Oser Communications Group

Kitchenware News March 2017

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News ..............................................3 Ad Index .......................................22 www.kitchenwarenews.com BY LORRIE BAUMANN The housewares exhibits at this year's Las Vegas Market focused on design-forward companies with products made to appeal to consumers who see their kitchens as places in which they can make a statement about their own individuality. We'll be seeing many, but not all, of these again at the International Home + Housewares Show. West Creation, based in Waxahachie, Texas, offers kitchen textiles, dinnerware, flatware and New This Winter at Las Vegas Market Continued on PAGE 16 Continued on PAGE 3 Continued on PAGE 10 Continued on PAGE 14 drinkware decorated with images that evoke the rugged spirits of the hunting lodge and the Old West. Brand new is a three-piece canister set that features a cowboy atop a bucking bronco and boots and saddle images. The three-piece set retails for about $49. Bringing the look to the dinner table, West Creation offers a three-bowl set decorated with cattle brand motifs. There's a dessert bowl, a soup and salad bowl and a serving bowl in the set, which will retail for about $39. For more information, call Frank at 972.937.0444 or email westcreation@att.net. For a more modern look, Flavour Design Studio by Élan offers Buddha Bowls that are a perfect match for this year's food trend – food in bowls. Flavour design studio's Buddha Bowls come in three sizes and are BY LORRIE BAUMANN Expect a wide variety of practical items to augment the working kitchen of the everyday cook at this year's International Home + Housewares Show. The show will feature the same four expos as it has in the recent past, with Dine + Design moved into the North Hall. Tom Mirabile, the International Housewares Association's trend expert and the Senior V ice President, Global Trend & Design at Lifetime Brands, will once again offer a keynote speech in which he will explore the latest findings on American consumers, while Leatrice Eiseman, IHA's color Cracking the Charcuterie Code expert and the Executive Director of the Pantone Color Institute, will speak about this year's consumer color preferences. A banquet of industr y insights will be spread each day in the Innovation Theater, and the lineup of celebrity chefs scheduled to appear includes Geoff rey Zakarian, Tyler Florence, Stephanie Izard, Todd English and Rick Bayless, among others. More than 2,100 exhibitors will be in the exhibit hall to show off this year's innovations for today 's home cooks. Housewares manufacturers are responding to a culture in which consumers have more choices than ever before about how they ' ll obtain and prepare their daily food, and home cooks range f rom those who cook almost ever y day to those who use their kitchen appliances only rarely. Americans spend about 45 minutes a day shopping for their food, about Carol Bromel tries to make Mrs. Cook's fun and welcoming for her customers, just like going to a f riendly neighbor's house to borrow a cookie sheet. In fact, at Mrs. Cook's, you can actually borrow a cookie sheet. The store has a lending librar y of cookware, bakeware and appliances that customers can take home and 'test drive' for a few days. " We have a sign-out procedure and we take their credit card number," says Bromel. " We talk to our customers about it. We recommend that they take home one of the pans and try it, and if they want to have another one, they try [that]." That f riend ly openness has kept customers coming back to Mrs. Cook's for four decades. Her customer base is densely packed geographically, mostly consisting of people f rom nearby neighborhoods. " The vast majority of our customers are locals," says Bromel. " We have great customers. Many of them have been in the neighborhood as long as we have. We want people to come back." The primar y demographics are women between ages 30 and 65, with a once-year ly rush of college students getting dorm appliances for the nearby University of Washington. Those two groups share a common interest: time-saving appliances. " Trend-wise, people are super busy. You're seeing it in grocery," says Bromel. " The kitchenware business has to think along those terms. We see people who want to cook more conveniently. There's a rise in things that let you cook quickly, like pressure cookers or multicookers." But for adventurous eating, Mrs. Cook's supplies and demonstrates ever ything f rom paella pans to fermentation kits. Bromel, who was a teacher before she was a retailer, enjoys GENERAL NEWS n Global Goodness Awards 6 SMALL ELECTRICS n Electrolux Acquiring Anova 20 THE PANTRY n JNB Salsa 18 HOUSEWARE'S SHOW n Janey Lynn's Design 17 THE KNIFE RACK n WÜSTHOF 21 BUYER'S GUIDE n Zyliss 19 TRADESHOW CALENDAR n Upcoming Shows 22 H o u s e w a r e s R e v i e w KITCHENWARE NEWS Going to Visit Mrs. Cooks Expect The Practical This Year at IH+HS These days, a party isn't complete without a charcuterie board, and more home cooks are speculating on how to make the delicious cured and prepared meats themselves. Salvatore Cracco, Executive Chef of Trou Normand, has been making charcuterie for the better part of a decade, and notes that many of the restaurant techniques for them can be approximated at home. "The stuff we use, we do everything by hand, in about 22- pound batches. The equipment we use is no different at home, just a little larger," says Cracco. "Aside f rom knives and saws, the main tools are a meat grinder, a sausage stuffer, meatloaf loaf pans for pâté, [and] an oven to cook in." A common first step in meat preser ving master y is making confit or rillettes. Rillettes are simply confited meats that are later shredded. The process is temperature sensitive, but doesn't require any special tools. "Confit came about as a way to preserve meat. Take duck legs, season them, and then the next day, put them in a pan and cover in [duck] fat at 250 degrees until tender," says Cracco. "And then you can literally take the pan and put it in the f ridge, and it will last for weeks." Rillettes are traditionally served in small pots or ramekins, VOLUME 23, NUMBER 3 MARCH 2017 n $7.00 THE PANTRY: TRAINA SEE PAGE 18 GADGET OF THE MONTH: SINKSHROOM SEE PAGE 22 SMALL ELECTRICS: GOURMIA SEE PAGE 20

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