Cuisinart caution and recall
Cuisinart and the U.S. Consumer Product Safety Commission this week recalled about eight million food-processor blades after receiving reports from consumers of broken blade pieces in their processed food.
Conair, the maker of the Cuisinart food processors, received 69 reports of consumers finding broken pieces of a “riveted blade” in food, including 30 reports of mouth lacerations or tooth injuries, a CPSC press release said Tuesday.
“These are in millions of American homes, including my own,” CPSC Chairman Elliot Kaye told ABC News, stressing to consumers how dangerous the product can be.
“You find out that there’s a problem when you bite down and you cut your mouth and you break your teeth,” Kaye added. “With all the cooking that’s going on this holiday season, we’re really urging consumers to act immediately.”
The blades in question have four rivets, are silver-colored stainless steel and have a beige plastic center hub. The recall affects 22 models made in China that were sold between July 1996 and December 2015, at a price point between $100 and $350 when purchased.
If you have the affected blade you should immediately stop using the food processor and contact Cuisinart for a free replacement blade. Consumers can contact Cuisinart at 877-339-2534 or online at cuisinart.com. Click on “Product Recalls” at the bottom of the page.
News flash: I just discovered that Williams-Sonoma considers the place where Chuck Williams bought a hardware store next to the Sonoma post office on Broadway to be their “flagship store.”
Local customers of “Williams Sonoma – The Sonoma Store” have noticed a change in the last few months, and now events have progressed again to more changes for the better.
A few months ago the bigger Williams-Sonoma transferred the Sonoma store manager, Emily Kendis, to southern California to oversee some struggling stores. She left here within just a few days of being notified, leaving a bit of a vacuum.
Kathy Cereghini, who has been instrumental in the smooth running of the store all along, is now “acting manager” and with her international background, brings a new energy and verve to the store.
More recently, Chef David Leyva accepted an offer at the Culinary Institute of America at Greystone in St. Helena to teach and cook there. Leyva had taught many kids and adults cooking classes, as well as helping me with my demos at the Sonoma store.
Riding into the kitchen on a big white horse comes Chef Adla Britton, a delightful, all-natural young chef who grew up with home cooking in Bismarck, North Dakota, who will teach classes and demonstrate foods.
Adla’s mother gardened and canned, and from age 14 Adla worked at every job imaginable in local restaurants. She also graduated from college with a degree in psychology. After studying at the CIA in St. Helena, she worked on a farm raising chickens, hogs and heirloom vegetables.
Adla will surely get along well with aspiring cooks of all ages, and will also oversee private cooking lessons and entertaining at Sonoma’s Williams-Sonoma.
Sonoma Cheese Factory wheels out club card
The Sonoma Cheese Factory’s holiday party last week offered endless trays and wooden boards of cheeses (of course), charcuterie, three kinds of chili including chicken, pork or vegetarian where you could specify your add-ons, coffee, wine and just a general neighborhood happiness. No big show, just down-home food and people.