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Store Information |
Holiday Hours:
Dec. 15-20 -- 10 a.m. -10 p.m.
Dec. 21 -- 10 a.m. -8 p.m.
Dec. 22-23 -- 8 a.m. - 10 p.m.
Dec. 24 -- 8 a.m. - 4 p.m.
(Christmas Eve)
Dec. 25 -- Closed
(Christmas Day)
Dec. 26-27 -- 9 a.m. -10 p.m.
Dec. 28 -- 9 a.m. - 6 p.m.
Dec. 29-30 -- 9 a.m. -10 p.m.
Dec. 31 -- 9 a.m. - 5 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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Kitchen Window Services |
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Gift Wrapping |
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For the Cook on your list |
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The perfect holiday gift!
Gift cards can used for cooking classes, products or private events. Purchase in-store or ONLINE.
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Construction Update |
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Construction is Underway!
The old Border's building has come down and the debris has been cleared away. The footings for Kitchen Window's new space are currently being installed.
Learn More
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Napa New Year - #2671 – Monday, December 29, 6:00 p.m.
Sweet and Savory Souffles - #2673 – Saturday, January 3, 1:00 p.m.
Cooking Fundamentals - #2676 – Wednesdays, January 7, 14, 21, 28, 6:00 p.m.
Full Fat vs. Low Fat - You Decide - #2677 – Thursday, January 8, 6:00 p.m.
Intoxicating Dishes - #2680 - Saturday, January 10, 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day!
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Winter/Spring Cooking Classes |
NOW
AVAILABLE INSTORE & ONLINE |
 A Cooking Class makes the perfect gift
for the seasoned or aspiring cook on your holiday list!
Our Cooking Class Catalog is now available instore to be packaged with holiday gift cards. Our catalog is also available to browse online or download as a pdf. Use the links below to view more than 100 classes on this schedule.
View Winter/Spring 2009 Cooking Class ONLINE
View Winter/Spring 2009 Cooking Class Catalog (pdf)
General Registration for Winter/Spring classes begins
Wednesday January 7, 2009 at 8 a.m.
 Kitchen Window Coupon
Celebrate the Holidays with Kitchen Window
and recieve a
Complimentary Glass
of Sparkling Wine
Attend a cooking class between now and January 31, 2009 and redeem this coupon, at class, for a complimentary glass of sparkling wine.
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Class attendee must be 21 years of age or older with a valid ID.
Limit one coupon redeemable per customer number.
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Featured Holiday Celebration Items |
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Whatever your holiday and New Year's Celebrations hold for you, we're ready to assist you with inspiration, entertaining essentials, and a gift suitable for anyone on your list! We're ready to serve your needs!
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This holiday season is different than recent years - it's a fact! So, it's time to get creative! Modify your celebrations and increase your enjoyment.
 Revive the Potluck! - Whether you're hosting a celebration, or attending one, suggest a potluck. If everyone brings something, both cost and time are optimized. Assess the invited crowd and determine if "assigned categories," specific recipes, or a truly "luck-of-the-pot" table is appropriate. For dishes that need reheating, schedule your oven space, deploy warming trays, and light up the chafing dishes. Have extra serving utensils ready for serving your eclectic food celebration.
Just for Brunch - Hosting a brunch is a great time for getting friends and family together. With relaxed work schedules, the morning hours are often available for entertaining. Brunch allows for a simpler, yet satisfying menu. Try fresh waffles with a few topping choices, a side of fresh fruit, and some great coffee and tea. Or, make some abelskivers, topped with fruit compote!
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Just for Drinks - Simplify neighborhood get-togethers with an invitation to a late afternoon event. Serve tea, cocoa, your version of a peppermint mocha, or perhaps some mulled wine or spicy chai. Add a cookie plate and some good conversation, and it's a party!
Just Appetizers - Instead of extending an invitation for a full-blown dinner party, invite friends for appetizers prior to a community event. The food stays as simple as you choose, and the party has a defined timeframe that, in turn, decreases the quantity of food required.
Just Dessert - make your home the gathering place after the concert, or after the game. Keep it simple with some holiday sweets and your favorite seasonal beverage.
Just for Fun - Invite friends and family over for an evening of fun, and rediscover some favorite board games. Focus the menu on some good beer or wine and a few munchies. Top the evening off with a "white elephant" prize for the overall winner of the evening's competitions.
Let Them Cook! - Set up a participatory evening of cooking by providing the "fixin's" and the equipment, then put them to work! Offer homemade pizza dough, toppings, and a hot oven or griddle for personal grilled pizzas or piadinas.
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 Riedel Glassware Sale
There is still time to stock up on Riedel glassware for all your holiday entertaining, our Riedel sale runs through January 5th.
Save 20%
on all in-stock Riedel glasses, decanters & accessories |
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Fondue is a naturally simple, yet elegant entertaining style. If you were married in the 70's, you probably received a couple fondue sets as wedding gifts.
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After a spike in popularity, fondue interest tapered off. But it's back! Not as a fad, but now as a classic style of entertaining!
Preparing for a fondue party is easy - just some cutting and chopping of dipping items, or perhaps some marinating of meats. The guests do the cooking! Gathering around the fondue pot brings a small group together in a relaxing way.
Fondue options fall naturally into four different categories:
 Cheese -The classic fondue with origins in Switzerland, a cheese fondue provides a luscious dip for chunks of bread or blanched vegetables. Select cheeses that blend well together; grate them and toss with a bit of flour or cornstarch. Melt the cheese with an acidic component such as wine or beer; the acidic character relaxes the proteins in the cheese allowing it to melt gracefully.
Oil - An oil fondue is known for its higher cooking temperatures (375 F), and is perfect for various bite-sized chunks of meat. Whether beef tenderloin, pork satay (see below), shrimp or a tempura, the forkfuls cook in 1 to 2 minutes. As always, when working with hot oil take appropriate steps to make it a safe experience.
Broth - A broth-based fondue is perhaps not as familiar as the other three types, but deserves your attention. Cooking in a broth fondue greatly reduces the calories involved and provides an opportunity for using flavorful herbs in the cooking of all kinds of meat, seafood and vegetables. Leftover broth and food chunks can turn into tomorrow's lunch soup!
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Chocolate - What better way to end a meal than to dip bite-sized morsels into wonderful, warmed chocolate! Chocolate pairs well with just about any fruit. Pieces of angel food cake, shortbread cookies, or even sourdough bread provide the perfect canvas for this all-time favorite.
Match the fondue pot and its heat source with the type of fondue being served. Chocolate fondues require the least amount of heat and are suitably heated with a votive or tea light flame. Cheese and broth fondues require a higher temperature such as with an alcohol-based fuel source. Oil fondues require a higher, consistent temperature provided by an alcohol-based fuel system, or by an electric fondue pot. |
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Whether you're just starting your holiday shopping, or filling in some holes in a few stockings, we're ready to help you conclude your shopping and tie it up with a bow! We like to think of ourselves as a one-stop shopping spot! After all, isn't everyone on your list involved with eating everyday?
Stocking Stuffers
- Sigg Water Bottles
- Le Creuset Mini Spatula Set
- Onion, Tomato, Lemon, Lime or Garlic Savers
- Gourmet Chocolate Bars (Vosges, Rouge and Marie Belle are our favorite)
- Chef'n Palm Utensils (peeler, zester or scrub brush)
- Measuring Spoons
- Wine Saver Set or Vinturi Wine Aerator
- A Gift Certificate from Kitchen Window
Clever Kits
- Loaf pan with spices and a recipe for your favorite sweet bread
- Bread saver bag with fresh bread and a bottle of imported olive oil
- Pizza stone, pizza peel and a cheese grater
- Cookie pan, silicone mat, turner, scoop, hot pad and favorite recipe
- Waffle maker, syrup, jam, strawberry slicer, whip cream dispenser, sprinkles and a mixing bowl
- Wooden salad bowl, gourmet vinegar and oil, serving set, tomato knife and a pepper mill
- Cocktail shaker, martini mix, glasses, picks, shot glass, cocktail napkins and coasters
- Teapot, tea cozy, serving tray, gourmet honey, special holiday tea, sugar & creamer set
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Pasta machine, olive oil, stock pot, pasta server, grater and a colander
- Wok, ginger grater, cooking spider or chopsticks, bamboo utensils, sesame oil and soy server
- Canister with coffee beans, coffee scoop, tamper, brush and frothing pitcher
Decorative "Bows"
- Wooden spoons, brightly colored spatulas or a mini rolling pin for baking gifts
- Chopsticks or silicone wok turner for Asian themed gifts
- Pocket wine opener or foil cutter for wine themed gifts
- Spreader set or a cheese knife for appetizer gifts
- Stir sticks for cocktail themed gifts
- Roll up a cooking magazine, bow and attach to a gift of cookware.
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Kitchen Window's Simple Celebration Tips |
Tip #1: Don't forget about food safety amidst the hubbub! Keep hot foods hot, cold foods cold. Avoid allowing foods to sit at room temperature. Plan ahead for leftovers by readying some leftover containers. Once in the refrigerator, allow plenty of space around the containers to hasten the cool down process.
Tip #2: Simplify the bar. Instead of setting up a full bar, consider serving beer and wine, and maybe a seasonal specialty drink such as eggnog, buttered rum, or a spiked cider.
Tip #3: Wrap gifts in a reusable shopping bag. This decreases the need for throwaway wrapping paper now and decreases the use of plastic shopping bags all year long.
Tip #4: Use the dishes you have, even if they don't match! This saves on paperware expenses and is kinder to the environment.
Tip #5: Bring a dish to pass and leave the dish as a gift for the hostess.
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Q: How can I save money on the big holiday dinner?
A: There are several ways to save food costs while not scrimping on the festivities. Choose less expensive meats for the main course such as chicken or pork, then dress it up with a special preparation that's reserved for the holidays. Eliminate one or two dishes - no one will notice and there will be plenty of food. If serving a full dinner, skip any appetizers, or keep them very simple.
Q: If bringing a hostess gift of wine, should it be chilled and ready to serve?
A: Bringing a gift of wine is always a perfect hostess gift. Typically, the gift of wine is meant to replenish the host's wine cellar, and not necessarily to be consumed that evening. However, if you're bringing champagne or a sparkling wine to a New Year's celebration, it's not inappropriate to bring it chilled and ready for midnight. Make your gift special with a beautiful wine bag!
Q: Plastic glasses are so much cheaper for entertaining, why would I want to use glassware?
A: Most people invest in plastic drinkware for the ease of clean-up and a decrease in breakage. However, nothing classes up an event more easily than real glass drinkware. Today's choices are very sturdy and hold up well in the dishwasher making clean up easy. A small investment in drinkware returns real savings after just a few uses.
 Q: Are thank you notes still necessary in this electronic age?
A: By all means, yes! Giving and receiving gifts is a token of the shared relationship. Always acknowledge the gift with a thank you note, and do so within a week of receiving the gift. A hand-written expression of thanks takes a minimal amount of effort and is a reciprocal sign of friendship that respects the time and resource of the giver.
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The Fondue Bible by Ilana Simon. Published by Robert Rose, Inc., Toronto, Ontario, Canada. Copyright 2007.
With a title like The Fondue Bible, expectations are set high! This cookbook does not disappoint! Ms. Simon divulges everything you'd like to know about fondue while creating heaps of inspiration along the way. She logically lays out the book according to the four primary types of fondue: cheese, oil, broth, and dessert. Within each category, dozens of recipes are offered, each with a twist of freshness or nuance that will have you falling in love with fondue once again. Explore the pages, and you'll find the classics, but you'll also find Mexican Fondue, Camembert and Pesto Fondue, Moroccan Meatball Fondue, Tempura Vegetables, Mongolian Hot Pot, Bagna Cauda, Chocolate Cherry Fondue, Vanilla Fondue, and dozens more. Each recipe is structured clearly with special sections for "Making Ahead" steps, and what to "Serve With" the fondue. The book is packed with tips, etiquette, and suggestions for making fondue one of your favorite entertaining methods.
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Recipes excerpted from The Fondue Bible by Ilana Simon. Published by Robert Rose, Inc., Toronto, Ontario, CA. Copyright 2007. Reprinted with permission from the publisher. All rights reserved.
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Emmentaler Fondue with Caramelized Shallots
This fondue satisfies at every level! The melted bliss is speckled and enhanced by the caramelized shallots to the perfection point. Every bite produced a contented sigh in our "test kitchen." Following the do-ahead tips, the fondue took less than five minutes to assemble. We enjoyed this fondue with sourdough bread and blanched broccoli.
View recipe
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Pork Satay
After marinating the pork strips and patting them a bit dry, the satay cooked quickly in the hot oil. We lined our plate with a paper towel to drain away any excess oil, and dipped each succulent bit into an Asian-style dipping sauce. Mmmm . . .
View recipe
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Lime and Chipotle Shrimp Fondue
Seafood is made for fondue occasions! It spears well, cooks quickly, and comes in naturally bite-sized pieces. This marinade imbued the perfect pairing of piquancy and spicy heat into each piece. We topped the experience with a citrusy dipping sauce.
View recipe
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Mocha Fudge Fondue
Coffee follows a close second to chocolate in the pantheon of favorite flavors - combine the two elements and life is good! We found this fondue, which was not overly sweet, paired well with our selection of orchard fruits and chunks of angel food cake. We also discovered the next morning that a couple of spoonfuls of leftover fondue in our coffee mug made a great mocha latte!
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Our thanks and best to you this holiday season!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
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It's an attitude - both the notion of celebration and simplicity! The holiday season is full of moments to prepare and things to be done. None of us want to miss a tradition, or forget an "essential" act. But the notion of creating good times with a little less hassle is a thought worth pursuing! With a tool kit comprised of creativity, choice and prioritization, we can enjoy many good times with friends and family. In this issue we'll propose some ideas for simpler celebrations, help you tie things up with last minute inspiration, and provide recipes for four different fondue techniques. 
