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BlueStar appliances

New Year’s resolution #2: Revamp the kitchen? My BlueStar cooking demo experience

Delicious charcuterie board at BlueStar cooking demo

Anyone else in the mood for a kitchen remodel? I can hear the chorus of “No’s” (lol), and I don’t blame you. The previous time we did a remodel was right after we’d bought this house, and we were feeling brave enough, young enough, and enthusiastic enough. It was one of those “it’s now or never” situations – we decided to go ahead with the remodel while we were still young and had no kids. Fast forward to 2020, and we have 2 energetic children and 2 demanding jobs – and a kitchen remodel suddenly doesn’t seem that appealing. And yet, I can dream, can’t I? πŸ™‚

I’ve always wanted to buy a professional gas range, but until now I have kept postponing. That may not sound like a fully-fledged kitchen remodel – and yet, it would still mean the world to me. If we do decide to go ahead and buy a new gas range this year, we’ll begin by checking out the place we bought all of our household appliances from: Abt in Glenview. They host a variety of well-known brands, including the famous and much-coveted BlueStar. As a matter of fact, Abt has recently redesigned a section of their store to accommodate a BlueStar range of appliances, and I was invited to the official inauguration. Keep Reading

My recent BlueStar pizza class experience: the science of pizza, revealed in a cooking space like no other

Chefs Leo Spizzirri and Susan Swanson during the BlueStar pizza class

Chef Leo SpizzirriΒ  is a man of a phenomenal energy and charisma, and what keeps him motivated is something most of us enjoy: pizza πŸ™‚ He talks fast, his hand gestures are broad, and his eyes light up whenever he shares stories from his past as a pizzaiolo certified by the International School of Pizza or as a consultant for some of America’s largest pizza manufacturers. What he’s most passionate about, however, is his current job as a pizza instructorΒ at the North American Pizza and Culinary Academy (NAPCA) in Lisle. Do you ever think about what goes on inside your pizza? About the chemical reactions among the ingredients? About the stress level applied to the dough? If you’d like to find out more about the science of pizza, meeting ChefΒ Spizzirri is a must. Believe me: you will not be disappointed.

I met Chef/instructor Spizzirri when I attended the BlueStar pizza class held at NAPCA, which Chef Spizzirri manages along with his business partners, Chefs Anthony Iannone and Renee Gabbett. This is a full review of my experience – and what an experience that was! Keep Reading