As the kitchen has evolved from a separate utilitarian space to a room that is the nucleus of the living area, appliance design has become as important a consideration as functionality. Bertazzoni ranges and cooktops continue a tradition of fine design and engineering that began over a century ago and is constantly refined to meet the needs of the modern cook. Built in Emilia-Romagna, the heartland of exceptional Italian food and cooking, the elegant Bertazzoni appliances are designed by people who love to cook and understand the tools that are needed to do it well. The result— a perfect marriage of function & design. Simple ingredients and basic cooking techniques that enhance natural flavors characterize Italian food making this cuisine a universal favorite. However it is the change in the design of the kitchen that is inspired by the true nature of Italian cuisine, gathering together with family and friends in the heart of the home to cook and eat together. Cooking with speed has its place in our busy lives but taking time to savor the experience of eating and spending time together is an enriching experience that brings an important balance to our busy lives. The 24" flush mount depth makes the Bertazzoni range a perfect design complement for sleek European cabinetry and an ideal choice for those seeking a highperformance appliance for a limited space. Installed with the elegant Bertazzoni Ventilator Hood and customized Backguard it creates an exceptional design statement. Available in 5 or 6 burner configurations. Multi-sector high-efficiency 15,000-power burner that also provides a delicate low simmer. Multi-function burners with a BTU range of 11,000-750 for versatility and accuracy. One-piece worktop molding, with sealed burners for easy cleaning. One touch ignition system with automatic safety shut off. Large capacity Convection oven, features 4 cooking modes. Infrared gas grill for powerful searing and broiling. 36" - 600 cfm Ventilator Hood. 36" Backguard with rail option. The Bertazzoni Modular Series represents the most up to date trend in kitchen architecture. It redefines the kitchen as an environment blending appliances and furniture into a highly functional design statement. The modular series cooktop can be dropped into a counter or installed in a custom designed stainless steel cabinet with either shelves or drawers below. The Bertazzoni minimalist Ventilation Hood and Backguard complete a stylish installation, providing superb function and superior performance. 36" 5-burner cooktop, High-efficiency power burner with Triple-ring element and a delicate low simmer function. Multi-function burners for versatility and accuracy. One-piece worktop molding, with sealed burners for easy cleaning. One touch ignition system with automatic safety shut off. One-piece worktop molding with sealed burners for easy cleaning. Stainless cabinet with Shelves or Drawers, available in 36" & 48" 600 cfm Ventilator Hood, available in 36" & 48" One piece Stainless Backguard, available in 36" & 48" Upon entering an Italian restaurant our senses come alive to the experience of eating even before the food is placed in front of us. A feast for the eyes is presented with an exquisite array of Antipasto featuring seasonal grilled and marinated vegetables and seafood salads. A large wheel of Parmesan cheese bottles of Balsamic vinegar, assorted olive oils and freshly baked breads are artfully displayed while the aroma of sauces simmering on the stove assures us we are in a culinary heaven. Making Antipasto and other Italian specialties at home is a breeze with the tools of the Bertazzoni Professional range. The large capacity Convection oven also easily handles American favorites. Advantages include: Roasting multiple racks of vegetables at one time. Broiling large trays of vegetables, shrimp or fish and for finishing chicken or eggplant Parmesan. Baking several casseroles such as lasagna and stuffed artichokes at one time. Capacity for large roasts such as turkey and prime rib as well as smaller roasts like chicken and lamb with all the trimmings. 15,000 BTU burner for rapid boil, perfect searing, sauté & wok cooking. Variable burners for moderate cooking and slow cooking. Call Purcell Murray at 800.863.7133 & schedule an appointment to experience the pleasure of cooking on a Bertazonni range. The Purcell Murray showrooms in Brisbane and Huntington Beach provide an educational resource for consumers who are interested in purchasing or already own appliances from Thermador, Bosch, Gaggenau, U-Line, Franke, La Cornue, Best and Broan. To locate the dealer nearest you, contact Purcell Murray at 800.863.7133. Sat, Apr 1 10am – Noon Tue, Apr 18 6pm – 8pm Sat, May 6 10am – Noon Tue, May 23 6pm – 8pm     Sat, Apr 15 10am – Noon Tue, May 2 11am – 1pm Sat, May 20 10am – Noon     Tue, Apr 4 11am - 1pm Tue, May 9 11am - 1pm     Tue, Apr 4 11am – 1pm Sat, Apr 15 9:30am – Noon Sat, May 6 9:30am – Noon Tue, May 16 11am – Noon     Tue, Apr 11 11am-1pm Tue, May 2 11am-1pm     Tue, Apr 18 11am-1pm Tue, May 9 11am-1pm Throughout the year, we offer a series of seasonal cooking classes with a focus on Entertaining, Kitchen Choreography for Everyday Meals, and Wine & Food Pairing. Mon Apr 3 Parisian Bistros, Brasseries & Wine Bars Daniel Young 6:30-8:30pm $55 Paris is without doubt one of the most enthralling cities to visit, and April, as the song reminds us, is an especially wonderful time to visit. Our special guest, author Daniel Young, will transport us to Paris and bring alive the experience of eating in this unique Parisian style. With recipes especially adapted for the American home cook, this book will teach you how to take the ordinary and make it extraordinary with the sophistication, romance & hospitality that the French have perfected. The evening features lively conversation and anecdotes, a cooking demonstration of a classic Bistro dish, a delectable dinner featuring recipes from the book, and French wines. Sat Apr 8 Seasonal Convection, Entertaining with Ease Larissa Taboryski 11am-1pm $45 Hosting a dinner without feeling overwhelmed is easier than you think. The key: simple menus, organization, and knowing how your appliances can work for you. Butter lettuce Citrus Salad w/Poached Prawns; Chicken Breasts w/Proscuitto & Smoked Mozzarella; Grilled Radicchio; Meyer Lemon & Basil Risotto; Strawberry Rhubarb Gallette. Thurs Apr 20 Cooking from the Trader Paul Tang 6-8pm $45 Often the biggest obstacle to cooking is deciding what to cook. Planning a menu for a week can be daunting, so if you are ready to move beyond your staples, join Paul and learn how to jazz up your menus with plenty of help from the Trader! Roast Leg of Lamb, Couscous, Herbed Zucchini & Squash Medley; Roasted Salmon, Asparagus & Wild Rice Pilaf; Grilled Ham & Cheese Sandwiches w/Roasted Tomato Soup; Seared Tuna Nicoise Salad; Lemon Brulee Tart. Tues Apr 25 Tres Agave Restaurant Joseph Manzare & Alex Moreno 6-8pm $55 Jalisco Mexico, is home to the finest 100% Agave Tequilas and restaurant Tres Agave in San Francisco affords you the opportunity to taste the many varieties of tequila while enjoying the fresh, flavorful cuisine of Jalisco, Mexico. Join the talented chefs of this popular restaurant and learn how to re-create these wonderful food and tequila pairings. Thurs May 11 Japanese Small Plate Dining 6-8pm $45 Small plate dining has so much appeal. It is a great way to relax with friends while savoring different flavors & beverage pairings. Spicy Tuna Spring Rolls; Chicken & Scallion Skewers; Salmon & Asparagus Tempura "Sandwiches"; Miso Grilled Skirt Steak w/Spinach; White Chocolate & Green Tea Pot De Crème. Sat May 13 Summer Party Planning 101 Larissa Taboryski 11am-1pm $45 Graduations, weddings, family reunions—it is the season for big parties. In this class I will share tips with you from my many years of catering. I will show you how to plan a menu for a crowd, and plan the preparation & cooking steps. Roasted Salmon w/Roasted Corn Salsa; Baked Ham w/Apricot Mustard Glaze; Pasta Antipasto Salad; Stuffed Chicken Thighs w/Goat Cheese & Herbs; Green Bean Tomato Salad; Potato Artichoke Salad; Strawberry Peach Shortcake Cobbler. Tues May 16 Food & Wine Pairings from Bacar Adam Timney & Paul Einbund 6-8pm $55 Bacar of San Francisco, is a unique restaurant that features a revolving weekly wine list of 1400 wines with over 60 by the glass and a seasonal menu of perfectly fresh foods presented in a rustic yet refined preparation. Pairing these many wines with a constantly changing menu is the task of Sommelier Paul Einbund & Chef de Cuisine Adam Timney, who join us this evening to give us a behind-the-scenes glimpse & taste of this fascinating process. Call 800.863.7133 for reservations & information on private cooking events. Fri Apr 7 Retro Dinner Classics Linda Steidel 11am-1pm $45 The dinner chosen by the James Beard House to honor Chuck Williams, founder of Williams Sonoma was his favorite Sunday supper. This is simple classic American food at its best: Butter lettuce w/Cucumber Ranch Dressing; Pot Roast w/Cabernet Sauvignon; Mashed Potatoes w/Crème Fraiche & Scallions; Creamed Spinach; Apple Cobbler w/Buttermilk Biscuit Topping & Ice Cream. Wed Apr 12 Delicious Everyday Meals Cathy Dyla 11am-1pm $45 Parmesan Crusted Fish Filets on a bed of Sauteed Leeks & Tomatoes; Lemon Snap Peas; Jasmine Rice; Chocolate Fondue w/Pound Cake & Homemade Chocolate Marshmallows. Wed Apr 20 Seasonal Convection Class Cathy Dyla 6pm-8pm $55 Wilted Spinach Salad w/Balsamic Honey Vinaigrette; Braised Chicken w/Artichokes & Shitake Mushrooms; Zucchini Tomato Gratin; Basmati Rice; Grandma Kay's Carrot Pineapple Cake. Thurs Apr 27 Family Style in The Kitchen Linda Steidel 6pm-8pm $55 Why sit around and watch cooking shows? Gather some friends together and create your own entertainment. Cooking is creative & fun, plus you get to eat the results! Apple & Avocado Salad w/Mint & Lime; Beef Ternderloin Stroganoff w/Egg Noodles; Pan Braised Carrots w/Orange & Rosemary; Dark Chocolate Soufflé Cake w/Kahlua & Whipped Cream. Fri Apr 28 The Flavors of Rome Anna Maria Volpi 6pm-8pm $55 Join this celebrated cooking teacher & author of The Timeless Art of Italian Cuisine, for a superb Roman feast. Marinated Grilled Vegetables w/Bruschetta Garlic Bread; Pasta Amatriciana w/Tomato Bacon Sauce; Saltimbocca Roman Veal Escalpes w/Proscuitto & Sage; Sauteed Tender Green Peas; Roman Crostata Tart w/Cherry Jam. Wed May 3 Delicious Everyday Meals Cathy Dyla 6pm-8pm $55 Orange Marinated Pork Tenderloin w/Blood Orange & Red Onion Compote; Roasted Broccolini; Couscous w/Scallions, Golden Raisins & Pine Nuts; Citrus Spongecake w/Blueberries and Brandied Whipped Cream. Thurs May 11 Seasonal Convection Cathy Dyla 11am-1pm $45 Baby Greens w/Roquefort Vinaigrette; Hunters Chicken w/Wild Mushrooms; Parmesan & Fresh Herb Oven Risotto; Roasted Green Beans w/Almonds & Balsamic Glaze; Pear & Dried Cherry Cobbler w/Caramel Cream. Fri May 19 The Best of the Cajun Kitchen Linda Steidel 11am-1pm $45 Hospitality & great food are the hallmarks of the Cajun kitchen where every mouthful explodes with flavor! Crab & Corn Bisque; Southern Biscuit Muffins; Cajun Meatloaf; Chive Mashed Potatoes; Bananas Foster Bread Pudding. Thurs May 25 Tuscan Treasures - A Class from Lucca Linda Steidel 6pm-8pm $55 Inspired by her frequent culinary tours to Italy, Linda will recreate a menu of bold delicious flavors from the region of Lucca. She will also share photos of some of her favorite destinations in Tuscany. Linguinie w/Butter Pecorino Arugula & Black Pepper; Radicchio Salad w/Fried Gorgonzola; Chicken Arrabiata; Zucchini al Forno; Poached Pears Stuffed w/Marscapone. Call 800.294.0644 x505 for reservations & information on private cooking events.

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