Saturday was the grand opening celebration for our new location in Lake Oswego. The day was altogether a wonderful experience: it was great to see many of our regular customers as well as many new faces. Chef Ivy Manning signed copies of her new book, authors Diane Morgan and Christina Melander signed copies of their books as well. The open house was catered by our wonderful staff. The most popular item on the buffet may have been the “I Can’t Believe its Peanut Butter dip”, featured in Diane Morgan’s Chips and Dips book.
Ken Hoyt, who teaches cooking classes focused on entertaining, provided samples of his delicious toffee. The toffee, rich with chocolate, crispy in texture and flecked with Oregon hazelnuts, proved irresistible to many. (The good news is that we now carry the toffee in our store, packaged in adorable, biodegradable and compostable boxes).
The open house was not the only Lake Oswego activity. Saturday evening, chef and cooking instructor Barb Randall taught the first class at the new venue. The menu featured all local ingredients, including a hearty Sudan Lamb Farms Stew and a moist 1-2-3-4 cake with blackberries.
Thanks to everyone that made it to our open house. We hope to see you at both of our locations in the future!
-Josie
Ken Hoyt, who teaches cooking classes focused on entertaining, provided samples of his delicious toffee. The toffee, rich with chocolate, crispy in texture and flecked with Oregon hazelnuts, proved irresistible to many. (The good news is that we now carry the toffee in our store, packaged in adorable, biodegradable and compostable boxes).
The open house was not the only Lake Oswego activity. Saturday evening, chef and cooking instructor Barb Randall taught the first class at the new venue. The menu featured all local ingredients, including a hearty Sudan Lamb Farms Stew and a moist 1-2-3-4 cake with blackberries.
Thanks to everyone that made it to our open house. We hope to see you at both of our locations in the future!
-Josie
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