 |
|
|
Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moisture turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
January 19 is National Popcorn Day
|
|
|
Cooking Class
| | |
Eat Your Heart Out - Guilt Free
Thurs. Jan. 17th, 6-8p, $40
With Executive Chef Mark Owsley
Learn to get your health going in the right direction, through good food. Healthy eating doesn't have to taste bad.
Menu:
Baked Salmon
Mango Chutney
Asian Slaw
Wild Berry Crepes
Chef Mark Owsley was born in California but considers himself an Idahoan, having lived here for 46 years. He loves anything to do with the mountains. He started working at the Owyhee Plaza Hotel in Boise in 1980 as a dishwasher. He worked with two top Idaho Chefs there, John Fisher and Tony Perazzo, who really helped him along. Over the years he worked his way up to Executive Chef in 1990 and held that position until 2011. He has won numerous awards at events in Boise including Best Chef, People and Critics Choice, as well as Best Dish. He won people's choice best chef at the Epicurean Event here in Twin Falls this past year. He started at St. Luke's Magic Valley in September of 2011 and is really enjoying living here in Twin Falls.
|
|
|
Cooking Class
| |
Indian Food in the Raw 
Sat. Jan. 26th, 5-7p, $35
With Melissa Mango
Eating plant based meals doesn't have to be all about salad especially in winter.
Want to learn how to turn a typical Indian Dish into a healthy vibrant meal leaving you satisfied? Then join us and get inspired. Learn how to make Raw Vegan Gluten Free Indian Food with no refined sugar that is warming and absolutely delicious.
Menu:
Mango Lassie
Creamy Paneer (warm spinach salad)
Warm Vegetable Curry
Samosa (non-fried)
Mango-Goji Chutney
Melissa Mango was raised in Idaho and has been on the Live Foods path since 2001. As her creative talents blossomed, Melissa paired up with Chef Eric Rivkin, at Iowa Community College, & the ACF (American Culinary Federation) for professional demos. Melissa later taught The Chef De Cuisine, Idaho Chapter-The Art of Live Cuisine. Melissa was one of the Chefs for diabetics during filming of RawFor30Days-Healing Diabetes Naturally. She was a volunteer instructor at The Tree of Life Rejuvenation Center led by Dr. Gabriel Cousins, & The Raw Spirit Fest 2006, 2007 & 2008. Melissa has been featured on the super sleek G Living TV show. Melissa opened California's South Bay Raw-Vegan, cafe in 2006, Terra Bella Caf�. Currently Melissa, author and mother, is a Mind Body Wellness Practitioner in Boise, who assists clients with their individual needs in achieving total, practical wellness.
|
|
Demo & Class Schedule
|  | |
Sign up for a cooking class!
Eat Your Heart Out - Guilt Free
With Executive Chef Mark Owsley
Thursday Jan. 17th, 6-8p, $40
Indian Food in the Raw
With Melissa Mango
Sat. Jan. 26th, 5-7p, $35
Romantic Date Night Dinner
With Chef Tim
Wed. Feb. 6th, 6-8p, $45
Sugar & Spice, Chocolate is Nice!
With Colin Cassard
Tues. Feb. 12th, 6-8:30p, $45
An Italian Dinner
With Cristina of Sun Valley
Wed. Feb. 20th, 6-8p
Hands-On Sourdough Bread
With Aaron Adams
Sat. March 9th, 5-7p
Homemade Pasta
With Chef Chris Zahn, aka "Zee"
Wed. March 20th, 6-8p, $45
Idaho Preferred - Eat Local
With Jane Deal
Wed. March 27th, 6-8p
|
|
Wine of the Month Club
| | |
"Wine of the Month Club"
 It's easy to sign up . . .
Select one of four price points: $15 / $30 / $45 / $60 per month.
Choose from one month to a lifetime subscription.
Each month the recipient can pick up their wine here at Rudy's
Call for more information 733-5477
Walla Walla Vintners, Cabernet Franc 2010- Walla Walla, Washington
Les Vignobles Foncaliu "injuste" 2009- Arzens, France
Valdo, Prosecco Brut- Valdobbiadene, Italy
|
|
|
Jess's Pick
| |
Poppy Fields Kati Tea Brewing Cup
The double-wall ceramic tumbler and integrated stainless steel infuser make brewing loose tea by the cup simple. The innovative double-wall construction keeps tea hot and the tumbler cozy to hold. Brews a generous 12 oz cup, is dishwasher and microwave safe.$12.99 to $14.99
"These cups rock, and they have super cool designs." ~Jessica
|
|
Kim's Pick
| |
Amish Country Medley Popcorn
 Fresh from the farm gourmet popping corn. This premium popcorn is grown specifically for tenderness and taste. You haven't tasted great popcorn until you pop with Wabash Valley Farms gourmet popping corns. $5.99"
""Comes in assorted flavors and colors! A great switch from regular old popcorn." ~Kim
|
|
| Recipe of the Week | |
Roaring Hot Mustard Popcorn
2 Quarts Popped Popcorn
1/4 Cup Oil
1 Teaspoon Dry Mustard
1/2 Teaspoon Thyme
1/4 Teaspoon Ground Black Pepper
Dash of Cayenne Pepper
Salt to Taste
Keep popcorn warm. Mix seasonings together. Add popped popcorn and mix thoroughly. Makes 2 quarts.
*From the Wabash Valley Farms Whirley-Pop Recipe Book
|
| We'd love to hear from you! | |
Rudy's - A Cook's Paradise147 Main Ave. W. Twin Falls, Idaho 83301 Rudy's - A Cook's Paradise (208) 733-5477 info@cooksparadise.com
Winter Hours:
Monday through Friday: 9:00 AM to 6:00 PM
Saturday: 9:00 AM to 5:30 PM
|
|
|
|
|
| Save 20% on gourmet popcorn! |
Americans consume 1.12 billion pounds of popcorn a year. That's is about 17 billion quarts of popped popcorn each year.
| | Coupon Expires: 1/19/2013 |
|
|
