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The Epicurean Classic Part 1 of 3
Kitchen Aid’s 90th Birthday
Although the new book was not yet supposed to be available in late August, I agreed to do the first major event which was the Epicurean Classic held for the first time in St. Joseph, Michigan, home of Kitchen Aid. And by some miracle 40 books arrived early and in time for the event!
We were not so fortunate with the weather which was cold, rainy, and windy, but this did not serve to keep people away. Never have I seen a more attentive and appreciative crowd.
I must begin by saying that I am blessed to have Woody Wolston as my assistant. This was the first demo event we have done together. Not only did he bring backup pans for all four cakes for the demos, he did the majority of the prep, making finished cakes and weighing out all the ingredients for the mis en place AND all the while he managed to take over 200 photos! I’ve managed to edit them down to 44 but will post in three separate segments to make downloading easier for you.
We arrived at the Chicago Airport and were picked up by a van for the two hour ride to St. Joseph. I brought one of the only two advance copies of the book to give to Woody and to show at the event. This was the first time he saw it in its completion.
The event took place in the large parking lot off the Boulevard Inn where we stayed. It was all in tents or open air Kitchen Aid demo kitchens. There were 4 tent-covered demo kitchens each with seating for over 100 people. The prep area was in a nearby tented area with 10 work stations and a full array of kitchen utensils. There were 100s of Artisan Kitchen aid mixers of every imaginable color.
The moment we arrived we went into the prep tent to start doing the prep for the next day’s demo which was the Golden Lemon Almond Cake and the Deep Chocolate Passion Layer Cake—two of my top favorite recipes from the new book.
Bridget Charters, event coordinator, did an amazing job directing the Culinary students and organizing all the presenters equipment and ingredient requirements.
“Student Amabassador” Eunice, newly graduated from Cornell School of Hotel Administration and Hospitality showed us the cart where she had all our things arranged.
Woody had offered to bring our favorite Myweigh scale and I was glad he brought the 9 inch heart pan as I could not have made the Rose Red Velvet cake in the 12 inch version that had been ordered in error.
Woody wearing his first chef jacket he had made for the event by ChefWear.
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