Saturday, February 13
12 noon to 3 pm
Free In-Store Cooking Demonstration
with Jessica Bard
Learn how to make tasty treats for Valentine's Day: Chocolate Soufflé, Chocolate Dessert Cups and Chocolate Bundt Cake! There will be tastings!
Read more...

Jessica and WKC featured in this month's Living & Being Magazine's article:
"Stir up Romance with a Homemade Meal"
Check out Jessica's recipes in this month's edition of Living & Being Magazine (available for FREE at many businesses around the Hudson Valley)
get the recipes...

Warm Carrot Salad, Oysters Rockefeller, and Chocolate Tart with Pecan Crust

This Month's Recipe: Island Citrus Chicken
This recipe is direct from Le Creuset- This is a rich but bright braised chicken dish- perfect for a splendid winter meal. Make sure to zest all three oranges before slicing them!   Do you have a microplane to make zesting easier?  Also, this dish gets marinated overnight, so plan ahead!  Write us and tell us how you liked the recipe! (The recipes now have their own web pages so you can print them without printing whole newsletter!)  Get the recipe ...

Fire-King by Anchor Hocking has brought back your favorite vintage glass bakeware including the bake-n-store casserole in three sizes:
20 oz $11.99, 1.5 Qt $12.99, and 2 Qt $14.99

 

Cuisinart has the best new food processors!
- Check out The Elite Collection!
Prices start at $228.95 for the 12 cup with hard plastic housing and up to $298.95 for the 14 cup with die-cast metal housing (pictured at right) Click the image to see the Cuisinart Video about the product.


Special Promotion from Staub only $99
2.5 Qt La Cocotte (enameled cast-iron) These will go fast so if you want one- come in soon!
We have 1 of each color- Grenadine, Green Basil (shown), Pimente (red), Aubergine (eggplant), and Blue - Try Staub's enameled cast-iron with matt black interior for your next stew or braise!

 

"Nakiri" is what most manufacturers call their  contemporary versions of the traditional Japanese usuba, or vegetable knife. (Not to be confused with a Chinese vegetable cleaver that has a wider [more-deep] blade and a shorter handle)
This 7-inch "Nakiri" from Tamagahane has a double-beveled edge, 3-ply stainless steel blade and a beautiful wood-grained handle $128.00  
 
We have a dozen more styles  to choose from and at a price for every budget-- from $13.49 to $179.99! See box below!

But, if you want the traditional Japanese usuba knife with a single beveled edge- we have that too.  It can certainly be used for chopping and slicing vegetables on a cutting board, but a talented chef can hold the vegetable in their hands and "peel" the way another chef might use a paring knife.

The Japanese chef below is using a Kikuichi Usuba to peel, and peel, and peel, and peel his daikon into paper thin sheets.
Want to try this at home or at your restaurant? You'll need one big daikon radish and one of these:
Bunmei Usuba $99.99 (top)  or  Shun Pro Usuba $126.95 (bottom)