April Newsletter, 2014 April 02 2014
Spring Cleaning and Clearance
In order to bring in the new, we have to make room. Starting today through the end of the month, almost everything in the store (some exclusions apply) is 20% off. This is not a joke! Get in early for the best selection. This is limited to supply on hand and cannot be combined with other offers. Offer good through 4/30/14.
Mr. Doggity is back!
Join Duane Daugherty on April 9th at 6:00 p.m. for a meal and cooking class that celebrates the young harvest of spring!
On the menu:
Spring Pea, Scallion, and Mint Soup.
Spring Green Salad with Asparagus, Smoked Salmon, and a Baby Dill Vinaigrette.
Grilled, Marinated Chicken with New Potato and Spring Onion Gratin.
Traditional English Pudding with Currants & Raisins
We are also doing brunch. Denise returns on April 23rd at 6:00 p.m. to show us some of her favorite brunch ideas. Due to overwhelming popularity, we will have a hands on portion of the class as well.
On the menu:
Bountiful Blood Orange and Cranberry Granola – Perfect for your morning yogurt.
Pina Colada Fruit Salad - fresh fruit tossed in a fabulous coconut lime dressing.
Belgium Waffles - ala Denise’s Grandmother.
Spring Vegetable Frittata - hearty frittata loaded with fresh spring vegetables.
Patatas Bravas - with roasted red pepper aioli - crisp and spicy on the outside and creamy on the inside topped with a cooling red pepper aioli.
As with all of our classes, please call the store (913) 338-2700 to sign up. We have limited seating and the spots go fast. In order to hold your place, be prepared to give us a credit card number. On the night of class, please bring cash or check to pay for the class. We will NOT be charging your credit cards for the class. No refunds prior to 48 hours before the class.
Since it is asparagus time, here is a great recipe for pesto. Enjoy!
Asparagus Pesto (adapted from Southern Living)
1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup Olive Tree’s Basil Olive Oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt
1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
2. Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.
3. Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.
We look forward to seeing you in the store for our fabulous sale. Let us know how we can help in your personal and gift-giving needs.