Monday, December 31, 2012

ILVE - 9 Different ways to Cook!

IlVE continues a 50 year heritage of elegant design and powerful engineering, as the finest manufacturer of cooking products in Europe today. Located near magnificent Venice, ILVE artisans hand-assemble the Majestic and Professional Series of ranges and hoods using premium materials for each custom designed piece. ILVE< known for their attention to detail, is a preferred brand worldwide for people with passion for cooking and shining design. ILVE's increasing popularity each year in the U.S. with their Majestic dual fuel ranges, will expand to include the Professional Series gas and induction-electric ranges in 2012.



Saturday, December 29, 2012

Kitchen appliances trend toward sleek, concealed


**Kitchen designers and manufacturers forecast sleeker, faster and more efficient appliances for 2013, with technological advances and increasingly busy consumers fueling the trend.


Steam ovens and induction cooktops will continue to gain ground over traditional stoves and ranges. Electric coil range tops could become relics within the next five years.
"It's all about time, I think," said April Case Underwood, senior kitchen and bath designer with Case Design/Remodeling. "People are trying to make the most of their time, and the steam oven can cook a lot of things quicker."
Faster than a conventional oven yet slower than a microwave, steam ovens allow users to cook healthy meals without concerns about radiation. "You can cook a turkey faster, keep moisture and not get the dried-out, rubbery effect you get from microwaves," Underwood said. "It's a good in-between, and the food tastes great."
After a flawed introduction to the market 20 years ago, induction cooking is poised to replace electric cooking as the primary alternative to gas. With induction cooking, magnetic fields generate heat directly to the cooking vessel, wasting little energy.
"People are afraid it won't work. It's science, so it works," said Underwood. "I think that having an electric option when induction is out there, it's sort of repetitive and counterintuitive and doesn't make sense. "
Another trend gaining steam is the seamless integration of appliances into cabinetry. This marriage of kitchen cabinetry and appliance design originated in Europe and has made its way to the United States. This seamless look minimizes or totally conceals kitchen appliances.
Italian kitchen design Boffi of Georgetown offers the Duemilaotto system, which includes rotating and side recessing doors that can hide large appliances and modules that can house small appliances.
The $3,999 Futura ProfiLine Dishwasher from Miele can clean a full load of dishes from start to dry in 23 minutes. Its FlexiCare Deluxe Basket system adjusts to accommodate large pieces such as serving platters, chargers or terrines. Available as a fully integrated model, the ProfiLine can stay concealed behind kitchen cabinetry or be showcased with a touchpad panel.
Miele teamed up celebrity chef Eric Ripert and Poggenpohl kitchen designs to launch a restaurant-style kitchen line. Their concept kitchen, which will be unveiled in 2013, uses a suite of eco-friendly kitchen appliances from Miele, including an induction cooktop set in a Caesarstone countertop designed to be flush with the cooktop. This allows the cook to seamlessly transfer pots from the cooktop to the counter surface.
A broader range of affordable high-end and customizable appliances is making it easier to integrate them within cabinetry, said Megan Padilla, a kitchen designer with Aidan Design.
"Used to be Sub-Zero and high-end appliances were such a high price point that you only considered them if you had a certain kind of budget. Now you can find substitutes that have similar styling and counter depth," Padilla said.
One such alternative to the Sub-Zero is the German-built Liebherr refrigerator. Padilla said she has noticed less demand for the traditional and more interest in this transitional and even sleeker built-in contemporary design. "This built-in look, with your microwave, your wall oven, in a piece of furniture with a nice trim package ... everybody kind of wants that look," she said.

**from the Washington Examiner

You don't just have to keep to the most expensive appliances to keep up with whats trending. Fagor is a fairly inexpensive brand from Spain and has induction cooktops, convection ovens and completely built in refrigeration. Soon they will be coming out with a steam oven which will be by far cheaper then Wolf and Thermador. Come check it out!






Friday, December 28, 2012

Its a table, its a armoire its a......stove

The latest cooktop from the stable of La Comue. These are designed by architect Jean-Michel Wilmotte, the stove, at first glance appears like a piece straight out of the French royal kitchen. Hiding beneath the smooth surface of this piece are four inductive burners, spread out in an arc, so as to give you ample space with cooking. This is the first time in thirty years that the stove manufacturers from France have created a brand new model. The stove also creates history in that this is the first time electrical appliances have used a top designer to design a stove. The stove retains all the components that have defined La Comue products through time. The cooking control knobs, the kitchen tower rail and the generous size of the cook top are all there co-existing in perfect harmony. 




Thursday, December 27, 2012

Blomberg Appliances



With 125 years of production and expertise in the appliance and metal industries, Blomberg is a quality name in the European household appliance market. Now owned by Arcelik, the 3rd largest appliance manufacturer in Europe, Blomberg has gained a sizeable presence in the European home. For years Blomberg has been setting trends in both technology and style, and continues to employ technologically advanced appliances, while still keeping the everyday family life in mind. 




"great value, perfect for my in-law apt that is newly remodeled. Tennants love it and thus I love it."

"I've had this about a month, so far so good, nice looking fridge, it is not a large fridge, not a ton of room inside, but I knew that beforehand, and it does make good use of its small size. Works well for our 2 person household, and looks good in our small modern kitchen."

"I bought this product because dBA sound spec was one of the lowest, and it really is lower than my previous refri, that felt like having an airplane in the kitchen. Overall function and look is good for the price."

"product arrived with no problems. Plugged it in and worked very well. 

Very efficient and quiet, plenty of space for food and left overs. Freezer is great with the hidden ice tray and the draws help in organising the food."





Wednesday, December 26, 2012

Who are Fagor Appliances?


Fagor believes in designing appliances that consistently perform when you need them to. They strive to offer appliances that are ultra reliable and energy efficient, giving you the freedom to spend less time worrying about your chores and more time living your life. They are a leader in home appliance manufacturing, using the most cutting edge technology and modern design innovations with an ever-constant focus on eco-friendly living. 


We are a dealer for Fagor Appliances, come in and see what they have to offer you.


Thursday, December 20, 2012

Induction Vs Gas Cooktops

INDUCTION VS GAS COOKTOPS....You decide



Check out the Fulgor Milano line of gas and induction cook tops!


Wednesday, December 19, 2012

Illuminate Your Room


The acclaimed Brett Bluth from New York City has provided his exquisite expertise in lighting for our showroom in Holladay. His career evolving from creative and visual production to creative director of New York’s leading design firms including all lighting, of top national retailers including distinguished companies: Adidas, Guess, Lacoste and Jones of New York. Our showroom will display LED spotlights with soft colors, modern and traditional lighting, to pendant lighting (Island, track and recessed); illuminating features on our appliance line up, cabinetry and counter tops - giving it that live kitchen feel. Brett’s articulate approach of lighting arrangement and exposition will create the perfect atmosphere making our guests feel welcome, creating a different shopping experience in helping our customers in their selection.

Please utilize Brett in coordinating design and lighting collections to carry your style throughout your home's interior and exterior. He will create the perfect atmosphere for your abode, giving that personal touch and attention you deserve.






Tuesday, December 18, 2012

They new and improved

Northland Refrigeration from AgaMarvel!!

In January 2013 this product will be called Marvel Professional.

This fridge is amazing! It is ordered with real stainless steel interior or white aluminum material. You know what that means....No plastic! With the fridge being made out of metal it retains the cold much better then any other fridge in its class. Another great feature that you will not see in any other fridge is that the door bins for milk and condiments are again made of metal. This is sounding like one very solid and sturdy fridge. Northland refrigeration has the biggest interior that any built in refrigerator can have with an outstanding 33 cubic foot capacity. Sub-Zero can only retain 28 cubit foot with Thermador behind it at 25 cubic feet. Wow talk about a space saver! I can put as many Diet Dr. Peppers in there as I want and still have room for my regular food.

With Northland, you can select form an variety of sized and configurations, including all-refrigerators, all-freezers, refrigerator/freezers (side by side and top mount), wine cellars and beverage centers.

One last thing that amazed me about this fridge! Similar to the Sub-Zero fridge the Northland does come with a grill on top. This grill on top of the Northland product is actually hiding the control board/power module of the fridge. There are no cooling components inside the actual fridge, they are above it blowing down into the fridge. This concept is great! When the fridge gives out all you have to do is take the grill off and unbolt the old power module and then add the new power module on. How quick and easy is that? In 15 years the replacement cost is $1000 because all you have to do is replace the power module versus a Sub-Zero or Thermador the replacement cost is $10,000 because you have to replace the whole product. Is there any reason to not go with Northland? I think not, they have some of the best service. Instead of waiting up to a week for your fridge to be fixed you simply call Northland and they overnight you a new power module. This is a 24 hour period of waiting and it takes 30 minutes to switch out the power module. How great is that.

Oh I almost forgot to mention, that power module can be up to 6 ft away from your fridge. That means you don't even need that grill on top of your fridge and can have more space for you cabinets in the kitchen. You can have the power module be on the other side of the wall in your mud room there are so  many possibilities.

Northland comes with a 7 year parts and labor warranty on the module and the unit itself.

Come in to our showroom today and hear more about this magnificent product!








Monday, December 17, 2012

Monday's Featurette

Today's Featurette is brought to you by: 
American Range
Legacy 30" Double Deck Wall Ovens
Gas, Electric or Hybrid (both)

This Wall Oven means business. With the French door on top and the Chef door on bottom you know you can conquer anything that happens in the kitchen. The model features:
Blue LED lights indicate flame and oven functions
Heavy die cast metal black satin knobs with chrome bezels
Innovection System with two convection fans that optimizes cooking air flow
Multiple functions include, Standard Bake, Innovection Convection bake, Infrared Broil and Fan Mode
Accommodates full size commercial sheet pans
Traditional and Convection bake can be controlled to provide a range of 200 F to 500 F
Commercial grade stainless teel construction with welded control panel
There are so many great features to this Double Wall oven who could say NO!


Can be any color according to RAL color

Saturday, December 15, 2012

Cooking this Christmas

This is the time of the year that we bake/cook the best desserts and entrees. Here are some great recipes from Williams Sonoma to get you going this holiday season. 

Creamy Cauliflower Soup with Crispy Pancetta and Gremolata
A garnish of crispy pancetta ad toasted bread crumbs tossed with parsley and lemon zest transforms this creamy soup into a dish that's fit for a special meal. 

INGREDIENTS: 

1 cup fresh bread crumbs
4 Tbs. olive oil
3 Tbs. chopped fresh flat-leaf parsley
1 1/2 tsp. lemon zest
Kosher salt and freshly ground pepper, to taste
6 oz. pancetta, diced
1 yellow onion, diced
4 shallots, sliced
3 celery stalks, diced
1 head cauliflower trimmed and cut in florets
5 cups chicken or vegetable stock, plus more as needed
1 Tbs. fresh lemon juice
3/4 cup heavy cream (optional)

DIRECTIONS: 

Preheat an oven to 350 degrees F

In a small bowl, toss the bread crumbs with 2 Tbs. of the olive oil and transfer to a baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15 to 20 minutes. Let cool to room temperature. In a bowl, toss the bread crumbs with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.

In a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.

In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper. Add the 5 cups stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.

Using an immersion blender, puree the soup until smooth. Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency. Stir in the lemon juice and cream. Ladle the soup into warmed bowls. Top with the crispy pancetta and gremolata and serve immediately. Serves 6.

Endive Salad with Blue Cheese, Cranberries and Candied Walnuts
This colorful salad makes a wonderful starter during the winter holidays. To save time, prepare the blue cheese dressing up to 2 days in advance; cover and refrigerate until ready to use. You can also make the candied walnuts several days ahead of time. Let them cool completely, then store in an airtight container at room temperature. 

INGREDIENTS: 

1/2 cup sugar
2 Tbs. water
1 Tbs. unsalted butter
4 oz. walnut pieces, lightly toasted
1/2 cup mayonnaise
1/2 cup buttermilk
2 tsp. fresh lemon juice
4 oz. blue cheese, such as Maytag, crumbled
1/4 cup chopped fresh chives
Kosher salt and freshly ground pepper, to taste
10 heads Belgian endive
1/2 cup dried cranberries

DIRECTIONS:

In a heavy 2-quart saucepan over medium-high heat, combine the sugar and water. Cook, without stirring, until the mixture turns amber, 6 to 8 minutes. If the sugar burns, turns very dark or smells acrid, discard it and start over.



Remove the pan from the heat and stir in the butter until incorporated. Quickly stir in the walnuts until well coated. Spread in an even layer on a parchment-lined baking sheet. Let cool completely, then break apart any large clusters.

In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, 2 oz. of the blue cheese and the chives. Season with salt and pepper. Set the dressing aside.

Cut 6 of the endive heads crosswise into 1/4-inch strips. Pull the leaves off of the remaining 4 heads, trimming the stems as needed to release the leaves. In a large bowl, toss together all of the endive. Drizzle with the dressing and top with the remaining 2 oz. blue cheese, the candied walnuts and cranberries. Serve immediately. Serves 8 to 10.



Crown Roast of Pork with Apple and Hazelnut Stuffing
Nothing says the Christmas holidays quite like a crown roast of pork filled wit savory stuffing. And it's perfect for serving a hungry crowd. To enhance the flavor, the eat is first soaked in a seasoned saltwater brine. 

INGREDIENTS:

1 gallon room temperature water
12 bay leaves
6 Cinnamon sticks
2 Tbs. dried thyme
1 1/2 tsp. red pepper flakes
2 Tbs. black peppercorns
9 cups kosher salt, plus more, to taste
1 gallon plus 4 cups ice water
1 crown roast of pork with 12 ribs, about 5 pound
Freshly ground black pepper, to taste
2 Tbs. olive oil
1 Tbs. unsalted butter
2 large leeks, about 1 pound total, white portion only, rinsed well and sliced
3 celery salts, diced
3 Fuji or Pink Lady apples, cored and diced
1 pound dried bread croutons
1 cup chopped toasted hazelnuts
2 cups chicken stock, warmed

DIRECTIONS: 

In a large pot over high heat, combine the room-temperature water, bay leaves, cinnamon sticks, thyme, red pepper flakes, black peppercorns and the 9 cups salt. Bring to a boil, stirring to dissolve the salt. Remove from the heat.

In a large brining bag or a 5-gallon container, combine the brining solution with the ice water and add the pork roast. Seal the bag or cover the pot and refrigerate for 24 to 48 hours.

Remove the roast from the brine, rinse thoroughly with cold water and pat dry with paper towels. Season the roast with black pepper. Place in a large roasting pan and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

Meanwhile, in a fry pan over medium-high heat, warm the olive oil and melt the butter. Add the leeks, celery and apples and cook, stirring occasionally, until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons and hazelnuts and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.

Spoon 3 cups of the stuffing into the center of the roast, transfer to the oven and roast for 30 minutes. Reduce the oven temperature to 350°F. Continue roasting until the meat is slightly pink in the center and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 145°F, about 45 minutes more, or until done to your liking. Using 2 large metal spatulas, carefully transfer the roast to a large carving board, cover loosely with aluminum foil and let rest for at least 20 minutes before carving.

Meanwhile, increase the oven temperature to 375°F. Spoon the remaining stuffing into a buttered 2-quart baking dish and cover with foil. Transfer to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.

Scoop the stuffing from the center of the roast onto individual plates and carve the roast between the bones. Serve the stuffing in the baking dish alongside. Serves 12.


This one is from Martha Stewart
GingerBread Cheesecake

INGREDIENTS:

All-purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies (found on Martha Stewart's Website)
4 Tbs. unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds crea cheese, room temperature
1 tsp. pur vanilla extract
4 large eggs, room temperature
1/4 cup unsulfured molasses
1/4 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 tsp. finely grated lemon zest
6 gingerbread mean (see above)

DIRECTIONS: 

  1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
  2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
  3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
  4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
  5. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
  6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).


Friday, December 14, 2012

New Perspective to the Smaller Home


Priced Out vs Built to Fit

The concept of “Priced Out” is a way to describe the effects of the rising price of goods or services. However, there seems to be another way to evaluate this effect. Rising prices of a product assumes that the product already exists in a given form, size or configuration. Within the context of the home building industry, there is a wide range of possible sizes and configuration for all but the highest volume builders. For the large builders who invest large amounts of capital in the design and standardization of their homes, this can reduce their ability to respond to the influences of rising costs. The result is that as prices go up, the size of the potential market shrinks.
The issue for many large builders is that they depend on serving a market of willing and able buyers who fit a given profile. Much effort is put into maximizing the product design for that specific market. There are long lead times to make significant changes in the designs and product specifications when costs go up too rapidly.
Smaller builders however have an easier time making adjustments in size and specification of their products, but the portion of their investment may be similar in size and scope as the larger homebuilders.
When the size of the homes and the size of the homesites they will be built on takes years to go through the process of being approved, it becomes difficult to be flexible. But, not entirely out of the realm of possibility. What is planned today may not be profitable by the time it is built and ready to market.
And still there is the very real possibility that the homebuyers are not priced out because of escalating costs, but by the lack of flexibility in what the homebuilder has designed a received approval on. We might call this being “Sized Out.” or even being “Approved Out.” Price is not the only criterion that closes the doors of opportunity for the buyer.
Now, consider if the homes were made smaller. That alone would reduce the cost of the homes without compromising quality of fit and finish. We see that in the automotive industry. When the economy turns downward, the size of cars that are purchased gets smaller. Would it be possible that smaller homes would gain a larger share of the market.
Profits on smaller homes would diminish. But, the reason to buy and own a home would change very little based on size. A roof over your head and a place to call home and raise a family has been done in smaller homes in the past. And, the ability to realize the value of a smaller home would become simpler when the size of a new home were comparable to the size of an older home. Utility costs would be lower as well.
It might be time to give this size of the homes that are built some thought. While the size of the market is reduced by being priced out, the market would move towards an alternate size product.


Top Washer: WM67121
15-16 pound capacity, 2.15 cubic foot volume. Powerful heater, 16 program settings, digital electronic display and  Energy Star.
Bottom Washer: WM87120
15-16 pound capacity, 2.35 cubic foot volume. Powerful heater, 16 program settings, LCD electronic display, chrome door alternative and Energy Star.


Top Dryer: DV16540
13-16 pound capacity, 3.7 cubic foot volume. 11 programs, Automatic sensor drying, Bi-directional drum actions, Auto anti-creasing cycle, Clean filter indicator light, End of cycle buzzer, Stainless Steel drum, Child Lock, Energuide qualified
Bottom Dryer: DV17540
13-16 pound capacity, 3.7 cubic foot volume, vented drying system, 220, 16 program settings, LED control unit and lowest energy consumption by class.


Blomberg 24" Gas Cooktop
GEN 23400 X
BTU's: (2) 7,000 (1) 3,500 (1)10,300



Blomberg BRFB0900
69 11/16" H 21 5/16" W 21 1/16" D
10 cubic feet gross, 6.7 cubic foot fridge and 1..9 cubic foot freezer. 2 transparent crispers, 3 pieces glass shelves, egg tray, bottle hider, integrated wine rack, 3 freezer drawers, ice cube tray, reversible door, frost free, "Floating Door" hinger system, Energy Star

Blomberg 24" Freestanding Range
BERC24100B
BERC24100SS
Multifunction Range with true Euro convection, 3D Coking with hidden elements, Electronic timer for oven control, Cool Touch door with 3 glass layers and cooling fan, 4 cooking zones including one double zone. Chrome plated racks.


Blomberg 24" Wall Oven
BWOS24100
True Convection with hidden elements, digital display programmer, under cooktop positioning with 24" height, chrome plated racks, cool touch door with 3 glass protection, closed door grilling and stainless framed door.



Thursday, December 13, 2012

Integrated Appliances

Integrated is the way to go for this upcoming year! You can hide all of your appliances and keep your kitchen as sleek and simple as can be. More room for entertaining when the clutter is hidden! Let us help you out with our ready to go integrated appliances and the help of our cabinet makers. We can make your dream kitchen look like this or have our in house designer come up with something fresh and new just for you!














***images from Houzz

Utah Home Show 2012


Don't forget about the Utah Home Show January 4-6 2012 at the South Town Expo Center. This is a great chance to get to now the people in your area to make your home renovation dreams come to life. We will be there to assist with your appliances needs!

Friday, December 7, 2012

The Company Introduction

This is the main blog for Rivell Distributing. We are the distributor for appliance brands such as American Range, Blomberg, Faber, Fulgor Milano, ILVE and Verona. Our showroom is located at 4700 S 900 E #8 Salt Lake City, UT 84117. We have created a one stop kitchen shop where our in house designer can assist you with creating the kitchen you have been dreaming of. We have a network that we use as far as kitchens go, and that would include companies such as:
Klein's Custom Countertops
Marazzi Tile
Baker Tile
Popular Cabinets
Wallace Woodworks
Cottonwood Cabinets
Abel Electric
So come in today and give your kitchen the look it deserves.