Chefs Kimberly & David team up to create a wonderful Fall-inspired meal using the new Series 400 Combi-Steam oven from Gaggenau. They show how steam cooking creates succulently moist proteins like lobster and roasted duck. Squash and beets, vacuum sealed in bags and cooked sous vide style add color and flavor while also retaining more vitamins. They top it all off with a pear and blackberry galette for dessert.
