Welcome to the creativity issue of BLANCO’s Inspirations Magazine – featuring trends, news and ideas for your home.
Social media offers us unprecedented access to creativity all around us. Whether it’s a whimsical iPhoto creation from Instagram artist, Kerstin Hiestermann, a makeover project for the Ronald McDonald House of Long Island, a comforting recipe or a beautiful baby inside a BLANCO sink – we celebrate the power of creativity to enhance our lives, our homes and our work. We hope you enjoy it.
BLANCO has proudly outfitted several of the kitchen spaces within the newly renovated De Gustibus Cooking School by Miele located in New York City. De Gustibus reopens for its 35th anniversary with a fully transformed classroom and operational kitchen that mixes a professional chef’s work environment with an intimate and inviting atmosphere.
BLANCO provided the PRECISION™ SteelArt™ Super Single and bar sink used in the back kitchen, while front kitchen features the ONE Super Single Sink with a CULINA™ Semi Professional faucet. These styles offer De Gustibus homey designs while reflecting the highest standards that visiting chefs expect in their own restaurant kitchens.
Roger Zierman, designer and showroom manager for Poggenpohl Downtown in New York, NY designed the luxurious, state-of-the-art kitchen for De Gustibus. “Every detail of this kitchen was carefully crafted to encourage enjoyable interaction. We want to inspire students and chefs to enjoy new culinary experiences whilst providing a highly advanced, ergonomic and hands-on work space.”
Many homeowners are frustrated by their kitchen look and layout but have no idea how to change it. Remodeling a kitchen goes beyond replacing the cabinetry and often requires a trained eye to see the possibilities.
Ken Kelly of Kitchen Designs in Long Island, NY once told us that, “the wall speaks to him – and he immediately knows what to do.” Here’s a recent project where Kitchen Designs was able to improve upon a space by changing the floor plan and incorporating right-sized products like BLANCO sinks.
Welcome Ken. The end result of the kitchen is beautiful. What was the design challenge?
KK: The traffic flow did not work for the space, so the redesign improved the flow in and out of the kitchen to adjoining areas. It also redefined the kitchen as a great room/entertaining space which transitions beautifully from inside to the outdoor kitchen area. Space planning was complicated based on the old design – the before floor plan is completely different than what you see now.
How did BLANCO help create the perfect kitchen environment?
KK: I was able to pick the perfect size main working sink and prep sink for the design because BLANCO has so many size options. For example we used an oversized sink in the main island and a smaller but still functional size for the prep sink.
KK: We used a ceramic tile floor that looks like wood yet it has the durability of ceramic tile. We also used granite countertops.
About Kitchen Designs by Ken Kelly
Kitchen Designs by Ken Kelly, Inc. was founded in 1982. Kelly’s work has been featured in numerous publications including the New York Times and Newsday, and in consumer publications such as House Beautiful, Women’s Day, Designer Kitchen & Baths, and more. He’s also been published in books and online in HGTV Designer’s Portfolio, Houzz, Kitchen & Bath Design News. http://www.kitchendesigns.com
KBCULTURE offers a popular and selective review of products, places and perspectives central to kitchen and bath design. The site is produced by Leslie Clagett, a well-known industry editor and author and has a following of thousands around the world.
One of the biggest design trends that connects with both consumers and designers is the idea of individualization. “It’s not just the customizable accessory packages that makes this collection stand out—the sinks themselves are beautifully crafted,” says Clagett.
A variety of optional accessories—an in-basin magnetic sink caddy, grids, cutting boards, and a workstation to store your knives—enhance the efficiency of the fixture.
Noteworthy characteristics of the BLANCO ONE collection include a Multi-Level Grid offered exclusively for the XL Single bowl. This serves as an additional rack above the base grid and may also be used on counter as a stand-alone unit.
The collection is also crafted of the highest quality stainless steel with 9″ deep bowls and satin polished finish and is the perfect solution to customizing individual lifestyle.
For more information on the BLANCO ONE Collection, please visit www.blancoamerica.com
While attending EuroCucina, the International Kitchen Furniture Exhibition, in Milan, Italy, BLANCO Design Council members had the unique opportunity to dine at Don Carlos which boasts some of the best cuisine in Italy.
According to Dining City, it is one of the most exclusive restaurants in Milan and merges high level gastronomy, refined service and an incredible atmosphere. In the wine cellar, which houses about 200 labels, are the remains of an ancient Roman wall dating back to 250 AD.
Chef Mauro Moia shared with us some of his tips and secrets for creating the tasting menu he served BLANCO’s Design Council in Milan. Tasting menus consist of many small plates or courses that always leave you wanting more. It’s an exciting way to try new foods and to entertain friends. Just in time for holiday gatherings, here are just a few from the menu to try at home:
Course 1: Scallops, tomato sauce tarragon and crispy bacon
Tips: Sauté scallops; make warm, thick tomato sauce with bread, garlic and basil; add tarragon leaves boiled and mixed with oil salt and pepper.
Course 2: Roasted octopus, corn sauce and capers
Tips: Cut pre-boiled octopus in three pieces; roast it; mix the corn sauce with an addition of water and make it warm. Cut the capers.
Course 3: Tatin of onions caramelized, basil ice cream and Caprino soft cheese
Tips: Red onion julienne cut; braised with butter, red vinegar, red wine and sugar; maintained the preparation above the thin dough and put in the oven for 15 minutes; served with basil ice cream made with olive oil, parmesan and nuts.
Course 4: Linguine with pistachio pesto and tiger prawns
Tips: Boil linguine; place the heads of the prawns with garlic in a pan and, reduce all; add linguine, add pistachio, pesto and a crumble of fresh pistachio.
Guest Post By: Andie Day, BLANCO Design Council Member
My family and I are remarkably fortunate. My three adult children have never encountered the life threatening health issues faced by those in the care of St. Jude Children’s Hospital (SJCH). Sure, we’ve made many trips to the ER for stitches, broken bones and the like over the past 30 years, however, the prognosis was positive each and every time. With my youngest graduating from college in May I decided the time was right to show appreciation for being blessed with every mom’s greatest wish: good health for her children. I joined a local SJCH fundraising later that month and have been working with the committee to produce a meaningful gala in October.
Learning that It costs nearly $2MM daily to keep SJCH’s life-saving operations in motion has made it easier to ask for support from industry friends. As a newbie to this arena, I have to admit that my first call was to BLANCO to ask for their support by donating products to help raise money for this cause. For me, as well as many of my colleagues, BLANCO is much more than one of the largest manufacturers of luxury sinks and faucets. Throughout the years, BLANCO has proven how much they truly care about people through their strong support of the design community. From my perspective, BLANCO is deeply concerned with what captivates the attention of the consumer, the design community and its own team. There’s a reason why over 50% of their employees have proudly remained with the company for 10 years or more. This interest translates into superior product innovation, trade support and worthwhile causes.
With the encouragement and backing of BLANCO and many other brands, the gala was a tremendous success. The community worked together and because of their exceptional efforts revenue for this event increased by 31% over the previous year.
On behalf of St. Jude Children’s Research Hospital, we would like to thank you for your donation of products to the OC Gala auction. Your generous support of our organization has helped to save lives.
How to Save a Child
- Volunteer/Support: You can make such a difference. Contact St. Jude in your community http://www.stjude.org/volunteers
- Get your family and friends involved in an event
- Donate Now: https://shop.stjude.org/GiftCatalog/donation.do?cID=14262&pID=24671
- Donate Monthly: https://shop.stjude.org/GiftCatalog/donation.do?cID=14262&pID=24671&frequency_selected=1&sc_icid=dropdown1
- Purchase your holiday gifts at St. Jude and help save a life
Photos Courtesy of Evan Dorian. Kaptured Images http://www.kapturedimages.com/
BLANCO is a 2014 Interior Design Best of Year (BOY) Winner for the beautiful BLANCO ATTIKA™ sink. ATTIKA has been highly recognized this awards season for its distinctive raised architectural rim including: Good Design Award, the “Best of The Best” at the Interior Innovation Award, iF Product Design Award and a Red Dot International Design Award.
BLANCO has been recognized by the design community at the Interior Design BOY awards over the last six years for their innovative products, including MicroEdge™, SOLON, RONIS, CULINA, CRYSTALLINE, MODEX and now ATTIKA. (Four of the seven were BOY Winners.)
Qualified interior designers and architects selected BOY product design finalists during a two-week period in October via an online vote, and category winners were determined by a jury of leading architects and designers. The competition drew more than 900,000 page views and 60,000 unique visits online. More than 900 people from the design community attended the BOY awards celebration hosted by Interior Design Magazine, on December 4, 2014, at the IAC Building in New York City.
BLANCO is honored with the prestigious 2014 APEX Award for Publication Excellence for its highly successful BLANCO-by-Design blog.
The award is based on success in graphic design, editorial content and exemplary communications effectiveness in an innovative manner.
This year’s 26th annual awards competition included 2,075 entries in 11 major categories.
“It brings me great pride to be recognized with the 2014 APEX for BLANCO-by-Design,” states Tim Maicher, director of marketing for BLANCO. “The award acknowledges all the hard work and dedication we put into the resourceful blog which is greatly appreciated by designers, builders, bloggers and consumers.”
The influential BLANCO-by-Design blog is a space for ideas to be exchanged and a tool for homeowners and design professionals to share information on the latest product trends, introductions, support tools, design ideas and more. The blog brings a great deal of insight from well-known designers who frequently submit guest posts.
BLANCO’s agency of record is Frank Advertising who has won numerous awards for creative and strategic work on behalf of BLANCO.
It’s that time of year again! The cool fall weather mixes perfectly with mouth-watering recipes for everyone to
Jen Frey, field expeditor at Kitchen Designs by Ken Kelly, Inc. shares with readers her favorite fall recipes that are easy to make and fabulously delicious!
Recipe #1- Zucchini Cakes
- 1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into a kitchen towel and squeeze to release the water)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup panko bread crumbs
- 1/8 teaspoon
- 1/4 teaspoon paprika
- 1 clove garlic, minced
- 1 egg
- salt and pepper to taste
- 1-2 tablespoons olive oil
- Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon from the mixture, form into 8 patties.
- Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
Tastes great with a dollop of ranch dressing!
Note: You can make this and jar it, or just store it in the fridge. Tastes good on burgers, sandwiches, eggs and more!
- 12 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy)
- 4 tablespoons of bacon grease, reserved from frying up bacon
- 1 large red onion, diced into 1/4 inch squares (yielded about 2.5 cups)
- 1 tablespoon mined garlic
- dash of salt
- 1/4 cup diced jalapenos (this amount makes it spicy, use less if worried about the temperature)
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup (don’t use imitation or artificial syrups)
- 3/4 cup brewed coffee
Note: Do not cook bacon until it is crispy. You want it to be brown and chewy. This allows the liquids in the recipe a chance to flavor and marinate the bacon.
- In a medium size sauté pan, add 2 tablespoons of bacon grease. Wait until it is hot enough to sauté and add the diced onion and garlic. Cook until the onions are clear – 8 minutes on medium heat, stirring every once in a while. If they start to stick to the bottom of the pan, add a bit more grease.
- In a medium saucepan, add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapenos and bacon.
- When the onions and garlic are done, add these to the medium saucepan too.
- Bring the jam to a boil and then reduce heat to medium low – the jam should simmer for 45 minutes. Check the jam every 15 minutes and stir once.
Note: You will know it is done because almost all of the liquid is gone when the jam is stirred.