Bocuse d’Or just culminated. Next time we’ll see the culinary Olympics in Lyon will be in 2021. Why does it take two years to become a culinary star? In this month’s issue of Total Food Servive magazine, Morgan Tucker reflects and sets the stage for the next demonstration of culinary greatness, at a local level: Star Chefs’ Rising Stars New York. Read the full article here.
Photo credit: @steeliteusa on Instagram
Only an artist can take steel and transform it into a sinuous, undulating wave, imbuing a solid item with the illusion of motion.
Robert Welch has done just that with his Drift collection of barware and tea service now available in the United States through Steelite. These pieces are designed to be both aesthetically unique and highly functional and are as luxurious as they are hardworking.
The Drift collection is comprehensive. There are single and double-walled wine and Champagne buckets, serving trays, and tea service, which includes a three-tiered cake stand.
Each piece is made from 18/10 stainless steel and hand polished to a light-reflecting mirror finish. The gentle curves of the collection create a softness that belies its solidness and durability.
Drift will transform your bar or tabletop, adding a dramatic, organic wave in cool metal.
We’re thrilled to offer this UK-designed collection stateside. It will be on display at our booth (#1602-1729) during the International Restaurant & Foodservice Show in New York City, from March 3rd-5th. We hope to see you there. For more information about this collection and the IRFSNY 2019 Show, send an email to lmt@singerequipment.com.
Chelsea’s ultra-mod Hotel Americano has added a splash of spice and flair to its lobby with the opening of La Central.
This Pan-American restaurant, led by Executive Chef Franklin Becker, has a menu influenced by Mexican and Peruvian cuisine and heightened with the flavors that ignite passion in his team of chefs. A canvas of modern neutrals allows this diversity of spices, textures, and flavors to shine, and integrates seamlessly with the hotel’s décor. Becker and his team have chosen to set their tables with Felt + Fat’s signature B&B plate in slate, a cool, satin-matte black finish, framed by Sambonet’s Hannah flatware collection.
When it’s time for a drink, have one of Michael Parrish’s sharp and balanced cocktails in equally balanced glassware. The Broken Shaker alum is using Bormioli Rocco’s Bodega and Rona’s Minners, both from Steelite, to showcase his creations.
Figgjo’s Pax collection serves as the stage for Becker’s delicious and thoughtful cuisine that honors tradition while updating it – delectably. You’ll see Figgjo’s porcelain throughout your meal, in optic white and in subtle tones of grey and beige. Tacos arrive in a stainless steel taxi atop the Pax 8” racetrack oval, a unique shape that is growing increasingly popular on the tabletop. Order the enchiladas and you’ll receive Figgjo’s Ting 8-1/4” plate with a slanted lip, perfect for not leaving a morsel behind.
La Central also makes thoughtful use of Anfora’s Chena collection, made in Mexico. Shallow bowls in matte black and white are used for a range of shared plates and appetizers, including crudités paired with four salsas that come in a custom wood caddy from Culinary Wood Designs.
Don’t skip dessert; sugary salty sweet churro waffles are served in Chena White as well, contrasted with Chena Black coffee service to send you along your way in sueños of La Central.
We’re ringing in the new year toasting to our new website, new Instagram handle and a fresh take on the services we provide restaurants and hotels on a national scale. Read the full Total Food Service article by clicking here.
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