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Women's Month Spotlight: Gráinne Mullins

Women's Month Spotlight: Gráinne Mullins

A Sweet Awakening 

It is commonly said that a pastry chef is performing an exact science. Precise ingredients, exact ratios, measurements, plus perfect timing are all involved. All of that, however, just takes care of the taste and doesn’t even include the presentation. The presentation has to be flawless and artful. We eat with our eyes first and anticipate taste based on how good the treat looks. Fortunately for those of us who enjoy decadent delights, Chef Gráinne Mullins, an active science major at the time, began working in commercial kitchens around Ireland. As it turns out,  that year, which she had taken off from school, became the tipping point at which the Eurotoques 2019 Young Chef of the Year decided to officially trade in her lab coat for a chef’s apron. 

Gráinne Mullins | Lamson Products

 

Finding Love 

In 2019, Chef Mullins was named Eurotoques Young Chef of the Year. The award should have been a catalyst to be a breakout year for the extraordinary pastry chef, with a full schedule of media appearances and culinary showcases. However, once the recent pandemic sent most of the world to isolation and limited social interaction, the hospitality industry instead slowed enough to grant Chef Mullins time and motivation to make a business pivot. It was while she focused on preparing custom orders of sweet confections for her neighbors and friends, that the chef created and founded her Galway-based Grá Chocolates, which is named for the Irish word meaning ‘love.’ It seems to be an appropriate name for fine chocolate candy, and an ingredient the chef pours into her company’s multi-day production process. Today, Grá Chocolates crafts small batches of beautiful hand-painted chocolate candies that, indeed, live up to the name. Perhaps, even more, it stands as a sweet reminder of what Chef Mullins hopes shows up with every bite. 

 

Gráinne Mullins | Lamson Products

Breaking The Mold

Fresh, locally sourced ingredients have been Chef Mullins’ preference since a youth, when she was surrounded by family gardens. It is also a preference she maintains as a pastry chef and chocolatier.


The three-day signature process she has developed utilizes ethically sourced ingredients, such as rich, Irish cream and butter, all readily accessible from dairy farms in her home of Ireland. The scientist-turned-chef draws on her ability to mix and match seasonal flavors to create flavorful fusions that reflect her home and how she wishes to present it to the world. Find Chef Mullin’s recipe for Salted Caramel Doughnuts in the section below and enjoy one of her sugary favorites. Be sure to use the Lamson Dough Scraper and the Lamson Chef's Slotted Turner to help make your dish a delicious success!

 

Salted Caramel Doughnuts


Ingredients                                                              
4 ⅜ cups flour
¼ cup caster sugar
¼ cup softened butter
2 eggs
1 tablespoon dried fast action yeast
1 ¾ tsp. salt
⅝ cup milk
¾ cup water
Sunflower oil, for frying
 

Method

  1. Warm the milk and water until tepid, add the yeast and the sugar to the liquid and leave for eight minutes to activate.

  2. Add the other ingredients to a stand mixer with a hook attachment. Mix until combined. Continue to mix for an additional five minutes.

  3. Lightly grease a bowl and place the dough into the bowl. Let it rise for an hour, or until doubled in size.

  4. Tip out the risen dough onto a lightly floured surface. Knock it back and roll it out until it is approximately 2cm in height.

  5. Cut out rounds to the desired size - Pro Tip: our Dough Scrapers are fantastic for this step!

  6. Place on a prepared baking sheet and cover with oiled cling film, and leave for another 20-30 minutes, or until doubled in size.

  7. Pour the sunflower oil into a deep fat fryer or a deep pan and heat to 356 F - Pro Tip: our Vintage Slotted Turner makes frying a breeze!

  8. Cook the risen doughnuts in small batches of two or three at a time, for two minutes on each side, until cooked through. Drain on a cooling rack with a tray underneath and leave until cool enough to handle.

  9. Pierce the side of each warm doughnut with a skewer and fill with the filling of your choice, recommended is a Salted Caramel filling - see below

SALTED CARAMEL FILLING 

1 cup cream
3 Tbsp. milk
1 ½  vanilla pods
1 large pinch of sea salt
½ cup caster sugar
⅓ cup butter

Method

  1. Heat the cream, milk, vanilla, and salt together in a saucepan.

  2. At the same time, heat the sugar until golden brown in color, approximately 356° Fahrenheit if you have a sugar thermometer.

  3. Very carefully add the warm cream to the caramel, off the heat.

  4. Bring it back to the heat and allow it to cook for a further two minutes.

  5. Pass the mix through a sieve and allow it to cool for five minutes.

  6. Add the butter and blend using a hand blender.

  7. Allow for cooling completely before putting it into a round-tipped piping bag and filling the doughnuts.

 

Women’s History Month

During the month of March Lamson will recognize Women’s History Month by sharing stories of bright and talented women who are exemplary in the culinary industry. We encourage you to celebrate the contributions all women have made over the course of history.   

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Women's Month Spotlight: Chef Nyesha Arrington

Women's Month Spotlight: Chef Nyesha Arrington

A Flair for Flavor

Nyesha Arrington discovered her love of food in her grandmother’s kitchen. It is in her Southern California home that she found an affinity for creating satisfying meals made from fresh, locally sourced ingredients. Her family’s multicultural background honed her love of cooking and influenced her professional culinary pursuits. As an impassioned child under her grandmother's tutelage, a young Chef Nyesha Arrington mastered Korean cuisines such as Bulgogi and homemade Kimchi. Since then, her flair for fresh flavor integrations has launched her from home Sous Chef to the go-to Chef for multiple food stars, including Guy Fieri and Gordon Ramsey.  

 

 Nyesha Arrington | Lamson Products

Food is Art 

Arrington was heavily influenced by her artistic family. Her seamstress mother and bassist father raised both Nyesha and her sister in a creative environment. Prior to her full dedication to her current career, Nyesha experimented with photography, sculpting, and watercolor. Eventually, she decided that the canvas she most enjoyed was an empty plate. Her style and approach are that of sustainability, so the chef makes an effort to source and prepare locally grown ingredients.
In 2001, while enrolled at the Art Institute of California’s Culinary School, she garnered a professional boost from Michelin Star restaurateur Chef Josiah Citrin. Due to her extraordinary culinary achievements, she was tasked with helping Citrin open two restaurants in Santa Monica, California, which foreshadowed great things for the young culinary student.  

 

Nyesha Arrington | Lamson Products

  

From Student to Master 

Chef Arrington’s groundbreaking journey has been that of a prodigy turned master. From her days in SoCal in the family kitchen to appearances on Bravo’s Top Chef and Food Network’s Chef Hunter, Nyesha has always proven her ability to thrive as a mentee. After some initial apprehension about joining the celebrity chef space, she dived into her first few offers and discovered it to be a natural fit. She has graced the cover of ‘Rachael Ray Every Day’ magazine and currently serves as mentor and judge on Gordon Ramsey's newest show, Next Level Chef, on the Fox Network. Her dedication to excellence has transitioned her from rising star to Master Chef.  Her culinary expertise and artistic background have made her one of America’s brightest chefs and food stars. Try your hand at Chef Arrington's Honey Mustard Black Cod recipe below and don't forget to prepare your kitchen with Lamson's new Vintage 6-Piece Deluxe Cook's Set today!

 

Women’s History Month

During the month of March Lamson will recognize Women’s History Month by sharing stories of bright and talented women who are exemplary in the culinary industry. We encourage you to celebrate the contributions all women have made over the course of history. 

 

Honey Mustard Black Cod

Ingredients for Black Cod

  • 2 pounds black cod (also known as sablefish)

  • 2 cups honey

  • 2 cups Dijon mustard

  • 2 tsp aged soy sauce

Ingredients for Onion Broth

  • 2 Tbsp extra-virgin olive oil

  • 4 large onions, thinly sliced from stem to root end

  • Kosher salt

  • 2 ounces dry sherry

  • 4 bay leaves

  • 1 bundle thyme

  • 2 quarts of chicken stock

Ingredients for Celery Root Puree

  • 6 cups whole milk, divided

  • 1 tablespoon unsalted butter

  • 2 medium shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • 3 bulbs of celery root (about 2 pounds), peeled and cut into large cubes

Directions for Onion Broth 

  1. Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to medium heat.

  2. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes. Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook slowly to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.

  3. When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half.

  4. Add the bay leaves, thyme bundle, and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour.

  5. TASTE for seasoning; you probably will need to season with salt.

  6. If the stock reduces too much add water to keep the liquid level up. When done, the soup should be thick and very full-flavored.

  7. Correct seasonings and add salt due to the sweetness of caramelized onions. TASTE!

Directions for Celery Root Puree

  1. In a medium saucepan, bring 3 cups of milk to a simmer. Reduce the milk until it begins to caramelize and turn brown for about 45 minutes.

  2. In a large saucepan, melt the butter. Add shallots and garlic and cook over low heat until shallots are translucent about 3 minutes.

  3. Add the celery root and russet potato and cook for 3 minutes longer, making careful not to brown.

  4. Add remaining 3 cups of milk and simmer until the celery root is tender about 25 minutes.

  5. Remove both saucepans from heat.

  6. Transfer the celery root and the milk mix to a blender or food processor and blend until smooth.

  7. Season with salt and pepper to taste.

  8. Serve hot, drizzled with good-quality hazelnut oil and chopped toasted hazelnuts. 

Directions for Cod

  1. Mix honey, mustard, and soy together in a bowl
  2. Add the fish, cover, and marinate in the refrigerator for 8 hours or overnight. Remove from marinade when ready to cook
  3. Cook under a salamander or broiler for 6 minutes

    To Plate

    In a shallow bowl place celery puree in a mound.  Add broth over the top and around the puree. Carefully place the finished cooked fish on top and garnish with julienned scallions.

    Make Your Recipe a Success with Our Lamson Products

    Shop our new Vintage 6-Piece Deluxe Cook's Set today!

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    Charity Spotlight: Patchwork City Farms

    Charity Spotlight: Patchwork City Farms

    A Time to Plant 

    In 2010, Jamila Norman planted a seed on Atlanta’s West End. In 2022, the city reaps the benefits of a harvest that yields happiness, health, and hope to communities that need it most. 

    Farmer J

    Jamila,  known internationally as ‘Farmer J,’ founded Patchwork City Farms in 2010 on a 1.2-acre space on the Westside of Atlanta. Today, the farm is located in the Oakland City area of Atlanta and is Certified Naturally Grown, meaning there are no unsafe additives used in crop growth. The pledge to grow organically, and love for community, are staples in Farmer J’s recipe for change. Although Southwest Atlanta seems an unlikely farm location, it is precisely where Patchwork City Farms provides clean, fresh, locally grown foods to the city. There are after-school programs that teach youth farm-based activities. There are also opportunities offered for passionate volunteers to gain hands-on experience in the work. At her weekly farmer’s markets, residents can buy those organically grown fruits and vegetables. By making these purchases, they are supporting a farming collective that is dedicated to the highest production standards and assists in facilitating the regeneration of healthy neighborhoods. 

     

    Patchwork City Farms | Lamson Products

    Growth & Determination     

    Black farmers have an obscure history in the U.S. Cultivators of color have weathered complex legalities and knotty ethics, leaving the timeline of their story riddled with the repercussions of a once divided nation. The denial of land equity to skilled laborers, making the transition from servitude to vested landowners, became a major contributor to less availability of healthy food options in marginalized communities. In 1999, the USDA settled a $22 million dollar class action suit with multitudes of Black farmers who were discriminated against, and who’d lost their land between the years 1981 and 1986, leaving many areas without sources for fresh food.  

    Consequently, the 2008 U.S. Farm Bill declared a food desert to be an area where access to fresh and affordable food is severely limited. The bill further clarifies that grocery stores are scarce in these communities, or transportation to reach a location is unavailable. It is here, in these described neighborhoods, where Jamila Norman and the work of Patchwork City Farms provide sustenance for both the body and soul. 

    Patchwork City Farms | Lamson Products

    Commitment to Community 

    Lamson is committed to helping those who dedicate themselves and their businesses to mending social disparities. Therefore, from February 24-27th, 10% of Lamson sales will be donated to Patchwork City Farms. This contribution will further enable Patchwork City to continue its educational and agricultural efforts throughout Atlanta.    

    To learn more about Jamila Norman and Patchwork City Farms visit their website, and shop Lamson Product to support the efforts of Black farmers who are making a vital impact in the city of Atlanta.

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    Introducing a Collaboration with Chef Jason Tufts

    Introducing a Collaboration with Chef Jason Tufts
    Lamson is excited to announce its official partnership with Chef Jason Tufts, SC Chef Ambassador and Head Chef of The Village Cafe in Aiken, SC!

     

    A Passion for Locally-Sourced Foods

    In 2020, Chef Jason was announced as a South Carolina Chef Ambassador, a prestigious title bestowed by the Palmetto State’s Governor, its Commissioner of Agriculture, and the Director of the Department of Parks, Recreation, and Tourism. Substantially more than an accolade or title, a State Chef Ambassador actively connects with and promotes area farms, their goods, and teaches how and where to locally source extraordinary ingredients for use in delicious farm-to-table dishes.

    Chef Jason has previously served as Executive Chef at some of South Carolina's premier dining destinations, providing delicious, healthy meals created from freshly harvested ingredients. 

    In the two short years since his ambassadorship, and less than one year into his current tenure as Head Chef at The Village Cafe located in Aiken, South Carolina, Chef Jason has been tapped as a partner in the launch of the Lamson Test Kitchen, where America’s brightest chefs share personal stories, showcase their favorite recipes, and teach valuable kitchen techniques for inquisitive cooks around the globe. 

    Chef Jason's Recipe for Coq Au Vin

    Watch Chef Jason of The Village Cafe use Lamson Precision Vintage Style Knives to prepare Coq Au Vin in the video below. Then, save and test Chef Jason’s recipe for a delicious and robust French meal you can add to your repertoire!  

    Recipe Details:

    Coq au Vin | Serves 2-4 people 

    Ingredients:

    • 1 whole chicken, halved
    • 2 jumbo sweet onions
    • 2 medium carrots
    • 1 bunch celery
    • 1 qt button mushrooms, sliced
    • 1 bulb fennel
    • 2 medium parsnips
    • 1 lb bacon, diced and rendered (reserve the fat)
    • 3-4 large garlic cloves
    • 2 Tbsp tomato paste
    • 5 bay leaves
    • 2 sprigs of fresh rosemary
    • 3 Tbsp salt and pepper
    • 1 qt decent quality red wine
    • 2 cups of high-quality chicken stock
    • ⅓ lb cold butter, cubed (optional)

    Method:

    • Heat a large roasting pan or dutch oven on the stovetop.
    • Add 1-2 tablespoons of the bacon fat, and heat until it reaches the smoke point.
    • Add chicken, skin-side down, and brown, turning over to get the underside seared.
    • Once the chicken is evenly browned, remove it and set it aside.
    • Lower the heat to medium-high and add all of the vegetables with salt and pepper.
    • After about one minute, add the bacon, rosemary, garlic, bay leaves, and tomato paste. 
    • Continue to stir until the vegetables begin to soften and everything is coated with the tomato paste.
    • Add the red wine, and scrape as much of the caramelization off of the bottom of the pan as possible.
    • Add the chicken stock, and check for seasoning.
    • Place the chicken skin side up on top of the vegetables and cover.
    • Roast for 45 minutes at 375 degrees.
    • Uncover and roast an additional 20 minutes or until the chicken is fork-tender.
    • Optional: Once the chicken is done, strain the liquid into a small saucepot and bring it just to a simmer.
    • Slowly whisk the butter in a cube at a time until melted.
    • Serve with a crusty baguette. 

    Chef’s Notes

    • Make sure to pat the chicken completely dry prior to searing. This will lessen the chance of ripping the skin. You can process it the night before and leave it uncovered in your refrigerator.
    • If you are sensitive to rosemary, you can blanch the whole sprig in boiling water for a few seconds. This will remove the excess sap and reduce bitterness.
    • Every oven is different. Cooking times and temperatures may vary.
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    You’re kitchen needs at least one of these…

    An Elegant Rocker – Meet the Ulu Knife, your soon-to-be go-to for all your kitchen cutting! This rocker is an extremely versatile kitchen tool; great for cutting all sorts of meats, vegetables, cheeses, fish and seafood. Did we mention it’s also the perfect mini pizza rocker? Ulu does it all and more! 

     

    A Cleaver to Get the Job Done – Every kitchen needs a good meat cleaver. Whether you are chopping vegetables for curry or prepping a cut of meat for the barbecue, our cleavers can handle it all. The 7.25” Meat Cleaver (pictured) is designed with a thick blade, ready to split bone for your Saturday ribs. Our 8” Chinese Vegetable Cleaver functions as an elegant Chef’s knife for chopping and slicing all your veggies and more! And finally, our best-selling 8” Chinese Santoku is the versatile cleaver for all your kitchen needs. If you're looking for an amazingly strong and versatile knife, the Cleaver is for you. 

     

    A Reliable Pair of Shears – Stop hunting for the kitchen scissors and get yourself a good pair of shears. Kitchen shears are ideal for quickly cutting fresh herbs and opening hard to tear packaging. Our Forged Breakaway Kitchen Shears (top) can be easily taken apart and cleaned – perfect for sanitizing after preparing meat. Get the job done even faster with Poultry Shears. Our Poultry Shears with Forged Blades (bottom) help you quickly and efficiently separate poultry, just like the pros. 

     

     

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    Meet our best-selling Cleaver!

    Our 8” Chinese Santoku is the cleaver for all your kitchen cutting needs. Ergonomically designed for safe and comfortable use (no matter your knife wielding style!), each cleaver features a full-tang blade made of stainless steel and hand sharpened for a razor-sharp edge.

    Offered in 3 different handles, we offer this classic, versatile cleaver for every kitchen style.

     

    The Brad Leone Signature Series features a Walnut Handle with streamlined design. It’s sleek and to the point.

    Check out the Brad Leone Signature Series in action here!

     

     

    Our Classic version is more traditional in its design, with a robust handle ready to complement your existing kitchen arsenal.

    The Classic Rosewood Edition features a warm, rich hue with dark veining in the wood. 

    Our Classic Walnut Edition boasts a pale, milk chocolate brown handle. Paired with gold accents, it’s a sophisticated classic. 

    Protected when paired with our Leather Santoku Sheath, this cleaver stores safely in a kitchen drawer, ready to chop.

    Shop CLEAVERS, here.

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    Slow Cooker Bacon Corn Chowder

    Hearty and creamy, this classic corn and potato soup gets an extra thumbs up for having almost everyone’s favorite ingredient … bacon. Perfect for those busy days that you only have a couple minutes to figure out what to have for dinner, throw the ingredients in and the slow cooker will do the rest! 

     

    Ingredients:

  1. Slow Cooker Bacon Corn Chowder: 
  2. 1 lb small red potatoes  - cut into 1 inch cubes
  3. ½ c chopped onion
  4. 24 oz whole kernel corn
  5. 3 c chicken broth
  6. 1 tsp salt
  7. ½ tsp pepper
  8. 2 c half and half
  9. 2 tbsp corn starch
  10. ½ lb crispy bacon crumbles

  11. Instructions:

    1. In your slow cooker, combine potatoes, onion, corn, broth and salt and pepper. 
    2. Cover, and cook on high heat for 3 - 4 hours, or until potatoes are tender.
    3. In a small bowl, beat half and half and corn starch together. Whisk until smooth. Stir half and half mixture into the slow cooker. Cook for another 10 - 15 minutes for soup to thicken. 
    4. Garnish with bacon crumbles and shredded cheese. 
    5. ENJOY! 

    Recipe sourced from Pillsbury.

    Make sure to check out some of our favorite knives to help you get the job done!

     

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    Have you met Sonny?

    Whether you favor TikTok, Youtube or Instagram, do yourself a favor and follow @thatdude_cancook for all the inspiration and confidence you need to master the kitchen. Tips, tricks and recipes to help you cook like a pro! 

    Find him on:

    Instagram https://www.instagram.com/thatdude_cancook/

    YouTube https://www.youtube.com/watch?v=weN2U_paONg&feature=youtu.be

    TikTok https://www.tiktok.com/@thatdudecancook?lang=en

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    Lamson BBQ Storage Bag

    With a bold, new color and the same trusty design as before, the Lamson BBQ bag makes a great gift for the grilling enthusiast!

    Lamson BBQ Storage Bag

    Perfectly fits the Lamson Tailgater Barbecue Sets.

    • Dimensions Closed: 18" L x 6.25" W x .3" H
    • Dimensions Open: 18" L x 12.5" W x .3" H
    • Wight: 6 ounces
    • Made of canvas with brown handle and trim

    Click here to learn more or get yours.

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    Shelburne Falls is OPEN for Business!

    We are happy to share that our factory outlet store is now open!

    With the health and safety of our team and customers as our top priority, we will continue to follow the guidance from the CDC and state authorities. 

    To help keep everyone safe, we also urge our customers to play their part in restricting the virus’ spread by listening to local government guidelines, respecting hygiene rules and face coverings guidance, maintaining social distancing and staying home if they feel unwell or are experiencing COVID19 symptoms.

    We look forward to welcoming you back to our store!

     

    Open Daily - 10AM to 5PM

    45 Conway Street, Shelburne Falls, MA

    413-625-0201

     

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