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Greetings!
2006 was quite a year for all of us and our extended
families:
- Cara has a wonderful baby girl, Sahara
Rose, and baby and proud parents are all doing well.
- Dan, Amy and little Annabelle moved to Italy so
that Dan could further his studies in gastronomy
there. He will
be back - we hope!
- Ericka took a new job with Ecotrust, helping
launch Edible Portland.
- Cheryl joined us and has already made a terrific
difference to the school; it just keeps getting better
and better with her help.
- Judith's writing career is now in full bloom and she
even has her own blog.
- We focused our wine department on Pacific
Northwest wines, and what a difference that has
made.
- We welcomed five great new instructors to our
team: Leena Ezekiel, Barb Randall, Kathy Block-
Brown, Dan Brophy, and
Michele Knaus.
- Technology caught up with us and we started
processing class payments online with Paypal, much
to the delight of some of our customers.
- I took over day-to-day management of the school
myself (with lots of great help!).
So many changes and now we wonder what
2007 will bring ...
Here's wishing you all the best for the coming
year.
Barbara
| Store closed |
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Reminder... the store will be closed January 1 through
5, reopening Saturday January 6. During this time, we
will be doing inventory, repairs and cleaning.
We will be available to take class bookings over the
phone and online. Call us at 503.248.2015 or visit us
online at www.ingood
tastestore.com.
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| The Best "Fast Food" |
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Napa Valley super-chef, Hugh Carpenter, will show
you how to prepare great dishes in the minimum of
time. At the end of a long day, few of us have time
to pore over long, complicated recipes. Hugh offers
the perfect antidote - recipes with short ingredient
lists and concise instructions that don't sacrifice
flavor in the pursuit of efficiency. Drawing on culinary
influences from around the globe, he features
mouthwatering recipes all brought to the
table in the flash of a pan.
Hugh's cooking uses easily available Asian and
American seasonings, fresh herbs, and condiments
that everyone has in their pantry to create flavor
intense sauces in just minutes. You will receive a list
of sauces that can be used interchangeably and lots
of practical information about entertaining.
Hugh offers two menus to choose from:
Fast
Entrees or
Fast Fish
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| Take the Eat Local Challenge |
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Start the year out right by eating food that is
healthy and also supports our local community. Barb
Randall will help you get started on your journey as
she shows you how to select and prepare the best of
what's local to our neighbourhood.
Barb's classes are always fun and filled with good
information. She will share with you information about
some of the local farmers that provide this healthy
and nourishing food. Her classes are energetic and
packed with excitement. Don't miss out on this
exciting series.
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| Winter Warming Soup - a recipe |
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On a cold and dreary winter day nothing warms you
up quite like a steaming bowl of homemade soup.
Here's a quick recipe to get
you started ... it is a
classic with the added hint of truffle.
If you want to learn more about making
homemade soups, Nancy and Chris' Hearty
Winter Soups class is right for you. Click here
to learn more.
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| Weekly class alerts |
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Every week, we'll send out a text only notice of
upcoming classes to make sure you don't miss out on
a great class. These notices are short and sweet;
just the highlights.... On weeks that we send out the
monthly email, we won't send one out as it would be
a duplicate. If you are interested in getting the
weekly class alert, enter your email address in the
email sign-up box on our home
page, and follow the instructions to change your
profile. If you have any problems, don't hesitate to
contact me by replying to this email.
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| Salt of the Month - Fleur de Sel |
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Try our salt of the month, fleur de sel. The
name "fleur de sel" translates as "Flower of Salt". This
flavour- packed salt is truly one the finest French
gourmet sea salts. This beautiful 4.4 oz cork topped
container is the perfect gift for a gourmet chef or
any salt lover.
Fleur De Sel de Camargue is hand raked and
harvested in France. The name Fleur De Sel comes
from the aroma of violets that develops as the salt
dries. Only the premium, top layer of the salt bed is
used. Each signature container is sealed with a cork
top and signed by the Salt Raker who harvested it.
The flavor is marvelous in comparison to other salts.
Unlike processed salts, Fleur De Sel is a natural
source of potassium, calcium, magnesium, copper and
iodine. The taste is a delicate balance of the
numerous salts, minerals, and micronutrients, this is
truly the finest salt available.
These small flaky crystals have a moist texture and a
slight grey and pink hue. For maximum flavor, sprinkle
fleur-de-sel by hand over foods just before serving to
draw out the full flavors of the other ingredients. This
is a natural complement to fresh salads and
vegetable dishes and is an excellent all-around
seasoning.
If you live in the Portland area and want to pick
up the salt at the store, we'll refund you the shipping
costs.
Our Price:
$10.95
USD
ID/SKU:
079462000545
S & H:
$3.50
Buy Now
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Learn More
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The year in lists |
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In the midst of the holiday rush, we've still managed
to spend time planning for the coming year. We
pay very close attention to what you tell us.
Based on that, by popular request, we'll...
- sell some of our more unusual items online
- offer more fabulous foods, such as the poco dolce
tiles of chocolate (see photo)
- offer more hands-on classes
- offer more vegetarian classes
- offer more ethnic classes
- start a salt-of-the-month club; each salt will be
shipped complete with recipes and ideas for use. See
below for the preview shipment.
After each class, we carefully read all your feedback
forms which list the classes you want and don't
want...
Based on that, here's our (tongue-in-cheek) top ten
list of the classes we won't be offering in
2007:
(10) Quick weight loss recipes
(9) Sandra Lee's "semi homemade cooking"
(8) How to deep fry turkey in a one-roomed
apartment
(7) Rachel Ray's "dinner on the table in 60
seconds"
(6) How to make a McDonald's hamburger
(5) The use of iodized salts in cooking
(4) Stacking foods in 10" towers
(3) Cooking out-of-season foods that have been
shipped across country
(2) Fast food using pre-packaged, processed
foods
(1) How to microwave prime rib
And, finally, we compiled a list of the top ten
holiday sellers at In Good Taste:
(10) Four salt sampler
(9) Voluspa candle sampler
(8) Oregon pinot noir
(7) Champagne/sparkling wine
(6) "Happy in the Kitchen" by Michel Richard
(5) Le Creuset pots & pans
(4) CIA pots and pans
(3) All Clad pots and pans
(2) Poach pods
(1) Truffle salt
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Winter Warming Classes
Classes Recently Added (not in catalog)
Wine Dinners
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