Photos by Jhane Hoang
Styling by René Garza
Models Charlie Ferguson, Sarah Wohlschlaeger
Hair and makeup by Tonya Riner
Photo assistance by Collin Kelly
Styling assistance by Tyler Treadwell
Shot on Location Downtown, at Dancie Perugini Ware Public Relations in the Niels Esperson Building
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
A delicious spread at 1891 (photo by Andrew Hemingway)
Curried muscles at 1891
This still-new spot in the Heights serves elevated pub fare with something for everyone. Come hungry for brunch, lunch and dinner menus, plus to-go! Dinner ($39) options are many like salmon tartare, grilled flat iron steak, and summer spaghetti. Four desserts are on tap, including Key lime cheesecake.
Tres leches at Auden (photo by Jordan Hughes)
This stylish haunt in bustling Autry Park has a following for its eclectic menu. Husband and wife chefs Kirthan and Kripa Shenoy are crafting punchy Indian-inspired dishes on their two-course $25 brunch and $55 dinner HRW menus. We have our eye on the beef short ribs and grilled asparagus, Masala shrimp with curry velouté, and beautiful tres leches.
Dine decadently on this Spanish restaurant’s three-course $55 dinner menu with dessert. Chilled cherry gazpacho and burrata salad with watermelon are just right for summer. Grilled entrée options include salmon, duck breast and filet mignon, each served with “bomba” rice.
This popular Spring eatery is dishing bold new American cuisine prepared through the lens of Mexican-American chef Thomas Bille. Dramatically presented dinner dishes on the three-course menu ($39) start with choices like grilled peach burrata toast and segue to crispy pork belly tacos and gussied-up carne asada.
Choose from dishes such as chilled corn soup, duck terrine, Scottish salmon and roasted pork loin with polenta on the three-course $55 menu. Chef Aaron Bludorn’s Montrose-area restaurant also offers scratch-made desserts with the special menu including pavlova with mixed berries.
A seafood entree at Duchess
Dine like royalty at this newcomer in Uptown Park offering three-course brunch, lunch and dinner menus. Dinner ($55) sports grilled shrimp sliders and lots of juicy salads for starters. Second-course options highlight Mediterranean specialties like chicken Keba, blackened snapper, and bucatini pasta with chorizo and mussels.
Tex Mex at HiWay Cantina
Pozole verde, Adobe grilled shrimp, watermelon salad, and enchiladas headline the lunch ($25) and dinner ($39) three-course menus. Add-ons like glazed quail and smoked sausage links are on offer as well at this EaDo newcomer from Agricole Hospitality.
Late August
Lunch ($25) on two courses of southern favorites including gumbo, chili relleno, or a smash burger. The three-course dinner ($55) brings on the rack of ribs, LA BBQ seafood, and more.
Le Jardinier's summery burrata (photo by Emily Chan)
Here’s your chance to dine delightfully in an artful museum setting. Brunch, lunch and dinner menus are on offer. Highlights include salmon Benedict, risotto with charred peppers, Heritage chicken and strawberry mousse.
Branzino at Navy Blue (photo by Caroline Fontenot)
Heads up seafood lovers! Three-course lunch ($25) choices range from tuna crudo to Scottish salmon and chicken Milanese. Tomato gazpacho, chilled shrimp, branzino and tagliatelle are a few dinner ($55) options.
For dinner ($55), start with lobster and prawn dumplings or avocado salad. Main plates like filet mignon and herb crusted lamb chops are followed by scrumptious desserts — think white-chocolate-cheesecake brulee.