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WELCOME TO COOK’S, POTS & TABLETOPS.....
SPRING/SUMMER 2008
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!
www.cookspots.com
Store Hours: Monday thru Saturday 10 AM until 5:30 PM
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
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