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March 20, 2018 |

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The Ultimate Kitchen Tool: A Hand-Forged Copper Pan

For truly passionate cooks, making the meal is as important as eating it. They listen for the sound of water boiling, watch with wonder as dough rises, and revel in the scent of onions slowly caramelizing in butter. And each time they reach for a pan they encounter a friend; they know how it will react to heat, whether it likes to sear or prefers to simply sauté. For the kitchen-conscious, beautiful tools are a necessary pleasure.

Nobody makes more beautiful pots than Jim Hamann, who crafts his Duparquet pans entirely by hand. “I certainly didn’t set out to be a coppersmith,” says Hamann, who has a master’s in aerospace engineering.

Cooking with this pot was like dancing with a perfect partner.

In 2004 he was busy inventing technologies when a vacation in France introduced him to the wonders of antiques. “We were wandering around a small store in Saulieu when my girlfriend happened upon a gorgeously battered old copper pot. They told us it was from the restaurant across the street—the three-star La Côte d’Or—but it was in such bad shape it wasn’t good for much more than holding plants. Linda—she’s now my wife—said, ‘I want it, but I’m not getting it unless you commit to fixing it so I can use it in the kitchen.’” Hamann accepted the challenge.

Copper pans are traditionally lined with tin (copper can interact poorly with certain foods), but tin is soft and wears away with use, and it requires regular replacement. Hamann managed to get the ancient pot into decent shape, but his attempts to re-tin it were frustrating. “I must have tinned it eight times before I got it right,” he says. He found he was delighted rather than put off by the process. “I loved the art of it.”

He enjoyed the project so much that he offered to restore pots for anyone who asked. “People started sending me their pots,” he says, still amazed 10 years later. But as more and more famed chefs sent him their pans (Lidia Bastianich and Sean Brock are clients), he began to yearn to make his own. “There just weren’t any new pieces to equal the old ones that were coming to me.”

Traditionally, copper pots were “raised” by putting a sheet of copper on an anvil and banging it with a hammer; modern methods use hydraulic pressure. Hamann wanted to replicate the heavy copper pots of the past, so he looked for another way to make them. When he found an antique lathe (it’s almost 100 years old), he decided to use a spinning technique. “It’s a two-person process,” he says. “It takes a lot of pressure.”

Not content with making his pans merely beautiful, Hamann upped the ante. Most new copper pans are lined with stainless steel, which is a poor conductor of heat, so Hamann stuck with the traditional tin. But he began to think about adding a collection of pans lined with a more durable metal. Tin melts at 445 degrees Fahrenheit, hence all the wear and need for replacement. Silver, on the other hand, melts at 1,761 degrees, and it’s a sensational conductor of heat.

As soon as I heard about Hamann’s silver-lined pans, I had to have one. Mine was made to order, so it took a few weeks to arrive—and when it did the box was heavy, the pot wrapped in special paper, packed as carefully as a piece of jewelry (in fact, the pans can be custom engraved). I picked it up, and it gleamed seductively.

Then I began to cook. It was like dancing with a perfect partner. It responded to my every move, and I found myself slowing down to better appreciate the process. I’ve collected copper pots for years, but none is as heavy as this one, none has a handle this long or feels so perfectly balanced. And no pot I’ve ever owned has turned the making of risotto into a meditation. Take note: This is not a pot for brutal high heat or searing, but for stews, braises, or crepes it is absolute perfection.

When he began making these pans, Hamann registered the name of America’s oldest and most important manufacturer of kitchen equipment, Duparquet, Huot Moneuse, which went out of business during the Depression. Why didn’t he put his own name on his pans? “I’m from the Midwest,” he says. “It seemed presumptuous.”

Duparquet was, for many decades, America’s major supplier of restaurant equipment; in the 1850s it made the original stove for Delmonico’s. “I kept seeing their mark on the old pans people sent me,” Hamann says. For someone crafting instant heirlooms, it was the perfect name. A hundred years from now, passionate cooks will still be using these pans.

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This story appears in the April 2018 issue of Town Country.

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First-ever Coastal Community Festival focuses on emergency preparedness in Cannon Beach

Cannon Beach

The official poster for the Coastal Community Festival in Cannon Beach, painted by Bill Steidel.

CANNON BEACH ­— The big wave has hit. You have evacuated. All you have is a cast-iron skillet, a Swiss army knife and a random collection of not-so-appetizing, freeze-dried food stored in the blue barrel you have stashed at the cache site.

Now, make a five-star meal over an open flame while the whole community watches.

This is the premise of the cornerstone event at the first-ever Coastal Community Festival, an all-day bash on May 12 in Cannon Beach centered around emergency preparedness and community spirit.

The cook-off will be paired with safety-related booths, a farmer’s market, food vendors and an evening concert. While most of the event is focused on preparing for large-scale disaster, other general safety activities will be offered as well, including a “Bike Rodeo” that teaches kids bicycle safety laws with an obstacle course, said Emergency Management Consultant Stacy Burr.

“When we began planning the event, we wanted to create a family fun day that promotes emergency preparedness in subtle ways versus focusing on just preparedness,” Burr said. “The event will have the normal festival activities such as the farmer’s market and art vendors but with additional preparedness-focused events.”

The idea for the post-emergency style cook-off came from a need to promote the blue barrel program, which allows people to store personal resources like food in cache sites around the city, Burr said.

“This is a way that we can promote the blue barrels and have fun with Meals Ready to Eat (MREs),” Burr said in an email, referring to the prepackaged foods most commonly used in the military. “They are not very enticing, so this will be a fun way to see how they can be prepared differently.”

Bob Neroni, the chef at the Cannon Beach restaurant and cooking school EVOO, has taken the lead on designing the competition, which will feature three contestants and a panel of judges. Each barrel will feature a “mystery ingredient,” as well as some ingredients that one could forage for, like fish or venison.

So far, John Sowa, current Iron Chef title holder and owner of Sweet Basil’s Cafe, will compete against Mayor Sam Steidel, whose experience cooking with cast-iron skillets over open flame for several Civil War re-enactments will prove to be an asset, Neroni said. The third contestant is still in the works.

“My friends and I, we joked often that, God forbid we’d ever have to eat out of those blue barrels for weeks,” Neroni said. “And then, we thought, let’s make it fun.”

The nature of the event is geared toward turning “lemons into lemonade,” which is much of what disaster preparedness is about, Neroni said.

“Chefs are used to working with the best products available. Now I’m telling them to cook with food out of pouches. That in itself is taking people out of their comfort zone,” Neroni said. “They have to maintain their fire as well as they make their meals, which is just one more obstacle. We really want to emulate what things are going to be like in an emergency setting.”



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Team AndroGuruNovember 30, 2017

Huawei has been unrelenting in releasing new smartphones and the cycle is showing no signs of taking a breather. Earlier, in 2017, the Huawei Honor, which is…

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E4U launches their Green Kitchen Divided Kids Plates. – Press …

ST. GERMAINE – MARCH 20, 2018 – Today E4U announces their Green Kitchen Divided Kids Plates on Amazon ranging from$ 24.99.

See the Plates Here.

If you are looking for an eco-friendly, non-toxic, multi-use and easy to use plates for kids as well without breaking the bank. This is just perfect for you; this product is retailed at Amazon worldwide.

Green Kitchen Divided Kids Plates are more than just a kid’s plate or an appetizer plate; they have more uses and have the durability to stand up to any picnic or camping trip.

The plates are free from toxins, petroleum, heavy metals, BPA, PVC, and phthalates. They are light and sturdy plus temperature safe from -10℃ to 100℃, suitable for hot and cold food, such as pasta, bread, and steak.

They are the natural and durable choice for your family; free from toxins or harmful chemicals even when overheated.

Benefits

  • JUST THE RIGHT SIZE: Your Kids are Perfect, but if you looking for a way to make your mealtime a bit easier. These practically divided plates are a parent’s best friend. Each of the 4 plates fit perfectly in the palm of your hand with a spot to hold your favorite dips seasonings and dressings, they measure 7” x 5” and are 1” Deep; Wooden Dishes made to eat dip and mingle.

  • Less Time Cleaning: Means More Time with your Family; Don’t Settle for Dinnerware that is difficult to wash, these are the Sectioned Kids Plate that is absolutely Dishwasher safe, microwave safe, and heat and spill resistant.

  • SAFETY FIRST – Do not settle for Plastic and Silicone Plates that leach chemicals into your child’s food over time. The Green Kitchen Plates combine versatility with nature-minded heart. Each of the Bamboo Dishes is made from our exclusive patented combination Renewable Bamboo Fiber Wood Pulp and Natural Colors. Lessen your carbon footprint and leave the world better for your children’s future.

  • WE DELIVER – 100% Customer Satisfaction Manufacture Guarantee; 30 Day Money Back and a 1 Year Replacement Warranty; We support you and your family, please ask us anything, we respond to all questions within 24 hours with our USA Based Team of customer support experts.


ABOUT US

From products to packaging, Green Kitchen is dedicated to honoring the Earth’s resources. We have created a line of Sustainable Dinnerware made from our exclusive patented combination 100% Renewable Bamboo Fiber, Wood Pulp and Natural Colors. They are reusable, dishwasher safe and biodegradable.

NO MORE PAPER! Please stop with the disposable paper plates and the toxic Plastic plates filling up our landfills. Be conscious and choose Green Kitchen even our product is made from 100% recycled papers and cardboards. Make the choice that lasts for yourself and your family. Bamboo is one of the fastest generating natural resources that are accessible.

Green Kitchen Dinnerware is the Dinner Plates that serves both your meals and your future.

Contact Info:

FB: https://www.facebook.com/1Essentially4U/

Media Contact
Company Name: E4U
Contact Person: Andrea
Email: andrea@e4ulife.com
Phone: 715-892-0190
Address:PO BOX 393
City: St. Germain
State: WI 54558
Country: United States
Website: https://www.facebook.com/1Essentially4U/

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Dining review: Never leave hungry at NeNe’s Kitchen in North Naples


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Restaurateur Sam Fox Launches Flower Child Sauce Line with Williams Sonoma

At Flower Child, wholesome and delicious dishes are inspired by one simple mission: “To serve healthy food for a happy world.” The grain bowl starters and salad vinaigrettes allow home cooks to easily recreate Flower Child’s popular dishes in the comfort of their own kitchens. Simply add cooked whole grains, plus sautéed chicken, salmon, steak or tofu to bowl starters for a nourishing, satisfying meal or toss the dressings with leafy greens and farmer market vegetables.

“I’m excited to partner with Williams Sonoma to bring home the fresh, natural goodness of a Flower Child bowl,” Fox said. “My hope is that this collaboration will encourage home cooks to easily integrate more clean ingredients and healthy eating into their lifestyle.”

The Williams Sonoma and Flower Child grain bowl starters and vinaigrettes line includes five exclusive recipes:

  • Flower Child Smoked Gorgonzola Vinaigrette: A rich, smoky blend of grapeseed oil, vinegar, gorgonzola and almonds. Toss with leafy greens and vegetables.
  • Flower Child Lemon Avocado Vinaigrette: A bright, savory blend of olive oil, citrus, avocado and California herbs. Toss with leafy greens and vegetables.
  • Flower Child Miso Ginger Vinaigrette: A vibrant, umami-rich blend of grapeseed oil, rice vinegar, miso and ginger. Toss with leafy greens and vegetables.
  • Flower Child Sesame Ponzu Bowl Starter: A bright, citrusy blend of spicy tamari, toasted sesame and green onions. Toss with cooked rice and blanched vegetables, and then sprinkle with toasted sesame seeds and add cooked shrimp, beef, chicken or tofu. Also great stirred into fried rice, drizzled over steamed vegetables or used as a quick marinade for meat.
  • Flower Child Thai Cashew Bowl Starter: A bold, savory blend of roasted cashews, Thai basil and chili peppers. Sauté zucchini, blanched sugar-snap peas, chopped celery, onion and jalapeño. Add cooked quinoa, toss with starter, and add cooked shrimp, beef, chicken or tofu, and garnish with fresh herbs.

The Williams Sonoma and Flower Child products are available in 13.5-ounce bottles for $12.95 each at all Williams Sonoma retail locations and online.

ABOUT FLOWER CHILD
Flower Child blooms on every level—inspired flavors, rich nutrients and quick preparation in an environment that feels more like a buzzing farmers’ market than a fast-casual restaurant. It’s a concept that revolutionizes the way we eat. In particular, the way we eat out. It starts with Flower Child’s fundamental promise to serve happy food for a healthy world. Produce is guided by the wisdom of the Environmental Working Group. Proteins are all naturally and humanely raised without additives. Local sourcing is a priority. Food is served fast and fresh without cutting corners. You can taste the difference. Flower Child was named a 2016 Breakout Brand and a 2017 Hot Concept by Nation’s Restaurant News. For more information, visit www.iamaflowerchild.com.

ABOUT WILLIAMS SONOMA
Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. A member of Williams-Sonoma Inc. portfolio of brands, Williams Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. Products include cookware, cooks’ tools, cutlery, electrics, bakeware, food, tabletop and bar, outdoor, cookbooks, as well as furniture, lighting and decorative accessories. Each store offers cooking classes and tastings conducted by expert culinary staff. A comprehensive gift registry program for weddings and other special events is available in stores and online. On williams-sonoma.com and the Williams Sonoma blog, customers can find recipes, tips and techniques that help them create delicious meals and wonderful memories. Williams Sonoma is also part of an active community on Facebook, Instagram, Twitter, Pinterest, Google+ and YouTube.

Media contact: Kellyn Curtis, kellyn.curtis@havas.com

 

Cision View original content with multimedia:http://www.prnewswire.com/news-releases/restaurateur-sam-fox-launches-flower-child-sauce-line-with-williams-sonoma-300616155.html

SOURCE Flower Child

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How embracing Styrofoam bans will help your brand thrive

COMMENTARY

Baltimore, Maryland, is the latest large United States metropolitan area to entertain a city-wide ban on polystyrene foodservice products, specifically taking aim at the styrofoam takeout food and drink containers used by local restaurants and dining establishments. Restaurants found in violation of the city’s styrofoam ban could face up to $1,000 in fines.   

Baltimore joins a growing list of cities and states banning polystyrene foam foodservice products from use in their cities.

“Already in Massachusetts, 32 towns and cities have passed bag bans or fees,” wrote Ben Adler for Grist. “So have at least 88 localities in California, including the cities of Los Angeles and San Francisco, plus cities and towns in more than a dozen other states and more than a dozen other countries.”  

Large foodservice franchises with a history of using styrofoam products have also recently taken the initiative to phase out these items from their operations. In 2013, Jamba Juice replaced its insulated styrofoam cups with an eco-friendly alternative, and earlier this year Dunkin’ Donuts pledged to end its use of styrofoam coffee cups by 2020.

What is polystyrene foam?

Best known by the stage name “Styrofoam”, a brand name copyrighted by Dow Chemical, Polystyrene is a non-biodegradable, synthetic, hard plastic used to make many household items including plastic car parts, packaging material, house insulation, hair dryers, and more.

In restaurants, the most common types of polystyrene you’ll find are EPS [expanded polystyrene]  and XPS [extruded polystyrene], the plastic that common takeout containers, disposable coffee cups, single-use utensils and dinnerware are made of.

Any product comprised of polystyrene foam will be marked with this symbol:

 

http://www.pansandpots.org/wp-content/plugins/RSSPoster_PRO/cache/0a5e8_dmybK9KkrCBQQo6SZeEa5gFl8ExlHOgCfKbxCk0QH8ebi61kAcvECmysMm20f_ZzAttpzj5F3H0R7rven_JrcEBZoDvE9mPAUwMzddZSIav0TgKyYIXipdxbcY4uhxr-vCNV-RZd

What’s the big deal with using styrofoam products?

While it may be waterproof and durable, two “must-haves” in the takeout cutlery job description, styrofoam products are very difficult and costly to recycle— if recycled at all.

“Polystyrene plastic foam is one of the biggest sources of marine litter and costs the state and local governments millions of dollars each year to collect it from beaches, road sides, and storm drains,” wrote Mariel Garza in a recent opinion piece in The Los Angeles Times about her city’s own polystyrene ban bill.

Since styrofoam is not biodegradable — meaning the styrofoam is not able to be broken down or consumed by living organisms like bacteria or fungi — when it becomes trash,  products made of polystyrene foam can’t decay naturally so they just sit “as is” and leak methane into the atmosphere over time. Often times, styrofoam products — like insulated coffee cups or takeout containers — will break down into small pieces and fragments that pollute our land and waterways. Fish and land animals will mistakenly eat these small bits and pieces of styrofoam and fall ill or die as a result.  

In Baltimore’s case, polystyrene dinnerware like foam coffee cups, soda cups, and foam takeout containers became litter that caused both the Inner Harbor and greater Chesapeake Bay ecosystem grave harm.

On Feb. 28, 2018, the Baltimore City council voted unanimously to give Bill 017-0117 preliminary approval, putting the city one step closer to banning polystyrene foam takeout containers, utensils, and dinnerware at Baltimore restaurants.

“We look at all the litter in our waterways. It’s not biodegradable. It’s not actually being recycled,” said Councilman John Bullock, the lead sponsor of Bill 17-0117. “For the most part, it’s ending up in landfills or being incinerated. In water, it breaks apart into small pieces, which makes it very difficult to clear up the water and dangerous for wildlife.”

In a similar vein, the international grassroots push to ban plastic stirring straws in bars and coffee shops is currently picking up steam: The EU intends to ban single-use plastic products, like plastic straws and stirring straws by 2030.

Did you know, in the United States, we use 500 million plastic straws a day? By that math, the average American uses 1.6 straws a day, totaling approximately 38,000 over 60 years times.

“500 million straws could fill over 127 school buses each day, or more than 46,400 school buses every year” muses the team at EcoCycle.org.

Like with the polystyrene foam bans, grassroots organizations like Strawless Ocean are orchestrating initiatives to educate the masses about the impact plastic disposable straws have on our environment.

 

 

How will the styrofoam ban affect restaurants?

Naturally, the foodservice industry — specifically businesses with a significant take-out/delivery presence— stands to be the group most drastically impacted by the national grassroots movement to ban single-use polystyrene products.

Not sure if your city or state has a polystyrene plastic foam (styrofoam) ban? Groundswell.org has the most up to date list of all cities, counties, and states with a polystyrene foam ban; they update it regularly with new names. From our research, the majority of cities and states taking part in the ban reserve the right to fine violators up to $1,000.

If your city or state is considering or has enacted a  ban on styrofoam cups, takeout containers, and other dinnerware items, there are a variety of sustainable substitutes you can purchase for your business.

About 45 minutes outside Baltimore is the town of Takoma Park, Maryland. In 2014, it enthusiastically passed an initiative introduced by the Young Activists Club at Piney Elementary School seeking to ban polystyrene foodservice products.

Understanding and anticipating the impact on local businesses, Takoma Park researched and rolled out a resource section for restaurant decision makers filled with sustainable alternatives they can purchase at comparable rates to the polystyrene versions.

They break down the cost difference you can expect with sustainable alternative products, and overall what the change is going to cost your restaurant. This chart, created by the Takoma Park Public Works, lists compostable and recyclable units you can purchase at a wholesale shopping center like Costco, or through your restaurant’s distributor.

  

If your supplier for disposable cutlery and dinnerware does not have cost-effective, sustainable alternatives, shop around.  Webstaurant Store and Tundra Restaurant Supply are two restaurant supply wholesalers who sell a variety of options in the recyclable, disposable dinnerware and cutlery category.

Coordinating your restaurant’s switch from styrofoam-based disposable products to sustainable alternatives may be a headache at first, but the benefits will quickly add up in dividends for the environment and your business’ bottom line.

In a  2015 study conducted by The Nielsen Company that analyzed the relationship between consumer behavior and social/environmental sustainability, they found that 75 percent of the global millennial population is willing to pay more for sustainable products, and 66 percent of the global millennial population are willing to pay more to support brands “committed to a positive social and environmental impact.”

A comparable study done in 2015  by Cone Communications found that millennials would be 87 percent more loyal to a company that supports social or environmental causes.

 Use your local styrofoam ban to your advantage by marketing your restaurant’s environmentally conscious operations to existing and prospective customers alike. For example, you could run a social media campaign in time for April’s Earth Day that showcases how many pounds of plastic you’ve saved from ending up in local landfills and waterways by making the switch to sustainable alternatives.

If your business openly supports or consistently donates to a specific cause, highlight your efforts across all channels possible.

Zambrero, a misson-driven fast casual franchise with over 170 locations in Australia, aims to end world hunger by donating 1 billion meals by 2025; for every burrito or bowl purchased at one of its locations, the chain donates one meal to an underserved community in need. On its website and in each location, including two brand new sites in New England, it keeps a running meal ticker that shows how thos efforts thus far have put a dent in eradicating world hunger.

 
Source

Your restaurant also might be helping to save the environment without you even knowing it.This past year, the Toast POS restaurant community saved 2,500 trees by adopting the use of digital receipts for customers and KDS screens in their kitchens. Technology not only helps restaurants streamline operational processes, but it also allows these same restaurants to cut down on their paper costs and waste.

Via 313 in Austin, Texas, for example, stopped using paper tickets in the kitchen and started allowing guests to opt in for digital receipts.

“For the most part, people prefer to use the handhelds to cash out at the table and get a digital receipt. We’re also pretty much paperless in the kitchen,” said Brandon Hunt, co-owner of Via 313. “The cost of paper is insane. At almost $50-60 a case, we were going through about a case a week, so it was a no-brainer for us to use kitchen display screens in the kitchen and go paperless in the front of the house as well.”

If you’re interested in expanding your restaurant’s socially conscious footprint but don’t know where to begin, reflect on the causes that matter to you or have the greatest impact on your community.

Try testing the waters with an events, promotion, or social media campaign. For example, one night a month, tell guests that a portion of their bill will be donated to a local charity. You can also invite local non-profits representatives to your restaurant to speak with customers about their cause. Then, donate a portion of your profits that day to their organization.

Another idea is to start a “charity of the month” program where you donate a portion of your monthly sales to your selected charity. Ask your staff to suggest new charities so that your business can support a wide range of causes, and your staff feels personally connected to the program.

Cover photo: iStock

 

 

 


Topics: Sustainability

Companies: Toast, Inc.



Amanda McNamara

An experienced digital marketer and veteran of the server life, Amanda whips up easy to digest tidbits for Toast’s Restaurant Management Blog and beyond.

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