Eat Beat

By Kirsten Henri
Add Comment Add Comment | Comments: 0 | Posted Nov. 21, 2007

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Shop at It!
Perhaps shopping at a straightforward restaurant supply store is a little too boring for you. Perhaps you need more style with your spatula. More pizzazz with your peeler. Extra cha-cha with your chopsticks. You might want to stop by the new "kitchen boutique" Kitchenette. Owners Bob and Suzanne Smith stock an array of eye-catching kitchen items and gifts, like an adorably retro tomato-red breadbox and scale from Typhoon, mod-patterned aprons, and all-in-one holiday cookie-making kits for kids. There's also a well-pruned selection of prepackaged foods, including cake mixes from the Barefoot Contessa (the only reason to watch the Food Network) and jams and chutneys from Stonewall Kitchen. >> Kitchenette, 1120 Walnut St. 215.829.4949

Shop at It at the Very Last Minute!
If it's your turn to host Thanksgiving dinner and you've got additional last-minute guests, or you just plain forgot to pick up that pound of sweet potatoes for your famous casserole, you're in luck. The Headhouse Farmers Market will be open on Wed., Nov. 21. Market manager Nicky Uy says most of the regular purveyors will be in attendance, plus a few special guests selling items like greenhouse microgreens. If you've already preordered a turkey from Mountain View Poultry or Griggstown Quail Farm, you can pick it up then. You can also stock up on wine from Stargazers Vineyard to help smooth out your disgruntled dinner guests should you unaccountably fail to score that turkey after all. The market will be closed the following Sunday and reopens Dec. 2. >> Wed., Nov. 21, 10am-4pm. Headhouse Farmers Market, Second and Lombard sts. 215.575.0444.www.headhousemarket.org

Cook It, Eat It and Smear It With Butter!
I'm not typically one to sing the praises of a publication put out by a marketing board, but the Wisconsin Milk Marketing Board's new book The Great Big Butter Cookbook: Because Everything's Better With Butter is too true to ignore. Everything is better with butter. (As a child I used to eat butter straight out of the refrigerator, so my enthusiasm for butter is, uh, intense.) The book is thick, but very basic: Most recipes don't require fancy ingredients or special equipment. It's comprehensive in the sense that you'll find a recipe for escargot right next to "taco popcorn." Here's my favorite recipe: Melt butter and dark chocolate on a split toasted baguette, squish together and die of happiness.

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