As consumers grow tech savvier, manufacturers areintegrating that demand into their appliances. “I thinkthat’s a responsibility of manufacturers to keep up withthe pace that people are living,” said Paul McCormack,public relations director for Miele.

As people spend more time cooking and entertaining,the kitchen has evolved to become an integral aspectto the overall design of a home. “As the trend towardgreat rooms and open living spaces continues to grow,kitchens are becoming rooms that we live in, as wellas cook in,” said Sue Bailey, director–major applianceproduct management for Viking Range Corp. “Thus,kitchen design and the appliances chosen are animportant part of the home.”

Kevin Gillboe, head of design with KitchenAid, saidhe thinks consumers will start taking a more wholekitchen approach. Right now, he said, products are stillsitting by themselves. Design considerations such ashow the major appliances and the small appliancescomplement each other aesthetically and how theywork together functionally will become determiningfactors in kitchen design as consumers begin toquestion how the pieces can share information.

An economic upturn can be marked by severalfactors, including investment in the future. That’swhat the people who attended the InternationalHome + Housewares Show in Chicago experiencedwhen thousands of new products were put on display.

After what many conceded was a year of livingcautiously, suppliers returned to the show for 2010with plenty of introductions. However, there wasstill an air of cautiousness as many products stressedfunctionality and multiple uses, embracing themantra of “more bang for the buck.”

“Just the right piece for the job,” is how Jeff Reigle,CEO of Regal Ware Worldwide, described hiscompany’s introduction of Unity cookware, whichfeatures different construction based on the task.For sauces, there are tri-ply pans made of aluminumand stainless steel; for sautéing and frying there arestainless steel pans, some coated with a nonsticksurface; and for long, slow cooking the option isnonstick cast aluminum.

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

New Products Span Fantasy to Function

by Joanne Friedrick

VOLUME 16, NUMBER 5 MAY 2010

Continued on Page 10

Digital Culture PromotesTech-Savvy Kitchens

by Carrie Bui

Continued on Page 15

H o u s e w a r e s R e v i e w&KITCHENWARE NEWSS E R V I N G K I T C H E N W A R E , H O U S E W A R E S A N D T A B L E T O P M A R K E T S

MARKET WATCH:MAJOR APPLIANCES

SEE PAGE 1

BUYERS’ GUIDE:KITCHEN CLOCKS

SEE PAGE 20

SPECIAL FEATURE:IH+HS WRAP-UP

SEE PAGE 16

INSIDE:

SMALL ELECTRICS

{ h e a d l i n e s }Omnifrio® Beverage Creations gives familiesa healthy and nutritional beverage at just apush of a button.

Some soda and sports drinks are high insugar and sodium, and these beverages donot have a very long shelf life in terms ofmaintaining nutritional value. TheOmnifrio® system offers a wide variety ofsugar-free beverages that contain all naturalflavors and are rich in vitamins.

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

Create Chilled Beverages With Omnifrio

With three TVshows on the FoodNetwork and ahosting job onthe network gameshow “In It toWin It,” Guy Fierihas now expandedinto the kitchenproducts field withhis own line ofknives produced byErgo Chef.

Introduced during a press conference at theInternational Home + Housewares Show inMarch, Fieri, sporting spiked bleached hairand sunglasses, said he only gets involved inthings about which he is passionate, cookingbeing chief among that. With his popularityand exposure on TV, Fieri said he wasapproached several times in the past toendorse products, but waited until he foundsomething that fit his standards.

“I work my knives,” he explained, and hasencountered products in the past that didn’thold up. After trying Ergo Chef knivesduring and after an event in Atlantic City,Fieri said he began working with thecompany to develop his Knuckle SandwichSeries, which includes four knives: The “BigStick” 8-inch chef ’s knife; “Chopper” 5.5-inch Santoku; Dragon Dagger 5.5-inchutility; and “Lil’ Guy” 4-inch paring knife.The knives are made of high-carbonGerman stainless steel and have a patentedergonomic design for comfort.

Beyond fitting with Fieri’s cooking needs,the knives are distinctive in their design,featuring red, black and silver handles witha flame and star design and flames etchedon the blades, along with Fieri’s signature.

“I wanted to make a knife that I would lookat and it would be mine,” he said. “It has tofeel right in your hand; it has to be real.”

Fieri said he limited the set to four knivesinitially, “because I think in a set, each knifehas to be useful.” He is now working withErgo Chef on a set of steak knives. Alsoavailable is the “Battle Station,” Fieri’sdescription of the knife block that has roomfor his knives along with spots for othernecessary tools such as a digitalthermometer, rasper and kitchen shears.

While functionality is the key to his knives,Fieri conceded the product “has to lookcool” as well. “Why is it when you putcutlery on the table, you give all the love tothe fork?” he asked. Fieri said he drew onhis “hot rod roots” when creating the design.But at the heart of it, he said, is the qualityof the steel and the ergonomic propertiesthat make the knives meet his standards.

TV Chef Fieri Cuts a Deal With Ergo Chef

including sparkling flavored water, vitamin-flavored water, sugar-free soda with vitamins,herbal gourmet soda, sports drink, energydrink, natural-flavored herbal tea, sparklingsodas and Spanish sodas. Each categoryincludes a number of flavors convenientlypackaged in an “Insta-Fresh S-Cup™.” Next,users choose the 8-ounce or 16-ounce size andwhether they want to drink sparkling or non-sparkling. The next step is to press the “Create”button and watch as it dispenses in the glass.

While being environmentally responsible, usersenjoy the convenience of their favorite chilledbeverage without the waste, storage, transport and

quality concerns sometimes associated withpackaged beverages. “For the youngster,supporting an active life with vitamin/mineralenhanced beverages, to the aspiring athletecraving sport and energy drinks, to mom and dad,grandma and grandpa seeking herbal gourmetsodas and healthy teas, Omnifrio® has somethingfor everybody,” said Carl Santoiemmo,Omnifrio® founder/inventor/president, in aprepared statement.

Omnifrio® beverages come in a variety of flavorsincluding lemon, raspberry, grape, orange, berrypomegranate, orange tangerine and many more.Made in the USA, this simple to clean beveragemachine is aesthetically pleasing and fits easilyon a kitchen countertop. For more information,visit www.omnifriobev.com.

by Joanne Friedrick

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 3

O N T H E C O V E R

{ s h o r t s }

6 GUEST COLUMN

8 RETAILER PROFILE

18 PRODUCT REVIEW

20 BUYERS’ GUIDE

22 AD INDEX

Curious Chef, Handstand Kids Join Forces on Cookbooksfoods and give them tools to work withmom and dad on the meal preparations.”

The Handstand Kids Cookbooks explorethe recipes of a country while offeringchildren an introduction to their primarylanguage, currently including Chinese,Italian and Spanish. Each of theingredients and utensils are translated intothe country’s language throughout thecookbook, and these translated words areused throughout the book to actually teachkids the language as they cook.

In addition to utilizing Curious Chefcooking tools in their food preparations,there are a variety of plans in theworks for this unique collaboration.“The possibilities are endless. This jointeffort is a win-win for everyone,” Wildestated. “But most importantly, together,we can teach kids the joys of cooking andinstill healthy habits that will last alifetime,” he said.

The Curious Chef brand is a registeredtrademark of Tailor Made Products Inc.

Curious Chef, a kitchen utensil brand forchildren, announced it has launched acollaborative effort with The HandstandKids Cookbook Co.

Handstand Kids Cookbook Co. createsinternational cookbook kits to introducechildren to the culture, language andcuisine of a new country. “Working withHandstand Kids is a wonderful fit for ourproduct line,” noted John Wilde, presidentof Curious Chef, in a prepared statement.“Together we will introduce kids to new

TV Chef Cat Cora, Starfrit Team Up on Product Linewill provide tools “that elevate at-homecooking, applying Cat’s ‘go-with-what-you’ve got’ philosophy to create simple,yet sensational meals as part of a busylifestyle.” In addition to developingproducts for everyday use, the Cat Cora byStarfrit Collection will feature non-traditional materials such as ceramics andacacia wood.

“We are so happy to be working with a chefof Cat ’s caliber for our new line,” saidJuanita Coumbias, Starfrit USA’s

international sales and marketing director,in a prepared statement. “Designing andbuilding each piece of the collectiontogether with her has been an extremelygratifying experience.”

Cora joined the Food Network’s “Iron ChefAmerica” show in 2005 and has remained itsfirst and only female Iron Chef. She is alsoexecutive chef for Bon Appetit and receivedthe magazine’s Teacher of the Year Awardin 2006. Cora’s third cookbook, Classics With

a Twist, will be published in June.

Starfrit, which celebrates its 25th

anniversary this year, has marked theoccasion with news of a partnershipbetween the Canadian kitchenware andfood preparation products company andCat Cora of “Iron Chef America.”

Cora, who is also an author andrestaurateur, is collaborating with Starfritfor a line of cookware, cutlery and kitchentools called Cat Cora by Starfrit. Thecollection will debut in fall 2010.According to the company, the collection

may 2010contentsby Bernard Schnacke, Frieling USA

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

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

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

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

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

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

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JUNECookware UpdateLicensed ProductsNostalgia Products

Peppermills Buyers’ Guide

futurefeatures

4 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

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

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

Our May issue features coverage of product design, another dominant feature exhibited at theshow. Design is important in bringing elements of modernism and functionality to kitchenwareat all levels of retail and again, adding value for the consumer. As we trend back to increasedconsumer spending, especially in the kitchen area of the home, all these elements becomeimportant in the purchasing decision.

This month in New York City retailers, architects and interior designers gather to seek inspirationfrom the very latest designs at The International Contemporary Furniture Fair. Originally showcasingfurniture and case goods, this show has broadened significantly and serves as inspiration formanufacturers of products across all areas of the home. Housewares have become an important newlifestyle category.

Our May manufacturer guest column is submitted by Bernard Schnacke, president of FrielingInc. who discusses how technology has shaped his business over the past 20-plus years. Bernard’stake on this area gives us a view of how our business practices have shifted over the decades withthe evolution of new tech developments. From the introduction of the fax machines to theworldwide web, email, digital downloads and beyond, Bernard’s piece is a reminder of how farwe’ve come in a few short years.

Karen Taylor, Publisher

karen_t@oser.com

&H o u s e w a r e s R e v i e wKITCHENWARE NEWS

A look around my office will definitely tell you where I was recently. On afootstool are two big boxes with the International Home + Housewares Showlogo on the outside, and covering my desk (and yes, the floor around my desk) are press kits, CDsand thumb drives containing all sorts of information on new products.

It’s hard not to go crazy over all the latest introductions from manufacturers in the housewares industry.Whether it’s a toaster that is polite enough to keep your toast warm while it waits for you to finishwhat you’re doing, or a scale that also houses your iPod so you can dance around the kitchen whiledoing your baking, these innovations catch our attention and make us wish Christmas were aroundthe corner so we could add them to our list.

It was heartening to hear from exhibitors at the show that they ramped up new product introductionsthis year after a more cautious approach in 2009. For many retailers, having new products in theirstores is what generates excitement among their customers, but if companies aren’t offering anythingto them, they have nothing to share in turn.

Even though there were plenty of new things over which to ooh and ahh, a lot of what is going tohit the shelves come fall has a practical side to it, which is a nod to our improving, but still not great,economy. Many suppliers had good-better-best offerings, so retailers can choose what fits theirclientele’s price point. Others focused on items that had multiple functions, making an investmentin that item a better value for the end user.

Color is a big story at the shows, and this one was no different. There is something for everyone,from deep purple and wine shades to bright, primary hues to sophisticated earth tones. Sometimescolor can seem like a risky choice because it changes so frequently, but what better way to add somethingexciting to your store or for your customer’s home than with a new color story. They may not beable to afford a complete remodel, but they can certainly brighten their space with a candy applered mixer or an elegant pitcher in cassis.

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

Joanne Friedrick, Editor

joanne_f@oser.com

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

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(USPS012-625) is published 12 times per year (Jan., Feb.,

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EDITOR Joanne Friedrick

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[tel] 207.780.8656

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editor’snote

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 5

6 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

How Technology Changed in the World of Business

Two decades ago, when my wife Monikaand I founded Frieling USA Inc.,computers had just entered the businessworld, and the fax machine with big, smellyrolls of thermo paper was born. Funnyhow, just 20 years later, the fax machinedoesn’t get much use anymore. Andtypewriters—what’s a typewriter?

I’ve always had a knack for technologythough, so first order of business for ourstart-up company was to buy a computer.A fancy one with a 40 MB hard drive, noless! We also got a dot matrix printer, amulti-line phone system and even one ofthose brand new telefax machines tocommunicate with our German factory.There weren’t many businesses yet with afax machine. I vividly remember people’scomments: “Oh, I don’t have a fax machine,but the gas station down the street does.You can send your fax there, and I’ll swingby tonight and pick it up.”

Every Saturday, it was feeding time forour computer. I sat there with a cup ofcoffee and slowly fed our computer 50-plusfloppy disks to back-up all the data. OneSaturday, I decided to do something elseinstead, only to be rewarded with anunrecoverable hard drive crash the nextweek. Since that day I am a strong believerin back-ups. Every hard drive will fail.The question is not if, but when. Why putyour entire business at risk today whenbacking up is swift and easy—nothing likethe tedious process from 20 years ago.

Over time, our business grew into asophisticated computer network consistingof two high-speed servers with redundantpower supplies and a fully automated back-up system that even changes the media.There are also master back-ups in the banksafe and monthly offsite back-ups at ourhouse. We use hard drives in raidconfiguration that mirror each other sothat if one drive fails it can be hot-swappedwithout losing data. Our servers areconnected to a dedicated power outlet thatis connected to a huge uninterrupted powersupply. They feed a bank of workstations,each of which has a UPS of its own as well.

At every desk, we have two 19-inch LCDmonitors. Gone are the days where we hadto toggle between screens, only to haveforgotten the information from the otherscreen the very second we switched. Forexample, I may be writing an email on myleft monitor while I make reference to an

Excel spreadsheet open on my rightmonitor. Not only do I see both at thesame time, it makes copying and pastingeasy, too. Thissounds a lot moresophisticatedthan it is; allnew computerscan do this. Allyou need is avideo card thatsupports a multi-monitor option,or you can veryinexpensively adda second card intoone of the freeexpansion slots for less than $40 plus theadditional monitor.

Is your computer system prepared in case ofa natural disaster? I don’t believe one can be100 percent prepared for all eventualities,but our set-up is close: Not only are wepermanently connected to our home office,but also—via remote access software—canoperate most of our office functions fromalmost anywhere. Because we didn’t want tobe crippled during a long-lasting poweroutage, we have a high output powergenerator to keep us humming if needed.

If you are about my age, you will rememberthat each business got a book from UnitedParcel Service in which to enter the day’soutgoing boxes with shipping addresses,box weights, shipping method, etc. It is somuch easier today where your Internetshopping cart can be integrated with yourFedEx/UPS programs to avoid keying inall data twice.

Other things that improved over the yearsare our high-speed 50ppm color MFScopy/fax/scanner/printer/e-mail documentserver and our IP-based telephone system.

A hint of nostalgia sets in when I think ofthe many label sheets we’ve fed into ourtypewriters, only to lose a sticker downand behind the drum. How could wefunction today without a high-speedbarcode printer for price stickers, UPCcodes and UCC 128 labels. Those printers,although quite robust, have a tendency tobreak down when you can least afford it,so in my opinion, it is worth it to have aback-up printer available, especially whenyou have a lot of ticketing to do, or needto print a lot of mailing labels.

columnguest

by Bernard Schnacke, President

Frieling USA

Continued on Page 8

http://www.nyigf.com

8 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

From a 500-square-foot shop in an out-of-the-way strip mall to its current 3,000-square-foot location in Seattle’s University Village,Mrs. Cook’s has crafted its independentkitchenware store model by serving theneighborhood in which it resides.

“We started as a neighborhood store, and wewanted to stay that way,” explained OwnerCarol Bromel, who founded Mrs. Cook’s 34years ago. Over that time, says Bromel, thestore has grown and evolved until it landedin its current destination shopping location17 years ago.

The store is named after Hylie Cook, thegrandmother of Bromel’s husband, whopresented her with a collection of familyrecipes upon her marriage. Its customer base,while diverse, is made up of a coreconstituency of well-educated femaleshoppers, she said, in the 32 to 60 age range.

However, noted Bromel, “we’re seeing moreyoung people” and the store has sponsoredbridal events to tap into this customer.“There’s a move to a younger demographic,”she said, as more 20-somethings rediscovercooking at home.

When it comes to stocking her store,Bromel said she differentiates Mrs. Cook’sfrom the shopping center’s other cookware-oriented tenants—Williams-Sonoma andCrate & Barrel—by having several lineswithin different categories. “We try to offerquality, but we don’t exclude those whodon’t have a big budget,” she said. “Oursis a broader range,” she said, supplementedby special orders, so customers can getwhatever they want.

Additionally, she said, the store is focused onstocking the kitchen, with a smattering ofeveryday dinnerware and glassware. Mrs.Cook’s is a top seller of Emile Henrybakeware, and also carries dinnerware by thatbrand. In addition, they offer Tag dinnerwarein various colors and some basic white tabletopitems. Most people are either trying to fill intheir current dinnerware selection, she said,or they are collectors of brands such as EmileHenry. Glassware is geared toward everyday

use and entertaining as well, withmost SKUs in the wine andbarware category.

The shop-local movement hasimpacted Seattle as it has other parts of thecountry, said Bromel. “People are veryknowledgeable about what they want and whereit comes from,” she said. Seattle, which is hometo Pike Place Market and its seafood and freshfood stalls, “has been ahead of the curve” in thatarea, she noted. “Seattle has always beenecologically minded, so there is certainly amovement to shop with local stores,” even if itisn’t organized as such, she said.

To distinguish itself from the competition,Bromel said they not only stock a broaderarray of merchandise, but also keep the lookfresh with professionally created displaysevery other week. “For me, it’s aboutfreshness,” said Bromel. How products aredisplayed definitely impacts what they arebuying, she said. Some stores, she said, havea hardware store look with everything neatlystacked on shelves. “But if it’s just sittingthere, it’s not as enticing.”

Bromel likes to keep the center of the store“spiced up all the time.” And it doesn’tnecessarily have to be new items that arefeatured. “You can take products that arelanguishing and put them in a new displayand it affects the way people see the product.”

Over the three-plus decades she has operatedMrs. Cook’s, Bromel said trends have comeand gone and come back around again. Incookware, she noted, cast iron was strong,then it was anodized aluminum then stainlesssteel “and now its back to cast iron.”

“Things go in cycles with consumers,” shesaid, or evolve with the trend. In Seattle,where coffee is still king, Bromel doesn’t sellmany espresso machines, but rather does agood business in stovetop espresso makers.

The fourth quarter continues to be the biggestsales time at Mrs. Cook’s, she said, althoughbridal registry and related sales continue togrow. Bromel said she brings in some itemsjust for the holidays, “but it’s more that it’s a

big gift time.” She probably sells morecookbooks during the holidays, she said, butmost customers are looking for regularmerchandise, not holiday-themed products.

Thanksgiving is another big draw, she said,so Mrs. Cook’s doesn’t start promotingChristmas until after Thanksgiving.

As for buying products for the store, Bromelrelies on her manufacturer’s reps forinformation, as well as what she scouts outat shows like the International Home +Housewares Show in Chicago.

Bromel said these days people are willing tomake due with what they have, so she isn’tas interested in bringing in new productsunless they are truly useful. “If it has goodfunction, it makes sense, but not just becauseit is new,” she explained.

Her store “is on the bandwagon for color,”she said, but again within specific areas,such as Emile Henry or Le Creusetcookware. “We don’t feel we need to haveour Microplane graters in every color,” shesaid. “We have to make choices.” And ifcustomers want a KitchenAid mixer in oneof the colors they don’t stock, there’s alwaysthe opportunity for a special order, she said.

While Bromel said she enjoys thekitchenware industry, it’s the overall aspect ofrunning a retail store that appeals to her. “It’sfun to learn new things about accounting,human resources and displays,” she said. Mrs.Cook’s employs 14 to 15 people, mostly ona part-time basis, with holiday help raisingthose numbers to 25 to 30.

She also feels fortunate that she can turn toher two long-time managers, one of whomhas been with the store for 32 years andanother who began sweeping floors at age12. “If you give people responsibility, theywill rise to the occasion,” she said.

by Joanne Friedrick

Retailer ProfileMrs. Cook’s

GUEST COLUMN (cont. from 6)

In today’s environment EDI is becomingincreasingly important as many of ourcustomers are using this system. On themultimedia side, I also consider an FTPserver, a live video set-up and a fast T1telephone line equally important. We oftenremind ourselves that customer service isNo. 1, and to do it right, we must be ableto rely on top-notch technology. Busyphone lines just won’t do the trick, and anemail system that collapses, or largemessages that can’t go through aren’tacceptable either. Providing productphotos or videos to our customers andup/downloading artwork for catalogs, giftboxes or promotional materials is a piece

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

Are you tired of email spam? So was I, whichis why I went on a mission to reduce it. It isamazingly easy: Change your email addressfrom, say, Peter.Smith@xyzshop.com, to anaddress that is a bit more encrypted, such asPS211@xyzshop.com. Those nasty spamgenerators try every possible namecombination in front of your domain nameuntil they get it right. Under nocircumstances should you reply to thoseemails, or you’ll get even more spam.

It is truly amazing how things changed,

and the pace is getting even faster. Thosebig “car phones” evolved into cell phones,and now there are smartphones. Is it ablessing or a curse that we can email fromthe road and even abroad? My wife isconvinced one day a real luxury is to be “outof reach” again, to turn the smartphone offfor a weekend or an entire vacation. Butwhy would I? Let me tell you about myiPhone and my favorite apps…

Bernard Schnacke is president of FrielingUSA Inc., a vendor of specialty productsfor gourmet stores, consumers, hospitalityand foodservice operations and creator ofthe MILKchiller. Frieling is based inCharlotte, N.C.

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 9

{ h e a d l i n e s }Every May, interior designers, architectsand retailers descend on New York City toattend the International ContemporaryFurniture Fair.

ICFF showcases contemporary designproducts in categories such as furniture,lighting, seating, accessories, textiles, andkitchen and bath for residential andcommercial interiors. Retailers can takeadvantage of ICFF to see the newcollections and find new companies tocarry in their stores.

Phil Robinson, show director for ICFF,

New Design Trends at International Contemporary Furniture Fair

Chantal has joined forces with celebritychef, food editor and TV host SaraMoulton to sponsor the tour for her latestbook Sara Moulton’s Everyday Family

Dinners, which debuted April 6.

Moulton, who was oneof the premier chefson the Food Network,most recently hosteda 20-episode serieson public TV called“Sara’s WeeknightMeals.” She alsoserved as executivechef for Gourmet magazine for 23 yearsand is the food editor on “GoodMorning America.”

During her book tour, Moulton will beintroducing Chantal’s Copper Fusioncookware line and its Make & TakeBakeware. The cookware fuses copperbetween carbon steel plates and thenencases it with non-reactive enamel. Thebakeware line features custom lids with aremovable silicone seal.

The book tour for the third book byMoulton with Simon & Schuster kicked offin Paramus, N.J., on April 10 and continuesthrough an appearance June 12 in Austin,Texas. In all, there are more than 20 stopson the Moulton/Chantal book tour.

In other news, Chantal announced that ithas contributed more than $100,000 tothe Lance Armstrong Foundation via itsLIVESTRONG by Chantal line ofceramic mugs, tea kettle and aluminumwater bottle. All the items in the line arein the signature golden yellow ofLIVESTRONG and bear theorganization’s logo. Chantal’s CEO andFounder Heida Thurlow is a cancersurvivor for nearly two decades.

Chantal has partnered with the LanceArmstrong Foundation since 2007.

Chantal Sponsors Sara Moulton Book Tour

expects about 500 exhibitors and 25,000attendees. Nearly half of the 500 exhibitorsare international companies, and 90percent of the show’s attendees comprisearchitects, designers and retailers. The lastday of the show is open to the generalpublic. “We do feel that it ’s important toeducate the end user, aka the consumer, tocontemporary design,” said Robinson.“That’s always been an element since theshow first started.”

While still early to be predicting the trendsthat designers and retailers can see at thisyear’s ICFF, Robinson said they are seeing

a continued interest in experimentingwith non-wood materials. The MaterialsMatter category at the show is showingpositive growth. Show attendees canfind companies selling a variety ofmaterials for furniture and architecturalprojects within this exhibit category, frompolymers or ceramics to how Swarovskicrystals can be used for furniture or in aproject. Robinson said bath is standingout very well as an exhibit category thisyear as well.

ICFF is committed to advancing whatRobinson called “the design discussion.” A

special feature of the show is ICFF StudioBernhardt, which connects eight to 12young product designers withmanufacturers. Said Robinson, “Whatthey’re trying to do is hook on with amanufacturer, either to design product forthe manufacturer or to get them to put intoproduction a design collection they mayhave put together. It’s that unique elementof large mainstream companies alongsidethe up and coming designer.”

The International Contemporary FurnitureFair happens May 15-18 at Jacob K. JavitsConvention Center.

by Carrie Bui

10 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

Hydration was the buzzword at the show asdozens of manufacturers offered differentoptions for drinking on the go. Design forLiving’s bottle made of Tritan and stainlesssteel was created so the drinking surface didn’tinclude the threads that keep the cap on thebottle. A to-go mug from Cuisinart offered360-degree drinkability, so there was nolonger the need to find the spout.

The trend toward stainless steel drinkwarewas displayed by the Aladdin company, whichalso offered bottles made of recycled plastics,BPA-free materials and lunch kits for dinerson the move. Takeya USA’s high-end waterbottle is a combination of glass with a colorfulsilicone jacket as protection.

While function reigned at many booths, inthe gadget area in particular, manufacturerslet their imaginations soar with “why didn’tI think of that” products. This ranged from

the hot dog and burger stuffers fromFarberware to its rock-paper-scissors kitchenshears. There was no shortage of productsmeant to tackle tasks related to preparingfruits and vegetables. Under the KitchenAidbrand was a footed garlic slicer/grater andinterlocking corncob holders. Misto offereda lettuce chopper with a squeegee attachment.Farberware had various peelers that couldstack, save the peelings or tackle hard or softskin produce. Pedrini’s grater was a three-in-one version that twisted to offer differentgrating surfaces. Dutch company Vacu Vin’skitchen tools included a strawberry huller,citrus peeler and an egg pillow.

Color is often considered the flair element in thekitchenware industry, and many lines showedthat fashion flair with colorful introductions.

Homer Laughlin China Co., makers of theFiesta line of dinnerware and accessories,debuted paprika as its new color, combiningit in place settings with existing hues of ivory,chocolate, lemongrass and turquoise. Therewere also additions to its anniversary line,which marks the 75th year of business for thecompany. The limited edition line in marigoldwas extended with a two-piece prep bowl set.

Over at Lifetime Brands, they showcasednew KitchenAid colors, including candy applered, wineberry, artichoke, sangria and wildmushroom. Meyer’s KitchenAid teakettlesdebuted in soft colors such as lilac, cantaloupeand sky blue.

Imusa, a line started in Colombia and aimedat the Hispanic market and those interestedin traditional Latin cooking, spiced up itscolor assortment with tropical blue, saffron,cilantro and pepper.

French-style stoneware from Bonjour took onthe primary palette in shades of red, yellow,blue and chocolate.

But champagne-colored bakeware fromKitchenAid found at the Meyer boothraised baking cookies to a new level ofsophistication. The color is used in theArchitect series, which is one of the top linesin a good-better-best array of bakeware.Architect cookware repeated this fashion notewith three sets in stainless with copper, hardanodized and stainless clad that featured acocoa metallic band on the silver cookware.

increase last year. Along with the upscalescales were cleaning products, a good-better-best range of coffee filters, teapots, bakewareand a line of reusable water bottles that areacid resistant.

Beauty plus function is often found in thecutlery arena, with high-concept designsmelded with the latest blade-makingtechnology. Nina Dols, marketingcommunications manager at Zwilling JAHenckels presented the Miyabi 600 MC and600 Pro Series with amboyna burl woodhandles. The knives, developed with ChefMasaharu Morimoto, are made with Germansteel that is shipped to Japan where they arethen created, she said. The wood used in thehandle is the same as found on the dashboardsof Rolls-Royce cars, she added. But like manycompanies, a lower-priced line of similarknives, the 600 S Series is also offered to spanthe needs of retailers and consumers.

NEW PRODUCTS (cont. from 1)

The days of the one-size-fits-all cookware sethas passed, said Reigle, and today’s consumerwants just those pieces that will work forthem and serve a specific purpose. While thecompany had all the different configurationsin its lineup, this is the first time they areoffering smaller sets and more mix-and-match opportunities.

Function is certainly at the heart of manyof the new items found in the FrielingUSA lineup, which offered scales that notonly weigh food, but have added featuressuch as a timer and clock, iPhone and iPodnano charger, and another that weighsliquids and solids and has a detachable,dishwasher-safe mug.

In all, said President Bernard Schnacke, thecompany introduced 180 new items at theshow after experiencing a 17 percent sales

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 11

&H o u s e w a r e s R e v i e wS E R V I N G K I T C H E N W A R E , H O U S E W A R E S A N D T A B L E T O P M A R K E T S

VOLUME 16, NUMBER 5 MAY 2010

KITCHENWARE NEWS

smallelectrics

12 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

small electrics

ALL-CLAD INDUCTION BURNERThe new All-Clad Induction Burner can be used as an extra burner, a hot platefor entertaining or used tableside. Induction offers precise temperature control,faster response, energy efficiency, and safe and easy clean up. The burner iscompatible with magnetic cookware with a base diameter of 6" to 12". Theinduction burner has 10 heat settings and seven cooking functions—melt, keepwarm, slowlo, slowhi, boil, fry and sear. Currently available at Sur La Table, andbeginning in July, available at Williams-Sonoma and Bloomingdale’s.Suggested Retail Price: $799.99

All-Clad[tel] 800.255.2523www.all-clad.com

CUISINART PERFECTEMP KETTLEThe Cuisinart PerfecTemp CordlessProgrammable Kettle is operated usingone-touch controls on its handle thatoffer six preset settings: delicate, green,white, oolong, French press and black.The Keep Warm, Start and Opencontrols are on the handle as well, andall controls have blue LED indicators.Also, the 1.7-liter kettle has a two-minutememory feature that allows it to beremoved from the base without shuttingoff or interrupting the brewing process.In addition, Cuisinart’s kettle has 1500watts of power for fast heat-up, autoshut-off and boil dry protection.Suggested Retail Price: $99.95

Cuisinart[tel] 800.726.0190www.cuisinart.com

KITCHENAID COUNTERTOP OVENSKitchenAid debuted its newcountertop ovens at the InternationalHome + Housewares Show inMarch. Three versions will beavailable in late summer: one withtraditional cooking capabilities, onethat adds convection capabilitiesand one that adds convection andsteam-assisted cooking. A traditionalcountertop oven is available in10", 12" or 13". The 12" and 13" modelsare available with convection, andthe 13" model includes a water

chamber for steam cooking. Otherspecial features on the 13" model aredigital controls, pre-programmedcook times and a 13" pizza stone. Allof the ovens have 60–120-minutetimers as well as the ability to bake,broil and toast.Suggested Retail Price: $99-159 for 10" and 12" models $279 for 13" model

KitchenAid[tel] 800.541.6390www.kitchenaid.com

WARING PRO PROFESSIONAL 10-SPEED HAND MIXERThe Waring Pro Professional 10-SpeedHand Mixer has a powerful 250-wattmotor, 10 speeds and a count-up timerfor precision mixing. The hand mixer’sbeaters easily eject and are designed forfaster aerating, mixing and whipping. Theblack unit also has an ergonomic shapeand a compact design that allow formaximum power and balance. Themixer’s 10 speeds allow consumers toseamlessly shift from ultra-slow mixing tohigh-speed whipping with the touch ofa button. The mixer’s digital speedsettings are also easy to read, thanks tothe blue LCD speed and running timedisplay on the handle. The count-uptimer is activated as soon as the mixer isturned on and shown in the LCD display. Suggested Retail Price: $39.99

Waring[tel] 800.492.7464www.waringpro.com

JURA CUP WARMERThis countertop unit warms coffee cupsto the ideal temperature, minimizingtemperature loss of your coffee. Thecup warmer features two individuallyheated cup drawers with integratedtemperature controls. The drawers canbe programmed for the desired amountof heating time, and an automaticon/off setting adds convenience andenergy savings. The Jura Cup warmercan hold up to three cappuccino cups,four coffee cups and five espresso cups.Suggested Retail Price: $299

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

WEST BEND’S BOASTER BAGEL TOASTERThe Boaster is designed to usethe space of a two-slicetoaster, while preparing fourbagel halves. Enclosedchambers on either sideproperly toast the cut sideof the bagel while alsowarming the back side. Slotson top can prepare theadditional bagel halves. Thestainless steel toaster is just 7.5"wide. Other features are a variablebrowning control, crumb tray andcord storage.

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

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 13

small electrics

BUNN PHASE BREW COFFEE BREWERBunn’s eight-cup programmablecoffee brewer uses heat-and-releasetechnology to produce more flavorfulcoffee. Water is brought to the idealtemperature during a six-minuteheating phase, and then the four-minute brewing phase begins. Wateris released through the spray headto shower the coffee grounds evenlywith water. The brewer includes astainless brew funnel, water fill window,cleaning indicator and is available inglass and thermal carafe models.Suggested Retail Price: $119.95

Bunn-O-Matic Corp.[tel] 800.637.8606www.bunn.com

TOASTESS CAROUSEL CONVECTION OVEN/BROILERToastess International introduces aCarousel Convection Oven/Broiler toits Silhouette line of upscale kitchenelectric appliances. Made of stainlesssteel, this countertop oven bakes,broils and toasts with convection. Amotorized pizza carousel rotates as itcooks to ensure evenly baked pizzas.Heat is circulated throughout the oven,reducing cooking time by up to 30percent and using less energy than aconventional oven. The oven canaccommodate a 12" by 12" baking pan

or an entire roast, and dual racks allowdishes to be cooked simultaneously.Temperature ranges from 250 degreesFahrenheit to 450 degrees Fahrenheit,and the oven features a 90-minutetimer, automatic shut-off, two wireracks and three rack levels. Bakingpan, broiling drip tray and removablecrumb tray are included. Available forAugust shipping.Suggested Retail Price: $149.99

Toastess International[tel] 514.685.2820www.toastess.com

Celebrity chef Gordon Ramsay introducedhis small kitchen appliance lines, set tohit U.S. retail stores in fall 2010, at theMarch International Home + HousewaresShow. Partnered with Sensio Inc., amanufacturer of kitchen appliances,Ramsay has developed two lines of high-quality cooking and food preparation tools.

The Gordon Ramsay Professional Rangeis a premium line of die-cast products.The Gordon Ramsay Everyday Range isa stainless steel mid-range collectionaffordable for any kitchen. BothProfessional and Everyday productranges will include hand blenders,grill/griddles, two- and four-slicetoasters and other cooking toolspriced from $29.99-$199.99.

“In a domestic kitchen, having aquality set of time-saving tools canmake a big impact on both speed andefficiency,” said Ramsay in aprepared statement. “This is why

Sensio, Gordon Ramsay Launch Line of Small Kitchen Appliances

I am excited to introduce a range ofprofessional grade kitchen products—alltested to meet my high standards—anddesigned to make your life much easier inthe kitchen.”

14 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 15

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

Color is a tried and true method of updatingthe look of a home or coordinating a designtheme. Hitchcock said stainless steel is stillNo. 1 at her store, but color options areavailable for a consumer looking to branchout. Viking has responded to consumerinterest in color for appliances by offering 23colors of powder-coated finishes in additionto traditional stainless steel, said Bailey.

Nikki Smith, kitchenware buyer, and AmaliaDuran-Wolff, director of the cooking school,for Everything But The Kitchen Sink inHockessin, Del., agreed they’ve noticed atrend toward color crossing the kitchenware,small electrics and major appliance categories.“Color has become really big in everythingkitchen,” said Smith.

Consumers are looking for “coordination of

colors,” said Duran-Wolff. She added thattoday’s kitchens are tending toward sleek,utilitarian looks and that people are lookingfor performance. “The major workhorses inthe kitchen are very streamlined and verycolor coordinated.”

Instead of letting the appliance dictate design,some homeowners opt for a more integrateddesign approach. McCormack said they stillsee a desire from consumers to hide utilitarianappliances. Miele offers the option to disguiseappliances with the use of cabinetry. Forpeople who prefer the look of stainless steel,Miele’s CleanTouch stainless steel isfingerprint-resistant and easy to clean.

Coordinating details in the design ofappliances and small electrics so they tie backinto one another is another whole kitchendesign method. Viking products, fromappliances to cookware, features the same“robust, sturdy construction” in a professional-grade quality, said Bailey.

Said Gillboe, “We’re already designingthem so they all complement each otherin an aesthetic way.” KitchenAid applies aconsistent treatment to the KitchenAidnameplate, and consistent lighting color, suchas the indicator lights and control backlighting, on its products.

“We’re starting to see that the way you createthose connections between these completelydifferent products is by focusing on the detailsand creating extra value,” said Gillboe. “Ithink that extra value will be throughadvanced networking technology. When weget to that point you’ll see a very real tie-in.”

that every piece, from refrigerator to toaster,coordinates in an aesthetically pleasing andcomplementary way. Lorraine Hitchcock,owner of Beyond Pots andPans in Stockton, Calif.,said she thinks hercustomers are shoppingwith a coordinating designin mind. For instance, shesaid, “One thing I see,when someone puts in aViking kitchen, they buyViking small appliances.”

DiCorpo said customers ofhis Atlanta, Ga.-basedstore do seek outcomplementary designs fortheir large and smallappliances, opting forsimilar looks and finishes. However, in thiseconomy, unction has become a determiningfactor and customers are looking for itemsthat multi-task. And when it comes tofunction, consumers are seeking productsthat can stand up next to their appliances.For example, he suggested, customers withpowerful stovetop ranges are looking forquality cookware, products that willwithstand the 15,000 BTU of a stove.

Two types of looks prevail when it comes tomajor kitchen appliances—appliances that grabyour attention when you walk in the room orappliances that blend into the rest of the room.

“Appliances can make a bold statement thatsets the tone. The first thing you’re going to seeis this bold, beautiful professional range,” saidHale. “By choosing that range, you kind of

MAJOR APPLIANCES (cont. from 1)

Major appliances have undergone a digitalupgrade to keep up with an increasinglytechnological culture. Gillboe imagineskitchen products working together in thefuture as a unified system, able to networkmajor kitchen appliances with small kitchenelectrics, the TV and even the iPhone. “Thenext step is to make sure (the appliances)integrate with each other on a moresophisticated level. How can the wholesystem work together is the question we’regoing to be solving in the near future,” he said.

Major appliance makers have alreadyincorporated sensor technology, touchcontrols and advanced preset digital functions,making the appliance more convenient,efficient and easier to use.

Marni Hale, public relations manager forBSH Home Appliances, representing Boschand Thermador, said the advancedtechnology from Thermador and Bosch isdesigned to make cooking “more of anexperience, less of a chore.” That experienceis aided through sensor technology, availableon both Bosch and Thermador cooktops.The Sensordome from Thermador monitorsthe temperature inside the pot and maintainsthat temperature throughout the cookingprocess. Bosch’s AutoChef feature in thecooktop senses the temperature within a panto maintain an even, consistent temperature.

Major appliance manufacturers, such asMiele, Viking, Bosch and Thermador, havealso included induction cooktops into theirproduct lines. Because of the electromagneticproperties of induction cooktops, magneticcookware needs to be used on the top. Thecookware industry responded to consumerneeds for induction-friendly products andsome brands, such as Swiss Diamond, havereleased induction cookware collections, saidDavid DiCorpo, general manager for TheCook’s Warehouse Brookhaven store. “It’s anice symbiotic relationship where one part ofthe market responded to the other.”

“I would say small products respond toappliances,” said DiCorpo. He offered examplessuch as containers designed to maximize spacein a refrigerator and pans designed to workwithin steam ovens. Hale and McCormack saidthey’ve noticed a growing interest in steamovens, and both Thermador and Miele haveintroduced the product into their appliancecollections. DiCorpo said pans are beingdesigned shallower and wider to fit into steamovens and the popularity of silicone bakewareand hot pads should grow alongside steam ovens,because of silicone’s ability to respond to highertemperatures and prevent a steam burn.

Removing the guesswork completely sums upthe future potential of appliances andkitchenware products. Gillboe provides anexample of what he imagines as the future ofkitchen products and appliances. He suggestedthat a homeowner might one day be able to inputa recipe from a TV cooking show directly intothe kitchen appliances. He imagines the standmixer being able to read the recipe and mix abatter per the show’s recommendations, then theoven taking that recipe and baking it exactlyaccording to the show’s specifications.

As part of a whole kitchen approach, peopleare beginning to also design the kitchen so

The Viking Designer Series offers a full line of appliances and products for a premium

kitchen. Photo courtesy of Viking Range Corp.

16 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

{ i h + h s w r a p - u p }

Omnifrio® experienced a continuous flow ofvisitors and positive responses during thethree days of the International Home +Housewares Show. The company shared itsexciting new product line—OmnifrioBeverage Creations and Insta-Fresh S-CupNatural Flavors—with show attendees.

What the major single-serve coffee brewersare creating on the hot side of beverages,Omnifrio is doing on the cold side.Additionally, Omnifrio offers many beveragecategories and beverage types. A new marketcategory has been created: a single-serve coldbeverage system.

With many Omnifrio systems working, thestaff of six was busy making refreshing andhealthy beverages for all who came to thebooth. From herbal green teas and vitamin-flavored waters to sugar-free energy drinksand all-natural flavored sport drinks,Omnifrio appealed to many tastes.

That is how it will be when the Omnifrioenters a home; There is something for

Highlight of ShowOmnifrio Introduces New Products at IH+HS

everybody in the form of a cold sparkling ornon-sparkling beverage.

At the IH+HS Show, attendees watcheddemonstrations of the Omnifrio BeverageSystem creating superior quality beverages,in less than a minute. Once the cup wasraised, the aroma of flavor signaled all-natural freshness.

It was further confirmation of the marketacceptance of a newly created beveragecategory, single-serve cold beverage system.With Omnifrio Beverage Creations andInsta-Fresh S-Cup Natural Flavors, thecompany has high expectations in its abilityto fulfill the consumer demand for a healthierbeverage and top-quality appliances. Withyears of development, its U.S. andinternational patent-pending products areready to deliver to a carefully selected networkof distribution.

For further information visit the website,www.omnifriobev.com, call 888.525.OMNIor email carl@risingphoenixco.com.

It’s an everyday story, in an everydaykitchen…spices and dry goods suffering frommoisture infiltration after a new product isfirst opened, and then used day to day.

Most companies take great pains to ensuretheir food products reach consumers in the bestpossible condition. However, that commitmentends the second consumers open a package forthe first time, breaking its air-tight seal. Despiteefforts to re-close the containerseffectively, even a tight-fitting lidon a jar or a zip-seal atop a bagof chips still allows moisture toseep in, allowing food to go staleand spices to clump. Apart fromheat-sealing the containers, asthey do at the factories,consumers’ hands are tied.

Dry Spice is designed specificallyto take up that slack. Dry Spice sustains thestore-bought quality of herbs and spices, aswell as an endless array of dried goods,preserving their texture, flavor and integritywhile extending shelf life and effectiveness.

In its simplicity, Dry Spice is a small food-safe canister, or “Flavor Savor,” which is justdropped into spices to keep the flavors fresh

and texture smooth. In its complexity, it offersconvenience, maintains superior quality andsaves customers money.

In a never-ending parade marching throughthe kitchens are spices, herbs, salts andpeppers, sugars, coffees, teas, nuts and grains,chips and crackers, candy and chocolates,vitamins, medications…even fertilizers andgarden seeds. For all of these, Dry Spice

offers protection andsimplicity concerning theadverse effects of moistureon dry ingredients. Andwhile its benefits and usesseem endless, it could notbe simpler to use.

Sold in packages of 10Flavor Savors, eachindividually sealed canister

can be popped out of its tray and dropped intoany container, and will treat up to 5 ounces ofproduct for up to one year.

For more information, call 707.498.9592,email ken@dryspice.com, visit www.dryspice.com or contact Harold Import Co. bycalling 800.526.2163 or via email atinfo@haroldskitchen.com.

Dry Spice Offers Climate Control for Dry Goods in the Kitchen

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 17

MENO TRIGGER GRIP™ KITCHEN UTENSILSIntroducing the new MENO Trigger Grip™ BarbequeSet. The barbecue set comes in attractivepackaging with individual grill tongs, a spatula withbottle opener and a grill fork.

All Meno Trigger Grip™ cooking tools are designedwith a patented handle and proven curvature thatmakes them easy to use and to grip comfortablyand securely for positive feeling and control.

Other Meno products include 9" and 12" kitchentongs, ceramic peeler, paring knife, mini-spatula,pizza cutter and ice cream scoop. Meno TriggerGrip™ is a product of The Hannon Group Ltd.

The Trigger Grip™ Kitchen Utensils originatedwhen Todd Hannon met Peggy Mineau andlearned about her patented handle for rughooking, developed because of hand painsfrom multiple sclerosis.

More information about Peggy Mineaucan befound at http://home.roadrunner.com/~meno/.Suggested Retail Price:$5.99 to $13.99 for individual items$29.95 for a five-piece barbecue set

TODCO/The Hannon Group[tel] 262.537.2191www.hannongroup.com

{ i h + h s w r a p - u p }Just when they finished updating their website and printcollateral, they win another award—now they have toupdate everything again.

Founded in 2005, Neat-Oh! International LLC,manufacturer of ZipBin® toy totes and toyboxes, haswon more than 38 awards. The addition of the 2010Design Defined Honoree Award makes 39. And fourof those 39 awards are the Designed DefinedHonoree Awards. Just one week earlier, Neat-Oh!received the Oppenheim Toy Portfolio Gold SealAward 2010.

Neat-Oh! is a young company that fills demands forproducts in more than 50 countries around the world.And Neat-Oh!’s business is continuing to expandlargely because of the unique, innovative and patenteddesign. Unlike other storage containers, unzipping

ZipBin From Neat-Oh! International Wins Againallows children to access toys inside without the usualdumping and inevitable scattering of toys. When playis done, the toys zip back inside to store and/ortransport. This ability to transform back and forthfrom playmat to toy storage/transport is unique, andprotected by issued and pending patents.

Despite Neat-Oh!’s young age and fast growth, ZipBin®designs have continually been recognized as innovative andmarket changing. Co-founder Wayne Rothschild has morethan 60 issued and pending patents throughout his career.And, the creative process continues to evolve. In late 2009Neat-Oh! announced licensing agreements with theLEGO Group and Mattel Inc. LEGO® brand and HotWheels® brand ZipBin® products join 50 other products,including ZipBin® Classic products, ZipBin® Minis,ZipBin® Shapes and ZipBin® Playpack,™ which alltransform into playmats.

18 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

This month Kitchenware News & Housewares

Review decided to test out the Romertopf 111,a covered clay baking dish, from RecoInternational Corp.

The Romertopf 111 is Reco’s most popular claypot. It’s a 3-quart pot that holds a maximum of6 pounds. Meals cooked in clay pots aresupposed to be moister, more flavorful and moretender. According to Reco, this clay pot isversatile enough to cook anything, from aroasting chicken to fish and vegetables. Cookingwith the Romertopf can also be a healthieroption because it doesn’t require fatty additives,such as oil.

Before each use the Romertopf needs to besoaked for at least 10 minutes. The clay dishabsorbs the water, then tiny water particles arereleased during the cooking process, to keepfood moist and flavorful, according to Reco’swebsite. Place food inside the pot, cover with thelid and pop the Romertopf directly into a coldoven. The included Romertopf instructionssuggest that recipes usually can be converted forclay pots by increasing the cooking temperatureby 100 degrees Fahrenheit and deducting a halfhour from the cooking time.

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

meatloaf recipe. To compare the Romertopffairly against regular baking dishes, I cookedeach recipe twice, once in a regular bakingdish and then again in the Romertopf.

First, I made a baked tilapia in a glass bakingdish, per the recipe’s suggestion. The tilapia wasmarinated in olive oil, dill, lemon zest, salt andpepper then placed in a glass dish with freshlemon juice squeezed over the fillets and a patof butter on each fillet. I baked the fish in apreheated oven at 450 degrees for about 15–20minutes. The fish was flaky with a pleasantflavor of lemon and butter to it.

I prepared the fish again the next day, followingthe same recipe, but swapped out the glassbaking dish for the Romertopf. It’s importantto remember to avoid sudden changes intemperature with the Romertopf, and whenyou pull it out of a hot oven, the pot should beplaced on a towel, hot pad or wooden boardrather than a cold surface. My dining companionsand I noticed that the fish baked in theRomertopf pot was noticeably moister than theprevious fish, and the tilapia was more flavorful,with the lemon juice coming through muchmore prominently than it had in the glass dish.

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

mushrooms. Same as the fish, Itested the meatloaf recipe first ina dark metal loaf pan, followingthe recipe and baking it at 350degrees Fahrenheit for 85 minutes.That meatloaf was a nice,evenly cooked loaf—a verystraightforward, tasty meatloaf.

I made the same meatloaf again two nightslater using the Romertopf. I decided to test outthe estimated formula on the Romertopfinstructions and increased the temperature to450 degrees Fahrenheit and baked the meatloaffor about 45 minutes. I pulled the Romertopfout of the oven, making sure to place it on acouple of dish towels, and pulled off the lid todiscover the meatloaf half submerged in liquid.This made checking the meatloaf difficultbecause we couldn’t see down to the center ofit clearly. After slicing it up, I realized that theloaf needed a little more time to cook, probablyanother 10 minutes.

My assessment of cooking with theRomertopf is that food prepared in it cameout moister and more flavorful. It definitelywould have cut cooking time down on themeatloaf if my timing hadn’t been off. I dothink it would have to be a bit of a trial-and-error game when using the Romertopf for the

first time with any recipe, but cooking alwaystends to be a trial-and-error process.

Cleaning instructions included with theRomertopf say to clean the pot with hot water,a stiff brush and baking soda to remove greasespots. The Reco website recommends fillingthe top and bottom with water, adding bakingsoda or vinegar and scrubbing with a plasticsponge. Reco also suggests placing it in theoven and letting the water and baking soda orvinegar combination boil for 10 minutes for adeeper cleaning. Cleaning the Romertopf afterthe fish was fairly simple, but I did have to soakthe pot overnight after making the meatloaf,not much different than having to soak anyother pan. Over time, the pot takes on aseasoned patina.

While the pot needs to be soaked in waterbefore every use, which adds time to the process,the Romertopf lived up to its promise of moister,more flavorful meals.

by Carrie BuiProduct ReviewRomertopf 111 by Reco International Corp.

20 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

BUYERS’ GUIDEkitchen clocks

GEORGE NELSON METAL SPOONS AND FORKS WALL CLOCKKirch & Co. introduces the patented George Nelson Metal Spoons and ForksWall Clock, featuring a retro-style using real spoons and forks as a sunburstand a fork and knife as the hands. The clock measures approximately 15" indiameter and about 2¾" deep. A quartz movement provides accurate time.Suggested Retail Price: $39.99

Kirch & Co.[tel] 631.249.1726www.kirch.com

SHAKEAWAKE PERSONAL MULTI-ALERT CLOCKIbon Ltd.’s ShakeAwake Clockprovides a combination of vibration,light and sound as an alert. It featuresa large, easy-to-read display; powerfulvibrating motor; extra loud audiblesound and LED backlight. The frontcover folds to become a clock standor closes to protect the front panel.Suggested Retail Price: $24.95

Ibon Ltd.[tel] 703.757.5775 [email] welcome@shakeawake.comwww.shakeawake.com

AUDUBON SINGING BIRD CLOCKTwelve of the most popular North American birds are featured on this 13"Audubon Singing Bird Clock framed in green matte. To add ambiance, theauthentic song of that particular bird announces each hour. A light sensordeactivates the songs when the room is dark. The National Audubon Societyofficially licenses this product.Suggested Retail Price: $19.95

Mark Feldstein & Associates Inc.[tel] 800.755.6504www.markfeldstein.com

BAI KITCHEN TIMER WALL CLOCKThe Bai Kitchen Timer Wall Clock-280Series features retro modern stylingthat fits any kitchen décor. The 8" x 12"x 3" battery-operated clock andtimer is made of spray-painted andchrome-plated thermo ABS plasticwith a glass lens and metal hands. Ithas a built-in one-hour analog timer.Colors available are black, chartreuse,ivory, red, silver and turquoise.Suggested Retail Price: $29.95

Bai Design Inc [tel] 914.271.5023 (for orders)[email] baidesigns@aol.comwww.bai-design.com

INFINITY INSTRUMENTS CHEF POISSON WALL CLOCKThis decorative glass wall clock adds abit of flair to your kitchen with a funoutline of a chef and the use of Arabicnumbers at 3, 6, 9 and 12. The hands aremade of metal and operates on aquartz movement. One AA batteryrequired. The clock measures 9.5" high,14.8" wide and 2.13" in diameter.

Infinity Instruments[tel] 888.346.9544www.infinityinstruments.com

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 21

{ n e w p r o d u c t s }

KUHN RIKON COOL GRIPPERThe Kuhn Rikon Cool Gripper providesa no-slip grip on cookie sheets,casseroles and other items. Use one forlighter items such as cookie sheets, ortwo for heavier items such as casserolesor pizza stones. It is especially ideal forlifting items without handles. The CoolGripper is designed with a sturdy plastichandle and non-slip silicone gripperthat is heat resistant up to 500 degrees.It is available in red, black and purple.Suggested Retail Price: $11.95

Kuhn Rikon[tel] 415.883.1101www.kuhnrikon.com

ESCALI PICO MINI SCALEThe Pico from Escali measuresjust 4.5" by 3.75" by 1" high andcan handle up to 11 pounds.It displays measurements inounces, pounds or grams. Otheroptions are tare and holdfeatures, automatic shut-off tosave battery life and acounting feature. Theportable, storable scalecomes in several colors.

Escali[tel] 800.467.6408www.escali.com

FLASH CHILL ICED TEA MAKERTakeya’s Flash Chill Tea Maker featuresa fresh, modern design that makes iteasy to brew tea. The tea maker’s 24-ounce pitcher is made of AcraGlass,which offers glass-like clarity thatdoesn’t stain or hold odors like regularplastics. It is BPA-free, dishwasher safeand handles hot water and coldtemperatures. The tea maker’s infuserattaches to the removable rotating lid.Tea is placed in the infuser, and hotwater is poured into the pitcher. The teais brewed in full view so it is easy toobserve the strength and color of thetea. The tea is then poured into thechilling pitcher filled with ice, the lid isclosed and the pitcher gently shaken.The tea is ready to serve or store. The lidon the chilling pitcher is airtight so thepitcher can stand upright or lay downin the refrigerator.Suggested Retail Price: $39.99

Takeya USA[tel] 714.374.9900www.takeyausa.com

22 Kitchenware News & Housewares Review • MAY 2010 www.kitchenwarenews.com

Accusharp Knife Sharpeners............................. 6

AmericasMart Atlanta ..................................... 24

B.I.A. Cordon Bleu Inc...................................... 9

D & H Distributing............................................ 2

DRY-SPICE ...................................................... 17

Dydacomp ............................................................ 8

Escali LLC.......................................................... 13

Fagor America Inc. ........................................... 19

fusionbrands ...................................................... 14

GLM - NYIGF.................................................... 7

Howard Naturals .............................................. 14

Italian Trade Commission................................. 5

Kyocera Advanced Ceramics.......................... 16

Linden Sweden .................................................... 6

Parrish’s Cake Dec. ........................................... 21

Prodyne............................................................... 22

Rising Phoenix....................................................18

Santé Cookware ................................................ 23

SCI Scandicrafts.................................................. 4

Starfrit ................................................................. 10

Tervis Tumbler Company ............................... 14

Todco LLC/Hannon Group ......................... 16

Tribest ................................................................. 15

ADVERTISER INDEX

{ n e w s i n b r i e f }Art and industry collided in an exhibitionof 200 fine china plates, presented in agallery format, on the 14th floor of

Forty One Madison during the SpringNew York Tabletop Show in mid-April.The exhibition called Tectonic Plateswas organized and presented by TheNew English Co., Barlaston, U.K. Theassemblage of plates is considered to bethe world’s largest exhibition of its kindwith 100 artists, textile and productdesigners, photographers, architects andother creative people contributing fromaround the world. Paul Bishop, founder ofthe The New English Co. and originatorof the concept, explained ceramics holduniversal appeal and are a medium forexpression. “Our aim is to inject a newlook and feeling into the world oftabletop and rethink ceramics for a new,media and design-savvy market, thirstingfor new product,” he said in a preparedstatement. Noting this is the first timeForty One Madison has held an artexhibition during the Tabletop Market,Laurie Burns, senior vice president anddirector of the building said: “We invitedPaul to bring this inspiring, fresh, oftenwhimsical, gallery-style presentation toNew York for the spring show. I predict itwill generate lots of ‘buzz’ among everyonein our business.”

The National Association for theSpecialty Food Trade announced thatExecutive Chef Dan Barber will be the

keynote speaker at the gala sofi Awardsceremony at the 56th Summer Fancy FoodShow in New York City. The show is June27 to 29 at the Jacob K. Javits ConventionCenter. The sofi Awards recognizeexcellence in specialty foods and beveragesin 33 categories and are considered thetop honor in the $60 billion specialtyfood industry. Barber, a prominent figurein the artisan and local food movement,was named one of Time’s 100 mostinfluential people of 2009. He is co-ownerof the restaurants Blue Hill in NewYork and Blue Hill at Stone Barns inPocantico Hills, N.Y., and is a boardmember of the Stone Barns Center forFood & Agriculture. In honor of Barber’sappearance at the sofi Awards, NASFTwill donate his speaking fee to CityHarvest, New York’s food rescueprogram and the Fancy Food Show’scharity of choice for the past 20 years, andto the Stone Barns Center. The sofiAwards will be presented June 28 at 5 p.m.at the Javits Center.

The Chicago Market: Living andGiving has named Paul Borejsza ofEuroline Ltd. and Frederic (Rick) Contino,president of Midwest-CBK to itsExecutive Advisory Board. The ExecutiveAdvisory Board is made up of key giftindustry leaders and was founded toaddress strategic issues in Chicago and thebroader gift industry. “The ExecutiveAdvisory Board actively addresses the

greatest opportunities we have as a market,challenging us as our customers and asstewards of the industry to deliver evenmore,” said Joan Ulrich, senior vicepresident, Merchandise Mart PropertiesInc., in prepared remarks. Euroline Ltd. isan industry leader in the distribution ofPolish glass and metal décor to retailersacross North America. Under Borejsza’sdirection, Euroline has exhibited at morethan 65 gift/furniture trade shows in thepast six years. Through his extensive tradeshow experience, Borejsza believes he willprovide valuable insight that will help theboard improve the Chicago Gift & HomeMarket. Midwest-CBK is a leader in homeaccents, holiday, gift and candles, knownfor its outstanding design and style.Contino has more than 30 years of diversesales, marketing and general managementexperience in a wide variety of businesses.

Sheri Tye joined William Bounds Ltd.

Grainware in the newly created positionof national sales manager. Tye’s focus willinclude planning and implementing salesstrategy and working to increase revenuegrowth for the William Bounds andWilliam Bounds Grainware U.S.distribution channels. She reports toSharon Bounds. Before joining WilliamBounds, Tye served for nine years asregional manager for PSP-USA &Swissmar Imports. William Bounds offersmore than 200 pepper, salt and spice millsand a variety of gourmet ingredients, as

well as silicone kitchen tools and itsGrainware line of acrylic serveware,barware, gifts and accessories.

Annette Hall Quezada has been named

project manager for the HousewaresTraining & Information Group, knownas HTI. Quezada has an extensivebackground in retail buying,merchandising, marketing and sales.Quezada will work with HTI’s team thatcreates the 40-page four-color catalogpublished biannually and the store salesflyers published four times each year. Inaddition, she will manage the proprietarydatabase of products featured in thepublications and on member stores’websites. In naming her to the post, RobertCoviello, president of HTI, citedQuezada’s success in retail. “Annette bringsstrong organizational skills to the position,particularly her expertise in developingmarketing strategies and managingadvertising and marketing vehicles acrossthe 350 branch stores of the MayCompany,” he said in a prepared statement.“As a Filene’s buyer, she was in the top tierof companywide performers in inventoryturn and gross margins. Her knowledgewill be very helpful to both retail andvendor members of HTI.” HTI is amembership group that provides affiliatedindependent kitchenware retailers access totraining, information and resources toimprove sales and increase profits whilemaintaining their independence.

www.kitchenwarenews.com Kitchenware News & Housewares Review • MAY 2010 23

Trade Show Buzz{ t r a d e s h o w b u z z }

2010 TRADE SHOW CALENDARMAY 2010

15-18 International ContemporaryFurniture Fair

Jacob K. Javits Convention CenterNew York, NY, 800.272.SHOW

www.icff.com

JUNE 2010

8-10 Licensing International ExpoLas Vegas, NV, 212.951.6612

www.licensingexpo.com

14-16 NEOCON World’s Trade FairThe Merchandise Mart

Chicago, IL, 800.677.MARTwww.neocon.com

23-29 Dallas Total Home & Gift MarketDallas Market Center

Dallas, TX, 800.DAL.MKTSwww.dallasmarketcenter.com

JULY 2010

14-21 Atlanta International Gift &Home Furnishings Market

AmericasMart AtlantaAtlanta, GA, 800.ATL.MART

www.americasmart.com

AUGUST 2010

14-19 New York International Gift FairJacob Javits Convention CenterNew York, NY, 800.272.7469

www.nyigf.com

America’s 22nd Annual Exposition &Symposium held in Anaheim, Calif., saw morethan 8,000 specialty coffee professionals inattendance and featured more than 700exposition booths. Thousands of internationalcoffee professionals from more than 40countries converged at the Convention Centerto focus on the most innovative trends andproducts in the coffee marketplace.

With overall increased attendance at theseshows and plenty of ingenious marketing ideas,we can only hope that other trade shows willbe as creative and successful as these.

Increased numbers of exhibitors and buyerparticipation appears to be up at trade shows,and the high turnouts have exhibitors andattendees alike feeling confident about the restof the year.

The 2010 International Home + HousewaresShow, which took place in early March inChicago, fared quite well. The show saw atotal of 1,960 exhibitors, up 13 percent fromlast year. Nearly 550 of those exhibitors werenew. The Show saw total buyer participationincrease by 10.5 percent, according to aprepared statement from the InternationalHousewares Association.

Perry Reynolds, vice president, marketingand trade development for IHA, said hehas noticed, through conversations withbuyers and sellers, a sense that the consumeris returning. “The housewares industry isextremely well-positioned to be at theforefront of the economic recovery,” saidReynolds. The recession shifted people’shabits toward spending more time at home,and the consumer’s attention is now morefocused on making the home morefunctional, he explained.

The New York Home Fashions Market, inearly March, saw a rise in attendees and thebuilding was buzzing with traffic. Overall,those operating showrooms throughout thebuilding agreed this was one of their bestmarket weeks to date. In a prepared statement,Hilton Gbolie, director of sales at Ocean Eximsaid, “This was a fabu-tastic show for us. Thebuyers that showed up meant business.”

Attendees enjoyed special amenities andservices offered during the week, such as freemassages, complimentary breakfast and lunchat the lobby Antique Café as well as freechocolate tastings offered by Dove ChocolateDiscoveries in the buyer’s lounge.

Over in Düsseldorf, Germany, the ProWein

2010, International Trade Fair Wines andSpirits saw 3,300-plus exhibitors and 36,000trade visitors—both record-breaking figures.The show also saw an increase ininternational trade visitor participation, withevery third attendee from outside ofGermany. Trade visitor quality was also highwith two-thirds holding executive titles.

The show included almost 150 wine-growingestates from 15 nations and 86 percent of theattendees gave the variety good ratings.

“No other trade fair offers the wine and spiritsindustry such an international and professionalenvironment. The good results this year haveshown that it is as important as ever to activelymake contacts and stay informed aboutdevelopments on the global market, especiallyin difficult times for retail and catering.ProWein offers the best conditions for this,”said Wilhelm Niedergöker, managing directorof Messe Düsseldorf, in a prepared statement.

The Specialty Coffee Association of

by Megan Wadding and Carrie Bui

http://www.americasmart.com/