Justin Yu, Chris Shepherd, Robert Del Grande and Hugo Ortega
Carrie Wirsing and Jeanette Jenkins
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.
A Fresh Take on the Veggie Tray
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.
Steam-Baked Bread for a Perfect Picnic
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.
The Best Way to Reheat Leftovers
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.
Attend a Cooking Demonstration for a Taste
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
Salted Coconut Latik Ice Cream Sandwich at Lil' Koffeteria
The Houston-based developers, Pagewood and Wile Interests, have announced that Lil’ Koffeteria will be among the eateries.
“We’re thrilled to add locally owned Lil’ Koffeteria to our office community who will serve fresh and local eats and build upon the energy we’ve created at our campus,” said Randolph Wile, President of Wile Interests.
For its part, Lil’ Koffeteria is a bit of a phenom. With its original location east of Downtown, its risen to considerable acclaim for its Cambodian-inspired café and bakery goods. “Led by chef-owner Vanarin Kuch, who recently landed a second James Beard award nomination in the Outstanding Bakery category, Lil’ Koffeteria will serve a variety of their award-winning pastries, kolaches and tacos,” said a rep for The Quad.
In addition to the Beard accolades, The New York Times recently cited Lil’ Koffeteria as of the 22 best bakeries in the country now.
The new outpost is expected to open in the spring.
Vanarin Kuch (photo by Niel Burger)
Ham and Cheese Croissants
Chocolate Cake Croissant
Crab Rangoon Croissant
Thai Om Croissantwich
Christine Johnson and Jody Merritt
“Creators Anne Carl, Deborah Duncan, Sylvia Forsythe, Kim Moody, Warner Roberts and Alicia Smith welcomed over 100 guests,” said a rep for the event’s organizers, noting that the function is held each year around Valentine’s Day “simply to tell each other that they are loved and appreciated for all the time, energy, creativity and heart-felt love they give in service to the community.”
This year’s Sweethearts honorees include Lesha Elsenbrook, Tena Faust, Marilu Garza, Tama Lundquist, Elizabeth Stein and Heidi Turney. Other VIP guests included Sidney Faust, Phoebe Tudor, Hallie Vanderhider, Bobby Dees, Brigitte Kalai, Beth Wolff, Cheryl Byington, Leisa Holland-Nelson Bowman, Ellie Francisco, Kim Padgett, Sherri Zucker, Brittany Zucker, Kirk Kveton and Anna Dean.
The annual tea raises awareness for the Mission of Yahweh, a shelter for homeless women and children.
Tena Faust
Brigitte Kalai, Anne Carl and Alicia Smith
Sandra Porter, Marilu Garza, Leila Perrin and Charity Yarborough Cox
Heidi Rockecharlie and Alice Mao Brams
Deborah Duncan and Beth Wolff
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