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THE BLUE HERON TRADING COMPANY INC. |
Spring 2004 |
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DEWITT-SEITZ MARKETPLACE, CANAL PARK |
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DULUTH, MN 55802 (218-722-8799) |
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FREE PARKING - LOCALLY OWNED |
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“Sweet April showers do spring May flowers” -Thomas Tusser, A Hundred Good Points of Husbandry, 1557 |
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Beat the heat Introducing: Colorful silicone whisks from Le Creuset. The 10-inch balloon whisk is fully encased in silicone, so it won’t scratch your metal or non-stick pans. They’re heat resistant to 800 degrees and dishwasher safe, just like everybody’s favorite Le Creuset silicone spatulas. Tea timeHand-picked only two days of the year, right before the leaf opens, white tea is prized for its high antioxidant content as well as its mellow, slightly sweet flavor. White tea undergoes only minimal processing, beginning with steaming, and then a gentle drying. We offer Republic of Tea white teas in a variety of gentle flavors, including Honeysuckle, Persimmon, and Honeydew Melon. We’ve also added a selection of Republic of Tea’s organic teas to our inventory. Classic accompaniment If you’re a horseradish lover, you’ll love our selection of horseradish condiments. For a sweet and hot combo, try Duluth’s Talmadge Farm Horseradish Jelly. For a sandwich topper, try Maille Horseradish Mustard or Inglehoffer’s Extra Hot Horseradish. The newest addition to our collection is Cottage Delight’s Hot Horseradish Sauce, made in England from an old Victorian recipe. Environmentally friendlyOur European wooden utensils are produced from managed forests where re-forestation is mandated. You’ll find a beautiful assortment of sturdy spoons and spatulas crafted from beech and olive wood from Spain, France, Italy, Poland, and the Czech Republic. We’re open 7 days a week, weeknights until 9 |
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northern mn spring brunch (winter, 1995), Bob Bennett. Thurs., april 1, 6:30 p.m.Brunches are a nice way to get family or friends together on a lazy Sunday morning. Tonight’s class will give you ideas for a variety of dishes you could serve, including potato pancakes, shirred eggs, fish & wild rice cakes, and an easy homemade sausage. Bob will also share tips for simple but elegant garnishes suitable for any of your home entertaining. sizzling jamaican cuisine (fall, 2002), scott graden. Thurs., april 8, 6:30 p.m.Celebrate Jamaican-style! Tonight Scott will take you on a culinary journey to the island of Jamaica, where the term “jerk” takes on a new meaning. Learn to make your own spicy and flavorful “jerk” sauces, rubs, and marinades, whose ingredients include things like allspice and Scotch bonnet or habanero peppers. Use them for cooking and grilling chicken and pork (or goat, as they do in Jamaica). Oaxacan molÉs (spring, 2002), scott graden. Thurs., april 15, 6:30 p.m.The southern Mexican state of Oaxaca (Wah-hah-kah) is known as the Land of the Seven Molés. There are many variations on the basic recipe for these rich and spicy dark sauces. Main ingredients include chilies, ground seeds, and a bit of chocolate. Scott will introduce you to three different molés: Green Pumpkin Seed Molé, a Coloradito-Style Molé, and a Cider Peanut Molé. And don’t forget about the opportunity to travel to Oaxaca this fall to the Food of the Gods Festival. Call Pam Ashenmacher for more information at 218-834-6100 (local call from Duluth) or check out www.oaxaca-food.com/blue-heron/welcome.htm. Traditional greek cooking (spring, 1994), kathy, anna, & elly regas. Thurs., april 22, 6:30 p.m.Greece has a long tradition of fine cooking, and tonight you’ll be treated to a taste of these flavors. The menu will feature several classic dishes using the Regas’ traditional family recipes: a simple but flavorful Greek Salad, Pastechio (a Greek-style lasagna), and Baklava, a delicate filo pastry. Learn from a trio of pros! Florida cuisine (spring 1999), patrick moore. Thurs., april 29, 6:30 p.m.Patrick’s experience as a sous chef at a Florida resort produced the mouth-watering recipes for tonight’s class. You’ll enjoy an appetizer of Citrus Dusted Scallops with Mango Butter Sauce, an entrée featuring Pan-Seared Fish with Tropical Citrus Salsa served with Black Beans and Saffron Rice, followed by Florida Key Lime Pie for dessert. Soups for every season (fall 1994), kay turk. Thurs., may 6, 6:30 p.m.Tonight you will be treated to a wonderful assortment of soups that are quick and easy to prepare: Mushroom Barley, Corn Chowder, Traditional Gazpacho, Honeydew-Cantaloupe, Sweet Red Pepper, Creamy Squash, Potato Cheese, and Lentil. Something for every palate and every season. A discussion of soup additions, such as dumplings, homemade noodles, and croutons will round out the evening. Pies and tarts 101 (spring 2002), rita b. Thurs., may 13, 6:30 p.m.Tonight you’ll learn all about pastry from a woman who makes pies and tarts just about every day. Rita will share her secrets for success in making pie dough, give you a basic fruit pie recipe that can be adapted according to the fruit you want to use, and offer a variety of ideas for creating tart crusts using nuts, cookies, and chocolate. Registration Each class costs $21.00 and begins at 6:30 P.M. 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 can 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, as we have already purchased supplies and prepared recipes based upon your registration. The Instructors RITA B Co-owner of the New Scenic Café, Rita is the baker responsible for making the tasty pies the café is known for. She sites her grandmother, who did all of the baking in her own downtown Duluth café, as her inspiration.BOB BENNETT A graduate of the Johnson & Whales Culinary School in Rhode Island, Bob is the chef and co-owner of the innovative Bennett’s on the Lake Restaurant.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.Patrick moore Patrick and his wife Heather are in their second year at the New Twin Gables Café in Brule, Wisconsin. Formerly the executive chefs for the Great Lakes Aquarium (Patrick) and Minnesuing Acres (Heather), they have now combined their talents to bring great tasting food to northern Wisconsin.Kathy, anna, and elly regas The Regas family runs the Deluxe Coney Island on west 1st Street in downtown, Duluth and at the Miller Hill Mall. Kathy is a long-time Blue Heron
employee, and works as the Education Program Manager for Fond du Lac Head
Start. Anna and Elly are natives of Greece, where they learned to make the
pastries that are favorites at local
Greek celebrations and the Duluth Folk Festival.
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 over 10 years. She is an Iron Range native, whose specialties include many international cuisines. |
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Fresh finds  Bundles
of color Marigold, flamingo,
cerulean, thistle, and lollipop are just a few of the fabulous colors in
our three-packs of 100% cotton flour sack towels. Absorbent, lint-free,
durable, and generously sized at 24 X 36”.
Finally, an alternative to bristle pastry brushes that don’t come clean. Our tough new silicone pastry brushes come with a stainless handle, flexible silicone bristles, and are dishwasher safe. Use them to grease pans, baste turkeys, or brush on BBQ sauce. Heat resistant to 500° F. Le creuset factory special Le Creuset periodically offers special prices on select pieces of their enameled cast iron cookware. Right now we have their 2 1/2-Quart Oval French Oven at a special price of $84.00 (marked down from $132.00). What a great time to start your collection of this beautiful handcrafted cookware.Baker’s helper Baking an unfilled pie shell is always a challenge. Our stainless steel beaded pie chains can help. Simply coil the chain in the bottom of the pie crust and bake. The weight of the chain holds down the pastry dough and prevents blistering and shrinkage.Don ho drank here The designers must have been thinking of Don when they named our newest glassware Tiny Bubbles. Etched with wavy lines and frosty polka dots, these 8-ounce double old fashioneds sit comfortably in your hand and sport a thick base and a flared top.Cocktail humor Liven up your cocktail hour with an assortment of Anne Taintor’s “vintage revisited” humorous beverage napkins. Combining magazine images of women from the ‘40’s with her own special brand of attitude, these are sure to get the party started (“I’m so happy it’s happy hour”; “All I want is an umbrella in my drink”; “Domestically disabled”; “A career… a family to care for… gee! I’ve got it all!”; “More medication, please”).Toss & chop Our biggest seller this past holiday season was the Toss and Chop. It’s the new way to chop and process food in a bowl. Just put all of your ingredients in a bowl, and let the Toss & Chop do the rest. Salads (even chicken and tuna), vegetables, fruits, salsas, you name it - all come together simply and safely, with minimal cleanup. Stainless steel, with micro-serrated edges that never need sharpening.Garnish like the pros Spice up and enhance your favorite foods with our new squeeze bottle garnishing sauces. Add flavor to everything from burgers and sandwiches to pasta and poultry. Add the finishing touch to grilled salmon or steaks with an artistic squeeze of the bottle. Choose from Spicy Chipotle, Roasted Yellow Pepper, Kalamata Feta, or Hot Wasabi. Curry Mint and Raspberry Honey & Lime Marinade and Basting Sauces available in squeeze bottles, too.Cooking with tea Tea Oil, prized for it’s light, aromatic, and slightly sweet flavor, has long been used in Asian cooking. With less saturated fat than olive oil, it is suitable for many styles of cooking. Our Imperial Republic Tea Oil is cold pressed extra virgin tea oil, perfect for sautéing vegetables, seafood, and poultry, or as a base in marinades and dressings.Multi-purpose Our 2-quart 18/10 stainless steel food mill is a masher, strainer, and ricer, all in one. Use it for canning, making applesauce, mashing potatoes, and straining juices and purées. No rust and no reacting with acidic foods.Sophisticated salads Our International Collection Vinegars will give you some new flavors to work with when whisking up your next vinaigrette. Try the French Champagne Wine & Strawberry Vinegar to waken up your salads and fresh fruit dishes. The Spanish Sherry Wine Vinegar has a slightly sweet taste which is perfect for mixing with nut oils (try our rich and nutty California Walnut Oil) for an elegant salad dressing. Or, add it to pan drippings for an easy and flavorful sauce.
April cornell lovers We’ve just received a new shipment of April Cornell ‘s hand silk screened printed table linens and tea towels.Versatile totes We love our colorful new woven plastic tote bags. Perfect for shopping or travel, and a natural at the beach once summer arrives. Just wipe with a damp cloth to clean. Available in orange, kiwi, yellow, or aqua. |
New from burt’s bees Luxurious potions to help make your skin feel pampered and well cared for are the latest offerings from Burt’s Bees: Royal Jelly Eye Cream with Aloe Vera, Marshmallow Vanishing Cream with Mango Butter, and Evening Primrose Overnight Crème with Rosehip Seed Oil.
Wait, There’s more! Burt’s has also created new Slimline Tube Lip Shimmers, by adding a “kiss of color and pearlized shine” to their popular The World’s Best Lip Balm. Choose from seven shimmering shades to soothe and highlight your lips.
Rain blossoms Terra Nova’s Rain Blossom collection was inspired by their best-selling “rain” scent. Clean and refreshing like all of their fragrances, Tea Blossom Rain, Orchid Rain, and Bamboo Rain combine the essence of exotic flowers, fruits, and woods with green tea and musk. Enjoy the latest fruits of this innovative perfumer’s labors. Cologne Mists come in pretty paper wrapped crystal bottles.
Watkins sold here Watkins Original Double-Strength Vanilla production starts with top quality Madagascar vanilla beans. Fortifying ingredients are added for stability, making it bake proof, freeze proof, and double strength. The same attention to quality is found in our other Watkins products, such as cocoa, black pepper, cinnamon, and baking powder. Watkins body care products available, too, including Vanilla Hand & Body Lotion, Egyptian Dusting Powder, Body Spice Dry Oil Sprays, and Old Red Barn and Red Clover Botanical Salves. Produced in Winona, MN, with over 100 years of experience behind them. Kitchen tool to go Joyce Chen’s Handy Little Knife comes with a handy little sheath |
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napkins.
Put
some spring in your cookie tin It’s
looking like spring in our cookie cutter department. You’ll find
butterflies, kites, and flowers; robins, bunnies, and dragonflies;
hummingbirds and grasshoppers, baby buggies, chicks, and beehives.
Sprinkles and sanding sugars
available, too.
The
Classes - play it again!
Smart,
simple, Swiss