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