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July 2014, Volume 10, Issue 7

From the Kitchen to the Table, The Kitchen Store in Orangeville

Ribs, Ribs, Ribs and Spiralized Sides

From the Kitchen to the TableRibs can most certainly be enjoyed any time of the year, but they seem to be synonymous with barbeque season. Whether you enjoy them finger-licking, dry, sweet or spicy, ribs can be prepared in many ways. So just choose a method of cooking and dig in.

If experimenting with different recipes isn’t what you had in mind, then head over to the Fifth Annual Rotary Ribfest, July 18th until 20th at the Orangeville Alder Recreational Centre. Bring your appetite and vote for your favourite “Ribber”.

I like using my Emile Henry baking dish to slow bake my ribs. This month we are offering a 20% savings on all Emile Henry Roasting dishes. Many colours and sizes are available, starting at $39.99 regular price.

Get with the latest trend: spiralizing. Spiralize your veggies and toss with our light Citrus Ginger dressing recipe and you have a lovely side to your ribs.

Sigrid and Staff


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July Sales and Events

  • Founders Day, Saturday July 5th - Up to 50% off side walk sale
    We have cash and carry as well as end of line clearance at 50% off
  • Emile Henry roasting dishes 20% off
  • Orangeville Farmers' Market Saturday at 8:00am to 1:00pm
  • Fifth Annual Rotary Ribfest, July 18th to 20th Orangeville Alder Recreational Centre


In This Issue:


Gefu Spiral Slicer

Gefu Spiral SlicerJoin the latest trend: everyone is spiralizing now.

Raw and paleo food diets are becoming more and more popular so folks are looking for ways to make those zucchini or carrots look more appetizing.

Simply spiralize your veggies and toss with our light Citrus Ginger dressing recipe and you have a lovely side to your ribs. Introducing the new GEFU spiral slicer:

Available in two sizes:
$33.00 or $55.00

Citrus Ginger Dressing

  • 2 oz non fat plain yogurt
  • 4 oz orange juice
  • 2 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tsp minced garlic
  • 1 tsp ground ginger
  • 1 tsp honey
  • 1 tsp ground pepper
  • Dash of salt to taste

Whisk all ingredients in a bowl or shake in your preferred dressing bottle and drizzle on your favourite spiralized vegetables. Enjoy!



Toys for the Kitchen

Pepe Chili Cutter by Ad HocPepe Chili Cutter by Ad Hoc

As featured in this month’s edition of Chatelaine magazine, the Pepe Chili Cutter is specially designed to cut dried herbs and spices with a stainless steel blade to enhance each herb’s individual taste and aroma.

Grind up something wonderful for a tasty addition to your cooking.

Month of July special $25.00
(regular $30.00)

Casa Blanca Mortar and Pestle by Trudeau

Casa Blanca Mortar and Pestle by TrudeauThe most under used but overly useful tool in the kitchen is the mortar and pestle. Use it to crush mixed spices to make pastes and rubs for many dishes including ribs! We’ve become used to the freeze dried ground blends available in the store, but there’s something just so virtuous in saying "I made this from scratch!"

The Casa Blanca two-toned stoneware, has a pestle that is designed to match the mortar perfectly for an easy and efficient crushing action


Fire in the Kitchen Rib RubRib Rub by Fire in the Kitchen

Locally made spice blends from Fire in the Kitchen Spice Co. are tested until perfect. The Rib Rub is a sweet/spicy seasoning that is perfect for ribs, pork and chicken.

The small batch creations are MSG and gluten free and half the sodium of comparable spice blends.


Summer Night Fragrance by Lampe BergerSummer Night Fragrance by Lampe Berger

Keep the mosquitoes at bay sophisticatedly by using your Lampe Berger outdoors.

Summer Night fragrance is an effective long-lasting insecticidal formula designed to make outdoor living more enjoyable.


Simple Rib Sauce

  • 1/4 cup Brown Sugar
  • 1/4 cup Ketchup
  • 1 clove minced Garlic
  • 2 tbsp. red Wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. each salt, pepper and paprika

Blend all ingredients together. Slather sauce onto ribs 20 minutes before done. Multiply the recipe by two or four then store remainder in a glass jar by Trudeau.

Did you know?

Spare ribs are bigger, tougher and meatier than baby backs. The ribs are cut from the belly of the pig—where bacon comes from. Because they’re so meaty, it takes longer to cook the ribs to the point that the tough and fatty meat breaks down to fall-apart tender.

Baby back ribs aka back ribs are cut from the loin section—the place where pork chops come from. Back ribs are smaller, less fatty, and naturally more tender than spare ribs, which also means they take less time to cook. They’re the most popular rib, partly because they’re neat, compact and easy to eat.



How do you like your ribs?

Let us know - Click to Vote!

How do you like your ribs?



Do you want $10 to shop in Downtown Orangeville?

Of course you do!

Here's how: head over to the web site, click on the coupons on the right, subscribe to their e-newsletter so you can find out what's happening in your town and they'll provide you a link to a coupon for $10. All you have to do is spend $44 in our store and you'll get $10 off - that's a 22% discount. You can use the coupon at a variety of downtown stores and we'd be extra happy if you shopped at From the Kitchen to the Table, see you soon.