At the Sub-Zero | Wolf Culinary Events Center in Burlingame, the menus for our culinary  classes transition with the seasons. On the heels of the New Year of 2016, Supper Club, our once-monthly educational dinner demonstration event, shifts into winter with dishes grilled, sliced, and sautéed before observing guests present to better understand the broad spectrum of features and benefits of the full line of Sub-Zero and Wolf products.

With two resident product experts from Riggs, Chef Ivan Dubriwny and Trade Manager, Shae Wilder, each person attending Tuesday evening’s event received an in-depth introduction to the Sub-Zero and Wolf family of products along with a practice guide for use and care of each.


Aromas of fresh bread met arriving guests from baking taking place in the Wolf convection steam oven. The addition of a glass of wine and a seat at the table followed. Time to tour the Center accompanies a tactile experience of what Sub-Zero and Wolf have to offer.

After some passed appetizers, guests are treated to a full multi-course dinner prepared in our Sorrento Kitchen. Product experts, such as Shae and Ivan, are on hand to answer your questions while the meal is prepared as you watch. Want to make one of the many Supper Club dishes? The recipes are provided below! Let us know you favorites in the comments.

SC 2016 Jan

Supper Club is an event provided for those in the market to purchase who are currently working with a dealer sales person. Click here to make a reservation for Supper Club or to make an appointment to meet with one of our Product Specialists.

The Recipes

Dungeness Crab Cakes 

Roasted Bell Pepper Aioli

Marinated Grilled Prawns 

Shellfish Cream Sauce

Lobster Ravioli

Winter Greens Salad

Rosemary Potato Butternut Squash Gratin

Herb Crusted Beef Tenderloin with Red Wine Sauce

Apple Cranberry Crisp