RDI’s In-House Iron Chef Program Takes Flight

“For someone that doesn’t cook, I feel like a rock star right now.” – Marcel Lombardo from Taylor Lombardo Architects

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By the time we were well into our second Iron Chef Teambuilding event, we knew something special was happening. We were creating rock stars, or in this case, culinary enthusiasts made extra special thanks to Sub-Zero and Wolf.

Rock Star Showroom

The Culinary Events Center at Riggs can inspire awe with its two fully functional showroom kitchens equipped with the very best Sub-Zero and Wolf products along with displays of every product showing how it will fit perfectly into your own kitchen. But we wanted to show our designers and guests just how incredible this resource can be. How can we show our “rock star” architects, designers, and craftsmen exactly what our products can do?

Contemporary Kitchen @ Riggs

For that, we created the Iron Chef Program…
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Crab and Artichoke Holiday Dip

At the Sub-Zero | Wolf Culinary Events Center, we are very fortunate to live in the Bay Area where Dungeness Crab Season coincides with the beginning of the holidays. Fisherman head out every November to harvest sweet, succulent crab for the holiday gatherings starting with Thanksgiving. The pairing of crab and artichoke is a perfect way to extend and compliment the flavors of these delicious and unique ingredients for your special celebration. This recipe evokes visions of the Golden Gate Bridge with its San Franciscan pairing of a superb crab dip served in a toasted sourdough bread bowl.

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This recipe succeeds when created with either the Wolf Dual Fuel Range, cooking the crab and artichokes on the dual-staked burners and toasting the bread bowl in the oven, or the Wolf Convection Steam Oven, preparing the crab and artichoke first in “Steam mode” and, with the push of a button, switch it to “Convection” to toast the bowl. 

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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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