Staged Scallops These staged scallops are consistently out of this world! CVap ovens let you hold scallops, without overcooking, until an order comes in. A quick two minutes in a pan to finish them, and they’re ready for the table! If CVap can cook a delicate food like scallops to perfection every time, imagine what […]
CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown Colony Golf & Country Club in Fort Meyers, Florida, shares his testimonial about all the ways that CVap® equipment helps streamline the club’s kitchen operations. View all Videos
Richard Crisanti: CVap Drawers Testimonial Certified Executive Chef Richard Crisanti of Shadow Wood Country Club in Bonita Springs, Florida talks about the versatility of CVap Hold and Serve Drawers and the consistency CVap provides! View all Videos
CVap Testimonial: Ralph Feraco Executive Chef Ralph Feraco of Kensington Country Club in Naples, Florida talks about the versatility of CVap Hold and Serve Drawers. They enable he and his staff to serve quality food in a short amount of time. View all Videos
CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis, Missouri enjoys the benefits of being able to hold his food in his CVap Cook and Hold Oven, which boosts efficiency during his busy periods. Check out his video testimonial. View all Videos
Ossobuco (pronounced os-oh-boo-koh) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole). It’s a reference to the marrow hole at the center
When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake. I helped my grandmother put ganache on the top, and sneaked a little off the top with my finger when she wasn’t looking. We always called that kind of sampling “quality control tasting.” I still love this type
Chocolate Cake – CVap Oven vs. Conventional Oven Read More »
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork. Despite the name, it does not come from the pig’s rear end. Okay…I will admit I
What better way to celebrate the transition from summer to fall than to create a hearty chowder? We prepared this savory dish with lobster, fresh corn, and scallops. The layers of flavor in this dish are subtle, yet satisfying. You’ll want to make it again and again. The Process We butter-poached lobster tails with thyme
Lobster and Fresh Corn Chowder with CVap Staged Scallops Read More »
