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bambu Living

bambu @TEDx

bambu @TEDx


Tedx was created in the spirit of TED's mission, "Ideas Worth Spreading." The program is designed to give communities the opportunity to create TED-like experiences at the local level. More than 10,000 Tedx events have spread around the globe in places like Dubai, Tokyo, Shanghai, and course, Vail. 

TedxVail has been an annual event since 2010. It is a platform for manifesting original ideas. It seems fitting that bambu® is an in-kind sponsor. 

The TedxVail event kicks off on Saturday, February 10th.

All attendees will leave the day with some inspiring ideas, and a whimsical little idea. Our small but mighty, multi-functional bamboo Spork. Handcrafted and finished from certified organic bamboo. 

Attendees will also be fueling up on locally sourced food served on our compostable Veneerware® bamboo plates. Product ideas that redefined their predecessors. 




Tips and Easy Recipes to Help Host a Cheap and Hassle-Free Super Bowl Party

Tips and Easy Recipes to Help Host a Cheap and Hassle-Free Super Bowl Party


Beer Bites Recipes served on bamboo trays and bamboo plates

Take game day grub from typical to extraordinary with recipes from the cookbook Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers by Christian DeBenedetti and Andrea Slonecker (Chronicle Books, 2015).

Wow your friends with upgrades on two classic football food hits: quesadillas and sliders. Present these recipes with pride on our own bambu serving trays and specialty bamboo cutting boards, which reflect the perfect mix of casual yet stylish for an afternoon appetizer spread.

And our Veneerware disposable plates come in a variety of sizes for easy, environmentally friendly, cleanup after the game. Go team!

RECIPE: Kimchi Quesadillas with American Pale Lager

The next generation of American beer food has arrived. Inspired by the Kogi Korean BBQ taco truck in L.A., these ultra-savory snacks demand a clean, cooling beer that will stand up to the heat and spice of the kimchi without washing out completely. Since the invention—and global domination—of pilsner and other pale and golden lagers in the 1840s, the overarching family of pale lagers has become an international standard. But the surprising thing is how many variations within this “international lager” category there are. Seek out a craft-brewed version of the style, such as American Darling by the Pretty Things Beer & Ale Project, out of Boston; Anchor California Lager; or Full Sail Session Lager. Serve very cold, with gusto.

Beers to look for:

- American Darling (Pretty Things Beer & Ale Project)
- California Lager (Anchor)
- Hoponious Union (Jack’s Abby)
- Session Lager (Full Sail)
- Joe’s Premium American Pilsner (Avery)


Makes 4 quesadillas; serves 4 to 6

  • Four 8-in/20-cm flour tortillas
  • 1 1/2 cups/130 g shredded Mexican-style four-cheese blend
  • 2 cups/270 g cabbage kimchi, drained and chopped
  • 1 Tbsp peanut or vegetable oil
  • 4 green onions, white and green parts, thinly sliced
  • Handful of fresh cilantro sprigs, thin stems and leaves only

Place the tortillas on a work surface. Cover half of each tortilla with the cheese mixture and then the kimchi, dividing them evenly. Fold the empty half of each tortilla over the fillings.

Heat a 12-in/30.5-cm skillet, preferably cast-iron, over medium heat. Add 2 tsp of the oil and swirl to coat the pan. Put 2 of the quesadillas in the pan and cook, turning once, until the cheese is melted and the tortillas are nicely toasted, 3 to 5 minutes per side. Transfer the cooked quesadillas to a cutting board. Add the remaining 1 tsp oil to the pan and repeat to cook the 2 remaining quesadillas.

Cut the quesadillas into wedges and arrange them on a platter or individual plates. Sprinkle with the green onions, mound the cilantro sprigs in the center, and serve immediately. 

RECIPE: Gougère Sliders with Dry Irish Stout

Sure, gougères, the airy, Burgundian cheese puffs typically washed down with wine, are a treat by themselves. And sliders may be the ultimate beer snack, whatever their bun. But for this elegant riff, we signed that pillowy puff to jam with a juicy, mini ground-beef patty. The resulting decadent duet is delicious and a perfect beer-tasting nosh. And for the brew to go with these special sliders, Dry Irish Stout—the style that Guinness made into a global powerhouse—is just the ticket.

Beers to look for:

- Dry Irish Stout (Guinness)
- Dragoons Dry Irish Stout (Moylan’s Brewery)
- O’Reilly’s Stout (Sly Fox Brewing Company)
- Old No. 38 Stout (North Coast Brewing Company)
- Old Plowshares Stout (Whole Foods)


Makes 12 sliders; serves 4 to 6


  • Unsalted butter for greasing
  • 1/4 cup/60 ml milk, plus more for brushing
  • 1/4 cup/60 ml water
  • 3 Tbsp unsalted butter, cut into cubes
  • 1/4 tsp fine sea salt
  • Pinch of freshly ground pepper
  • 1/2 cup/60 g all-purpose flour
  • 2 large eggs, at room temperature
  • 3 oz/85 g Gruyère cheese, shredded

Pickled Shallots

  • 2 large shallots, thinly sliced
  • 3/4 cup/180 ml red wine vinegar
  • 1 tsp sugar
  • 1/2 tsp fine sea salt

Mini Beef Patties

  • 1 1/2 lb/680 g ground beef
  • 2 tsp fine sea salt
  • 1 tsp freshly ground pepper
  • Dash of Worcestershire sauce
  • 2 Tbsp peanut or vegetable oil

Dijon mustard, finely shredded iceberg lettuce, and mayonnaise for serving

To make the Gougères: Position racks in the upper and lower thirds of the oven and preheat to 400°F/200˚C. Lightly grease 2 rimmed baking sheets with butter.

Combine the milk, water, butter, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour. Return the pan to the stove top and reduce the heat to medium. Beat the dough vigorously with the spoon until it is smooth and glossy and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and beat in 1 of the eggs. When the first egg is completely incorporated, add the second egg, along with about half of the cheese. Stir vigorously to combine.

Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them at least 1 1/2 in/4 cm apart. Brush the tops lightly with milk and sprinkle with the remaining cheese. Bake until puffy and golden brown, about 25 minutes, rotating the pans top to bottom and front to back in the oven halfway through.

To make the Pickled Shallots: Put the shallots in a small bowl. Add the vinegar, sugar, and salt and stir to mix well. Set aside at room temperature to marinate until pickled, about 30 minutes.

To make the beef patties: In a large bowl, combine the beef, salt, pepper, and Worcestershire sauce and stir gently to combine; do not overmix. Form the mixture into 12 small patties, again being careful not to handle too much. Heat the oil in a large skillet, preferably cast-iron, just until it begins to smoke. Add half of the burger patties and cook, turning once, until browned and crusty on both sides, about 2 minutes per side. Transfer to a plate lined with paper towels to drain. Repeat to fry the remaining patties.

To assemble the sliders, cut the gougères in half horizontally and spread the bottoms with mustard. Position the burger patties over the mustard and top each with a big pinch of lettuce and some pickled shallots. Spread the top halves lightly with mayonnaise and place over the sliders. Serve immediately. 

Beer Bites

About the Authors:
Christian DeBenedetti is founder of Wolves & People Farmhouse Brewery in Newberg, OR, in production now and opening to the public in the Spring of 2016. His award-winning first book The Great American Ale Trail (Running Press, 2011) comes out in an expanded and revised edition in May, 2016.
Andrea Slonecker is a cookbook author, food stylist, culinary instructor, and recipe editor for Kinfolk magazine. Her other books include The Picnic (Artisan), Eggs On Top, and Pretzel Making At Home (both Chronicle).
 Authors, Christian DeBenedetti and Andre Slonecker


NFL photo by Adrian Curiel on Unsplash


The Making of a bambu Catalog (behind the scenes)

The Making of a bambu Catalog (behind the scenes)

Putting together our annual catalog is a four-to-six month process. It begins and ends with the product.

[ If you want to jump right to the catalog link to review or download a copy, then go here ]

Product development is a year-long process with no beginning or end. After months of concepting, drawing, prototypes, packaging considerations, and costing analysis, we decide if we have a product we want to take to the marketplace. Even at this stage, we may decide to kill it (sometimes choosing to introduce it in the future).

Well composed, high-quality photography is central to our catalog development. We use a range of imagery to show the inherent beauty of the material, the design subtilties, and stylized shots to present situations and uses of our products. We have the benefit of working with the same key photographer for nearly 10 years. 

Pro Tip: We shoot with natural light as much as possible. 

We spend a lot of time considering our props and styling. What season are we shooting for? What fresh produce is in season in Shanghai, and what seasonal props can we find? Generally, we end up with more props and styling elements than we need. It ends up being a process of reducing elements so that we end up with a well-composed shot.

photoshootbambu photoshootbambu photoshootcomposing bambu photo

    framing VeneerwareVeneerware table shot

We completely transformed our Shanghai office into a photo studio, and wrapped up our shooting in December. Thanks to Derryck Menere and his team once again.

Then we headed to Portland, Oregon, where we finalized the catalog design for printing. We we teamed up once again with Cedar House Media, and Primer Graphics. Our pressman was an ace with color adjusting.

    press check bambu catalogpress check bambu catalog

Once the sheets matched our press proofs, we were ready for our press run. Waterbased inks laid down on FSC-certified paper on their state-of-the-art Heidelberg press. 

We are particularly pleased with this years version. It was a total collaborative effort between ourselves, the workshops, our photography team, designers, and printing folks. 

This catalog is 15 years in the making. To see the finished version (digital only) click >


If you are a wholesaler or wish to be a bambu wholesaler, we invite you to request our Wholesale catalog by emailing us at 

We have new additions to our Veneerware disposable dinnerware line, bamboo cutting boards, wood serving trays, bamboo utensils, limited edition cork fabric, and textiles. Plus, we're introducing a brand new specially formulated Finishing Oil for your bamboo and other wood grains.