THE BLUE HERON TRADING COMPANY INC.

Fall 2005

DEWITT-SEITZ MARKETPLACE, CANAL PARK

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DULUTH, MN 55802 (218-722-8799)

Archive of Blue Heron newsletters:

FREE PARKING - LOCALLY OWNED

DeWitt-Seitz Marketplace

Bialetti

The name Bialetti is synonymous with top quality style, function, and design in Italian coffeemakers. We’re pleased to present a full line of Bialetti stovetop espresso, cappuccino, and coffee makers with the telltale ‘little man with the mustache’ printed on each pot.

Moka Express ~ The original Bialetti espresso pot, the world’s number one coffee maker, and a classic in Italian households.

Dama ~ A high polished aluminum version, with a heat resistant colored handle.

Venus ~ Elegant stainless steel stovetop espresso maker.

Mia ~ Polished stainless steel, with an exceptional contemporary design.

Mukka Express ~ The newest introduction from Bialetti, which makes two cups of cappuccino right on your stovetop at home (espresso and frothed milk all in one).

Colorama Stovetop Percolator ~ An updated Italian version of the American percolator, in stainless steel with a colorful polycarbonate top and handle.

Henckels

Henckel’s Twin Grip knives are made with quality high carbon stainless steel blades and ergonomically designed colorful handles, molded to fit your hand according to the task for which the knife is designed. There’s a 4 1/2-inch serrated spreader, a 2 1/4-inch bird’s beak paring knife, a 3-inch paring knife, and a 4-inch utility knife. Perfect for mincing, chopping, slicing, paring and coring. Buy a Henckels, and be prepared to fall in love. They’re the knives you’ll search for at every turn in the kitchen.

Refresh Your Life with Bold Fall Colors

Get inspired! Rich autumn hues of Olive, Mustard, Ochre, Terra Cotta, Berry, Wheat, Plum, Kiwi, Chocolate, Cinnamon, Ginger, Sage, and Pumpkin are turning up everywhere, from dinnerware and pots and pans to table linens and kitchen tools.

We’ve Expanded Our Le Creuset collection has grown. We’ve added a whole new section of their non-porous enameled stoneware. Created in colors to match their line of enameled cast iron cookware, these durable pieces are oven, microwave, and freezer safe. We’re stocking oval and rectangular bakers in a variety of sizes, as well as mixing bowls, bread pans, deep dish pie plates, and butter dishes. And, you’ll love their Petit Garden Collection ~ single serve miniature casseroles, in the shapes and colors of garden peppers, tomatoes, and apples. Kiwi is the newest color to join the Le Creuset palette, available for a limited time, in both stoneware and cookware.

Country Charm New, from Kiss That Frog, rustic ceramic ware for everyday and more. This Portuguese dinnerware comes in a warm, deep golden yellow, with a lovely design embossed about the edges. Artisanal hand-dipped dinner plates, salad plates, pasta and serving bowls, cups and saucers, and wonderful over-sized footed cups for lattés and soup let you serve and dine in style.

Raise your Glass Signature’s Celebrate! barware comes in 20-ounce wine or 10-ounce martini glasses, with primary-color polka dots and stripes to add some fun to your next happy hour.

Contain Your Life Our multi-colored container baskets are made fromcolorful strapping tape, woven like wicker, and formed around a wire
frame. Use them for laundry, toys, plants, junk mail, newspaper, you name it. Contain yourself!

Sale! Sale! Sale! Mix and match Patina dinnerware is on sale now. Buy one, get one free. In assorted shades and shapes.

Screwball You loved Berryware’s wildly colorful fill-from-the-bottom Screwball salt and pepper shakers. Now we’ve added their utensil holders, mixing bowls, vases, butter dishes, and miniature salt and peppers to the lineup.

Loofah Art Kitchen scrubbers never looked this good or worked this well. Made from certified USDA organic loofah, these scrubbers clean veggies, fruits, and pots and pans ~ even safe for non-stick surfaces. Available in a variety of funky fruit and vegetable shapes.

Serve with Style Wild Eye Designs presents handcrafted stainless steel jeweled handle salad servers. A perfect wedding or anniversary gift.

Fun Follows Function More cocktail party fun, with our new goldfish glassware. Bright orange fish are suspended in bubbly turquoise glass in ice buckets, double old fashions, martini shakers, and vases.

Oval Mats We’ve searched long and hard for fashionable oval placemats. We think we’ve finally found them. Made from an all-natural cellulose plant material, our Elipse mats are hand-woven and come in several bright kitchen colors. Wipe clean with a damp cloth.

Retro Drink Ware Kool-aid at Grandma’s house always tasted best when it was served in her colored aluminum glasses. Now we’ve discovered a Canadian company that’s still making the original 1950’s barware. Available in an assortment of retro colors, you’ll find tumblers, pitchers, and giant party bowls.

Tabletop Trends Stripes and florals are strong partners in our array of fall kitchen and table linens. Rich yellows, reds, and greens play against black backgrounds or line up together in bold stripes, in 100% cotton tablecloths, napkins, placemats, aprons, and oven mitts. Yesterday’s back-tie half aprons are making a comeback, too, but in great new fabrics for today’s cooks.

Lulu the Bear & Harry the Moose Check out our whimsical mugs and coaster sets 

designed by Canadian artist Edmond Wolf. Decorated with scenes of friendly wildlife sitting around the campfire making s’mores, picnicking next to the r.v., or paddling a canoe, they’re perfect for sipping hot coffee or cocoa around a fall fire.

WE’RE OPEN 7 DAYS A WEEK, WEEKNIGHTS ‘TIL 9

 

The Classes

Artisan Bread Making Rita B. Thurs., Sept. 15, 6:30 P.M.

Learn to prepare three varieties of bread as Rita demonstrates the time-honored techniques of sourdough bread making. It’s an easy and fun hobby once you learn the basics from a pro. You’ll go home with your own sourdough starter, along with the skills to bake delicious loaves of tangy sourdough bread.

Mexican Adventure Scott Graden. OFFERED TWICE ~ 11:00 A.M. & 6:30 P.M., Thurs., Sept. 22.

Scott is back in the Blue Heron kitchen, ready to explore south of the border cuisine. His class will include dishes from several regions of Mexico, including Oaxacan-style molés, chili sauces, fish, and fowl.

More Cooking with Grains Kay Turk. Thurs., Sept. 29, 6:30 P.M.

Here’s an all new class of soups, salads, and side dishes using whole grains. Kay will incorporate produce from the fall harvest as well as wild rice, barley, quinoa, and lentils. As always, she will amaze you with the number of dishes she can prepare in a two-hour class.

Sushi, Tapas, & Other Little Plates Scott Graden. OFFERED TWICE ~ 11:00 A.M. & 6:30 P.M., Thurs., Oct. 6.

This class will introduce you to some new flavors as you learn how to prepare some fun little foods for your next gathering of family or friends. Travel from Japan to Spain, with a few stops in-between, as Scott demonstrates Sushimi, Nori Rolls, Spring Rolls, and Tapas, made with ingredients such as goat cheese, chorizo, manchengo, rabbit, and asparagus.

Rustic Fall Desserts Patrick Moore. Thurs., Oct. 13, 6:30 P.M.

Learn how to prepare elegant but easy endings for your upcoming fall dinner parties. Patrick will demonstrate a luscious Peanut Butter Mousse Pie as well as an Autumn Apple Crisp garnished with homemade fresh Vanilla Ice Cream.

Freshwater Fish Kirk Bratrud. Thurs., Oct. 20, 6:30 P.M.

Learn all about how to fillet, store, cook, and present fish from our northern waters. You’ll take home a variety of recipes and techniques for preparing lake trout, walleye, white fish, salmon, northern pike, and sturgeon.

Healthy Flavors with an Ethnic Flair Travis Johnson. Thurs., Oct. 27, 6:30 P.M.

Simple. Fresh. Nutritious. Using high-quality oils, fresh ingredients, whole grains, and legumes, Travis will share recipes and techniques for creating distinctive and delicious healthy meals. You’ll enjoy the expertise he’s gained through his travels to Italy and his experience as a caterer and chef.

Company’s Coming Mark Edwards. Thurs., Nov. 3, 6:30 P.M.

Treat your guests to an elegant dinner of familiar foods prepared in a special way. Mark’s menu will feature Walleye en Papillote (a French entrée created in the late 1700’s in honor of the inventor of the hot air balloon), a wild rice side, and asparagus, steamed to perfection!

A Contemporary Take on Traditional Comfort Foods Chad Nurminen. Thurs., Nov. 10, 6:30 P.M.

Take your favorite comfort foods to the next level as you learn variations on the norm. See what meatloaf, chicken noodle soup, macaroni & cheese, mashed potatoes, and other everyday foods can taste like when a few new flavors and techniques are used.

Family-Style Italian Cooking The Valentini Family. Thurs., Nov. 17, 6:30 P.M.

Tonight’s class promises to be another entertaining presentation by the Valentinis. Their recipe line-up includes a uniquely flavored egg drop Stracciarella Soup, Ravioli with Meat, Spinach, & Cheese Filling (learn to make homemade pasta the traditional way), Sugo (red sauce), and Fondina’s Crema (a rich and scrumptious Italian dessert of cake, custard, chocolate, and fruit, flavored with rum and anisette).

Registration

Each class costs $24.00. You can register for classes at the store or over the phone (218-722-8799). However, payment must be received before we can reserve a place for you in the class. You may use your credit card to pay by phone if you wish. A 10% discount, food samples, and recipes will be given at most classes. If you find you are unable to attend, please notify us 3 days in advance to receive a refund (the Monday before the class). Please understand we are unable to make exceptions to this policy.

 

Book Lists

Our cookbook shelves are bursting with ideas for everyday cooking and entertaining. Add a local author or two to your cookbook collection with one of Bea Ojakangas’ books, or Dining in the Spirit of Naniboujou and the Betty’s Pies Favorite Recipes, the 2003 1st place winner of the Midwest Book Awards. In addition, we’ve gathered an interesting selection of books from publishers across the nation. You’ll find books on vegetarian and vegan cooking, bread baking, grilling, salad making, and creating desserts. Our ethnic cookbooks cover many cultures, from Greek and Cuban to Italian, French, and Native American. We also carry the Wine Lover’s Encyclopedia and The New Food Lover’s Companion, our favorite resource for learning just about anything to do with food and its preparation. A personal favorite is any cookbook compiled by Maryana Vollstedt. She is a master of simple and delicious works-every-time recipes. I have several of her books, and I never hesitate to try a new recipe from them, even when company’s coming.

 

Tools of Our Trade

Chef’n Magnetic Salt and Pepper Balls are miniature versions of the very popular Chef’n one-handed salt and pepper grinders, and come embedded with a powerful magnet that allows you to hang them within handy reach on any metal surface.

What’s New in the Gourmet Food Aisle

 

Gil’s Gourmet Gil’s tempting treats include Tiramisu Chocolate Caramels, Merlot Chocolate Apricots, Pinot Noir Chocolate Cherries, and Martini Madness Glazed Almonds.

Ed & R Turkey and beef jerky, made in Minnesota, along with delicious savory barbeque sauces.

Gourmet du Village Margarita, Sangria, Daiquiri and Iced Cappuccino drink mixes, from Quebec.

Starr Ridge In addition to their tasty party crackers, we’re also stocking their new shortbread cookies, in lime almond, pecan, cinnamon, or lemon pistachio.

El Paso New Jungle Rumba and Tequila Sunrise hot sauces.

Dean Jacobs From the makers of the best-ever crème brulée mix, a Chocolate Lava Cake Mix.

Hellema Taste of Holland Nut Cookies, from 5th generation family Dutch bakery.

Stonewall Kitchen New for fall, Lime Curd, Limited Edition White Nectarine Jam, Tangerine Marmalade, and Citrus Teriyaki Sauce. Also, the Stonewall Kitchen Harvest Cookbook.

Fran’s Premium Hot Chocolate Mix, made with 100% Venezuelan shaved chocolate..

Grapevine Trdg. Co. California Harvest Mustards ~ Roasted Tomato & Balsamic, Ginger & Honey, Chipotle & Lime, and Green Olive & Lemon.

SAF Top quality, high performance yeast.

 

Oxo Organize your life with Oxo’s brightly colored and highly functional All Purpose Magnetic Clips. Use them to post reminders, display your children’s artwork, hang towels, seal bags, and organize papers.

Kitchen Helper From the RSVP Endurance line of kitchen tools comes a handy In-Sink Corner Basket made of 18/10 stainless steel. We had a plastic version when I was growing up, and it was always in use holding kitchen scraps and vegetable peelings. Drainage holes drain any liquid out, making RSVP’s version the perfect kitchen-to-compost carrier.

Deluxe Chopper Mezzaluna means ‘half moon’ in Italian, and perfectly describes the shape of this useful kitchen tool. Our mezzaluna has double cutters and comes with a cutting board with a round well that fits the curve of the cutting blades. Its easy rocking motion is perfect for mincing and chopping herbs, vegetables, and nuts.

Tea Time Fill your own teabags with chlorine-free T-Sac Tea Filters. Perfect for brewing tea, herbs, and infusions.

Handsome Servers Stir, flip, ladle and serve with our new line of hammered stainless steel kitchen tools. These are the cooking utensils you’ll use everyday, whether you’re flipping pancakes, serving gravy, or ladling chili.

Totally Bamboo We’ve just received a new shipment of our good looking, durable bamboo cutting boards. So attractive you’ll want to use them as serving boards, but sturdy enough for your toughest chopping jobs back in the kitchen.

Top Grinder Backed by a lifetime warranty and over 40 years in business, William Bounds pepper and salt mills are at the top of their class. No more searching for the perfect grind with their patented 3-step milling mechanism. Just click into fine, medium, or coarse and grind away. Choose from a wide variety of styles and finishes, from acrylic to wood to stainless steel and copper.

Class Instructors

Rita B Co-owner of the New Scenic Café, Rita is the baker responsible for making the tasty pies the restaurant is known for. She sites her grandmother, who did all of the baking in her own downtown Duluth café, as her inspiration.

Kirk Bratrud Kirk began his career 20 years ago at his family’s Mrs. B’s Historic Lanesboro Inn, and later founded Bayport’s American Cookery, near Stillwater. Known for his regional-style cooking, Kirk is currently partner/executive chef at The Boathouse Restaurant on Barker’s Island in Superior.

Mark Edwards Mark trained at Duluth’s Vocational-Technical School, and has worked at a variety of Duluth establishments, including Spirit Mountain, Grandma’s, Stephanie’s on the Lake, and the Flame. He is now the owner and chef of the Exchange Deli in the Board of Trade Building.

Scott Graden Co-owner and chef of the New Scenic Café, Scott uses non-traditional cooking styles to create contemporary American cuisine with rustic overtones.

Travis Johnson A graduate of the Culinary Arts Program at Hibbing Technical College, Travis worked as a chef at Bennett’s on the Lake. Now taking a break from the demanding hours of restaurant work, Travis is employed as the Food Service Coordinator at SMDC.

Kay Turk Kay worked for 5 years as a private chef in Colorado and New York, and has been a popular instructor at the Blue Heron for many years. She is an Iron Range native, whose specialties include many international cuisines.

Patrick Moore You’ll find Patrick at the Twin Gables Café in Brule, Wisconsin. Formerly the executive chef for the Great Lakes Aquarium, he and his co-owners have combined their talents to bring great tasting food to northern Wisconsin.

Chad Nurminen Currently the Sous Chef at the Holiday Inn, Duluth, Chad trained at Cordon Bleu in Minneapolis. He was previously employed at Goodfellows, Bennett’s on the Lake, and the Boathouse Restaurant.

Carol, Mia, John, & Gina Valentini Part of the Iron Range family that owned and operated Valentini’s Supper Club in Chisholm, MN for nearly 75 years, they and other extended family members recently compiled and published La Cucina Della Razza Dei Ciurri, which features 550 family recipes. The Valentinis love to cook and have prepared countless meals for family and friends.

 

We are Open 

10-9 Monday ~ Friday

10-8 Saturday

11-5 SundayFree parking curbside and in our parking lot on the north side of the DeWitt-Seitz Building

In business since 1985, the Blue Heron is locally owned and operated by co-founder Jane Jenkins. We’re located right here in your town, with friendly staff on hand to answer your questions, and without expensive shipping charges. If you’re looking for a special cooking tool or ingredient, or if you would like to be added to our mailing list, please call us at 218-722-8799.

 

 Cheesecake Mania Our 20th Anniversary celebration was a big success. We gave away over 35 goody bags filled with kitchen gadgets, table linens, and cookware. The participants in our Duluth’s Best Cheesecake Contest created an amazing variety of crowd-pleasing cheesecakes, and our judges had a very tough job determining the top three cakes. Chad Hinnenkamp received 1st Place with his Chocolate Raspberry Cheesecake, followed by 2nd Place winner Diana Cuzzo and her savory Shrimp, Spinach, and Mushroom Cheesecake. In 3rd Place, Jill Polilnsky, with a Vanilla Bean Cheesecake with Lemon Curd, and the Judge’s 

Choice Award for most original cheesecake went to Sheryl Nilsen, for her South of the Border Cheesecake. Congratulations and a big thank you to all of the cheesecake bakers and those of you who came to cheer them on and taste their creations.

Collectibles Hey, all you salt and pepper shaker collectors ~ see what’s new in our collection: Mexican painted pigs, hot dogs and hamburgers, retro veggie people, and fishing lures & jumping fish.

GuS Looking for a flavorful fizzy beverage, but tired of the syrupy sweet regulars? How about a GuS, a Grown-up Soda? These dry, not too sweet sodas are made with real juice or extracts, and sweetened with cane sugar instead of corn syrup. And, with 95-100 calories per 12 ounces, they’re 25-35% lower in calories and carbs than your average sodas. Their distinctive flavors include Dry Valencia Orange, Star Ruby Grapefruit, Dry Meyer Lemon, and Extra Dry Ginger Ale.

Kid Smart Cover up your little cook or artist with one of our colorful children’s oilcloth aprons. Add fun to their projects, and cut down on cleanup afterwards.

Back in Stock By popular request, our stoneware Takeout Cups are back in stock. Handy and handsome, too! Also back in stock, classic white diner mugs.

Splendid Endings Create sophisticated ice cream sundaes with our new Ginger Champagne, Orange Muscat, or Hazelnut Cabernet Chocolate Dessert Sauces.