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Tabletop Crawling with New Life and Buzzing Color
Ted Baker Portmeirion Rosie Lee Collection 5-Piece Dinner Set
Unexpected colors and patterns, along with a touch of whimsy, were some of the dominate trends emerging from the latest tabletop collections showcased this spring. You could say that tabletop is crawling with new life when you consider all the bugs and critters that could be found on pieces ranging from the traditional dinner plate to the tiered cake stand. Unexpected color trends also created a buzz for tablescapes, with new incarnations of blue providing an updated take on the classic blue and white color scheme beloved by so many for centuries.
The influence of runway fashion trickling down to housewares could be seen in Ted Baker’s Rosie Lee Collection for Portmeirion Group. The designer created a series of fine bone china dinnerware featuring a nod to vintage floral patterns, colors and shapes that drew inspiration from the Ted Baker Spring/Summer 2015 apparel collection.
Ted Baker Portmeirion Rosie Lee Collection
The formal Rosie Lee collection has a floral pattern of roses in various states of bloom with dragonflies sparsely perched here and there or coming in for a graceful landing. The pieces have either a black or white base, with select items in a pastel lemon or mint color base. The roses are assorted pastels in pink, lilac, and lemon, with leaves and stems done in a darker moody green for an overall look of a garden seen through overcast skies. All of the 41 pieces in the collection are hand gilded with 22-karat gold on the rims, or on the knobs of lidded items like the covered butter pat or teapot. The collection of varying hues and concentrations of patterns lends to mixing and matching for a modern take on table setting.
“From the beginning Portmeirion has pushed the boundaries of the tabletop category,” explains Wendy Motlaq, Corporate Vice President of Portmeirion Group USA. “When Susan Williams-Ellis launched her ground breaking Botanic Garden design in the 1970s it featured mismatched dinnerware before any other manufacturer. Ted Baker has done the same and shaken up the fashion world. The creation of Rosie Lee is a natural combination for Portmeirion and Ted Baker.”
PROUNA My Honeybee Tea Cup & Saucer
Indeed, taking a mix and match approach to a table layout is a great way of updating tabletop, asserts interior designer Jennifer McGee, of Jennifer McGee Design, Inc. based in New York City.
“Tabletop has become much more lifestyle and much more relaxed,” says McGee, who began her interior design firm 16 years ago. “I think people are mixing it, they’re not doing the traditional china sets anymore. It’s much more about modern luxury and contemporizing what is different about tabletop. It’s like what I do with my clients, they may have something from their grandmother, but we’re not putting the entire table set together … They’re mixing in many more things. Colors are a fun thing to mix into your traditional mix of patterns.”
From PROUNA’s Jewelry Collections, My Honeybee and My Ladybug are fine bone china lines that combine the namesake bugs along with distinctive colors and patterns for each set. My Honeybee features a firey orange that takes on a honeycomb pattern in honey yellow along the rim of the dinner plate and is solid orange around the rim of the charger plate. My Ladybug has a deep maroon jewel tone for the red and black ladybugs to stand out against. Patterned items from My Ladybug radiate abstract lines in gold and a lighter shade of maroon. Both collections feature their namesake critter jeweled in Swarovski crystals accents that are delicately done in moderation so as not to be overwhelming.
PROUNA My Ladybug Tea Cup & Saucer
Adding even further to the element of surprise is the fact that the dinnerware is dishwasher safe. Tests done by the Reckitt Benckiser Produktion Gmbh laboratory in Germany, have proven the Swarovski crystals on the Jewelry collections by PROUNA can endure 700 washing cycles in the dishwasher. However, PROUNA highly recommends hand washing to protect the real 24-karat gold that is hand-painted on the dishes.
Interior designer John Douglas Eason, of John Douglas Eason Interior Design in New York City, noted that such a pairing of patterns and colors along with the crystals adds up to an unexpected take on tabletop that is evidence of this larger overarching theme of colors and patterns prevalent at the moment.
“I am so not your Swarovski crystal kind of guy, but there’s all of this beautiful porcelain from PROUNA that has Swarovski crystals embedded into it and it’s all dishwasher safe,” says Eason, who has been in the interior design business for 25 years now. “That’s another thing that just blows me away. In the world I grew up in and started in the design world, if you have beautiful and precious things, they all had to be hand washed. Can you imagine having this beautiful plate with these Swarovski crystals and you can pop it in your dishwasher after a dinner party? I couldn’t believe it … And again, I am so not a crystal guy, but I look at it and it’s beautiful! And that’s a bit of what I am seeing, just these beautiful and interesting patterns.”
Richard Ginori Italian Pois Collection Rim Soup Plate
At Richard Ginori, colors and patterns definitely take on an unexpected twist with two different lines from the Italian brand. The Italian Pois collection of porcelain for everyday use has wild strawberries, vermilion ladybugs and small black polka dots embellishing iconic dish shapes from various Richard Ginori dinnerware collections, all outlined with black edging. The collection is available in a complete assortment of tableware, tea and coffee settings and is complemented with matching accessories and serving pieces, such as coffee mugs and a butter dish.
Further pushing the boundaries of unexpected colors and patterns is the Insetti Collection from Richard Ginori. Insetti is a range of critters done in porcelain with some of Richard Ginori’s most popular dinnerware patterns hand-painted on. The collection features symbolic insects like the butterfly, scarab, stag beetle, cicada, and grasshopper in white with colorful designs painted on in a single color, some with gold accents. The collection of critters could be used for stylish place settings, napkin paperweights, or to create a unique centerpiece. The whimsy ante is upped even further with the Insetti pieces that go meta and have insect designs painted on them featuring ants or different winged bugs.
Insetti Collection from Richard Ginori
“I saw a little bit of whimsy that I thought was really fun,” says McGee, recalling the recent New York Table Top Show and High Point Market that she attended. “I always love to add whimsy to any table. There was a bug theme going on that I saw with a couple different lines that were done artistically and that I thought was fun.”
Villeroy & Boch Floreana Collection
In a different direction, but still playing on the unexpected, dinnerware done in shades of blue stood out for the unconventional patterns it took on as well as the fresh approach to colorization. Floreana from Villeroy & Boch is premium porcelain with a blue floral pattern that is contemporary because of the watercolor technique used to give it a vintage yet modern look. The blue and white dinnerware is perfect for mixing and matching with a plain white set or with the other Floreana colors that are also available in green or red.
The Floreana platter features a tight floral pattern done intricately across the entire dish in all blue with white outlines. Smaller dishes, like the espresso plate, reverse this and reserve the pattern for only the rim of the dish done in white with blue outlines. The effect is one that is mesmerizing when the collection is viewed in entirety along with the dinner plates and mugs that feature a much larger and more willowy floral that is still complementary but different.
Q Squared Cambridge Rose (top) and Hampton Toile (bottom)
Q Squared has also delved into the blues for two different lines of melamine dinnerware. Cambridge Rose adds a touch of vintage English art and romance in the traditional blue china color. Hampton Toile has a delicate feeling thanks to the hand-drawn light blue design that showcases peacocks and florals while recalling a vintage exoticism. The fact that the collections are done in melamine that is nearly unidentifiable as such, until you read the fine print or go to grab them, adds another modern twist to the collections.
This story was originally published in the June 2015 issue of Kitchenware News, a publication of Oser Communications Group.
Cookbooks Stirring Up the Unexpected
A sampling of cookbooks out this summer range from instructive baking with an English twist, to chicken recipes refreshed for every occasion, to a thorough collection of Peruvian recipes, to meal creation done through cognitive computing.
“Crumb: A Baking Book” by Ruby Tandoh takes a simple approach to baking, leaving the frills behind and concentrating on the simple joy of baked goods. Recipes include Lemon & Marzipan Cupcakes, Rye Caraway Bagels, Rose & Burnt Honey Florentines, Sticky Toffee Pudding, and Custard Doughnuts. Tandoh covers a range of baking projects from sweet to savory, chapters include cakes, cookies, bread, pastries, pies, tarts and more. Within each area of concentration, Tandoh begins the chapter by breaking down the basics of creating the treat. For example, the bread chapter begins with a review of flour, yeast, water and salt, explaining why each is a crucial component and how best to approach it. She then goes through the steps of creating a loaf, including pointers on kneading and shaping different types of breads, and even offers a troubleshooting section before delving into the bread recipes.
Tandoh was a finalist on “The Great British Bake Off” and currently writes a weekly baking column for the Guardian. At 21-years-old, she is a second-year student at University College London and this is her first book. “Crumb” is available through Ten Speed Press/Penguin Random House as a hardcover with a suggested retail price of $27.50.
The ninth cookbook from Diana Henry is “A Bird in the Hand: Chicken Recipes for Every Mood and Every Day.” Henry takes the chicken, one of the most popular foods to cook in the world, and offers a host of recipes starring the bird. Recipes range from basic and comforting to complex and celebratory. The cookbook features recipes such as Jamaican Chicken Curry with Sweet Love Apples and Rum, Spiced Roast Chicken with Barley Pomegranate Stuffing and Georgian Aubergine Pkhali, and Smoky Chicken Salad with Roast Peppers, Shiitake and Sugar Snap Peas. The cookbook is broken down into chapters on dishes for every night of the week, spice scented, perfumed, and hot interpretations, Sunday lunches and posh dinners, salads, chicken feasts for celebrating, griddled and barbecued recipes, pure comfort dishes, and what to do with the rest of the bird. Throughout the book Henry has written short essays on braising and roasting as well as notes on excellent ingredient pairing for chicken, like “Chicken Loves Booze” and “Chicken Loves Cream.” In addition to this, Henry also includes the recipes for side dishes to accompany each chicken meal.
“A Bird in the Hand” features photography by Laura Edwards, is published by Mitchell Beazley, and the hardcover cookbook has a suggested retail price of $29.99.
Phaidon is publishing “Peru: The Cookbook,” the definitive cookbook on Peruvian home cooking by that country’s most renowned chef, Gastón Acurio. Containing a vast array of dishes to suit vegetarians, pescatarians, and omnivores alike, this hefty volume is a truly comprehensive introduction to the food of Peru. Acurio has played a pivotal role in raising global awareness of Peru’s local produce and traditional recipes. He has more than 40 restaurants worldwide including three in the U.S. and his renowned Astrid y Gastón, which is #18 on the San Pellegrino World’s Best Restaurants list.
He shares 500 recipes in “Peru: The Cookbook” that embody the distinctive flavors that have elevated interest worldwide in Peruvian cuisine. Acurio pays tribute to the country’s history of immigration with fusion food that incorporates Asian, African, and Italian flavors. His recipes also reflect the tastes and ingredients unique to each of the regions of the country: the fish and shellfish of the northern coast, traditional stews, soups, and chowders of the southern Andes, and indigenous dishes of the Amazon jungle. The cookbook begins with an entire chapter dedicated to ceviche, the quintessential Peruvian dish, and other recipes include Lima-Style Bacon Chicharrón, Stewed Duck with Kumquats, and Amazonian Dry Chicken Soup. Also included is a glossary of terms and chapters on desserts, drinks, and basic recipes like how to make cooked octopus for the Seafood and and Pasta Stir-Fry or the Seafood Stuffed Potatoes. “Peru: The Cookbook” has a suggested retail price of $49.95 for the hardcover edition.
IBM and the Institute of Culinary Education (ICE) teamed up to explore cognitive computing and creativity in the culinary arts. The partnership led to entirely new recipes, created by ICE experts and inspired by unconventional ingredient concepts generated by Chef Watson, IBM’s cognitive computing system. The new cookbook, “Cognitive Cooking with Chef Watson,” helps cooks discover and create delicious recipes, designed by chefs working with the Watson system. More than 65 original recipes exploding with new flavors are presented, including Scandinavian Salmon Quiche, Czech Pork Belly Moussaka, Sri Lankan-Jamaican Poutine, and Turkish Yogurt Trifle.
The cookbook is a way to help people discover the potential of cognitive computing systems, and Chef Watson represents another example of the diverse ways in which humans and technology can work together. Systems like IBM Watson can understand vast amounts of data, as well as learn from interactions with people and information in an intuitive way, to provide insights and answers. Chef Watson shows that cognitive systems can also understand compounds and food pairing theories to help us discover brand new knowledge and augment human creativity. Sprinkled throughout the book are cooking tips from the pros at ICE, entertaining anecdotes on the various stages of IBM and ICE’s collaboration, and ideas for home cooks to expand their repertoires or spice up current favorites. “Cognitive Cooking with Chef Watson” is available as a hardcover through Sourcebooks with a suggested retail price of $29.99.
This story was originally published in the June 2015 issue of Kitchenware News, a publication of Oser Communications Group.
Summer Markets Cover the Bases for Regional Buying
Inside Dallas Market Center
The Dallas Total Home & Gift Market kicks off the season of summer markets June 24 through 30. Located at the Dallas Market Center, which consists of four buildings spanning over 5 million square feet, the market is a combination of permanent showrooms and temporary exhibitors. Within the market, a number of submarkets will take place concurrently to focus on different categories. Submarkets include the Holiday & Home Expo, Hospitality & Contract Design Show, Dallas Temp Show, KidsWorld Market, International Folk Art Market Collection and the American Made Show.
The American Made Show is new to Dallas this year and will feature thousands of products in more than 50 different product groups, all made in the United States or Canada. In addition to being American made, the products featured are also locally and responsibly produced items that are sustainably manufactured by studio artists.
Also notable at the Dallas Total Home & Gift Market this year will be a presentation by makeover television personality Libby Langdon. Langdon is the creative force behind New York City-based design firm, Libby Interiors, Inc. She also has several collections of branded home furnishings and is author of House Beautiful magazine’s monthly column “Libby’s Makeover” and the book “Libby Langdon’s Small Space Solutions.” Langdon will present on Friday, June 26 at noon followed by a meet and greet in the World Trade Center (WTC) Hall of Nations. The event is open to all market attendees.
Fusionbrands will be in attendance for the company’s third showing in Dallas. Brand Manager Debra Matt says the show is valuable because of its regional location. “What we like about the summer shows is that you get local representation,” says Matt. “We really get excited. Because it’s regional, you get more stores in that area that come in and maybe they weren’t able to attend Germany or Chicago. They just want to keep things close and they just hit one of these summer shows. That’s why we like having a presence there, for people that can’t attend the big shows, or since it is so big and they might miss something, they can go back and see the new products that were offered.”
In Dallas, Fusionbrands is hosted within the Source One Marketing showroom. The company also exhibits at The Atlanta International Gift & Home Furnishings Market taking place at AmericasMart, and is hosted within a permanent showroom there as well, giving buyers a chance to stop by and touch base with reps not only during market times but throughout the year.
The Atlanta International Gift & Home Furnishings Market will take place from July 7 through 14. The week long market event offers buyers a chance to browse AmericasMart’s 11 permanent merchandise categories: Home Accents/Fine Linens, Furniture, Rugs, Holiday & Floral/Home Décor, The Gardens®, General & Specialty Gift, Gourmet & Housewares, Living & Entertaining: Gifts, Tabletop & Accessories, Home Accents & Gifts, Apparel and Children’s World. In addition to this, Temporaries will run Thursday, July 9 to Monday, July 13, and The Atlanta International Rug Market® takes place from Wednesday, July 8 to Saturday, July 11.
Focal points of the July lineup in Atlanta include the continuing advancement of AmericasMart’s design-driven product resources, with new exhibitors joining the Building 1 Floor 15 mix following its January 2015 debut, and extensive new lines in the HOME and RUG collections. The growth of specialized collections in AmericasMart’s expansive GIFT offerings, including Made in America products, and baby and children’s merchandise featuring toys, apparel and accessories, is also notable along with the thousands of lines showcased in 35 TEMPORARY collections including all of AmericasMart’s signature LUXE categories – HD Home, HIGH DESIGN LUXE, Tabletop LUXE, Gourmet LUXE and Gardens LUXE – showcasing must-have luxury goods.
The centerpiece of the July Market is the ICON HONORS 2015. which celebrates professional achievements of home and gift retailers, manufacturers, sales agents and service providers. The celebration will feature a performance by Daryl Hall & John Oates.
Harold Import Co. has showcased products at AmericasMart in the Dugan-Bliss & Associates Showroom for over 20 years now and has also had its own HIC, Harold Import Co. space for around six years now. “Because Atlanta has become a national show, with all of the housewares and gift resources represented in building, it is a great draw for visitors,” says Allyn Tieborg, Harold Import Company Regional Sales Manager and Show Coordinator. “For us, our showroom allows us to have product available all year-round, but also enables us to have nearly every item on display and to house them continually in a permanent space. What I enjoy most about Atlanta – and I have been coming here twice a year for many years – is the continuity of it all. I see people I have worked with consistently over the years. And, because it has transformed from a regional to a national show, this is one of HIC’s most important shows. We consistently conduct business while we are here. Of course, I like writing orders, but we also seeing people consistently market after market.”
Las Vegas Market
The Summer 2015 Las Vegas Market will take place August 2 through 6. The market this year celebrates a 10 year anniversary and also the launch of the new C11 permanent showroom floor. The launch of C11 marks the third and final phase of Las Vegas Market’s strategic growth plan to position itself as the leading buying platform for furniture, home décor and gifts in the western United States. The new C11 will house a permanent showroom floor for gourmet housewares, tabletop and specialty food.
The launch is anchored by two leading multi-line sales agencies – Muir Sales and The Kitchen Source – that bring a number of leading gourmet housewares lines to the new floor. Muir Sales, representing Andreas, Vitamix, and several others to be announced soon, has confirmed its new 2,126-square-foot location; and The Kitchen Source, representing Enclume Pot Racks & Storage, Hammer Stahl Cookware and Cutlery, Innova Click Clack Storage Systems and Strahl Polycarb Drinkware, JK Adams, Le Souk Ceramique, RSVP International and Tovolo, has confirmed its new 1,520-square-foot location.
Knack3 will also participate in the launch by taking a 1,579-square-foot permanent space. It is an upgrade from the previous temporary space the company has occupied at two other markets in Las Vegas and also a key component to the company’s marketing. “We launched to the independent market three years ago and we started out at the Atlanta AmericasMart first. We had such a successful run there and … we realized that the Las Vegas Market could tap into more West Coast retailers,” says Sandra Ciganic-Mckinney, Knack3 Director of Design and Product Development. “We knew that there were many West Coast retailers that were not going to Atlanta … we decided on the Las Vegas Market because we heard it was an up and coming market to go to. Our biggest marketing budget has been toward shows and we have a lot of success with that.”
In addition to the C11 opening, highlights of the upcoming Summer Market Las Vegas include a celebration of the Market’s 10 year anniversary; the continuing growth of C5, another new permanent showroom floor for boutique home décor, high-end home textiles and accessories; the premier of the casual furniture launch at Las Vegas Market, with 250,000 square feet of permanent showrooms and temporary exhibit space on C12 and C13; and the repositioning and reimagining of the Market’s temporary exhibits as The Pavilions at Las Vegas Market, a dramatic, freestanding, climate controlled temporary trades how space showcasing some 90,000 net square feet of innovative and emerging home décor resources.
This story was originally published in the June 2015 issue of Kitchenware News, a publication of Oser Communications Group.
Gourmet Chef: Local North Dakota Kitchen Store Favorite for 22 Years
For the last 22 years, Gourmet Chef in downtown Minot, North Dakota has made itself a part of the community by playing to the strengths of being a local business. The kitchenware store specializes in a full array of gourmet products, including items for making Scandinavian foods, a reflection of Minot’s population, many of whom have Scandinavian ancestry. Gourmet Chef also carries gourmet foods made locally in North Dakota and actively participates in the downtown association. Minot is a small but growing city of 46,000, and owner Denise Lindbo does what she can to ensure that the retail business remains a reflection of the fast-paced growth the city is currently experiencing.
North Dakota is home to a large population of people with Scandinavian ancestry and Minot hosts North America’s largest Scandinavian festival, the Norsk Høstfest held in the fall at the state fairgrounds in Minot over the course of five days. One of the city’s major attractions is the Scandinavian Heritage Park where visitors can tour sites like a full-size replica of the Gol Stave Church from Norway, or the Sigdal House, a 230-year-old house from Norway that was dismantled, shipped to Minot, and reassembled at the park.
“With lefse it’s not an item that is easy to do by yourself. So you get a group of people together, family, friends, and you’re all making lefse. It’s a social event,” says Lindbo, explaining the experience of making the Scandinavian flatbread. “You bring your people in and you roll it and you grill it and you have to cover it right away so it doesn’t dry out, so it’s a group project. It’s kind of fun because it’s one of those things that’s coming back into style again. Your grandma used to make lefse, well now I want to have those memories of making that with my family.”
Gourmet Chef’s specialty products for making authentic Scandinavian dishes sell the most around festival time and through the holidays. There are lefse grills, kranskake molds, rehrucken pans, krumkake bakers and aebleskiver pans. Lindbo gets the lefse grills from Bethany Housewares, krumkake irons from Chef’s Choice and additional tools from Norpro. The traditional dishes that can be made with these tools lend themselves to the holiday season as many of the dishes are intricate and require more than one set of hands, turning the making of the meal into a group activity.
The cultural heritage that customers are able to delve into with the aid of the Scandinavian specialty products offered by Gourmet Chef speaks to the general family atmosphere of the shop. Lindbo and her mother, Mary Probst, opened up Gourmet Chef together in April of 1993. Probst owned the store for the first five years, and Lindbo took over after that. Her mother is now retired from the store for the most part, but still can be found many days visiting the store. Lindbo was born and raised in North Dakota and has family in town from both her side and her husband’s side. They help her out with her two children when she is working on weekends, overseeing a cooking class at night, or possibly participating in the events regularly organized by Minot’s Downtown Business & Professionals Association.
“Minot is a fast paced city right now … We’ve got a lot of new people coming in, a lot of new faces, and new ideas as far as what they like for cooking,” says Lindbo. “A lot of people from the south are coming up, which brings us a whole new avenue of what my customers are looking for.”
Minot has experienced a population boom in the last few years due to the fact that it is located atop the Bakken Oil Formation, which has drawn in families to the area for work. North Dakota now ranks second in the country for oil production, behind Texas, according to the U.S. Energy Information Administration. The most recent U.S. Census Bureau numbers list the population of Minot at 46,321 as of 2013, but Lindbo personally estimates that it might be closer to between 55,000 and 60,000 now. She says that the combination of the influx in population, the nearby Minot State University and Minot Air Force Base draw a diverse clientele for Gourmet Chef to serve.
As Minot grows, so too does the downtown area where Gourmet Chef is located. It spans a small area that is about three blocks by three blocks, but Lindbo says new businesses are moving in. The downtown is currently undergoing revitalization through construction that will last for at least another year and a half, but will result in new sidewalks, street lighting, curbs and streets.
In the meantime, customers are continuing to find their way to Gourmet Chef as they have for the last 22 years. The shop recently underwent remodeling to keep it fresh and updated while also adding on 1,300 square feet, bringing the total size of the space to just under 4,000 square feet of retail space. The renovations left Gourmet Chef with “a great big, huge kitchen and island” for cooking classes that can accommodate 20 participants, says Lindbo.
Gourmet Chef has offered cooking classes for 18 years now and the popularity of the classes contributed to the need for an expanded kitchen. Lindbo has three local instructors that regularly teach cooking classes. On top of that, other members of the community might conduct a class in their personal area of expertise. Pie classes and Scandinavian classes have been taught by ladies that won first and second place prizes for their pies at the state fair, and a home economics teachers helps teach the children’s cooking classes.
Besides the cooking classes, Gourmet Chef offers customers the chance to get their hands on any kitchenware they could think of. Lindbo cites gadgets as about 30 percent of business, with cutlery, cookware and bakeware each consistently comprising around 11 percent of business year after year. The shop moves enough WUSTHOF Trident cutlery to have earned a trip to the WUSTHOF factory in Germany for Oktoberfest as a prize for being a top WUSTHOF retailer. Gourmet Chef also carries jams, jellies, baking mixes, sauces, soups, and other gourmet food products from local North Dakota companies.
“We’re blessed with having family all over and I think that shows, as far as the customers and my employees coming in,” says Lindbo. “We treat each other like family, my employees and I. We do our best to help each other out and I think that shows to the customers when they come in.”
“I love what I do and I hope it shows to my customers and my employees,” she added. “I can’t imagine doing anything else or being anywhere else other than our downtown area and that’s what makes it fun. That’s what makes it not a job.”
This story was originally published in the June 2015 issue of Kitchenware News, a publication of Oser Communications Group.
Kyocera 8-Inch Dual Ceramic Mill Brings New Functionality to the Table
Kyocera expands its mill collection with the new 8-Inch Dual Ceramic Mill, a compact combination salt and pepper mill that stands out for its two professional-grade ceramic mechanisms. Kyocera’s ceramic mechanisms surpass metal-based mechanisms in both performance and durability.
The slim, tapered, symmetrical design curves inward at the center, making it easy to hold and visually appealing. A clear window reveals the peppercorns in one half of the mill, and the sea salt in the other. There is a ceramic mechanism on each end, each covered by a black cap for neat usage and no spilling of ground spices.
This two-in-one mill saves space on the table or countertop, while offering the superior performance for which Kyocera mills are known. The mechanism is made of Alumina, an advanced ceramic close in hardness to diamonds. It is non-reactive and will never rust, so it lasts longer. Because ceramic is chemically inert, it does not absorb flavors and will never alter the taste of ingredients during grinding.
To grind fresh and flavorful salt or pepper, just remove the appropriate cap and twist. A dial makes it easy to select a consistent grind of your choice, from extra coarse to extra fine.
The cap also helps keep spices dry during humid conditions. The glass base on each end of the mill is easy to fill by unscrewing the top.
The 8-Inch Dual Ceramic Mill holds two ounces each of salt and peppercorns. It is $24.95 and available for immediate shipment.
For additional information on Kyocera Advanced Ceramic Cutlery, Kitchen Tool products or Ceramic Coated Cookware, visit www.KyoceraAdvancedCeramics.com.
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