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Eat Well, Live Well
Newsletter
March 2010 - Issue 6
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Suggested Cookbook
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If you want to master the art of making sauces and add recipes to your repertoire - this is a great cookbook!
Sauces: Classical and Contemporary Sauce Making
by, James Peterson
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Private Cooking Classes
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Our Private Cooking Classes Have Proven to be a Fun and Informative Night Out for Food Lovers.
For Parties of 4 or more, Chef Mark will teach you just about anything you want to learn. You and he can even design the lesson plan together.
Taking a private cooking class at Chefs' Haven is like dining with your own private chef. Chef Mark gives everyone a copy of the recipes at the beginning of class, explains why and what he's doing every step of the way, invites hands-on participation where applicable and prepares a wonderful meal ~ just for YOU.
Chef Mark expects you'll have questions, and hopes you'll take the knowledge you gain home, and use it daily when cooking for your friends and family.
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Raffle Results
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Thank you to everyone who participated in the Free Cooking Class Raffle.
When the winner decides which class they'll be attending, an e-mail will go out to all entrants with a special offer to attend that class at a discounted rate. As always space is limited.
Stay Tuned!
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 I love making sauces, they are so rewarding!
If you love food, you know a good sauce can make a meal.
March is National Sauce Month!
Sauces come in all sorts of forms. From a very simple cream sauce, which is heated and slightly reduced with a hint of mustard added that can be made in 3 minutes, to the complicated Demi-Glace based sauces which can take hours of preparation.
As with all cooking, it doesn't have to be complex to be good.
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What's New at Chefs' Haven
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Children's
Cooking Classes
Private cooking classes and parties for Children ages 6 and over.
A great way to fulfill the Merit Badge requirements for Boy Scouts and Girl Scouts, enjoy an extra special Birthday Party or Play Date.
Pre-designed, age appropriate classes.
Custom classes available.
Marich Confectionery
 Chefs' Haven is now carrying an array of candies from the gourmet candy maker, Marich Confectionary, including Triple Chocolate Toffee, Chocolate Covered Dried Cherries, and Gourmet Jelly Beans.
Solid Swiss Chocolate Bunny's from Neuchatel
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Ask a friend to join!
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Smoked Salmon and Shrimp Sauce
12 shrimp shells
1 T unsalted butter
1/2 cup fish stock or court-bouillon
1 1/2 oz tomato puree
1 sprig fresh thyme or tarragon
2 oz smoked salmon
1/2 cup heavy cream
hot pepper sauce to taste
Cook shrimp shells in the butter for about 10 minutes, until they turn pale orange. Add court-bouillon or fish stock, the tomato puree, and the herbs to the shrimp shells. Simmer for 15 minutes, and strain it into a second saucepan. Cut the smoked salmon into thin strips about 1 inch long. Add the strips of salmon to the sauce, and simmer for 10 minutes more. Add the heavy cream and reduce to desired consistency. Add the pepper sauce to taste. This sauce is best served with full-flavored fish or grilled fish.
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