Miami Herald - May 2005

In this May 2005 story from the Miami Herald, Chef Mark Ehrler of the Loews Miami Beach Hotel is quoted: "It allows me to be creative. I can do an appetizer, main course and sides at the same time. It's the perfect toy for a professional or home chef." Ehrler goes on to say that he fires up the grill by the Loews pool for special events, turning out seared fois gras and scallops or grilling beef strips for fajitas and heating up tortillas on the side. The Ritz-Carlton South Beach executive chef Thomas Connell is also quoted: "I bring the kitchen to the guests--it's like a portable plancha. They can stand around and watch the food cooking, and even better, smell it."