OK Foodie Event at Sage Culinary

Dan Potter from KRMG's "OK Foodie" hosted an event at Sage Culinary last night, and Roger and his crew were invited to attend. Chef Nick Samara from the Celebrity Club was the guest chef, and outdid himself with his legendary caesar salad and fried chicken. Katherine DeCamp, the owner of Sage, is both talented and gracious as evidenced in the creative showroom and cooking school area at Sage.

The event will be broadcast Saturday at 1 pm on KRMG, and again on Sunday at noon. Tune in if you can, and enjoy Dan's commentary as the evening played out. Roger was acknowledged more than once for being in the audience, apparently news of the Galley had preceeded him!

Dan Potter, the OK Foodie Host, Roger, Amanda Simcoe ("The Cheese Wench"),
Katherine DeCamp, the owner of Sage Culinary, and Chef Nick Samara

Roger and his crew enjoying the event.

Dan Potter is bantering with Amanda Simcoe, also known as
"The Cheese Wench" while Chef Nick Samara watches from the side. 

Chef Samara and Roger

Beautiful kitchen - before & after!

It's hard to believe that these two photos were taken from the same spot!  In the 'before' kitchen, all the prep work was done at the little sink to the right of the cook top.  What a difference now! 

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Shrimp Cocktail at the Galley™

Preparing shrimp cocktail at the Galley™ this weekend was a breeze! We utilized the colander to ice the shrimp, the upper-tier cutting board to hold the serving glasses, and the condiment board to hold the ingredients for the salad in the glasses. Now, If only there were some leftovers....

Galley™ News: Client Testimonial

A recent testimonial from a Galley™ owner:

"After using our Galley™ for 8 months now, I cannot imagine working in a kitchen without one. We're so used to the great function of the sink with all its accessories, and with having the built-in induction cook top at the end.  I don't know how people work without one now!  In fact, if we ever had to move, the first thing I'd make sure of before we bought a new house is that we could put a Galley in that kitchen."

Tim M. ~ Tulsa 

Galley™ News: Ready To Go!

All these Galley's™ are being stacked ready to be shipped out to their homes!

Chicken Piccata on Induction at the Galley™

The 7' Galley™ was most accommodating for this, and as you can see, we used every square inch. It was also an educational experience, because we compared the 110v portable induction with the 220v portable induction. We were pleasantly surprised with the results!

This is the portable CookTek 220v induction cook top, used with a cast iron skillet. The settings on this higher-wattage cook top range from 1 (low) to 20 (high). In this photo, we had just turned it down to 5, because 9 in the first photo was way too high and almost scorched the chicken.

This is the 110v induction cook top with a regular (not cast iron) skillet. On setting 5, the cook tops were both similar in heat output, but the cast iron caused the chicken to brown more.

This is the Galley™ in full swing! The two metal trays are a standard size from a restaurant supply, and they fit perfectly on the lower tier. Guess we need a splatter screen now, but the great thing was, it cleaned up easily because the burner didn't get hot enough to cause it to stick. If we were using an electric cooktop we would've had to scrub for who knows how long! That another beauty of induction cooking.

At the other end of the Galley™, we were able to let this sauce simmer by pre-setting
 the heat to 160°F on this induction burner.

The lesson learned today was that both induction cook tops performed the same from levels 1 to 6. The 220v cook top is capable of going to level 20, but costs around $1000.00. The only reason to require that kind of power would be to boil a large pot of water. For most everything else, the 110v cook top is more than adequate! So for $150 you can have the option of cooking anywhere you'd like, even outdoors. Makes you want to get 3 or 4 of them, doesn't it?