Holly Ricciardi, Author of Magpie

Oct 17
Saturday Author Event

Holly Ricciardi - MagpieSince 2012, Magpie Artisan Pie Boutique has been turning out flaky crusts and luscious fillings here in Philly. Now, Holly Ricciardi, the mastermind behind Magpie, brings you a book of her seasonal menus for home bakers everywhere – from fruity, creamy, and nutty pies, to hand pies, pot pies and quiches.

Holly’s upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie’s perfect synthesis of classic favorites and new twists. Alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie, you’ll find Holly’s bourbon-infused update of her grandmother’s special butterscotch pie, as well as the ingenious Cookie Dough Hand Pies. Ninety-plus recipes also include sweets like Cranberry Curd Mini Meringue Pies, Blueberry Rhuby Rose Pie, and Chocolate Blackout Pie, and savories like Summer Squash Pie, Ham-Leek-Dijon Potpies, and Quiche Lorraine.

Meet Holly Ricciardi, author of the newly released Magpie: Sweets and Savories from Philadelphia’s Favorite Pie Boutique! Holly will be here to sign copies of her cookbook and share samples of pie from one of her featured recipes.

JK Adams Personalized Boards

Oct 24
Saturday Continuous Free Demo

JK Adams Cheese and Crackers Plank Serving BoardLife is busy, and more than ever we yearn for the luxury of time and meaningful connections with friends and family. JK Adams Cutting and Serving Boards are beautifully crafted with the intention of helping you circle back to what matters most – sharing authentic moments with your loved ones, good conversation, and wholesome food prepared in delightful ways.

Using maple, ash and cherry wood that grow in abundance in northern New England and eastern Canada, J.K. Adams’ high quality cutting and serving boards are designed to withstand the test of time, and to become kitchen heirlooms that can be handed down from generation to generation. The durable hardwoods used to create these pieces provide a renewable source of raw material that are not only beautiful, but sustainably grown and harvested.

JK Adams specialist, Sharon, will be here this Saturday to answer questions about their boards, and to help you design a personalized monogram, family name, or words in your choice of board and font for a totally unique and special gift. It’s a great way to commemorate a special occasion like a wedding, anniversary, birthday,holiday or graduation, and is sure to become a precious heirloom for years of use and enjoyment.

Caramelizing Onions with Miyabi Knives and Staub Cookware

Oct 31
Saturday Continuous Free Demo

There’s nothing like the smell of deliciously sweet caramelized onions wafting through the kitchen on a cool fall day. From thinly slicing the onions to slowly cooking them down to deep, rich ribbons of flavor, you’ll need the right tools to get the job done.

Miyabi Red 600S Morimoto Edition 7 In Hollow Edge Rocking Santoku KnifeMiyabi knives are a unique hybrid of western and eastern style knives. Patented Zwilling German steel is shipped to Seki, Japan, and forged using traditional Japanese techniques and styles to create this special type of knife – merging authentic Japanese blade styles with Western-inspired ergonomics and trusted, German steel. For expertly slicing paper thin onions, you’ll be amazed at the level of comfort and control with this line of cutlery.

Staub Cast Iron Coq au Vin Cocotte 5.75-Qt GrenadineFor centuries, cooks have taken advantage of the natural heat retention and redistribution of cast iron that you’ll find in Staub enameled cast iron cookware. It’s high-quality enamel offers improved resistance to thermal shocks and scratching, and together with cast iron’s ideal properties for searing, roasting and caramelizing food, Staub has become the choice of renown chefs and used in restaurants throughout the world.

Stop in this Saturday, as Dennis demonstrates slicing and caramelizing onions, perfect for fall soups and stews, using a selection of tools from both lines of superior cookware and cutlery: the Miyabi Red 600S 8” Chef Knife and Staub 4 Qt. Round Cocotte.

And for a limited time, save on some great pieces from Miyabi and Staub:
Miyabi 7” Rocking Santoku $79.99 (SRP $125)
Staub 4 Qt. Round Cocottes $149.99 (SRP $371)
Staub 5.75 Qt. Coq au Vin $199.99 (SRP $429)

Miyabi Knives
Staub Cookware

Ferment Your Vegetables Book Signing with Amanda Feifer of

Nov 7
Saturday Author Event

Amanda Feifer - Ferment Your VegetablesFermented vegetables are a great, healthy addition to anyone’s diet. Abundant in probiotics, enzymes, vitamins, minerals and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia – and are rightfully reclaiming their place at our daily table.

The idea of fermenting vegetables at home can be intimidating for those who have never tried it before. The truth is, it’s quite easy once you learn just a few basic concepts. In Ferment Your Vegetables, author Amanda Feifer, fermentation expert and founder of, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.

This Saturday, meet the author, Amanda Feifer! She’ll be here from 11-3, talking about how to ferment your own food at home, and will have samples from her recipes for you to taste.

Publishing Date: Nov 1

Perfect Pizzelle

Nov 14
Saturday Continuous Free Demo

Palmer 1000 Pizzelle IronIn accordance with our family traditions, no holiday table would be complete without a platter of crispy pizzelle, those delicious anise-scented Italian wafer cookies.

Today, we’re going to show you all our secrets of how to get perfect pizzelle every time with the Palmer Electric Pizzelle Iron, which is manufactured in Western Pennsylvania.

Learn helpful methods of greasing your pizzelle iron so your cookies won’t stick, as well as tricks to getting the perfect amount of batter on the plates, and for how long your pizzelle should bake. We’ll also explain proper maintenance tips to keep your iron in tip-top shape for years to come.

Stop in for a taste and to see the Palmer Pizzelle Iron in action!

#3356 Palmer Pizzelle Iron

More Pizzelle Makers
Pizzelle Recipes & Tips

Zahav with Michael Solomonov and Steven Cook

Nov 21
Saturday Author Event

Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appetit (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”).

Zahav by Michael Solomonov and Steven CookZahav, Solomonov’s first cookbook based on his restaurant’s namesake, showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. His food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients.

Join us on Saturday November 21st, as we welcome Michael Solomonov and co-author Steven Cook, who will be here to meet you and sign copies of their wildly new cookbook.

Taste samples of food from recipes found in the book, that you too can learn to make at home, and chat with the authors from 11-3!

The restaurant: Zahav

Take a peek inside the book

Zahav by Michael Solomonov and Steven Cook
Zahav by Michael Solomonov and Steven Cook

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