PhoenixCooks-2010 :: Where Food Happens

“PHOENIX COOKS – WHERE FOOD HAPPENS!”

Saturday, September 4, 2010, 10am – 3pm at JW Marriott Desert Ridge Resort

PHOENIX, ARIZONA — The 6^th Annual Phoenix Cooks is Where Food Happens! Saturday of Labor Day weekend, benefiting Phoenix Children’s Hospital. Phoenix Cooks! will deliver action packed “foodie” fun with top executive and pastry chefs from around Arizona, culinary instruction, kitchen design, shopping, tasty indulgences and palette pleasing wine, beer and spirit tastings throughout the day.

• NEW in 2010, the 1^st Annual Latte Art Throw-down with local coffee baristas competing and showcasing their artistic coffee making skills. Score in the new SRP Green College Football Tailgating Zone where culinary sports fans can watch the day’s college games broadcasted on energy efficient televisions while indulging in gourmet tailgating treats and eco-friendly Alaskan Brewing IPA beer.
• Indulge in culinary specialties from more than 50 of the Valley’s top restaurants and sipping samples from boutique wineries, Alaskan beers, and spirits.
• Learn from culinary experts in an interactive and intimate environment in the one of the PhoenixCooks!Classes. Guests can pre-register for cooking, beer and spirit classes when they purchase their tickets online at www.phoenixcooks.com.
• Watch Valley chefs dual one another other with mystery ingredients and showcase their secrets as they prepare specialty dishes on four high-performance Cooking Stages.
• Shop for the ultimate in kitchen equipment, glassware, knives, travel and more throughout the 33,000 sq ft marketplace.

“Phoenix Cooks!” Chefs include: Beau MacMillan (elements at Sanctuary on Camelback Mountain), Lee Hillson (T. Cooks at The Royal Palms), Donald Lemperle (Cielo at Hotel Theadore), Michael D’Maria (Heirloom & M Catering) Chuck Wiley (Café Zu Zu at Hotel Valley Ho), Payton Curry (Caffe Boa), Oliver Reschreiter (JW Marriott Desert Ridge), Peter DeRuvo (Sassi), Matt Carter (Zinc Bistro & The Mission), Scott Tompkins (Skye), Mel Mecinas (Four Seasons), Todd Berry (The Westin Kierland), Eric Howson (Hyatt Regency Scottsdale), Anthony DeMuro (Different Pointe of View), Patrick Turcot (Fairmont Scottsdale Princess), Michael Cairns (Smith Hospitality) and many more!

For more information and to purchase tickets visit www.phoenixcooks.com. Tickets are $75/pp in advance and $90/pp at the door. Class tickets are additional.

Seating is limited, reserve your spot early!

Westar Kitchen & Bath Tempe: 9025 S. Kyrene Road Tempe, AZ

RSVP by September 10th: awelemin@westar-sw.com

Start Time: 17:30

Date: 2010-09-15

TONIGHT 6PM MST!!! Watch the four semi-finalists in the Sears Chef Challenge duke it out for the chance to go on to fame and glory in the finals! The four winning chefs are: Chef Riq Glispy representing New York, Chef Stephanie Krzywanski representing Washington D.C., Chef Palak Patel representing Los Angeles and Chef Mark Maasen representing Chicago. Watch live at: www.searschefchallenge.com.

In preparation for the event: Sears Chef Challenge just held a flashmob at Navy Piers, Chicago with more than 200 participant dancers, drummers, etc!!!

Date: September 4, 2010

Time: 10:00 am – 3:00 pm

Location: JW Marriott Desert Ridge Resort & Spa

Link out: Click here

Description: Join Westar Kitchen & Bath on our 4 culinary stages represented by: Dacor, GE, Sub-Zero/Wolf, and Viking at Phoenix Cooks!

INDULGE in delectable restaurant specialties from over 50 fabulous restaurants and resorts!

LEARN in an interactive, intimate environment about how to cook like a Top Chef, healthy variations of your favorite dishes, pairing food with beer and wine, and much more…hosted by Phoenix Cooks! chefs and experts.

DRINK a sip or two from boutique wineries, Alaska beer and spirits.

MINGLE with Top Valley Chefs from some of the valley’s hottest restaurants!

WATCH demonstrations on three Performance Kitchen Stages showcasing your favorite chefs strutting their unique and creative cooking styles.

SHOP for the ultimate kitchen equipment, glassware, knives, the latest in cooking gadgets and more!

WIN exciting “foodie” raffle prizes, 100% benefiting the Phoenix Children’s Hospital.

April 22, 2010

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Location: Great Arizona Picnic and Cooks & Corks

Date: April 17-18, 2010

Times:

Cooks & Corks: 12-4:30pm Saturday & Sunday

Great Arizona Picnic: 12 – 9pm Saturday, 12-6pm Sunday

Tickets:

Cooks & Corks: $75/ Saturday   $65/Sunday

Great Arizona Picnic: $10 Children under 12 and seniors over 65 receive free admission. Military personnel $5 (at event only) Tasting tickets are $1 each and can only be purchased at the event.

Official Website: Click here

A FESTIVAL FOR ALL TASTES!
As the longest running festival of its kind in the United States, the Scottsdale Culinary Festival draws more than 40,000 visitors looking to enjoy fabulous food, fun and festivities (not to mention idyllic weather!)

This year’s festival will feature a host of events from cooking demonstrations by some the nation’s top chefs to a one of a kind James Beard out of the house dinner. No matter what kind of culinary experience you crave, the Scottsdale Culinary Festival has something for everyone!

Visit Westar Kitchen & Bath and Dacor Appliances at the Great Arizona Picnic and Cooks & Corks on Saturday and Sunday.

Cooks & Corks presented by Westar Kitchen & Bath Featuring Dacor Appliances

Spice things up at this two-day culinary affair showcasing cooking demos from some of the nation’s hottest chefs, including Bravo’s Top Chef and Food Network stars. Select Valley restaurants will offer a delectable assortment of food paired with a flavorful wine selection. You will experience incredible cocktails paired with food and live mixology demonstrations by Bombay Sapphire brand ambassador, Milo Rodriguez. Also enjoy a seminar from Food & Wine’s resident wine expert, Anthony Giglio.

Great Arizona Picnic

Sample food from 50+ restaurants, and enjoy cooking demonstrations from local and national chefs. Taste creative vodka drinks at the Absolut Bistro, sample over 200 beers in the Southwest Festsival of Beers, enjoy Mexican food and Patron margaritas at Camarones Margarita Village, and rum-themed drinks at the Bacardi Beach. Dance to rocking music performed by bands on two main stages. For the families attending on Sunday, be sure to check out the Kids Zone.

Please visit official website for ticket information and to confirm event times.

Convection cooking, by definition, is the circulation of heated air in the cooking cavity. Most convection ovens accomplish this by using a fan that is mounted at the rear of the oven. This fan, when enabled, rapidly cycles the air in the oven allowing foods to cook quicker and more evenly than using a traditional “bake” mode. A good rule to keep in mind is that foods on convection mode usually cook faster than those cooked using a traditional bake mode. A recipe that calls for the dish to bake for 20 minutes might be done in 15 minutes if cooked with convection.

What about the ovens from manufacturers that boast “true convection” settings versus “traditional convection” settings? True convection occurs when heated air is blown into the oven cavity. This is accomplished by using a third heating element that is often located near or around the fan at the rear of the oven. This provides the best and most efficient method of convection as items won’t prematurely brown by their exposure to the top or bottom heating elements.

Traditional convection ovens rely on the top and bottom heating elements to heat the air while the fan circulates that heated air. Not having a third heating element cuts down on the available efficiency.
Most manufacturers offer convection ovens in some form or another, with most offering oven models that have the third heating element in the rear of the unit. These brands include Miele, Viking, Dacor, G.E., Jenn-Air, Kenmore, Gaggenau, and Thermador. There are plenty of others as well. Each of these brands has additional functions and options that allow you to control when you use convection and how.

Here are a few helpful tips when using convection:

•   Be prepared for foods to be done in less time, up to 25% less in some instances.
•   If using a recipe for a conventional oven, try lowering the temperature by 25 degrees when using convection. E.g. dishes that call for a temperature setting of 400 degrees should be set to 375 degrees.
•   Use baking pans that have little or no sides to them. Some of our manufacturers have trays that are completely flat, thus maximizing the effectiveness of the convected air. This is especially helpful when baking cookies.
•   Many of the newer ovens offer advanced filtering systems where odors are trapped and replaced with fresh air. Dacor encourages its customers to “go ahead and cook salmon and pies at the same time.” They have a “unique multi-ply filtration system that filters the circulating air to prevent the flavors of one rack transferring to another.”

Convection capabilities in the newer ovens often intimidate the users. To experience the benefits of convection, one must not be afraid of experimenting with the convection modes. Our experienced sales associates would be more than happy to demonstrate how the convection feature works and can answer any questions you have about the ovens that possess this technology.

But what about the rest of us – those who do prefer the outdoors but find our solace in warmer weather? With the spring season comes an opportunity to start anew, to escape our homes, and enjoy the great outdoors.

The winter brings us the opportunity to gather the family around the hearth and to break bread at a meal prepared in a gorgeous kitchen featuring the latest in high-end appliances and plumbing fixtures. But the spring and summer months afford us the opportunity to enjoy the outdoors and to break the same bread, over a delicious meal that is prepared in an outdoor kitchen.

What is an “outdoor kitchen” you say? Many homeowners having enjoyed an upgraded indoor kitchen have also long desired to be able to cook culinary delights outdoors. With recent advances in technology, and companies such as Wolf, Viking, Dacor, KitchenAid, Lynx, and others embracing the evolution of the traditional kitchen, many fine outdoor kitchen components are available to help you create the outdoor kitchen of your dreams.

What does an outdoor kitchen need? The most important component of any outdoor kitchen is the grill since the purpose of an outdoor kitchen is to cook. Grills come in a wide variety of shapes and sizes and have a wide array of features. Most grills have the ability to be plumbed directly to a gas line. Others require a standard, widely available, propane tank. Some have built in traditional burners while others may have a rotisserie. How about a grill that has a “sear zone” where it gets so hot any meat placed on this special section instantly seals in the delicious juices. Some grills also have built-in smokers so even the most novice of barbecue users can try their hand at creating delicious smoked delicacies.

It’s always good to have a warming drawer and an outdoor refrigerator. No sense running inside to grab the materials necessary for the meal – keep them nearby. When foods are done cooking, they can easily be added to warming drawer until the rest of the meal is complete.

You can also add outdoor storage cabinets that are resistant to the elements. How about having a bar complete with an icemaker? Yes, you can have that too. Moreover, should you want to use the outdoor kitchen when it’s colder, you can even buy outdoor heaters. And don’t forget the utility drawers and garbage bins.

There are many accessories and options available for your perfect outdoor kitchen. Many of our showrooms have outdoor vignettes that will allow you to visualize what your outdoor kitchen might look like. The weather will start to get warm soon and if you haven’t thought about building your very own outdoor kitchen, now is the time to start planning. Visit any one of our showrooms and one of our expert associates will help guide you through choosing the perfect outdoor appliances for your dream outdoor kitchen.

Know your budget.

This is the most important part of a remodel — knowing your budget.  Consider all of the areas you’ll be improving and divide your overall budget into several categories; cabinets, flooring, countertops, plumbing, electricity/wiring, lighting, appliances and decorative accessories.  When dealing with appliances, don’t forget about adding on costs for delivery, installation, and extra cords/attachments/trim that you may need.

Consider your needs.

You’ve most likely used a refrigerator, dishwasher, cooktop and oven before.  What did you like about each?  Did your refrigerator have enough storage?  Did you have an electric cooking surface and want to try gas?  Was your dishwasher hard to load?  Talk to an expert about what you like and don’t like about your current appliances before walking the miles of showroom floors.  They will help you narrow down what will work for you.  Also, talk to your local appliance dealer to see if they offer cooking demonstrations or have working kitchens so you can test the appliances before you buy them.

Choose your style.

There’s no doubt that you want everything to blend and match your home’s décor.  Choose the overall look you want to achieve and then consider the many looks of appliances.  You can choose from a myriad of colors including the standard black and stainless steel, but consider using custom panels for a blended look.  You’ll have to talk to your cabinet maker once you get the specifications on the panel size from the appliances you choose!