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 Home Maviel Cookware Soup Cookbooks Taking Tea Tea Continued Hammersong Edible Valentines Palaise Royal |
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Volume #18
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Number #1
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Feburary 1999
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| Editor: |
Sherley Osgood Keith
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| Art Director: |
Craig Keith
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| Owner: |
Nancy Purves Pollard
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| Manager: |
Larissa Berrios
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| Merchandise Manager: |
Stephanie Gorenflo
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| Administration: |
Jackeline Rivera,
and Claire Gorenflo |
| Canine Security: |
Mimosa and Lalou
and occasionally Ginger and Nena |
Dear Friends,
In 1998 we featured an article about Valrhôna couvertures, viewed by many as the gold standard for all chocolate. Since our clients' demand for excellent chocolate has grown since that time, however, we have expanded our offerings to include other couvertures whose flavor and consistency we like. In this issue of A La Carte, we introduce you to a group of artisinal chocolate manufacturers whose work represents the very finest of its kind. We hope you will enjoy experimenting with a wide variety of these chocolates in favorite recipes as well as new ones.
For those clients in the Washington area, we will offer in-house tastings to help you decide which of our couvertures will give greater flavor and depth to your desserts and sauces. To be fair, we'll include some chocolates we don't carry in the blind tastings in order to give you a chance to compare flavors and textures. Tastings will be held every Saturday in October.
Despite all of our previous praise for Mauviel, our primary supplier of cookware, we find that we have somehow neglected to discuss American cast iron. Since we are firmly convinced that every kitchen should include this sturdy cookware in its batterie de cuisine, we will remedy our omission in this issue.
The customer appreciation coupon offered in our summer issue was a great success, so keep a lookout for other special offers in future issues of the newsletter.
Be sure to check our Holiday Reminders on page 5. Panel chocolates and fruitcake ingredients often sell out early!
With all best wishes,
Nancy Purves Pollard
In 1998 we featured an article about Valrhôna couvertures, viewed by many as the gold standard for all chocolate. Since our clients' demand for excellent chocolate has grown since that time, however, we have expanded our offerings to include other couvertures whose flavor and consistency we like. In this issue of A La Carte, we introduce you to a group of artisinal chocolate manufacturers whose work represents the very finest of its kind. We hope you will enjoy experimenting with a wide variety of these chocolates in favorite recipes as well as new ones.
For those clients in the Washington area, we will offer in-house tastings to help you decide which of our couvertures will give greater flavor and depth to your desserts and sauces. To be fair, we'll include some chocolates we don't carry in the blind tastings in order to give you a chance to compare flavors and textures. Tastings will be held every Saturday in October.
Despite all of our previous praise for Mauviel, our primary supplier of cookware, we find that we have somehow neglected to discuss American cast iron. Since we are firmly convinced that every kitchen should include this sturdy cookware in its batterie de cuisine, we will remedy our omission in this issue.
The customer appreciation coupon offered in our summer issue was a great success, so keep a lookout for other special offers in future issues of the newsletter.
Be sure to check our Holiday Reminders on page 5. Panel chocolates and fruitcake ingredients often sell out early!
With all best wishes,
Nancy Purves Pollard