Laying Down Tracks in the Gallery and in the Studio

It was a gorgeous weekend, but I was inside testing recipes and writing for an auspicious new project. Although I love to cook, recipe testing is sometimes an agonizing process. So much so that many chefs do not do it at all. Sadly, that results in recipes that do not work. This is terrible thing to do to someone who trusts you enough to spend money, effort and time on your recipe.
I tested recipes for my upcoming Green 960AM radio segments for Standards of Excellence Appliances with Whole Foods Market as my inspiration and Miele Appliances as my technology. Last week, I was treated to a hands on lesson at the gorgeous Sierra Select Gallery, in San Francisco, by Rebecca Frye, the incredibly knowledgeable Miele Showroom Manager. We just scratched the surface of the super efficient, modern and green appliances available live in the studio. We focused on the Miele coffee systems. These brilliant built in electronic “baristas” can create a nearly unlimited number of custom beverages, espressos, cappuccinos, coffee, tea and more. The quality of the drinks is remarkable, with a huge cost and resource savings over time as opposed to going out for coffee. Here we are toasting our caffeinated success and our new friendship!

Back to radio. Our segments will air on Saturdays between 9:00 am and 12:00 pm on Green 960AM as part of the exciting Green Morning Show, anchored by the nationally recognized “An Organic Conversation”. Presented by inspirational speaker and author Helge Hellberg and produce expert Mark Mulcahy. “An Organic Conversation” is uplifting, smart, and intimate, discussing innovative solutions to today’s environmental and social challenges, healthy living, and sustainable choices. The radio show features entrepreneurs, visionaries, and leaders in the organic food and holistic health movement who share their insights and stories, giving valuable information about key topics such as increasing the quality of school lunches for kids, buying local and seasonal produce, food justice, progressive approaches to global climate change, solutions for food waste and fostering eco-literacy amongst the general public.

What a winning combination, with Whole Foods Market groceries and Standards of Excellence appliances such as the Miele Steam Oven, Convection Ovens and more, my inspiration will never end! The segments will feature culinary technology, techniques and seasonal recipes inspired by my culinary adventures in the Bay Area and beyond.

This week’s recipe is a homemade Pumpkin Gnocchi with a Sage Pumpkin Cream. Recipes will be posted here and on chefrachelleboucher.com in time for the segment.
Listen in and let me know what you think!