ASKO Picture Payout

ASKO is pleased to announce its new program, ASKO Picture Payout. The ASKO Picture Payout will pay a designer for the rights to use images of their projects, which contain ASKO products. The goals for this new program are to continue communication with the design community and help these designers gain exposure, as well as increase the ASKO image library. The images will be used for a variety of exciting sales and marketing related projects.
Submission is incredibly fast and easy. An entrant only needs to fill out a brief form, as well as provide high resolution digital images. People can enter online or mail in their projects – there is no limit to the number of times one can enter.
Requirements
– Name
– Contact Information
– Permission to reuse images / name for any and all ASKO marketing purposes
– Digital, high resolution images (minimum 300 DPI)
Mode of Submission
– Online entry – Entrant can still create a user profile, which allows them to enter over and over. Simply upload photos, complete contact information and check box to allow ASKO Appliances, Inc. to use the images for marketing purposes. Previous profiles (usernames and passwords) that were created for the design contest are still valid.
– Traditional mail – must include a CD with the high res images, as well as completed form.
For submission forms or additional information, please contact lgolden@milestonedist.com

A look inside Robb Walsh’s Viking kitchen

Robb Walsh, Food Writer for the Houston Press and multi-year James Beard Award nominee, recently put a Viking kitchen in his home. He was very kind to share some pictures with us. Pictured below is Jim Herd, whose company Collaborative Projects did the design and construction.

For more than 15 years, The James Beard Foundation has been in the forefront of America's culinary revolution. Often called "the Oscars of the food world," the annual James Beard Foundation Awards honor the top chefs, restaurants, food journalists, cookbook authors, and food show broadcasters.

A look inside Robb Walsh's Viking kitchen

Robb Walsh, Food Writer for the Houston Press and multi-year James Beard Award nominee, recently put a Viking kitchen in his home. He was very kind to share some pictures with us. Pictured below is Jim Herd, whose company Collaborative Projects did the design and construction.

For more than 15 years, The James Beard Foundation has been in the forefront of America's culinary revolution. Often called "the Oscars of the food world," the annual James Beard Foundation Awards honor the top chefs, restaurants, food journalists, cookbook authors, and food show broadcasters.

Chef Scotty’s Sticky Toffee Pudding recipe

Here at Milestone, we've been celebrating the holidays with one of Chef Scotty's most popular desserts. It's been served at several events over the past couple of weeks, and has been a big hit with everyone! By popular demand, we are posting the recipe here. Happy Holidays!

Sticky Toffee Pudding
Servings: Serves 12
Ingredients
Pudding:
1 cup dates
1 teaspoon vanilla extract
1 teaspoon baking soda
5 tablespoons softened butter, plus additional for molds
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon ground ginger
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg, beaten
Toffee Sauce:
7 tablespoons unsalted butter
3/4 cup cream
1 1/3 cups dark-brown sugar
2 tablespoons Myers's rum, or to taste
Cooking Instructions
Bring a large pot of water to a boil. Add the dates, and boil for 5 minutes. Strain, and place the dates in a bowl of cold water. Working in the water, remove the skins and pits from the dates. Place the dates in a medium saucepan with 1 cup water, vanilla extract, and baking soda. Bring to a boil and allow to simmer for 2 minutes (watch carefully, as it will foam). Set aside to cool.
Preheat the oven to 350 degrees. Butter an 8-by-12-inch baking dish or 12 6-ounce ramekins very well. Combine the flour, baking powder, salt, ginger and sugar in a bowl. Cream the butter briefly in a mixing bowl. Add the date mixture, dry ingredients, and egg, and stir gently to combine. (Do not over-mix). Spoon the mixture into the molds or baking dish until they are a bit less than half full. Set on a cookie sheet, and bake for 25 to 30 minutes.
Toffee Sauce
While the pudding bakes, combine the butter, cream, and brown sugar with 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and simmer for a few minutes, add rum, and set aside, keeping the sauce warm.
Remove the pudding from the oven when a skewer inserted in the center comes out clean. If using a large baking dish, cut the pudding into 12 squares. Pour the sauce over the pudding, allowing it to seep down around the sides and cover the top. (Use a fork to pull the pudding away from the pan, to get the sauce down the sides). Bake for 2 to 3 more minutes. Remove and cool to room temperature. Serve with Rum Raisin ice cream, if desired.

Chef Scotty's Sticky Toffee Pudding recipe

Here at Milestone, we've been celebrating the holidays with one of Chef Scotty's most popular desserts. It's been served at several events over the past couple of weeks, and has been a big hit with everyone! By popular demand, we are posting the recipe here. Happy Holidays!

Sticky Toffee Pudding
Servings: Serves 12
Ingredients
Pudding:
1 cup dates
1 teaspoon vanilla extract
1 teaspoon baking soda
5 tablespoons softened butter, plus additional for molds
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon ground ginger
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg, beaten
Toffee Sauce:
7 tablespoons unsalted butter
3/4 cup cream
1 1/3 cups dark-brown sugar
2 tablespoons Myers's rum, or to taste
Cooking Instructions
Bring a large pot of water to a boil. Add the dates, and boil for 5 minutes. Strain, and place the dates in a bowl of cold water. Working in the water, remove the skins and pits from the dates. Place the dates in a medium saucepan with 1 cup water, vanilla extract, and baking soda. Bring to a boil and allow to simmer for 2 minutes (watch carefully, as it will foam). Set aside to cool.
Preheat the oven to 350 degrees. Butter an 8-by-12-inch baking dish or 12 6-ounce ramekins very well. Combine the flour, baking powder, salt, ginger and sugar in a bowl. Cream the butter briefly in a mixing bowl. Add the date mixture, dry ingredients, and egg, and stir gently to combine. (Do not over-mix). Spoon the mixture into the molds or baking dish until they are a bit less than half full. Set on a cookie sheet, and bake for 25 to 30 minutes.
Toffee Sauce
While the pudding bakes, combine the butter, cream, and brown sugar with 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and simmer for a few minutes, add rum, and set aside, keeping the sauce warm.
Remove the pudding from the oven when a skewer inserted in the center comes out clean. If using a large baking dish, cut the pudding into 12 squares. Pour the sauce over the pudding, allowing it to seep down around the sides and cover the top. (Use a fork to pull the pudding away from the pan, to get the sauce down the sides). Bake for 2 to 3 more minutes. Remove and cool to room temperature. Serve with Rum Raisin ice cream, if desired.

New Date for 2009 Viking Classic

The Viking Classic, Mississippi’s premiere professional sporting event, is pleased to announce that the PGA TOUR has granted the event a new date for 2009. Next year’s event will be held October 26 – November 1, 2009, in a stand alone position on the PGA TOUR schedule.
“We are so pleased that the PGA TOUR thought so highly of the Viking Classic and its past success that it decided to award our tournament a new date,” said Randy Watkins, Viking Classic Tournament Director. “Being an unencumbered tournament will attract much more attention from the golf community around the world, which will only increase the excitement and success of the Viking Classic.”
The Viking Classic earned this stand alone date based on its success over the past two years and its storied history.

Stainless Steel Chef Competition at Kiva Kitchen & Bath

On December 4th, we hosted a Stainless Steel Chef Competition at Kiva Kitchen & Bath in Houston to celebrate their new live Viking kitchen. Chef Scotty went head-to-head with Chef Neil Doherty to create holiday hors d'oeuvres with a twist utilizing the new Viking products. It was a fun evening with heated competition. Chef Neil prevailed in the end with his menu of unique and festive appetizers.

Chef Scotty and his team hard at work

Chef Neil doing some prep work

A sampling of Chef Neil's final product

Stainless Steel Chef Competition at Kiva Kitchen & Bath

On December 4th, we hosted a Stainless Steel Chef Competition at Kiva Kitchen & Bath in Houston to celebrate their new live Viking kitchen. Chef Scotty went head-to-head with Chef Neil Doherty to create holiday hors d'oeuvres with a twist utilizing the new Viking products. It was a fun evening with heated competition. Chef Neil prevailed in the end with his menu of unique and festive appetizers.

Chef Scotty and his team hard at work

Chef Neil doing some prep work

A sampling of Chef Neil's final product

Top Chefs use ASKO dishwashers!

ASKO dishwashers are featured on Top Chef New York, the #1 rated food show on cable TV.
Cheftestants take on the Big Apple and compete for their shot at culinary stardom, while living in Brooklyn at Williamsburg's premier parkfront luxury residences- Twenty Bayard. Top Chef offers a fascinating window into the competitive, pressure-filled environment of world-class cookery and the restaurant business at the highest level.
Top Chef airs on Bravo Wednesdays at 10/9c.