A rich reactive glaze reminiscent of forest ferns interacts boldly with Adelaide’s uniquely embossed rim. This complete range includes classic round sizes needed for any operation (6 ½”, 8 ½”, 10 3/8”), four stackable nesting bowls and a 2 ½ ounce ramekin. Adelaide also features a signature oblong tray suitable for sharing or a more imaginative presentation.
https://lmtprovisions.com/wp-content/uploads/2020/01/adelaide-evergreen-not-plated-lmt-provisions-steelite-WEB-EDIT.jpg8641080LMTprovisionshttps://lmtprovisions.com/wp-content/uploads/2018/11/LMT-Email-SM2-002-1.pngLMTprovisions2020-01-21 13:58:002020-01-20 16:14:17Winter Greens: Introducing Adelaide Evergreen by Robert Gordon Australia
Imagine a dinnerware collection that combines the fun, playful qualities of enamelware (we know, you want it) with the weight and feel of culinary grade porcelain.
Dreams do come true with the introduction of Tin Tin, a collection that has recreated the imperfect retro rims of old school campware in high density porcelain.
Luzerne is no stranger to innovation. This Singaporean factory has been churning out leading lines in the international world of tabletop design for decades. Tin Tin, however, is highly Americanized and perfect for our fall tablescapes. Available in six different shades, our favorite features a dark collegiate green band on white porcelain. It’s called British Green, and it complements the other five colors available in this collection, including bright yellow, green and pink pastels.
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What does an all-day café have in common with a cocktail bar, or even an in-room amenities tray? No, this is not the beginning of a bad joke. It’s a real question, and the answer is glassware.
Re-imagining the classic faceted café glass, Hospitality Brands’ FLEETING is for the ephemeral moments you want to make last forever. The collection’s crystal-cut look draws in the eye while accentuating its refreshing contents. Casual yet refined, and referencing past, present, and future with a classic and enduring form, Fleeting is truly versatile. Combined with the line’s durability, stackability, and unbeatable price point, this makes it an easy choice!
An 8 ounce tumbler is ideal for water or juice, of course, but it can easily double as an approachable, relaxed, wine glass. Fleeting’s 9-¾ ounce whiskey glass is another horse we’d bet on for the rigors of foodservice. An 11 ¼ ounce highball rounds out the collection; the perfect Collins glass for cocktails, soda, or a tall, summery, iced tea. We’re thirsty already!
Walking through the doorway of Wayan, you’re instantly transported. Antique tealights hang over an underlit bar rich with brass and copper hues. Oversized palm fronds hang lazily over candlelit tables filled with diners in intimate conversation.
Faces may blur, but Cedric Vongerichten’s highly conceptual French-Indonesian menu shines in a wide range of dinnerware from Haand Hospitality. You’ll see classic Haand shapes and glazes alongside some new favorites.
The Nara bowl hides layers of flavors and textures with its
curved, high edges, while Haand’s new Birch glaze adds a peppery backdrop for
some of Wayan’s most intricate dishes. Tamarind glazed baby back pork ribs
studded with sesame seeds and crusted in a vibrant herbal spice rub are just
one composition that dazzles on Birch.
Don’t skip the lobster noodles, Vongerichten’s essential melding of French and Indonesian fare where buttery richness meets briny umami notes. Twirl these glossy noodles around Amefa’s Matteware fork, featuring a striking matte black PVD finish that adds an anchor of industrial attitude to a tabletop inspired by organic vessels in shades of black, white and blue.
Cocktails are served in Finesse by Hospitality Brands and brought to your table on Jansen & Co copper trays from Serax.
When the meal is over and you find yourself back on a quiet stretch of Spring Street in NoLiTa, you’re reminded that you’re no longer on vacation, but the memories of Wayan will remain.
Morgan Tucker took a trip down under last month to visit the holy grail of pottery. At the Robert Gordon factory, Tucker brings us behind the scenes of one of the world’s most beloved ceramic design studios, one that’s drenched in natural sunlight and steeped in tradition. With an eye toward the future – Earth is set to arrive in our warehouse in just one month – Tucker explains why this factory will be on our radar and in our hearts for many years to come.
Crucial Detail’s Boro explores light, transparency, and playful interactions – asymmetrically. It is made of low expansion glass which can easily handle a wide temperature range, allowing for tremendous creativity in plating and presentation, and is available in 6”, 8”, and 10” diameters. LMT is honored to be the first to bring this collection to the foodservice industry.
Boro is the culmination of years of Martin Kastner’s
exploration of non-traditional manipulation of borosilicate glass. His goal was
to simply create a depression in a flat pane of glass. A key element, Boro’s
striking asymmetry, was also an impediment to manufacturing. Conventional
techniques simply didn’t meet Martin’s exacting standards – they rarely do!
After much experimentation, he developed a flame-forming technique and
specialized tooling, that enabled a clean, perfectly fluid transition between
the flat plane and a bowl. The bowls are now individually flame-formed and
annealed at Crucial Detail – one of a kind production for a truly unique
For more than a decade, Crucial Detail has explored the synergy of food and design, working at the forefront of fine dining in collaborations with the world’s best chefs. Each piece in the collection, whether for the tabletop or bar, is uniquely stylish, chef-driven, and forward thinking. Founder Martin Kastner has established himself as the most influential tableware designer in modern American history, sweeping design awards and helping Team USA secure their historic silver and gold wins at the world’s most prestigious culinary competition, Bocuse d’Or.
The steak knife has taken on far more responsibility than it
was originally…cut out for.
As the industry’s awareness of meat consumption continues to increase, we’re now seeing the steak knives we’ve come to know and love adapted into alternative main courses. Restaurateurs are sticking our classic French handles from Laguiole into everything from cattle to cauliflower steaks.
We’ve found our latest blade obsession. New Age, designed by French cutler Jean Dubost, sleekly pairs a black ABS handle with a black serrated blade. Depending who you ask, it’s the black tuxedo or little black dress of knives. It’s the perfect addition to a set of PVD flatware or a tabletop studded with matte black accents. Our recommendation: Metropole black, a glossy black flatware line featuring long, slender lines.
New Age is for a new era of dining, where utensils are more than mere tools, and guests are enabled to steer their experience in new and thoughtful ways. While honoring the past, we look toward a New Age in culinary and hospitality innovation.
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Each of our vendors and each of our customers have a story
to tell, and it’s our privilege at LMT to help weave the two together.
The next time you find yourself in Portland, Oregon, listen
to the stories the Woodlark Hotel’s tabletop settings tell. Their roots are
found in the Woodlark building’s century of history, while their ultimate
blossoming is very much in the present. What was once home to a wholesale
pharmacy and office space has since been relaunched and expanded to “The House
of Welcome.” This concept speaks to a mission of food and hospitality that goes
beyond style and design.
The cocktail hour begins at Abigail Hall, a charming room on the hotel’s first floor, dripping in vintage-inspired floral wallpaper in shades of forest green and a rosy spectrum of pinks. The space was once home to the Ladies Reception Hall. Activist (and namesake) Abigail Scott Duniway held early suffragist meetings in this very space. In this latest incarnation, Chena Pink share plates and Figgjo Strok dinnerware serve as classic canvases for an elevated bar snack menu, while Gold Miners, Hospitality Brands’ Timeless collection and julep glasses serve as playful glassware vessels for a speakeasy-inspired bar.
After cocktails, visit Bullard, the Texas meets Oregon barbecue restaurant at the entrance to the Woodlark. You’ll enjoy Chef Doug Adams’ elevated country cuisine in Haand Hospitality dinnerware in matte white, framed by Cardinal’s Renzo Patina flatware, bringing a polished and tiled space down a few notches with touches of rusticity. Think about hipster glamping on the Oregon Trail and enjoy shrimp and grits, crackling fried chicken and bright vegetable-forward fare.
When it’s time for a nightcap, adjourn to your guestroom and enjoy your tipple of choice in Nude’s Big Top glassware paired with Luigi Bormioli’s Bach flute and decanter. This thoughtfully chosen beverage service features striking vertical lines in a subtle nod to what was once Portland’s tallest skyscraper.
In every outlet of the hotel, Woodlark’s tabletop settings
speak to a mission of foodservice that goes beyond design to imbue the entire
space with warmth and authenticity. Their hospitality team’s commitment to
staying true both to Portland’s diverse history and signature artistic flare is
readily apparent from the moment you enter the hotel.
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On the heels of our one year anniversary with FELT+FAT, Morgan Tucker muses on the importance of supporting sustainable collaboration in our local hospitality communities. Fueled by respect of the craft of ceramics, Tucker and the team at the Culinary Vegetable Institute partnered with Nate Mell to experiment with local clay varieties at the Chef’s Garden in Milan, Ohio. Together, they foraged and fired a new experience in dinnerware creation. Read the full article via Total Food Service magazine here.