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
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
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
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
With Spring officially here, what better time to enjoy a bright, colorful salad? Mrs. G’s Executive Chef Mary Beth shares her recipe for a Cauliflower Couscous Greek Salad. She will also be making this salad this Saturday, 3/23 at the Living Local Expo. The event is from noon to 4 pm at Lawrence High School and is free and open to the public. There will be over 40 eco-friendly vendors, a farmers’ market, speakers, workshops, cooking demonstrations and more. Mrs. G’s will be there with Chef Mary Beth. For more information, go to www.sustainablelawrence.org. Read More