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H O U S E WA R E S A N D TA B L E T O P M A R K E T S

VOLUME 16, NUMBER 5

MAY 2010

New Products Span Fantasy to Function by Joanne Friedrick An economic upturn can be marked by several factors, including investment in the future. That’s what the people who attended the International Home + Housewares Show in Chicago experienced when thousands of new products were put on display. After what many conceded was a year of living cautiously, suppliers returned to the show for 2010 with plenty of introductions. However, there was still an air of cautiousness as many products stressed functionality and multiple uses, embracing the mantra of “more bang for the buck.” “Just the right piece for the job,” is how Jeff Reigle, CEO of Regal Ware Worldwide, described his company’s introduction of Unity cookware, which features different construction based on the task. For sauces, there are tri-ply pans made of aluminum and stainless steel; for sautéing and frying there are stainless steel pans, some coated with a nonstick surface; and for long, slow cooking the option is nonstick cast aluminum. Continued on Page 10

Digital Culture Promotes Tech-Savvy Kitchens by Carrie Bui As consumers grow tech savvier, manufacturers are integrating that demand into their appliances. “I think that’s a responsibility of manufacturers to keep up with the pace that people are living,” said Paul McCormack, public relations director for Miele. As people spend more time cooking and entertaining, the kitchen has evolved to become an integral aspect to the overall design of a home. “As the trend toward great rooms and open living spaces continues to grow, kitchens are becoming rooms that we live in, as well as cook in,” said Sue Bailey, director–major appliance product management for Viking Range Corp. “Thus, kitchen design and the appliances chosen are an important part of the home.” Kevin Gillboe, head of design with KitchenAid, said he thinks consumers will start taking a more whole kitchen approach. Right now, he said, products are still sitting by themselves. Design considerations such as how the major appliances and the small appliances complement each other aesthetically and how they work together functionally will become determining factors in kitchen design as consumers begin to question how the pieces can share information. Continued on Page 15

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{ headlines } Create Chilled Beverages With Omnifrio Omnifrio® Beverage Creations gives families a healthy and nutritional beverage at just a push of a button. Some soda and sports drinks are high in sugar and sodium, and these beverages do not have a very long shelf life in terms of maintaining nutritional value. The Omnifrio® system offers a wide variety of sugar-free beverages that contain all natural flavors and are rich in vitamins.

including sparkling flavored water, vitaminflavored water, sugar-free soda with vitamins, herbal gourmet soda, sports drink, energy drink, natural-flavored herbal tea, sparkling sodas and Spanish sodas. Each category includes a number of flavors conveniently packaged in an “Insta-Fresh S-Cup™.” Next, users choose the 8-ounce or 16-ounce size and whether they want to drink sparkling or nonsparkling. The next step is to press the “Create” button and watch as it dispenses in the glass.

The process of creating individual beverages is very simple and takes less than one minute. Select from eight beverage categories

While being environmentally responsible, users enjoy the convenience of their favorite chilled beverage without the waste, storage, transport and

quality concerns sometimes associated with packaged beverages. “For the youngster, supporting an active life with vitamin/mineral enhanced beverages, to the aspiring athlete craving sport and energy drinks, to mom and dad, grandma and grandpa seeking herbal gourmet sodas and healthy teas, Omnifrio® has something for everybody,” said Carl Santoiemmo, Omnifrio® founder/inventor/president, in a prepared statement. Omnifrio® beverages come in a variety of flavors including lemon, raspberry, grape, orange, berry pomegranate, orange tangerine and many more. Made in the USA, this simple to clean beverage machine is aesthetically pleasing and fits easily on a kitchen countertop. For more information, visit www.omnifriobev.com.

TV Chef Fieri Cuts a Deal With Ergo Chef by Joanne Friedrick With three TV shows on the Food Network and a hosting job on the network game show “In It to Win It,” Guy Fieri has now expanded into the kitchen products field with his own line of knives produced by Ergo Chef. Introduced during a press conference at the International Home + Housewares Show in March, Fieri, sporting spiked bleached hair and sunglasses, said he only gets involved in things about which he is passionate, cooking being chief among that. With his popularity and exposure on TV, Fieri said he was approached several times in the past to endorse products, but waited until he found something that fit his standards. “I work my knives,” he explained, and has encountered products in the past that didn’t hold up. After trying Ergo Chef knives during and after an event in Atlantic City, Fieri said he began working with the company to develop his Knuckle Sandwich Series, which includes four knives: The “Big Stick” 8-inch chef ’s knife; “Chopper” 5.5inch Santoku; Dragon Dagger 5.5-inch utility; and “Lil’ Guy” 4-inch paring knife. The knives are made of high-carbon German stainless steel and have a patented ergonomic design for comfort. Beyond fitting with Fieri’s cooking needs, the knives are distinctive in their design, featuring red, black and silver handles with a flame and star design and flames etched on the blades, along with Fieri’s signature. “I wanted to make a knife that I would look at and it would be mine,” he said. “It has to feel right in your hand; it has to be real.” Fieri said he limited the set to four knives initially, “because I think in a set, each knife has to be useful.” He is now working with Ergo Chef on a set of steak knives. Also available is the “Battle Station,” Fieri’s description of the knife block that has room for his knives along with spots for other necessary tools such as a digital thermometer, rasper and kitchen shears. While functionality is the key to his knives, Fieri conceded the product “has to look cool” as well. “Why is it when you put cutlery on the table, you give all the love to the fork?” he asked. Fieri said he drew on his “hot rod roots” when creating the design. But at the heart of it, he said, is the quality of the steel and the ergonomic properties that make the knives meet his standards.


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GUEST COLUMN by Bernard Schnacke, Frieling USA

RETAILER PROFILE PRODUCT REVIEW BUYERS’ GUIDE AD INDEX b

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Curious Chef, Handstand Kids Join Forces on Cookbooks Curious Chef, a kitchen utensil brand for children, announced it has launched a collaborative effort with The Handstand Kids Cookbook Co. Handstand Kids Cookbook Co. creates international cookbook kits to introduce children to the culture, language and cuisine of a new country. “Working with Handstand Kids is a wonderful fit for our product line,” noted John Wilde, president of Curious Chef, in a prepared statement. “Together we will introduce kids to new

foods and give them tools to work with mom and dad on the meal preparations.” The Handstand Kids Cookbooks explore the recipes of a country while offering children an introduction to their primary language, currently including Chinese, Italian and Spanish. Each of the ingredients and utensils are translated into the country’s language throughout the cookbook, and these translated words are used throughout the book to actually teach kids the language as they cook.

In addition to utilizing Curious Chef cooking tools in their food preparations, there are a variety of plans in the works for this unique collaboration. “The possibilities are endless. This joint effort is a win-win for everyone,” Wilde stated. “But most importantly, together, we can teach kids the joys of cooking and instill healthy habits that will last a lifetime,” he said. The Curious Chef brand is a registered trademark of Tailor Made Products Inc.

TV Chef Cat Cora, Starfrit Team Up on Product Line Starfrit, which celebrates its 25 th anniversary this year, has marked the occasion with news of a partnership between the Canadian kitchenware and food preparation products company and Cat Cora of “Iron Chef America.” Cora, who is also an author and restaurateur, is collaborating with Starfrit for a line of cookware, cutlery and kitchen tools called Cat Cora by Starfrit. The collection will debut in fall 2010. According to the company, the collection

will provide tools “that elevate at-home cooking, applying Cat’s ‘go-with-whatyou’ve got’ philosophy to create simple, yet sensational meals as part of a busy lifestyle.” In addition to developing products for everyday use, the Cat Cora by Starfrit Collection will feature nontraditional materials such as ceramics and acacia wood. “We are so happy to be working with a chef of Cat’s caliber for our new line,” said Juanita Coumbias, Starfrit USA’s

international sales and marketing director, in a prepared statement. “Designing and building each piece of the collection together with her has been an extremely gratifying experience.” Cora joined the Food Network’s “Iron Chef America” show in 2005 and has remained its first and only female Iron Chef. She is also executive chef for Bon Appetit and received the magazine’s Teacher of the Year Award in 2006. Cora’s third cookbook, Classics With a Twist, will be published in June.

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ON THE COVER a

TOASTESS INTERNATIONAL Toastess Carousel Convection Oven/Broiler [tel] 514.685.2820 www.toastess.com

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KIRCH & CO. George Nelson Wall Clock [tel] 631.249.1726 www.kirch.com

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BODUM USA INC. Bodum Picnic Grill [tel] 877.992.6386 www.bodumusa.com

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LE CREUSET OF AMERICA INC. Le Creuset Stoneware Pitcher [tel] 800.827.1798 www.lecreuset.com

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FRIELING USA INC. Frieling Joy iPod Docking/Charging Station and Kitchen Scale [tel] 800.827.2582 www.frieling.com

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BUNN-O-MATIC CORP. Bunn Phase Brew Coffee Brewer [tel] 800.637.8606 www.bunn.com

future

features JUNE Cookware Update Licensed Products Nostalgia Products Peppermills Buyers’ Guide

www.kitchenwarenews.com

Kitchenware News & Housewares Review • MAY 2010

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publisher’s

note

Still basking in the glow of the success of the International Housewares Association show this year, I’m impressed with the palpable optimism experienced not in just one area, but across the board. All indicators signaled an economic comeback: increased attendance; strong vibrant product introductions; expanded SKUs and COLOR. If purple doesn’t reign with confidence, I don’t know what does!

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KITCHENWARE NEWS Housewares Review

w w w. k i t c h e n w a r e n e w s . c o m PUBLISHER

Karen Taylor karen_t@oser.com [tel] 323.397.9507

EDITOR

Joanne Friedrick joanne_f@oser.com [tel] 207.780.8656

Prominent also was true innovation in products. A new generation BPA-free plastic was used in partnership with a handful of companies and introduced in Chicago. Functionality is part of the innovation, addressing the retailers’ need to entice consumer spending with products that perform multiple tasks, like the kitchen scale that served as an iPod dock.

ASSOCIATE EDITORS

carrie_b@oser.com JoEllen Lowry

Our May issue features coverage of product design, another dominant feature exhibited at the show. Design is important in bringing elements of modernism and functionality to kitchenware at all levels of retail and again, adding value for the consumer. As we trend back to increased consumer spending, especially in the kitchen area of the home, all these elements become important in the purchasing decision. This month in New York City retailers, architects and interior designers gather to seek inspiration from the very latest designs at The International Contemporary Furniture Fair. Originally showcasing furniture and case goods, this show has broadened significantly and serves as inspiration for manufacturers of products across all areas of the home. Housewares have become an important new lifestyle category. Our May manufacturer guest column is submitted by Bernard Schnacke, president of Frieling Inc. who discusses how technology has shaped his business over the past 20-plus years. Bernard’s take on this area gives us a view of how our business practices have shifted over the decades with the evolution of new tech developments. From the introduction of the fax machines to the worldwide web, email, digital downloads and beyond, Bernard’s piece is a reminder of how far we’ve come in a few short years.

Carrie Bui

joellen_l@oser.com Megan Wadding megan_w@oser.com CREATIVE DIRECTOR

Valerie Wilson ads@oser.com

GRAPHIC DESIGNER

Yasmine Brown art@oser.com

SUBSCRIBER SERVICES

1877 N. Kolb Road Tucson, Arizona 85715 [tel] 520.721.1300 [fax] 520.721.6300

KITCHENWARE/HOUSEWARES ADVERTISING

Karen Taylor, Publisher karen_t@oser.com

SENIOR

editor’s

note

A look around my office will definitely tell you where I was recently. On a footstool are two big boxes with the International Home + Housewares Show logo on the outside, and covering my desk (and yes, the floor around my desk) are press kits, CDs and thumb drives containing all sorts of information on new products. It’s hard not to go crazy over all the latest introductions from manufacturers in the housewares industry. Whether it’s a toaster that is polite enough to keep your toast warm while it waits for you to finish what you’re doing, or a scale that also houses your iPod so you can dance around the kitchen while doing your baking, these innovations catch our attention and make us wish Christmas were around the corner so we could add them to our list. It was heartening to hear from exhibitors at the show that they ramped up new product introductions this year after a more cautious approach in 2009. For many retailers, having new products in their stores is what generates excitement among their customers, but if companies aren’t offering anything to them, they have nothing to share in turn. Even though there were plenty of new things over which to ooh and ahh, a lot of what is going to hit the shelves come fall has a practical side to it, which is a nod to our improving, but still not great, economy. Many suppliers had good-better-best offerings, so retailers can choose what fits their clientele’s price point. Others focused on items that had multiple functions, making an investment in that item a better value for the end user. Color is a big story at the shows, and this one was no different. There is something for everyone, from deep purple and wine shades to bright, primary hues to sophisticated earth tones. Sometimes color can seem like a risky choice because it changes so frequently, but what better way to add something exciting to your store or for your customer’s home than with a new color story. They may not be able to afford a complete remodel, but they can certainly brighten their space with a candy apple red mixer or an elegant pitcher in cassis.

ASSOCIATE PUBLISHER

Kate Seymour kate_s@oser.com [tel] 520.721.1300

Kitchenware News & Housewares Review is a publication of ELM Communications, a division of Oser Communications Group, Inc. 1877 N. Kolb Road Tucson, AZ 85715 www.oser.com

PRESIDENT

Lee M. Oser

Periodicals postage paid at Tucson, AZ and additional mailing office. Kitchenware News & Housewares Review (USPS012-625) is published 12 times per year (Jan., Feb., March, April, May, June, July, Aug., Sept., Oct., Nov. and Dec.) by Oser Communications Group, 1877 N. Kolb Road, Tucson, AZ, 85715 (520) 721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of proprietary classified information. ©2010 by Oser Communications Group. All rights reserved. Reproduction, in whole or in part, without written permission of the publisher, is expressly prohibited. Back issues, when available, cost $8 each within the past 12 months. Back issue orders must be paid in advance by check. Kitchenware News & Housewares Review is distributed without charge in North America to qualified professionals in the retail and distribution channels of the upscale kitchenware and tabletop trade. For subscriber services, including subscription information, call (520) 721.1300. Printed in the USA. POSTMASTER: Send address changes to Kitchenware News & Housewares Review, 1877 N. Kolb Road, Tucson, AZ 85715.

Within this issue and over the next several months, you’ll have the opportunity to view many of the new products that now fill up my office. I’m excited to share them with all of you, and I’m eager to hear what great finds you discovered walking the aisles at the IH+HS.

Joanne Friedrick, Editor joanne_f@oser.com

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Kitchenware News & Housewares Review • MAY 2010

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How Technology Changed in the World of Business by Bernard Schnacke, President Frieling USA Two decades ago, when my wife Monika and I founded Frieling USA Inc., computers had just entered the business world, and the fax machine with big, smelly rolls of thermo paper was born. Funny how, just 20 years later, the fax machine doesn’t get much use anymore. And typewriters—what’s a typewriter? I’ve always had a knack for technology though, so first order of business for our start-up company was to buy a computer. A fancy one with a 40 MB hard drive, no less! We also got a dot matrix printer, a multi-line phone system and even one of those brand new telefax machines to communicate with our German factory. There weren’t many businesses yet with a fax machine. I vividly remember people’s comments: “Oh, I don’t have a fax machine, but the gas station down the street does. You can send your fax there, and I’ll swing by tonight and pick it up.” Every Saturday, it was feeding time for our computer. I sat there with a cup of coffee and slowly fed our computer 50-plus floppy disks to back-up all the data. One Saturday, I decided to do something else instead, only to be rewarded with an unrecoverable hard drive crash the next week. Since that day I am a strong believer in back-ups. Every hard drive will fail. The question is not if, but when. Why put your entire business at risk today when backing up is swift and easy—nothing like the tedious process from 20 years ago. Over time, our business grew into a sophisticated computer network consisting of two high-speed servers with redundant power supplies and a fully automated backup system that even changes the media. There are also master back-ups in the bank safe and monthly offsite back-ups at our house. We use hard drives in raid configuration that mirror each other so that if one drive fails it can be hot-swapped without losing data. Our servers are connected to a dedicated power outlet that is connected to a huge uninterrupted power supply. They feed a bank of workstations, each of which has a UPS of its own as well. At every desk, we have two 19-inch LCD monitors. Gone are the days where we had to toggle between screens, only to have forgotten the information from the other screen the very second we switched. For example, I may be writing an email on my left monitor while I make reference to an 6

Kitchenware News & Housewares Review • MAY 2010

Excel spreadsheet open on my right monitor. Not only do I see both at the same time, it makes copying and pasting easy, too. This sounds a lot more sophisticated than it is; all new computers can do this. All you need is a video card that supports a multimonitor option, or you can very inexpensively add a second card into one of the free expansion slots for less than $40 plus the additional monitor. Is your computer system prepared in case of a natural disaster? I don’t believe one can be 100 percent prepared for all eventualities, but our set-up is close: Not only are we permanently connected to our home office, but also—via remote access software—can operate most of our office functions from almost anywhere. Because we didn’t want to be crippled during a long-lasting power outage, we have a high output power generator to keep us humming if needed. If you are about my age, you will remember that each business got a book from United Parcel Service in which to enter the day’s outgoing boxes with shipping addresses, box weights, shipping method, etc. It is so much easier today where your Internet shopping cart can be integrated with your FedEx/UPS programs to avoid keying in all data twice. Other things that improved over the years are our high-speed 50ppm color MFS copy/fax/scanner/printer/e-mail document server and our IP-based telephone system. A hint of nostalgia sets in when I think of the many label sheets we’ve fed into our typewriters, only to lose a sticker down and behind the drum. How could we function today without a high-speed barcode printer for price stickers, UPC codes and UCC 128 labels. Those printers, although quite robust, have a tendency to break down when you can least afford it, so in my opinion, it is worth it to have a back-up printer available, especially when you have a lot of ticketing to do, or need to print a lot of mailing labels. Continued on Page 8 www.kitchenwarenews.com


Retailer Profile Mrs. Cook’s

by Joanne Friedrick

From a 500-square-foot shop in an out-ofthe-way strip mall to its current 3,000-squarefoot location in Seattle’s University Village, Mrs. Cook’s has crafted its independent kitchenware store model by serving the neighborhood in which it resides. “We started as a neighborhood store, and we wanted to stay that way,” explained Owner Carol Bromel, who founded Mrs. Cook’s 34 years ago. Over that time, says Bromel, the store has grown and evolved until it landed in its current destination shopping location 17 years ago. The store is named after Hylie Cook, the grandmother of Bromel’s husband, who presented her with a collection of family recipes upon her marriage. Its customer base, while diverse, is made up of a core constituency of well-educated female shoppers, she said, in the 32 to 60 age range. However, noted Bromel, “we’re seeing more young people” and the store has sponsored bridal events to tap into this customer. “There’s a move to a younger demographic,” she said, as more 20-somethings rediscover cooking at home. When it comes to stocking her store, Bromel said she differentiates Mrs. Cook’s from the shopping center’s other cookwareoriented tenants—Williams-Sonoma and Crate & Barrel—by having several lines within different categories. “We try to offer quality, but we don’t exclude those who don’t have a big budget,” she said. “Ours is a broader range,” she said, supplemented by special orders, so customers can get whatever they want.

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use and entertaining as well, with most SKUs in the wine and barware category. The shop-local movement has impacted Seattle as it has other parts of the country, said Bromel. “People are very knowledgeable about what they want and where it comes from,” she said. Seattle, which is home to Pike Place Market and its seafood and fresh food stalls, “has been ahead of the curve” in that area, she noted. “Seattle has always been ecologically minded, so there is certainly a movement to shop with local stores,” even if it isn’t organized as such, she said. To distinguish itself from the competition, Bromel said they not only stock a broader array of merchandise, but also keep the look fresh with professionally created displays every other week. “For me, it’s about freshness,” said Bromel. How products are displayed definitely impacts what they are buying, she said. Some stores, she said, have a hardware store look with everything neatly stacked on shelves. “But if it’s just sitting there, it’s not as enticing.” Bromel likes to keep the center of the store “spiced up all the time.” And it doesn’t necessarily have to be new items that are featured. “You can take products that are languishing and put them in a new display and it affects the way people see the product.” Over the three-plus decades she has operated Mrs. Cook’s, Bromel said trends have come and gone and come back around again. In cookware, she noted, cast iron was strong, then it was anodized aluminum then stainless steel “and now its back to cast iron.”

Additionally, she said, the store is focused on stocking the kitchen, with a smattering of everyday dinnerware and glassware. Mrs. Cook’s is a top seller of Emile Henry bakeware, and also carries dinnerware by that brand. In addition, they offer Tag dinnerware in various colors and some basic white tabletop items. Most people are either trying to fill in their current dinnerware selection, she said, or they are collectors of brands such as Emile Henry. Glassware is geared toward everyday

“Things go in cycles with consumers,” she said, or evolve with the trend. In Seattle, where coffee is still king, Bromel doesn’t sell many espresso machines, but rather does a good business in stovetop espresso makers.

GUEST COLUMN (cont. from 6) In today’s environment EDI is becoming increasingly important as many of our customers are using this system. On the multimedia side, I also consider an FTP server, a live video set-up and a fast T1 telephone line equally important. We often remind ourselves that customer service is No. 1, and to do it right, we must be able to rely on top-notch technology. Busy phone lines just won’t do the trick, and an email system that collapses, or large messages that can’t go through aren’t acceptable either. Providing product photos or videos to our customers and up/downloading artwork for catalogs, gift boxes or promotional materials is a piece

of cake. My photography hobby comes in handy as we can quickly produce any type of photo needed in my in-house studio.

Kitchenware News & Housewares Review • MAY 2010

The fourth quarter continues to be the biggest sales time at Mrs. Cook’s, she said, although bridal registry and related sales continue to grow. Bromel said she brings in some items just for the holidays, “but it’s more that it’s a

Are you tired of email spam? So was I, which is why I went on a mission to reduce it. It is amazingly easy: Change your email address from, say, Peter.Smith@xyzshop.com, to an address that is a bit more encrypted, such as PS211@xyzshop.com. Those nasty spam generators try every possible name combination in front of your domain name until they get it right. Under no circumstances should you reply to those emails, or you’ll get even more spam. It is truly amazing how things changed,

big gift time.” She probably sells more cookbooks during the holidays, she said, but most customers are looking for regular merchandise, not holiday-themed products. Thanksgiving is another big draw, she said, so Mrs. Cook’s doesn’t start promoting Christmas until after Thanksgiving. As for buying products for the store, Bromel relies on her manufacturer’s reps for information, as well as what she scouts out at shows like the International Home + Housewares Show in Chicago. Bromel said these days people are willing to make due with what they have, so she isn’t as interested in bringing in new products unless they are truly useful. “If it has good function, it makes sense, but not just because it is new,” she explained. Her store “is on the bandwagon for color,” she said, but again within specific areas, such as Emile Henry or Le Creuset cookware. “We don’t feel we need to have our Microplane graters in every color,” she said. “We have to make choices.” And if customers want a KitchenAid mixer in one of the colors they don’t stock, there’s always the opportunity for a special order, she said. While Bromel said she enjoys the kitchenware industry, it’s the overall aspect of running a retail store that appeals to her. “It’s fun to learn new things about accounting, human resources and displays,” she said. Mrs. Cook’s employs 14 to 15 people, mostly on a part-time basis, with holiday help raising those numbers to 25 to 30. She also feels fortunate that she can turn to her two long-time managers, one of whom has been with the store for 32 years and another who began sweeping floors at age 12. “If you give people responsibility, they will rise to the occasion,” she said. and the pace is getting even faster. Those big “car phones” evolved into cell phones, and now there are smartphones. Is it a blessing or a curse that we can email from the road and even abroad? My wife is convinced one day a real luxury is to be “out of reach” again, to turn the smartphone off for a weekend or an entire vacation. But why would I? Let me tell you about my iPhone and my favorite apps… Bernard Schnacke is president of Frieling USA Inc., a vendor of specialty products for gourmet stores, consumers, hospitality and foodservice operations and creator of the MILKchiller. Frieling is based in Charlotte, N.C. www.kitchenwarenews.com


{ headlines } New Design Trends at International Contemporary Furniture Fair Every May, interior designers, architects and retailers descend on New York City to attend the International Contemporary Furniture Fair. ICFF showcases contemporary design products in categories such as furniture, lighting, seating, accessories, textiles, and kitchen and bath for residential and commercial interiors. Retailers can take advantage of ICFF to see the new collections and find new companies to carry in their stores. Phil Robinson, show director for ICFF,

expects about 500 exhibitors and 25,000 attendees. Nearly half of the 500 exhibitors are international companies, and 90 percent of the show’s attendees comprise architects, designers and retailers. The last day of the show is open to the general public. “We do feel that it’s important to educate the end user, aka the consumer, to contemporary design,” said Robinson. “That’s always been an element since the show first started.” While still early to be predicting the trends that designers and retailers can see at this year’s ICFF, Robinson said they are seeing

a continued interest in experimenting with non-wood materials. The Materials Matter category at the show is showing positive growth. Show attendees can find companies selling a variety of materials for furniture and architectural projects within this exhibit category, from polymers or ceramics to how Swarovski crystals can be used for furniture or in a project. Robinson said bath is standing out very well as an exhibit category this year as well. ICFF is committed to advancing what Robinson called “the design discussion.” A

by Carrie Bui

special feature of the show is ICFF Studio Bernhardt, which connects eight to 12 young product designers with manufacturers. Said Robinson, “What they’re trying to do is hook on with a manufacturer, either to design product for the manufacturer or to get them to put into production a design collection they may have put together. It’s that unique element of large mainstream companies alongside the up and coming designer.” The International Contemporary Furniture Fair happens May 15-18 at Jacob K. Javits Convention Center.

Chantal Sponsors Sara Moulton Book Tour Chantal has joined forces with celebrity chef, food editor and TV host Sara Moulton to sponsor the tour for her latest book Sara Moulton’s Everyday Family Dinners, which debuted April 6. Moulton, who was one of the premier chefs on the Food Network, most recently hosted a 20-episode series on public TV called “Sara’s Weeknight Meals.” She also served as executive chef for Gourmet magazine for 23 years and is the food editor on “Good Morning America.” During her book tour, Moulton will be introducing Chantal’s Copper Fusion cookware line and its Make & Take Bakeware. The cookware fuses copper between carbon steel plates and then encases it with non-reactive enamel. The bakeware line features custom lids with a removable silicone seal. The book tour for the third book by Moulton with Simon & Schuster kicked off in Paramus, N.J., on April 10 and continues through an appearance June 12 in Austin, Texas. In all, there are more than 20 stops on the Moulton/Chantal book tour. In other news, Chantal announced that it has contributed more than $100,000 to the Lance Armstrong Foundation via its LIVESTRONG by Chantal line of ceramic mugs, tea kettle and aluminum water bottle. All the items in the line are in the signature golden yellow of LIVESTRONG and bear the organization’s logo. Chantal’s CEO and Founder Heida Thurlow is a cancer survivor for nearly two decades. Chantal has partnered with the Lance Armstrong Foundation since 2007. www.kitchenwarenews.com

Kitchenware News & Housewares Review • MAY 2010

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NEW PRODUCTS (cont. from 1) The days of the one-size-fits-all cookware set has passed, said Reigle, and today’s consumer wants just those pieces that will work for them and serve a specific purpose. While the company had all the different configurations in its lineup, this is the first time they are offering smaller sets and more mix-andmatch opportunities. Function is certainly at the heart of many of the new items found in the Frieling USA lineup, which offered scales that not only weigh food, but have added features such as a timer and clock, iPhone and iPod nano charger, and another that weighs liquids and solids and has a detachable, dishwasher-safe mug. In all, said President Bernard Schnacke, the company introduced 180 new items at the show after experiencing a 17 percent sales

increase last year. Along with the upscale scales were cleaning products, a good-betterbest range of coffee filters, teapots, bakeware and a line of reusable water bottles that are acid resistant. Beauty plus function is often found in the cutlery arena, with high-concept designs melded with the latest blade-making technology. Nina Dols, marketing communications manager at Zwilling JA Henckels presented the Miyabi 600 MC and 600 Pro Series with amboyna burl wood handles. The knives, developed with Chef Masaharu Morimoto, are made with German steel that is shipped to Japan where they are then created, she said. The wood used in the handle is the same as found on the dashboards of Rolls-Royce cars, she added. But like many companies, a lower-priced line of similar knives, the 600 S Series is also offered to span the needs of retailers and consumers.

Hydration was the buzzword at the show as dozens of manufacturers offered different options for drinking on the go. Design for Living’s bottle made of Tritan and stainless steel was created so the drinking surface didn’t include the threads that keep the cap on the bottle. A to-go mug from Cuisinart offered 360-degree drinkability, so there was no longer the need to find the spout. The trend toward stainless steel drinkware was displayed by the Aladdin company, which also offered bottles made of recycled plastics, BPA-free materials and lunch kits for diners on the move. Takeya USA’s high-end water bottle is a combination of glass with a colorful silicone jacket as protection. While function reigned at many booths, in the gadget area in particular, manufacturers let their imaginations soar with “why didn’t I think of that” products. This ranged from

the hot dog and burger stuffers from Farberware to its rock-paper-scissors kitchen shears. There was no shortage of products meant to tackle tasks related to preparing fruits and vegetables. Under the KitchenAid brand was a footed garlic slicer/grater and interlocking corncob holders. Misto offered a lettuce chopper with a squeegee attachment. Farberware had various peelers that could stack, save the peelings or tackle hard or soft skin produce. Pedrini’s grater was a three-inone version that twisted to offer different grating surfaces. Dutch company Vacu Vin’s kitchen tools included a strawberry huller, citrus peeler and an egg pillow. Color is often considered the flair element in the kitchenware industry, and many lines showed that fashion flair with colorful introductions. Homer Laughlin China Co., makers of the Fiesta line of dinnerware and accessories, debuted paprika as its new color, combining it in place settings with existing hues of ivory, chocolate, lemongrass and turquoise. There were also additions to its anniversary line, which marks the 75th year of business for the company. The limited edition line in marigold was extended with a two-piece prep bowl set.

Over at Lifetime Brands, they showcased new KitchenAid colors, including candy apple red, wineberry, artichoke, sangria and wild mushroom. Meyer’s KitchenAid teakettles debuted in soft colors such as lilac, cantaloupe and sky blue. Imusa, a line started in Colombia and aimed at the Hispanic market and those interested in traditional Latin cooking, spiced up its color assortment with tropical blue, saffron, cilantro and pepper. French-style stoneware from Bonjour took on the primary palette in shades of red, yellow, blue and chocolate. But champagne-colored bakeware from KitchenAid found at the Meyer booth raised baking cookies to a new level of sophistication. The color is used in the Architect series, which is one of the top lines in a good-better-best array of bakeware. Architect cookware repeated this fashion note with three sets in stainless with copper, hard anodized and stainless clad that featured a cocoa metallic band on the silver cookware. 10

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K ITCHENWARE N EWS Housewares Review S E RV I N G K I T C H E N WA R E , H O U S E WA R E S A N D TA B L E T O P M A R K E T S

VOLUME 16, NUMBER 5

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MAY 2010

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small electrics JURA CUP WARMER

CUISINART PERFECTEMP KETTLE

This countertop unit warms coffee cups to the ideal temperature, minimizing temperature loss of your coffee. The cup warmer features two individually heated cup drawers with integrated temperature controls. The drawers can be programmed for the desired amount of heating time, and an automatic on/off setting adds convenience and energy savings. The Jura Cup warmer can hold up to three cappuccino cups, four coffee cups and five espresso cups. Suggested Retail Price: $299

The Cuisinart PerfecTemp Cordless Programmable Kettle is operated using one-touch controls on its handle that offer six preset settings: delicate, green, white, oolong, French press and black. The Keep Warm, Start and Open controls are on the handle as well, and all controls have blue LED indicators. Also, the 1.7-liter kettle has a two-minute memory feature that allows it to be removed from the base without shutting off or interrupting the brewing process. In addition, Cuisinart’s kettle has 1500 watts of power for fast heat-up, auto shut-off and boil dry protection. Suggested Retail Price: $99.95 Cuisinart [tel] 800.726.0190 www.cuisinart.com

ALL-CLAD INDUCTION BURNER The new All-Clad Induction Burner can be used as an extra burner, a hot plate for entertaining or used tableside. Induction offers precise temperature control, faster response, energy efficiency, and safe and easy clean up. The burner is compatible with magnetic cookware with a base diameter of 6" to 12". The induction burner has 10 heat settings and seven cooking functions—melt, keep warm, slowlo, slowhi, boil, fry and sear. Currently available at Sur La Table, and beginning in July, available at Williams-Sonoma and Bloomingdale’s. Suggested Retail Price: $799.99 All-Clad [tel] 800.255.2523 www.all-clad.com

Jura-Capresso [tel] 800.767.3554 www.capresso.com

WEST BEND’S BOASTER BAGEL TOASTER The Boaster is designed to use the space of a two-slice toaster, while preparing four bagel halves. Enclosed chambers on either side properly toast the cut side of the bagel while also warming the back side. Slots on top can prepare the additional bagel halves. The stainless steel toaster is just 7.5" wide. Other features are a variable browning control, crumb tray and cord storage.

West Bend/Focus Electrics LLC [tel] 224.513.2326 www.focuselectrics.com

WARING PRO PROFESSIONAL 10-SPEED HAND MIXER The Waring Pro Professional 10-Speed Hand Mixer has a powerful 250-watt motor, 10 speeds and a count-up timer for precision mixing. The hand mixer’s beaters easily eject and are designed for faster aerating, mixing and whipping. The black unit also has an ergonomic shape and a compact design that allow for maximum power and balance. The mixer’s 10 speeds allow consumers to seamlessly shift from ultra-slow mixing to high-speed whipping with the touch of a button. The mixer’s digital speed settings are also easy to read, thanks to the blue LCD speed and running time display on the handle. The count-up timer is activated as soon as the mixer is turned on and shown in the LCD display. Suggested Retail Price: $39.99 Waring [tel] 800.492.7464 www.waringpro.com

KITCHENAID COUNTERTOP OVENS KitchenAid debuted its new countertop ovens at the International Home + Housewares Show in March. Three versions will be available in late summer: one with traditional cooking capabilities, one that adds convection capabilities and one that adds convection and steam-assisted cooking. A traditional countertop oven is available in 10", 12" or 13". The 12" and 13" models are available with convection, and the 13" model includes a water 12

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chamber for steam cooking. Other special features on the 13" model are digital controls, pre-programmed cook times and a 13" pizza stone. All of the ovens have 60–120-minute timers as well as the ability to bake, broil and toast. Suggested Retail Price: $99-159 for 10" and 12" models $279 for 13" model KitchenAid [tel] 800.541.6390 www.kitchenaid.com www.kitchenwarenews.com


small electrics TOASTESS CAROUSEL CONVECTION OVEN/BROILER Toastess International introduces a Carousel Convection Oven/Broiler to its Silhouette line of upscale kitchen electric appliances. Made of stainless steel, this countertop oven bakes, broils and toasts with convection. A motorized pizza carousel rotates as it cooks to ensure evenly baked pizzas. Heat is circulated throughout the oven, reducing cooking time by up to 30 percent and using less energy than a conventional oven. The oven can accommodate a 12" by 12" baking pan

or an entire roast, and dual racks allow dishes to be cooked simultaneously. Temperature ranges from 250 degrees Fahrenheit to 450 degrees Fahrenheit, and the oven features a 90-minute timer, automatic shut-off, two wire racks and three rack levels. Baking pan, broiling drip tray and removable crumb tray are included. Available for August shipping. Suggested Retail Price: $149.99 Toastess International [tel] 514.685.2820 www.toastess.com

Sensio, Gordon Ramsay Launch Line of Small Kitchen Appliances Celebrity chef Gordon Ramsay introduced his small kitchen appliance lines, set to hit U.S. retail stores in fall 2010, at the March International Home + Housewares Show. Partnered with Sensio Inc., a manufacturer of kitchen appliances, Ramsay has developed two lines of highquality cooking and food preparation tools.

I am excited to introduce a range of professional grade kitchen products—all tested to meet my high standards—and designed to make your life much easier in the kitchen.”

The Gordon Ramsay Professional Range is a premium line of die-cast products. The Gordon Ramsay Everyday Range is a stainless steel mid-range collection affordable for any kitchen. Both Professional and Everyday product ranges will include hand blenders, grill/griddles, two- and four-slice toasters and other cooking tools priced from $29.99-$199.99. “In a domestic kitchen, having a quality set of time-saving tools can make a big impact on both speed and efficiency,” said Ramsay in a prepared statement. “This is why

BUNN PHASE BREW COFFEE BREWER Bunn’s eight-cup programmable coffee brewer uses heat-and-release technology to produce more flavorful coffee. Water is brought to the ideal temperature during a six-minute heating phase, and then the fourminute brewing phase begins. Water is released through the spray head to shower the coffee grounds evenly with water. The brewer includes a stainless brew funnel, water fill window, cleaning indicator and is available in glass and thermal carafe models. Suggested Retail Price: $119.95 Bunn-O-Matic Corp. [tel] 800.637.8606 www.bunn.com www.kitchenwarenews.com

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choose everything around it, or maybe you want it to be your focal point.”

MAJOR APPLIANCES (cont. from 1) Major appliances have undergone a digital upgrade to keep up with an increasingly technological culture. Gillboe imagines kitchen products working together in the future as a unified system, able to network major kitchen appliances with small kitchen electrics, the TV and even the iPhone. “The next step is to make sure (the appliances) integrate with each other on a more sophisticated level. How can the whole system work together is the question we’re going to be solving in the near future,” he said.

that every piece, from refrigerator to toaster, coordinates in an aesthetically pleasing and complementary way. Lorraine Hitchcock, owner of Beyond Pots and Pans in Stockton, Calif., said she thinks her customers are shopping with a coordinating design in mind. For instance, she said, “One thing I see, when someone puts in a Viking kitchen, they buy Viking small appliances.”

Major appliance makers have already incorporated sensor technology, touch controls and advanced preset digital functions, making the appliance more convenient, efficient and easier to use.

DiCorpo said customers of his Atlanta, Ga.-based store do seek out complementary designs for The Viking Designer Series offers a full line of appliances and products for a premium their large and small kitchen. Photo courtesy of Viking Range Corp. appliances, opting for Color is a tried and true method of updating similar looks and finishes. However, in this the look of a home or coordinating a design economy, unction has become a determining theme. Hitchcock said stainless steel is still factor and customers are looking for items No. 1 at her store, but color options are that multi-task. And when it comes to available for a consumer looking to branch function, consumers are seeking products that can stand up next to their appliances. out. Viking has responded to consumer interest in color for appliances by offering 23 For example, he suggested, customers with colors of powder-coated finishes in addition powerful stovetop ranges are looking for to traditional stainless steel, said Bailey. quality cookware, products that will withstand the 15,000 BTU of a stove. Nikki Smith, kitchenware buyer, and Amalia Duran-Wolff, director of the cooking school, Two types of looks prevail when it comes to for Everything But The Kitchen Sink in major kitchen appliances—appliances that grab Hockessin, Del., agreed they’ve noticed a your attention when you walk in the room or trend toward color crossing the kitchenware, appliances that blend into the rest of the room. small electrics and major appliance categories. “Color has become really big in everything “Appliances can make a bold statement that kitchen,” said Smith. sets the tone. The first thing you’re going to see is this bold, beautiful professional range,” said Consumers are looking for “coordination of Hale. “By choosing that range, you kind of

Marni Hale, public relations manager for BSH Home Appliances, representing Bosch and Thermador, said the advanced technology from Thermador and Bosch is designed to make cooking “more of an experience, less of a chore.” That experience is aided through sensor technology, available on both Bosch and Thermador cooktops. The Sensordome from Thermador monitors the temperature inside the pot and maintains that temperature throughout the cooking process. Bosch’s AutoChef feature in the cooktop senses the temperature within a pan to maintain an even, consistent temperature. Major appliance manufacturers, such as Miele, Viking, Bosch and Thermador, have also included induction cooktops into their product lines. Because of the electromagnetic properties of induction cooktops, magnetic cookware needs to be used on the top. The cookware industry responded to consumer needs for induction-friendly products and some brands, such as Swiss Diamond, have released induction cookware collections, said David DiCorpo, general manager for The Cook’s Warehouse Brookhaven store. “It’s a nice symbiotic relationship where one part of the market responded to the other.”

colors,” said Duran-Wolff. She added that today’s kitchens are tending toward sleek, utilitarian looks and that people are looking for performance. “The major workhorses in the kitchen are very streamlined and very color coordinated.” Instead of letting the appliance dictate design, some homeowners opt for a more integrated design approach. McCormack said they still see a desire from consumers to hide utilitarian appliances. Miele offers the option to disguise appliances with the use of cabinetry. For people who prefer the look of stainless steel, Miele’s CleanTouch stainless steel is fingerprint-resistant and easy to clean. Coordinating details in the design of appliances and small electrics so they tie back into one another is another whole kitchen design method. Viking products, from appliances to cookware, features the same “robust, sturdy construction” in a professionalgrade quality, said Bailey. Said Gillboe, “We’re already designing them so they all complement each other in an aesthetic way.” KitchenAid applies a consistent treatment to the KitchenAid nameplate, and consistent lighting color, such as the indicator lights and control back lighting, on its products. “We’re starting to see that the way you create those connections between these completely different products is by focusing on the details and creating extra value,” said Gillboe. “I think that extra value will be through advanced networking technology. When we get to that point you’ll see a very real tie-in.”

“I would say small products respond to appliances,” said DiCorpo. He offered examples such as containers designed to maximize space in a refrigerator and pans designed to work within steam ovens. Hale and McCormack said they’ve noticed a growing interest in steam ovens, and both Thermador and Miele have introduced the product into their appliance collections. DiCorpo said pans are being designed shallower and wider to fit into steam ovens and the popularity of silicone bakeware and hot pads should grow alongside steam ovens, because of silicone’s ability to respond to higher temperatures and prevent a steam burn. Removing the guesswork completely sums up the future potential of appliances and kitchenware products. Gillboe provides an example of what he imagines as the future of kitchen products and appliances. He suggested that a homeowner might one day be able to input a recipe from a TV cooking show directly into the kitchen appliances. He imagines the stand mixer being able to read the recipe and mix a batter per the show’s recommendations, then the oven taking that recipe and baking it exactly according to the show’s specifications. As part of a whole kitchen approach, people are beginning to also design the kitchen so www.kitchenwarenews.com

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{ i h + h s w ra p - u p } Dry Spice Offers Climate Control Highlight of Show for Dry Goods in the Kitchen Omnifrio Introduces New Products at IH+HS Omnifrio® experienced a continuous flow of visitors and positive responses during the three days of the International Home + Housewares Show. The company shared its exciting new product line—Omnifrio Beverage Creations and Insta-Fresh S-Cup Natural Flavors—with show attendees. What the major single-serve coffee brewers are creating on the hot side of beverages, Omnifrio is doing on the cold side. Additionally, Omnifrio offers many beverage categories and beverage types. A new market category has been created: a single-serve cold beverage system. With many Omnifrio systems working, the staff of six was busy making refreshing and healthy beverages for all who came to the booth. From herbal green teas and vitaminflavored waters to sugar-free energy drinks and all-natural flavored sport drinks, Omnifrio appealed to many tastes. That is how it will be when the Omnifrio enters a home; There is something for

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everybody in the form of a cold sparkling or non-sparkling beverage. At the IH+HS Show, attendees watched demonstrations of the Omnifrio Beverage System creating superior quality beverages, in less than a minute. Once the cup was raised, the aroma of flavor signaled allnatural freshness. It was further confirmation of the market acceptance of a newly created beverage category, single-serve cold beverage system. With Omnifrio Beverage Creations and Insta-Fresh S-Cup Natural Flavors, the company has high expectations in its ability to fulfill the consumer demand for a healthier beverage and top-quality appliances. With years of development, its U.S. and international patent-pending products are ready to deliver to a carefully selected network of distribution. For further information visit the website, www.omnifriobev.com, call 888.525.OMNI or email carl@risingphoenixco.com.

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It’s an everyday story, in an everyday kitchen…spices and dry goods suffering from moisture infiltration after a new product is first opened, and then used day to day. Most companies take great pains to ensure their food products reach consumers in the best possible condition. However, that commitment ends the second consumers open a package for the first time, breaking its air-tight seal. Despite efforts to re-close the containers effectively, even a tight-fitting lid on a jar or a zip-seal atop a bag of chips still allows moisture to seep in, allowing food to go stale and spices to clump. Apart from heat-sealing the containers, as they do at the factories, consumers’ hands are tied. Dry Spice is designed specifically to take up that slack. Dry Spice sustains the store-bought quality of herbs and spices, as well as an endless array of dried goods, preserving their texture, flavor and integrity while extending shelf life and effectiveness. In its simplicity, Dry Spice is a small foodsafe canister, or “Flavor Savor,” which is just dropped into spices to keep the flavors fresh

and texture smooth. In its complexity, it offers convenience, maintains superior quality and saves customers money. In a never-ending parade marching through the kitchens are spices, herbs, salts and peppers, sugars, coffees, teas, nuts and grains, chips and crackers, candy and chocolates, vitamins, medications…even fertilizers and garden seeds. For all of these, Dry Spice offers protection and simplicity concerning the adverse effects of moisture on dry ingredients. And while its benefits and uses seem endless, it could not be simpler to use. Sold in packages of 10 Flavor Savors, each individually sealed canister can be popped out of its tray and dropped into any container, and will treat up to 5 ounces of product for up to one year. For more information, call 707.498.9592, email ken@dryspice.com, visit www.dryspice .com or contact Harold Import Co. by calling 800.526.2163 or via email at info@haroldskitchen.com.

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{ i h + h s w ra p - u p } ZipBin From Neat-Oh! International Wins Again Just when they finished updating their website and print collateral, they win another award—now they have to update everything again. Founded in 2005, Neat-Oh! International LLC, manufacturer of ZipBin® toy totes and toyboxes, has won more than 38 awards. The addition of the 2010 Design Defined Honoree Award makes 39. And four of those 39 awards are the Designed Defined Honoree Awards. Just one week earlier, Neat-Oh! received the Oppenheim Toy Portfolio Gold Seal Award 2010. Neat-Oh! is a young company that fills demands for products in more than 50 countries around the world. And Neat-Oh!’s business is continuing to expand largely because of the unique, innovative and patented design. Unlike other storage containers, unzipping

allows children to access toys inside without the usual dumping and inevitable scattering of toys. When play is done, the toys zip back inside to store and/or transport. This ability to transform back and forth from playmat to toy storage/transport is unique, and protected by issued and pending patents. Despite Neat-Oh!’s young age and fast growth, ZipBin® designs have continually been recognized as innovative and market changing. Co-founder Wayne Rothschild has more than 60 issued and pending patents throughout his career. And, the creative process continues to evolve. In late 2009 Neat-Oh! announced licensing agreements with the LEGO Group and Mattel Inc. LEGO® brand and Hot Wheels® brand ZipBin® products join 50 other products, including ZipBin® Classic products, ZipBin® Minis, ZipBin® Shapes and ZipBin® Playpack,™ which all transform into playmats. MENO TRIGGER GRIP™ KITCHEN UTENSILS Introducing the new MENO Trigger Grip™ Barbeque Set. The barbecue set comes in attractive packaging with individual grill tongs, a spatula with bottle opener and a grill fork. All Meno Trigger Grip™ cooking tools are designed with a patented handle and proven curvature that makes them easy to use and to grip comfortably and securely for positive feeling and control. Other Meno products include 9" and 12" kitchen tongs, ceramic peeler, paring knife, mini-spatula, pizza cutter and ice cream scoop. Meno Trigger Grip™ is a product of The Hannon Group Ltd.

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The Trigger Grip™ Kitchen Utensils originated when Todd Hannon met Peggy Mineau and learned about her patented handle for rug hooking, developed because of hand pains from multiple sclerosis. More information about Peggy Mineaucan be found at http://home.roadrunner.com/~meno/. Suggested Retail Price: $5.99 to $13.99 for individual items $29.95 for a five-piece barbecue set TODCO/The Hannon Group [tel] 262.537.2191 www.hannongroup.com

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Product Review

by Carrie Bui

Romertopf 111 by Reco International Corp. This month Kitchenware News & Housewares Review decided to test out the Romertopf 111, a covered clay baking dish, from Reco International Corp.

meatloaf recipe. To compare the Romertopf fairly against regular baking dishes, I cooked each recipe twice, once in a regular baking dish and then again in the Romertopf.

The Romertopf 111 is Reco’s most popular clay pot. It’s a 3-quart pot that holds a maximum of 6 pounds. Meals cooked in clay pots are supposed to be moister, more flavorful and more tender. According to Reco, this clay pot is versatile enough to cook anything, from a roasting chicken to fish and vegetables. Cooking with the Romertopf can also be a healthier option because it doesn’t require fatty additives, such as oil.

First, I made a baked tilapia in a glass baking dish, per the recipe’s suggestion. The tilapia was marinated in olive oil, dill, lemon zest, salt and pepper then placed in a glass dish with fresh lemon juice squeezed over the fillets and a pat of butter on each fillet. I baked the fish in a preheated oven at 450 degrees for about 15–20 minutes. The fish was flaky with a pleasant flavor of lemon and butter to it.

Before each use the Romertopf needs to be soaked for at least 10 minutes. The clay dish absorbs the water, then tiny water particles are released during the cooking process, to keep food moist and flavorful, according to Reco’s website. Place food inside the pot, cover with the lid and pop the Romertopf directly into a cold oven. The included Romertopf instructions suggest that recipes usually can be converted for clay pots by increasing the cooking temperature by 100 degrees Fahrenheit and deducting a half hour from the cooking time.

I prepared the fish again the next day, following the same recipe, but swapped out the glass baking dish for the Romertopf. It’s important to remember to avoid sudden changes in temperature with the Romertopf, and when you pull it out of a hot oven, the pot should be placed on a towel, hot pad or wooden board rather than a cold surface. My dining companions and I noticed that the fish baked in the Romertopf pot was noticeably moister than the previous fish, and the tilapia was more flavorful, with the lemon juice coming through much more prominently than it had in the glass dish.

I tested the Romertopf twice, once with a baked tilapia recipe and then again with a

The second recipe I decided to try was a meatloaf, made with ground beef, onions and

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mushrooms. Same as the fish, I tested the meatloaf recipe first in a dark metal loaf pan, following the recipe and baking it at 350 degrees Fahrenheit for 85 minutes. That meatloaf was a nice, evenly cooked loaf—a very straightforward, tasty meatloaf. I made the same meatloaf again two nights later using the Romertopf. I decided to test out the estimated formula on the Romertopf instructions and increased the temperature to 450 degrees Fahrenheit and baked the meatloaf for about 45 minutes. I pulled the Romertopf out of the oven, making sure to place it on a couple of dish towels, and pulled off the lid to discover the meatloaf half submerged in liquid. This made checking the meatloaf difficult because we couldn’t see down to the center of it clearly. After slicing it up, I realized that the loaf needed a little more time to cook, probably another 10 minutes. My assessment of cooking with the Romertopf is that food prepared in it came out moister and more flavorful. It definitely would have cut cooking time down on the meatloaf if my timing hadn’t been off. I do think it would have to be a bit of a trial-anderror game when using the Romertopf for the

first time with any recipe, but cooking always tends to be a trial-and-error process. Cleaning instructions included with the Romertopf say to clean the pot with hot water, a stiff brush and baking soda to remove grease spots. The Reco website recommends filling the top and bottom with water, adding baking soda or vinegar and scrubbing with a plastic sponge. Reco also suggests placing it in the oven and letting the water and baking soda or vinegar combination boil for 10 minutes for a deeper cleaning. Cleaning the Romertopf after the fish was fairly simple, but I did have to soak the pot overnight after making the meatloaf, not much different than having to soak any other pan. Over time, the pot takes on a seasoned patina. While the pot needs to be soaked in water before every use, which adds time to the process, the Romertopf lived up to its promise of moister, more flavorful meals.

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kitchen clocks BUYERS’ GUIDE GEORGE NELSON METAL SPOONS AND FORKS WALL CLOCK Kirch & Co. introduces the patented George Nelson Metal Spoons and Forks Wall Clock, featuring a retro-style using real spoons and forks as a sunburst and a fork and knife as the hands. The clock measures approximately 15" in diameter and about 2¾" deep. A quartz movement provides accurate time. Suggested Retail Price: $39.99 Kirch & Co. [tel] 631.249.1726 www.kirch.com

BAI KITCHEN TIMER WALL CLOCK The Bai Kitchen Timer Wall Clock-280 Series features retro modern styling that fits any kitchen décor. The 8" x 12" x 3" battery-operated clock and timer is made of spray-painted and chrome-plated thermo ABS plastic with a glass lens and metal hands. It has a built-in one-hour analog timer. Colors available are black, chartreuse, ivory, red, silver and turquoise. Suggested Retail Price: $29.95 Bai Design Inc [tel] 914.271.5023 (for orders) [email] baidesigns@aol.com www.bai-design.com

INFINITY INSTRUMENTS CHEF POISSON WALL CLOCK This decorative glass wall clock adds a bit of flair to your kitchen with a fun outline of a chef and the use of Arabic numbers at 3, 6, 9 and 12. The hands are made of metal and operates on a quartz movement. One AA battery required. The clock measures 9.5" high, 14.8" wide and 2.13" in diameter. Infinity Instruments [tel] 888.346.9544 www.infinityinstruments.com

SHAKEAWAKE PERSONAL MULTI-ALERT CLOCK Ibon Ltd.’s ShakeAwake Clock provides a combination of vibration, light and sound as an alert. It features a large, easy-to-read display; powerful vibrating motor; extra loud audible sound and LED backlight. The front cover folds to become a clock stand or closes to protect the front panel. Suggested Retail Price: $24.95 Ibon Ltd. [tel] 703.757.5775 [email] welcome@shakeawake.com www.shakeawake.com

AUDUBON SINGING BIRD CLOCK Twelve of the most popular North American birds are featured on this 13" Audubon Singing Bird Clock framed in green matte. To add ambiance, the authentic song of that particular bird announces each hour. A light sensor deactivates the songs when the room is dark. The National Audubon Society officially licenses this product. Suggested Retail Price: $19.95 Mark Feldstein & Associates Inc. [tel] 800.755.6504 www.markfeldstein.com 20

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{ n e w p ro d u c t s } ESCALI PICO MINI SCALE The Pico from Escali measures just 4.5" by 3.75" by 1" high and can handle up to 11 pounds. It displays measurements in ounces, pounds or grams. Other options are tare and hold features, automatic shut-off to save battery life and a counting feature. The portable, storable scale comes in several colors. Escali [tel] 800.467.6408 www.escali.com

KUHN RIKON COOL GRIPPER The Kuhn Rikon Cool Gripper provides a no-slip grip on cookie sheets, casseroles and other items. Use one for lighter items such as cookie sheets, or two for heavier items such as casseroles or pizza stones. It is especially ideal for lifting items without handles. The Cool Gripper is designed with a sturdy plastic handle and non-slip silicone gripper that is heat resistant up to 500 degrees. It is available in red, black and purple. Suggested Retail Price: $11.95 Kuhn Rikon [tel] 415.883.1101 www.kuhnrikon.com

FLASH CHILL ICED TEA MAKER Takeya’s Flash Chill Tea Maker features a fresh, modern design that makes it easy to brew tea. The tea maker’s 24ounce pitcher is made of AcraGlass, which offers glass-like clarity that doesn’t stain or hold odors like regular plastics. It is BPA-free, dishwasher safe and handles hot water and cold temperatures. The tea maker’s infuser attaches to the removable rotating lid. Tea is placed in the infuser, and hot water is poured into the pitcher. The tea is brewed in full view so it is easy to observe the strength and color of the tea. The tea is then poured into the chilling pitcher filled with ice, the lid is closed and the pitcher gently shaken. The tea is ready to serve or store. The lid on the chilling pitcher is airtight so the pitcher can stand upright or lay down in the refrigerator. Suggested Retail Price: $39.99 Takeya USA [tel] 714.374.9900 www.takeyausa.com www.kitchenwarenews.com

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{ news in brief } Art and industry collided in an exhibition of 200 fine china plates, presented in a gallery format, on the 14th floor of Forty One Madison during the Spring New York Tabletop Show in mid-April. The exhibition called Tectonic Plates was organized and presented by The New English Co., Barlaston, U.K. The assemblage of plates is considered to be the world’s largest exhibition of its kind with 100 artists, textile and product designers, photographers, architects and other creative people contributing from around the world. Paul Bishop, founder of the The New English Co. and originator of the concept, explained ceramics hold universal appeal and are a medium for expression. “Our aim is to inject a new look and feeling into the world of tabletop and rethink ceramics for a new, media and design-savvy market, thirsting for new product,” he said in a prepared statement. Noting this is the first time Forty One Madison has held an art exhibition during the Tabletop Market, Laurie Burns, senior vice president and director of the building said: “We invited Paul to bring this inspiring, fresh, often whimsical, gallery-style presentation to New York for the spring show. I predict it will generate lots of ‘buzz’ among everyone in our business.” The National Association for the Specialty Food Trade announced that Executive Chef Dan Barber will be the

keynote speaker at the gala sofi Awards ceremony at the 56th Summer Fancy Food Show in New York City. The show is June 27 to 29 at the Jacob K. Javits Convention Center. The sofi Awards recognize excellence in specialty foods and beverages in 33 categories and are considered the top honor in the $60 billion specialty food industry. Barber, a prominent figure in the artisan and local food movement, was named one of Time’s 100 most influential people of 2009. He is co-owner of the restaurants Blue Hill in New York and Blue Hill at Stone Barns in Pocantico Hills, N.Y., and is a board member of the Stone Barns Center for Food & Agriculture. In honor of Barber’s appearance at the sofi Awards, NASFT will donate his speaking fee to City Harvest, New York’s food rescue program and the Fancy Food Show’s charity of choice for the past 20 years, and to the Stone Barns Center. The sofi Awards will be presented June 28 at 5 p.m. at the Javits Center. The Chicago Market: Living and Giving has named Paul Borejsza of Euroline Ltd. and Frederic (Rick) Contino, president of Midwest-CBK to its Executive Advisory Board. The Executive Advisory Board is made up of key gift industry leaders and was founded to address strategic issues in Chicago and the broader gift industry. “The Executive Advisory Board actively addresses the

greatest opportunities we have as a market, challenging us as our customers and as stewards of the industry to deliver even more,” said Joan Ulrich, senior vice president, Merchandise Mart Properties Inc., in prepared remarks. Euroline Ltd. is an industry leader in the distribution of Polish glass and metal décor to retailers across North America. Under Borejsza’s direction, Euroline has exhibited at more than 65 gift/furniture trade shows in the past six years. Through his extensive trade show experience, Borejsza believes he will provide valuable insight that will help the board improve the Chicago Gift & Home Market. Midwest-CBK is a leader in home accents, holiday, gift and candles, known for its outstanding design and style. Contino has more than 30 years of diverse sales, marketing and general management experience in a wide variety of businesses. Sheri Tye joined William Bounds Ltd. Grainware in the newly created position of national sales manager. Tye’s focus will include planning and implementing sales strategy and working to increase revenue growth for the William Bounds and William Bounds Grainware U.S. distribution channels. She reports to Sharon Bounds. Before joining William Bounds, Tye served for nine years as regional manager for PSP-USA & Swissmar Imports. William Bounds offers more than 200 pepper, salt and spice mills and a variety of gourmet ingredients, as

well as silicone kitchen tools and its Grainware line of acrylic serveware, barware, gifts and accessories. Annette Hall Quezada has been named project manager for the Housewares Training & Information Group, known as HTI. Quezada has an extensive background in retail buying, merchandising, marketing and sales. Quezada will work with HTI’s team that creates the 40-page four-color catalog published biannually and the store sales flyers published four times each year. In addition, she will manage the proprietary database of products featured in the publications and on member stores’ websites. In naming her to the post, Robert Coviello, president of HTI, cited Quezada’s success in retail. “Annette brings strong organizational skills to the position, particularly her expertise in developing marketing strategies and managing advertising and marketing vehicles across the 350 branch stores of the May Company,” he said in a prepared statement. “As a Filene’s buyer, she was in the top tier of companywide performers in inventory turn and gross margins. Her knowledge will be very helpful to both retail and vendor members of HTI.” HTI is a membership group that provides affiliated independent kitchenware retailers access to training, information and resources to improve sales and increase profits while maintaining their independence.

ADVERTISER INDEX Accusharp Knife Sharpeners............................. 6 AmericasMart Atlanta ..................................... 24 B.I.A. Cordon Bleu Inc...................................... 9 D & H Distributing............................................ 2 DRY-SPICE ...................................................... 17 Dydacomp ............................................................ 8 Escali LLC.......................................................... 13 Fagor America Inc. ........................................... 19 fusionbrands ...................................................... 14 GLM - NYIGF.................................................... 7 Howard Naturals .............................................. 14 Italian Trade Commission................................. 5 Kyocera Advanced Ceramics.......................... 16 Linden Sweden .................................................... 6 Parrish’s Cake Dec. ........................................... 21 Prodyne............................................................... 22 Rising Phoenix....................................................18 Santé Cookware ................................................ 23 SCI Scandicrafts.................................................. 4 Starfrit ................................................................. 10 Tervis Tumbler Company ............................... 14 Todco LLC/Hannon Group ......................... 16 Tribest ................................................................. 15 22

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{ t ra d e s h o w b u z z } Trade Show Buzz by Megan Wadding and Carrie Bui Increased numbers of exhibitors and buyer participation appears to be up at trade shows, and the high turnouts have exhibitors and attendees alike feeling confident about the rest of the year. The 2010 International Home + Housewares Show, which took place in early March in Chicago, fared quite well. The show saw a total of 1,960 exhibitors, up 13 percent from last year. Nearly 550 of those exhibitors were new. The Show saw total buyer participation increase by 10.5 percent, according to a prepared statement from the International Housewares Association.

America’s 22nd Annual Exposition & Symposium held in Anaheim, Calif., saw more than 8,000 specialty coffee professionals in attendance and featured more than 700 exposition booths. Thousands of international coffee professionals from more than 40 countries converged at the Convention Center to focus on the most innovative trends and products in the coffee marketplace. With overall increased attendance at these shows and plenty of ingenious marketing ideas, we can only hope that other trade shows will be as creative and successful as these.

2010 TRADE SHOW CALENDAR MAY 2010 15-18 International Contemporary Furniture Fair Jacob K. Javits Convention Center New York, NY, 800.272.SHOW www.icff.com JUNE 2010 8-10 Licensing International Expo Las Vegas, NV, 212.951.6612 www.licensingexpo.com 14-16 NEOCON World’s Trade Fair The Merchandise Mart Chicago, IL, 800.677.MART www.neocon.com

23-29 Dallas Total Home & Gift Market Dallas Market Center Dallas, TX, 800.DAL.MKTS www.dallasmarketcenter.com JULY 2010 14-21 Atlanta International Gift & Home Furnishings Market AmericasMart Atlanta Atlanta, GA, 800.ATL.MART www.americasmart.com AUGUST 2010 14-19 New York International Gift Fair Jacob Javits Convention Center New York, NY, 800.272.7469 www.nyigf.com

Perry Reynolds, vice president, marketing and trade development for IHA, said he has noticed, through conversations with buyers and sellers, a sense that the consumer is returning. “The housewares industry is extremely well-positioned to be at the forefront of the economic recovery,” said Reynolds. The recession shifted people’s habits toward spending more time at home, and the consumer’s attention is now more focused on making the home more functional, he explained. The New York Home Fashions Market, in early March, saw a rise in attendees and the building was buzzing with traffic. Overall, those operating showrooms throughout the building agreed this was one of their best market weeks to date. In a prepared statement, Hilton Gbolie, director of sales at Ocean Exim said, “This was a fabu-tastic show for us. The buyers that showed up meant business.” Attendees enjoyed special amenities and services offered during the week, such as free massages, complimentary breakfast and lunch at the lobby Antique Café as well as free chocolate tastings offered by Dove Chocolate Discoveries in the buyer’s lounge. Over in Düsseldorf, Germany, the ProWein 2010, International Trade Fair Wines and Spirits saw 3,300-plus exhibitors and 36,000 trade visitors—both record-breaking figures. The show also saw an increase in international trade visitor participation, with every third attendee from outside of Germany. Trade visitor quality was also high with two-thirds holding executive titles. The show included almost 150 wine-growing estates from 15 nations and 86 percent of the attendees gave the variety good ratings. “No other trade fair offers the wine and spirits industry such an international and professional environment. The good results this year have shown that it is as important as ever to actively make contacts and stay informed about developments on the global market, especially in difficult times for retail and catering. ProWein offers the best conditions for this,” said Wilhelm Niedergöker, managing director of Messe Düsseldorf, in a prepared statement. The Specialty Coffee Association of www.kitchenwarenews.com

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