Blessed is the season which engages the whole world in a conspiracy of love.

Hamilton Wright Mabi

USA
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CULINARY ART
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: December 2009 Issue No. Twelve frenchranges.com
dinv d Av
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TEL WA ue NE
(800 EPHON 980
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(425 IM
) 48 ILE It's the national addiction:
1-80
80
warmth on chilly winter
nights, innocence on

Joyeux Noël
Saturday afternoons, the
essence of hearth, home
and blissful abandon.
Patricia Linden

SENDING YOU WISHES FOR A

BEAUTIFUL HOLIDAY

IN THIS ISSUE:

THE COZY KITCHEN...A CHRISTMAS TALE

Jolene Anderson, Lifestyle Editor
Page 2

TREASURED HOLIDAY RECIPES Friends Bill and Robin loving the winter warmth of wood-fired stove and Lacanche
Patti Obrist, Contributing Writer
Page 3

NEWS: ARTISAN BREAD BAKING CLASS

Meet Chef Keith Snow of Harvest Eating
Page 4

Claire teaching the finer points of meal preparation Kristin sharing a moment with boys
BRINGING OUT THE BIG GUNS
Doug Charles, Proprietor of Compass Wines
Page 5 Christmas, children, is not
a date. It is a state of
mind.
Mary Ellen Chase
FAMILY LACANCHE
 
Stan Barrett, Publisher
Page 6

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART HOME IS WHERE THE HEARTH IS ! PAGE 2

Classic form and function meet to share front-stage-center at the family gatherings. Each memory is uniquely yours. As Ryan says, “Yes, please!”

kitchen,  the  heart  of  the  home.  As  they  

gathered  around  the  stove,  a  spirit  of  
warmth  and  joy  was  present.  Grateful  
by Jolene Anderson for  the  warmth  of  the  hearth,  the  love  
THE COZY KITCHEN... of  family  and  friend,  all  was  well.  The  
A CHRISTMAS TALE heart  of  home  beckoned  them  as  they  
shared  the  warmth  of  a  cozy  kitchen.  
Twas  the  night  before  Christmas  and  all  
Giving  thanks  they  sensed  that  in  this  
through  the  house,  not  a  creature  was  
cozy  kitchen  was  warmth,  goodness  
s7rring,  not  even  a  mouse...so  the   Heavenly Scent
and  all  that  was  precious  in  life.
popular  refrain  goes.    The  kitchen  was  
silent  except  for  the  cook  preparing  the   ASPARAGUS AND BRIE To scent your
loving  touches  of  a  special  holiday   OMELET drawers and closets,
breakfast.    Gathering  her  bread  making   insert a firm apple
Saute 1/4 cup diced onions in medium omelet
supplies,  olive  oil,  flour,  candied  fruits,   or orange with
pan with 1Tbsp Olive Oil, 1 tsp sea salt and cloves, inserting as
raisins,  fresh  bacon,  she  lovingly  
1/8 tsp dried red pepper. Saute until onion close together as
prepared  her  gi>,  a  simple  meal  for  
family  and  friends  who  would  awaken   softens over very low heat (about 5 minutes). possible. Roll fruit in
Turn up heat to medium and immediately add equal parts of orris
to  the  aroma  of  bread  baking  in  the  
6 eggs whisked briskly with 1 Tbsp ice water. root and cinnamon.
oven.     Tie with a ribbon.
Add to hot pan and add 1/3 cup diced fresh
A  cheese  omelet,  bacon  frying,  freshly   The spicy fragrance
asparagus and 1/3 cup brie cheese cut in is heavenly in a
brewed  coffee  and  fresh  squeezed   chunks. Heat until bubbly, flip over on its side, guest room
orange  juice...as  the  aromas  wa>ed   warm for 1 more minute and serve immediately.
down  the  halls,  each  guest  would  arise   Serves 3
from  a  resDul  sleep  and  slip  into  the  

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART
Treasured Holiday Recipes
Shared by Lacanche Family and Friends
Rich Chocolate Pâté with
Cabernet Raspberry Black
Pepper Sauce Serves 8
This recipe was a favorite of holiday
guests at The Lodge at Potosi Hot
Springs in Montana. The dark and
spicy combination of rich and creamy
chocolate, red wine and fresh black
pepper is seductive, mysterious and
truly unforgettable.
Rich Chocolate Pâté:
16 oz. coarsely chopped chocolate
I prefer Guittard or Vahlrona dark chocolate
½ cup light corn syrup
½ cup butter
-unsalted & cut into cubes
2 cup heavy cream
2 tblsp liqueur
B&B, Grand Marnier, or Kahlua works
1 tblsp vanilla extract
¼ cup powdered sugar
Place the chocolate, corn syrup, butter
and ½ cup of the heavy cream in a
double boiler set over gently simmering
water. Simmer until chocolate melts,
only stirring after the chocolate melts to
combine. Set aside to cool. Fold in the
liqueur and vanilla.
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
HOME IS WHERE THE HEARTH IS ! PAGE 3
Line a loaf pan or terrine mold with
plastic wrap, allowing extra
wrap to extend over the
sides of the pan. Beat the
remaining 1-1/2 cups heavy
cream and the powdered
sugar at high speed until
stiff peaks form. Fold
chocolate mixture into the
heavy cream in three
Potosi Hot Springs Guest Ranch, courtesy of Patti Obrist
additions. Pour into the
prepared pan and chill for at
least eight hours. When ready to serve,
invert on a platter, remove plastic wrap
and slice with a hot knife.
Cabernet Raspberry Black Pepper Sauce:
(1) 750 ml bottle Little Bear Creek
from Woodinville Wine Cellars
2 cups sugar
1 pkg frozen raspberries Many of you have
1 tsp freshly ground black pepper wondered where to
find great Lacanche
This recipe was submitted by Patti Obrist, a friend cooking DVDs.
of Art Culinaire from Seattle, Washington. Her HarvestEating.com has
passions lies in culinary arts and personal coaching. produced two high-
After Le Cordon Bleu in Paris, her first quality videos that
entrepreneurial endeavor was as developer and show in detail how to
executive chef at The Lodge at Potosi Hot Springs,
make chef Keith
MT. Patti and her family now live near Seattle
Snow’s favorite dishes.
where she is a Life Coach and owner of Turning
Hearts Life Coaching, LLC. She may be reached at Click here to order
pattiobrist@comcast.net. via Keith’s web store.
CULINARY ART HOME IS WHERE THE HEARTH IS ! PAGE 4

"We're giving the kids the tools

Ed Pillitteri sharing 25 years of bread making. Art Culinaire goes live with holiday event. they need,” says Chef Gauvreau

ANNOUNCING...
ARTISAN BREAD BAKING CLASS
THE NO KNEAD METHOD
Benefits to Lacanche
Village Membership
January 23, 2010 12-3 p.m.
ART CULINAIRE SHOWROOM Receive 15% off wine
Bread baker - Ed Pillitteri purchases at WWC.
“This Sicilian no knead bread recipe holds a solid place on my short list of favorite no
knead recipes.”, www.breadtopia.com. Click on Sicilian No Knead Bread. In gratitude, receive
one mixed case of
Woodinville wines for
Lacanche referral-
purchase, now
Armed with a complete set of resources to make the locavore through April 1,
movement inviting, accessible and easy for the home cook, Chef Keith Snow 2010. Limit one case per
has spent the last four  years using web 2.0 to propel his mission. In 2006, range purchased.
Keith developed and launched Harvest Eating, a unique social network
RSVP for bread
dedicated to seasonal cooking. Subscribers receive weekly newsletters and baking classes.
visitors to the website gain access to an ever-growing library of over 325 Contact person
(Lacanche) cooking demonstration videos and over 800 categorized recipes. jolene@frenchranges.com

In the spring of 2010, Keith’s audience will expand when he debuts a new Reserve early as space is
cable television show and cookbook, both aptly titled Harvest Eating. limited.

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART
“Sean Boyd is...the most undiscovered of all the great winemakers in Woodinville”
Bringing Out the Big Guns
by Doug Charles, Proprietor of Compass Wines
Last year, Woodinville Wine Cellars was my
pick for 'Washington Winery of the Year',
and this year the wines are even better. The
heaviest of the heavy hitters for this winery
have for my palate always been the Malbec
driven powerhouses; OMO and LMS. For
the 2007 vintage, the winery is releasing
both wines together for the first time. These
are rock stars in the making, and were
produced in miniscule amounts, so consider
these both to be one time only deals.
2007 WOODINVILLE WINE CELLARS OMO
The OMO stands for 'Odd Man Out’, but I
would change it to "OMG!" for obvious
reasons. This blend of Malbec and Petit
Ve r d o t i s t h e ' A l i ' o f t h e s e t w o
heavyweights. Inky in color, with a kinky
neon hue to the very edge. Coffee,
pomegranate syrup, smoke, damson and a
touch of cinnamon. This stuff trumps even
the legendary 2004 vintage that I tried to
gobble up for “Ded Reckoning”. Only 100
cases produced. Unreal stuff.
2007 WOODINVILLE WINE CELLARS LMS
Last year, the 2006 LMS (Last Man
Standing) made my 'Top 10 Wines of the
year' list, and this one frankly blows the
doors off it. Quite probably the best
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
HOME IS WHERE THE HEARTH IS ! PAGE 5
Malbec I have ever had from this state, and
I would really have to dig deep to find
one in my notes that I liked better
from anybody. As opaque a red wine
as I have ever seen, it has some of the
densest and darkest fruit imaginable,
yet maintains its sanity somehow. If
the OMO is the 'Ali' of the pair, then
this one has to be the 'Tyson'.
Awesome, yet more than a little scary,
and teetering on the edge of manic.
These are two 'must buys' for any Drinking wine was...as natural as eating.
Ernest Hemingway
wine drinker who likes purple teeth
the next day, and any collector of the
top wines in the state. Again, only about
100 cases produced.
FINAL WORD
Sean Boyd is without question, the most
undiscovered of all the great winemakers in In Europe we
Woodinville. His Sauvignon Blanc is thought of wine as
perpetually in my list of the top 5 whites of something as
year, his Syrah Reserve 2006 is riding healthy and normal
lightning bolts of crisp acids to go with the as food and also a
crazy and exotic fruit and his Malbec this great giver of
year may be the finest I have ever had from
happiness and well
this state. Perhaps if he added a bit more
being and delight.
testosterone to his wine names, he might get
Drinking wine was
more play. How about ‘Nuclear Wasteland
Riesling’ or ‘Black Death Barbera’? Keep
not a snobbism nor
up the good work Sean! a sign of
sophistication nor
Compass Wines was founded in Anacortes a cult; it was as
Washington by former restaurateur Doug Charles, natural as eating
and Seattle executive, Will Parks. The goal was to and to me as
reintroduce a feeling of customer service with a joint necessary.
goal of having the greatest selection of rare -Ernest Hemingway
Washington State wines on earth. A Moveable Feast
CULINARY ART
Family Lacanche
by Stan Barrett, Publisher
A VIEW FROM CHRISTMAS PAST...
The delight I experienced this holiday
period totally caught me by surprise.
It's amazing how surviving many
months without a kitchen will naturally
build the anticipation, hence pressure
to perform, and finally immense relief
upon project completion.
With 15 family and guests arriving for
our first Lacanche meal and multiple
cooks needing to be accommodated, I
reluctantly allowed some dishes to be
prepared offsite. Hey...having waited
this patiently, Mr. Cluny 1400 thirsted
for action! I wanted to unleash the fire
power of each burner, just to see what
it could do. OK...I admit it. I felt like
the little boy yearning to race that new
bicycle down the big hill!
Life is good in Texas: one of those happy moments when the author gets to visit clients for fine-tuning, photos and instruction.
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
HOME IS WHERE THE HEARTH IS
Enough food arrived for an army of
50. Casseroles and Swedish meatballs
were reheated in the warming oven.
The 23.64 pound turkey roasted
beautifully in Cluny's gas oven, and
grandma's rolls baked to moist and
tender perfection in the electric oven,
delighting even the youngest budding
connoisseur.
The surprise star of the show was the
totally unassuming Traditional Plate.
As no one was familiar with its secrets,
the burner never even saw flame. At
some point, however, one of the cooks
realized that here was the perfect
warming plate, having soaked up
residual heat from the gas roasting
oven. Before long, spuds, green beans,
! PAGE 6
Of course, my dogs will be jealous when I return home!
sliced turkey and stuffing all landed
here before serving.
...The preceding paragraphs were
penned upon arrival of my new
Lacanche, now five short years ago.
Looking back, I am amazed at how
many family memories are fused into
that marvelous Burgundian icon that is
Lacanche. As an inanimate object, we
must admit, it’s not the stove (oops...am
I in trouble for saying that?), it is truly
the people we share our lives with that
make that kitchen renovation worth all
the blood, sweat and tears. Thank you
f o r s u p p o r t i n g a n d p ro m o t i n g
Lacanche. Truly, “It takes a village...”
Writing books and enjoying life, what else?
Last...certainly not least
Our dedicated staff
at Art Culinaire
want you to Love
your Lacanche
and we are happy to
speak with you any
time about your
experience.
Lacanche remains a
truly generational
appliance, designed
to protect your
kitchen investment
Have you ever experienced a friend that you selfishly wish you could clone about twelve times and offer decades of
over? I do. Her name is Kirstin Swimmer, shown here with her favorite pooches after culinary pleasure.
preparing our staff the “mamma jamma cheesecake” from her family recipe collection.
Unforgettable! Arriving at the Charlotte, NC airport for the first time late one night, Kirstin
met our staff and with great southern hospitality whisked us off for a memorable homemade
Lacanche meal with her husband, David. A simple Thank You can never express our
gratitude, Kirstin. Your efforts to support the Lacanche village are legendary in our little world.

FR O M :
CULINARY ART
HOME IS WHERE THE HEARTH IS
ART CUL
IN A IR E
17721 13
2 nd A ve .
W oo di nv il NE
le , W A 9
8072
(8 0 0 )5 7 0
-2 4 3 3 December 2009 Issue No. Twelve

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