The ChefSteps Transformation Contest: Show us yours.

 

This contest has closed! Big thanks to all who submitted photos, we’ll be announcing a winner soon. If you missed the deadline but still want to show off your stuff, please share it on the forum. We can’t wait to see what you’ve created.

Calling all cooks! We want to see how you get from sleazy to sexy—in the kitchen, that is.

This week, we’re releasing a meaty update to our comprehensive class Cooking Sous Vide: Beyond the Basics. It’s all about teaching you to transform cheap, tough cuts of meat—think chuck, shoulder, tongue—into amazing, flavor-packed steaks, braises, and deep-fried delicacies. To do this, we harness the power of sous vide cooking, selecting the perfect time-and-temperature settings to achieve the exact texture of our choice. It all adds up to game-changing recipes like Carnitas Tacos with Mole, Boeuf Bourguignon with Scallion Ash, and savory Beef Tongue Fritters.

But transformation is nothing new, right? When you take squishy, overripe berries and make a jewel-toned jam, you’re transforming compost fodder into a smooth, decadent spread. Same goes for aging tomatoes—the basis of so many amazing pasta sauces. Sushi chefs transform leftover tuna bits into maki-roll magic, while nose-to-tail types relish the challenge of turning stinky offal into melt-in-your-mouth delicacies.

But enough about those guys. This contest is about you.

In this class, we share our favorite transformation techniques, but now, we want to know yours. What’s your favorite way to take something inexpensive, overripe, leftover—whatever—and turn it into a killer dish, condiment, beverage, or ingredient?

What will you win?

We’ll select the idea that inspires us the most, and our team of chefs will send the winner a big basket that’s full of hand-selected amazing goodies for your kitchen (a $500 value), sourced from our favorite Pike Place Market shops.

How do you enter?

There are two easy ways:

1. Send us a short video of yourself explaining your favorite transformative technique or recipe. You can demo it, draw it, or just talk about it—no real rules, just be you.

2. Send us two photos—a “before” shot of the sleazy ingredient in question, and a second “after” image that shows how you transformed it. Include a brief description of what you did.

CONTEST JUST EXTENDED! Send video or images to info@chefsteps.com with subject line Transformation by 11:59 PST on Tuesday, May 5. We’ll announce a winner as soon as we get through them all.

So go on, show us yours. We can’t wait to see it.

Official contest rules:
Void where prohibited. No purchase required. You must be over 18.

Would You Like to Know How to Roast Your Holiday Turkey to Perfection?

If you’re going to be in the Seattle area on Monday, December 17th, come see Grant Crilly and Chris Young take the stage at Town Hall Seattle with a presentation that will unlock some kitchen mysteries and improve your cooking skills.

ChefSteps-Sous-Vide-Cooking-ClassThey will be showcasing products from the Pike Place Market to illustrate:

If you’ve got older kids who like to cook and like science, bring them along as well. They’ll see some scientific principles in action that they can use in the kitchen and share with their friends in the classroom. Not to mention, it wouldn’t be popular science without liquid nitrogen and Chris and Grant will no doubt deliver!

Pike Place Market vendors, including: Uli’s Famous Sausage, Sosio’s Fruit and ProduceMt. Townsend Creamery, and City Fish, will be providing samples for you to enjoy before and after the lecture. If you’re in the market for some holiday gifts, Book Larder will also be on-site before and after to sell some great cookbooks by local authors.

For those of you who are too far away to attend, we will be posting some of the recipes and techniques so you will be able to share in the information as well.

Join us if you can, and please spread the word. Tickets are $10 and will be available online and at the door. $5 from each ticket will be donated to the Pike Place Market Foundation.

Thanks,
Grant Crilly, Chris Young, Ryan Matthew Smith and the rest of the ChefSteps team.

 

 

 

 

It’s Always Thanksgiving at the Pike Place Market!

Thanksgiving is just days away and if you’re like us, you’ll have some last minute shopping to do. We love supporting our local vendors, especially those at Pike Place Market, who happen to be within walking distance from Delve Kitchen. Loyalty and personal relationships go a long way when you’re looking for the best produce, seafood, meat, bread, cheese and spices out there. The Pike Place Market offers all of those and lots more.

We have created a Pinterest board of our most frequented, favorite local food vendors as a local shopping guide for your key ingredients. While you’re on our Pinterest site, please follow us and be sure to check out our other boards featuring more of our favorite things.

ChefSteps is Chris Young, Grant Crilly and Ryan Matthew Smith. Sign up for our free online sous vide class here.