sharpening for western and European knives. Bring in your dull knife the month of October and we'll sharpen your first knife free. Additional knife sharpening is available at $4.00 per knife. Put some life back into your knives!

Linen Trunk Show in Store

2008-08-23T15:42:00.000-07:00

You are cordially invited to join me for an evening of linen luxury

Friday • Sept. 12 • 4-7pm

Featuring the collections of
Le Jacquard Francais
Karen Lee Ballard
Couleur Nature.

Perfect for the Holidays
Perfect for Every Day

Space is limited; please rsvp by emailing me at ginger@gingerskitchenware.com

Pineapple Jicama Salad

2008-07-23T09:24:00.001-07:00

Summer is a great time for tropical flavors. I was committed to prepare a summer salad for 20 people yesterday and turned the prep into an in impromptu store demo. Janet here's the recipe. Enjoy!

Fresh Pineapple cubed
Fresh Jicama cubed
Fresh Lime Juice
Finely chopped Cilantro
Finely chopped Serrano Pepper
Salt to taste

The great thing about this recipe is that you make as much or as little as you like. If you are making a serving for four, add just a tiny bit of Serrano. Not more that a 1/4 of one pepper and be sure to remove the seeds and inner membrane. If you like the heat, then leave it all in. And I like to chop the Cilantro as finely as possible.

This is a versatile recipe because if you leave the fruit chunky its great as a side dish, but if you chop everything down real fine, then it also makes a great salsa to accompany a variety of fish and summer dishes.

Try a presentation like the image above with alternating slices of Mango and jicama. Substitute the cilantro with mint. Enjoy!

Epicurean Cutting Surfaces

2008-07-19T10:42:00.000-07:00

Wood cutting boards have been in use for centuries and for the most part they are no different than they were way back when... until now. Wood has finally come of age with modern yet natural cutting surfaces that are dishwasher safe, highly functional and easy on your knives. Epicurean Cutting Surfaces® are a practical and distinctive improvement from poly, glass, and wood cutting boards. They have all of their best qualities and none of the bad in one functional surface.

The Kitchen Series is lightweight and designed for everyday use and effortless handling. The quarterinch profile allows for simple storage and a hanging option with the utility hole. These surfaces are perfect for the busy kitchen where a variety of surface sizes can be used all at once and then placed in the dishwasher with the rest of the dishes for quick and sanitary cleanup.

Epicurean is in stock now. Ask us about the eco cutting board made from recycled cardboard that is still dishwasher safe!

The Playful Chef

2008-07-15T09:49:00.000-07:00

Create your own Kids Theme Party and encourage your kids to play with their food! Parenting media award winner The Playful Chef makes eating fun. It's real cooking for kids ages 3+ and contains 5 healthy hands-on recipes, 10 kid-sized cooking tools and a tool belt apron all packaged in a cool backpack style carrying case. The Playful Chef Cookbook - A Culinary Education is also available in store with loads of recipes and fun kid food exploration.

COBA Tour of Homes

2008-07-13T22:20:00.000-07:00

Come out to the Central Oregon Builders Association Tour of Homes and make sure to stop at the custom Ridgeline Custom Homes property at 2429 Dorion Way in Northwest Crossings.

A recipe for success requires the right combination of ingredients, and you're invited to visit a hand crafted, custom Northwest Crossing Tour home, that defines Central Oregon Living. Presented by Ridgeline Custom Homes, filled with gorgeous Haven Home Furnishings and Ginger's Kitchenware Culinary Bounty. It's our inspiration, to feed your imagination, decorate you in luxury, and build your dreams. Thanks for your support this year.

Ginger & Jaime
http://www.gingerskitchenware.com/

Nate Connolly & Bill Boos - Ridgeline Custom Homes
http://www.ridgelinecustomhomes.com/
http://www.print2webcorp.com/news/WesternComm/Bend-Homes/20080709/p112_e1.htm

Steve McMaster & Michelle Thorstrom - Haven Home Designs
http://www.havenhomedesign.com/

Hola! Tequila Dinner - Mexican Feast

2008-07-09T22:30:00.000-07:00

What an awesome performance by Marcos and the entire staff at Hola! for their tequila dinner supporting Bend's Latino Community Association. Mark from East Bend Liquors did an equally exceptional job presenting eight tequilas paired with each course. Most of the items on the menu were true Guadalajara cuisine that is rarely presented with such respect and attention to detail as we experienced June 28.

The menu for those of you who feel left out:

Ceviche de Coliflor / Don Julio Silver
Ceviche de Pescado / Corn Margarita Jose Cuervo Platino
Empanadas de Huitlacoche / Tenoch
Carne en su jugo / Don Julio Reposado
Tortitas Ahogadas / Zircon Reposado
Tacos de Lengua / Aha Toro Anejo
Arepas de Pollo / Casa Noble Anejo
Costillas en Tomatillo / El Tesoro Aniversario

1942 Don Julio
Horchata Almendrado
Choco Flan con Herradura Anejo

Support Hola! often and eat well.
http://www.holabend.com/
541 389 4652

Maryana Vollstedt Book Signing - July 12

2008-06-24T10:17:00.000-07:00

Join us Saturday July 12 from 1-3 PM at the store to meet
with this celebrated Oregon cookbook author.

Whether it's roasted, fried, grilled, broiled, braised, sauted, or baked, chicken is always delicious. Maryana Vollstedt has created a new addition to Chronicle's best-selling Big Book series with this glorious homage to everyone's favorite fowl. The tremendous variety of ideas ranges from creative recipes like Pomegranate-Molasses Chicken Drummettes and Chipotle Cheddar Chicken Corn Chowder to comforting favorites like Chicken Marsala and Old-Fashioned Fried Chicken. Every recipe is simple to follow with lots of helpful tips on identifying parts of the chicken, cutting up and storing it, and safe preparation techniques. With more than 275 recipes inspired from cuisines around the world, this big book serves up everything there is to know about chicken.

Maryana Vollstedt is a native of Oregon and graduated from Oregon State University in Home Economics. In 1952 she and her husband, Reed, started Reed and Cross, a small nursery and garden center in Eugene, Oregon that grew into a large retail complex that included a landscape service, florist, gift shop, clothing, gourmet cookware, wine shop, and deli. This is where Maryana started her writing career in the mid-1960s by authoring the first cookbook and manual for the Kamado barbecue. She continued to write, and self-published 15 other cookbooks on a variety of subjects, selling over 300,000 copies.

To learn more about Maryana visit her website at: http://www.maryanavollstedt.com/biography.html

Le Cakery Cup Cakes

2008-05-21T16:12:00.000-07:00

We discovered another Bend great recently and just have to share. Le Cakery on Galveston makes the most delectable cup cakes and tasty bunt cakes. We've gifted the bunt cakes a couple of times to say thank you to folks whom have been kind to us, but last night we brought Le Cakery cup cakes to an election party. Even with the hand dipped chocolate covered strawberries, and the home made chocolaty gooey brownies, the Le Cakery cup cakes were the big hit of the night. Yep, took the election by a landslide!!! Galveston and 12th is where you'll find a little slice of sweet heaven.

Beautiful French Linens

2008-05-06T15:29:00.000-07:00

Le Jacquard Français opened its first boutique in the heart of the Madeleine district of Paris, at 12 Rue du Chevalier de St George in the 1st "arrondissement". The boutique is a showcase for Le Jacquard Français and now the coveted linens are available right here in Bend. Stop in and enjoy the vibrant colors of spring. Napkins, Tea Towels and Table Linens are in stock now.

Marz Bistro

2008-04-05T14:13:00.000-07:00

The planets must have all been aligned with "Marz" last night because dinner was out of this world. First Friday Night Art Walk brought us to downtown Bend last night and we didn't see any art. The reason; we dropped in at Marz for a "small" bite to eat and ended up staying for the whole experience. The guys in the kitchen were on fire and Matt, the owner, was eager to show why Marz cranks it out. For full disclosure, I met Matt at a United Way Campaign kick off event several months ago, but had never dined at Marz. What was I thinking?!

First of all, Arepas in Bend? You got it. To call this a South American corn based "bread" isn't even close. I prefer, grilled polenta-like little dumplings, a bit of cheese, crunchy on the outside and gently sitting in a tangy red pepper sauce. Great way to start! The New Zealand King Salmon special was perfectly cooked and perched atop jasmin rice. Ginger often says that the only person that knows how to cook salmon well is Donnie, a good friend of ours. Looks like Donnie has been de-throned. I had the Pork Chops in a cab sauce that was again unbelievable. Two thick cut chops; moist and perfectly paired with a saute of spinach and bacon, topped with shoe string sweet potatoes.

My descriptions don't do this meal justice. There was just so much more to it than I can put into words. Stop in at Marz Bistro and let Matt guide you through what I believe is a real downtown gem.

Salud!

Shun Knives - A Great New Addition

2008-03-28T10:39:00.000-07:00

After almost a year of requesting Shun knives for our store, we've been finally granted license to carry this exceptional line. This beautiful classic cutlery features the look and benefits of Damascus steel, without the notorious rusting. What's more, the blade profile reduces sticking, resulting in less damage to the food being cut. The Classic Series is now in stock and after meeting with Shun staff at the Chicago Housewares Show last week, we expect this will continue to be a highly coveted culinary took with limited distribution. And, with the Food Network's own Alton Brown as the national spokesperson, I'm thinking it will be hard to keep these in stock.

Smoothie King and Loafer

2008-03-07T11:47:00.000-08:00

Ironman triathlete Jeff Castellanos and long time friend called the store yesterday and said I need a great blender for smoothies and a high qaulity bread maker that can handle whole grain recipes. Immediately I suggested the Vita Mix Professional Series Blender. Juice whole foods in 60 second, make soups in 4 minutes and frozen treats in 30 seconds. OK, that might be overkill! The Breville IKON Hemisphere LCD Blender BBL600XL is the ticket. This baby will turn ice into snow with six blades! And that's a good thing, except if you live in Buffalo.

For the Bread maker. I only carry what many in Bend, OR consider the best on the market. Zojirushi Home Bakery Supreme BBCC-X20. Bakes a traditional style 2lb loaf and can handle a variety of recipes. If you're looking for artisan euro bread results, this wont cut the mustard. Artisan is just that, artisan. Get your hands in the dough and build yourself a brick oven.

I smell something burning....happy cooking!

A Celebration of Latin American Film in Bend OR

2008-03-02T07:47:00.000-08:00

Congratulations to Bend's own Latino Community Association for bringing to Central Oregon and the Tower Theater a first of its kind. A presentation of four films from Brazil, Mexico, Argentina and even Spain with respect, culture and class. The Tower Theater was festive with flags on display from all Latin American countries. The films: thought provoking, emotional, humorous, beautiful, and exceptionally presented. Like food, art is to be explored and shared. Thank you to Brad Porterfield and all involved for the "cinematic buffet."

El Caporal West - Chile Colorado

2008-02-28T21:30:00.000-08:00

You want a real treat at one of Bend's best mexican restaurants? Head for the larger bar at El Caporal West, ask Julieta (one of the nicest people you'll ever meet behind a bar) to serve you a Carta Blanca and order the Chile Colorado. In my opinion the best kept secret on the menu! Flavor is outstanding - nothing smothered in cheese or too hot to handle. Just lean beef chunks in a killer smokey red sauce! Enjoy. And tell them Jaime sent you. They still wont know who your talking about.

Food Around Bend

2008-02-27T22:15:00.000-08:00

I'll start by saying that my blogging is my way of sharing all things culinary that I love about our store, Bend food, and local restaurants.

For my first posting I'll keep it simple. Go to El Burrito and have some of the home-made coffee ice cream. Ask your server, as it may not be on the menu.

El Burrito. 335 NE Dekalb AveBend, OR 97701Phone: (541) 382-2177

Tell them Jaime sent you...and you'll get a blank stare and perhaps they might even say, "Who in the heck is that."