The Earth Day idea started with an original focus to think green, live green, be green…but over the years it has transformed beyond this idea into one of also living local, eating local, and supporting local (along with living a healthier lifestyle with a focus on sustainability). Miele, German based producers of the high-end kitchen appliances and vacuum cleaners, has embraced these ideals in every aspect of its business, carrying the principle of bearing responsibility for generations to come. With this comes their focus to help their customers live a better life with the help of their tools. Last night at their Dallas gallery showroom in the Design District, Miele hosted a “Better Living” dinner with Chef Uwe Muller, adjunct instructor at Dallas’ Le Cordon Bleu who recalls growing up in his native Germany with Miele appliances in his home. I was an invited guest.
Over glasses of Texas wine from Landon Winery in Greenville, Texas (keeping it local) guests learned a little about the history of Miele and why sustainability and healthy living is so important to the 100+ year old company. From the start, the company has followed the idea of “immer besser,” or forever better and forever different in German, always striving to make the best products to help their clients live the best life possible. Its products reflect this with energy efficiency, flexibility, durability and, especially with their kitchen appliances, providing solutions to help home cooks create and eat dishes made at home with ease and health in mind. With this they have partnered with Chef Uwe, whose food philosophy revolves around simply eating fresh, as nothing he makes is processed, while eating seasonally and locally. As he noted, “food should inspire passion, otherwise why eat it?”
Over a four course, interactive dinner we tasted why Miele and Chef Uwe are such a great fit through dishes created with their products and his philosophy. Artful banana leaf-wrapped wild boar tamales with roasted corn and tomato ragout was prepared using the Miele steam oven. Perhaps the coolest tool in the showroom, the steam oven allows you to cook anything from fish to veggies to ribs, chicken, and chocolate cake through the use of fresh steam, It keeps food moist, succulent, and helps retain nutrients without having to add fats, sauces, or any liquids. Another bonus: there is no transfer of flavor, so you could actually cook all these things at once without worrying if your cake will taste like your salmon. The built-in Master Chef system, a pre-programmed electronic tool built into the oven, helps guide home cooks through the cooking process.
Paired with a Landon Winery Grande Rosso, a hearty red blend of Granache, Syrah, Mourvedre and Cabernet Sauvignon grapes inspired by the wines of Provence but grown in West Texas near Lubbock, the tamale was moist and delicious, with a fresh pop of sweetness from the fresh tomato and smoky corn with lots of roasted garlic.
Che Uwe’s perfectly seared jumbo scallops were cooked on the Miele flat grill with just a touch of oil. Uwe finished the scallops with a few flakes of fleur de sel, pairing it with Landon’s refreshing, light and floral Viognier, and proving at the same time that you don’t have to bathe a piece of fish in butter and oil to ensure it develops a golden sear.
Chef Uwe finished with a decadent dark chocolate ganache on the Miele induction cooktop, displaying the ability to create the glossy, luscious sauce without using a double boiler, which he paired with spicy edible flowers and a soft pumpkin ice cream filled with whole raspberries and crunchy pistachios. Miele products bring something elevated to your life without difficulty, helping you create delicious options that will also inspire better living.
