LIGHTOVATION is the largest lighting show in the USA. It is held semiannually at the incredible Dallas Market Center.  Each show, thousands of lighting buyers travel to discover innovative product lines and experience the most comprehensive collection of fixed, portable, and trend lighting for the residential segment. 

Last week’s market did not disappoint.  My favorite new product is the Fandelier.  It’s decorative while providing cooling comfort.  The answer to for the bedroom argument of I want a chandelier vs I want a fan.

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While were are thousands of light fixtures to see, the trends for 2019 are obvious. The top lighting trends are:

  • Eco-Friendly Design

  • Natural Materials

  • Industrial Style

  • Metallic Finish

  • Geometric Shapes

  • Accent Lighting



What I’ve really come to appreciate is, what a critical component lighting is for your home.   Lighting is not just hanging a fixture, or adding another “can”.  Rather lighting  has the ability to change your environment as it provides visual art, functionality and ambiance. 

WE NOW SELL LIGHTING!  You can go right to our Gerhard’s website and select your  “must haves” at  Simply call our La Crosse or Sheboygan store and place your order. It’s that easy.  Change your light, change your life.

Spicy Cheddar-Stuffed Burgers


  • 1 (7-ounce) can chipotle peppers in adobo sauce, undrained

  • 2 pounds lean ground beef

  • 2 teaspoons steak seasoning

  • 1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices

  • 4 sesame seed hamburger buns

  • Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise


Step 1

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

Step 2

Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.

Step 3

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.

Step 4

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.

Fiesta Dip


  • 1 (10 1/2-ounce) package corn chips, crushed

  • 1/4 cup butter or margarine, melted

  • 2 (16-ounce) cans refried beans

  • 1 (1 1/4-ounce) package taco seasoning mix

  • 1 (6-ounce) container frozen avocado dip, thawed

  • 1 (8-ounce) container sour cream

  • 3 (2 1/4-ounce) cans sliced ripe olives

  • 2 medium tomatoes, seeded and chopped

  • 2 (4.5-ounce) cans chopped green chiles, drained

  • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded

  • Garnish: fresh cilantro sprigs


Step 1

Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Step 2

Bake at 350° for 10 minutes. Cool on a wire rack.

Step 3

Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.

Step 4

Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.

Grilled Potato Salad


  • 6 medium Yukon Gold potatoes, halved lengthwise

  • 1/4 cup olive oil, divided

  • 1 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh oregano leaves

  • 1 tablespoon coarsely chopped capers

  • 1/2 teaspoon red chile flakes

  • 2 teaspoons minced oil-packed anchovies

  • 1/2 cup pitted oil-cured olives

  • 1 1/2 cups halved cherry tomatoes

  • 1/2 cup flat-leaf parsley leaves


Step 1

Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks.

Step 2

Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.

Blueberry Coffee Cake

from the White Gull Inn

Juicy blueberries add flavor to this sour cream coffee cake from The White Gull Inn in Fish Creek, WI


  • 1 8 oz carton of dairy sour cream

  • 1 tsp baking soda

  • ½ Cup Butter

  • ¾ Cup sugar

  • 3 eggs

  • 1 tsp vanilla

  • 2 cups of all purpose flour

  • 1 ½  tsp baking powder

  • 1 ½ cups of brown sugar

  • 2 Tbls ground cinnamon

  • ¾ cups chopped nuts (optional)

  • 3 cups fresh or frozen blueberries (thawed)



In a small bowl, stir sour cream and baking soda together, set aside

In a mixing bowl, beat butter and sugar with electric mixer on med speed until well combined.  Beat in eggs and vanilla ‘till well combined.  Add flour and baking powder; beat ‘till well mixed.  Pour the foamy sour cream mixture into batter, mix well.

In another bowl, combine brown sugar, cinnamon and nuts, set aside

Spread ½ the batter into a greased 13 x 9 x 2 baking pan.  Spread blueberries on top.  Sprinkle with HALF the topping.  Spread remaining batter on top.  Carefully spread remaining topping on cake.

Bake @ 325 for 55 – 60 minutes or until wooden toothpick inserted comes out clean.  Serve warm or at room temperature.

Eggs Benedict Casserole with Easy Benedict Sauce


  • 10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened

  • 12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)

  • 10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces

  • 16 large eggs

  • 1½ cups milk slightly beaten

  • 1½ cups heavy cream

  • ½ teaspoon garlic powder

  • ¼ teaspoon freshly grated nutmeg

  • ½ teaspoon dried mustard

  • 1½ teaspoons kosher salt

  • ¾ teaspoon freshly ground black pepper

  • ¼ teaspoon ground sweet paprika

  • Blender Hollandaise Sauce for serving


  • Heat oven to 375°F and butter a 9x13 baking dish with 2 tablespoons softened butter.

  • Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.

  • Spread the chopped ham over the top.

  • In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.

  • Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.

  • Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.

  • Enjoy!

Top 7 Kitchen & Bath Gifts for Mother's Day

Struggling with gift ideas for Mom?

We all know the struggle. We want to get our Mom something special without getting her the same cliche gifts. Lucky for you, we put together a short gift-guide for the Mom who loves her home. These gifts will easily make you the favorite child. Coincidentally, all of these are available at Gerhard’s!

1. Spruce up her cabinet hardware

She might not want to update her whole kitchen with new cabinets, but new hardware can make a world of difference. Bringing a modern touch to a charming classic can be easy with new hardware.

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2. KOHLER Kitchen Accessories

Your Mom’s kitchen is the epicenter of productivity. She wants it to look clean and sleek but also be functional. That’s exactly what KOHLER’s accessories do. These elegant tools help you organize and optimize your kitchen without compromising style.

3. A New Fantastic faucet for her kitchen/bath

The crown jewel of her master bath. The functional pull-out faucet to help in the kitchen. Change her faucet, change her life.

4. a new whisper-quiet garbage disposal

This is not-so-glamorous gift is something your Mom had no idea she needed. Whether she doesn’t have a disposal to begin with or she needs an upgrade, she’ll love it.


5. Anything Rev-A-Shelf

Rev-A-Shelf if a organizer’s paradise. They have so many of organizational tools that will simplify your life. Many of them she didn’t even know existed, like these!


6. Robern’s Lighted Medicine Cabinets/mirrors

These are absolutely jam-packed with cool features. Whether she’s putting make-up on in the morning or organizing her beauty products, their cabinets are lovely and your mom deserves one.


7. 2-in-1 Shower Head from Delta

Change your shower experience with this easy to install shower head. She can easily get the shampoo out of her hair or hose down the dog all with the same shower head!


Now that you have an idea for a unique gift for Mother’s Day, stop by any of our Gerhard’s locations today! Your Mom deserves something out of the ordinary for her special day and why not improve her lovely home in the process?

Smoked Whitefish Salad in Lettuce Cups

Serves 4



·         1-1/2 pounds smoked whitefish, skinned and boned

·         1/2 cup minced red onion

·         1 head whole garlic

·         1/2 cup minced celery

·         1/2 Bunch Italian parsley chopped fine

·         1 head bib/Boston lettuce washed dried and leaves separated

·         2 roma tomatoes diced

·         Zest of one lemon

·         1-1/2 tablespoons freshly squeezed lemon juice

·         1 cup good mayonnaise

·         1-1/2 Tablespoons Extra virgin Olive Oil

·         3/4 teaspoon kosher salt

·         1/4 teaspoon freshly ground white pepper

·         Toasted sliced cibatta or baguette



1.      With your hands, flake the whitefish in big pieces, being careful to discard all the skin and bones.

2.      In a medium bowl, gently combine the red onion, Italian parsley, celery, mayonnaise, lemon juice, lemon zest, olive oil, salt and pepper. Taste for seasoning. Add whitefish and fold gently.

3.      Rub each piece of bread with the whole garlic. 

4.      Arrange two or three lettuce leafs per plate to make a flower shape. Scoop a small amount of the smoked Whitefish salad into each lettuce cup. Garnish each cup with diced tomato, Italian parsley and extra virgin olive oil. Serve with the crostinis. 


Chef’s Note: This will be great with a glass of Chardonnay.

Chef Feker's Mole Poblano


4 Ancho chilies

3 guajillo chilies

2 Serrano

1/4 cup sesame seeds

1/4 cup peanuts

1 bay leaf

1/4 tsp. ground canella (Mexican cinnamon)

2 tsp. oregano

Sea Salt to taste

1/2 tsp. all spice

2 tbsp. raisins

2-tablespoon tamarind paste

1/2 corn tortilla

3 tomatillos

4 Roma tomatoes

4 cups chicken stock

4 cups of red wine

2 cups chopped onion

2 tbsp chopped garlic

1/8 cup olive oil

1/4 cup Mexican chocolate



1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed and seeded chilies until slightly darkened and fragrant.

4. Remove from pan then add Serrano chili, tomatoes, and tomatillos and char them and remove from pan.

5. Add olive oil to pan and sauté onion and garlic and cook until golden brown.

6. Add all ingredients to the same pan and simmer for 30 minutes.

7. Let cool lightly then puree well, and then strain through a medium mesh sieve to further remove any seeds to obtain a smooth consistency.


Top Kitchen and Bath Trends from KBIS 2019

Kitchen & Bath Industry Show (KBIS) 2019

The Kitchen and Bath team had a great week in Vegas, attending the annual Kitchen and Bath Industry Show. All reports indicate KBIS 2019 was the most attended shows in years, and it showed in the crowds vying for the sneak peak at all of the new products coming our way.

Top Trend: Color

The story of the week, was COLOR!  From the purples and violets seen at the Kohler booth to the rose gold and black stainless introductions in plumbing-it was fun to see.  With both Kohler and Axor offering custom finishes on their product, it is clear that people are looking for something more than just the standard metallics and more neutral palette we have been seeing the last few years. 

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In addition-Black is Back!  In a big way.  Everyone is getting on that train and there are some beautiful looks now in full suites of products. 

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Two of the K&B tenements are Inspirational Design, and Relevant Resources.  This, to me, is the beauty and the added selling advantage of attending this show.  We were able to see what the best of the best (as well as the imitators) are bringing forward.  This show was able to inspire our teams, as well as to give them the leading edge against our competition on knowing what is coming, so we are better able to serve our clients. 

Sexy stone

New Cambria Stone colors and back-lit stone!


Return of Robern

Robern’s new kitchen lineup along with a sculpted mirror that mimics a picture frame.


Magnificent MOEN

Moen’s new shower system atomizes water to conserve in style.


Delta Faucet Highlights

Alexa controlled faucets, shower columns, glass rinsers, hydro-powered shower head lights oh my!


New technology in many forms from the Bold Look Of KOHLER.

Gluten Freen Chicken Pizza

Ingredients for toppings

  • Caramelized red onion

  • Sautéed spinach

  • Grilled chicken, tossed in olive oil with rosemary and Italian parsley

  • Fire-roasted Tri-color bell peppers, thinly sliced

  • Fresh crumbled Fontina cheese

  • Shredded mozzarella and asiago cheese

  • 1 cup Homemade tomato sauce

Ingredients for the dough

  • 3/4 cup Gluten Free All Purpose Flour

  • 3/4 cup tapioca flour

  • 2 tablespoons dry buttermilk powder

  • 1 teaspoon unflavored gelatin powder

  • 1 teaspoon salt

  • 2 teaspoons xanthan gum

  • 1 package active dry yeast granules

  • 1/2 teaspoon honey

  • 2 teaspoons olive oil

  • 1-1/2 teaspoons cider vinegar

  • 1/2 cup lukewarm water

  • Extra tapioca flour for rolling the pizza dough



1.       Preheat oven to 400 degrees.

2.      Combine all dry ingredients in a large bowl and whisk until thoroughly mixed together.

3.      Add honey, vinegar, olive oil and gradually add water.

4.      Mix on high speed for 3 to 4 minutes.

5.      Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

6.      Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

7.       Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

8.      With a rolling pin shape the dough into circles. Roll thin and then carefully place one prepared pizza crust on baking sheet or pizza stone, sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. Repeat with second pizza. Top with tomato sauce and mozzarella and fontina cheese and bake for another 7 to 10 minutes.

9.      Meanwhile, sauté your topping ingredients over medium heat until warm.

10.   Top pizzas with your ingredients and then sprinkle with fresh crumbled feta cheese and enjoy.

Pork Scallopini with White Beans


·         2 lbs of Pork Loin cut in medallions and pounded

·         Flour for dredging (or corn starch if you are gluten intolerant)

·         2 oz of kalamata olives pitted and chopped

·         1 cup of pork or chicken stock

·         1/2 cup of dry white wine

·         Juice of 1 lemon

·         6 tablespoons extra-virgin olive oil

·         1 (8.5-ounce) jar sun-dried tomatoes in oil, 4 tablespoons oil reserved
and tomatoes chopped

·         1/3 cup pine nuts

·         2 cloves garlic, finely chopped

·         2 teaspoons fresh thyme, chopped (from about 10 sprigs)

·         1/2 teaspoon red pepper flakes

·         1 (15-ounce) cans white beans, drained and rinsed

·         1/4 cup fresh lemon juice

·         1/2 cup fresh basil, coarsely chopped and loosely packed

·         1 ounce Parmesan cheese, finely grated

·         3-1/2 ounces Feta cheese, crumbled

·         1/4 teaspoon kosher salt

·         1/8 teaspoon freshly ground black pepper



1.      Heat the oil in a heavy-bottom skillet.

2.      Dredge the pork scaloppini and sear on each side for 1 minute

3.      Add all solid ingredients (except the cheese and the pine nuts) and sauté  together for 2 minutes on low

4.      Deglaze the pan with the white wine, the lemon juice and the broth.

5.      Cook together until pork is cooked through and you have well balanced sauce

6.      Top with cheese and pine nuts and enjoy.

Apple Smoked Bacon, Beet & Organic Chicken Rosotto

serves 4 entrée size or 8 appetizer size


·         1 lb. apple-smoked bacon, diced

·         3/4 cup smoked, shredded organic chicken

·         Zest of 1 lemon (first zest then juice)

·         2 cloves garlic chopped

·         2 medium-size fresh beets,
washed, peeled and diced fine 

·         1/4 cup Italian Parsley, chopped fine

·         1/4 cup of fresh basil, chopped fine

·         1/8 cup fresh Thyme, chopped fine

·         1/8 cup of tarragon, chopped fine

·         4 tbsp. unsalted butter

·         4 oz. of extra virgin olive oil

·         2 cup Arborio Rice

·         2 cup white wine (drinkable Sauvignon
Blanc or Chablis preferred)

·         6 cups of chicken broth
(if store bought/sodium free)

·         4 oz. Parmigianino

·         4 oz. Goat cheese

·         Sea Salt to taste

·         White pepper to taste


1.        Bring stock to a boil and allow to simmer. 

2.       In heavy-bottom sauté pan melt 1/2 of the butter
and 1/2 of the olive oil. Sauté the bacon until crispy, then remove and set aside. Briefly sauté onion and garlic until lightly golden brown.

3.       Add rice, beets and all chopped herbs and stir until grains are shiny.

4.       Add wine and let evaporate over high heat. 

5.       Then add 1 cup/8 oz. of stock and turn heat down to medium high. 

6.       As the rice absorbs the stock add more, one cup
at a time. 

7.       After about 15 minutes, add chicken and allow to simmer until cooked through.

8.      Do a taste test. When risotto is creamy and grains are firm yet tender, it’s ready for the next step.

9.       Add lemon zest; season to taste with sea salt
and pepper.

10.   Remove from heat; add your cooked bacon, the Parmigianino, remaining butter and olive oil. Gently fold with a spatula until the rice and cheese are melted and incorporated.

11.     Place on serving platter; crumble your goat cheese and sprinkle over your creation. Enjoy!

Il Mito's Caesar Salad

Serves: 6



  • 2 oz. mayo

  • ½ cup Dijon mustard

  • 1/2 cup EVO

  • 1/4 cup white wine vinegar

  • 1/2 cup lemon juice

  • 2 tbsp chopped capers

  • 5 cloves garlic, chopped

  • 4 anchovies (optional)


  • In a food processor mix mayo, mustard, capers, garlic, lemon juice and vinegar and anchovies. (optional)

  • When smooth, add EVO in a thin, slow stream.

  • Season with salt and pepper to taste.



  • 1 package romaine hearts (3 hearts cleaned)

  • 30 croutons

  • 3 hard-boiled eggs, chopped

  • 6 pieces of bacon crisped and crumbled

  • 1 cup fried onions

  • ½ cup grated Parmesan cheese


  • In a large bowl, toss lettuce, Parmesan and dressing.

  • Divide evenly on 6 chilled plates, stacking leaves.

  • Top each with remaining ingredients.

Chef Feker's Chicken with Fresh Tomato, Fresh Basil and Feta

My friends this dish is simple but robust. 15 minutes cooking time is all you need

Serves: 4


• 4, 6-ounce chicken breast (organic preferred)

• 1 cup of fresh tomatoes, diced

• ½ cup of white wine

• 1 clove of garlic, chopped fine

• 16 kalamata olives, pitted and halved

• 1 tablespoon of capers chopped

• 3 tablespoon of white balsamic vinegar

• 3 tablespoon of olive oil

• 4 tablespoon of crumbled feta cheese

• 1/2 cup of fresh Basil, shredded

• Salt and pepper to taste

• Rice flour flour for dredging

• 1 tablespoon of butter


1. Season each chicken breast with salt and pepper, then dredge them in flour and shake the excess off.

2. Meanwhile, heat a medium to large pan on medium heat and add olive oil after 30 second of heating the pan.

3. Place chicken in the pan and increase temperature to medium/ high, cook on each side for 2 minutes.

4. While chicken is cooking combine balsamic, tomatoes, olives, basil, capers and garlic in a bowl.

5. First add the wine then add the mixture to the pan then the butter and cook for another minute and serve over mashed potatoes or pasta as we do for lunch delivery at IL MITO & Zesti.

Chef Feker's Parmesan Polenta

Serves : 6-8


• 3 tablespoons unsalted butter

• 2 tablespoons of olive oil

• ½ small onion diced fine

• 2 cloves garlic, finely chopped

• 3 cups whole milk

• 1 cup Fine ground Semolina (or cornmeal)

• 1 cup Parmesan cheese

• Salt and White pepper to taste


1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.

2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.

3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.

4. Season with salt and white pepper.

5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.

6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.

7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.

8. Get Fekerized.

Gerhard's is the Title Sponsor for Country Boom 2019 in La Crosse

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Country Boom 2019

La Crosse, Wis. (WXOW) – After a popular inaugural showing this summer, Country Boom is looking ahead to next year and they’ve landed a major sponsor.

Gerhard’s Kitchen and Bath Stores of downtown La Crosse announced that they will play a major role in Country Boom 2019. Staff said it might sound like an odd pairing for an outdoor music festival, but having a local sponsor over a larger outside entity allows them to cater the festival to the community.

“Just the overall expertise and presentation and dealing with water, toiletries, that type of thing…” Country Boom President Jon Holthaus. “There’s a lot of cool ideas that we can kind of bring to the table.”

Outdoor festivals often times will go after large companies like a major beer vendor, but there’s a desire to keep Country Boom more of a regional event.

“We’re not going to make a decision because it earns us more money in the short run, or allows us to get more viability on the national level,” Gerhard’s COO Katie Poehling Seymour said. “We really care what happens in Western Wisconsin.”

To keep numbers manageable, Holthaus suggested there may be a cap on how many can attend the festival at one.

Country Boom 2019 is set for July 11 through 13 at the Maple Grove Venues in West Salem. They expect to announce the line-up in 3-4 weeks.


This recipe only needs one pan and it completely customizable to your taste buds. This means that you can use the same topping with other proteins – such as chicken or pork instead of salmon. I also love that everything can be prepped the day before and cooked just before you’re ready to serve. You can also make big batches of the topping and freeze it for future dishes.

Serves : 4


● 2 oz of fresh grated parmesan

● 4 cloves of garlic

● 1 zucchini diced

● 1 yellow squash diced

● 1 small Spanish onion diced

● 1 small carrot peeled and diced

● 1 small roma tomato diced

● 4 oz. if extra virgin olive oil

● Sea salt and freshly ground black pepper to taste

● 1 bunch of fresh parsley – stems removed, then chopped

● 4 oz. of basil – stems removed, then chopped

● 1 fresh lemon zested and then juiced

● ½ cup of plain bread crumbs (if gluten intolerant use corn tortilla crumbs)


1. Preheat the oven to 400°F

2. Line a large baking sheet with foil

3. In a small food processor add the breadcrumbs, garlic, basil, parsley, lemon zest, zucchini, yellow squash,onions, tomato, carrots, lemon juice, and extra virgin olive oil, and then set it to pulse until the mixture resembles coarse, sticky crumbs.

4. Place the salmon fillets right on top of the foiled baking sheet.

5. Season each salmon fillet with a pinch of salt and pepper

6. Coat each fillet evenly with the bread, vegetable, and herb mixture – really pack it on with your hands

7. Turn oven to broil and place the pan back in the oven on the lowest shelf for about 10 minutes

8. Once the salmon is cooked to your liking, serve with your favorite vegetables and English potatoes.

Getting Started with Technology in your Kitchen & Bath

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How to get smart in your Kitchen & Bath.

Putting smart devices in your home can be intimidating for some people. They may not know how easy it can be to set up or what exactly the device can do. The smart home world is growing more now than ever and it is so easy to get into. With entry level items like a smart socket or Amazon Alexa to more advanced systems like lighting groups and security systems, there truly is a price point for every type of consumer. If your a little wary about getting into a smart product, here are a few tips and available kitchen & bath products to get you started.

  1. The U by Moen Shower Controller

    This is one of the smartest and intuitive products we carry. The controller is Alexa compatible and also has an app for your phone along with the wall mounted digital controller. With these three avenues to control your shower, you really have the flexibility to start, control & pause your shower wherever you are either with your voice or your phone.


    • “Alexa, start post-workout shower” - It will set your shower to the exact temperature you programmed and then alert you when it’s ready.

    • Different programmable presets for different people in your home.

    • If you get hung up with the kids or otherwise after you’ve already started it, just call out, “Alexa, pause my shower”

2. Smart Faucets - Moen Motionsense, Delta Touch2.0 & Delta ShieldSpray

The kitchen is getting smarter and more convenient with every new product rolled out recently. Some of the best in class with setting the technology trends is Moen & Delta. Moen’s Motionsense technology allows you to never touch the faucet if you don’t want to. It is available to have two motion activation spots that you simply wave a hand, pot, knife or puppy in front of it and it turns on. This works spectacular when you have messy or full hands.

Delta offers a more tactile approach to turning on your faucet. You can touch anywhere on the faucet and it will turn on or off. You can tap it with your elbow when your hands are dirty from cooking.

Delta also offers a neat new spray feature to some of their faucets. The ShieldSpray technology allows you to spray down your dishes without it splashing all over you and the sink. The water pressure is still present which helps get off the tougher dirt, but the shield is soft enough to keep the water in the sink.

3. Cabinet & Countertop Accessories

  • Power tower - We carry this neat accessory that can be installed in any type of counter to give your device wielding family power at all times. It’s especially convenient due to it's dual integrated USB ports, so you don’t need to chase down those pesky power bricks.

  • Self Contained Toe-Kick Vacuum - This is for the home that does not have central vac, but wants the convenience of the vacuum in the kitchen. It’s all self contained, so you just change out the bag when it gets full!

4. Robern Vanities, Mirrors & Medicine Cabinets

Robern offers an array of bathroom products that truly make life easier and more enjoyable. They took a look at what most peoples bathroom look like and they found one thing across the board: Clutter. There are so many features and benefits jam packed into these that you have to go check them out on their website or in our store! Here are a few:

  • Integrated Lighting for tasking - available at different lighting temperatures

  • Electrical outlets and USB ports

  • Magnetic storage strip to keep small items organized

  • Magnifying mirror that can be removed and carried

  • Bluetooth audio system with invisible speakers

And finally, KOHLER KONNECT…

Need we say more?