Photos by Samantha Jane Beatty
Styling by Todd Ramos
Model Jerry Raines for Neal Hamil Agency
Grooming by Briana Dai
Photography assistance by John Lewis
Styling assistance by Tyler Treadwell
Shot on location at The Barn at Four Pines Ranch in Crosby
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
Concert of Arias finalists on the Wortham stage, including first place and audience choice winner Geonho Lee of South Korea, third from left. (Photo by Michael Bishop)
The Wortham Center concert — which serves as the finals of the Eleanor McCollum Competition for Young Singers, pitting the world’s best young singers against each other for high honors and big money — was even more spectacular this year. The young opera performers were accompanied by a full orchestra for the first time, and not just a lone piano per the tradition. And a full orchestra requires a big-shot conductor. Enter Maestro James Gaffigan, the general music director of Komische Oper Berlin, music director of the Palau de les Arts Reina Sofía in Valencia and music director of the Verbier Festival Junior Orchestra in Switzerland.
Other operatic glitterati also participated in the rousing affair. Judges included Michael Heaston, the deputy general manager of the Metropolitan Opera and the former music director of HGO’s Butler Studio school; Khori Dastoor, HGO general director and CEO; and Summers. World-famous, Houston-based diva Ana María Martínez selected the recipient of her Ana María Martínez Encouragement Award.
But of course, the real stars were the performers, each of whom performed two numbers for the judges — and for the audiences gathered in the hall and watching the live stream hosted by Ernie Manouse. The audience, by the way, participated in the dolling out of awards, voting by phone for the coveted Audience Choice Award.
Jim Loftis and Alexa Chally (photo by Michelle Watson)
Beth Madison and Steve Hamilton (photo by Michelle Watson)
Misook Doolittle, Stephen Beaudoin and Charlotte Lee (photo by Michelle Watson)
Albert Chao and Anne Chao (photo by Michelle Watson)
Megha Karkera and Mayur Kanjia, Warren and Rachel Ellsworth, Jaclyn Goodell, and Brad and Meagan Glover (photo by Michelle Watson)
Mark Walker and Thomas DeNapoli (photo by Michelle Watson)
Loren Meeker, Barbara Labatt and Blair Labatt (photo by Michelle Watson)
Harry and Diane Gendel (photo by Michelle Watson)
Janet Carrig and John Carrig (photo by Michelle Watson)
Roberto Kalb, Gloria Portela and Navasard Hakobyan (photo by Michelle Watson)
Angela Lee and Myrtle Jones (photo by Michelle Watson)
When the winners were announced, it was cute young baritone Geonho Lee of South Korea, with his warm buttery voice and impish charm, who walked away with both the first place award and the audience prize. That’s $30,000 in the total purse!
After the competition, event chairs Reinnette and Stan Marek welcomed nearly 500 opera lovers into the Wortham’s grand foyer for a dinner party celebrating the beaming contestants. In all, more than $775,000 was raised. “Proceeds from the Concert of Arias support the Butler Studio’s mission to recruit, develop and champion world-class young artists,” noted an HGO rep. “These funds also help bring opera to communities across Greater Houston, offering accessible programming for people of all ages, abilities, and backgrounds.”
Guests for the evening included Estela Cockrell, Sarah and Ernest Butler, Molly and Jim Crownover, Cynthia and Tony Petrello, Theresa and Peter Chang, Stephen Klineberg, Anne and Albert Chao, Matthew and Kristen Loden, Robert Sakowitz and Mindy and Joshua Davidson.
Baber and Robart of The Well Pilates Studio
A labor of love, The Well is located in a space that was at one point a dry cleaner, but has been vacant for years. Owners Kristin Baber and Kate Robart, both blonde and bubbly and strikingly fit, outfitted the concrete shell with a palette of soothing greens and tans, aiming to give the fitness studio a spa-like feel. The open-concept-style floorplan feels airy and urbane.
As for the workout, expect a Pilates reformer routine with a big extra dose of strength training and cardio. Those famous Pilates “shakes” will find you early on in the 50-minute class, but don’t be discouraged: Between the encouraging instructors (Baber and Robart are among them) and the upbeat music, the class flies by. During opening weekend, first-timers and Pilates veterans alike left dripping in sweat and smiling wide.
The 10 Xformer machines are custom-made for The Well, featuring a beautiful brown leather on the platforms and carriage, and black and gold accents. Other features of the studio include sleek lockers, comfortable seating, and a curated retail section with giftable and funky little items, recalling a mini Kuhl-Linscomb.
The Well offers classes seven days a week, and clients can book their spot up to two weeks in advance. Grip socks are required, but can be purchased in-studio.
