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After Mat’s Carbonara came Osso Buco, and after that it was Norwegian lobster. As the weeks wore on, his dishes became more complicated, each seeming to require more technique and research. How about a little coq au vin tonight? he texted Ava one afternoon. And another night: Two words. Boeuf bourguignon… questions?
Each new dish Mat tried apparently required multiple single-purpose kitchen tools, which were so narrow in function that they were practically obsolete. These were the sorts of tools that went against STÄDA’s ethos of functionality. The air fryer, the bell pepper seeds remover, the pasta maker, the potato ricer, and the bread crumb toaster crowded Ava’s cabinets, making it difficult for her to find the perfectly arranged STÄDA standbys that had served her for years.
‘I am
