Special Events magazine - May 2006

Special Events magazine featured an article about an event catered by Greenwood Village, Colo.-based Epicurean Catering. The $500K event was for Denver Broncos football coach Mike Shanahan's daughter.

Appetizer station items included skewers of coconut-fried lobster and mint-roasted lamb, both made to order on Evo flattop grills, purchased just for the occasion.

Defense Solutions magazine - 2006

Pacific Northwest Defense Solutions magazine featured a column about Evo, noting that it caught on with professional chefs at the Culinary Institute of America at Greystone and the James Beard Foundation. The clip goes on to say that Evo is beginning to receive more attention from the Armed Services Morale, Welfare and Recreation (MWR) division.

Special Events magazine - November 2005

Special Events magazine editor Lisa Hurley discusses how hoteliers go out of their way to ensure 5-star service for guests. In discussing the dedication to exemplary service, she quotes a hotel planner: "Our equipment is the most modern - for example, Evo flattop grills and infrared burner cooking carts instead of chafing dishes." The article also mentions the world's oldest hotel, the Hoshi Ryokan in Japan, serving guests since the year 717.

iVillage - June 2005

In the summer of 2005, iVillage featured Evo in their home trends section entitled "Thrill of the Grill: Our Favorite Grills, Tools and Outdoor Cooking Accessories."

Below a headline that reads "Flippin' for the Flattop," iVillage writes about Evo: "A barbecue designed by foodies to encourage convivial cooking!" The article also contains a picture of an Evo Professional Wheeled Cart as well as a party with Evo.

iVillage is the leading on-line destination for women with approximately 16 million unique visitors a month. Annually iVillage records almost 4 billion page views. iVillage consists of online and offline media-based properties that seek to enrich the lives of women, teenage girls and parents through the offering of unique content, community applications, tools and interactive features.

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."