Sunday, December 7, 2014

2015 Trends; Gingerbread Terrarium; Creme Fraiche From Scratch

Monday morning (12/8/14) at 8:10am I will be live on WVMT-620am. Stream live or tune in as we talk 2014 trends and the latest food news. Below are some fun topics we may touch on.

New Years Eve Hangover Cure

CCKS Holiday Gift Guide

Is Tipping Being Replaced?

The Worlds First and Only Spice Pen

2015 Food Trends and More

Coming in 2015

What I Wish I Was Eating For Brunch

Need Creme Fraiche? Make It!

Saturday, November 8, 2014

Tips For A Stress-Free Thanksgiving

The Burlington Free Press caught up with Chef Contos regarding Thanksgiving dinner...check it out

Sress-free Thanksgiving Dinner Tips

Advanced Kitchen Prep:

1. Make pie dough, form into two discs, wrap tight in plastic wrap, and freeze (up to 6 months) or keep in the fridge for 3-4 days.
2. Make cranberry sauce and freeze (I use ball jars with one and half inches of room). Defrost it by putting it in the refrigerator two nights before Thanksgiving or make it up to 4 days in advance.
3. Bake your bread for stuffing two days before your feast (after it is baked and cooled, cube it and leave it uncovered to dry out). At the same time, make your dinner roll dough (mine is the same as my bread stuffing for convince). This way on the big day all you have to do is form your rolls, let them rise once, then bake while the turkey is resting or earlier in the day if your more comfortable with having them baked and on the table. 
4. Make lists and do all of your nonperishable grocery shopping now. That's all your baking ingredients, stock (if you are not making it yourself), potatoes, root vegetables, butter, nuts, and wine.
5. Make a day of cooking schedule and hang it in the kitchen. Remember to include turkey resting time into your timeline. 

Sunday, September 28, 2014

The Office

The Office Desk

By Liz Bernier aka "Liz-tastic'

At the store we have a tiny office, actually tiny may even be putting it nicely. If there is more than one person in it, no one can move. During the weekend, when we have classes, the desk in the office becomes a catch all. Things that might be in the kitchen if there isn't a class, get tossed onto the desk, along with items that will be used in class. 

These items can be anything from silverware and napkin sets for class, to our favorite Chanel lipsticks and the shelves we bought three months ago but just haven't found their home on a wall yet. Sometimes there is the odd box of newly arrived merchandise that we haven't unpacked yet, those always make

Sunday, September 7, 2014

Food News & Trends: Fall Cookbook Lineup; Freshman Foods; Apple Everything

Monday morning (9/8/14) at 8:10am I will be live on WVMT-620am. Stream live or tune in as we talk 2014 trends and the latest food news. Below are some fun topics we may touch on.

An Exciting Line-Up Of Fall Cookbooks AND more

Forget Emojis You Can Now Text A Taco

15 Foods A Freshman Should Try

The Weirdest Eating Patterns Of Each State

Stay Hip To The Current Culinary Trends

Mexican Ratatouille 

Stamps & Chefs

We Fell Hard For This New Sexy Magazine

It's Apple Season! Vermont Makes This Tasty Ice Wine Or Head To Frankfort (watch)

Thirsty For More Apples? Drink This!

Fall Party & Apple Cake Cook-Off At CCKS

Up Coming Cooking Classes:
KIDS: Ravioli & Sauce 9/24
Date Night: Rustic Tuscan 10/3
Fall Party & Apple Cook-Off 10/4
Girls Night: Chinese Take-Out 10/10
Cook The Book: Smashing Plates 10/16
Thanksgiving Intensive 10/25

recipe from Smashing Plates

Monday, August 25, 2014

CCKS After Hours: The Missing Piece

The Missing Piece

By Liz Bernier aka "Liz-tastic'

When the customer who let us borrow his lamb roaster dropped it off, he explained all the pieces to us. There was one piece that he said we could not lose, because if we did the who thing would not be able to run. It was what connected the spit to the motor. Of course this piece was the smallest one of them all, about the size of a quarter. I immediately took the piece and put it in a safe place where it could not be lost, and I told everyone not to move it. 

We cooked the lamb, and we did it without losing the piece. We took apart the roaster and I took the piece and put it back in the safe place from before. We had gotten through it all without losing it. Or so I thought. At some point between the day after the party and the day before it was to be picked up, the piece was lost. Courtney had taken it out to show someone and then put it in an envelope. We looked everywhere for this piece, in the garbage, filing cabinets, our cars, purses, I even took apart the printer and looked under the cash register for it with no luck. We searched for about 2 days with no luck, finally Connie looked in her purse again and found it!  It had fallen off the office desk and into her purse. We were so relieved, I think at one point we were even looking online to see if we could order the piece. LOL

Just another moment behind the scenes at a Vermont cooking school.

Sunday, August 10, 2014

CCKS After Hours: Two Girls And A Lamb

I would like to introduce you to a new series that we hope will have you laughing as much as we were when these moments/events happened. Welcome to CCKS After Hours
Many more to come...

Two Girls And A Lamb 

By Liz Bernier aka "Liz-tastic'

For our one year anniversary we knew we had to do something big, so we decided on roasting a whole lamb in the back driveway of the store. The hardest part (or so we thought) was finding a local lamb that was around 35 pounds. It took us a 
while, but we finally found a chef friend who was able to get one for us. 

After picking up the lamb, wrestling it into my car and getting it back to the store, we started the process of

Maple Water; Top Food Cities; Ribs; Eat Your Pot

Monday morning (8/11/14) at 8:10am I will be live on WVMT-620am. Stream live or tune in as we talk 2014 trends and the latest food news. Below are some fun topics we may touch on.

12 Ways To Eat Your Weed

Ribs You Want To Make (video)

How To Cook Lobster

America's 5 New Foodie Cities

Pancakes For Dessert

Eating In American Is Lonely 

Watch Out Coconut Water Because…

Maple Water?

A New Cocktail 

Up Coming Cooking Classes:

KIDS: Sweet & Savory Pies 8/13
KIDS: French Desserts 8/20
New World Cuisine 8/30 (1 space)
Brunch In Spain 8/31
Peach Slab Pie 9/6
Classic Julia 9/13