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 BlueStar, America's finest residential range. Unparalleled in quality or performance, BlueStar 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!

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.

Susan, Trevor and Karen from the Jumper Classic.

Tuscan chef brings skills to Garden City

By 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.

Young Danvers student is culinary whisk kid

By 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.