March 20, 2013
An invitation to a five-course lunch that was also "calorie neutral" sounded too good to be true, but Miele, an upmarket German domestic appliances brand, promised me that I would leave its pop-up restaurant in London having burnt off all the calories I consumed at the meal.
Thoughts of endless lettuce and celery went through my head, but luckily Miele drafted in former Chef of the Year Frederick Forster to demonstrate that food cooked with a pricey Miele steam oven can be tasty and varied as well as healthy and low-calorie.
Just round the corner in Covent Garden from the brand new London outpost of Keith McNally's well-known New York restaurant Balthazar, Steam opened its doors yesterday for one day only, treating four sittings of twelve guests each to a free meal. Around half of the diners were journalists and food bloggers, and the others were chosen from applicants who had heard about Steam from listings magazines.
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