125 BROADWAY,ORANGEVILLE, ONTARIO 519-942-5908 WWW.KITCHENTOTABLE.COM

Labour Day signals back to school and the start of fall routines. In the kitchen thoughts seem to turn to comfort food, stews, soups and casse-roles.

With all kinds of activi-ties gearing up at this time of year, it’s a won-derful feeling when you have something pre-pared ahead that you can just pull out of the freezer to reheat!

There are some great pieces of cookware to

help prepare your fall meals and casseroles. Clay-bakers, one of the oldest forms of food preparation are still a very popular option for stews and casseroles.

Emile Henry—culinary cookware par excel-lence!

Perhaps my favourite manufacturer of quality baking pans and casse-roles is Emile Henry of France, a family-run company who has pro-duced pottery that can go from freezer to oven to table, since 1850. In fact, it’s the inspiration for the name of my store. At this time of year people start think-ing about quality cook-ware, and I’m always proud to recommend Emile Henry. I recently

had the privilege of meeting Mr. Jacques Henry, the 5th genera-tion proprietor of this fine establishment. His passion and enthusiasm for his company is evi-dent the moment you meet him.

Culinary Presentation Centre

In October we will also be launching our new Culinary Presentation Centre at the store. Over the course of the year we will be featuring culinary education, dem-onstrations, food tastings and more — all to help showcase our passion for all things culinary! We hope you can join us.

Sigrid Wolm

From our kitchen to yours!

SEPTEMBER 2007 VOLUME 3, ISSUE 9

SECRETS FROM OUR KITCHEN

Inside this issue:

Did you know…. Pg 2

Fun Kitchen Toys Pg 2

Product of the Month Pg 3

New Urban Colours Pg 4

Small-Batch Preserving Pg 4

Beef Bourguignon Pg 4

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SEPTEMBER STORE HOURS:

Mondays to Wednesdays 10:00 am to 5:30 pm

Thursdays

10:00 am to 7:00 pm

Fridays 10:00 am to 8:00 pm

Saturdays 10:00 am to 5:00 pm

Closed Sundays

UPCOMING EVENTS

Wednesday, September 12th—7:00 pm Small Batch Preserving with Margaret Howard Presented in association with BookLore

Thursday, September 20th Alzheimer Society —”World’s Largest Coffee Break” 10:00 am—Downtown Orangeville

Saturday, September 22nd Chef Rob Fracchioni’s Culinary Class Series Fall Fruits The Millcroft Inn & Spa

A Special Event for the Wine Connoisseur Wednesday, October 17th —7:00 pm

Join us in our newly renovated Culinary Presentation Centre for an evening featuring sommelier Wayne Bentley.

Wine tasting is a total experience — sample wines in a variety of vessels to learn how the right glass can enhance your wine drinking

experience. Tickets $25 each. Limited seating. Special pricing on all Riedel glasses for this evening only!

NEW

DATE

Congratulations to Sharon Ross

winner of our August draw for a Wüsthof 8” Le Cordon Bleu

Chef’s Knife!

Page 2

SECRETS FROM OUR KITCHEN

Fun Kitchen Toys The flavours of autumn — served in style!

Pizza scissors — shear brilliance!

Conversion made easy!

These charming petite casseroles are a must-have for every fall table. A great way to dress up a simple soup or make single-serving casse-roles look as good as they taste. Made by Le Creuset, you can heat them in the oven or mi-crowave and store in the refrigerator or freezer. These delightful pots are available in garlic, ap-ple, pumpkin, pepper or tomato shapes, and make great gifts!

On sale for $29.95 (regular price $35.00)

Everyone knows the challenge of slicing pizza. Scizza has reinvented the wheel by combining a set of precision ground blades that cleanly and completely finish the cut, together with a spatula head that slips under food with ease without scratching the cooking surface.

$29.99 each

Never has converting measurements been so easy. A comprehensive conversion chart showing cup measurements and their equivalents in fluid ounces, table-spoons, teaspoons and millilitres. Con-structed of 18/10 stainless steel with a strong magnetic backing for convenient and easy placement on your refrigerator or stove. $7.95 each

Don’t cry over spilled spices!

Did you know….

...The word “casserole” comes from the French “en casserole” which means “served in the vessel used for cooking”.

...The term “hot dish” is widely used in the Midwest United States, and is how they refer to “casserole”.

...Tagine is the North African word that refers to a typically heavy clay pot used for slow cooking & simmering.

...Gyuvech is a Bulgarian dish traditionally served in a shallow earthenware casserole dish (to promote liquid evaporation).

...Casseroles taste best when made in advance, as it allows the flavours to meld together.

...If you are unsure about the capacity of your baking or casserole dish, simply measure water in a measuring cup and pour into the pan to check.

...The Slow Food movement was founded in 1989, and is an international movement whose aim is to protect the pleasures of the table from the homogenization of modern fast food & life.

...Jugging is the process of stewing meat (usually whole animals, and mainly game) for a long time in a tightly covered container. The cooking liquid often includes some of the animal’s blood!

...Green bean casserole, invented by the Campbell Soup company in 1955 has become an American Thanksgiving classic.

...Do not overcook pre-made casseroles as they cook more when reheated.

The RSVP Endurance Spice Funnel is the perfect tool for transferring herbs, spices and liquids to narrow jars and bottles. Available in two sizes, the larger funnel has a removable straining filter that is ideal when preparing herb infused oil or vinegar. Small size $4.50 each Large size (with strainer) $10.99 each

PRODUCT OF THE MONTH— Emile Henry FLAME

Page 3

VOLUME 3, ISSUE 9

Since 1850, the Emile Henry line of quality clay cookware has been hand made and signed by their skilled potters. The business is still family-run and employs over 200 employees in its factory in Marcigny, nestled in the hills of southern Burgundy, France.

The entire line is known for it’s ability to go from the freezer di-rectly to the oven, and then to the table with no problem whatso-ever.

The Emile Henry Flame Top Collection has been designed to be used safely on all stovetops. (To accommodate induction stovetop use, Emile Henry has developed a special induction plate specifically for ceramics). The Flame Top line of cookware is produced using the same Ceradon® process as all Emile Henry products, and provides the same benefits. Up to 30% lighter than comparable metal cook-ware products, Flame Top is microwave and dishwasher safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or refrigerator to a hot oven to the table, where it will retain cooking heat for a very long time.

These classic ceramic stew pots (far right) provide in-comparable cooking quality.

Available in red or black in the following sizes: Oval—4.7 or 6.0 litre Round— 18., 2.5, 4.0 or 5.3 litre

The mini stew pots (pictured immediate right) are available in red or black —0.3 litre capac-ity

Tagine (pictured right) refers to both the contents and the container. Made from glazed clay with a lid like a pointed hat, allowing the steam to circulate inside. Any recipe cooked in this type of dish is referred to as a tagine, as well.

Available in 25 or 32 cm sizes — red, black or yellow.

Traditional cheese fondue is prepared in a ceramic pot which has first been rubbed inside with a clove of gar-lic. Emile Henry’s clay fondue pot will gently diffuse heat to the cheese, which will remain thick and smooth. The pot is scratch resistant, easy to clean and dishwasher safe. The specially designed forks for these pots are made from stainless steel. Cheese fondue sets available in red and yellow.

125 BROADWAY,ORANGEVILLE, ONTARIO 519-942-5908 WWW.KITCHENTOTABLE.COM

SECRETS FROM OUR KITCHEN Page 4

* All sale items available while quantities last. Price reductions based on regular list prices.

Meet MARGARET HOWARD author of

SMALL-BATCH PRESERVING

“Unlock the Mysteries of Cooking & Crime”

Wednesday, September 12th—7pm From the Kitchen to the Table Culinary Presentation Centre

Learn how to make the most of fresh fruits and vegetables.

Featuring easy and safe methods for mak-ing jams, jellies, conserves, pickles,

relishes, chutneys, flavoured oils and vinegars and more.

Presented by From the Kitchen to the Table and BookLore

Introducing URBAN COLOURS from Emile Henry

The new Urban Colours Collection by Emile Henry of France, brings a fresh new look to classic French-style tableware and pottery. Taking it’s lead from some of the hottest new colour trends in the design world, the Emile Henry Urban Colours Collection renews everyday oven and table-ware with three exciting new colours: Fig, Granny and Lychee. The Urban Colours Collection of-fers fashionable colours and innovative shapes for mixing and matching to suit your mood.

There is both a formal (pictured left) and casual (pictured right) line of the new Urban Colours — so take your pick and choose what suits your fancy. The Urban Colours Collection features all of the same benefits of everything you’ve come to love about Emile Henry pottery — it can go di-rectly from the freezer to the hot oven or microwave, is scratch and chip resistant, and is dish-washer safe, making clean up easy.

Morning, noon or night, Emile Henry’s Urban Colours Collection is perfect — any time of the day!

Classic Beef Bourguignon

is simple to prepare and makes a great meal for

Sunday dinner or for when company’s coming.

Simply prepare everything ahead of time in your

Emile Henry stew pot, and let the hearty aromas

tease your senses. Try our favourite

Beef Bourguignon recipe and let us know what you

think. www.kitchentotable.com