Congratulations to Milestone Water's own Bill Powell for his selection by Wilson Associates as one of their 2010 Point of Excellence Awards Winners.
From the press release:
DALLAS, Nov.23, 2010 – Wilson Associates, the acclaimed international interior architectural design firm, held its 14th annual Point of Excellence Awards Luncheon at The Ritz- Carlton in Dallas on November 17.
Each year Wilson Associates hosts the Point of Excellence Awards Luncheon to honor excellence in service to the design industry. Over 300 people attended this year’s Point of Excellence Awards luncheon, which recognizes vendors and service providers in the design industry who provide exemplary service and perform above and beyond expectations. The 2010 Point of Excellence Awards were presented to Emily Salter of George Cameron Nash and Bill Powell of Milestone Water.
We are happy to have Bill Powell as part of the Milestone Distributors family, and we congratulate him for his well-deserved accolades!
Additional funds ($8.5 million) have been added to the Texas Appliance Mail-In Rebate program.
ENERGY STAR rated dishwashers and refrigeration (including ASKO and Viking) purchased on or after December 20, 2010 qualify, and the funds are distributed on a first come, first served basis.
More details below:
(AUSTIN) — The Texas Comptroller's office is adding more money to the upcoming ENERGY STAR® appliance mail-in rebate program to allow more Texans to take advantage of rebates. An additional $8.5 million is being added to the initial $10 million. The money is from unused public sector energy efficiency funds transferred from the State Energy Program to the rebate program. All funds are part of the federal stimulus program.
The purchase period for the $18.5 million Texas Appliance Mail-In Rebate Program begins next week. Consumers can start buying appliances on Dec. 20 and, after installation, mail in a completed rebate application form and a copy of the receipt to apply for the rebates. The mail-in rebate program will remain open until the available funds are distributed.
The rebate application form is available to download and print in advance at www.texaspowerfulsmart.org.
A spread in the December 2010 issue of Houston House & Home Magazine, "Inspired Kitchen Appliances," features dazzling images of three beautiful Bertazzoni ranges.
"The range is the centerpiece of the kitchen... Our goal is for the design to be elegant and a pleasure for the eye - a tribute to Italian style." - Paulo Bertazzoni, CEO of Bertazzoni
With the holidays rapidly approaching, what better time to embrace all of the fabulous benefits that is the lifestyle simply known as . . . Viking!
To that end, let me take just a few minute to share with you just few tips, tricks and techniques that will unlock the spontaneity and ease that is waiting for you on your Viking range/ range top griddle!
The trick to getting the most out of your griddle is to treat it as you would your Mom’s cast iron skillet.
Your griddle is 5/8” thick cold-rolled steel! Share that with your neighbors and savory the look of “griddle-envy” that is inevitable. But, just like your mother’s cast iron skillet, it requires a certain amount of unique care.
Like Mom’s skillet, once seasoned, you will rarely take a scouring sponge and soap to the griddle surface to clean it. My favorite way to remove the residual oil and debris from the griddle between items is to use a pastry blade to scrape or drag the cooking build-up forward to the removable tray in front. Keep in mind that you are not trying to remove the dark rich “fawnd” that has built up over the previous uses. This cleaning is solely meant to reduce the surface to an even, smooth pallet for the next culinary adventure. It is important to finish the cleaning with a generous coating of fresh oil.
It might help to know that the seasoning or “fawnd” is carbonized residuals of the foods and oils you have cooked before. The key word here is carbonized; carbon had no food for bacteria or bugs. It is, in fact, the cleanest, most aseptic cooking surface there is. It might look un-kept, but this is the secret to successful griddle cooking.
If the look of a seasoned griddle might challenge your vision of the polished Viking kitchen, simply purchase a stainless steel cover or the new bamboo butcher block to cover your griddle by going to VikingRange.com. Be sure to select the size that fits your particular griddle.
Before you can find the bliss in your griddle cooking, you must clean and season the griddle. This is a one-time process, but it is essential to get the most out of the griddle. The process only takes an hour from start to finish. Listed below is a step by step video tutorial on how clean and season your griddle. It is only six minutes long and works great on any iPhone or equivalent.
Finally, here are a couple of recipes that highlight some of the wonderful opportunities waiting for you on your Viking griddle.
Most importantly, may these holidays find you and yours in good health, in great spirits and in the warmth of your own home!
Chef Scotty Campbell Ambassador of the Lifestyle that is . . . Viking!
Here are a few recipes that highlight some of the wonderful opportunities waiting for you on your Viking griddle:
Chef Scotty’s Red Flannel Hash
Ingredients:
2 + 4-5 Tbls. Olive oil 2 Tsp. Butter 2 cup Frozen hash browns 2 cups Diced corned beef (1/8” square) 1 cup Diced canned beets (1/8” square) 1 cup Diced onion 1 cup Diced green bell pepper ½ cup Heavy cream Pinch Ground nutmeg Salt & Pepper to taste 4 – 6Eggs 2 Tbls. Olive oil
Method: Pre heat your Viking griddle to 450 degrees.
In a large bowl, combine the hash browns, corned beef, diced beets and gently fold. Add the heavy cream, ground nutmeg and a little salt & pepper, fold again.
Glaze your griddle with 2 tablespoons of olive oil. Spread the onions and peppers over the griddle. With a large spatula, fold the onions and peppers on the griddle until the onions become translucent, but not brown. Remove the onions and peppers and add to the hash brown mixture and fold in gently.
Glaze the griddle with 4 to 5 tablespoons of olive oil. Add the hash mixture to the middle of the griddle. Spread with the edge of a large spatula, the hash mixture to cover the entire griddle with an even mat.
Resist the temptation to move the mixture around on the griddle while it creates that golden brown finish. Six to eight minutes after you cover the griddle, check the hash brown by lifting the leading edge with a spatula. If it releases easily and has that golden brown finish, cut the hash browns vertically down the middle with the edge of the spatula. Then cut them again horizontally in to six equal servings. Gently flip each serving to brown the other side. Five minutes is plenty to finish the hash. Remove each serving to heated serving platter and store it in your Viking warming drawer until you’re ready to serve.
When you are ready to serve, reduce the heat on your griddle to 300 degrees. Wipe your griddle with 2 tablespoons of olive oil and crack your eggs, evenly spaced across your griddle. Cook the eggs sunny-side up and place on each serving of your hash browns.
Done correctly, this breakfast item should inspire you to return to the warmth of your bed immediately after you have finished! Let’s face it, that’s as good as your day is going to get!
Chef Scotty’s Late Night Dim Sum
Ingredients: 1 bag Frozen dim sum (Asian dumplings) 4 Tbls. Canola oil 1 cup Water 3 Tbls Light soy sauce 3 Tbls Dark soy sauce 3 Tbls Red rice vinegar 1 tsp Hot chili oil 1/2 tsp Granulated sugar, or to taste 1 clove Garlic, peeled and chopped 1 tsp Minced ginger 1 stack Green onion chopped
Method:
Pre-heat your Viking griddle to 350 degrees.
Glaze the griddle with the canola oil. Place the dumpling on the griddle, keeping them close together, but not touching each other. Let them brown for 4 – 5 minutes. After the contact side has developed a crunchy brown crust, pour the water in the middle of the dumpling group. Caution: pouring cold water on a hot griddle with oil will cause a violent reaction. Not only is there a great deal of steam, but the combination hot oil and water will cause a lot of splattering.
For that reason, have a domed pot top ready in the other hand to capture as much of the steam as possible, minimizing the splattering of oil as well. Cook dumplings covered for another 8 minutes or until the dumplings are tender.
While the dumplings are cooking, combine the remaining ingredients in a medium mixing bowl and whisk well. Taste and adjust the sugar, transfer to a small serving bowl.
Plate the finished dim sum on your serving plate, add the dipping sauce and garnish with chopped green onion. All that is left to do is celebrate life . . . Asian style!
To clean your griddle, let the griddle cool to touch, wipe with canola oil and a paper towel! Done!
