In The Kitchen
In The Kitchen's Super Sharp Summer Series
Saturday, June 6 - Wusthof
Color your kitchen with Wusthof! We're kicking off the series and pride month with a knife legend. Stop in to try out the Color Series knives at the knife case and get expert guidance on picking the perfect knife for the job and for you. Special deals available in store only on select Wusthof knives.
Saturday, June 13 - Kikuichi
Our friend, Harry, will be dropping by ITK with some exclusive knives that we normally don't carry in store for this one-day Trunk Sale! If you've been looking for a special piece to add to your collection, this event is for you. Plus, Harry will be bringing along his Blue Fin Tuna Slicer... as modeled below by Jodi!
Saturday, June 20 - Hammer Stahl
Get hands-on with Hammer Stahl knives at our “Try Me” event! Test the feel, explore limited-time deals, and get expert guidance from Haverly to find the perfect fit—whether you’re shopping for Dad or upgrading your own kitchen. Featuring special promos on select knives and in-store favorites. Come ready to try, compare, and leave sharper than you came!
Saturday, June 27 - Cangshan
Join us for a high-energy knife skills event with Cangshan! Learn essential cuts, then put your skills to the test in a timed competition judged on precision and consistency. Led by Cangshan expert Ed, this hands-on event is your chance to improve your technique, try out top knives, and compete for a prize and bragging rights. Come ready to chop, learn, and have some fun!
Saturday, July 11 - Opinel
Join us as we spotlight Opinel, a heritage brand known for timeless, versatile tools. Explore a curated selection for kitchen, garden, and outdoor use, discover new arrivals, and enjoy giveaways plus a free gift with purchase. Shop during the week leading up for a chance to win a Nomad Kit—perfect for food lovers on the go!
Saturday, July 18 - Zwilling
Celebrate 50 years of ZWILLING’s iconic Four Star collection with us! Get hands-on at the knife counter, watch a live demo featuring the newest addition to the line, and take advantage of a special gift with purchase. Whether you're upgrading or discovering, it’s the perfect time to experience a true classic.
Saturday, July 25 - Rada Cutlery
Slice into summer with a hands-on Rada Cutlery demo! Try their fan-favorite Tomato Slicer at our “Try Me” station, watch live demos with expert tips, and taste the difference with fresh tomato-inspired samples. It’s a fun, flavorful way to upgrade your everyday prep.
Holiday Entertaining Checklist
German Potato Salad for ZWILLINGfest
Ingredients:
- 6 cups diced peeled potatoes
- 8 slices bacon
- 2 small onion, diced
- ½ cup vinegar, we used A Porter Beer Malt Vinegar from American Vinegar Works
- 4 tablespoons water
- 3 tablespoons white sugar, or more to taste
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Directions:
- Gather all ingredients.
- Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
- While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
- Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
- Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
- Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.
Lara's French Onion Soup
Ingredients:
- Olive oil
- 1/2 stick of butter
- 4 onions, sliced thin
- 4 cloves of garlic, minced
- 4 tbsp flour
- 4 cups beef broth
- 1/2 cup white wine
- 1-2 sprigs Fresh Thyme
- 1-2 sprigs Fresh Rosemary
- Cracked black pepper
- Salt, if needed, broth is usually salty enough
Directions:
- Add the butter in your dutch oven over medium-low and wait until hot, add onions and spray with Duck Fat Cooking Spray. You want to cook these slowly so they don’t burn and become caramelized instead. This should take about 20 minutes.
- Add the flour and stir to coat the onions. Add the wine and let cook down. Add the beef stock, thyme, rosemary, and black pepper. Let cook 45 minutes on low.
- To serve, I top with shaved asiago cheese because it doesn’t make like a lump of cheese that you have to bite through. Throw in some croutons to soften in the broth or dip with fresh bread.