The Delft Blue Citeaux and Matte Black Sully are enjoying their new home in our petite showroom in New York City.
Our sales team has had a busy couple of weeks in the month of May!
We attended the Kitchen and Bath Industry Show in Las Vegas and celebrated the grand opening of our petite showroom in New York City.
A good dinner party is a true art, a process that highlights the host’s unique talents in cooking a great meal, creating a warm atmosphere, and celebrating the comforts of home.
The key to providing the ceremony of a meal amongst friends and family is an organized host. The host needs not to be the most versatile chef, they simply need a plan to make a scrumptious meal that they can prepare and share with ease.
Art Culinaire’s dinner party workshop showed participants how to create an epic, simple meal in just an hour and a half.
Soups and Sauces
- 2 28oz cans of Whole Peeled Tomatoes
- 2 6oz cans of Tomato Paste
- 6 Cloves Garlic
- 1 cup Chopped Onion
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Salt
- 1 teaspoon Garlic Powder
- 1lb Ground Beef or Lamb
- 1lb Ground Italian Sausage
- 1 Egg
- 1 tablespoon Italian Seasoning
- Garlic Salt
- Garlic Powder
- 1/4 cup Chopped Onion
- 3-6 Cloves Minced Garlic
|Blend one 28 oz can of whole peeled tomatoes with one 6 oz can of tomato paste and 3 cloves of garlic at a time. Add to sauce pot, cover, and cook on medium low heat for two hours stirring every 10 – 20 minutes. After the first two hours reduce heat to low. Remove lid two hours before serving to let excess moisture evaporate.|
|Combine all ingredients in a mixing bowl. Form golf-ball-sized meatballs out of the mixture and place in a frying pan on medium heat. Brown the meatballs, rotating them frequently. Place meatballs in the marinara and allow at least two hours in the sauce on low heat for the meatballs to finish cooking.|
We put our in-house Cluny to work for our Soups and Sauces event this Saturday. All 4 burners and the entire surface of the french plate was in full use, as we showcased the art of the long simmer with a hearty marinara and classic chicken noodle. Our regular burners provided the space for boiling water for pasta and the makings for a thick cream of broccoli.
One of our Lacanche ambassadors was kind enough to host a dinner party with our East Coast Sales Manager, Elisa. The occasion was called for so Elisa could spend some quality time preparing a meal on a Cluny 1400, in order to express to her clients the true experience of cooking with Lacanche.
This week I hosted an afternoon late lunch meeting with a client who was deciding between the Classique vs. Traditional Cluny. I decided that a good pot of chicken soup would help her decide whether or not the Traditional French Plate was complementary to her cooking style.
I shopped for some fresh veggies and herbs (soup staples: carrots, celery, onion along with my favorite flavor boosters for chicken soup: thyme and Italian parsley) and chopped them prior to her arrival.
The Citeaux is one of our newest models, featured here in French Blue in our showroom in Seattle (along with our main service tech, Gregg!)
For anyone who has a space large enough for this grand range, the Citeaux is the perfect luxury workstation for anyone who takes on the esteemed duty of cooking a holiday meal or entertaining a large group of people. In addition to the impressive stovetop, it features both a vertical convection oven and warming cupboard on both sides of the main oven, making this beauty perfectly symmetrical in its elegant style.
As someone who is new to both baking and the benefits of the elusive convection oven, I’ve been reading some great articles. Fine Cooking has a great article written by resident Food Geek, Brian Geiger, which includes a visual distinction between the fluid particles of a convection vs. regular oven. Check it out here: http://www.finecooking.com/item/12686/the-convection-changeover and get those cookies in the oven!
The warming cupboard is truly a dream feature for a host, taking the pressure off of perfectly timing each unique part of the meal and allowing all of your delicious extras to rest in a warm spot. You can serve your eager guests with more ease, and what more could a fabulous host ask for?
There is currently a matte black Sully featured on the NBC series Outlaw:
Designer Scott P Murphy designed the featured kitchen, and we are definitely fans of his beautiful work.
The Kitchn recently posted a gorgeous spread which included a rave about Lacanche ranges: http://www.thekitchn.com/thekitchn/kitchen-design/gorgeous-french-ranges-128081
Great hub for kitchen related content! I love the fact that they showcase the beautiful design concepts of the most popular room in the house alongside recipes and fun food facts. I just indulged in a great article about Irish scones. Unsurprisingly, the secret to the Irish’s success is the key to practically any culinary venture turned absolutely decadent: lots of butter.