 |
|
| |
|
Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
|
|
Kitchen Window Services |
|
|
|
|
|
|
|
|
|
Equipment Rental |
|
For weddings, graduations, birthdays, anniversaries, company parties
-- or just because!
Teppanyaki Party
Let Kitchen Window help you create a one-of-a-kind outdoor party experience for you and your guests at your office or in your backyard. We personalize our services to fit your style – and your budget.
Our Rental options:
- Easy -- Rent the Party Kit
- Easier -- Party Kit & Pre-Prepped Ingredients
- Easiest – Hire our Chef
Have you enjoyed teppanyaki cooking at your favorite Japanese restaurant? Our electric teppanyaki grill provides an authentic, interactive experience at home. And since your guests cook their own food, once you’ve done the prep work, you can relax and enjoy the fun. Simply provide a selection of bite-size meat, seafood and vegetables, and let your guests grill their favorites. Chicken skewers called yakitori are another easy and authentic addition to the table. You’ll want some dipping sauces; you can provide a variety of ingredients and let guests mix their own, make the sauces ahead of time or shop the Asian aisle of the supermarket for prepared sauces. Round out the meal with a Soba noodle salad and perhaps some sake and settle in for a flavorful evening. Includes Electric Teppanyaki Grill.
more info
|
|
Kitchen Window Online |
|
Kitchen Window
is now on Facebook
|
|
|
|
|
|
 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Outdoor Cooking and Grilling Seminar - #2831 – Tuesday, July 7, 6:00 p.m.
Grillmaster's Series - Rub, Marinades, Mops and Sauces - #2832 – Thursday, July 9, 6:00 p.m.
Espresso 101 - #2834 – Sunday, July 12, 9:00 a.m.
Meet the Chef: McCormick and Schmicks - #2835 – Monday, July 13, 6:00 p.m.
Sweet Summertime Treats - #2837 – Thursday, July 16, 6:00 p.m.
Hot Apps, Cold Beer - #2838 – Saturday, July 18, 6:00 p.m.
Fresh, Fast and Fabulous - #2841 – Monday, July 20 | 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day!
|
|
|
|
Join us for Uptown Art Fair
 Friday, August 7:
Noon–8:30p.m.
Saturday, August 8:
10a.m.–8:30p.m.
Sunday, August 9:
10a.m.–6p.m.
Choose from a variety of creative and original works of art including sculptures, paintings, photographs, woodcarvings, glasswork, jewelry, multimedia compositions and more. Over $2.5 million of art is sold during the festival, ranging from limited editions to one-of-a-kind treasures. Purchase art from youth representing the future of the Uptown Art Fair at the Tomorrow’s Stars Seen Today youth art fair. Enjoy food and drinks from over 20 vendors, as well as non-stop entertainment on the CBS Outdoor Performance Stage. Relax in the Wine Garden, or create your own art at the Family Imagination Station activity area.
More Information
|
Featured Summer Dining Gear |
|
Time to celebrate being in the outdoors! Snow is but a memory, but will be back soon. Meanwhile, spruce up the deck, pack a picnic, go to an evening concert and soak up the long days and leisurely evenings in style!
|
Knife of the Month - June |
KNIFE OF THE MONTH
Wusthof Trident 6" Cleaver
This large and heavy blade is designed to split bones.
Trident Classic 6" Cleaver - Suggested Retail $114.99 THIS MONTH $79.99
|
|
|
 |
|
|
|
 Some of our best memories involve leisurely summer evenings shared with friends around the table. Dining al fresco, literally translates to "dining in the outdoors," or "dining in the fresh air." It takes on a varied character - it might be at a sidewalk café, a balcony overlooking water, or on your own patio. Creating special summer moments that stay with us can be made simple with a little forethought. We offer a few suggestions for setting the scene for some lovely outdoor dining.
The Setting - Dining al fresco is at least half ambience, the other half is food. The setting you create can turn an ordinary deck or patio into an enchanted space as the sun begins to set. Consider the following scene changers:
- Flowers -- Celebrate the abundance of flowers and the dazzling colors in nature with bouquets, baskets or pots appropriately placed on your table and around the dining space. An herb pot or two will offer wonderful fragrance and stimulate the appetite.
- Color -- Create an inviting table setting. Break out your most extroverted tablecloth and cloth napkins. An outdoor table can handle huge splashes of color from a variety of linens that an indoor dining room just can't manage. Mix and match odd pieces into an energetic collage. Accessorize each napkin with a napkin ring - the equivalent of table jewelry.
- Light -- Candles and fire are a necessity for summer evening suppers. The quality of light and its movement add to the mood. Try luminaries at different levels - ground or deck level, and table height. Place luminaries at distant points from the table, such as in the corners of the yard, near walkways, etc.
- Movement -- Bedeck the deck with yards of gauzy fabric to transform the space into something special. Twist the fabric between posts or railings forming swags that drape gracefully. With a summer breeze and evening thermals, the impromptu fashion will create gentle movement that allows the wind to be seen as well as felt.
Check the Elements - To pull off that magical evening, it will take some cooperation from Mother Nature! We like the tools available at Weather Underground, www.wunderground.com, for getting up-to-date weather assessments. This site, like many others, allows you to track weather on the radar and perform some armchair meteorology. Weather and other conditions being unpredictable, a few mitigation tactics and ready alternatives are in order:
- Rain Plan - Depending on your setting, a forecast of rain may move the entire event indoors. However, if the forecast is for intermittent or light rain, you may be able to continue your outdoor plan with the help of a tent, awning, or even an open garage door.
 Temperature Modifications - Oppressive heat is no fun. If those are the conditions you're likely to confront, plan your event for later in the evening, as the sun is setting. Equip your space with moving air; a breeze, natural or artificial, will have a cooling effect. A few frozen beverages will help too -- more on that below!- Watch for Wind - This overlooked element can make or break the moment. A gentle breeze is delightful, but gusts can take the table and its contents on the road, or introduce dust into the dining equation. Set up in a sheltered location, secure the tablecloth with clamps, and monitor the conditions.
Make it Ahead - Plan your menu so that all of the cooking may be done ahead of time. This accomplishes several good things - the kitchen stays cool and the hard work is done early leaving you fresh and available to have a good time along with your guests. |
|
|
Thirst-quenching is the name of the game these days! Whether by the sip to wet the lips, or a swig to slide shockingly down the throat, it's about heat relief from the inside out! Keeping it cool involves ice - and plenty of it!
 Ice, please! - It's only in the last hundred years that ice has become a ready commodity. Today, we like our ice in unique shapes, cracked into shards, crushed to a slush, or shaved like snow - just so long as it packs a chill!
How to Freeze Water -- A good ice cube displays a clear character. Cloudiness or opacity in the center of an ice cube results from impurities in the water, and/or air bubbles trapped during freezing. Commercial icemakers know that a clear cube comes from pure water, and from freezing the water in thin layers at just below its freezing point of 32˚F/0˚C. The thin layers and the "warm" freezing temperature allow the air bubbles to escape. At home, clearer cubes are produced from mineral-free, distilled, and boiled water which removes any air bubbles.
 |
|
Crushed Ice Drinks - Slushies, smoothies or other frozen, crushed ice drinks are particularly refreshing in the summertime. You can make your own version of a frozen favorite at home for pennies on the dollar!
- With a Blender -Great frozen drinks are ready in 60 seconds with a sturdy blender. Fill the carafe no more than two-thirds full with ice. Add at least one cup of liquid to provide a medium for moving the ice. For fruit smoothies, puree the fruit first in the blender, then add the ice cubes. (Do not use a food processor to crush ice; it will damage the machine's blade and scratch the workbowl).
- With a Frozen Drink Maker - a machine like the Key West Margaritaville Frozen Concoction Maker, will dispense all manner of frozen drinks with ease all day long - and not just frozen margaritas! The unit shaves ice and blends up to 36 ounces of beverage in one batch. Automatic settings adjust ingredient proportions to just the right amounts. View this video to see how it works.
Keeping Cold Food Cold - This is the time of year where food-safety can be of concern. Cooked foods may not cool quickly enough, or cold foods may not stay cold long enough.
- To Cool Quickly - Many summer dishes requiring cooking and quick cooling like potato salads, pasta, or grain salads. Allow such foods to cool to room temperature, then store the lukewarm foods in shallow pans or in zippered plastic bags. Place these shallow packages in the refrigerator in a single layer allowing the refrigerator's cool air to reach the center of the food as quickly as possible. Do not stack the shallow packets until they are thoroughly cooled.
- To Keep Food Cold - There are a number of clever dishes that are insulated or designed to keep food cold. Two-walled cups or serving dishes will keep foods cooler longer. Consider "nesting" serving bowls within a larger bowl containing ice.
|
|
|
|
There's an ease to summertime entertaining that allows the host and hostess to relax a bit and put guests to work. Participatory food preparation will become part of the occasion's fun!
 Make it a Potluck - From casual to elegant, distribute the effort and cost among your guests by making it a shared event. Assign or suggest a food category to members of your guest list. In this economy it's one great way to band together and enjoy good food and good company without breaking anyone's bank. When putting together your plan, let your guests know how many people they'll be cooking for. Offer the option for them to drop off their contribution early on the day of the event.
Set up Work Stations - Whether you're setting up a burger bar, a kebab-assembly stand, or a buffet line, consider the traffic pattern and strategic location of the various foods. Have appropriate serving utensils available. Serving utensils requiring two hands to operate do not work well in a buffet line; substitute tongs for those situations. Place napkins, silverware at the end of the buffet line. If individuals are placed in charge of their own grilling, make sure that long-handled utensils are readily available and that fire-resistant hot pads or mitts are at the ready, Assign someone to look over the shoulders of guest grillers.
 |
|
Make it a Picnic -- If it's been awhile since you've been on a real picnic, reacquaint yourself with some great reasons to make the effort:
- Entertain without having to clean the house for company.
- Reconnect with cloud-staring and star-gazing pleasures.
- Allows the host and hostess to not get stuck in the kitchen.
- Scales easily from simple to fancy, from a little to a lot.
- Introduces your kids to lightning bugs.
- Eliminates tipping when you "eat out" this way.
- Puts into practice your improvising skills.
- Keeps you in touch with the outdoors and fresh air - dining al fresco.
A Cold Finish - A great end to a great meal carries that "keep it cool" theme forward. While supper dishes are being cleared, conscript your guests into churning some ice cream. We have many different styles of ice cream makers that also make perfect sorbet, gelato, or granitas -- a perfect end to a perfect evening! There are three basic styles of ice cream makers:
- those that use ice and rock salt,
- types that chill by way of a prefrozen insert, and
- freezing machines that have their own compressor.
Making your own ice cream is not only a great summer cooking activity, but with the help of these products, homemade flavors are available all year long. |
|
Kitchen Window Smart Summer Dining Tips |
Tip #1: During your picnic, keep a cooler for drinks separate from the coolers for food. The frequent in-and-out for drinks by many individuals will decrease the cooler's insulating ability. By keeping drinks separate, the food cooler stays colder longer.
 Tip #2: Make pitchers of drinks in concentrated form then add ice. As the ice melts over time, the beverage will not become diluted by the melting ice. Alternatively, make ice cubes out of the drink base or a complementary liquid. For example, freeze lemonade into cubes, then add them to any number of summer beverages.
 |
|
Tip #3: Create a conversation or some whimsy with uniquely-shaped ice cube trays. Plan ahead for your party by storing sequential batches of fancy ice shapes in a plastic zipper bag.
Tip #4: Did you know that a full refrigerator is more efficient than an empty or partially full refrigerator? The loss of chill as the door opens and closes has a significant impact on the internal temperature. If the refrigerator is full, the chill of the food will help to re-chill the refrigerator faster. Something as simple as keeping jugs of water in the refrigerator will do the trick. We hear that lots of beer will also promote the same energy efficiency.
Tip #5: Keep a small cooler in the trunk of your vehicle for the summer season. Place frozen or temperature-sensitive foods in the cooler during your drive home. Remove the foods from the cooler as you head inside leaving it in the vehicle for the next grocery trip. |
|
 |
 Q: Why do ice cubes float in our drinks?
A: Water is one of the few substances that expands by some 7% when changing from a liquid into a solid. It actually becomes less dense when frozen which is why it floats so nicely in our drinks.
Q: What is the best way to freeze garnishes inside an ice cube?
A: Fruit, herbs, or edible flowers make ice cubes extra special. Most garnish choices will sink or float. To "suspend" the garnish in the finished ice cube, accomplish the feat in three stages: (1) Fill the ice cube mold one third full with water, or juice. Place  the fruit or flower in each mold and add a small amount of water, (2) Allow this second layer to freeze capturing the garnish, (3) Add a third layer of very cold liquid to finish filling the mold. Freeze until set. Cast in the center of the cube or mold, the garnish's good looks will outlast the drink.
Q: How much ice should I get for my party?
A: There are a number of variables here - what's being served, if the drinks are pre-chilled as in wine or beer, duration of the party, etc., -- but a good rule of thumb is one pound of ice per guest. Start there and adjust for the variables.
Q: How long can prepared food be kept outside of refrigeration?
A: According to the USDA, in hot weather, (above 90°F), food should not sit out for more than 1 hour. Throw out any food left out for more than 2 hours or for more than 1 hour if temperatures are above 90°F. (Food Safety - USDA).
|
|
Simple Soirées, Seasonal Menus for Sensational Dinner Parties by Peggy Knickerbocker. Photographs by Christopher Hirsheimer. Copyright 2005.Published by Steward, Tabori & Chang, a division of Abram Books, New York, NY.
Winner of the James Beard Entertaining and Special Occasion Book Award
Striking that balance between overdone and dramatic simplicity when putting on a fabulous party is tricky. It's not as simple as picking one's favorite recipes -- the flavors, textures, and preparation must blend and marry appropriately. Ms. Knickerbocker provides a book full of coordinated inspiration and entertaining ideas. She guides us through the planning and preparation phases with an emphasis on seasonal and local eating. The book is organized by meal menus, six to eight complete scenarios for each season. Each occasion, from beginning to end, is contained in each chapter - "Spring has Sprung," "A Midsummer Night's Country Supper," "A Romantic Dinner for Two," or "A Supper for Chilly Nights." The blending of flavors, colors, food availability, and kitchen work have artfully be organized. Oven conflicts, out-of-season ingredients, or too much of something, have been thought through carefully for us. Whether the occasion is a birthday, holiday, or a simple celebration of life and friendship, you'll appreciate the fresh ideas and the stunning results!
|
|
A Trio of Recipes for a Summer Supper |
|
Simple Soirées by Peggy Knickerbocker. Copyright 2005. Published by Steward, Tabori & Chang, a division of Abram Books, New York, NY. Used with permission of the publisher. All rights reserved.
These recipes are from the chapter titled "Mediterranean Market Fish Dinner." A morning trip to the outdoor market could theoretically fill the basket with all that's needed for a beautiful, fresh, simple evening meal. We'll have to improvise the Mediterranean part, but otherwise, our local markets should suffice quite well! |
Roasted Halibut with Sauce Gribiche
This was some of the best fish we've ever made. The somewhat unusual method of poaching the fillets in olive oil in the oven made for moist bites without being the least bit oily - a culinary oxymoron. The fresh herbs permeated the fish with their delicate flavor. Each forkful was a delight to say nothing of the gorgeous presentation it afforded the eyes.
View recipe
|
|
Bagna Cauda PotatoesTranslated literally, bagna cauda means "warm bath." In traditional practice, hot butter provides a warm bath for liberal quantities of garlic. The heat blooms the garlic resulting in the simplest, yet most satisfying, of sauces. Generously lathered over fingerlings or a fresh crop of new potatoes, the bagna cauda permeates the roasted potatoes to mouth-watering perfection.
View recipe
|
|
Summer Pudding with Juicy Berries
Four types of summer's best berries mix and mash together to form the basis of this delicious finale. The added sugar inspires the berries to release their juices. Bursting with fresh flavor, this pudding provides a refreshing end to a summer meal. The dessert requires no cooking or baking, though it does require an overnight stint in the refrigerator.
View recipe |
|
|
|
Share this email with a friend or invite someone to join you for a cooking class.
|
| |
Choose some good company and compose a great summer evening sometime soon!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
|
| |
|
It's the same thing at one level, food enters the body. But at another level, dining and eating are two very different experiences. It's the attitude that one applies to the situation that makes all the difference. Eating is a functional necessity, while dining feeds the soul as well as the body. Dining possesses a deliberateness - the extra steps that create a rejuvenating ambience, the invitation of others to share this slice of life. Summertime brings forth the best of dining opportunities, those chances to eat in the outdoors soaking up all that's best about a summer's evening - dining al fresco! In this issue we celebrate summer with some ideas for creating that perfect summer evening of dining, strategies for staying cool, and enjoying some active cooking with your guests. We close with a trio of recipes from the Simple Soirées cookbook that, together, form a perfectly coordinated summer eve's menu.
