Newsletter for November 2018
A Grateful Heart!
Thanksgiving is my favorite holiday! It's only fitting that the I cook for the last time in the days leading up to it! The business started with me making food. Over the last few years, teaching classes and coaching people in the kitchen presented as my true passion. But, you know I am cooking one last time! Below is information on dates, times, and what can be ordered. There will be extra love in all of it! Remember that the change to 416 is that I am ceasing food production and therefore closing the commercial kitchen in order to work from home. I am coming in home for cooking classes and coaching, and teaching classes at various venues around town. The website, email, phone number, and social media presence will not change! If you have a gift card, you can purchase food November 19-21(orders strongly encouraged), attend a cooking class in a venue around town in the future, or have me come to you! Simply call me! 920.445.1489
Eat Well and Be Well,
Bridgett

Potato and Brussels Sprout Gratin
1 pound potatoes, sliced about ¼ in thick
½ pound Brussels sprouts, cleaned and halved
1 T Dijon mustard
¾ C cream
1 C shredded Swiss cheese
1/2 C green onions
Heat oven to 400 degrees. Grease a 9 x 13 dish and set aside. Par cook potatoes in a skillet with 1 T vegetable oil and season with salt and pepper. Cook until just tender and browned, set aside. Layer Brussels sprouts in 9 x 13 dish, then layer potatoes. Combine mustard and cream. Pour cream & mustard mixture over potatoes and Brussels sprouts and sprinkle cheese over the top. Place on baking sheet and bake for 20 minutes, until bubbly and browned. Serve hot.

Table Talk-a focus on GRATITUDE:
  • Share 3 things for which you are grateful.
  • Why do you think I'm grateful for you?
  • Why do you think your friends are grateful for you?
  • Create a gratitude jar- write things down that make you and your children feel grateful and when they (or you) feel a little down or stressed pick a few to read to remember all the good in your lives!

I'm cooking and baking for you!
What is your 416 favorite? I am blocking my schedule to cook and bake for you! You can pick up 11.19-11.21 (M-W) from 10a-5p
Walk-ins welcome, but orders recommended! (by 11.13) Once the items are gone, I will not be cooking or baking, so orders are encouraged!
  • Lasagna- 8x8 feeds 4-6: meat (sausage and beef) OR spinach, $32
  • Stuffed Shells- 8 shells feeds 2-3: sausage and beef OR cheese OR spinach, $24
  • Stuffed Peppers- 4 half peppers feeds 2-3: a mix of orzo pasta, bread crumb and sausage in fresh green peppers topped with sauce and cheese, $26
  • Bread Sticks- Sea Salt, Salt & Pepper, Herb, Garlic
Respond to this newsletter with your order or text your order to Bridgett to 920.445.1489
Please place orders by 11.13
A few spots left!
Come take one of the last classes at the kitchen! I promise a lot of fun!

  • Pasta Making 11.12 & 11.13
  • Ravioli Making 11.8
Get the details and buy tickets below.

Gather up to 8 people and create your own private class! Perfect for date night, ladies night out, bridal showers, team building, and corporate appreciation. Contact me to book your date for January. 920.445.1489
KIDchen Camps planned for 2019!
Dates will be announced next month, but I am pleased to announce KIDchen Camps will be held at Green Bay Botanical Garden! Details will come soon, so you can plan for Summer!
Kitchen Coaching has LAUNCHED!
Do you feel challenged in the kitchen? Kitchen coaching is a customized program addressing your specific needs in the following areas:
*Cooking 101- learn basic techniques to get you cooking confidently- nothing fussy, just the essentials to cooking whole food. Learn basic knife skills; how to roast meat, fish, and veggies; how to prepare eggs, pasta, grains, & sauces; how to prep and store produce; and a little scratch baking. Kitchen safety and sanitation is also covered. This program will take about 6 hours and includes all food and printed resource materials and recipes. 
*Pantry & Kitchen Organization- set yourself up for success by learning the building blocks of a successful kitchen.
*Family Dinner- it may seem impossible some nights, but there is a strategy for every family to gather around the table to eat whole food and connect!
*Empty Nest- maybe you're just starting out or maybe the kids are grown- either way, cooking for one or two is just as important as feeding a family. Learn tips and tricks to nourish your body by making small portions.
 
Each session begins with a meeting with me to determine the best strategy for your kitchen growth. You (and members of your family, if desired) will work one on one with me to develop plans and resources for you to take back your kitchen!

Bridgett Lowery | 416 | 920.445.1489 | 416cuisine@gmail.com | www.416cuisine.com