Le Creuset French Heritage Event and Sale
September 11th & 12th

Join Kitchen Window as we commemorate the history, romance, style and function of Le Creuset cookware. Visit our store and our cooking school for two days of demos and samples, seminars and exclusive in-store promotions – all celebrating more than eight decades of Le Creuset cookware. This year Le Creuset has recreated the classic design and craftsmanship of vintage pieces from the 1930s and 40s in their Heritage Collection. Come check out the museum-quality design, traditional function and timeless beauty of Le Creuset Heritage pieces.

Whether you’re a home cook, a collector, or you’re getting a head start on your holiday shopping, you won’t want to miss this exclusive two-day event! On Saturday, Sept 11th & Sunday September 12th, visit Kitchen Window for:

• Check Out Our Exclusive Display of Vintage Le Creuset Pieces
• Save 20% on All In-Stock, Full Price Le Creuset Products
• Free Demonstrations and Samples of Traditional French Fare
• Rectangular Baker Set FREE with Le Creuset Purchase of $250 or More ($60 Value)
• French Baking Seminars
• Enter to Win a 5.5 quart Round French Oven
  

Celebrate Your Le Creuset Memory and Win a Prize

For 85 years, the history, romance and style of Le Creuset cookware has been a part of meals and memories around the world. We want to hear how Le Creuset has touched your life. Share your favorite Le Creuset memory, whether it was in your grandmother’s kitchen, your first apartment, or during that unforgettable trip to Europe, and enter to win a new Le Creuset Cookware Set.

Submit your story to info@kitchenwindow.com anytime from September 1, 2010 through September 30, 2010.

French Baking Seminars in our Cooking School

Café au Lait & Croissants
Nothing evokes the classic romance of France better than a frothy, creamy café au lait paired with a buttery, flaky croissant. In this seminar, we’ll discuss how to make both of these traditional French treats. Kitchen Window Instructor and Pastry Chef Stephanie Johnson will begin the seminar with the perfect café au lait, made with freshly brewed coffee and steamed milk. Next, Stephanie will share her tips and techniques for creating beautiful Croissants. She’ll show you how to create the pastry dough, as well as how to fold, layer and form it into the iconic crescent shape.
Stephanie Johnson | Seminar | $20
#3232 – Saturday, September 11 | 9:30 a.m. – 11:00 a.m.
REGISTER

Pâte à Choux – Sweet & Savory Puffed Pastries
Join Pastry Chef Stephanie Johnson to learn the art of Pâte à Choux – the classic puff pastry dough that’s used to make a variety of sweet and savory treats in French cuisine. Stephanie will discuss her techniques for creating a flawless dough, including how to choose and prepare the ingredients. Next she’ll show you how to work with the dough to create delicious pastries. She’ll discuss three patisserie favorites: eclairs – long, doughnut-like pastries filled with custard and topped with chocolate; profiteroles – tiny cream puffs; and how to turn those profiteroles into a croquembouche – a beautiful, celebratory tower of pastries. Stephanie will also discuss gougères – pâte à choux filled with cheese and baked into a fluffy, savory snack.
Stephanie Johnson | Seminar | $20
#3234 – Saturday, September 11 | 12:00 p.m. – 1:30 p.m.
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Madeleines & Macarons
Join us for this very sweet seminar discussing three of the best petite treats French cuisine has to offer. We’ll discuss the techniques for creating perfectly light and delicate MADELEINES – a traditional tiny sponge cake in a classic shell shape. Next, Joe will talk about his tips for creating MERINGUE – an airy mix of whipped egg whites and sugar that is the star of many French desserts. Finally, you’ll learn how to turn meringue into MACARONS – tender domes of meringue sandwiched around a cream- or butter-based filling in different flavors.
Joe Bushnell | Seminar | $20
#3233 – Saturday, September 11 | 2:00 p.m. – 3:30 p.m.
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The Art of the Baguette
Chances are, the first thing you think of when you think of French food is the baguette. Whether it’s with your morning coffee, along side a crisp green salad, or dipped into the hearty broth of coq au vin, the baguette is classic, simple and delicious. Join Instructor Stephanie Johnson to learn the techniques for creating a flawless baguette. She’ll discuss how to create and use a PREFERMENT – a yeast-based starter; as well as how to shape, proof and bake the dough to create a baguette that’s golden and crusty on the outside and perfectly tender on the inside.
Stephanie Johnson | Seminar | $20
#3235 – Sunday, September 12 | 10:00 a.m. – 11:30 a.m.
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Classic Sweet and Savory French Tarts
For dessert, brunch, or even a quick weeknight dinner, nothing beats a simple, elegant and delicious tart. Join one of our most popular instructors, Terry John Zila for a seminar dedicated to classic French tarts. Terry will discuss the techniques for creating a tender, flaky Pate Brisee – the tart’s crust. Next, he will talk about how to fill that crust with a variety of sweet or savory filling. You’ll learn tips for making Tarte aux Poires et Chocolat – chocolate and pear tart; Tartes aux Framboises – a tart of fresh raspberries and cream; and Pissaladiere – a savory Nicoise onion tart.
Terry John Zila | Seminar | $20
#3236 – Sunday, September 12 | 12:00 p.m. – 1:30 p.m.
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Pots de Crème, Crème Brulee & Chocolate Soufflé
Learn the art of egg-based desserts in this seminar led by one of our most popular instructors, Terry John Zila. He’ll discuss how to create a smooth, silky custard and how to turn that custard into two classic French desserts: Pots de crEme – a baked and chilled “pot of cream” that’s as tasty as it is decadent; and crEme brUlEe – a rich custard topped with a burnt sugar crust. Terry will also share his tricks for creating a light and airy chocolate souffle – a beautiful, traditional dessert that uses beaten egg whites to rise while baking.
Terry John Zila | Seminar | $20
#3237 – Sunday, September 12 | 2:00 p.m. – 3:30 p.m.
REGISTER