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June/July Newsletter 2012

Home Sub-Zero Wolf

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.


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
  1. Place the prawns in a bowl and toss with the olive oil, garlic, and herbs de provence. Cover and marinate for 8 to 24 hours in the refrigerator.
  2. In a large sauté pan using medium high heat. Add the prawns, half at a time, and sauté, stirring, until the prawns are pink, about 2 minutes. Season with salt and pepper.
  3. Remove the prawns from the pan and serve warm (on skewers if desired), with the Dijon Caper Aioli, or serve the prawns chilled, with the 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
  1. Combine all ingredients in a bowl and chill.
Copyright Pamela Keith 2007
Chef Ivan Dubriwny (right) created a menu for the Kitchen Creations to show off many of the features of the Sub-Zero and Wolf appliances. Come in for a visit on the third Saturday of the month and experience the impact great products make in the kitchen.

Chef Alison Reich and Chef Ivan Dubriwny showing off the results of salmon baked with brownies and potatoes in Wolf's 60" dual fuel range at the Supper Club.

On the Horizon: What's Happening Here

Coming this fall is a culinary program unlike any other. The program is currently under development by Pamela Keith of CuisineStyle in partnership with Riggs, and promises to offer to Sub-Zero and Wolf consumers, home chefs, and interested parties in the community something to look forward to. Visit our Culinary Events Calendar for updates.

News from Riggs Distributing, Inc.

Those of us at Riggs are thrilled to report that our monthly Sub-Zero and Wolf Supper Club has been a huge success, filling up each month within a week and half of the last. Designed as an informative and informal multi-course dinner demonstration class highlighting the features and benefits of the Sub-Zero and Wolf product lines, the Supper Club is filling a need with consumers who seek a full-sensory experience with the brands before deciding to purchase. Current owners who have recently purchased come to receive the extra tutorial on the benefits of the many features they are still getting to know. With a very limited number of seats (a comfortable twenty), space has been limited. Attendance is complimentary for those customers working with a dealer sales person, or who have recently purchased Sub-Zero and Wolf products. Tickets can be purchased in advance or at the door with a reservation booked through our Culinary Events Calendar. Reserve your seat at the counter today! Visit our Photo Gallery to see photos of the Supper Club.

To Our Industry Partners: Social Media Connections

Scratch my back and I'll scratch yours—that seems to sum up much of what is the appeal and function of the social-media, B2B dynamic. As a wholesaler, social media is not very, well, social. At a recent conference the social media guru leading the session underscored the value for all businesses to spend money bolstering social media efforts, but contadicted himself when he advised our company to not invest too much in the process. Needless to say, we've persevered. We feel it is a fruitful pursuit, which leads me to my point: Like us on Facebook (Riggs Distributing, Inc.) and follow us on Twitter (sf_subzero). Link to us and learn what we are up to here in our Culinary Events Center and let us keep in the loop with you!


Consumer Corner: In-Store Product Demonstrations

Visit your local authorized Sub-Zero and Wolf retailer on a designated Saturday and check out the fantastic cooking demonstrations by the talented chefs of Gourmet to Go. We have doubled the scheduled in-store cooking demonstrations for the remainder of the year. Visit our Culinary Events Calendar to learn where the upcoming Sub-Zero and Wolf in-store product demonstration is located.

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