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A Brief Look at the Current Mixology Trends

[fa icon="calendar'] 5/18/17 2:28 PM

 

The craft cocktail movement is booming around the world, and the United States is no exception. While the modern cocktail renaissance has only flourished over the last decade, craft cocktails have been around for quite a while, and it's those classics that drove the recent boom. But let's take a look at the current mixology trends.

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An Eye Catching Pumpkin Seed Oil Cake Served on a Tafelstern Showpiece

[fa icon="calendar'] 5/17/17 1:00 PM

 

Rob Connoley of The Curious Kumquat in Silver City, New Mexico plated his pumpkin seed cake on a Showpiece platter from Tafelstern in this Deep Plate exercise that was originally published in July 2010.It is served with lemon curd.

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Bluefin Tuna Tartare on Bauscher Pleasure

[fa icon="calendar'] 5/16/17 10:00 PM

 

This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.

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See the New Concrete Collection from Tafelstern

[fa icon="calendar'] 5/9/17 7:00 PM

 

Bold, organic, sleek, impactful, natural. Those are just a few of the adjectives to describe our new Concrete collection from Tafelstern. If you're looking to provide an edge to your operation's decor, or are simply trying to stand out from the crowd of white porcelain, keep reading to learn more about the launch of Concrete, and see a brief video of the products. 

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What Is Concrete, and Why Is Concrete Popular in Foodservice?

[fa icon="calendar'] 4/27/17 5:36 PM

 

"What is concrete?" is a pretty simple question. Concrete consists of three ingredients: water, an aggregate like rock or sand, and cement. When the cement interacts with the water, it hardens into the concrete we all know.

When we ask why concrete is popular in foodservice, though, the answer is a little more complex.

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What You Can Learn in a Bauscher Hepp Showroom

[fa icon="calendar'] 4/18/17 7:04 PM

 

With locations in Raleigh and New York City, Bauscher Hepp offers showroom guests the chance to touch the plates, hold the forks and knives, and even drink wine from glassware. While these visceral experiences are certainly worthwhile, a visit to one of our Bauscher Hepp showrooms can provide an even deeper look at our company and our brands as a whole.

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A Quick Look at the History of Rustic Style

[fa icon="calendar'] 4/12/17 7:57 PM

 

What's old is new. This simple statement is reflective of design trends ranging from tabletop dinnerware to restaurant design to architecture and design. But where did rustic modern originate, and what is the trend really about?

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The Origins of Silverware

[fa icon="calendar'] 4/11/17 7:23 PM

 

Spoons are for soup. Knives are for cutting meat or other large food items. Forks help you eat those bites. But why are these items collectively referred to as silverware? Here's everything you need to know about the history of silver as a metal choice for flatware and dining utensils.

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Chili-Rubbed Shrimp Inspired by Various Tafelstern Collections

[fa icon="calendar'] 4/6/17 10:00 PM

 

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

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A Brief History of the Knife

[fa icon="calendar'] 3/30/17 8:00 AM

 

It’s the tool that is literally the cutting edge of eating utensils. The knife is the one tabletop utensil that has a storied history as both a weapon and a dining tool. Not only could you kill your food with it, but also cut it up for consumption with the same handy implement. In fact, it’s the only utensil Crocodile Dundee approves of.

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