Patrick Fertitta, Gretchen Sheirr and Michael Fertitta at 'Call'
Deborah Duncan and Leticia Trauber at ‘Call'
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.
A Fresh Take on the Veggie Tray
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.
Steam-Baked Bread for a Perfect Picnic
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.
The Best Way to Reheat Leftovers
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.
Attend a Cooking Demonstration for a Taste
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
As with Table, the concept for Traveler’s Cart was born of husband-and-wife owners Matthew and Thy Mitchell’s international travels in which they ate street food at night markets and back-alley food carts. “Both of our lives have been greatly enriched by our travels, and those experiences have shown us how important food can be for learning about other cultures and for connecting with people all over the world,” says Matthew, who worked as a journalist before entering the food world.
“We have great respect for the people who we've met making this food, often in the humblest of circumstances,” he adds. “We truly want to celebrate them and their food traditions.”
Traveler’s Cart will offer an expansive menu served counter-service-style and a full-service bar with an inventive cocktail menu; the Da Jerk Shack Punch is a Jamaican rum punch with the spices of jerk seasoning, and the Bangkok 8 mimics Thai chili notes of Tom Yum soup. The food menu includes street snacks — think falafel bites and butter chicken samosas, and small plates like Thai fried chicken wings and pan-fried lamb dumplings. For mains, there’s the can’t-miss American roadside burger and the more adventurous Peri Peri chicken and Jamaican jerk pork ribs.
Traveler’s Cart opens Wednesday, October 23, and is open from 10am to 10pm from Sunday to Wednesday, and open 10an to midnight Thursday to Saturday.
Cocktails
Beef Rendang
Fried Chicken Muffuletta
Interiors by Gin Braverman
Head on shrimp
Thai Fried Chicken Wings
Tiger Shrimp Pad Thai
Firefighter and "Mr. February" on the runway at Red Hot
Again with event founders Elizabeth and Alan Stein leading the show as chairs, the Red Hot Gala in support of the Houston Professional Fire Fighters Association Charitable Foundation drew more than 500 to a pair of Royal Sonesta ballrooms. One was used for pre- and post-dinner cocktailing and perusing of an extensive silent auction, while the one across the hall was the scene of a lavish dinner and presentations that ranged for heart-tugging to heart-racing.
Indeed, the mournful playing of the bagpipe and a rousing acapella rendition of the National Anthem moved the crowd. Later on, the strains of Disco Inferno and Fireball got guests going in a different way — and the first responders featured in the 2025 hunky-fireman calendar to the catwalk shirtless, oiled-up pecs glistening under stage lights. One imagines the whoops and hollers could be heard from space.
Thanks in part to both silent and live auctions, some $850,000 was raised to help provide state-of-the-art equipment for the fire department not covered in its government budgets. A generous set of patrons helped make the night such a success. The Steins’ dedication, “along with that of steadfast supporters and returning presenting sponsors Bobbie Nau, Hallie Vanderhider and Bobby Dees are without a doubt a reflection of true philanthropists,” gushed a rep for event organizers. “This year, Edna Meyer-Nelson stepped up as our dinner sponsor, and the Royal Sonesta pulled out all the stops.”
TV personality Courtney Zavala served as emcee. Other presenters and special guests included Association President Patrick M. “Marty” Lancton, newly appointed Fire Chief Tom Munoz and Mayor John Whitmire. Other VIPs were spotted in the crowd, like Dawn Buckingham, Gary Petersen, Alicia and Lance Smith, Brigitte Kalai, Patti and Don Murphy, Kirk Kveton and Daniel Irion, Cheryl and Bill King, Beth Muecke, Van & David Greenberg, Fady Armanious and Bill Baldwin, and Donae Chramosta.
Donae Charmosta, Paulina Padilla and Stacey Lindseth (Photo By Catchlight Group)
Firefighting hunks aplenty!
Hallie Vanderhider and Bobby Dees (Photo By Catchlight Group)
Kirk Kveton, Daniel Irion, Fady Armanious and Bill Baldwin (Photo By Catchlight Group)
Marty Lancton, Mayor John Whitmire and Fire Chief Tom Munoz (Photo By Catchlight Group)
Elizabeth Stein, Denise Monteleone and Laura Elizabeth Stein (Photo By Catchlight Group)
Mr. March (Photo By Catchlight Group)
Jared Jinkerson, Jeff Gremillion, and Alicia and Lance Smith (Photo By Catchlight Group)
Ashley Gibson and Michael Vanderhider (Photo By Catchlight Group)
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