Table de France
The partnership of Christofle & Guy Degrenne (Flatware | Hollowware | Porcelain | Glassware | Stoneware | Slate | Corp. Gift | Accessories) Chilewich (Vinyl Placemats | Tablecovers | Runners | Menu Covers | Flooring | Custom Pieces) Garnier Thiebaut | Hilden America (Table Cloths | Napkins | Bed Linen | Custom Pieces | Accessories) Revol (Porcelain | Cookware | Innovative Pieces | Accessories} Zwilling J.A. Henckels | Staub | Demeyere (Chef's Knives | Cast Iron Cookware & Minis | Stainless Steel Cookware | Accessories) Peugeot | Swissmar | Galic {Salt & Pepper Mills | Shakers | Kitchen Accessories | Tabletop Accessories} Please call 1 (267) 987 8855 or email JamesFaganJr@gmail.com for booth #s or more information regarding the NRA show in Chicago. May 21st - May 24th. The Greater Philadelphia Tourism Marketing Corporation (GPTMC) has a food-centric campaign as part of its 2011 activities to promote the City of Brotherly Love. The city's tourism organization has partnered with foodie social platform Foodspotting to promote local restaurants, wineries, hotels and markets to Foodspotting users.
Philadelphia will have a branded presence, contests and guides on the platform, which allows users to recommend favorite dishes and drinks by taking photos of the items and sharing them with the community via the Foodspotting site or smartphone apps. The guides are location-based lists of recommended dishes and drinks that are mapped and accessible via mobile. GPTMC will have 12 official guides on foodspotting.com/visitphilly, and once Foodspotting members "spot" an item from the guides they get a "Visit Philly" badge that goes to their Foodspotting profile. The branded guides cover everything from "Famous Philly Flavors" to breweries, vegetarian cuisine and Latin eateries in the region. The city's tourism organization will roll out eight more guides on Foodspotting during the summer. GPTMC will award one grand prize and 10 first prizes to Foodspotters who participate in Visit Philly's "With Love Foodspotting Contest" this month. One person who follows "Visit Philly" on Foodspotting and completes Visit Philly's "Famous Philly Flavors" guide between May 11 and May 25 will win an overnight stay at a luxury Philadelphia hotel, a City Food Tours' Flavors of Philly excursion for two and a $100 Garces Restaurant Group gift card. Caroline Bean, a GPTMC spokesperson and social media director, said the organization followed what nearby Bucks County had been doing in the social space. "They actually started with Foodspotting last year and were talking about it to us," she says. Bean says the city's presence on the food platform carries the same branding as the larger "Love" campaign that launched last year, and which the organization has run in places like New York's Penn Station, featuring pithy text with "XOXOXO" script in a red hue. Bean says GPTMC will promote the food program through media outreach, bloggers and "Our own social media outlets, such as our own blog and our four Twitter and Facebook pages," she says. "Foodspotting is appropriate for us, since we know visitors and residents are savvy with phones, they know what they are doing on social media." "Visit Philly is one of our destination partners that really gets Foodspotting. We have a dedicated community of users in the Philly area," said Fiona Tang, head of outreach at Foodspotting, in a release. Greater Philadelphia Tourism Marketing Corporation (GPTMC), which is now 15 years old, reports in new visitor data that the Philadelphia region saw 37.4 million domestic visitors last year -- of whom 33.1 million were tourists. The numbers reflect 10 million more leisure visitors than in 1997, when GPTMC first began marketing. The organization says that every $1 spent on advertising for the "With Love" generates $100 in direct visitor spending. In addition to the Foodspotting effort GPTMC is ramping up advertising to bring tourists to the city this summer, with ads and links to VisitPhilly.com on mobile Web sites, including philly.com and philadelphiacitysearch.com, and on mobile applications, including The Weather Channel, Go2, Where, ActiveDiner, iMaps and iLocate. The organization is also launching a new TV spot the week of June 6 that will run in the Philadelphia, northern New Jersey and the Harrisburg-Lancaster-Lebanon-York (HLLY) DMAs both online and on TV stations, including Nickelodeon, HGTV, TLC, Comedy Central and TBS. Also, GPTMC and Victory Brewing Company are re-releasing the With Love-inspired Summer Love Ale this summer in 29 states. The effort is part of a "Summer With Love" campaign running May 16 through Sept. 4. by Karl Greenberg How Thomas Keller transformed American cuisine by combining French snobbery with a greenmarket sensibility.
Once upon a time, a young chef, still reeling from a failed restaurant in New York City, found himself in beautiful Yountville, Calif., among the vineyards of Napa Valley. He found a building that had once been a brothel, and then a French steam laundry, but was now a restaurant owned by the local mayor and his wife. Over the next two years this chef, Thomas Keller, raised more than $1 million, and in 1994 his new restaurant, aptly called the French Laundry, opened its doors. It was the beginning of a restaurateur’s dream come true—one that forever transformed the U.S. food scene. By 1997, Ruth Reichl, then food critic of The New York Times, had called the French Laundry the most exciting restaurant in America. The French Laundry Cookbook, published in 1999, is now in its 16th printing. Keller has put together an impressive string of successes, opening a French brasserie, Bouchon, along with the more casual Bouchon Bakery as well as the family-friendly Ad Hoc, all in Yountville. He’s since rolled out outposts of Bouchon in Las Vegas and Beverly Hills. He plans to open a second Bouchon Bakery in New York next year. Alice Waters and Chez Panisse may have started the locavore movement. Jean-Georges Vongerichten perfected high-end fusion cooking, and Wolfgang Puck created the celebrity chef. But Keller, with his emphasis on flights of tiny courses, his application of rigorous classical French technique to both high and low cuisine, created a new style of fine American dining. A decade later, there is still a two-month wait for a table at the French Laundry. Keller has become the only American chef to be awarded three Michelin stars for two different restaurants, the French Laundry and Per Se (which marked his triumphant return in 2004 to New York City). He is the darling of the James Beard Foundation, with awards for best American chef, outstanding chef, and best new restaurant (for Per Se), among others. “Most anyone who’s been to Per Se, and I imagine to the French Laundry as well, has seen how an American, cooking mostly American food, can make a restaurant experience to equal any other in the world,” says Sam Sifton, food critic for The New York Times. “For a young nation, that’s something.” Yet Keller comes off as exceedingly modest. He didn’t attend culinary school, choosing instead to apprentice himself to master chefs in the U.S. and France, landing his first job as chef de cuisine at La Reserve in New York in 1984. He insists that the secret to his success is not talent but hard work and an obsessive dedication to detail. The French Laundry has featured a new menu every day since it opened; Keller will serve asparagus there only during the three or four weeks in early spring when it is at its peak. “It’s all about ingredients and execution,” he says. “That’s the equation for good cooking.” Keller’s very success—and the requisite temptation to expand—could ultimately threaten the culinary perfectionism upon which his reputation rests. Ad Hoc’s famous fried-chicken recipe is now sold as a kit by Williams-Sonoma stores, alongside cookie mixes from Bouchon Bakery. So far, however, Keller seems to have walked the fine line between cashing in and selling out. “If I have to be a brand,” he says, “I am determined to be Hermès.” Guy Degrenne famously known for there cutlery, hollowware and most recently porcelain is introducing glassware to the U.S. market!
The wine tasting is a privileged and a friendly moment, to share in the simplest way. To enjoy a wine means to savor each single mouthful. To reveal the aromas, Guy Degrenne proposes you collections of glasses which will seduce as much the amateurs as the experts! All these collections are made in superior-quality crystalline. Even after 1,000 passages in the dishwasher, their resistance to the various temperatures reaches 100 %. These exceptional glasses assure you : • more shock resistance • more dishwasher resistance • and more shine and hardness Along with the 5 new glassware lines there are some great presentation glasses, great leaflet (.pdf). Guy Degrenne Cocktails! (.pdf) All the new glassware is available and stocked in the United States, Please contact us or call me directly [#267.987.8855] for samples, pricing, info., etc. |
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