pm literature_winter newsletter 2010

8/2/2019 PM Literature_Winter Newsletter 2010

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PURCELL MURRAY

Purcell MurrayNewsletter

WINTER2010/ 2011


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01WiNTer2010/2011

Purcell Murray Newsletter // Winter 2010 / 2011

Whats Inside.Welcome // pg.2

Franke Peak

Sink Collection // pg.3

Larissa's Corner // pg.5

Culinary and Product

Education Classes // pg.7

La Cornue FlambergeRotisserie // pg.8

An Interview with

Paolo Bertazzoni // pg.10

The Five Cs of

Kitchen Remodeling // pg.11

Seasonal Foods from

the Farmers Market // pg.13 Seepage5forCookingTipsonWinterMeals.


3/16

Winter 2010 / 2011 // Purcell Murray Newsletter

02PurcellMurray

Welcome.

Purcell Murray has catered to culinary

passion for almost 30 years.We partner

with the worlds nest kitchen appliance

brands and our two California

showrooms give consumers across the

state an exquisite, no-pressure setting in

which to experience those brands.

We keep our community of consumers, architects,

designers, and culinary enthusiasts connected not only

with this quarterly newsletter, but with our Culinary

Lifestyle Blog, and social media presence.

Finally, when you are ready to make your purchase

decision we will pair you with the right dealer from

our prescreened dealer network.

Culinary Classes

These unique cooking classes, taught by our

knowledgeable culinary staff, are brand specic

and are designed to teach you how to adapt your

cooking style to fully benet from the enhanced

features of your appliances. Cooking can be

effortless, easy, and delicious when you know how

to make your appliances work for you.

Product Education Classes

Whether you are looking to test drive a product

or just want to learn more about your appliances,

we have a class for you. Purcell Murrays com-

plimentary demonstration classes are designed

to familiarize you with the features of your new

appliances, and teach you how to use them suc-

cessfully. The classes offer tips for cooking with

high heat gas burners, induction and sensor dome

technology, plus show you how to make the most

of your dishwashers, washers, dryers, and range

hoods.See Page 7 for a list of upcoming Culinary

and Product Education Classes.

Connect with us Online Dealer Network

Culinary and ProductEducation Classes

STARTWITHUS.

Visit our ShowroomsCall to make an appointment800.892.4040 or drop by:

BAY AREA//

185 Park Lane, Brisbane

MondayFriday 94

Saturday by appointment only

SOUTHERN CALIFORNIA//

15400 Graham St. #102

Huntington Beach

MondayFriday 8-5

Saturday by appointment only

Culinary and ProductEducation ClassesFor reservations and information

on all of our cooking events,

call 800.892.4040 or write to

[email protected]

Connect with us Onlinepurcellmurray.com

purcellmurray.com/blog

facebook.com/purcellmurray

twitter.com/purcellmurray

Dealer NetworkTo locate a dealer please visitpurcellmurray.com or call

800.892.4040

When you visit our showrooms, youre given the opportunity

o experience a comprehensive selection of products from the

brands we trust. You will learn about each appliance in detail

o ensure you choose whats right for you. Purcell Murray has

showrooms open to the public in two locations, Northern

California and Southern California.

Showrooms


4/16

03PurcellMurray

Franke PeakSink Collection.The Peak Sink ollection sets a new indst standad. Dbbed as

the single biggest innovation in esidential sinks in man eas, the

Peak sink is manfacted b niqel combining both, deep daw

and hand fabication pocesses to offe the best of both wolds the

elegant design of a hand cafted podct and the awless consistenc

of a mechanicall dawn sink.

Swiss Quality Materials &Manufacturing!Designed and manufactured in Aarburg,

Switzerland using only the nest European,

grade 304 stainless steel

!Utilizes true 16 gauge, 18/10 stainless

steel to insure a high-quality draw and

hand-welded sink

!Manufactured by uniquely combining

both deep draw and hand fabrication

processes, to offer the best of both worlds

the elegant design of a hand crafted

product and the awless consistency

of a mechanically drawn sink

Innovative Design & Functionality5 mm Corner Radius

Perfectly balances minimalist design

with optimum cleanability

10" Deep ols

Easily accommodates baking pans

and large pots

2 Degree ottom Slope

Provides optimum drainage without

sacricing usable work surface

Proprietary Integral Ledge

Serves as a shelf to raise the work surface

or supports a bottom grid to protect the

beautiful lines of the Peak sink

Ne Design Concept

Allows for the same grid to be used

as both a bottom grid and a shelf

Peak Performance Accessories

Twist-up Knob

No need to reach into a sink full of dirty or

scalding hot water. Countertop twist control

knob allows user to easily drain or ll the sink

with a twist-up knob that is accessible from

the countertop.

Cutting Board

Made of Iroko wood, an

extremely durable, stain

resistant specialty hard-

wood. The cutting board

locks into the sink to

provide a steady chopping

surface.

Colander

The stainless steel

colander perfectly

complements the Peak

design and is an essential

accessory. Its handsome,black polypropylene

handles stay cool to

the touch to insure safe

straining when handling

hot foods.

Shelf/Bottom Grid

The shelf/bottom grid can be used as a bottom

grid or on the integral ledge to raise the work

surface for a more ergonomic work environment.

The grid is made of 5 mm uncoated, 100%

stainless steel that is welded at every point to

yield a strong, sturdy grid tested to hold up to 40

lbs. without buckling.

Unique Drain CoverDesigned to complement the Peak sinks

geometric design, the square drain cover hides

the waste disposer or strainer and creates a

fully usable, at surfaced sink bottom. It also

serves as a strainer that is easy to wipe clean.



5/16


6/16

OOKNG TPS FOr WNTr MS

Larissa's Corner.

05

Ding the cold winte months o bodies cave waming comfot foods, bt

since man of these dishes take longe to cook, men planning is ke. The

pepaation of wondefl winte meals can also be simplified if o make good

se of the feates of o appliances and cook seveal meals at one time.

Fo example, it takes a few hos to baise a bisket o pok sholde, bt

while the oven is on we can also cook a casseole, bake some potatoes, an

apple cisp, oast some vegetables fo sop o cook anothe baise. The

concept of planning ahead and cooking seveal meals at one time might seem

ovewhelming at fist bt the ewads of having a delicios meal ead to eat

makes the effot wothwhile.

lariSSa'ScOrNer

Slow Cooked Braises & One Dish Meals!Succulent braised dishes with

brisket, lamb shanks, short ribs,

pork shoulder, duck or chicken

legs and thighs are not only

delicious, they are surprisingly

easy to make. Preparing a

braised dish to go into the oven

only takes about 15 minutes

but the cooking time will be between 13 hours

depending on the meat being cooked so its the

perfect opportunity to cook another meal.

!Many of the recipes for winter braises, soups

and one-dish meals include the same avorful

base vegetables of onions, carrots and celery so

if you prep enough vegetables its easy to make

another dish, it just takes planning.

!Strictly speaking, using Convection is not an

advantage when braising because the long slow

cooking that tenderizes the meat takes place

in the sealed cooking pan, however the evenly

distributed heat from the Convection fan makes it

possible to have multiple pans of food cooking at

one time.

!Before serving a braise it may be necessary

to skim a layer of fat from the cooking liquid or

cook some fresh vegetables to serve with the

meal. Be sure to leave yourself enough time to

nish the braise before serving or prepare the

braise a day in advance.

Cooking a Complete Meal in ConvectionSunday night family dinner is an important ritual

and can be prepared without too much stress

by using the Convection mode. Roast chicken

with roasted root vegetables and a fruit crisp is

an easy delicious meal to prepare. It only takes

about an hour to cook and a little extra time to

prep. This is the timing:

! 1 hour + 10 minutes for cooking and resting the

chicken before carving

! 40 minutes to roast the vegetables and bake

the crisp, so once the chicken is in the oven, prep

the vegetables and the crisp and place them in

the oven to cook about 40 minutes before the

chicken will be ready to serve, or the crisp can

go in when the chicken comes out.

! Timing is the key when planning to cook a

complete meal in Convection, always allow for

the resting and carving time when cooking

meats and of course stage your oven when it is

cold to be sure you have space for each dish.

Homemade Chicken Stock ForSoups and Braises

Chicken stock is a basic ingredient

for soups and braises so its good

to keep a supply on hand.

Roasting two smaller

chickens will yield a great

meal, extra chicken for salads

and sandwiches and the

makings for plenty of stock.



7/16

06lariSSa'ScOrNer

!After you have removed all the meat from the

bones, put the chicken carcass in a large pan

with just enough water to cover together with a

bay leaf and onion and if you have a carrot and

some celery handy add those. Bring the water

o a gentle boil, skim any debris that rises to the

surface and simmer (not boil) for 40 minutes,

discard the bones, strain the stock and cool

before refrigerating.

! If you cant use

he stock right

away portion it into

smaller containers to

reeze, just be sure to

abel and date each

container.

Fast & Easy Winter Meals

A bowl of soup served with a seasonal salad and

crusty bread makes a great meal, but for a more

substantial meal use the Convection Broil mode

o quickly broil some sh, shrimp, chicken or

steak to serve over the salad. Some easy

to make favorite soups include:

! Chicken Tortilla Soup combine that extra

roast chicken and stock together with some

vegetables and fried tortilla strips for this easy

delicious soup.

! Roasted Butternut Squash Soup add extra

avor to this soup by roasting peeled and cubed

butternut squash tossed with a little vegetable

oil, some oregano and a dash of chipotle chili

powder for about 25 minutes while you cook

the soup base.

! Celery & Celery-Root Soup thestrange looking celery root makes an

amazing soup that has a very fresh appealing

avor. All you need to do

is chop the vegetables and

simmer for 35-40 minutes

in some good chicken stock,

cool and puree and maybe

swirl in a little cream or

crme fraiche.

FOr MOr rPS ND TPS, VST rSSS OrNr T PurMurry.OM/rSS.



8/16

ProductEducationClasses

NORTHERN CALIFORNIAThermador

Sat, Jan 8th 10am Noon

Sat, Feb 5th 10am Noon

Sat Ma 5th 10am Noon

Bosch

Ths, Jan 13th 11am 1pm

Ths, Feb 10th 11am 1pm

Ths, Ma 10th 11am 1pm

Gaggenau

Sat, Jan 22nd 10am Noon


Sat, Ma 12th 10am Noon

La Cornue/CornuF

Sat, Feb 12th 10am Noon

Ths, Ma 17th 11am 1pm

Bertazzoni

Ths, Jan 27th 11am 1pm


Sat, Ma 19th 10am Noon

SOUTHERN CALIFORNIA

Thermador

Ths, Jan 13th 11:00am 1:00pm

Sat, Jan 22nd 9:30am 11:30am

Ths, Feb 3d 11:00am 1:00pm

Sat, Feb 26th 9:30am 11:30am

Ths, Ma 10th 11:00am 1:00pm

Sat, Ma 19th 9:30am 11:30am

Bosch

Ths, Jan 27th 11:00am 1:00pm

Ths, Feb 17th 11:00am 1:00pm

Ths, Ma 24th 11:00am 1:00pm

Gaggenau

Ths, Jan 20 11:00am 1:00pm

Ths, Feb 10 11:00am 1:00pm

Ths, Ma 17 11:00am 1:00pm

La Cornue/CornuF

Ths, Feb 24th 11:00am 1:00pm

Bertazzoni

Ths, Ma 3d 11:00am 1:00pm

rSS'S OrNr

Culinary and ProductEducation Classes.

07

No. CaliforniaSat, Jan 29th // 11 1pm// $45Dine & ean: onvection Winte Meals //

aissa Taboski

Beef, Vegetable and Gnocchi Hot Pot

w/Roasted Kale; White Bean, Sausage

and Escarole Soup; Spicy Cauliflower

and Lentil Casserole w/Broiled Lamb

Chops; Raspberry Cake

Sat, Feb 5th// 1 3pm// $45

hew Gooe, isp, nch //Baking with lice Medich

If chocolate, combined with baking is

your passion then you will love this

opportunity to explore many aspects

of baking with this icon of the chocolate

and baking world. Join us for a delicious

afternoon of baking, sweet treats with

coffee and tea and a book signing

by the author.

Sat, Feb 19th // 11 1pm // $45M alabia // ooking with

rosetta ostantino

The traditions of Calabrian cooking

and recipes that are brought to life

in Rosettas book will inspire you to

adopt some of these traditions into

your culinary repertoire.

Sat, Feb 26th // 11 1pm // $45Dine & ean: onvection ooking //

aissa Taboski

Spinach & Gruyere Souffle; Herb

Crusted Rack of Lamb; Roasted

Cauliflower w/Anchovy Caper Sauce;

Chocolate Chip Coconut Cupcakes

Sat, Mar 26th // 11 1pm // $45Dine & ean: onvection Steam

ooking // aissa Taboski

Braised Chicken w/Prunes & Shallots;

Oven Rice Pilaf w/Pine Nuts & Braised

Greens; Roasted Halibut w/Spring

Vegetable Medley; Italian Cheese Bread

So. CaliforniaFri, Jan 14th // 11am 1pm// $45Dine & ean: onvection Basics //

ath Dla

Mediterranean Meatloaf with Fontina;

Tuscan Cannellini Beans w/Roasted

Butternut Squash & Sage; Salad w/

Pancetta, Shallots & Roasted Asparagus;

Amaretto Double Chocolate Fudge Cake

Fri, Feb. 11 // 11am 1pm // $45

Valentines Texas Stle // inda SteidelPoblano Chile Bisque; Texas Toast;

Cattlemans Beef Tenderloin w/Texas

Butter; Baked Tomatoes w/Spinach Mousse;

German Chocolate Meringue Pie

Fri, Feb. 25th // 11am 1pm // $45Dine & ean: Feating Themado //

ath Dla

Luscious Latin Lasagna; Mixed Greens

w/Artichokes, Olives & Avocado Dressing;

Warm Spiced Broccoli Slaw; Pecan

Chocolate Bars

Thurs, Mar 3rd // 6pm 8pm // $58The Tscan Winte Table // inda Steidel

Parmesan-Mushroom Salad; Savory Santa

Chiara Bread; Braised Short Rib Ragu w/

Homemade Ricotta; Mascarpone Polenta

Cakes; Chocolate Espresso Almond Torte

Fri, Mar 11 // 11am 1:pm // $45alifonia Wine ont isine //

inda Steidel

Romaine Salad w/Balsamic Vinaigrette

& Blue Cheese; California Bouillabaisse

w/ Rouille on Grilled Bread; Broccoli

Rabe all Olio; Brandied Pear Tart

Thurs, Mar 31 // 11am 1pm // $45Dine & ean: nd of Winte // ath Dla

Irish Lamb Stew w/Guinness; Mini

Cheddar Scones; Pub Salad w/Butter

Lettuce, Pickled Beets, Cashel Cheese

& Tarragon Malt Vinegar Dressing; Irish

Coffee Butter Cake

or reservations and information on private cooking events

call 800.892.4040 or rite to [email protected]

SCHEDULE NPPOINTMENTSCHEDULE N



9/16

08PrODucTSPOTliGHT

La CornueFlambergeRotisserie

Introducing the Flamberge Rotisserie by La Cornue, a revolutionary

built-in gas rotisserie thats designed for you to use in your home.

Distributed exclusively in North America by Purcell Murray, the La

Cornue Flamberge Rotisserie is the only open wall rotisserie thats

approved for built-in use, requiring only a 120-volt electric power supply,

and no special ventilation. And it wont eat up your counter space! At

32" square and 15" deep, the Flamberge can be easily built into a kitchen

wall or cabinet with no risk to nearby xtures, as the temperature of the

surfaces around it never exceeds 151 F.

Constructed with a concave rear wall of solid cast iron, it is heated by

a 27,000 BTU gas burner. Synthetic wicks pull the heat up through the

vaulted back of the unit, allowing the radiant heat to gently cook foods

as they rotate slowly on a spit over the ame.

Perfect for parties, holiday feasts, or family dinners, the Flamberge

Rotisserie produces juicy and tender meats, poultry, and sh every

single time. You control the cooking speed, and clean up is a breeze, as

the spits and clamps are dishwasher safe. The Flamberge is available in

27 standard colors and can be accented in a choice of nine trim options.

Custom colors are available as well.

Mothwateing, jic otisseie

chicken, now thats comfot food.

Whats bette than avofl slow-

cooked meat o polt, so tende

that its falling off the bone? The

fact that o can now pepae it

at home.



10/16

Purcell Murray Newsletter // Winter 2010

09FeaTurearTicle

Winter 2010 // Purcell Murray Newsletter


11/16

10PrODucTSPOTliGHT

An Interview withPaolo Bertazzoni.

Q.Whats the history behind the

Bertazzoni family of products?

Bertazzoni started two centuries

ago in 1882. We are located inhe Parma region of Italy where

Parmesan cheese is made, so

he company was originally

established to manufacture

scales for the cheese industry.

We then evolved at the

urn of the century into the

manufacturing of wood-burning

cookers. This was a great

nnovation for the times and

t brought us into the world ofmass production

after World War I,

under the principle

of Ford mass

production. When

World War II)

came everything

was seized, was destroyed,

and my father had to start

rom scratch.

Q. What else has prompted

change for your business?

By the mid 1950s, gas

echnology was introduced

o the market. Any change of

echnology is a big challenge,

because it presents a whole new

world of possibilities. Our family,

and therefore our business,

has a strong background in

engineering, and those skills were

invaluable in helping Bertazzoni

innovate our products.

Q.What are your visions for the

future of the family business?

Taking over a family business is

certainly a matter of pride, and

also a matter of responsibility.

I need to understand what is

happening in the world around

us, and use those observations

to help innovate our products.

Whenever we begin to develop

a new product we have a lot of

constraints to consider, based on

feedback that comes from our

customers, from the market, from

our manufacturers, our suppliers.

This feedback adds a lot to the

complexity of the design process.

So, we try to eliminate all of

the clutter, all of the things that

are not a necessity, so that the

product can be manufactured

efciently, work perfectly, and

deliver desired results. Of course,

when you eliminate complexity,

you can run the risk of producing

a very boring product! This is

what we want to avoid. We

want to always add something

to the product that makes

it exciting. Creating exciting

products is what I see as the

future of Bertazzoni.

Who knows famil bsiness bette than Paolo Betazzoni? The

head of the elite talian appliance compan Betazzoni, Paolo

s dedicated to contining his famils vision of manfacting

beatifl, high-qalit stoves, and to steeing the bsiness towad

a geene fte b bilding moe eneg efficient podcts.

He answes some bning qestions abot his famils livelihood:

he stove.

Q. How are Bertazzoni

products changing, to adapt

to the modern kitchen?

The quest for sustainable growth

and to reduce environmental

impact is very

important

nowadays. In

our industry,

this doesnt

necessarily mean

that we change

the materials

that we use, but rather, we need

to improve functionality. For

example: we can use electronics

make our products more energy

efcient. The role of the kitchen

has evolved. It used to be a

secluded, utilitarian room where

you simply prepared food. Now,

the kitchen is evolving into more

of a living room, a gathering

space. We have a new challengefor our products; the products

must be beautiful, because

they are no longer hidden from

guests. Their appearance is very

important. And this is where we

see the future of Bertazzoni; to

create exciting new products that

are high quality and beautiful,

products that show respect for

the environment and respect

for the user. After all, Bertazzonicustomers will use our products

for a lifetime.



12/16

The Five Cs ofKitchen Remodeling.

Giving your kitchen a new look can be exciting,

but costly. You want to make sure that youre

spending your money wisely; investing in

professional help when you need to, cutting

costs and hitting the hardware store yourself

when its appropriate to DIY. The beauty of

kitchen renovations is that they eventually pay

for themselves when done right, an upgraded,

updated kitchen will increase the value of your

home. Whether youre looking to make some

simple changes, or do a comprehensive remodel,

weve got tips to help you get the job done right.

The Five Cs of Kitchen Remodeling:

1. ConceptualizeTake a deep breath, and consider: what do you

want in your new kitchen? What do you need in

your new kitchen? Do you spend enough time

preparing complicated multi-course meals to

require a Thermador Professional

Series Triple Combination Oven,

or will a single Bosch convection

oven do? Will a Gaggenau fully-

automatic Coffee Machine help

you kick start your morning, or

do you prefer to grab an ice-cold

juice from your U-Line Beverage

Center as youre running out the

door? Choosing appliances to

suit you and your familys needs

is a crucial part of your remodel.

Make a list of the things that are

important to you, and make design

and renovation choices around it.

By thinking about what you want in

your kitchen, you can prioritize your needs and

then select the products that are right for your

household. Purcell Murray can help you with all

of this, and you can even take cooking classes

to learn about and test products before you

purchase. Visit PurcellMurray.com for details.

2. Coordinate

A little extra planning can

make a huge difference

in your process and your

progress. Start by deciding

which projects you can do

yourself, and which require

some outside expertise.

When it comes to the big

stuff, especially projects

that involve electricity or

plumbing, dont try to cut

costs; you should invest in a quality professional.

Hiring a contractor or a design professional

who has the skills and equipment necessary

to get the job done not only saves you hassle,

but it can actually end up saving you money,

especially if you screw things up so badly in

your attempt to play Bob the Builder that you

end up having to hire somebody to x your

mistakes. A professional can also introduce you

to new concepts, products, and developments

in the kitchen industry. Take a team approach,

and work with these key professionals to

develop the perfect kitchen environment for

you. RemodelToday.com has great resources for

homeowners, including a database of reliable,

top-notch contractors.

Once dismissed as the hidden oom at the back of the hose, the kitchen

has moved p the hosehold heiach, becoming inceasingl impotant

as a gatheing place and tl the heat of the home. t is mch moe than

a place to pepae and enjo meals with famil and fiends; it is the hb

of o home, and o want it to be jst as beatifl as it is fnctional.

11PurcellMurray



13/16

12PurcellMurray

3. Classic

Sure, that mint-green vintage oven seemedike a great idea at the time, but seriously?

Forget about design trends of the moment and

stick with colors, materials, and details that

are true to who you are and that are timeless.

Classic design never goes out of style, so youll

save money by choosing

a look that isnt based on

ads. If you love being up-

o-the-minute with trendy

tems, limit them to small

accessories or to products

hat can be easily replaced

o suit your changing taste.

Let Decorati.com provide

you with some inspiration.

4. Cut costsnot quality

Good price doesnt always mean good value.

You can actually save money in the long run

by choosing your products wisely. Though its

always tempting to buy less expensive items,

often the quality of an item matches up withits price tag. Going for a less expensive sink

that always looks spotted or an oven that is

not precise in hold temperature, for example,

will have you kicking yourself for not investing

in high-quality products. Whats the use in

remodeling if the results are only mediocre?

5. Conserve

Go green! Brands like Bosch, Bertazzoni,

Thermador, Everpure, U-line and Broan are

making energy efciency, recyclable materials,

and water conservation look good. Help save

the world while you save money, and invest

in beautiful appliances that are specically

designed to take less out of (and give more

back to) our planet.

Visit .purcellmurray.com/green

to learn more about the best green

products on the market.



14/16

Seasonal Foods fromthe Farmers Market

Amelia Saltsman.

PM:What initially sparked your

interest in culinary history? Was

cooking/the stories behind food

a big part of your early life?Saltsman: Ive always been

interested in the roots of a recipe.

Culinary history is like family

traditions on steroids; not only do you get a

sense of what your own family has cooked

through the generations and why, you also

come to understand how those traditions t into

the bigger picture, historically, geographically,

and culturally. Any time we add context to our

food, we enrich our cooking experience. This is

certainly true when we connect with the peoplewho grow our food. Simply roasting a deep

orange, sweet-as-candy carrot can be a richer

dish when we take a moment to think about the

passion and hard work that went into giving us

something so delicious.

PM: What was it about the Santa Monica farmers'

market that inspired you to write a cookbook?

Saltsman: So many people are enthusiastic

about the idea of shopping at farmers

markets but overwhelmed by all the choices

and wondering how to shop,

choose, prepare what they nd

there. The market experience

has changed my own (and my

familys) life for the better

easier, healthier, more delicious

and exciting cooking, creating

a sense of community, and the

opportunity to connect with the

people who grow our food. Those things enrich

all our lives in so many ways. I wanted to share

that with readers. I wrote the book to celebrate

the farmers, and the amazing produce, meats,

poultry, eggs, and cheeses they produce, and to

encourage readers everywhere to tap into their

local markets.

PM: Why is it important for

people to take advantage of

fresh/seasonal/local ingredients?

Saltsman: Simply put: Flavor,

health, price point, value for

dollar, supporting our local

economies, and supporting and

protecting the environment,

farmland and biodiversity.

PM: Whats your general M.O.

when you head to a farmers market? Do you

have a system? In other words, do you look

for staple ingredients first and then search for

goodies? Or do you have certain vendors that

you always look for?

Saltsman: Everything at the market is a goodie;

thats whats so great about it. Even humble

ingredients like potatoes, carrots, and broccoli

really sing when they have been grown for avor

rst and picked at peak. I dont come with a rm

list, but have learned what to expect is in season.

Over the years, Ive learned where I can expect

to nd maximum avor. If I know something

might sell out quickly, Ill make a beeline there

rst, otherwise I head for various stalls but keep

an eye out for unexpected surprises.

melia Saltsman is the awad-winning atho of The Santa Monica Farmers'

Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the

Market and Farm. She is an expet when it comes to the seasons feshest

ingedients and took a beak fom pesing the maket to answe some of

Pcell Mas bning qestions.

13PurcellMurray



15/16

14PurcellMurray

PM: How can people who dont have access to

farmers' markets still model their cooking after

hose who do?

Saltsman: Cook whats in season. Relearn whats

n season and buy thatit will be best-priced

and best-tasting. At the back of my book, Ive

ncluded a list of crops by the season to make

t easier to know what to look for. Heres a tip:

Locally grown means in its in season; start

eading the produce labels at your supermarket

o see where and how things are grown. Weve

gotten used to reading labels on packaged

goods; I think its a good thing that larger stores

are working to better inform their customers

about fresh foods as well.

PM: Who and what inspires you, both in the

kitchen and just in general?

Saltsman: My family and friends inspire

meI love to cook for people, and I also love

channeling my grandmothers great cooking

abilities. I like to think Im a link in that culinary

chain. As for what inspires me, no question; the

amazing fruits, vegetables, meats, etc. I nd

at my farmers market. The ingredients tell me

what to do; I just listen and try to keep things

as simple as possible to let their terric avors

shine through. Those are the kinds of recipes we

all need in this busy world of ourseasy and full

of avor.

PM: Describe your dream kitchen.

Saltsman: Im lucky enough to have it: good

work triangles; lots of drawers that I can look

down into to reach what I need at a glance

instead of having to poke around in a deep

dark cupboard; high BTU burners, dependableovens (I love my convection oven!) indoor

grilling capability, strong ventilation, and lots of

natural light. But the most important thing to

me is having a communal work

and gathering space; I love to

cook with friends or at least have

friends gather around my work

space while I cook and we chat

and sip wine.



16/16

PURCELL MURRAY

185 Park Lane, Brisbane CA 94005

TEL800.892.4040//x415.468.0667

wEpurcellmurray.com

Purcell Murray Inc. 2010

http://california-rebates.org or call 866.374.0982 for more info

Dont forgetto checkmanufacturerand local utilityrebates in yourarea!

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pm literature_winter newsletter 2010

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