It was a night of excitement, a night of remarkable talent, and surely a night to remember. That is the night we had the opportunity of experiencing at Scott Kuhn’s new Cleveland restaurant, Cibreo Italian Kitchen, for a Veggie U Benefit Dinner. From the authentic Italian ambiance to the eye catching wall of wine barrels, Cibreo set the perfect stage for an ideal evening. If the venue wasn’t enough, throw five culinary geniuses in there, jealous yet?
The dinner consisted of five courses; five courses of impact, exceptionality and culinary perfection. With every course came a new experience that tantalized the palate, leaving you wanting more. Not only was each course appealing in its own right, but furthermore bursting with fresh, Earth to Table ingredients courtesy of Chefs Garden. Let’s see if we can tantalize your palate, through a recollection of our experience.
The journey began with one of Cleveland’s very own, Chef Jonathon Sawyer, who evidently forgot to take us to Israel with him after the event (we forgive you). Just as we thought Chef Sawyer’s appetizer couldn’t get any better, we took the last bite and BAM — the zest hit you like a ton of really soft, delicious bricks.
Next stop was an exotic café on the Greek coast of the Mediterranean Sea; well at least that’s where we thought we were as soon as we tried Chef Amanda Freitag’s Greek Salad, delicioso!
On to entrée number one, where Chef Lee Anne Wong was undoubtedly a ‘Top Chef’! The smoky flavor of the Kona Kampachi had us gushing in the most delectable way.
As if one entrée wasn’t enough, we received two! Another native to the Cleveland food scene is Chef James Mowcomber, whose up and coming young talent is sure to win over any culinary heart. With every bite of Chef Mowcomber’s Wagyu Beef, it’s safe to say he won over ours.
Here I am looking through pictures from the event and my mouth is still watering! Nevertheless, simply reminiscing over the night’s experiences still doesn’t do it justice. The company was lovely, the food was out of this world, the venue was intimate and the purpose for the Veggie U dinner was greatest of all. What started out as a night to remember, turned out to be a night we will never forget.
Craft’s design harkens back to the age of artisan potters in which every plate, cup, and bowl was touched by hand and displayed subtle differences on their rustic surfaces. Diners are tapping into this nostalgia and finding these contemporary wares comforting, reminiscent of an early, simpler era.
Improving on artisan craftsmanship, the Craft line is built with a modern plate-making technique that’s unique to Steelite and produces wares that are both heat and chip resistant. The variation in the plates and the applied glazes makes each piece have a singular sparkle, and, in fall 2013, Klimecki plans to add a new color to the successful blue, green, brown, terracotta, and grey glazes already available.
The plated cuisine of any chef looks simultaneously fresher and richer on Craft plates. And the dishware comes in a number of organic shapes and sizes that complement traditional and modern styles of plating. It’s this seamless duality and versatility, that when paired with the artisan design, that makes Craft plates something to celebrate.
Richard Blais’s Bone Marrow, Tuna Tartare, and Fried Quail Eggs. (View Gallery)
The Rising Stars Plating Award, presented by Steelite International, honors chefs who not only make you want to devour a dish, but who also take the time to make plating beautiful.
View the platings below by each of the corresponding chefs listed within the poll, and then vote for your favorite San Francisco Bay Area Rising Stars dish plating by 3pm EST Monday, June 10.
The winning chef receives $5,000 towards Steelite International product. Please only vote ONCE.
By almost every measure, the 2013 NRA Show was the most successful show Steelite has ever seen. Everyone had really great things to say about how nice the booth looked and how innovative the new products were.
It was a privilege to have several chefs masterfully plating food for us during the event. Also, all of the vegetables at our booth were provided by Chef’s Garden–a tremendous resource for chefs and restaurateurs! Chef’s Garden carries a vast range of sustainably grown vegetables and provides them directly to restaurants around the world.
Our Twitter contest at the 2013 NRA Show was a great success, with many great people joining in and engaging with us on Twitter. We would like to recognize the winners of our giveaway below. We found them all to be great folks sincerely interested in good conversation. We are honored to share with them some of our best products. Congratulations to the winners!
- @tirey won a set of Rona Vintage etched glasses
- @theoadley won a set Koto pieces
- @itstoni won a set of Bormioli Rocco Electra glasses
- @kkajdari won a set of Anfora Puebla
- @stevenmatkovich won new bakeware from Pillivuyt
- @thomasjraquel won a Trudeau salt shaker and pepper mill
- @philipspeer won a Crucial Detail Toolkit
- @bakeswithluv won flatware from La Tavola
We have to admit, we’re pretty proud of our team. “It has truly been a team effort over many years,” said Steelite CEO Kevin Oakes. “Everyone has stepped up to the plate. This award is recognition of the effort many people have put in.”
The Queen’s Award for Enterprise is seen as the UK’s highest accolade for business success.
Mr. Oakes also acknowledged our Made in Britain campaign. “The business has been fully behind the Made in Britain effort, and this award can only add to that,” he said. “It underlines the quality of the workmanship and the integrity of the business. I think what sets us apart from other companies when we are selling to businesses abroad is the quality of the products, the excellent service we provide and there’s no question that the key driver to our growth has been design and innovation.”
Check out the full story in The Sentinel. Thank you, Queen Elizabeth! We’re honored.
As a proud sponsor of StarChefs’ Rising Stars, Steelite is happy to award three chefs the Rising Stars Plating Award. The winning chefs receive credit toward Steelite and an opportunity to select their own products from our vast line of tableware. This Steelite Award is presented to the chefs whose plating presentations garnered the most “Likes” from the Rising Stars Plating Award album on shared on the Steelite Facebook page.
1st – $2,500: Ashley Brauze of DB Bistro Moderne
2nd – $1,500: Aurélien Dufour of Daniel Boulud Restaurants
3rd – $1,000: Malcolm Livingston II of wd~50
Congratulations to the winners! We were blown away by the gorgeous presentations. Thank you to all of the creative, talented chefs that participated.
We’re proud to announce that the Sustainable Restaurant Association has recognized our commitment to sustainable business practices by certifying us as an ‘Approved Supplier’ for the hospitality industry. We’re even more honored that we are the first tableware manufacturer to be awarded with this recognition!
Mark Linehan, Director of the SRA said: “We’re really impressed by Steelite’s dedication to sustainability, in particular its excellent recycling policy, and UK production in Stoke-on-Trent that uses locally sourced materials.”
“Traditionally in the restaurant world, restaurateurs, chefs and consumers associate sustainability with the food on the plate without thinking about the plate on which it is served. Tableware is a crucial part of the whole dining experience and should be given the same level of consideration.”
Kevin Oakes, CEO of Steelite International, commented: “We’re really proud to be one of the remaining manufacturers at the heart of the potteries and as the largest manufacturer in the UK, we take our environmental policy very seriously. We continually monitor and develop the way we do business to create minimum impact on the community and environment.”
You heard it here first — gray is the new Craft.
Well, maybe not first. Since the unveiling of our new, gray Craft at The NAFEM Show in February, you might’ve heard some buzz about the rich, stone-like gray color. TableTop Journal even called it “a rock star for the hospitality tabletop world.” We’re honored!
Inspired by hand-crafted, simple country wares made by generations of potters over hundreds of years, our rustic Craft range embodies the beauty of rich, lustrous glazes applied by hand. Andrew Klimecki, designer extraordinaire and Head of Design and Product Innovation for Steelite International, is the creative talent behind Craft. As for the new gray color, the inspiration came from his visit last year to a slate quarry in North Wales.
This natural material has been over 500 million years in the making. The slate is so old that there are no fossils to be found in it, as the slate bed was laid down before creatures even existed. It is a beautiful, warm, chocolatey brown with a hint of purple.
“It struck me at the time that this colour would make an exciting introduction to Craft,” explained Klimecki. “It is at once in harmony with the other colours in the range, but also makes a strong statement when used on its own. It has the effect of amplifying the colour of any food you care to present on it, making it more appetizing and appealing.” He also noted that the new color has a slightly more contemporary feel, adding sophistication and richness.
Also available in blue, green, brown, and terracotta, it’s no secret that we’re smitten with Craft.
And the new color? There’s no gray area — we think Andrew hit a home run!
Ancient Inspirations: Exploring Japanese Expressions
with a Plating Artist
Take one look at the eclectic décor of famed Bay Area restaurant, Manresa, and it’s easy to see that Chef David Kinch has an eye for design. A long-time friendship with Steelite International America President John Miles has helped broaden his horizons when it comes to serviceware (a drool-worthy international travel schedule also provides a wealth of inspiration), so a recent collaboration on the new Koto line between the chef and manufacturer was a natural fit.
Asian Inspired, Kinch Created
Kinch started the creative process for his the collection by scouring artisanal catalogues and studying design elements he had seen on frequent travel in Japan. But he didn’t want to create a wholly Asian plateware line: “It was important that it wasn’t overtly Japanese or Asian but that it kind of played homage or hinted at a Japanese context,” says Kinch. Instead, he explored the Japanese concept of matching specific vessels to specific dishes.
“I tried to do a versatile collection. We wanted a soup bowl, flat bowl, and also a rice bowl, which you don’t always see in Western cuisine, but is easily utilized in Western cuisine,” he says.
Achieving a Natural Look
Kinch was also excited by the possibility of importing the European sensibility of off-white, organic shapes, and a potter’s feel. “I’ve always liked the hand-crafted experience—the imperfections, the beautiful imperfections, of each plate being slightly different,” he says. Working with Steelite’s Head of Design Andrew Kilmecki, Kinch created a manufactured line that included variations in each piece. “If you look at the texture, the pattern, you will see indentations, as if each one is hand-made, even though they are made in a factory,” he explains.
Breaking Color Boundaries
A versatile, organic collection was important, but Kinch also wanted to focus on the interaction between color and presentation. “I also wanted to try and work to take presentation to another level, as opposed to plain white plates,” he says. For Koto, he chose a palate of chocolate brown, cream, and copper, alternating the colors between the inner and outer panels of the plates to create a complementary and versatile set.
“There is an incredible warmth to the glaze. You could mistake it for ceramic with the different textures and the iron ore accent rim,” he says. “People are starting to realize it’s not only the food or the service, but also the plateware the food is served on that is important.”