4 Mar

APRIL, 2020 CLASS SCHEDULE

Look out, spring cooking! April classes are fresher and brighter than ever. From Fish Fry to Easter Bread and lots in between, our spring roster of classes is brighter, fresher and bigger than ever. Hop on over, jump on in and explore April cooking classes. Join us! You may register for any of April’s classes here or download our class schedule.

24 Feb

Staub

We’ve loved Staub Cookware since it was only available in France. KB read about it in a tiny blurb in Metropolitan Home, a wonderful home and design magazine that went out of business many years ago. Matte black finish with a brass handle. Manufactured at a small factory near Colmar in France. Functional, simple, authentic and beautiful. We met…

20 Feb

Sustainable in the Kitchen

Our team swears by re-usable products for the kitchen. Because of their enthusiasm and our core beliefs, we carry a variety of options in our stores and online. From their function, form and zero waste impact on the environment we all feel good about wrapping up left over veggies and cheese and saving bits and…

17 Feb

Crop Share Program

Black Currants and Raspberries to the right Many years ago, before we even started working at Cooks, KB was in Duluth. On his way home, he passed a tiny sign on the roadside saying, “Black Currants and Raspberries to the right.” The right happened to be a few turns and three or four miles into the countryside, but it certainly started with a…

14 Feb

Charlie

He’s always around and folks are always curious. Yup, he’s a straight-up, standard poodle. He’s obsessed with anything small that’s rooting around the yard: squirrels, rabbits, Apollo, the neighbor’s cat. He’s smart as a whip and more than a little bossy. Because KB and Marie are pretty consistently on the move, it’s always been easier…

11 Feb

Tasty Bits: Citrus Squeezer

A little squeeze here, a lotta squeeze there, it’s magic! Learn why this essential tool is the squeeze knees for your kitchen. Click here to purchase!

6 Feb

MARCH, 2020 CLASS SCHEDULE

We’re bringing a little luck to your kitchen this March! Cooking classes for everyone. Join us! You may register for any of March’s classes here or download our class schedule.

6 Feb

Chef Manfred Krug

“Manny” Subjects Taught: Grilling – Seafood and Fish – Regional Cuisine – Date Nights – Private Events Everyone loves Chef Manny. He’s the bomb 💣. He’s a force in the kitchen, a well-rounded chef and individual. He’s forgotten more than most of us will ever learn. From breaking down sides of beef to teaching how…

3 Feb

Wüsthof Shop in Shop

It should come as no surprise that Wüsthof is one of our favorite vendors. We look forward to their visits, and we start planning their next visit before we’ve even finished their current visit. Using the word “vendor” might actually be selling them short. They are more than vendors. They’re collaborators, friends, advisors, and confidants. And…

31 Jan

Seared Scallops on Poached Asparagus, served with a soy, ginger and maple glaze

Many years ago, we visited Nobu, Chef Nobu Matsuhisa’s watershed Japanese restaurant in Los Angeles. Of course, the evening was awesome and our lingering memory is that of the asparagus dish. The beautiful, alternating rows of perfectly prepared and stacked asparagus were as much a work of art as they were tasty. The visual stuck with us…

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