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
With a special partnership with presenting sponsor Indigo Auto Group, the new issue features a roundup of hot shops, restaurant and current cultural events, as well as the cover story — a racy fashion shoot, per the custom.
The revealing fashion spread, shot on location as Hotel ZaZa in the Museum District, for the first time features a real-life couple as models. Highly in-demand model Valen Custer recruited her fiancé, Brazilian hunk Vitor Villar, to join her in front of the camera. Shot by photographer Steven Visneau and styled by Todd Ramos, the story highlights stylish lingerie, underwear, swimwear and a preview of fall looks.
“Don’t blame me if the fashion images are a little extra spicy this year,” Editor-in-Chief Jeff Gremillion half-jokes. “Our models were terrific pros, up for anything, and they couldn’t keep their hands off each other!”
CityBook Creative Director Patrick Magee oversaw the project. Edward Sanchez, a frequent collaborator with the magazine, returned to run hair and makeup.
The issue also includes Managing Editor Evan W. Black’s report on the ups and downs of the Houston real estate market, with special attention to timely trends, including the increasing popularity to homes with built-in generators. Mid-Summer travel pieces — an ultra-luxurious resort in The Maldives and remote boutique getway in Costa Rica — are also on offer.
At the end of summer, CityBook’s Sexy Party, promoting the Sexy Issue, will return.
2017 Sexy Issue cover photographed by Steven Visneau at a private home in Memorial
2018 Sexy Issue cover photographed by Steven Visneau at the most expensive home on the market in Houston at the time
2019 Sexy Issue cover photographed by Steven Visneau at a private home in Memorial
2021 Sexy Issue cover photographed by Steven Visneau at Heights House Hotel
2022 Sexy Issue cover photographed by Jhane Hoang at Four Seasons Hotel New Orleans
2023 Sexy Issue cover photographed by Steven Visneau at La Cantera Resort & Spa in San Antonio
Dan Wierck, Army Sadeghi and Brandon Duliakas of the forthcoming Melrose bar in Montrose (photo by Alex Montoya)
Youssef Nafaa says he "decided to resurrect Mi Luna after realizing that the Spanish tapas concept is not authentically represented in Houston," and that the new location in Montrose presented the perfect opportunity. The ground-floor, corner restaurant will span nearly 4,000 square feet, including a raised platform stage for live music and flamenco dancing, plus a spacious patio facing Crocker Street.
Expect a strong seafood influence on the opening menu, in addition to old favorites like the Paella Valenciana and Pulpo con Patatas. The weekend brunch crowd will likely be strong, enjoying acoustic guitar music and sangria pitchers all day long.
Nearby, the former La Grange location will soon become Melrose, a "cocktail and bites" destination featuring a menu from James Beard-nominated Emmanuel Chavez of Tatemó. Army Sadeghi of Clarkwood, Brandon Duliakas of Fox Restaurant Concepts, and Dan Wierck of Clutch each bring tremendous experience to the new project, which will open this fall.
The owners were excited by the building's history; built in the 1930s, it was for four decades a LGBT dive bar called EJ's before becoming the Tex-Mex patio bar La Grange. Next up will be a high-style, Old Hollywood-glam lounge with nods to Montrose's "bohemian charm," per a release. Melrose's two-level patio will tout a new, large central tree "as a shady focal point and an extension of the interior’s more loungey feel, with seating vignettes anchored around the existing covered bar and koi pond, as well as new fire features."
As for the drinks, there will be around two dozen signature cocktails with seasonal ingredients, punch-bowl-style beverages, and a "proprietary ice program."
Mi Luna interior rendering by Agustin Fata
Mi Luna exterior rendering by Agustin Fata