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Kitchenware News & Housewares Review Show Daily Saturday, March 10, 2018 3 8 Famous Picardie Tumblers Blushing with Color These classic French tumblers in a rain- bow of colors are a stylish addition to any table, especially summer alfresco dinners when color rules. The tumbler is made in the classic, often-imitated design that's a pleasure to hold and that feels comfort- able on the lip. Picardie tumblers are now available in color collections: red, green, yellow, purple, gray and blue. The IHHS show also marks the debut of a stunning matte black Picardie Tumbler and an ele- gant frosted Picardie Tumbler. These tumblers, like all Picardie glassware, are made in France from tempered glass – a durable, nonporous material that is two-and-a-half times stronger than ordinary glass. Duralex glasses are stackable and safe – if bro- ken, they shatter into small chunks rather than jagged shards – and are microwave, freezer and dishwasher safe. Picardie glasses are recognized throughout France, and remain the icon of French tav- erns, bistros and inns, as all Frenchmen and Frenchwomen grew up with Picardie glasses in their homes, school cafeterias and restaurants. They are used for cof- fee, tea, wine, cocktails and as all-pur- pose drinking glasses. Picardie tumblers are made by Duralex which has been manufacturing tempered glassware, through a process they invented, in the heart of France since 1945. Ideal for both hot and cold drinks, these stack- able, impact- and chip-resistant glasses can be used in the microwave or freezer. Duralex is the only glass manufacturing company that manufacturers all of its products in France. The Picardie tumblers, like all Duralex products, are manufactured in La Chapelle-Saint-Mesmin near Orléans, France. For more information, visit www.duralexusa.com or stop by booth #S860. Scandicrafts Offers Cute, Colorful, Functional Gadgets Customers Will Love Ask Scandicrafts about its newest gadg- ets, like corn cob holders, which fit together so no sharp points are exposed while stored in a kitchen drawer and are bigger than most so they are easy to hold onto. Or the cute onion holder/slicing aid with cover for storage which also pro- tects hands when not in use. Or colorful cake testers, set of two. Or the avocado spreader/pitter/scoop blade with slicing knife. The shrimp peeler/deveiner scis- sors will peel and devein shrimp and prawns in one step. The lemon grater/zester can score and zest in small, large and fine sized zests. And the egg cuber is back! Shape hard boiled eggs into squares for a unique look whether served whole or sliced on top of a salad. Scandicrafts also offers hard to find items like steam pudding molds, lefse turning sticks, baba molds, corsetti stamps, unique cake molds and more. With over 2,000 quality items available from more than 20 countries, Scandicrafts sup- plies bakeware, bar acces- sories, cast iron, coffee and tea accessories, food and spice mills, kitchen tools, marble ware, olive wood, wooden utensils, and don't forget the fantastic polishes: Wenol Metal Polish and Red Bear Copper and Brass Polish! Scandicrafts Cuisine Internationale knows that quality is the foundation upon which a lasting business is built. Since 1956, it has developed relationships worldwide, to bring you and your cus- tomers a wide selec- tion of quality kitchenware prod- ucts, delivered with a commitment to excellent customer service. Check out the recently redesigned website at www.scandicrafts.com. For more information, call 800.966.5489, email info@scandicrafts.com or visit www.scandicrafts.com. aerolatte Launches Drip Coffee Brewer with Microfilter Aerolatte ® , the incredibly frothy coffee company, is excited to tell you about its latest addition to the expanding aerolatte range and is keen to share the benefits of brewing your coffee with a drip coffee brewer. Aromatic. Flavorsome. A true expe- rience. Three of the many things you'll say once you have sampled a coffee brewed by aerolatte's new drip coffee brewer with microfilter, an incomparable way to brew a smooth coffee at home. After the success of their other inno- vative coffee makers, Alan and Gary, Founders and product designers of global business aerolatte, wanted to develop a new product to brew filtered, crisp and clean coffee from the comfort of your own home. The result was a cleverly thought- out design, with practical features such as a heat tolerant borosilicate glass to pro- long the life of your carafe, and a single layer reusable filter for an easy clean up and minimal waste. It's bound to be a winning product for all coffee lovers in 2018. Catching the eye of the coffee lover community, the drip coffee brewer with microfilter offers many benefits, making it the per- fect coffee maker for any- one who is looking for a different way to brew at home. You can control the flow of the water to tailor the brewing process, and experiment with the strength of your cof- fee for the perfect brew. The drip coffee brewer is also energy saving, as it does not use electricity; all you need to worry about is heating your water. Looking to join in with an active coffee loving communi- ty? You can follow aerolatte on its growing social media accounts at the following han- dles: Facebook: aerolatte.origi- nal; Twitter: aerolatteHQ; Pinterest & Instagram: aerolat- te; Youtube: aerolatteTV. For more information, visit www.aerolatte .com, call 44.845.404.9525, email ihhs18@aerolatte.com or visit booth #S1559. Cooking And Serving in the English Style By Micah Cheek English cuisine has historically gotten a bad rap for dense and bland dishes remi- niscent of wartime shortages. But more recently, the likes of April Bloomfield and Jamie Oliver are shining a whole new light on English food. Now, the no fuss, fresh style dovetails nicely with Americans' current culinary interests and can shape how consumers buy kitchen tools. Carolyn Robb, former chef to the Duke and Duchess of Gloucester and Prince and Princess of Wales and author of the cookbook, The Royal Touch, details the way the cuisine has shifted. "As you probably know, food in the UK was absolutely shocking. It's amazing the evolution the food has undergone in that time," says Robb. "I would say the trend has gone to the really traditional dishes from years ago that have been modern- ized with a focus on sustainability and a focus on what's locally grown." Traditional roasts and soggy veg have given way to minted peas, cauli- flower cheese and fresh goat cheese tarts. "Now they're being presented in a more contemporary way. We have taken in a little bit of French influence, and a little bit of Italian influence as well." The key to this cooking style's appeal is an emphasis on seasonality. "I think the best thing to start with is some very good ingredients. Go to the market and find some really beautiful ingredi- ents, and then [say], 'What can I do with this?'" Robb says. "You can just go online and look up recipes for asparagus. You don't have to be a professional cook to find good ingredients and make some- thing simple with them. That's how you develop your own cuisine within your own little kitchen at home." Improvising at the grocery store starts with acquiring kitchen tools that can handle any scenario. "The basics [are] a very good chop- ping board, an assortment of sharp knives, a really good peeler - a Microplane grater is really essential for Parmesan, nutmeg or citrus- and heavy based saute pan, something you can get a really crunchy golden finish on without using extra oil," says Robb. She also rec- ommends one large Dutch oven or a Le Creuset casserole for slow cooking. "I keep some wooden spoons for sweet, and some for savory. A really long-handled wooden spoon for jams. I love to have good rubber spatulas for mixing and scraping. I do have some silicone spoons for really spicy or pungent foods, I use both." Home cooks can be ready to enter- tain with just a few good pieces of bake- ware and an oven. "For a very informal thing, quiche is a very good thing. There are so many bad quiches in the world, it's wonderful to have a homemade one," says Robb. "Really, you can put absolutely anything into it. I use pancetta. There's a hundred and one dif- ferent cheeses, I love a roasted pepper and goat cheese." For something more formal, roasts or braises can be handled in a Dutch oven or casserole. "A good dish for the winter is a casserole, some- thing along the lines of a boeuf bourgignon. It's one of those things, the basic recipe stays the same, but there are little changes." Any fruit in season can be integrated into dessert. "A really simple dessert is what we call a crumble. Fruit at the bot- tom, be it apple and cinnamon, or rhubarb, with a crispy topping. It's based on an old dish called Apple Betty. There's lots of different variations. And then some homemade ice cream to go with that." Even in a fancier dining experience, consumers can feel confident serving with a mixed set of dishware. "People no longer have formal sets of dinner- ware, these are very mix and match. That's the trend, where things are becoming less formal," says Robb. "I think, for the home cook, it's nice to have something really simple to serve on." Robb is currently designing a dish- ware line, and her aesthetic for that favors clean, white surfaces with little accents of illustration, preferably of fruits or vegetables.