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
The Cottages at the Boat Basin
For those wanting to be close to all the action, the harbor is where to stay. The Cottages at the Boat Basin are a row of Quaker-style houses on the slip that juts into the harbor — the closest thing to staying on the water without being on a boat. Renovated this year by Nantucket-based designer Audrey Sterk, each little house is inspired by a whaling ship from a time, 300 years ago, when the island was the busiest whaling port in the world. With a color palette of — what else — deep ocean blue and misty gray, the historic accommodations have been revamped without altering the architecture. Original details, including the vaulted ceiling beams, remain.
Surrounding the Cottages are art galleries and eateries; the adjacent Cru oyster bar has day parties with East Coast prepsters galore.
From here, it’s a picturesque walk along cobblestone streets to Nantucket’s small downtown. Nestled in the maze of shingle-style architecture and Greek revival buildings — take the walking tour from the Whaling Museum for the full story on the marriage of these two styles — are charming shops and ultra-hip restaurants. Located in a former sea captain’s house, stylish Via Mare offers mostly small plates and cool cocktails in environs akin to Houston’s La Colombe d’Or.
Meanwhile, on the northeast end of Nantucket, find The Cottages’ sister property, The Wauwinet. It’s a quieter, but equally scenic, hotel overrun with lush hydrangeas bathed in fresh sea air. The hotel’s restaurant, Topper’s, is overseen by its namesake — an Airedale Terrier — in the form of a large oil painting hung prominently in the dining room. The oysters here are harvested a literal stone’s throw from the restaurant, and the wine program has been annually awarded the Wine Spectator Grand since 1996. It’s the perfect place to enjoy a nice pour overlooking the water, while daydreaming about staying on island forever.
Oysters at Cru
Sankaty Head Lighthouse