Saturday, October 9, 2010

Close Encounter With Jenaer Glas

A few days ago, I attended a really interesting cooking class organised by Jenaer Glas (part of the Zwiesel Kristallglas Group who also owns Zwiesel 1872 and Schott Zwiesel). Jenaer Glas invited one of its brand ambassadors, Chef Chris Salans from the famous Mozaic restaurant in Bali, to do a cooking demo to a small group of media guests at the Miele showroom. As the PR consultant for Zwiesel Kristallglas, I got to sit in for the demo and lunch.

Born in Washington D.C. to a French mother and an American father, Salans moved to Paris, France, at the age of two. Living in a French family, he was brought up eating his mother’s French home cooking and drinking wine. He joined the Cordon Bleu cooking school in Paris, interned at L’Oustau de Baumaniere, a 3-Michelin-star restaurant (at the time) in Les Baux de Provence, France, and worked at Lucas Carton, France, another 3-Michelin-star restaurant. He then furthered his career in in New York city, working for David Bouley. However, his awe for Asian cuisine led him to Bali, where he worked as the executive chef at The Legian. Married to an Indonesian, he decided to live in Bali and opened Mozaic. where he developed techniques to bring the amazing flavors of Indonesian cuisine to Westerners’ palates. His signature style is to incorporate the flavors of Indonesian cuisines, using the techniques of modern cooking and presentation.

The famous egg coddler is the work of designer Wilhelm Wagenfeld. Available in 3 sizes, it is not just for preparing eggs, and can be used to serve starters and desserts, or anything that your creativity fancies.

I love this 'hot n cold' range. The double walls create a thermal effect, and help keep hot items stay hot longer, and cool foods stay fresh longer. It also means that you can serve scorching hot drinks and your hands won't get burnt holding the glasses.

Since 1918, JENAER GLAS has been synonymous with modern design, high quality and functionality. This internationally renowned brand from Zwiesel Kristallglas is famed for its range of temperature-resistant borosilicate glass products that are designed to enhance the joy of cooking. The special glass can withstand extreme temperatures: heat (up to 450 °C) or cold (up to –35 °C).

Here are some pics from the event. Chef Salans did a cooking demo of simple recipes and showed us how we can add the "boomz" using Jenaer Glas products. The fact that the products can withstand extreme changes in temperature means that they can go straight from the fridge to the oven, and they are also beautiful enough to be used for serving.

1st Dish - Gratineed Oysters

I love the way the oysters were presented in the bowl, filled with a shallow layer of sugar and some herbs. You can also use sea salt as the base. This recipe can be reproduced at home using an oven (with compromised results), since most people will not have a salamander at home. Alternatively, you can purchase a blow torch.

Chef Salans putting the oysters topped with sabayon under the salamander.

2nd Dish - Asian Seafood Consomme Bumbu Kuning

Perhaps inspired by the Japanese Dobin Mushi, this consomme wins hands down when it comes to presentation. You could see the vibrant colours of the ingredients in the clear teapot. You can also purchase the food warmer (to be used with a tea light) to keep the content warm for a longer period of time.

This is an excellent way to serve soup and I bet most guests will be impressed. The tea pot can then be used to top up the soup for guests.

3rd Dish - Steamed Foie Gras Custard and Crispy Duck Salad

A more decadent version of Chawanmushi. The bottom layer consisted of egg white custard and the top layer was a foie gras and egg yolk custard. Chef Salans then topped it with a duck confit salad.

4th Dish - Red Berry Tiramisu

Love this fruity version of the traditional Italian dessert. I was so inspired I went home and made this for dinner. Love how easy it is to bake almond crisps to be used as garnish. Just mix almond flakes, sugar, egg whites and a little water together... and chuck it in the oven to bake for a minimum of 20 minutes. Tasty treats that you can keep at home.

5th Dish - Valrhona Chocolate Moelleux, Almond Mascarpone and Almond Crisps

This is a really rich dessert so keep the serving portion small. Love the fact that you can bake and serve in the same glassware.

I was so inspired by the demo and presentation that I can't wait to pop by the Zwiesel 1872 boutique on Club Street to stock up on Jenaer Glas products. I also know where my next holiday destination will be... it will be Ubud, Bali! I will be visiting Chef Salans and dine at the famous Mozaic restaurant. That's my version of Eat, Pray, Love.

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