This morning, the Retail Food License inspector arrived for the final inspection of our kitchen remodel project.
He issued a license for the new and improved space to do retail food sales!
This will now become a larger part of our business plan than before. Our cooking classes will be held 2-3 times per week and we will be selling more meal kits and packaged foods.
We are also looking into the future at pop-up hot comfort food sales both at our location and at other locations, such as breweries. Stay tuned for more information on that part of our plan.
Fall into Wanderland
John and I (Valerie) are two of the founding members of White Lake Wanderland. Together with other board members, (Casandra Atchison of Jimmy’s Pub, Kara and Mike Smith, and Elly Kennedy) we created and ran the 2020 Winter Wanderland in February 2020. That inaugural event was wonderfully successful and brought a lot of people to the area to wander the two cities of Montague and Whitehall.
Well….then there came a pandemic. Sigh. So the Fall 2020 event and Winter 2021 events couldn’t be held.
We were so excited to bring you the 2021 Fall into Wanderland last weekend.
The weekend of October 15, 16, & 17 was so FUN! From kids costume parade to adult costume events to a thrift date and budget buffet, there was something for everyone. Art of Cookery even hosted the Thrift Date and Budget Buffet.
Put February 4, 5, & 6 2022 on your calendars for the next event, Winter Wanderland.
One more thing, we are looking for about 3 more board members. Let us know if you are interested. You can comment on this blog, email ICan@artcookery.com, or message the FB page. Don’t want to be a board member but willing to help as a volunteer? Let us know that also.
There are classes on our fall calendar.
We’ve loaded our calendar with classes. Check out what is coming up.
This Friday, 10/22/21, is the next class. It is one of our How to Series and is both informative and affordable. The topic is The Art of Pasta and participants will be making pasta (Fettuccini in this case) by hand and by machine. There are two tickets still available. Click here for more information.
To request a specific class you do not see listed, email us at ICan@artcookery.com. We can usually accommodate such requests.
Chicken Mushroom Stroganoff
- Large Skillet
- 4 qt hot water
- 2 tbsp coarse kosher salt or 4 t table salt
- 2 bay leaves
- 16 oz dry egg noodles or other preferred noodle
- 1 tbsp oil or fat
- 1/8 t red pepper flakes
- 8 oz white mushrooms Rinsed and sliced
- 1 lb chicken breast, partially frozen Sliced into 1/4" thin by 1" pieces. This is easier if partially frozen.
- 1 cup diced onion
- 1/4 t salt
- 1 t minced fresh rosemary
- 1/2 c dry white wine
- 3 cloves garlic minced
- 3 tbsp flour if you want a thinner sauce, use 2.
- 1 1/4 c chicken broth or bouillon, or stock, or water, or milk
- 3/4 t salt
- 1/8 t paprika
- 1/2 t black pepper or to taste
- 1 1/2 c sour cream
- 3 tbsp butter to add to hot noodles, can be omitted if stirring the stroganoff and noodles together immediately.
- Place hot water, 2 T salt, and bay leaves in saucepan and place on burn to come to a boil.
- Place skillet over high heat, add oil or fat, and when hot, add red pepper flakes and mushrooms. Sauté mushrooms for 5-8 minutes.
- Once a lot of moisture has been released and steamed away, add onion, 1/4 t salt, and chicken. Sauté for 2 minutes until chicken is no longer pink.
- Add rosemary and wine. Stir and cook to reduce moisture by half.
- Add garlic and flour. Sauté 1 minute more.
- Meanwhile, drain the noodles when they are at a desired doneness and place back in pan or in serving dish. Stir 3 tbsp butter in to keep them from clumping.
- To the sauce, add broth, salt, pepper, and paprika. Bring to a boil.
- Add sour cream and stir and simmer for about 2 minutes until thickened.
- Stir in the noodles and heat back up, or serve over hot noodles. Garnish with a sprinkle of paprika.