THE BLUE HERON TRADING COMPANY INC.
Spring 2005
DEWITT-SEITZ MARKETPLACE, CANAL PARK
DULUTH, MN 55802 (218-722-8799)
FREE PARKING - LOCALLY OWNED
The Blue Heron Trading Company
|
|
THE BLUE HERON TRADING COMPANY INC. |
Spring 2005 |
|
DEWITT-SEITZ MARKETPLACE, CANAL PARK |
||
|
DULUTH, MN 55802 (218-722-8799) |
||
|
FREE PARKING - LOCALLY OWNED |
||
|
The Blue Heron Trading Company |
||
Friday, April 1-Sunday, April 3 Receive 20% off anything you can fit in a Blue Heron shopping bag. Earn an additional 5% off with a food shelf donation. Last year we collected nearly 400 pounds of food during our bag sale! celebration food Sign up for our Celebrations cooking classes held during the months of April and May.Super saturday Join us at the Blue Heron on Saturday, May 14, for product demonstrations, gourmet food tastings, and hourly prize drawings for everything from cookware and kitchen gadgets to glassware, dishes, and table linens. Say cheesecake!Our popular Duluth’s Best Cheesecake Contest is making a comeback Sunday, May 15. Show off your favorite cheesecake recipe and become eligible for some great prizes and notoriety. Rules and entry forms are available now.Tent party The DeWitt-Seitz merchants have all sorts of 20th Anniversary celebrations planned for the week of May 9-15. Watch for the tent in our parking lot with A Taste of DeWitt-Seitz, live music and entertainment, photos and video history of the DeWitt-Seitz Building (listed on the National Registry of Historic Buildings), outdoor raku pottery firings, drawings for big prizes, and more.
|
Your Secret Ingredient for the Past 20 Years In 1985 the tall brick building in Canal Park known as the Happy Sleeper Building was just on the verge of being renovated. Window boxes filled with then building owner Sam Atkin’s flowers beckoned to us, and we signed on as the first retail tenants of the DeWitt-Seitz Marketplace. Twenty years later the lonely traffic counts we did in ‘85 are a thing of the past. Canal Park is thriving, and the DeWitt-Seitz Marketplace has earned a reputation as a kind of entrepreneurial enclave, filled with an impressive variety of successful local businesses. We’re happy to be here !Bunny time We’re all decked out for spring… pastel jingle bell egg wreaths and garlands, old-fashioned chocolate mold bunny candles, glitter glass votive candle holders with flowers, stripes, and polka dots, and hanging egg ornaments to match. There’s a nice little collection of Victorian-inspired wire and porcelain baskets, egg holders, and cake plates, and lots of whimsical chickens, bunnies, and eggs to decorate your table and fill your Easter baskets. Irresistible Easter and Passover cards available, too. Spring table fashions We love the names that the designers have given to the fabrics of our new spring table-top and kitchen linens. How could we resist Fruit Salad, Summervine, Peony, and Clementine? Vivid blues, spring greens, vibrant reds, and juicy yellows and orange are popping out all over our aprons, dishtowels, tablecloths, placemats, and napkins. Add some color to your life!Inspired by the past Reminiscent of vintage McCoy pottery and produced by Midwest of Cannon Falls, the style and lines of our new vases echo the designs of years past. Glazed in high gloss or matte finishes, the graceful shapes of these off-white vases are the perfect complement to any bouquet or table setting.Peppers and apples and garlic, oh my! In addition to manufacturing a full line of enamel-coated cast iron everyday cookware, Le Creuset’s designers also like to throw in a few fun and funky pieces every now and then. How about a Granny Smith green French oven in the shape of an apple? Or a red or green bell pepper- or garlic-shaped casserole? Made with the same fine quality and the same 101 year warranty as the rest of their products. New for 2005: the Saucier Pan, with a wide, shallow design, and curved side edges. Perfect for sauce making, and just right for any job requiring a medium-sized saucepan. Check out the latest addition to Le Creuset’s color palette: Dune, a creamy sand color available in a limited number of items.Why didn’t we think of this? Finally, sets of long, narrow measuring spoons, made to go where ordinary round ones won’t. Perfect for dipping into narrow spice jars, and available in stainless steel or plastic.Remote cooking The Culinary Alert Thermometer features an alarm oven probe that checks food temperature without opening the oven door. Just insert the probe into food and run the cable to the readout on the outside of oven door. The thermometer alerts you when food reaches the desired temperature.Burr grinder With 17 settings from fine to coarse, the Krups Burr Grinder lets you find just the right grind for your style of coffee making. The burr milling system avoids overheating, which preserves the coffee bean flavor. This unit grinds enough coffee for 2-12 cups. The burr is removable for ease in cleaning.Party papers Our new spring paper napkins have arrived. Something for everybody, from bright red cherries and bucking cowboys to dahlias, daisies, and old-fashioned bunnies.~ We’re open seven days a week, weeknights until 9 ~
|
||||||||||||
|
Celebration Cooking We thought it would be fun to ask our instructors to create a series of classes based upon the theme of Celebrations. Our spring roster of classes reflects the instructors’ different backgrounds and varied interpretations of the idea of celebration. The Classes all classes cost $21.00 and start at 6:30 P.M.Celebrating good health Kay Turk. Thursday, March 31.Cooking with whole grains is a great way to introduce more fiber, vitamins, and minerals into our diets without adding extra cholesterol and fat. Kay has cooked up a delicious variety of recipes using lentils, couscous, quinoa, cornmeal, wild rice, and millet. Learn all about these energy-boosting foods and how to use them in salads, soups, sides, and entrées. A celebration of pasta Kirk Bratrud. Thursday, April 7.Tonight’s class will explore the science and art of creating pasta. Learn its history, its chemistry, and its variations as Kirk demonstrates how to prepare fresh handmade pasta. Learn mixing, rolling, and shaping techniques as well as ideas for flavoring, stuffing, and storing. Celebrating italian style The Valentini Family. Thursday, April 14.Join the Valentinis as they prepare a full-course traditional Italian meal typically served at their holiday family gatherings. On the menu: Stuffed Artichokes, Homemade Linguine with Wild Mushrooms, Chicken Marsala, Arancio, and Marinated Tomatoes with Fresh Mozzarella. Cocktail party celebration Robert Giuliani. Thursday, April 21.Tonight’s class will offer some professional advice for hosting a successful cocktail party. Robert will present a medley of appetizers, salads, and desserts to fill your platters and satisfy your nibbling guests. Recipes for alcoholic and non-alcoholic party drinks will be included, too. Celebrating chocolate Grace and Dustin Vanasse. Thursday, April 28.O.K. all you chocolate lovers out there… this one’s for you. Join the Vanasses for a tasting party of the finest single origin chocolates the world has to offer. You’ll explore the unique flavor characteristics of four chocolate growing regions of the world and learn about the various cacao beans of those regions through tasting and comparison of a selection of rare and delicious chocolates. The evening will conclude with the presentation of a sweet and a savory dish that will capitalize on the flavor of single plantation chocolate from the mountains of Colombia. Cinco de Mayo celebration Chad Nurminen. Thursday, May 5.Mexico’s Cinco de Mayo holiday commemorates the Mexican victory over the French in the 1862 Battle at Puebla. Today the holiday is a celebration of Mexican culture, food, and drink. In honor of this festive occasion, a fusion of American and Mexican flavors will be featured at this evening’s class. Party food is the theme... tapas, salsas, finger foods, and other appetizer kinds of recipes. Registration 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.
Duluth’s Best Cheesecake Contest From 1989 through 1993, The Blue Heron Trading Co. hosted an annual Duluth’s Best Cheesecake Contest, which produced some of the best cheesecakes we’ve had the pleasure of tasting. We invite you to join us on Sunday, May 15, 2005 at 12:00 Noon as we bring back this decadent event. Our panel of 9 judges will have the difficult but delicious job of determining which of this year’s cheesecake entries deserve the title of Duluth’s Best. Following the judging, samples of all the cheesecakes will be served to the public. Veteran Cheesecake Emcee Erik Nelson will be on hand as master of ceremonies. Join us!
|
The Instructors
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 in Superior.Robert guiliani Robert attended the Art Institutes International Culinary Arts program in Mpls. and went on to study culinary arts and management at the CIA. He opened Marshall Fields Café, then went on to work as sous chef at Martini Blu at the Grand Hotel. He is presently employed as general manager of Joe’s Garage in Minneapolis.Chad nurminen Currently the sous chef at the Holiday Inn, Duluth, Chad trained at Cordon Bleu in Minneapolis. He has also cooked at Goodfellows, Bennett’s on the Lake, and the Boathouse Restaurant.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.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.Grace & dustin vanasse Dustin is a Duluth native who began his career under Bob Bennett and went on to attend Le Cordon Bleu. Grace is a graduate of the Arts Institute and has worked her way up to her current position as pastry chef of Oakridge Conference Center in Chaska. They are co-owners of Twin Cities Chefs.
|
|||
|
Top 20 of 20 Years Here’s our take on the most popular and useful cooking gadgets of the past two decades Atlas pasta machine Enjoy the ritual of making homemade pasta.Butter bell Keeps butter fresh and spread-able.caffÉ froth The easy answer to how to froth milk for your lattés & cappuccinos. crÈme brulÉe torch Fancy desserts just like the pros.Epicurean cutting surfaces Durable non-porous cutting boards, made in Duluth.E-z roll garlic peeler The name says it all.Isi cream whipper Fresh whipped cream is just a squirt away.Jar pop Pop off jar lids with ease.Julienne peeler Turn a carrot or zucchini into thin shreds.Le creuset flexible silicone spatulas Colorful and heatproof.Mandoline Use it to slice, grate, cut, and julienne.Microplane Handy zester/grater with razor sharp cutting edges.Misto Stainless steel cooking oil sprayer.Oxo angled measuring cups A clever innovation in liquid measuring cups.Pyra mats Silicone hot pads. Flexible, heatproof.Sili silicone pastry & basting brushes Throw out your bristle brushes!Silpat Non-stick silicone baking liner.Vacu vin wine saver Vacuum pump extracts air and reseals open bottles of wine.Zester Quickly remove zest from citrus fruits without grating your knuckles.Zyliss We can’t narrow it down to just one of their tools, so we’ll just say that you can’t miss with Zyliss.
|
Pidy zakouskis Ready-to-fill mini pastry shells make last minute get-togethers a breeze. Just add fruit and whipped cream, lemon curd, or mousse and you’re ready to go.Siljan croustades For a quick hors d’oeuvre, fill these tiny crispy shells with cheese, pâté, crab or chicken salad, eggs, or smoked salmon. Garnish and serve.Just add beer Christmas Point’s Wild Rice Beer Bread and Italian Garlic & Herb Quick Bread mixes are so easy to use. Just add beer, mix, and bake.Dan-t’s inferno Looking for a hotter than blazes hot sauce? Look no further. Dan-T’s Inferno White Hot Cayenne Pepper Sauce fits the bill.Premium pasta sauces Fresh flavor, straight from organic gardens, sets Dave’s Gourmet pasta sauces apart from the crowd. Choose from Organic Roasted Garlic & Sweet Basil or Golden Heirloom, featuring organic heirloom tomatoes.Ultimate dessert Stonewall Kitchen offers a luscious assortment of dessert toppings. Start with a scoop of vanilla ice cream and add any of the following: Raspberry Liqueur Hot Fudge Sauce, Bittersweet Chocolate Sauce, Mocha Espresso Sauce, or White Chocolate Orange Sauce.Double the fruit D’arbo’s all natural double-fruit preserves from Austria are loaded with flavor. Choose from Blood Orange or Lingonberries.Single origin Just arrived: Chocolate Santander, from eastern Colombia, also home to some of the world’s finest coffees. The only single origin chocolate produced in Colombia, with intense flavor and excellent quality. 53% or 70% cocoa solids content.Foods from down under Two new items from Australia: Valley Produce crunchy Cracker Thins and Brookfarm Muesli with Toasted Macadamias.Rustic pasta Castellana’s Trecce del Orto (“Braids of the Garden” ) pasta is a colorful medley of yellow, green, red, and black twisted shells, whose color comes from the vegetables and squid ink added to its semolina flour base.Seed-free Duluth’s Berry Pine Farm offers a variety of tasty seed-free homemade jellies. Choose from traditional flavors like raspberry, strawberry, or cherry, or dip into a jar of calico pepper jelly for a taste of the unusual.A splash of flavor Prepare delicate dressings for your spring salads with a splash of our International Collection vinegars. Champagne Wine & Srawberry Vinegar is just right for fresh fruit or a mixed spring greens salad. The slightly sweet flavor of their Sherry Wine Vinegar is perfect for blending with nut oils like our Loriva Walnut Oil.Cucina viva Beautiful plump strips of red bell peppers are roasted to perfection and bottled in brine. Use them with pasta, in salads, tortes, stratas, and sandwiches. From Italy, with love.Golden fig Laurie McCann’s infused sugars and inspired spice blends were first offered at Twin Cities Farmers Markets, and developed after working with other talented food experts such as the Barefoot Contessa, Ina Garten. Golden Fig creations are blended and bottled in small batches each week.Tea time Our new shipment of Davidson’s organic teas includes some new flavors and old favorites. Try Meyer’s Lemon, Cherry Vanilla, Chamomile & Fruit, Spiced Raspberry, Apricot Essence, or Spiced Pear. Their Children’s Tea is a caffeine-free herbal blend with a touch of honey, for children of all ages.Natural sweetener Gilway Demerara Sugar Cubes are made from raw cane sugar, and add a nice bit of natural sweetness to any hot beverage. Scottish shortbread Walker’s classic shortbread is made with pure creamery butter, and no artificial flavorings, colors, or additives. In addition to their Pure Butter Shortbread Fingers, we’re also stocking their Cheese Shortbread (bite-sized version of their classic shortbread baked with aged cheddar cheese) and their Caramel Pecan Biscuits (premium cookies baked with pecans and caramel).Oetker baking aids This excellent line of baking mixes from Germany includes Tiramisu, Black Forest Cake, Chocolate Mousse, Crème Caramel, and Whip It, a stabilizer for whipped cream.Breakfast blues Start your day with Stonewall Kitchen’s Blueberry Pancake & Waffle Mix, made with buttermilk, yellow corn flour, and real blueberries. Or, try their summery Blueberry Peach Butter, delicious on warm muffins or toasted bagels.Garden flavor Garlic Survival’s Artichoke Pasta Sauce is a hearty sauce from California, made with artichokes and garlic, with a splash of burgundy wine and balsamic vinegar to round out its flavor.New for spring B.T. McElrath Artisan Chocolates introduces its Spring 2005 collection...
|
|||
|
“I will say leave a good quarter of the time for feast and celebration or your soul will die.” -Francois Monnet In business since 1985, the Blue Heron is locally owned and operated by founders Jane Jenkins and Betsy Snow. We’re located right here in your town, with friendly staff on hand to answer your questions, and no expensive shipping charges. We offer free parking, free gift wrapping, 1 free lb. Of coffee for every 10, and a 10% Tuesday discount with a food shelf donation. Try a blue heron gift certificate on for size. Available in small, medium, and extra large. |
Just like mom’s My mom always wears an apron when she’s working in the kitchen, and more often than not, it’s a half apron made years ago by my grandmother. Take a look at our vintage-inspired half aprons, expertly sewn from colorful 100% cotton prints.Pastel collection Just in time for spring: sunny pastel aprons, mitts, and potholders in Sprout Green, Crystal Blue, Girlie Pink, and Butter Yellow. Solid color pastel tablecloths available, too.Tea for two Our 16-ounce Bodum Tea Press works like a French coffee press. Just press down the plunger to stop brewing. Made from heat-resistant glass with a stay-cool ABS plastic handle.Just a pinch With all of the wonderful new salts on the market, William Bound’s wooden Pinch Tray is the perfect serving device. With 4 separate lidded compartments, you can bring it to the table or keep it by the stovetop and experiment and taste to your heart’s content. Chill out The Rapid Ice Wine Cooler chills bottled beverages in 5 minutes and lasts for hours. Store it in the freezer and it’s ready to chill at a moment’s notice.Mortar & pestle We receive a lot of requests for this handy tool. Nothing works better for grinding and pulverizing spices, herbs, and other foods. Our selection includes wood, granite, terra cotta, marble, and porcelain sets.Better than “store-bought” Make your own corn tortillas with our cast aluminum tortilla press. Easy to use, and once you’ve tasted your very own homemade tortillas, you’ll never want to buy pre-made ones again.Chantal everywhere It’s bakeware, dinnerware, tableware, and serve ware, all in one. Chantal’s colorful vitrified stoneware goes from oven to table in beautiful matte colors of Curry Yellow, Grape, Cinnabar, Garden Green, Cornflower Blue, and Red. Party plates, serving platters, tea pots, cream and sugars, and a fresh array of handsome mugs are filling our shelves with great style and color.Cork pop Open your next bottle of wine effortlessly with the Cork Pop wine opener . Simply insert the needle in the cork, press the propellant cartridge, and POP! out comes the cork. Each cartridge opens 60-80 bottles.
|
|||
.JPG)
Gourmet
Panty
