Microwave cooking preserves the nutrients in your food!
The microwave oven delivered on the promise of post-war technological advancement to lighten domestic labor for working families. Though commercially available since the late 1940’s, the microwave would not be popularized until the mid-1970’s when the technology became affordable to middle class consumers (the original 750 lb. microwave cost $5K in 1947!). Forty years later and the microwave is still here, in over 90% of American homes. But has the microwave fallen out of fashion? Are we taking it for granted? We’re all hip to slow food now– for many middle class Americans, cooking is no longer a wearying chore, but an obsessed-over past time. How are you supposed to caramelize those brussel sprouts?! You can’t get a good sear on your ahi tuna! Re-heat a cup of tea, maybe.
On Sunday, August 23rd, the Piranha Club (with Chef Matt Zatkoff) will harness the electromagnetic radiation and reassess the value of the once celebrated, now humble microwave. With a wink towards the retro, we are reviving some campy old school recipes, though ditching the Campbell’s soup cans for scratch made dishes prepared with premium ingredients.
8/23: Piranha Club: Advantages of Electronic Cooking
Sunday, August 23rd, 7PM
The Piranha Club Presents: Advantages of Electronic Cooking
1034 N Milwaukee Ave.
$30 for 5 courses with drinks
Buy tickets HERE
Microwave cooking is speedy!
Easy to operate!
Microwave ovens can save you energy!
And will not heat up the house!
Microwave cooking preserves the nutrients in your food!
The microwave oven delivered on the promise of post-war technological advancement to lighten domestic labor for working families. Though commercially available since the late 1940’s, the microwave would not be popularized until the mid-1970’s when the technology became affordable to middle class consumers (the original 750 lb. microwave cost $5K in 1947!). Forty years later and the microwave is still here, in over 90% of American homes. But has the microwave fallen out of fashion? Are we taking it for granted? We’re all hip to slow food now– for many middle class Americans, cooking is no longer a wearying chore, but an obsessed-over past time. How are you supposed to caramelize those brussel sprouts?! You can’t get a good sear on your ahi tuna! Re-heat a cup of tea, maybe.
On Sunday, August 23rd, the Piranha Club (with Chef Matt Zatkoff) will harness the electromagnetic radiation and reassess the value of the once celebrated, now humble microwave. With a wink towards the retro, we are reviving some campy old school recipes, though ditching the Campbell’s soup cans for scratch made dishes prepared with premium ingredients.
$30 with sangria and Brewery Zatkoff beer.
Limit 20 seats.
Hors d’oeuvres:
Curried Meatballs
Stuffed Mushroom Caps
Main:
$5000 Fiesta Chicken Kiev
Linguine Gamberetti
Tomatoes au Gratin
Dessert:
Pineapple Upside Down Cake
Video by Matt Zatkoff