HomeCurrent NewsletterPublisher's PageHoliday Gift GuideTravel AdventuresEpicurian EventsHealth MindedSpa Baby SecretsSipsBook BitesCulinary CoupSense of StyleKids KaleidoscopeTinsletown TidbitsWheelsLinksContact Us

First Programs for 2007 Gourmet Housewares Show® Announced

Panels and Readings to Focus on the Art of Entertaining, Merchandising for Gourmet Retailer

New York, NY --The 31st Annual Gourmet Housewares Show®, the premier marketplace for upscale housewares is scheduled for May 8-10, 2007 at the Orange County Convention Center in Orlando, FL. With an increase in unique programming and content geared to the gourmet retailer, 2007 is proving to be a rebirth for this popular trade show. Managed by George Little Management and co-located with the National Hardware Show® and the Global Home Textiles Show®, the event will showcase some 400 exhibitors representing over 1000 lines, to an audience of over 30,000 industry attendees.

With its focus on high design housewares, The Gourmet Housewares Show offers buyers the finest selection of cookware, cutlery, bakeware, tabletop, gadgets, small electrics, kitchen textiles, specialty foods, and more. The show draws buyers from specialty retail stores, as well as forward-thinking mass retailers including Bed Bath and Beyond, Williams Sonoma, Amazon.com and QVC. Buyers from Costco, the Home Shopping Network, Kitchen Kapers, Linens N Things, and Gracious Home are also expected at the 2007 show, along with a large number of buyers from boutique, specialty, and independent retailers from throughout the country. Confirmed exhibitors for the 2007 show include All-Clad, BonJour, Capresso, Cuisinart/Waring, Krups, Messermeister, Nespresso, Rosle, Staub, Trudeau, Umbra, Viking Range Corp, and Zak Designs.

The Culinary Center, the Gourmet show’s nexus of celebrity chef appearances, cooking demonstrations, and book signings, will again be a part of the 2007 show. The Center, sponsored by Viking Range, offers attendees a variety of networking and meeting opportunities and serves as a ‘test-kitchen for new ideas.’ The full list of events for the Culinary Center will be announced in January 2007.

The show’s temporary move to Orlando for the 2007 show has resulted in a great deal of positive feedback from retailers and exhibitors. Offering the potential for increased attendance by Mid-Atlantic and Southeastern specialty retailers, this new locale offers an exciting change of pace for a show typically held in Western U.S. locations. The Orlando setting also serves to highlight the growing fine food industry in this area (Todd English, Norman Van Aken, Melissa Kelly, and Roy Yamaguchi have all recently opened new restaurants in the area).

Just-announced program highlights for the 2007 Show include:

Designed to Sell: How Proven Principles of Presentation and Store Environment Drive Sales: This panel, led by Steve Kaufman, Editor of VM+SD (Visual Merchandising and Store Design) will focus on the power of visual merchandising in driving sales and increasing consumer confidence. The panel, comprised of the best designers in the country for large scale gourmet food and specialty stores, will discuss trends, merchandising strategies, and the future of store design for the gourmet retailer.

Dinner is Served: An English Butler’s Guide to the Table: Arlene Hirst, a Senior Editor at Metropolitan Home magazine and author of Dinner is Served will do a reading and book signing for her latest book. Dinner is Served is a guide to elegant entertaining that focuses on everything from how to set the perfect table, to what type of flatware and china to use, to how to be a pleasant guest or host.

"The Gourmet Housewares Show is the definitive event for products geared towards serious cooks and fine dining,” says Dorothy Belshaw, Senior Vice President of George Little Management. “We are incredibly excited about our move to Orlando this year, along with a revitalized focus on programming. At the same time, we are working hard to maintain the intimate environment that has always been a touchstone for this show.”

Following the 2007 show in Orlando, the Gourmet Housewares Show® will move back to Las Vegas for the 2008 Show—a move that will accommodate the show’s growth in exhibitors and retail buyers.

"The show is being revamped in a lot of interesting ways,” says Susan Corwin, GLM Vice President and Gourmet Housewares Show® Manager. “Orlando is really the kick-off for a lot of exciting changes that will really peak with the 2008 show in Vegas. The Gourmet show has always had a strong identity, but we hope to put a whole new spin on it while keeping an eye on our core constituency.”

The 2007 Gourmet Housewares Show® is scheduled for May 8-10, at the Orange County Convention Center in Orlando, Florida. Additional programming, celebrity appearances, panels, and other updates will be announced shortly. For further information, please visit www.thegourmetshow.com.

Thousands of Food & Beverage Professionals Converge
at Diversified’s Cultural Food New York Events

Kosherfest, All Asia Food, and Expo Comida Latina 2006 Attract 8,500

Diversified Business Communications announced today that 8,500 food and beverage professionals gathered Tuesday and Wednesday this week at the Jacob K. Javits Convention Center in the first-ever collocation of its Cultural Food New York events. Nearly 6,000 buyers were among the 8,500 food and beverage professionals in attendance for Kosherfest, All Asia Food and Expo Comida Latina.

550 exhibiting companies displayed the very best in kosher, Asian and Hispanic food, beverages and equipment showcasing thousands of new, exciting products from more than 20 nations. Overlapping with the International Hotel, Motel & Restaurant Show, more than 250 foodservice buyers were among the visitors to walk the multicultural show floors. “We had the vision to create an event where category buyers from both retail and foodservice could see new kosher, Asian and Hispanic products in one place and one time,” said Brian Randall, group vice president & show director for Diversified Business Communications. “These Cultural Food New York events show the changing tastes of America and many of the products will be on the menus and shelves next month.”

There were many exciting happenings at the show. On Wednesday, the events hosted Deputy Prime Minister of Israel Eli Yishai and 4 dignitaries from the Mexican Government. From Hong Kong to Mexico, Israel to Panama, the international exhibitors all had a great show and appreciated the Continental Airlines’ sponsored Global Passport program, where attendees visited various country pavilions and entered to win 2 roundtrip tickets given out each day. Menachem Lubinsky, founder of Kosherfest and president of Lubicom Marketing Communications, delivered his "State of the Kosher Industry" address along with delivery of a new Cannondale Research report which debuted at Kosherfest. John Corella of Ventana Health, along with the research team of Latin Insights, delivered an Hispanic lifestyle study.

One of the challenges to the co-location was ensuring a clear distinction between the three cultures. “It was of the utmost importance that we maintained a strict adherence to kosher law while offering attendees the opportunity to visit all 3 areas,” said Randall. All in all, the strategy was successful, as industry professionals crossed between the shows to tap into the burgeoning cultural food industry trends. Electronic verifiers (used at each of the 5 cross-aisles between the events by security guards) revealed that thousands of the attendees went from one show into the other to visit the distinct categories of kosher, Asian and Hispanic. “The distinct cultures that are a part of these events are what make them so unique, challenging, and special. We look forward to building an even more successful show in 2007,” stated Randall


Updated Chop House Menu and Décor Make for a Glamorous Evening

Jar, the highly acclaimed restaurant by Chef Suzanne Tracht, presents a "Classic American New Year's Eve" for the ringing in of the 2007 on December 31st, 2006. Jar will offer an early and late seating, each complete with party favors and many of Tracht's favorite dishes that have made this restaurant a favorite in Los Angeles.

The late seating, at 8:30 p.m. and going into the 2007 year, features a four course menu beginning with a choice of starters, including a traditional Crab Louis or Gnocchi with Black Truffles, Poached Quail Egg and Braised Baby Leeks. The second course offers an Octopus Salad with Pickled Carrots and Beets, a Beef Carpaccio of Kobe Tenderloin or Apple and Celery Root Soup. Guests may choose entrée selections of Maine Diver Scallops with Haricots Verts and Warm Shoyu Vinaigrette, a Duck Confit with Lentils and Crimson Potato Salad or Kobe Style Flat Iron Steak with Maui Onion Gratin.

The late seating is priced at $125 per guest, and includes a champagne toast to the arrival of 2007. Jar will feature music after 8:30 p.m. to set the mood for swinging.

The early seating, at 6:00 p.m., is priced at $95 per guest and offers a three course tasting menu modified from the late dinner menu with of choice of appetizer, main course and dessert. Fabulous Jar desserts by Sous Chef Elizabeth Keitz accompany both dinners; pricing is exclusive of beverages, taxes and gratuity.

Jar's interior space, decorated in warm and rich shades of brown and soft textures and surfaces, provides a cozy setting for club-like dining and is reminiscent of supper clubs from the Golden Days of Hollywood.

Tracht and her long-standing Chef de Cuisine Preech Narkthong have been prominently featured in Bon Appetit, Los Angeles, Angeleno, Los Angeles Times, the Wall St. Journal, New York Times, InStyle, Elle, and New York. Tracht was also the recipient of Food and Wine magazine's America's Best New Chefs 2002; Jar was named as one of Los Angeles' top 25 restaurants by restaurant critic Patric Kuh in Los Angeles Magazine, 2005 and one of 99 Essential Los Angeles Restaurants by Jonathan Gold in the LA Weekly, 2006.

Happy 2007 MENU

Crab Louie
traditional dressing

black truffles, poached quail egg, braised baby leeks


Octopus Salad
pickled carrots and beets, with fennel and shallots

Beef Carpaccio
kobe tenderloin, artichokes, wild arugula, parmesan, balsamic

Apple and Celery Root Soup
cheddar cheese toast


Maine Diver Scallops
haricots verts, chanterelles, warm shoyu vinaigrette

Duck Confit
lentils, crimson potato salad

Kobe Style Flat Iron Steak
maui onion gratin, beet greens


Sweets by Liz
$125 per guest, beverages, taxes and gratuities excluded


For reservations, the public can call:
8225 Beverly Boulevard
or visit
Visit Jar on the Web at www.thejar.com.


B. Smith Provides Tips for Hosting a Fun,
Stress-free & Memorable Holiday Party

Lifestyle maven, restaurateur and TV host offers tips for holiday entertaining, plus creates six globally-inspired menus to complement her expanded line of serveware at BED BATH & BEYOND®

Now that the holiday season has officially arrived, many people are busy making guest lists and planning menus for the season’s bevy of parties. Hosting a soiree can be stressful, especially considering the other demands of the holiday season. That’s why lifestyle maven and restaurateur B. Smith, host of television’s “B. Smith with Style,” has created a list of holiday entertaining tips to make your event fun and memorable.

B. SmithChoose your theme. B. says your first step should be to select a theme and incorporate it into all of your preparations. This year, B. has created a variety of global menus for holiday entertaining. She suggests choosing one to serve as the theme for your party and creating a special beverage for the memorable occasion. If it contains alcohol, also offer a non-alcoholic drink that is just as exciting. B. says you can expand on your global theme through decorations and music. For invitations, she suggests creating a boarding pass to let guests know they’ll be embarking on a cultural journey.

  1. Prepare the menu in advance. Make sure you will have enough food and beverages. When planning your menu, B. says to include items that can be prepared ahead. However, assembly will need to be done as last minute as possible for a fresh presentation. Setting up an assembly line will help speed the process.
  2. Cook in batches. Make big batches of dishes that freeze nicely, such as B.’s shrimp dumplings, and cook them the day of your party. Remember to allow time for thawing.
  3. Garnish with what you have. Keep it simple by sprinkling paprika or curry around a plate to finish the presentation or scattering finely diced red, yellow and green peppers to look like confetti. Dried lentils are an unexpected garnish and after a quick rinse, can make a great meal.
  4. Plan the food presentation. Decide where hors d’oeuvres will be placed or whether you’ll hire servers. Check with your favorite restaurant to see if servers will be available or consider hiring high school/college kids. For a buffet, sit-down or formal dinner, do a run through with family or friends to work out the kinks.
  5. Decorate the day before the party. Clear tabletops to provide guests more surfaces to place drinking glasses and plates. This will also help prevent spills and breakage. Also, designate a place for coats, clear clutter from the entryway and check the bathroom for supplies such as tissue, guest towels and hand soap.
  6. Delegate some of the responsibility. Have guests bring music to coordinate with your theme. If you’ve chosen one of B.’s global menus, this will allow guests to get into the spirit of the new holiday adventure.
  7. Entertain with fine paper goods. This will make entertaining much easier to clean up. B. says it is absolutely okay to use some paper, as long as you find a good quality paper product. However, she says all paper is too much, so you should display food on serveware
  8. Give your guests a parting gift. Burn a CD of the party’s theme music and personalize the cover. Or frame museum-quality postcards that reflect your party’s theme. Another idea is to gift your guests a taste from the party. For example, B. makes an infused oil to compliment her recipe for hummus. She packages it in a nice bottle and personalizes it with a metallic pen.
  9. Entertaining is about passion, not perfection. Just do your best ahead and remember your goal is to entertain your family and friends – and to enjoy your party yourself.

To see all of B. Smith’s global menus for holiday entertaining, a special-access media site has been created on the B. Smith website. Simply go to www.bsmith.com and click Logon on the bottom of the home page. For the User ID, type: bsmith. For the password, type: withstyle. After submitting, click onto the Holiday Entertaining tab at the top of the page. There you will find links to the global menus and recipes.

© 2008 Bonnie Carroll, All Rights Reserved