Archive for January, 2008

Just in Time for Valentine’s Day . . .

January 30, 2008
Terrakeramik.com is thrilled to launch the fine crystal stemware collection by Glasi Hergiswil of Switzerland. Each piece is individually mouthblown from lead-free crystal glass by skilled artisans in this 200-year old, employee-owned glassworks on the shores of Lake Lucerne, Switzerland.  
  The Glasi Wine Series comprises a Bordeaux wine glass, Burgundy wine glass, Chardonnay wine glass, and a wine decanter.The size and shape of the wine glass bowls and rims are designed to enhance the characteristics of particular wine varietals.Our wine decanter features a long neck with a slightly widened opening for easy, drip-less wine decanting and has a broad base to expose a greater surface area that allows the wine to aerate and release flavors and aromas.
The Glasi Champagne Series comprises a Champagne flute and the Conca ice cooler.The functional design of our Champagne flutes brings out the fine aromas and effervescence of fine Champagne and sparkling wine.With its stunning lines derived from a seashell, the Conca ice cooler is perfect to chill a bottle of Champagne or white wine. The thick glass helps insulate its contents and the weight provides the necessary stability to keep the contents upright.  
  Our handcrafted Glasi beer glasses are ideal for pilsner-style beers and showcase the color, effervescence, and clarity of the beer. The inverted cone shape with an even taper focuses the hop aroma of a beer and maintains a robust head.
Visit our online marketplace for additional handcrafted, eco-friendly products and information, including recipes, tips and videos. Happy Valentine’s Day!
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Buon Amici’s Coffee Special Promotion

January 29, 2008

Buon Amici’s Coffee of Victoria, British Columbia, Canada is offering an exciting limited time promotion:

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Derek Lucas, co-owner of Buon Amici’s Coffee, is one of Canada’s leading baristi. He won the 2007 Canadian Western Regional Barista Championship and placed 6th at the 2007 Canadian National Barista Championship. Derek purchased a small lot of the Esmeralda Special Geisha coffee, which was auctioned by La Hacienda Esmeralda of Panama on May 29, 2007 at a record $130 per pound of green (unroasted) coffee beans. Derek had used our Terra Keramik espresso and cappuccino cups during the 2007 Canadian Barista Championship, and we are thrilled that he chose to serve the Esmeralda Special Geisha coffee to his customers in Terra Keramik cups.

Buon Amici’s Coffee
Unit 110-645 Tyee Road
Victoria, BC V9A 6X5
Canada

www.buonamicis.com

You better hurry, this is a once in a lifetime opportunity to enjoy this amazing coffee served in Terra Keramik cups!!!

New York Times “A Little Nostalgia, a Long Fork and Lots of Cheese”

January 25, 2008

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Photo Copyright by The New York Times, Evan Sung for The New York Times.

The New York Times article “A Little Nostalgia, a Long Fork and Lots of Cheese” attempts to over-simplify an already simple and fun dish: the cheese fondue. We ask why? The NYT writer mentions that she consulted with Terrance Brennan, the chef at Artisanal, where fondue is on the menu year-round, about the choice of fondue pots (the writer’s mother apparently re-deployed her fondue pot as a planter). Brennan is quoted “You can use any pot for fondue, as long as you eat it fast enough, before it gets cold and hard.” NOT! We recommend you check out our guide to fondue sets. If you are serious about cheese and dessert fondues, we offer probably the best fondue set on the market, comprised of a fondue pot and matching plates, stainless steel burner and forks. Handcrafted in Switzerland and tested by Swiss fondue gourmands, the fondue set qualifies as professional equipment. In addition to being handcrafted, the fondue pots and plates are eco-friendly.

Terra Keramik Fondue Pot Terra Keramik Fondue Pot

Terra Keramik handcrafted, eco-friendly fondue set

The NYT writer continues with her advice “When the cheese started to cool and congeal, which took a good 30 minutes, all I did was stick it back on the stove, stirring until runny.” NOT! [Hint: you may need to add a little white wine and lemon juice]. Consult both our cooking and serving tips and our Swiss cheese fondue recipe. Or try our chocolate fondue recipe for a sweet dessert alternative.

To view the articles, you may need to sign up for a FREE New York Times online account (you don’t need to be a subscriber).

New York Times “At Last, a $20,000 Cup of Coffee”

January 25, 2008

Photo Copyright by The New York Times, Peter DaSilva for The New York Times.

The New York Times features an article “At Last, a $20,000 Cup of Coffee” about the changes percolating in the coffee machine segment driven by an ever-increasing interest among both baristi and consumers for a better cup of coffee. While much attention has been paid to the espresso machine segment, that has not been the case for coffee machines until the past few years.

The article covers both the $11,000 Clover machine as well as the (what it claims to be) $20,000 Japanese halogen-siphon machine. After a promising opening, the article fades a little and doesn’t provide much detailed information about the various machines and how they function (although there is a nice step by step slide show that accompanies the article).

This is one of several articles the New York Times has published in the past year covering the specialty coffee business (thank you for that!). See also “To Burundi and Beyond for Coffee’s Holy Grail”. To view the articles, you may need to sign up for a FREE New York Times online account (you don’t need to be a subscriber).