On July 26th, TA Appliances partnered with the Luxe showroom to host our Learn, Dine and Enjoy event. We started the night with first-class transportation from our store locations in Brantford and Kitchener for our extremely talented trade partners. In a stretch limo and Mercedes party bus, our interior designers were chauffeured downtown Toronto to the LUXE showroom
Upon arrival, our guests were given the opportunity to tour the stunning Luxe showroom and explore Bosch, Thermador, and Gaggenau product up close and personal.
Followed by beneficial information on Gaggenau built-in refrigeration; we discussed modular refrigeration columns, climate cabinets, combining wine storage, showcasing and installation. While getting to know the high quality of the Gaggenau product, we also learned about the history that has made 333 years of success. In a small village in the Murgtal Valley, the company Gaggenau was founded in 1683 as an ironworks by Margave Ludwig Wilhelm von Baden. He uses the iron ore deposits in the Murgtal Valley to open up new sources of income for the impoverished farmers, thus laying the foundation for the success story of the brand.
From there, we took off with some fun-interactive cooking hosted by Chef Nikko Jacino. His experience dates back to his childhood family home, where they had weekly gatherings for over-the-top gastronomical dinner parties and celebrations. As a teenager, Nikko’s part-time and summer jobs were always in a food related establishment or in a restaurant. This is where he developed a first-hand understanding and experience in the operations of commercial culinary operation. To this date, Nikko is now working as the executive chef for BSH where he executes all cooking demos, corporate events, private dinners, catering for corporate and residential clientele. He is also the CEO and Founder of an up and coming food movement called The Chef Cartel. The Chef Cartel is building a grassroots, community driven initiative to promote trending culinary talent through creative tailored events. At the age of 26 Nikko is on the way to carving his own unique path in the food industry and there are expectations from many to see success in his future.
Attendees were given the chance to experience this high quality product first hand, cooking on the Thermador 36” Freedom Induction cooktop, Gaggenau steam convection oven, Gaggenau zoneless induction cooktop, and the Thermador 60” dual fuel gas range. Our energetic attendees prepared a southwest chicken supreme, grilled corn salad with chipotle dressing, kale and apple salad, cauliflower puree and flourless chocolate cake with blueberry compote.
As Chef Nikko shared his culinary knowledge and gave some helpful tips, we learned some delicious new recipes and experienced the powerful cooking of Thermador and Gagganeau.
By the end of the night we sat to enjoy our tasteful hard work. The night was complimented with great food and greater company. The event had a wonderful turn out, and all of our guests have raged about the fun and beneficial evening.
RECIPES
Cauliflower Puree
Yield 1L of Puree | Prep Time: 10 Minutes | Cook Time: 30 Minutes
Ingredients:
1 Head Cauliflower – Cut into florets and steam for 15 minutes
1 White Onion – Cut into Julienne
6 Garlic Cloves – Minced
1.5 cup 35% Cream
3 tbsp Unsalted Butter
Salt
Method:
Start by preheating a steam oven to full steam.
Place the cauliflower florets into a perforated sheet tray. Place sheet tray into steam oven when ready and cook for 15 minutes.
While you are waiting add a medium size pot over the stop top and place to medium heat. Add 1 tbsp of oil and continue to heat. When pot is hot add sliced onion, garlic and reduce temperature to medium low. Sauté onions for 5-6 minutes or just until they start to brown. Add steamed cauliflower, cream and butter. Bring to a gentle simmer and cook for 10 minutes.
Remove from heat after 10 minutes and place contents into a blender.
Blend until mixture is smooth and creamy. Add contents back into a clean pot and season with salt to taste. Keep warm over low heat until needed.
Seared Chicken Supreme
Yield: 4 people | Cook Time: 40 Minutes | Prep Time: 20 Minutes
Ingredients:
Chicken:
4 Chicken Supreme, skin on and bone in
Method:
Preheat steam convection oven to 400 degrees Fahrenheit.
Chicken:
Place a medium size pan over medium heat and add 2 tbsp of vegetable oil. When pan is hot add the chicken skin side down. Cook till golden brown then flip and sear for 2 minutes. Remove and place on a tray lined with parchment paper. Place tray in oven with meat probe and cook until the chicken reaches 165 degrees fahrenheit. Remove when finished and let meat rest for 10 minutes before serving
Flourless Chocolate Cake
Yield: 10-12 People | Prep Time: 10 Minutes | Cook Time: 35-40 Minutes
Ingredients:
8oz Semi-Sweet Chocolate
1/2lb Butter, unsalted
1 1/2 Cup Sugar
6 Large Eggs
1 Cup Unsweetened Cocoa Powder
Method:
Preheat oven to 350 degrees F.
Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper. Place a small pot over low heat and melt chocolate with butter, stirring until smooth.
Remove pot from stove once mixture has fully incorporated. Add the sugar and whisk in. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined. Pour batter into pan. Bake until top has formed a thin crust and a wooden pick inserted in centre of cake comes out with moist crumbs adhering, 35-40 minutes.
Let the cake cool in pan over a rack for 10 minutes, then remove side of pan.