RB LOGONovember 2011 Newsletter
  

Thanksgiving is Coming...

Thanksgiving 
Information
Exclusive Online Specials

Click here to see our online only Thanksgiving Package Deals including our 3 Pie Sampler for only $19.99
3 pie sampler  

We will be taking Thanksgiving orders up until Saturday November 19th.

Holiday Hours


Monday Nov 21st
CLOSED

Tuesday Nov 22nd
6:30am - 6.00pm

Wednesday Nov 23rd
6:30am - 6:00pm

Thanksgiving Thursday
6:30am - 2:00pm

Friday Nov 25th
CLOSED

Saturday Nov 26th
6:30am - 7:00pm

Sunday Nov 27th
6:30 - 5:00pm
 
Sweet Treat Rewards
Enjoy some new items this November .

Our first item is an Individual
Tres Leche. 
A sponge cake soaked in three kinds of milk topped with Diplomat Cream and fresh fruit.Individual Tres Leche

Next we have a Chocolate Caramel Cupcake.  It is a chocolate cake with caramel filling and a chocolate and caramel buttercream icing.Choc Caramel Cupcakes

Our bread of the month is a new Pumpkin Seed Bread
Pumpkin Seed Bread
It is a Sour dough based bread with pumpkin puree and then loaded with pumpkin seeds and dried cranberries.

Lastly, our cake of the month is a Chocolate and Apricot Mousse Cake.  Chocolate cake filled with a layer of chocolate and apricot mousse.  The cake is then covered with chocolate ganache and topped with a few french macaroons.


Greetings!

            Carole and I just got back from a trip that started in Venice and Verona and then by ship to Athens, Greece.  The rich history of Europe, at least to this American's eye, leads to a sense of permanence.  We visited a church that celebrated its 2000th year anniversary.

            The purpose of this trip was to attend a function of the International Union of Bakers.  They were honoring a very dear friend of our family and the Baking Industry in the United States, Mr. Hans Nadler.

Venice1
Rich Reinwald, Jeanette Riesterer, Hans Nadler, Minerva Nadler, Karl Riesterer, and Carole Reinwald

 

            A trip like this took us out of our comfortable surroundings and made me realize how many things in our daily lives we took for granted.  How the light switches work, the shower stalls, breakfast, paying bills, asking for service.  You got out onto the roadways, expecting the rules of the road same as here.  What a surprise.  We took a train from Venice to Verona and stood in front of a board waiting for track assignments to be made.  I thought, a-ha just like Penn Station.  Once assigned we went to board the train but could not figure out our ticket.  It had a class and different number on it and Carole said she doesn't think we can board the car I was going to.  I said we better board because the train is leaving in a few minutes.  It was confusing and Carole was beginning to get a bit tense.  Then it happened.  A nice woman from Switzerland sensing our confusion came and helped.  She made me see that no matter how much things are same or different; one thing never to take for granted is the interaction with other people.

            Coming home to Huntington; I feel blessed.  The people that come into the bakery make me enjoy what I do.  My fear today is, like I learned in Europe, that I have taken people for granted.  As we approach Thanksgiving, I want you to know it really is an honor to be able to make baked goods to help in your family celebrations.  You are all special to us and hopefully we are special to you and your family.

            A thought for this holiday season is to look at your loved ones, friends, and co-workers and ask, "Am I taking them for granted?"

 

            We will be putting out a special newsletter before Thanksgiving, but please check out the side panel for our Thanksgiving schedule.

 

 

Enjoy your days,

Rich Reinwald.

 

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Venice at 5:30am (Baking Hours)

 

 
From the Reinwald Home Kitchen

Asparagus with White Wine

With the cold weather back; fresh asparagus are available.  Here is a quite tasty and easy addition to complement any meal. 

 

Ingredients:

 

1 Bunch of Asparagus

4 scallions

1 Teaspoon Butter

1/2 TBS olive oil

1/4 cup white wine

1/4 cup chicken broth

salt and pepper 

 

Preparation:

 

Chop scallions and saute in butter and olive oil until translucent.

 

Chop off rough stems of asparagus and take off scales with vegetable peeler
as needed

 

Add asparagus to oil mixture, make sure they are coated well

 

Cook for 2 Minutes

 

Add salt and pepper  and white wine and cook for another 2 minutes 

 

Add chicken broth, cover pan and let simmer until desired tenderness

 

I used Riesling wine and added a bit of dried orange peel and squeeze of fresh lemon for flavoring  

 

Huntington Events
 

November 3 - Meet the Candidates Night at Harborfields Public Library - sponsored by the League of Women Voters in Huntington

November 4 - Opera Night at Northport St. Paul's United Methodist Church

November 20 - Native American Day at Huntington Historical Society


For more Huntington events visit these sites:

Huntington Arts Council

Town of Huntington - Events Calendar

The Village Tattler - Huntington's source for news, gossip, opinion, community, restaurants, entertainment.

Huntington Patch - Local news and events
Recent Cake Creations

Check out some of the great cakes we have made this month.

Scrabble Cake
Scrabble Cake

LV Bag
Louis Vuitton Bag
2D Dinosaur

Dinosaur Cake