Every kitchen needs a good sharp knife. I must admit, I'm some what of a cutlery nerd and when Sarah asked me what knife to bring into Out of the Blue, I got a little excited. Being a good German boy, I initially felt obligated to recommend Wurstoff or Henkel, but the truth is, I haven't used those knives in years. A friend gave me the much-hyped Ken Onion knife from Shun right after I returned from my extended hospital stay back in 2005, and as soon as I picked the knife up, I was in love. A good knife becomes an extension of your hand, a delicate balance of weight, curve, and, of course, sharpness. The Ken Onion knives are beautiful to look at and are a joy to work with, effortlessly slicing through anything you put them up against. If you're looking for a good knife, look no further. And if you happen to catch me in the store (which isn't hard to do), I'll give you a quick little class on how best to use your new kitchen tool. It's an investment, but one that'll last a lifetime.
My new kitten Moxie took a liking to the Tin Woodsman hammered pewter measuring cups I was photographing for the OOTB website. I'll have some Tin Woodsman items up for sale on the site soon.
If you've ever seen my cooking show, you know I'm a sucker for herbs. Sarah just got in a new line of organic herb kits from Eccosource. These would make great stocking stuffers or house-warming gifts, and once they are growing and healthy, you can plant them outdoors and enjoy them again and again. There are also some nice bulb kits in beautiful packaging: amaryllis and paperwhites. The shopping section of the website is up and growing. It's still a work in progress, but check it out and see what's new.
Lastly, Ken Galli will be in the shop November 14th and 15th with his new cookbook and his collection of olives, appetizers, and balsamics. Check out the EVENTS section of the website for more details.
Much to do. I'll see you at Out of the Blue!