This past week I was given the opportunity, by the nice folks at Miele (rhymes with tequila), to mix business with pleasure. I attended a Miele Table Artist Salon for an evening of culinary creativity. I was not disappointed.
Not only were we treated to an exceptional gourmet experience, courtesy of Chef David Whyko, but I also got to learn more about the two most promising and up and coming appliances in the industry. (Trivia: Chef David was chef for Lenny Kravitz for ten years!)
Greeted at the door with a glass of bubbly set the tone. This was followed by a sit down dinner for around 20 people. All food prepared by Chef David was cooked using a combination of induction, steam and speed cooking.
Miele, based in Germany, is a family owned business started over 100 years ago. Their guiding principle is to provide “Better Living” with products designed to make one’s life easier. All appliances are tested to last a minimum of 20 years.
We’ve been hearing the buzz about induction cooking and, as I have written before, it is a safer, faster and more efficient way to cook. You will certainly be seeing the induction cooktop become a major player very soon. The second star of the show was Miele’s steam oven. Steam cooking is gaining in popularity as more people become aware of the capabilities it offers. For example, you can do anything in a steam oven that you can do in a microwave. Not gonna lie, there are two exceptions to that rule which are popcorn and reheating your morning cup of joe. Here’s how it works. Fill the reservoir with water, set your temperature and in about ten minutes average you should be done. Steam cooking retains flavor and nutrients to a greater degree than with other modes.. A big thanks to the Miele Gallery in Boca Raton for an informative and delish event. The Gallery offers prospective customers a hands on experience so you can see how their products add a little "better living" to your life.