Portland Culinary Alliance

What’s the latest in cookware and kitchen implements? Those who attended December’s program at In Good Taste were brought up to date by Barbara Dawson and her capable staff: Pam Henderson, Cheryl Russell and James O’Keefe.

Greeting members as they came in out of the cold were a spread of tasty delights. Glasses of champagne or wine, a variety of cheeses, crackers with salmon mousse and caviar, Neopolitan cookies and chocolate cake were arrayed along the counter. After browsing among all the gourmet salts, new cookbooks and gleaming merchandise, members sat down to nibble on the treats and watch Cheryl Russell demonstrate some of her favorite things: ceramic knives, peelers and graters.

Cheryl said she likes ceramic knives because they’re lightweight and oh so sharp. She effortlessly cut almost transparent slices of lemons and limes. She said they cut “like butter.” Ceramic knives have improved in quality since they were first introduced more than 20 years ago. The only drawback is they’re not flexible so they’re not the best choice for boning. Cheryl said the guest chefs at In Good Taste’s cooking school often set their own knives aside for the opportunity of using Cheryl’s collection of ceramic knives.

Barbara showed us one of her favorite new things: Riedel’s glasses that are made expressly for Oregon Pinot Noir. The lip of the large-bowled, tulip-shaped glasses flairs out slightly, a feature that’s meant to enhance the mouth feel of the wine.

Barbara and Cheryl also recommended adding a serrated peeler to anyone’s gadget collection. Made by both Oxo and Messermeister, these peelers delicately remove the peel from tomatoes and peaches, as well as other fruits and vegetables.

Barbara generously gave each of us a goodie bag full of fun gadgets as we said our goodbyes and went back out into the chilly night.