The Gloss is Off the Le Creuset Pot

There are gleaming Le Creuset pots and pans in every conceivable color at the cookware producer’s North American marketing headquarters, but it’s the nonglossy items which have lately commanded the most attention from visitors to the Charleston office.

On Apr. 1, Le Creuset will release its line of matte cookware, stoneware and utensils. The finish debuted last year in France.

“The Matte Collection takes it cues from high fashion,” a press release explains.

The collection includes three colors: Blue, beige and white.

For more information, visit lecreuset.com.

Le Creuset Plans Party For New Shade of Green

palmpotTo celebrate a color “inspired by the luxurious fringe of green where land meets sea,” Le Creuset is throwing a Palm party.

On Feb. 16, the Signature Store at 241 King Street will greet its latest shade of green with a blackened seafood chowder demonstration. The event, which runs from 2 p.m.-3:30 p.m., will star Coast Bar & Grill executive banquet chef Kyle Kryske. Giveaways are also on the agenda.

For more information, call 723-4191.

ACBA Students Put A Lid on It

lidWhen American College of the Building Arts students were asked to come up with locally-themed lid designs for a rare collaboration with Le Creuset, they developed motifs based around marshes, swamp life and architectural details. But with the cookware company preparing to promote a Marseilles Blue hue, a lid featuring a compass symbol emerged as the obvious choice.

“We went backward and forward,” recalls Stephen Jones, Le Creuset’s marketing vice president. “It’s a very beautiful design, and has the resonance of linking two port cities.”

Le Creuset doesn’t frequently work with outside artisans, although it has previously commissioned designs from well-known names. Jones says he thought the ACBA would be a “good fit” for the lid project because its emphasis on traditional craftsmanship aligns precisely with Le Creuset’s brand. Additionally, Jones says Le Creuset, which runs its North American marketing out of a former seafood restaurant on Ripley Point Drive, likes to support institutions in its home communities.

“They were very receptive,” Jones says of the school, which made the proposal process a class project. Continue reading

Local Chefs Band Together to Support Share Our Strength

nokidWhether they prefer fancy or folksy food, Charleston diners have a number of opportunities this fall to support Share Our Strength’s fight against childhood hunger.

Throughout the month of September, restaurant chains including Mellow Mushroom, Arby’s, Denny’s, CiCi’s Pizza, TGIFriday’s and Bruegger’s Bagels will donate a portion of their sales to the No Kid Hungry campaign. The campaign last year raised $5.9 million to fund school and summer nutrition programs; educate families about healthy eating and raise national awareness of child hunger. This year, the goal is $10 million.

Restaurants are also offering various incentives for customers to give directly to Share Our Strength: At Mellow Mushroom, customers who donate $25 or more will receive a free sausage hoagie, chips, drink and a t-shirt.

The Share Our Strength No Kid Hungry dinner at L’Atelier de Le Creuset on Nov. 3 is likely to be short on hoagies and chips, but it will have a surfeit of chefs. The four-course dinner, sponsored by the Indigo Road Restaurant Group, features 23 of Charleston’s top chefs, including – among the non-Indigo representatives — Sean Brock, Mike Lata, Ken Vedrinski, Craig Deihl, Kevin Johnson, Josh Walker, Sarah O’Kelly and Josh Keeler.

Tickets to the 6 p.m. dinner, preceded by a VIP reception at 5 p.m., are $125. To reserve, call (202)808-7859 or visit the website.

Le Creuset Wants to Take Atelier Concept Worldwide

 

The bathroom at L'Atelier Le Creuset.

The bathroom at L’Atelier Le Creuset.

The Grocery’s Kevin Johnson is the next chef scheduled to conduct a cooking demo and tasting at L’Atelier Le Creuset, but nobody – organizers included – knows for sure who’ll take the stage in October.

“Our vision was if we built it, they would come,” spokesman Will Copenhaver says. “Then we had to figure out what we would actually do.”

Copenhaver says the cookware’s first public center has been enormously successful since opening in April, but staffers have had to scramble to develop a calendar for the state-of-the-art show kitchen. In 2014, Le Creuset hopes to schedule and announce guest chef appearances at least six months in advance. Continue reading