Tag: Chef Jon

NeoCon 2019 Wrap Up

 

NeoCon 2019 brought in thousands of commercial and residential designers and consumers from across the country to the Merchandise Mart in Chicago. The Monogram Design Center had an amazing time hosting multiple events throughout the week, including the American Society of Interior Designers (ASID) national meeting and luncheon.

BJ Miller, ASID National Board Chair;, Randy Fiser, ASID National President; Sheri Gold, Monogram Appliances; and Jon Cialone, ASID Chicago Midwest President

 Chef Jon, the renowned Executive Chef, created various culinary delights and explained to everyone how to achieve the delicious bites using our Monogram appliances and food stylings. He also introduced the new Forge Clear Ice System countertop appliance that creates a perfectly formed “bourbon ice sphere” with the Monogram logo in a signature Kentucky-based specialty bourbon cocktail.

Additionally, throughout NeoCon week, Monogram and Chef Jon used the Hearth Oven (one of the Luxe Home-Merch Mart featured products) to create woodfire-quality from-scratch pizzas, seafood and vegetable dishes, much to the delight of everyone.

Stay tuned for more exciting experiences and events taking place at the Monogram Design Center in the months to come!

Chef Jon: Sausage-ologist

Written by Georgie Vetter, Product Specialist at the Monogram Design Center

Monogram Design Center’s Chef Jon was in the kitchen this week making Nuremberg sausage, a traditional German bratwurst, from scratch for a delicious big game party today. Having grown up hunting with his family in Northern Michigan, Jon is a pro in all things meat related. Making sausage always brings Jon back home. He typically makes different types of homemade sausage a couple of times a year. Luckily, the Chicago team was able to witness the process and we learned that homemade sausage is fairly easy to make. Not to mention, much better for you.

First things first: safety and sanitization. Jon’s number one rule for making sausage is to keep everything cold. If there is any down time during the process, whether you’re taking a break or whipping up another batch, keeping your meat in the refrigerator is going to prevent bacteria from growing and spreading. Keeping the meat cold will also prevent the fats from rendering, which will be useful in the grinding process. He also recommends wearing gloves during preparation, this makes for a quicker process in general and not having to be concerned with having raw meat all over your hands.

Cuts of meat: Jon’s recipe calls for brisket, pork shoulder and belly.

Seasoning: Jon’s recipe calls for: salt, ground white pepper, ground mace (the aril that covers the nutmeg seed), ground nutmeg, and marjoram. Pretty simple!

Preparation:

Step 1: cube the meat into 1- inch pieces.

Step 2: Season your meat. Seasoning meat before grinding is important because during the grinding process, the different cuts of meat and seasoning will be combined more thoroughly if they have been mixed together once already before grinding.

Step 3: Grind your sausage using a meat grinder twice. Next, you are ready for casing!

Chef Jon hard at work making Nuremberg sausage at the Chicago Monogram Design Center.

Chef Jon hard at work making Nuremberg sausage at the Chicago Monogram Design Center.

Casing the sausage: Jon used natural casings sourced from a local Chicago market that were packed and cured in salt. Sausage casings can be tough to find in certain areas, so you can always order good quality casings online. Before stuffing, you must soak the cured casings in water for about 30 minutes. Jon uses a countertop tool made specifically for stuffing the casings. Alternatively, collagen casings are easily found online too.

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What to do with Nuremberg Sausage: Chef Jon says the best way to prepare a Nuremberg sausage is to heat it up in a frying pan with some butter, whip up (or purchase!) some sauerkraut, and serve on a toasted bun.

 Yum. Something tells me tonight’s gathering at Chef Jon’s is unbeatable!