Cook's Warehouse Holiday Picks 2015

There is only one thing better than an excellent brunch prepared by a bubbly chef and that is having it served with a fantastic glass of champagne. That was the case yesterday at The Cook’s Warehouse for the fifth annual Holiday Blogger Breakfast. As we devoured amazing dishes by Chef Mandy Landefeld of Sumptuous Living, Cook’s Warehouse owner, Mary Moore shared for “hot” products for the 2015 holiday season (listed below).

Chef Mandy demonstrated the oyster knife as she prepared crispy fried oyster biscuits with arugula and homemade remoulade:

Fried Oysters:
2 lbs shucked oysters (about 2 dozen)
1 cup buttermilk
2 Tbsp water
1 tsp creole seasoning
2 eggs
1 cup all-purpose flour
½ cup cornmeal
½ tsp freshly ground black pepper
Kosher salt
Vegetable oil, for frying

Shuck the oysters and place in a small bowl. Cover with 1 cup buttermilk and let soak for 15 minutes. In a medium bowl, whisk together water, creole seasoning and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360° F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360° F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
Remoulade Sauce:
¾ cup mayonnaise
2 tsp Dijon mustard
1 ½ tsp whole-grain mustard
1 tsp white wine or champagne vinegar
1 tsp Sriracha
2 tsp drained tiny capers, chopped
1 Tbsp chopped fresh flat-leaf parsley
¼ cup chopped celery
1 green onion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste

Mix the remoulade ingredients in a bowl or place in a food processor. Give a few quick pulses to blend. Chill until oysters are done.

Chef Mandy also utilized the Locarno Raclette Grill to crisp flatbreads topped with wilted kale and Serrano ham with a side of gooey Comté fondue. She capped the meal with beautiful serving size pavlovas topped with lemon curd, whipped cream and fresh blackberries. She explained that the pavlovas were extra large and airy because she used the new Copper Tango whisk. The copper tines of the whisk help to stabilize the conalbumin in egg whites making them less likely to deflate.

As finished our meal, we perused the flagship store and observed demonstrations of both the Lux Multi-Cooker and the Aupa Planca grill in action. In addition, we each received a goodie bag which included the new Hammer Stahl Santoku knife to try at home.

Cook’s Warehouse Holiday Gift Guide 2015:

• Aupa Plancha Authentic Basque Grill  - $965.95-$1148.95
• Behmor Brazen Connected Brew System - Regular $369.99 Sale: $299.99
• CM Pot Scrubber - $19.99

• Copper Tango Whisk - $39.99
• Corkcicle Canteens - $19.99 - $32.99
• Craft A Brew Beer Making Kits - $44.99
• French Bull Super Cooker - $99.00
• Hammer Stahl Cutlery - Regular: $62 to $1,345 Sale: $29.99 to $995.99
• Lux Electric Multi-Cooker - $129.99 for 6-Quart and $159.99 for 8-Quart
• Memphis Wood Fire Grills - from $2,499.99
• Locarno Raclette Grill with Granite Stone - $149.99
• Shucker Paddy Oyster Knife - $19.99
• Swissmar Shucker Paddy Oyster Tray Set - $44.99
• Yeti Coolers, Hoppers And Colsters - $29.99 to $349.99
• The Cook’s Warehouse Gift Cards - Any Amount

While the brunch and gift bag were complimentary, no additional remuneration was received. The opinions included herein are honest and unsolicited.