Appliance Education NKBA Event 2

We challenge you to find a person who knows more about appliances than Scott Bekins. Bekins hosted the West Michigan chapter of the National Kitchen and Bath Association (NKBA) in Grand Rapids Wednesday night. Scott Bekins provided appliance education and discussed how the industry has changed.

A big thank you goes out to Wolf, Hestan and DCS who each sent representatives to grill food for the event. An expert from Whirlpool’s WLabs answered questions about its new Vessi Fermentor & Dispenser. Paradigm filled our concourse with music from their outdoor speakers.

DCS and Big Green Egg also donated gifts for our attendees.

It was an honor to meet so many local experts in the kitchen and bath industry.

A slideshow below includes photos from the event.

Ready. Set. GRILL!

Big Green Egg Grill - Football is in the air

Mini MaxTailgate in style with the Big Green Egg Mini Max grill! Only $595 at Bekins.

This compact grill, weighing only 90 lbs., is the perfect size for tailgating and comes with a sturdy, easy to grip carrier!

Its stainless steel cooking grid is large enough to cook 4 burgers at a time, measuring 13 inches in diameter, and has endless options for your party’s menu.

Speaking of menu, give these Smoked Brat Kabobs from Johnsonville a try.

 smokedBratKabobs - Johnsonville Image

Smoked Brat Kabobs


Servings: 4

Prep Time: 5 minutes + (1 hour marinade time)

Cook Time: 20 minutes



  • 1⁄2 cup soy sauce
  • 1⁄4 cup frozen apple juice concentrate, thawed
  • 3 tablespoons hot mustard
  • 1 package (14 ounces) Johnsonville Smoked Brats
  • 2 medium sweet red peppers, cut into 1 inch pieces
  • 1 medium green pepper, cut into 1 inch pieces
  • 1 medium yellow summer squash, cut into 1⁄2 inch pieces
  • 1 medium onion, cut into wedges



  • In a resealable plastic bag or bowl, combine soy sauce, apple juice concentrate and hot mustard for marinade. Add vegetables. Seal bag or cover container; refrigerate for one hour.
  • Drain and reserve marinade.
  • Set the EGG for direct cooking at 350°F/177°C.
  • Thread sausage and vegetables alternatively on the Big Green Egg Flexible Skewers ($15.50/ set of 2). Brush with reserved
  • Grill on EGG for 15 to 20 minutes or until sausage is hot and vegetables are crisp-tender, turning and basting frequently with reserved marinade.
  • Serve immediately.