125 BROADWAY,ORANGEVILLE, ONTARIO 519-942-5908 WWW.KITCHENTOTABLE.COM

Barbecuing season has finally arrived!

Like moths to a flame, Canadians seem to be drawn to their barbecues at the first hint of warmer weather.

As we all head out to our patios, anxiously getting ready to put our first steak on the grill, we’re happy to offer you some advice on choosing the right type of steak for your needs and some

terrific Kitchen Toys that will add to your barbe-cuing pleasure.

First retailer in Ontario to carry WÜSTHOF’s new Classic Ikon knives!

I’m also proud to pre-sent the new line of Classic Ikon knives from Wüsthof, one of the world’s leading manu-facturers of knives.

Without a doubt a good quality cooking knife is one of the most versa-tile tools you will have in your kitchen. Be sure to invest in the best quality knife you can afford and you will be rewarded with a tool that lasts you a lifetime. You may want to purchase your knives individually, and

you will probably find that at the outset three basic knives will serve your needs: a chef’s knife, a paring knife and a utility knife.

So go ahead, cut up some nice steaks, head out to the barbecue and treat Mom to a delicious steak for Mother’s Day!

Happy Mother’s Day to all the ladies, young and old, who have ever loved and cared for someone!

Sigrid Wolm

From our kitchen to yours!

MAY 2007 VOLUME 3, ISSUE 5

SECRETS FROM OUR KITCHEN

Inside this issue:

Did you know…. Pg 2

Fun Kitchen Toys Pg 2

Product of the Month Pg 3

Knife Know-How Pg 4

Grilling Tips Pg 4

Angus Beef Chart Pg 4

Sign up for our monthly electronic newsletter for all the latest in kitchen trends & products, and for unique recipes and entertaining ideas.

Visit our website at www.kitchentotable.com to subscribe.

MAY STORE HOURS:

Mondays to Thursdays 10:00 am to 5:30 pm

Fridays 10:00 am to 7:00 pm

Saturdays 10:00 am to 5:00 pm

Open—Sunday, May 6th

UPCOMING EVENTS

May 1st—Caledon Country Club’s Ladies Spring Open House -5:30 to 7:00 pm Free nibblies & complimentary gift from FROM THE KITCHEN TO THE TABLE

May 5th & 6th Spring Cleaning Sale Great deals on end of line and clearance items.

May 5th & 6th Doors Open on Broadway A celebration of the heritage of Downtown Orangeville.

From the Kitchen to the Ta-ble is proud to be the spon-sor of the world-famous Mill-croft Inn & Spa’s Culinary Class Series.

Join us as Executive Chef Rob Fracchioni shares some of his trade secrets, special ingredients and products.

Saturday, May 26th—2pm Grilling Tips & Tricks

Be sure to check out our recipe for Barbecue Rib Steak! www.kitchentotable.com

Page 2

SECRETS FROM OUR KITCHEN

Fun Kitchen Toys Spray on flavour with style!

Remove corn kernels with ease!

Add a splash of flavour to your barbecue!

The Cuisipro spray pump offers a healthy way to add a light coat of flavour to just about anything. Add flavour to salads, vegetables, meat or fish – or lightly oil grills, bakeware or sauté pans. This non-aerosol mister is quick and easy to use. Just pump the container with air and press the valve – the pump uses fresh air to create internal pressure to release the contents in a fine mist.

Stainless Steel Pump $21.99/Plastic Pump $8.99

The new Corn Zipper from Kuhn Rikon “unzips” kernels from a corn of cob with ease. This unique tool easily re-moves rows of kernels neatly and eas-ily directs them into a bowl. Safer than using a knife, this neat gadget is perfect for summer barbecues.

$19.95

Now that barbecue season is upon us there’s a completely different and more casual ap-proach to cooking and entertaining. When company arrives, add layers of flavour to your favourite meat or seafood with a simple squirt of the Ultimate Garlic Steak Splash. Repeat splash during cooking for added depth of flavour.

$5.95 each

A TOTALLY perfect cutting surface!

Did you know….

...Twelve cows are known as a “flink”.

...Putting pieces of fresh rosemary into a charcoal fire adds flavour to barbecued food.

...Grilling is cooking food quickly and directly over a very hot fire, whereas barbequing is the slow, indirect cooking of meat over a low, smoky fire.

...Solingen, Germany, established in 1374, is the cutlery capital of Europe and is known as the “city of blades”.

...When you hold your hand four inches from the heat for three full seconds before needing to pull your hand away, the fire is just right for cooking.

...When you can keep your hand over a fire for three seconds, it means you have medium heat. At this temperature, most foods grill without burning on the outside.

...Cows don’t have upper front teeth.

...The word “barbecue” is said to be derived from the Spanish spelling of the Taino Indian word “barbacoa”, which was a method of cooking fish over a pit of coals.

...Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up exported or sold to fine restaurants.

...The average lifespan of a cow is 7 years.

A good cutting board is essential when using a qual-ity knife. Bamboo cutting boards are 16% harder than maple, provide a perfect surface for cutting, and are ecologically responsible. Totally Bamboo’s original paddle-shaped, natural coloured cutting board features opposing grain end caps which give it a sleek look and prevents warping. Available in three sizes.

Priced from $19.99 to $39.99

PRODUCT OF THE MONTH —WÜSTHOF Classic Ikon Knives

Page 3

VOLUME 3, ISSUE 5

Since 1814 the Wüsthof family, now in their 7th generation of ownership, has been crafting the finest forged kitchen tools in the cutlery capital of Europe — Solingen, Germany.

WÜSTHOF’S newest knife series CLASSIC IKON, is precision forged from a single blank of high carbon steel, and features a cutting edge honed and polished by hand. The contemporary handle design for CLASSIC IKON is accentuated by its fluid shape and double bolster. Incredibly sharp, with a triple riv-eted, full tang handle, WÜSTHOF knives are an invaluable piece of equipment for the modern kitchen!

Pictured left: CLASSIC IKON by WÜSTHOF.

Anatomy of A Forged WÜSTHOF Knife

FROM THE KITCHEN TO THE TABLE — the FIRST retailer in Ontario to carry the

new WÜSTHOF Classic Ikon !

125 BROADWAY,ORANGEVILLE, ONTARIO 519-942-5908 WWW.KITCHENTOTABLE.COM

SECRETS FROM OUR KITCHEN Page 4

* All sale items available while quantities last. Price reductions based on regular list prices.

Three key considerations when buying a knife:

• The knife should feel com-fortable in your hand!

• The knife should be fully forged, not stamped! A fully forged knife is a single piece of metal, beaten and ground into shape, whereas stamped knives are cut out of sheet metal.

• The blade should be made from high-carbon stainless steel, which combines car-bon steel (which sharpens easily) and stainless steel (which holds an edge longer and doesn’t stain or discolour foods).

The best blade edge for your needs:

• Straight Edge Blade allows a smooth, clean cut. When carving with a straight edge, no fibres are torn from the meat. This edge can also be used for soft, firm food like meat, fruit and vegetables.

• Serrated Edge Blade al-lows an easy cut through crusty food like traditional roast and crispy bread.

• Hollow Edge Blade creates an air pocket between the hollow edge and the slice. This prevents food from sticking to the blade and al-lows for finer slicing.

1. Chuck Shoulder Pot Roast Shoulder Steak Eye Steak Top Blade Steak Short ribs

2. Rib Rib Steak Rib Roast Ribeye Roast Ribeye Steak Back Ribs

3. Short Loin Strip Steak T-Bone Porterhouse Tenderloin Filet Mignon

4. Sirloin Sirloin Steak Tri-tip Roast Tri-tip Steak

5. Round Top Round Steak Round Tip Steak Bottom Round Roast Eye Round Roast Eye Round Steak

6. Shank & Brisket Shank Cross Cut Whole Brisket Flat Cut Brisket

Angus Beef Cut Chart

Source: www.heartlandsteaks.com

Thickness Heat Level

Rare Medium Well-Done

1” High 8-10 min 12-14 min 16-20 min

1.5” High 10-14 min 16-20 min 22-26 min

2” Medium 12-16 min 18-22 min 24-28 min

Recommended Grilling Times by Thickness:

Knife Know-How

Marbling Means Flavour!

Most beef has small flecks of fat within the muscles — this is called marbling, and this is what gives the beef great flavour. When the steak is cooked the marbled fat melts at a high temperature, making the beef juicy. Beef with very little marbling is often dry after it is cooked. This is especially true if the steak is cooked a long time. A good steak