“Reclaiming the Kitchen” Spotlights a Course of Action Worth Our Time

Wolf Appliance recently debuted a new campaign, “Reclaim the Kitchen,” designed to inspire all of us–anyone who cooks or consumes food (which of course is everyone)–to better understand our choices around food, from selection to preparation and consumption.

The Problem

The most pertinent question is,  “Why does it matter?” It matters to all of us, because cooking and eating together is why the kitchen is the heart the home.

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Innovative Design in Wolf’s M Series Ovens: A Designer Point of View

Over lunch one day recently, I enjoyed listening to Petros Papageorge share with a group of us his appreciation for the detailed features of Wolf’s new M series ovens. As he was eloquently describing the design flexibility offered by Wolf’s latest and greatest, I thought to myself, I need to share this point of view with others! Lucky for me, Petros graciously agreed to allow me to capture his thinking as a designer.

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PPetros & Nicole Papageorgeetros Papageorge is a principle designer of Atherton Appliance, a family-owned, luxury appliance and custom cabinet retailer serving the San Francisco Bay Area since 1956. As a lead resource concerning all aspects of kitchen design, from appliance selection to cabinetry, Petros is a passionate about what drives his business on a daily basis: savvy, distinctive design paired with exceptional functionality that makes a positive impact in the lives of his clients.

I asked Petros a few questions regarding the design flexibility Wolf’s new M series ovens offer to the designer and design-savvy consumer. And here is what he had to say . . .

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Crafting the Perfect Cup of Joe in Wolf’s Coffee System

“Coffee is a language in itself.” -Jackie Chan

At the San Francisco Bay Area Sub-Zero and Wolf Showroom  we have a rivalry going. A rivalry over coffee. Our preferred beans are so important, that we are lucky to have two Wolf Coffee Systems ready to make our morning cups. Not only can the Wolf Coffee System make a perfect shot of java using your favorite beans with only the push of a button, it will also look perfect in any style of kitchen.

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Available in Contemporary, Transitional, and Professional styles, making a perfect espresso has never been easier. With the winter months in full swing and many delicious beverage options available, you can make yourself a java expert with a tour of the Wolf Coffee System.

Ever wonder what all the different choices mean on a coffeehouse menu? Now with the touch of a button, and our helpful definitions below, you can become a java expert with your own Wolf Coffee System.

The Stylish Classic: Espresso

Most coffee drinks that you see coffeehouse, with or without Italian names, fall into two general categories: drinks made using espresso and coffee that has been prepared by steeping hot water with ground coffee beans.

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Canapes, Old Recipes, and the CSO vs. Dual Fuel

The holiday season often brings a desire for connecting with special loved ones and recalling traditions during celebrations and in the kitchen. It is a time for special family recipes that need to be perfect when serving to parents, who likely created the recipes, and to teaching the young about important family rituals. It gave us an opportunity to show that the new Wolf Ovens are perfect these recipes as well, and even better, as before.

Standing Up to the Test

Recently our Riggs community member, Vivian T., and her husband, made an appointment with us at the Sub-Zero and Wolf Showroom to test how the Wolf Convection Steam Oven would succeed in creating her family-favorite, and time-tested, canapés. In the past, she had always used a traditional oven broiler to complete these appetizers so we decided to use the Wolf Dual Fuel Range to create a taste, or in this case oven, test. 

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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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Posted in Community Events, Design highlight, Kitchen Design, Kitchen Design Contest, Miscellaneous, Sub-Zero, Sub-Zero and Wolf Showroom, Sub-Zero | Wolf Culinary Events Center, Wolf Appliance | Tagged , , , , , , , , | Leave a comment