I remember it well. In 2018 at KBIS which is the Kitchen and Bath Industry Show, an appliance company that had been in the background for a few years decided to make a splash and arrived at the show with this stunning, two-story booth. They hosted the Champagne and Cupcakes event that is always a sought-after ticket, and while we were there, told us about a new range they had that was going to change the way consumers cook.
They had done their homework, and their advertising agency which has always created some of the best campaigns that I have ever experienced had renowned chef and author Mark Bittman there to explain why Signature Kitchen Suite was going to be different from the rest - they were True To Food®. They would appeal to Techincureans® who loved to cook, but also wanted smart technology to be part of the cooking experience. After doing extensive research, they were launching a Pro Range with Sous Vide - the first in the residential market. I had no idea what sous vide was and why I needed another gadget in my kitchen, so I was skeptical. Obviously, the SKS team was much wiser than I was.
In 2019 when I got an unexpected phone call and was asked to help LifeStyle the new Signature Kitchen Suite Experience and Design Center in Napa - a place that I had never been to but was at the top of my bucket list. Of course, I said yes, and it was an incredible experience to be behind the scenes and really learn about this company and what drove them to do what they did. They never waivered -they stayed True To Food and designing products that made it a joy to spend time in the kitchen was always their first priority. They created a series of short films featuring people who were artists in the kitchen that helped design their appliances including Dr Bruno Goussault who is considered the Father of Modern sous vide and Jean-Charles Boisset who is one of the most passionate, creative winemakers that I have ever met.
At the opening, I got to hear firsthand about why these top people in their fields not only chose to endorse these new innovations, but they even used them in their own homes.
But what really sold me was when the chef did a demo with a steak and I got to have a bite… or two… I may have even stayed behind to see if there were any leftovers!
Sous Vide cooking combines vacuum sealing and precision cooking to create perfect results every time. For the busy cook, if you don’t take your vacuum sealed pouch out of the water bath at the exact time it’s OK - you will still have the results you had hoped for. With meat it creates “edge to edge cooking” - when you order a steak at a restaurant you can tell if they used sous vide if it is the same color edge to edge. If it is raw in the center and brown at the edge they should have sous vide’d it!
So fast-forwarding to the last KBIS… Chef Nick had standing-room-only crowds at his sous vide demos, Champagne and Cupcakes at Signature Kitchen Suite was sold out immediately and the SKS Pro Range with sous vide was what everyone was talking about at Design and Construction Week. Other companies have tried to tap into the sous vide Tsunami (did you know they are featuring sous vide options at Costco now?) but no one has been able to stay as True To Food as Signature Kitchen Suite has.
I am hooked! My Candied bacon recipe has become a family favorite, I won five ribbons including two blue ribbons at the State Fair of Texas this year, and my sous vide tools have taken a permanent spot on my countertop. I’m saving up to replace the range that I have (and hate!) with a Signature Kitchen Suite Pro Range.
The other day I got a wonderful package that just seemed to bring everything full circle - Veronika Eagleson the founder of Modenus and Designhounds had invited me to be part of the launch of her Designhounds AT HOME launch and Signature Kitchen Suites was sponsoring the launch party! I received a beautiful box of goodies that included a recipe from Chef Nick to make Limoncello sous vide style and everything that I would need to make it. It was so easy, and of course this Lifestylist had to take it to the next level and I started playing with making margaritas, Aperol Spritzers and Gin and Tonics sous vide style -the possibilities are endless! Boozy Sous Vide Pops are next on the list!
The best part of this entire experience though has been how even though we aren’t able to travel and be at KBIS in person this year, I already feel like I my get more out of the virtual experience than I did being there in person. Being in touch with other Designhounds and hearing about their joy in discovering SKS and sous vide, not having to fight 100,000 plus people to be close enough to hear what someone has to share with you, and being up close and personal with brands and their newest developments I think may have advantages.
This Lifestylist is looking forward to virtually attending Design and Construction Week 2021 and sharing with you what we learn!
