Photos by Samantha Jane Beatty
Styling by Todd Ramos
Model Jerry Raines for Neal Hamil Agency
Grooming by Briana Dai
Photography assistance by John Lewis
Styling assistance by Tyler Treadwell
Shot on location at The Barn at Four Pines Ranch in Crosby
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
Brasserie 19
To celebrate its two-year anniversary, Bayou Heights Bier Garten is throwing a good ol’ country hoe down on February 22! The party begins at 5pm and festivities include a raffle for Rodeo tickets, a custom cowboy hat pop-up, line dancing and two-stepping lessons, a live performance by Good Time Muffin, and a mechanical bull.
On Go Texan Day, next Friday, Feb. 28, both the Montrose and the Memorial locations of the Michelin-recognized smokehouse will have live music, petting zoos, a crawfish boil and, for a little taste of the Rodeo carnival, cotton candy!
This Upper Kirby Cajun haunt isserving a hearty Cowboy Ribeye for Go Texan Day. It’s topped with crawfish butter, wild mushrooms and potatoes that blends both Texas and Louisiana flavors.
Want to keep the party going after Go Texan Day? Kick off Rodeo season with a high-energy brunch at the hip Heights cocktail lounge! On March 2, Plume hosts a Western brunch with a DJ and brand new brunch offerings.
The always scene-y happy hour at Brasserie 19 is going western for Rodeo! From March 4-23, find new offerings like smoked-turkey-leg croquettes, and venison sloppy Joe sliders. Plus, sip on seasonal offerings like the Gold Rush, Rodeo Mule and Aqua de Vaquer. It’s a perfect spot to pre-game the Rodeo because Brasserie 19 has partnered with Alto to offer 15 percent off rides to and from B19 — just use code BRASSERIE19.
Enjoy carnival food without trekking to NRG! The River Oaks and Town & Country locations are offering new menu items like mini corn dogs, pulled park sandwich and the rodeo burger with house-ground beef, cheddar, shoestring onions and Relish BBQ sauce. Take a long lunch and enjoy the new beverages like Space City Cowboy with bourbon, blackberry, mint, lemon and maple; or the Rodeo Rita with Mezcal, tequila, lime, blood orange and bitters. These specials are available daily, 11am-5:30pm, from March 4-23.
During Rodeo season, there’s more than seafood at this coastal kitchen! In honor of HLSR, Executive Chef Joe Cervantez is serving up 16-ounce Prime bone-in ribeye with blue crab au gratin potatoes, grilled asparagus salad and bearnaise sauce.
The normally proper tea house is getting a month-long country makeover. Every Thursday from Feb. 27-March 23, Emma Jane is hosting a special menu for tea service with fried chicken and caviar. Who could resist?
Need more brisket? Kolache Shoppe is stuffing its pastry confections with the smoked meat from Pinkerton’s and Killen’s BBQ. The result is the brisket-egg-cheddar-jalapeño kolache, available all of March!
March 2-23, all locations are firing up Jalapeño Chicken Fried Steak for the rodeo! Think top round steak, flavored with taco seasoning, that’s fried until extra crispy and covered with spicy gravy. Yee-haw!
Yes, even ramen is getting in the cowboy spirit! The Heights-area ramen shop is offering 10 percent off March 4 through March 23 to guests who arrive in Western attire.
Kendall and Susan Plank, Noel Wise, Anna Osborn, Michelle Koskie
Dec My Room founders, mother-daughter duo Susan and Kendall Plank, and event chairs Jennifer Cope and Marie Flanigan mingled with the "galentines" two days before V-Day. After early-morning browsing of pop-ups and trunk shows at Tootsies, the well-heeled crowd strutted over to PostScript HTX, awash in pink, as always.
Here, the ladies sat down for a beautiful luncheon. At each seat, guests found a butterfly, which was raised during the "paddles-up" portion of the day. Together with an exciting raffle, the event raised nearly $120,000 for Dec My Room.
Ally Shell and Nora Jarrard
Carson Sherman, Rebecca Thomas, Lauren Gray
Tori Kuykendall, Stacey Lindseth
Charlotte Martingano, Anna Osborne
Michelle Froehlich, Diane Nolen, Denise Tinkham, Fenche Shen
Cherie Lindley, Abby Vanegas
Melissa Sugulas, Estella Cockrell, Rebecca Thomas, Melissa Juneau , Traci Young
Donae Chramosta and Donna Lewis
Marie Flanigan and Jennifer Cope
Elizabeth Abraham , Sydney Goss, Laura Thompson
Kelli Tumey, Noel Wise
Elysa Nelson, Claire Jackson, Sylvie Kampshoff
Christina Green, Whitney Kuhn Lawson