APRON SQUAD ADVENTURES Page 3 | Hedley & Bennett // Handmade Chef Gear

With all the things happening in the world, we as the Apron Squad are focusing on creating goodwill, helping others be the best they can be and bringing together our resources to create positive change.

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Meet our 2017 #GetInTheKitchenChallenge Grand Prize winner... Leslie O'Guinn!

She cooked her way to victory and participated each and every week, busting out her moves to create some delicious meals! Take a peep:

cook apron chef wear

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So long! Farewell! Auf Wiedersehen! Goodbye!
Our #GetInTheKitchenChallenge (link) 2017 has come to an end!!! We got some incredibly heartwarming messages from Apron Squad peeps who were inspired to cook better, eat better and get in the kitchen with their co-pilots. All sorts of vegetables were sourced and all types of cuisine was tacked. A whole bunch of creative dishes were made and shared and we're happy to have been a part of that apron adventure!

We're super excited to announce our Week 4 winner... Wendy from Nashville!

There is nothing better than placing a big pot of soup, chili or stew in the middle of the table and having your friends and family dig in! Since my family tries to eat vegetarian at least 3-4 days a week, I am always looking for ways to make my vegetable-based meals feel more hearty. In the spirit of the #GetInTheKitchenChallenge I tried adding something a little different this week - PEANUT BUTTER! For my second submission for week 4, I present my version of Sweet Potato Peanut Stew. Sweet potatoes, chickpeas, tomatoes and kale are slowly simmered in peanut butter-laced vegetable broth and become the definition of warm and satisfying. Thanks again @hedleyandbennett and @eyeswoon for helping me add another awesome meal to the recipe arsenal!

A photo posted by Wendy (@wendyrake) on

Look at this delectable salt-crusted trout!

The first and LAST time I roasted a whole fish was more than 2 years ago under the close direction of a friend - so this week’s #GetInTheKitchenChallenge really peaked my interest. My first submission for week 4 is Salt-Baked Tangerine Trout! I went to my local fishmonger this morning and asked for their freshest, whole catch of the day (trout) and then I stuffed it with some aromatics I had on hand (tangerines, rosemary and oregano). I even tossed some zest and chopped herbs in with the salt crust to give it an extra punch. The result - AMAZING! Super moist and, surprisingly, really easy! Why have I been so intimidated about roasting a whole fish? Thanks for the inspiration @hedleyandbennett and @eyeswoon! I can’t wait to tackle the next challenge!

A photo posted by Wendy (@wendyrake) on

Thanks for taking the time to cook with us, Wendy!

You'll be sent a bunch of culinary goodies from our partners Jacobsen Salt, Demeyere, A Heirloom, Cangshan Cutlery, Chung Jung One, and Further Products! Woohooo!!!

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We'll be announcing our GRAND PRIZE WINNER at the end of this week. Stay tuned!


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baking bandits workshop hedley & bennett pie making

We kicked off 2017 with the wonderful duo behind Baking Bandits, Kristen Hall and Victor King who fly out to LA all the way from Birmingham Alabama!


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kismet los angeles cook chef

The beautiful new Los Feliz eatery has opened after much fanfare and everything about it speaks volumes of the two bad ass ladies running the joint.

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It's been truly incredible to watch the members of our Apron Squad tackle the challenges we've had these last few weeks for our Get In The Kitchen Challenge. The unique ingredients, carefully sourced local produce and intentional menus put together inspired by Chef Gavin Kaysen's challenges were super fun to see and share.

 Our winner of Week 3 has been dishing out amazing meals week after week and it's been so fun to watch her on these apron adventures!


Strawberry rustic tart ❤😋 🍓. Organic strawberries from a 40 year old, 3rd generation, local irvine farm- @manasserofarms. I wanted to highlight the wonderful taste of the freshly picked strawberries so I tossed them in a little sugar and lemon juice and baked them into a flaky tart crust (recipe below). This dessert was a big hit with my family! 👏🎉#getinthekitchenchallenge week 3, submission 2 Tart Dough (from Al Forno Restaurant, Providence, RI) 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes 1 cup all-purpose flour 1/8 cup sugar 1/4 teaspoon kosher salt 1/8 cup ice water Cut the butter into the dry ingredients using a food processor or by hand. Add the ice water and stir with a fork until all ingredients are moistened. Do not overmix. Turn the contents of the bowl out onto a sheet of aluminum foil and shape it into a rough ball. Wrap the dough in foil and refrigerate for at least 1 hour, or until firm. Note: I created two balls to make two 1-2 person serving tarts. You can substitute other seasonal fruit

A photo posted by Felicia (@turbogroovela) on


Congrats, Felicia! We're so excited for you to get back in the kitchen with our goodies from Jacobsen Salt, Demeyere, A Heirloom, Cangshan Cutlery, Chung Jung One, and Further Products! Here's to the last week of 2017's Get In The Kitchen Challenge!

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