Libbey gets oven ready
Balancing functionality with presentation, Libbey Foodservice delivers new trendy oven-to-tableware
When it comes to plating, foodservice professionals need to balance functionality and extraordinary presentation. Libbey® Foodservice has introduced a variety of serveware pieces that eliminate the need to sacrifice form for function, particularly for signature dishes that go straight from the oven to the table. In addition, these items enhance the creativity and appeal of the food itself, not just visually, but to all of the senses.
“It’s often said that people eat first with their eyes,” said Susan J. Dountas, director of foodservice marketing for Libbey. “Our new heat-resistant serveware products crafted with on-trend materials provide chefs with a range of options to inspire creativity in plating their signature cuisine.”Cast Iron Serving Accessories
Oven-to-table service is easy and eye-catching with the new line of cast iron serveware. These pieces come in a variety of shapes and sizes, including a round skillet, square skillet, pie plate with handles, oval tray, double-sided rectangle tray and Dutch ovens. With recommended oven temperatures up to 500ºF, the cast iron pieces can serve piping hot foods with a touch of styleCoos Bay
The new Coos Bay™ bake-and-serve handled stoneware trays are ideal for sharable appetizers and side dishes. Coos Bay is available in four vibrant colors. Each color-specific shape is offered in three sizes – square in olive, oval in chili, round in pumpkin and rectangle in butter. With recommended oven temperatures up to 350ºF, Coos Bay adds a dramatic accent to the tabletopChef's Selection Ovenware
The contemporary design and Aluma White™ body color of our Syracuse® China Chef's Selection™ ovenware make for mouthwatering presentations of fresh-from-the-oven creations. Able to withstand temperatures of up to 325ºF, the clean, crisp white is an ideal way to frame colorful, steamy-hot menu items. The ovenware is available in several sizes and shapes, including ramekin, medium pot pie, deep casseroles, handled casseroles and rarebit.