The award winning Turbo Steam Dome gained market traction right away. Benihana, the leading brand of Japanese cuisine will have a chain roll out of the the Turbo Steam Dome for their signature showing Teppan cooking where they will steam vegetables and lobster tails with this innovative steam dome.
The Perennial is the most ambitious and expensive project serial restaurateurs Anthony Myint and Karen Leibowitz have undertaken. They have spent two years burrowing into the details of how it might work, which are almost too copious to list. The couple are inventing a restaurant whose guiding principal is: “What would you do if the environment was the most important consideration?” Myint and Karen’s goal for Perennial is to be a blueprint for the entire industry, want cooks and farmers to take responsibility for the impact that food has on climate change, want the public to discover agricultural mechanisms for carbon capture — and perhaps new hope as well.
Perennial is using Turbo Pot cookware to help reduce their carbon footprint, and we’re super excited and humbled to be part of this movement!
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