Displaying items by tag: John Reardon

Hello my Foodie Friends! 

Many foods bring back memories of my childhood. One particular meal that my mother used to make in the winter, and to this day makes me smile, is soup. I was one of five children who went outside to play even at subzero temperatures. When we would come rolling back indoors, full of snow and chattering teeth, my mother’s special soups are what warmed us up. If I see soup on a menu at a restaurant, I have to try it. The soothing feel and smell of soup is a reminder of her that stays with me. Soup is a food that brings out our creative side and makes us all into great chefs. 

My mother used to empty the refrigerator into her soups. They were always fun and kept us wondering what she put in there this time. I can still envision at least four of us young children sitting very patiently waiting for our meal. We would be treated to some meatball soup or hotdog soup. She made tomato, chicken noodle, vegetable, pastina chicken broth, and old Italian bread soup (putting old Italian bread into a broth). Yes, mom would just invent names of soups like; “John soup or Billy soup and Danny and Patty soup.” My older sister CarolAnn felt she was too grown up for a soup, so she deferred to us. We would giggle and sing soup songs that we would make up. My song was “John’s soup is a very fine soup, John’s soup! Ohhhh John’s soup is a very fine soup, JOHN’S SOUP!” I know the song is weird, but to people under age seven it was like singing songs from the Beatles. 

There was one essential item that my mother had to have to assist her with the process of making her broth, the soup sock. You can fill these cotton mesh bags with your favorite herbs and ingredients for flavoring stocks and soups. The finely woven material holds delicate herbs or expands to accommodate everything from bones to chopped vegetables. When cooking is complete, simply remove the bag – no need for straining! They are made of strong, 100% fine cotton mesh. The soup sock comes in a large size to accommodate all sorts of flavoring ingredients, from bones and whole vegetables to herb leaves. They will not impart odors or flavors into soups or stocks. The best part is that they help with a mess-free cooking – no need for straining. The packets of soups socks come in sets of three and they are made in the USA.

What is your favorite soup? Many of our customers love making French onion soup with a soup crock. Soup Crocks are specially designed for baking, broiling, serving and enjoying French onion soup and other favorites. They are made from high-fired ceramic with scratch-free glaze, resists staining, odors and cracking, transitions beautifully from oven or broiler to the table. The crock is perfect for seafood bisque, chowder, chili, beef stew, individual pot pie, shepherds pie, baked mac and cheese, oatmeal, ice cream, pudding, and more.

Nothing says “I love you” more than a piping hot bowl of soup. Close your eyes and try to remember coming home on chilly evenings to the wonderful aroma of soup cooking on the stove. Whether you throw some favorite vegetables in a pot or spend an afternoon recreating your grandmother’s favorite recipe, welcome the season with a bowl of soup. Creating a delicious soup is quite easy. Begin with a simple homemade chicken broth and add in your favorite ingredients. Add fresh seasonal vegetables to the broth. Hearty soups paired with homemade breads create a wonderful winter meal and make the house smell inviting and delicious. 

If you would like to hear the John Soup song live then please stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad place and ask for my rendition. When my mother made her soup, she would sing “I Love you Truly” to us. This Valentines Day, sing to those you love while making those dishes that will create lifetime memories. Remember my foodie friends; “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

How many of us really like spiders? As a child, I would go outdoors and seek places to find them. My memories include reading “Charlotte’s Web” or stating the English nursery rhyme “Little Miss Muffet” and looking for the beautiful web designs made by spiders, dappled with dew at sunrise, or watching a jumping spider play with a moving capture on their web, and seeing shimmers of their webs of silk glisten in the sun. I would go outdoors and in the basement seeking these incredible creatures. However, not all of us liked spiders as a child or even as adults. 

In the culinary world, a spider takes on a different meaning and serves an entirely different purpose. It may have a creepy name, but the spider is a go-to tool in the kitchen. It is much less creepy than an actual spider. It is called a spider because the woven metal netting resembles a spider’s web. It is a cross between a slotted spoon and a sieve and has a big, shallow wire-mesh bowl attached to a handle, making it your safest bet for scooping up any food cooking in hot liquid. Retrieve deep-fried anything out of oil, or shrimp, vegetables and bite-size pastas like ravioli from boiling water. Finer-mesh spiders are great for skimming impurities off the top of simmering stocks. Choose a spider with a long handle—whether it is made of steel or traditional bamboo or wood—and a heatproof grip, and you’ve got yourself a spider with legs. 

I have found that the spider has become one of the most reached-for tools in my kitchen. The perforated bowl is perfect for transporting pasta from pot to pan (while reserving the pasta water), lifting items like dumplings or thinly-sliced potatoes out of sizzling oil, and picking blanched vegetables like carrots or green beans out of boiling water. Another great way to put the spider in action is when making eggs hard or soft-boiled. The spider makes it easy to lower multiple eggs gently into a pot and removing them three at a time is no problem either. Eggs love spiders, and spiders love eggs—it’s the perfect boiled egg tool. The best part is that you do not need a fancy or expensive one to reap all of those benefits. We carry the Helen Chen Spider, offered with a wooden or stainless-steel handle. It is comfortable and lightweight. Add this versatile tool to your culinary collection. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we carry all types of “cool tools” for cooks. Sorry, no real insects like spiders, but we have the ones that will help you do the job in the kitchen. Remember my Foodie Friends, “Life Happens in the Kitchen!” 

 Take Care, John & Paula

Hello my Foodie Friends! 

When I was a young child, I would often get asked what my favorite food was. I always answered “pizza.” I grew up in the New Haven area of Connecticut and was raised with not only some of the best pizza places but also with a mother and aunts who made their own pizza. Needless to say, I became a “pizza snob” being very particular about my pizza sauces, cheese, and crust. Each of us likes our pizza a certain way. Perhaps only slightly less important than how you eat your pizza is how you talk about it. What do you call it: “Plain or cheese? Piece or slice?” 

Speaking of slices, in New York City you can say, “I’m getting a slice,” and people will know what you’re talking about. However, elsewhere “piece of pizza” is preferred, and if you say “slice,” you’ll need to qualify it with “of pizza.” Is it a “pie or a pizza”? Do we go to a pizza parlor, pizza shop, or a pizzeria? 

I was raised saying “APIZZA.” Perhaps less well-known, although no less delicious, is New Haven-style pizza, known in local vernacular as apizza. New Haven-style is thin like New York pizza, but if you walk into an apizza parlor and order a “plain,” you’ll get one without “mootz,” or mozzarella .

There is a reason why pizza has so many iterations and found in almost every corner through the United States. Just about everyone in the world loves pizza. Pizza is life! 

When we make homemade pizza, I typically cook the pizzas in the oven on my pizza stone. A pizza stone is a thick baking sheet made of stone. I put it in the oven while it preheats. Then, when the oven and the stone are hot, I place the pizza directly on the stone using a spatula or pizza peel. This isn’t a necessary step but it does change the texture of the crust. Essentially, preheating the stone gives the pizza a crispier crust. However, if you don’t have a pizza stone, you can preheat a regular metal baking sheet instead. Whatever you bake your pizza on, make sure to dust the surface with flour or cornmeal so it doesn’t stick. When using a pizza stone, the unglazed clay surface absorbs and distributes heat evenly, producing a crispy crust, but this is how to do it correctly 

Homemade Pizza is a fun and delicious dinner. Your kids will love to make it and eat it! Even the pickiest eaters will find a pizza topping combo they love. You can make big pizzas for the whole family, or everyone can make their own personal pizza. Set out different sauces, cheeses, and toppings, and see what your family creates! It might be a little messy, but if it gets everyone in the kitchen cooking together, it is worth it! 

Stop by downtown Saratoga Springs’ Compliments to the Chef, your Neighborhood Kitchen and Cutlery store. Get creative with your pizza and make lasting memories. Homemade Pizza gets the whole family involved while making dinner. Make your favorites like cheese, pepperoni, or Hawaiian, or make something completely unique. Sing, dance, play music really loud, and have fun eating your very own creation. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

Colder temperatures call for our favorite comfort foods. Pasta can be a perfect comfort food. One of my favorite pasta dishes includes ravioli. Ravioli is an all time favorite traditional food of Italy that has been prepared for generations. The idea of making ravioli may seem daunting, but once you’ve got the hang of rolling out pasta, it’s pretty easy. Ravioli fillings can, and should, go beyond cheese. Think of ravioli as a pasta pocket for just about anything from meat to fish to veggies and more. Homemade ravioli isn’t just for the expert home cook; in fact, fresh pasta is one of the easiest ways to start adventuring into the wide world of cooking. Ravioli is just filled pasta, and ravioli dough is just your basic pasta dough made with flour and egg yolks. Use a pasta maker or a rolling pin to roll out sheets of fresh pasta. You cut the pasta into squares or circles, add your ravioli filling, then lay another same-shape piece of pasta on top. Make sure you brush a little bit of water around the edges first, then crimp the edges shut with a fork. Once you have your ravioli filled, you can freeze them for later or drop them into boiling water to cook. Or you can go for fried ravioli, especially for a fun appetizer. Top your ravioli with tomato sauce or marinara, or try it with alfredo sauce or pesto. The sky’s the limit for pasta sauce and ravioli filling combos. Ravioli makers give us some insurance and add a level of quality-control to the whole process. The little wells mean that each ravioli gets just about the same amount of filling. The maker also helps you get more raviolis from your sheets of pasta, wasting less dough and giving us a better pasta-to-filling ratio. When you roll over the top with a rolling pin, the pockets are simultaneously sealed and cut apart. You get perfectly sized ravioli every time. The Aluminum Ravioli Form will be your way to enjoy fresh, homemade ravioli any time. The deep pockets will be great for stuffing with any meats and cheeses you choose. To use the form you simply place a sheet of dough over the metal base, press down gently with plastic mold, fill with your favorite filling, and cover with an additional layer of dough. You can make up to 12 ravioli at a time, each one will be square with a classic edging. The aluminum base is sturdy and easy to clean while the plastic mold is dishwasher safe.

This winter, upgrade your pasta night by swapping in with filled ravioli for plain pasta. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutler store for the tools you need to make your winter comfort foods. Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

Exploring new foods in the New Year may be a way to expand your taste palette and introduce you to different cultures. We have all been there; it can be scary to try new dishes. However, it can be deliciously rewarding. You can learn more about different values and traditions, ingredients, spices, and staple dishes that are popular in different parts of the world. We can become bored in our kitchens cooking the same dishes we fall back on. Food is a universal necessity. The food we eat is intricately intertwined with our culture. 

My father-in-law came from a German background. This past holiday season, my mother-in-law was reminiscing about some of the German cuisine dishes that he enjoyed. One of his favorite dishes included the side dish of spaetzle. 

Spaetzle is a unique, fun, and easy German dumpling that everybody should learn how to make. It is traditionally used as a base for both sweet and savory dishes, soups, and one dish meals. Done in just minutes, these are great on their own, as part of a traditional German meal, or perfect for any dish that might use a macaroni pasta. Spaetzle, or spätzle, is a simple dumpling or small noodle that is typically associated with German food heritage. If you have ever made a simple egg noodle, it is almost identical in ingredients and easier to make. Making homemade spaetzle is a mix of a simple batter of flour, eggs, milk, and sale and the use of a spaetzle utensil to drop the batter into boiling water. It can be boiled in water or broth. 

The spaetzle maker is a convenient device usually made of metal that’s sole purpose is for the making of small dumplings known as spaetzle. The metal plate has holes in it that you pour your spaetzle batter through directly into boiling water. The spaetzle maker nestles over a pot of water or broth. Once your batter is ready, you pour it into the sliding box onto the grater-like base. Slide it from side to side, and the little droplets slip through the holes and drip into the boiling water. Moments later, the noodles will be floating on top. The holes are specialized which enables the batter to cling and stretch into the right shape. The taste and texture of spaetzle is comforting and can be topped with a variety of ways to suit those around your table. 

Be adventurous this year and try something new. It is a great way to use the cooking experience to bond with those around us and stimulate some interesting conversations about geography, different cultures, customs, and ceremonies. Expand your horizons this year. Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store located at 33 Railroad Place to help you with the culinary tools you need to explore new foods. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

January: The notorious month of New Year’s resolutions is officially here! Though you can obviously plan healthy meals for every month of the year, we’re betting that eating healthy in January tops your list of priorities. If you’re trying to eat clean this month, it can be hard to know where to start. One of the definitions of the word Resolution is: a promise to yourself that you will make a serious effort to do something that you should do. Though it’s a pretty well documented fact that most New Year’s resolutions fail, we keep making them—and we’re not alone. The custom of making New Year’s resolutions is most common in the West, but it happens all over the world. Losing weight, eating healthier, getting fit, improving our health, or getting back in shape are among the most popular resolutions made every New Years. 

Unfortunately, this is a resolution that we tend to remake year after year. It can be daunting when your list of New Year’s Resolutions is as long as your holiday shopping list. In addition to the post-holiday slump, not being able to keep your resolutions by February, March or even late January may increase your anxiety. When your holiday decorations are packed up and stored away, the frustration of an unused gym membership or other reminders of failed resolutions can make the later winter months feel hopeless.

However, it is important to remember that the New Year isn’t meant to serve as a catalyst for sweeping character changes. It is a time for people to reflect on their past year’s behavior and promise to make positive lifestyle changes. By making your resolutions realistic, there is a greater chance that you will keep them throughout the year, incorporating healthy behavior into your everyday life. Making healthier food choices can help with improving the quality of your diet. However, regulating the size of food portions is a simple process that can help with weight loss. Weighing out food before it is eaten is a convenient method of controlling portion sizes and is something you can easily do at home with basic kitchen equipment. A digital kitchen scale helps with measuring. 

A pointer to assist with weighing: Weigh out the desired portion size. According to the U.S. Department of Health and Human Services, a standard portion for most meats and fish is 3 ounces. Look for portion size information on packages and use online resources such as MyPyramid.gov to learn about the recommended portion size of other foods. Weigh the food before it has been washed or cooked. Place the plate of food on the scale. The calibrated scale will measure the weight of the food only. Remove or add more of the foods until you reach the required portion. You can remove the plate as many times as you like provided that you do not press the tally button for a second time. For Food Safety reasons, you need to wash the plate thoroughly with hot water and detergent between weighing different foods.

Keeping our Promise to scale down as a part of those New Years resolutions can require using the right tools to make it work. Stop by Compliments to the Chef, your neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs to select a digital scale to assist with weighing ounces, pounds, fluid ounces, grams, and milliliters. We wish you all a happy, healthy, and fun in the kitchen year ahead. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

It’s that time again for us here at Compliments to the Chef to thank all the wonderful acquaintances that have helped us throughout the year. As Clarence said to George Bailey in the film It’s a Wonderful Life: “No man is a failure who has friends.” We have foodie friends which is even better. So many great people have come through our door with questions and suggestions about cooking and culinary tools that are needed. We believe that we have a great extended family who shares in our joy of cooking and creating our own masterpiece meals. As we get ready to ring in the New Year and welcome 2022, memories of some New Year traditions come to mind. Upon meeting my wife Paula, I had the opportunity to be exposed to some of the southern traditions her mother made based on her father’s background growing up in Virginia. The serving of black-eyed peas on New Year’s Day has been considered a lucky New Year’s food that dates back almost 1500 years. The tradition arrived in America during the 1930’s in Georgia and spread after the Civil War. In the Southern states, the tradition of eating black eyed peas on New Year’s Day is considered good luck to bring prosperity to the New Year. The traditional meal includes collards, turnips, or mustard greens, and ham. The swelling of the black-eyed peas symbolizes prosperity; the greens symbolize money; the ham represents positive motion. 

Here is a great recipe that includes all of the ingredients we hope brings good luck to you. Add a slice of cornbread, and you’ve got “peas for pennies, greens for dollars, and cornbread for gold.” 

We have wonderful round cast iron Dutch ovens from Le Creuset, Staub, Chantal, and Lodge that can help you with this wonderful dish. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, to pick up your cool tools for cooks to help with your New Year’s culinary preparations. Cook up some good luck this New Years. Have a safe and happy New Year. Cheers to a happy 2022! 

Remember my Foodie Friends: “Life happens in the kitchen!”

 Take Care, John & Paula

Hello my Foodie Friends! 

Many of our foodies may be traveling to visit family or friends this holiday season or may be hosting a holiday breakfast or dinner. Often times we are not sure what to bring to add to the meal that is being made. One item that is always welcomed is Popovers. When it comes to holiday dining, a special place is held at the table for popovers. But aren’t they difficult to bake? Not at all. In fact, you could even consider them the easiest - and perhaps tastiest - item on your menu this holiday season.

Twisted, warm, light and buttery, popovers are muffin-like pancakes, popovers are baked in melted butter. They are delicious served beside a roast, and are also divine slathered with butter and jam, filled with a poached egg, or dusted with cinnamon and sugar.

Most people fall into a rut when it comes to bread options. However, popovers can be a deceptively simple item that will impress your guests and tickle their taste buds. Not only are popovers cost effective, they’re also a breeze to make as long as you follow a few simple rules: make sure the pan is hot before pouring in the batter, don’t fill the cups more than half full, and no opening the oven while they’re baking.

Having the correct pan is important to making airy popovers with golden domes. The secret is how the batter lies in the pan. Popover pans are used for making popovers. They are specially constructed to convey the heat directly to the batter, which needs to be added to a hot pan, similar to the way Yorkshire puddings are made. Popover pans are also made with tall, narrow cups, which create a distinctive shape. This creates steam that helps the popovers expand and become light and hollow on the inside. Then you can stuff them with things. A popover pan is deep with steep-sided wells. This forces the batter upwards creating puffy domes and crispy sides. Investing in a real popover pan eventually starts to feel quite justifiable. These tins are really only useful for making popovers, but oh, what beautiful popovers they make! The trick is to make sure the pan is very hot before you add the butter and the batter.

At Compliments to the Chef, we carry popover pans from Nordicware and USA Pan. Both the Nordicware pan and USA Pans are made in the U.S.A. These pans are designed to allow maximum airflow so popovers reach their full height.

This holiday season, if you are not sure what to pop on over with to visit a friend or a family member, think about a creative popover to serve with the meal. Come visit your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, where we have cool tools for cooks! Have fun with family and friends. Remember, “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

It is officially the holiday season. What better way to celebrate and get into the spirit than to share your baked treats with family and friends.  Nothing gets you in the holiday spirit quite like making a mess in the kitchen with sugar, flour, and all of the sprinkles. Each year around this time, my mother would stock up on bags of flour and sugar to begin the process of making her treasured holiday cookies and goods. They were always a special treat in our family. Many of her recipes were handed down through generations before. Worn index cards have been handed down and shared with my siblings with recipes written in her perfect cursive, I am reminded of the winter days where we would watch her drop heavy balls of dough onto the floured counter in the kitchen and vigorously roll out the sticky batter until it was thin enough for cookie cutters. Santa’s, candy canes, Christmas trees, holiday bells, reindeers, snowmen, gingerbread men and women, and stars had to be carefully lifted from the thin layer of dough. 

As my wife and I exchanged childhood memories of making cookies, Paula shared that one year as a teenager, she made 72 dozen cookies. My stories were a bit more adventurous (due to five siblings trying to share a kitchen and help make cookies). In an effort to keep each of us focused, my mother would give each of us a specific duty that ultimately created the end result of a cookie recipe. My sisters were given the task of gathering, measuring, and putting the ingredients into a bowl; my youngest brother would stand on a chair and help my mother mix the ingredients. I was the keeper of the rolling pin and had the responsibility of scooping the dough (based on what recipe we were making), while my other brother would select which cookie cutter we were going to use. The assignments did not always result in a well oiled machine. Usually, heated words over who gets to stand closest to the mixing bowl would end with powdered sugar poofing all over the floor. Power struggles would occur between each of us on who would crack the egg, who got to hold the rolling pin, and who would do the dough-scooping (just try to pry that cookie scoop out of my hands). By the time the first batch came out of the oven, my bothers and I would wander off to play, while my excited sisters stayed around to help sprinkle sugar on warm cookies. How my Mom put up with us, I’ll never know. However, the cookies were so good that five children would be very quiet in order to receive a child’s handful of warm cookies! One of my favorite movie lines is from the movie “The Matrix:” “Take a cookie. I promise, by the time you’re done eating it, you’ll feel right as rain.” Still a good remedy for most stressful situations. Thanks Mom! 

This holiday season, use the secret weapon of cookies to win over your family. Stop in to see us at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, Saratoga Springs. We have a large assortment of cookie cutters and baking supplies to help with making everyone happy. Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care, John & Paula

Hello my Foodie Friends! 

When I was a young boy the holiday season was my families’ favorite time of year. Of course my parents used it to its full potential to keep three boys and two girls in line. Our biggest thrill was the chance to go downtown and peek into the store front windows seeing the latest toys and letting Santa, Mom, and Dad know what we wanted under the tree. For myself and my brothers, it was especially hard to refrain from becoming the Three Stooges avoiding our usual antics and teasing of each other. If we didn’t get along then we risked getting nothing and my Dad was a man of his word. We also loved this time of year because Mom and Dad became a dynamic team and focused on our happiness instead of the day-to-day problems they faced with finance issues that were typical of the middle class back then. It seemed like Mom and Dad knew every shop owner by their first name and all the shop personnel always fussed over their children. Shopping downtown was a magical event for us. The snow covered trees, merchant’s store fronts decorated with animated figures, holiday lights, decorations, and music. Each of us would run free to pursue the treasures that we wanted from Santa. We loved every store. For us a clothing store was a place that kept us from the toys. However, the clothing store mom loved was located on the top floor of one of the downtown buildings and you needed an elevator to get to it. An ELEVATOR!!! Do any of you remember what the older style elevators were like? It was like a carnival ride. It even had an elevator operator (what I wanted to be when I grew up). Several of our downtown buildings in Saratoga Springs still have the old style elevators. At the end of our shopping day, we would have a wonderful meal as a family, sitting exhausted filled with memories that would last a lifetime. 

Consider shopping local this season. Shopping locally helps you connect with the people in your community and learn more about what is going on around you. When people come in my store during the holidays, they call out to me and exclaim: “Hello Mr. Reardon! We are some of your Foodie Friends!” Economically, spending money locally gives back to the community. Why not make holiday shopping a family event? Shopping should be an enjoyable experience with interactions that leave us feeling good versus feeling like we have to do a chore. I find that’s far more likely to happen when I’m patronizing local independent businesses. Learn and experience product quality and durability, getting expert advice without having to waste time doing your own research. Aside from the experience, physical contact with an item makes people feel more certain about a purchase decision. When you go to a store, you know what you’re getting. The price is there. There’s no shipping fee. You can see the item, hold the item, and get the instant gratification you desire from buying the item. Savor the sights, sounds and smells of the season while shopping. During the holidays the shops are filled with festive decorations, sounds and smells. When you step through the doors and hear “Jingle Bells” or “It’s the Most Wonderful Time of the Year” playing throughout the store, you can’t help singing along as you walk around. 

Another great experience of shopping in your local shops is to spend time out shopping with the family. Your holiday tradition may involve shopping with your children, your spouse, or your friends. This holiday season, visit our beautiful city of Saratoga Springs and all of the unique shops within the city for those special treasures. Make it an event where you actually spend time with people (and not the computer) to select those special gifts to give. 

Having the right tools to prepare your recipe is the key to making a pretty good dinner a great one. It’s much easier to cook when you are equipped with high-quality utensils that make your job as fun and easy as possible. 

Paula and I look forward to the holidays every year with our children. Cherish your moments together and stop by and fulfill your holiday culinary needs. At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have really cool tools for your favorite foodie. We are located of 33 Railroad Place, Saratoga Springs. This holiday season, shop local and nab those ideal gifts for the ones you love. Remember my Foodie Friends, “Life Happens in the Kitchen.” 

 Take Care, John & Paula