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Entries from TurboChef tagged with 'shows' Drawing a Crowd at K/BIS
Once a year, the Kitchen & Bath Industry Show becomes the international focus of the design industry. Anything your heart desires for your kitchen can be found on the K/BIS floor and TurboChef was right at the center of it again. With reservations for seats booked weeks in advance by specifiers, dealers, press and VIPS, Chef Jonathan Waxman took the stage three times a day to a standing room only crowd, anxious to see the TurboChef Speedcook Oven live up to its reputation as the best oven available. Hear Chef Waxman's unique perspecive on the TurboChef Speedcook Oven in a radio interview with Home Magazine Live. Even Ty Pennington, reporting from the K/BIS floor as a correspondent, stopped by to see what the excitement was about and mix things up with the Chef. As usual, the oven did live up to its reputation, inspiring "oohs" and "aahs" from the crowd as some of Chef Waxman's Chef favorite dishes emerged from the oven cooked to perfection in mere minutes. A fresh dough pizza topped with organic tomatoes, scallions, bacon and Parmesan crisped up in just over 3 minutes. A fresh berry crisp topped with a mixture of oats, brown sugar, cinnamon & nutmeg was ready in 4 minutes. And perhaps most impressively, Chef prepared fresh, organic chickens – two at a time – in 11 minutes. At the same time, he'd prepare a separate single chicken, cooking it in the conventional oven for an hour. Note to our readers: look for the recipes for each dish posted here in the coming days. Beyond the demonstration, the booth was equipped with a number of working ovens and cooking stations so consumers could touch, feel and get the complete TurboChef experience. With cinnamon rolls, pizzas, steaks, even an occasional turkey being served...
A K/BIS Recap
Once a year, the Kitchen & Bath Industry Show becomes the international focus of the design industry. Anything your heart desires for your kitchen can be found on the K/BIS floor and TurboChef was right at the center of it again. With reservations for seats booked weeks in advance by specifiers, dealers, press and VIPS, Chef Jonathan Waxman took the stage three times a day to a standing room only crowd, anxious to see the TurboChef Speedcook Oven live up to its reputation as the best oven available. Hear Chef Waxman's unique perspecive on the TurboChef Speedcook Oven in a radio interview with Home Magazine Live. Even Ty Pennington, reporting from the K/BIS floor as a correspondent, stopped by to see what the excitement was about and mix things up with the Chef. As usual, the oven did live up to its reputation, inspiring "oohs" and "aahs" from the crowd as some of Chef Waxman's Chef favorite dishes emerged from the oven cooked to perfection in mere minutes. A fresh dough pizza topped with organic tomatoes, scallions, bacon and Parmesan crisped up in just over 3 minutes. A fresh berry crisp topped with a mixture of oats, brown sugar, cinnamon & nutmeg was ready in 4 minutes. And perhaps most impressively, Chef prepared fresh, organic chickens – two at a time – in 11 minutes. At the same time, he'd prepare a separate single chicken, cooking it in the conventional oven for an hour. Note to our readers: look for the recipes for each dish posted here in the coming days. Beyond the demonstration, the booth was equipped with a number of working ovens and cooking stations so consumers could touch, feel and get the complete TurboChef experience. With cinnamon rolls, pizzas, steaks, even an occasional turkey being served...
Cooking at K/BIS
The biggest event in the world of appliances is right around the corner. Once again, we'll be bringing our unique cooking experience to Chicago and the Kitchen & Bath Industry Show this week, from April 11th to the 13th. Our good friend Jonathan Waxman, executive chef/co-owner of Barbuto in New York, will be preparing some of his favorite recipes in the TurboChef Speedcook Oven. His K/BIS menu includes: Pizza with Bacon, Parmesan, Scallions & Tomato Conventional time: 25 minutes TurboChef time: 3 minutes 25 seconds Two Roasted Organic Chickens Conventional time: 1 hour 20 minutes TurboChef time: 15 minutes Roasted Yukon Gold Potatoes Conventional time: 1 hour TurboChef time: 5 minutes Homemade Strawberry Crisp Conventional time: 50 minutes TurboChef time: 4 minutes 10 seconds Combined, the full four-course meal is cooked in less than 30 minutes (versus 3.5 hours in a conventional oven). Not bad. We hope you'll join us at Booth N8539 in the North Hall if you plan to attend the event. If not, check back in next week for a post-show recap....
Video Recap: Architectural Digest Home Design Show
Here's a recap of the Architectural Digest Home Design Show in NYC, including a short segment on TurboChef in their roundup....
Next Up: Architectural Digest Home Design Show - NYC
For those of you in New York City and the surrounding area, you can catch TurboChef this weekend at the Architectural Digest Home Design Show. Held at Pier 94 (12th Ave & 55th St.), the show is open exclusively to design professionals on Thursday, March 6th and then opens to the public on Friday through the remainder of the weekend. TurboChef will be conducting demonstrations throughout each day with some of New York's most talented chefs. Highlights on the roster include: Thursday: Jonathan Waxman, Chef/Owner of Barbuto, will be cooking a seafood medley of clams, mussels, and sea bass with a saffron broth along with roasted brussel sprouts and butternut squash. Noon. Friday: Kurt Gutenbruner, Chef/Owner of Blaue Gans, Wallsé and Café Sabarsky, will be cooking something wonderful. 11:30am. Saturday: Franklin Becker, Executive Chef of Brasserie, prepares roasted rack of lamb with peas and carrots. Noon. Cesare Casella, Executive Chef/Owner of Maremma, will be cooking marinated U-15 shrimp with tuscan style beans. Anne Burrell, Executive Chef at Centro Vinoteca and Gusto, will be preparing leg of lamb. 3:00pm. Sunday: Mikey Price, Executive Chef/Owner of Market Table, is roasting up boneless half chickens garnished with a brunoise of sweet potatoes (...yes, I had to look up brunoise). Amanda Freitag, Executive Chef at The Harrison, will prepare a whole roasted side of fresh fish with roasted vegetables. Fabio Trabocchi, Chef/Partner of Fiamma, will roast poussins. 3:00pm....
TurboChef on Today
Here's the full Today Show segment that aired this past Sunday....
High Speeds in the Low Country
The Charleston Food and Wine Festival over this past weekend was an amazing mix of local and nationally-recognized Southern chefs in a city widely acclaimed for its low country cuisine. Seminars, food tastings, and a dine-around were highlights of the weekend, and TurboChef was right in the middle of it as the official sponsor of the Culinary Village. We served up a few of our own culinary treats to guests across from the south and beyond. We've posted a short slide show of the event for those of you who couldn't make it. The event has their own recap of the event in pictures here. By the way, when we weren't cooking, our group found some real gems when it comes to local fare. Fish, specializing in fresh, local and sustainable seafood is housed in a beautiful renovated building from 1837. Boathouse - East Bay in historic Charleston is very close to the festival. And Coast and Virginia’s on King both served up great authentic southern low country fare. If you happen to be in the area, a visit to any of these establishments will treat you right. Our thanks to everyone who we met at this great event. We hope to see you again next year....
International Builders' (slide) Show
We've posted a handful of images from the International Builders' Show here. They'll provide a small taste of the daily demonstrations conducted for show-goers. Enjoy....
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