From the Kitchen to the Table is located in Downtown Orangeville. From Toronto travel north on HWY 10 to Orangeville. Turn left onto Broadway and travel to 125 Broadway - we're on the north or right side of the street. There is parking on the street or look for the Green P signs and have a walk around town.
Broth
is classified as a flavoured liquid, made from simmering meat, bones
vegetables and aromatic herbs until the flavour of the meat vegetables
and herbs are absorbed into the liquid broth.
Bisque is a thick heavy cream soup usually but not always containing seafood, especially shellfish such as lobster and crab.
Cream Soup is a flavoured broth that has been thickened with a white sauce.
Chowder is a thick heavy soup usually made with potatoes, milk, cream and seafood.
Stew is a combination of solid food
ingredients cooked in a liquid on low heat over a long period of time,
as opposed to soups which are generally boiled for a short amount of
time.
The
Bamix immersion blender is a soup lover’s best friend. Its various
functions and attachments make it one of the most versatile tools in
your kitchen, saving you the time and expense of hauling out multiple
countertop appliances to prepare a meal.
Thanks to the included attachments, the Bamix can
slice and dice, grind and grate all of your ingredients, and blend them
all together!
The Bamix is reliable and durable, with a 150 V motor, built to last.
Available in three colours:
white
red
silver
All units come with a ten year limited warranty.
Starting at $139.99
Bamix In-Store Demonstration! Friday November 25 - 5 to 9pm
Want to see the Bamix Immersion Blender slice,
dice, grind and grate all of your ingredients? Stop by From the Kitchen
to the Table Friday November 25th between 5 and 9pm when we'll be having
an in-store demonstration.
Bamix Cream of Carrot Soup
400 g carrots
3/4 tsp. curry powder
3 cups chicken or vegetable stock
1 cup sour cream
Salt, pepper (one pinch of each)
1 1/2 - 3 tsp. Grand Marnier
(to your taste)
1 1/2 tsp. butter
Fry the diced carrots in some cooking butter,
sprinkle with curry powder and deglaze with the bouillon. Allow to boil
for 20 minutes. Puree using the multi purpose blade directly in the pan.
Add the remaining ingredients and whip them up into a slight foam and
garnish with sour cream.
November Subscriber Draw All subscribers to our electronic newsletter in
November will be entered in a draw to win our product of the month, a
Bamix immersion blender valued at $139.99
Cover oranges and lemon in a large saucepan filled with the water and
bring to a boil. Reduce heat and simmer for about 30 minutes until
fruit are very soft. Remove from saucepan, but leave water in pot. Add
sugar to water and stir until dissolved, continuing to simmer for
approximately 10 minutes.
While sugar water mixture is simmering, cut fruit in half and slice
thinly, removing any seeds. Tie pieces into a piece of cheesecloth.
Return fruit to saucepan (in cheesecloth) and cooking for an additional
20 minutes, stirring often. After 20 minutes remove fruit from pot and
cheesecloth and pour marmalade into sterilized jars, sealing well.
Makes about 2.5 litres of marmalade.
This month we’re pleased to showcase a great line of outdoor living patio items from Danesco, some terrific Kitchen Toys that will make your barbecuing easier than ever, and some wonderful summertime treats from Saxon Chocolates.
Be sure to check out our website for barbecue grilling tips, barbecue terminology, and a guide to cooking great steaks on the barbecue!
June Subscriber Draw All subscribers to our electronic newsletter during the month of June will be entered to win a Wuesthof Trident Grand Prix II santoku knife ($160.00 value)
Enter your email address for culinary tips & recipes via our monthly newsletter.
Quinoa (pronounced keen-wah) is a food native to the Andes, which was
called the “mother grain” by the Incas. The only grain that is a
complete protein, it definitely deserves the title of supergrain.
Quinoa contains amino acids, enzymes, vitamins, minerals,
fibre, antioxidants and phytonutrients, making it one of the most
complete foods in nature. Ounce for ounce it contains as much protein as
meat, and in fact one cup of quinoa contains more calcium and protein
than a quart of milk!
Quinoa makes an excellent addition to any kitchen, as it is
simple and quick to cook, and can be used year round to create diverse
and delicious meals. Quinoa has a more delicate, slightly woody flavour
than other whole grains, and when cooked it produces a light, fluffy,
slightly crunchy texture. Quinoa can be cooked and consumed as a high
protein breakfast food, used to make salads or used in soups, stews or
pilafs.
Subscribe to Secrets from Our Kitchen and have culinary tips, neat kitchen toys plus recipes delivered monthly to your in box.
May Subscriber Draw All subscribers to our electronic
newsletter during the month of May will be entered to win a Zwilling J.A.
Henckels steak knife set ($85.00 value)
From the Kitchen to the Table, the premier kitchen and tableware store
in the Hills of Headwaters region is located at 125 Broadway, in the
heart of historic Downtown Orangeville.
Thursday, May 26th - 5pm to 8pm Zwilling J.A. Henckels
Semi-Annual Knife Sharpening Clinic (please plan to attend in person as
unfortunately we can not accept dropoffs).
Subscribe to Secrets from Our Kitchen and have culinary tips, neat kitchen toys plus recipes delivered monthly to your in box.
May Subscriber Draw All subscribers to our electronic
newsletter during the month of May will be entered to win a Zwilling J.A.
Henckels steak knife set ($85.00 value)
From the Kitchen to the Table, the premier kitchen and tableware store
in the Hills of Headwaters region is located at 125 Broadway, in the
heart of historic Downtown Orangeville.
The first cookies appear to have been created by accident! Cooks used small amounts of cake batter to test oven temperatures. These small test cakes were called “koekje”, meaning “little cake” in Dutch.
Icebox cookies became very popular in the 1930s, around the same time as the introduction of the electric refrigerator.
In 1957 Pillsbury announced a delicious addition to their line-up: icebox cookies in three flavours of Butterscotch Nut, Crunchy Peanut and Coconutare.
Icebox cookies use a simple dough as their base, with butter, sugar, flour, eggs, salt, flavouring and leavening agent.
Icebox cookies can be made in a multitude of flavours ranging from vanilla to chocolate to lemon or orange, and can be enhanced by adding nuts, fruits, cherries, and a variety of flavourings and spices.
The best thing about icebox cookies is that you make the dough, roll it in a log, and then refrigerate or freeze and use when needed. When ready to use, simply slice cookies off the log and bake for a fresh from- the-oven treat.
Icebox cookies make wonderful hostess gifts -- either baked up, or as frozen gifts to use when desired.
November Subscriber Draw
All subscribers to our electronic newsletter during the month of November will be entered to win a $100 FROM THE KITCHEN TO THE TABLE gift certificate (perfect for holiday shopping). Subscribe to Secrets from our Kitchen
Enter your email address for culinary tips & recipes via our monthly newsletter.
Join us for a casual evening of wine and conversation and discover
the subtle nuances that your vessel of choice has on your wine tasting
experience. Featuring one of the world’s premier lines of wine
glassware, Riedel!
Learn how to taste wine under the guidance of a Sommelier
Learn about wine colour & clarity
Taste wine varities in different glasses
Is there a difference to the glass used? Find out!
One of our most popular annual events. Great discussion, great wine
and great fun! Limited space. Book early to avoid disappointment.
6:30 pm - Meet and Greet 7:00 pm (sharp) - Wine Tasting and Glass Education (with Mr. Wayne Bentley from Riedel) 9:00 pm - Questions and Shopping Cheese and crackers, water, coffee or tea will be served, as well as a variety of wines.
125 Broadway, Orangeville
Ontario, Canada L9W 1K2
Enter your email address for culinary tips & recipes via our monthly newsletter.
In its most basic form, beer is made up of four
ingredients: water, malted barley, hops and yeast! What determines the
style and flavour of the beer is the specific combination and type and
amount of barley, the method used when adding the hops, and the type of
yeast used to ferment the beer. The difference between a lager
and an ale is caused by the type of yeast used in the
fermentation process.
Ales: Fermentation takes place in warmer
temperatures (which cause the yeast to multiply). The yeast used in ale
making is top fermenting because it gathers at the surface of the brew
during the first few days of brewing, before settling to the bottom.
Generally speaking ales are higher in alcohol content and have a fuller
more complex flavour. The three main varieties of ales are:
Brown ale: Despite being called a brown ale,
these ales are usually red or copper in colour, and have a milder
flavour than other ales.
Porter ale: With a stronger barley flavour and a
mild hop flavour, porter ale is darker and more full bodied than brown
ale.
Stout ale: With a very strong taste of barley and
hops, stouts are the darkest of all the ales and have a strong, thick
taste.
Lagers: Fermentation takes place in cool
temperatures, and the yeast is bottom fermenting (sinks to the bottom
during brewing). Lagers are generally lower in alcohol content than
ales, tend to be lighter in colour, and generally have a drier taste
than ales. There are four main varieties of lager:
Pale lager: Generally lighter in colour and body
than other types of beer, pale lagers also usually contain more
carbonation.
Pilsner: Usually more bitter than regular pale
lager, with a distinct flavour, pilsners are also pale in colour.
Light lager: Often contain less hops and barley
than other lager blends, which results in a reduced calorie content.
Also has a slightly lower alcohol content than regular beers.
Dark lager: Made from roasted barley and hops,
which results in a richer flavour, more full bodied taste and a rich,
dark colour.
TOP 10 RANKED WORLD CUP TEAMS* (and most popular beers)
1. Brazil (Skol beer) 2. Spain (San Miguel beer) 3. Portugal (Sagres beer) 4. Netherlands (Heineken beer) 5. Italy (Peroni beer) 6. Germany (Pils beer) 7. Argentina (Quilmes beer) 8. England (Carlsberg beer) 9. France (Kronenbourg beer) 10.Croatia (Ozujsko beer)
*Rankings before start of tournament!
Did you know?
Tegestology is the Latin term which is defined
as the practice of collecting beer coasters.
Approximately 10 million Canadians drink beer,
making it the number one alcoholic beverage in Canada.
Samuel Adams Triple Bock beer has the highest
concentration of alcohol of any beer (17%), because of the use of
champagne yeast.
Someone who collects beer bottles is known as a
labeorphilist.
Molson, founded by John Molson in 1786, is the
oldest brewery in North America.
In Bavaria beer is defined as a staple food!
In the Middle Ages, monks who brewed beer were
each allowed to consume 5 quarts per day.
Beer was first introduced in bottles in 1869 by
English brewer Francis Manning- Needham.
The Czech Republic has the largest beer
consumption in the world!
The Egyptians believe that the god of
agriculture, Osiris, taught humans how to drink beer.
Canadian beer consumption is estimated at 77.22
litres per person annually (2008).
BBQ Recipes?
What’s your favourite summertime BBQ recipe?
Let us know what you’re smoking (or grilling) this summer! Submit your
recipe by July 15th, we’ll pick a winner and publish it in our
August newsletter and on our website.
Winner will receive a $50.00 From the Kitchen to the Table gift
certificate!
(that's not bad for sharing one of your secrets!)
July Draw - Enter your email address for culinary tips & recipes via our monthly newsletter. All subscribers to our electronic newsletters will be entered in a draw to win a summer patio gift set from Trudeau. Draw takes place the end of July.
Wednesday, September 30th - 6:30 pm Join us for a casual evening of wine and conversation and discover the subtle nuances that your vessel of choice has on your wine tasting experience. Featuring one of the world’s premier lines of wine glassware, Riedel!
Tickets $25 each (refunded with your purchase of any Riedel product)
6:30 pm - lower level of From the Kitchen to the Table, 125 Broadway downtown Orangeville Agenda
Meet and Greet - 6:30pm
Wine Tasting and Glass Education - 7pm to 9pm
(with Mr. Wayne Bentley from Riedel)
Questions and Shopping - 9pm+
20 to 24 students
Cheese and Crackers, Water, Coffee or Tea are served as well as a variety of wines
Call 519-942-5908 to reserve your ticket by credit card or stop by the store and pick one up. Plus - During the month of September take 25% off all Riedel wine glasses!
Learn how to taste wine under the guidance of a Sommelier
Learn about wine colour & clarity
Taste wine varities in different glasses
Is there a difference to the glass used? Find out!
Subscribe to Secrets from our Kitchen for your free monthly issue, which includes some great tips on cooking with wine, ideas on wine and food pairings, some of our favourite fall recipes that lend themselves to enjoying with a good glass of wine, as well as the latest in culinary trends, upcoming events and demonstrations, delivered right to your inbox.
Stop by 125 Broadway in the heart of historic Downtown Orangeville.
Call 519-942-5908
Eggnog is a holiday favourite that has a very close connection to the Christmas holiday season! At its most basic, eggnog is a mix of cream, milk, sugar and beaten eggs. And from there, it’s up to you.
No matter where the tradition began (some say Central Europe, others say England), the tradition has travelled well wherever it lands, usually always adopting its own local twist!
In England ale or wine is often added to give the eggnog a little boost. In the southern United States, bourbon replaces the ale. In Puerto Rico its called ‘coquito’ with rum being the liquor of choice and in Peru the holidays are celebrated with a ‘biblia con pisco’ which is a version of eggnog with Peruvian brandy added to the mix! In my homeland of Germany, we make a soup version of eggnog with beer -- we call it ‘Biersuppe’!
I have friends whose holiday season wouldn’t be the same without eggnog. They serve it anyway and anytime they can from mid-November through to New Year’s day!
How many ways can they ‘eggnog’? (I bet you didn’t know eggnog could be used as a verb!) Well they ‘eggnog’ in cake, in cookies, in coffee, with liquor, without liquor, and they’ve even made eggnog shakes!
In a tribute to everyone who loves eggnog, we offer some of their favourite eggnog recipes:
Every year the question comes up about the safety of making homemade eggnog.
According to the Canadian Food Inspection Agency you can safely make eggnog at home providing you handle and prepare the ingredients safely. First it is recommended that you use pasteurized egg products (found at most grocery stores). It is important to heat the egg/milk mixture to at least 71°C (160°F). Pour into a bowl and place over an ice-water bath, stirring frequently until mixture is cool (about 15 minutes). Cover and refrigerate for at least 3 hours, and keep refrigerated until ready to use.
Did you know?
According to Captain John Smith, the first eggnog reportedly consumed in the United States was at his 1607 Jamestown, Virginia settlement.
Nog’ is an English word for strong ale, and eggnog was said to be originally made with ale.
According to Statistics Canada, there are over 5.9 million litres of eggnog sold commercially each year in Canada, with virtually all sales occurring during November & December.
One large egg contains only 70 calories and contains all nine essential amino acids, making them a complete protein food.
A Tom and Jerry is a popular eggnog variation that includes brandy. ...Others say the word ‘nog’ is a variation of the word ‘grog’ which refers to any drink made with rum.
Yet another interpretation says ‘nog’ comes from the word ‘noggin’ which was a small, wooden carved mug used in taverns to serve drinks. The English “dry sack posset” concoction of sherry and milk was thought to be served in these ‘noggin’ mugs -- hence the term ‘nog’.
Canadian egg producers produced 576.9 million dozen eggs in 2007, with egg consumption estimated to be approximately 12.3 dozen eggs per person annually.
At various times in history, eggnog was also known as ‘egg flip’.
Root vegetables are reliable friends that enjoy a place at our table in the fall and give us comfort through the winter months. Along with some great recipes for root vegetables, we proudly present the All-Clad Turkey Roaster, just in time for your Thanksgiving celebration, as well as some handy new Kitchen Toys.
Subscribe to Secrets from our Kitchen for your free monthly issue, which features some of our favourite autumn recipes (just in time for Thanksgiving), tips on making holiday stuffing and perfect gravy, as well as culinary tips and trends, upcoming events and demonstrations, delivered right to your inbox.
Harvest Recipes in time for your Turkey Celebration!
FROM THE KITCHEN TO THE TABLE, the region’s premier kitchen and tableware store!
Summertime cooking is easy when you let the fresh fruits, vegetables and herbs be the stars!
Jamie Oliver, renowned British chef, prides himself on cooking with the freshest, most accessible ingredients he can find! In a tribute to the abundance of fresh, local produce, we feature some of Jamie Oliver’s favourite recipes and his line of kitchenware – all designed to make summertime cooking easy and fun. Our Kitchen Toys have also been chosen to celebrate the summer bounty!
Subscribe to Secrets from Our Kitchen for your free monthly issue full of recipes, including Jamie Oliver’s recipes for pesto and gremolata, culinary tips and trends, and upcoming events and demonstrations, delivered right to your inbox.
Celebrating 10 years on Broadway — From the Kitchen to the Table, 125 Broadway in the heart of historic Downtown Orangeville.
FROM THE KITCHEN TO THE TABLE, the region’s premier kitchen and tableware store!
June means time spent outdoors and celebrating dads! And for some reason dads and barbecuing seem to go hand-in-hand. Check out our barbecue grilling tips, get the family together to fire up the grill and cook up some great Father’s Day memories.
Warm weather is the time we all start to “scream for ice cream”.
Subscribe to Secrets from Our Kitchen for your free monthly issue full of recipes, culinary tips and trends, and upcoming events and demonstrations, delivered right to your inbox.
Celebrating 10 years on Broadway!
From the Kitchen to the Table
125 Broadway in the heart of historic Downtown Orangeville.
As we anxiously await the arrival of spring, the trends in home décor, kitchen and tableware are clearly leaning the same way – bright colours (especially greens) and natural materials are everywhere! In keeping with this theme, we are pleased to introduce a new line of 100% naturally organic bamboo products, and some fun Kitchen Toys to bring a little sunshine into your kitchen!
We are also pleased to provide some tips for growing your own herb garden – so you can have fresh and flavourful straight from your garden into your kitchen.
Subscribe to Secrets from Our Kitchen for your free monthly issue full of recipes, culinary tips and trends, and upcoming events and demonstrations, delivered right to your inbox.
Stop by From the Kitchen to the Table at 125 Broadway in the heart of historic Downtown Orangeville
Call 519-942-5908
Or visit kitchentotable.com >
February means romance and it’s the perfect time to cuddle up with the one you love and share a home cooked meal in front of the fireplace!
This month we are proud to present the winning recipes from our Soup’s On contest. Serve up one of our winning recipes in classic LeCreuset cast iron cookware and be sure to check out some of our handy Kitchen Toys where we feature great gadgets for soup making and neat ideas to help you set your dining table just like they do in the restaurants.
Meet Marjorie Hollands and Margaret Howard, authors of "Choice Menus". Mix & match your monthly meals and snacks from a month of made-from-scratch, healthy, balanced menus. The #1 book recommended by the Canadian Diabetes Association. Presented in association with BookLore.
Call 519-942-5908 or email to reserve seats.
Holiday Samplings and Seminars!
We have lots happening in the store in anticipation of the holiday season. We invite you to drop in for one of our many seminars, demonstrations & taste samplings, and to check out all the wonderful new products.
Subscribe to Secrets from Our Kitchen and have culinary tips, neat kitchen toys plus recipes delivered monthly to your in box.
From the Kitchen to the Table, the premier kitchen and tableware store in the Hills of Headwaters region is located at 125 Broadway, in the heart of historic Downtown Orangeville.
An Ontario summer means lazy, hazy days and long nights sitting outdoors enjoying the warm summer breezes and watching the fireflies flit across the night sky. At this time of year there’s something very comforting about a feast of fresh maritime seafood on a warm summer evening.
Subscribe to Secrets from Our Kitchen —All e-newsletters subscribers will be entered to win a WÜSTHOF Le Cordon Blue 8" Chef's Knife ($195 value). Contest closes August 15th, 2007.
Stop by 125 Broadway, in the heart of historic Downtown Orangeville,
Call 519-942-5908
As summer breezes fill the air, it’s time to take dining to a whole new level. Head to a local park, the trails or your own back fields, spread out a blanket and enjoy the best an Ontario summer has to offer.
Our newsletter, Secrets From Our Kitchen, features some fun Kitchen Toys that will add to your outdoor dining pleasure, a terrific picnic bag that makes picnicking fun and easy, and the hottest new trend in casual outdoor tableware from Zak designs.
FROM THE KITCHEN TO THE TABLE, the region’s premier kitchen and tableware store!
Like moths to a flame, Canadians seem to be drawn to their barbecues at the first hint of warmer weather.
As we head out to our patios anxiously preparing to put our first steak on the grill, we’re happy to offer you some advice on choosing the right type of steak for your summer barbecuing needs.
Our newsletter, Secrets From Our Kitchen, also features some fun Kitchen Toys that will add to your barbecuing pleasure and handy tips for grilling all season long.
When spring arrives culinary tastes turn to fresh and light items, including salads of every type. From the Kitchen to the Table offers you some great ideas for bringing fresh and healthy salads to your kitchen table.
Our newsletter, Secrets From Our Kitchen, features handy Kitchen Toys to help with home salad preparation and Wildly Delicious, the award-winning line of Canadian specialty food products. Our feature product for the month is the mandoline, which Shelagh Rogers, host of CBC’s Sounds Like Canada, says is one of the hottest culinary cooking utensils in the market today.
Subscribe to Secrets from Our Kitchen for more cooking tips, entertaining ideas and great recipes (including our Classic Coleslaw and Vegetable Medley), delivered monthly to your inbox.
Stop by 125 Broadway, in the heart of historic Downtown Orangeville, Call 519-942-5908
Bakers often consider themselves the chemists of the kitchen! Unlike cooking where you can experiment and substitute, baking is more of an exact science with bakers using measuring cups and spoons instead of beakers and test tubes. And the right tools make all the difference in the world.
Our newsletter, Secrets from Our Kitchen, features some handy Kitchen Toys to help with your baking, as well as great baking tips, equivalency charts, and our feature on Kaiser Bake Forms, the largest manufacturer of premium bakeware in the industry.
Subscribe to Secrets from Our Kitchen and have culinary tips, neat kitchen toys plus recipes delivered monthly to your in box.
Stop by 125 Broadway, in the heart of historic Downtown Orangeville,
Call 519-942-5908
From the Kitchen to the Table - is an independent retail store that offers you practical, unusual and hard-to-find, kitchenware, cookware and dinnerware products. We invite you to visit our store to view our selections including All Clad cookware, Denby dinnerware, Emile Henry cookware, Henckels cutlery, Kitchenaid appliances, Krups appliances, Cuisinart appliances, Riedel crystal, Royal Doulton and much more.
From the Kitchen to the Table offers a special gift registry program for you. If you are planning your wedding or any other special occasion this service is for you.
Many of you will remember fondues as a trend in the 1970s — but guess what, they’re back, and better than ever. Fondues lend themselves very nicely to casual, informal entertaining. After a day of skiing, hiking or snowshoeing, invite friends back to your home, light a blazing fire, and gather around the fondue pot with a fine glass of wine and some great conversation.
You can “fondue” with meats, cheeses and even desserts. Consider our feature 3-in-1 fondue by Swissmar which can accommodate all three types of fondues.
February is also the month of romance, and many believe that chocolate, beyond being a wonderful treat, is also an aphrodisiac. I’ll leave that for you to figure out yourself, but we do offer some tips for using chocolate in your baking. Be sure to try our decadent chocolate layer cake — a great crowd pleaser.
It seems appropriate that since we now have a new look, we introduce a new line of product in the store— the world-renowned ROYAL DOULTON line. This line complements the products we already have in the store, and will allow you further opportunities to purchase quality products and tableware for your home.
As we begin preparations for the holiday season we are happy to showcase our line of Christmas linen products — everything from serviettes, to tablecloths, to placemats.
Many of our customers find holiday brunches a casual and comfortable way to entertain during the holiday season. Check out our Kitchen Toys for some great gadgets that will help you prepare egg dishes for your holiday breakfasts or brunches.
Holiday Gift Giving Guides
To help speed up your shopping we developed Holiday Gift Giving Guides to provide some ideas:
For the latest news on culinary products and trends, ideas for entertaining, or fabulous recipes and tips from the experts, visit www.kitchentotable.com and peruse the site, or sign up for the monthly electronic newsletter "Secrets from our Kitchen" for advance notice about upcoming promotions, in-store events and demonstrations.
From the Kitchen to the Table, located in historic downtown Orangeville, is the premiere kitchen and tableware store in the Hills of Headwaters region, offering a wide array of quality kitchen products, gadgets and tableware, perfect for entertaining and everyday use!
For the latest news on culinary products and trends, ideas for entertaining, or fabulous recipes and tips from the experts, visit www.kitchentotable.com and peruse the site, or sign up for the monthly electronic newsletter "Secrets from our Kitchen" for advance notice about upcoming promotions, in-store events and demonstrations.
From the Kitchen to the Table is proud to take part in Downtown Orangeville’s first annual “History in Art Festival” on the opening weekend of the Headwaters Arts Festival.
On Saturday, September 23rd, from 11am to 3pm we will be presenting the “art of cast iron cooking” by the experts from Le Creuset, makers of fine enamelled cast iron cookware and kitchen accessories. Cast iron cookware has been used by humans for hundreds of years due to its ability to withstand and maintain a very high heat. Great for searing and frying, its heat diffusion and retention properties make it a natural choice for long-cooking stews and casseroles.
Join us on Saturday, September 23rd as the experts from Le Creuset showcase their superior cast iron cookware and share their tips, recipes & techniques.
From the Kitchen to the Table, located in historic downtown Orangeville, is the premiere kitchen and tableware store in the Hills of Headwaters region, offering a wide array of quality kitchen products, gadgets and tableware, perfect for entertaining and everyday use!
Visit our website to sign up for our monthly electronic newsletter, or sign up below for: Secrets from our Kitchen for the latest in kitchenware, culinary tips and fabulous recipes.
From the Kitchen to the Table, 125 Broadway, Orangeville.
519-942-5908 www.kitchentotable.com
Tuesday, April 4th – 7:30 pm Lord Dufferin Centre, 32 First Street, Orangeville
BookLore, Orangeville’s premier independent bookstore, in association with From the Kitchen to the Table are honoured to invite you to “An Evening With Rose Reisman”, author of Rose Reisman’s Secrets for Permanent Weight Loss, on Tuesday, April 4th at 7:30 pm at the Lord Dufferin Centre.
Rose Reisman is one of the country’s leading authorities on the art of eating and living well. Rose was host of the weekly television series “Lighten up with Rose Reisman” on the Life Network from 1998-2000, and has made guest appearances on many national TV shows including Today (NBC), Balance Television, Canada AM, Vicki Gabereau Live and Cityline. Other credits include motivational speaking, a monthly newspaper column “Seasonal Cuisine” for the National Post, best-selling cookbook author, and owner of a successful catering company. Rose’s speaking is grounded in reality: as the mother of four active children, she balances the responsibilities of managing her company, her business commitments, a very busy household and an active social life.
The evening, benefiting the Seniors’ Activity Group, will be an informative one, featuring such topics as weight loss strategies for healthy eating, a 2-week start-up plan to initiate long term weight loss, and samples from some of Rose’s 150 simply & delicious recipes. Special draws & prizes will also be available throughout the evening.
“An Evening with Rose Reisman” is sponsored by “FIT FOR YOUR LIFE”. Tickets are $10 each, and can be purchased at BookLore or From the Kitchen to the Table.
BookLore, Orangeville’s independent bookstore, is for people who take life literally! It is a Mecca for readers of all ages and interests, featuring the latest in Canlit, a wide selection for children, enthralling “whodunits” and fine cooking and gardening books. 519-942-3830
From the Kitchen to the Table is a proudly independent retail store offering practical, unusual and hard-to-find kitchenware, cookware and dinnerware products, in the heart of historic downtown Orangeville. www.kitchentotable.com 519-942-5908
From the Kitchen to the Table is a proudly independent retail store offering practical, unusual and hard-to-find kitchenware, cookware and dinnerware products, in the heart of historic downtown Orangeville.
Owner Sigrid Wolm entered the retail marketplace after a successful career in the corporate world. Taking advantage of a “grand opportunity”, and putting her strong sales and entrepreneurial skills front and centre, Sigrid opened her retail store, From the Kitchen to the Table on Broadway, in May 1998. As a keen cook herself, she recognized that there was no place in Orangeville to purchase quality housewares or tabletop products and in February 1998, when a friend called her to tell her there was a vacant store on Broadway, she seized the opportunity to fill the gap. In the seven years Sigrid has run From the Kitchen to the Table, she has never regretted her decision.
According to Lori Smith, Editor, Gifts & Tablewares Magazine, Sigrid’s success story was a perfect storyline for her magazine. "When searching for a subject to profile for the magazine, I look for an individual--and by extension a store--that is an example of successful retailing. Sigrid Wolm and From the Kitchen to the Table fulfilled that mandate. Hers is a story that demonstrates what can be accomplished when entrepreneurial smarts and enthusiasm are combined with a passion for a product category and a very real sense of caring for customers and community. I was also attracted by the fact that From the Kitchen to the Table reflects the true heart of retail--the independent store. It's a place where somebody actually knows your name when you stop in to pick something up; a place where customer service and product quality are celebrated."
Being mentioned in a national industry magazine is an honour in itself, but according to Ms. Wolm, being honoured as a feature profile, in a magazine which regularly features the top retailers throughout the country, “…is a proud moment not only for me, but for my store, my staff and my customers……the recognition by your industry peers that your business makes a difference in the retail marketplace is high praise, indeed!”
Ms. Wolm credits the success of her business to focusing on the basics of retailing: remaining steadfast in ensuring that the store remains true to what it is -- a kitchen store; and making sure that its product mix fulfills the needs of her customers. And what keeps her inspired each and every day at her store is the joy she has meeting and connecting with her customers on a daily basis.
For further information on Orangeville’s premiere kitchen store, visit www.kitchentotable.com, call 519-942-5908 or stop by 125 Broadway.
Take home a boxed set of five glasses: 
Broth
is classified as a flavoured liquid, made from simmering meat, bones
vegetables and aromatic herbs until the flavour of the meat vegetables
and herbs are absorbed into the liquid broth. 
The
Bamix immersion blender is a soup lover’s best friend. Its various
functions and attachments make it one of the most versatile tools in
your kitchen, saving you the time and expense of hauling out multiple
countertop appliances to prepare a meal. 
Delightfully Delicious Chunky Orange Marmalade
Quinoa (pronounced keen-wah) is a food native to the Andes, which was
called the “mother grain” by the Incas. The only grain that is a
complete protein, it definitely deserves the title of supergrain. 
In its most basic form, beer is made up of four
ingredients: water, malted barley, hops and yeast! What determines the
style and flavour of the beer is the specific combination and type and
amount of barley, the method used when adding the hops, and the type of
yeast used to ferment the beer. The difference between a lager
and an ale is caused by the type of yeast used in the
fermentation process.
Our Own Team Canada Recipes 
