Chef Colby will be showing us how to make the ultimate muffaletta grilled cheese. If you love olives, fresh bread and melty cheese, this dish is for you! Stop in and grab a sample!
Steam oven cooking adds moisture to your vegetables and helps them retain nutrients! We’ll steam fresh artichokes for our steam oven demo on 11/19 at 11am and 11/21 at 5pm.
We’ll show you the benefits of cooking with a gas burner by making warm arugula and roasted beet salad with goat cheese. Demos and samples 11/12 at 11am and 11/14 at 5pm!
Induction cooking gives you the benefit of precise control at all temperature ranges. Pumpkin risotto is on the menu for the demos: 10/29 at 11am and 10/31 at 5pm. Stop in for free samples!
Macaroni and cheese is the quintessential comfort food and we’re showing you how to make it in the Wolf steam oven! Demos and samples 10/22 at 11am and 10/24 at 5pm.
We always come home from the Bountiful Farmer’s Market with tons of fresh vegetables to stir fry. We’ll show you the precision of induction cooking and have a meal on the table in minutes! Demo and samples Aug. 27 at 11 a.m. and Aug. 29 at 5 p.m.
One taste of anything cooked in a steam oven and you’ll be hooked! Lemon garlic shrimp demos and samples Saturday, Sept 17 at 11am and Monday, Sept 19 at 5pm.
We’ll be showing off all the benefits of cooking with steam by making our favorite salmon and asparagus! Demos and samples Aug. 20 at 11 a.m. and Aug. 22 at 5 p.m.
We’re making use of all that zucchini from the garden by baking the best zucchini bread in the convection oven! Demos and samples Aug. 13 at 11 a.m. and Aug. 15 at 5 p.m. Here’s the recipe:
1 cup oil
1 2/3 cup sugar
1/2 cup brown sugar
2 TBS vanilla
2 cups grated zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp baking powder
Beat eggs and add the next 5 ingredients. Mix well and lenin the dry ingredients. Add chopped nuts and/or chocolate chips if desired. Grease and flour 2 bread pans. Bake for 1 hour at 325 convection.