As you know, I’m always on the prowl for the latest in the kitchen and bath industry. You may have noticed all the articles lately about the decline of stainless steel as the “go to” finish for kitchen appliances. Everyone from the Wall Street Journal to The Daily Beast is touting the hunt for THE new finish that will supposedly unseat stainless. Yes, stainless steel does have a reputation, and rightly so, for being fingerprint prone and hard to clean.Tip: Never clean your stainless with any product containing ammonia or chloride. For best results use mild soap and water and dry with a dry cloth. For tougher jobs you can also use find stainless steel wipes at your local grocers. Never use steel wool as it will scratch the finish.This said, there have been lots of improvements and attempts to address these issues with special coatings and claims of “finger print resistance”. True or not, we’re ready for a change and several major manufacturers are taking a stab at what will be the next big thing. Personally, I think stainless will continue to be a predominant option but I also believe we’re going to continue to see many new choices. Here is what 5 major players are doing:-G.E. Slate is one of my favorites. I like it because it’s fresh and different yet not SO different that it will clash with existing stainless steel. Brushed metal touch points can also tie a new appliance into the mix in case you’re not in the market for a complete suite. They also claim the Slate finish is fingerprint resistant and easy to clean.
SubZero Wolf- The Mercedes Benz of appliance brands introduced the “Black Glass E Series Ovens” a year ago. Clearly not the best choice for households with children! Built in ovens are available in 30” standard or flush inset application, the Black Glass model comes adorned with a black glass tubular handle and, wait for it, a COBALT BLUE interior!
In addition to the oven, Wolf also offers black glass trim kits for Warming Drawers and 30” Convection and Standard Microwaves. Glass may be print-prone but it’s also one of the easiest surfaces to clean. No word on if this finish has been popular enough for them to offer refrigerators in Black Glass.
Whirlpool White Ice is hot. It’s the new white. I think in general, people are taking another look at white which is also hugely popular as a cabinet finish. Just think how seamlessly it would integrate with white cabinetry. On the other hand a contrast highlights the best of both worlds. I must spill the beans, however, White Ice isn’t really glass, it’s just metal that looks like it. If you want real glass Jenn-Air makes the “Floating Glass” collection & does offer a choice of white or black glass fronts to them. They no longer offer the contrasting stainless tubular handles however. The handles are now a euro curved powder coated finish (that won’t discolor like plastic)
Last but not least, my fave appliance maker Bosch featured a line of UBER glass finished appliances just a few months ago at IFA, the world's leading trade show for consumer electronics and home appliances in Berlin. This is strictly a European offering so far and I don’t believe we’ll be seeing it here anytime soon. A kitchen designer can dream though. Bosch has applied their good old German practicality and efficiency to create a seemingly indestructible and beautiful product. Here’s video filmed on location at IFA Check out this line up, also as seen at IFA this year in Berlin. Can you imagine a purple refrigerator? I hear they also deduct calories, just kidding...
IT'S ALL CREATIVE
One thing I discovered during my Bosch Blanco Bloggers' Retreat is that creativity cannot be contained. It spills out of the box in all sorts of interesting ways. It was a great experience. It's exciting and inspiring to learn about all the products, both the history and origins, as well as the very latest technologies. Most of all, I loved hearing about the design process and how these products come into being. I enjoyed interacting, not only with the creatives at Bosch and Blanco, but also with my peers. Whenever I could, I asked them about their typical days, how they work and what they do in their off time. What I found is that there is no off time for a creative. I should know that, right? I discovered an editor who loves to knit, a kitchen designer who's passion is ballroom dancing and a much admired kitchen blogger who loves to photograph roses. She confesses to having literally thousands of rose photos lurking in her hard drive! The creative process is also a big part of what I learned about during our two days at the BSH Design Center in Irvine, California.
The process of developing new products begins with colored pencils and adventurous minds. The team at Bosch endeavors to achieve just the right combination of precision German engineering and the latest technology to address the needs of the consumer.
Sometimes these needs are apparent but often they can be situations (observed and researched) that we may not even be aware of! This is what makes the folks at Blanco and Bosch such a great team. They have a similar approach which understands that everything's connected in our world and it all informs what we need to function comfortably and efficiently in our homes. Kudos to them and thanks for the memories!
DAY 2 BOSCH BLANCO BLOGGER RETREAT
So where were we? Ah yes, day 2 of my latest great adventure. Friday, after an impressive little breakfast spread, we settled in for a guided tour of the new BSH Experience and Design Center and yes it WAS quite an experience. We were outfitted in our very own custom and official looking lab coats (my first). A camera crew toured with our group so someday I expect a film or two to make its appearance.
Our first stop was THE WALLS (excellent use of hallway space, I might add). These walls illustrate through shadow boxes, the details of materials, engineering and quality control that go into a Bosch appliance. Each appliance undergoes not 25, not 250 but 2500 checks before being sent out into the world. Yes, your new dishwasher may have a couple water spots and that's why. The Bosch design philosophy is inspired by German industrial designer Dieter Ram's 10 principles of design . They are in good company. Apple Inc. is also one of the few companies designing products according to his principles.DESIGNED FOR LIFENext on the hit parade was Designed for Life-an Interactive Design Workshop. My group worked with a member of the industrial design team to design a range. We looked at things like how it could work for people that have limited mobility, are visually impaired (just had to remove my spectacles) or victims of advanced pregnancy.
It was a real eye opener and I actually did come up with some ideas. Here are my notes. From sketches and notes the design team takes it to 3D imaging on the computer where they will tweak until its ready for the prototype stage.
LISTEN TO THE SILENCEFrom vision to hearing, the next experience was all about my favorite Bosch product, the quintessential dishwasher. Bosch makes the quietest dishwasher in the industry rated at 39 decibels. I know this to be a fact from personal experience. I've been squirted a time or two from opening the door when I wasn't aware that it was running (probably didn't have my glasses on). They have solved that problem. In new models a red laser dot shines on the floor when the dishwasher is running. You can't miss it, even sans glasses. In addition to the silence these dishwashers are rated the most water and energy efficient. They are quite proud to have placed in Consumer Reports latest top ten in five categories including number one in value. Speaking of value, you will spend anywhere from $549-$1,999 for a Bosch dishwasher. The nice thing is that whether you opt for high end or entry level you don't have to sacrifice efficiency or silence. The differences are in the interior bells and whistles.
FIX AND FEAST!Time for lunch and a great opportunity to test drive all the Bosch appliances and Blanco plumbing fixtures . Under the guidance of company chef, Kyle Jacobi, we collectively prepared a feast including fish tacos, stuffe chili rellenos, bacon wrapped shrimp, Spanish rice and more!
WHAT'S COOKING?After lunch it was time to learn about induction cooking and convection ovens. If you're not cooking on induction now, you will be in about ten years. I'm not kidding. Even the glass top electric range will go the way of those coil burner types we used to use. Remember those? The cool thing is you cannot burn yourself. The heat only happens when the burner comes in contract with the bottom of the pan. It uses a lot less power too!
Convection ovens have been around a long time but I learned a couple of things about them too. True convection, as featured in Bosch ovens, has its own separate heating element. Then there is something called "Speed Convect". What that means is no preheating. Zero to 350 in no time at all! We finished the BSH Experience in some really comfy chairs learning about the Forces that Drive Innovation presented by Tim Maicher, Director of Marketing at Blanco America. I loved that he expressed that there is an emotional as well as technical component to kitchen design. I have always held that belief.THE LAST HURRAH!The final event of this two day adventure was dinner at The Cannery in Newport Beach. Here I got another glimpse of the water but for the first time the sky turned gray. (Guess it was sad we were leaving).
That's it! I have a lot more to share about new products at Blanco along with my random musings on stuff. I hope you enjoyed your personal virtual tour. I'll be loading lots more photos to the On the Road with Kitchens for Living Flickr album. I'll let you know when they're up. Ciao for now!
DAY 1 BOSCH/BLANCO BLOGGER RETREAT
Back to the real world!! Got home around 11:30 last night. Jet lag be damned. I owe you! Here are my notes from Thursday which was officially day one of our Blanco/Bosch Blogger Retreat. So without further ado:It's beautiful here! The sun is shining but no sweat! They tell me it's because it's dry. I could get used to this no humidity stuff. Last night the first arrivals gathered for dinner at Bayside, a beautiful restaurant in Newport Beach.
The food was delicious, the scenery beautiful and I was so excited to be in California with such an impressive group! This morning we went on a walking tour of the amazing Segerstrom Preforming Arts Center which is right around the corner from our hotel. It's a world class venue for concerts, theater and especially dance. In fact it's the largest privately funded performing arts center of its kind in the nation. The oldest part was built in 1986 and the newest twenty years later. The design is comprised of an interesting juxtaposition of triangles and undulating curves.
The 3000 seat theater is currently running the musical American Idiot featuring the rock group Green Day. We got a sneak peak back stage. I had no idea it was so complex behind the scenes!
After a delicious lunch at Seasons 52 it was time to descend on the brand new BSH Design Center located close by in Irvine. BSH will feature not only Bosch but also Thermador and Gaggenau appliances when completed. Blanco and Bosch are two German based companies who value fine German engineering so it makes sense that they are collaborating to offer consumers the whole package, sinks, faucets and appliances of unmatched quality and design.
After a champagne reception we got to participate in a panel discussion on kitchen design trends moderated by Dwell Magazine Contributing Editor Erika Heet.
Thursday's dinner was a real treat. The event was titled Designed to Devour. That was a pretty apt description. True Food Kitchen, Newport Beach is a new restaurant specializing in a very "California" type of cuisine, very whole, healthy and organic. I had the best panang curry ever (vegetable, of course). The acai-pomegranite mojito was not too shabby either!
Enough for day one? Day two we entered the "design lab" (lab coats and all, honest!). We got a first hand view at the design process, materials and more. Check back next post for round two where we really dig into the nitty gritty of what makes Bosch appliances so extraordinary.
LET THE GAMES BEGIN
Checking in from Costa Mesa. After a slightly anxious day I finally arrived at Orange County Airport (Official name is John Wayne Airport-I bet you didn't know that). We shall remain photoless until sometime tomorrow afternoon due to the fact I'm phoneless. This I did not discover until I was in the plane looking for it so I could turn it off. It was my good fortune to sit next to two delightful ladies who taught me about Napoleon Hill (Think and Grow Rich), self publishing and let me borrow their cell phone to call home. Anyway the phone is accounted for and winging its way west as we speak (one can only hope) thanks to my awesome son. After a weather related diversion to Austin we finally circled back to Dallas making the connection with a good ten minutes to spare.Upon check in I was given a lovely bag of swag, courtesy of hosts Blanco and Bosch, consisting of a stainless steel water bottle, a leather passport case and a very interesting looking book about the history of Bosch. Tomorrow's events promise to be much more interesting and enjoyable. We get to discuss design trends with Dwell Magazine Contributing Editor Erika Heet for starters. If you want to know what else is in store you're just going to have to check back tomorrow! Off to dinner to meet my blogger pals then to BED! Cheers :)
COOKING & COUNTING DOWN
Counting down the minutes till my next great adventure in Costa Mesa California with the folks at Blanco and Bosch! Most of my packing is done and Sunday is my day to cook. (The hubs is great that way.) Since time has become a very precious commodity and I have 69 books on my "Plan to read" list, there are no more magazines in my life, except one. That would be Cooking Light.
I'm always drooling for that next issue and it's my current go-to-guide for cooking inspiration when Sunday rolls around. Last night's feature was Cashew Honey Chicken. It was a big hit and I think you should try it cause it's healthy and easy. If you're a veghead simply substitute tofu. You can find the recipe here but this is my take on it. Instead of corn starch I used arrow root cause it's healthier. I put it in a zip lock bag with the chicken and thoroughly fondled the bag till chicken was lightly coated. Then I browned the chicken and added the veggies as per recipe. At this point it seemed a little dry so I added a splash of organic broth. While that's simmering away I made the sauce. I doubled all the ingredients because we usually come up short in that department. It was a good choice because it all came out just right. Let me know how yours comes out. Next stop California!!