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DREAMY Cosmic Crunch Endive Appetizer
Appetizers & Small Plates
Date: February 12, 2016
  • 3-4 Belgian Endives (green or red tip or both)
  • 1 cup maple glazed nuts
  • 1 cup blue cheese crumbles
  • *optional ½ cup dried cranberries
  • Balsamic glaze
Preparation Steps:
  1. Trim endive root end as needed to remove spears cleanly. Wash and immerse in bath of ice water with lemon juice for 10 minutes to prevent browning of edges. Remove and dry thoroughly; set aside.
  2. Prepare maple glazed nuts, line a small, rimmed sheet pan with parchment paper; set aside.
  3. Place walnut pieces in a small saucepan or skillet, set over medium heat. Tossing pan often, toast nuts until they smell nutty and become slightly browned. Remove nuts immediately to a heatproof dish (they may burn if left in the pan, even if off heat).
  4. In a cool, small saucepan combine ½ cup maple syrup and 2 tablespoons evaporated cane juice or sugar. Set pan over medium heat and warm until it reaches a boil and sugar melts.
  5. Add toasted walnuts and stir well to coat. Spread nuts out in a single layer on prepared baking sheet.
  6. Once they’re cool enough to handle, break apart into individual pieces; set aside.
  7. Squirt a crisscross pattern of balsamic glaze on a round platter. Arrange spears in a wreath like Mandala (circle). Sprinkle blue cheese crumble in each spear followed by the same amount of glazed nuts. Top with a few dried cranberries for a festive look!

Yield:  8-10 servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”