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ELEGANCE MANUFACTURER OF THE MONTH
Each month we will be covering some interesting facts about one of the leading makers of elegant house wares. Many of these market leaders have very long histories full of interesting facts; some will require more than one newsletter to cover completely.
This Month we focus on Rosenthal.
This weeks collection focus will be Studio-Line.
The Studio-line or Studio-linei collection was established by Philip Rosenthal in 1961. The Studio-line collection was and still is meant to reflect contemporary culture. Several of the pieces from the Studio-line collection can even be described as works of art. The central theme, as described by Rosenthal, of Studio-line is ‘Originals’ of our time.
The Studio-line collections include porcelain, cultry, glass and table linen that consciously aim for a wide variety of different styles. It is amazing, the diversity of the Studio-line products and the diversity of the designers, which include such renowned artists as Otman Alt, Salvador Dali, Ray Lichtenstein, Raymon Loewy, Jasper Morrison and Bjorn Wiinblad, just to name a few.
Rosenthal tells us that Studio-line is not meant for the ‘mass market’ but rather for the desires of cultivated and discerning people looking for the extrodinary and who are able to appreciate the ideal as well the material value of such objects included in the Studio-line collection.
ROSENTHAL PATTERN OF THE WEEK: Primavera
Primavera, designed by Bjorn Wiinblad in the Romanze shape was introduced in the early 1960’s. The pattern is very typical of the beauty combined with artistry that Bjorn Wiinblad and Rosenthal are known for.
THIS WEEKS SPECIAL
Newsletter special coupon – receive 15% off your entire order. Use coupon code NL0001.
A GREAT SUMMER RECIPE:
PASTA SALAD WITH FRESH GREEN BEANS AND WALNUTS, DILL
a zesty pasta salad with unique flavors, one of my favorites:
8 ounces corkscrew pasta
3 cups cooked fresh green beans
1 cup walnut, toasted and coarsely chopped
4 tablespoons olive oil
1 cup diced ham or turkey sausage
4 green onions, thinly sliced
2 tablespoons fresh parsley, minced
1 tablespoon dried dill weed or
3-4 tablespoons fresh dill, finely chopped
1/8 teaspoon cayenne pepper
Kosher salt to taste
Cook pasta, drain and immediately rinse with cold water. Drain well and pour into a large bowl. Cut the green beans into approximately 1-inch to 2-inch pieces. Cook the green beans and immediately rinse with cold water. Drain well and add to the pasta in the bowl.
Toast chopped walnuts in oven until hot to the touch. Pour olive oil over the pasta and green beans. GENTLY toss with two forks. Add ham or turkey sausage, onions, parsley, dill weed, cayenne and salt to taste. Toss well, adjust the seasoning as needed. Add the toasted walnuts at the last minute. Serve at room temperature or slightly chilled.
Serves 4-6 generously
For more great recipes for every occasion visit the Fine Dinings Website at www.finedinings.com
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