Photos by Steven Visneau
Styling by Todd Ramos
Makeup by Edward Sanchez
Hair by Melissa Ivanic for Estilo Salon and Spa
Shot on location at Heights Mercantile and Yale @ 6th apartments
Sub-Zero, Wolf, and Cove Showroom Chef Michelle Meshberger recognized this food trend’s growing popularity, saying, "Once people experience steam cooking, it’s a game changer. There are home cooks of every ability who never considered cooking this way. Now, they can’t imagine their life without it.”
Cooking with steam does require specialized equipment. While countertop steamers have offered passable performance in the past, today’s discerning home cooks have found the level of precision and versatility they need in full-size appliances like the Wolf Convection Steam Oven.
“With the combination of steam and convection in one full-size oven, the possibilities are endless,” says Chef Michelle. “From everyday tasks of reheating leftovers to preparing special-occasion steaks sous vide, we’ve heard time and time again that the Wolf Convection Steam Oven often becomes the most used appliance in owners’ kitchens."
Here are just a few ways this multi-function appliance can elevate al fresco dinner parties, casual picnics with friends and family, and lazy lunches this summer.
Often playing second fiddle to a mountain of grilled meat, it’s no wonder snoozy vegetable platters are often overlooked. It’s time summer’s fresh abundance receives the attention and glow up we all deserve. Satisfying crisp, fresh finds from the local farmers’ market can make up the majority of the spread, and consider adding steamed veggies to your crudité platter for a little je ne sais quoi. Arrange snappy peas and vine-ripe tomatoes with sugar-sweet steamed carrots or creamy red potatoes to delight your guests with a mouthwatering mix of textures and flavors. Requiring little to no fat to prepare, produce that is steam cooked in the Wolf Convection Steam Oven keeps its texture and flavor. It’s a delicious yet low-fat way to enjoy summer’s bounty. For a finishing touch, add a dollop of garlicky aioli and let the dipping and snacking commence.
Often, the only difference between a drab loaf and a glossy, golden one is the way it is baked. Steam is key in crafting a loaf with that desirable chewy crust and tender crumb. Emulating steam ovens used by professional bakers, the Wolf Convection Steam Oven excels at creating this ideal environment for baguettes, croissants, and other baked delights. Use steam to make a simple yet delicious steam-baked loaf the star of any picnic. Then douse it with olive oil. Smear it with jam. Top it with cured meats and artisanal cheese. Or keep it simple; a pat of butter and sprinkle of sea salt is all this perfectly baked loaf needs.
At the end of one of those unforgettable meals out, do you ever tote a bag of just-too-good-to-leave-behind leftovers home with you? Next time that happens, and you look to reheat your meal, ditch the microwave. Unlike zaps from a microwave, which can dry out food, the Wolf Convection Steam Oven gently rehydrates food with the help of steam. Then, convection heat transforms the soggy memory into a crisp delight. It ensures your leftovers are as flavorful, moist, and fresh as the night before.
If you’re in market for new appliances and your mouth is watering at all the delicious ways to incorporate steam cooking and the Wolf Convection Steam Oven into your repertoire, we invite you to attend a demonstration at the Sub-Zero, Wolf, and Cove Showroom Houston. There, you can see—and taste—the Wolf Convection Steam Oven in action.
Schedule a private consultation appointment at (713) 599-0053 and begin your appliance journey today.
Contact Us:
Sub-Zero, Wolf, and Cove Showroom Houston
2800 Sage Rd Suite B
Houston, TX 77056
(713) 599-0053
Tres Leches at Auden (photo Jordan Hughes)
If you need an excuse to check out the new Artisans, which relocated a few months ago to posh Galleria-area digs, its HRW menu is a great one: Winning combos include a portabella mushroom starter featuring bruleed-goat-cheese croutons, and duck confit with orange sauce; or maybe corn-and-potato soup with pistachio-crusted sea bass for something a touch lighter.
This stylish haunt in Autry Park has a following for its eclectic menu. Husband-and-wife chefs Kirthan and Kripa Shenoy will craft punchy Indian-inspired dishes on their brunch and dinner HRW menus: We have our eye on the beef short ribs and sauteed spinach, Masala shrimp with curry velouté, and tres leches.
It’s a scene for a girl’s night out, to be sure, but the pre-fixe dinner menu at this Post Oak Hotel hot spot has something for every appetite: Start with the clever ceviche roll before moving on to a main course of Gulf redfish with white-wine butter and focaccia — or risotto with seasonal veggies and mascarpone.
Trout almondine, French onion soup, and vanilla bean crème brulee are dinner classics worth relishing during HRW. The festive bar and popular sidewalk café — yes, Fido is invited! — feels a little like Paris in River Oaks.
It doesn’t get classier than this iconic Downtown Cajun-Creole favorite. Don’t miss the crab cakes, signature turtle soup, or stuffed quail on the month-long, multi-course lunch and dinner menus.
Linguine alla Vongole at Graffiti Raw (photo by Becca Wright)
Red snapper ceviche, linguini with clams, and beet cake are a few California-inspired dishes to snatch up on the three-course dinner menu. Don’t skip the “surfboard” potato chips and caviar! The Big Vibe Group’s Coppa Osteria and Flora will also offer multi-course HRW dinner menus.
Thai one on and eat like a king at this luxe romantic spot in Hanover River Oaks. Plush banquettes are a cozy dining option, or hit the huge center bar to sup and sip on specialties like soft-shell-crab-papaya salad, Flavors of Siam (filet mignon with Thai-style sauces), and “coconut ice cream fantasy.”
Brunch and dinner menus boast a feast of avant-garde Spanish riches. Last year, special four-course menus offered more than 20 different dishes to choose from! Start with pork empanadilla and paella Valencia and end with Basque cheesecake brownie. Our brunch pick? Watermelon burrata and tortilla Espanola.
At this Korean steakhouse, guests watch their meal being cooked at the table on grills while snacking on sushi and other delicacies. We can’t wait to try the grilled bone-in short rib or grilled head-on shrimp with charred garlic vinaigrette. Like other Berg Hospitality concepts, sister resto The Annie Cafe & Bar will serve lunch and dinner comprised of ample choices, with options to pay a tad more for items like a Wagyu filet or crab tostadas.
Take in the artistic splendor of the historic La Colombe d’Or hotel while dining out on a dime. European-inspired lunch and dinner dishes like Ahi Tuna Nicoise and Butcher’s Steak Frites tempt.
This sleek hotel restaurant offers pan-Latin flavors on its three-course lunch, brunch and dinner menus — think Kurobuta pork chop with Argentinian chimichurri barbecue sauce, Peruvian ceviche and housemade churros. The hotel’s casual Bayou & Bottle is also dishing out HRW menus with stacked burgers and creative salads!
On her: Swimsuit, by Michael Kors. On him: Swim briefs, $18, by Yuzhou on Amazon
Romper, boots and necklace, all by Gucci
Suit, by Giorgio Armani
Bralette, skirt and belt, all by Michael Kors. On him: Pants, price upon request, by Lucho
Dress, by Chanel
Dress, by Chanel
On him: Briefs, $27, by Calvin Klein. On her: Bra, $540, underwear, $220, and stockings, $125, all by Murmur at Top Drawer Lingerie.
Suit and gloves, by Gucci
Corset, $570, and thong, $180, by I.D. Sarrieri at Top Drawer Lingerie; with trench coat, $1,550, by Burberry at Neiman Marcus
Photos by Steven Visneau
Styling by Todd Ramos
Art direction by Patrick Magee
Hair and makeup by Edward Sanchez
Photographed on location at Hotel Zaza, Museum District