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Next Issue: |
"Gelato Season" |
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
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Kitchen Window Services |
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Equipment Rental |
For weddings, graduations, birthdays, anniversaries, company parties
-- or just because!
Outdoor Pizza 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
Serve up authentic calzones, deep-dish pizza and ultra-thin Neapolitan-style pizza with perfect, crispy crust using our outdoor pizza oven. The oven is designed to come to temperature quickly and offers temperature ranges from 250º to 800º. It features an
integrated wood tray that provides wood fired pizza oven flavor. The oven is large enough to bake a
17” round or 17x22” rectangle pizza. Kit includes pizza oven and pizza peel.
more info
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Kitchen Window Online |
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Kitchen Window
is now on Facebook
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
GlutenFree Baking - #3085 – Sunday, April 25 -- 2:00 p.m.
Meet the Chef Muffuletta - #3092 – Monday, May 3 -- 6:00 p.m.
Rethinking the American Cake - #3097 – Saturday, May 8 -- 12:00 p.m.
Block Party - Kitchen Window Style - #3118 – Monday, May 24 -- 6:00 p.m.
Meet the Chef - Oceanaire (Copper River Salmon) - #3120 – Thursday, May 27 -- 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
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 Join Kitchen Window as we celebrate our 25th birthday with Jacques Henry, President and 5th generation owner of Emile Henry. We’ll feature exciting events throughout the retail store and cooking school including exclusive sales on Emile Henry kitchenware; cooking demonstrations using Emile Henry Flame-Top and bakeware pieces; as well as plenty of samples of freshly baked pie and coffee. Stop by our cooking school to witness history in action as local pie bakers compete in the Kitchen Window Emile Henry Pie Bake-Off. Or drop into one of our Complimentary on-going pie clinics. Throughout the afternoon, Jacques Henry will be on hand in the store to share some of his favorite stories and recipes, as he signs new pieces of Emile Henry kitchenware.
April 24th, 1:00 – 4:00 p.m. -- Open to the public
Emile Henry Exclusive Event
- 20% OFF on all regular price, in-stock Emile Henry
- Spend $125 or more on Emile Henry, receive a complimentary Emile Henry Spoon Rest ($30 value) Quantities limited.
- Two is Better than One Lasagna Promo: buy a 3.8Qt Lasagna Dish, get a complimentary 16oz Lasagna Dish ($22 Value)
- Exclusive Promos on select Emile Henry Flametop Pieces
Join us for our Complimentary Pie Clinics
Drop into one of our on-going pie clinics, led by Kitchen Window staff. Each pie clinic will give you the basic tips you need to bake perfect pies every time.
April 24th, 1:00 – 4:00 p.m. -- Open to the public
Emile Henry Pie Bake-Off
Watch the Pie Bake-Off in Action. The top six finalists will be baking live in Kitchen Window's Cooking School.
April 24th, 1:00 – 4:00 p.m.
French Wine Dinner Cooking Class
To round out the day, Kitchen Window is offering a special French Wine Dinner with Jacques Henry featuring five courses of delicious, authentic French food.
April 24th, 6:30 – 10:00 p.m. -- PRIVATE EVENT - Registration required
View Class Description |
SARA MOULTON BOOK TOUR AND COOKING CLASS |
SATURDAY MAY 1st at Kitchen Window
 Admired by millions as the host of Cooking Live, Cooking Live Primetime, and Sara's Secrets, Moulton was one of the Food Network's defining personalities during the outlet's first decade. In addition to her work on the Food Network, the energetic Moulton has been the Food Editor of ABC-TV's Good Morning America, and her previous cookbooks include Sara’s Secret for Weeknight Meals and Sara Moulton Cooks at Home. In April of 2008, Moulton launched a new 20-episode television series on public television, entitled Sara's Weeknight Meals.
In conjunction with the April 2010 release of her third cookbook “Sara Moulton’s Everyday Family Dinners”, Chef Moulton and Chantal have organized a multi-city tour that will include over 20 appearances everywhere from her hometown of New York and all the way to Anchorage, Alaska.
1-3 p.m. Cooking Demo and Book Signing
Complimentary and open to the public
6-9 p.m. Asian Flavors with Sara Moulton Cooking Class
PRIVATE EVENT - Registration required
View Class Description
CHANTAL EXCLUSIVE ONE DAY SPECIALS
• 20% discount on all regular price, in-stock Chantal products
• Copper Fusion 10” fry pan Reg. $120, SPECIAL $79.99
• 3 Cup Round Make & Take Casserole Reg. $21.99, SPECIAL $14.99
• 8”x8” Square Make & Take Casserole Reg. $44.99, SPECIAL $32.99
Chantal 2010 Special promos
• 8” Copper Fusion Fry Pan Reg. $100 SPECIAL $59.99
• 1.8 Qt Bridge Enameled Tea Kettle Reg. $70 SPECIAL $39.99
• 1.8 Qt Classic Enameled & Stainless Steel Tea Kettle Reg. $160 SPECIAL $99.99
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Becoming green is easy when it's a series of small choices. Choose quality equipment the first time that will last a lifetime. Select products that feature sustainable materials, and adopt tools that will help you cut down on one-use items.
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Knife of the Month - April |
KNIFE OF THE MONTH
Wusthof Trident Wave Knife
The wide, wavy blade of the Wusthof Classic 7 inch Wave Knife is perfect for slicing through bread, meats, cheeses and sandwiches.
Trident Classic Wave Knife- Suggested Retail $125 THIS MONTH $89.99
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COUPON
Get a Complimentary
Spaghetti Scrub with any Purchase
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon per customer number and one per household.
Offer expires May 6, 2010 |
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No Pain, All Gain - Trimming the Kitchen Footprint |
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Reduce, Reuse, Repurpose, Recycle |
During our lifetimes, each of us will produce about 45 tons of garbage. That's a staggering quantity of "stuff" discarded. With a little effort, this amount can be reduced, reused, repurposed, and recycled.
Reduce - Buy less packaging, put several produce items in one produce bag, buy loose fruit and vegetables in usable quantities instead of prepackaged units.
Reuse- Carry reusable tote bags to the market and all shopping stops; keep compact nylon bags in your purse or glove compartment.
Repurpose- Some food packaging can be used again, e.g., today's empty bread bag, carries tomorrow's sandwich to work.
Recycle- Clean and separate food packaging for local recycling.
 Composting- This type of recycling is an easier habit that you might think. Plant-based food scraps can be easily composted at home diverting valuable organic material from landfills where the material will not be available for use again.
Keep a compost pail near the kitchen sink and add food scraps. The compost pails are equipped with a charcoal filter in the lid to eliminate any odors between emptyings. Compost pail contents may be dumped outside in a compost pile or bin, or taken to a local compost recycling location. The decomposed organic matter becomes rich dirt that yard plants love. Here's a good link to a Beginner's Guide to composting.
What can be composted - Generally, any plant-based item can be composted. This includes any fruit and vegetable trimmings, coffee grounds (and the paper filter), and tea bags. With the exception of eggshells, animal-based foods, (meat, fish, dairy, fats), do not make for good compost and should be placed in the garbage.
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Earth Friendly Sodas & Beverages |
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Kitchen Window Refrigerator Tips |
Tip #1: The refrigerator is the most energy-intensive appliance in a household and can amount to 20% of a household's electric bill.
Tip #2: Keep your refrigerator set at optimal temperatures, 39-40ºF, and your freezer at 0ºF. Any colder and energy is wasted.
Tip #3: Fill the refrigerator to 75% capacity even if it's just with water or sodas. The chilled mass will help the refrigerator recover faster from door openings and closings. (Too full, and chilled air circulation will be uneven and impeded).
Tip #4: Store leftovers in reusable containers with lids instead of using plastic wrap or foil to cover. Chantal's "Make and Take" stoneware with its natural glaze has a silicone gasket on the lid for secure storage.
Tip #5: Defrost frozen foods overnight in the refrigerator capturing the cool energy to help power the refrigerator. (It's also a good idea for food safety reasons to defrost in the refrigerator).
Tip #6: Vacuum the coils of the back of your refrigerator regularly for efficient energy transfer.
Tip #7: Do we need to say this? Don't stand with the refrigerator door open mulling over your possible selections.
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Q: My slow cooker is "on" for hours each time it's used. is this energy efficient?
A: Newer slow cookers are very energy efficient and even though they are "on" for long periods, they use very little energy in maintaining their low cooking temperatures. All-in-one meals made in a slow cooker will maximize the energy usage.
Q: Why should I change from incandescent lighting to compact fluorescent lighting (CFL)?
A: Your kitchen may be the last holdout for switching to CFL bulbs because of unique "spots" or "floods." CFL's are now available in many of these unusual shapes and sizes. Changing light bulbs is one of the simplest and most impactful things we can do to conserve energy. About 90% of the energy used by an incandescent bulb is given off as heat, not lighting! A CFL bulb uses only 25% the amount of energy that an incandescent bulb does.
Q: What are micro-fiber cloths, and how do they work?
A: Now available are many micro-fiber products that can be used for most cleaning tasks in the kitchen and throughout the house. Micro-fiber cloths and a little water accomplish most cleaning tasks without any chemical agents! Micro-fibers are a Swedish invention where microscopic threads create a special surface that grabs and captures molecules of dirt, grease, and even some germs. A micro-fiber cloth will last through several hundred launderings.
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Big Green Planet Cookbook by Jackie Newgent, RD. Copyright 2009. Published by John Wiley & Sons, Inc., Hoboken, NJ. Copyright 2009.
Cooking consciousness is raised with a cookbook like the Big Green Planet Cookbook. The author presents hundreds of delicious recipes and gently guides us to greener cooking habits along the way. She begins her mentoring with the structure of the book; recipes are grouped according to the season. This organization helps us transform our farmer's market trips in a purposeful direction with inspiration for the changing bounty. The tutorial continues with plentiful tips and instruction in each recipe's sidebars. We're taught about "lid cooking," serving in "peels," and turning off the burner a minute or two early and allowing residual heat to finish the task. Ms. Newgent brings an energy and humor to her writing that is contagious and enabling in helping us shift our cooking habits.
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Three Green-Cooking Recipes |
Recipes excerpted from Big Green Cookbook by Jackie Newgent, RD. Published by John Wiley & Sons, Inc. Hoboken, NJ. Copyright 2009. Reprinted with permission of the publisher. All rights reserved.
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Lemon-Pistachio Quinoa Pilaf
Light, fast, and satisfying! This pilaf cooks with a minimal amount of stovetop energy. Bring the water to a boil, then turn off the heat and let stand with the lid on. Quinoa, full of whole-grain goodness, has the highest amount of protein among grains. The lemon adds brightness, and the pistachios bring crunch and color. It's versatile as an entrée, or as a side dish.
View recipe
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Sweet Onion Quesadilla with Strawberry-Serrano Salsa
Just in time for Cinco de Mayo! This quesadilla variation sports fresh flavors and bright colors. The nutty flavor of the whole-wheat tortillas combined with the sweet onion is a delicious combination. Use a microwave to wilt the onion for minimal energy use. The strawberry salsa is a great springtime variation for these quesadillas.
View recipe |
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Baby Spinach Orzo Salad
Full of veggies, this orzo salad may be served warm or cold. The orzo is cooked with minimal heat by bringing the pot to a boil, then standing with a lid on for the remaining cooking time. This method has the advantage of returning perfectly cooked orzo. Lemon, fresh herbs, cucumber, and tomatoes finish the salad. We added some chopped Kalamata olives for extra color contrast and flavor.
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Have fun exploring your kitchen and cooking habits to see where some extra green might be found!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
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