We were lucky when last in the Bay Area to be able to sit down and visit (eat) with Chef Bruce Hill at Restaurant Picco in Larkspur. Partner to our dear friend Kim from RedBird in Berkeley, Bruce is one-part chef, one-part entrepreneur and one-part inventor.

When he could not find what he deemed an appropriate chef’s press, he invented a set of his own. The set is clever in that they are designed with vents to allow moisture to release during the cooking process, they are stackable that you can choose the perfect weight for your recipe, they clean easily and are just beautiful objects for the kitchen.

Honestly, I had never used a press in cooking before and am delighted with my new found tool. I have been using mine for everything from French Toast (Maggie’s morning favorite) to the sausages (shown above) that I made last night. The best part about using the press set is that they save electricity by reducing cooking time – perfect for hot Alabama summers.

Chef’s Press by Bruce Hill

*Butch still says that our meal at Picco was one of the best that we have ever had in the Bay Area – not an easy feat in that food-rich community. Looking forward to our next trip.

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