Thermomix

Bob Feist -Professional Cooks and Thermomix Chef Consultant

Bob is a Canadian trained chef with over 30 years of experience. His early culinary inspiration was found in his grandmother’s Okanogan kitchen where she taught him the benefits of using seasonal and regional ingredients in cherished family recipes. Bob went on to receive training and experience up to a Gold Seal Chef De Cuisine Certification. 

“I have discovered a unique kitchen appliance which has refuelled my passion for creating delicious food: The Thermomix TM31. This amazingly compact and efficient machine will, among other things; mill, grind, chop, blend, knead whip, steam, cook with heat temperature ranging from 37-120 degree C. As if that weren’t impressive enough, it also acts as another pair of hands in my kitchen. All I need to do is scale my ingredients, set the timer and temperature and I am free to focus on other tasks. I am equally impressed by the consistency and quality of the product my Thermomix turns out. Some of my personal favourite uses include dressings, fois gras, sauce reductions, desserts and breads.”Anyone can be trained quickly to utilize all aspects of the TM31′s functions. I’d be happy to demonstrate this wonderful machine to you and your culinary team. If you are interested in exploring Thermomix further please contact me at: 

Bob Feist Cell: 604- 815- 8465 Email: bfeist@shaw.ca 

ZABAGLIONE yield 8 portions Fail proof recipe which produces a product that’s light, foamy and has a velvety texture.  Step 1 – Slice 12 strawberries and marinate in a little orange juice, sugar and Grand Marnier – Fill the bottom of champagne flute with the fruit  INGREDIENTS  -100 g sugar  - 2 whole eggs  - 4 egg yolks  - 100 g dry white wine  - 50 g water  Step 2  - Insert butterfly whisk in TM bowl  - Scale the above ingredients  - Set for timer for 8 minutes / Temp 80℃ / speed to 3  - Walk away and return when the timer goes off  - Spoon zabaglione into prepared glasses  - Garnish with fresh mint

Thermomix Dinner Show   Chef: Bob Feist

Oct.19, 2007 (Friday)   7:00PM ~ 9.00PM  MENU 1) Crab and Cheddar Cheese Soup 2) Mixed Seasonal Greens with Spicy Prawns 3) Roasted Squash Ravioli with a Cream Sage Sauce 4) Grilled Beef Tenderloin with Roasted Shallot Sauce, Seasonal Veg and Garlic Mash Potato 5) Creme Brule   **** With Wine Included *****