The Latest from The Cookery

A little less than a year ago, Padilla announced the relaunch of its New York test kitchen as “The Cookery”, a culinary hub where recipe testing and development, food photography, video production and event execution all live and help support our clients goals.

In keeping you up to date on the space, here’s what’s been cookin’:

Toasting Women of the Vine:

Women of the Vine & Spirits is a membership-based trade organization that exists to support and connect women in the wine industry worldwide through education, advocacy, training, mentorship, and events.  Padilla had the pleasure of hosting a networking event in the Cookery for WOV members in the New York area. Attendees included executives in the wine & spirits industry and brand representatives.  The event offered the opportunity to talk to brand decision makers while also networking with women in the beverage alcohol space.

Getting a Leg Up on Maximizing Value is an initiative created to educate and inspire chefs on reducing food waste and getting the most out of Prosciutto di Parma leg.  As part of this program, The Cookery helped in bringing a series of chef recipes to life through recipe testing, food styling and photography.

The lasagna pictured here is just one example of a recipe developed by a chef which was then photographed in the Cookery.  In this application various parts of the leg were used to intensify and add depths of flavor.

Sharing Blueberry Research 

Just last month, The Cookery set the stage for a research and culinary event for the U.S. Highbush Blueberry Council where the latest in blueberry research was shared amongst media and influencers.

As part of the event, we worked with Chef Carlin Greenstein to develop a blueberry inspired menu featuring Whipped Ricotta and Blueberry Chutney Crostini, Wild Salmon with Blueberry Agrodolce and Farro with Fennel, Herbs, Blueberries and Toasted Pistachios.

To learn more about the Cookery, click here.

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