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Kitchenware News August 2017

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News ..............................................5 Ad Index .......................................22 www.kitchenwarenews.com Culinary Apple Tempts Shoppers to Stay a While Continued on PAGE 5 Continued on PAGE 8 Continued on PAGE 14 Continued on PAGE 6 BY MICAH CHEEK My favorite culinary school teacher once told me, "The difference between a $5 salad and a $25 salad is the plate." Even for people cooking meals for their friends, serving dishes can make the difference between a nice meal and a really Instagram-able experience. Amber Kendrick, Design Director for Cloud Terre Studios, has watched serveware trends come and go and has some insight into the current market. Right now, the big trend is bowls. "I'm sure you've seen this – bowls are everywhere. What I love about bowls as a tableware form is that they're exceeding our Molecular Gastronomy In The Classroom expectations," says Kendrick. "You'll see bowls that are basically plates; you'll see big serving bowls; at the same time you'll see small intimate bowls for something a little more substantial. There's a lot of playfulness and I'm really liking that." Kendrick thinks that the interest in bowls is stemming f rom the wide, flat plates of the late 90s and early 2000s, which may have made diners feel a little distant f rom their food. But bowls are traditionally home to more soothing foods like homemade salads and big, fluffy piles of rice. "A bowl kind of provides a little more comfort. Some restaurants are moving towards being a little more down to earth; it's a little more casual. You're more comfortable there; it doesn't need to be a special occasion," says Kendrick. "If you think about a large white plate, it makes a beautiful canvas. You still see that, it's fully alive and well, but I'm excited to also see a shift towards more casual but still elevated dining." Colorwise, the current trend of muted tones shows signs of continuing, with some subtle changes. "Traveling around, I'm still seeing the earth tones and BY LORRIE BAUMANN Natural and organic food distributor KeHE is out to prove that it's possible to use business as a way to contribute to bettering the world as well as to feeding it. The natural, organic and specialty food distribution company, a Certified B Corporation since March, 2016, donates 10 percent of its profits to KeHE Cares, a company program administered by company employees f rom various departments who serve three-year terms as members of the KeHE Cares Employee Outreach Committee. Randy Shaw runs the program. "This is not a sales and marketing tool," he says. "This has been since our inception." KeHE Cares has reached nonprofits serving human needs around the globe. Through its giving program, 70 percent of funds go to hand-up projects, such as education and training. " We believe in the dignity of work," Shaw said. The other 30 percent goes to widows, orphans and disaster victims – those who have an immediate need for short-term help, Shaw said. Sixty percent of the program's gifts go to causes within the U.S. The program was on display at the KeHE Holiday Show, held June 11-12 in Minneapolis, Minnesota. The event drew about 3,000 retailers and suppliers from around the country to the Minneapolis Convention Center. At the registration desk for the event, each attendee received along with his or her badge a wooden token to drop into a jar for one of five designated charitable organizations. For each wooden token dropped into its jar, the organization will receive a $5 donation from KeHE Cares. The GENERAL NEWS n IHA Exec Dies in Fall 5 SMALL ELECTRICS n Countertop Cookers 21 THE PANTRY n Lunch Boxable Snacks 18 TABLE TOP & HOME DECOR n Special Supplement 15 THE KNIFE RACK n New From Kuhn Rikon, Kyocera 20 BUYER'S GUIDE n Sice Grinders & Garlic Tools 17 TRADESHOW CALENDAR n Upcoming Shows 22 H o u s e w a r e s R e v i e w KITCHENWARE NEWS KeHE Lives Its Values by Serving Communities Artisan Styles On The Table BY MICAH CHEEK Like many retailers, Mary and David Weldy have felt the pressure of competing with Amazon and other sales sites. But Mary and David aren't worried about losing money to online markets, because they have made their store ever ything that Amazon isn't – an immersive, informative experience that 's worth traveling for. Culinary Apple is located in Chelan, Washington, a tiny resort town in the heart of Apple country and on the edge of Lake Chelan. The store actually got its start f rom being a gift shop and hub for apple tourism. "We shopped for everything apple! Apple candles, apple teapots and apple aprons, to name a few. That's how we became the 'Apple Store,'" says David Weldy, Co- Owner. "We private labeled our apple jams, jelly and butters. We started selling beautiful apple gift baskets with these items including f resh harvested apples. And then we ultimately got into buying a fudge factor y and putting it in the store." After separately opening a kitchenware store as well, the Weldys decided to put their two businesses together. "We took the best of each store and developed that. Look at all VOLUME 23, NUMBER 8 AUGUST 2017 n $7.00 BY GREG GONZALES When I taught kids in an after- school program, one student asked me how Nickelodeon makes slime. She wanted to pour some on her brother's face as a revenge wake- up prank. Kids are fun that way. Luckily, teaching them about how different ingredients become green and slimy, or not, doesn't mean making a huge mess of inedible goo. Instead, it could mean making clear pea ravioli, edible lipstick, smokey ice cream or chocolate caviar – and, even better, it's something that can be taught in your demonstration kitchen. This is molecular gastronomy, and, for chefs, this means a scientific approach to food that offers complete control over any recipe and consistent results with a creative component. For kids, molecular cooking is a chance to discover creative cooking early in life, to explore new foods and complement lessons f rom the classroom. By basic definition, molecular gastronomy is the subdiscipline of food science that looks at chemical and physical changes of individual ingredients and blends of ingredients that happen when we cook. For modernist chefs and anyone learning at home, it 's about deconstructing food to its THE PANTRY: ALLERGEN- FRIENDLY FOODS SEE PAGE 18 GADGET OF THE MONTH: CITRUS ZIPPER SEE PAGE 22 SMALL ELECTRICS: COUNTERTOP COOKERS SEE PAGE 21

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