在我的最后一场中西部的最后一场上空中，我能够与令人难以置信的团队一起挂起零零，狼和小海湾总部在麦迪逊,威斯康辛州。我的蜜蜂n a Sub-Zero and Wolf fan for ages as it’s what all my clients had in their kitchens back when I was a private chef. I mean, can we discuss those iconic red knobs on Wolf ranges … they match my signature red nail polish and I’m obsessed!! It’s VERY rare that I’ll head out on a press trip with a brand – unfortunately my schedule just doesn’t allow it most of the time. But when Sub-Zero, Wolf, and Cove called, I cleared my schedule and headed out. It’s home to the most incredible refrigeration, cooking and dishwashing appliances (Cove is the newest addition to the bunch!) and I wanted to learn everything. Also, I feel like it’s only a matter of time before we totally buy a house and you know I’m gutting that kitchen and building the kitchen of my dreams – so obviously this was basically a research mission. Each piece, whether it’s a refrigerator, cooktop, oven or dishwasher is crafted over a multi-day process and put through rigorous testing to ensure everything is perfect. It’s exactly the kind of quality I’d want in my kitchen!
And not only is the entire company dedicated to creating the most perfect product possible, they are also committed to helping people make delicious meals at home. A portion of their HQ is dedicated to an organic garden and big beautiful barn called Harvest Haven. The barn’s kitchen is full of Sub-Zero, Wolf, and Cove appliances and an incredible culinary team led by chef Joel Chesebro who churned out incredible meal after incredible meal. I’m pretty sure within the 48 hours of being in Madison I had some of the most memorable meals of my year.
Chef Joel made us many different things during our stay but my favorite (besides the pie!) was a dish from the first night – a polenta with heirloom tomatoes and herbs served family style. It was truly special. I had seconds. And thirds. Honestly can’t remember the last time that happened. The polenta was the base for the end of summer tomatoes and you can bet I’ll be re-creating that come tomato season next year.
Caramelized Mushroom Polenta
- 4.garlic clovessmashed and roughly chopped
- 1/4杯子half and half
- 2汤匙dry white wine
- Garnish: Chives ?
meanwhile, heat a large skillet over medium heat. Add the olive oil and mushrooms and cook until they begin to brown and release their liquid, about 5 minutes. Raise the heat to medium-high and cook, stirring occasionally, until the mushrooms are crispy but still juicy, seasoning with salt and pepper toward the end of cooking. Add the shallot, garlic and thyme and cook 4 minutes more. Add the half and half and the wine. Reduce the heat to medium and cook, stirring frequently, until the liquid thickens just slightly and coats the mushrooms evenly, a few minutes more. Discard the thyme sprig and stir in the remaining 2 tablespoons of butter. Taste and season with more salt and pepper as needed.
Transfer the mushrooms on top of the polenta and serve family style. Or spoon the polenta into bowls and top with the mushrooms and garnish with herbs.