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June 13, 2018 |

Archive for » June 13th, 2018«

TASTE TEST: The taste of summer is here with Scrambled Diner’s pulled pork skillet

TASTE TEST: Captain’s House adds international spice to popular lobster roll

A lobster roll is topped with smoked salmon at Captain’s House in Gary’s Miller neighborhood.

Gary’s Miller Beach neighborhood fully embraces its lakeshore identity with some brightly pastel condos that wouldn’t look out of place in Florida, boutiques that cater to beachgoers and some of the best seafood in Northwest Indiana.

Miller Bakery Cafe, the Beach Cafe, the new California Crab Shack and Captain’s House all excel at seafood dishes, though none of it is coming out of Lake Michigan.

The nautically themed Captain’s House at 6004 Miller Ave., which has a boat parked out front, boasts a menu with delights like shrimp and grits, crab-stuffed chicken, Chesapeake crab cakes, Lobster pot pie, Salmon Wellington, a Boozy Cod Sandwich, seafood tacos and a Louisiana Po’boy Sandwich with Alaskan Cod Loin and Gulf Shrimp.

The lobster rolls are divine.

And now Captain’s House, helmed by acclaimed chef Angela McCrovitz, has rolled out a wide array of international lobster roll variations. The funky, casual eatery offers a traditional “The Nantucket” New England lobster roll, as well as the “Aphrodite” Greek, “The Ancient Nordic” Swedish, “Herr Hummer” German, “The Aztec” Mexican, “Seoul” Korea, “The Polynesian Island,” “Conquistadora” Spanish, “Bangkok” Thai, “The Charleston” Southern, “The Maki” Japan, “Goodfella’s” Italy, “The Blarney Stone” Irish and “The Kremlin” Russian versions. They come with high-quality ingredients like caviar, vodka aioli, Serrano ham, Manchego cheese, kimchi, hoisin sauce and applewood bacon.

A standout is “The Ancient Nordic,” which is topped with a generous heap of tender, succulent lobster meat, bleu cheese, caramelized onion and unbelievably savory smoked salmon, all stuffed into a buttery, toasted bun. It’s a fresh spin on the New England classic.

For $16, you get a feast that includes potato chips made in Michigan, potato salad, a pickle and a cute, Instagrammable fish-shaped cookie.

For more information, call 219-239-2639.

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A shopping event for pups? Fido Fest hopes to celebrate the dogs with better weather.

Dogs and their humans can enjoy of day of treats, live music and discounts when The Summit at Fritz Farm and the Lexington Humane Society host Fido Fest from 11 a.m. to 3 p.m. Saturday at The Summit.

The event, originally schedule for May, was delayed due to thunderstorms.

The day will include a pet selfie station, children’s activities, a vendor village, retailer pop-up shops and live music by the Bent Penny Band. Bring Dad along to check out the PGA Golf simulator. And visitors can stay hydrated with The Summit’s Sip Shop program that allows you to purchase alcoholic beverages in to-go cups from participating restaurants and bars and stroll around the shops.

You’ll find In-store discounts at Ariat and 10 percent of purchases will go to the Lexington Humane Society. A dog caricature artist will be in-store at Warby Parker. Vendor pop-ups will include Bluegrass Greyhound Adoption, Dogtopia, Kennedy’s Biscuits and Bluegrass Barkery.

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More shopping news

The new HomeGoods store at Brannon Crossing in Nicholasville will celebrate its grand opening from 8 a.m. to 8 p.m. Sunday. Merchandise includes discounted furniture, rugs, lighting, kitchen and dining accessories, bedding, bath, children’s décor, outdoor living, pet accessories and storage. Regular store hours are 9:30 a.m. to 9:30 p.m. Monday through Saturday, 11 a.m. to 8 p.m. Sunday.


There is also HomeGoods store in Lexington, located at Woodhill Circle Plaza at 1555 East New Circle Road.

Want to learn more about the benefits of essential oils? Source On High at 518 East High Street will offer a class called “Women’s Health — Balance Your Body Holistically” from 6 to 7 p.m. on June 20. Topics will include balancing hormones and moods, improved energy and sleep, stress management, ridding bodies of toxins and weight management. There will be a raffle for summer essential oils and refreshments will be offered. Admission is $10. To register go to

During Cow Bell Days in Stanford stop by the sidewalk sale at Morgan’s on Main, at 119 West Main Street. From 10 a.m. to 4 p.m. on Saturday select women’s clothing, accessories, and jewelry will be marked at $5, $10, $15, and $20.


The Burlington Antique Show is Sunday at the Boone County Fairgrounds, 5819 Idlewild Road in Burlington. For early bird buying, from 6 to 8 a.m., admission is $6. Regular show hours are 8 a.m. to 3 p.m. Admission is $4, free for ages 12 and younger. The event, featuring more than 200 dealers, is held the third Sunday of the month, April through October.


New solid shampoo bars from Lush are made to last up to 80 washes and feature fresh ingredients including fruits and essential oils. To use, rub between hands to create a lather or apply directly to hair, massage into hair and rinse. Prices range from $10 to $16. Shop at or visit the shop at The Summit at Fritz Farm.

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Olive Tree’s new Overland Park location offers cooking classes, more retail

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Outdoor spaces: A welcoming garden in Snyder

Summertime means party time for Michael and Sandy Starks of Snyder. With a 12-by-22-foot patio and additional garden space to spread out, outside gatherings come easy – day or night.

“We love entertaining in the summer,” said Sandy, the longtime director of interpretive programming at Forest Lawn who retired last year.

“We can seat 40 people or more,” added Michael, owner of Star Senior Relocation Services and Star Estate Liquidators Appraisers.

The main feature on the flagstone patio is the canopy-covered pergola – a Walmart find that cost about $200 – illuminated by flower-shaped string lights and a chandelier with battery-operated candles. A dining table seats six, but two additional E-Z UP canopies set with tables and chairs were still up one recent afternoon from a party the previous weekend.

The Starkses have a collection of tablecloths, dinnerware and glasses, including hand-painted wine goblets, they use for outdoor entertaining. Centerpieces include a small bouquet of pink peonies mixed with asparagus spears and gerbera daisies stuck in the empty bottles of a Sanpellegrino Limonata six pack.

Two of their tips for tablecloths: Buy fabric you like by the yard and hem it. And don’t be afraid to mix and match – French stripes (think dish towels) on one table; a floral print on another.

The hosta garden. (Robert Kirkham/Buffalo News)

Among the other highlights:

• The couple keeps beverages cold in an antique wash tub.

•  The Starkses give gifts to each other for the garden. She gave him a fog machine for his birthday to enhance the effects of the laser lights in the garden. For Mother’s Day, he gave her an elevated cedar planter from the Gardener’ Supply Co. for growing herbs.

“I use it every single day,” she said. Scissors hang on the side so she doesn’t have to search for a pair when she wants a bunch of basil.

• Decorative items and wall planters adorn the exterior of the house and garage. A collection of antique majolica plates is displayed near the patio.

• A large covered pot in the corner of the patio is a type of Chinese jar used to preserve eggs (often called 100-year or century eggs), a Chinese delicacy. They use it for display.

• Cast-iron Victorian-era garden furniture is placed beyond the dining area of the patio for additional seating. Michael’s father gave it to him for his 50th birthday.

• Whimsy is found here – from the 5-foot-tall red iron dragon named Duncan to the antique glove form that appears as a human hand poking up from a bed of hostas. It’s still marked “Size 10.”

The hosta garden began with a small pot of hostas given to them by Edna M. Lindemann, the original director of what was then called the Burchfield Art Center (now the Burchfield Penney Art Center). The three-leaf hosta came from a country home where hostas displayed at the Pan-American Exhibition in 1901 were later relocated. They were called “Pan American lilies,” named for their white flowers, Michael Starks said.

This outside space has evolved since he installed the flagstone patio himself more than 20 years ago – a project he still recalls as being “a lot more work than I thought it would be.”

But well worth it. From spring through fall, it’s the place to be.

* See last week’s Outdoor Spaces feature:

Outside spaces: This backyard rocks

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Here’s Everything You Need to Know to Cook With a Cast-Iron Skillet

Cast-iron skillets deserve all the hype they get, but it took me a while to realize that. Before I had one, I didn’t really get the appeal. They seemed finicky, complicated, and heavy. I’d heard you shouldn’t wash them, and that grossed me out. Sure, they were supposed to sear meat, vegetables, and more, to perfection, but I always figured you could do essentially the same thing with any old non-stick skillet.

As it turns out, you can’t. I left my cast-iron skillet back in Brooklyn over a year ago to travel, and it’s been the kitchen tool I’ve missed most. Before I left I’d finally invested in one after some urging from my mom, and I quickly found that cast-iron is just as amazing as everyone says. Cast-iron heats and cooks your food evenly, you can use it in the oven or on the stove, and, if it’s properly seasoned, it works just as well (if not better) than a cheap, non-stick skillet.

However, unlike any old cheap, non-stick skillet, cast-iron does require a bit more attention and care. There are special ways to cook with, clean, and store it, and if you know what you’re doing, it can last your whole life. Here’s everything you need to know.

It’s not an expensive investment.

In fact, Lodge—the brand that many chefs swear by—sells a 10-inch skillet for just $25 (you can buy it here).

Before you start cooking with it, you have to make sure your cast-iron skillet is seasoned.

When I say seasoning, I don’t mean the kind you add to your food. A seasoned cast-iron skillet is one that’s had fat baked into it at a high temperature. It makes it look nice and shiny and creates a coating that’s naturally non-stick. Most pans come pre-seasoned, but it’s not hard to do it yourself, and it doesn’t hurt to add a bit more seasoning to the pan before you start using it.

To season it, all you need to do is wipe the whole thing down with a thin layer of a neutral oil, like canola or vegetable, until the pan no longer looks greasy. Then, set it in an oven upside-down so the oil doesn’t pool and let it bake at 500 degrees F for about an hour. When it’s cooled off, wipe it down with another layer of oil before you store it—that way it’s less likely to get rusty.

If your skillet does get rusty down the line, that doesn’t mean it’s ruined.

The nice thing about cast-iron is that it’s literally iron, so it’s hard to permanently mess up. If it ends up getting rusty (usually because it wasn’t properly dried) you can absolutely save it. What you’ll need to do is scrub the whole thing down with soap, water, and steel wool until the rusty bits are entirely removed, dry it completely, and then season it the same way described above.

Never cook anything very smelly or acidic.

Acidic ingredients, like tomatoes or vinegar or even wine, will react with the iron in a way that creates a metallic flavor. It’s not dangerous, but it doesn’t taste very good, so save any deglazing or bolognese-ing for another pan.

Fish is another no-no. Cast-iron absorbs the smells and flavors of other things you cook in it, so if you cook something smelly like fish, the next few dishes you make in it will probably also smell and taste like fish. Even less smelly ingredients will leave a flavor behind, and it’s often suggested that you buy two cast-iron skillets—one for sweet things, one for savory things—so that you never accidentally end up with a skillet cookie that tastes like steak.

You should cook meat, fry things, and bake desserts in a cast-iron skillet.

Speaking of cookie skillets—you know, the ones you’re always seeing in food videos on Facebook? Yeah, you should definitely be making those with your cast-iron skillet, along with Dutch babies, corn bread, brownies, and more. That’s not all: Since cast-iron can handle extremely high temperatures, it can also withstand deep frying. And, of course, cast-iron is the best thing to cook steak, chicken, or other meat in. What I like to do is sear my steak on the stove until it’s nicely browned on all sides, then transfer it to the oven to let it finish cooking. It works like a charm every time!

Don’t be impatient when you’re cooking meat.

When you do cook something like steak or chicken in a cast-iron skillet, you’ll know that it’s ready to flip when it naturally unsticks from the pan. If you try to move it and it’s sticking, that doesn’t mean your pan isn’t properly seasoned—it means the meat isn’t finished browning.

You can (and should) wash it, but be gentle.

Unless you’re trying to get rid of rust, there is no reason you should you use anything rough like steel-wool on a cast-iron skillet. It’ll strip the seasoning and create more work for you. Instead, you can gently wash it with the soft side of a sponge, warm water, and a bit of soap until it’s clean (yes, you can use soap, it’s a myth that you can’t). If you’re having trouble removing crusty bits, add coarse salt and warm water to the pan and scrub it gently with a towel or sponge. There’s also this excellent $15 tool called The Ringer that uses chainmail technology to scrub the pan clean without wrecking the seasoning, if you don’t mind spending a little (you can get it here).

After you clean it, dry it thoroughly and rub it down in oil before you put it away.

Wipe it down with a paper towel until it’s completely dry, or set it over a low flame until all the water has evaporated. If you leave it wet at all, it may end up rusting. Then, before you put it away, rub it down with another thin layer of oil.

Put your pan to work with these exciting, easy recipes.

Skillet Chicken Thighs With Cabbage and Quinoa

Andrew Purcell; Carrie Purcell

This hearty, healthy chicken dinner is just the beginning of your adventures in one-pan meals. Get the recipe here.

Chocolate Chip Skillet Cookie from Bon Appétit

Make this for a party if you want to become the most popular person in the world. Get the recipe here.

Chickpea and Brussels Sprouts Frittata

Andrew Purcell; Carrie Purcell

Yes, you can make breakfast in it, too! Get the recipe here.

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Global Stainless Steel Cookware Market 2018 | Industry Opportunities and Driving Force 2023 – E

Stainless steel cookware is the stainless steel defined, stainless steel bar stamping cookware. Stainless steel cookware products such as: stainless steel pot, stainless steel high-speed energy-saving kitchen pots and miscellaneous stainless steel products.

Scope of the Report:

This report focuses on the Stainless Steel Cookware in global market, especially in North America, Europe, Asia-Pacific, South America, Middle East and Africa. This report categorizes the market based on manufacturers, regions, types and applications.

Get Free Sample Report @

Market Segment by Manufacturers, this report covers

  • SEB
  • Fissler
  • WMF
  • Newell
  • Cuisinart
  • Vinod
  • ASD
  • Linkfair
  • Guanhua
  • Anotech
  • Homichef
  • De Buyer
  • Gers Equipement
  • Giza
  • Saften Metal San
  • OMS
  • Le Creuset
  • Nuova H.S.S.C.

Market Segment by Regions, regional analysis covers

  • North America (United States, Canada and Mexico)
  • Europe (Germany, France, UK, Russia and Italy)
  • Asia-Pacific (China, Japan, Korea, India and Southeast Asia)
  • South America (Brazil, Argentina, Colombia)
  • Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

Market Segment by Type, covers

  • Pots
  • Pans
  • Other

Market Segment by Applications, can be divided into

  • Domestic Use
  • Commercial Use

Read Complete Report with TOC @

There are 15 Chapters to deeply display the global Stainless Steel Cookware market.

Chapter 1, to describe Stainless Steel Cookware Introduction, product scope, market overview, market opportunities, market risk, market driving force;

Chapter 2, to analyze the top manufacturers of Stainless Steel Cookware, with sales, revenue, and price of Stainless Steel Cookware, in 2016 and 2017;

Chapter 3, to display the competitive situation among the top manufacturers, with sales, revenue and market share in 2016 and 2017;

Chapter 4, to show the global market by regions, with sales, revenue and market share of Stainless Steel Cookware, for each region, from 2013 to 2018;

Chapter 5, 6, 7, 8 and 9, to analyze the key regions, with sales, revenue and market share by key countries in these regions;

Chapter 10 and 11, to show the market by type and application, with sales market share and growth rate by type, application, from 2013 to 2018;

Chapter 12, Stainless Steel Cookware market forecast, by regions, type and application, with sales and revenue, from 2018 to 2023;

Chapter 13, 14 and 15, to describe Stainless Steel Cookware sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source

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Successful Ceramics Business Moves to Chico

Chico, Calif. — A successful ceramics business can now call Chico home.

Alex Marshall Studios started in the Bay Area before relocating to Corning, and recently relocated once again, opening-up a brand-new showroom and factory on Nelson Street in Chico.

“Dinnerware, lighting, vases, we do anything from serving pieces to like 6 different mugs designs we do,” said store owner Alex Marshall.

She’s always been an artist: she painted, sculpted, and did pottery, and about 15-years ago had this vision. Now, that vision has grown to more than 60 stores and catalogs nationwide, including ones like Zucchini Vine. 

Everything is made at the location, from molds to the finished product.

She does have a line, but they can do custom projects as well. 

She said having a showroom is a huge help because it allows her to connect with the local community, but expanding and growing the business is the ultimate goal.

“We currently do dinnerware, and vases, and lighting, but we want to do a line of tiles; we’re planning to do a line of tiles.”

Marshall credits her grandmother as being part of the inspiration behind the business. She says her grandma was always into contemporary design.

“She also liked things that were well made. So I think being around her my whole childhood, it just seeped-in.”

She says she wants to be part of the community and collaborate with businesses, and even hopes she could teach students basic manufacturing skills.

Right now she and her husband are the only full-time employees, but they do have two part-time people as well.



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