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3. April 2014from Guest Contributor, Chef Louisa Chu

iSi celebrates 50 years of inspiration with new product introductions at the 2014 International Housewares Show in Chicago

iSi celebrates 50 years of inspiration with new product introductions at the 2014 International Housewares Show in Chicago

Several “back by popular demand” products were introduced, reinforcing the history of iSi’s inspiration, experience, innovation and creativity in cuisine: iSi’s hip & redesigned lever-handled iSi Dessert Whip Plus and iSi Dessert Whip Plus Mini. Both products feature fun & playful “zebra-patterned” black or white die-cut, removable silicone sleeve, providing the user with a more comfortable grip on the Whipper (and, adding a trendy-looking aesthetic!). This classic favorite has also been modified from its original aluminum bottle to a new dishwasher-safe stainless steel bottle. The clever & creative look of this product alone takes iSi to the next level, which I like to call “iSi 2.0”.

And to put iSi’s products to use, the new Culinary Inspirations cookbook provides a wealth of inspiring new recipes for the professional and home chef alike. Each day, I served a variety of food and beverage recipes from the book to let customers taste a bite of iSi inspiration for themselves!

Over the last few years, our iSi Booth has become exceedingly popular, considered as a “must visit” Booth at the IHHS Show. Our daily menu of innovative iSi food and drink recipes attracted several customers and friends, including Top Chef Masters winner and Celebrity Chef Chris Cosentino, PolyScience inventor Philip Preston, and Chef José Andrés.
El Bulli’s Ferran Adrià was in town all week, using iSi Whippers at Press events around Chicago, and as homage, our menu was crafted with a variety of simplified modern recipes that home chefs can make, too. 

This was my fifth year as iSi’s show chef, and incidentally Adria’s twentieth anniversary in discovering the technique of making iSi espumas, but iSi’s 149th year. That’s right; the company was originally founded by Karl Fischer-Pochtler in 1865.

 

For my Edible Espresso 2014 Edition, I flash froze espresso cream (Kalona Super Natural whipping cream and Monin Espresso syrup) on a PolyScience Anti-Griddle, and sandwiched the frozen espresso bites between local Bridgeport Bakery doughnut holes. It was coffee and donuts in one bite - an adult afternoon snack! 

 

Making her debut as an iSi mixologist, award-winning bartender Cristiana DeLucca of Chicago’s famed “Back Bar Project” (above right) served Hot Frozen Ginger Fizz, her take on a signature Ferran Adria/El Bulli cocktail. Cristiana’s interpretation: a warm lemon meringue foam over an iced fizzy ginger lemonade.

 

In what has become an IHHS tradition, we take a group shot at the close of each year’s Show.