A sunny Sunday morning paved the way to meet Connie at the Pirch showrooms. We were awe struck by the latest in kitchen and bathroom technology and designs. A fully equipped, state of the art, coffee and tea bar staffed by a barista, offered us cappuccinos to enjoy as Connie escorted us from room to room. Pirch rotates one of the top-of-the-line ovens from a manufacturer every 90 days for her and her staff to test and make recommendations for the sales staff and their clients, who are invited to bring their own baked goods to test out in the ovens. Along with showing us Miele, Gaggenau, Aga, Wolf, Thermador, and several other ranges, we got to see the latest grills, an in-wall rotisserie, a bread and pizza oven wall oven, and even a built-in computerized coffee maker for $12,000! A huge show room was dedicated to showerheads with a shower enclosure that enables a client to try out by actually taking a shower. Pirch also conducts top level cooking and baking classes free of charge. Today's class was on making éclairs and, to my delight, they were using and also selling my Pie and Pastry Bible. Connie informed us that New Jersey's Paramus Garden State Plaza will be the next Pirch showroom, opening this March. We returned to Zach's for a light lunch and conversation on different methods of tempering chocolate. The evening plan was to celebrate the successful events thanks to Zach's fastidiously detailed planning. Then it was off to Rise Restaurant, this time for a talk and book signing. We were all seated on the patio and there were about 20 guests. Woody brought Pepparkackers from the book and Hedda served sparkling cider. We then headed back to Zach's to rest up for our grand diner finale at Knife.
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