Tag Archives: cooking

Travel, Trout and “Technicurean” Tendancies

colorado collage

I love traveling! I love to see new places and I love to eat new food! Experiencing scenic places as they relate to food and wine has become my favorite way to see the world. As I eat and drink my way through life I am inspired by the slow food, farm to table movement and local specialties. A trip to Colorado, a state I had never been to, had me doing some research. Although I rarely eat meat these days, tasting a bison, elk and boar meatloaf wrapped in bacon at the landmark Stanley Hotel was a must. Local trout, a cauliflower salad and a vegan cheesecake made with a cashew base did not disappoint. Thinking about locally produced food, it’s origins, processing, storage and preparation had me chatting about my recent trip to Napa for a Modenus DesignHounds  Signature Kitchen Suite brand immersion experience. I had been looking forward to getting an understanding of what this new brand meant by “true to food”. They did a great job of getting that message across to me. The “true to food” culture of the brand speaks of the appreciation for food and its journey to your plate. The appliances incorporate technology to simplify the temperature selection for storage and preservation of meats, wines, produce, nuts and everything you can consume! The stories of vintners, butchers, fisherman and farmers are embedded in the brand. Technology also assists in preparation. The simple graphics on the 48″ pro range with steam, convection, induction, gas and sous vide as well as individual timers are all you need to honor the ingredients and turn out professional quality meals at home. Technicurean is the term they minted for food enthusiasts looking to use latest technology for preservation and preparation of consumables. I love it! High performance appliances are exactly what the home entertainer needs to be able to enjoy the experience. The perfect wine preserved and served at the perfect temperature. The sous vide feature removing all the pressure of critical timing. As I savored my local trout and bubbly I realized how much I appreciated the SKS experience, the travel, the food and wine and the technicurean culture of it all. A visit to a local winery, the CIA at Copia and time spent with live demonstrations of these technicurean appliances, some classes on business practice were all a part of the brand bonding experience. Thank you to Modenus DesignHounds and Signature Kitchen Suite for making it possible. Here are some photos of the SKS Napa trip! The beautiful food and wine pairings and demonstrated techniques included wines from Moone Tsai, sous vide poached eggs, pastas, meats, fish, vegetable dishes and desserts, one more incredible than the next! Enjoy the feast for the eyes! Oh! …and if you are in New York City on June 12th or 13th, you can check out the range and wine preservation in person at CE Week at the Javitz Center.

sks napa designhounds collage

Bonding with a brand SIGNATURE KITCHEN SUITE

cia at copia

experiencing CIA at COPIA

sks collagea little pictorial of some hospitality and culture of Signature Kitchen Suite

:) Toni

The “Magic Box” We Commonly Call The Oven

Great neck cottage 1As a kid I was obsessed with magicians and magic tricks. Alacazam!! and the rabbit disappears in the hat…. Alacazoo!!!! and a bauble appears in what was an empty hand. I was amazed. As an adult, I am still obsessed with what I consider a certain magic although it can also be explained as technology. I consider appliances, especially ovens, to be magic boxes of a very special sort. Allacazam! I shout to my grandson as I put the gooey egg mixture in the oven. Alacazzoooom!!! I shout this time, 16 minutes later when a perfect cheese soufflé emerges from the magic box we commonly call the oven. “Wow, look what happened!” he says as I did back when I was a kid. Ovens were magic back then. Now, although totally explainable they are still magic to me, nonetheless. Todays’ breed of appliances is even more amazing with the introduction of steam as well as the convection I have come to love. Although I love the cooktop and wall oven arrangement above, my current favorite “magic box” is the Pro Grand Steam range from Thermador.photo 2 This 48″ magic box includes seven cooking options. All of them are impressive and sure to thrill the home chef. I love this piece because everything is in easy reach for my “cooking station”. The built in warming drawer can warm my plates or allow my cauliflower gratin to stay moist and serving temperature while I’m searing steaks and my rosemary biscuits are magically rising in the conventional oven with convection option. The steam oven can be used to quickly make healthy meals from fresh wholesome ingredients without the need for added fats and oils. The steam oven can also be used for proofing. A nice feature for home bakers. The griddle option is perfect for that leisurely Sunday morning pancake breakfast, warming drawer so useful for warming plates or keeping the pancakes just perfect so everyone can eat together. All in all, I find the amount of cooking versatility built into 48″ to be a pretty magical thing. Cooking appliances are where I start when planning your magical dream kitchen. The rabbit and top hat are optional!