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8/2/2019 PM Literature_Winter Newsletter 2010
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PURCELL MURRAY
Purcell MurrayNewsletter
WINTER2010/ 2011
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01WiNTer2010/2011
Purcell Murray Newsletter // Winter 2010 / 2011
Whats Inside.Welcome // pg.2
Franke Peak
Sink Collection // pg.3
Larissa's Corner // pg.5
Culinary and Product
Education Classes // pg.7
La Cornue FlambergeRotisserie // pg.8
An Interview with
Paolo Bertazzoni // pg.10
The Five Cs of
Kitchen Remodeling // pg.11
Seasonal Foods from
the Farmers Market // pg.13 Seepage5forCookingTipsonWinterMeals.
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Winter 2010 / 2011 // Purcell Murray Newsletter
02PurcellMurray
Welcome.
Purcell Murray has catered to culinary
passion for almost 30 years.We partner
with the worlds nest kitchen appliance
brands and our two California
showrooms give consumers across the
state an exquisite, no-pressure setting in
which to experience those brands.
We keep our community of consumers, architects,
designers, and culinary enthusiasts connected not only
with this quarterly newsletter, but with our Culinary
Lifestyle Blog, and social media presence.
Finally, when you are ready to make your purchase
decision we will pair you with the right dealer from
our prescreened dealer network.
Culinary Classes
These unique cooking classes, taught by our
knowledgeable culinary staff, are brand specic
and are designed to teach you how to adapt your
cooking style to fully benet from the enhanced
features of your appliances. Cooking can be
effortless, easy, and delicious when you know how
to make your appliances work for you.
Product Education Classes
Whether you are looking to test drive a product
or just want to learn more about your appliances,
we have a class for you. Purcell Murrays com-
plimentary demonstration classes are designed
to familiarize you with the features of your new
appliances, and teach you how to use them suc-
cessfully. The classes offer tips for cooking with
high heat gas burners, induction and sensor dome
technology, plus show you how to make the most
of your dishwashers, washers, dryers, and range
hoods.See Page 7 for a list of upcoming Culinary
and Product Education Classes.
Connect with us Online Dealer Network
Culinary and ProductEducation Classes
STARTWITHUS.
Visit our ShowroomsCall to make an appointment800.892.4040 or drop by:
BAY AREA//
185 Park Lane, Brisbane
MondayFriday 94
Saturday by appointment only
SOUTHERN CALIFORNIA//
15400 Graham St. #102
Huntington Beach
MondayFriday 8-5
Saturday by appointment only
Culinary and ProductEducation ClassesFor reservations and information
on all of our cooking events,
call 800.892.4040 or write to
Connect with us Onlinepurcellmurray.com
purcellmurray.com/blog
facebook.com/purcellmurray
twitter.com/purcellmurray
Dealer NetworkTo locate a dealer please visitpurcellmurray.com or call
800.892.4040
When you visit our showrooms, youre given the opportunity
o experience a comprehensive selection of products from the
brands we trust. You will learn about each appliance in detail
o ensure you choose whats right for you. Purcell Murray has
showrooms open to the public in two locations, Northern
California and Southern California.
Showrooms
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03PurcellMurray
Franke PeakSink Collection.The Peak Sink ollection sets a new indst standad. Dbbed as
the single biggest innovation in esidential sinks in man eas, the
Peak sink is manfacted b niqel combining both, deep daw
and hand fabication pocesses to offe the best of both wolds the
elegant design of a hand cafted podct and the awless consistenc
of a mechanicall dawn sink.
Swiss Quality Materials &Manufacturing!Designed and manufactured in Aarburg,
Switzerland using only the nest European,
grade 304 stainless steel
!Utilizes true 16 gauge, 18/10 stainless
steel to insure a high-quality draw and
hand-welded sink
!Manufactured by uniquely combining
both deep draw and hand fabrication
processes, to offer the best of both worlds
the elegant design of a hand crafted
product and the awless consistency
of a mechanically drawn sink
Innovative Design & Functionality5 mm Corner Radius
Perfectly balances minimalist design
with optimum cleanability
10" Deep ols
Easily accommodates baking pans
and large pots
2 Degree ottom Slope
Provides optimum drainage without
sacricing usable work surface
Proprietary Integral Ledge
Serves as a shelf to raise the work surface
or supports a bottom grid to protect the
beautiful lines of the Peak sink
Ne Design Concept
Allows for the same grid to be used
as both a bottom grid and a shelf
Peak Performance Accessories
Twist-up Knob
No need to reach into a sink full of dirty or
scalding hot water. Countertop twist control
knob allows user to easily drain or ll the sink
with a twist-up knob that is accessible from
the countertop.
Cutting Board
Made of Iroko wood, an
extremely durable, stain
resistant specialty hard-
wood. The cutting board
locks into the sink to
provide a steady chopping
surface.
Colander
The stainless steel
colander perfectly
complements the Peak
design and is an essential
accessory. Its handsome,black polypropylene
handles stay cool to
the touch to insure safe
straining when handling
hot foods.
Shelf/Bottom Grid
The shelf/bottom grid can be used as a bottom
grid or on the integral ledge to raise the work
surface for a more ergonomic work environment.
The grid is made of 5 mm uncoated, 100%
stainless steel that is welded at every point to
yield a strong, sturdy grid tested to hold up to 40
lbs. without buckling.
Unique Drain CoverDesigned to complement the Peak sinks
geometric design, the square drain cover hides
the waste disposer or strainer and creates a
fully usable, at surfaced sink bottom. It also
serves as a strainer that is easy to wipe clean.
Purcell Murray Newsletter // Winter 2010 / 2011
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OOKNG TPS FOr WNTr MS
Larissa's Corner.
05
Ding the cold winte months o bodies cave waming comfot foods, bt
since man of these dishes take longe to cook, men planning is ke. The
pepaation of wondefl winte meals can also be simplified if o make good
se of the feates of o appliances and cook seveal meals at one time.
Fo example, it takes a few hos to baise a bisket o pok sholde, bt
while the oven is on we can also cook a casseole, bake some potatoes, an
apple cisp, oast some vegetables fo sop o cook anothe baise. The
concept of planning ahead and cooking seveal meals at one time might seem
ovewhelming at fist bt the ewads of having a delicios meal ead to eat
makes the effot wothwhile.
lariSSa'ScOrNer
Slow Cooked Braises & One Dish Meals!Succulent braised dishes with
brisket, lamb shanks, short ribs,
pork shoulder, duck or chicken
legs and thighs are not only
delicious, they are surprisingly
easy to make. Preparing a
braised dish to go into the oven
only takes about 15 minutes
but the cooking time will be between 13 hours
depending on the meat being cooked so its the
perfect opportunity to cook another meal.
!Many of the recipes for winter braises, soups
and one-dish meals include the same avorful
base vegetables of onions, carrots and celery so
if you prep enough vegetables its easy to make
another dish, it just takes planning.
!Strictly speaking, using Convection is not an
advantage when braising because the long slow
cooking that tenderizes the meat takes place
in the sealed cooking pan, however the evenly
distributed heat from the Convection fan makes it
possible to have multiple pans of food cooking at
one time.
!Before serving a braise it may be necessary
to skim a layer of fat from the cooking liquid or
cook some fresh vegetables to serve with the
meal. Be sure to leave yourself enough time to
nish the braise before serving or prepare the
braise a day in advance.
Cooking a Complete Meal in ConvectionSunday night family dinner is an important ritual
and can be prepared without too much stress
by using the Convection mode. Roast chicken
with roasted root vegetables and a fruit crisp is
an easy delicious meal to prepare. It only takes
about an hour to cook and a little extra time to
prep. This is the timing:
! 1 hour + 10 minutes for cooking and resting the
chicken before carving
! 40 minutes to roast the vegetables and bake
the crisp, so once the chicken is in the oven, prep
the vegetables and the crisp and place them in
the oven to cook about 40 minutes before the
chicken will be ready to serve, or the crisp can
go in when the chicken comes out.
! Timing is the key when planning to cook a
complete meal in Convection, always allow for
the resting and carving time when cooking
meats and of course stage your oven when it is
cold to be sure you have space for each dish.
Homemade Chicken Stock ForSoups and Braises
Chicken stock is a basic ingredient
for soups and braises so its good
to keep a supply on hand.
Roasting two smaller
chickens will yield a great
meal, extra chicken for salads
and sandwiches and the
makings for plenty of stock.
Purcell Murray Newsletter // Winter 2010 / 2011
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06lariSSa'ScOrNer
!After you have removed all the meat from the
bones, put the chicken carcass in a large pan
with just enough water to cover together with a
bay leaf and onion and if you have a carrot and
some celery handy add those. Bring the water
o a gentle boil, skim any debris that rises to the
surface and simmer (not boil) for 40 minutes,
discard the bones, strain the stock and cool
before refrigerating.
! If you cant use
he stock right
away portion it into
smaller containers to
reeze, just be sure to
abel and date each
container.
Fast & Easy Winter Meals
A bowl of soup served with a seasonal salad and
crusty bread makes a great meal, but for a more
substantial meal use the Convection Broil mode
o quickly broil some sh, shrimp, chicken or
steak to serve over the salad. Some easy
to make favorite soups include:
! Chicken Tortilla Soup combine that extra
roast chicken and stock together with some
vegetables and fried tortilla strips for this easy
delicious soup.
! Roasted Butternut Squash Soup add extra
avor to this soup by roasting peeled and cubed
butternut squash tossed with a little vegetable
oil, some oregano and a dash of chipotle chili
powder for about 25 minutes while you cook
the soup base.
! Celery & Celery-Root Soup thestrange looking celery root makes an
amazing soup that has a very fresh appealing
avor. All you need to do
is chop the vegetables and
simmer for 35-40 minutes
in some good chicken stock,
cool and puree and maybe
swirl in a little cream or
crme fraiche.
FOr MOr rPS ND TPS, VST rSSS OrNr T PurMurry.OM/rSS.
Winter 2010 / 2011 // Purcell Murray Newsletter
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ProductEducationClasses
NORTHERN CALIFORNIAThermador
Sat, Jan 8th 10am Noon
Sat, Feb 5th 10am Noon
Sat Ma 5th 10am Noon
Bosch
Ths, Jan 13th 11am 1pm
Ths, Feb 10th 11am 1pm
Ths, Ma 10th 11am 1pm
Gaggenau
Sat, Jan 22nd 10am Noon
Ths, Feb 17th 11am 1pm
Sat, Ma 12th 10am Noon
La Cornue/CornuF
Sat, Feb 12th 10am Noon
Ths, Ma 17th 11am 1pm
Bertazzoni
Ths, Jan 27th 11am 1pm
Ths, Feb 24th 11am 1pm
Sat, Ma 19th 10am Noon
SOUTHERN CALIFORNIA
Thermador
Ths, Jan 13th 11:00am 1:00pm
Sat, Jan 22nd 9:30am 11:30am
Ths, Feb 3d 11:00am 1:00pm
Sat, Feb 26th 9:30am 11:30am
Ths, Ma 10th 11:00am 1:00pm
Sat, Ma 19th 9:30am 11:30am
Bosch
Ths, Jan 27th 11:00am 1:00pm
Ths, Feb 17th 11:00am 1:00pm
Ths, Ma 24th 11:00am 1:00pm
Gaggenau
Ths, Jan 20 11:00am 1:00pm
Ths, Feb 10 11:00am 1:00pm
Ths, Ma 17 11:00am 1:00pm
La Cornue/CornuF
Ths, Feb 24th 11:00am 1:00pm
Bertazzoni
Ths, Ma 3d 11:00am 1:00pm
rSS'S OrNr
Culinary and ProductEducation Classes.
07
No. CaliforniaSat, Jan 29th // 11 1pm// $45Dine & ean: onvection Winte Meals //
aissa Taboski
Beef, Vegetable and Gnocchi Hot Pot
w/Roasted Kale; White Bean, Sausage
and Escarole Soup; Spicy Cauliflower
and Lentil Casserole w/Broiled Lamb
Chops; Raspberry Cake
Sat, Feb 5th// 1 3pm// $45
hew Gooe, isp, nch //Baking with lice Medich
If chocolate, combined with baking is
your passion then you will love this
opportunity to explore many aspects
of baking with this icon of the chocolate
and baking world. Join us for a delicious
afternoon of baking, sweet treats with
coffee and tea and a book signing
by the author.
Sat, Feb 19th // 11 1pm // $45M alabia // ooking with
rosetta ostantino
The traditions of Calabrian cooking
and recipes that are brought to life
in Rosettas book will inspire you to
adopt some of these traditions into
your culinary repertoire.
Sat, Feb 26th // 11 1pm // $45Dine & ean: onvection ooking //
aissa Taboski
Spinach & Gruyere Souffle; Herb
Crusted Rack of Lamb; Roasted
Cauliflower w/Anchovy Caper Sauce;
Chocolate Chip Coconut Cupcakes
Sat, Mar 26th // 11 1pm // $45Dine & ean: onvection Steam
ooking // aissa Taboski
Braised Chicken w/Prunes & Shallots;
Oven Rice Pilaf w/Pine Nuts & Braised
Greens; Roasted Halibut w/Spring
Vegetable Medley; Italian Cheese Bread
So. CaliforniaFri, Jan 14th // 11am 1pm// $45Dine & ean: onvection Basics //
ath Dla
Mediterranean Meatloaf with Fontina;
Tuscan Cannellini Beans w/Roasted
Butternut Squash & Sage; Salad w/
Pancetta, Shallots & Roasted Asparagus;
Amaretto Double Chocolate Fudge Cake
Fri, Feb. 11 // 11am 1pm // $45
Valentines Texas Stle // inda SteidelPoblano Chile Bisque; Texas Toast;
Cattlemans Beef Tenderloin w/Texas
Butter; Baked Tomatoes w/Spinach Mousse;
German Chocolate Meringue Pie
Fri, Feb. 25th // 11am 1pm // $45Dine & ean: Feating Themado //
ath Dla
Luscious Latin Lasagna; Mixed Greens
w/Artichokes, Olives & Avocado Dressing;
Warm Spiced Broccoli Slaw; Pecan
Chocolate Bars
Thurs, Mar 3rd // 6pm 8pm // $58The Tscan Winte Table // inda Steidel
Parmesan-Mushroom Salad; Savory Santa
Chiara Bread; Braised Short Rib Ragu w/
Homemade Ricotta; Mascarpone Polenta
Cakes; Chocolate Espresso Almond Torte
Fri, Mar 11 // 11am 1:pm // $45alifonia Wine ont isine //
inda Steidel
Romaine Salad w/Balsamic Vinaigrette
& Blue Cheese; California Bouillabaisse
w/ Rouille on Grilled Bread; Broccoli
Rabe all Olio; Brandied Pear Tart
Thurs, Mar 31 // 11am 1pm // $45Dine & ean: nd of Winte // ath Dla
Irish Lamb Stew w/Guinness; Mini
Cheddar Scones; Pub Salad w/Butter
Lettuce, Pickled Beets, Cashel Cheese
& Tarragon Malt Vinegar Dressing; Irish
Coffee Butter Cake
or reservations and information on private cooking events
call 800.892.4040 or rite to [email protected]
SCHEDULE NPPOINTMENTSCHEDULE N
Purcell Murray Newsletter // Winter 2010 / 2011
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08PrODucTSPOTliGHT
La CornueFlambergeRotisserie
Introducing the Flamberge Rotisserie by La Cornue, a revolutionary
built-in gas rotisserie thats designed for you to use in your home.
Distributed exclusively in North America by Purcell Murray, the La
Cornue Flamberge Rotisserie is the only open wall rotisserie thats
approved for built-in use, requiring only a 120-volt electric power supply,
and no special ventilation. And it wont eat up your counter space! At
32" square and 15" deep, the Flamberge can be easily built into a kitchen
wall or cabinet with no risk to nearby xtures, as the temperature of the
surfaces around it never exceeds 151 F.
Constructed with a concave rear wall of solid cast iron, it is heated by
a 27,000 BTU gas burner. Synthetic wicks pull the heat up through the
vaulted back of the unit, allowing the radiant heat to gently cook foods
as they rotate slowly on a spit over the ame.
Perfect for parties, holiday feasts, or family dinners, the Flamberge
Rotisserie produces juicy and tender meats, poultry, and sh every
single time. You control the cooking speed, and clean up is a breeze, as
the spits and clamps are dishwasher safe. The Flamberge is available in
27 standard colors and can be accented in a choice of nine trim options.
Custom colors are available as well.
Mothwateing, jic otisseie
chicken, now thats comfot food.
Whats bette than avofl slow-
cooked meat o polt, so tende
that its falling off the bone? The
fact that o can now pepae it
at home.
Winter 2010 / 2011 // Purcell Murray Newsletter
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Purcell Murray Newsletter // Winter 2010
09FeaTurearTicle
Winter 2010 // Purcell Murray Newsletter
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10PrODucTSPOTliGHT
An Interview withPaolo Bertazzoni.
Q.Whats the history behind the
Bertazzoni family of products?
Bertazzoni started two centuries
ago in 1882. We are located inhe Parma region of Italy where
Parmesan cheese is made, so
he company was originally
established to manufacture
scales for the cheese industry.
We then evolved at the
urn of the century into the
manufacturing of wood-burning
cookers. This was a great
nnovation for the times and
t brought us into the world ofmass production
after World War I,
under the principle
of Ford mass
production. When
World War II)
came everything
was seized, was destroyed,
and my father had to start
rom scratch.
Q. What else has prompted
change for your business?
By the mid 1950s, gas
echnology was introduced
o the market. Any change of
echnology is a big challenge,
because it presents a whole new
world of possibilities. Our family,
and therefore our business,
has a strong background in
engineering, and those skills were
invaluable in helping Bertazzoni
innovate our products.
Q.What are your visions for the
future of the family business?
Taking over a family business is
certainly a matter of pride, and
also a matter of responsibility.
I need to understand what is
happening in the world around
us, and use those observations
to help innovate our products.
Whenever we begin to develop
a new product we have a lot of
constraints to consider, based on
feedback that comes from our
customers, from the market, from
our manufacturers, our suppliers.
This feedback adds a lot to the
complexity of the design process.
So, we try to eliminate all of
the clutter, all of the things that
are not a necessity, so that the
product can be manufactured
efciently, work perfectly, and
deliver desired results. Of course,
when you eliminate complexity,
you can run the risk of producing
a very boring product! This is
what we want to avoid. We
want to always add something
to the product that makes
it exciting. Creating exciting
products is what I see as the
future of Bertazzoni.
Who knows famil bsiness bette than Paolo Betazzoni? The
head of the elite talian appliance compan Betazzoni, Paolo
s dedicated to contining his famils vision of manfacting
beatifl, high-qalit stoves, and to steeing the bsiness towad
a geene fte b bilding moe eneg efficient podcts.
He answes some bning qestions abot his famils livelihood:
he stove.
Q. How are Bertazzoni
products changing, to adapt
to the modern kitchen?
The quest for sustainable growth
and to reduce environmental
impact is very
important
nowadays. In
our industry,
this doesnt
necessarily mean
that we change
the materials
that we use, but rather, we need
to improve functionality. For
example: we can use electronics
make our products more energy
efcient. The role of the kitchen
has evolved. It used to be a
secluded, utilitarian room where
you simply prepared food. Now,
the kitchen is evolving into more
of a living room, a gathering
space. We have a new challengefor our products; the products
must be beautiful, because
they are no longer hidden from
guests. Their appearance is very
important. And this is where we
see the future of Bertazzoni; to
create exciting new products that
are high quality and beautiful,
products that show respect for
the environment and respect
for the user. After all, Bertazzonicustomers will use our products
for a lifetime.
Winter 2010 / 2011 // Purcell Murray Newsletter
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The Five Cs ofKitchen Remodeling.
Giving your kitchen a new look can be exciting,
but costly. You want to make sure that youre
spending your money wisely; investing in
professional help when you need to, cutting
costs and hitting the hardware store yourself
when its appropriate to DIY. The beauty of
kitchen renovations is that they eventually pay
for themselves when done right, an upgraded,
updated kitchen will increase the value of your
home. Whether youre looking to make some
simple changes, or do a comprehensive remodel,
weve got tips to help you get the job done right.
The Five Cs of Kitchen Remodeling:
1. ConceptualizeTake a deep breath, and consider: what do you
want in your new kitchen? What do you need in
your new kitchen? Do you spend enough time
preparing complicated multi-course meals to
require a Thermador Professional
Series Triple Combination Oven,
or will a single Bosch convection
oven do? Will a Gaggenau fully-
automatic Coffee Machine help
you kick start your morning, or
do you prefer to grab an ice-cold
juice from your U-Line Beverage
Center as youre running out the
door? Choosing appliances to
suit you and your familys needs
is a crucial part of your remodel.
Make a list of the things that are
important to you, and make design
and renovation choices around it.
By thinking about what you want in
your kitchen, you can prioritize your needs and
then select the products that are right for your
household. Purcell Murray can help you with all
of this, and you can even take cooking classes
to learn about and test products before you
purchase. Visit PurcellMurray.com for details.
2. Coordinate
A little extra planning can
make a huge difference
in your process and your
progress. Start by deciding
which projects you can do
yourself, and which require
some outside expertise.
When it comes to the big
stuff, especially projects
that involve electricity or
plumbing, dont try to cut
costs; you should invest in a quality professional.
Hiring a contractor or a design professional
who has the skills and equipment necessary
to get the job done not only saves you hassle,
but it can actually end up saving you money,
especially if you screw things up so badly in
your attempt to play Bob the Builder that you
end up having to hire somebody to x your
mistakes. A professional can also introduce you
to new concepts, products, and developments
in the kitchen industry. Take a team approach,
and work with these key professionals to
develop the perfect kitchen environment for
you. RemodelToday.com has great resources for
homeowners, including a database of reliable,
top-notch contractors.
Once dismissed as the hidden oom at the back of the hose, the kitchen
has moved p the hosehold heiach, becoming inceasingl impotant
as a gatheing place and tl the heat of the home. t is mch moe than
a place to pepae and enjo meals with famil and fiends; it is the hb
of o home, and o want it to be jst as beatifl as it is fnctional.
11PurcellMurray
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12PurcellMurray
3. Classic
Sure, that mint-green vintage oven seemedike a great idea at the time, but seriously?
Forget about design trends of the moment and
stick with colors, materials, and details that
are true to who you are and that are timeless.
Classic design never goes out of style, so youll
save money by choosing
a look that isnt based on
ads. If you love being up-
o-the-minute with trendy
tems, limit them to small
accessories or to products
hat can be easily replaced
o suit your changing taste.
Let Decorati.com provide
you with some inspiration.
4. Cut costsnot quality
Good price doesnt always mean good value.
You can actually save money in the long run
by choosing your products wisely. Though its
always tempting to buy less expensive items,
often the quality of an item matches up withits price tag. Going for a less expensive sink
that always looks spotted or an oven that is
not precise in hold temperature, for example,
will have you kicking yourself for not investing
in high-quality products. Whats the use in
remodeling if the results are only mediocre?
5. Conserve
Go green! Brands like Bosch, Bertazzoni,
Thermador, Everpure, U-line and Broan are
making energy efciency, recyclable materials,
and water conservation look good. Help save
the world while you save money, and invest
in beautiful appliances that are specically
designed to take less out of (and give more
back to) our planet.
Visit .purcellmurray.com/green
to learn more about the best green
products on the market.
Winter 2010 / 2011 // Purcell Murray Newsletter
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Seasonal Foods fromthe Farmers Market
Amelia Saltsman.
PM:What initially sparked your
interest in culinary history? Was
cooking/the stories behind food
a big part of your early life?Saltsman: Ive always been
interested in the roots of a recipe.
Culinary history is like family
traditions on steroids; not only do you get a
sense of what your own family has cooked
through the generations and why, you also
come to understand how those traditions t into
the bigger picture, historically, geographically,
and culturally. Any time we add context to our
food, we enrich our cooking experience. This is
certainly true when we connect with the peoplewho grow our food. Simply roasting a deep
orange, sweet-as-candy carrot can be a richer
dish when we take a moment to think about the
passion and hard work that went into giving us
something so delicious.
PM: What was it about the Santa Monica farmers'
market that inspired you to write a cookbook?
Saltsman: So many people are enthusiastic
about the idea of shopping at farmers
markets but overwhelmed by all the choices
and wondering how to shop,
choose, prepare what they nd
there. The market experience
has changed my own (and my
familys) life for the better
easier, healthier, more delicious
and exciting cooking, creating
a sense of community, and the
opportunity to connect with the
people who grow our food. Those things enrich
all our lives in so many ways. I wanted to share
that with readers. I wrote the book to celebrate
the farmers, and the amazing produce, meats,
poultry, eggs, and cheeses they produce, and to
encourage readers everywhere to tap into their
local markets.
PM: Why is it important for
people to take advantage of
fresh/seasonal/local ingredients?
Saltsman: Simply put: Flavor,
health, price point, value for
dollar, supporting our local
economies, and supporting and
protecting the environment,
farmland and biodiversity.
PM: Whats your general M.O.
when you head to a farmers market? Do you
have a system? In other words, do you look
for staple ingredients first and then search for
goodies? Or do you have certain vendors that
you always look for?
Saltsman: Everything at the market is a goodie;
thats whats so great about it. Even humble
ingredients like potatoes, carrots, and broccoli
really sing when they have been grown for avor
rst and picked at peak. I dont come with a rm
list, but have learned what to expect is in season.
Over the years, Ive learned where I can expect
to nd maximum avor. If I know something
might sell out quickly, Ill make a beeline there
rst, otherwise I head for various stalls but keep
an eye out for unexpected surprises.
melia Saltsman is the awad-winning atho of The Santa Monica Farmers'
Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the
Market and Farm. She is an expet when it comes to the seasons feshest
ingedients and took a beak fom pesing the maket to answe some of
Pcell Mas bning qestions.
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Purcell Murray Newsletter // Winter 2010 / 2011
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14PurcellMurray
PM: How can people who dont have access to
farmers' markets still model their cooking after
hose who do?
Saltsman: Cook whats in season. Relearn whats
n season and buy thatit will be best-priced
and best-tasting. At the back of my book, Ive
ncluded a list of crops by the season to make
t easier to know what to look for. Heres a tip:
Locally grown means in its in season; start
eading the produce labels at your supermarket
o see where and how things are grown. Weve
gotten used to reading labels on packaged
goods; I think its a good thing that larger stores
are working to better inform their customers
about fresh foods as well.
PM: Who and what inspires you, both in the
kitchen and just in general?
Saltsman: My family and friends inspire
meI love to cook for people, and I also love
channeling my grandmothers great cooking
abilities. I like to think Im a link in that culinary
chain. As for what inspires me, no question; the
amazing fruits, vegetables, meats, etc. I nd
at my farmers market. The ingredients tell me
what to do; I just listen and try to keep things
as simple as possible to let their terric avors
shine through. Those are the kinds of recipes we
all need in this busy world of ourseasy and full
of avor.
PM: Describe your dream kitchen.
Saltsman: Im lucky enough to have it: good
work triangles; lots of drawers that I can look
down into to reach what I need at a glance
instead of having to poke around in a deep
dark cupboard; high BTU burners, dependableovens (I love my convection oven!) indoor
grilling capability, strong ventilation, and lots of
natural light. But the most important thing to
me is having a communal work
and gathering space; I love to
cook with friends or at least have
friends gather around my work
space while I cook and we chat
and sip wine.
Winter 2010 / 2011 // Purcell Murray Newsletter
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PURCELL MURRAY
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wEpurcellmurray.com
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