DISHES - LA CORNUE FLAMBERGE ROTISSERIE SPIT

 


Flamberge Rotisserie 

  

Here  I was preparing for one of my La Cornue  Chateau Cooker and Flamberge Rotisserie Cooking demonstrations.

I found it interesting that found can taste so different just by using a different type of cooking  appliance.

The message here...not only does the food that you are cooking with make a difference; but the appliances you use create such an enormous difference in terms of results!

My flamberge  Rainbow Trout it does taste different!

                                                                           

My Salmon Steak with roasted vegetables....taste incomparable!

Salmon Steak Roasting on a Flamberge Rotisserie Spit


 
 




                                 




Unique one of kind Skewers
       
 

                 

                    

DISHES - LA CORNUE CHATEAU COOKER & FLAMBERGE DEMONSTRATION

                                                

  Château Cooker  Demonstration IN PROGRESS Below 



My clients cooking my dishes;  being organized
 is critical when getting a group to cook!




Everyone  has their unique trademark
touch to each of their dishes.

This group of my clients had a blast and it was fun delegating the cooking to my group. What I learnt was the best way for clients to appreciate and see if a product works for them is to test it out!

 Brochettes on Lava Rock Grill (Left picture)

   Brussels sprouts cooking on Brass Maxi Burner (Right picture)

                       

Cooking with the Lava Rock Grill, the Solid Brass Maxi Burner and Simmering with the Brass Burner

  These  dishes were  made with the La Cornue Chateau Cooker; they  include; a Rainbow trout made in a porcelain dish with heirloom tomatoes and asparagus. A ussels sprouts, Pecorino and Italian bean dish, along with a quinoa dish and a shrimp and pepper stir fry. 

   More of my delectable dish...

Chicken with roasted squash in a Pecorino wine sauce







Corn bread,  thyme,  jalapenos and roasted vegetables





Mini pizzas with prosciutto, pears, feta and basil

 

               

DISH - CHATEAU COOKER

                                                       

Cooking

 

 




                              
                                                            

                                                                                  Wok Stir Fry Cooking with the La Cornue Maxi Solid Brass B urner


 

I remember making this dish and though it was delicious... I realized that making a PROPER stir fry is not exactly easy! The tip is to use a very high heat and cut your food into angular pieces with just the right amount of OIL.
Don't forget to heat up the WOK before putting in your food! 







    

 Wok Stir Fry Dish
        Asperagus, Jumbo shrimp coloured peppers & zucchini
                              with brown rice                                

                     

                                                                   

   

                          



DISHES & MARKETING PR WORK

                                  

The Delicious Food Show DFS Oct. 25-27th 2013 

Toronto  


 Martha Stewart visits The New AGA Total Control

This was a wonderful marketing moment for AGA and myself.

I had worked with my connection and found a way to get Martha Stewart

to visit our AGA Total Control at our Exhibit Booth.

We got this picture of her visiting this new AGA.

She also mentioned this  New AGA at the show and then  posted this on her blog page!

 



                                     

         



My Roasted Pork &Vegetable AGA Dish

with a Baby Kale cheese salad





Preparing for my dish

 

 


    

Raw Ingredients in Cast Iron Oval Dishes

 




Roasted Pork with assorted vegetables with baby Kale Salad

 

                

                                    

DISHES - AGA MONTREAL & TORONTO DEMONSTRATIONS

    Well what can I say... I clearly love pizza!

 What I find really interesting when making  pizza is mixing the salty and savoury ingredients. It truly adds a unique flavour.

I also like to add a drizzle of olive oil on my pizzas before placing them in the oven; this is my tasty trick!

 



Mini Pizzas with Prosciutto, basil, feta & Orange Rind

   Drizzled with olive oil





Pizza with Prosciutto and mushrooms

                                                                                        Red pepper, feta and Vidalia Onion



Pizza with feta, aged cheddar, fresh basil and Heirloom tomatoes



                                                                                     It was drizzled  with   olive oil