We know that anticipation runs high the night before the big game in Eugene, so the Hartwick's Team would love for you to join us every Friday Night from 5-7 pm for Friday Night Duck Talk at Hartwick's.
 
"Voice of the Ducks", Jerry Allen, along with "Color Analyst", Mike Jorgensen and KEZI TV's Joe Giansante will be party'in it up at the store, cookin' in the kitchen and celebrating Duck Pride.
 
So, waddle on down, quack all the way, and visit with us when you arrive... 
it is going to be an evening filled with food, fun, and prizes!

	Kickoff Event Friday, August 31st, 5-7 pm Houston @ Oregon Free Beer and Brauts Simply Dawgs - Hot Dog Stand Wine Tasting - LaVelle Wine Bar & Bistro 20% Off All Cookware 20% Off all Green & Yellow Items Door Prizes
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	Friday, September 7, 5-7pm Oregon @ Michigan   Free Beer and Tailgate Food Simply Dawgs - Hot Dog Stand Food will be prepared from the cookbook  "A Man, A Can, A Tailgate Plan" Wine Tasting - LaVelle Wine Bar & Bistro   15% Off the cookbook "A Man, A Can, A Tailgate Plan" 20% Off all BBQ/Tailgate Supplies Door Prizes
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	Friday, September 14, 5-7pm Fresno @ Oregon   Free Beer and Chili Cookoff Simply Dawgs - Hot Dog Stand Wine Tasting - LaVelle Wine Bar & Bistro   20% Off Wine and Bar Supplies 10% Off Wine and Bar Electrics Door Prizes
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	Friday, September 21, 5-7pm Oregon @ Palo Alto   Free Beer and Corn Dogs & Taters Simply Dawgs - Hot Dog Stand Wine Tasting - LaVelle Wine Bar & Bistro   Wear your Duck gear and receive 20% off your entire purchase (non-electric items) Door Prizes
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	Friday, September 28, 5-7pm California @ Oregon   Free Beer and Quak Attack Snack Items Simply Dawgs - Hot Dog Stand Wine Tasting - LaVelle Wine Bar & Bistro   20% Off all Green & Yellow Items Door Prizes

Chipotle Rubbed BBQ Pork Tenderloin
Greek Pasta
Grilled New Potatoes
Mini Oreo Surprise Cupcakes
Vanilla Chai Coffee Cooler

Chipotle Rubbed
BBQ Pork Tenderloin

8 Servings

Ingredients
1 Tablespoon Canned Chipotle Chilli in Adobo
1 Cup Prepared BBQ Sauce
3 Corn Tortillas
1/4 Cup Vegetable Oil
1 Package (12 ounces) Premium Original Chorizo
1 Bag (6 oz.) Corn Bread Stuffing Mix
1/3 Cup Yellow Onion chopped
1/2 Cup Celery chopped
1/2 Cup Fresh Cilantro finely chopped
2 Tablespoons Fresh Oregano finely chopped
2 Large Eggs
2 Pork Tenderloin butterflied
8 Strips Premium Regular Smoked Bacon

Directions

1. Puree the canned Chipotles with the Adobo sauce in a food processor until smooth. Combine with the BBQ sauce. Set aside.
2. Tear the corn tortillas into 1/2 inch pieces.
3. Heat the vegetable oil in a skillet over high heat.
4. Fry the tortillas until crisp.
5. Transfer to a paper towel lined surface to drain.
6. In a skillet over medium heat, cook and crumble the chorizo. Set aside.
7. In a mixing bowl combine the fried tortilla chips, chorizo, stuffing mix, onions, celery, cilantro, oregano and eggs. Mix until combined.
8. Place the stuffing on top of one of the butterflied tenderloins.
9. Place the other tenderloin on top of the stuffing and pack down firmly.
10. Brush about 1/2 cup of the Chipotle BBQ mixture over the surface of the tenderloins.
11. Wrap the tenderloins with bacon slices and secure with toothpicks.
12. Brush 1/4 cup of the Chipotle BBQ sauce over the wrapped tenderloins.

Preheat grill to medium heat.
Wrap in foil and cook over a prepared barbecue grill, turning over frequently.
Baste with the remaining BBQ sauce and cook the tenderloins for approximately 1 hour total or until the temperature reaches
145-150 degrees F.

Recipe courtesy of BHG.com

Greek Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 12 (3/4-cup) servings

This pasta salad provides a taste of the Mediterranean with crisp cucumbers, Kalamata olives and feta cheese. A yogurt dressing, accented with mint and oregano is a cool, refreshing change from the standard macaroni salad.

Ingredients
8 -Ounces elbow macaroni
1-1/2 Cups plain yogurt
1-1/4 Teaspoons Mint Flakes or Fresh Mint
1-1/4 Teaspoons Oregano Leaves
1 Teaspoon Garlic Powder
3/4 Teaspoon coarsely Ground Black Pepper
2 Large tomatoes, cut in cubes
1 Cucumber, halved lengthwise and thinly sliced
3/4 Cup Kalamata olives, sliced and pitted
4 Ounces feta cheese, crumbled
1 Tablespoon olive oil

Directions

1. Cook pasta as directed on package. 
2. Rinse under cold water; drain well.
3. Mix yogurt, mint, oregano, garlic powder and pepper in large bowl with wire whisk until well blended. 
4. Add macaroni and remaining ingredients; toss to coat well.
5. Serve immediately or refrigerate until ready to serve.

Recipe courtesy of BHG.com

Grilled New Potatoes

Prep Time: 5 minutes
Grilling Time: 20 minutes
Makes 4 servings – ¾ cup each

Ingredients
1/2 lb. each: red and white baby new potatoes
2 Tablespoon water
2 Teaspoon oil
3 Tablespoon Sun-Dried Tomato Vinaigrette Dressing
2 Tablespoon Grated Parmesan Cheese
1 Tablespoon chopped fresh parsley

Preheat Grill to Medium Heat

1. Place potatoes in center of 18-inch-long piece of heavy-duty foil.
   (Or, use a double layer of regular foil.)
2. Drizzle with water and oil.
3. Bring up foil sides and double fold top and ends to seal packet, leaving room for heat circulation inside.
4. You want to grill for 18 to 20 min. or until potatoes are tender.
5. Cut slits in foil to release steam and open packet.
6. Drizzle potatoes with dressing and sprinkle with cheese and parsley.

Recipe courtesy of BHG.com

Prep Time: 10 minutes
Total Time: 52 minutes
Makes 24 servings, 1 cupcake each

Directions
Preheat oven to 350°F.
Prepare cake batter as directed on package; set aside.

1. Mix cream cheese, egg and sugar until well blended.
2. Spoon cake batter into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.
3. Top each with 1/2 Tbsp of cream cheese mixture and 1 cookie.
4. Cover evenly with remaining cake batter.
5. Bake 19 to 22 min. or until toothpick inserted in center comes out clean.
6. Cool 5 min.; remove from pans to wire racks.
7. Cool completely. There may be an indentation in top of cupcake after baking. Top cupcakes with whipped topping and remaining cookies just before serving.

Recipe courtesy of BHG.com

Prep Time: 10 minutes
Makes 4 servings, 1 cup each

Ingredients
4 Teaspoons Instant Coffee
3 Tablespoons granular no calorie sweetener
1 Teaspoon vanilla
1/2 Teaspoon ground cinnamon
1/8 Teaspoon ground allspice
1/4 Cup warm water
2 Cups fat free milk
1-1/2 Cups ice cubes

Directions
Place coffee, sweetener, vanilla, cinnamon and allspice in pitcher. Add water; stir until coffee granules are completely dissolved. Stir in milk and ice cubes; pour evenly into 4 tall glasses. Serve immediately.

Tailgating
Make just before leaving. Place in large thermos to keep cold. Just before serving, stir. However, it may lose its froth.

It’s simple! First, hold onto your cookware receipt. Second, order your Enclume Pot Rack from Hartwick's within 90 days of purchasing your cookware. At time of ordering we will have you fill out a 20% off Enclume Coupon and ask to make a photocopy of your original cookware receipt.

I told you, it is easy: we take care of it all right here in the store.

At Hartwick's you'll find a great selection of cooking classes and events for all ages. We would love to have you join us in our kitchen!s

Registration Information

Registration deadline is one week prior to each class, however, we do have last minute openings - so feel free to call and check.

Payment must accompany each registration. You may register via phone, fax or in-person. When calling or faxing please provide your Credit Card #, Expiration Date, and 3 Digit Security Code.

Phone (541) 686-0126
Fax (541) 686-0127

Seating and enrollment for all classes are on a first-come, first-serve basis. Twelve seats are available for each class. When a class is full, you may request to be placed on a waiting list and notified if space becomes available for that particular class or you may request to be notified, if the class is offered again at a later date.

Refunds are available if you cancel at least 48 hours before the scheduled class. In the event of a class cancellation on HARTWICK’S part, you’ll be notified and provided with a full refund or store credit.

Please note: Classes will be cancelled if there are 6 or less attendees, so invite your family & friends!

Phone (541) 686-0126 • Fax (541) 686-0127
Monday - Saturday 10am to 7pm • Sunday 10am to 6pm

Located at the Fifth Street Public Market 296 East 5th Avenue, Suite 168 Eugene, Oregon 97401

HARTWICK’S CDE, LLC values your privacy, email information is utilized solely by HARTWICK’S and is strictly guarded by management. To ensure delivery of this newsletter please add newsletter@hartwicks.com to your e-mail address book.

© HARTWICK’S CDE, LLC. All rights reserved. Not responsible for typographical or pictorial errors. Prices may be subject to change without notice.

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Perfect Pie Carrier

A freshly baked pie is always a welcome gift, even more so when it comes wrapped inside this unusual but sensible container. A bamboo steamer is the ideal size to transport a pie to your hostess's door and can hold two pies at once. After placing lid on steamer, secure with a piece of twill tape tied in a bow.