Sub-Zero and Wolf Showroom Visit + Giveaway
Thank you to the lovely people over at Sub-Zero and Wolf & SheKnows Media for sponsoring this post!
You guys!! I just got back from visiting the Sub-Zero and Wolf showroom here in Houston. And let me explain my experience to you in just one simple word — AMAZING. It truly was! These showrooms are a wonderful place to start if you’re thinking about sprucing up the kitchen and can’t really decide on the first step.
What I LOVE the most is that the Sub-Zero and Wolf showroom is just that – a showroom. As in the staff doesn’t try to sell you a thing because they don’t sell appliances at their showrooms. How nice would it be to walk in simply to gain knowledge without a sales rep breathing down your neck for money?
I know that is the biggest turn-off for me. The showrooms are made with the customer in mind: it’s there simply for you to go in and get a feel for the appliances, gain knowledge, and ultimately to help you come up with a unique solution for your appliance needs. Not only do they have knowledgeable staff to help you with the decision making process, but they also have a truly talented executive chef who does cooking demonstrations to show you HOW to use these appliances at home like a pro.
There was soooo much that I learned from the chef, but we’ll get to that in just a minute. You know how guys (and some girls) get all excited about muscle cars?
That would be my reaction walking into the Sub-Zero and Wolf showroom. I’m talking jaw-droppingly gorgeous kitchens. It was like waking up on Christmas morning and finding a big yellow Ferrari with your name on it. I didn’t know where to look first. I just knew that I wanted it all. I started my tour with the rangetops and quickly learned that cooking on a Wolf rangetop or cooktop is so much more controlled than cooking on any other kind of stovetop. The burners have more heat control than any other brand on the market.
And the ovens! Don’t even get me started. The dual convection ovens eliminate ‘cold spots’ for more even baking every single time. You know what that means! You don’t need to flip the muffin tray around at half time anymore. Is anyone else excited about that? I don’t know about you, but I would love to step away and only come back when my food was ready for me to taste test. Yes. Please!
But don’t think for a second that the Sub-Zero refrigerators didn’t impress me just as much. I was so shocked to hear that sometimes normal refrigerators can shorten the life of your produce. I mean, all this time, I wondered why my herbs wouldn’t last more than a week in the fridge. Well, let’s just say, the herbs weren’t the problem. The Sub-Zero refrigerators are completely different from any other brand of refrigerators. How so? They have a dual refrigeration system – which is just a fancy way of saying that they have a separate cooling system for the refrigerator and freezer. Average refrigerators pump air from the freezer into the refrigerator which causes those poor little herbs of mine to go limp in just a few days. Boo-hoo! Having a dedicated system means that your $$ stretches further for groceries when you aren’t tossing once-crispy-lettuce into the trash all the time.
We likey. If you thought I meant a measly little cooking demo, think again.
The Executive Chef, Garth Blackburn, prepared a full three course meal complete with the most delicious Raspberry and White Chocolate Bread Pudding that had me wanting seconds and thirds. I love that the cooking class is totally interactive. We were all shocked to see that he pulled a Slow Roasted Beef Tenderloin out of the oven without oven mitts and lived to tell the tale. He told us later that the Convection Steam Oven heats up just the meat when the probe thermometer is inserted. And here I thought it was good ol’ kitchen magic. Chef Garth was able to break the medium rare steak with his hands into tiny pieces <– now that’s some tender meat.
But what made me the happiest was that he was answering questions not just about the appliances but also about cooking in general. Like, we learned the quickest way to keep something from boiling over, isn’t the wooden spoon trick that we keep seeing on Pinterest. It’s simply blowing on the surface of the liquid. And how you don’t really need to measure quick cooking polenta or its cooking liquid. Just add extra polenta if it’s too wet or liquid (broth or cream) if it’s too dry.
At the end of the class we even got to take home recipe cards with the ingredients and instructions of all the recipes he prepared, so guess who’s going to be enjoying that bread pudding all the time? MEMEME. Oh and a quick 10 minute hollandaise. GAME. CHANGER.
Now here’s where you come in — Tell me what you’d like to learn at your local Sub-Zero and Wolf showroom to enter for a chance to win a $100 Visa gift card!
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This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the [email protected] email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 6/8/15 – 7/12/15.
Be sure to visit the Sub-Zero and Wolf brand page on BlogHer.com where you can read other bloggers’ posts!
This sounds like it was so much fun! My husband would probably think it would be booring,but this is my kind of afternoon haha. I would love to learn from a trained chef especially more about that bread pudding 🙂 White chocolate raspberry is so good together.
Oh! That’s White Chocolate Raspberry Bread Pudding! Definitely going to try and make a similar recipe for us all soon 🙂
I’d like to learn the correct cooking temperature for steak.
mami2jcn at gmail dot com
I would like to learn how to make some fancy dessert
elena150980 at yahoo dot com
I would love to learn from a chef how to make a variety of cooking sauces and the right way to sear meats to keep all the flavors and juices in. I have a problem overcooking meat because I am afraid it is not done.
I would like to know the latest features of the appliances on the market and how they would save me time and make it easier for me to to prepare food for my family.
I would love to learn how to properly saute foods without burning them. I would also like to learn how to make more refined dishes, such as a souffle.
I would love to learn about convection cooking and the different heat sources
I would like to learn how to use these awesome appliances up close like a pro at my local Sub-Zero and Wolf showroom.
Tweeted here: https://twitter.com/lil_lady_dz/status/608450368796766208
I would like to learn to precisely control Wolf’s dual stacked burners at my local Sub-Zero and Wolf showroom.
tcarolinep at gmail dot com
I would like to learn to use a convection oven correctly as I have one on my microwave and am not using it right.
I’d love to check out more about their refrigerator. Ours is so pitiful!
I would love to see some cooking demos to learn some fun new recipes for my family!
I would love to learn how to cook like a pro in a convection oven and also on a dual fuel range!
I’d like to learn about the convection steam oven and how it can replace the ubiquitous household microwave.
sazzyfrazz at gmail dot com
sazzyfrazz at gmail dot com
I could help me be selecting proper appliances for my small kitchen.
I would like to learn about all the benefits of the sub zero appliances and I’d like to ask different cooking questions.
I would like to see how energy efficient these appliances are.
I would love to learn how their product can make my life and cooking easier.
amy [at] utry [dot] it