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PURCELL MURRAY
Purcell MurrayNewsletter
SPIN/SMM2011
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01 S p ri n g / S umme r2 01 1
Purcell Murray Newsletter // Spring/Summer 2011
What’s Inside.Purcell Murray Brands // pg.3
Larissa's Corner // pg.5
Culinary and Product
ducation Classes // pg.7
aggenau Lift Oven // pg.8
Purcell Murray Brands
Continue to Win Big // pg.9
Bosch Wins nergy
Star Award // pg.11
Thermador: A History
in the Making // pg.13
Ventilation Inspiration // pg.15
Interview with
Alice Medrich // pg.17 See pag e 5 f or Spr ing Cooking Tips.
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Spring/Summer 2011 // Purcell Murray Newsletter
02p ur ce l l m urray
Welcome.
Prcell Mrray has catered to clinary
passion for almost 30 years. 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 in
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.
Finall, when ou are read to make our purchase
decision we will pair ou with the right dealer from
our pre-screened dealer network.
Clinary Classes
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 Classes
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. See Page 7 for a list of pcoming Clinary
and Prodct Edcation Classes.
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
ST CLIFI //
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
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
When ou visit our showrooms, ou’re given the opportunit
o experience a comprehensive selection of products from the
brands we trust. you will 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, orthern
California and Southern California.
Showrooms
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03p ur ce l l m urray
Purcell Murray Newsletter // Spring/Summer 2011
Purcell MurraBrandsurcell murray offers a range of preu products and
brands unatched by any anufacturer or dstrbutor.
Fro cookng to plubng products, our brand assortent
suts every custoer need at extreely copettve prces.
Purcell Murray has spent nearly thirty years
building partnerships with the very best brands,
to deliver the very best products.
Bosch
Inspired b the lifestle of
toda’s discerning consumers,
all Bosch products combine
efcienc, quietness and
qualit with unrivaled ease
of use. Bosch is the onl
.S. manufacturer whose
dishwasher, laundr and
refrigeration lines are 100%
Gy ST® qualied.
Best Discriminating customers
the world over turn to Best
for a unique blend of striking
Italian design and old-world
craftsmanship. ach Best
range hood is individuall
hand-nished and personall
inspected for perfection. See
page 15 for details abot the
ne Sorpresa Line.
BertazzoniFounded in 1882,
Bertazzoni's culinar
appliances embod the
rich culinar heritage and
exquisite stling for which
Ital is known.
BroanBroan is orth merica's
largest producer of
residential ventilation
products such as range
hoods, ventilation fans and
indoor air qualit products.
Their hoods are a perfect
combination of power and
stle for our professional
qualit kitchen.
EverpureFounded in 1933, verpure has growninto a recognized worldwide leader in
water ltration — offering unmatched
qualit, reliabilit and innovation.
Franke
Known for creating “Kitchens Without
Compromise,” Franke is the world’s largest
manufacturer of sinks specializing in the design
and engineering of luxur sstems for the
management of air, water and waste.
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04p ur ce l l m urray
Spring/Summer 2011 // Purcell Murray Newsletter
GaggenauSpecializing in cutting-edgebuilt-in home appliances,
Gaggenau is the world’s
preeminent brand of high
performance restaurant
grade cooking technolog
or the modern home.
See page 8 to learn more abot
Gaggena's Lift Oven.
LaCornueToda, over a centurafter its rst appearance,
La Cornue remains
without rival. It is the
perfect embodiment
of the French culinar
radition — passionatel
crafted and handed
down through three
generations.
ThermadorThermador has been providing real innovationsfor real cooks for more than 75 ears. The
iconic line of cooking, cleaning, refrigeration
and ventilation products remains committed to
empowering culinar enthusiasts to be their best
through continuous innovative breakthroughs.
See page 13 to learn abot Thermador's History
in the Making.
U-lineFor nearl ve decades
and three generations,-Line continues to be
the leader in innovation,
qualit and value in
the premium built-
in under counter ice
making, refrigeration
and wine preservation
market.
THEMO KTCHE
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i TiS F Si mS
Larissa's Corner.
05
ven though any foods are avalable year round, we stll adapt our cookng for
each season and ncorporate the seasonal vegetables nto our enus. Sprng
vegetables are lght and refreshng and quck to cook so eal preparaton s
uch faster, they are perfect for sauténg and brolng and ake wonderful
soups but, to experence the avors n greater depth, steang s dentely the
ethod of choce.
it’s easy to stea on the cooktop or n the crowave but f you want to
ncorporate stea nto your everyday cookng and have the advantage of a
second onvecton oven, then the Therador onvecton Stea ven just
ght be the tool for you.
l ari S S a' S c orne r
Thermador Convection Steam OvenConvection Steam vens have been the tool
of choice for chefs in ne dining restaurants
for man ears because of the superior results
and cooking capabilities the provide and
the Thermador Convection Steam ven now
provides those same options in an eas to use
format for the home chef.
This versatile oven provides a perfect spectrum
of cooking modes as well as the cooking pans for
large and small quantities of food.
! Convection // this mode
can be used for baking and for
roasting meats, sh, poultr
and vegetables.
! Steam // steam sh, chicken,
ribs, vegetables, grains, small
pasta, rice, or make a luscious
risotto.
! Combination // Convection with Steam can be
used for roasting or braising meats or vegetables
and for baking.
! eheat // reheating food in Steam is like eating
a freshl cooked meal, the results are simpl
amazing.
! Slo Cooking // roasting meats at ver low
temperatures is a wonderful technique that chefs
use to prevent meat from dring out.
! Proof, efrost & Keep warm // amazing
tools to meet all our cooking needs.
! Easy Cook // 40 utomatic Programs, usingthe reference guide select the program number,
insert the food using the recommended cooking
tra and rack position and the oven will cook
our food to perfection.
It alwas takes a little time to get used to using a
new appliance but this oven comes with a Quick
eference Guide and a Cookbook to help ou
get started and once ou experience the results
of cooking with this oven it will quickl become
our go to appliance.
Convection Tips for Spring Meals
Convection is the ideal mode for roasting meats,
sh and vegetables, remember to take into
account the resting and carving period when
roasting meats and time our side dishes to be
read when the meat is read to serve.
! oast Lamb // a semi-boneless
roast is the ideal choice for even
roasting and carving. ub minced
garlic and rosemar into the meat
with some kosher salt and a littlevegetable oil a few hours before
cooking for added avor. Place
the meat on a rack in a shallow
pan and roast it for 15 minutes
at 400° in the Convection oast
mode, reduce the temperature to
350° and cook for another 45–55
minutes, depending on the degree
of doneness ou prefer.
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06l ari S S a' S c orne r
! aked Ham // a cured or smoked ham
onl needs to be heated through before
he glaze is added and Convection keeps
t incredibl moist. Place a 5-6lb bone-in
ham on a rack in a shallow pan and heat
or an hour uncovered in Convection 350°.
Brush the ham with our favorite glaze and
cook for another 15-20 minutes.
Spring VegetableMedleysSnap Peas, Asparagus, Leeks & Mint
Cut the asparagus into 3" pieces, and the leeks
nto 1 / 2" thick rings and toss with the snap peas
ogether with a light coating of olive oil. Spread
onto a rimmed baking
sheet and cook in
Convection 350° for
5 minutes. Toss with
chopped fresh mint
before serving.
Roasted Red Creamer Potatoes
with Kale & Corn
Toss the potatoes in some olive
oil and kosher salt, spread onto a
rimmed baking sheet and roast in
Convection or Convection oast 350°
for 15 minutes, turn the potatoes and
cook for another 10-12 minutes or
until crisp on the edges. Toss the chopped kale
and corn in a light coating of oil and spread onto
a rimmed baking sheet and roast for 15 minutes,
combine with the potatoes before serving.
Roasted Beets & Peas with ChivesWearing disposable gloves, peel the beets and
cut them into 1 /8" pieces. Toss with some kosher
salt and olive oil and roast on a rimmed baking
sheet, Convection 350° for 25 minutes. Fold in the
shelled peas and roast for another 8-10 minutes,
toss with chopped fresh chives before serving.
or more recipes and tips on cooking in
Convection visit .prcellmrray.com/blog
F m iS TiS, iSiT iSS’S T m.m/iSS.
Spring/Summer 2011 // Purcell Murray Newsletter
THEMO COECTO STEM OE
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ProductEducationClasses
NOrthErN CalifOrNiaThermador
Sat, June 4th 10a – oon
Gaggenau
Thurs, June 16th 11a – 1p
La Cornue/CornuFé
Thurs, may 19th 11a – 1p
Sat, June 11th 10a – oon
Bertazzoni
Thurs, June 23rd 11a – 1p
SOuthErN CalifOrNia
Thermador
Sat, may 21st 9:30a – 11:30a
Thurs, June 2nd 11:00a – 1:00p
Sat, June 18th 9:30a – 11:30a
Bosch
Thurs, may 26th 11:00a – 1:00p
Thurs, June 16 11:00a – 1:00p
Gaggenau
Thurs, June 9th 11:00a – 1:00p
La Cornue/CornuFéThurs, June 30th 11:00a – 1:00p
Bertazzoni
Thurs, June 23rd 11:00a – 1:00p
07
No. CaliorniaSat, May 21st // 11 – 1pm // $45ne & earn // arssa Taborysk
Convection Broiled Shrimp & Scallops over
Pasta w/Vodka Sauce; Slow Cooked Turke
Tonnato; Bulgur Salad w/oasted Zucchinis
and yellow Squash; Pizza w/Burrata & Mint;
Chocolate lmond Cake.
Sat, June 25th // 11 – 1pm // $45ne & earn // arssa Taborysk
Garlic erb Crusted Beef Tenderloinoast w/oasted Sauce Provencal;
oasted Potato Salad w/rugula;
Flatbreads w/Caramelized nions &
Greens; live il Cake w/Balsamic
Glazed oasted Strawberries.
So. CaliorniaFri, May 20th // 11 – 1pm // $45onvecton Stea ookng // athy yla
sian Stle Countr Pork ibs w/Sweet
& Spic Glaze; Parsle Lemon ice;
Sesame Snap Peas; Steamed Clams;
Linguini w/Tomatoes & rugula; Stone
Fruit w/Lemon Cream.
Fri, June 10th // 11 – 1pm // $45Father's ay: Fre p The rll //
nda StedelGrilled earts of omaine Salad w/Blue
Cheese Vinaigrette & Pickled nions;
Grilled Steak w/Molasses-Mustard Glaze;
Corn Pudding; one-um Baked Beans;
Pineapple pside Down Cake w/Pina
Colada Sauce.
Fri, June 17th // 11 – 1pm // $45ne & earn // athy yla
dd a little spice to our recipe repertoire
with this fabulous Caribbean Themed
menu. Sweet & Spic Pork Tenderloin
w/Pickled ed nions; Caribbean Black
Beans; Jasmine ice; Cuban Mojo MangoSalsa; Mojito Cake
or reservations and information on private cooking events
call 800.892.4040 or rite to [email protected]
SCHEuLE PPOTMET
Purcell Murray Newsletter // Spring/Summer 2011
iSS'S
Culinar and Product ducation Classes.
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08p r od u cT S p oT l i ghT
Spring/Summer 2011 // Purcell Murray Newsletter
GaggenauLift ven.
Curious bakers will recognize this scenario: ou’ve got cookies or
a cake in the oven, and ou want to check on their progress, butthe wimp interior light is absolutel no help. So, ou open the
door to sneak a quick peek, and heat comes rushing out. your
face is hot, mabe our glasses are fogged up, and now ou’ve
added to the bake time because the oven’s temperature has been
compromised. ops.
Maybe it’s not you. Maybe it’s your oven.
Introducing the Gaggenau Lift ven, a revolutionar device that
makes baking and roasting as eas as, well, pie.
This 24-inch oven has a Jetsons-like feature known as “LiftMatic”,
which raises and lowers the oven’s ceramic base to and fromthe countertop beneath. Load our dishes, press a button, and
the base moves up into the oven, eliminating the need for heav
lifting. Plus, since heat rises, it remains in the oven, which all but
eliminates energ loss. nd steam glasses.
The oven features 11 heating methods (including convection),
automatic temperature recommendation, and self-cleaning. nd
no wimp interior light here – the Gaggenau’s halogen lighting
illuminates our food perfectl. This oven can be built into top
cabinet locations, making it especiall ideal for small kitchens.
The future is here! It looks like Gaggenau.
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09p r od u cT a ward S
U-Line RerigeratorWins Top HonorsCongratulations to -Line, whose 2175CG
Glass Door efrigerator earned top honors
from Interior Design Magazine. The GyST qualied fridge was named “Best of
year” (Kitchen ppliances) in the publication’s
esteemed Product Design awards.
The refrigerator is a forward-thinking marriage
of energ efcienc and chic aesthetics. In
addition to sleek and modern design, the
product incorporates innovative features like
convection cooling technolog, tempered glass
shelves, and touch-glass digital controls that
can simultaneousl accommodate all tpes of
food and drink. vailable as a free-standing
unit or as a full-integrated complement to a
-Line Wine Captain or Beverage Center, the
customizable refrigerator ts as easil into our
lifestle as it does into our kitchen.
-Line’s Industrial Design and Product Manager
Kevin Kinch was on hand at the yC’s Frank
Gehr-designed IC Building to accept the
award on -Line’s behalf.
or more information abot the aard-
inning Glass oor efrigerator and other
qality u-Line prodcts, visit -line.com.
Purcell Murra BrandsContinue to Win Big.
Thermador Steam ConvectionOven Named InnovationAward Honoree
The luxur appliance brand kicked off 2011 with honors; the Steam &Convection ven earned the prestigious distinction of being named
an Innovations 2011 Design and ngineering wards ominee b the
International Consumer lectronics ssociation (CS).
The oven takes convection cooking to new heights, making it eas for
anone — es, even ou kitchen rookies — to create moist, avorful
meals at home. Steam cooking is one of the healthiest was to prepare
food, as it eliminates the need for cooking fats (like butter and oil)
while preserving our food’s natural vitamins and nutrients. The Steam
& Convection ven is the rst pre-programmed appliance in the
industr to offer three distinct cooking options in one product. Choose
from steam cooking, true convection, or a combination of the two, for
a trul customized cooking experience.
We are especiall proud of Thermador for being the onl cooking
appliance in 2011 to earn this distinction. Congratulations, Thermador!
We look forward to nding out what ou’re cooking up next.
Purcell Murray Newsletter // Spring/Summer 2011
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10p r od u cT a ward S
Spring/Summer 2011 // Purcell Murray Newsletter
BEST Sorpresa Wins
Imagine Top Pick2011 AwardThe merican Societ of Interior Designers (SID)
presented the new BST® Sorpresa™ Collection
of range hoods with the “Imagine” Top Pick 2011
ward in the Kitchen Categor at the March
rchitectural Digest ome Design Show in ew
york Cit. The BST® Sorpresa™ Collection of
ange hoods were launched at this show to an
audience of over 30,000 estimated attendees,
which included designers, architects, dealers
and consumers. These nine exclusive designs
challenged the show attendees’ perceptions of
what a range hood can look like and man found
hemselves asking “What is it?” when the rst
saw those amazing
works of art. To
earn more about
his new collection
of innovative range
hoods visit .
ESTsorpresa.com.
Bosch DishwashersEarn the GoodHousekeeping SealBosch appliances alread have our seal of
approval, but now it’s ofcial: the entire lineof Bosch dishwashers have earned the Good
ousekeeping Seal, awarded to superior
consumer products. This endorsement not
onl reinforces Bosch’s reputation as a leading
manufacturer, but it also guarantees a two-ear
imited warrant (refund or full replacement for
defective products) with ever purchase of a
Bosch dishwasher.
Bosch is honored to displa the Good
ousekeeping Seal on our dishwashers, which
ecognizes a product’s high qualit,” said John
Farle, Senior Brand Manager, Bosch. “Bosch
s dedicated to manufacturing products that
appliance shoppers can bu with the utmost
condence in performance and durabilit – the
Good ousekeeping Seal
recognizes our efforts.”
Bosch dishwashers are
hailed for their energ
and cost efcienc, their
quietness, and their eco-
friendliness. In fact, theGood ousekeeping Seal
comes on the heels of
another accolade: recentl,
Bosch was presented with
the 2011 Gy ST
Sustained xcellence ward,
which recognizes products
and manufacturers that are making innovative
strides in improving appliance efcienc.
nterested in selecting a sperior dishasher
that has minimm impact on the environmentand maimm impact on yor dishes? isit
.bosch-home.com
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11p ur ce l l m urray
Purcell Murray Newsletter // Spring/Summer 2011
! osch manfactres the most
efcient dishasher in the u.S. The
osch 800 Pls dishashers se far
less energy than comparable models
and p to 70% less ater.
! ll Bosch dishwashers feature an
advanced sensor sstem (coSense®)
which determines the soil level to
delete water lls if not needed, cutting
energ usage b 20%.
! Condensation dring uses latent
heat from the nal rinse and thestainless steel walls to dr dishes while
saving on energ use.
! The ow-through water heater
eliminates the need for a conventional
exposed heating element with a more
effective heating method that saves
energ.
DishwashersLong renowned for its top-qualit lines of energ-efcient
dishwashers, washers, drers, refrigeration, and cooktops, Bosch is
committed to reducing greenhouse gas emissions b engineering
innovative appliances that conserve water and energ, as well as
educating its customers about the benets of choosing Gy
ST certied products. The Gy ST award recognizes
products, buildings, and brands that, like Bosch, are making strides
towards protecting and improving the environment.
The Sustained Excellence Award is the highest accolade awarded
by the EPA, and was awarded to Bosch in recognition of:
! xceeding federal energ standards in dishwashers b an average
of 38% and up to 97%;
! ffering the most water-efcient dishwasher in the .S. — the 800
Plus uses as little as 1.57 gallons of water per ccle;
! Improving the energ use of all its 27” washers. With the launch of
Vision, Bosch’s most efcient 27” washer model achieved an energ
use of just 120 kWh/ear;
! educing energ consumption in its manufacturing facilities b 14
percent since 2005.
Choosing an Gy ST qualied product ensures that ou
and our famil contribute to worldwide environmental protection
endeavors. ot enough of a reason to go green? Bosch appliances
save water and energ, therefore saving ou mone on utilit
expenses. For more information about Bosch and its award winning,
eco-friendl products, visit www.bosch-home.com.
d you know?
Around 33% of residential energy
use is driven by home appliances.
Bosch Wins 2011nerg Star Sustained
xcellence ward.urcell murray congratulates Bosch oe pplances for earnng the
2011 ST Sustaned xcellence ward, awarded annually by
the .S. nvronental rotecton gency.
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12p ur ce l l m urray
Spring/Summer 2011 // Purcell Murray Newsletter
Ranges, Wall Ovens & Cooktops
! The osch free-standing anges and ilt-n wall Ovens are made of
98% recyclable materials.
! The wall oven’s EcoClean® 2-hour self-clean ccle delivers improved
energ efcienc b running for the shortest period of time possible.
! lectromagnetic Technolog: Induction cooktops use electromagnetism
o quickl and efcientl heat vessels, using 60% less energ than gas.
! Potsense™: Sensors adjust the heat eld to the pot bottom, making
our kitchen cooler and more energ efcient.
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13F e aT ure arT i cl e
Thermador: istorin the Making.
Purcell Murray Newsletter // Spring/Summer 2011
2010 was a specal year for Therador, arkng 55 years snce the copany
revolutonzed hoe cookng by ntroducng the world’s rst bult-n wall
oven. Snce then, the nae Therador has becoe synonyous wth the
odern ercan ktchen, thanks to forward-thnkng products and the
endorseent of televson’s doestc herones.
nl the best was
suitable for Mike and
Carol’s kids on The
Brad Bunch, and
housekeeper lice set
the kitchen standardwhen, beginning in
1969, she prepared the famil’s meals using
a Thermador wall oven and other Thermador
appliances. ear later, merican culinar
superstar Julia Child followed suit, choosing to
use the Thermador wall oven for her nationall-
acclaimed PBS series.
Propelled b this stint in the spotlight,
Thermador continued to produce revolutionar
kitchen technolog for the merican cook. In
1975 the compan launched the unique triple-
oven, three-wa-microwave, warming-drawer
and oven-combo unit, a product that is still
unmatched b an other brand in the industr.
The StarBurner
In 1998, Thermador
invented a product that
kicked the brand up
several notches, forever
changing the compan’s
technolog — theStarBurner, a unique ve-
point burner that deed
cooktop conventions
while improving
rangetop performance. The burner’s shape
ensured more even cooking and more efcient
ame distribution, making for easier, superior
cooking and eas clean-up. The StarBurner
remains a staple feature of Thermador
rangetops toda.
Freedom Collection
Launched in 2006, the Freedom Collection
pioneered customizable food storage
space b separating the refrigerator and
the freezer. o longer joined at the hinge,
these columns can be installed to suit ourdesign needs, based on the space that our
kitchen has.
CookSmart
The introduction of CookSmart technolog
in 2000 even further contributed to
Thermador’s mission of kitchen efcienc.
combination of microwave and convection
heating, CookSmart technolog heats to optimal
temperatures while cutting cooking time b up
to 50 percent. ome cooks could spend more
time with their families and less time sweating
over dinner, waiting for pots to boil or meats to
cook through.
Steam and Convection Oven
This ear, instead of taking a breather
to celebrate over a half centur
of improving kitchen technolog,
Thermador introduced the Steam and
Convection oven, the industr’s rst
luxur steam oven that combines three
distinct cooking solutions with a hugecollection of advanced features, all
designed for moist, avorful food that’s
restaurant qualit but eas to prepare.
ven with so man ears of experience,
Thermador is just getting started! Innovative
cooking technologies have been a ke part
of the compan’s past, and will continue to
revolutionize the kitchens of the future.
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10
Spring 2011 // Purcell Murray Newsletter
ThermadorOver 50 Years ofIndustry Firsts!
The rst all
ven wth
atchng Bult-
in ooktop
introducton of
the rst warng
drawer
Therador develops the
rst self-cleanng ven
Therador ntroduces
the rst sooth ooktopThe rst “Speed
ookng” ven s
produced
The rst gas ooktop
wth a “Super Burner”
wth 11,500 BTs
The rst rofessonal anges
and ooktops wth XSi
Star Burners are produced
The rst separate efrgeraton
oluns are ntroduced wth the
rst convecton arng rawer
introducton of the exclusve
Therador Sensor oe™ —
a revolutonary syste that
uses an nfrared lght to adjust
cookng teperature and te
for perfect results.
'47 '52
'63
'76
'82
'98
'06
'08
'70
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VentilationInspiration.espte the nae, t’s no surprse that Best has created
another gorgeous lne of cuttng-edge ktchen products. The
Sorpresa collecton of range hoods offers a truly artstc twst
on an oft-overlooked applance. The thnkng behnd these
stunnng desgns stretches far outsde the clunky box: who
but Best could produce a powerful, i-certed range hood
that can be descrbed as “abstract” or “sexy”?
With names like clisse, Dune, Surf,
and Cirrus, the Sorpresa designs are
inspired, in part, b the organic beaut
and irrefutable power of nature. fcourse, those qualities are also reected
in the hoods’ performance; each of the
range hoods will thoroughl ventilate
our kitchen at the push of a four speed
electronic push button.
Those looking for a more plaful design
will love Lipstick; a vibrant red column
that ups the pop-art factor with a four-
speed jostick control. This isn’t ordinar
kitchen kitsch: the Lipstick hood emplos
Best’s unique eat Sentr™, which
automaticall adjusts its own settings to
match the necessar level of ventilation.
True devotees to futuristic aesthetics will
positivel lust for the Vertigo Double.
Inspired “b the shape of the air,” this
stainless steel unit looks like a cross
between a MM art installation and
a chandelier hanging over the Jetsons’
dining room table. Besides prompting a
double-take, the Vertigo Double includes
two blowers that operate independentl
of each other and Best’s eat Sentr™
sstem, which automaticall detects
excessive heat and adjusts accordingl.
ll of The Sorpresa Collection’s
gak-orthy designs can be vieed
at bestsorpresa.com
Cirrus
Does it matter where the kitchen starts and
the living room begins? Toda’s open-living
concepts integrate rooms and vistas. CIS
does the same — linear, discrete, and virtuall
out of sight — gentl touching the ceiling as
clouds touch the sk.
Vertigo Double
ll range hoods deal
with air, but how man
are sculpted b it? The
elegant, polished steel
of VTIG DBL
takes its inspiration
from the vortexes of
air that surround us as
we breathe, ascending
upward in a harmonious
and uid dance.
Secret
Is it lighting? r is it sculpture? The
answer is es, and es — and more.
In black or white glass, it is both bold
in shape and subtle in design. But no
vertical duct? SCT dees what a
range hood has alwas been. It is just
a little bit more.
Lipstick
When ou see it ou’ll agree there’s no other name for it. With a graceful
clinder, and a bold wedge, LIPSTICK sas “notice me,” kisses the wall with a
bold splash of color, and turns ever space upside down.
Purcell Murray Newsletter // Spring/Summer 2011
MOuL
Gloss
The shape that parts thewater now cuts through
the ordinar. s the
bow of a ship power-
full moves everthing
to one side or the other,
the mirror-like surfaces
of GLSS move light
and shape elegantl
and uniquel from ever
vantage point.
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LPSTCK
Su
Spring/Summer 2011 // Purcell Murray Newsletter
CuSuE
GLOSS ECLSSE
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Purcell Murray Newsletter // Spring/Summer 2011
Medrich is a culinar pioneer,
worshipped b chocoholics
everwhere as a cocoa goddess
– she’s even known as “The First
Lad of Chocolate,” a title that,
surel, comes with some prett
sweet benets. She is credited
with introducing French-inspired chocolate
trufes to the nited States, an initiall DIy
business venture that quickl outgrew her
Berkele kitchen and transformed into the
beloved chain of confectionaries Cocolat.
PM: Tell us about the inspiration behind and
research process o “Chewy, Gooey, Crispy,
Crunchy, Melt-in-Your-Mouth Cookies”!
Medc: I wanted to create a collection of
cookies that reected our modern culinar
sensibilities and spirit of adventure, but which
also included all time favorites like chocolate
chip cookies and snickerdoodles and classic
sugar cookies and so forth. s a result, ou
will nd in the book, for example, m classic
chocolate chip cookies, but also ver cool
extra large ultra thin crisp chocolate chunk
cookies, as well as whole grain chocolate chip
cookies D wheat free chocolate chip cookies!
Classic sugar cookies and
snickerdoodles include options
for garnishing with new and
interesting spiced sugars (like
nutmeg sugar, clove sugar, salt
and pepper sugar, garam masala
sugar, etc.) instead of the usual
plain or cinnamon sugar. I’ve
done interesting new things
Interview withlice Medrich.ver get the urge for soethng sweet and satsfyng, a delcously
snful treat that nstantly puts you n a happy place? lce medrch
knows all about those cravngs, and her new cookbook, “hewy,
ooey, rspy, runchy, melt-n-our-mouth ookes,” s all about
helpng you ht the sugary spot, no atter your palate, no atter
your detary needs.
with meringues, with sesame seeds (which I
love), with rose and orange ower waters, cacao
nibs (of course) and even freeze dried fruit. The
collection is fun and quirk and interesting, but
still ver, ver accessible.
PM: What do you think has
changed about the American
palate since you rst started
making trufes?
Medc: We enjo avors and
ingredients from all over the
world: herbs and spices and
cheeses; interesting grains; all
kinds of raw sugars, etc. We
used to be able to list our basicbaking ingredients and avors
on two hands (our, sugar,
butter, eggs, cream, chocolate,
lemon, vanilla, cream cheese,
and cinnamon).
PM: What is your ultimate “comort dessert”?
For example (speaking o cookies), my mother’s
chocolate chip cookies are like bites o nostalgia,
and they always hit the spot. I make them
whenever I miss her or whenever I’m eeling
down. Do you have a dessert that serves that
purpose?
MEDriCh: This is alwas a hard question, and I
don’t have just one ultimate anthing. But let me
just sa that sometimes it’s as simple as a reall
good chocolate pudding made with reall good
natural cocoa powder (like Scharffen Berger)
and great chocolate and onl enough cornstarch
to do the job. I have a great recipe…
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Spring/Summer 2011 // Purcell Murray Newsletter
PM: Can you please describe a particular recipe
success story, and a time that you maybe had to
ry, try again with a technique or an ingredient?
Medc: I am the queen of tring things again
and again. I am alwas interested in what will
happen “if.” ven if a recipe tastes good, I am
apt to wonder, “What if I tried a little more or
his or a little less of that, or what if I melt the
butter instead of creaming it?” years ago, testing
shortbread recipes, m assistant and I learned
hat we liked using melted butter instead of
creamed butter or cold butter. The onl wa
o learn this was to make several samples and
aste them side-b-side. t the same time we
ested shortbread baked fresh versus shortbread
baked after the dough had rested two hours,
our hours, and over night…ou can imagine how
man batches it took to learn all of this!
Then, sometime later I decided that baking the
shortbread twice (kind of like biscotti) improved
ultrathin chocolatechunk cookiesMakes fteen 5-inch cookies.
ngredients1 / 3 cups (6 ounces) unbleached all-purpose our
/ 2 teaspoon bakng soda
0 tablespoons (1 1 / 4 stcks) unsalted butter,
elted
/ 2 cup (1.5 ounces) quck rolled oats
/ 2 cup (3.5 ounces) granulated sugar
/ 4 cup (1.75 ounces) packed dark brown sugar
2 tablespoons plus 1 teaspoon (2 ounces) lght
corn syrup
2 tablespoons whole lk
/ 2 teaspoon salt
7 ounces bttersweet or sesweet chocolate,
chopped nto chunks, or
1 generous cup chocolate chps or chunks
equipmentCookie sheets, lined with foil, dull side up
Preheat the oven to 325°F. Position racks in the
upper and lower thirds of the oven. Combine the
our and baking soda in a small bowl and mix
the results even more. Thus: Twice Baked
Shortbread! Similar testing took place for lots of
recipes, which is wh ou will nd some recipes
that call for melted butter that ou might not
expect, and lots of recipes in which I recommend
resting the dough overnight if possible. nd
these examples are just the tip of the iceberg!
PM: Who are your kitchen
heroes? Personal heroes?
Medc: Julia Child, the
late Barbara Tropp, Shirle
Corriher, and ick Baless,
to name a few. M father
is a personal hero. M
daughter too!
PM: What would people be
surprised to learn about you?Medc: I most often prefer
savor food to sweets!
together thoroughl with a whisk. In a large bowl, whisk
together the melted butter, oats, sugars, corn srup, milk,
and salt. Mix in the our mixture. If the batter is warm
from the butter, let it cool before adding the chocolate.
Stir in the chocolate chunks. If possible, let the dough
rest for at least several hours at room temperature or(better still) overnight in the fridge. The rest makes for
an especiall crisp and extra-avorful cookie! Divide the
dough into 15 equal pieces (each a scant 1 /4 cup or about
1.75 ounces). La out 3 sheets of aluminum foil, cut to
t our cookie sheets, on the counter. rrange 5 pieces
of dough (4 in a square and 1 in the center) well apart
on each sheet of foil, remembering that the cookies will
spread to 5 inches. With our ngers, atten each piece of
dough until it is about 3 1 /2 inches in diameter. Slide two of
the sheets onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and
ver brown. If the are too pale, the will not be crisp.
otate the pans from top to bottom and front to back
halfwa through the baking time to ensure even baking.
Slide the foil with cookies onto racks to cool completel
before removing the cookies from the foil. epeat with the
third batch — ou can even slide the next foil and cookie
dough onto a hot baking sheet as long as ou put the
pan in the oven immediatel. Cool the cookies completel
before stacking or storing. Ma be kept in an airtight
container for at least 3 das.
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