The Kitchen Nook "Supplying Your Everyday Kitchen Needs"

  New York New York
     With Dette Stapleton - September 12th

    Appetizers
      ~ Waldorf Salad - created in the Waldorf Astoria Hotel in 1890's classic
       combination apples and walnuts ~

    Starter
      ~ Creamy Broccoli and Stilton Soup ~

    Main
      ~ Pan Seared Filet mignon with cabernet sauce- served with roasted potatoes and
       carrots

    Dessert
      ~ Mocha Custard tart - wonderful ending to a beautiful dinner! ~

~ REGISTER NOW! ~

  Pirates of the Caribbean
     With Dette Stapleton - September 17th

    Appetizers
      ~ Rice pudding - with rum soaked raisins ~

    Started
      ~ Jamaican crazy shrimp - rum hot sauced shrimp served with Jamaican rice and
       peas ~

    Main
      ~ Baby back ribs -grilled, glazed in wonderful rum sauce with grilled tropical fruits ~

    Dessert
      ~ Tortuga rum cake " not all treasure is silver and gold, mate" ~

~ REGISTER NOW! ~

  East Indian Cuisine
     With Anagha Dighe - September 24th

    Main
      ~ Vegetable Pakora - mixed vegetables with spice in chick pea flour ~
      ~ Channa Masala (chole) - chick peas in tomato, onion and ginger sauce ~
      ~ Rice Pilaf - basamati rice with vegetables ~

    Dessert
      ~ Rice pudding ~

~ REGISTER NOW! ~

  Still Water Repast
     With Dette Stapleton - October 1st

     Appetizers
      ~ Fresh Peach Salad- served on fresh greens ~

     Starter:
      ~ Fish Borek - lovely pastry filled with smoked salmon and vegetables - served
       over Chinese Cucumber Salad ~

     Main Course:
      ~ Malayan Pork - served with grilled pineapple ~

     Finish:
      ~ Coconut Flan - perfect ending! ~

~ REGISTER NOW! ~

  Sausage making
     With Dave Maltese - October 6th

     Sausage making with Dave Maltesefrom Maltese Grocery
     While Dave teaches the art of sausage making, Marlene from The Kitchen Nook
     will show some quick and easy appetizers for you to sample. The freshly made
     sausages will be sampled with a variety of mustards. And then to top off the evening
     you'll go home with 5 lbs of home made sausages.

~ REGISTER NOW! ~

  Fall Tasting
    With Mike Readman - October 8th

     Appetizers
      ~ A Fresh herb filled Appetizer - Basil, spinach and prosciutto wrapped ricotta
       cheese topped with fresh basil, tomato and aged balsamic vinegar ~

     Main Course:
      ~ Fall Harvest Flavour - Pork tenderloin finished with forest mushrooms and Dijon
       mustard cream sauce. ~

     Dessert:
      ~ Lady Fingers - finished with flamed berries and amarula coffee cream..Creamy &
       sweet! ~

~ REGISTER NOW! ~

  Craig Claiborne Tribute Series # 2 (Sept. 4th - Jan. 22nd 2000 American Restaurant Critic Food Editor of the New York Times)
With Dette Stapleton - October 22nd

     Appetizers
      ~ Grilled Scallops with tomato and shallots~
      ~ Maryland Crab Soup - whiskey adds a surprising flavour to this lovely soup! ~

     Main Course:
      ~ Chicken Spinach Crepes - in a velvet Gruyere Sauce - served with grilled
       asparagus ~

     Dessert:
      ~ Lemon Rice - served with French Classic Madeleines ~

~ REGISTER NOW! ~

  Cook With Mike Readman
With Mike Readman - October 24th

     Appetizers
      ~ Melon and proscuitto wrapped jumbo shrimp -with minted fruit chutney over
       basmati rice~

     Main Course:
      ~ Chicken Florentine Italian StyleTender boneless chicken Breast Stuffed with
       parma ham, fresh basil, fresh spinach and sweet provolone cheese Served with
       farfalle pasta primavera in light tomato sauce ~

     Dessert:
      ~ Trio of Creme Brulee - light baked custard flavored three ways Strawberry,
       Chocolate & Cappuccino ~

~ REGISTER NOW! ~

  Truffle Making Class
     With Real Lassonde - October 27th

     Truffle Making Class with Chef Real from Sweet Interludes. Watch Chef Real
     prepare a variety of mouth watering truffles both with shells and without. Enjoy
     special coffee & fresh fruit while we watch.

~ REGISTER NOW! ~

  Craig Claiborne Tribute Series # 3 (Sept. 4th - Jan. 22nd 2000 American Restaurant Critic Food Editor of the New York Times)
With Dette Stapleton - October 29th

     Appetizers
      ~ Ratatouille Nicoise - "vegetable appetizer, where garlic is added according to
       conscience and social engagements" ~

     Starter:
      ~ Fresh Tomato Soup ~

     Main Course:
      ~ Saltimbocca - delicate veal and prosciutto rolls grilled and served with a Marsala
       reduction ~

     Dessert:
      ~ Chess Pie - a genuine Southern Belle classic!

~ REGISTER NOW! ~