Tag Archives: sousvide

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