Corelle and CorningWare debuted two collections at their Fashion Kitchen event, featuring stunning tablescapes by fashion designer Trina Turk and scrumptious food by award-winning Chef Seamus Mullen. Personally, what a coincidence it was to attend my first fashion week event called Fashion Kitchen which combined fashion and my love for food (my blog is Kitchen Candid) and kitchenware.
Tania Aldous, Vice President of Design of World Kitchen, said that they worked hard to combine style and food. “We really focused on choosing colors that flattered food,” said Aldous.
Today’s modern hostess wants her food to be the focus and requires multipurpose bakeware. “Drive by dining” or having company over last minute often means one has to sacrifice presentation for function. This collection is oven, freezer, microwave and dishwasher safe, making it easy to entertain at the drop of a hat.
CW by CorningWare provides fashion and function. Each piece in the collection is designed not just for vibrant color but also compact storage. The pieces stack neatly inside each other creating a smaller footprint and freeing up valuable cabinet space.
Corelle also debuted their new Sol collection available in the classic white with a stunning sunburst design. Corelle is known for the strength and durability of their dinnerware and many generations have enjoyed this product since 1954. This new design is the perfect canvas for presenting an artfully made meal, perfect for the next generation to enjoy.
Designer Trina Turk created three tablescapes using both collections. The first tablescape was more formal using yellow accents coupled with black, white, and silver mercury glass. She utilized tribal print napkins and black flatware to create a modern yet classic dining atmosphere.The second tablscape was Malibu beach inspired. Turk used pops of teal and chartreuse saying that chartreuse always makes other colors look better.
Turk added shells and a lantern filled with starfish to complete the seaside table ensemble.The third and final tablescape Turk described as “Poolside in Palm Springs.” She used warmer desert inspired color tones including pinks and oranges. She finished off the table with succulents.
Chef Seamus Mullen provided appetizers that were both delicious and visually appealing. Mullen said, “We eat with our eyes first,” which is why serve-ware needs to be visually appealing. He said that he strongly believes in creating a dynamic table setting to compliment any meal.
During his cooking demonstration, he prepared Roasted Kabocha Squash with Pomegranate Yogurt and Miso-Roasted Pork Belly with Uni, Caviar and Horseradish. Both tastings were bright and dynamic, proving that Chef Mullen is extraordinarily talented with creating unique flavor profiles.
Mullen also created two additional appetizers that were passed around during the event in CW by CorningWare bakeware. He created a delightful savory Lobster and Sweet Corn Flan with Shiitake Mushrooms, Basil and Tarragon. The herbs provided a great woodsy flavor to the savory-sweet flan. He also prepared Braised Lamb Shank Lettuce Cups with Cilantro Salsa Verde, Pickled Daikon and Cashews. The cilantro salsa verde and pickled daikon provided a pop of bright flavor and perfectly complimented the braised lamb shank.
My first event at Fashion Week combined both style and taste, proving great food can look just as good as any gown coming down the runway.
Photo credit: Cheryl Bemis