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Restaurant Daily News 3 3 Tuesday, May 23, 2017 COUNT ON IT: TIMER INNOVATION FROM CDN CDN offers a broad range of timers, because time affects so many elements in foodservice kitchens, and time is money. New products include compact models with big advantages for commercial kitchens. When space is at a premium, the new CDN Mini Timer (TM28) is just 2.1 by 2.75 inches. It offers the simplicity of intuitive operation, counting up or down by minutes and seconds for up to 100 minutes. With its bright colors, it's easy to spot, with options of using different col- ors in different stations to keep things organized. The CDN Mini Timer comes in white, blue, hot pink, black or silver. Extra big digits and last count recall add to its appeal. The CDN Mini Timer is backed by a five-year warranty and has a list price of $7. CDN offers mechanical timers in addition to its broad range of digital mod- els. The new Compact Mechanical Timer (MT4) stands out for its stainless-steel construction and space-saving size. This durable model offers simplic- ity and intuitive ease of use. There are no buttons to press; simply turn the top. It's easy to set, easy to see and easy to hear the alarm when the set time is finished. The CDN Compact Mechanical Timer reliably performs a simple, important task without hassle or compli- cations – and without the need for batteries. With a two-inch diame- ter face, it is the smallest mechanical timer in the CDN line. It counts down by minutes for up to an hour, and has a loud three- second alarm. Its sturdy 430 stainless steel housing is painted white, silver, black, red or blue. The timer features a non-slip rubber magnet, so it can sit securely on a coun- tertop or attach to any metal surface. The Compact Mechanical Timer (MT4) has a list price of $9. CDN offers a variety of timers for specific applica- tions, from basic countdown timers to advanced multi-task- ing timers that track four events at once. CDN can also develop custom models to meet your unique needs. CDN timers are used worldwide in some of the biggest global coffee and restaurant chains, because they offer quality construction, ease of use, pre- cision and value. Specializing in kitchen measurement tools including thermometers, timers and scales, CDN is one of the fastest growing foodservice suppliers in its field. For more information, go to booth #1634 or visit www.cdnkitchen.com. EMILE HENRY & MAUVIEL EXPAND TABLE SERVICE COLLECTIONS WITH NEW PRODUCTS & COLORS The French companies of Emile Henry and Mauviel are introducing new table service products with new colors and new accessories for the tabletop and tableside. Emile Henry presents a shapely, small pitcher in the new color Flint. Made of Burgundian clay and fired at 2000 degrees Fahrenheit, this elegant yet simple pitcher is sized to fit on a refriger- ator shelf and on a small tabletop. This pitcher is 7 inches tall and holds about a quart. It features a slender looped handle and a perfectly designed spout. The pitcher is dishwasher safe, features a wide opening for filling, and like all Emile Henry products, is designed for both cold and hot liquids. This pitcher serves as a discrete lovely item on infor- mal and formally dressed tabletops. The pitcher is available in Burgundy, Charcoal, Oak, Blue Flame, Flour and the new color: Flint. Flint is both elegant and timeless. The deep yet luminescent grey with touches of green adds warmth to minimalist décor and softens bold, col- orful rooms and tables. Flint is the gentle peacemaking color that blends and soothes colors from across the color spectrum, bringing them together. Founded in 1850 and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products and bakeware products. Still owned and operated by the Henry family, the com- pany today manufactures all of its new cooking products from Burgundy clay using the proprietary Ceradon ® and Flame ® state-of-the-art manu- facturing processes. Burgundy clay is an extraordinary material that slowly and evenly diffuses heat to the center of cooking dish so food cooks evenly and offers heat retention properties that keep food hot longer than metals and other ceramics. There is no lead or cadmium in Emile Henry prod- ucts, all glazes meet California Prop 65 and all products are 100 percent food safe. Emile Henry is certified ISO 9001. Visit Emile Henry USA at www.emile- henryusa.com. Mauviel, sponsor of the Bocuse d'Or, created a tableside service collec- tion for the dining room. This collection of tableside service items is designed for elegance and practical use. These items include champagne bucket holders in copper and in stainless steel along with champagne buckets, ice buckets, serving trays and chargers. The 28-inch tall champagne bucket holders are sized per- fectly to present a shimmering, gleaming champagne bucket in copper or aluminum. The glamorous chargers are available in three sizes and in three materials, and the 14-inch serving trays in hammered copper and ham- mered aluminum copper are so stellar they look like they could float around a room unattended. Mauviel table service accessories are made in France. Ernest Mauviel established Mauviel in 1830 in a Normandy village, Villedieu-les-Poêles. In the early years, the company manufac- tured copper cookware and serveware for hotels and restaurants in France. Since that time, the company has expanded and now crafts cookware for commercial and households in more than 50 countries. Mauviel is still a privately owned family business that is into the sixth generation of ownership. For more information, visit www.emile henryusa.com and www.mauvielusa.com or stop by booth #421. THREE NEW DIPS FROM RABBIT CREEK PRODUCTS Rabbit Creek Products has come up with a few new products that should go won- derfully with the impending warmer weather. Rabbit Creek Products is offer- ing three new dips: a vegetable, a fruit and a cook and serve dip. The new vegetable dip mix is a Crab & Spinach dip, a delicious and savory way to round out a crudités ensemble. Second on the list is the new Maple Fruit dip mix, great for dipping fruit and even better on waffles! Last but not least is the Steakhouse Onion & Horseradish Cook and Serve dip mix. Served warm, it is wonderful on rye crackers, and is fan- tastic on a medium rare KC Strip. These new dips are three items out of 16 new items Rabbit Creek Products is debuting, ranging from beer breads and brownies to cheeseballs, soups and muffins. For more than 30 years, Rabbit Creek Products has been making the most flavorful gourmet mixes there are, and currently offers a vast line up of more than 200 items. It is still family owned and operated in Louisburg in east- ern Kansas. For more information, call 800.837.3073 or go to www.rabbit creekgourmet.com. HAND-CRAFTED CHEESES FROM ROGUE CREAMERY Founded in 1933, Rogue Creamery is located in the beautiful Rogue Valley of Southern Oregon, and over the last 60 years, it has introduced a flight of nine distinctive varieties of hand-crafted artisan blue cheeses and a variety of gourmet cheddars. Its blue cheese was honored with two 1st Place Awards at the 2016 Good Food Awards, Super Gold at the 2014 World Cheese Awards, "Best of Show" at both the 2011 and 2009 American Cheese Society Competition and "Best Blue Cheese" at the World Cheese Awards in London, England. Rogue Creamery's USDA Certified Organic handmade cheese is made using old world sustainable practices with fla- vors influenced by new world terroir and innovation of tradition; it's produced from Certified Organic milk. Sustainable agriculture integrates three main goals: environmental health, animal welfare and social and economic equity. Stewardship of natural, environmental, herd and human resources is of prime importance at the creamery. Rogue Creamery ensures a consistently deli- cious and healthful experi- ence through its commit- ment to holistic, organic, biodynamic and sustainable food safety processes which are third party certified. Rogue Creamery's organic dairy, cheesemaking processes and ingredients are certified organic by Oregon Tilth and food safety procedures and HACCP's by ASI Food Safety. In 2014, Rogue Creamery registered as the first Oregon B Company, a company organized for social benefit, and in 2016 was awarded certification as a B Corporation by the non-profit B Lab organiza- tion. Its people are dedicated to sustainability, service and the art and tradition of creating the world's finest handmade cheese. For more information, contact Francis Plowman, Marketing Director at fplowman@roguecreamery.com, call 541.665.1155 x123 or 541.531.1765, or go to www.facebook.com/roguecreamery, www.twitter.com/rogue_creamery or www.roguecreamery.com.