In the slight chance that anyone will respond to this, I ask: Are there any Onions who will be attending the International Home and Housewares Show in Chicago on March 18-21, 2017?
Ray, this is your chance to see/fondle/worship Hestan Cue… Polyscience may even have a presence at the Breville booth!
I’m curious, but I’ll wait until something comes to LA. Maybe by then I can come up with a proposal that will net me a “control freak” to test and play with.
Today was the first day of the 2017 IHHS show. I got a chance to visit with Chef Phil Tessier, the French Laundry-trained chef who is working for Hestan. Tomorrow will meet with Tessier and Stanley Cheng about our pan technology.
It turns out that the Cue hotplate unacceptably hot-spotted the original frypan that debuted in the “Hannibal Lecter” room last year. This necessitated manufacturing a substantially smaller (but same construction) BlueTooth-embedded pan for this year’s show and the 4/1/17 market launch.
Here are two photos for you to drool over. As you can see, attendees were, to borrow from Samuel Goldwyn, staying away in droves…
For me the highlights included: meeting with Stanley Cheng, who is probably the world’s greatest cookware innovator, and visiting with the owner of Berard, the world’s best wooden utensils (e.g., I learned some differences between Tunisian and Italian olive woods).
The $100 admission price for 4 days is a value, considering what and who a cookware aficianado gets to see and do.
The Tunisian grows far more slowly, so is tighter-grained. Pieces of it that are large enough for bowls are very rare. Italian (and Californian) grows much faster.