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The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Hobart Recipes
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The Hobart Legacy Mixer
The Hobart 3000 Slicer
The Hobart Combi-Oven
Jade Range: Performance and Durability  
 
Bart Bell of  <em>Crescent Pie and Sausage Co</em>. — New Orleans Sherry Cobblerl
Derek Brown of Mockingbird Hill - Washington D.C.

 
Bart Bell of  <em>Crescent Pie and Sausage Co</em>. — New Orleans House-cured Soppressata with Chef Todd Immel
Chef Todd Immel of Star Provisions — Atlanta

 
Bart Bell of  <em>Crescent Pie and Sausage Co</em>. — New Orleans Creole Sausage with Pan-fried Mac & Cheese in New Orleans
Bart Bell of Crescent Pie and Sausage Co. — New Orleans

 
Chef Dante de Magistris of Il Casale in Belmont, MA	Video: Fresh Gnocchi with Bolognese Sauce
Chef Dante de Magistris of Il Casale in Belmont, MA

Recipe:
Fresh Gnocchi with Ragu alla Bolognese
 
Pastry Chef Johnny Iuzzini of Jean-Georges - New York City, NY Video: Carrot Cake, Carrot Crisps, Crispy Brown Butter Gel
Pastry Chef Johnny Iuzzini of Jean-Georges - New York City, NY

Recipe:
Carrot Cake, Crispy Brown Butter, Rum Raisins, Cream Cheese Ice Cream
 
Dave Arnold of The French Culinary Institute - New York City, NY Video: Mokume-Gane Fish Technique
Dave Arnold of The French Culinary Institute - New York City, NY

Recipe:
Mokume-Gane Fish
 
 
 

Fresh Gnocchi with Bolognese Sauce
Chef Dante de Magistris of Il Casale in Belmont, MA

Chef Dante de Magistris of il Casale in Belmont, MA uses his Hobart mixer to create tender gnocchi with bolognese sauce, accented by an herb saltmade with his Hobart meat grinderthats seductively redolent of the Italian countryside.

Recipe:
Fresh Gnocchi with Ragu alla Bolognese

 
 

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