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June/July Newsletter 2012
The Greatest: Sub-Zero's French Door and Wolf's Convection Steam Oven
The latest isn't always the greatest when it comes to the new thing on the block, but in the case of Sub-Zero's recent addition, the 36" French door refrigerator/freezer, and Wolf's dynamic Convection Steam Oven, the old adage holds true: These two products are the latest and the greatest offerings by Sub-Zero and Wolf.
Anticipation was high before Sub-Zero's 36" French door refrigerator/freezer reached the market this summer, and the product clearly has fulfilled the high expectations of customers loyal to the brand. The French-door style is popular for its looks and appreciated for its function benefits. Open one at a time or both of the two 18"-wide doors for partial or full access to the interior of the refrigerator. Typical of all Sub-Zero built-in models, it maintains the brand's strict standards for reliability and performance, and is available in stainless steel or can be fitted with custom panel overlay. Strong sales in the marketplace are creating a welcome problem: Sub-Zero's French door unit is proving difficult to keep in stock.
The March debut of Wolf's Convection Steam Oven has given those of us at Riggs and the talented chefs of CuisineStyle time to really appreciate and boast the features and benefits of this 24" piece of kitchen innovation. Truly, the possibilities of what to cook in our Living Kitchen has been vastly expanded, and most of those new options are extremely healthy, quick to make and clean, and so delicious. The time-tested, time-saving secret of sensational meals is that moisture, heat, and airflow work in concert to create delicious results while preserving foods' natural nutrition. You have to see it to believe it. Guests to our monthly Supper Club have planned to revise their kitchen remodel around the addition of Wolf's Convection Steam Oven. We invite you to learn more about how this product has been inspiring new ideas on cooking that is healthy, easy, and time efficient. Convection steam makes qualities of a dream kitchen clear. Visit our Living Kitchen Showroom to learn more.
Seasonal Recipe provided by Pamela Keith
CuisineStyle's Herbs de Provence Prawns has been a hit this summer at Kitchen Creations, the live cooking demonstrations taking place the third Saturday of the month in the Sub-Zero and Wolf Living Kitchen Showroom at Riggs Distributing in Burlingame.
HERBS DE PROVENCE PRAWNS, WITH A DIJON CAPER AIOLI
Yield: 12 to 15 pieces
12 to 15 large prawns, peeled and deveined, tail intact
1/4 cup extra virgin olive oil
2 tbls. very finely minced garlic
2 tbls. herbs de provence
kosher salt and freshly ground black pepper
wooden skewers (optional)
about 1 cup Dijon Caper Aioli
DIJON CAPER AIOLI
Yield: 12 to 15 pieces
1/4 cup Dijon mustard
3/4 cup mayonnaise
1/4 cup capers, drained
kosher salt and freshly ground black pepper to taste
Copyright Pamela Keith 2007