Chef

Culinary Performance Series Event at UAKCIt's no secret to our friends and customers that Universal Appliance and Kitchen Center has two of the finest showrooms in Southern California - one in Calabasas and the other in Studio City. Folks know that many of our fine appliances are hooked up live so our customers can see how they operate. Manufacturers regularly conduct cooking demonstrations on their appliances. And occasionally, we are able to host special events such as the August 25th, Culinary Performance Series Event:On August 25th, Universal Appliance and Kitchen Center will be hosting Culinary Performance Series event, a totally unique dinner event at our Studio City Showroom: Romance is Universal… Put Something Sexy on the Table…This evening of “romance with food…Italian style” will star Internationally renowned Chef Saverio Posarelli who will be performing his culinary artistry, on the latest Sub-Zero Wolf kitchen equipment, showcasing a menu specially conceived to bring back the romance of cooking at home.You will not only be “wine’d and dined,” but get to preview the latest and greatest product innovations for kitchen, bath and outdoor barbequing with factory reps on hand to answer any questions. For details and to RSVP visit uakc.com/events by August 20th.Of course, for all your major appliance and decorative plumbing fixtures call or visit the professionals at Universal Appliance and Kitchen Center. 

BlueStar Ranges at Universal Appliance and Kitchen CenterAbout BlueStarManufactured in Reading, Pennsylvania, BlueStar traces its history to the Prizer-Painter Stove Works beginning in 1880 with a line of residential and commercial coal ranges, water heaters, furnaces and heating stoves.Today Bluestar is the residential arm of Prizer-Painter providing commercial quality cooking equipment for your home. Recently, BlueStar has added refrigeration to its line of cooking products as it grows into a more kitchen appliance categories. BlueStar ranges are custom made and available in 750 + colors. Other custom options include:Burner configurationsBackguardsKnob colorsTrim options Since Bluestar cooking products come with such a wide variety of styles and configurations, the lineup is grouped into series. Featured below is the platinum series: PLATINUM SERIES36" version (models available in 24", 30", 36", 48" and 60")New features found only on the Platinum Series offer unsurpassed power and performance for discerning home chefs who demand restaurant-quality results. …25,000 BTU PrimaNova™ burnersAll burners, plus Interchangeable Griddle and CharbroilerThe PowR Oven™ provides 40% faster preheating and 30% increase in oven efficiencyGentle 130° simmer burnerIntegrated wok cookingExtra-large oven with True European Convection and 1850° infrared broilerAccommodates a full-size commercial 18" x 26" baking sheetHandcrafted in Pennsylvania since 1880Bluestar Range BurnersBuyers often choose Bluestar for the classic open commercial grade burner design described below: Powerful 25,000 BTU BurnersThe new PrimaNovaTM burners deliver an intense 25,000 BTU flame for maximum high, concentrated heat, perfect for achieving unmatched searing and an ultra-rapid boil.Bluestar Range OvensIn addition, serious chefs love the BlueStar oven for

3 Reasons to upgrade your rangeIf you're shopping for a new range (stove), at some point your sales associate will need to know whether you want a "standard" range such as those provided by the big name household appliance companies GE, Whirlpool, and Frigidaire (Electrolux), if you'd rather narrow your selection to luxury ranges for example, Wolf, Viking, or Thermador. You might even want something in between, maybe KitchenAid, Bertazonni, or Bosch. While budget is always important, there are other considerations when moving up from standard model ranges to more deluxe brands and models. Here are three common situations: 1. New luxury homeSo, you're moving into a new neighborhood with custom homes, and a luxury kitchen is de rigueur. Let your sales associate know that you'd like to confine your search for ranges to the more premium brands. 2. Upgrade or Kitchen RemodelIf you are doing a complete remodel of your kitchen, this would be a good time to consider elevating your appliance selections, especially when it comes to cooking appliances. Here's where the Goldilocks rule comes into play. You want appliances that are right for your future home - not too basic, not too luxurious, but just right. Consider, the eventual resale value of your house. If your neighborhood has greatly appreciated over the years, your new kitchen needs to be be able to capture that growth in value with appliances that meet the expectations of a more exclusive buyer. 3. Gourmet ChefWhile it's important to have appliances that

Mark Bittman Chicken Cutlets With Quick Pan Sauce vs. Mark Bittman Writer and Vegan Before 6:00 PMMark Bittman describes himself as a food writer. Though he says about himself, "I am not a chef. Never have been," his book How to Cook Everything was a bestseller with over a million sold. He's written a total of 14 books about food, appeared on numerous TV shows, and been a regular on the Today Show. His regular job is with The New York Times as a food columnist in the paper, and food writer for The New York Times Magazine. While Bittman does write cookbooks and books about cooking, he also writes about the big issues surrounding food and eating. I love the title of one of his books, Vegan Before 6 P.M. or VB6 which describes his own lifestyle based on a Flexitarian diet. Middle-aged, overweight, and pre-diabetic, Bittman was confronted with the need for a lifestyle change. VB6 was the result. Now a strict vegetarian during the day, Bittman eats a less restrictive diet, including meat, for his evening meal. Mark Bittman preaches that we need to move to a more plant-based diet. He especially rails against CAFOs—concentrated animal feeding operations. Bittman believes that we should move towards raising cattle in pastures rather than feedlots, and raising chickens naturally rather than in pens. Bittman also supports regulations and taxes to reduce our intake of soda and junk food. He feels that is the only

LemonGrass Chicken Wings from Curtis Stone Shared by Jenn-Air Football season is over, and I thought I'd had my fill of buffalo wings...until now. Jenn-Air was nice enough to share the below recipes from celebrity chef Curtis Stone, and we're passing them on to you. It's a change of pace from the hearty, sauce laden buffalo wings you may be used to, but don't be deceived if you think this is going to be mild. The Green Curry Paste is Thai, and it can pack a wallop! The recipe for Curtis Stone's Wings below is accompanied by the recipe for his Green Curry Paste, and it looks yummy. If, however, you want to take a shortcut you should be able to find green curry paste at an asian grocer or even online. WINGS The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly. Ingredients 12 whole chicken wings 1 cup plus 1 tablespoon Green Curry Paste 1 tablespoon butter, at room temperature Chopped fresh cilantro, for garnish 1 lime, cut into wedges Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl. Rub the chicken with 1 cup of the curry paste to coat. Cover and

Chef Covelli’s Kitchen Secrets A new recipe to get the New Year started right If you're looking for fresh recipes to start out the New Year in 2015, try this tasty salad from Chef Chris Covelli. I first met Chris at The International Builder Show (IBS) in Orlando in 2006, worked with him at a number of events over the succeeding years, and recently re-connected with him in Seattle where he was brought in to open a fine dining Italian restaurant at the Pike Place Market. The salad recipe below is a great example of Covelli's versatility. Everytime I think I've got Chris figured out, he shows me that he's got another side. You're going to love the freshness of this salad along with the flavorful bacon crunch. Black Eyed Pea & Smoked Bacon Salad Ingredients16 oz. Black eyed peas (pre-soaked and cooked)1 lb smoked bacon (cooked until crispy and minced)½ cup minced carrots½ cup minced celery½ cup mice red onion¼ cup fresh lemon juice1 cup Spanish Extra Virgin Olive Oil½ cup white wine vinegar¼ cup fresh cilantro (minced)salt & pepper to taste Directions1. Place all your ingredients in a bowl and mix until well combined.2. Place in the refrigerator and chill for 2 hours.3. Remove from the refrigerator; mix really well and serve.NOTE: I grilled some jumbo shrimp to go with the cold salad.(the shrimp were tossed in cumin, chipotle powder salt & pepper) ENJOY! Not only an awesome chef, Chef Covelli is a superb teacher and presenter. But,