In this issue

·  SIGN UP TODAY!

·  Desserts in Duet
with Guest Chef Allison Anton

·  Heirloom Tomatoes Back at Clementines

·  Try THIS on your weiner!

·  Staub lets you "Taste The Difference"

Desserts in Duet
with Guest Chef Allison Anton

This month we are pleased to welcome celebrity chef Alison Anton to Clementines Kitchen.

In addition to being an expert in the natural holistic approach to cooking, Alison is also Dorothy McNett's daughter. She is visiting us from Bauman College of Holistic Nutrition and Culinary Arts in Northern California where she is on their part time staff. You can read more about Alison at www.wholegourmet.com

This special class is offered on SUNDAY AUGUST 13 from 1 to 3, and again on TUESDAY AUGUST 15 in the evening from 6 to 8pm. Cost is only $25

Read about the class on the right and be sure to sign up early!

Heirloom Tomatoes Back at Clementines

These wonderful heirloom tomatoes are back in stock at Clementines Kitchen. Check daily for our new arrivals.

And come see us September 10th at the TomatoFest 2006 at Quail Lodge, Carmel Valley.

Try THIS on your weiner!

The Raye family has been grinding mustard in the same location since 1903. In 1900 J.W. "Wes" Raye, whose father captained coastal schooners on the Bay of Fundy, set up his first mill in the family smokehouse to grind mustard sauces for the growing sardine industry.

This Award Winning mustard is 100% stone ground from whole seeds on this country's last surviving stone mustard mill. They are ground, aged and bottled at the mill to guarantee quality from the seed to the consumer.

Come in for a taste an you'll soon see why we think this HAS to be number one on your summer picnic table!

Staub lets you "Taste The Difference"

The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature “La Cocotte” (co-cot) French Oven, the choice of some of the world’s best chefs. The traditional round design has self-basting spikes for continuous, natural basting. When your meal is ready, La Cocotte moves beautifully from the stove to your table.

With the same exceptional features as the round oven, the oval-shaped La Cocotte is ideal for cooking fish, braising and browning meats and preparing soups and stews.

Winner of the 2003 Gourmet Cookware Award, Staub Mussel Pots are models of service and preparation. A stainless steel strainer separates the mussels from the sauce, making flavorful juices available for dipping from the first bite to the last. The generous Family Mussel Pot holds up to six pounds of mussels. The smaller two-quart pot comes in a version without a knob, so the lid can be used upside-down to hold empty shells.

Come to Clementines Kitchen to see this exceptional line of enamel cookware - and learn why STAUB lets you 'Taste The Difference'.

SIGN UP TODAY!

Click on image to go to our website for the full details on the schedule or to print a copy

July Classes

• Saturday July 29 Hands On
  12 – 4:00 Cooking from Your Garden– Buying, preparing and serving at least a dozen different vegetables fro the market, or your garden (there will be a zucchini in there somewhere!). Learn some knife skills along with some back-to-the-basics techniques for cooking vegetables so that even your kids will enjoy eating them! $60

August Classes

• Tuesday August 1 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn with Dorothy McNett– a cooking class designed for the busy person featuring healthful nutritious natural foods prepared quickly and easily. Class includes ample samplings of salad, soup, sandwich and dessert. Great ideas, lots of fun, and printed recipes to take home. Class size is limited, registration is required. New recipes are presented each week (repeated Thursdays) so sign up for every week! $15
• Wednesday August 2 Demo
  1 – 3:00 Lasagna and All the Trimmings - We will show you how to make a traditional homemade lasagna using both homemade lasagna noodles as well as packaged pasta, a quick and easy meat sauce, several antipasta dishes, and of course a special Italian dessert. Dorothy has a quick and easy recipe for lasagna that will make you famous! It is perfect for family meals and pot-luck dinners. Limited to 8. $25
• Wednesday August 2 EVENING Demo
  6 – 8:00 pm Lasagna and All the Trimmings – Same menu as above and Dorothy will pair the foods perfectly with several selections of Italian wines. Don't miss out on this fun and informative class! Limited to 8. $35
• Thursday August 3 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 1 $15
• Saturday August 5 Helping Hands-On
  1– 4:00 Jams, Jellies, Preserves and Chutney – NEW FORMAT! This new teaching style is what we call ‘helping hands-on’, because it’s hands-on but with more help from the instructor. New low price too! Use the good fruits of the season to make small batches of great tasting preserves. This is a semi- hands on class while Dorothy demonstrates the techniques of jam making. Learn all about pectin! Limited to 6. $40 New Low Price
• Tuesday August 8 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 1 New recipes are presented each week (repeated Thursdays) $15
• Wednesday August 9 Demo
  1 – 3:00 Beans! Beans! Beans! - An educational experience regarding all types of beans from fresh greens to many choices of dried beans. Learn how to use a modern pressure cooker (these are not your Grandma's pressure cookers!) to cook dried beans from start to finish in less than 45 minutes. We will feature salads, main dishes, side dishes, and refried beans with a zippy salsa Limited to 8. $25
• Wednesday August 9 EVENING Demo
  6 – 8:00 pm Beans! Beans! Beans! with Wine Pairing - Same as above but Dorothy will use her wine pairing expertise to show you which wines do pair wonderfully with beans. O-k, a little beer tasting would work, as well! Don't miss out on this one! Limited to 8. $35
• Thursday August 10 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 1 $15
• Saturday August 12 Helping Hands-On
  1– 4:00 Knife Skills Cooking Class. Bring along a dull knife, take home a sharp one! Learn the techniques of how to sharpen and maintain your knives. Also, we will talk about all of the different styles and shapes of kitchen knives so that you will understand which one to choose for a certain task. Dorothy will demonstrate good knife techniques while cooking up some delectable foods for you to enjoy, and you will have an opportunity to practice during this semi-hands on class. Limited to 10. $20
• Sunday August 13 Demo
  1– 3 pm Desserts in Duet: A SPECIAL EVENT. The mother-daughter team of Dorothy McNett and Allison Anton, both certified chefs and cooking school teachers, pair up for this easy and interesting ‘take on desserts’. Alison has changed the ingredients on her mother’s traditional stand-by recipes of Carrot Cake and Chocolate Mousse by using less refined sugars and well as other natural holistic approaches. See and taste for yourself while Dorothy prepares her version and Alison prepares hers! Same recipes, different ingredients, lots of fun. Great recipes featuring Carrot Cake, Chocolate Mousse and more! $25
• Tuesday August 15 EVENING Demo
  6 - 8 pm Desserts in Duet: A SPECIAL EVENT. ENCORE PRESENTATION (see Sunday Aug 13) $25
• Tuesday August 15 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn with Dorothy McNett – a cooking class designed for the busy person featuring healthful nutritious natural foods prepared quickly and easily. Class includes ample samplings of salad, soup, sandwich and dessert. Great ideas, lots of fun, and printed recipes to take home. Class size is limited, registration is required. New recipes are presented each week (repeated Thursdays) so sign up for every week! $15
• Wednesday August 16 Demo
  1 – 3:00 Dorothy Does Chocolate! Confused about which chocolate to eat? With so many theories out there in the media now regarding this wonderful food, let's just gather together and taste our way through! Dorothy will show and tell all about the various grades and percentages of chocolates while cooking up a wide selection of foods from salad to dessert. Open you eyes, and your hearts! (You know, it is good for you!) Limited to 8. $25
• Wednesday August 16 EVENING Demo
  6 – 8:00 pm Dorothy Does Chocolate! With Wine – Same as above but paired with some great red wines. Go home healthier than when you arrived! Limited to 8. $35
• Thursday August 17 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 15 $15
• Saturday August 19 Helping Hands-On
  1– 4:00 Amazing Grazing! Dorothy McNett is famous for her amazing grazing ideas of cooking and eating. Learn how to create a wonderful menu for your family and friends. The idea is to present fabulous healthful foods, arrange them in the middle of a table, and let people gather around to enjoy, using your fingers, edible flowers, leaves, tortillas, bread slices, wraps, and etc. rather than a fork. Featured foods include barbecued beef and other grilled foods, salad, vegetables, breads, dessert as well as several fine wines. This is a semi-hands on class so you will also get to help a little. Limited to 6. $40 New Low Price
• Tuesday August 22 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 15 New recipes are presented each week (repeated Thursdays) $15
• Wednesday August 23 Demo
  1 – 3:00 Stuffed Pork Chops with Roasted Peppers. This fabulous easy menu features a delectable stuffed pork chop recipe (it is easy, too!) along with a lesson on roasting sweet and hot red and green peppers and how to use them in several recipes from appetizers to salads and more. Limited to 8. $25
• Wednesday August 23 EVENING Demo
  6 – 8:00 pm Stuffed Pork Chops with Roasted Peppers and Wine Pairing. Same as above but paired with both white and red wines. See what happens when you choose a certain wine to match the assertive flavors of roasted peppers. Decide for yourself if pork needs a white wine, or a red wine? Taste to make sure. Limited to 8. $35
• Thursday August 24 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 15 $15
• Saturday August 26 Helping Hands-On
  1– 4:00 Oils and Vinegars. Dorothy McNett will present a seminar and cooking class on Oils and Vinegars, especially focusing on the healthful benefits of avocado, extra virgin olive oils, and balsamic vinegars. Here is your opportunity to taste reserve balsamic vinegar aged over 25 years and more. We will cook and taste many recipes using a wide selection of styles and varieties. Limited to 6. $40
• Tuesday August 29 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 15 $15
• Wednesday August 30 Demo
  1 – 3:00 Peaches! Peaches! Peaches! Watch Dorothy prepare several recipes featuring fresh peaches from salads, garnishes, sauces and of course her famous award winning Peach Pie. Limited to 8. $25
• Wednesday August 30 EVENING Demo
  6 – 8:00 pm Peaches! Peaches! Peaches! With Wine – Same as above but paired with some intriguing wine selections. You will be pleasantly surprised what the perfect wine pairing can do with flavorful peaches. Limited to 8. $35
• Thursday August 31 Lunch ‘n Learn
  12:00 – 1:00 Lunch ‘n Learn - See Tuesday August 15 $15

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Class Schedules available online....

The Perfect Pantry - by David Babcock