purcell murray newsletter...purcell murray newsletter // fall 2010 no. california thurs, oct 14th //...

PURCELL MURRAYThe Premier Resource for the

World’s Finest Kitchen Appliances

Purcell Murray Newsletter

FALL 2010

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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 page 5 for mouth-watering fall recipes.

Fall 2010 // Purcell Murray Newsletter

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Welcome.

Purcell murray has catered to culinary passion for almost

30 years. We partner with the world’s finest 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.

When you visit our showrooms, you’re given the opportunity

to experience a comprehensive selection of products from the

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

to ensure you choose what’s right for you. Purcell Murray has

showrooms open to the public in two locations, Northern

California and Southern California.

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 specific

and are designed to teach you how to adapt your

cooking style to fully benefit 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 Murray’s 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.

Showrooms

Connect with us Online Dealer Network

Culinary and Product Education Classes

STarT WITh uS.

Visit our Showrooms Call to make an appointment 800.892.4040 or drop by:

Bay area //

185 Park Lane, Brisbane Monday–Friday 9–4 Saturday by appointment only

SouTherN CaLIForNIa //

15400 Graham St. #102 huntington BeachMonday–Friday 8-5Saturday by appointment only

Culinary and Product Education Classes For reservations and information on all of our cooking events call 800.892.4040 or write to [email protected]

Connect with us Online purcellmurray.com purcellmurray.com/blog facebook.com/purcellmurray twitter.com/purcellmurray

Dealer Network To locate a dealer please visit purcellmurray.com or call 800.892.4040

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

been recognized by the aDeX awards. Sponsored by the international trade

publication, Design Journal, the aDeX (awards for Design excellence) awards

are given to the top furniture, fixture, and finishes products on the market.

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

ADEX Platinum Award Winners:

Bosch Linea Refrigeration! eNerGy STar

certified

! Most energy

efficient side-

by-side refrigera-

tion in the u.S.

! Metallic, spill-

proof shelves

! Dual-evapora-

tor system keeps

foods fresher for

longer

Everpure SPA-400 Drinking Water Filtration System! Water filtration device

designed specifically to filter

bathroom faucet

! reduces unwanted impurities

(such as lead, cysts, mold,

chlorine taste and odor, and

oxidized sulfides) from water

! easy installation, discreet

location (underneath the

bathroom sink)

Thermador Pro Harmony Range! Patented, 3-in-1 sealed, brass

Star® Burners distribute heat evenly,

and 375 BTu/hr extraLow® setting

simmers without scorching

! easy temperature reference at

a glance with an electronically—

controlled indicator

! high performance with fast time-

to-boil and even heat distribution

Bosch Vision Laundry! The most energy- and water-

efficient brand of full size front-

load washers in the u.S.

! Washers and dryers use

advanced ecoSmart technology

! activeWater system uses 70%

less water per load than the

industry average

Thermador Freedom “Framed and Pre-assembled” Collection! Freedom Framed Collection is designed to offer a

simple, yet elegant solution for creating a customized

refrigeration system for the upscale kitchen

! Features include: ice bin to maximize and improve

ice production; freezer drawer; adjustable Liberty Shelf;

Freeflow Cold air System to stabilize temperature

! Pre-assembled and easy to install


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ADEX Silver Award Winner:

ADEX Gold Award Winners:

Bosch Axxis Laundry! eNerGy STar certified

! Front-loading, stackable

washer has largest capacity

in its class

! Condensation Dryer

does not require ducting

or venting

Bosch Ascenta Dishwasher! Most efficient, quietest dishwasher in its class

! 30-minute QuICKWaSh cycle saves time and

energy

! eaSyLoaD racks maximize space, minimize

loading effort

Best CP3 and CP4 Custom Hood Liners! Custom hood liner inserts

require no special wiring

! Powerful, centrifugal blower

with high-efficiency motor

produces 600 CFM

! heat Sentry feature automatically

turns blower to high speed when

excess cooking heat is detected

PLaTinum winnEr ThErmaDor frEEDom coLLEcTion


Fall FavoriTeS

Larissa's Corner.

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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

larissa's corner are the perfect picks. For more recipes and cooking tips

from larissa, please visit purcellmurray.com/larissa.

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12 chicken drumsticks (or a combination

of thighs and drumsticks)

2 cups buttermilk

2 tablespoons dried

onion parsley powder

1 tablespoon garlic powder

3 teaspoons kosher salt

2 teaspoons ground black pepper1/4 cup Dijon mustard

3 teaspoons dried mustard powder

3 teaspoons cayenne powder

3 cups all–purpose flour

1 tablespoon baking powder

2 pounds red potatoes cut into quarters1/2 teaspoon kosher salt

2 tablespoons olive or grapeseed oil

1 pound thin green beans1/2 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 day.

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

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

chicken pieces in the flour without shaking off any of the marinade,

place the floured 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 roast 400°.

4/Cook the chicken for 35–40, minutes depending on the size

of the pieces. If it looks a little dry 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 roast or when using a gas oven so the

potatoes get nice and crispy.

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

they don’t get too crispy 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 crispy on the edge and soft in

the center.

buttermilk spice oven roast chicken

roasted red potatoes with green beans and peppers


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roasted potato butter lettuce salad 2 pounds small red potatoes, scrubbed

and cut into quarters

1 tablespoon grapeseed or vegetable oil

1/4 teaspoon Kosher salt1/2 teaspoon dried thyme

1 butter lettuce torn into small pieces or

1 bag of butter lettuce mix

dressing 1 tablespoon olive oil

1 tablespoon mayonnaise

1 tablespoon fresh lemon juice

4 green onions thinly sliced

1/Preheat the oven to Convection or Convection

roast 400°. Toss the potatoes with the oil,

salt & thyme and spread onto a rimmed baking

sheet and roast for 15 minutes.

2/Stir the potatoes so they cook evenly on all

sides and cook for another 15 minutes until crisp

on the edges.

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

least 10 minutes. Toss the warm potatoes in a large

bowl with the dressing and gently fold in the lettuce.

meringues 2 cups superfine sugar

8 large, room temperature egg whites1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla

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

baking sheets with parchment paper and if you like to be

very precise, draw 20 3" circles on each tray to guide you

when piping the meringue.

2/Place the egg whites in the bowl on a stand mixer and

beat until foamy. add 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 very stiff and glossy.

3/Fill a pastry bag fitted with a large plain tip with the

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

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

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

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

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


For More reciPeS anD TiPS, viSiT lariSSa’S corner aT PurcellMurray.coM/lariSSa.

Product Education ClassesNOrthErN CalifOrNia

ThermadorSat, oct 2nd 10am – noonSat, Dec 4th 10am – noon

BoschThurs, oct 7th 11am – 1pm

GaggenauThurs, oct 14th 11am – 1pmThurs, Dec 9th 11am – 1pm

La Cornue/CornuFéSat, oct 16th 10am – noonThurs, Dec 2nd 10am – noon

BertazzoniThurs, oct 21st 6pm – 8pm

SOuthErN CalifOrNia

Thermador

Sat, oct 9th 9:30am – 11:30amThurs, oct 14th 11am – 1pmSat, Dec 4th 9:30am – 11:30am

BoschThurs, oct 28th 11am – 1pm

GaggenauThurs, oct 21st 11am – 1pm

La Cornue/CornuFéThurs, oct 7th 11am – 1pm

lariSSa'S corner

Culinary and Product education Classes.

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No. CaliforniaThurs, Oct 14th // 6 – 8:30pm // $65cooking For Geeks — an evening

with author Jeff Potter

The evening will begin with a Mystery

Ingredient tasting and a discussion of

flavor and taste sensations followed by

a 3–course dinner and several demon-

strations from different sections of

the book.

Sat, Oct 16th // 1 – 3pm // $45 vegetarian & vegan class //

Susanne Jensen

Black Bean Vegetable Chili; Jalapeno Corn-

bread With and Without eggs; roasted Corn

& Black Bean Salsa w/Cherry Tomatoes &

avocado; Mixed roasted Winter Squash w/

Smoked Spanish Paprika; Vegan Chocolate

Muffins w/Chocolate Icing & raspberry

Sauce.

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

larissa Taboryski

Creamy roasted Mushroom Soup; Savory

ham & Leek Tart; roast Chicken w/apples

onions & Fingerling Potatoes; Walnut Cake

with roasted Pears.

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

how to cook a Convection roast Turkey

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

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

repeat of Nov 6th menu with a focus on

Convection with Steam.

Sat, Nov 13th // 1 – 3pm // $45 vegetarian/vegan class // Susanne Jensen

Tempeh w/Mushroom herb Gravy & rice

Pilaf; Tempeh Salad on rye; Garlic roasted

root Vegetables & Brussels Sprouts;

Seasonal Mixed Green Salad; apple Pie w/

Ginger almond Crust & Vegan Ice Cream.

So. CaliforniaThurs, Oct 14th // 6 – 8pm // $58Wine country living // linda Steidel

Salad & arugula Salad; Cabernet Braised

Short ribs; Gorgonzola Polenta; roasted

Green Beans & Spiced Cranberry Bread

Pudding.

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

amelia Saltsman

Learn how to transform gorgeous fall

vegetables such as hard squash,

pomegranates, persimmons, corn and

apples into fabulous flavorful meals.

Sat, Oct 23rd // 11 – 1pm // $45Dine & learn // cathy Dyla

Grilled Shrimp romaine Salad; Spiced Pork

Tenderloin w/Brown Sugar Glaze; roasted

Grapes, Sweet Potato hash; Iced Chocolate

espresso Cake.

Thurs, Oct 28th // 11 – 1pm // $45Dine & learn // cathy Dyla

artichoke & Fontina Stuffed Chicken

Breasts; rice Pilaf; roasted Broccolini

w/Cranberry Vinaigrette; ricotta

Cheesecake w/Caramel apple Sauce.

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

it’s all in The Planning // cathy Dyla

roast Turkey w/herb Gravy & orange

Cranberry Sauce; 4 – Side Dishes

& Dessert in just 2 hours.

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

Crab Stuffed Jalapenos; Country ham

Biscuits w/Cranberry Butter; Smoked

Salmon Tartare; Cheese Sables; Shrimp

Toasts; Chocolate orange Mousse Cups.

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

cathy Dyla

repeat of Nov 4th Menu.

for reservations and information on private cooking events

call 800.892.4040 or write to [email protected]

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Introducing the Thermador Steam oven.The new Thermador Steam and Convection oven is the industry’s first 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 culinary enthusiasts really want.

2010 is a special year for Thermador, marking 55 years since the company

revolutionized home cooking by introducing the world’s first built-in wall

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

modern american kitchen. This year, instead of taking a breather to celebrate

over a half century of improving kitchen technology, Thermador introduced

the Steam and Convection oven. The industry’s first luxury steam oven that

combines three distinct cooking solutions with a huge collection of advanced

features, all designed for moist, flavorful food that’s restaurant quality but

easy to prepare.

Thermador has been providing

real innovations for real cooks

for more than 75 years. The

iconic line of cooking, cleaning,

refrigeration and ventilation

products remains committed

to empowering culinary

enthusiasts to be their best

through continuous innovation

breakthroughs — from the

world’s first wall ovens and gas

cooktops with the patented

Star® Burner to a speedcooking

oven that reduces cooking time

by 50 percent.


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The Sausalito- Purhaus Project.

Q. What was the initial inspiration for Sausalito-Purhaus?aside from a commitment to a

pure modern design, the main

goal has been to create a space

that is a healing oasis. and really

that goal came out of necessity.

as the owner, and someone

who is extremely sensitive to

chemicals, health has been at

the forefront of every decision in

this project. Building a home for

someone sensitive to chemicals

can be very complicated because

there’s so much toxicity in typical

building materials. even many

green building materials contain

flame retardants, biocides,

fungicides, SVoCs, etc., and

these all can off-gas over long

periods of time and make people

sick. For example, a product may

be recycled or sustainable, but

not necessarily healthy for the

inhabitants of a home.

Q. How did choosing the right appliances fit into the process?Choosing appliances was a part

of the research, just like any other

part of the project. appliances

are an easy green choice

because most companies now

have energy-efficient options.

open combustion gas appliances

were immediately ruled out from

a health standpoint. We also

researched what appliances were

made of, focusing on stainless

and staying away

from products

with rubber and

plastic parts. We

chose Gaggenau

for our kitchen

appliances and

Bosch for our laundry. aside from

the beautiful design, Gaggeneau

came through as a really clean,

healthy brand. Their commitment

to stainless steel interiors are

ideal from a health standpoint.

and, from a healthy living

standpoint, their steam oven was

a huge draw. We were impressed

by both Gaggenau and Bosch’s

green initiatives and energy

saving features, which makes

them both a really great fit for

our project as well.

Q. How did Purcell Murray fit into the process?Purcell Murray 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. nobody knows this better than designer

renee rech, who is in the process of building an innovative home

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

green building. renee chatted with Purcell Murray about her design

strategies for Sausalito-Purhaus.

I went to the Purcell Murray

showroom three or four times

during the selection process,

and my husband and I actually

went to a cooking class with the

Gaggeneau steam oven. Being

able to take classes and actually

experience how the appliances

work is a rare find, and it sold us

100% on the steam oven. and

having access to such a fully

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?My advice would be two-fold:

1/Start anywhere… just start;

and 2/Be an active consumer.

regarding the first… really,

every little bit matters. even

changing your light bulbs or

plumbing fixtures can make

a huge difference. and many

healthy and green choices can

be made with little or no money.

Like believe it or not, taking off

your shoes at the front door will

make a huge difference in the

amount of toxins in your interior

environment. or make a decision

to limit synthetic fabrics in your

interior environment. or decide

to stop dry cleaning. or switch

to green cleaning products.

or make a commitment to

tighten up your building with

energy efficient

insulation. or

choose to be

committed to

only buying from

local sources.


Prioritize what facets of green

are important to you… whether

it is sustainability, health, energy,

etc… and take steps in that

direction, even if they’re small.

and the second piece of advice

that has really been an integral

part of our project, is that it’s up

to us, as consumers, to demand

better, and to not just trust that

because someone says that a

product is green, that that means

it’s healthy. People like me, who

are highly sensitive to chemicals,

have more acute responses to

toxins in our environments, but

everyone is being affected in

some way by toxins, whether

someone can smell it or not. as

positive as it is having our world

move in the direction of green

and sustainable, it’s another

layer to dissect. “Going green”

takes another level of thought.

as consumers, we get to do

the research and choose those

products that are not only green

or recycled, but are healthy

too. We get to ask the hard

questions, and demand better.

Through this process, I was

repeatedly shocked to find that

when I posed simple questions

about product ingredients or

manufacturing processes to

companies, that so many of

them simply told me that they

had never been asked these

questions before.

So for those “going green,”

I would urge you to access

manufacturers and distributors

directly… to talk to them, ask

questions, and to do research

about products. ask them about

their green initiatives. ask them

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if they fumigate their products

(you’d be surprised!). ask them

what their products are made

of… ask if their “zero-voc”

product has flame retardants,

or biocides, or other harmful

chemicals. With most companies

jumping on to leverage being

green, it ultimately can mean a

lot of things… so I think it’s up to

us as consumers to really digest

that, to not necessarily trust that

at face value, to do our research

and demand change.


PURCELL MURRAYThe Premier Resource for the

World’s Finest Kitchen Appliances185 Park Lane, Brisbane CA 94005

TEL 800.892.4040 // fax 415.468.0667

wEb purcellmurray.com

© Purcell Murray Inc. 2010


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purcell murray newsletter...purcell murray newsletter // fall 2010 no. california thurs, oct 14th //...

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