Chef Vance’s cooking philsophy is simply to make things from scratch. We’re talking about real food, everyday ingredients, and nothing that can’t be done at home. He recently showed how easy it is to make pumpkin soup, starting with actual baked pumpkin and not a box or can. Vance prepared the soup using the Sharp SuperSteam Oven to bake the pumpkin and then finished off on the Jenn-Air Induction Cooktop. Read More
Vance’s Shredded BBQ Chicken and Spice Rub
Fabulous at 81! On September 24th, Mrs. G celebrated 81 years in business with a customer appreciation event that included the Battle of the Blue pulled pork cook-off with representatives from our local police departments. Lawrence Township competed against Trenton, with NJ 101.5 radio host Bill Spadea leading the panel of judges in a tasting that was a close call! Both recipes wow’d the judges, but it was Trenton who was named champion in our inaugural event. While the police pulled pork was reserved only for the judges, Chef Vance treated customers, guests and staff to his BBQ shredded chicken. Read More
Kid Favorite! Mini Lasagna Bites for School
School is back in session and parents are back to the assembly line of lunch-making. If you’re used to doing the same thing week in and out, but you’re looking to change things up, we have a winner of a recipe that is a perfect fit for any lunch bag or box. Recently, Chef Vance prepared a variation of mini lasagnas from the Washington Post in the Jenn-Air 24-in steam and convection oven. This recipe was filed under “college cooking,” but it’s a perfect lunch option too. If you think about it, there is not that much of a difference between college meal prep and school-aged lunches (since the parents are doing it). When you’re in college, you make something that is easy, healthy(ish) and doesn’t require a full kitchen (since most students have at-most the communal kitchen area in a dorm). During the early school years, parents want something that’s quick, healthy and doesn’t require a lot of prep since there’s not a lot of time. And when it comes to feeding a family, you also don’t want to sacrifice nutrition for convenience. Read More
Mrs. G Energy Nut Bars
Save your money on those expensive energy bars. With just a few ingredients, you can make a large batch at home and know that they are made with real food. During one of his weekly food demos at the store, Vance prepared an adapted recipe of paleo nut bars in the Jenn-Air 24-in steam and convection oven. The original recipe called for raw nuts, but Vance toasted them for a better flavor profile. Depending on your preference, you can do either method. Follow Vance on Instagram at @appliancechef for even more food inspiration or come sample his culinary creations every Saturday or Sunday in the Mrs. G Community Kitchen. Read More
Welcome New Chef Vance and Make His Easy Gourmet Grilled Cheese with Sweet Tea Onions
We’re pleased to welcome Vance Slocum to the Mrs. G team. He will serve a dual role as our Executive Chef and Customer Relations Coordinator. Last weekend, Vance showcased his culinary skills by preparing easy gourmet grilled cheeses with his secret ingredient: Sweet Tea Carmelized Onions! Since it was a beautiful August day, Vance took his prep outside and used our EVO grill to make the sandwiches. Vance prepared two variations of grilled cheese: Read More
Herb Casatiello Bread
We’re pleased to welcome a new chef to Mrs. G’s Community Kitchen. John Eccleston is an internationally lauded chef and culinary consultant who at one point in his storied career served as Director of Food, Innovation and Development with Starbuck’s. Among his many travels, he often comes to the Princeton area to visit family and friends, some of whom happen to be good friends and industry partners of Mrs. G! Long story short – Chef John will now be baking twice a month on weekends at Mrs. G and we couldn’t be more excited! Read More
One Frittata Recipe, Two Appliances (Steam and Convection)
Wow, what a difference. Take the same recipe and cook it in two appliances. The results taste like completely different methods.
The frittata in the JennAir convection oven is golden brown and a bit crunchy on the edges. The same recipe cooked in the JennAir combo steam convection oven yields a fluffy, creamy concoction. If you want to give it that golden-brown hue, you need to finish it in the convection setting. Just follow the manufacturer directions. Read More
#GetForky with Trattoria Procaccini Egg Lasagna
On Thursday, February 11th, Mrs. G hosted the Princeton Regional Chamber of Commerce Business After Business networking event. The 150 in attendance braved the freezing temperatures and warmed up with comfort food favorites catered by The Gretalia Group, the group of restaurants known for #getforky and that include PJ’s Pancake House, Osteria Procaccini and North End Bistro. Owner John Procaccini echoed Debbie Schaeffer’s comments about supporting fellow businesses by saying that “It’s important that we share the wealth among each other.” Read More
Ribollita
Ribollita Soup on a Jenn-Air induction cook top.
