A well-loved stove and a passion for cooking sparked the beginnings of Eurostoves and a commitment to bringing the best culinary tools to America's home cooks.
Eurostoves' flagship European product line is the venerable Aga range. Famous for its unique cooking process, Aga has transformed cooking and lives all over the world.
Alongside Aga, Eurostoves is also very proud to carry Capital Culinarian, America's finest residential range. Unparalleled in quality or performance, Capital appliances make most other brand name ranges pale in comparison.
As more and more homes invest the time into preparing their own meals, having both the know-how and the right tools is becoming increasingly important. At Eurostoves, the passionate cook will find everything they need...from live AGA demonstrations to expert pastry making, from cookbooks to corkscrews...we have it, and so can you!
Store Location:
Eurostoves
Commodore Plaza
45 Enon St. (Rt 1A)
Beverly, MA 01915
Contact Number
Tel: (877) 232-0007
Fax: (978)-232-9299
Store Hours:
Monday - Friday 10 am - 10 pm
Saturday 10 am - 10 pm
Sunday 12 pm - 10 pm
Our store is conveniently located on Route 1A in North Beverly. From the 128 North exit 20A towards Hamilton. Continue down 1A to the Commodore Plaza on the right hand side of the road. We are located in the building near the back of the plaza.
Karen Callahan and Rick Bayless
Bobby Flay and Karen Callahan
Susan, Trevor and Karen from the Jumper Classic.
2nd Annual Chili Cookoff to Benefit Hamilton/Wenham Football TeamTV Diner with Billy Costa(TV Diner) - Eurostoves culinary director Liz Walkowicz has everything you need to know about winning a brand-new, professional, Capital Culinarian Range that will take your kitchen from ordinary to exceptional. See the interview by clicking the link below:
Cooking classes at Eurostoves in Beverly
By Ann Trieger Kurland |
Globe Correspondent
October 18, 2011
Eurostoves is one part retailer of high-end ranges, like the
English-made AGA and the Italian Bertazzoni, one part retailer of
kitchenware, with shelves brimming with gadgets and utensils, and one
part . . . mmm, cooking school.
The Beverly store holds hands-on classes ($75 for 3 hours) almost
every evening and weekend day in its culinary center. Local chefs teach a
variety of small group classes, with topics such as knife skills,
Mexican and Thai cooking, cake decorating, and more. “We teach people
techniques and not just how to read a recipe,’’ says Liz Walkowicz, chef
instructor and culinary director at Eurostoves, who, among many things,
once cooked in restaurants in Switzerland.
One recent evening, eight participants attended Eurostoves’ Italian
class. In red aprons, they chopped, braised, sauteed, and rolled dough
for pasta and pastry; they made a fig, caramelized onion, and goat
cheese topping for flatbreads they had prepared earlier; and they
learned Bolognese sauce, which some were eager to master.
“I’d
like to serve a sauce at home other than Ragu,’’ says Betty Laiacano of
Gloucester. When it was over, everyone shed their aprons and sat down
to savor what they had labored over. And they didn’t have to wash a
dish. Eurostoves, Commodore Plaza, 45 Enon St., Beverly, 877-232-0007 www.eurostoves.com.
Tuscan chef brings skills to Garden CityBy Cate Lecuyer
staff writer
Published: August 19, 2009
BEVERLY — When it comes to cooking, Italian chef Mariella Lencioni knows her way around the kitchen, and her country. Hailing from the small Tuscan town of Lucca, Lencioni will create meals designed to bring out some of the best flavors of her region, during cooking demonstrations at the Eurostoves store in Beverly's Commodore Plaza.
"I chose very typical meals," she said, "with the most important ingredient in Tuscany." That would be faro, a whole-wheat grain. "You don't need so many things to make a good meal," she said, "but you need quality ingredients." She actually packed some faro in her luggage, along with her knives and some cookware, but it got lost at Logan Airport. She's made do with borrowed equipment, but she hopes her suitcase will be returned in time to prepare a five-course, family-style feast on Sunday ($100 per person) and hold community cooking classes tomorrow and next Friday ($90 a head for each class). Lencioni is the first of many Italian chefs who will fly to the area once a month to do cooking demonstrations. The opportunity is through la Pentola di Rame, a company founded by Carleen Haylett of Boston. Haylett's spent the last two years studying at a world-renowned cooking school in Italy and worked at respected restaurants under the tutelage of Italy's top culinary talent. And now, she's bringing them to the States. "The program is about bringing to Americans very high-quality chefs," she said. The name of her company translates to "the copper pot," a staple of top kitchens. But it's about more than just the food. "It's not only their cuisine, but the culture and experience of what it's like to share a meal in Italy," Haylett said. "It's something more than what you're eating. It's a tradition. With every meal, there's a story there."
Staff writer Cate Lecuyer can be reached at clecuyer@salem news.com.
Cate Lecuyer/Staff Photographer - Carleen Haylett, left, arranged for Italian chef Mariella Lencioni to hold cooking demonstrations at Eurostoves in North Beverly's Commodore Plaza.
Young Danvers student is culinary whisk kidBy Myrna Fearer/mfearer@cnc.com
Fri Aug 21, 2009, 11:42 AM EDT
All seven-and-a-half-year old Katie Dawe wanted to do during her summer vacation was to take cooking lessons, and she got her wish several weeks ago when she was enrolled for two weeks of classes at Eurostoves in North Beverly. “You get to eat what you make,” said Katie, a second-grader at the Smith School. “One day we made cinnamon rolls and half-moon cookies.” “They made at least a dozen dishes everyday,” said her mom, Keelin Dawe, outgoing chairman of Family Festival. Several groups of children made different things, she said. “I didn’t have to make lunches for two weeks.” “I like to taste,” said Katie, with a big smile that showed off spaces where her second teeth are just beginning to come in. “I liked all the tastes.” Thursday morning, Katie was busy in the kitchen showing off the skills and techniques she mastered during classes where she was the youngest student in the 7- to 11-age group. “I didn’t care,” said the young chef. “I learned the techniques. I learned how to cut with a smaller knife and then I used a big knife.” Much to her mom’s chagrin and the reporter’s amazement, this petite youngster, who stood on a stool to reach the counter, minced onions with a Julia Child-size chef’s knife — and with almost the same skill. No matter how you slice, chop or grate them, chances are the juices will make your eyes water. Katie, however, had the cure for weeping eyes. “You take a paper towel and wet it with cold water,” said Katie, showing off a folded-up towel that became a compress, which she then held to each eye to stop the tears.
This particular morning, Katie had decided to prepare dinner for the family, choosing a favorite soup she made in class. Katie’s choice was a complex Italian Wedding Soup with many different ingredients. “I made it in class and it tasted realty good,” she said. She had enlisted her mom as prep cook. “I do what Katie tells me to do,” said Dawe, who never really cooked growing up. “I do like to bake. I make great chocolate chip cookies.” Once the onions were minced, Katie prepared to cut up the escarole and flat Italian parsley. Though mom was ready to chop it up haphazardly, Katie had her own technique. “You fold it up,” said Katie, taking leaves of escarole and concentrating on folding them as carefully as if they were something precious. “Then you take the knife and cut it up.” Voila, there were lots of small pieces ready to toss into the pot of liquid heating up on the stove. The liquid was supposed to reach a rolling boil before the cold ingredients could be added and slow it down.
Then came the fun part — making the meatballs. While mom tore the bread into small pieces, Katie put ground beef and ground pork into a bowl. In it went the ingredients to make the meatballs while Katie mixed them by hand, careful not to overwork the meat and toughen it. “This is my favorite part,” she said with a big grin adding only that the meat was still cold. “I once made 40 meatballs in class.” The meatballs were shaped with a little help from mom, who followed Katie’s lead. Two large cookie sheets of meatballs went into the oven Katie preheated. They needed 10 minutes to pre-cook so they wouldn’t fall apart in the soup, where they would finish cooking. Within minutes, a delicious odor filled the kitchen. When the timer went off, the meatballs found themselves in the chicken broth along with the escarole. Katie carefully whisked eggs and cheese in a bowl and slowly added the remaining ingredients to the boiling liquid after about eight minutes of cooking time. After adding the proper seasonings, the soup was ready for the cooks to taste. “Oh Katie, it’s divine,” Keelin Dawe said. “Everyone’s going to love it.” And they did, that night. P.S. There was even enough left over for another meal.
It’s chili inside Feb 5 cook-off to benefit Ham-Wen football team Hamilton-Wenham —
It’s been especially chilly outside, but there’s a forecast for special chili inside. Eurostoves, in Beverly, will host its first annual Chili Cook-Off on Saturday, Feb. 5, 11 a.m. to 2 p.m., as a fundraiser for Hamilton-Wenham Regional High School football. “We frequently host cooking competitions as team-building events for businesses and friends who love to cook,” said Karen Callahan, Eurostoves owner. “Having six children and seven grandchildren of my own, I know how difficult it is to fund sports programs for kids. If there’s any way to support them, I’m there.” As many as 15 aspiring chili chefs will pay $20 for a chance at earning the top prize —$100 gifts cards to Eurostoves and The Meat House. Gifts cards will also be awarded for second and third place. Everyone else in attendance will get beans — literally. For a minimum $2 donation, guests will be welcomed to sample all of the entries. Some raffle drawings, music and a chili trivia quiz will also spice things up. The competition will be co-sponsored by The Meat House, Depot Liquors and Eurostoves, all retail stores on Route 1A (Enon Street) in North Beverly. “We have a great partnership,” said Meat House General Manager Erika Frisby of her retail neighbors. “I’ve done other fundraisers to support local booster clubs and thought a chili cook-off, with the spirit of football season, would make a good fit.” Callahan agrees, especially since she’s an avid fan of football. Her father, Ray Callahan, was a coach in the NFL.
“We seem to have a perfect fit. They’re the experts on meat, we’re the experts on cooking and we have a great space to showcase both.” The other sponsor, Depot Liquors, will supply the drinks, starring Samuel Adams. Ironically, though, Callahan is not a fan of beans.
“I love chili, but I hate beans,” she admits. “I think chili was originally made without beans, but I can’t seem to convince my family to eat it that way.” Since she might not be able to stomach the judging duties, Callahan has lined up some professionals. Liz Walkowicz is culinary director at Eurostoves has catered in the Boston area for 25 years. She was executive chef for Mullen Advertising, formerly in Wenham, for 17 years and has worked at Shubieâ’s in Marblehead. She’ll be joined by Marblehead native Raquel DaSalva, chef instructor at Eurostoves, who was valedictorian of her graduating class at Le Cordon Bleu College of Culinary Arts in Boston. Walkowicz’s husband, Ron Clarizia, a wine connoisseur and food lover, will also join the panel, along with representatives from the sponsoring businesses. In the days leading up to the chili cook-off, The Meat House will offer contestants a 10 percent discount on hamburger and an in-store “Chili Central” display. “We look forward to the competition,” said Frisby, a big fan of the Texas’ official state dish. “I hope lots of people come out to try the chili entries, pick their own favorites and support Hamilton-Wenham football.” For information on the event, or to become a contestant, call 978-232-0007. Copyright 2011 Wicked Local Wenham. Some rights reserved
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