- Mission Statement
- Anolon's Recipe Videos
- Anolon Community
- Slow Food USA
- Table Talk 2011 Contest
- Wine Advice
- Delicious Future Videos
- Eat Real Videos
- Delicious Recipes
- Chef Sponsorships
- Friends of Anolon
- Easter Lamb
- Canning and Preserving
- Mom's Food Traditions
- Beer & Food Pairing
- Pie-Baking Tips and Techniques
Creating a Delicious Future™ with Anolon®
In this 5-part webcast series, join Jonathan Lindenauer of Bon Appétit, Galen Zamarra of Mas Farmhouse and Bill Telepan of Telepan as they prepare a sustainable four-course meal. Then listen to how they prepared their dishes using the values of Slow Food. So, whether an avid gourmand, newlywed, or just beginning to cook, join Jonathan, Galen and Bill as they create a delicious future for us all.
Third Course: Herb-stuffed Leg of Lamb with Beans Confit
In this sustainable, slow food cooking video, Bill Telepan of Telepan (using Anolon Ultra Clad cookware), creates a delicious Herb-stuffed Leg of Lamb with Beans Confit – the entrée of a four-course sustainable meal. Join Bill, along with Jonathan Lindenauer of Bon Appétit and Galen Zamarra of Mas Farmhouse as they prepare their dishes and discuss the merits of cooking with the values of Slow Food.
You can find the recipe in Sumptuous Recipes
First Course: Butternut Squash Soup with Pancetta, Ginger Snap Crumbs and a Spiced Crème Fraiche
In this sustainable, slow food cooking video, Jonathan Lindenauer of Bon Appétit (using Anolon Advanced Bronze cookware), demonstrates how to create a sumptuous Butternut Squash Soup – the beginning of a four-course sustainable meal.
Second Course: Seared Diver Scallops with Cauliflower Two Ways and a Caper Gastrique
In this sustainable, slow food cooking video, Jonathan Lindenauer of Bon Appétit (using Anolon Advanced Ultra Clad cookware), demonstrates how to create a delectable Seared Scallop appetizer – the second course of a four-course sustainable meal.
Third Course: Herb-stuffed Leg of Lamb with Beans Confit
In this sustainable, slow food cooking video, Bill Telepan of Telepan (using Anolon Ultra Clad cookware), demonstrates how to create a delicious Leg of Lamb entrée – the third course of a four-course sustainable meal.
Fourth Course: Heirloom Apple Tart Fine with Almond Frangipane and Caramel Sauce
In this sustainable, slow food cooking video, Galen Zamarra of Mas Farmhouse (using Anolon SureGrip™ bakeware), demonstrates how to make a scrumptious Heirloom Apple Tart dessert – the fourth and final course of a four-course sustainable meal.
Discussing the values of Slow Food
The 5-part webcast series ends with Jonathan Lindenauer of
Bon Appétit, Galen Zamarra of Mas Farmhouse and Bill Telepan of Telepan enjoying the fruits of their labor and discussing the values of Slow Food.
