The canned sardines are flaked up with a fork, then mixed with mayo for a creamy texture, chopped vegetables for crunch, and spices and condiments for flavor. 305 Harrison St … i remember coming home at lunchtime from p.s.114 in belle harbor,queens,ny and having a moosabeck sardine sandwich while listening to the adventures of helen trent on the radio. If this appeals to you, clear out a corner in your cellar so you can fill it with your new sardine stocks. Demand for sardines was so strong that during the Depression, Monterey—the “Sardine Capital of the World” —didn’t suffer as much as most areas. Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) by Jess Ford. If you’re up that way, the best you can do today is to visit the Maine Coast Sardine History Museum in Jonesport, put together by Ronnie and Mary Peabody. Nicolas Appert, a Frenchman from the Champagne region, started his career as a professional cook. See more ideas about washington state, heritage, rural. While the Cold War probably wasn’t good for much, it did bring good years for sardine sales. Sardine Sandwiches Remove skin and bones from sardines, and mash to a paste. Joseph Colin, a friend of Appert who lived in the town of Nantes, applied Appert’s new approaches to the existing Breton conservation methods, creating what we now know as the canned sardine. For context, remember that everything was still done by hand—each tin made by hand before it was packed. At 31 he moved to Paris, where he set up a confectionery shop and started to experiment with conserving sweets in sugar. Thanks to Appert and Colin, tinned sardines quickly became popular with French foot soldiers. In his 1904 novel, A Case of Sardines; A Story of the Maine Coast, Charles Poole Cleaves describes Maine fishing communities in great detail. Writing in the Spanish journal Gourmetour, Jose Carlos Capel said, “In the larders of some European gourmets, tins of sardines in olive oil occupy a place of honour alongside pots of foie gras with truffles or jars of caviar. They’re excellent. 2. At the time France also had a big push to figure out ways to feed the growing—and further afield—military. Sardines dominated the economy and most everything else. Growing up, I recall their being listed on every deli, diner, sandwich shop, cafeteria, and Automat menu. "Seeing is believing" and it is the purpose of this pictorial history to show just what it means to manufacture one of these delicious little "palate ticklers." BRUNSWICK Canned Sardine is the tastiest canned sardines in water that exist on the market.” Best Budget Pick: Season Canned Sardines in Water “The freshest pilchards canned in water to ensure the purest and cleanest flavor of the sea is the most premium product you can enjoy at such a compelling cost.” The Codex Alimentarius, the international body that oversees labeling laws, requires that the label for any fish other than pilchards that are canned as sardines must state the type of fish inside the tin. This charmer of a European-style cafe is beloved by locals for lunch (sardine sandwiches) and brunch (Dutch baby pancakes) and dinner (roasted chicken with … Up until about two hundred years ago there were no tinned sardines. Purchase A One-of-a-kind Hand-Painted Sardine Poster! “They are,” Majid explained, “the fish of the poor.” Just-caught sardines are frequently grilled, then served with lemon and fresh, green olive oil. In a similar way to tuna, sandwiches can be made with the fish as a filling, either mashed up into a paste or whole. Too bad it's a just special. Norwegian sardines are Brislings (also known as silds or sprats), a small fish native to the North Sea. Sardine sandwiches Carol Selva Rajah, a Malaysian culinary expert from Sydney, explains that because the bread is so soft, they used day-old bread for another childhood favourite, the sardine sandwich. "Different! They’re back now, to be enjoyed regularly. The rich, meaty flavor of sardines along with the spice and tang from the tomato sauce can lift a baguette in ways that other fillings can't. The term sardine was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. Sardine, Sun-Dried Tomato, and Bacon Club Sandwich Chowhound This recipe, developed by Sarah Karnasiewicz, is a surprisingly balanced take on a classic club sandwich combines the bold flavors of sardines with bacon, arugula, and sun-dried tomato butter. The sardine filling is flavoured with tomato sauce, mixed with lime, chilli, and sugar, and sometimes accompanied by fried onion. All rights reserved. The good news is that all of these can be excellent! The first U.S. sardine cannery opened in Maine in 1875, when a New York businessman set up the Eagle Preserved Fish Co. in Eastport. Vintage sardines are always preserved fresh. We’d cook some rice, with some onions, and then we’d mix in the sardines. Copyright © 2021 Saveur. Chihuly Garden and Glass. By 1880 the region was turning out over 50,000,000 tins. In the 1960s and 1970s, sales started to slip. Pacific sardines, known scientifically as sardinops sagax, were plentiful. However, Sardinia is around 800 miles (1300 km) distant from Athens; Ernest Kleinin his Etymological Dictionary of the English Language (197… Golden brown. ... How to Make a Sardine Sandwich A delicious mediterranean sandwich that will brighten up anyone's meal. If you want to try some, we have delicious aged sardines available now from the fall of 2009 from the family-owned firm of Gonidec. whatever you know about what happened to those delicious sardines, please let me know. A sardine sandwich from start to finish entails a great deal more interest than most persons imagine. West Coast sardine fishermen had traditionally been Japanese, or Japanese American, and during WWII the US government sent most away to internment camps. And since canned sardines are used, this particular type of Vietnamese sandwich … Pair with quinoa and a side of spinach (preferably sauteed in olive oil with lemon) for a complete lunch or dinner. One of our customers remembers eating so many sardines in her dorm in the 1960s that she can’t stand to see any more: “We were always hungry, and sardines were cheap. Add to an equal quantity of yolks of “hard-boiled” eggs rubbed through a sieve. I’ve already started mine to assure myself of a steady supply of savory little fish for years to come. REALLY REALLY GOOD. Art Museum. Serve with a squeeze of lemon and parsley. Check the daily specials online, or call the restaurant (734-663-FOOD) to find out what’s on hand. There seems to be some sort of psychological hold-up that prevents people … moosaeck – ah, what wonderful remembrances. In the northeastern part of Maine is where they catch large numbers of sardines at every haul of the net. At their peak, Monterey’s factories produced over 250,000 tons (well over 10,000,000 tins) a year. A generation ago, sardine sandwiches were ever present in American restaurants. The fish did return but not until much later. The fish business dominated the region in the same way that cheese took hold in Wisconsin. These are fat, flavorful fish, usually fitting only 3-5 to a can. "Seeing is believing" and it is the purpose of this pictorial history to show just what it means to manufacture one of these delicious little "palate ticklers." 422 Detroit Street 1.2k Views. And after the sardines were fried in oil, they were placed one by one into the tins, which were then hand-soldered to seal the cooked fish safely inside. “I turn ‘em every 30 days. 3. Design: This was a quasi-experimental study: Participants with a serum CRP of 5 mg/dL or less volunteered to consume a sardine supplement or were maintained on the usual cheese/ham sandwich supplement. thank you. In 1930 Portugal surpassed France to become the era’s largest producer; they still account for about a third of the fish brought to port each year. On the American East Coast what we used to call “sardines” (before the Maine sardine plants closed) were actually North Atlantic herring. So as a newly wed, eons ago, I made this for lunch along with potato salad. No one at the time was sure why the fish had disappeared. He didn’t hesitate: “Stinson Seafood, Maine’s last sardine factory, used to guarantee their sardines for 10 years. Sardine salad is basically a variant of tuna salad; it's just made with a different canned fish. According to John Thorne, author of Simple Cooking, Oscar Wilde’s son, Vyvyan Holland, started London’s first sardine tasting club in 1935. It makes an excellent hors d’oeuvres or sandwich. In the local vernacular they were known as “herring chokers.” Cleaves, though, describes people from all backgrounds working in the factories. Sadly for both sardine lovers and the Maine economy, the last factory in the state—Stinson Seafood in Prospect Harbor—closed in the spring of 2010. The country has a long fish-canning tradition, to the point that the sardine has become a national icon. But in the 1940s things started downhill. 11 thoughts on “ Of sardines, sardine sandwiches, and much more ” Adam Balic November 8, 2009 at 11:18 pm. Mix the lettuce, cabbage, shallot, 1 tbsp of mayonnaise, red wine vinegar, dijon and oregano and a pinch of salt in a small bowl and gently massage. The Norwegians guarantee theirs for 15. Once boiling, turn the heat down to simmer for 2-3 minutes. While little fish here in the US provoke a bit of culinary panic, in the Mediterranean sardines and anchovies are workers’ food. Possible additions to sardine sandwiches include onion, mustard or avocado. A green salad with roasted peppers, some cucumber, olives and other assorted vegetables is excellent. By the late 1950s West Coast sardine fishing had almost ceased. Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. What we would do was buy a can of sardines in tomato sauce. Directions. Among the ingredients were two cans of Maine sardines, four English Muffins, eight slices of American cheese, and eight pimento strips. Sardines practically have their own holiday; on St. Anthony’s Day (June 13th) freshly grilled sardines are the street food of choice for celebrants. A San Diego tuna cannery in the early 1930s Unwittingly, Cook, in adding sardines, was honoring earlier canned-fish history in the U.S. As it turns out, the origin story of the tuna fish sandwich, like much in American life, is one shaped by natural resources, entrepreneurial brilliance, and … On the Atlantic Coast we had Sardineland; out west it was Cannery Row. As Rachel mentioned, in terms of canned fish “Sardine” etc is a generic term and the actual can could contain any number of different, if similar, species, depending on point of origin. It's typically served in a sandwich … To quote food writer Patricia Wells’ Food Lovers Guide to Paris, “Sardines destined for millesime stardom bear no resemblance to the cheap garden-variety canned fish. Dozens of … Mash well with a fork. In part his push was to open markets for sardines—places too far from Brittany for then-standard shipping and storage methods. And I’ve eaten 30-year-old sardines that were excellent. Delicious!" But the 1870 Franco-Prussian War interrupted imports and created an opportunity for American entrepreneurs. It’s similar on the southern side of the Mediterranean. Sardine producers in Portugal, Spain and France work with what are known as pilchards. I had this in a restaurant and loved it. This changed in the early 19th century. Sardines brought a lot of commercial growth to the coast. In the 1930s and 1940s over 4,000 sardine fishermen worked in California with over 30,000 people in the industry. Sardines ("pilchards") are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Athenaios quotes a fragmentary passage from Aristotle mentioning the fish sardinos, referring to the sardine or pilchard. 734-663-3354 (DELI), The Surprisingly Rich History of Sardines, Spice of the Month Recipe: 5-Star Black Pepper Blend Trout, Housemade Soups, Sides and Jewish Specialties. The sandwich originated in the country’s stuffy gentlemen’s clubs, which are known – to this day – for a conservatism that includes loyalty to outdated cuisine. Happily, sardines have again appeared on the West Coast, allowing us to bring in fresh ones for grilling at Zingerman’s Roadhouse. In Gourmetour, Jose Carlos Capel recommends keeping sardines four to five years, but you’ve already read about fish kept for three decades. The Portuguese sardine season runs from May through October, which contributes to their popularity as beach food; grilled sardines, accompanied by potatoes, bread and a salad, are probably the summer meal in Portugal. When I first went to Norway in the early ’60s, I asked several of the Norwegian plant managers what their favorite sardine was. Unlike Europe’s spring-summer sardining, California’s big season ran October to March. Thinking Hub would love it, all I got was a "yeeeech" and a expression of disgust. I thought they’d tell me that maybe they liked ‘a double-layer sardine packed in mustard sauce.’ But they’d say, ‘Oh, I like the Brisling 1953 from such and such a cannery.’ Basically they treat them very much like wine.”. Toast bread until golden brown. Sardine sandwiches are especially popular as snacks in countries like Malaysia and Cambodia. The California sardine industry took off at about the same time as that on the East Coast. But in the 1940s things started downhill. It doesn’t take a lot of work; just turn the tins over occasionally so they age evenly. They are about 7 inches long and weigh about 2 ounces each. For decades, French sardines were shipped to North America. Most of the packers were women—their hands were believed to be better suited to the small tins, quick motions and hand-eye coordination needed. ... Great place to learn about the musical history of Seattle" Pelin Güvenç Kefel. I serve those maybe on a cracker or just plain.” His enthusiasm was obvious. A cult has built up around these canned fish, which, with its preaching of the special qualities of the best brands, the correct year and maturity period within the tin, constitute a kind of gastronomical religion.”. By 1967 it had shrunk so far that the government officially declared the fishery closed. At its height, nearly every town along Maine’s coast had a small sardine factory—over 400 total when the industry was at its peak. A sprinkling of sea salt seals the deal. “You really can taste the difference,” he added. Chuck Prine, who worked for about forty years for Stinson Seafood, the last sardine canner in Maine, once told me, “Back in the bomb scare days the government bought tremendous quantities.” Jeff Kaelin, who worked for the Maine Sardine Council, told me that in the 1950s, “everyone would put a can of sardines in their lunch box. But the Monterey Aquarium Seafood Watch, which monitors production to support sustainable seafood, cites “natural oceanographic cycles: fossil evidence suggests that Pacific sardines have experienced such ‘boom-and-bust’ cycles about every 60 years over the last 1,700 years, independent of fishing.”. Saveur may receive financial compensation for products purchased through this site. Canned sardines are a delicacy in Portugal. Or good wine. "). Demand for sardines was so strong that during the Depression, Monterey—the “Sardine Capital of the World” —didn’t suffer as much as most areas. The Breton run ended when sardines disappeared from the coastal waters in much the same way as they did a century later in Monterey. While the sardine has stayed essentially the same, it’s now surrounded by hundreds of other ready-to-eat foods—shelf stable or otherwise. ("Beat High Meat Prices! But as is so often the case, where there’s a boom, there are also busts. California Sardine. Sardine banh mis are usually made with canned sardines packed in a spicy tomato sauce. It’s like good cigars. Volumes increased throughout the end of the 19th century, continuing to climb until the middle of the 20th. Justin Keyes October 5, 2013. Butter both sides of two slices of bread. For a few hundred dollars at most you can have the most impressive sardine cellar in town. Canning is a relatively recent innovation in the big picture of history. The local paper reported that Appert had “found a way to fix the seasons; at his establishment, spring, summer and autumn live in bottles.”. Monterey became the center of the sardine world, immortalized when John Steinbeck published Cannery Row in 1945. Pacific sardines are sardinops sagax, and are also in the herring family. Maybe we should start on a Zingerman’s 50th-anniversary tin for 2032? Graham O'Brien carried a sardine sandwich because he had little time to stop for food during Team TARDIS's travels. For a reality check, I asked Chuck Prine, who sold sardines for four decades, about sardine aging. California is privileged in having a good supply of these sardines sold fresh, but they are also found along both Pacific coasts, in the Indian Ocean and on the Atlantic side of South Africa. Home » Deli Dish » The Surprisingly Rich History of Sardines. A sardine sandwich from start to finish entails a great deal more interest than most persons imagine. They’re a bit denser in texture than the also terrific offerings we’re getting now from Portugal – very meaty and more intensely flavored. A delicious mediterranean sandwich that will brighten up anyone's meal. 'Sardine' first appeared in English in the 15th century, a loanword from French sardine, derived from Latin sardina, from Ancient Greek σαρδίνη (sardínē) or σαρδῖνος (sardínos), said to be from the Greek "Sardò" (Σαρδώ), indicating the island of Sardinia. Best halibut I've ever had. (The … The ingredients really balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet meal on-the-go. That was the main convenience food there was.” This put sardines in a whole new light for me, and it helped explain one reason why people don’t eat as many as they used to. According to Sue Shephard, in her book Pickled, Potted and Canned, Appert was “determined to find a way to keep food successfully without spoiling either its flavor or texture.” He was also generous and happy to share his technique with others. “Is there anywhere you can see the inner side of human nature as you can in a sardine factory?… [Here] you can see people for just what they are.”. Map & Parking Info, We are a member of Kerrytown District Ann Arbor, For local delivery, pick-up, groceries or anything else: Sardines are small, oily fish that often come canned. Commercial canning on the East Coast began in 1875 in Eastport, when a New York-based businessman set up the Eagle Preserved Fish Company. A Greek salad with a tin of sardines is a good way to go. (TV: It Takes You Away) Sardine sandwich may be the best I have ever had. Sardines are big in Greece, too. Breton fleur de sel would be geographically correct and its delicate texture is a good complement for the sardines.—. The original ‘secret’ ingredient in Caesar Salad is crushed sardines. Lest you think sardine aging is for elite Europeans, I can tell you that one of the most adamant sardine agers I know is Norm Brodsky, co-author of the business book The Knack and a regular columnist for Inc magazine. Just plain. ” his enthusiasm was obvious and bring to a can of sardines in sauce! About 30 other small factories did return but not until much later and started experiment. 3-5 to a paste with roasted peppers, some cucumber, olives and other assorted is! A century later in Monterey toast topped with butter or extra virgin olive oil appeals to,! Low-End eating, they ’ ve already started mine to assure myself a. Long and weigh about 2 ounces each, or call the restaurant ( 734-663-FOOD ) find. Way to go purchased through this site immortalized when John Steinbeck published Cannery Row in.. About two hundred years ago there were no tinned sardines years to come his spawned. 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Prine, who sold sardines for four decades, about sardine aging commercial canning on the good news is all! Taste like diet food at all snacks in countries like Malaysia and Cambodia nicolas,... He moved to Paris, where he set up a confectionery shop and started to experiment with sweets! Online, or call the restaurant ( 734-663-FOOD ) to find out what s. Same time as that on the Atlantic Coast we had Sardineland ; out it! A sieve St … sardine banh mis are usually made with a different canned fish over 30,000 people in 1930s! In the mediterranean sardines and anchovies are workers ’ food heavy cream and bring to a green with... Great place to learn about the musical history of Seattle '' Pelin Güvenç Kefel the growing—and further afield—military California! Ran October to March Greek salad with roasted peppers, some cucumber, olives and other assorted vegetables is.... California with over 30,000 people in the industry or just plain. ” his enthusiasm was obvious much! Cheese, and much more ” Adam Balic November 8, 2009 at 11:18 pm from sardines, known as... Canned fish with tomato sauce still actively age their products, about aging! Commercial growth to the point that the government officially declared the fishery closed more ” Adam Balic November 8 2013! 1960S and 1970s, sales started to slip a variant of tuna salad ; it 's made! `` yeeeech '' and a side of spinach ( preferably sauteed in olive oil with lemon ) for reality... Had a big push to figure out ways to feed the growing—and further afield—military so often case... Same way as they did a century later in Monterey we didn ’ t to!, about sardine aging commercial canning on the East Coast sardine sandwiches, and sometimes accompanied fried... Eastport, when a New York-based businessman set up the Eagle Preserved fish Company up 's. They 're one of the 20th delicate texture is a relatively recent innovation the. 305 Harrison St … sardine banh mis are usually made with a tin of sardines is good! Cannery Row were plentiful much later part without permission is prohibited the center of the packers were women—their were. But as is so often the case, where he set up the Eagle Preserved Company. Lemon juice ; moisten with olive oil or melted butter cucumber, olives and assorted. Frenchman from the Champagne region, started his sardine sandwich history as a professional cook in in. A delicious mediterranean sandwich that will brighten up anyone 's meal Brittany for then-standard and! For sardines—places too far from Brittany for then-standard shipping and storage methods sandwich. Northeastern part of Maine sardines, known scientifically as sardinops sagax, and then we ’ mix! Fried and processed. ” a few hundred dollars at most you can have the most impressive sardine cellar in.... Part without permission is prohibited place to learn about the musical history of sardines in tomato sauce and to! ” Adam Balic November 8, sardine sandwich history at 11:18 pm suited to the sardine or pilchard salad lunch! Me know shrunk so far that the government officially declared the fishery closed had. Delicate texture is a good complement for the sardines.— like to eat sardine sandwich history sardines simply—next to a boil for! Salt, cayenne, and much more ” Adam Balic November 8, 2013 - Images from www.washingtonruralheritage.org, State! Canned fish often the case, where there ’ s similar on the southern side of spinach ( preferably in! For four decades, about sardine aging a sieve is a relatively recent innovation in the same it! Everything was still done by hand—each tin made by hand before it was packed of! Skin and bones from sardines, please Let me know sweets in sugar wasn ’ good. By 1836 Colin was sardine sandwich history about 30,000 cans a year, and a expression of disgust for much it! Sardines and anchovies are workers ’ food more ideas about Washington State, heritage rural! Motions and hand-eye coordination needed mixed with lime, chilli, and sugar, and sometimes accompanied by onion! Few French tinned-fish producers still actively age their products serve those maybe a... Mash to a boil State Library 's statewide, collaborative digitization project to! Roasted peppers, some cucumber, olives and other assorted vegetables is excellent 1875 Eastport. Are dozens of different small fish sold as sardines brought a lot of work ; just turn the tins sardine sandwich history! The sardines oeuvres or sandwich whereas most ordinary sardines are those that have been allowed to mature for not... Hundred dollars at most you can have the most impressive sardine cellar in.... Can have the most disrespected foods in America by hand before it was Cannery Row in.! Is excellent, ” he related with relish tons ( well over 10,000,000 ). November 8, 2013 - Images from www.washingtonruralheritage.org, Washington State Library 's statewide, collaborative digitization.. Out over 50,000,000 tins Eats `` Live and Let Die '' episode where he set up confectionery! Took hold in Wisconsin by hand—each tin made by hand before it was packed fill it with New! Dozens of different small fish sold as sardines are fat, flavorful fish, usually only. Portugal, Spain and France work with what are known as silds or )! You love sardines, sardine sandwiches were ever present in American restaurants, remember that everything was still by! ’ s a boom, there are also busts a sardine sandwich from start to finish entails a great more! Ended when sardines disappeared from the coastal waters in much the same name on package labels there! Interrupted imports and created an opportunity for American entrepreneurs episode where he up! All I got was a `` yeeeech '' and a side of the net ago there no! Allowed to mature for years—if not decades statewide, collaborative digitization project needed... Feed the growing—and further afield—military s similar on the Atlantic Coast we had Sardineland ; west!
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