Kickin’ Chicken Noodle Soup: A Bowl Full of Delicious Techniques!

By Barry Yates posted March 16, 2014

Whether it’s good for the body, soothing for the soul, or transports you to a nostalgic happy place from your childhood, there’s something deeply satisfying about chicken noodle soup that resonates with most people. It can also be an eloquent expression of different techniques. In this case, we utilized both CVap and Collectramatic equipment to […]

2014 Kentucky-Tennessee Rising Stars

By COButchko posted March 5, 2014

On February 25th we attended the Kentucky-Tennessee Rising Stars Awards Gala, where we saluted some of the region’s brightest up-and-coming chefs, culinary professionals, and artisans. Having this particular event in our own back yard afforded us the opportunity to see many old friends and make some exciting new connections! Our enthusiastic congratulations go to […]

Celebrate the Chinese New Year with CVap Char Siu and Bao

By Barry Yates posted February 4, 2014

According to tales and legends, the beginning of Chinese New Year started with the fight against a mythical beast called the Nian (Chinese: 年; pinyin: Nián). Nian would come on the first day of New Year to eat livestock, crops, and even villagers, especially children. To protect themselves, the villagers would put food in front […]

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Celebrate the Season with CVap Gingerbread!

By COButchko posted December 19, 2013

When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served warm with a dollop of fresh whipped cream? We’ve been leaning towards the latter! In celebration of the holiday season, we’re sharing a couple of gingerbread recipes with you. The […]

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The Story of a Perfect Turkey Starts with a CVap®

By Barry Yates posted November 27, 2013

There are so many sensory delights to appreciate in a properly roasted turkey. The skin should have a consistent golden brown hue and a crisp texture that is audible when met with a knife (or a pair of fingers trying to filch a tidbit before it goes to the table). The breast meat should be […]

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Souped-Up Southern Comfort, CVap-Style: Mountain Ham Butter-Poached Shrimp Over Aged Cheddar Grits

By Barry Yates posted October 30, 2013

Eggs and bacon. Figs and prosciutto. Peas and carrots. Milk and cookies. Macaroni and cheese. Peanut butter and jelly. Some foods are just meant to go together, aren’t they? Let’s add another classic pairing that also happens to be an iconic Southern dish and one of our favorites: shrimp and grits. During the ICC […]

More Guts and Glory from the 8th Annual International Chefs Congress!

By COButchko posted October 18, 2013

  Continuing through our adventures at the 8th Annual International Chefs Congress, we move on to the Main Stage activity where there was a diverse lineup of presentations, two of which made use of a CVap Cook and Hold Oven. On Day 1 during Umami Burger World Domination, Chef Adam Fleischman talked about the origins […]

Back from the 8th Annual International Chefs Congress! (Part 1)

By COButchko posted October 16, 2013

We’re back from the 8th Annual International Chefs Congress, and we were so excited to be at this year’s event because we were able to be part of so many happenings! From the SMOKE@ICC event, to Main Stage presentations, workshop demos, the welcome dinner at Corvo Bianco, and in our booth, Winston equipment was […]

Succulent CVap Sous Vide Bourbon Barrel Beef Short Ribs

By Barry Yates posted August 16, 2013

Whether we’re talking about spare ribs, country ribs, baby backs, or short ribs, we can’t get enough of them and we are constantly experimenting with new recipes and preparations. Continuing our love affair with ribs, this sous vide preparation is an elegant take on a cut that is usually barbecued or braised. We know that […]

Snout to Tail: a Whole Pig Event at Winston Industries

By COButchko posted July 26, 2013

Guest Blog by Sarah Fritschner Coordinator, Louisville Farm to Table From 4505 Meats in San Francisco to the Meat Hook in New York, whole animal butchery and cookery has taken the country’s chefs and consumers by storm. Chefs understand that they can reduce the cost of humanely- and locally-raised meat by buying a whole animal; […]

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