96.9 Boston Talks Visits Eurostoves!

Last week, Jim Braude, Margery Eagan and Hank Morse from the Jim & Margery show, Doug Meehan from the Doug Meehan show and WTKK staff sliced and diced to see who could whip up the best salad, entrée and dessert in a timed cooking competition reminiscent of Chopped meets Celebrity Cook-Off.
“It’s like one of those television shows,” Eagan said. “Everybody cooks, decides who wins and then sits down to eat a great meal.”
“It was huge fun,” Braude added.
The WTKK staff was split into two teams with Margery and Doug on team cod and Jim and Hank on team beef tenderloin.
Team cod prepared:

• Crunchy avocado salad topped with corn tortilla chips and sherry vinegar and olive oil
• Baked local cod with grilled corn and black bean salsa, bacon-goat cheese mashed potatoes and sautéed green beans with lime vinaigrette
• Strawberry fool with butter cookies

Team beef tenderloin prepared:

• Romaine salad with avocado, blueberries, pine nuts and a lemon vinaigrette
• Herbs de Provence crusted beef tenderloin Portobello red wine reduction sauce over fennel new potatoes and a fresh corn and zucchini soufflé
• Warm chocolate lava cake with fresh strawberries, blueberries and raspberries

Eurostoves judges evaluated each course for presentation, creativity and taste. The winner? Team beef tenderloin. After presenting their dishes to the judges, both teams dined together and talk about their culinary performance under pressure.

How to use Less Plastic Wrap



Functional, beautiful and environmentally sound.

At Eurostoves we try to minimize waste as much as possible.  We compost the fruit and vegetable scraps, egg shells and paper towels generated by our cooking classes and use it in our kitchen garden right out the back door.  We recycle everything we possibly can and when we have leftovers from a cooking class we either eat it or donate it to a local homeless shelter. 

One thing we struggle with, though is the need for plastic wrap to keep fruits and veggies as well as leftovers fresh.  The Berkeley Farmer's Market has a really useful list of the best ways to store different types of fruits and veggies without plastic wrap.  It's a great list and I highly recommend it.  Another solution we all love and use at Eurostoves and at home is the Lily Pad Lid.  It is reuseable indefinitely, heatproof, comes in a variety of sizes and looks great.    

Upcoming Chef Workshops at Eurostoves!

Upcoming Chef Demos at Eurostoves-The Culinary Centre

On Thursday, June 7th Eurostoves will be hosting an Asian Dumpling Workshop with James Beard-award-winning cookbook author Nina Simonds.  Nina Simonds is an award-winning journalist and author and is one of the country's leading authorities on Asian cooking. In 2001, Newsweek Magazine named her one of "America's Top Twenty-Five Asian Hands". She is the author of ten books on Chinese cuisine and culture, including the best-selling A Spoonful of Ginger and Spices of Life, both of which won both the IACP and the James Beard Foundation Book Award for Health. Her newest book is, Simple Asian Meals published by Rodale Press. 

Register now as spots are limited.

Please join us on Monday, June 18th as we wecome Chef Cassie Kyriakides Piuma, Chef de Cuisine at acclaimed Cambridge restaurant Oleana.

Chef Cassie strives to make smart, bold, flavor-drenched food that also has a bit of whimsy. "Something that tells a story," she explains. She calls on all her memories of food when making a dish - she collects them "like shells on a beach" - whether they come from restaurants she's worked or eaten in, cookbooks she's read or places she's traveled. When the chef de cuisine is at the stove, all of it goes onto the plate.

Register now as spots are limited.