Is My Dog Smart, Or What?

This morning, my two year old Golden Retriever attacked the Wall Street Journal before I did. He left it, like so much confetti, sprinkled across the front lawn. Is my dog smart, or what?

Reading the papers these days is akin to riding a roller coaster blindfolded. You never know what’s coming next. So I have taken to creating my own reality. I keep my nose to the grindstone, try my best to turn potential problems into opportunities, and work closely with top-notch staff, customers, sales reps, and vendors around the world.

It also helps to have a fabulous array of products.

Pacific Merchants prides itself itself on a range of housewares both broad and deep. Our MacFab, Saleen and Malibu place mats run the gamut from restaurant elegant to outdoor practical. Our Acaciaware™ serving pieces are exotic beauties hand-crafted with pride in the Phillipines. Sturdy stoneware bowls, bakeware and petware from iconic British manufacturer Mason Cash are heirlooms to pass from one generation to the next. Kensington Price teapots and tea accessories are cheerful, functional additions to any kitchen. U.S. made Cutting Edge Flex Mats, decorated with stunning archival photography, serve as both light-weight cutting surfaces and sophisticated placemats. And our stylish Multi-Use Eco Mats, perfect for kitchen, mudroom, doorway or pet area, are also produced stateside from 90% recycled materials!

STYLE. FUNCTION. VALUE. Do you see a theme here? It’s my Pacific Merchants reality, and it beats the heck out of the morning papers.

Good boy, Zappy!

Putting the "Party" into Tea!

Just last week, Pacific Merchants introduced a brand new, exclusive import at the New York Fancy Food Show: Price and Kensington Teapots. This storied British line is truly fabulous, and the response to it exceeded our very high expectations!

Reminiscent of the traditional “Brown Betty”, Price and Kensington teapots are stout and sturdy. Their design allows tea leaves to swirl capaciously in the pot as hot water is added. The result is a heady, full-bodied tea. And while the tea a Price and Kensington pot produces is second to none, it is no drab homebody. Sorry, Betty! Instead, Price and Kensington puts the “party” into tea. (I’m thinking Alice in Wonderland, here, people!) Produced in a wide array of rich glazes, Price and Kensington teapots provide all the satisfying functionality associated with traditional styling, as well as a vivid palette of designer colors meant to enhance any kitchen. And did I mention they are an excellent value? Well, they are! Charming mugs and teapot-shaped tea bag rests complete the Price and Kensington line, all in matching colors.

So put the “party” into tea, and enjoy! Isn’t it about time?

"When you are describing,
A shape, or sound, or tint;
Don't state the matter plainly,
But put it in a hint;
And learn to look at all things,
With a sort of mental squint." -Lewis Carroll

Endless Summer!

Summer may begin officially on June 21, but unofficially, I like to keep it going all year round. Of course it helps to live in Southern California, where it’s not uncommon to celebrate Christmas at the beach or Valentine’s Day sunning with your sweetheart at the park. I can prime and fire up a grill with drill sergeant precision, conduct a picnic dinner at the Hollywood Bowl with symphonic grace, and throw together a soft ball tailgate party with the awesome speed and power of a line drive. And I do it twelve months a year!

Yeah, I’ve got game. But I like to think my “endless summer” is something anyone can enjoy, whether they live in Minneapolis or Maui. It’s simply a state of mind. And seeing as summer is strongly oriented towards entertaining (read: eating) there is one item from Pacific Merchants you simply can’t do without: The Cutting Edge Flex Mat™.

What is The Cutting Edge Flex Mat™? I’m so glad you asked. It’s a flexible cutting surface and placemat rolled into one. Perfect for prepping foods at the aforementioned picnics, and tailgate parties, it’s also great for the home grill or bar, and an outstanding choice for kitchens where the bulk and weight of a heavy cutting board is problematic. Cutting Edge Flex Mats™ come in 12 beautiful, vibrant archival photographic images that bring summer to your culinary pursuits any time of year. These designs are so attractive that most of our customers use Cutting Edge Flex Mats ™ on both their tables and counters. Made in the USA and designed of FDA approved polypropylene plastic, Cutting Edge Flex Mats ™won’t dull knives, and are so flexible, they can be used to funnel chopped foodstuffs straight from mat to bowl or pan. And unlike any other flexible cutting board on the market, Cutting Edge Flex Mats ™ are dishwasher safe.

So, now that the season is upon us, pull out your Cutting Edge Flex Mats™, and let your endless summer begin!

Just Around the Corner...

As I was making breakfast the other day, the blast of a car’s horn announced that carpool -usually ten minutes late- was, on this particular Friday, ten minutes early. My teenager, frantically searching for her physics book, intercepted a half finished tuna sandwich from her mother, grabbed a breakfast bar from the cupboard, and ran out the door in a jaw-dropping blur of speed. My wife sighed and muttered, “I can’t wait for summer.”

Neither can I.

I love the way life slows down just a bit during summer. Work still beckons, often 7 days a week, but the days are longer, the sun is sunnier, and balmy breezes are redolent with flowers in full bloom, copious amounts of sunscreen, and best of all, the mesquite from my grill. Summer, I thought to myself, is just around the corner. I could almost smell it!

That night, I decided to pull the grill out of the garage in honor of the impending season. As I worked over smoking coals, my wife set the patio table with placemats from our Malibu Collection: several different colors from aqua to lime to cobalt, topped with square white dishes and multi-colored napkins. When the salad was tossed (in one of our beautiful Acaciaware™ salad bowls!) the chicken plated, and wine glasses topped off, we sat down to eat. There was still a bit of chill in the air, so I lit the outdoor heater. Nevertheless, I felt transported to that special state of mind that is summer. ..Almost.

Just as I closed my eyes to savor the moment, I heard the blast of a car’s horn. My daughter grabbed a chicken leg, and ran into the house with a vaguely familiar blur of speed. “Thanks for the barbecue! Gotta Go! Back by ten!” My wife and I shared a look, and a laugh. Then clinked our wine glasses together. “Here’s to summer!”

Note: Pacific Merchants Malibu Collection place mats have the look and feel of natural woven fabric, but are actually made from polypropylene. This easy to clean material resists moisture and bacterial growth and will not stain or fade. Simply wipe clean. Perfect for both indoor and outdoor use, as well as every season! Acaciaware™Acacia hardwood salad bowls are also ideal for any occasion, from bbq to formal feast, and as beautiful as they are durable!

Every Day Is Mother's Day!

I’m a little perverse when it comes to certain holidays. Every year I beg my husband not to buy me flowers or candy, or take me to a fancy restaurant on Mother’s Day. The flowers are marked up to astronomic levels, the candy goes straight to my hips, and the restaurants are overcrowded and impersonal. It makes me crazy that utterly contrived holidays, created solely to boost sales of consumer goods, have been indelibly imprinted on the guilt and obligation strands of our collective DNA. It’s not that I don’t mind a little appreciation on occasion, but hey --every day should be Mother’s Day! And Father’s Day, for that matter!!

Instead, I beg the kids to whip up a handmade card that I can decorate my office with, or perhaps serve me breakfast in bed. Last year was poached eggs, lemon crepes, and a yummy yogurt parfait! I ask my husband to barbecue for dinner. He is only too happy to select the perfect tri - tip and grill it to perfection, accompanied by my favorite pink bubbly. Yes, all I want for the holidays is a little family time, a soupcon of harmony, and good eats! And I have to say, I’m blessed. That’s just what I get!

In honor of Mothers everywhere – and every day! - 20% off our Mason Cash Batter Bowl, through May. Hint: perfect for lemon crepes, or plain old pancakes! Also, check out our comprehensive line of Mason Cash bake ware, mixing bowls, pudding basins and pet bowls, as well as our adorable Price & Kensington tea-for-one teapots --because “I love you” is a year round holiday!

-- A special thank you to my wonderful husband, for letting me take his column over this month.


Lemon Crepes

Prep Time:25 min
Inactive Prep Time:1 hr 0 min
Cook Time:25 min
Level:Intermediate
Serves:4 servings

Ingredients

• 12 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 3/4 cup sugar
• 1/4 cup powdered sugar
• Juice of eight lemons
• 2 tablespoons grated lemon zest
• 1 teaspoon pure vanilla extract
• 12 medium crepes
• 1/4 cup butter
• Splash of Cognac

Directions

Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

Crepes:

• 3 eggs
• 1 1/4 cups milk
• 2 tablespoons melted unsalted butter
• 1 cup sifted flour
• Salt and white pepper

For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.

Recipe courtesy Emeril Lagasse

Mason Cash Cane & Blue Cat Saucer, 5" by 1-1/2"

Mason Cash Cane & Blue Cat Saucer, 5-Inch by 1-1/2-Inch Mason Cash: 23312 This Mason Cash Cane & Blue Cat Saucer is perfect for indoor and outdoor cats. Original cane color exterior with a blue interior. Fine, gloss finish, inside and out. 5-inch diameter and 1-1/2-inch tall. Made from heavy stoneware, this saucer is durable, practical and difficult to tip over, it also maintains the food temperature longer and the thicker lip of the saucer is chip resistant. Dishwasher safe. Part of the Mason cash cane pet ware line. As iconic and recognizable as the cane mixing bowls, the cane pet ware has been in the range almost as long and is used by pets all over the world. Every item within the range has been specifically developed with pets and their eating habits in mind which is probably why Mason cash bowls are so high on the priority list of pet lovers. Mason Cash – high quality pottery, for over a hundred years. Mason Cash Cane & Blue Cat Saucer, 5-Inch by 1-1/2-Inch

A Dash of Love!

“The way to a man’s heart,” so the saying goes, “is through his stomach.” I’m inclined to agree. An inexorable link exists between cooking and love. My daughters, who love to bake, are the “proof in the pudding.” Whether conjuring up tangy lemon poppyseed muffins, my favorite birthday cake, or "melt in your mouth" bittersweet chocolate meringues, they always seem to add a dash of love to their culinary endeavors. Baking is their way of nurturing, of filling those they care for with sweetness of both a physical and metaphysical kind. And I am the lucky, waist-band expanding, recipient of that sweetness. So it’s no surprise that the Mason Cash Romantic Heart Mixing Bowl is one of my favorite finds of this - or any- season! Currently available in pink, this 12” mixing bowl, decorated with a whimsical frieze of chubby hearts, is the perfect gift for Valentine’s Day. But you’ll find yourself using and displaying it year round. There is simply nothing else like it! Present it to a loved one filled with fresh-cut camellias from the garden, sappy heart candies from the dime store, or a split of champagne on ice. There is plenty of time for baking, later.


Lemon Poppyseed Muffins

For the Muffins:

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all purpose flour
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup sour cream
2 large eggs
1 t pure vanilla extract
1 stick unsalted butter, melted and cooled
2 T poppy seeds

For the Icing:

1 cup confectioners’ sugar, sifted
2-3 T fresh lemon juice

Directions:

To Make the Muffins:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whish the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the wish or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make the Icing:

Put the confectioners’ sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.

(As adapted from Dorie Greenspan’s fabulous book, Baking, From My Home to Yours)

Man's Best Friend

Anyone who tells you that 2009 was a walk in the park has been dipping into the egg nog. With the possible exception of my two best friends on earth… my dogs!

Now look, I love my family. I am truly blessed. But heck, they are only human. They have their ups and downs. They have needs that are complicated, time consuming, and expensive! My canine companions, however, are undemanding, loyal, easy to please. A fresh bowl of kibble, a bone, a belly rub, and life is beautiful! Which is probably why I derive such satisfaction from spoiling them rotten.

When Pacific Merchants launched the Mason Cash line of stoneware stateside this summer, the first thing I did was order a wide variety of their legendary pet bowls. Sold in dozens of countries around the world for over forty years, these handsome dog and cat bowls are considered the “Rolls Royce” of pet products. Beautifully designed, crafted and meant to last a lifetime, they are also an excellent value!

Made of heavy stoneware, Mason Cash pet bowls won’t get tipped or pushed around during meal time, and keep food and water cool longer than other bowls. The thick lip at the top of bowls is chip and bite resistant, and we even carry angled bowls that prevent spillage, and keep long, droopy ears dry and out of the chow! To make a sweet deal sweeter, a percentage of all proceeds of Mason Cash pet accessories also goes to the Royal Society for the Prevention of Cruelty to Animals!

So, when you want to spoil your very best friend (dog, cat, rabbit, hamster), purchase a set of Mason Cash pet bowls. And don’t forget that walk in the park.

Entertaining Is Serious Business!

If we weren’t such a bunch of foodies at PMTC, we wouldn’t be in the restaurant supply business. We like to dine out, we like to dine in. We just like to dine. Yes, “Eat, drink and be merry!” could almost be our company motto. Entertaining is a big part of our lifestyle. Having said that, Pacific Merchant’s company mantra is actually, “Exceed Customer Expectations.” Which is why our beautiful range of restaurant supply products – gorgeous Acaciaware™ serving trays and serving platters, classic Mason Cash bakeware and serveware, fashion forward MacFab, Saleen and Counter Culture placemats and cutting surfaces, and other hand crafted small wares - have a wide range of benefits that guarantee a lifetime of enjoyment.

We start with attractive designs, because first impressions are important. But our products are about more than good looks. They are also extremely well crafted, durable, easy to clean, versatile, and of exceedingly high value. Because once the party is over, we still have a business to run. And our success is based on exceeding your expectations time after time.

Christmas Is Coming,and Guess Who's Getting Fat?!

The British Royal Christmas Pudding

Christmas Pudding is a big deal in Great Britain, even for the British Royal Household. For the past several years, Queen Elizabeth II has gifted hundreds of her loyal subjects, family and friends with Christmas Puddings prepared and presented in none other than Mason Cash pudding basins! We are proud to offer a brief and fascinating history of Christmas Pudding in the English tradition, and a tremendously long and deliciously overwrought recipe for same.

Happy Holidays!!!

Family recipes for Christmas Pudding are often closely guarded secrets, handed down from generation to generation. Many are based on the Royal family’s Sandringham recipe – rich with dried fruit and spices, some include nuts, grated apple or carrot – harking back to years when sugar was scarce.

The first Sunday in December is ‘Stir-up’ Sunday, the day when the best puddings are begun. It's already time to roll up your sleeves and think about making the Christmas pudding. Some cooks go so far as to prepare it 6 months to a year in advance. In the old days, it was traditional for everyone in the house to come into the kitchen and give the batter a stir while making a wish. The puddings are cooked, cooled and tucked away in a dry place to wait for their final steaming on Christmas Day when they will be turned out onto a handsome dish, decorated with a sprig of holly and wreathed in blue flames from a generous dousing of warmed spirit.

It seems as if all of Fortnum and Mason's stock goes into the recipe: currants, raisins, sultanas, almonds, candied fruit, ginger…. There may also be cherries and citron, or one of the two, or neither, depending on the recipe. Some chefs add to the mixture a diced russet apple and a grated carrot.

Tradition dictates that six objects be found in the pudding: two rings to bring love, a sixpence as a sign of prosperity, a trouser button for the bachelor, a thimble for the spinster, and a little pig who will determine the glutton at the table. The tradition of hiding silver coins in the pudding is a link to earlier days in English and Scottish courts when the leader of the Christmas revels was chosen on Twelfth Night by finding a bean hidden in the pudding.

At the end of Christmas Day, after having listened to the Queen's Christmas Message, the plum pudding is brought out to be enjoyed for tea on the stroke of five, as one raises a drop of port to toast the Queen!

The presentation is a festive affair. Dickens describes the arrival of the Christmas pudding in A Christmas Carol: "Mrs. Cratchit entered, her face crimson, but smiling proudly, with the pudding resembling a cannon ball, all speckled, very firm, sprinkled with brandy in flames, and decorated with a sprig of holly stuck in the centre. Oh! The marvelous pudding!" All guests receive a slice with a little dancing flame so that they can make a wish before it goes out.
Countrywide, brandy butter is served with the pudding alongside cream or custard, it’s a tradition that originated in Cumbria – where the best brandy butter is still made today, a delicious blend of butter, sugar and spirit with a hint of spice.
 

Ingredients
- 250 g (9 oz.) sultanas
- 250 g (9 oz.) seedless raisins
- 250 g (9 oz.) currants
- 10 g (2 tsp.) candied lemon zest
- 10 g (2 tsp.) candied grapefruit zest
- 20 g (4 tsp.) candied orange zest
- 20 g (4 tsp.) candied citron
- 125 g (4 oz.) candied cherries
- 60 g (2 oz.) blanched almonds
- 60 g (2 oz.) chopped almonds
- 500 g (18 oz.) chopped suet
- 250 g (8 oz.) rye bread crumbs
- 125 g (4 oz.) brown sugar
- 1/2 tsp. powdered cinnamon
- 1/2 tsp. grated nutmeg
- 1/2 tsp. ginger
- A pinch of salt
- 4 tbsp. brandy
- 250 ml (1 cup) milk
- 30 g (2 tbsp.) butter
- 6 large eggs, lightly beaten
- 125 g (4 oz.) flour
- 2 tbsp. baking powder
Brandy butter
- 250 g (9 oz.) unsalted butter
- 250 g (9 oz.) icing sugar
- 50 ml (2 oz.) brandy
- Grated zest of 1 orange (optional)
 


Method
Quick method (only 7 hours!)

1. Chop the raisins, currants, cherries, candied fruit and peel;
2. Place all the dry ingredients into a large non-reactive bowl and combine; add the other ingredients and mix until thoroughly blended;
3. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side; pour the mixture into the basin and enclose by folding in the four corners of the cloth; top with a piece of buttered parchment; cover;
4. Place the pudding in the oven in a pan half-filled with water or in a steamer on the stove top; cook for 6 hours at a bare simmer, checking the water level from time to time;
5. Remove the pudding from the pan and let cool;
6. Cover with a fresh cloth and parchment; replace the cover or wrap in aluminum foil and let ripen in a cool spot (not refrigerated) for at least one month. It will be even better if it ages longer!
7. On Christmas Day, return the pudding to the oven or steamer (as described in step 4) for 3 to 4 hours; unmould;
8. Flambé with brandy or cognac and serve hot with brandy butter.
Longer method… 216 hours! (7 days macerating time)
1. Chop the raisins, currants, cherries, candied fruit and peel; pour 1 litre (4 c.) of rum over top and let sit for 48 hours; drain, reserving the rum;
2. Combine all the ingredients except the eggs; add 200 ml (generous 3/4 cup) of the reserved macerating rum and the juice of an orange and a lemon; cover the bowl with a cloth moistened with rum and let sit 7 days. Stir the batter once a day, adding a little rum if necessary to keep the batter soft;
3. If the batter becomes too stiff, thin it with a small glass of old ale; if the batter is too thin, add a little flour and mix gently; continue with the recipe (above).

As adapted from worldwidegourmet.com

Tray, Tres Chic!

The image of a stodgy British butler in black tie and tails is what comes to mind for many when they hear the words "serving tray". Perhaps some of us watched a bit too much "Masterpiece Theater" (namely my Anglophile wife!) in days gone by. Nevertheless, there is a reason the British have always been associated with fine service. Presentation. They really have it down pat. But guess what? In this day and age, when the butler and parlor maid are you and your mate, entertaining is a completely different ball of wax. The key to successful entertaining in today's home is the ability to combine graciousness with informality. And what better way to do so, than with our gorgeous line of acaciaware serving trays. There's a reason todays restaurant supply houses and fine dining establishments place a premium on Pacific Merchants serveware. Our serving pieces are beautiful, functional and warmly tactile. Their lustrous finishes, easy clean up, and substantial feel make them a natural for the home as well as hotels, restaurants and caterers around the country. So whip out that Pacific Merchants tray, the sexy butler or maid costume, and let's party! Here, here!!!

Project: Typhoon Recovery

Over the last ten years, the craftspeople who work at our Philippine factories have made beautiful, hand crafted acaciaware that provides our customers with unparalleled quality and enduring beauty. These craftspeople represent several hundred families who thrive, in large part, because of their successful partnership with Pacific Merchants and the strong, loyal customer base we provide for their exceptional woodenware.

This past month, super Typhoon Ondoy brought a month's worth of rainfall to Metro Manila and the outlining Philippine towns in just a few hours, causing severe flooding which resulted in the loss of hundreds of lives and the displacement of hundreds of thousands of people. Eight days later, Typhoon Pepeng struck the northern regions causing more damage. More than four million people have been affected by the ravages of these two major typhoons. Beside the loss of life, electricity is still out in many outlying areas, access roads have been washed away, telephone service is still out, and the production of wood at factories such as ours has been at a standstill for several weeks. The good news is that the factories are slowly coming back to life.

After learning about the full extent of the crisis just this last weekend, Pacific Merchants has committed to aid our friends in this devastated country. Effective immediately, we are launching Project: Typhoon Recovery. Through November, Pacific Merchants will donate a significant percentage of profits to recovery efforts in the Philippines.

A Little of This, A Little of That

I’ve had a few requests for my homemade vinaigrette, so I’ve included it below, along with the recipe for my favorite salad. Enjoy!

Bruce’s Famous House Salad

Salad:

1 head Romaine lettuce
1 bunch chives, diced into 1/8 “ pieces
1 plump, moderately firm heirloom tomato, sliced or diced to suit your style
4-5 hearts of palm, diced into ¼” pieces

Remove tough and discolored leaves from exterior of romaine head, and cut into bite sized pieces*, rinse, pat dry, and toss into your gorgeous wooden salad bowl from Pacific Merchants. Add chives, tomato and hearts of palm in reckless abandon. Toss with vinaigrette just prior to serving in your gorgeous wooden salad bowl from Pacific Merchants. Am I repeating myself? ; )

Vinaigrette:

Balsamic vinegar
Unsweetened rice wine vinegar
The best virgin olive oil you can manage
Salt
Pepper
Crushed garlic
Fresh garden herbs

To be perfectly honest, I don’t have measurements for this dressing. It’s “a little of this, a little of that” which means the ingredients above serve as a guide for your own, unique vinaigrette. In the interest of good health and lower calories, I do tend to use much more vinegar than oil, flipping the traditional 1/3 vinegar to 2/3 oil the other way round. But that’s all I’m gonna say. Enjoy!!!

*Romaine is the only lettuce I know of that can be cut with a knife, rather than torn. This according to my 8th grade home economics teacher. Something to do with the edges of the leaves being resistant to browning... I’ve never checked with an outside source to verify Miss Silver's claim, but she did have a sterling reputation.

Picasso of Placemats!

Serving a memorable meal is a fine art. That art begins with sumptuous cookery: delicious dishes composed with rich daubs of color, broad swathes of texture, and subtle accents of spice. But plating out a delightful dinner is only half the magic. Table setting provides the ultimate framework for the meal you've poured your culinary creativity into. Flowers – always. My wife loves when I bring them home, but often picks them fresh from the garden. My kids enjoy collecting pebbles, branches and leaves in the fall and creating the look of a little Japanese garden on the table. They’ve even used a battery operated dime store Zen fountain as a centerpiece, and the effect is charming. Candles? Absolutely, but keep them unscented so they don’t compete with the amazing smells wafting from your serving dishes. I’m also a big fan of oversized, oft washed, super soft dinner napkins. Buy the best and use them often. They just get better with age. But I have to admit that as a purveyor of placemats, I am most inclined to wax poetic about the spectacular qualities of these regularly rectangular, occasionally oval little beauties.

Placemats are a beautiful adornment for a bare table, but they also look lovely on a tablecloth. I recently attended a function at a very fancy restaurant and was pleased to see our Red Maple placemats embellishing a tablecloth of crisp white linen. The look was surprising, both modern and classic. I got a kick out of how several of the other diners commented on the table setting, without knowing the placemats were one of my products! I also surmised that the restaurateur was saving a fortune on laundry bills by using our dishwasher safe placemats on top of the linens!!

Placemats come in a wide variety of colors and weaves, and your best bet is to make sure they complement your dishes, serveware and home decor. Sometimes we serve off of very modern white dishes at home, and pretty much anything goes. Placemats can tie in with a seasonal or culinary theme, flowers, or even complement the color palette of the food being served – although I would warn against getting too cute and matchey-matchey. If you are serving on a patterned china, then the placemat should be more subtley paired, to be a backdrop for the plates. A tailored neutral is often best in that case. But whatever you do, have fun. Think a little outside the box - or rectangle - as the case may be. If you do, you are sure to produce a masterpiece!

The More Things Change...

Pacific Merchants has evolved quite a bit over the years. Some of our first endeavors were cutting boards in the shape of animals – including Mickey Mouse and Winnie the Pooh. We also produced heavy maple cutting boards and carried a line of hand made wooden utensils created in Amish country. So I guess you could say, wood has always been at the root of our business. Now we sell the most comprehensive, high quality line of Acaciaware in the country, and the simple truth is: wooden salad bowls, platters, chargers, trays and other beautifully designed serving pieces never get "old” for me.

In fact, my cupboards at home are filled with prototypes for much of our serveware, and many pieces have been used for years. With the highly resinous nature of acacia wood, our trademark line of Acaciaware keeps its luster over time, even when exposed to my wife’s rather stringent cleaning standards. One wooden salad bowl, in particular, has been at our dinner table for over ten years. It has become a tradition in our household to serve from that bowl (a salad of romaine hearts, heirloom tomatoes, hearts of palm and chives, with my famous homemade vinaigrette is a personal favorite!) and the "infamous" wooden salad bowl is even known among our friends, who have long since been gifted with similar sets. It’s nice to know that in some ways, the more things change, the more they stay the same.

An Affair to Remember...

If you are in the food service industry, restaurant supply trays are an important part of your business. These trays serve more than a functional purpose. They also serve an aesthetic purpose which goes a long way towards impressing customers. A wide variety of serving trays are produced, with wooden trays being the most popular. However, you should choose the material that best suits your purpose. If, for example, you are transporting beverages, plastic-coated trays are a practical choice. Beyond materials, you can choose from a wide variety of trays based on design, shape, size and color. An important part of the small wares category of the restaurant supply business, serving trays can also be bought from housewares stores and the Pacific Merchants online shop, which will ship products to your doorstep at the click of a mouse. Buy just the right serving tray for your needs, and you will be guaranteed an affair to remember!

Backing Up on "Back of the House"

I explained the term "serveware" in a previous post, but neglected to define another bit of hospitality industry jargon that I tossed out somewhat carelessly. Namely: "back of the house". Sorry, readers! Back of the house describes the part of hospitality you don't see. It's a term used in the restaurant business to refer to kitchen area and staff, as opposed to the dining room — the "front of the house."

Never being satisfied with a simple explanation, I went on line to do a little research. It's actually pretty interesting!

According to WiseGeek.com, "Different types of staff work in each area, and rivalries sometimes crop up between back of house and front of house staffers, especially in large restaurants which can get extremely busy. As a general rule, the back of house is a staff-only area, although it may be opened to the public on a limited basis for tours. The back of house is the area in which food is stored and prepared, and it typically includes other staff areas such as a break room and changing area. Cooks, expediters, and dishwashers work in the back of house, usually largely unseen by the public.

In most kitchens, the back of house has a strict hierarchy, with each staff member performing a specific task.In the front of house, waiters, waitresses, and hosts interact with guests. These staff are said to be “on the floor,” since they are visible representatives of the restaurant. Floor staff are supposed to be courteous, informative, and neatly dressed, since their behavior determines whether or not guests enjoy themselves.Some staff flit between both the back and front of the house. Bussers and runners, for example, carry food and plates back and forth from the kitchen and the floor. Their jobs can be extremely high stress, as they must deal with demands from the kitchen and the floor staff. In addition, they also engage in interactions with customers, since guests of the restaurant may not always understand the distinction between waitstaff, runners, and kitchen staff.In some restaurants, part of the kitchen may be visible to members of the public. Not all kitchen staff enjoy this, as cooking can be a messy and tension-fraught business. Diners, on the other hand, enjoy being able to watch food preparation, especially since showy stations such as grill or sautee are often exposed."

So there you have it, more of an explanation than you asked for. Suffice it to say, the kitchen and staging areas of a restaurant are a hive of activity where food is painstakingly prepared, then carefully arranged on smallwares such as serving trays, chafing dishes, and other restaurant supply paraphanelia, before being shuttled out to the relative serenity of the front of the house. See how much we're learning?!

New Name, Old Game!

Setting a table with all the appropriate accoutrements is not exactly a new thing. Trends come and go, whether its paleolithic stones, sticks and arrowheads; medieval daggers and communal (yum!)wooden troughs; or post 17th century forks and knives, etcetera. (I'm thinking here, it's good to be a modern man!) There's always something interesting going on in table setting.

The "new" new thing in table setting is "tablescaping"! Tablescaping is essentially table setting on steroids. Legitimized as a word in the 2006 edition of the Oxford New American Dictionary, tablescaping is the art of designing a table, utilizing any number of table items such as napkins, placemats, serving plates, runners, silverware, chargers, etc., in order to create just the right ambience for dining. What makes it different from just setting the table? I suppose, it's the implied "creative license" associated with it. To dream the impossible tabletop dream!

But I say, don't wait for a dictionary to give your creative concepts legitimacy. Define and design your table with confidence! And if our amazing array of polyvinyl placemats, acacia wood serving trays, and Mason Cash earthenware can be helpful to you in the process, then so be it.

Note from the Editor: We're out of stock on communal wooden troughs. Check back with us in a few months.

Mason Cash: The Enduring Nature of Simple Things Well Made

Mason Cash, a revered line of kitchenware favored by the British Royal Household, has returned to American shores this August, after several years’ absence. We at Pacific Merchants are thrilled to launch this British invasion as exclusive U.S. importer and distributor, and see this classic line as an opprtunity to exceed consumer expectations in a changing marketplace.

When I was a boy, my mother – a devotee of Julia Child’s PBS show – purchased a set of Mason Cash mixing bowls and pudding basins. When she used the bowls, she felt as if she were cooking with her culinary idol. I can’t tell you how many times I helped my mom mix batter in those bowls for scones, crepes, and Aunt Fanne’s famous fudge brownies.

I'm not alone in my memories. While rooted in over two hundred years of tradition, Mason Cash is ideally suited to today’s consumer, who yearns for products as functional and long-lasting as they are beautiful. First launched over 100 years ago, these products enjoy worldwide recognition and many have stayed within families for generations.

The origins of Mason Cash can be traced back to the heart of Derbyshire, England in around 1800. Mason Cash ceramics were made from ‘white and cane’ glazed earthenware, also known as ‘yellow ware’ due to the color of the local clay. The pottery was run by a series of Master Potters, of whom the most colorful was ‘Bossy Mason’. Tom Cash acquired the pottery in 1901, and renamed the company Mason Cash and Co.

The Mason Cash mixing bowl has met the test of time by combining both ergonomic and functional elements. My mom’s bowls were solid and well balanced, with raised ornamentation that made them easy to turn while whipping cream with sticky fingers, or folding egg whites into Dad’s favorite broccoli soufflé. One large bowl with a glaze the color of butterscotch sat year round on the kitchen table, brimming with fruit. Just the memory of it makes me think of apples in autumn and peaches in summer! Even more telling, is the fact that almost fifty years later, Mom still has most of those bowls in her possession. I was gratified that something of such simple beauty could also be so enduring.

Just as well-regarded and recognizable as the mixing bowls are Mason Cash’s traditional white “pudding basins”. Microwave and dishwasher safe, these rimmed bowls maintain a tight seal with plastic wrap and are ideal for steaming. Legendary for their clean lines and high quality, they even meet the exacting standards of the British Royal Household, which uses them for Christmas puddings! A full complement of cane bakeware completes the line, with square, rectangular and oval baking dishes that are fully oven, freezer, microwave and dishwasher safe. The versatility, quality and attractiveness of Mason Cash kitchenware make it a priceless investment for any kitchen.

A few weeks ago, my family and I prepared a big Sunday dinner with a brand new set of Mason Cash bowls, “bakers” and pudding basins. As my wife assembled eggplant parmigiana in the square 9 “ baking dish, I crushed garlic cloves for a tri-tip marinade with Mason Cash’s iconic mortar and pestle. My eldest daughter steamed broccoli in a 64 oz. pudding basin and arranged crudités in dainty ramekins, as the baby of the family whipped up a raspberry lemon cake batter and butter cream frosting in the 14” and 11.5” bowls respectively.

As the kitchen filled with the sights and sounds of cooking, I felt a distinct sense of homecoming. The bakeware and bowls may have been new but the moment was timeless. This beautifully crafted Mason Cash stoneware is destined to be enjoyed by my family, as we create a whole new set of memories. One day my children may even use these pieces to cook with their children!
For me, Mason Cash represents a return to fundamentals: kitchen essentials crafted with pride, and meant to last a lifetime.