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 Fall colours, fall fairs, and the fall harvest are what Thanksgiving means in Canada. As you prepare for your Thanksgiving dinner, the big question for many is what type of pie do you serve for dessert?
For many it’s the traditional pumpkin pie, but others would argue that a Thanksgiving meal would not be complete without an apple or pecan pie. A pie tastes even better when it’s turned out in a fabulous pie plate, and this month we’re pleased to feature Staub ceramic bakeware and cookware from France.
Your pie will cook to perfection in this quality ceramic plate, and the cast iron collection will cook the rest of your meal perfectly in your oven or on the stovetop.
As always, we’re pleased to showcase some great Kitchen Toys, and now that everyone is back into the kitchen (after a summer on the patio deck), we’ve got lots of great things happening in the store -- Riedel wine tasting, Halloween sales, cookbook signings, and of course our workshops with Chef Rob from the Millcroft Inn & Spa!
Enjoy the abundance of fall and give thanks for all your blessings!
In this Issue
Culinary Events and News
Saturday, October 9th - 1pm to 4pm
Freshalicious - meet author Stacey Fokas who will be signing copies of her new book.
Thursday, October 21st - 6:30pm
Riedel Wine Tasting - $25.00 per person, refunded with your purchase of any Riedel wine product. Event details and order tickets.
Thursday, October 28th - Noon to 9pm
First Annual Scary Halloween Sales Event - scary discounts on many regular priced items. One day only, no exceptions.
CONGRATULATIONS TO:
Anne H, the September winner of our Vinegar Gift Pack
 October Draw
Staub Ceramic Large Pie Dish
ENTER TO WIN! All subscribers to our electronic newsletter will be entered to win a Staub Ceramic Large Pie Dish ($60 value).
Subscribe to Secrets from our Kitchen
MILLCROFT INN & SPA CULINARY CLASSES
"Chocolate Delights "
Saturday, October 16th - 2:00 pm
Join award-winning Chef Roberto Fracchione as he shares some of his trade secrets, favourite ingredients and helpful tools in these fun 60-90 minutes classes.
Sponsored by FROM THE KITCHEN TO THE TABLE.
The Millcroft Inn’s Executive Chef Roberto Fracchioni has a new culinary blog.
November 25th between 5 pm and 8 pm.
Zwilling J.A. Henckels Knife Sharpening
Did you know?
- Humble pie was a popular 17th century English dish that featured the innards of a deer, including heart, liver and kidneys, mixed with apples, currants, sugar and spices, all baked up into a pie!
- Rappie pie is a traditional Acadian pie, whose name is derived from the French “patates rapees” which means grated potatoes.
- During the 12th century the crust of a pie was referred to as a “coffyn, meaning basket or box and referencing the fact that a crust would be the container for the filling of the pie.
- Bumbleberry pie includes a mixture of fruit, berries and rhubarb.
- It is said that the first person to make a cherry pie was Queen Elizabeth 1.
- The origin of the pie-inthe- face gag is credited to Canadian Thomas (Doc) Kelley, in the late 19th century.
- Tourtiere is a traditional French-Canadian meat pie, named for the key ingredient that it was originally made with -- “tourte”, the now extinct passenger pigeon.
- Butter tarts are uniquely Canadian and feature a pastry shell, filled with a sweet mixture that includes butter, brown sugar, eggs and raisins!
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 Staub en France
Ceramic Bakeware and Cast Iron
Founded by Francis Staub, Staub is a family-owned company based in Alsace, France, and is renowned among the world’s best chefs, who use Staub products not only in the kitchen, but also as tableware.
 In June 2008, Staub joined the German Zwilling group, adding their products to an international line of cutlery and kitchen utensils. Staub ceramic bakeware is made from 100% natural material and can be used on five different cooking surfaces. Available in a variety of bright colours, Staub ceramic bakeware is a quality and affordable addition to your kitchen.
Staub cast iron cookware retains and evenly distributes heat for long periods of time, making it perfect for slow cooking meals and ideal for oven to table use. The self-basting spikes underneath the lid ensure continuous natural basting. Featuring black matte enamel interior, Staub cast iron cookware is highly durable, does not discolour or rust, is resistant to chipping, and is ready to use immediately with no need for seasoning (unlike many other cast iron products). Oils used in the cooking process penetrate the pores of the matte enamel, creating a natural non-stick surface.
 Staub Pumpkin Soup Recipe
- 5 pounds pumpkin or butternut squash
- 1 gallon water
- 1 1/2 cups butter
- 1/2 cup heavy cream
- Salt & pepper
Peel the pumpkin or squash and remove seeds. Cut into medium sized pieces. In Staub cocotte, cover squash with water, add salt & pepper & cook on medium heat until completely softened. Drain 3/4 of the water from the cocotte and puree squash.
Cook on medium heat and add the butter in small pieces, until there is a creamy consistency. Add heavy cream and season with salt & pepper to taste.
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Freshalicious
From the Kitchen to the Table