Supper Club 2.0 Is a Fresh Start for a Favorite Program

Guests arriving to our once-monthly Sub-Zero and Wolf  Supper Club are met at the door with a warm, aromatic embrace that both welcomes and relaxes guests to the Sub-Zero | Wolf Culinary Events Center in Burlingame.

With creative direction from charismatic kitchen and culinary leader Chef Rachelle,  Riggs’s newest iteration of Supper Club, “Supper Club 2.0″ as we call it, produces far more than baked bread, beef tenderloin, and seasonal flatbread coming out of various Wolf ovens. Supper Club aims to educate guests on what make Sub-Zero and Wolf worth it with every taste of delicious food created and beverage offered.

Supper Club October

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What is a Sub-Zero and Wolf “Living Kitchen”?

In the San Francisco Bay Area are fortunate to have an ample supply close at hand of many resources. Fortunate for us, we have plenty of sunshine, loads of garden grown tomatoes, mountains to hike and bodies of water near by to soak our toes.

In contrast, we have a slim supply of one particular key resource to many in the market to learn more about Sub-Zero and Wolf products: The Sub-Zero and Wolf Living Kitchen.

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What sets a Living Kitchen apart from a typical retail showroom floor? The real difference is rooted in the customer’s experience, whether trade professional or end consumer.
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The Time is Now to Enter to Win Sub-Zero and Wolf’s KDC!

Even here in the mild Bay Area, the feeling is all autumn: cooler air, thoughts of roasting turkeys, and, of course, the nearing deadline of the 2013-14 Sub-Zero and Wolf Kitchen Design Contest. By midnight on December 31, 2014, entries are due for what interior designer, former regional first-place winner and judge, Cheryl Hamilton-Gray, of Hamilton-Gray Design, Inc. called, “the Crème de la Crème” of design competitions.

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2012 KDC Regional Winning Kitchen from TRG Architects

2012 KDC Regional Winning Kitchen from TRG Architects

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Four Reasons Not to Miss Next Week’s Design Panel & Networking Event on September 4

Here at the Sub-Zero | Wolf Event Center, we are having a week of Fours. It’s all centered around a compelling, informative, interactive, and fun event happening here in Burlingame on Thursday: The Kitchen Design Contest Panel Discussion and Networking Event.

You say you are not interested in entering another competition? Don’t believe there are any benefits to an entry? Don’t have the time? Want to know more about how to maximize your chances of winning? We will answer these four questions, and more, on Thursday evening.

KDC winning kitchens 2010-12
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Tickle Your Tastebuds at Eat Drink SF!

For the second year running we at Riggs Distributing are feeling pretty fortunate to have the privilege of sponsoring Eat Drink SF, San Francisco’s annual food, wine and spirits festival (formerly known as SF Chefs).

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Newly located this year at Fort Mason and mostly taking place in both the Pavilion and Conference Center, Eat Drink SF is a favorite way to taste the flavors and breadth of offerings from the best of the Bay Area’s chefs, mixologists, brewers, and wine experts. Created by gourmands for like-minded connoisseurs of culinary experiences that capture the best of what the Bay Area offers in raw talent and cultivated resources.

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A Kitchen in Balance: Eye-Catching, Family-Friendly Design

There are so many elements incorporated into the design of a kitchen that it is a challenge to begin to understand how balance is achieved in beauty, functionality and innovation. I recently walked through a kitchen designed by Cheryl Hamilton-Gray featuring Sub-Zero and Wolf that perfectly captured such a balancing act that was designed with a family in mind.

San Mateo Kitchen 1

By the title of this post alone you may think I am referring to our own live Sub-Zero and Wolf kitchens in the Sub-Zero | Wolf Culinary Events Center and Showroom here in Burlingame, but I am not.

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Posted in Contemporary Design, Design highlight, Kitchen Design, Kitchen Design Contest, Miscellaneous, New Generation, Product Highlights, Sub-Zero, Sub-Zero and Wolf Showroom, Sub-Zero | Wolf Culinary Events Center, Wolf Appliance | Tagged , , , , , , , , | Leave a comment

Ginger-Orange Rolled Fish with Snap Peas, Carrots, and Shitake

In the San Francisco Bay Area we are lucky to have a lot of really fresh food available in our local markets year round. Here is a recipe for what we, at the Sub-Zero | Wolf Culinary Events Center, refer to as fast food done fresh: Ginger-Orange Rolled Fish.

This recipe is a perfect choice to showcase what Wolf’s Convection Steam Oven can do! Delicately steam the fish and prep the delicious array of vegetables all at the same time.

Ginger Fish in Convection Steam Oven

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The New Generation Buzz and Wolf’s New Coffee System

In case you haven’t heard, Sub-Zero and Wolf is in the midst of the largest-scale new product introduction in the company’s history. It began over year ago and is slated to continue through 2015. The rollout of the New Generation of Sub-Zero and Wolf is exciting for those of us who’s job it is to educate individuals interested in what it is and why it matters.

A sampling of the diverse line up of New Generation debuting now

A sampling of the diverse line up of New Generation debuting now

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Counter-Intuitive Options for a Healthy You!

In the San Francisco Bay Area we are fortunate to have fresh produce available year round. Our farmers’ markets are always full of the season’s best offerings, and in summer that includes the widest variety of vegetables and fruit, including artisanal food items crafted from the season’s finest. We invited guests to our Sub-Zero and Wolf kitchens to taste the “fruits” of our recent culinary labors and cook with us.

Strawberries

One of the many gifts of being a chef is the never-ending stream of inspiration that comes to me in a variety of forms: a chat with a purveyor from the farmer’s market, a cooking session with another chef or a walk through Chinatown. It is all there for the tasting!

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Eggs To Dye For: Dyeing & Marbleizing Eggs with a Wolf (Convection Steam Oven, that is)

Eggs to Dye for 3

Nature is a constant source of wonder. To me, food is the ultimate expression of nature’s creativity. The colors, shapes and flavors of food will never cease to amaze and delight me. As I continue a lifetime of culinary discovery, I find a limitless well of delicious discoveries to even something I have done time and again.  Take dyeing eggs, for example… Continue reading

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