A little Garden Magic...

Can it really get too hot in the Kitchen?  My stock answer is NO, however this week was incredibly action packed with getting the last edits on menus, triple testing original recipes (yes - we get to eat them!) and the on going task of getting our gourmet products, not only ready.....but insulated so they get to our customers, well...just perfect.  Pushing thru the busy week, fighting the heat...there was an A-HA moment last evening.

  We had prepared for some outside dining, as the dusk totally settled there was this an amazingly cool breeze, the birds were singing...no bugs to be found...and the smells of wine and flowers was so  powerful.  As if someone had taken the lid off the very best perfume or freshener....you just had to stop....take it all in, look around, breathe and be blessed.

It really was a perfect launch to finish the Friday tasks...and now I am heading for the most beautiful spot in the hillside (installed years ago by a great son)...and still gently swinging today. Ah...a little Garden Magic, maybe the Kitchen wasn't too hot after all!  Sending JOY!

Kickin delicious up another level...Seafood Stuffed Baked Lobsters

I love it when special friends or occasions inspire me to prepare something extraordinary...I enjoyed just such an opportunity this weekend (thank you friends)!

Okay,  enough is enough..you have heard that,  right?  Well, I just have difficulty drawing the line!  I love lobster - being from New England and raised on this tasty crustacean..it comes naturally.  There is something delicate, pure and delicious about fresh lobster meat...but when I want my Lobster Entree to really sing, I kick it up with a tender, buttery, cracker crumb stuffing infused with sauteed shrimp, scallops, a little crab meat - oh heck, throw some more lobster in there...when is "enough - enough?"...
Crack a quickly steamed lobster (that is how I do it!) clean and stuff, bake in a very hot oven with a little bath of white wine...drink a little glass of said wine...Okay DONE - ENOUGH!!

It is too much - couldn't possibly eat it all....how quickly it disappears...NIRVANA!

Stay tuned...we are a little bit out of control here at the Kitchens Bounty...and just loving it!

Chocolate as far as the eye can see...

Is playing with chocolate...rich, deep, dark chocolate..anyway to spend your days?  We think so!
Chocolate is claimed to the next wine..an art form if you will..
Well, we will leave the true art to the chocolatiers..but borrow the inspiration of dark chocolate as delectable and the perfect accompaniment to a great wine!  Coffee lovers..we have you in mind also!
With each bite the nugget shatter chocolate ecstasy in the mouth..but done so soon..
Our recommendation..buy the twin packs!

We have finally got the packaging down for our Kitchens Reserve Biscotti.  Honestly, here are some of the steps to creating the Triple Chocolate unique petite biscotti.  We incorporate dark chocolate cocoa powder, with chocolate pieces in the dough mixture, then add chocolate covered kona espresso beans, and finally enrobe the biscotti with a chocolate ganache...Triple dark chocolate treats!
We then give it further personality with a specialty finish of sea salt with chili - that especially pleases gourmands...along with port and red wine lovers.  We also include a berry cane sugar finish as our second finish - they play delightfully off one another.  So check the site - the twin packs are ready...and offered on line next week.  Guaranteed these artisanial delights will not disappoint...get out the red wine..
it is going to be another delicious day!

SCHOOL IS IN...AT THE KITCHENS BOUNTY

We know the school year is ending most everywhere....but certainly not here at the Kitchens Bounty.  It may be hot outside...but we are cool and collected planning our Summer Classes (and Fall) and queuing up to host our friends with new exciting menus.  We are so fortunate to have two immensely talented college interns to work with us this Summer... Kathleen Wheeler (aka Alex) is from BGSU/Firelands - a creative force, while Nathan Carr hails from Baldwin Wallace, with great experience in Event Planning ( Theatre will do that to you!).helping streamline communications and working in the launching of our new Gourmet Product Line. Our plans are that as of the middle of June - a click of a button will deliver amazing treats to your door.  So stay tuned on this!

In June - check out the Trio of Grilling Menu, featuring Leaping Frog Chicken, after experiencing this dish done in the "Argentine Tradition" you may just believe that you have never really tasted Chicken before - spicy, highly aromatic....a true experience.  So from Grillin...to Lobster...to Chillin,  it is all right here.  Join us in the quest for the perfect meal.....or just have fun trying!  New Class schedules are posted...

Look who is in the kitchen.....

What a fabulous time I enjoyed with my guest this past Saturday evening...featuring the "Art of the Sauce".  It was an amazing mix of people - and again proves how food, the preparation and dining just bring people together.

Okay - I do realize that we always enjoy a kick off with an Aperitif... so yes, that helps.  I loved how all hands were on deck including two engineers (Pete and Craig) that are used to producing order and giving orders!!!  It was fun to have both of these gentlemen on the other side of the "table" so to speak!

We prepared amazing polenta rounds and you have to laugh at how perfect this tray appears....but not entirely!  At the end of the evening, experiencing rounds of much perfection, I sit back and think that it is often the things that didn't go perfect that create memories too...So - I will take the round at the top...and love it!
Equally delicious...maybe a little more so!  Stay tuned - new class schedules hit the website on Thursday...