11a – 3pm
Air frying, which uses powerful ultra-hot air, is a healthier way to prepare delicious fried favorites, from wings to fritters to fries to shrimp. Tracy will be demonstrating the Cuisinart Air Fryer Toaster Oven to make freshly air fried french fries. Oprah named this item as one of her favorite things of 2017. Enjoy the crunch without the calories and messy cleanup, with the Air Fryer Toaster Oven!
11a – 3pm
Springerle cookies are quickly becoming a popular choice for beautiful, edible gifts, due to their intricate detail and unique designs. These lovely cookies have a history dating back as far as the 14th century in Germany, and are traditionally prepared for Christmas and other special occasions. Using springerle rolling pins or boards, ornate designs are embossed into the cookie dough before baking.
This Saturday, we will show you tips and tricks for creating perfectly beautiful springerles using these special molds, themed for Spring. We will also explain how to properly bake your cookies using techniques that will help to maintain the intricate nature of the design.
Stop by and bring all your Springerle questions!
11a – 3pm
Called Biscotti di Prato or Cantuccini, these scrumptious twice-baked cookies have their origins in the Tuscan city of Prato.
Biscotti are first baked in the shape of a loaf, then sliced, and the slices are turned on their side and briefly put back in the oven to brown to your desired taste for crispiness. This crispy texture not only makes them crunchy to the tooth, but also makes them easier to handle, and perfect for holding their shape longer when dunking in your coffee, hot cocoa, milk, chai, and more. A great alternative to your ice cream spoon, as you can munch on a piece with every scoop.
Join us as we sample biscotti and provide expert tips and advice on making these Italian treats, and show off our Fante’s biscotti pans from Italy. Yum!
Karen Page & Andrew Dornenburg: Kitchen Creativity
Fran Costigan: Vegan Chocolate
We’ll have Karen Page & Andrew Dornenburg here to sign copies of their new book, Kitchen Creativity. The authors of The Flavor Bible are back with this groundbreaking exploration of culinary genius. More than just a cookbook, Kitchen Creativity is a guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs!
In addition, Fran Costigan will be here signing copies of her book, Vegan Chocolate. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Flipping through the pages you’ll find decadent cakes, brownies, truffles, and more. All dairy-free, organic, fair-trade, and sublimely delicious!
Elisa Costantini: Italian Moms Spreading Their Art to Every Table
Elisa Constantini will be at Fante’s signing copies of her book, Italian Moms Spreading Their Art to Every Table. Stop by and say hello to a wonderful woman who cooks from the heart!
Aliza Green: Making Artisan Pasta
12p – 2pm
Aliza Green is a renowned chef who helped make the city of Philadelphia a premier dining destination. In 1988, The Philadelphia Inquirer named Green into its Culinary Hall of Fame for her uncompromising efforts at working with local farmers. She is the author of fifteen cookbooks including Making Artisan Pasta, a Cooking Light Top 100 Cookbook of the Last 25 Years. The Magic of Spice Blends shows readers how seasonings make cooking come alive. The Soupmaker’s Kitchen was a Washington Post Top Cookbook of the Year in 2013. She won a James Beard Award as co-author of Ceviche: Seafood, Salads, and Cocktails with a Latino Twist. Green serves as executive chef at Material Culture for its catering operation and leads small group culinary tours. To learn more, visit her at www.alizagreen.com.
Slicing and Dicing
11a – 3pm
Mandolines can be intimidating. Certainly, there are complicated mandolines that perform all types of specific tasks (think waffle fries and cubing), and simple versions that accomplish little more than a standard slice. The TNS 3000 bridges the gap between the two extremes.
A mandoline with all blades self-contained and an included hand guard, the mandoline has an adjustable stage with 8 thickness settings and 3 julienne settings. Store the mandoline in a drawer, no assembly required before use or for cleaning. Barb shows off this gem of a mandoline this weekend.