Hello everyone and welcome to the Spring edition of Chop Talk!. Things are really getting busy around here and we’ve got some great events, recipes and product deals for you. Enjoy!
Ergo will be starting a series of classes for the home cook at our new Danbury Connecticut Showroom & Store. We’ll be posting on twitter Facebook and Instagram as we schedule each class.
April 25th: Knife Skills 101 Class with Celebrity Teacher Chef Plum · Hosted by Ergo Chef Cutlery
Knife Skills 101 Class is perfect for learning about proper knife use and hands on slicing and dicing etc. You’ll learn many cuts and valuable skills from professional Chef Plum. Each participant will have their own cutting area and all items needed are provided by Ergo Chef.
We’ll also quickly go through how to clean and maintain your knife edges with different sharpening methods.
Limited Tickets Available!
Your Experience will Include:
– Professional Chef – Chef Plum as main instructor host / VP of Ergo Chef Michael Staib (AKA Mr. Knife) as Co-instructor.
– You’ll take home valuable knife skills by learning many different cuts & proper knife care & handling.
– Ergo Chef cutlery will be provided for use in class, but feel free to bring your favorite knife if you have one.
– A Video of Chef Plum’s knife skills will be available via a link.
– Refreshments & light snacks will be served.
– You’ll get $5.00 back from the ticket price when you purchase $20 or more from our discounted merchandise in our showroom.
Reserve your place now! Get Tickets
May 6th-7, 2017
Location: #Ridgefield Community Center at the Lounsbury House
Dates: May 6th 11am – 9pm, May 7th 11am – 5pm
For info & Tickets: http://www.ridgefieldbbqct.com/family-fun/
Ergo Chef will be on hand demoing knife skills and how to sharpen your knives. Special offers on products and sales on site. We look forward to seeing you there!
June 23–25, 2017 Chefs Throwdown III
Ergo Chef cutlery has announced it will be sponsor for Chefs Life Throwdown & #Florida Chef, Peter Silvano & Chef’s Life Group.
This is open to all and limited tickets so we want chefs and serious foodies to be apart of this culinary adventure for 2 days.
#Chefs Life Throwdown started as an annual event for A Facebook group of professional Chefs and cooks to network with each other and have a relaxing weekend. In just 3 yrs the group has morphed into a group of over 11,000 members worldwide. So as we grow so shall our event.
This year will not be just fun and relaxing, it will be educational. We have Chefs from the group and outside of it to perform demos of Sushi, fresh pasta, charcuterie, whole animal fabrication and more. Our focus is local and sustainable. We hope to send people home with a better understanding of food and its sources. We will be cooking an array of national dishes and trying samples of the demos.
A live DJ(DEE JAY CAPONE) will be spinning all day and night. We will have sponsored vendors and a hand rolled cigars will be available. The last bit of fun for the evening will be the collaboration with Extreme Food Fights. Six Chefs battle it out with surprise ingredients.The winner will get prizes and bragging rights.
This event is being held at Green Bench Brewing Co. so great craft beers and wines will be flowing. A proceed of tickets sales will be going to the Farming Industry and a local charity.
The weekend does not stop there. Chefs Life Group members ticket price includes Sundays Funday ! A beach side cookout with fresh seafood, Sangria and beer!!!
The public’s tickets will be Saturday only for Extreme Food Fight
Hotels have been sourced for us at a discounted rate. There is also options for BNBs that can be split up with others for a cheaper cost. We are trying to work with Uber and or Lift to have driver services during our event.
Stay tuned in for more surprises and possible celebrity Chef sightings!!!!!
To purchase tickets go to https://www.eventbrite.com/e/chefs-life-throwdown-iii-ticke…
The $125 is an early bird price. The event ticket price as of May 1st will go up to $225 for both days. Sundays event will be on the beach but will have a Gazebo rental and tables for that day. Get the tickets soon!
Any other questions or requests please email Peter Silvano at @firstname.lastname@example.org
Chef’s Life Throwdown III
Orange Miso Glazed Seabass~Goat Cheese Dumplings~Florida Orange Broth
This recipe comes from Exec Chef, Brian Roland. It captures all that is healthy, fresh and perfect in spring dish.
1 cup O.J.
1/4 cup Lime Juice
1/4 cup Lemon Juice
1 Bunch Scallions, chopped
2 Tbl Garlic, chopped
1/2 Cup Mirin
4 Tbl Miso
1 Tbl Brown Sugar
Sweat Garlic and Scallions. Deglaze with all 3 citrus juices and reduce for 30 seconds. Add mirin, brown sugar, and miso. Bring to a boil again and lower to a simmer. Cook for 5 minutes on low to incorporate flavors. Reduce lightly to achieve a glaze consistency. Strain when finished.
Whip the goat cheese and cream cheese together until fully incorporated and smooth. Place in a pastry bag. Crack the egg on a small bowl and mix with a little water to create an egg wash. Lay out the Gyoza skins flat and brush with the egg wash. Pipe the goat cheese/cream cheese mixture into the center, and fold over one side to create a half moon shape. Crimp the edges and dredge the dumplings in corn starch until ready to use, to prevent them from sticking and drying out.
Florida Orange Broth
12 Fresh Florida Oranges
Squeeze the oranges into a bowl. Strain the liquid very well through a strainer with cheese cloth if you have, and serve at room temperature.
Goat Cheese Dumplings
Apple Smoked Bacon
Florida Orange Broth
4 Filets of Chilean Seabass
4 oz Orange Miso Glaze
12 pcs Baby Broccolini, trimmed and blanched
12 Goat Cheese Dumplings
12 oz Florida Orange Broth
4 T Apple Smoked Bacon, Crisped
Sear the sea bass filets on high heat in a saute pan with 1T of oil, until the tops have browned. Turn over and brush the tops with the orange miso glaze. Finish in the oven for about 8 -10 minutes. Place the dumplings in boiling water to poach, remove with a slotted spoon when ready. In a saute pan add apple smoked bacon and broccolini, and heat until both are hot. Add the goat cheese dumplings, and continue to heat. Place this mixture in the bottom of a shallow bowl and place the glazed seabass on top. Pour the Florida Orange broth around the bowl and serve.
Myron Mixon 6pc #BBQ Set
Starting with the 6″ Prodigy II Boning knife for prepping your meats and trimming them up nice. The precision sharp blade and non-slip-grip handles on all the tools in this kit keep you in control.
The 15″ DUO tongs will get a grip on larger food products for easy flipping on the grill.
Then you have the amazing 3-in-1 Pitmaster Grill Tool for opening your beverage, flipping your foods with the patented hook design, then slicing them up with the chef knife blade. Durable, the easy to maintain blade hook is capable of flipping up to 20 lbs.
The 5 pocket durable Nylon Chef bag stores everything nicely for easy transportation.
Order yours today! Shop Now
NEW Product in Showroom only or online direct from Grand Daddy’s Southern Style BBQ Bethel, CT.
We have some great new local BBQ Sauce available from Granddaddy’s Southern Style BBQ in 4 great flavors for all your Q’ing!
Granddaddy Scales made his original sauce for over 40 years in the shed behind their home in Elberton, GA.
Bill, his grandson helped to make batches of sauce using boat paddles to stir the giant pots.
Granddaddy always kept the recipe a secret but shared the loved sauce with family and friends!
Bill has followed in his Granddaddy’s footsteps and spent many hours perfecting all of our Granddaddy Sauces.
For us it is more than just BBQ Sauce, it is an expression of love for family, friends and food!
We hope you enjoy!”
Click Link: You Can Buy Direct from Grand Daddy’s Here