I recently had the pleasure of visiting the GE Monogram Experience Center in Louisville, KY. Oh what a trip this was! The excitement for me started when I read: “Behold stainless steel appliances on beautiful, museum-like display. Feel the quality and flawless craftsmanship of professional cooking tools. Listen to the gentle simmer of the sauces on low flame. Breathe in the enticing aromas. Then, remind yourself to keep breathing as you savor the glorious results. It’s all part of the Monogram experience and it’s yours to discover and enjoy.” Pinch me, that is a dream come true!
This trip was all that and so much more. To say that it was all about the GE appliances would be unfair. The GE Monogram Experience was about the people behind the brand and their love for heritage….something so near and dear to my mission. I not only fell in love with the company but have a whole new appreciation for what they do, who they are, what they stand for and their vision for the future.
Upon arrival, I was greeted by an R&R Limousine Representative. As soon as you stepped foot outside the airport, you knew, you were in Bourbon Country. I swear you could smell it in the air! During my 10 minute ride to The Brown Hotel, I was entertained by the lovely Ben. His love for Louisville and it’s history was evident as he shared story upon story with me. He ensured me I was staying at one of the most glamorous hotels in Louisville. 
When we arrived at The Brown Hotel, I was immediately taken in by it’s beauty. Who doesn’t love a grand hotel? One that has evolved over time. The Brown Hotel was absolutely spectacular and the attention to detail was evident everywhere you turned.
Not only was my room beautiful, but the swag welcoming me made it even more inviting! Seriously, everyone loves some swag but this swag was awesome. I will fill you in on that later.
That evening we met in the lobby and this was one of my favorite moments. The excitement of meeting everyone we would be spending the next 3 days with was evident. With some, it actually felt like a reunion. Finally meeting Cynthia from The Daily Basics, Molly and Caitlin from Cooking with Caitlin and Heather from Farm Girl Gourmet was one of the highlights of my trip. Through our passion for food, we have become social media friends. It was so wonderful to finally meet in person. That for me would have been enough! But there was so much more…
We headed downstairs to the kitchen of Chef Laurant Geroli, Executive Chef of The Brown Hotel. What a delectable experience this evening turned out to be. As Chef described every ingredient used in his recipes you felt his love and passion for cooking. His philosophy on simple, clean and beautiful cuisine, is exactly how I like to cook. Watching him cook was an absolute pleasure.
This was also a great opportunity to mingle, meet new friends and get to know everyone Around the Family Table. I loved hearing about everyone’s backgrounds, how they started out and what inspired their paths and love for food.
You know how Food Bloggers are… we tend to take over the Kitchen. Tonight was no different. We wanted our pics of this fabulous meal and we were going to get them! 
Our menu was spectacular. Course after course, we oohed and aahed at the preparation, the flavor and attention to detail. My absolute favorite, the one I haven’t stopped thinking about, was a Sauteed Scallops with Foie Gras Appetizer. Out of this world good and so simple to make![print_this]
The Brown Hotel Sauteed Scallops and Seared Foie Gras
- Ingredients:
- 6 U-8 Scallops – Fresh
- Salt and Pepper TT
- 1 Tbsp Grape Seed Oil
- Season the top of the scallop with Salt and Pepper
- Heat a non-stick saute pan
- Pan sear scallops with grape seed oil
- Place in the oven for 4 minutes at 425 degrees F
- Place the scallops on a paper towel to remove any moisture they may have. You can let them sit over night on the paper or for a few hours. This helps to caramelize them.
- Ingredients:
- 6 ~ 1.5 oz. Portions Foie Gras
- Seasoned Flour
- Get a non-stick pan hot over a burner
- Have the Foie Gras portioned. Keep them in the cooler as long as possible
- Just before you are ready to serve them, dredge them in the seasoned flour and place in a pan. (You do not need oil in the pan as the Foie Gras will release its own
- Pan sear and flip to the other side
- Sear a few seconds longer and remove from pan. Should be golden brown on the outside.
More from my site
Crispy Shrimp Tacos ~ 10 Reasons to go to Epcot Food and Wine Festival Without Your Kids
Thai Lettuce Wraps #CookwithGE
Teriyaki Tuna Rice Bowl #SundaySupper 
Spice-Rubbed Shrimp Tacos with Tropical Salsa 
Lobster Ravioli with Shrimp Garlic Caper Sauce #SundaySupper
Portuguese Mussels and Shrimp in Chorizo Sauce #SundaySupper Recipe
redkathy
June 16, 2012 at 1:00 amOh my Isabel what a fabulous opportunity, I’m so happy for you! Food is the universal language and definitely brings people together. Housing a ton of teenagers, I can asset to that fact. Many many late nights were spent around the family table eating and discussing back in the day. A few weeks ago, a couple of them stopped by to visit. It was quite rewarding to hear them reminiscing about the days of good food and fun 🙂
Liz
June 16, 2012 at 7:25 amI left you a note on Facebook, but I met two GE employees who were at this event while dining at an isolated chateau near Normandy!!!! Wow…what a small world.
FamilyFoodie
June 16, 2012 at 7:34 amLiz I had the pleasure of having dinner with Jamie and Kate when I was in Louisville. What a small world! It is so true Food brings people together from all over the world!
Nicole @ The Daily Dish
June 16, 2012 at 10:15 amIsabel, this really does sound like an unforgettable experience. I think it is so wonderful that you had the chance to do this. That hotel is gorgeous, that food makes my mouth water, those recipes look super delicious – what a fantastic time – and the fact that you got to meet other food bloggers might just be the “icing on the cake” as they say.
What a wonderful opportunity and a memory that was created!
kei
January 1, 2013 at 12:43 pmHi Sounds delicious and lots of fun!
I used to have foie gras often when I worked in a private members club, and we served seared Foie grass with teriyaki sauce.