HOT STUFF
Spring is here and Summer time is just around the corner. Love the Cook is in process of creating a great place to shop in Cape May and Stone Harbor. We have revamped the look of our stores and are stocking them with exciting new items as well as perennial favorites.The buyers have just come back from New York at a trade show and wanted to give you a sneak preview of what is hot:
One of the missions of the trip was to find exciting innovations for dinner and serveware. Mission accomplished! Sonoma by TAG is now on our shelves in Cape May and Stone Harbor. This great collection retails from $5.99 to $32.99.
Long stem beauties The art of drinking Chamapagne and beer is brought to you by Ritzenhoff in these painted stems depicting various scenes. Choose from the perfect wedding style champagne glass to the ultimate pilsner beer glass or wine glass. Designed by various European artists. A dramatic presentation of any spirits.
The Ultimate Wine Opener Cork Pop's Salute to A Vision. Newly designed & patented, The Legacy features a sleek ergonomic design, user friendly rubberized finish and a unique single step motion for effortless cork removal. Legacy also incorporates an enhanced foil removal system and patented cork ejector.
Certified Organic scrubbies .
	Contrary to common belief, loofah is a vegetable not a sea sponge! It is derived from a gourd-like plant, a part of the cucumber family originally from Asia, which requires annual replanting. Loofah has been an agricultural product of South America for several decades.
Once the plant naturally dries on the vine, it is harvested and the outer skin is peeled off to expose the inner fibers, which form the natural loofah sponge. Because of the longer and finer textured fibers that resist wear, Loofah-Art products are the softest and most resilient natural kitchen scrubbers on the market! Use to scrub fruits and vegetables, eliminating the need to peel away valuable nutrients found in the skins. Clean up dirty dishes, pots and pans. Safe enough to use on delicate non-stick surfaces and "seasoned" cast iron cookware. We are introducing them at $4.99. Come see our collection of fruits veggies and coastal critters.

WHAT'S OLD IS NEW

Randall Segal, the Manager of the Washington Inn's catering division Great Taste, enlightened us to the trends in catered entertaining for the Spring and Summer. Customers are clamoring for comfort foods in finger food presentation sizes. One example is a small shot of homemade soup coupled with a finger sandwich.
Some of the great pairings would be:
Cream of tomato & grill cheese
Gumbo &muffaletta ( New Orlean's version of a hoagie/sub/grinder)
Chicken noodle & chicken salad and bacon
Clam chowder ( New England ) & a cucumber sandwich.
Make it from scratch or enhance your favorite canned brand; the comforting warmth of a soup and sandwich is hard to beat.

One of my favorite recipes is Beer and Cheddar Soup from the Washington Inn Cooks for Friends, available in our stores or on-line.

I would serve a finger sandwich of rare roast beef dressed with horseradish sauce and roasted red peppers on pumpernickel to accompany this delicious soup.

Beer and Cheddar Soup

1stick butter (8 tbs)
2 cups onions chopped
1 tsp. fresh garlic Chopped
1cup carrots chopped
1 cup celery chopped
½ cup flour
12 ounces of tasty beer
3 cups chicken stock
3 cups heavy cream
1 pound sharp cheddar cheese, grated
salt and pepper to season
1. In a soup pot, saute’ the onions, garlic, carrots and celery in butter for 10 minutes
2. Sprinkle in the flour and cook for a few minutes. The flour will not smell raw.
3. Add the beer and stock and whisk well until thickened. Simmer for 15 minutes
4. Place the mixture into a food processor and puree.
5. Place it back into the pot and add the cream and cheese.
6. Stir until the cheese is melted and the cream is thoroughly mixed.

Serves 6 This is one recipe that is better the next day.
So do all your work in advance and enjoy the day of the party

Tips to entertaining.

1. The key to successful entertaining is to create a warm relaxed atmoshphere. The easiest way is organization of the event. Don't worry, this does not mean bringing out the super computer for a huge database project. It means answering a few simple questions.... who, what , where, when & how.

a. Who is coming to the event ? Guest list

b. What am I going to serve ? Menu for food and drink

c Where are we going to entertain? Inside or outside.

d.When will the event be held? Date and time

e. How will I create an atmosphere? Set a theme

Start out by making your lists. Address each one at a time. It is less daunting to look at one items instead of ten.

a.At least three weeks before your party make a guest list. Call them or write or email. It is better to have fun getting ready for the party than stressing out about the invitations. All of our lives are very busy, so take advantage of email and the phone.

b. Pull out your grandmothers cookbooks and your Mom's and pick out your favorite recipes. The good news is the food, while hip to some is comfort to others. Don't forget the drinks either cocktails or mocktails help to make the night. Choose flavors that compliment the menus. For example tropical fruit based drinks go great with chicken sate and oriental rice salads. Steaks and roasted vegetable salads cry out for a red wine sangria.

c.Decide your date and time. Are you having a brunch? barbecue? dinner? or a celebration party marking a milestone? Much of this will create the tone of the party.

d.Most Summer- time entertaining is informal. Set in a casual atmosphere such as outside in the backyard, on the beach, pool side or even in your own home with windows open wide. So let nature take its course and feature it as a backdrop to your party.

e. If you are looking for a theme for your party... think retro. Hang a few flamingo lights or Japanese lanterns to set the mood and light the the tiki torches. Chic items from the late 50's and 60's are back in vogue. Add a grass skirt to your table to complete the look. Throw on a hawaiin shirt and your best capri pants. Put on your favorite music and start the party.

What ever you do, remember the host and hostess should have fun too!

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The Love the Cook staff is made up of many wonderful people who love our foods and products as much as you do. We’re proud to introduce them to you.

Name:Clare Juechter

Occupation: Website and store clerk

Years with Love the Cook: 5

Clare on Clare: Being a foodie has a certain responsibility. In foreign countries, you look for grocery stores and markets while others are looking for gift shops and museums. I have to try any new food. What does it taste like??? I love how a great meal touch your senses and your soul and the memories of it will linger on the palate as well the mind for ever…..

Background: I started my professional life as a department store retailing working my way from trainee to regional store manager. Tired of the grinding corporate life, I started to consult to manufacturers. I became an educator and spokesperson for the Singer Sewing Company focusing on sewing and the cooking appliance divisions. I still am a spokesperson for the NESCO corporation and you may spot me on a cable shopping channel demonstrating appliances. As an active history buff, you can also find me around a civil war reenactment fire acting as the camp cook. Everything takes better with a little wood smoke.

Favorite foods: It would be easier to list what I don't like. I am a product of a military household. We traveled all over the country and the world. As a child I spent time in Hawaii and the orient so I was exposed to sushi cones and homemade chocolate chip cookies for afternoon snack. Later in life, I lived in New York City. Talk about multi ethnic cuisines WOW. As an adult I lived in the southeastern US and southern California. I love a great pulled pork sandwich or a fish taco from a stand by the docks. My mantra for food is "If it smells good when you walk in; sit down and eat."

Favorite part of the job: Love the Cook is the perfect place for me to grow as there is always a new challenge. In the summer time I am in the stores getting in touch with the customers needs and the quality products we sell. Where else, will people pay me to discuss my favorite passions.... food and cooking? Last year Betsy asked me to work on the website and now, I am happy to help our customers via the world wide web Year round.

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