Gone are the days when the most essential kitchen tool was a well-seasoned cast iron skillet which if properly taken care of would last for generations. Today, your great grandmother would probably be in a pickle if she were to enter the modern kitchen. From mandolines to microplanes, zesters, silpat liners, smoking guns, hand blenders and food processors, she probably would not even know where to begin.
Knowing that it would not only be grandmother that would be confused walking into the modern home store, and figuring out how to use the many kitchen supplies, Master Technicians staged the first of what is expected to be a number of live culinary showcases to show people how to use the appliances for everyday recipes.
Local chef Keshlah Smith put KitchenAid's countertop equipment, the hand blender and the 5-Speed Artisan Blender to good use to show patrons how to make smoothies and dips; and they used the 5-Quart Artisan Series Stand Mixer used to mix a cake; the 12-inch convection countertop oven to make Monterey meatballs, and the 13-cup food processor to make a colorful seven-layer salad.
Chef Jamal Petty, who was in the audience, said as a cooking professional it was useful to get to see the appliances at work before making a purchase as it allowed him to get a better understanding of how much of a assistance the tools can be.
"A lot of time we don't purchase stuff not because we don't like it, but because we don't know about it," said Petty. "It's good to see [the tools] in action because I can already see myself using them."
Master Technicians General Manager Derek Francis said the way forward is to allow for people to experience appliances before purchase so that they can know how to utilize them in their home kitchens.
"We want to present the customer with the opportunity to see just how these appliances can make your life so much better," said Francis. "We not only want to showcase the products that we bring to the marketplace, but we want to create that experience so people come to us thinking they don't just sell appliances they live their appliances."
The company hopes to host quarterly culinary exhibitions during which home cooks and professionals can try out their products.
"When you talk to any of the chefs, the tedious tasks tend to be the chopping tasks, but if you can turn on a food processor and let that thing evenly slice cucumbers in less than a minute and a half ... for a business you're not absorbing as much time and that creates efficiency," said Francis.

Make use of Kitchenaid's
Food Grinder Attachment

Monterey Meatballs
What You Will Need:
Countertop oven
Aluminum foil
Oven mitt
Medium mixing bowl
Serving plate
Paper towels
Spatula
Ingredients:
4 ounces Monterey Jack cheese, cut into 1-inch cubes
1 package (9 oz.) frozen chopped spinach, thawed, and squeezed dry
2 cloves garlic
1 slice white bread
1 pound beef chuck, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 pound pork steak, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 small onion, quartered
1 rib celery, trimmed and cut into 1-inch pieces
¾ cup fresh bread crumbs
1 egg
1 teaspoon seasoned salt
¼ teaspoon pepper
½ jar (24 oz.) marinara sauce
Italian parsley sprigs

Preheat countertop oven to 450 degrees F. Position oven rack in "down" position in center slot. Line oven baking tray with aluminum foil and spray with cooking spray. Set aside.
Assemble and attach food grinder with fine grinding plate. Grind cheese, spinach and garlic into mixer bowl. Grind one slice white bread to clean spinach from grinder body. Remove food grinder and attach bowl and flat beater to mixer. Turn to Stir speed to blend cheese, vegetables and bread together, about 30 seconds. Transfer mixture into another bowl and refrigerate until needed.
Return food grinder to mixer. Continuing on Speed 4, grind beef chuck and pork steak into mixer bowl. Re-grind meat mixture to achieve even texture. Grind onion and celery onto meat mixture. Remove food grinder and attach bowl and flat beater to mixer. Add bread crumbs, egg, seasoned salt, and pepper. Turn to Stir speed and mix until ingredients are well combined, about 30 seconds.
To make meatballs, roll a heaping tablespoon of cheese mixture into a ball, approximately one-inch in diameter. Form about two tablespoons of meat mixture around cheese ball, shaping into a round ball, approximately 1.5 to two inches in diameter. Place 12 finished meatballs on prepared baking tray. Bake in preheated oven for 15 to 17 minutes or until cooked through. Spread marinara sauce on bottom of display platter. Arrange meatballs in sauce. Garnish with parsley. Repeat with remaining meat mixture and spinach mixture.

Fresh salsa
What you will need:
Chef knife
Cutting board
Paper towels
Serving bowl or tray
Spatula
Ingredients:
12-14 large ripe Roma tomatoes, cored
4-6 jalapeno peppers, with some seeds and veins removed, cut in half
2 Anaheim chilis, seeded
4-6 green onions, trimmed
½ cup packed cilantro leaves, divided
4 tablespoons fresh lime juice, divided
4 teaspoons salt, divided
2 teaspoons sugar, divided
Cilantro sprigs
White corn tortilla chips

Cut tomatoes, jalapeno peppers, Anaheim chilis and green onions into approximately one-inch pieces. Place tomatoes in large bowl and peppers and onions in medium bowl and set aside. Assemble and attach food grinder with coarse grinding plate. Turn to Speed 4 and grind half of tomatoes into mixer bowl. Exchange coarse grinding plate for fine grinding plate. Grind half of jalapeno peppers, Anaheim peppers, green onions, and ¼ cup cilantro leaves into tomatoes.
Remove food grinder attachment. Attach bowl and flat beater. Add two tablespoons lime juice, two teaspoons salt and one teaspoon sugar to bowl. Turn to Stir speed and blend mixture, about 30 seconds. Transfer mixture to display container and garnish with cilantro sprig. Display with tortilla chips.

Cranberry Apple Relish
What you will need:
Chef knife
Cutting board
Medium mixing bowl
Measuring cups
Paper towels
Serving bowl/tray
Ingredients:
4 medium Granny Smith apples with skin, cored
2 naval oranges with skin
2 packages (12 ounces each) fresh cranberries, partially frozen
3 cups sugar, divided
½ cup Grand Marnier or Triple Sec, divided
Mint sprigs

Cut apples and oranges into approximately one-inch pieces. Place in bowl and set aside. Assemble food grinder with coarse grinding plate and attach to mixer. Turn to Speed 4 and grind one package cranberries, and half of apples and oranges into mixer bowl.

Attach bowl with ground fruit and flat beater to mixer. Add 1 ½ cups sugar and ¼ cup liqueur to bowl. Turn to Stir speed and mix for one minute, or until well blended. Transfer mixture to display bowl and garnish with mint sprig.

MAKE USE OF YOUR KITCHENAID'S 13-CUP FOOD PROCESSOR

Mini pizzas
What you will need:
Countertop oven
Cooking spray
Mixing bowl
Kitchen towel
Serving tray
Rolling pin
Ingredients:
Pizza Dough
1 package quick-rise active dry yeast
1 cup warm water (105-115 degrees F)
1 teaspoon sugar
2 ¾ cups bread flour
1 teaspoon salt
1 tablespoon olive oil
Toppings
2 ounces Parmesan cheese
1 package (8 ounces) Mozzarella cheese
1 package (8 ounces) provolone cheese
1 small stick pepperoni
1 small zucchini, trimmed
1 small green pepper or red pepper, seeded and cut in half
1 small sweet onion, halved
3 Roma tomatoes
½ cup coarsely chopped or chiffonade-cut basil leaves
Garlic and sea salt grinder
Pepper grinder

To make dough, dissolve yeast in warm water with a pinch of sugar. Let stand five minutes. Position dough blade in work bowl. Add remaining sugar, bread flour and salt, to bowl. Pulse one or two times to mix. With processor running, slowly pour dissolved yeast mixture and olive oil through feed tube. Continue processing until dough forms a ball, about 45 seconds to one minute. Dough will be slightly sticky.
Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, until doubled in bulk, about 20 to 30 minutes. Prepare toppings while dough is rising.
For toppings, position shredding disc in food processor. Process Parmesan cheese. Remove cheese to small bowl and set aside. Using shredding disc, process Mozzarella and provolone cheese. Remove cheeses to display platter and set aside. Exchange shredding disc for slicing disc. Set on Thin (1MM). Slice pepperoni, zucchini, peppers, onion and tomatoes. Remove each vegetable after slicing and place on platter with cheese to display until ready to assemble pizzas.
Preheat countertop oven to 425 degrees F. Punch dough down and divide into eight pieces. Flatten each piece slightly and lightly flour on both sides. Roll with rolling pin to form a circle about five to six-inches in diameter. Repeat with another piece of dough.
Place dough circles side by side on pizza screen. Top with cheeses and vegetable combinations. Season with garlic, sea salt and pepper. Sprinkle with basil and reserved Parmesan cheese. Bake at 425 degrees F for 10 to 12 minutes. Remove from oven and cool slightly on wire racks. Place on display platter. Repeat rolling dough and pizza assembly with remaining ingredients while first batch pizzas bake. Have second batch ready to bake as first batch is removed from oven. Repeat process.

Seven-layer salad
What you will need:
Serving bowl (glass or clear plastic)
Spatula
Paper towels
Ingredients:
1-2 small heads romaine lettuce, trimmed
4 tomatoes
3 ribs celery
1 medium yellow bell pepper, seeded
1 small red onion
2 cups frozen peas, thawed
4 ounces Cheddar cheese
¾ cup plain Greek-style yogurt
¾ cup mayonnaise
1 tablespoon cider vinegar
1-2 teaspoons sugar
½ teaspoon seasoned salt
¼ teaspoon freshly ground pepper
¼ cup fresh parsley sprigs
¼ cup fresh basil leaves

Position slicing disc in work bowl and slide external slicing lever to Thick (6mm). Trim lettuce to fit feedtube. Process to slice. Remove lettuce from bowl and arrange in bottom of glass or plastic bowl. Slice celery. Use small center feed tube to keep celery upright and produce best slices. Remove celery from bowl and arrange on top of tomatoes. Slide external slicing lever to middle (3MM). Slice tomatoes. Remove tomatoes from bowl and arrange on top of lettuce.
Move external slicing lever to Thin (1mm). Trim yellow pepper to fit feed tube. Process to slice. Remove pepper from work bowl and arrange on top of celery. Slice red onion. Remove onion from work bowl and arrange on top of peppers. Sprinkle peas over onions.
Exchange thin slicing disc for shredding disc. Shred cheddar cheese. Remove from work bowl, and place in small bowl. Set aside.
Exchange shredding disc for multi-purpose blade. Place mayonnaise, yogurt, vinegar, sugar, seasoned salt and pepper in work bowl. Process for 30 seconds, or until well blended. Pour dressing over salad. Spread evenly with spatula. Sprinkle with reserved cheddar cheese.
Exchange multi-purpose blade for mini-bowl and blade. Place parsley and basil in mini-bowl. Process to finely chop. Remove from bowl and sprinkle over cheese. Display finished salad.

MAKE USE OF YOUR KITCHENAID BLENDERS
Tropical Breakfast Smoothie
What you will need:
Chef knife
Cutting board
Paper towels
Serving bowl/cups & plate
Ingredients:
Smoothie
1 medium banana
¼ fresh pineapple
2 large oranges, peeled
3 cups pineapple orange juice
1 container (5.8 oz.) vanilla yogurt
3 cups ice cubes
Orange slices for garnish
Topping
1 cup peanuts
1 cup almonds
1 cup walnuts
1 cup pecans

Cut banana, pineapple and orange sections into approximately one-inch chunks. Place in bowl and set aside. Place approximately 1/3 of banana, pineapple and orange chunks, and one cup juice in blender beaker. Process on Speed 3 using a gentle up and down motion for 50 to 60 seconds or until smooth. Add three tablespoons yogurt and one cup ice. Process on Speed 3 using a gentle up and down motion for 30 seconds to one minute or until smooth. Pour some of smoothie into display glasses and garnish with orange slice and a sprinkle of chopped nuts. Repeat.
Chop nuts ¼ cup at a time on high speed in various combinations to demonstrate chopping capability of hand blender chopper attachment. Display on plate and use to garnish smoothie.

Roasted red pepper and green onion dip
What you will need:
Measuring cups (½-cup and 1-cup)
Spatula
Chef Knife
Ingredients:
1 cup light mayonnaise
1 cup reduced-fat sour cream or 1-cup light sour cream
½ cup Romano cheese, grated
1 package ( 2/3 ounce) Good Seasons Italian Dressing
1 jar (7 ounces) roasted red peppers, well-drained
2 green onions

Crackers, for serving

In the one-liter pitcher, combine mayonnaise, sour cream, romano cheese and salad dressing. Attach the multi-purpose blade to the hand blender and blend ingredients on Speed 5. Set aside.
Drain roasted red peppers and place in the chopper attachment.
Cut the ends off of green onions and then cut in half. Place in chopper attachment.
Attach hand blender to chopper attachment and chop red pepper and green onions on Speed 3 for about 10 seconds.
Combine red pepper and green onions to the ingredients in the one-liter pitcher.
Attach the whip attachment to hand blender. Mix ingredients in one-liter pitcher on Speed 3 until evenly combined. Serve on crackers.

Make use of your KitchenAid blender
Chilled melon soup
What you will need:
Chef knife
Cutting board
Serving bowl
Paper towels
Ingredients:
3 cups ripe cantaloupe
3 cups ripe honeydew
1 ½ cups orange juice
2 tablespoons mint leaves
¼ cup honey
2 tablespoons fresh lemon juice
Fresh mint sprig

Cut cantaloupe and honeydew into approximately one-inch pieces. Place fruit in pitcher. Add orange juice and mint leaves. Hit Mix button and move up a speed every 15-30 seconds until reaching puree. Add honey and lemon juice. Start with Mix and move up a speed until blending ingredients well. Pour soup into honeydew display bowl and garnish with fresh mint sprig.

Make use of your KitchenAid blender
Green smoothie
What you will need:
Spatula
Paper towels
Serving bowl or cups
Ingredients:
1 banana
2 (Kensington pride) mangos
1 handful of baby spinach leaves, pre-washed
1 tray of ice cubes (15 cubes)
About 1 cup of water

Peel the mangos and add into blender. Add the banana, spinach, ice and water.
Hit Mix button and move up a speed every 5-10 seconds until reaching puree. Blend until you can't see pieces of spinach floating around.
The shake should be a light greenish color, and it should have a smooth, relatively thick consistency, somewhere between a milkshake and a thick shake.
This recipe makes enough shake to fill two average-sized glasses.

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