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May 19, 2018 |

Archive for » May 19th, 2018«

HomeGoods opening Sunday in Legends Outlets

HomeGoods will have its grand opening Sunday in the Legends Outlets Kansas City.

The national home decor retailer built a 20,097-square-foot store at 1817 Village West Parkway, Suite 102, Kansas City, Kan., behind F21 RED and near T.J. Maxx.

It will have a ribbon cutting at 7:45 a.m. by the first customer in line and then the doors will open at 8 a.m. The first 100 customers in the store will receive a HomeGoods reusable shopping bag.

The store will sell home furnishings and accessories including furniture, lighting, rugs, kitchen essentials, bath and bedding.

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HomeGoods was founded in 1992 and currently has more than 550 stores in the U.S. and Puerto Rico. It is owned by TJX Companies.

Legends Outlets is just north of Interstate 70 at Interstate 435 and Parallel Parkway. It is home to more than 75 retailers including Coach, Banana Republic Factory Store and Vans Outlet.

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Barbecue Accessories Market – Comprehensive Coverage of Underlying Economic and Technological Factors Under …

Barbecue Accessories Market is driven by change in lifestyle of people and the change in eating patterns; North America holds the major share of the barbecue accessories marketing.

This press release was orginally distributed by SBWire

Albany, NY — (SBWIRE) — 05/19/2018 — Barbecues are designed with a metal tray to hold the wood or charcoal and with a gridiron above it to hold the meat or vegetables. As the market developed, there are more models featuring accessories such as grill levels and spits for turning the meat. Earlier, grills tended to be small so that they could be packed up and easily taken for outdoor picnics. However, bigger size barbecues were created as the market grew and with more demand for barbecues. The food truck industry is also growing and most of them today use compact barbecues, which they can take along. As more and more customers are looking to cook outdoors for enjoyment, manufacturers are launching new and advanced products to make cooking easy—from appetizers to dessert—irrespective of the customer’s location.

When spending the day outdoors, it is important to have everything one needs at easy reach. New inventions such as countertops with drawer storage and drink coolers make it easy to enjoy outdoor parties. With full sinks, refrigerators and lighting, all amenities of the indoor kitchen can be brought outdoors. Grills with cook boxes made of a denser stainless steel retain heat better. These cook boxes take a long time to heat up; however, once they reach the preferred temperature, they maintain it well, even when their lids are opened for a few minutes while checking on the food. Grills made with thinner steel are less efficient as they lose heat through the lid, leading to drier, overcooked meat.

Get Brochure For More Industry Insights@

Barbecue accessories include pizza ovens, barbecue tools, outdoor oven cooking tables, steel skewers, hot dog and sausage grill baskets, brush and flavoring pots, mesh grill toppers, ceramic grill grids, skillets, meat thermometers, terracotta pizza ovens, grill cleaning tools, grill covers, grill attachments, baskets, racks and toppers, barbeque gloves, cutlery and knives.

The main drivers of this market are change in lifestyle of people and the change in eating patterns. Consumers are keen on trying new techniques of cooking food such as barbecue as it enhances the taste of the food. The only restraint of this market is high price of the accessories. As barbecue food has great demand, the equipment and accessories are also expensive. A barbecue setup needs open space for smoke to be exhausted; a barbecue is difficult to setup in compact and closed spaces. This market has great opportunity for growth as the number of restaurants and hotels are increasing and more people are opting for barbecue food. Over the five-year period from 2012-2017, growth in the barbecue and grill manufacturing industry has progressively augmented with the exception.

The most important factors of growth for the barbecue industry are establishment of brand names, market research, and understanding and development of new products. However, the dominance of existing operators creates a significant barrier for new entrants to establish links with key suppliers and buyers. Potential entrants face relatively large start-up costs to establish manufacturing facilities.

The barbecue accessories market is segmented by type, application, and region. There are different types of barbecue accessories such as cooking accessories, prep serve accessories, care/maintenance tools, and other accessories. There are two applications of barbecue accessories – commercial or residential. The global barbecue accessories market has been analyzed for five geographic regions namely Asia Pacific (China, Japan, India, and South Korea), Europe (Germany, France, Italy, and the U.K.), North America (Canada, Mexico, and the U.S.), South America (Brazil and Argentina) and Middle East Africa (MEA). North America holds the major share of the barbecue accessories market.

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The barbecue accessories market is huge, dominated by many key players such as Weber, Napoleon, Char-Broil, Coleman, Kenmore, Blackstone, Char-Griller, Landmann, Lifestyle, Grand Hall, Outdoor Chef, Global Sources, Broil King Signet, Broil King Baron, and KitchenAid.

For more information on this press release visit:

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Acquired Taste

Dolce Gabbana for Smeg Sicily is My Love stand mixer

If you thought the pastel block coloured stand mixers were the cutest kitchen accessories, they have been dethroned by the Sicily is My Love Stand Mixer. Not only is this stand mixer more like a work of art than a kitchen appliance, it’s fully functional, and whips your cakes in style.

The Sicily is My Love stand mixer is not yet available, so stay tuned for updates here to find out when you can pre-order it.

Related: Sicily Is My Love Toaster
Related: The Biggest TV You Can Buy

This article first appeared in the Acquired Taste section in the May 2018 issue of UNRESERVED.

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Back for seconds

“I would love to walk into a room seeing everyone with big curly hair, or different hairstyles, funky glasses and mixed prints,” Carla Hall tells me when I ask what it would be like if people attending her cooking demonstration at the KitchenAid Senior PGA Championship copied her distinctive style.

The question came to mind after I clicked on “Get Carla’s Style” on her website. Hall is all in for a room full of Carlas. If it happens, she says, an impromptu party would start immediately.

“By the way, it’s not too late for me to tell you what I’ll be wearing and purchase it for the whole audience, is it?” she says.

In reality, attendees don’t need to style like Carla to have fun. She creates her own party-like atmosphere wherever she goes.

As co-host of ABC’s “The Chew,” Hall also has appeared on Bravo’s “Top Chef” and “Top Chef All Stars,” where she’s been known to let out a “Hootie Hoo.”

Two years ago, she did a cooking demo at the championship to a standing room-only crowd, entering the kitchen area with a few dance steps and choosing kids from the audience to help her cook one of her dishes. She’s excited about being back in the area – her husband is from Kalamazoo and her mother-in-law from Benton Harbor. Plus, she’s added a new skill to her repertoire.


Carla Hall returns to the KitchenAid Senior PGA Championship on Friday afternoon for another cooking demonstration.

Photo provided / Melissa Holm

“Since I was at the Senior PGA the last time, I was inspired to finally pick up a golf club somewhere other than a kiddy putt putt attraction,” she says. “I played my first nine holes on a very prestigious course – no one else was on the course other than the other neophytes. I won’t talk about my score, but I did it. And I really enjoyed it. I’m looking forward to being back in the KitchenAid kitchen and teaching golf/cooking fans culinary techniques that I sometimes have to rush through on TV.”

One of the recipes she’ll be sharing this year is her Mac Cheese Bundle.

“Think macaroni and cheese in tortellini form, bathed in a rich butter sauce and sprinkled with crunchy cheese and bread crumbs,” she says. “Yep, a hole-in-one.”

With a degree in accounting, the Nashville, Tenn., native segued into culinary arts, studying classic French cooking at the L’Academie de Cuisine in Maryland. But it’s more complicated – and simple – than that. Her food is a blend of her Southern heritage and her culinary training.

Her newest cookbook, “Cooking with Love,” will be out in October, and she says it’s loaded with recipes chronicling her life at her Granny’s table and in home and professional kitchens.

“I feel like the other two cookbooks, the experience of opening and closing my hot chicken restaurant and learning about my ancestral roots through DNA testing have all led to this book,” she says.

She’s happy to hear KitchenAid again will have copies of her cookbooks for her to sign in exchange for donations to charities.

“Ever since I stepped foot into a soup kitchen over 20 years ago while in culinary school, I have been using my culinary skills to help others and to draw attention to issues around food insecurities in our nation and hunger relief,” she says. “When I found myself on a national television show, I made the conscious decision to use that platform to continue to help others and to give back. It warms my heart to know that the purchase of my cookbooks will be doing just that.”

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8 Bay Area spice shops are aromatic with global flavors – 7×7 Bay Area

There’s no better way to up your culinary game than by delving into the world’s most exotic herbs and spices.

Want to try your hand at Ethiopian fare? We Spice in Alamo Square has everything you need. Looking for hard-to-find flavors? Oaktown Spice Shop is filled with them. Even if you do better cooking within your comfort zone, these spots can introduce you to unfamiliar varieties of even the most familiar flavors—the just-right sea salt or chile powder really can make the difference.

Go ahead, add zest your life at these eight Bay Area spice shops.

(Courtesy of Spice Ace)

Spice Ace

The bright, streamlined Spice Ace is the perfectly organized spice rack you’ve always dreamed of—but on a massive scale. Named one of the world’s best spice shops by Food Wine, Spice Ace’s shelves are filled with more than 400 varieties of herbs, spices, salts, pepper, and chiles. Among the bottles you’ll also find dozens of gourmet blends, many of which, including the Fisherman’s Wharf blend (garlic, sun-dried tomato, herbs) and the Haight Street Rub (chipotle, chiles, peppers), pay homage to the city of San Francisco. // 1821 Steiner St (Pacific Heights),

Bombay Spice House

This utilitarian Indian grocery specializes in South Asian spices and foods from India to Fiji. Alongside imported and specialty products like flavored kulfis and dosa batter is an extensive selection of curry powders, Indian spices, and herbs such as garam masala and amla powder, pulses, and chutneys. The staff is genuinely friendly and able to answer your questions whether you’re an old pro at South Asian cooking or just dipping your toe in the pot. // 1036 University Ave (West Berkeley),

(Courtesy of Oaktown Spice Shop)

Oaktown Spice Shop

Oaktown Spice Shop has a homey artisan vibe with sacks of spices piled high beneath rustic wooden shelves lined with jars full of fragrance and color. Oaktown sells the kitchen go-tos—garlic powder, pepper, salt—but they also have an eclectic collection of global flavors like Persian lime curry rub and schichimi togarashi (Japanese seven spice). Craftily packaged sets like the baker’s delight box ($42) and the tonic water kit ($18) make excellent gifts. Regular pop-ups and workshops such as the upcoming Sweet and Nourishing Spiced Desserts (May 29) will help get you out of your culinary funk and into the fire. // 546 Grand Ave (Oakland),

Lhasa Karnak Herb Co

This apothecary-style herb company sells bulk herbs, oils, and extracts with a side of New Age wisdom. Even their name, Lhasa Karnak, celebrates herbal medicine in homage to centers of historic practice: Lhasa, Nepal, and Karnak, Egypt. At their two Berkeley locations—on San Pablo Avenue and Shattuck Avenue—you’ll find spices meant for flavoring foods and others for making holistic infused teas and tinctures. Books for sale cover every self-care, organic, DIY, and spiritual topic from aromatherapy to alchemical medicine. // 2506 San Pablo Ave (West Berkeley),

(Courtesy of Local Spicery)

Local Spicery

Classic spices and mouthwatering blends abound at this chic little gourmet spice shop in downtown Tiburon. Local Spicery offers hundreds of spices, more than two dozen salts, and rubs galore, as well as 10 different types of dried chiles, drinking chocolate, and herb blends for making the perfect salad dressing (think buttermilk ranch and French vinaigrette). If you’re looking for a good gift, check out their Spice Club, a wine club-style membership program that delivers new spice blends to your doorstep throughout the year. // 80 Main St (Tiburon),

We Spice

At this small, neighborhood Ethiopian and Eritrean spice shop, they have a selection of hard-to-find exotic flavors like the Ethiopian staple berbere. Even better the owner has extensive knowledge of the cuisine of the horn of Africa and can help guide you towards the ingredients you really need. For less adventurous chefs, We Spice also stocks a variety of more common spices and herbs to replenish your larder. // 1321 Golden Gate Ave (Alamo Square), 415.872.9355

(Courtesy of San Francisco Herb Company)

San Francisco Herb Company

There’s nowhere better to stock up on spices than the bulk wholesale seller San Francisco Herb Company, a fragrant Mission mainstay since 1973. You’ll find the usual spice-and-herb suspects here as well as a variety of unexpected items like dehydrated vegetables, nuts and seeds, extracts, teas, brewing and distilling supplies and, for your furry food connoisseur, catnip. Most of their products are sold in no-frills one pound bags; extracts and essential oils come in one- and eight-ounce versions. // 250 14th St (Mission),

Spice Tea Exchange

You might imagine that, based on its location at heavily tourist-trafficked Pier 39, that Spice Tea Exchange would be among the kitschier selections on this list—and you’d be right—but this national chain is no slouch when it comes to its selection of teas and spices. Among their shelves you’ll find loose leaf teas in blends ranging from berry bouquet herbal to lemon drop mate, olive oils, and a variety of gifts including soy candles and kitchen accessories. The Spice Tea Exchange is temporarily closed for renovations but is expected to reopen this summer. // Pier 39 (Fisherman’s Wharf),

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Louisville eatery’s emphasis on biscuits pays off: review

Biscuit Bar

Food: Three stars

Service: Three stars

Ambience: Two and a half stars

Price: $-$$

Address: 579 East South Boulder Road, Louisville

Contact: 720-890-8025,

Hours: 7-noon Monday-Sunday

Noise level: Low, with a classic county soundtrack playing discreetly in the background, which is probably the absolute best music to eat biscuits and gravy by.

Biscuits, and its culinary partner in crime, gravy, were initially born out of economic necessity, but now enjoy a reputation as soothing Southern-inspired comfort food. American biscuits, which generally do not require yeast for rising, are inexpensive and easy to prepare. The venerable gravy accompaniment requires nothing more than fat, milk and flour, although fancier interpretations may include a relatively luxurious smattering of crumbled sausage. But despite the humble origins of biscuits and gravy, they’re darn hard to beat for a satisfying breakfast, no matter what the size of your wallet is.

One local site that spotlights this comforting specialty is Louisville’s aptly named Biscuit Bar. A spinoff of its next-door neighbor, Mudrock’s Tap and Tavern, this venue showcases its namesake in nearly all of its menu items.

On a recent weekday morning visit, the Biscuit Bar exuded a pleasantly low-key vibe and service to match. Warm dark tones and the physical layout give this restaurant the appearance of a hospitable and down-to-earth bar. It’s the kind of place where you wouldn’t be surprised to see someone quietly tallying up the previous night’s tavern receipts like something out of a Sam Elliot movie.

Getting back to the food, minimalists can enjoy the scratch-made buttermilk biscuit offering with nothing more than a spread of jam or butter. Biscuit breakfast sandwiches, with egg, cheese and a choice of ham, sausage, bacon, or no meat at all, are also on tap, as is a Monte Cristo variation. There’s also a veggie number featuring portobello mushroom, spinach, tomato and Swiss cheese, but meat lovers can also opt for ones showcasing fried chicken or pulled pork, among other choices. Last but not least, there’s a selection of biscuit-based skillet breakfasts that are hearty enough to prepare one for a Bunyanesque day’s work complete with giant blue ox.

Given the straightforward fare, one would expect that the coffee offerings here might be nothing more than your basic food service cup of joe. That would have been fine, but Biscuit Bar takes its game to the next level by cold brewing beans from Oskar Blues’ Hotbox Roasters. This coffee is also available hot, and the cold brew process makes for superior flavor at any temperature. A $4 hot coffee combines hot water and cold brew to make a top notch Americano-style drink, and a $4.25 latte was smoother and more nuanced than what you’d get at a coffee chains.

My two breakfast companions and I were a hungry lot, and we all opted for one of the generously portioned skillets. One of my friends went for an old standby of an $8.99 biscuits and sausage gravy plate with two eggs and home fries. The spuds were nicely crisp and the sunny side up eggs were properly prepared, neither too runny or too hard. The only quibble was that the sausage gravy could have done with less salt, but in every other respect, it outshined most of its peers. More often than not, I’ve noticed that some biscuit gravies have a slightly off, somewhat processed taste, and this eatery’s version did not, making for an appealingly clean homespun flavor.

For $10.49, I enjoyed a course identical to the above biscuits and gravy selection, albeit with the addition of two strips of boneless fried chicken. Featuring lively but not overwhelming seasoning, moist and tender white meat poultry and a proper crisp exterior, this bird was a worthwhile addition for those with more voracious appetites. The biscuit was also top notch through and through. Some biscuits may possess compelling crispness and crumb on the outside, but suffer from a soggy interior. Biscuit Bar’s take possessed desirable exterior qualities as well as a fine center with just the right measure of moisture and lightness.

Last but not least, another friend, who’s actually quite a sober person, opted for the $9.99 Hangover Helper Skillet. This restorative breakfast was something of an everything but the kitchen sink choice, including eggs, bacon, cheese, onions and tomato over breakfast potatoes and a biscuit. What really made this choice stand out was the addition of Mudrock’s green chile, which struck an optimum balance between heat, meatiness and well-rounded flavor.

While there’s a few items that don’t feature this eatery’s namesake product, Biscuit Bar successfully commits to showcasing the humble biscuit in numerous satisfying choices at a fair price. The mellow vibe enhances the overall experience, and it’s definitely a worthwhile destination for the textbook American breakfast enthusiast.

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