Celebrating “Heirloom Flavors” Launch in W Hollywood

On September 26^th, we proudly hosted an intimate and memorable evening in our West Hollywood showroom to celebrate the launch of Heirloom Flavors: Family Recipes & Traditions from the Heart of eggersmann Kitchens. What began as a simple idea two years ago has grown into a labor of love, brought to life by the collaboration of our team across the U.S. and our trusted manufacturing partners in Germany.

The event embodied what Heirloom Flavors is all about, bringing people together through food. More than just a collection of recipes, this cookbook celebrates family traditions, diverse flavors, and the creativity that blossoms in beautifully designed kitchens. Each recipe was thoughtfully contributed by members of our eggersmann team, adding personal significance to every page and highlighting the deep connections we share.

Pictured L to R: James McCabe, Showroom Manager; Dana McManus, Director of Marketing eggersmann USA; Michael Soltoff, CEO eggersmann USA; Sandra Soltoff, CFO eggersmann USA; Che Richard Rea, Culinary Director of The Butcher’s Daughter; Heather Tierney, Founder and Creative Director of The Butcher’s Daughter; Annie Zamani, eggersmann Designer; Katsumi Martinez, eggersmann Technical Designer, and Noboru Martinez, eggersmann Technical Designer. 

Event photos by Lisa Kelley Remerowski

Support & Partners

Our gathering was made possible with the support of Luxe Magazine, our media sponsor, and The Butcher’s Daughter, a popular West Hollywood restaurant. Culinary Director Chef Richard Rea and Founder & Creative Director Heather Tierney curated an exceptional menu that seamlessly combined eggersmann’s cookbook recipes with their own delightful creations. Their use of local, seasonal ingredients perfectly complemented our philosophy of timeless design and thoughtful living.

Chef Richard Rea, Culinary Director of The Butcher’s Daughter; Heather Tierney, Founder and Creative Director of The Butcher’s Daughter 

Dana McManus, Director of Marketing eggersmann USA; Kelly Philips Badal, Luxe LA Homes Editor; Chef Richard Rea, Culinary Director of The Butcher’s Daughter; Heather Tierney, Founder and Creative Director of The Butcher’s Daughter; Michael Soltoff, CEO eggersmann USA; and Sandra Soltoff, CFO eggersmann USA

Culinary Artistry

Connections & Community

Cookbook Contributors

A visual feast accompanied the culinary one, thanks to these talented photographers who brought color and life to our cookbook:
• Chicago: Haley Meadow
• Dallas & Houston: Natalie Goff
• Laguna & Los Angeles: Kat Hanegraaf, whose photography graces the front and back covers.
• Florida: Brooke Avanzo
• New York: Justin Shockley and eggersmann designer Jose Moguel
• Scottsdale: Stephney Martin

We also extend a special thanks to the guest chefs and friends who contributed their unique flavors and creativity:
• Danielle Davis, Danilicious Dishes 
• Nude Dude Food 
• Katie Kelly, Bits and Bites Blog
• Chef Nikki Martin  
• Chef Fabio

A final thank you to Elaine Acker of The Cookbook Creative & Megan Giles of MG Graphics for your passion, creativity and patience!

This inaugural launch event is just the beginning. As we introduce Heirloom Flavors to our showrooms across the country, we hope the cookbook continues to inspire new connections and shared creative culinary experiences. This project holds a special place in the hearts of all of us at eggersmann, and we are excited to share it with more of you in the future.

Enjoy this delicious dessert from our cookbook that we all devoured at the LA event!

CHERRIES IN THE SNOW

“I love the crisp contrasting imagery and the combination of the textures. There’s the buttery crumbly crust, the rich creamy middle layer, and the tart sweet pop of the cherry topping.” – Kegan Wilson, eggersmann Dallas Showroom Manager

INGREDIENTS:
1 cup all-purpose flour
½ cup butter, softened
¼ cup light or dark brown sugar,
firmly packed
½ cup chopped nuts
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
½ pint whipping cream, whipped, or pre-prepared whipped cream from store
1 can cherry pie filling

INSTRUCTIONS
Preheat oven to 375 degrees. Combine flour, butter, brown sugar, and nuts in a bowl, mix well. Spread in an 8-inch square pan and bake at 375 degrees for 15 minutes. Set aside to cool. Once cool, crumble into serving dish or individual dessert bowls. Beat cream cheese in a large bowl until smooth, light, and fluffy. Carefully add powdered sugar and vanilla to the cream cheese until all well combined. Fold whipped cream into cheese mixture, being careful not to deflate (fold in half to loosen and then fold in the second half). Spoon over crumbled crust and gently spread. Top with cherry pie filling. Let chill in fridge 4 hours or overnight to set.

*SERVING TIPS* Best served chilled. Perfect for summer cookouts or cheerful holiday parties.