purcell murray fall newsletter

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PURCELL MURRAY

Purcell MurrayNewsletter

FALL 2010



01F al l 2 01 0

Purcell Murray Newsletter // Fall 2010

What’s Inside.Welcome // pg.2

Purcell Murray

Brands Win Big // pg.3

Larissa's Corner // pg.5

Culinary and Product

Education Classes // pg.7

Introducing

the Thermador

Steam Oven // pg.8

The Sausalito-

Purhaus Project // pg.9

See pag e 5 f or mouth-water ing f all r ecipes.



Fall 2010 // Purcell Murray Newsletter

02P ur ce l l M urray

Welcome.

Prcell mrra has catered to clinar passion for alost

30 ears. We partner with the world’s nest kitchen

appliance brands — and our two California showrooms give

consumers across the state an exquisite, no-pressure setting

n which to experience those brands.

We keep our communit of consumers, architects,

designers, and culinar enthusiasts connected not onl

with this quarterl newsletter, but with our Culinar

Lifestle Blog, and social media presence.

When ou visit our showrooms, ou’re given the opportunit

o experience a comprehensive selection of products from the

brands we trust, and to learn about each appliance in detail

o ensure ou choose what’s right for ou. Purcell Murra has

showrooms open to the public in two locations, Northern

California and Southern California.

Finall, when ou are read to make our purchase

decision we will pair ou with the right dealer from

our prescreened dealer network.

linar lasses

These unique cooking classes, taught b our

knowledgeable culinar staff, are brand specic

and are designed to teach ou how to adapt our

cooking stle to full benet from the enhanced

features of our appliances. Cooking can be

effortless, eas, and delicious when ou know how

to make our appliances work for ou.

Prodct Edcation lasses

Whether ou are looking to test drive a product

or just want to learn more about our appliances,

we have a class for ou. Purcell Murra’s com-

plimentar demonstration classes are designed

to familiarize ou with the features of our new

appliances, and teach ou how to use them suc-

cessfull. The classes offer tips for cooking with

high heat gas burners, induction and sensor dome

technolog, plus show ou how to make the most

of our dishwashers, washers, drers, and range

hoods. ee Page 7 for a list of pcoing linar

and Prodct Edcation lasses.

Showrooms

Connect with us Online Dealer Network

Culinary and ProductEducation Classes

STTWITS.

Vs o SowoomsCall to make an appointment

800.892.4040 or drop b:

By //

185 Park Lane, Brisbane

Monda–Frida 9–4

Saturda b appointment onl

STN CLIFNI //

15400 Graham St. #102

untington Beach

Monda–Frida 8-5

Saturda b appointment onl

Cny nd Podc Edcon CssesFor reservations and information

on all of our cooking events

call 800.892.4040 or write to

[email protected]

Connec w s Onnepurcellmurra.com

purcellmurra.com/blog

facebook.com/purcellmurra

twitter.com/purcellmurra

Dee NewokTo locate a dealer please visit

purcellmurra.com or call

800.892.4040




Purcell MurraBrands Win Big.Purcell Murray is thrilled to announce that several of our products have

been recognized by the DX wards. Sponsored by the international trade

publication, Design Journal, the DX (wards for Design xcellence) awards

are given to the top furniture, xture, and nishes products on the market.

The panel of DX judges represent an elite section of the design industry.

ADEX Platinum Award Winners:

Bosch Linea

Rerigeration

! NGy ST

certied

! Most energ

efcient side-

b-side refrigera-

tion in the .S.

! Metallic, spill-

proof shelves

! Dual-evapora-

tor sstem keeps

foods fresher for

longer

Everpure SPA-400 Drinking

Water Filtration System

! Water ltration device

designed specicall to lter

bathroom faucet

! educes unwanted impurities

(such as lead, csts, mold,

chlorine taste and odor, and

oxidized suldes) from water

! as installation, discreet

location (underneath the

bathroom sink)

Thermador Pro Harmony Range

! Patented, 3-in-1 sealed, brass

Star® Burners distribute heat evenl,

and 375 BT/hr xtraLow® setting

simmers without scorching

! as temperature reference at

a glance with an electronicall—

controlled indicator

! igh performance with fast time-

to-boil and even heat distribution

Bosch Vision Laundry

! The most energ- and water-

efcient brand of full size front-

load washers in the .S.

! Washers and drers use

advanced coSmart technolog

! ctiveWater sstem uses 70%

less water per load than the

industr average

Thermador Freedom “Framed and

Pre-assembled” Collection

! Freedom Framed Collection is designed to offer a

simple, et elegant solution for creating a customized

refrigeration sstem for the upscale kitchen

! Features include: ice bin to maximize and improve

ice production; freezer drawer; adjustable Libert Shelf;

Freeow Cold ir Sstem to stabilize temperature

! Pre-assembled and eas to install





ADEX Silver Award Winner:

ADEX Gold Award Winners:

Bosch Axxis Laundry

! NGy ST certied

! Front-loading, stackable

washer has largest capacit

n its class

! Condensation Drer

does not require ducting

or venting

Bosch Ascenta Dishwasher

! Most efcient, quietest dishwasher in its class

! 30-minute QICKWS ccle saves time and

energ

! SyLD racks maximize space, minimize

oading effort

Best CP3 and CP4 Custom

Hood Liners

! Custom hood liner inserts

require no special wiring

! Powerful, centrifugal blower

with high-efcienc motor

produces 600 CFM

! eat Sentr feature automaticall

turns blower to high speed when

excess cooking heat is detected

PLTum wE TEmD EEDm LLET




F FTS

Larissa's Corner.

05

Welcome! There are so many good reasons to cook at home and here

at Purcell Murray, we can teach you how to make cooking a rewarding

experience without the feeling that it is a chore.

Fall is a season of change – and that means changing up your culinary

repertoire. But where to start? These exquisite new dining delights from

arissa's orner are the perfect picks. For more recipes and cooking tips

from arissa, please visit purcellmurray.com/larissa.

l ari S S a' S c orne r

12 chicken drumsticks (or a combination

of thighs and drumsticks)

2 cups buttermilk2 tablespoons dried

onion parsley powder

1 tablespoon garlic powder

3 teaspoons kosher salt

2 teaspoons ground black pepper

1 / 4 cup Dijon mustard

3 teaspoons dried mustard powder

3 teaspoons cayenne powder

3 cups all–purpose our

1 tablespoon baking powder

2 pounds red potatoes cut into quarters

1 / 2 teaspoon kosher salt

2 tablespoons olive or grapeseed oil

1 pound thin green beans

1 / 2 each red and yellow pepper,

cut into thin strips

1 /Place the chicken pieces in a large glass container or 1-gallon

resealable bag.

2 /Measure all of the spices into a small bowl and mix to blend.

Combine the buttermilk with the Dijon mustard, and stir in 1 /4

of the spice mixture. Pour over the chicken and refrigerate for

at least one da.

3 /Whisk the our with the baking powder and the remaining

spices and spread into a large glass-baking dish. Dredge the

chicken pieces in the our without shaking off an of the marinade,

place the oured chicken pieces on a parchment-lined rimmed

baking sheet and set aside for one hour. While the chicken is

resting, preheat the oven to Convection or Convection oast 400°.

4 /Cook the chicken for 35–40, minutes depending on the sizeof the pieces. If it looks a little dr on top as it cooks, give it a

light brushing of vegetable oil. Cool before devouring!

1 /Toss the potatoes with the oil and salt, spread onto a rimmed

baking sheet and add to the oven. Cook them at the bottom of

the oven in Convection oast or when using a gas oven so the

potatoes get nice and crisp.

2 /Cook the potatoes for 15 minutes, then turn the potatoes so

the don’t get too crisp on one side and stir in the beans and

the peppers.

3 /Drizzle a little oil on the peppers and beans and cook for another

15 minutes or until the potatoes are crisp on the edge and soft in

the center.

buttermilk spice oven roast chicken

roasted red potatoes with green beans and peppers




06l ari S S a' S c orne r

roasted potatobutter lettuce salad2 pounds small red potatoes, scrubbed

and cut into quarters

1 tablespoon grapeseed or vegetable oil

/ 4 teaspoon Kosher salt

/ 2 teaspoon dried thyme

1 butter lettuce torn into small pieces

1 bag of butter lettuce mix

dressing1 tablespoon olive oil

1 tablespoon mayonnaise

1 tablespoon fresh lemon juice

4 green onions thinly sliced

1/Preheat the oven to Convection or Convection

oast 400°. Toss the potatoes with the oil,

salt & thme and spread onto a rimmed baking

sheet and roast for 15 minutes.

2/Stir the potatoes so the cook evenl on all

sides and cook for another 15 minutes until crisp

on the edges.

3/emove from the oven and set aside to cool for at

east 10 minutes. Toss the warm potatoes in a large

bowl with the dressing and gentl fold in the lettuce.

meringues2 cups superne sugar

8 large, room temperature egg whites

/ 4 teaspoon cream of tartar

/ 4 teaspoon salt

1 teaspoon vanilla

1 /Preheat the oven to Convection 225°. Line two at

baking sheets with parchment paper and if ou like to be

ver precise, draw 20 3" circles on each tra to guide ou

when piping the meringue.

2 /Place the egg whites in the bowl on a stand mixer andbeat until foam. dd the cream of tartar and salt and

continue beating adding 1 tablespoon of sugar at a time.

(Don’t rush; this will take at least 10 minutes.) Stir in the

vanilla then increase the speed to high, and beat until the

egg whites are ver stiff and gloss.

3 /Fill a pastr bag tted with a large plain tip with the

meringue mixture (ou can also use a Ziploc bag with a

corner snipped off). Pipe the meringue into 3" mounds,

following the circles — if ou drew them — for a more

structured look. Bake for one hour, turn off the oven and

let the meringues dr out overnight or for at least 6 hours.


F M PS D TPS, ST SS’S T PM.M/SS.



ProductEducationClasses

NOrthErN CalifOrNia

Thermador

Sat, ct 2nd 10am – oon

Sat, Dec 4th 10am – oon

Bosch

Thurs, ct 7th 11am – 1pm

Gaggenau


Thurs, Dec 9th 11am – 1pm

La Cornue/CornuFé

Sat, ct 16th 10am – oon

Thurs, Dec 2nd 10am – oon

Bertazzoni

Thurs, ct 21st 6pm – 8pm

SOuthErN CalifOrNia

Thermador

Sat, ct 9th 9:30am – 11:30am


Sat, Dec 4th 9:30am – 11:30am

Bosch


Gaggenau

Thurs, ct 21st 11am – 1pm

La Cornue/CornuFé


SS'S

Culinar and Productducation Classes.

07


No. CaliforniaThurs, Oct 14th // 6 – 8:30pm // $65ooking For Geeks — n vening

with uthor Jeff Potter

The evening will begin with a Mster

Ingredient tasting and a discussion of

flavor and taste sensations followed b

a 3–course dinner and several demon-

strations from different sections of

the book.

Sat, Oct 16th // 1 – 3pm // $45 egetarian & egan lass //

Susanne Jensen

Black Bean Vegetable Chili; Jalapeno Corn-

bread With and Without ggs; oasted Corn

& Black Bean Salsa w/Cherr Tomatoes &

vocado; Mixed oasted Winter Squash w/

Smoked Spanish Paprika; Vegan Chocolate

Muffins w/Chocolate Icing & aspberr

Sauce.

Sat, Oct 23rd // 1 – 3pm // $45Dine & earn: onvection Fall Meals //

arissa Taboryski

Cream oasted Mushroom Soup; Savor

am & Leek Tart; oast Chicken w/pples

nions & Fingerling Potatoes; Walnut Cake

with oasted Pears.

Sat, Nov 6th // 10 – 12:30pm // $45Thanksgiving Tips // arissa Taboryski

ow to cook a Convection oast Turke

w/Grav, 4 Sides & Dessert in 2 hours.

Sat, Nov 13th // 10 – 12:30pm // $45Thanksgiving Tips // arissa Taboryski

epeat of Nov 6th menu with a focus on

Convection with Steam.

Sat, Nov 13th // 1 – 3pm // $45egetarian/egan lass // Susanne Jensen

Tempeh w/Mushroom erb Grav & ice

Pilaf; Tempeh Salad on e; Garlic oasted

oot Vegetables & Brussels Sprouts;

Seasonal Mixed Green Salad; pple Pie w/

Ginger lmond Crust & Vegan Ice Cream.

So. CaliforniaThurs, Oct 14th // 6 – 8pm // $58Wine ountry iving // inda Steidel

Salad & rugula Salad; Cabernet Braised

Short ibs; Gorgonzola Polenta; oasted

Green Beans & Spiced Cranberr Bread

Pudding.

Thurs, Oct 21st // 6 – 8pm // $58ooking from The Farmers Market //

melia Saltsman

Learn how to transform gorgeous fallvegetables such as hard squash,

pomegranates, persimmons, corn and

apples into fabulous flavorful meals.

Sat, Oct 23rd // 11 – 1pm // $45Dine & earn // athy Dyla

Grilled Shrimp omaine Salad; Spiced Pork

Tenderloin w/Brown Sugar Glaze; oasted

Grapes, Sweet Potato ash; Iced Chocolate

spresso Cake.

Thurs, Oct 28th // 11 – 1pm // $45Dine & earn // athy Dyla

rtichoke & Fontina Stuffed ChickenBreasts; ice Pilaf; oasted Broccolini

w/Cranberr Vinaigrette; icotta

Cheesecake w/Caramel pple Sauce.

Thurs, Nov 4th // 11 – 1pm // $45Dine & earn: Thanksgiving Tips –

t’s ll n The Planning // athy Dyla

oast Turke w/erb Grav & range

Cranberr Sauce; 4 – Side Dishes

& Dessert in just 2 hours.

Fri, Nov 5th // 11 – 1pm // $45Holiday Hors d’euvres // inda Steidel

Crab Stuffed Jalapenos; Countr amBiscuits w/Cranberr Butter; Smoked

Salmon Tartare; Cheese Sables; Shrimp

Toasts; Chocolate range Mousse Cups.

Sat, Nov 13th // 11 – 1pm // $45Dine & earn: Thanksgiving Tips //

athy Dyla

epeat of Nov 4th Menu.

or reservations and inforation on private cooing events

call 800.892.4040 or rite to [email protected]

EDuLE PPTmET



08P r oD u cT S P oT l i GH

T

Introducing the Thermador Steam ven.The new Thermador Steam and Convection ven is the industr’s rst steam

oven to combine three distinct cooking solutions — Steam, True Convection

and Combination (Steam and Convection) — with 40 automatic food

programs, nine advanced cooking modes and a series of advanced features

that Thermador research shows culinar enthusiasts reall want.

2010 is a special ear for Thermador, marking 55 ears since the compan

revolutionized home cooking b introducing the world’s rst built-in wall

oven. Since then, the name Thermador has become snonmous with the

modern merican kitchen. This ear, instead of taking a breather to celebrate

over a half centur of improving kitchen technolog, Thermador introducedthe Steam and Convection oven. The industr’s rst luxur steam oven that

combines three distinct cooking solutions with a huge collection of advanced

features, all designed for moist, avorful food that’s restaurant qualit but

eas to prepare.

Thermador has been providing

eal innovations for real cooks

or more than 75 years. The

conic line of cooking, cleaning,

efrigeration and ventilation

products remains committed

o empowering culinary

enthusiasts to be their best

hrough continuous innovation

breakthroughs — from the

world’s rst wall ovens and gas

cooktops with the patented

Star® Burner to a speedcooking

oven that reduces cooking time

by 50 percent.




09F e aT ure arT i cl e

The Sausalito-Purhaus Project.

Q. What was the initialinspiration or Sausalito-

Purhaus?

side from a commitment to a

pure modern design, the main

goal has been to create a space

that is a healing oasis. nd reall

that goal came out of necessit.

s the owner, and someone

who is extremel sensitive to

chemicals, health has been at

the forefront of ever decision inthis project. Building a home for

someone sensitive to chemicals

can be ver complicated because

there’s so much toxicit in tpical

building materials. ven man

green building materials contain

ame retardants, biocides,

fungicides, SVCs, etc., and

these all can off-gas over long

periods of time and make people

sick. For example, a product ma

be reccled or sustainable, but

not necessaril health for the

inhabitants of a home.

Q. How did choosing the right

appliances ft into the process?

Choosing appliances was a part

of the research, just like an other

part of the project. ppliances

are an eas green choice

because most companies nowhave energ-efcient options.

pen combustion gas appliances

were immediatel ruled out from

a health standpoint. We also

researched what appliances were

made of, focusing on stainless

and staing awa

from products

with rubber and

plastic parts. We

chose Gaggenaufor our kitchen

appliances and

Bosch for our laundr. side from

the beautiful design, Gaggeneau

came through as a reall clean,

health brand. Their commitment

to stainless steel interiors are

ideal from a health standpoint.

nd, from a health living

standpoint, their steam oven was

a huge draw. We were impressed

b both Gaggenau and Bosch’s

green initiatives and energ

saving features, which makes

them both a reall great t for

our project as well.

Q. How did Purcell Murray ft

into the process?

Purcell Murra is a great resource

for both designers and owners.

How green is “green”? There are plenty of consumer products and

experiences that are lauded for their eco-friendliness, but what

does green mean, exactly? Though it’s a novelty term for some, the

concept of ‘green living’ is one that’s of increasing importance to our

health and to our planet. obody knows this better than designer

enee ech, who is in the process of building an innovative home

known as Sausalito-Purhaus, a project that’s redening healthy

green building. enee chatted with Purcell Murray about her design

strategies for Sausalito-Purhaus.

I went to the Purcell Murra

showroom three or four times

during the selection process,

and m husband and I actuall

went to a cooking class with the

Gaggeneau steam oven. Being

able to take classes and actuall

experience how the appliances

work is a rare nd, and it sold us

100% on the steam oven. nd

having access to such a full

stocked, gorgeous showroom

helped so much in the selection

process.

Q. What advice would you give to

others who are looking to make

their homes as green as possible?

M advice would be two-fold:

1/ Start anwhere… just start;

and 2/ Be an active consumer.

egarding the rst… reall,

ever little bit matters. ven

changing our light bulbs orplumbing xtures can make

a huge difference. nd man

health and green choices can

be made with little or no mone.

Like believe it or not, taking off

our shoes at the front door will

make a huge difference in the

amount of toxins in our interior

environment. r make a decision

to limit snthetic fabrics in our

interior environment. r decide

to stop dr cleaning. r switch

to green cleaning products.

r make a commitment to

tighten up our building with

energ efcient

insulation. r

choose to be

committed to

onl buing from

local sources.




Prioritize what facets of green

are important to ou… whether

t is sustainabilit, health, energ,

etc… and take steps in that

direction, even if the’re small.

nd the second piece of advice

hat has reall been an integral

part of our project, is that it’s up

o us, as consumers, to demand

better, and to not just trust that

because someone sas that a

product is green, that that means

t’s health. People like me, whoare highl sensitive to chemicals,

have more acute responses to

oxins in our environments, but

everone is being affected in

some wa b toxins, whether

someone can smell it or not. s

positive as it is having our world

move in the direction of green

and sustainable, it’s another

aer to dissect. “Going green”

takes another level of thought.

s consumers, we get to do

the research and choose those

products that are not onl green

or reccled, but are health

too. We get to ask the hard

questions, and demand better.

Through this process, I was

repeatedl shocked to nd that

when I posed simple questions

about product ingredients or

manufacturing processes to

companies, that so man of

them simpl told me that the

had never been asked these

questions before.

So for those “going green,”

I would urge ou to access

manufacturers and distributors

directl… to talk to them, ask

questions, and to do research

about products. sk them about

their green initiatives. sk them

10F e aT ure arT i cl e

if the fumigate their products

(ou’d be surprised!). sk them

what their products are made

of… ask if their “zero-voc”

product has ame retardants,

or biocides, or other harmful

chemicals. With most companies

jumping on to leverage being

green, it ultimatel can mean a

lot of things… so I think it’s up to

us as consumers to reall digest

that, to not necessaril trust that

at face value, to do our research

and demand change.




PURCELL MURRAY

185 Park Lane, Brisbane CA 94005

TEL 800.892.4040 // x 415.468.0667

wE purcellmurray.com

© Purcell Murray Inc. 2010

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

D’T ET T EkmuTuE D

LL uTLTy ETE yu E!

L-ETE.

purcell murray fall newsletter

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