It is our delight and true honor to collaborate with goop, the powerhouse e-commerce company, as they set up shop in NYC with goop market. Inside the premier Shops at Columbus Circle at the Time Warner Center, #goopmrktbrings the unique lifestyle brand from online to on Broadway, inviting NYC’s global audience to experience its curated content offline.
Designed and Custom-Furnished in Collaboration with Celebrated New York Design Firm Roman and Williams, goop mrkt joins The Shops at Columbus Circle at the Time Warner Center through December 24.
We are delighted to announce the grand debut of the new Lacanche Sully 1800 range that has made it into Frank Prisinzano‘s restaurant Sauce in lower Manhattan. The “Griotte” red Sully is quite the stunner in the window of Tiberio Custom Meat’s, Prisinzano’s studio adjoining restaurant Sauce. Tiberio Custom Meats is butcher by day, private dining by night where it transforms into a single-table restaurant seating a quaint 10.
The back of Frank’s Sully 1800 facing the private dining room. Photo credit: Thrillist.com
Lacanche and Prisinzano share many of the same strong-rooted philosophies about food, creating a seamless fusion for collaborative work. While Art Culinaire’s mission is to bring your family back to the table with meals prepared with local organic produce, Prisinzano works exclusively with 100% sustainable products sourced locally. Additionally, all of their animals are fed a complete vegetarian diet free of growth hormones and antibiotics.
Frank has named his new beauty Sophia Loren after the renowned Italian actress. Take a look at quick video featuring Frank Prisizano and his thoughts about Lacanche:
1 Whole Turkey (about 12 pounds) (thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded))
2 Medium Carrots (Roughly Chopped)
2 Celery Sticks (Roughly Chopped)
1 Large Yellow Onion (Roughly Chopped)
1 Nonstick Cooking Spray
1/4 cup or 1/2 stick Unsalted Butter (room temperature)
1 pinch Corse Salt and Ground Pepper
2/3 cups Packed Dark-Brown Sugar
1/2 teaspoon Grated Orange Zest (plus two tablespoons of orange juice)
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.
As the holidays near, we thought you might enjoy this!
Check out this video featuring a 26-lb turkey being cooked in our in-house Lacanche Cluny:
Also, here is a delicious recipe featured on Martha Stewart’s website for inspiration for Thanksgiving next week. Our mouths’ are already watering! We are thankful to be able to share this with you. What are you thankful for this year?
As you may know Art Culinaire is no ordinary company, so this year we decided to shake things up a bit for our annual company outing. With a strong dedication to the ol’ adage “work hard, play hard,” the AC staff hit the streets and signed up to tackle the “Original Beer Bike” in the Seattle neighborhood of Ballard.
Cycle Saloon Seattle promises a way to “Experience Seattle like Never Before!” And never before, is right! Our staff hopped aboard the 16-passenger pedal-powered vehicle adorned with Hawaiian leis and noise-makers, which attracted everything from smiles, stares, laughs, honks and waves from everyone we passed by. Cruising at an incredible 5 miles per hour, our team loved every minute of biking through Ballard, including historic Old Town.
The team in full force & getting our workout in for the day!
The AC team made a grand total of three stops at different local pubs/bars: the Old Town Ale House, The Market Arms, and lastly at the Ballard Loft. Each of the bars offered different house brews or specialties and each with their own ambience, making for a great and diversified afternoon.
After some brews the AC team decided to grab some hearty grub over at Ray’s Boathouse, an internationally acclaimed seafood restaurant based in Seattle, Washington. Aligned with Art Culinaire’s passion and love for fine cuisine, it was great to support a restaurant dedicated to serving fresh and local flavors. I’m pretty sure that just about every single dish on the menu got ordered, from appetizers to dessert. Safe to say, we definitely didn’t hold back!
What a fantastic afternoon! Everyone enjoyed a day outside of the office, and the beer bike was a fun way to work toward a common goal. The AC team is very greatly looking forward to our next company outing!
All smiles and sporting Hawaiian leis for a festive afternoon!
We’d love to hear from you! What does your company do for fun outings? Tell us here by commenting below!
Elisa and I took a sunny winter day to visit and cook in the beautiful home of one of our clients in Quogue, New York.
The cabinetry of the house was recently custom designed with Lacanche drawer pulls, oven knobs and towel bars to match their Sully 1800. The finished results were inspiring after sending out boxes full of our brass knobs from headquarters months before!
On the menu:
– Gourmet mac and cheese with Savignon Blanc and Cougar Gold aged cheddar
– Beet salad with vinagarette dressing
– Roasted chicken with mushrooms
– Apple tartin
Our culinary choices allowed us to use the magnitude of features on the Sully 1800; we baked the pie crust in the electric oven, roasted the veggies with the gas oven, simmered the cheese sauce on the french plate, and got the big pot of pasta boiling over the set of 15,000 btu burners. The range has the added bonus of allowing us both use the oven at the same time without any space sharing issues – this is truly the cooking duo’s dream range.
Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Remove the turkey from the brine; rinse and pat dry. Mix 2 sticks softened butter, 2 tablespoons parsley, 1 tablespoon dried sage and thyme, 1 teaspoon pepper, and 1/4 tablespoon paprika. and 1/8 tablespoon ground cloves.
Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving.
One of the most frequently asked questions here at Art Culinaire: Can you fit the big Thanksgiving turkey in the Cluny oven? The answer: YES!
I went shopping for the biggest turkey I could find, bringing a 20 pounder into the showroom for the Cluny experiment; the record from our staff is 26 pounds! With plenty of room to spare, I brined the turkey with lots of love and sugar, using a recipe from the Thanksgiving issue of the Food Network Magazine. After the overnight brine and a 3 hour roast in the compact gas oven, my bird and came out as crispy, juicy evidence that the Cluny is truly a wonder when it comes to preparing the holiday meal.
Happy fall, from the Art Culinaire team in Seattle!
As the leaves fall, our sister company, Woodinville Wine Cellars is deep in the swing of fall harvest. 50+ tons of grapes have come through our door in the past 2 weeks, as we turn fruit to wine and celebrate the change of the season.
One of the most important decisions in the process of a kitchen remodel is deciding where the oven is going to be placed. Unless you place your Lacanche on an island, you have two options for allowing the appropriate amount of distance between the wall and your range: a smooth, flat island spacer or our complimentary wall mounted back spacer, which is elevated about 6 inches above the top of the range, extending the body in height in just the back. Both create the same dimensions in depth.
Folks who plan to have decorative tile usually go for the island spacer, since the wall mounted back spacer will obstruct part of the design. On a recent visit to the San Francisco bay area to visit some Lacanche owners, I met with a Cluny 1400 owner, whose beautiful kitchen displayed a bold design behind her stove:
As you can see, the back of the range top is entirely flat, so you have a clear view of the design behind it.
Our in-house Cluny at Lacanche headquarters, on the other hand, has the wall mounted backspacer, and our painting of the countryside accomodates the extra 6 inches that extends up.
Whichever spacer you decide on will complement the range, but this is one of the important things to contemplate as your dream kitchen comes to life.