Hey everyone! Wow, it’s been a long time since we’ve updated social media. Sorry about that! It’s been a bit of a year for the ladies at Relish. Read all about it:
First: THANK YOU to all of you who have shopped in-store and online at Relish this year! We have a lot of fun new merchandise and even more on the way. While product and shipping delays are still a challenge for vendors everywhere, we’re finally seeing some of our long-term “out-of-stocks” coming back post-pandemic. Just this week
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I took a pound of ground beef out of my freezer the other day. I had no plans in mind on how to use it; I was just more or less planning ahead a bit. The very next day, I was super busy in the morning and once it got to lunch time, I was so hungry, it was all I could do to not grab my phone and Door Dash some McDonald's over to my house. But, no... my saner side prevailed and I decided to make lunch. But it got me thinking about if I had the ingredients in my house to get me the Mickey D's indulgence I'd been craving, even if packaged in a different way.
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I love Indian food. I think. I’ve never eaten at an actual Indian restaurant, but I’ve sampled things here and there. I’ve had the pakoras at Duke of Devon – which, if I could have my way, would absolutely be included in my last meal on Earth – and curries, korma, and chicken tikka masala, but that’s about it. I’ve always been curious about the cuisine since I love warm spices and easy vegetarian recipes, so I experiment frequently with Indian spices and recipes at home. Are they traditional? I don’t know. But they’re delicious!
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We’ve all got plain tuna in our cupboards. It’s cheap, simple, and lasts a long time. And while it’s easy to default to tuna sandwiches and tuna casseroles, it’s actually a surprisingly easy ingredient to transform into a delicious gourmet meal. I just cobbled together a high-quality lunch using canned tuna, leftovers, and condiments from my fridge. Miracles are happening in this quarantine kitchen, people!
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Oh, risotto. Your reputation precedes you. Notoriously labor intensive, requiring time and constant attention to what’s happening on the stove, and lots of stirring, stirring, stirring. Hardly the dish I want to make on a weeknight when I just want dinner to be ready already! On the other hand, baked risotto is a dream come true. A true one-pot wonder, this risotto requires very little stirring and almost zero attention while it cooks.
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I’d been wanting to try the whole lemon bar recipe from Deb Perelman’s The Smitten Kitchen cookbook. The recipe is so easy because it uses a whole lemon (sans the seeds), supplements with everyday pantry ingredients, and only uses one kitchen tool. No extra trip to the store, no piles of dishes to wash… what’s not to love about an easy recipe for an admittedly lazy cook?
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Sometimes you just get lucky. We were ordering groceries for a cooking class not long ago and the store didn’t have chicken thighs available in the quantity we ordered. They substituted in a package twice the size of what we needed for the same price. Score! The extra chicken thighs were quickly wrapped up and put in the freezer for future use.
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I just made bread! This is my first time making bread using yeast, and it couldn't have been simpler. Folks, if I can do it, you can too!
I'm not sure why I've been so intimidated by the thought of making bread. But since I'm self-quarantined at home, I figured I had the time for some experimentation and/or trial and error. Turns out, something truly magical happens when flour, water, salt and yeast get together in a bowl, and my actual involvement was scarcely necessary!
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Roasted chicken is one of those classic suppers that no one can resist. And there’s nothing quite as easy to make. After 10 minutes of prep, your dinner is in the oven and you’re free to go about your life while it cooks. After a quick 90 minutes, your kitchen smells amazing and you have an impressive roasted chicken ready to feed your family. Easy peasy!
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One of the biggest challenges I’ve put to myself while being stuck at home has been to eat out of my pantry before spending a lot of money on new food. What an eye-opening exercise this has been! So often, cans get pushed to the back of the cabinet and then I forget I have them… what a waste that could be. Well, not this time. I pulled out all my expired or soon-to-expire canned goods, and put them in a basket on my counter, with a goal to open and use them before I use any others.
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I don’t know what compelled me to make split pea soup for the first time. It’s never been my first choice in restaurants; I think that I just assumed it was full of cream and dairy, which I’ve avoided for as long as I can remember. And let’s be honest, the pea green hue and mushy texture leave a bit to be desired, visually. But a few years ago, I did the math on how easy and inexpensive a split pea soup could be to create, and how many meals it could stretch into. So I started developing a dairy-free version!
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Dear Loyal Relishers,
To comply with the most recent restrictions put in place as a result of COVID-19, we must announce some significant changes to our operations. We are taking these steps to fulfill Governor Evers’ orders and to also practice an abundance of caution and create a safe space for our customers and staff.
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Dear Relish customers,
We’d like to take a moment to thank all of you – our past and present customers – who continue to support Relish Kitchen Store and our cooking classes. We are a small business and YOU are what makes it continue to run! We understand these are trying times and the news feels like it’s changing on an hourly basis. Our goal is to continue to provide our visitors with a fun, educational and safe environment. Your safety is very important to us.
Relish has always maintained high quality food handling and sanitation practices in both the store and the kitchen, and we’re using this unique situation to create the opportunity to reinforce them. Here are the actions we’re taking:
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Stop by Relish on Black Friday and Small Business Saturday!
Check out these killer price drops on products from Zwilling J.A. Henckels, Swiss Diamond, and Wüsthof! Even more deals can be found in-store, including specials on Nora Fleming and NUCU. You never know what you'll find!!
The price drop items are available while supplies last, of course... so stop in early to snag your deal. Maybe that means visiting us both Friday and Saturday! We'll be here! And we have extended hours: 9am - 6pm both days
.Make sure to join us Saturday morning 11/30 (Small Business Saturday) for an extra-special Early Bird deal -- 20% off the entire store from 9am-11am only. (*Some exclusions apply. Select manufacturers do not allow us to further discount their products.)
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One of our favorite Netflix shows - The Crown - is back with their new season today! We have been waiting for this day for over a year. Make yourself a cuppa, settle in for the marathon, and enjoy Republic of Tea flavors inspired by The Crown!
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Create long-lasting memories with your friends, family or colleagues during a private cooking class in the Relish kitchen!
Your group will be ensured an excellent culinary experience: crafting amazing recipes and learning new skills under the guidance of one of our chef instructors, or simply sitting back to relax and eat while a chef takes you on a gastronomic journey. There is no limit to the inspired entertaining that begins with Relish's excellent chef instructors, modern kitchen, and top quality tools and cookware.
We will work together to customize the experience to whatever skills or cuisine you'd like to learn. We can accommodate anything from crafting a high-end French meal or handmade pastas, to hosting kids' birthday parties and Girl Scout badge classes. We host exciting team-building programs, and support a large number of local businesses with healthy eating demonstrations for their employees.
To set up a private class that best fits your group, please contact us at 920-458-1898 or submit an inquiry via RelishKitchenStore.com.
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It sure feels like summer just got here, but in reality we only have a few more weeks left! Who can even believe it?
We've got to make some room for the deluge of fall cookware and baking supplies that are on their way. So, we're having an End of Summer Sale! Stop in and enjoy 40% off our summer goods, including this super cute collection of strawberries, watermelons and summer veg dishes from Two's Company. Also, our clearance racks have had new markdowns taken... don't miss it!
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It’s our 5th anniversary today! Can you believe it?! Way back on 11/1/13, we opened our doors for the very first time. Thank you, Sheboygan, for an amazing ride! We’re so grateful to you and we appreciate your support.
Some fun facts:
- The first item we sold was a $1.99 pickle picker.
- The most popular gadget in the store is the Original Cheese Knife (in cheddar yellow, of course).
- In January 2017, we doubled our size to open our super awesome demonstration kitchen.
- We have been nominated for Sheboygan County Retailer of the Year for four consecutive years, winning the honor in 2018.
- Over 1,000 students have taken a cooking class at Relish, with several hundred more attending private classes, demonstrations, and parties.
- When we opened, Luna was 7.10 pounds of cuteness. Well, that actually hasn’t changed even an ounce over these last five years.
#ShopSmall #SmallBusiness #Relish #FiveYears #Sheboygan
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You guys, we're getting so excited about October!
Our cooking class calendar is jam-packed with fall flavor! So many tasty options from which to choose! (sign up for a class here)
We're psyched to celebrate #ZWILLINGfest again this year, starting on October 1st! We’ve worked with our friends at Zwilling J.A. Henckels to provide you with exclusive, crazy specials on certain Zwilling J.A. Henckels knives, Staub enameled cast-iron cookware, and Ballarini cookware from Italy. Plus, Zwilling is sponsoring some of our cooking classes (ahem: giveaways!) and we’re having a major #Zwillingfest party at then end of the month! Check out all of the details HERE!
We’re going to be at the Kohler Food & Wine Experience again this year! Stop by and visit our booth Oct. 19 and Oct. 20, while you’re sipping and noshing your way though the Kohler village.
It’s going to be an amazing fall!
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Anyone browsing our upcoming cooking class calendar will quickly figure this out, but newsflash: I LOVE fall produce. Onions, potatoes, yams, carrots, turnips, rutabagas… but especially squash. Give me all the gourds! Every trip to the Farmer’s Market becomes a strength-training exercise for my biceps, carrying home bags full of delicata squash, pumpkins, butternuts, acorns, and spaghetti squash. Butternut squash is a personal favorite - made into creamy soups and risottos, spiralized into noodles, baked into chips, shredded and formed into “hash browns”, or just simply diced, roasted and caramelized in the oven — every method is delicious!
Here’s some of our upcoming classes featuring gorgeous fall vegetables:
Wednesday, October 10, 6pm: Fall Dinner for Two (Couples Class)
Wednesday, October 17, 6pm: Cornucopia of Fall Flavor
Tuesday, October 23, 6pm: Pumpkin Spice and All That's Nice
Thursday, November 1, 6pm: Cooking with Cider
Tuesday, November 6, 6pm: A Paleo Thanksgiving
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