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Kitchenware News & Housewares Review Show Daily 8 7 Saturday, March 18, 2017 AIRCARE EVAPORATIVE HUMIDIFIERS FROM ESSICK AIR PRODUCTS Essick Air Products, the performance leader of quality, environmentally- friendly and energy-saving evaporative humidifiers, offers the AIRCARE brand EP9800 pedestal unit in stylish espresso tones with a beautiful tile insert and is a complement to any décor. This Built-in-USA unit has a large 3.5-gallon capacity reservoir pro- viding 2,400 square feet of coverage and up to 60 hours of run time (depend- ing on the ambient conditions). It fea- tures digital controls and display, has nine fan speeds, adjustable humidistat and auto shutoff. The convenient front fill pour-in design and casters for easy mobility make this humidifier extremely easy to maintain and service. Using its U.S.- made high quality wick, the EP9800 adds clean, invisible moisture to your environ- ment by moving dry air through the satu- rated wick. Recent CDC studies have shown that maintaining interior humidity levels between 40 and 45 percent has many health benefits, especially in fighting the flu virus, relieving dry skin and soothing dry nasal pas- sages. Other advantages of proper humidification include preserving the lus- ter of fine leather furnish- ings, maintaining musical instruments and nourishing wood floors. Pets also greatly benefit from added moisture in the home – no more itchy, scaly skin and pet dander caused by dry indoor air. Many beauty consultants tout the value of adding humidification to one's beauty regimen to reduce signs of aging and to restore a healthy complexion. Essick's diverse line of products offers a wide variety of humidifier types and sizes to aid in a healthy lifestyle. Throughout its nearly century-long company history, Essick Air Products has exceeded customer expectations by offering superior service, full line solutions and profitable category growth. The AIRCARE brand continues this tradition. For more information, stop by booth #L12112, visit www.aircareproducts.com or call 800.826.2665. KUVINGS WHOLE SLOW JUICER CHEF: THE FIRST COMMERCIAL GRADE VERTICAL COLD-PRESS JUICER Kuvings' Whole Slow Juicer CHEF rep- resents the cutting-edge in juice extrac- tion, with the gentle cold-press technolo- gy that the innovative manufacturer is known for and the now commercial grade motor that allows for continuous opera- tion up to 24 hours. The Whole Slow Juicer CHEF is the first commercial vertical masticating juicer that is equally suitable for juice bars, restaurants and health clubs as it is for juicing enthusiasts. It effortlessly and quietly cold-presses fresh juices, smooth- ies and sorbets from fruits, vegetables, leafy greens and herbs. It also presses instant nut milks from a variety of nuts with no need for cheesecloths or addi- tional strainers. It differs from the stan- dard Whole Slow Juicer in that it has a unique and extra-large "trap door" wide- mouth chute that makes feeding the juicer larger pieces and even whole pro- duce even easier. Beautiful matte stain- less steel wraps the housing, making it more resistant against water spots, stains and fingerprints. Its design is robust and sturdy, yet sleek. Like all of Kuvings' slow juicers, the Whole Slow Juicer CHEF is practically silent with its slow-rotating motor that gently crushes, squeezes and extracts the highest yield of juice and nutrients from ingredients. A chrome-plat- ed juice cap eliminates drips and allows users to create mixed juice blends. The larger capacity bowl is equipped to handle much bigger juice production. The auger is made from the strongest Ultem material, which is approximately eight times stronger than traditional plastic. The bowl and contain- ers are made of Tritan, all of which are BPA-free and food grade quality. The motor features a thermal protector that pre- vents the motor from over- heating, which makes the Whole Slow Juicer CHEF perfect for larger juicing jobs or commercial applications. Available to ship in Summer 2017, the MAP will be $1,499. Kuvings' Whole Slow Juicer CHEF is being demoed daily at the Kuvings booth #L12539, and visitors are welcome to come see and taste the game-changing juice extractor. Demo videos can also be seen at www.kuvings.com. For more information, stop by booth #L12539 or go to www.kuvings.com. A SERIOUS FOODIE DELIVERS A WORLD OF PEPPERS By Lorrie Baumann Jim Pachence takes peppers more seri- ously than most. He's the entrepreneur behind Serious Foodie, which offers a line of cooking and finishing sauces that feature fusion flavors, most of which cel- ebrate the flavors of peppers grown around the world. His idea was to focus on the unique flavors of the peppers, rather than relying solely on their burn. Pachence, who has a Ph.D. in bio- physics, started Serious Foodie in 2015 after a 40-year career as a serial entrepre- neur in the medical devices industry, fol- lowed by culinary training in the U.S. and Europe. He and his family then worked for a few years to develop recipes based on the peppers and flavors he'd discovered during his world travels. "I started off as a very serious ama- teur cook," he said. "While phasing out my biotech career, I wanted to do some- thing around the culinary business. We had thought of wanting to do something in culinary art, and I had an interest in – not necessarily hot – peppers. I wanted to know why the world has so many pep- pers. Why and how do peppers taste dif- ferent when they're grown in different places?" "Some chilies are very harsh and are bred simply to be hot, not to be flavorful, sometimes painful," he continued. "We started to look at the opposite: What are the species that are bred to be flavorful? Why are there a thousand Mexican vari- etals?" The answer to those questions, he decided, is that different varieties of pep- pers are cultivated around the world to complement the various flavors that typ- ify their cuisines as a whole. For instance, the aji panca pepper from Peru is used in just about every Peruvian dish in one way or another, Pachence said. It's used both fresh and dried, sometimes in a paste. When it's fresh, it has a sweet, slightly smoky, fruity flavor that inspired Pachence to experiment with how it could be used in sauces that would com- plement the vegetables and proteins that comprise the American culinary lexicon. "It's slightly spicy, has multiple levels of flavor, is truly unique to the cooking of that country," he said. "The taste is used everywhere. The Peruvians use it on their vegetables, so we played with that. Meaty fish, incorporated into a ceviche – those are some of the examples where we reflect how the sauce is used in the U.S. versus how it's used in Peru. We made a Blood Orange and Aji Panca sauce, which reflects the bracing acidity that you see in the Peruvian dishes, but using our own fusion twist." The Blood Orange and Aji Panca Cooking Sauce is one of seven different sauces in the line that started three years ago with Roasted Hatch Chile Cooking Sauce, which was the result of a friend's invitation to visit him in New Mexico and take in the Hatch Chile Festival, an annual Labor Day weekend celebration of southern New Mexico's most famous crop. "As I started to do my culinary experiences, I was interest- ed in the local cuisines of semi-exotic places around the world," Pachence says as he explains how a visit to a small-town harvest festival evolved into a family business that employs his son, Paul, as its marketing executive and his daughter Lisa as a part-time sales executive, with the occasional assistance of his wife, who's still a practicing physi- cian. "I wanted to teach my children what it meant to be an entrepreneur," he said. "I'm just very strong on the entrepre- neurial spirit and how that helps people around the community. It helps create jobs. It helps improve the local commu- nity. I like to connect the community – that whole idea of thinking globally but acting locally." "The science geek in me went about creating the sauces systematically, trying to find the flavors in the chile that would match with flavor profiles," he said. He ordered himself a supply of Hatch chiles and started playing with different combi- nations of fruits and herbs with the pep- pers, and ended up with a blend of the peppers with passionfruit juice and herbs. "We created something that people really liked and wanted to buy," he said. From there, the line grew to seven different sauces targeted at consumers from 25 to 55 with discretionary income, who are really interested in both gourmet food and healthy eating, but who don't necessarily have a lot of time to experiment with flavors in their own cooking. The sauces are all natural with no artificial preservatives or genetically modified organisms. They have low salt and low sugar. "We approach cooking as a holistic, healthy, flavor- packed experience," he said. "We show people how you can make a gourmet meal without using a lot of fat that adds extraneous calories." The sauces are also gluten-free, and while a couple of them include anchovies, the others are vegan. They're made in small test market batches at a commercial kitchen in St. Petersburg, Florida, and by a co-packer based in Albany, New York, who's familiar with the demands of artisanal food production, according to Pachence. "We try to keep the flavor profile medium or lower, as far as the spiciness is concerned," he said. "Most people can tolerate the sauce. We always say that you can always add hot back into it, but you can't take it away." The sauces are currently sold in 150 stores around the country and perform best for medium-size gourmet shops that also have meat and cheese departments, Pachence said. "Almost every sauce we have has a personal travel experience associated with it," he added. "We'd tast- ed something like this somewhere else that we wanted to recreate." For more information, visit www .serious-foodie.com.