All-Clad's Open House

During a summer afternoon in June, I was invited to the St. Lawrence Market Kitchen for All-Clad's preview and cooking demo. Being someone who loves to browse cookware and look at shiny things, I went to the media release.

I was warmly received and given a nice welcome, drinks and snacks were laid out by the entrance. I could see that the group before me was still lingering near the demo, so I went to check out the products.

Placed around the room were new All-Clad pieces that were coming out this fall for the holiday market. Above, a 6-piece gadget set. I wasn't sure that the pair of oven mitts and kitchen towel counted as "gadgets" but the set also included a can opener, garlic press, peeler, and pizza wheel. No doubt it would make for a nice housewarming or holiday gift!

A waffle maker has been on my wish list for the longest time. So I'm not surprised that I gravitated towards it. I seriously think my weekends would be better if I started the mornings with waffles. Howard may or may not agree.

Again, more in line with my love for weekend brunch, the electric griddle!

In our new home, we don't own a slow cooker, but I met Cynthia from DelectablyChic! who told me that she roasted a whole chicken in one before. Looking at the slow cooker with renewed interest, I'm thinking that I might have to look into this.

Sitting all pretty on the island was the d7 stainless steel slow cooker, meant to preform like Dutch ovens and other slow cookers. It was explained to me that d7 represented their 7 layers of metal, alternating between stainless steel and aluminum. Some of the perks of this cooker compared to the cast iron/ceramic/clay Dutch ovens is that it's lighter in weight, heats up faster, and doesn't have an enamel layer that chips.

I don't own a slow cooker or Dutch oven, but there appears to be lots of competition now as other well-known brands that produce these are also coming out with their own stainless steel editions.

The All-Clad lineup of 8-inch stainless steel, d5, and Copper Core pans.

As for the food demo utilizing All-Clad products, Chef Tony Cammalleri from Pusateri's was on hand to showcase a few fresh ingredients and how to cook them.

Searing scallops looked like a breeze.

A delicious sample of seared scallops with Peruvian Ají sauce and salsa.

Next up, assembling the Chimichurri flank steak with peppers and asparagus.

Just a little seasoning before serving. This was rather large for a bite-size sample, but had great flavours.

When I first saw TK, I thought of our publishing industry shorthand, to come. So I was curious as to what was to come. Then it was revealed to me as the All-Clad TK collection. A collection inspired by Chef Thomas Keller. If you have a large budget for cookware, this is probably the set for you! To make it even more exclusive, there will be 100 limited edition All-Clad TK sets available in Canada.

The TK lid that raised the spirits of the chefs in the room.

TK lid in action. Probably not a huge concern for home cooks, but lids seem to be the talk of the professional cook. A few cooks raised the point that they rarely use the designated lids, in the rush of the moment, they grab pans to cover their cookware. And this lid allows for stacking because of it's flat top. The TK lid comes in three sizes to fit and cover the cookware in this line. So one of the practical reasons is storage, you might just need the two lids instead of five.

The discreet copper trim detail that distinguishes the TK editions from the others. I obviously won't be able to gather round a set to use at home, so I look forward to reading reviews of those who are getting one!

Disclaimer: I was invited to the media preview and was gifted with an All-Clad d5 stainless steel reduction pan with measuring tool. I have used it a few times, mostly for making caramel, pudding, and creams - can you tell I'm a baker? Thank you to Brittney from Butter Public Relations Inc. for the invitation!

Café Boulud and Daniel Signing

Last Saturday, we found out that Daniel Boulud would be having a book launch at the Four Seasons Hotel for his new cookbook, Daniel: My French Cuisine. It's a big tome of a book and well, I knew that I would eventually want a copy for my collection, so why not have it personalized?

Since the book signing was scheduled for 2pm, Howard and I went to have lunch at Café Boulud first. We find that the service there is always impeccable. We were running late due to traffic and construction and called to let them know, they were very gracious in moving our reservation back. It was nice to not worry about rushing knowing that they were still keeping our table.

Went we arrived at Café Boulud, Daniel himself was at the front overseeing some of the preparation for the book launch. We were escorted to our table by the lovely hostess who field our phone call earlier and were promptly served with water as we browsed the menu.

Howard and I decided to get charcuterie to start. The Saucisson Lyonnais had pistachio embedded in it and was served with a potato salad and cornichon vinaigrette.

I chose a lighter fare, the Chop Chop Salad with romaine, cucumber, avocado, grapefruit, cilantro, and a sesame-ginger dressing.

Howard decided to try the Lamb Burger with eggplant, tzatziki, and sweet potato chips. There was an option for feta cheese, but Howard forgot to include it in his order. I tried a bite of it and have to say it's a very good lamb burger! I personally wouldn't add the feta if I were to order this again.

And the side of sweet potato chips? So crispy, salty, and delicious!

I really wanted dessert because I think they're stellar here, but the signing was about to begin, so we made our way down to the gift shop to purchase our copy of the book.

The cookbook was out on display for anyone to browse. As instructed, we started to form a line beside this table. I liked how organized this event was!

Daniel Boulud signing my copy of Daniel!

He was so nice and beckoned me over for a picture. :)

Not only did we get our book personalized, they also handed out little cans of madeleines with dark chocolate crispearls. This made me so happy! You don't understand, we were going to go back to Café Boulud for dessert but dessert came to me! If you've never tried the fresh madeleines from Café Boulud, I highly suggest that you do. They arrive warm in a cloth basket, you start with one and before you know it, you'll be thinking about them long after you finish eating them.

We're going to be back, because included with that gift was a card for a complimentary dessert when you order any main course. That's really difficult for me to resist, so we'll be making another visit during the holidays.

TO Food Fest

Summer Sundays! Last weekend, Howard and I were invited to the TO Food Fest as media to check out the festival an hour before it was advertised to start. We weren't able to make the inaugural event last year, so I was glad we had the chance to attend this time. And it was a very nice Sunday afternoon with clear skies and scorching heat (it only poured in the evening when the festival wrapped up).

From instagram photos of last year's event, I had thought it would be indoors, but as we approached, Howard pointed out that there were vendors outside as well! We arrive and sussed out where to check-in for our badges. Taking the whole room in, I noticed a lot of cameras. There must have been so many bloggers here - some I recognized from profile photos and some I didn't.

Howard and I did our first round inside and tried samples from Gala's Pepper Sauce. The spiciness was to Howard's liking so I avoided trying some to keep myself from looking like a blubbering mess. Which made me all the more impressed when this kid, maybe seven or eight, kept coming back to sneak samples into his mouth. Howard eventually passed him another one before we left.

Model cakes from Bakin' Bits Bakery.

More treats and cupcakes from Bakin' Bits Bakery.

Nearby, Francesca Bakery was selling cookies, macarons, and biscotti. For some reason, we have not visited their shop yet, but Howard's parents have brought birthday cakes from them before.

Caramel popcorn from All Mine Caramel.

Hot milk tea, from Marathon Donuts and Coffee Shop, boasts to be the “Milk Tea King” after winning an annual International Milk Tea Competition held in Hong Kong. We didn't know there was such a competition!

Some vendors were there to put on a visual display. Ice Volcano demonstrating their liquid nitrogen ice cream.

Sadly, most of the vendors were not present, set up, or ready for the media hour. We don't know if they were not informed by the organizers or if they knew, but just happened to be late. Regardless, we thought it was a missed opportunity. It was kind of disheartening to approach a vendor with their backs toward you as they were still unpacking or prepping. It wasn't like we only did one round, we went back twice to see if some vendors were ready yet, but they weren't.

So let's take a look outside. I was charmed by the facade and then later found out that the lady in pink is fellow blogger, Stephanie, from Kitchen Frolic!

Our first purchase of the day was a traditional Aussie meat pie from Eat Kanga. Minced beef in a beef, tomato, and Vegemite gravy. We were asked if we wanted ketchup with it, Howard was hesitant until she explained that they eat it with ketchup in Australia. It's more or less like the hamburger in North America, you add sauce! So we gave her the go-ahead and she stabbed the pie with the bottle, squeezed ketchup into the pie, pulled it out, and drew a heart on top.

Next stop, Bricks and Mortar where we ordered a Steak 'n Bacon 'wich and stepped aside to watch them prepare it.

Marinated steak topped with crisp pork belly, pickled pepperoncini peppers, and garlic jam. Delicious!

Next stop was SOPSOP.

Never heard of rice dogs before. So we tried one with pork sausage, rice sausage, cucumber, garlic chips, cilantro, and shrimp sauce. Think hot dog but instead of the bun, they use glutinous rice to wrap the fillings.

Gushilla pork skewers from Gushi Japanese Street Food. Pretty decent, but this was probably the one dish that didn't give us any "wow" in flavours.

Finally, when Howard went to pick up a cold milk tea, he also came back with fish tacos from Buster's Sea Cove. What a nice surprise!

So this may have been our first food festival! Some tips for the next: bring a tray (bonus points if it's a collapsible one) for some sort of surface to eat on, unless you're fine with the floor. We were lucky enough to find a unused table inside where we could set everything down. Bring antibacterial hand wipes or moist towelettes, chopsticks, napkins, a hat, sunscreen, and sunglasses if you're outside. And lots of loonies, toonies, and small bills - maybe a fanny pack to help with all of the cash purchases. ;)

Disclaimer: All foods were paid for by us, there was no compensation. All opinions are our own.

Cooking with ZWILLING

Last week, Howard and I had the pleasure of attending a event highlighting ZWILLING J.A. HENCKEL's cookware. We are long-time users of the ZWILLING knives and were excited to go and learn a bit more. There, we found out that ZWILLING J.A. HENCKEL is celebrating 110 years in Canada and also consists of Staub, Miyabi, and Demeyere - we did not realize that these brands were all part of their family!

Upon entering, we were greeted by the friendly team at NKPR and offered beverage choices.

I must say, I'm a fan of any event that offers something for non-wine drinkers! I tried the pomegranate and elderflower sparkling pressé.

Beside the kitchen, there was a table set with a ZWILLING salt and pepper shaker.

The ZWILLING cutlery was showcased since we weren't using those utensils for the dishes.

NKPR had set up the event to revolve around the Kitchen Personality. There were four stations, each catering to the individual's needs.

David Hale, VP Sales & Marketing at ZWILLING J.A. HENCKELS, became our trusty guide as he took us to our first stop. Featuring the Staub Ceramics, this station was for "The Busy Bee." This collection is ideal for quick and easy meals that could be made ahead of time.

First, there was macaroni and cheese that you can garnish with sautéed mushrooms, caramelized onions, and bacon bits. We ate it (no photo) while David explained that the Staub products were made in France and included the cocotte pots, fry pans, grills, pans, woks, fondue pots, and presentation pieces.

They actually made two dishes here for us to try for when we circled back, there was pasta!

We couldn't help scooping up some bacon bits and Parmigiano-Reggiano.

Now isn't that one way of decorating your hot tub?

As we stepped out to the backyard, we were introduced to "The Grill Master" station. Did you know you could use a cast iron coccotte on the barbecue? Another tip learnt.

During the hot summer weathers, David explained that instead of heating up your hard-earned air conditioned kitchen, you could take it outside. The barbecue acts as an oven and the cast iron coccottes self-bastes thanks to the spikes on the inside of the flat lid.

Over the weekend, Howard and I stopped by a cooking store and took a look at another brand's French oven and did notice that they didn't have the spikes on the lid. Just something to think about if you're considering getting one.

Oh the food here was delicious! They beautifully plated a sake-marinated flat iron beef with grilled asparagus.

Look! Even the lids on the presentation pieces have the tiny spikes.

The displays of knives was what Howard came to see. He was absolutely happy to see and hold these beautiful Miyabi knives. David informed us that these were authentic Japanese blades crafted from premium steel that were layered with the damask pattern. Just learnt that the hammered finish is called "Tsuchime."

From left to right: Miyabi 6000 Artisan, Miyabi 5000 Birchwood, Miyabi 5000 Kaizen, and Miyabi 600 Morimoto Edition (yes of Iron Chef Masaharu Morimoto!). Howard has decided that we need the 5000 series for our collection.

Naturally, they also had the ZWILLING cutlery on display! David explained that the blades are all the same, the only thing they change is the handle so that cook's can choose the one that works best for them. Whatever feels comfortable in your hands.

The knives are designed for the pinch grip (where you place your thumb on the curved bolster and the index finger on the other side. This allows for the circular rocking/chopping motion as Howard is so kindly demonstrating.

The pièce de résistance some might say were these KRAMER Stainless Damascus Collection and Carbon Collection knives. You've heard of Bob Kramer, right? If I could do a long whistle, I would here.
David was right, these knives surprised me. They may look heavy, but if you pick them up, it's light and easy to handle.

Back in the kitchen, we got to see all of the prepped ingredients and the cookware in action! This station was labelled "Le Gourmand."

Steaming dumplings!

Salmon!

Chef Matthew Sullivan was busy cooking and plating for us.

Honey soy and ginger glazed salmon crusted in wasabi served with baby bak choy, wilted greens with garlic and lemon zest, and a steamed vegetable wonton.

Can we say delicious again?

The chefs were using the new ZWILLING Sensation Cookware. These are made in Belgium and have this amazing textured handles for grip. Oh boy do we want a set to cook with! Howard has promptly placed this on the top of our wishlist. They're not even available in Canada yet - coming this fall!

Finally, the last station was "The Sweet Tooth" - that's me! Here they showcased Demeyere cookware series that are also manufactured in Belgium. They boast efficient boiling and an even frying.

I don't know what is making my heart flutter more - the butterscotch or the lovely cookware.

A perfect way to end the evening, crêpes with flambé pineapples drizzled with butterscotch.

Thank you to Leah from NKPR for inviting us and to Natasha Koifman for hosting us at her lovely home. Many thanks to David from ZWILLING J.A. HENCKEL for showing us around and for the informative evening. Lastly, thank you to the chefs from Daniel et Daniel for the delicious food.

Disclaimer: We were invited by NKPR to attend this event to learn about ZWILLING J.A. HENCKEL products and cookware. No monetary exchange took place. All opinions are our own.