Steelite Sponsors StarChefs ICC

On October 28, 2013, in Uncategorized, by steelite

At the 8th Annual StarChefs.com International Chefs Congress, we got to do one of our favorite things – spend day and night with some of the most talented chefs, pastry chefs, mixologists, and sommeliers in the world.  A three-day culinary symposium, the StarChefs.com ICC gathers more than 140 of the world’s most innovative industry professionals to present the latest techniques and culinary concepts.

For us, ICC is not-to-be-missed, and we proudly provided tableware and glassware for many of the events.  Our products were showcased at the International Pastry Competition, main stage demos, the Savory and Pastry Pop Ups, mixology workshops, and wine tasting seminars – “Steelite Sightings” galore!

International Pastry Competition

The only thing we love more than an amazing dessert is an amazing dessert presented on Steelite. Twenty pastry chefs competed to win this three-day competition designed to showcase the creativity of the most talented pastry chefs in the industry.  A big congratulations to the winner – Sean Pera of Herons (Cary, NC)!

Savory & Pastry Pop Ups 

We partnered up with PreGel AMERICA to host the EAT@ICC Pastry Pop Up and provided plateware for the Savory Pop Up.  Each day, the pop ups featured three-course tastings by the best of the best, plated on Steelite.

PASTRY Pop Up – presented by Steelite International + PreGel AMERICA

Day 1: Pastry Chef Philip Speer, Uchi (Austin, TX)
Day 2: Pastry Chef Patrick Fahy, Sixteen, Trump International Hotel & Tower (Chicago, IL)
Day 3: Pastry Chef Michael Laiskonis, Institute of Culinary Education (New York, NY)

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Pastry “Impromptu” Pop Up

A special thanks goes out to who we are calling the “Dream Team” – Pastry Chefs Johnny Iuzzini, Philip Speer & team, Sam Mason, and Patrick Fahy came together to create a dessert tasting menu in less than 25 minutes!  An unexpected turn of events brought this team of chefs together to assist in the Steelite/PreGel Pastry Pop Up.  What a great surprise for the hungry crew that got to try these impeccable desserts on Steelite china!

dream team

SAVORY Pop Up

Day 1: Chef Bill Kim, BellyQ (Chicago, IL)
Day 2: Chef David Bazirgan, Fifth Floor (San Francisco, CA)

Day 3: Chef Jeff McInnis, root & bone (New York, NY)

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Main Stage Demos & Workshops

Some of our favorite chefs stepped up to the plate (Steelite plates, of course) on the main stage. From “Full Range of Flavor” with Chef Bryan Voltaggio to “Man of Manzanilla: Modernist Spain Takes on the Big Apple” with Chef Dani García, these chefs had us swooning.  Bonus: Chef Voltaggio’s pumpkin pasta made its way into the audience and two very lucky ladies got to taste!

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Art of Presentation: Dominique Crenn & Juan Contreras

This dynamic duo showed up on stage to stun the audience with their ingenious techniques. From using a fish tank pump to create air in tomato water to sheering a wine bottle in half to make an unbelievable presentation – this team takes creativity to a whole new level. Owner and Chef at Altelier Crenn in San Francisco, Crenn and Contreras plated on Pillivuyt’s Vendome to spice up the wine bottle presentation.

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Mixology & Wine Tasting Seminars

Any culinary showcase is incomplete without an amazing display of mixology.  Our Bormioli Rocco and Rona lines were highlighted alongside some truly fantastic cocktails at the MIX@ICC stations. And, we were proud to be part of workshops with industry rockstars – like the Tippling Bros – and on the table for master sommeliers in the Somm Slam.

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Congress Cocktail

It’s always nice to sit back and have a drink after a hard day’s work. This 2-hour event kicked off Monday evening and featured 10 masterful mixologists. Not only were we bound to find a great drink, but we’d be drinking in style using one of Bormioli Rocco’s glasses. Whiskey sour looks great in both, Galassia and Cortina. Thanks to PreGel America and Chef Frederic Monti for creating the delicious Green Apple Whiskey Sour with meringue garnish pictured below. Cheers!

 

 

Steelite International Booth #41

StarChefs ICC is always one of our favorite events of the year because we get to interact with the industry’s finest chefs, F&B Directors, restaurateurs, and many more. This year, we had the privilege of working in close ties with PreGel America, which created a strong bond between the two companies. In addition, our marketing team designed a very appealing booth and attracted the eyes of many. Overall, we’d say it was a success!

ICC Booth 2013

 

We’re already dreaming about next year’s ICC.  To get the full scoop, visit our Facebook page to check out all of our photos from the 8th Annual StarChefs.com International Chef’s Congress.

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A Culinary Night to Remember

On October 17, 2013, in Tradeshows & Events, by steelite
Lovely tablescape at Cibreo Italian Kitchen

Lovely tablescape at Cibreo Italian Kitchen

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.

Chef Jonathon Sawyer, Appetizer Course -  Rhizome, Lucky Sorrel and Baby Chanterelle Button with Nepitella Bloom, Crab Apple, Milk n’ Cognac Corn Flake Cake, Oaked Chardonnay Vinegar and Black Butter.

Chef Jonathon Sawyer, Appetizer Course – Rhizome, Lucky Sorrel and Baby Chanterelle Button with Nepitella Bloom, Crab Apple, Milk n’ Cognac Corn Flake Cake, Oaked Chardonnay Vinegar and Black Butter.

 

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!

Chef Amanda Freitag, Salad Course – Greek Salad a la Veggie U

Chef Amanda Freitag, Salad Course – Greek Salad a la Veggie U

 

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.

Chef Lee Anne Wong, Entrée #1 - Smoked Kona Kampachi, Gold Coin Onion, Turnips, Black Garlic

Chef Lee Anne Wong, Entrée #1 – Smoked Kona Kampachi, Gold Coin Onion, Turnips, Black Garlic

 

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.

Chef James Mowcomber, Entree #2 – Wagyu Beef-Porcini Pesto, Braised Turnips, Bone Marrow Salsa Verde

Chef James Mowcomber, Entree #2 – Wagyu Beef-Porcini Pesto, Braised Turnips, Bone Marrow Salsa Verde

 

Last, but certainly not least, was a dessert erupting with unique flavors, textures and ingredients. Chef Johnny Iuzzini managed to create an earthy rendition of an otherwise deliciously sweet dessert.
Chef Johnny Iuzzini, Dessert Course - Frozen Beet Parfait, Bitter Chocolate Cream, Yogurt, Bulls Blood

Chef Johnny Iuzzini, Dessert Course – Frozen Beet Parfait, Bitter Chocolate Cream, Yogurt, Bulls Blood

 

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.

 

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