Signature Kitchen Suite hosted an event for NKBA’s Thirty Under 30s.
By Loren Kessell
The Thirty Under 30 Class of 2021 and some 30s alum received a special treat when Signature Kitchen Suite, the 2021 program sponsor, recently hosted a virtual limoncello cocktail-making party. Every participant received a kit filled with the necessary ingredients and an Anova sous vide precision cooker wand, made specially for the event, so they could do their homework leading up to the evening. That homework? Making sous vide limoncello.
Jack Palazzolo, head of marketing for SKS, and Donille Perrone, the brand’s senior marketing manager, kicked off the event by diving into the brand’s history and philosophy and how it was built from the ground up. SKS is the luxury brand owned by global appliance leader LG Electronics.
“I’m quite sure that you all were selected among hundreds and hundreds of talented, qualified designers because of how different and unique you are,” Perrone addressed the 30s. “I want you guys to understand that we all realize the importance and how special this is,” noting how the members of the elite Thirty Under 30 program and SKS are on a similar trajectory, rising in industry prominence.
SKS brings leading-edge technology to a generation of forward-thinking cooks — which it has dubbed “Technicureans™” — with its brand pillars centered around innovation, precision and purposeful design. SKS describes Technicureans™ as affluent homeowners (HHI of $150,000+), married and generally between 35 and 54 years old — encompassing Gen X and Millennials. This is the first generation for whom technology is and has been a part of their everyday lives for as long as they can remember. They are passionate about cooking, they’re socially conscious food consumers, and live an active and vibrant lifestyle. They are also influencers in their group — their opinions matter to those around them. This is the target audience for the SKS brand.
After the presentations, Nick Ritchie, SKS’ executive chef, guided the participants through the process for creating limoncello spritzers live from the Signature Kitchen Suite Experience & Design Center in Napa, Calif. Ritchie spent a year in Italy, where he learned the centuries-old art of making limoncello. The original method calls for the elixir to remain steeping on a shelf for weeks until it’s ready. The sous vide process cuts the month-long timeframe to just a few hours by speeding the infusion time. The group said a virtual “cheers,” as they learned more about the sous vide cooking process. SKS was the first manufacturer to build a sous vide into its ranges.
For recipes and for more information about Signature Kitchen Suite, visit its website.
