All posts tagged: Chicago

It’s the IHH Show 2016, Chicago & Launch of Two New Knives!

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Hi everyone, we hope you had a wonderful Christmas and New Years. We are well into 2016 and great things are happening here at Ergo. First up, we will only be producing 4 blogs this year, 1 per quarter, but we’ll make sure they are jam packed with lots of interesting and important info.


The 2016 International Home+ Housewares Show

We will be at the IHH Show in Chicago, March 5th through 8th, 2016. Ergo Chef has a prominent placement in the shows South Building Booth S1460 setup to be partially incorporated in with our US distributor Harold Import Company to optimize buyer & Rep flow as well as efficiently handle direct customer contact and needs as well. This year, in addition to the new Myron Mixon 3-in-1 Grill Tool and our new Iron Chef Michael Symon Signature Cutlery Line, we are introducing 2 new knives.

We will have show promotions and introductions of Michael Symon’s new 6pc. Knife set with Magnet Strip and The Myron Mixon Pitmaster’s Grill Tool with demonstrations for hands on understanding of our superior products. A new introduction and presentation by Chef Samuel Morgante where he will introduce his new Presidential Chef’s Choice 4” Ceramic Paring Knife in a gift box and tell his stories of working with presidents as well as his military adventures around the world. We’ll also be showcasing our new Pro Series 2.3″ wide 8″ Chef Knife with no hollow grounds.

The International Home + Housewares Show features more than 2,100 exhibitors from over 40 countries and more than 62,000 total attendees from over 125 countries. The Show brings buyers and sellers together to create the home + housewares industry’s key marketplace!

The International Housewares Association is the 77-year-old voice of the housewares industry, which accounted for (US)$331.1 billion at retail worldwide in 2014 ($75.1 billion at retail in the U.S.). The not-for-profit, full-service association sponsors the world’s premier exposition of products for the home, the International Home + Housewares Show, and offers its 1,700 member companies a wide range of services, including industry and government advocacy, export assistance, State-of-the-Industry reports, point-of-sale and consumer panel data through Housewares MarketWatch, executive management peer groups, a unique Web-based community at www.housewares.org and group buying discounts on business.

Famed chef Emeril Lagasse, Food Network chef Aarón Sánchez and, Addison, the most recent winner of MasterChef Junior, join the line-up of celebrity chefs appearing in the Cooking Theater at the 2016 International Home + Housewares Show, March 5-8 at Chicago’s McCormick Place.

Other chefs recently added include Ron Ben-Israel, host of the Food Network’s Sweet Genius and guest judge on Cake Wars; Lorena Garcia of Top Chef Masters; Sarah Grueneberg, runner-up on Top Chef: Texas; and Fabio Viviani, a Top Chef “Fan Favorite.”

Also appearing will be George Duran of Better TV; Tom and Patty Erd, second generation owners of The Spice House, listed as one of Food & Wine magazine’s “Top Spice Shops in the World;” Vivian Howard, star of the PBS series A Chef’s Life; Manuela Kjeilen, baker, Passion for Baking blogger, author and Swedish TV personality; Tess Masters, The Blender Girl; and local favorite Anupy Singla, a Chicago-based cookbook author and journalist. They join previously announced celebrity chefs Rick Bayless, Ming Tsai, Trisha Yearwood, Rose Levy Beranbaum, Bernard Guillas, Sara Moulton and Billy Parisi. The Cooking Theater, located in the Dine + Décor Expo in the South Building, is jointly sponsored by KitchenAid, Oneida® and WellnessMats. The chef demonstrations will begin on Saturday, March 5 and continue through Tuesday, March 8.

To view the most up-to-date participating chefs along with the scheduled dates and times, visit https://www.housewares.org/show/cooking-theater.

The 2016 International Home + Housewares Show will feature more than 2,200 exhibitors and attract 62,000 total attendees. The Show opens at 10 a.m. Saturday, March 5 and closes at 3 p.m. on Tuesday, March 8. To register for a Show badge or for more information, please visit https://www.housewares.org/show/register-plan.

Location; McCormick Place~2301 S. Lake Shore Drive, Chicago, Illinois 60616

Hope to see you there!


New Products

8 inch pro chef - wideThe new Pro Series 2.3” Wide Ergonomic Chef Knife

This new 8” Pro-Series Wide Ergonomic Chef knife has an extra wide blade height 2.3”, and is NOT hollow Ground. Nice clean sides with no hollow grounds for easy cleaning and keeps it’s strength and durability even after you sharpen it for years. Precision balanced and fully forged for a lifetime of use. The 8″ Chef knife is the work horse in the kitchen. Our patented design, with its ergonomic angled handle, can make virtually all types of cutting more comfortable and effortless than standard knives (cutlery). This chef cutlery helps reduce wrist movement during chopping, and can decrease stress on the muscles in your wrist, hand and forearm; and the extended heel or blade of the knife prevents your knuckles from contacting the cutting surface. The cutlery is perfectly balanced and ground to perfection. Once you try it, you will want no other. Our knives were highly rated by many publications and by many culinary professors!

Features: Blade: German Made Carbon Stainless Steel (X50CrMoV15), Blade Length: 8″ of Cut, Blade Height: Wide 2.3″, Handle Length: 5.2″ Long, Handle Material: Durable POM, Knife Weight: 9.3 Ounces, Precision Balanced at Bolster, Lifetime Warranty & 30 Day Money Back Guarantee. $69.99. Order yours today: Pro Series 2.3″ Wide Chef Knife with No Hollow Grounds

The Presidential Chef’s Choice 4” Ceramic Paring Knife

ceramic paringIt was designed for former White House Presidential Military Chef,  Sam Morgante from ceramic, which is second hardest material next to diamonds so it stays sharp for years when properly used. The razor edge also slices vegetable with ease. The ceramic doesn’t react like steel or duller knives and helps prolong your salad and veggies from browning. It has a non-slip grip handle for safety and the official Presidential Chef’s Choice Seal on the blade. Comes with protective sheath and gift box. The new age ceramic we use is more durable, so if you drop it chances of it breaking are slim to none. This knife will be available mid March 2016.

6 Piece Michael Symon Knife Set

6pc_set_with_Magnet_Strip_XLThis Michael Symon 6 Piece knife set includes a wall mount Bamboo Magnet Strip, and 5 knives. 9″ Chef, 7″ Vegetable Cleaver, 6″ Chef Knife, 6″ Serrated Utility Knife & 3.5″ Paring Knife.  The set has all the knives you need to get cooking in style in your kitchen.  The grey & black stylish G10 handles offer a beautiful one of a kind look and extreme durability as one of the world’s strongest handle materials.  All the blades are crafted from German made high carbon stainless steel (X50CrMoV15) and precision heat treated to 56-58HRC for durability, long edge life and easy maintenance. Precision sharpened to 18 degree beveled edges.  Get cooking today with the Michael Symon knife set with a beautiful Bamboo magnet strip assembled with strong rare earth magnets to safely display your knives on your kitchen wall.

Chef Symon’s Knife Tip:

MSBMS ISO XLFor good control, grip the base of the knife blade, just in front of the handle, with your thumb and index finger (placing thumb on my MS logo as a starting point. Wrap your remaining three fingers around the handle of the knife. Now You’re ready to prep.  Enjoy!

  • Specifications:
  • Steel: German Made X50CrMoV15 High Carbon Stainless Steel
  • Handles: G10 Fiberglass Resin – one of the world’s strongest handle materials
  • Blades: Polished & Precision Sharp 18 degree edges
  • Full Tang and Bolster for Durability and Balance
  • Set Weight In Box: 5 lbs.
  • Shipping Box Size: 20x6x5
  • Warranty: Lifetime Limited

 

The Myron Mixon Pitmaster’s Grill Tool

Grill Tool SThe Myron Mixon Pitmaster Grill Tool is the first tool to deliver a style and functionality that says “Game On”! The 3 in one design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high carbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your beverage of choice. Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool”.

SPECIFICATIONS:
• Tool Weight: 8.5 Oz.
• Blade & Hook Thickness: .100″
• Blade Height: 2.200″
• Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge
• Flipper Hook: 2.750″
• Handle Size / Material: 5-3/8″ long / Non-Slip TPR
• OAL: 16.125″
• Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV)

Only $29.99 : https://www.ergochef.com/MyronMixon.php

If you have any questions please call the customer service line at 877-796-0884 M-F 9am – 5pm

Till next time,

Ergo Chef

Mike StaibIt’s the IHH Show 2016, Chicago & Launch of Two New Knives!
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Spring Has Sprung!!!

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Mike, Scott & Randy with Debra Wold, Chicago #IHHS2014

Mike, Scott, Randy & Debra Wold, Chicago 2014

Welcome to the first Chop Talk post of Spring! We had a great time out in Chicago and want to thank all of you that stopped by and supported us at the International Home & Housewares Show. It was great seeing you and hearing how much you love our knives, tongs and other products. In this installment, we’re offering another installment of  “Food Tricks & Kitchen Tips,” a highlight of  Chef Peter Silvano in “Chef’s Spotlight,” a hearty Peruvian Stew recipe and we can’t forget “Where’s Randy?,” the ongoing Costco Road Show adventures of our beloved Chef Randall Smith.

Food Tricks & Kitchen Tips: How to Properly Season Your Food.

One of the most important yet overlooked skills the at home chef needs to master is seasoning! Now, not all foods need to have additional seasonings added, but the intricacies of cooking rely on a well seasoned palate and an ability to know how much or how little to use.

ID-10077877Seasonings can be broken down into a few different categories including herbs, spices and condiments. The most popular seasoning known to the world of cooking is salt. Many professional and home cooks mis-use salt in everyday applications, not knowing how much to really use. In today’s culinary world, there are also so many varieties of salt, each one having many unique characteristics and flavor profiles, that it can get a bit overwhelming for the at home chef. but fear not friends, Chop Talk is here to help.

On this subject, an Exec Chef friend of Ergo told an interesting story about when he was a student at CIA. One day, the chef had students line up in front of a pot of butternut squash soup, everyone taking turns tasting a spoonful of the soup. After each of the students tasted, the chef added a teaspoon of salt and they all tasted again. He explained that it was amazing to see the subtle changes in flavor and viscosity (mouth feel) of the soup. The Chef Instructor lined them up and did it again and again, about 6 or 7 times, comparing the finished product to the original unseasoned soup. The addition of salt had changed the soup so immensely, that it almost tasted like a completely different batch of soup.’ Learning about the ingredients you choose to cook with will make a big impact on how much seasoning you must add during the cooking process.

flavorwheelsmSo how do we find the proper balance of seasoning? The tongue has 5 known tastes; sweet, salty, sour, bitter and Umami. True balance is all about the marriage of those tastes on the plate and ultimately on the palate. When cooking with unfamiliar flavors or ingredients, taste them first! Try using classic flavor combinations that our culinary forefathers successfully paired. Practice makes perfect and as we learn the basics of taste and flavor, our ability to season will be much more successful.

There are many basic guidelines you may follow with regard to using herbs and spices, but remember, there are NO RULES to cooking savory dishes. You can change the flavor profile to what best suits your tastes. Some seasonings are much stronger than others, so begin using small amounts, and then add more as you feel fit. Heartier dishes such as stews and braises can be seasoned well with woody herbs like rosemary or thyme. Lighter dishes like sliced heirloom tomatoes and mozzarella cheese may only need a little parsley or basil to bring the palate to absolute harmony.

grillingsteaks4Other popular seasonings include vinegars, soy sauce, wines, spices such as; pepper, cinnamon, clove, nutmeg, saffron and turmeric, even anchovies, chilies, and garlic. Using herbs can really make a huge difference as well, so try and find a reputable supermarket for your herb selection, or even better, grow your own. Some favorites include basil, tarragon, parsley, chives, dill, mint, oregano, lavender, thyme, and rosemary.

A great way to incorporate flavors into foods like chicken, steak and seafood, is to combine some spices and or herbs, then add them to an olive oil, creating a marinade. Submerge the protein in the flavorful marinade and let all those seasonings permeate through the food. Be sure to brush most of the marinade off before cooking, as it may burn. Other ways to use spices include ID-10045736making dry rubs, which can enhance flavor, color, and texture. This is an important step when preparing BBQ ribs as without the rub, most ribs may seem lackluster.

Armed with some knowledge, support and practice, you’ll be making some pretty tasty food in no time! Try some of these ideas out at home, and don’t be disheartened if your first attempts, or two, are unsuccessful. “If at first you don’t succeed, try, try again. Don’t give up too easily; persistence pays off in the end.”

Chefs Spotlight

petersilvanoChef Pete Silvano grew up in two industries. Food & apparel. Growing up, his father was either involved in a food concept or slinging thousands of shirts, hats, and anything else you could print something on. One thing is for certain he always ate good and had the newest and coolest clothes in the neighborhood. Once the cooking bug bit him there was no turning back. Technically he has been in the food industry all his life, but professionally, for 26 years. He has worked up and down the East Coast as well as out west in Arizona. He has worked under high caliber chefs from 6 different nationalities. With their training and guidance he has learned to cook several different cuisines and has excelled at them all.

Chef Pete has won numerous awards such as Rising Star Chef in 1994, and in 2010 he was rated as one of the top 25 Chef’s in the city in Jacksonville Magazine. He has done local radio and TV appearances in the past as well in Tampa and Fort Lauderdale. In 2012 he decided to follow in his dad’s footsteps and start an apparel company specializing in what he knows best: Being a Chef and having a passion for food and everything culinary. His company is called Chefs Life Apparel. The site has been viewed in over 800 cities worldwide to date. Chefs from all over the world have been ordering his one of a kind designs and comical slogan type shirts. Chef’s Life Apparel is now striving to be involved with foundations to give back and other culinary type companies for cross promotions. As of this year CLA has connected with Ergo Chef Knives and Chefs Roll, as well as doing a campaign this April for Cruz’s Crusade, to help a little boy with a bone marrow transplant. Check them out at www.chefslifeapparel.com and on FacebookTwitter and Instagram.

Recipe courtesy of Chef  Pete Silvano 

Machu Piccu Peruvian Stew (Seco)

Ingredients

2# Stew beef tips or tri tip (cut into bite size pieces)

3 cloves of garlic (chopped)

3 bunches of cilantro

2 red onions (sliced half moons)

1 bag frozen peas

 3 tbsp Aji Amarillo paste (Amigofoods.com) or 1 de-seeded jalapeno

1 cup water

3 tbsp olive oil

Juice of 2 limes

Salt and pepper to taste

machu-picchu-peruvianIn a deep sauce pan add olive oil and heat over high heat. When oil is very hot add your beef tips and sear til brown on all sides. Take the beef out and reserve. Next add the red onions and garlic. Saute til translucent and caramelized slightly. While that cooks take the cilantro, Aji Amarillo paste(jalapeno) and water and add to a blender or food processor and puree till liquefied. Now add that to your pot with the onions and garlic. Turn the heat down to medium low. Add your beef to the pot and simmer for 1-2 hours or until beef in fork tender. Add peas at the end and warm through. Season with salt and pepper and lime juice. Serve over steamed white rice. Classically it is served with Peruvian Canary beans and Criolla (red onion salad).

Where’s Randy? 

10722_102660343078702_7921471_nAnd last up, but certainly not least, are the ongoing adventures of Chef Randy, who will be appearing with the Ergo/Costco Road Show these next two weeks at the following locations, so mark your calendar and come out and say hello…you never know, you may even see your picture here in one of our next installments!

March 27th-30th 2014
Costco Special Event – In Store
Milford, CT

April 3rd-6th 2014
Costco Special Event – In Store
Norwalk, CT

 

Till Next Time,

Ergo Chef

Mike StaibSpring Has Sprung!!!
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March Madness at Ergo Chef!

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Hello All.,

Yes March Madness indeed! We have so much going on we just can’t wait to share it with you, so without further, delay let’s get right to it.

First up, we want to call attention to a great cause and fundraiser that we will be involve with out in Chicago.

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CULINARY FUTURES CHICAGO

COCKTAIL HOUR AND SILENT AUCTION SUPPORTING C-CAP

Register Here

Sunday, March 16th, 5:30 – 7:00pm
You are cordially invited to join us at the Culinary Futures Chicago Cocktail Hour and Silent Auction to support C-CAP, as we aim to raise money to help change young people’s lives!

Learn more about Culinary Futures Chicago

If you would like to support Culinary Futures but are unable to attend the event, please send your donation to: C-CAP PO Box 60885 Chicago, IL 60660 All proceeds from this event will benefit C-CAP. Careers Through Culinary Arts Program is a national non-profit organization that works with public schools to prepare at-risk students for college and careers in the restaurant and hospitality industry.

Next up this month, you can reach out and get hands on with Scott, Mike and Randy well, er, not them..the knives, as they will be demonstrating Ergo Knives and Accessories at The International Home & Housewares Show March 15th -18th in Chicago.

 The International Home & Housewares Show

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 The International Home + Housewares Show offers you the opportunity to see first-hand consumer lifestyle and product trends for all areas of the home, both inside and out, under one roof at McCormick Place, Chicago, IL. Come out and see Mike, Scott & Chef Randy as they demonstrate the best knives on the market. South Building, Booth #S1460

Chop Talk Chef’s Spotlight

 

RuminerJeffStretchIn this edition of Chef’s spotlight we are highlighting a very unique chef with a very unique name, ‘Stretch.’ @STRETCHartist To say that Stretch is eclectic is an understatement.

STRETCH believes there is a common thread between art, food and music, they cross all cultural boundaries. This vision is why he opened Grinders, Grinders West and CrossroadsKC at Grinders music venue in the Heart of the Crossroads Arts District of Kansas City, Missouri.  Grinders has been an accumulation of STRETCH’s travels and life experiences — a food-art-music-fusion inspired by places like punk club CBGBs, Maxs Kansas City, night clubs, and classic dive joints with quality food and a fun atmosphere and was highlighted on Guy Fieri’s Diners, Drive In’s & Dives.  A great experience at a great price whether you’re an artist, government official, lawyer, a musician, or a clown.

Some of Stretch’s Sculptures

11_Johnson memorialshapeimage_3

You can see more of Stretch’s sculptures on his website: www.stretchsculpture.com

On Diners, Drive-Ins and Dives

Creating the menu for Grinders was an obvious choice for STRETCH.  He didn’t want to starve and missed his East-Coast roots filled with Philly cheese-steaks and NY-style pizza, the idea of Grinders was born. Infusing the menu with his artistic flair, specialties like the Death Wings, the Chili Bomb Pie and Grinders Signature Hot Sauces were created as well as featured on the FOOD Network.

This weeks recipe is a video recipe (we love when that happens) from Stretch with Guy on Guy’s Big Bite, making what’s called the Le Hog Pizza, one of Stretch’s masterpieces from Grinders.

Stretch and Guy are using the Ergo Pro Series 7” Santoku knife here. <~Click for more information.

Where’s Randy?

Randy ErgoAnd last up, but certainly not least, are the ongoing adventures of Chef Randy, who will be appearing with the Ergo/Costco Road Show this month at the following locations, so mark your calendar and come out and say hello…you never know, you may even see your picture here in one of our next installments!

March 27th-30th 2014
Costco Special Event – In Store
Milford, CT

April 3rd-6th 2014
Costco Special Event – In Store
Norwalk, CT

 Till next time,

Ergo Chef

Mike StaibMarch Madness at Ergo Chef!
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