La Cornue - Kitchen Le Magnifique

I had the pleasure some weeks back of dining in New York City with Xavier Dupuy, president of La Cornue, my colleague and friend, Leslie Clagett from the blog KBCulture and a couple of PR people, always useful to fill in the blanks for a brand. I very much enjoyed this type of intimate setting.

I love up close and personal meetings with manufacturers. It helps me "get" the culture of the company which always trickles down to my understanding the quality of the product and the type of people who actually manufacture the product. 

Mr. Dupuy spent a fair amount of time talking about his factory workers - the length of time many of his employees have worked for La Cornue along with past generations of these employees' families who also worked at the factory. Lots of interesting stories. In times like these, it's nice to hear that. Mr. Dupuy takes immense pride in those who manufacture his products. This was not a short conversation!

La Cornue is a luxury brand of ranges and rotisseries that are made in France. Now, La Cornue is expanding their line of luxury appliances by adding a collection of custom made cabinetry (complete with the familiar metal banding if desired) called Culinary Architecture Memoire and a collection of handcrafted sinks. 

I've studied French kitchen design over the years. It's different. Here's why: the design emphasis is close to equal in regard to aesthetics and function. Function to the French (and to most other cultures other than, um, us in the US) does not mean that every single space gets filled for storage ... just because the space is there to fill. 

The negative space of the room is strongly considered an aesthetically important piece to the design of the kitchen, equal or nearly equal to functional pieces. What does that mean? It means an "unfitted kitchen" or a collection of islands or sections of cabinetry is preferred as opposed to continuous "runs" of cabinetry such as L-shaped, U-shaped kitchens, etc. Minimum wall cabinetry is also a part of La Cornue's kitchen design philosophy to achieve areas where the eye can rest.

Of course, the cooking area is considered the most important piece of the design ... after all, we know how seriously the French take their cooking!

A lovely evening, interesting insight into a brand and its philosophy, gorgeous products.

Kohler Food and Wine Experience & The American Club Resort

My weekend at Kohler, Wisconsin, at Kohler's gracious invitation, included attendance at a tempting array of food and wine related events of my choice. As I said in my previous post, I would go back to the Kohler Food and Wine Experience in a heartbeat. The vibe was fun, stimulating, insightful...and quite tasty. From beginning to end, all of my experiences, every one, were sincerely, and very solidly, positive. But first, a bit about the historic American Club Resort. (this season's winter image below)

A Forbes Five-Star Resort Hotel and AAA Five Diamond Resort Hotel, the American Club Resort was founded by Walter J. Kohler, Sr., originally to provide rooms for immigrant workers who were employed at Kohler. A Tudor style building and interiors, the wood paneled hallways and public spaces lend an air of history and traditional design that is at once comfortable and inviting. The rooms? The word "divine" comes to mind. The bathrooms? Perfect...or certainly, near perfect if one wants to quibble (not me.) But, the weekend (an annual event in October) centered around food and wine, so here's a little taste (pun intended-image from the seminar on baking with apples-yum-I almost died when this was passed around!)

Celebrity chefs included Alexandra Guarnaschelli, Jacques Torres, Charlie Trotter, Andrew Zimmern, Jon Ashton and many more. Tastings, seminars, the Kohler Chefs' Challenge and signature events such as the Taste of the Vine are just the beginning of a very, very packed schedule of events. 

Parts of my itinerary included a cooking demo with Alex Guarnaschelli (she is truly hysterical), the Taste Of The Vine wine event, cooking demo with Andrew Zimmern, a seminar on baking with apples and a few other great cooking demos. To escape into the world of food and wine, for me, was sweet in more ways than one. The program was run so efficiently, with such attention to detail and with a whole lot of entertainment value, it was a super enjoyable experience.

Winter activities abound at Kohler Village. Check out Kohler Village's winter outdoor activities. Take a look at the Demonstration Kitchen events. Dog sled demonstration anyone? Check out these very cool winter events on the weekend of January 28-29. OR, just forget all those outdoor activities and studying how to slave in the kitchen and go to the Kohler Waters Spa - "dreamy" is an understatement. I went, I zoned out, I exfoliated.

Thermador Freedom Induction Cooktop

"Heat without boundaries", the holy grail for cooks, chefs, heater-uppers ... Thermador introduces a new cooktop with revolutionary natural mapping technology. What is that and what does it mean?

Imagine the following: you are sauteeing ingredients for Thanksgiving stuffing-let's say onions, celery, and sausage (I'll also add apple chuncks in mine) in a large pan. Another spot on the cooktop is needed to cook the fresh cranberry sauce. Don't forget the turkey stock - the stock pot needs a place too.

At different times of the cooking process each piece of cookware needs to be the center of attention, maybe moved to the front or off to the side to simmer or have more intense heat. The ability to move cookware around a cooktop at will is flexibility and freedom for any kind or type of cook. It's what you can do with the new Thermador Freedom Induction cooktop

 I saw this technology first hand at IMM Cologne, Germany, last year, and thought it would be quite awhile before we saw this technology in the US. This is big news, as this Thermador cooktop is the first cooktop with this innovative technology in the US, complete with 30 international patents.

Other features per Thermador's press release:

• "A 6.5-inch, full-color touchscreen display that recognizes pot shape, size, and controls power setting and cooking time   

• Surface area to accommodate a 21-inch x 13-inch pan with the largest cooking surface in the industry

• A range of 4,600-watt maximum power output with Boost feature and 15-watt minimum power output

The Thermador Freedom Induction Cooktop surface is made from transparent ceramic glass, which allows for the integration of the color touchscreen. In additional to the touchscreen interface showing the position of all cookware on the cooking surface, the touchscreen also performs live updates as cookware is moved to a different position, giving the home cook an intuitive cooking experience." MSRP is $4949.

A game changer!

Thermador Pro Grand Steam Range

In June I attended a press event at the fabulous Thermador facility in Scottsdale, Arizona to be among the first to view their new, stunningly bold pro range, the new Pro Grand Steam Range. Manufacturers of the first pro range ever in 1950, not to mention in stainless steel at that time, Thermador's latest pro range has features in this new version one would not have dreamed of back then.

Did I say this range is bold? I like bold. I mean, if you're going to do something, be bold! Be awesome and be innovative too, for goodness sakes. Push the envelope, think out of the box and all that. Here's what we have in terms of features:

Steam Oven - If you want to cook in one of the most fabulous ways to achieve superb quality for your cooking efforts, steam oven technology provides the best of all worlds ... namely, a healthy cooking method, moist, flavorful foods with a crisp crust as required. Plumbing? None - just fill the handy reservoir.

Star Burners - Quite simply, the star burner gives you more real estate within the flame. Add 22,000 BTUs for the power star burner, and the impatient will be impatient no more. For me, that would mean a killer sear on my filet mignon and salmon. I like power! Extra low simmer technology too.

Spacious Oven - A 5.1 cubic foot convection oven offers ample cooking space with nine cooking modes.

Universal Design Features - Soft close hinges, full access racks, easy grip handles and a wonderful electronic oven display and light feature to illuminate words and numbers on the knobs just below. It's also just a little bit sexy - that blue light.

Warming Drawer - I almost forgot! If that's not all, coddle your freshly cooked food in the warming drawer - PERFECT for all those holiday sides and just about anytime something needs to sit ... without losing its wonderfulness.

Grill/Griddle Option - Sweet. Why should I have to decide between grilling the perfect burger and the great features of a griddle? Sauteeing vegetables, making pancakes, home fries and so on.

The fit and finish is of very high quality. I am especially in favor of the universal design features. Yes, it's a bloody fortune at nearly $14,000 MSRP, but this is clearly an investment product. Some things, in my philosophy, are just worth the lifestyle enhancement not to mention longevity, that is purchased along with the basic functions of the product. I've spent a bundle on a few products that were, let's say, seemingly above my financial demographic. I never regretted it, ever. So, a lesson in budgetary restraint? Not from me. If you feel it, it just may enhance your life - that is, if you can swing it financially. If you can, go for it, it's a ridiculously beautiful cooking center.

Induction Cooking - Electrolux Icon 36" Cooktop

Electrolux invited me to review their Icon 36" induction cooktop in my personal kitchen. I accepted the invitation, looking forward to begin cooking with induction and with gratitude for the opportunity to replace my 20 year old gas cooktop with induction. I have cooked briefly on induction before, but I was very interested in cooking on an induction cooktop over a period of time, to truly understand its properties. I am approaching this review on several fronts.

AESTHETICS

Around this time, I was due to exhibit my new line of kitchen furniture, Bornholm Kitchen, at the Architectural Digest Show in New York. I thought it would be a good idea to incorporate an island into the show which would have a cooktop installed.

As Bornholm Kitchen is easily experienced as furniture and was designed as such, nonetheless, it was fun to see the reaction of visitors to my booth. The Electrolux Icon cooktop has such a low profile that many visitors to the booth were surprised that the island was meant to be designed into a kitchen and was not a dresser or other type of furniture. Their eyes lit up and we saw a smile, or heard a "wow". It is a response that made perfect sense, was fun to see, and confirmed to me that this type of cooktop is a real advantage for the open kitchen floorplan.

The point? Sleek = nearly invisible = aesthetically clean, especially in an open floorplan situation.

CONTROLS

The controls were very quickly and easily understood. I don't remember even looking at the manual before I started cooking; the cooktop is very intuitive. One more note about aesthetics - please remove the word "Induction" from the burners - it's simply not necessary and takes away from an otherwise GORG (gorgeous) stunning cooktop design. That said, I don't even notice it at all anymore - I have other things to think about when I'm cooking, but it's worth a mention.

If I'm going into another level of detail, I'll note that the design of the controls is, well, beautiful. The controls are simple in design and very cool. Less is more aesthetically, and all that. Well done.

COOKING!

I couldn't wait to cook my favorite things on this cooktop. I like to sear meat and fish, like filet mignon or salmon, then finish it in the oven for a perfect medium rare (especially for salmon, yum!) I also use grill pans to grill asparagas or other vegetables or to saute brocolli rabe, steam veggies or putting that pot of water on to boil, which I want done fast! We (my husband and I) cook with fresh foods all week and the induction cooktop has made the cooking experience a pleasure in all these ways mentioned.

The cooktop is fast. Very fast. Much faster than my gas cooktop. I'm impatient, so I like that, a lot! I'm also fundamentally lazy in some respects, so I like that all I have to do is to put my finger on either high or low, keep it there to control the heat, end of story. Fast, easy, intuitive. One of the very best features of induction cooking is that it has instant response - same as gas. So far, we have instant response to heat control, and more power than gas (see "power boost"). I'm happy. Is it more powerful than the most powerful gas btu burners? I'd love to see a test done. I do not know the answer to that.

A "Keep Warm" feature, multiple low heat 1/2 heat number selections, and a timer round out useful cooktop controls.

I love the versatility of the cooking zones and how different size pots can be used. I like flexibility. Take a look: 

Induction cooking is THE safest method of cooking, the most energy efficient way to cook, perhaps the fastest method and certainly the most understated in terms of aesthetics. These features are compelling reasons to seriously consider induction cooking. I have the utmost confidence in Electrolux Icon as a brand, based on my clients having purchased Electrolux products over the years and being very pleased with the products...and I hear feedback. 

I love induction cooking, and I'm NOT looking back at my much less powerful (and small) gas burners!

Bosch Appliances–Beauty and Brains!

I was delighted to be invited to the Bosch training and showroom facility in beautiful Scottsdale, Arizona. I so welcome these opportunities to travel to corporate showrooms around the country (and abroad) for focused product training, which always adds another dimension of insight into a brand’s unique history and philosophy.

Robert BoschWho knew the founder’s name was Robert Bosch (1861-1942) who was equal parts socialist and capitalist, botanist and inventor, pacifist and philanthropist … whose company was one of the first to provide health care to its employees as well as the eight hour work day … who worked with Thomas Edison for a year here in the US and who had a commitment in theory and in practice to (what we now fashionably call) Reuse, Recycle and Reduce - in extreme ways? Bosch (the corporation) has recently celebrated 125 years of being in business as well as celebrating their equally long tradition to social commitment.

Half of the profit that Bosch generates each year goes toward philanthropic and environmental endeavors-nearly astounding! Since 1964 the Robert Bosch foundation has funded more than one billion euros toward the company’s social and environmental commitment. What an inspiring piece of “corporate history.”

BOSCH SHOWROOM DELIGHTS

I will have more information on some of the great features of Bosch appliances in another post. Quite frankly, I lost track of all the #1 awards Bosch has won, but it is impressive. Half the fun of going to these events is to enjoy the beautiful showroom design! I’ll take you for a short tour. Let’s take a look, and note the appliance integration. Enjoy the view.

Below: A look at the Bosch reception area just past the front desk. Tranquil and serene, connected to the feeling of the Arizona landscape 

Below: A wide shot (with the exception of one leg of the “U” shape) of the kitchen we cooked in, with a complete suite of Bosch appliances. A simple design with just a touch of coolness in the countertop and tile backsplash, accented with cool (toned as well as featured) stainless steel appliances.

Below: The tall wall of appliances and storage – so popular in European kitchen design, it serves as a visual foundation to the kitchen.

Below: We were all “Engineers in Training” for the day with real Bosch product engineers! Taking a short break in between learning all sorts of mathematical equations and theories-exhausting!

Below: A nice tight integration with cabinetry and countertop – the Bosch slide-in range. A slide-in range is a superb and elegant solution (and less costly than the purchase of a separate cooktop and oven) to what could otherwise be the bulky look of a freestanding range. An often forgotten product solution, the slide-in range provides a “flow” to your kitchen

Below: A fantastic and delicious artisan focaccia, just out of the Bosch true convection oven. It was delicious! Part of our experience cooking with Bosch appliances

Below: Now, let’s take a peak at a few other kitchens in the Bosch facility with either Thermador or Gaggenau appliances, both under the Bosch corporate umbrella

Bye, Scottsdale! (sniff...)

A Thanksgiving Story

Oh, just a short little story, but it sure does warm my heart and I want to share it with you!

Just earlier today, I went to visit a friend in the hospital. Much to my surprise, right next door, was a store called Zorn's. 

I had not thought about Zorn's in, well, decades. Before my mother died in 1988, she cooked a big Thanksgiving dinner every year. It had all the trimmings, and my mother was a fantastic cook who could make the most gourmet meal out of common ingredients on any given weeknight. 

My mother's stuffing for Thanksgiving was GREAT. It had a wonderful blending of fresh flavors that was so savory, so absolutely delicious, everyone looked forward to it year after year. Between Thanksgiving dinner and subsequent turkey sandwiches with stuffing, the memories I conjure up right now are pretty intense.

But....my mother (and father) were immigrants from Denmark. My mother, um, didn't know squat about making stuffing. Looking back, I don't think she ever really "got it." How did I find out? Smart, very smart, woman - when my husband and I were dating, I guess she figured that she could certainly ask him to do her a favor and my guess is she probably told him to keep a secret...OR ELSE, knowing he would!

What she told my husband to do was to go to Zorn's, now, about 45 minutes away from where she lived, pick up the stuffing, bring it to her and KEEP QUIET about it! A guy dating the mother's daughter is not going to do that? She's no fool! Obviously, she had been going there for YEARS.

I don't remember how or when we all found out her secret, but we were completely shocked when we did, given her great cooking skills.

What great memories I had seeing Zorn's today...and my husband (the same guy) and I bought lots of Thanksgiving trimmings there today...including their stuffing. I'll have two types of stuffing at our table this year - mine and Zorn's. It will be REALLY interesting to see who likes which stuffing best!

Thanksgiving in my home