WELCOME TO COOK’S, POTS & TABLETOPS.....

TABLE TALK:
January launches a season of Food Shows and Gift Markets. As we travel from city to city, attending these events, we naturally eat out and take note of new favorites. We thought you might like to know of some of them….in case you are going
to visit the cities in the near future.

Dallas found us visiting Paula Lambert and her fabulous Mozzarella Cheese company and we of course asked, “Where should we eat”? There was one place she was adamant about, Stephen Pyle’s. After dining in this beautiful appointed, and award winning restaurant. We knew why. Southwest Cuisine reigns supreme ….Keith started with a Foie Gras Chile appetizer. I had a Chile-infused Goat cheese Tart….dinner involved Short Ribs with a Chile-coffee rub and a Chile-Orange Chipotle Chilean Sea Bass. Sides such as roasted sweet potatoes, Blue Corn Posole, and Tamal Criollo satisfied our taste buds. Dessert, compliments of Paula and the kitchen was a heavenly taste of several different items; Stephan's Heaven and Hell Cake, Meyer Lemon Ice Cream with Tuille cookies, and Rhubarb and Marcona Almond Rice Pudding Bastilla with Strawberry Bubble Pearl, Wow

In San Francisco we shared a table at Perbocca with our friend Joyce Goldstein…..absolutely one of the best Italian meals we have ever enjoyed. Everything was made on premise and simply over the top delicious. This restaurant is in the Embarcadero area and we simply can’t recommend it enough. Boulevard, an award winning, and lovely San Francisco 15 year old landmark, owned by Nancy Oakes is stunning. Reservations should be made in advance and prepare to be dazzled with the dishes and courses prepared on premise. We are also pleased to announce that Boulevard is one of five finalists for the James Beard Outstanding Restaurant of the Year…..they definitely get our vote.

Chicago brought another visit to BIN 36 …one of our favorite Chicago dining establishments and a visit to A Mano…..their new sister restaurant. All is prepared on premise….salamis, pastas, pizzas, gelatos…..all delicious and presented artistically.
The wine steward, Brian Duncan, matches the wines and foods with great success
and aplomb. And Brian is a nominee for the James Beard Best Wine Steward for the USA> we have indeed been in good company and you may be too when visiting these three outstanding US cities.

Spring in Oregon brings many climate changes…..today is March 29 and it is lightly snowing…by tomorrow, they are predicting 60 degrees….so wait ten minutes and all
will have changed. And that brings many changes in the produce departments and farmer’s markets that begin opening and the bounty of Oregon reappears after the long winter.
We can hardly wait. Asparagus, Rhubarb, Fava Beans, Spring Run Salmon……Copper River Salmon….all are close at hand. Yum. Our 2008 Spring/Summer schedule
celebrates these flavors and delicious seasonal products. Check out the class list and you will see for yourself.

STOP THE PRESSES…..STOP THE PRESSES: As we race to the printer’s to make our deadline we have to stop and make two announcements. June 8 is the date for the James Beard Award Dinner in New York City and Portland Chef Cathy Whims (assisted by CPT’s own Keith Ellis) will be one of the featured chefs. And, secondly, our friends Nancy Oakes and Pam Student of Boulevard Restaurant are finalist for the James Beard Restaurant of the Year…..wow…..a fun filled weekend for New York born Keith for sure.

COOKING CLASS SCHEDULE 2008

In November, 1996 Cook’s Pots & Tabletops was established and founded on the concept of cooking with friends and family....sharing tables with people we love. Thus, the passion for the store was born and continues twelve years later. The staff at Cook’s Pots & Tabletops is dedicated to offering the highest level of education we can possibly provide. Our food sources are organic and sustainable when possible and we love to work with the local producers and farmers of our area. We invite these hard working ‘foodies” to join us in the kitchen and share their knowledge with you our students and fellow cooks and all share the same goal...a passion for good food, easily prepared and easily enjoyed.

WHATS NEW :
What’s new at CPT? We have applied and been granted an Oregon Liquor License. Why you ask? So that we can keep the cost of our classes at a fair and equitable amount for all. Some students do not wish to have a glass of wine and this seems to be a fair method of avoiding a raise in class fees. For those wishing to enjoy a glass of wine, they will now be able to purchase wine to accompany their dinner.

However, there are a couple of rules attached: Tickets must be purchased before the class….this is so as not to be disruptive to the instructors during class and a maximum of two glasses per student will be the limit.

When special winemakers visit our kitchen, bottles (cases) will be made available for students to purchase also. Otherwise, enjoy a glass during class but make your regular purchases of wine from Jiffy Market, Long’s Meat Market or Capella’s Market…three of our favorite wine providers.

On another note, please be sure to visit our website for the latest updates on classes, information on what’s happening in the store, and see our shopping on-line link. Thru our unique association with other independent gourmet shops, we can offer an even larger selection of items than we can carry in our store. In order to facilitate better communications, e mail CPT at info@Cookspots.com and we will add you to our e mail list updates!

Visiting Instructors this Summer at CPT:

John Ash, Chef, author and founder of John Ash & Co. in Sonoma
Joyce Goldstein, Chef, and author of 22 cookbooks
Diane Morgan, award winning Portland cookbook author
Cindy Rost, Colorado TV host, teacher and author
Joel Simon of Reidel Glassware
John and Caprial Pence, founders of Caprial’s Bistro and PBS TV Cooking Series stars
Joanne Weir, Chef, author and PBS TV Cooking Series star
Cathy Whims, Chef/Owner Nostrana Restaurant in Portland