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September 2014

Kitchen Design Contest Panel Forum Event

Thursday, September 4, 2014
6:30 pm - 8:30 pm
 

Add Your Voice to our KDC Design Forum!

Save the date to network and share experiences with industry colleagues. Follow up your Labor Day festivities with time to reconnect with other designers over a glass of wine and delicious nibbles. Together with a panel of experienced professionals, we will seek to answer the perennial question: Why Entering a Kitchen Design Contest is Worth Your Time. Stay tuned for details to follow.

Register for this event!

SUPPER CLUB

Tuesday, September 9, 2014
6:30 pm - 8:30 pm
The registration is full.
 
Join us in our Event Center for an informative dinner demonstration designed to provide a sensory education on the features and benefits of the full line of Sub-Zero and Wolf products for those in the market to purchase who are currently working with a dealer sales person. Seasonal menus showcase sensational local ingredients with a variety of choices for all tastes and dietary needs.

Date Night with Parties That Cook

Saturday, September 13, 2014
5:30 pm - 8:30 pm

Join Parties That Cook and whip up some romance with a steamy Date Night cooking class party. Heat up the kitchen with your partner as you help make a meal that's sure to be both delicious and memorable.

COOKING WITH CONVECTION & STEAM: From Every Day to Gourmet
Featuring Wolf's Convection Steam Oven: A Full Meal Class with Seasonal Recipes

Friday, September 26
12:00 pm - 1:30 pm
Cost: $35
 
Menu | Brunch, Lunch & Dinner. Each Meal is a Winner!
(Cook Once: Eat Many Times)
  • Show-Stopping Stuffed, Rolled Omelet with Vegetables
  • Chicken Sausage & Bacon
  • DIY Salad Bar: Asian Salad with Shrimp & "Lightened Up" Cobb Salad
  • Fish in Parchment with Red Rice
  • Assorted Cookie Pops
Elbow up to the counter for a lunch-time cooking demonstration featuring everything from how to get started in cooking healthy, quick meals in your new Wolf Convection Steam Oven, to making the most of each marvelous mode! Chef Rachelle Boucher will lead the class through the basics and beyond and equip all who attend with the skills and confidence to get cooking at home!
  • Seasonal and diverse menus for all dietary needs
  • Hands-on opportunities for those interested
  • Bring your Use & Care Guide, if you are a CSO owner
  • Limit of 14 guests per class

October 2014

SUPPER CLUB

Tuesday, October 7, 2014
6:30 pm - 8:30 pm
 
Join us in our Event Center for an informative dinner demonstration designed to provide a sensory education on the features and benefits of the full line of Sub-Zero and Wolf products for those in the market to purchase who are currently working with a dealer sales person. Seasonal menus showcase sensational local ingredients with a variety of choices for all tastes and dietary needs.

Date Night with Parties That Cook

Saturday, October 18, 2014
5:30 pm - 8:30 pm

Join Parties That Cook and whip up some romance with a steamy Date Night cooking class party. Heat up the kitchen with your partner as you help make a meal that's sure to be both delicious and memorable.

COUNTER INTUITIVE: Fabulous Fall!

Thursday, October 23, 2014
6:00 pm - 9:00 pm

Join us to gain a hands-on approach to crafting crowd-pleasing yet simple homemade meals featuring fresh, healthy ingredients sourced locally. In each class Chef Rachelle Boucher profiles new seasonal fresh produce that is not to be overlooked next time you walk the produce aisle. Join us for new ideas to take to the market and fresh inspiration for finished meals served at your own kitchen counter.

Menu | Are You Out of Your Gourd? Heirloom Squash and Beyond!

  • Ajlouke et Potiron – African Pumpkin Dip with Seasonal Crudité and Crisps
  • Thai Shrimp & Coconut Soup with Pumpkin (Light-Style)
  • Butternut & Delicata Squash with Pomegranate and Mint Pesto
  • Lemon Pappardelle with Scallops and Zucchini "Noodles"
  • Steamed Custard Kabocha Pumpkin
CLASS NOTES: What you need to know
  • Limit of 20 guests per class
  • Hands-on opportunities for those interested
  • Dinner and recipes provided
  • Wine and beer included
  • 21 and over