Chef'n Announces New Executive Board Chair


Chef’n Corporation, a kitchen products company that recently sold a majority share of itself to the private equity firm CID Capital, has announced the appointment of Linda Graebner, former Board Chair of the International Housewares Association, as Executive Chairman.

“All teams under the Chef’n umbrella including product development, operations, finance, sales and marketing” will work closely with Graebner and Chef’n founder and CEO David Holcomb, the company said in a statement.

Known for kitchen and cooking products such as the PepperBall, a squeeze-operated pepper grinder, Chef'n has 250 patents to its name. Holcomb, who also holds the title “Famous Inventor,” says the new money raised will be used to launch as many as 20 new products in 2012. Holcomb says new products and marketing will push annual sales from $40 million in 2011 to $50 million in the next several years and to as much as $100 million in the next 10 years.

Dining: Home Cooking in Ballard

Dining: Home Cooking in Ballard

San Fermo strives for comfort Italian style.

Named for a 16th-century monastery 50 miles west of Venice, San Fermo in Ballard is probably the first new restaurant in a long time that wants to make its name in rustic, homey Italian food. 

Instead of focusing on the current trend of modern, interpretive Italian dishes, co-owners Tim Baker (Percy’s & Co.), Scott Shapiro (Melrose Market), and Wade Weigel and Jeff Ofelt (both of Bimbo’s Bitchin’ Burrito Kitchen, Cha Cha Lounge, King’s Hardware and Percy’s fame) have transformed the conjoined (and formerly pea green) historic Pioneer Houses on Ballard Avenue into an utterly charming, upscale pasta house. The 50-seat San Fermo, which abuts the Ballard Farmers Market on Sundays, is now a glossy white stunner with black accents and a similar indoor color scheme.

Executive chef Sam West (he also runs the kitchen at Percy’s a block away) and sous-chef Zach Wagar (formerly of Spinasse) offer solid, traditional entrées, such as rabbit cacciatore and osso buco, but you’ll want to go straight for their handmade pastas, which change daily. Delicate, ricotta-filled duck ravioli ($17) swim in traditional rosemary broth with shallots; weighty, wavy mafaldine carbonara ($16) is tossed with fatty guanciale (pork cheek), which puffs up to an irresistible crunch and, along with fresh egg, coats the wide, ribbon-like noodles beautifully.

The antipasti ($12) — an ever-changing medley of seasonal, marinated and pickled vegetables, fresh cheeses and inventive cured proteins — is also a sure thing, especially when paired with a bottle of rosé and enjoyed on one of the restaurant’s two killer outdoor patios. Central to the north patio and its neighboring ivy-covered brick wall is a sagging crabapple tree studded with beehive lanterns.

Spending warm nights there (and on the smaller south patio) listening to an eclectic range of music — from Billie Holiday to M. Ward to Creedence Clearwater Revival — while eating fresh, simple, approachable Italian food was among the highlights of my summer. Luckily, heaters and blankets will keep it going this fall.