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News from Clementine's Kitchen Tools and Techniques for the Home Chef
February 2007

February is for lovers (food and wine lovers that is!) and you'll find lots of things to love at Clementines Kitchen this season.

Don't miss this weekend's personal appearance and cookbook signing by the Entre Nous Society. Their collection of local recipes is beautifully bound and a great gift for yourself or your favorite friend. Proceeds from the sale go directly to the Entre Nous Society which supports local charities.

We've got everything for your Valentine baking needs, whether it be cookies, cupcakes, heart shaped pancakes or waffles, chocolates (already made or make them yourself - it's easy!). You name it and we've got it!

See you soon!
Drew and David

In this issue
  • SIGN UP TODAY!
  • Kiss Me Immediately!
  • Now That's one Spiiiiicy Chocolate Bar
  • Make your Valentine 'melt' with your own chocolate treats!
  • Entre Nous Society Visits This Saturday, Feb 10
  • Get those Knives Ready for Spring

  • Kiss Me Immediately!

    Baciamisubito in Italian means: "Kiss Me Immediatly!"

    This Bright, Fresh and Delicious wine is "Yummy for your Honey" this Valentines Day, and with a label like this one it's sure to get a reaction from your Valentine!

    Baciamisubito is a great Barbera from Italy. Treat your Valentine to a superb wine from Piemonte and make this a Valentine's Day to remember.

    A true expression of the barbera grape varietal grown in the town of Monferrato in the Piemonte region. From a single vineyard called "Spallone", this red embodies ripe cherry fruit, a medium body and a silky smooth finish. A wine made to be drunk young, when the flavors are fresh and lively on the palate. Befitting its versatility, Baciamisubito pairs well with a variety of foods from pizza to roasts.

    In stock now at Clementines, only $21.99!


    Now That's one Spiiiiicy Chocolate Bar

    Il Cioccolato di BruCo presents their finest award winning chocolate and chilli bar, the Ancho, with an exterior 68% cocoa and an interior 48% ganache.

    This chocolate owes its peculiar name to its "inventors" Bruna Ghibellini and Costantino. Cioccoiato di BruCo is a sophisticated product, realized with the utmost care to the smallest details, from the choice of the ingredients to packaging and wrapping. It is a blend of aromatic cocoa beans coming from Southern America; more precisely the varieties used are the Trinitario, the Forastero (National variety) and the high-quality CrioÃlo. It looks bright, even shiny, the sweet chocolate is mahoganií reddish, and has a porcelain- like appearance. Both the sweet and the milk chocolate break in neat chunks. Its intense primary flavor combines with secondary fragrances ranging from wood, to spices and dried fruits. Taste its smoothness, its regular astringency and low acidity, the superior roundness of its taste and its easily melting texture. The taste persists in your mouth, leaving a typical aftertaste. This is combined with essential oils that adds to the complexity of the chocolate, without weakening its peculiar characteristics.

    The most recent arrival: a very special chili pepper chocolate bar. Ancho is a type of chili pepper from Mexico known for its intense aromas and for its mild spiciness. Together with prized South American cacao varietals it has resulted in a unique chocolate bar, with extraordinary flavor and texture.


    Make your Valentine 'melt' with your own chocolate treats!

    We now stock a full line of Guittard Melting and Molding Chocolate, as well as a large selection of seasonal chocolate molds to make your own Valentines treats this season!

    If you've tried melting Chocolate Chip Morsels you'll find that they are designed NOT to melt easily in your cookies - so they do not work well for molding.

    Our melting chocolate works well for quick melting, easy coating of plastic molds used for those 'shiny' little chocolates that you can decorate, or customize for your own special Valentines Day treat. Our White and Satin White Chocolates make great taste treats.

    Of course, for baking and munching we still have the renowned Scharfenberger Chocolates from Berkeley, as well as Callebaut and other quality brands.

    Come in and ask us how easy it is to start molding your own chocolates today!


    Entre Nous Society Visits This Saturday, Feb 10

    Don't miss this opportunity to get your hands on a signed copy of the Entre Nous Society's Cookbook. This beautifully bound book includes many local favorites collected from its members.

    The Entre Nous Society is a local charitable service organization that raises money for many local causes. Be sure to stop by and say hello this Saturday.


    Get those Knives Ready for Spring

    Remember our professional knife sharpening - only $1 an inch.

    Ron Albright, our master knife expert, will be happy to sharpen your knives to perfection. He has a mobile lab in his van and comes to Clementines whenever we have knives to sharpen. Just bring in your knives and he usually can have them back in a day or two. You'll be amazed at the difference a sharp knife can make.

    Remember, a dull knife can be more dangerous than a sharp one because of the extra force you have to use to get it to cut anything. But be careful when you get your knives back because you'll have to get used to having them so sharp! Band-aids not included.


    SIGN UP TODAY!
    Get the schedule

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

    March 2007 Classes

    • Thursday March 1st 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
    • Saturday March 3rd
      10 – 5:00 pm OLIVE OIL TASTING AND BALSAMIC SAMPLING –
      This is not a class, but an on-going demonstration and sampling of a selection of extra- virgin olive oils and balsamic vinegars. Come browse, do some shopping at Clementine's, and stop by the tasting table in our Cafe area. Dorothy McNett will lead you through a great tasting experience of these two key culinary items. FREE
    • Wednesday March 7 EVENING Demo
      6 – 8:00 pm SAUCES OF ALL KINDS -
      This class features the joys of making sauces! Learn how to make a perfect finishing sauce for meats, poultry, fish and vegetable dishes. Pick up some great recipes for making traditional Hollandaise as well as other suspension type sauces. Learn when to use a whisk verses a spoon verses a spatula...and enjoy eating steak, fish, chicken, eggs and vegetables slathered with our sauces. We will also pair several great wines with the foods being prepared for a complete dining experience. Limited to 10. $35
    • Thursday March 8
      12:00 – 1:00 Lunch ‘n Learn -
      See above. $15
    • Wednesday March 14 EVENING Demo
      6 – 8:00 pm A WEE BIT OF IRELAND-
      Dorothy shares some fabulous recipes gathered from various B & B's while on a culinary tour of Ireland a few years ago. Learn about American Irish corned beef and cabbage compared to a typical Irish boiled dinner. Includes Irish Soda Bread and more. We will pair some delicious wines (it is no blarney that some wines pair beautifully with Irish food) and also will sip some wonderful ales for those who dare. Limited to 10. $35
    • Thursday March 15
      12:00 – 1:00 Lunch ‘n Learn -
      See above. $15
    • Wednesday March 21 EVENING Demo
      6 – 8:00 pm CALIFORNIA ROLLS AND SUSHI -
      Learn how to make some simple sushi meals for family and friends. This class includes a tantalizing soup, Ahi tuna, tempura, salads, and a simple dessert. This is a demonstration class but there will be ample opportunity for those who wish to roll their own sushi to come forward to get the feel of the seaweed. Dorothy will also be pairing several wonderful wines for a complete dining experience. Limited to 10. $35
    • Thursday March 22
      12:00 – 1:00 Lunch ‘n Learn -
      See above. $15
    • Wednesday March 28 EVENING Demo
      6 – 8:00 pm ROLLED GENTLY CURRIED CHICKEN CUTLETS -
      Experience these wonderful chicken breasts which will be filled with a light curry rice and then served with a sun-dried tomato sauce. Class also includes a soup, salad, vegetable dish, appetizer and dessert. Each course is paired with a terrific wine from our extensive wine collection Limited to 10. $35
    • Thursday March 29
      12:00 – 1:00 Lunch ‘n Learn -
      See above. $15
    • Saturday March 31 Demo- On
      2 – 4:00 pm Knife Skills Class -
      Learn the basic skills of working with kitchen knives for chopping, slicing, garnishing and more. Learn how to select the proper knife for the chore at hand. And, most importantly, learn how to maintain your kitchen knives. Bring 1-2 of your own knives so that you can practice "sharpening" techniques. This is not a cooking class, but a knife seminar and will also feature a demonstration of the knives we offer and all of their particular uses along with safe handling techniques. If you wanna cook, you need to know this stuff. $10

    Click here for links to ...

    Class Schedules available online....

    The Perfect Pantry - by David Babcock




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    Clementine's Kitchen | Stone Creek Shopping Village | Highway 68 and Canyon Del Rey | 465 Canyon Del Rey | Del Rey Oaks | CA | 93940