CVap Staging in Ukraine

On a recent business trip to Ukraine, we were able to see some beautiful architecture, absorb some of the amazing history, and experience the humbling real-life revolution that is currently in full swing in the middle of Kiev (and the rest of the country). Spencer Cole, a Winston Global...

CVap® Sweets for Valentine Treats

For chocolate lovers, Valentine’s Day conjures images of heart-shaped boxes filled with delicious confections. I love chocolate as much as the next guy, and it got me thinking: can we temper chocolate in CVap? What a fun experiment to play with! I was thinking of a concept combining chocolate...

A Culinary Three-Peat

When I’m home, I do most of the cooking. I can’t say I’m a great cook but I am much better than my wife (Shhh, Don’t tell her I said that). My Maple Glazed Pork Chops and “Made from Scratch” Wild Blackberry Pies are our favorites, but that’s not...

Bringing Cuba to the Table: Embracing the Flavors of the Cuban Sandwich

The Cuban sandwich has made its way onto menus across the country and was in fact iconicized in Florida with its origins stemming from the Cuban culture. Here is a simple version with some additional ingredients. I have added herbs to the marinade, which is completely optional. Often when...

Seafood Feast for the Holidays!

Growing up, we always had a Christmas Eve tradition with seafood being the highlight of it. As a child, I lived in South Florida near the water with easy access to fresh seafood. It didn’t matter if we caught or trapped it ourselves, or if we had to buy it...

50 Shades of CVap

Have you ever had one of those experiences where your chance encounter far exceeded your expectation? Recently I was asked by the Corporate Chef of a chain restaurant for a CVap solution to increase their yield on Prime Rib. Their current yield ranged from 75% to 82% and the...

How CVap Provides Greater Flexibility in Your Kitchen Design Layout

CVap® is a warm welcome addition to any commercially sized foodservice kitchen. Many say CVap will typically become one of the favored pieces of equipment in the kitchen while others swear they would not open a kitchen without CVap. That is quite a compliment to Winston Industries, a family-owned...

CVap® vs. Immersion Circulator – A Precision Cooking Contest

Not long ago I had a talented chef come to the Winston factory in Louisville to do some testing. He was preparing to open a new “traditional” style steakhouse in Chicago. Knowing how the competition was for that segment in Chicago he needed an ace up his sleeve. He...

CVap® Veal Shank Osso Buco

Ossobuco (pronounced ) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the...

Corey’s CVap® Carnitas

I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like?! I have a group of friends I meet every Sunday at our local South...

Chocolate Cake Smackdown: CVap® vs. Conventional Oven

From my childhood, I remember making the most decadent, delicious, and RICH flourless chocolate cake recipe.  I can still picture in my mind helping my grandmother put ganache on the top of the cake and sneaking a little off the top with my finger when she wasn’t looking.  We...

Bringing Home the Ballotine… with CVap®

As I have worked my way down the east coast I have always taken away something from restaurants. Whether it is a technique, preparation, a specific recipe, etc… there is always something to be learned. In 2012 I spent some time in a Philadelphia kitchen that was one of...

CVap® Pork Butt: How Sweet It Is!

Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork.  Source: Wikipedia.org Okay… I will admit I never used to...

Wright House Rock Star CVap® Staged Backyard Burgers

My son-in-law frequently goes on tour with famous musicians to cook for the band, roadies, and entourage. Last summer he was preparing for another tour, and though I can’t remember which band since he had been on several tours already, it could have been Justin Bieber since we had...

My Romanian Grandmother’s Hungarian Roast Chicken… CVap-Style!

I am a third-generation European transplant in America with a rich family history of amazing Eastern European food. My grandfather, Toby Kritzer, was from a small border town between Poland and Austria called Nowy Sancz. He had a large family of seven brothers, and they were all raised learning...

CVap Saltimbocca, Southern Style!

Saltimbocca (also saltimbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. This dish is also occasionally topped...

Lobster and Fresh Corn Chowder with CVap Staged Scallops

What better way to celebrate National Seafood Month and the transition from Summer to Fall than to create a delicate yet hearty Lobster and Fresh Corn Chowder with CVap Staged Scallops?! The layers of flavor in this dish are subtle yet so satisfying, you’ll want to make it again...

CVap Pretzel Bun Pork Loin Sliders with Apple Cabbage Slaw

Each component of this sandwich is perfectly delicious on its own, but the sum of all parts is downright scrumptious. Let’s start with the pretzel bun which provides the perfect framework for the other flavors. Mini CVap Pretzel Buns What is it about pretzel dough that adds something special...

Blending Trends and Flavors: CVap Southwestern Frittata Wrap

We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we are sharing here combines two enormously popular ingredients – eggs and wraps – and we gave the dish a Latino twist. And although these ingredients probably bring breakfast immediately to...

CVap Staged Turkey Burgers You’ll Want to Gobble Up!

Did you know that June – not November – is National Turkey Lovers’ Month? And not only is it National Turkey Lovers’ Month, it’s the time of year when thoughts turn to burgers of all sorts. So what does that mean? That’s right – turkey burgers! But not just...