Photos by Samantha Jane Beatty
Styling by Kate Stukenberg
Grooming by Tonya Riner for Page Parkes Agency
Models Madison Johnston for Wallflower Management and Jake Atterberry for Page Parkes Agency
Photo assistance by John Lewis
Styling assistance by Molly Jodeit
Men’s styling consulting by Cody Sever
and Whitney Wiggins for M Penner
Shot on location at Hotel Alessandra in Downtown
Sub-Zero, Wolf, and Cove Showroom Chef Michelle Meshberger recognized this food trend’s growing popularity, saying, "Once people experience steam cooking, it’s a game changer. There are home cooks of every ability who never considered cooking this way. Now, they can’t imagine their life without it.”
Cooking with steam does require specialized equipment. While countertop steamers have offered passable performance in the past, today’s discerning home cooks have found the level of precision and versatility they need in full-size appliances like the Wolf Convection Steam Oven.
“With the combination of steam and convection in one full-size oven, the possibilities are endless,” says Chef Michelle. “From everyday tasks of reheating leftovers to preparing special-occasion steaks sous vide, we’ve heard time and time again that the Wolf Convection Steam Oven often becomes the most used appliance in owners’ kitchens."
Here are just a few ways this multi-function appliance can elevate al fresco dinner parties, casual picnics with friends and family, and lazy lunches this summer.
Often playing second fiddle to a mountain of grilled meat, it’s no wonder snoozy vegetable platters are often overlooked. It’s time summer’s fresh abundance receives the attention and glow up we all deserve. Satisfying crisp, fresh finds from the local farmers’ market can make up the majority of the spread, and consider adding steamed veggies to your crudité platter for a little je ne sais quoi. Arrange snappy peas and vine-ripe tomatoes with sugar-sweet steamed carrots or creamy red potatoes to delight your guests with a mouthwatering mix of textures and flavors. Requiring little to no fat to prepare, produce that is steam cooked in the Wolf Convection Steam Oven keeps its texture and flavor. It’s a delicious yet low-fat way to enjoy summer’s bounty. For a finishing touch, add a dollop of garlicky aioli and let the dipping and snacking commence.
Often, the only difference between a drab loaf and a glossy, golden one is the way it is baked. Steam is key in crafting a loaf with that desirable chewy crust and tender crumb. Emulating steam ovens used by professional bakers, the Wolf Convection Steam Oven excels at creating this ideal environment for baguettes, croissants, and other baked delights. Use steam to make a simple yet delicious steam-baked loaf the star of any picnic. Then douse it with olive oil. Smear it with jam. Top it with cured meats and artisanal cheese. Or keep it simple; a pat of butter and sprinkle of sea salt is all this perfectly baked loaf needs.
At the end of one of those unforgettable meals out, do you ever tote a bag of just-too-good-to-leave-behind leftovers home with you? Next time that happens, and you look to reheat your meal, ditch the microwave. Unlike zaps from a microwave, which can dry out food, the Wolf Convection Steam Oven gently rehydrates food with the help of steam. Then, convection heat transforms the soggy memory into a crisp delight. It ensures your leftovers are as flavorful, moist, and fresh as the night before.
If you’re in market for new appliances and your mouth is watering at all the delicious ways to incorporate steam cooking and the Wolf Convection Steam Oven into your repertoire, we invite you to attend a demonstration at the Sub-Zero, Wolf, and Cove Showroom Houston. There, you can see—and taste—the Wolf Convection Steam Oven in action.
Schedule a private consultation appointment at (713) 599-0053 and begin your appliance journey today.
Contact Us:
Sub-Zero, Wolf, and Cove Showroom Houston
2800 Sage Rd Suite B
Houston, TX 77056
(713) 599-0053
The inspired menu at Amalfi emphasizes fresh seafood and, on right, Giancarlo Ferrara
Founded by Antonio Pepe, a third-generation grape-grower, Agricola Bellaria began its journey in 2002 as an olive oil producer before expanding into wine production in 2008. Today, the winery has earned accolades from competitions, including Decanter, the International Wine Challenge in London, and the Los Angeles Wine Competition. Pepe himself will be on hand to share the story behind the winery and its award-winning wines.
For his part, Chef Ferrara grew up on the Amalfi coast as the youngest of seven children, and often helped his mother in the kitchen. He experience spans the globe, including a stint at the Michelin-starred Patrick Guilbaud in Dublin.
On the menu, expect hand-cut fresh pasta, suckling pig and strip loin from a wood-burning oven. Tickets are $155/person; reservations can be made by calling 713.532.2201
A model on the runway at the Saks show kicking of the Nutcracker Market
The Saks Fifth Avenue Fashion Show and Luncheon hit the runway at NRG Center first, with Ileana Treviño and Beth Zdeblick as chairs and TV’s Deborah Duncan as emcee, raising more than $450,000. Nearly 1,500 guests turned up for the stylish affair.
“Amidst a dreamy backdrop of whites and cream, guests dined stage-side while models donning Sachin & Babi designs — courtesy of Saks Fifth Avenue — dazzled on the runway,” noted a rep for event organizers. “Contemporary yet classic pieces set an idyllic backdrop as a solo violinist executed a series of effervescent tunes, delivering a mix of spirited pop.”
The following day, Macy’s took center stage, for another fashionista fest drawing nearly 1,500 and raising about $375,000. Michelle Barrett, Sarah Davidson and Michelle Jeffery served as chair, with another Houston TV personality, Amy Davis, stepping in as emcee.
“Models glided down the runway in a blur of cream and gold to the holiday classic ‘Snow,’ which was followed by the contrasting bright and vibrant ensembles from the Disney collection,” said a rep. “Mickey Mouse even joined in on the fun, dancing down the catwalk to ‘Hey, Mickey!’ Another delight was the tribute to ‘Wicked,’ where models showcased their best Glinda- and Elphaba-inspired looks.”
The Nutcracker Market provides support for Houston Ballet, its Academy and scholarship programs. Since its inception in 1981, Nutcracker Market has raised more than $90.5 million for the Ballet.
Saks guests included Tracey Williford, Megan Kessler, Beth Zdeblick, Ileana Treviño, Sharon Erskine, Heidi Turney, Kristy Bradshaw, Lindsey Brown, Julie Kent, Beth Muecke, Patti Murphy, Martha Finger, Mignon Gill, Shawn Stephens, Blair Kessler, Jo Furr, C.C. Conner, Chita Kraft and Ann Bean. Macy’s welcomed Michelle Barrett, Sarah Davidson, Michelle Jeffery, Cheryl Zane, Amy Davis, Gary Hudgins, Susan Binney, Melissa Reihle, Jennifer Kushner and Tina Raham Stewart.
Allison Chavez, Devorah Rose and Chea Kelly at Saks show
Debbie Christ, Renee Humphrey, Katrina Anrim and Tina Raham-Stewart at Saks show
Sarah Lane and Lisa Sharp at the Macy's show
Models at the Macy's show
Deborah Elias, Laurette Veres and Jessica Rossman at Saks
Megan Kessler, Sarah Davidson and Camille Wieprecht at Macy's show
Wendy Burks, Renee Humphrey and Anne Graham at the Macy's show