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April 4, 2018 |

Archive for » April 4th, 2018«

‘I Never Thought I Would Say This, But I’m Freaking Obsessed With The Instant Pot’

Hi, my name is Jessie Van Amburg, and I am an Instant Pot addict.

(Hi, Jessie.)

I never thought it would come to this. I’m not really a gadget person—partly because I prefer to do things myself (hello, Virgo!) and partly because my tiny apartment’s tiny kitchen doesn’t have room for accessories like slow cookers, food processors, and blenders. Hell, I don’t even have a toaster.

But that changed when my mom gave me an Instant Pot for Christmas. “It’ll be great!” she said. “It’s like a slow cooker, but SO much faster!”


That definitely perked my ears up. I had always wanted to make a slow cooker work (think of all the pulled pork and chilis and stews I could be eating!), but they’re…well, slow. I don’t want a dinner that takes six to eight hours to make…I want a dinner that takes 40 minutes, tops, to make. Which makes the Instant Pot, an electric pressure cooker that uses steam to cook food in mere minutes—an extremely appealing option.

My mom gave me the Instant Pot Ultra, which is different from the original Duo model and slightly more expensive at $150. It features an LED screen with a dial to choose from the cooking options rather than the Duo’s buttons, and the steam valve has a separate button to press if you want to “quick release” the steam (forcing the machine to de-pressurize faster, which lets you to open the lid of the machine and get into your food sooner).

Other major differences: an “Altitude” setting that automatically adjusts recipes for you (since air pressure is different at different altitudes), a “Sterilize” function that makes it easier to sterilize baby bottles or utensils, and new “Egg” and “Cake” programs. Yeah, you can bake a cake in this thing! (I have not done this yet.)

But what I love about it: It makes cooking dinner on weeknights, for the most part, way easier. After learning the unique kinks of the system (such as learning to factor in time for the machine to pressurize, and de-pressurize), I’ve been able to make so many different, delicious meals in it.

Some of my favorites:

Easy Shredded Salsa Chicken

Recipe from one of my favorite bloggers, SkinnyTaste.

This is the easiest thing on a weeknight (or for meal-prep): Put a pound of seasoned boneless, skinless chicken breast in the Instant Pot, cover with a cup of your favorite salsa, then cook on high pressure for 20 minutes. When it’s done, shred the meat with two forks and you have a TON of delicious, flavorful chicken to use in tacos, tostadas, salads, and more.

It’s also really, really good dumped on top of cauliflower mac and cheese…so I’ve heard…

In a slow cooker, this would probably take six hours. I can make it with my Instant Pot in under an hour.

Instant Pot Chicken Tikka Masala

Recipe also from SkinnyTaste (sorry, I just love her).

I love cooking Indian food at home, and this was a fun one to try in the IP—and one that I’ve made a few times. I personally add more spices than this calls for, but otherwise it’s a pretty seamless recipe that requires very little cleanup—all the sautéing and everything is done inside the Instant Pot, too.

Pressure Cooker Mushroom Risotto

Recipe from Serious Eats.

I love risotto, but I don’t like cooking it myself. It’s so fussy—so much time stirring on the stove instead of watching Netflix. This risotto recipe creates a super creamy, insanely rich-tasting dish, without having to watch your rice for what feels like hours.

Granted, not everything with the IP is a breeze. It took me several tries to get hard-boiled eggs right, and sometimes recipes take longer than expected when something is a “natural release” meaning, you wait for the machine to release steam and de-pressurize on its own, rather than forcing the steam out with the “quick release” button. A soup that I made once took 20 minutes to let the steam out naturally—a.k.a. I had to wait an extra 20 minutes to eat.

But when all’s said and done, I used my Instant Pot at least once a week. It’s there for me every Sunday when I’m meal prepping lunches for the work week, and it’s there for me on weeknights when I want to cook but don’t want to take up a long time (or dirty too many dishes). And while I haven’t even made use of any of the more advanced features on it (that “cake” thing is def intriguing), I can’t wait to give them a spin.

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Smart, sophisticated, and still going strong — fiesta | Columns …

The Homer Laughlin China Company of Newell, West Virginia reigns as one of the most prolific of all the American dinnerware manufacturers of the 20th century. Turning out tableware, kitchen wares, and serving pieces since 1871, their name is synonymous with affordable quality.

Many of their patterns became collectible, but one has become the most popular American dinnerware ever produced. It is perhaps best described in their 1936 magazine ads which read, “The new idea in American dinnerware… smart, sophisticated, and rich in color. It is the California fashion that has swept the nation. It is Fiesta!”

Collectible Fiesta ware was produced from 1936 to 1973. It was originally issued with 36 different pieces including basic table service, divided plates, a coffee pot, carafe, candle holders, pitchers, two compotes, an ashtray, nappies, a set of seven mixing bowls, and two covered serving dishes. The 1936 line featured five colors: cobalt blue, light green, yellow, ivory, and a bright orange color that is known as “Fiesta Red.” Turquoise, though often considered one of the original colors, was introduced the following year.

Ever aware of public opinion, Homer Laughlin was quick to drop pieces that did not meet with approval. The first piece to go was a twelve compartment plate that appeared only in the 1936 line. Next was the covered onion soup dish, which ceased production in 1937. The tripod candle holder, the stick-handled demitasse coffeepot, and the 10” and 12” vases were all discontinued in 1942. These pieces are considered very rare and will demand top dollar. Although not discontinued from the line, several pieces including the sugar bowl, tea cups, utility trays, creamer, the nesting bowls and the ashtray were modified within the first few years of production.

Fiesta Kitchen Kraft was introduced in 1939. This instantly popular line included pie plates, refrigerator sets, mixing bowls, and covered jars in four popular Fiesta colors. Watch for these. They are very collectible.

In 1943, “Fiesta Red” was dropped from the line. Production of the red glaze required the use of uranium which was needed for the war effort. Sales boomed for Fiesta in the 1940s, as they offered incredible deals like their seven-piece juice set that retailed for only $1. The best year on record for Fiesta sales came in 1948 when they produced over 10 million pieces.

In 1951, a new line of colors was introduced. Cobalt, light green, and ivory were retired and replaced with gray, rose, dark forest green, and chartreuse. Pieces discontinued in the late ‘50s included the mustards and marmalades, the 8” vase, footed salad bowl, relish tray, 11 1/2” fruit bowl, candle holder, 10 oz. tumblers, ice pitcher, and the large teapot. Red returned in 1959 and the eleventh Fiesta color, medium green, was introduced.

Sales declined sharply during the ‘60s and by 1969, the entire line was restyled. The new line contained only 19 pieces and ran in production until 1973. The last two colors introduced were antique gold and turf green.

As many of you know, values for most tableware and china have plummeted in the past decade. Fiesta, both “vintage” from pre-1960 and “original” from the 1930s are the exception and are holding strong in the current market.

Until next time…Linda

Linda Kennett is a professional liquidation consultant specializing in down-sizing for seniors and the liquidation of estates and may be reached at 317-258-7835 or lkennett@indy.rr.com.

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Global Gas Barbecues Market 2018 – KitchenAid, Napoleon …

The report on the Global Gas Barbecues market 2018 gives a complete geographical segmentation view of the Gas Barbecues market together with the analysis of the Gas Barbecues industry driving it. Considerable primary and secondary research activities were held and their results were included in this Gas Barbecues Market report in the form of market research data. Gas Barbecues Market is segmented depending on various aspects such as its applications, manufacturers, product type, end-use industry, regions, and much more. Along with this, the sub-segments of the market are also described. The report offers detailed study of each segments and statistics. In this report, key factors such as drivers and restraints impacting the growth are covered which together offers an accurate overview of the Gas Barbecues market. In this report, we have tried to include all the important aspects regarding the Gas Barbecues Market so that the user can understand the market completely.

The research was started by collecting data from some of the market participants present across the key regions of the market value chain. The collected data were used to make detailed qualitative and quantitative analysis of the Gas Barbecues market that is presented in this report. The report on Gas Barbecues highlights market dynamics which tracks various market opportunities, market risk, and market driving force. It also focuses on the historical, present, and projected future market estimations in terms of volume and revenue.

Request For Sample Report @ https://www.fiormarkets.com/report-detail/162412/request-sample

The in-depth analysis of the industrial chain supporting the Gas Barbecues market in the global incorporates factual information about every aspect of the market such as information about manufacturers profiles, sales volume, price, gross margin, the contribution to the global Gas Barbecues industry in terms of revenue. Different policies, trends, plans, and economic aspects affecting the overall progress or evaluation of the market are also covered in the report.

Gas Barbecues Market Analysis by Manufacturers Profiles from 2018 to 2025:
Weber
Middleby
Char-Broil
Onward Manufacturing Company
Landmann
Napoleon
KitchenAid
Char-Griller
Broilmaster
Coleman

Geographically, the global Gas Barbecues market is designed for the following regional markets:

The industry research is disperse over the world which includes Gas Barbecues market in North America (USA, Canada and Mexico), Gas Barbecues market in Asia-Pacific (China, Japan, Korea, India and Southeast Asia), Gas Barbecues market in Europe (Germany, France, UK, Russia and Italy), Gas Barbecues market in South America (Brazil, Argentina, Columbia etc.), Gas Barbecues market in Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa) and Other parts of the Global.

Gas Barbecues Market Segment by Type from 2012 to 2018: 
Liquid propane (LP) Barbecues
Natural gas (NG) Barbecues

Gas Barbecues Market Segment by Application from 2012 to 2018: 
Commercial Outdoor Activities
Family Use

Access Full Report @ https://www.fiormarkets.com/report/world-gas-barbecues-market-research-report-2022-covering-162412.html

Further in the Global Gas Barbecues Market Report:

The next section of the report covers essential information regarding the business’ overview of Gas Barbecues market, market competition trend, major industrial competitors, their business profile, sales and growth, demand and supply scenario and the revenue between 2016 and 2018.

Reports Consists 15 Chapters in it which thoroughly exhibit the global Gas Barbecues market 2018-2025.

Chapter 1, to features Gas Barbecues Introduction, product insights, market synopsis, market opportunities of Gas Barbecues, market motive, Gas Barbecues market analysis by application, type, and regions;

Chapter 2, evaluates the top manufacturers in Gas Barbecues with their profiles, sales, revenue, gross margin, market share, and price of Gas Barbecues in 2016 and 2018;

Chapter 3, exhibits the competitive situation among the Gas Barbecues top manufacturing players, with sales, revenue, and market share in 2016 and 2018;

Chapter 4, examines region wise analysis of global Gas Barbecues market, with sales and growth, revenue and market share, for each Gas Barbecues region, from 2012 to 2018;

Chapter 5, 6, 7, 8 and 9, closely explores the Gas Barbecues key regions, with sales, revenue and market share by key countries in these regions;

Chapter 10 and 11, market has been displayed based on Gas Barbecues type and application, with sales market share and Gas Barbecues growth rate by type, application, from 2012 to 2018 in this report;

Chapter 12, forecasts future growth by regions, type, and application, with Gas Barbecues sales and revenue, from 2018 to 2025;

Chapter 13, 14 and 15, explores Gas Barbecues industry sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source for Gas Barbecues

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Lenox Corporation and Domino Debut New Licensed Tabletop Collection

Domino by Lenox Optique Collection

“Domino represents a new consumer mindset that is consistent with the target audience Lenox is courting and allows us to leverage our design expertise to offer innovative dinnerware with a Domino feel,” said Michele Barbone, CMO of Lenox Corporation.

The collection, Domino by Lenox, will debut at New York’s April Tabletop Market in the Lenox Showroom at 41 Madison Avenue. Designed in the ethos of Domino bringing sophistication, fun and unexpected combinations to the table, the three individual collections boast vibrant color and everyday convenience.

The Domino by Lenox collection will feature three unique patterns – Optique, Technic and Gradiance – all designed to resonate with millennials who relish Domino’s accessible aesthetic and Lenox’s attention to detail. The collection is a wink to vintage arcade games with both soft and bold color palettes and a mixture of simple patterns reimagined in vibrant combinations all resulting in a sophisticated mix and match assortment of options for any style of entertaining.

Optique is a modern spin on ombre with a graphic edge to color that fades. Inspired by grids, digital screen pixilation’s, and even the craft of cross-stitch, the striking pattern—a series centered around the simple square—creates a framework of clean lines in soft peaches and blues that is both retro-chic and of-the-moment. This collection will be launched on Domino.com and Lenox.com as well as boutique gift and specialty retailers nationwide.

Technic plays with motifs such as the color wheel, radial, and geometric fragments, channeling a vintage arcade from the future. The palette—a mix of dawn-to-dusk pale pinks and deep blues—is infused with electric citron for a fresh take on the mix-and-match tablescape. Simple compositions and combinations make for a timeless collection with punch. Technic will be available exclusively at Bloomingdale’s stores nationwide and on http://www.bloomingdales.com.

Gradiance draws on watercolors and simple lines for inspiration. The Gradiance collection features artful patterns that evoke a warm, hand-painted feel. The palette of reds and pinks found in florals—from deep crimson dahlias to blush-hued ranunculus—form a fluid whole. Subtly smudged brushstrokes are balanced with crisp edges for a dynamic yet organic design. The collection will be available exclusively at select Anthropologie stores and on http://www.anthropologie.com.

“Domino represents a new consumer mindset that is consistent with the target audience Lenox is courting and allows us to leverage our design expertise to offer innovative dinnerware with a Domino feel,” said Michele Barbone, CMO of Lenox Corporation. “This partnership allows Lenox to re-inforce our position in the marketplace as North America’s leading tableware and entertaining company. We are excited about the launch of this collection and the potential growth opportunities for this new dinnerware brand.”

“We’re delighted to partner with Lenox to create a tabletop collection that reflects Domino’s unique creative vision,” said Nathan Coyle, CEO of Domino. “Our readers have a non-traditional approach to style and decorating their homes—more about self-expression and less about formality or following a rulebook. Working with Lenox allows us to extend our insights to consumer goods that we know will delight. We’re excited to debut this collection and to extend the Domino name and brand to new ventures and new audiences.”

The Domino by Lenox collection is designed with the consumer in mind. It is every day, chip-resistant dinnerware with dishwasher and microwave safe convenience. Backed by a Lenox Lifetime Breakage Replacement Program, Domino by Lenox will provide many years of worry-free enjoyment.

About Domino

Domino is the go-to resource for design lovers who want to bring their personal style home. We inspire customers to create a happy home by celebrating their individuality, providing them with need-to-know information, and empowering them to shop for what they love. Domino magazine is published four times a year and fresh content is updated continuously on domino.com and Domino’s app.

About Lenox

Lenox is a leading designer and marketer of dinnerware, flatware, glassware, giftware and other collectibles and tabletop products. The Company markets its products primarily under the Lenox, Gorham, Dansk and Reed Barton brands. Lenox products are sold through department stores, gift and specialty retailers, and general merchandise chains, as well as through the Company’s own retail stores and consumer-direct channels of distribution, including Internet, catalog and mail order. Over its 129 year history, Lenox has been the recipient of numerous design awards, including the Women’s Choice Award®, and was the first American dinnerware used at the White House. Lenox is headquartered in Bristol, PA and employs more than 750 employees. For more information, please visit the Lenox website: http://www.lenox.com.

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The best kitchen towels you can buy

The Insider Picks team writes about stuff we think you’ll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

Shutterstock/Business Insider

The Insider Pick:

  • Top-quality kitchen towels are durable, absorb the biggest spills, and handle easily. The Aunt Martha’s Flour Sack Dish Towels are our top pick because they can get into hard-to-reach spots, dry quickly, and they won’t leave any lint behind.

Kitchen towels are among the most underrated tools in your kitchen. Think about it. What other tool do you use practically every time you step foot into your kitchen? It basically ranks up there with the light switch.

Despite how important the humble kitchen towel is, many of us don’t put much thought into our dish towels. Yet, there is a huge difference between what the top towels can do compared to the ones you just pick up at the dollar store.

Dish towels are most commonly used for drying dishes, pots, pans, glassware, and other surfaces. But, many chefs prefer to use a kitchen towel for taking cookware out of the oven and handling other hot items. If you plan to use your towels this way, opt for cotton since microfiber can melt when exposed to high temperatures. Also, never use a wet towel to handle hot dishes since the moisture will quickly conduct the heat and burn you.

When you’re having a dinner party and the wine drinking gets a little sloppy, a good kitchen towel can clean up messes quickly. This is where microfiber excels, though high thread count cotton is also effective. In our research, we also found that plenty of people use their dish towels for embroidery projects, squeezing the moisture out of vegetables, and in place of a cheesecloth. For these uses, cotton is generally superior.

When you first get your dish towels, wash them a couple times before you use them. Washing them removes much of the lint that could come off on your dishes. It will also remove protective treatments used in the manufacturing process to repel water, and therefore, it will boost the cloths’ absorbency.

We explored countless reviews and ratings from both experts and buyers of several different dish towel brands. The ones we chose to include in our guide have a track record of durability, performance, and they tend to dry dishes thoroughly without producing lint.

Read on in the slides below to find out why the Aunt Martha’s Flour Sack Dish Towels are our pick and why you might prefer the Fecido Classic Kitchen Dish Towels, the Cotton Craft EuroCafe Waffle Weave Terry Kitchen Towels, the Williams Sonoma All Purpose Pantry Towels, and the Gryeer Bamboo and Microfiber Kitchen Towels.

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Selling millennials on tabletop

As with most everything else, millennials have disrupted the way tabletop brands find success. Now the world’s most populous age group, millennials get married later in life (at an average age of 27 for women and 29 for men, up from 20 and 23 in 1960)—and when they do, they’re not registering for tableware like previous generations. They’re buying just about everything online, and they don’t need a matching set of, well, anything. But they’re also a part of the Instagram generation, where brands can be made or remade overnight. So is this generation the tabletop category’s problem—or its solution?

Increasingly, tabletop brands are looking to this set for inspiration. Take Domino, with its bevy of millennials (a majority of whom are females with a median household income of $100,000-plus). The magazine turned lifestyle brand has partnered with Lenox to develop three dinnerware collections in colors and designs inspired by this age group’s tastes and preferences. They debut at the New York Tabletop Show next week.

It’s an auspicious alignment for both brands. Michele Barbone, CMO of the 129-year-old Lenox Corporation, says the Domino reader “represents a new consumer mindset that is consistent with the target audience Lenox is courting,” noting that the partnership “allows us to leverage our design expertise to offer innovative dinnerware, but with a Domino feel.” She’s hopeful that the relationship, which targets buyers ages 22 to 37, will “reinforce our position in the marketplace as North America’s leading tableware and entertaining company.”

And what of the benefit to Domino? For Nathan Coyle, the brand’s CEO, the collaboration is part of a well-calculated, larger strategy “to evolve the business model of Domino Media Group,” he tells EAL. “It does so in two ways: One, it takes the power and equity of the Domino brand to create a new and different way for [the magazine’s] readers and fans to experience the brand. Two, it introduces a new revenue stream that is entirely independent of advertising revenue.”

The Domino-Lenox collaboration offers three patterns—Optique (a modern take on ombré), Technic (a colorful play on radial and geometric fragments rendered in a medley of pale pinks and deep blues), and Gradiance (watercolor- and floral-inspired reds and pinks with a hand-painted look). “Our readers approach tabletop much like they approach their own personal style and decorating their home,” explains Domino magazine’s editor in chief, Jessica Romm Perez. “It’s about self-expression and a bit less formality and following a rulebook. Mix-and-match is appealing, as is more vibrant color, texture and pattern.”

Optique will be launched on Domino.com and Lenox.com; Technic will be available only via Bloomingdale’s, and Gradiance only via Anthropologie.

Lenox isn’t the only tabletop brand tapping into the buying power of millennials. Social media–culled feedback from digital natives is also informing certain brands’ aesthetics. “Posting new stories and videos and monitoring the likes and feedback, it’s as if we had a giant petri dish at our disposal,” says Julia Berger, the designer-founder of Julia B. Couture Linens. “We’re constantly benefitting from what our followers and fans tell us. Their reactions are practically real time, and are incredibly valuable.”

Social media has also fueled the business of Sara Ledterman, a Santa Ynez Valley–based designer who founded the boutique tabletop line Gather Serve California. (She’s also the co-founder and editor in chief of Adorno magazine.) Instagram has been nothing short of transformational for her dinnerware, serveware and accessories company, which produces artful pieces that feel weighty and substantial. “Instagram really launched our business,” Ledterman tells EAL. “Our Instagram feed engaged our buyers long before we had a website. … We hear from so many customers that they ‘saw it on Instagram.’ All of our early orders came from Instagram messages—and so did the traffic for a lot of our pop-ups.”

But is the millennial effect translating directly into sales? Not necessarily. “Millennial shoppers are our largest community-builders, even though they are not our biggest purchasers,” says Ledterman. “They are the ones who are most likely to bring their friends and come to our pop-up shops, send us pictures of their dinners and keep in contact with us over time.” Where her millennial clients buy piecemeal, Ledterman’s over-40 buyer wants something different: the complete set. “They don’t buy a single mug or just four bowls; they buy the whole set and all the serving pieces too,” she explains. “Millennials are more cautious.”

Ledterman’s analysis of her own business may well reflect trends affecting the industry at large. “The industry needs to shift to accommodate the needs of today’s consumer,” says Barbone at Lenox. “Customers are buying everyday dinnerware and they are entertaining more frequently at home. Their tableware purchases reflect their personal style and they use varying sizes of plates and bowls when dining versus a traditional five-piece place setting.”

“Millennial shoppers are our largest community-builders, even though they are not our biggest purchasers.” —Sara Ledterman

That change in habits is one that Kristi Forbes, director at 41 Madison—which hosts the New York Tabletop Show—is addressing. One of her greatest challenges is keeping pace with “dining, shopping and lifestyle habits,” especially the drop in millennials buying in-store and the decrease in registering for fine china. “Many prefer online shopping, casual entertaining and using a registry to benefit their honeymoon,” she says—all shifts away from the traditional purchasing habits that tabletop brands counted on for success. Romm Perez concurs: “Where older shoppers may have felt they were supposed to register for certain items when they got married—a more formal set of china that was rarely used—our reader wants to eat off something everyday that is a real expression of their taste and style.”

Quattro Mani, a new collection from Julia B. Couture Linens; courtesy Julia B. Couture Linens

Certain millennial-driven trends may have the potential to boost business. Forbes points to the foodie culture as a prime example: “Millennials are paying close attention to the quality of their food and choosing healthy options,” she says. “We all have to eat, and presentation is a big factor, thanks to social media. It’s created a desire for millennials to entertain more—but the challenge for brands will be educating them about our products.” At this spring’s market, 41 Madison will host a panel (“Changing the Dinnerware Destiny: A look at how the tabletop market can reinvent itself for the future”) to deliver details on a recent millennial shopping survey.

Berger agrees that the millennial market needs guidance when it comes to making tabletop purchases. Their shopping habits, she says, stem from their fearlessness and social media prowess. “The millennial tabletop buyer grew up, just as we did, seeing Grandma’s same old set of dishes get hauled out of the closet twice a year for Thanksgiving and Christmas or Hanukkah,” says Berger, who has a signature tabletop line as well as a line with Suzanne Tucker Home. “However, unlike those of us who just might be closer to 50 than 20, the millennials are perfectly comfortable in rejecting—or neglecting—the traditions that we never had the courage or permission to question.”

While this generation may be willing to forgo the fine china, at heart, they aren’t so different from their forebears. “Our millennial customers love traditions, decadent weddings and beautiful homes as much as any generation that preceded them,” says Berger, “but they are much more likely to make their own path and select designs and products that break the mold.”

As tabletop brands line up in the attempt to hit millennial-friendly marks—mix-and-match, durable, casual—Berger will be keeping an eye on Instagram to see what sticks. “When something is hot or liked, the news spreads at the speed of light,” she points out. The challenge for traditional tabletop brands is clear: Are they able to keep up?

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Sea Salt Naples’ Chef Josh Zeman — Where the Chefs Eat – The News

Josh Zeman, executive chef at Sea Salt in Naples, has worked at some of the most notable restaurants in the area — Mereday’s, KC American Bistro, Crü.

His specialties include seafood and dishes with Asian influences, though he’s always adding to his repertoire of cooking knowledge.

“Right now I’m trying to explore different ideas, trying to be creative and keep my mind flowing,” Zeman says.

For inspiration, he turns to cookbooks and books written by chefs. Zeman says he’s an avid reader. 

MORE:  Sea Salt expands with Dorona in Naples

AND:  Sea Salt hosts kids cooking classes

“I’m looking for different technique and flavor profiles,” he says. “Maybe some unusual flavor profiles that aren’t too common and that people don’t really see.”

When he’s not reading or in the kitchen, Zeman has a few go-to spots where he likes to dine out around town. Here are some of his top picks.

What’s your favorite breakfast spot? My wife and I normally go to Skillets for breakfast. I usually get their Sunrise Benedict.

MORE:  15 local spots for breakfast in Naples

Best place for a quick meal? I’m always eating tacos at El Rincon (de Mexico).

How about for cocktails? I like The Parrot. I normally just drink beer, but if I’m having a cocktail I’ll get the Penicillin. It’s scotch, ginger, honey and lemon. Or Jameson straight up.

Any guilty pleasures when it comes to eating out? I love eating ramen. That’s one of my guilty pleasures. Namba is really great. They have small plates, and he does a lot of little Peruvian-Japanese dishes like octopus or sashimi with light sauces.

What’s on your restaurant bucket list? I’ve been wanting to eat at Mugaritz in San Sebastian, Spain. I was supposed to go there last year, and our trip got canceled. It’s a top destination for a lot of Michelin (chefs). 

Sea Salt is at 1186 Third St. S., Naples. Call 434-7258 or visit seasaltnaples.com for more.

Find his picks

Skillets: Multiple locations; skilletsrestaurants.com

El Rincon de Mexico: 2248 Tamiami Trail E., Naples; 304-8805 or elrincondemexico.com

The Parrot Bar Grill: 1100 6th Ave. S., Naples; 435-7900 or theparrotbarandgrill.com

Namba Ramen Sushi: 8847 Tamiami Trail N., Naples; 592-4992 or nambanaples.com

Mugaritz: Guipuzcoa, Spain; mugaritz.com

 

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