All posts tagged: Hospitality

Marvelous May; Moms, Myron Mixon, The NRA Show & Memorial Day…

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Hi All,

2016-Happy-Mothers-DayWelcome to the May edition of Chop Talk. Wow, this month has really shaped up into a busy one with lots going on. First up as a treat to all the Mothers out there. In celebration of Mother’s Day we are offering a great special deal for mom downloadfrom Michael Symon. Second up, Ergo Chef Vice-President Michael Staib & Pitmaster Myron Mixon will be at the World Championship Barbecue Cooking Contest in Memphis. The big NRA show is coming up and Ergo Chef will have a team from C-CAP – Careers through Culinary Arts Program working with us at our booth, #8150, in the McCormick Place, North Building, 5/21-5/24, 2016. Last, Memorial Day is coming up and Ergo Chef is supporting Rolling Thunder with every purchase of our New Presidential Chef’s Choice Seal~Stealth Black, 4″ Ceramic Paring Knife. Enjoy!


6pc_set_with_Magnet_Strip_XL‪‎Mother’s Day‬ Bonus 

Order Michael Symon’s 6 Piece Knife Set between now & Mothers Day & Receive his cookbook “5 in 5inF_For_Every_Season5 for Every Season Cook Book* & a 10″ Oval Diamond Sharpener** as a FREE bonus!

This knife set Includes a wall mount Bamboo Magnetic Strip & 5 knives: 9″ Chef, 7″ Vegetable Cleaver, 6″ Chef Knife, 6″ Serrated Utility Knife, 3.5″ Paring Knife. Note: Due to natural variations of our high quality hand selected bamboo, the final colors may vary from pictures on our website.

SteelChef Symon’s Knife Tip: “For good control, grip the base of the knife blade, just in front of the handle with your thumb and index fingers on my MS logo as a starting point. Wrap your remaining three fingers around the handle of the knife. Now you’re ready to prep. Enjoy!” ~Michael

Warranty: Lifetime Limited Warranty~30 Day Money Back Guarantee

Order yours now


wcbbqcc-logo-2016Ergo Chef Vice-President Michael Staib will be in Memphis with our partner, Pitmaster Myron Mixon for the 2016 World Championship Barbecue Cooking Contest, May 12-14, 2016 Thursday, May 12: 11 a.m. – midnight
Friday, May 13: 11 a.m. – midnight, Saturday, May 14: 10 a.m. – 10 p.m.Myron Card Outer

Each year, the Contest entertains visitors from around the world. In 2013, visitors came from all 50 states and 8 foreign countries. Please let our guest services volunteers know you are our visitor, and they will explain all of the rib-tickling entertainment offerings.If you’re planning on visiting the event, please take advantage of the following programs and events for visitors.

While local codes prohibit teams from selling barbecue to the general public, the Kingsford Tour of Champions allows you to taste and judge world-class barbecue. If you are attending, stop buy the Mixon Team Pit and pick up this exclusive card for an online discount when you buy Myron’s new 3-in-1 Pitmaster Grill Tool.

MMPGT 2 XL (1)MMPGT 3 XL MMPGT 5 XLThe Myron Mixon Pitmaster 3-in-1 Grill Tool is the first tool to deliver a style and functionality that says “Game On”! The 3 in one design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook. “Pop it, Flip it & Slice it!” Only $29.99 Order yours today: Grill Tool


NRAShow2016_IFM_Lockup_RGB

The big NRA show is coming up and Ergo Chef will have a team from C-CAP – Careers through Culinary Arts Program working with us at our booth, #8150, innra5 the McCormick Place, North Building, 5/21-5/24, 2016. These students will be actively promoting and demoing all things Ergo Chef & handing out information about C-CAP. the great non-profit culinary education program. We are grateful to be supplying some of their school programs for 2016 with Ergo Chef knife kits. Discover. Learn. Connect. Whether you want to try out new equipment, brush up on emerging trends, collaborate with more than 63,000 food-service pros, or get hands-on culinary training, NRA Show has what you need.See you There!

Learn More…. https://show.restaurant.org/Home


Presidential Chef’s Choice Seal ~Stealth Black 4″ Ceramic Paring Knife
10% of profits help support “Rolling Thunder” when you buy our new Presidential Chef’s Choice 4″ Ceramic Paring Knife.

Crafted from high quality ceramic ground a razor edge, this knife is much more durable than past ceramic knives due to new technology and fibers to strengthen the blade.

Ceramic is the next hardest material to diamonds so it will hold an edge with years of proper use. The handle is non-slip providing great feel and control for all your smaller cutting tasks. Created in a stealth look with Presidential Chef’s Choice Chef, Sam Morgante.
ErgoChef Ceramic Paring Knife_01 ErgoChef Ceramic Paring Knife_04 ErgoChef Ceramic Paring Knife_05 ErgoChef Ceramic Paring Knife_06Features Include: ~Official Silver Foil Printed Gift Box with Presidential Chef’s Choice Seal ~Stealth Black 4″ Ceramic Paring Knife w/ Protective Sheath ~Comfort Texture Handle Grip for Safer Control ~Exclusive Presidential Chef’s Choice Seal Laser Etched on Ceramic Blade
Regular Price: $24.99 May Price: $19.99 Order Now: ttp://www.ergochef.com/Presidential.php
Mike StaibMarvelous May; Moms, Myron Mixon, The NRA Show & Memorial Day…
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2015 Food Trends, Johnny Iuzzini & My Juicer

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Hello everyone and welcome to the last blog of 2014. Can you believe that the year has gone by already? Seems just yesterday we were celebrating the New Year and here we are again with Christmas and 2015 right around the corner. It’s been a great year and we thank you all for you continued support of our blog, Chop Talk and our company. All of us here at Ergo appreciate your patronage and look forward to bringing you more great content throughout the coming year. To that end we thought we’d give give you a preview of  what’s trending in food and culinary world for the coming year with our  latest Food Tricks & Kitchen Tips, Food Trends of 2015. We have a special Chef’s Spotlight with 3 starred Michelin Chef and host of Top Chef Desserts, Chef Johnny Iuzzini, who also give us a delicious and easy Recipe; Butternut Maple Blondies. In our Gourmet Store Spotlight we bring you Warren Kitchen & Cutlery. Our Where’s Randy follows the Ergo/Costco Road show and Chef Randy to New Jersey and finally, a fantastic announcement: We are introducing a new product for 2015, called “My Juicer(TM),” A Personal Juicer/Blender with Sport Bottle that we know you’re going to love. If you pre-order now, we’ll give you a 20% discount!!! So without further ado, let’s Chop Talk!

Food Tricks & Kitchen Tips: Food Trends of 2015

Perfect for a year ending #FTKT, we bring you a preview of  what’s trending in food and culinary world for the coming year.

The Rise of Fermented Foods

Fermenting-Foods2015 will be the year fermented foods – foods like yogurt, tempeh and sauerkraut take center stage. These foods contain live cultures, or are preserved in liquid so their sugars and starches can become bacteria-boosting agents. After multi-year growth of gluten-free foods, many consumers have found their digestive health improved.

Locally sourced meats and seafood
local meats seafoodThe trend in using locally sourced meat, seafood and produce will hopefully continue and increase throughout areas that aren’t already utilizing their local communities. Purchase seasonal, sustainably raised, locally and regionally farmed products without the use of antibiotics, hormones and genetically modified ingredients; and limited or no use of herbicides and pesticides. Spend our dollars purchasing from local and regional small farms committed to sustainable farming practices.

Locally grown produce
produceThe term “local food system” (or “regional food system”) is used to describe a method of food production and distribution that is geographically localized, rather than national and/or international. Food is grown (or raised) and harvested close to consumers’ homes, then distributed over much shorter distances than is common in the conventional global industrial food system.

Environmental sustainability
Environmental-SustainabilityEnvironmental sustainability involves making decisions and taking action that are in the interests of protecting the natural world, with particular emphasis on preserving the capability of the environment to support human life. Environmental sustainability is about making responsible decisions that will reduce your business’ negative impact on the environment.

Healthful Kids’ Meals
healthful mealsDemand for healthful kids’ meals is increasing. “Feeding kids healthfully is not taking anything away from them but instead gives them the building materials they need, through nutritious foods, to grow and learn and live a full life,” David Katz, director of Yale University’s Prevention Research Center.

Natural ingredients/minimally processed food
food-label-made-with-natural-ingredientsThis is a bit misleading. “Natural foods” and “all natural foods” are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in most jurisdictions means that the term assures nothing.

New cuts of meat
meatsTri-tip, Flat Iron Steak, Spinalis, Boneless Chuck Short Ribs, Filet of Sirloin, Denver Cut Steak.
In recent years, as foodies have proliferated, culinary topics have become increasingly vital and the once impenetrable wall between professional chefs in the kitchen and the public has come tumbling down, and there has been increased use of the term “chef’s cuts” to describe tasty but less common cuts of meat (not just beef).

Hyper-local sourcing
bigstock-Container-Garden-1692251-300x200Restaurant gardens, is a practice that is gaining ground among local restaurateurs and barkeeps. chefs are planting gardens, keeping bees all in an effort to control the quality of herbs and vegetables making their way to your plate.

Sustainable seafood
Spanish Seafood MarketSustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights over-fishing and environmentally destructive fishing methods.

Food waste reduction/management
Food Waste ReductionWe throw away 7.2 million tons of food and drink from our homes every year, the majority of which could have been eaten. This costs us billions a year, harms the environment and wastes resources. Preventing food waste is better for the environment than any treatment, and can save money for businesses and households.

Gluten-free Cuisine
gluten freeFor anybody paying attention to new health and food trends, gluten free diets have become very popular lately. For Celiacs, this has been an all to real lifestyle requirement. A number of experts now are beginning to believe that celiac disease is at the extreme end of a spectrum of gluten sensitivity, and a number of people are adopting gluten-free diets to treat celiac-like symptoms in the absence of a positive test for celiac disease.

 Chef’s Spotlight

Our Chef’s spotlight this months is Chef Johnny Iuzzini.

images (1)Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary focus at the restaurant was in savory, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny’s fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef. After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper East Side and eventually became Pastry Chef François Payard’s right-hand man. Johnny traveled to Europe in 1998 where he apprenticed in some of France’s finest pâtisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L’Ecole DGF du Chocolat et Patisserie.  In the Fall of 1998, Johnny returned to the US for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comité Colbert named Johnny one of the “Emerging Young Artists of 2000.”

Johnny+Iuzzini+Electrolux+Celebrated+Chef+AYpCvFQLjAilIn 2001 Chef Daniel Boulud promoted Johnny to Executive Pastry Chef. In May 2002, Chef/Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four-star namesake, Restaurant Jean Georges, as well as its café, Nougatine. In addition, Johnny also oversaw the pastry program for the opening of Perry Street from 2005-2006, which earned three stars from the New York Times. During that same year, Restaurant Jean Georges earned its most prestigious award to date, three Michelin stars. It was one of only four restaurants in New York City to receive this honor. In this position, Johnny was recognized with numerous awards including “Best New Pastry Chef” by New York Magazine and “10 Best Pastry Chefs in America” by Pastry Art and Design Magazine. In May 2006, The James Beard Foundation awarded Johnny “Outstanding Pastry Chef of the Year” and Forbes.com identified Johnny as one of the 10 most influential chefs working in America.

9780307351371_p0_v1_s260x420Johnny’s first cookbook, Dessert Fourplay: Sweet Quartets From A Four-Star Pastry Chef, was published December 30,2008. Through beautiful photography and easy-to-follow recipes, this book enables trained chefs and home cooks alike to explore Johnny’s use of single ingredients as primary inspiration for the dessert quartets featured on his seasonal menus at Jean Georges. Johnny has appeared in numerous TV segments for The Food Network, Martha Stewart, Top Chef, Today in NY, Paula’s Party, Today Show, Good Morning America, The Tony Danza Show, Cutthroat Kitchen, and Iron Chef America.

51EumsC1h2LHe was the head judge of Bravo’s culinary competition series “Top Chef Just Desserts” for two seasons. Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry consulting company, aptly named Sugar Fueled Inc. In addition to participating in numerous charity events and initiatives, Johnny is a chef ambassador for Family Reach foundation. His highly anticipated second book Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking was published in September 2014. To order Johnny’s book, click here. You can also follow Johnny via social media on facebook & twitter.

Recipe 
Courtesy of Chef Johnny Iuzzini

Butternut-Maple Blondies

Johnny Iuzzini - Sugar Rush - Butternut Maple BlondiesMakes about 12 blondies

There are really no rules on what you can and can’t use in a great dessert, and I find that vegetables offer flavors, textures, and colors that work well in the sweet environment. They also can add tons of moisture to a dessert, as the squash does for these blondies. Here the rich, moist squash eliminates the need for the heavy, flavorless corn syrup usually found in blondie recipes.

Ingredients

One 2-pound butternut squash, halved and seeded (907 g)
¾ cup (1 ½ sticks) cold unsalted butter, diced, plus more for the pan (170 g)
2 to 3 tablespoons Demerara sugar, for the pan
1 cup (packed) dark brown sugar (232 g)
2 large eggs, at room temperature
2 tablespoons pure maple syrup (34 g)
1 teaspoon vanilla extract (5 g)
2 cups all-purpose flour (250 g)
1 ½ teaspoons baking powder (6 g)
¾ teaspoon ground cumin (1.5 g)
¾ teaspoon ground ginger (1.5 g)
¼ teaspoon ground mace
½ teaspoon kosher salt (2 g)
6 ounces white chocolate, coarsely chopped (170 g)

Method

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper and put the squash halves on it, cut side down. Roast until the flesh is fork-tender, 25 to 30 minutes. Remove from the oven and, when cool enough to handle, scoop the flesh from the skins into a food processor and puree until smooth.
3. Transfer the squash to a saucepan and simmer over low heat, stirring frequently, for 10 minutes to remove excess moisture. Remove from the heat, measure 1 cup for the blondies, and reserve the remaining puree for another use.
4. Reduce the oven temperature to 350°F. Grease an 8 × 11-inch baking dish or cake pan with butter and coat it generously with the Demerara sugar, tapping out the excess.
5. In the bowl of a standing mixer with the paddle attachment, toss the ¾ cup butter and the brown sugar together with your hands until the butter is coated. Beat the butter and sugar on medium speed for about 5 minutes, until lightened and no clumps of butter remain. Add the eggs, one at a time, mixing well and scraping down the bowl with a rubber spatula between additions. Add the syrup and vanilla and mix well.
6. Sift the flour, baking powder, cumin, ginger, and mace together; sprinkle the salt over the top. With the mixer on low speed, gradually add the dry ingredients, a little at a time, mixing until just combined. Add the cooled squash and mix until just combined. Remove the bowl from the mixer and fold in two thirds of the white chocolate pieces.
7. Evenly spread the batter into the prepared pan and sprinkle the remaining chocolate pieces evenly over the top. Bake on the center rack until a cake tester inserted in the center comes out clean, about 45 minutes.
8. Cool completely in the pan on a rack before cutting into 12 equal-sized pieces.

Gourmet Store Spotlight

wkc-logoThis month our Spotlight is Warren Kitchen & Cutlery.

Located in historic Rhinebeck, in New York’s beautiful Mid-Hudson Valley, Warren Kitchen & Cutlery is a true kitchenware emporium – a place where inspired chefs and warren-storefrontcooking enthusiasts can find their favorite knives, cookware, appliances, kitchen tools and serving pieces for home or restaurant. Knives are their specialty; they have more than a 1,500 different styles and sizes in stock. They encourage you to take advantage of our in-store sharpening and engraving services.

6934 Route 9 Rhinebeck, NY 12572 ~ 845-876-6208 ~ info@warrenkitchentools.com ~ Facebook

Where’s Randy

10722_102660343078702_7921471_nThis month the Ergo/Costco Road Show will be in:

Mon. Dec. 15 — Wed. Dec. 24 (10 days)
Randy will be at the Costco
100 Grand Ave, North Brunswick, NJ 08902
Phone:(732) 509-3905

Come out, say hello & see Chef Randall Smith. He’ll be all set and waiting with all the great Ergo products! Great Christmas gifts for the chef, cook or culinary student or home cook or food enthusiast in your life!

Ergo Product Showcase

My Juicer complete kit LErgo Chef is excited about introducing a new product in Kitchen Electrics called “My Juicer(TM)” A Personal Juicer/Blender with Sport Bottle to quickly and easily blend all your Fresh or Frozen Fruits & Vegetables into delicious healthy smoothies. 

The Ergo Chef’s brand new My Juicer(TM) is made with top quality components for easily blending up healthy smoothies and shakes. The powerful 300 watt motor and 4 Stainless Steel blades are engineered for quick and easy blending of frozen fruits, veggies and even desserts. My Juicer(TM) is the first part of Ergo Chef’s new “Kitchen Collection” of electrics. Estimated Ship Date is April 2015. Includes: High Quality Stainless Steel & Black Plastic Base with NON-Slip Suction Feet. Durable BPA Free Plastic Sport Bottle with Removable Lid with Handle and One Juicer Blade Assembly. Pre-Order My Juicer today and  save 20%! To order click here: My Juicer

From all of us at here Ergo Chef, from our families to yours, we wish you a very Merry Christmas, a Happy Hanukkah and a healthy Happy New Year!

Till next time,

Ergo

Mike Staib2015 Food Trends, Johnny Iuzzini & My Juicer
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A Mixed Harvest of Fall Goodness and Flavor….

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Wow, fall has come on like gangbusters and we are full on into a great season of cooking and events. In this edition, we have a mixed harvest of goodness and flavor. We have a great new Food Tricks & Kitchen Tips, we are ‘Cooking with Umami…the Fifth Flavor. In our Chef’s Spotlight we have Chef/Owner Peter Sinapi and his restaurant Sinapi’s Restaurant. We decided to get you healthy this month with a delicious smoothie recipe from Kimberly Winder of Wellness Solutions and last but not least we are introducing a new feature, Gourmet Store Spotlight and first up is Charles Department Store in Katona, NY, celebrating their 90th Anniversary.

Food Tricks & Kitchen Tips: Cooking with Umami…The Fifth Flavor

flavorwheelsmToday is all about taste and what’s known as “The Fifth Flavor,” Umami. Huh, you say? You’ve heard of Sweet, Salty, Sour, Bitter, but….Umami? While many of you may not be familiar with the phrase, but accomplished chefs around the world, more and more, make Umami the focus of their cuisine. Many specialists now understand that taste is actually more complicated, with the taste buds being helped along by sense of smell, by the feel of substances in the mouth and even by the noise that food makes when we chew it. This newly found taste for a while was almost unexplainable and a bit of a mystery.

Dr. Kikunae IkedaBut in the early 1900s, Dr. Kikunae Ikeda of the Tokyo. Imperial University, identified this taste when studying the flavors in seaweed broth. Ikeda isolated monosodium glutamate as the chemical responsible and with the help of the Ajinomoto company, began commercial distribution of MSG products.

So what is it, and how do you cook with it? It is actually not a physical ingredient, but more of a natural occurring amino acid that gives off a pleasant savory taste. They are found in many meats, vegetables, seafood and dairy. The word Umami is a Japanese word which means tasty, delicious, or yummy. It has also been associated with other words including meaty, brothy and savory. Not everyone can differentiate the taste from the common four, but its popularity has become more widespread in recent years. For example, there is now a Umami Food and Art Festival in NY that is dedicated to educating culinary professionals and artists about this mysterious taste. Kikkoman’s Soy Sauce began an advertising campaign some time ago with top chefs from around the world using Umami as part of their slogan, to raise awareness of the uses of their soy sauce products to enhance the Umami experience.

tongueTaste and flavor are commonly associated as one in the same, but there is a definite distinction between the two. It is said that taste is the sensation caused in the mouth by contact with a substance, while flavor is the mixed sensation of both smell and taste. To simplify this research, it would be safe to say that the formula of taste + smell = flavor. Umami as an ingredient, becomes a flavor enhancer, bringing depth to your food without covering any flavors or subtle tastes. It is found in more mature foods such as an older Parmesan cheese, aged wine, or soy sauce.

Umami rich foods are very satisfying and can actually be a healthier way to cook as well. They tend to make salt taste saltier, which means we can lower the amount of sodium in a dish when using Umami rich ingredients. It also creates a sensation that most chefs call “mouth feel,” which is normally associated with the mouth sensation we get when we eat foods high in fat. Thus, we may lower the amount of fat in a dish, and let the richness of the Umami do the trick.

Here is a starter list of a few ingredients that are very Umami rich, and would lend a great deal of taste and flavor to any home cooked meal.

umami montageSeafood: fish sauce, anchovies, kombu, nori, dried bonito flakes, makeral, seabream, tuna, cod, prawns, squid, oysters, shellfish.
Meat: beef, pork and chicken.
Vegetables: dried and fresh shiitake mushrooms, corn, truffles, soy beans, potatoes, sweet potatoes, Chinese cabbage, carrots and tomatoes.
Other Foods: Parmesan cheese and Green Tea.

Even though we were all taught otherwise, since the time when we were children, it is time to put aside your mom’s admonitions. The only way to become a better cook and be more aware is to play with your food, so get to the store, buy some Umami rich ingredients and start playing and cooking for yourselves!

 Chef’s Spotlight

IMG_0178This edition is not so much a Chef Spot light at it is a Chef/Restaurant Spotlight of Sinapi’s Restaurant in Danbury, CT. and Chef Owner Owner Peter Sinapi.

When Pietro Sinapi came home over 28 years ago and told his family that he was going to open up his first pizza place, his family was taken aback. What does an auto body mechanic know about running and operating his own restaurant? But with will and determination, he took the risk that would change his life forever. Coming into any Sinapi’s Restaurant is like joining their family at the dinner table.

IMG_0168IMAG3311Every fresh ingredient is used to ensure the best tasting meals possible. Soups are made fresh daily, peppers are roasted to perfection and meatballs taste just like Nonna’s! Their pizza made us famous, but are dinners keep them coming back for more. Also available is the unbelievably tasting home-style desserts – from true Italian cheesecake, to biscotti & their famous, fresh made Italian Ices. Check out our Dinner for Two! Pietro decided to start offering his great Marinara sauce to the public and locals can now find it in Select Grocers & direct from Sinap1’s Restaurant. What started out as a small mom & pop pizza shop has slowly evolved into a full restaurant & catering experience with customer satisfaction their #1 goal. So come in and join their family for what will be an unforgettable and delicious dining experience!

Recipe

IMG_1085Our recipe today comes from Kimberly Winder of Wellness Solutions

Says Kimberly, “Stress is a part of our everyday lives – we can’t escape it. It is all around us – at home, at work and in our cars. There are always things pulling us in a million directions and distracting us from our sense of peace and harmony in the world. Have no fear.  There is good news! We can actually do things to help manage and keep the stress from getting too out of control and hijacking our lives. One very huge way we can mange stress is by eating healthful, whole foods that nourish our bodies and keep our energy levels high. But, how do we manage this when we are so busy and stressed out to begin with? Simple. Mix up a smoothie in your blender and drink your stress away! Follow my simple system for creating a stress relieving, healthful and delicious smoothie.”

STEP 1:  Choose half a serving of fruit (ie. 1/2 banana, 1/2 apple, 1/2 cup of berries).  Fruit gives sweetness and provides the body with the right kind of energy and fiber.
STEP 2:  Choose one vegetable (ie. celery stalk, carrot, 1/2 cucumber, 1/2 cup of broccoli, etc.).  Veggies provide the body with additional fiber and phytonutrients to nourish your body with the vital nutrients it needs.
STEP 3:  Choose one cup of dark leafy greens (ie. kale, spinach, parsley, chard, etc.).  Green leafy veggies are the powerhouse of the plant family and supply a super boost of phytonutrients to fight disease and build up the digestive system for greater immune function.
STEP 4:  Choose a cup of liquid such as water, almond milk or herbal tea.  Add more or less to desired consistency.
STEP 5:  Add a handful of nuts or seeds for added protein and healthful fats to keep you feeling full and reducing inflammation.  Try chia, sunflower, almonds or any other nut/seed that you like.
STEP 6:  Blend on high for 30 seconds.  I recommend using a high strength blender like a Vitamix or a Nutribullet. Otherwise, it may be kind of chunky.  In that case, you may need to strain before drinking. Enjoy!

Gourmet Store Spotlight

logo (1)In today’s world of over-sized, impersonal shopping malls, Charles Department Store is distinguished by a long tradition of personal service and good value. In fact, Westchester County’s only family-owned specialty department store is celebrating 90 years of being one of those great American “Main Street” stores where “everybody knows your name.”

With Victorian-style clapboard walls, original tin ceilings and creaky wooden floors, Charles takes shoppers back to a time when retailers cared about community and built their business one satisfied customer at a time. Present owners David and Jim Raneri of Katonah point with pride to photos of their grandparents, Charles and Isabelle Raneri, who founded the original Charles Dry Goods store in 1924.

Charles Raneri emigrated to the United States from Sicily when he was 14 years old. Settling in Mt. Kisco, he worked as a peddler along the railroad. It wasn’t long before Raneri opened his own store in Mt. Kisco, moving later to a larger premises in Bedford Hills. In 1939, he moved his establishment again, this time to its present prime location on Katonah Avenue, directly across from the old train depot.

In the 1940s, Charles Raneri’s son, Phillip, joined the family business, bringing his background in radio engineering and electronics to the growing store. In 1950, Phillip married Claire Schroeder and a family of five followed — four boys and one girl. While the entire Raneri family worked in the store from time to time, David and Jim chose to follow in their father’s and grandfather’s footsteps and run the family business. Today, David and Jim Raneri co-own the store, and have stayed true to their grandfather’s vision of incomparable personal service, combined with top quality products.

In the good old days, the success of Charles Department Store arose out of the shop’s ability to supply the folks of the quiet rural area surrounding Mt. Kisco, Bedford Hills and Katonah with all their needs, from pot-bellied stoves to Sunday bonnets. Charles continues to offer the best quality merchandise available, changing with the times to offer the high-quality products that people want. Dave and Jim Raneri carefully select all items, providing their customers with the best possible choices, answers to questions and service with a genuine smile. Grandfather Raneri might be surprised by some of the modern-day products for sale in his store, but he would have no trouble recognizing his families’ unwavering commitment to customer service and value. Some things never change, even after 90 years. We are please to be included in their October Top 5 Products!

Till next time,

Ergo Chef

Mike StaibA Mixed Harvest of Fall Goodness and Flavor….
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Ergo Chef, Gourmet Kitchen Store Sweepstakes

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 “IT’S THE ERGO CHEF ‘GOURMET KITCHEN STORE SWEEPSTAKES!!!!”

Ergo Chef would like to know “What’s your favorite ‘Gourmet’ Kitchen Store?”

Just tell us the name and address of your favorite local kitchenware store, your full name and email address in the comments of this post and we’ll enter your name into our Gourmet Kitchen Store* Sweepstakes!!!

*store must have an actual physical location and address.

PromoGood luck and thank you for participating.

Ergo Chef

Official Gourmet Kitchen Store Giveaway Rules 2014

No Purchase Necessary To Enter Or Win. A Purchase Of Any Kind Will Not Increase Your Chances Of Winning. Void Where Prohibited.

1. Sweepstakes Period: Ergo Chef, Gourmet Kitchen Store Sweepstakes (the “Sweepstakes”) begins at 9:00:00 am Eastern Time (“ET”) on 07/21/14 and ends at 7:59:59 pm ET on 08/11/14 (the “Sweepstakes Period”). One (1) Random Drawing will be held on 8/17/14  at 5:00PM from among all eligible entries received during the applicable Entry Period, in order to award one (1) Grand Prize per the Entry Period. Winner will be notified by email.

2. Eligibility: The Sweepstakes is open only to legal residents of the fifty (50) United States and the District of Columbia (excluding Puerto Rico, Guam, the U.S. Virgin Islands and other United States territories), who are twenty-one (21) years of age or older as of the date of their entry and who have access to the internet and Ergo prior to learning of this Sweepstakes. Employees of Ergo Chef, LLC (“Sponsor”), and any of Sponsor’s respective affiliates, parents, subsidiary companies, and advertising and promotion agencies (collectively the “Sweepstakes Entities”) and members of their immediate families (spouses, parents, children, and siblings and their respective spouses, regardless of where they reside), and/or those living in the same household of each (whether or not related thereto) are not eligible to enter or win the Sweepstakes. Void everywhere else outside the fifty (50) United States and the District of Columbia, or where otherwise prohibited or restricted by law. Sweepstakes is subject to all federal, state and local laws. By entering the Sweepstakes, participants are bound by and agree to these Official Rules, and the decisions of Sponsor and Administrator, which are final and binding.

3. How to Enter: During the applicable Entry Period, eligible entrants must log onto ErgoChef.com and leave a comment that to include name address website of their favorite gourmet kitchen store as well as their name , address, email number on this posting. There is a limit of one (1) Entry, per person, regardless of email address used, per Entry Period. Entries will NOT be carried forward into subsequent Entry Periods’ Random Drawings, if any. Normal Internet access and usage charges imposed by your on-line service provider may apply. Entries received from any person, regardless of email address used, in excess of the stated limitation will be void. All Entries must be received during an applicable Entry Period to be eligible for that Entry Period’s Grand Prize. The computer clock of the webmaster hosting the Sweepstakes is the official timekeeping device for the Sweepstakes. All Entries become the property of Sponsor and Sponsor will not verify receipt of entries.

4. Grand Prizes and Approximate Retail Value (“ARV”): One (1) Grand Prize is available to be awarded throughout the entire Sweepstakes Period (one (1) per Entry Period) (each, a “Grand Prize”). The Grand Prize winner, once confirmed, as detailed below, will receive one (1) Crimson Series G10 6″ Santoku Knife valued at $120.00. There is a limit of one (1) Grand Prize per person/household, throughout the Sweepstakes Period.

5. Random Drawing(s) & Notification/Acceptance: On or about August 17th, 2014, one (1) Random Drawing will be held, from among all eligible Entries received during the applicable Entry Period, in order to select one (1) potential Grand Prize winner. Administrator, who is an independent judging agency, will conduct the one (1) Random Drawing. The decisions of Administrator and Sponsor are final and binding on all matters relating to this Sweepstakes. If notification attempts for a potential Grand Prize winner fail for any reason, or if a potential Grand Prize winner does not comply with these Official Rules, such Grand Prize will be forfeited and an alternate potential Grand Prize winner will be selected from among remaining eligible Entries from the corresponding Entry Period. Acceptance of a Grand Prize constitutes permission for the Sweepstakes Entities to use the Grand Prize winners’ name, voice, actual or simulated likeness and biographical information in connection with the Sweepstakes and Sponsor (including, without limitation, for advertising and promotional purposes) in perpetuity, throughout the universe, in all media and mediums Sponsor sees fit, whether now known or hereafter devised, without additional compensation, unless prohibited by law.

6. Grand Prize Conditions: Sponsor reserves the right to perform a background check on any potential Grand Prize winner as a condition of awarding such Grand Prize. Administrator will furnish an Internal Revenue Service Form 1099 to each official Grand Prize winner for the actual value of each Grand Prize for the tax year in which the Grand Prize is awarded. Grand Prize winners are responsible for all federal, state, and local taxes (including income and withholding taxes) and all other costs associated with Grand Prize acceptance and use not specified herein as being provided. No transfers of a Grand Prize, in whole or in part, will be permitted, except at Sponsor’s sole discretion. Sponsor reserves the right to substitute a Grand Prize (or portion thereof) with another prize of greater or comparable value, as determined by Sponsor. All Grand Prize details are at Sponsor’s sole discretion.

7. General Rules: By entering this Sweepstakes, entrants agree to be bound by these Official Rules and the decisions of Sponsor and Administrator, which shall be final and binding in all respects. In the event of a dispute, Entries will be declared made by the authorized account holder of the e-mail address submitted at the time of Entry and the natural person who is the authorized account holder of the email address used to submit the entry will be declared the potential Grand Prize winner. “Authorized account holder” of an e-mail address is defined as the natural person who is assigned to an email address by an Internet Access provider, online service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning email addresses for the domain associated with the submitted email address. In the event that any provision(s) of these Official Rules shall be held by a court or other tribunal of competent jurisdiction to be illegal, invalid, or unenforceable, such provision(s) shall be limited or eliminated to the minimum extent necessary so that these Official Rules shall otherwise remain in full force and effect.

8. Limitations of Liability: Entrants, by participating in the Sweepstakes, release and agree to hold the Sweepstakes Entities harmless from and against any and all liability, claims, or actions, of any kind whatsoever, for any injuries, losses, or damages, of any kind, to persons (including death or bodily injury) and property, arising in whole or in part, directly or indirectly, from acceptance, possession, use or misuse of a Grand Prize. Each entrant agrees to indemnify the Sweepstakes Entities from any and all liability resulting or arising from the Sweepstakes and hereby acknowledges that the Sweepstakes Entities have neither made, nor are in any manner responsible or liable for, any warranty, representation, or guarantee, express or implied, in fact or in law, relative to any Grand Prize herein. Additionally, the Sweepstakes Entities are not responsible for late, lost, stolen, incomplete, misdirected, garbled, damaged, delayed or undelivered Entries; or for any virus contracted by an entrant’s computer through participation in the Sweepstakes, or for any incorrect or inaccurate information, whether caused by computer or Internet malfunction, interference, tampering, manipulation, weather, natural disaster, acts of war, or by any of the equipment or programming associated with or utilized in the Sweepstakes. The Sweepstakes Entities assume no responsibility for any error, omission, interruption, deletion, defect or delay in operation, or for failed computer, satellite, telephone, wireless or cable transmissions, or technical failure or jumbled, scrambled, delayed or misdirected transmissions, technical error, theft, destruction or unauthorized access. Sweepstakes Entities are not responsible for any other errors or difficulties of any kind whether human, electronic, computer, network, typographical, printing or otherwise relating to or in connection with the Sweepstakes, including, without limitation, errors or difficulties which may occur in connection with the administration of the Sweepstakes, the processing of Entries, the awarding of the Grand Prizes, the airing of the Code Word(s), the selection and notification/verification of potential Grand Prize winners, or in any Sweepstakes-related materials. The Sweepstakes Entities are not responsible for lost, interrupted, inaccessible or unavailable network, server, wireless service, Internet Service Provider (ISP), website, or other connections or any combination thereof. Sponsor reserves the right, at its sole discretion, to disqualify any individual it suspects of tampering with the Entry process or the operation of the Sweepstakes, to be acting in violation of the Official Rules, or to be acting in a unsportsmanlike or disruptive manner, or with intent to annoy, abuse, threaten or harass any person or entity. Any use of robotic, automatic, macro, programmed or like entry methods or third-party software or website, or any other devices, which subvert or manipulate the entry process will void all Entries by such methods, and disqualify any entrant using such methods. CAUTION: ANY ATTEMPT TO DELIBERATELY DAMAGE ANY WEBSITE OR UNDERMINE THE LEGITIMATE OPERATION OF THE SWEEPSTAKES IS A VIOLATION OF CRIMINAL AND CIVIL LAWS. SHOULD SUCH AN ATTEMPT BE MADE, SPONSOR RESERVES THE RIGHT TO SEEK DAMAGES OR OTHER REMEDIES FROM ANY SUCH PERSON(S) RESPONSIBLE FOR THE ATTEMPT TO THE FULLEST EXTENT PERMITTED BY LAW. If, for any reason, the Sweepstakes is not capable of running as planned, by reason of, but not limited to, tampering, programming, unauthorized intervention, fraud, technical failures, virus, bug, worms, unauthorized human intervention, or any other causes which Sponsor, in its sole opinion, deems could corrupt, manipulate or affect the administration, security, fairness, integrity or proper conduct of this Sweepstakes, Sponsor reserves the right, at its sole discretion, to cancel, terminate, modify or suspend the Sweepstakes and post notice of the action at the Promotional Site, and/or where Sponsor sees fit. In such an event, Sponsor will select the potential Grand Prize winners in random drawing(s) from among all valid, non-suspect, eligible Entries received prior to termination, if any, or as otherwise may be deemed fair and equitable by Sponsor. UNDER NO CIRCUMSTANCES WILL ANY ENTRANT BE PERMITTED TO OBTAIN AWARDS FOR, AND ENTRANTS HEREBY WAIVE ALL RIGHTS TO CLAIM, PUNITIVE, INCIDENTAL, CONSEQUENTIAL, OR ANY OTHER DAMAGES WHATSOEVER. IN NO EVENT SHALL SPONSOR BE LIABLE TO ANY ENTRANT OR WINNER FOR DAMAGES THAT EXCEED THE VALUE OF THE PRIZE TO BE AWARDED TO THE INDIVIDUAL ENTRANT IN THIS SWEEPSTAKES. IN NO EVENT WILL MORE PRIZES THAN THOSE DETAILED IN THESE OFFICIAL RULES BE AWARDED. SPONSOR’S FAILURE TO ENFORCE ANY PROVISION IN THESE OFFICIAL RULES WILL NOT BE DEEMED A WAIVER OF SUCH. 9. Disputes, Governing Law and Venue: THE SWEEPSTAKES IS GOVERNED BY, AND WILL BE CONSTRUED IN ACCORDANCE WITH, THE LAWS OF THE STATE OF CONNECTICUT AND THE FORUM AND VENUE FOR ANY DISPUTE SHALL BE IN KNOXVILLE, TENNESSEE. IF THE CONTROVERSY OR CLAIM IS NOT OTHERWISE RESOLVED THROUGH DIRECT DISCUSSIONS OR MEDIATION, IT SHALL THEN BE RESOLVED BY FINAL AND BINDING ARBITRATION ADMINISTERED BY JUDICIAL ARBITRATION AND MEDIATION SERVICES, INC., IN ACCORDANCE WITH ITS STREAMLINED ARBITRATION RULES AND PROCEDURES OR SUBSEQUENT VERSIONS THEREOF (“JAMS RULES”). THE JAMS RULES FOR SELECTION OF AN ARBITRATOR SHALL BE FOLLOWED, EXCEPT THAT THE ARBITRATOR SHALL BE EXPERIENCED AND LICENSED TO PRACTICE LAW IN CONNECTICUT.  THE REMEDY FOR ANY CLAIM SHALL BE LIMITED TO ACTUAL DAMAGES, AND IN NO EVENT SHALL ANY PARTY BE ENTITLED TO RECOVER PUNITIVE, EXEMPLARY, CONSEQUENTIAL, OR INCIDENTAL DAMAGES, INCLUDING ATTORNEYS’ FEES OR OTHER SUCH RELATED COSTS OF BRINGING A CLAIM, OR TO RESCIND THIS AGREEMENT OR SEEK INJUNCTIVE OR ANY OTHER EQUITABLE RELIEF.

10. Privacy Policy: Any personally identifiable information collected during this Sweepstakes will be collected by Sponsor and used by Sponsor, Administrator, or their affiliates, agents and marketers for purposes of the proper administration and fulfillment of the Sweepstakes as described in these Official Rules and in accordance with Sponsor’s Privacy Policy as stated at Ergo Chef, LLc and as allowed by law.

11. Sponsor: Ergo Chef, LLC. 35 Eagle Road.Danbury, CT. 06810 © 2014 Ergo Chef, LLC. All Rights Reserved

Mike StaibErgo Chef, Gourmet Kitchen Store Sweepstakes
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The Presidential Culinary Museum & Ergo’s Presidential Series

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Hi Friends,

In honor of Presidents’ Day, we at Ergo Chef have made a move to support disabled veterans in business. We are proud to announce our affiliation with The Presidential Culinary Museum, former White House Military Chef Samuel Morgante, Executive Director of the Presidential Culinary Museum and Presidential Service Center Executive Chef’s Martin Mongiello and his wife Stormy!

Together with these wonderful Chefs, we are now offering:

Exclusively Licensed – The Presidential Foodservice Knife Set

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 All knives have the Presidential Food Service Logo permanently laser etched on the blade. Click the picture for more details.

Chef’s Spotlight

banner_011Chef Sam Morgante is a native of Danville, Pennsylvania and a graduate of The First Coast Institute of Culinary Arts.  He retired from the Navy as a Chief Petty Officer in 2005 after serving as a White House Chef under former President George W. Bush. During Chef Morgante’s assignment with Presidential Food Service, he was awarded the Five Star Diamond Award from the International Food Service Organization for 2003, 2004 and 2005.  His personnel decorations include the Navy/Marine Corps Commendation Medal, Navy/Marine Corps Achievement Medal (7 awards), the Navy Good Conduct Medal (5 awards) and various service and campaign awards. Read more….

 

property-14-2012-main-photo.jpg.1024x0Martin C.J. Mongiello – is a disabled veteran, Master Certified Food Executive and Certified Executive Chef who retired after 21 years in the US Navy, with service at Camp David, the White House and in numerous war zones. He is a Qualified Submarine Service Warrior, served as a Seabee, conducted security for the Blue Angels, was trained as a Squad Leader in anti-terrorism by the US Marine Corps, graduated first in his class for Law Enforcement Academy and is a Qualified Surface Warrior. He was the Executive Chef to the President of the United States of America and a Manager of the world’s most exclusive resort, Camp David, hidden atop the Catoctin Mountain chain. He has the distinction of being one of the most decorated Chefs in the history of the Navy, was knighted in 2002 in Brussels, Belgium, holds several prestigious awards including a Presidential Service Badge, numerous world culinary medals, the Joint Chiefs of Staff Badge, five Navy Achievement Medals, two Joint Meritorious Unit Commendation ribbons with Oak Leaf Clusters, three Commendation Medals and the NJ Distinguished Service Medal.

Chef Stormy Mongiello is the Licensed Executive Chef (LEC) in charge of the kitchens at The Inn of the Patriots and has direct Country Club experience from White Manor Country Club of Pennsylvania, cooked at the Clinton Foundation, across the United States of America on stage with Chef Marti in front of one million visitors per day of the largest events in the USA and has cooked for audiences in Japan and Korea.  Her direct representation of Chef Emeril Lagasse and his food products at the Jacob K. Javits Fancy Food Show and Foxwoods Casino were monumental moments in her life as a Sous Chef and Chef de Cuisine. Prior to becoming an Executive Chef, Stormy continued her studies towards a Bachelors Degree in Business from Western International University with specialization in Human Resources.  Her payroll, accounting, controller and financial acumen are highly noted for an Executive Chef that is extremely intelligent. Her awards include the Good Conduct Medal from the US Navy, Battle “E,” Cold War Service Certificate and the National Defense Service Medal.  In 2013 she was nominated to the Charlotte Business Journal as a Women in Business Leaders Award. Read the rest of their story here:  About Chefs Martin & Stormy

As a special treat Marti & Stormy have provided us with some outstanding “Favorite Recipes of Presidents of the United States” We hope you enjoy them:

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Click to get the recipe: 1850s Strawberry Lemon Charlotte Russe ~Homemade Blackberry Coulis~Whipped Cream~Fresh Mint~Crème Anglaise 

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Click to get the recipe: The World Famous Chi-Dog 

Jefferson's vol au vent

Click to get the recipe: Beef Demi-glace Vol-au-Vents for Jefferson in Paris 

Ergo Chef is a proud supporter of Veteran Owned Businesses.

The Presidential Culinary Museum® and Collections

As seen in The Official Museum Directory in partnership with the American Alliance of Museums (AAM) and officially listed with the North Carolina Museum Council (NCMC) featuring artifacts, antiques and private items sent from the United States National Archives, The Bush Foundations, President Carter, President Reagan and The Clinton Foundation.

You can learn more about The Presidential Culinary Museum by clicking the picture below.

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 We hope that you have enjoyed this latest installment of Chop Talk and will lend your patronage and your support to this great organization.

If you made it this far you deserve our thanks and a deal: Save 15% on your purchase with coupon code: Whitehousechef1776

Till Next Time

Ergo Chef

Mike StaibThe Presidential Culinary Museum & Ergo’s Presidential Series
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