The Living Kitchen - Issue 5

THE LIVING KITCHEN

ISSU E 5

C O S M O P O L I S WO RLD

RECORD

THE MOST METEORITE INSERTS IN A WATCH

THE RAREST OF THE RARE TWELVE DIFFERENT METEORITES INCLUDING A FRAGMENT FROM MOON AND MARS.

louismoinet.com

WELCOME LET TER

W

Hello from the Sub-Zero, Wolf and Cove family! e are thrilled to present Issue #5 of The Living Kitchen, a custom publication from Sub-Zero Group. Our magazine features not only the very best in design, cuisine, travel, lifestyle, and wellness but also showcases the distinctive features and unparalleled quality of our products that make them the finest appliances in the marketplace.

This issue presents two stunning homes, one in the Midwest and the other in the Southwest. Each exemplifies the talent and style of their designers while also displaying the elegant ways SubZero, Wolf, and Cove products fit seamlessly and beautifully into distinguished properties.

In these pages, you will also meet a unique mother-daughter team that creates graceful sink basins and a dynamic developer who has transformed the Miami art scene. We traveled to sunny California to visit with Sub-Zero, Wolf, and Cove Corporate Chef Molly Kruger and taste her delightfully elevated comfort food.

We also sampled baked delicacies from Gemma Stafford and tried an exciting sous vide recipe from London’s Chef Elliot Johnson-Paul.

With food at the forefront, we recommend a tantalizing culinary journey to the Basque region of Spain and France. We also sip a bit of tea created to match Pantone’s color of the year and offer up a cocktail made from the finest tequila available: Clase Azul.

Finally, we are so proud to open the doors to the Barn at Harvest Haven Farm—a gathering place of fine design, delicious food, and great camaraderie. The welcoming spirit of the barn is expressed in everything we do at the Sub-Zero Group and we hope that essence comes through on every page of The Living Kitchen.

Warmly,

Jim Bakke President & CEO

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Samantha Bakke Annen Publisher & Editor-In-Chief, The Living Kitchen

President JIM BAKKE Publisher / Editor in Chief SAMANTHA BAKKE ANNEN Creative Director SHARON BARTHOLOMEW Managing Editor LISA CAVANAUGH Publishing Specialist SUE WATERS Publication Support LANNAN O‘BRIEN Copy Editor SUE MOWRIS

General Counsel BLAINE RENFERT

Corporate Head Demonstration Chef JOEL CHESEBRO

Vice President of Finance TONY FOX

Digital Specialist DARYLNN CHOLES

Writers Allie Herzog, Kellie Innes, Amanda Lauren, Sarah Lippert, Christina Poletto, Janice Randall Rohlf, Jennifer Sperry, Sarah Wortham Photographers Nick Berard, Carla Choy, Ryan Curtin, Dan Cutrona, Dan Ryan

Advertising Sales: Blue Group Media Jill Stone jstone@bluegroupmedia.com and Eric Davis edavis@bluegroupmedia.com All rights reserved. No part of this magazine may be reproduced in whole or in part without the written permission of the publisher. Publisher disclaims all responsibility for omissions, errors, and unsolicited materials. Printed in the USA.

Published by

Tide Street Group www.tidestreetgroup.com If you aren’t interested in receiving this magazine, scan the QR code below to unsubscribe.

ISSUE 5 | THE LIVING KITCHEN

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CONTENTS

20 2 Welcome Letter

EXPERT ADVICE 6 Purpose and Feeling Nashville-based interior designer Lori Paranjape joins TLK to discuss wall coverings.

46 52 TECHNOLOGY 18 Kitchen Confidence Connect to your Sub-Zero, Wolf, and Cove Wi-Fi-enabled appliances from anywhere with our updated Owner’s App.

DESIGN 10 Bespoke Finds The best items to enhance your birdwatching adventure.

FEATURED PRODUCTS 12 Preserved and Perfected The Wolf Vacuum Seal Drawer allows you to prepare and store delicious recipes with ease.

15 Picking Up the Pace Quickly make and serve amazing meals with the Wolf Speed Oven.

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20 Lakeside Living A peek inside a splendid waterfront home from interior designer Amy Storm.

26 Beautiful Basins Unique and artistic porcelain sinks from a London-based motherdaughter team.

30 Beyond The Kitchen A pair of stylish rooms showcase the seamless integration of SubZero, Wolf, and Cove products.

34 Mayan Modern A sleek and serene Mexicaninspired home from Arizona’s Modern Nest.

TRAVEL 40 Flavors of Basque Country A gastronomic journey through this distinctive region of France and Spain.

46 Mind, Body, and Soul Indulge all your senses at Amangiri Resort, stunningly situated in the Utah desert.

FOOD

52 California Dreaming Chef Molly Kruger creates homey yet sophisticated food with a coastal vibe.

ISSUE 5

58 66 58 Spirit of Jalisco A tequila made straight from the heart of Mexico.

64 An Airtight Choice A delectable sous vide dish from Chef Elliot Johnson-Paul.

ENTERTAINING

66 Perfect Pastry Gemma Stafford whips up luscious treats and gives her tips for an ideal afternoon tea party.

70 Peachy Keen Celebrate Pantone’s color of the year with a fresh and lively tea blend.

HEALTH & WELLNESS

74 Virtually Fit TLK explores the latest in gear and apps to take your exercise routine to an interactive level.

HEALTH & WELLNESS

78 A Breath of Fresh Air A walking path at Sub-Zero, Wolf, and Cove offers employees a chance to stroll in nature.

INNOVATION

82 Field to Table The Harvest Haven Farm provides a rustically elegant venue for cuisine and camaraderie.

88 Engineering Ingenuity Colin Hasburgh brings his love of solving problems to his role at Sub-Zero Group.

SCENE & SOCIETY

92 Chefs on the Sand TLK was on the scene as celebrity chefs cooked up a storm at the South Beach Wine & Food Festival.

96 COMMUNITY

96 Street Smart Take a walk through Miami’s Wynwood Walls with developer and culture maven Jessica Goldman Srebnick.

RESOURCES

102 Showroom Directory

FORWARD LOOK

104 Introducing the new TLK website.

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Photo by Nathan Chapman Photography

E XPERT ADVICE Mrs. Paranjape Papers for Mitchell Black Home offer classic design concepts with a fresh, modern twist.

PURPOSE AND FEELING Renowned Nashville Designer Lori Paranjape joins TLK to share her insight and suggestions for elevated and elegant interiors. In this issue, Lori explains, in her own words, the varying ways you can use wall coverings to beautifully tell a room’s story.

by Lori Paranjape Photography by Native House Photography

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A soft blue cloud-like wall covering infuses this primary bedroom with a sense of dreamy relaxation.

A

s with any aspect of interior design, when it comes to wall coverings, my team and I always begin by getting to know our client’s lifestyle. We approach 100% of our projects

by asking: How would you like to use this space, and when you use it, how would you like to feel? Do you want to feel calm and peaceful? Or do you want to feel energized and happy? Are we looking for a spark in the room that makes it feel upbeat? What are we doing in this room? Is this a space of retreat, or are we entertaining in this room?

Once we know the answers to these questions, we can begin to make choices. Often, we get an idea of the

overall environment first, and then we place the items in the room. Sometimes, we want to use a particular wall covering, so we can go ahead and select furniture to complement it.

For certain rooms in our clients’ homes—especially bedrooms—we almost always use a wall covering rather than paint. I feel it adds warmth and interest to the walls, which is very different from a coat of paint.

I tend to divide my wall-covering choices into two categories: neutral and patterned. Each brings something unique to a room.

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E XPERT ADVICE

NEUTRAL

If you’re looking for some texture to give a little visual interest to a room—to make it more atmospheric—then lean toward neutral wall coverings. Be it grass cloth or some other fabric or natural fiber, these choices add a distinct depth, color, and variation that contrast with how bold patterns infuse energy into a space.

The effect natural light has on a neutral wall covering varies depending on the angle at which the sun hits the paper. Textured wallpaper brings more warmth to a room than paint of the same color. It’s an aesthetic statement that goes a long way.

PATTERNED

When you want to bring energy into a space, I suggest opting for a vibrant pattern or bold shade of lacquer.

For example, we might recommend a traditional chinoiserie paper for a dining room or something elaborate or heavy on detail for a powder room or children’s playroom. It is ideal to try patterns in a room that invites creative freedom because you don’t live in it all the time.

But patterns don’t always equal high energy.

Sometimes, we might be looking for a neutral pattern that supports an overall textured theme. Take nurseries, for example. These rooms are meant to be quiet and nurturing, so it’s essential to mute any contrast. We might put tan, taupe, or beige on a cream background. Then we layer in the textures and the whites, which also lend pattern to the room. The element of contrast is still there, but it is subtle and soothing.

This is similar to our approach with Olympic gymnast Shawn Johnson East and her husband, Andrew East, a former NFL player, when we decorated the nursery for their baby number three.

Shawn and Andrew each had an outdoorsy upbringing with countryside elements like apple orchards and honeybees. To recreate this ambiance in the baby’s room, we first found an adorable wallpaper and had it custom-colored. Then, Shawn’s dad pitched in and built the wainscoting, which we also painted in a custom color. It was a wonderful surprise reveal for the whole family, and we were honored that they completely trusted us to design this special room.

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Above Left: Experimenting with bold patterns is perfect for occasionally used spaces like a small powder room. Above: Texture in neutral tones adds interest and warmth to kitchens.

KITCHENS

It's more common to see wall coverings in European kitchens than their American counterparts. Instead, I might look for an opportunity to use a slab of marble or stone or a wall of uniform tile. My goal is to bring in layers and textures that are only achieved by putting material on the walls. Whether it's a Roman clay paint treatment, a paper, or a stone, the feeling of polish, finish, and interest is what I’m after.

I always come back to how my client wants to feel in a room and how they use it. As for me, cooking is my hobby, and I adore being in the kitchen. I love to have guests seated at the island, chatting with me while I'm busy with meal prep. So I wanted that kind of warmth, that relaxed-gathering feeling. The end result is a rich, layered feeling that comes from every choice we made for the kitchen—the walls, the finishes, and the countertops.

No matter your design project, the first step should always be defining the room's purpose and how you want to live in it. If you know where you want to end up, you can address each design question as it arises along the way. Follow this advice, and your reward will be a beautiful home that expresses your unique personality in every detail.

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TREETOP TREASURES Everything you need for a sublime birdwatching adventure.

7. The Merlin App from the Cornell Lab of Ornithology allows you to identify the birds you see or hear.

Download it from the Apple App Store or get it on Google Play.

2. Take a closer look at, and capture images of, the birds that visit your backyard with AIpowered Bird Buddy. mybirdbuddy.com

4. This exquisite handmade and handpainted porcelain Bird House Box with 24k gold accents is from Herend of Hungary. scullyandscully.com

6. Designed and 5. in North handcrafted Carolina, the steel and glass Cricket Forge Cattails Pedestal Birdbath will bring the charm of nature into your home or garden. wildlifewonders.com

5. Chronicle your avian adventures in the durable Rite in the Rain Birder's Journal featuring a secure sidebound notebook cover. riteintherain.com

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3. The AX Visio is the future of birdwatching.

With Swarovision technology, these smart binoculars provide spectacular color intensity, resolution, and detail, interactive bird identification and the chance to share your discoveries. swarovskioptik.com

6. PHOTO BY WILDLIFE WONDERS

BESPOKE FINDS

1. Featuring reproductions of John James Audubon’s brilliant hand-colored bird engravings, Audubon’s Birds of America Deluxe Edition is the finest edition of this masterpiece available. acornonline.com

I N T H E K N OW

Birds prefer dark-colored jellies, such as raspberry, blackberry, currant, or grape, and the treat adds energy to their diets, especially during the migratory season. Just be sure to monitor any jelly you offer to wild birds—remove liquified or rancid jam right away and never put out jams or jellies made with artificial ingredients.

RASPBERRY JAM

Delicious for both humans and the wild birds who visit our backyards, this simple raspberry jam is made with just two ingredients.

Makes two cups INGREDIENTS 4 cups fresh raspberries 4 cups granulated sugar

P R E P A R AT I O N M E T H O D 1. Start by warming granulated sugar in a shallow pan or on a baking sheet in a 250-degree oven for about 20 minutes. 2. Cook raspberries in a saucepan on medium / high, mashing the fruit as it begins to break down. 3. Let the berries come to a rolling boil for 1 minute, then add warm sugar. 4. Cook jam on medium / high for about 5 minutes longer, or until thickened. 5. Test doneness with a cool metal spoon. When ready, jam should drop off the spoon in a “sheet.”

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FE ATURED PRODUCTS

Left: The Wolf Vacuum Seal Drawer can even be used to preserve opened wine bottles. Below: Vacuum sealing allows the opportunity to prep and store dinner ahead for those busy weeknights.

Preserved and

PERFECTED THE WOLF VACUUM SEAL DRAWER MAKES STORING AND PREPARING FOOD DELICIOUSLY SIMPLE.

By Sarah Wortham

F

resh corn chowder in the middle of winter. A year’s supply of homemade pesto. Flavorful infused oils perfect for gift-giving. Even succulent sous vide salmon

or steak. It may seem hard to believe, but there is a single technique that can make all this possible: vacuum sealing.

Vacuum Sealing Basics Widely used by restaurants and food manufacturers, vacuum sealing is a packaging system that removes air and seals foods and liquids in plastic bags for easy storage, marinating, and cooking. By vacuum sealing and properly storing food in a refrigerator, freezer, or pantry, you significantly extend its life, protect nutrients, and reduce waste. Best of all, preserved items will taste as fresh as the day they were sealed, providing “in-season” fruits and vegetables all year round.

Consumers might be familiar with countertop vacuum sealers, but a far more elegant and capable solution is the Wolf Vacuum Seal Drawer. It blends seamlessly into cabinetry and pairs perfectly with other Wolf built-in ovens.

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How It Works To begin, you place ingredients, along with marinades or aromatics, into a sturdy vacuum seal bag. Unlike a common edge-style sealer, which extracts air from inside the bag and then seals the contents, the Wolf Vacuum Seal Drawer uses a chamber vacuum to simultaneously remove air from both the surrounding area inside the chamber and the bag contents with equalized pressures inside and outside the bag. The sealing system securely seals the bag, releasing pressure inside the vacuum chamber and equalizing the air around the bag to the room, while keeping the contents of the sealed bag pressurized.

The difference in pressure inside and around the bag causes the bag to collapse tightly around its contents.

Expanding Your Repertoire One of the best things about vacuum sealing is the opportunity it offers to get creative in the kitchen. Sous vide (French for “under vacuum”) is a technique long favored by chefs for its ability to develop deep flavor in meats, seafood, and vegetables.

Use the Wolf Vacuum Seal Drawer to prepare your ingredients, then immerse the bag in water and slow cook at the desired temperature.

Oxygen and moisture exposure can damage the taste and texture of dry foods. Maintain your food's characteristics and extend shelf life by vacuum packing dehydrated fruit, nuts, sugar, flour, and spices.

Infusing oils, vinegar, and alcohol with citrus, herbs, and other seasonings can give you a jump-start on inspired homemade dressings and marinades. You can also quick-pickle vegetables or fruits to enhance and elevate any dish.

Vacuum sealing also makes it simple to prepare big batches of foods, then portion and freeze them for use later on.

Stay Organized The Wolf Vacuum Seal Drawer is perfect for pantry goods—it will keep grains from becoming stale and brown sugar soft. You can also create pre-measured grab-and-go bags of trail mix or cheese and apple slices for school or work lunch bags or even vacuum seal non-food items to protect them.

The Wolf Vacuum Seal Drawer is available in two widths and includes multiple accessories, including stoppers to seal and preserve opened wine bottles. Panels can be stainless steel, black glass, or custom, and each features a sleek, handleless, push-to-open drawer design to coordinate with any kitchen décor. As with all Wolf appliances, the Vacuum Seal Drawer comes with an industry-leading full two-year warranty and a limited five-year warranty.

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FE ATURED PRODUCTS

Pesto Make ahead of time, freeze, and break off a piece for an effortless, flavorful addition to any dish.

BAG SIZE

# OF BAGS

MAKES

SMALL

4 BAGS

4+ CUPS

INGREDIENTS Basic Ratio:

5 garlic cloves

1/3 cup olive oil

2 cups basil

1/2 cup Parmesan cheese, shredded

1 1/2 teaspoons salt

1/2 cup pine nuts

1/3 cup lemon juice

1/2 teaspoon black pepper

PREPARATION METHOD 1. Toast the pine nuts in an oven at 325 degrees convection for about 6 minutes. 2. Bring a large pot of water to a boil and add about 5 tablespoons kosher salt per gallon of water. 3. Prepare an ice bath by mixing a gallon of ice with a gallon of water. 4. Blanch the basil in the boiling water for about 30 seconds, then immediately transfer into an ice bath. 5. Mix the basil around in the ice bath to ensure it cools quickly.

6. Strain and squeeze the basil, draining all excess water. 7.

Combine the pine nuts and garlic in a blender or food processor and pulse until roughly chopped. 8. Add the basil, lemon juice, olive oil, salt, and pepper, then blend until fairly smooth. 9. Finally, add the cheese and pulse to incorporate.

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FE ATURED PRODUCTS

Picking up

THE PACE

THE WOLF SPEED OVEN OFFERS ALL-IN- ONE VERSATILIT Y.

By Lannan O'Brien There’s nothing quite like a gourmet meal fresh from the oven. But those who use traditional ovens frequently—from home cooks to seasoned chefs— sometimes have a need for speed. The time-consuming nature of preheating, baking, and roasting can be a challenge during a busy week, often requiring extra planning to have dinner on the table for your family and guests.

If you’ve ever longed to achieve oven-to-table quality in a flash, your solution can be found in the Wolf Speed Oven. This multi-faceted appliance combines the best of microwave, convection, and broil technologies, enabling you to craft delicious meals in a fraction of the time. With a range of preset modes, the Wolf Speed Oven can be used as a microwave, a convection oven, or both, depending on your cooking needs. The following are just a few benefits that this state-of-the-art appliance has to offer.

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FE ATURED PRODUCTS

Smart Cooking Features Have you ever wished your oven could sense the optimal settings for each situation? The Wolf Speed Oven can. In Gourmet Mode, simply select the dish you’re preparing, and the oven will set the time, temperature, and cooking modes so you can sit back and relax until dinner is ready.

A Hot Cup of Coffee We all make the mistake of letting our freshly brewed coffee or tea sit for too long—and a lukewarm drink just doesn’t cut it. By using the Beverage setting on the Wolf Speed Oven, you can reheat your morning brew to the optimal temperature without the guesswork.

Melting and Softening If you have ever melted butter when you intended to

Perfect Popcorn The pop of kernels in the microwave is a familiar sound in most households, and everyone wants their fresh popcorn as quickly as possible. Whether hosting a movie night or simply enjoying a late-night snack, the Wolf Speed Oven’s Popcorn setting ensures this buttery treat is cooked perfectly every time.

Keep Meals Warm Scheduling is everything when it comes to cooking, and one of the ultimate challenges in the kitchen is having each dish ready within the same time frame. With the Wolf Speed Oven’s Keep Warm preset, you can guarantee that every component of your meal is at the ideal temperature as it gently warms food for up to 90 minutes.

Quicker Baking and Roasting Convection heat and minimum microwave power make the perfect duo. When combined in the Speed Oven’s Micro Roast and Micro Bake presets, the result is perfectly roasted vegetables, tender roast pork, and evenly browned breads, muffins, and cakes—all in less time than a traditional oven.

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soften it or burned melting chocolate, you know the importance of watching the microwave to hit that “sweet spot.” The Melt/Soften mode on the Wolf Speed Oven uses gentle heat for easy, stress-free softening and melting.

Canning Jar Chocolate Cake A quick and easy alternative to baking an entire cake. For your next gathering, set out toppings like fresh fruit, crumbled candy bars and cookies, and caramel and chocolate sauce for a do-it-yourself dessert bar.

Makes 4 jars

S P EC I A L S U P P L I E S

P R E PA R AT I O N M E T H O D

10-ounce glass mason jars

1. In a medium bowl, whisk together the flour, cocoa, sugar, and baking powder. Add the milk, oil, and salt and mix until

INGREDIENTS

combined. 2. Spray the inside of each jar with nonstick cooking spray. 3. Using half the batter, divide between jars.

1/2 cup flour

Sprinkle each jar with 1 tablespoon of mini chocolate chips.

1 1/2 tablespoons cocoa

Top each jar with the remaining batter. 4. Place the jars into

2 1/3 tablespoons sugar 3/4 teaspoon baking powder 1/2 cup milk

the oven on the round glass tray. Microwave on high for 1 minute and 40 seconds.

Optional: add toppings like frosting, fruit, chocolate sauce, or sprinkles.

4 tablespoons oil 1/8 teaspoon salt 1/3 cup mini chocolate chips

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TECHNOLOGY

KITCHEN CONFIDENCE What Owners Can Expect What Owners Can Expect WITH THE UPDATED OWNER’S APP, YOU CAN MAKE THE MOST OF YOUR SUB-ZERO, WOLF, AND COVE WI-FI-ENABLED APPLIANCES FROM ANYWHERE. SS HO E ECO A S EAASMELAEMSLSEH OM EM ECO S YSSTYS E MT E M

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Freedom at Your Fingertips

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The app sends notifications when your refrigerator door is ajar, an oven timer is expiring, the oven is preheated, a wash cycle is complete, or filters need to be replaced.

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DESIGN

lakeside

LIVING DESIGN DETAILS DEFINE A FAMILY’S ELEGANT VACATION HOME.

By Christina Poletto Photography by Stoffer Photography Interiors

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DESIGN This elegant home is located on pristine Pine Lake, and designer Amy Storm reflected the rural “Northwoods” Wisconsin atmosphere in its homey yet sophisticated interiors.

W

hen Chicago interior designer Amy Storm started working on a new-construction waterfront house in Pine Lake, Wisconsin, she and her team looked to the past to plan its flow and design.

What went out was the old house, literally demolished, and the interior design direction created by the previous owners. What stayed in included hallmark details reintegrated into the new home, such as symbolic star-patterned exterior railings inspired by the property’s boat house.

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This charming lakeside structure, on view to everyone who passes by in a boat, serves as a space for overflow guests. Also created was a reworked second floor to accommodate additional visitors and plenty of indoor-outdoor spaces for gathering in groups.

The property, completed in May 2023, is only an hour and a half from the bustling Chicago suburbs, where her clients also reside. For the lake house, used year-round, an open and practical but serene design was a must for the owners, who have four children and two dogs. The design also had to accommodate the family’s love of hosting and welcoming other families and guests to join them regularly for fun at the lake.

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An existing foundation provided a starting point for the new home and summoned some clever thinking for the home’s next iteration. “When we first received the plans, we were charged with creating a new layout on the second floor,” says Storm. “We were asked to create suites that could hold a family or several friends. Each bedroom has multiple beds, and there are two bunk rooms. Somehow, we managed to squeeze in 19 beds!” The home’s decorative railing design is also featured on many of the bunk bed railings and the railings edging the outdoor porches and balconies.

The 8,500-square-foot home is long and spacious, notes Storm, with three floors, including a mostly unfinished lower

level. To fill the vast interior areas, Storm and her team focused on outfitting the rooms with furniture that invites relaxation—some tailored for large groups, others for smaller gatherings and more intimate conversations.

One of Storm’s favorite spaces on the main level is the lounge, which, she says, “feels like an addition to the house.” It features a 22-foot-tall vaulted ceiling with warm wood beams, an oversized, cushy sectional the color of dark denim, a felted pool table in the same shade of blue, and a large inset wet bar complete with an undermount sink, a Sub-Zero Ice Maker, and Undercounter Refrigerators. An exotic quartzite-topped island with four

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DESIGN The design choices infused a sense of humor in select rooms, such as a cheeky sign above the bar and cheerful swimsuit prints in the breakfast nook.

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leather stools awaits anyone who is thirsty or waiting to chalk a pool cue. Although a pair of oversized woven pendants are suspended over the space, Storm loves how the natural light pours into the room, offering a portal to the natural world outside. “Having no window treatments in here was intentional to capture views of the lake,” she observes.

Tying the different levels and spaces together required strategic attention to floor plans, furniture layout, and color palettes that resonated with the clients. Storm’s solution utilized tried-and-true colorways that felt classic while being chic and traditional and skewing neutral, executed through the thoughtful application of fabrics, textures, and forms.

“From a color standpoint, it’s consistent from room to room.

We used a lot of neutrals spanning black, navy, blue, tan, and white, but these colors play out in their own schemes through different fabrics and patterns.” Storm says it was important the overall design felt versatile enough so that casual furniture pieces, like chairs, could be moved as necessary throughout the house and fit in style-wise wherever they were planted.

A popular hang-out spot is the long screened-in back porch facing the lake. This area spans the length of the home and can be accessed from the living room and kitchen. “This space holds

two large dining tables and multiple flexible seating areas that include two twin-bed swings for optimal napping,” says Storm.

A back porch holds a 42-inch Wolf Gas Grill for plein air cooking. Indoors, the fully-outfitted kitchen with two islands— one for storage, the other for casual meals—features a 60-inch Wolf Dual Fuel Range with six burners and an infrared dual griddle, and an individual 30-inch Designer Series Column Sub-Zero Refrigerator and Sub-Zero Freezer, which flank the range and cooking wall. Storm camouflaged these heavy appliances behind tall antique mirrors, which reflect the light from the lake and front of the house into the room.

Looking back, Storm says she and her team had to begin from the ground up. “When we started the project, the foundation had been poured; then it was time to imagine the best domicile for the lakeside setting.” Fundamentally, she says this meant designing for the comfort of many at once while pulling visual and aesthetic cues from the water and surrounding nature. “The house is long, giving almost all the rooms equal opportunity to admire the views of the lake,” adds Storm. “And it’s positioned on a five-acre lot, so even for the spaces that are not lake facing, the view is of forest, plants, and green for miles.”

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DESIGN

Beautiful

BASINS A London-based mother-daughter duo delights the design world with their extraordinary sinks.

By Sarah Wortham

Photography by London Basin Company

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hey say the best things come in small

“Where bathrooms were once white and minimal,

packages. And, like a jewel box or glass-

our basins have added decorative interest and a fun

encased treasure in a museum, even

pop of color,” Nathalie says. “The whole premise is

the tiniest bathroom holds the promise

that the bathroom doesn’t have to be basic or boring.”

of surprise and delight for anyone who opens its doors.

This flair for the dramatic is evident at London

This is the single-minded mission of London Basin

Basin Company’s showroom in the Design Centre,

Company, whose eclectic collection of handcrafted sinks

Chelsea Harbour. Sunlight filters through the bright

ranges from opulent to earthy, charming to charismatic.

space, illuminating the details on vibrant glazes

Founded in 2015 by Anna Callis, an interior decorator,

and faceted Bohemia crystal. Anna Callis’s designs

and her daughter Nathalie, a former marketing executive,

are inspired by her travels and love of artifacts—old

London Basin Company tapped into the potential

porcelain, vintage fabrics, patterned wallpapers, and

of the bathroom to move beyond a monochromatic,

antiques. Each basin is a work of art, an ode to her

function-before-form space into a realm of whimsy and

design sensibilities, the talented artisans from around

enchantment. With a keen eye for the exquisite and the

the world who create them, and the homeowners who

unexpected, their swoon-worthy basins suddenly vaulted

elevate them to special status in their homes.

to “it” status coveted by designers.

The concept for London Basin Company grew

Anna and Nathalie say their basin designs have been inspired by old porcelain, fabric archives, wallpaper, and antiques they discovered while travelling.

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DESIGN 28

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Brandie Lamb and Sub-Zero Head Demonstration Chef Joel Chesebro

Opposite page, clockwise from the top left: Sadie Sink, Lucia Sink in green and blue, Angelica Sink, and Ophelia Sink. Left: London Basin display at Design Centre, Chelsea Harbour.

from Anna’s search for a decorative basin to include in a project she was working on for a client. Unable to source a product that fit what she had in mind, she set out to create it. This led her on a more than three-year journey to develop her patterns and find the right porcelain factory to reproduce them onto basins of the highest quality.

Every London Basin Company porcelain sink is hand-thrown by skilled craftsmen before being pressed, polished, and smoothed to perfection.

Depending on the style, various techniques— hand-painting, stenciling, or engraving—bring the intricate details to life. Each basin is then fired at 1,300 degrees, up to three times, to maximize its durability.

“Durability is our biggest concern,” Nathalie says. “Our sinks are thick—10 kilos (22 pounds) each. They look more delicate than they are.”

In many ways, London Basin Company’s designs have given new life to the vessel sinks of earlier decades, which had enjoyed popularity in the late 20th century but had fallen out of favor.

Creative manufacturers such as London Basin are giving interior decorators new options for bold design statements and offering homeowners a way to make clever use of old dressers or vanities in their bathrooms.

London Basin Company’s sinks are now available worldwide, with a new U.S. website recently launched to sell to the trade and directly to consumers. And they are a fitting embodiment of the personalities and lifestyles of their owners.

“No matter where they sit, what makes them so charming is that no two are exactly the same,” Nathalie says. “We set out to add beauty and joy to the home's smallest, and often most neglected, room. No longer just functional spaces, bathrooms and cloakrooms are finally getting the attention they deserve,” she adds, “and can be reflective of personal style, much like living spaces and bedrooms.”

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DESIGN

BEYOND THE

Photo by Stoffer Photography Interiors

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KITCHEN

Two warm and inviting rooms, each enhanced by artful design and seamlessly integrated Sub-Zero and Wolf appliances.

Highland Hideaway This cozy finished basement space from Amy Storm Interiors was inspired by the homeowner’s multiple golf trips to Scotland.

“He wanted it to feel like a Scottish pub gently mixed with the design DNA from the house,” says Storm, “so it felt authentic but fluid.” A Sub-Zero Undercounter Refrigerator and Wine Storage unit add to the congenial ambiance.

THE DETAILS Carpet: Greyfriar Plaid in black and cream from the Imagine carpet collection by Milliken Design.

Furniture: Custom made sofa, upholstered in Arctic Downy from The Design Collection.

Chairs from TCS Design, upholstered in Forest Madagascar fabric from Lucid Collections / The Sign.

Throw pillows on chairs in Samurai by Mokum in Martini from Holly Hunt. Couch pillows covered in Bonham Granite plaid from Romo.

Paint color: Benjamin Moore’s Stonington Gray.

Hardware and cabinetry: Cabinets from Arbor Mills. Brass Solid “Texture No.2” knurled drawer pulls and knobs in Satin Brass from Forge Hardware.

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City Chic A sophisticated urban living room boasts an ideal beverage prep area with a built-in Wolf Coffee System, dual install of 24 and 15-inch Sub-Zero Undercounter Refrigerators, and a SubZero Wine Storage unit.

THE DETAILS Rug: Round Area Rug in black and white by Lumens.

Sofa: Goleta From Anthropologie in Mist Premiums Leather.

Chair: Sculpt from Crate & Barrel in Lake Velvet.

Coffee Table: Volume Round Pedestal in Cool Walnut from West Elm. Side Table: Ballam Side Table from CB2 in Brass/Green Marble.

Paint color: Benjamin Moore Chantilly Lace.

Lighting: Bar fixtures are Tech Lighting brand Mina Wall in Nightshade Black.

Chandelier is Tech Lighting in Fiama 48 Suspension in Matte Black.

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DESIGN

By Janice Randall Rohlf Photography by Dan Ryan 34

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Tulum, Mexico, perch on towering cliffs overlooking the Caribbean Sea. A compact archaeological zone contained entirely within its enormous stone walls, the city captures the imagination of tourists who flock to resorts there, just as it captured the imagination of Brendan and Jillian Bader. The husband-and-wife owners of Modern Nest, a full-service home design, build, and furnish firm, designed a house in Scottsdale, Arizona, inspired by this magical old-world destination.

“Our goal was to create a home that felt comfortable and lived in by incorporating earthy, rustic elements and balancing those with clean, modern lines and luxury amenities,” says the couple, whose company is based in Scottsdale.

They lean heavily on using a variety of textures and natural materials like wood and stone. Arresting sculptural forms are also an important part of their design aesthetic, which applies to everything from decorative objects to architecture.

“We embraced designing this house’s flat roof, yet we didn’t want the style to veer too modern, and we didn’t want it to feel cold,” says Jillian. Throughout the design/build process, she describes their goal as “bringing in the earthy tones and the warmth you see in Tulum and in its handcrafted materials. And we had to make it feel true to the Modern Nest aesthetic, which is always a blend of modern elements mixed with inviting livability.”

Collaborating with an architect, the Baders expressed a very specific vision for the Tulum House, which comprises five bedrooms and six baths within its 5,533 square feet. “We wanted a really thin, flat profile roof supported, essentially, by four walls of glass,” explains Brendan, who has a degree in residential construction management from Arizona State University. “And we wanted to open up the walls to have a connection to the outdoor space.”

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Woven Tulum pendant lights from Modern Nest hang above dual kitchen islands, with Sven counter stools in solid walnut.

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DESIGN The living room features a Marta sofa in plush chenille, a Pascal coffee table handcrafted in Indonesia from pandan leaves, and a round Maricopa table in black-finished reclaimed wood.

To achieve the encompassing outside-in effect, the Baders worked with LaCantina to design the large slide system doors used in the main living space and in the media/flex room. The extensive glass finds a counterpoint in the 17-foot ceilings in the main living space, which are finished with reclaimed tongue-andgroove wood paired with hand-hewn wood beams from a barn in Pennsylvania. Covering the entire ceiling with wood created a sense of dimension and warmth in this large space while also playing a role in concealing the structural steel used to carry the weight of the roof and the sliding door systems. “Creating functionality in a home that has a minimalist design is always a trick,” observes Brendan.

The large entertaining kitchen is the hub of the home. Here, says Jillian, “the concept of blending a little bit of minimalist style with high performance is what we had in mind.” When it came to selecting the appliances, it was an easy decision, she says: “All around, from style and design, to function, to customer service, there is nothing that really compares to Sub-Zero and Wolf.” They chose the 60” Wolf Gas Range, which offered optimal cooking features while feeling substantial in the space, and the Sub-Zero 30” Designer Series Column Refrigerator, which had an integrated panel option that allowed them great flexibility to customize. “Our carpenter made those panels; however, the way that Sub-Zero constructs their appliance gives us the ability to do

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Earthy materials such as natural woods and stones give the Tulum house distinctive warmth and character. Many of the home’s accessories are available at Market

by Modern Nest.

that,” says Brendan. “Getting creative with paneled appliances is one of our favorite ways to add interest in a kitchen,” adds Jillian.

“The detail on the refrigerator was the perfect way to balance the natural wood and stone in this kitchen with clean, modern lines.”

The room also features a Cove dishwasher to round out the suite of appliances.

As with other spaces in the home, the materials selected for the kitchen honor Tulum’s rugged aesthetic. They combine natural stones, such as limestone and quartz, with reclaimed wood on the ceiling and shelving. There are two large limestone-topped islands, one for sitting and eating and the other functioning as a workspace with storage. To compensate for the lack of cabinetry in the minimalist kitchen, a butler’s pantry provides additional storage space For Brendan and Jillian, this was the first spec home they designed and built that they were able to furnish entirely from their own retail store, Market by Modern Nest, which opened a brick-and-mortar location at the end of 2020. “In the past, we never could quite furnish and accessorize the homes in the way that we desired to. We couldn’t find items locally that we felt were true to our aesthetic,” says Jillian, who is proud of her and Brendan’s Arizona roots. “We pour our hearts and souls into these homes, and we want to see them through to the very end, including every accessory that’s placed in them.”

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TR AVEL

FLAVORS BASQUE

OF THE

A food-focused jaunt to one of Europe’s most delightful regions.

by Sarah Wortham

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TR AVEL Designed by Frank Gehry, the Guggenheim Museum Bilbao is a stunning example of late 20th-century architecture.

I

magine a gastronomic mecca full of picturesque old towns and breathtaking scenery that is still, somehow, off the beaten path for most travelers. It’s a fascinating place that has preserved its unique language and cultural traditions for thousands of years. For food lovers, it’s a bucket-list destination unlike anywhere else.

The Basque Country of northeast Spain and southwest France has resisted centuries of outside influences to maintain its robust and proud identity. Bordered by the Pyrenees mountain range and the Atlantic Ocean, the region is temperate, with plentiful rain that gives the terrain a lush, green aspect all year round. This mild climate is ideal for the region’s renowned local specialties—crisp, dry ciders, effervescent txakoli wine, piquant Idiazabal cheese, and abundant seafood from the cold waters of the Bay of Biscay.

The Basque Country is surprisingly accessible, and even with just a few days to explore, visitors can savor its many charms.

Photo credit

BILBAO: BASQUE FOOD 101 The most accessible launch point for a culinary tour of the Basque Country is Bilbao, which has an international airport and is well-connected to major European cities. Formerly a gritty industrial port city, today, Bilbao is a vibrant destination full of art, architecture, and nightlife. The primary attraction for many visitors is the spectacular Frank Gehry-designed Guggenheim Museum Bilbao. This bold, titanium-clad structure glistens along the Nervión riverbank and serves as a magnificent testament to the city’s rebirth.

Bilbao offers exceptional dining throughout the city and is conveniently walkable or navigable via public transportation. Start with a leisurely fixed-price lunch at any of the city’s welcoming restaurants in Casco Viejo or Old Town. The menu of the day will typically include a starter, main course, coffee, dessert, and wine. The entrée might be the classic bacalao al pil pil (a simple preparation of salt cod with garlic, olive oil, and guindilla peppers), baby squid in its own ink, or perhaps an oxtail stew in a Rioja wine broth.

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At last count, Bilbao boasted 13 Michelin stars among its restaurant offerings—including the exquisite Zortziko, whose two tasting menus provide a delicious introduction to the roots of Basque cuisine. The locals also love the 150-year-old Los Fueros, an unassuming spot beloved for its creative small plates and standout dishes like grilled prawns and cod fritters.

Bilbao also offers an excellent introduction to pintxo culture.

Similar to tapas in other parts of Spain, pintxos are small bites of various combinations of seafood, cured meats, vegetables, tortilla (egg), or cheese—often skewered with a toothpick and served atop a slice of crusty bread. Even with no Basque or Spanish language skills, it’s easy to point to your choice of pintxo displayed along the bar and ask for a small glass of wine, beer, or cider to pair with your meal. Be sure to pace yourself, as fun lies in sampling pintxos at multiple bars throughout the evening.

Photo by Jon Chica

SAN SEBASTIÁN: THE BELLE OF THE BASQUE COUNTRY After a couple of days in Bilbao, head east along the stunning coastline to San Sebastián, where taking in the sights along the way is worthwhile. Many visitors stop at the islet of Gaztelugatxe, which features an 11th-century hermitage and is connected to the mainland by a long, curving stone bridge. Further along the coast is Bermeo, the largest fishing port in the Basque region. It is also the gateway to Urdaibai, a UNESCO Biosphere Reserve. The famed surfing town of Mundaka is located here, and there are other world-class surf spots throughout the region.

Upon arrival, it’s immediately evident why San Sebastián routinely ranks as one of the world’s most beautiful cities. Known to the Basque people as Donostia, it’s hard to imagine a more enchanting urban area. With a sandy beach and elegant promenade curving gracefully around the shell-shaped bay, San Sebastián is the indisputable crown jewel of the Basque region.

Although small, San Sebastián is also widely regarded as one of the world’s great food capitals. With an unusually high number of Michelin-starred restaurants, including a trio (Akelarre, Arzak, and Martín Berasategui) that have earned the highest three-star honor, memorable meals are easy to find. But it’s not just at the high end of the culinary scene that San Sebastián shines. Throughout the Antiguo, La Parte Vieja, and Gros districts, dozens of pintxo bars compete for recognition among discerning locals.

Photo by Alexander Demyanenko

Colorful houses and steep streets are typical of the towns in the Basque region.

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Photo by Alfernec

TR AVEL

Photo by Julia Mikhaylova

SWEET TREATS IN SAINTJEAN-DE-LUZ

One of the most delightful traditions in the Basque region is spending an evening strolling to various pintxo bars.

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To round out your Basque experience, travel across the French border to visit the nearby seaside town of Saint-Jean-de-Luz. It has a lovely boardwalk along the harbor and wonderful shops (and the beautiful Église SaintJean-Baptiste) on rue Gambetta. The Les Halles food market is open every day except Sunday, and great restaurants abound.

Saint-Jean-de-Luz is a pastry lover’s heaven. Stop in at Confiserie Pariès for a coffee and a rustic gâteau Basque. This delightful cake (pastel Vasco in Spanish) can be baked plain or filled with cherries or nuts.

This region is also known for a more familiar sweet delicacy: the macaron, which originated in Saint-Jean-de-Luz in the 17th century.

Today, there are a number of traditional bakeries in town that still use the original recipe.

Of course, a big part of the fun in taking a gastronomically centered adventure is bringing home delicious ideas and inspirations. We’ve compiled an ideal list to get you started on your own Basque-style pintxo party that will keep alive the tastes, aromas, and textures of your trip abroad.

A PINTXO PARTY

Pintxos, from the Spanish word pincho (meaning “spike”), are usually served with a toothpick or small skewer and often layered on toast or bread. Here are 10 simple snacks for a Basque-themed gettogether or a fun and easy tapasstyle dinner: 1.

Sardines in olive oil, roasted cherry tomato, chives, and a drizzle of olive oil.

2. Anchovy, Manchego cheese, and apricot jam.

3. Manzanilla olives, grilled shrimp, and pickled guindilla peppers, a type of milder chili pepper from the Basque region in Spain.

4. Smoked salmon and sliced hard-boiled egg on a oneinch-thick slice of baguette, skewered with a toothpick.

5. Slices of jambon de Bayonne, an authentic cured ham from the Pays-Basque region in France, and sautéed garlicky mushrooms on toasted baguette rounds.

6. Tuna-stuffed piquillo peppers.

Use jarred peppers and oilpacked bonito tuna, such as Ortiz, mixed with lemon, capers, and garlic aioli.

7. Quince paste, ham, and blue cheese on small squares of toasted raisin bread.

8. Roasted pumpkin with red pepper, onion, black olives, and tahini sauce.

9. Grilled zucchini ribbons with green olive tapenade and sweet pickles.

10. Paprika grilled chicken thighs on skewers.

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TR AVEL

MIND,

BODY,

&

AMANGIRI RESORT OFFERS AN ESCAPE FROM THE EVERYDAY AMID SOUTHERN UTAH’S OTHERWORLDLY NATURAL LANDSCAPES.

SOUL

By Sarah Lippert Photography by Aman

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nvision an escape destination in the iconic Southwest where each guest experience is customized and unique. Imagine incomparable dining choices and innumerable wellness options for relaxation and rejuvenation.

This is Amangiri Resort in southern Utah, a luxurious retreat that immerses visitors in its desert setting, where they are whisked away from the worries of daily life.

“Amangiri embodies its name, ‘peaceful mountain,’ in every aspect of our guest experience,” says Pantelis Korovilas, assistant general manager at Amangiri. “Overlooking the beautiful desert scenery and the Southwest’s iconic flat-topped mesa rock formations, Amangiri is the perfect place to gain inner peace,

escape from daily life, and be one with the outdoors in the majestic region of the Colorado Plateau.”

This intimate and exclusive 34-suite resort blends seamlessly into its natural surroundings, enabling guests to enjoy the 900 protected acres of desert beauty from any spot within the grounds. Designed as an inclusive experience, each stay includes meals and non-alcoholic beverages, plus access to amenities that cater to any traveler’s desires.

The resort centers around its swimming pool, with muted, natural tones to match its surroundings and an impressive rock escarpment. The locale also offers several dining options, lounge areas, a library, a boutique, and a renowned 25,000-square-foot spa area with a fitness center and Pilates and yoga studios.

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TR AVEL The resort’s architecture blends into the rugged and mysterious environment of the Colorado Plateau.

The Aman Spa at Amangiri offers five indoor and outdoor treatment suites flanked by views of the Grand Staircase-Escalante National Monument.

The menu draws on “world healing traditions and spa journeys designed to restore balance, harmony, health, and beauty” through services like massage and beauty treatments, hydrotherapy and flotation options, and an array of movement-based wellness options.

In celebration of the resort’s 15th anniversary this year, the Aman Spa has unveiled several new experiences that harness the natural elements around the resort to renew the body and mind.

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Yoga on the Rocks: Take a short hike to the top

of a rock formation, where you can enjoy breathtaking 360-degree views of the Colorado Plateau. Once you reach the top, Amangiri’s resident fitness and yoga specialist will guide you through a personalized movement session to balance and ground you.

Thermal Therapy: This combines the power of

fire and water to tap into the therapeutic benefits of a sauna, steam room, and cold plunge circuit.

Ai Chi and Aqua Shiatsu: Both of these

experiences utilize the support of water to enable a lighter feeling and a focus on relaxation. Ai Chi optimizes energy flow by drawing on Tai Chi and Qi Gong, ancient harmonizing practices, while Aqua Shiatsu offers hands-on stretching and massage immersed in water.

Mindfulness Walk: Disconnect from the world around you in the remote desert landscape and ground yourself during this guided exercise.

Seasoned wranglers guide guests on horseback rides exploring the Utah desert.

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TR AVEL The spacious and elegant tented pavilions of Amangiri’s Camp Sarika offer incomparable comfort and privacy while immersed in the desert wilderness.

Autonomous Sensory Meridian Responses (ASMR) Wellness Session: Tap into the power of your

senses in the Flotation Pavilion as you are immersed in sensory changes like soft chimes and whispered communication, ambient lighting, and gentle physical touch. These stimulate a sense of serenity that lasts long beyond the therapy.

Dark Exposure Sessions: These are individual

experiences intended to encourage balance and harmony while experiencing a form of sensory deprivation. The session includes meditation and breathwork to foster a connection to the self.

In-Pavilion Wellness at Camp Sarika:

Just a short hike or drive from the main resort, Camp Sarika by Amangiri provides an intimate, back-to-nature experience with 10and 2-bedroom canvas-topped pavilions, each with a private plunge pool. Camp Sarika offers its own restaurant, spa, and wellness services in the pavilions, walking trails, and activities.

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Open Sky Sound Journey: Begin with a hike to

the natural amphitheater, where an immersive sound bowl experience awaits to promote relaxation and a euphoric sense of expansion. Then, enjoy a therapeutic massage.

Mindfulness Path Journey: This experience includes a walking meditation, breathwork, and yoga and ends with a myofascial release to focus on re-patterning the chains of connective tissue in the body for greater postural support.

Fire Pit Aromatherapy: A guided meditation featuring the melting and burning of essential oils in ice, incense, and dried plants that promotes grounding through aroma progression.

Amangiri’s restaurant team can arrange private dining experiences, including in the Fireside Pavilion, an open-air venue located adjacent to the resort’s main swimming pool.

In addition to these immersive and transformative wellness offerings, Amangiri’s location lends itself to unending exploration right in its own backyard. With 12 miles of designated walking trails, UTV tours, and e-bikes, guests can tap into whatever kind of fitness adventure thrills they seek that restore them. Plus, it’s the only resort in the U.S. to feature via ferrata hikes—thrilling, rock-face climbs.

No matter what kind of escape you’re looking for, Amangiri’s unique, tailor-made experiences at this “peaceful mountain” are sure to rejuvenate your body, mind, and soul.

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FOOD

California

DREAMING Sub-Zero Chef Molly Kruger makes cultivated comfort food with her signature West Coast flair.

By Lisa Cavanaugh Photography by Dan Cutrona 52

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rowing up in the bohemian Southern

in the intense CIA model of learning. “I couldn't

California enclave of Topanga Canyon, Molly

consume enough information,” she says. During that

Kruger did not imagine pursuing a culinary

time, she got real-life experience working in a couple

career even though her father was a butcher

of different restaurants and apprenticing at her father’s

and her mother worked part-time as a vegetarian chef.

Seattle butcher shop.

“I actually wanted to run a big Heidelberg press,” quips

After graduating with her certificate, Kruger was

Kruger, Corporate Chef at the Sub-Zero, Wolf, and Cove

eager for more schooling. “This was way before it was

showroom in Costa Mesa, California.

hip to be a chef,” she says. “But I loved the organized

“One of my favorite classes in high school was print

chaos of it. I realized that I had some talent and could

class, so when I went to junior college, I took more

probably make a living out of it.” With her family

printing classes,” she continues. But a family move to

relocated back to Southern California, Kruger traveled

Seattle changed her trajectory. “My parents encouraged

east for two more years of instruction at the CIA’s main

me to join them in Washington state, which turned out

campus in Hyde Park, New York.

great.” However, Kruger wasn’t impressed with the

After graduation, Kruger was ready for the hot-seat

printing program at Seattle Central College. Instead, she

experience of honing her skills at a premier restaurant. “I

noticed they had a proper culinary track with experienced

did my internship in San Francisco at a place called Roti, a

instructors. “I said to myself, ‘Oh, I like to make spaghetti,’

former Cindy Pawlcyn restaurant,” she recounts. She then

I guess I should enroll,” laughs Kruger.

worked around the Bay Area for several years, including

Three of her four professors were graduates of the Culinary Institute of America, so Kruger became immersed

helping to open the Lark Creek location in Walnut Creek, which has since closed.

Left: Chef Molly at the Sub-Zero, Wolf, and Cove showroom in Costa Mesa, California. Above: Chef Molly Kruger says she was attracted to cooking as soon as she began taking culinary courses. "I loved the organized chaos of it all."

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FOOD

“I love gardening, going to hot springs, hiking in the cliffs near Laguna, and spending time at the beach with my two daughters, Maya and Mackenzie.”

– Chef Molly Kruger

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Eventually, SoCal beckoned again. “I started working in a gourmet grocery store at first,” says Kruger. “I took the time to really study cheese, charcuterie, and all that fabulous stuff you can get at a fine food shop.” She also noted that Orange County was a culinary wasteland during that era. “I was only 25, going out for all these executive chef job interviews at uninspiring restaurants, so I decided I was going to start my own thing.”

For the next 18 years, Kruger ran her own successful catering business, Chef Molly Culinary Artistry, with her mother as business partner. “I did mostly social and

accepted and, for several years, taught culinary arts at both The

philanthropic events,” she says. “This area has a lot of well-

Art Institute and Saddleback College while still juggling her

funded charities, and they became my bread and butter.”

catering work.

Kruger found that she had a knack for event production and

Then, her parents decided it was time to retire and planned

discovered a signature style that worked incredibly well for

a move to Arizona. “I had already started looking at some other

the clientele. “I became known for my bite-sized appetizers,”

options when Sub-Zero reached out to me about a corporate

she says. “A potential client coined a phrase for me—lipstick

chef position,” says Kruger. “I knew in a heartbeat it was

hors d’oeuvres—something you could eat in one bite without

ideal for me because it incorporated the teaching, the event

messing up your lipstick.”

production, and, at the time, 25% of the job was in Arizona.”

For quite a while, Kruger had been connecting with The Art

“My role requires exactly the amalgamation of all my

Institute of California to find staff for her business, and in 2008,

skills,” she continues, “and it has been exciting to see this

their culinary director invited her to become an instructor. She

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55

FOOD Demonstration Chef Joel Chesebro with creating a new model for what the company’s corporate chefs can provide customers and the community. “Joel is always thinking about what we can do next and what we can do right.”

Kruger feels that her presence truly helps bring the appliances to life for the customer. “My goal is to explain the process, the procedure, the why we do what we do in cooking.” She has also been able to incorporate more of her event-planning expertise into the mix. Along with Krystina Holford, regional marketing manager, Kruger has launched several communityfocused events to showcase the capabilities of the appliances.

When she isn’t at the showroom teaching and preparing delicious menus, Kruger enjoys the best aspects of living right by the Pacific Ocean in Dana Point. “I love gardening, going to hot springs, hiking in the cliffs near Laguna, and spending time at the beach with my two daughters, Maya and Mackenzie,” she says. “They are really just two of the most amazing young women.”

She also relishes the chance to perpetuate the love of great food and close family that she herself enjoyed growing up. “I make the same roasted chicken menu my mom makes,” says Kruger. “Whenever I'm needing a little bit of comfort, it's always a whole roasted chicken and peas and rice, and that’s what I cook for my daughters, too.”

“I like making nourishing food for my loved ones, and I know our customers want the same thing,” says Kruger. “I feel lucky to be able to share my knowledge, skills, and passion.”

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Chef Molly’s Roast Chicken with Herbed Rice This menu of deliciously roasted whole chicken, paired with rice and fresh herbs, is one of Chef Molly Kruger’s favorite comfort meals.

7.

8.

LEMON HERB ROASTED CHICKEN Makes 4-6 servings INGREDIENTS 1 whole chicken (4-5 pounds) 1 bunch fresh rosemary 1 bunch fresh thyme 1 lemon Salt & pepper, to taste 2 tablespoons olive oil PREPARATION METHOD 1. Preheat the oven to the Convection Roast 375 degrees setting and the griddle to 375 degrees. (If you do not have a griddle, use a heavybottomed or cast-iron pan.)

2. Wash the chicken and pat dry before starting preparations, ensuring it is thoroughly dry, including inside the cavity.

3. Cut the lemon in half, half for the cavity of the chicken and the other half for charring.

4. Mince three-quarters of each bunch of rosemary and thyme, keeping the other one-quarter whole.

5. Starting with its underside, season the whole chicken well with salt and pepper and minced herbs.

6. Place the chicken breast up in a roasting pan on a rack. Make sure to tuck the wings behind the top of the chicken to keep them from burning.

9.

Fill the cavity of the chicken with the remaining whole herbs and the uncooked half of the lemon, and drizzle olive oil over the top. Insert the probe thermometer into the thickest part of the thigh.

Place chicken into the preheated oven, engage the probe into the oven, and set probe temperature to 165 degrees.

While the chicken is roasting, char the other half of the lemon by placing it on a preheated griddle or heavy-bottomed pan with no oil.

Cook until dark but not burnt.

When the probe temperature is reached, remove the chicken from the oven and let it rest for approximately 15 minutes before carving. Serve with charred lemon.

HERBED BASMATI RICE Makes 4-6 servings INGREDIENTS 2 cups Basmati rice 2 tablespoons minced fresh dill 2 tablespoons minced fresh mint 2 tablespoons minced fresh parsley 2 tablespoons minced fresh basil 1 tablespoons lemon zest Salt & Pepper PREPARATION METHOD 1. Soak rice for 45 minutes. Strain and place rice on a solid Convection Steam Oven pan with 2 cups water and season well with salt.

2. Place the tray in the Convection Steam Oven on rack position.

3. Turn on the steam setting and set a timer for 30 minutes.

4. Remove rice from the oven and place it in a bowl, mixing in herbs and lemon. Season with salt and pepper to taste. Serve with carved roasted chicken.

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S P I R I T

A bespoke tequila brand elevates taste and craftsmanship.

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O F

J A L I S C O

BY LANNAN M. O’BRIEN PHOTOGRAPHY COURTESY OF CLASE AZUL MEXICO

V

iridiana Tinoco fell in love with the agave plant while working as a biochemical engineer for a company that produces agave syrup. “Every day, I would drive through the fields on my way to the facility and smell the natural

aromas of the agave,” she recalls. Inside her workplace, the sweet smell of agave cooking was intoxicating. “That was the first time I realized I wanted to be more involved in this industry.”

In 2016, Clase Azul, an artisanal tequila company, hired Tinoco, and she began earning her master’s degree in tequila processes. She was fascinated by the science of distillation and fermentation and the myriad methods of altering flavors and aromas. With a background in quality control, she was well-equipped to become the new master distiller of the mezcal and tequila producer based in Jalisco, Mexico. “I wanted to understand everything about agaves, like what happens if you grow them in Tequila Valley versus in Altos de Jalisco, the [Jaliscan] Highlands,” she says. She was equally excited to be part of a business that truly cared about its people and soon fell in love with the company culture.

Although best known for its Tequila Reposado, Clase Azul has a “family” of eight mezcals and tequilas, alongside limited-edition releases.

The brand is easily recognized by its beautiful ceramic decanters, which are hand-painted by Mexican artisans (the company founded its own ceramic workshop, Tradición Mazahua, specifically for their creation).

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FOOD The journey to the bottle is a long and arduous one, beginning with the production of Jalisco’s native agave.

Clase Azul has its own agronomy team that manages its agave crops in the Jaliscan Highlands. “We decided to plant our agaves there because the altitude, the temperature, and the rainfall are higher than in the Tequila Valley,” explains Tinoco, making for more ideal soil conditions than the lowlands.

The variations in the growing conditions have a direct impact on the characteristics of the mature plant. For instance, Tinoco says in the Highlands, “We’re going to attain more fruity aromas and a sweeter taste,” whereas agaves grown in the valley tend to have stronger citrus notes. Throughout the growth process, the agronomy team analyzes the soil composition for nutrients and monitors the agaves’ sugar production and maturation.

For Clase Azul, agaves are considered “mature” and ready for harvest after six years in the field. Tinoco says that some distilleries produce tequila using younger agaves, but this results in the development of higher methanol content. Another way the company curbs methanol production is during the harvest, by ensuring the leaves of the agave are cut completely to reveal the piña, or the heart of the plant, which contains its sweet juice.

After the agave is cooked and milled, it is fermented using Clase Azul’s own yeast (sometimes in combination with other yeasts) to transform sugars into alcohol and hone the desired aromas. Then it is distilled twice.

Although the brand’s core blends have a specific aging process — for example, Reposado is aged for eight months in

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From their agave fields in the Jaliscan Highlands to their high-end restaurant, Clase Azul La Terraza Los Cabos, Clase Azul’s business model is truly farm-to-table, and Viridiana Tinoco (pictured above) is overseeing it all.

Above: This Chilean mill is used specifically for the milling process for mezcal San Luis Potosí.

American whiskey casks—Tinoco enjoys experimenting with different barrels for their special-edition blends. “I have wine barrels from different regions, like France and Napa, and whiskey barrels from different regions. Sometimes I’ll use an American whiskey cask to start, then finish aging in a special barrel, depending on what I want to express,” she says.

This past winter, the company released the limited-edition Clase Azul Mezcal San Luis Potosí, the third in a series of mezcals, making it a trio of agaves from different regions of Mexico: Guerrero, Durango, and now, San Luis Potosí.

This mezcal features an herbal flavor and notes of caramel, lime zest, and cloves. “The expression of the distillates is very different from the other two mezcals that we have,” says Tinoco.

The master distiller says that her favorite Clase Azul blend depends on her mood, but she is partial to the San Luis Potosí and the Tequila Gold. “It’s good for young people, for older people, and it’s a very easy tequila to drink.” However, at other times, she prefers to enjoy the flavor notes achieved in a longer aging process, in which case she gravitates toward the Añejo.

Each new blend is aged in multiple barrels, with Tinoco conducting tastings every month to analyze its status. There are some limited editions that she has been aging for 12 years.

But she knows better than most that achieving perfection cannot be rushed, especially when it comes to tequila. “We are never going to sacrifice quality for quantity,” she says.

“We make everything at Clase Azul with the goal of sharing the magic of the process and the culture of Mexico.”

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FOOD

Clase Azul Destinations

In addition to being masters of tequila and mezcal, Clase Azul has become an expert in one-of-a-kind experiences around its spirits. Through Clase Azul Destinations, customers can enjoy shopping, dining, and sipping signature cocktails in luxury, elevating the traditional tasting to new heights. “We always aim to share the magic of Mexican culture with the world,” says Juan Sanchez, who co-owns the company with Arturo Lomeli. “Our destinations arm was the perfect way to blend our tequilas and mezcals with the hospitality and experiences that Mexico is known for.”

Clase Azul La Terraza Los Cabos is their restaurant, bar, and boutique in San José del Cabo, Baja California Sur, that showcases the best of Mexican cuisine and culture. The same location offers two unique experiences. A Taste of Culture, a tasting that Sanchez describes as “an immersive journey into the world of agave,” pairs Clase Azul spirits with artful culinary creations and storytelling. The second experience, Clase Azul Cosmos, allows participants to explore their inner energy and essence to determine the appearance of their very own customized decanter (filled with a special Anejo tequila, of course).

The brand’s boutiques at La Terraza and Los Cabos Airport offer an upscale shopping experience, access to limited editions, and the opportunity to learn the stories behind each of the brand’s “icons,” or signature spirits.

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Clase Azul Tequila Ultra, an extra añejo tequila aged for five years in American whiskey and sherry casks, makes the perfect centerpiece for a moody tablescape.

Golden Hour Margarita INGREDIENTS 2 ounces Clase Azul Tequila Gold .75 ounces fresh lemon juice .5 ounces honey syrup 24K Gold Salt rim *Find Ra Sea Salt with 24K Gold at TolmanSelfCare.com Honey Syrup 1 part water 1 part raw local honey or wildflower honey Bring water to a boil, then turn off the heat. Slowly add honey to the water, stirring slowly to incorporate. Let the syrup come to room temperature. Store in refrigerator up to 3 days.

PREPARATION METHOD 1. Add all the liquid ingredients to the shaker.

2. Shake vigorously.

3. Double-strain into a previously chilled coupe glass rimmed with 24K Gold Salt.

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In addition to hosting Sub-Zero and Wolf corporate cooking events and demonstrations, Chef Johnson-Paul also runs his own luxury events company, JP Dining.

An Airtight Choice Sub-Zero Corporate Chef Elliot Johnson-Paul, who works at the Knightsbridge, London, Sub-Zero and Wolf showroom, has had a passion for cooking his entire life, starting his career while still in his teens. He describes his culinary style as modern British, which incorporates traditional favorites as well as flavors from around the world, especially India and other parts of Asia, while employing classical French techniques.

One of these French concepts is sous vide—literally “under vacuum,” a method of cooking co-developed by two French chefs in the 1970s. Johnson-Paul has embraced this method of sealing food in an airtight container and then cooking it in temperaturecontrolled water, and regularly uses the Wolf Vacuum Seal Drawer to prep his sous vide recipes.

“One of my ‘go-to’ favorite meals when using Wolf is sous vide garlic-infused, teriyaki-glazed beef accompanied by steamed rice and sesame-tossed broccoli,” says Johnson-Paul. “The flavors from this dish, cooked on the Wolf Rangetop and in the Wolf Convection Steam Oven, are next level.”

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Glazed Teriyaki infused Rib of Beef with Steamed Coconut Fried Rice and Charred Sesame Broccoli Use the Wolf Vacuum Seal Drawer to prepare this elegant and savory dish.

Makes 2 servings INGREDIENTS Beef Marination Ingredients 1 rib-eye steak (12 ounces) 5 ounces teriyaki sauce 1 ounce ponzu

P R E PA R AT I O N M E T H O D 1.

Place the ponzu, teriyaki, and chili garlic paste in the bag and mix together.

2.

Place the beef in the bag and seal it using the Wolf Vacuum Seal Drawer on the tightest setting.

3.

Marinate in the refrigerator for 24 hours.

4.

Once marinated, preheat the Convection Steam Oven on the sous vide setting or manually set it to 130 degrees.

5.

Place the sealed marinated beef bag on a shelf in the middle of the Convection Steam Oven and leave to cook for 1 hour and 30 minutes.

6.

While the beef is cooking, wash the basmati rice in cold water until the water runs clear; once clear, add to a flat steamer tray, add in the water and coconut milk, and season to taste with salt.

7.

Once the beef is cooked, remove it from the Convection Steam Oven.

Remove it from the bag to rest.

1 ounce chili garlic paste 1 vacuum bag 1 tablespoon cold butter Rice Ingredients 8 ounces basmati rice

Pour the cooking marinade into a pan to reduce by 1/3 in volume. Whisk in 1 tablespoon of cold butter to the sauce once reduced.

1 ounce coconut milk P R E PA R AT I O N M E T H O D 9. Turn the Convection Steam Oven up to 200 degrees.

2 eggs 1. In aadd medium saucepan, 10. When the rice is at temperature, it to the oven andcombine set the timer for 10 Broccoli Ingredients minutes.

When the timer chimes, fork over the rice and return chocolate, milk, and cream.

Heat it to the oven Make this dessert your own—experiment with different for an additional 7 minutes.on Remove the rice fromuntil the the oven and let it cool. low, stirring often, 4-5 cups tender-stem broccoli semisweet and bittersweet chocolates. to a perforated steamer tray. Place 11. Add the tender-stem broccoli chocolate is completely melted and in the 1 ounce black sesame seeds Convection Steam Oven and steam underneath the rice for 4 minutes. the mixture is smooth. Keep the heat 1 ounce sesame oil M AK ES COOK IMEthe wok burner to full low 12. TTurn heattoand place the the mixture wok on top to get it very hot. prevent from Sunflower oil, as needed Once hot, add a splash of sunflower oil, and then add the broccoli; once 8 SERVINGS 15 MINUTES to Finish a boil.with 2. Once melted, charred on one side, begin coming to stir-fry. sesame seeds, sesame oil, Salt to taste add the vanilla extract.

3.

Turn the the dual stack and sea salt to taste. Add to a metal bowl and keep warm using burner. burner to the lowest setting to hold INGREDIENTS 13. Turn on the extraction as well the charbroiler remove the underneath theas melted chocolateand at the perfect – 2 cups semisweet or bittersweet chocolate, chopped grate on the Wolf Range top. serving temperature. Stir in an – 1/2 cup milk sear the beef on both sides, creating 14. Once the charbroiler is hot,additional tablespoon of cream for a a crosshatch pattern for 1 minute on each side, to give the beef some color and – 1/2 cup heavy cream thinner consistency, if desired. Serve caramelization.

– 1½ teaspoons vanilla extract alongside fresh fruit, pound cake, 15. Wipe the wok and return it to the gas. Crack the eggs into a bowl. Once hot, and cookies.

– Fresh fruit, pound cake, and cookies, for dipping add another splash of sunflower oil. Once the wok is smoking, add the eggs.

Let the eggs bubble up and fry on one side before adding in the rice to stir-fry.

3 ounces water

8.

Fondue

16. Plate the rice alongside the broccoli. Thinly slice the beef and lay it over the rice, then sauce the plate.

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Perfect

PASTRY

ENTERTAINMENT

Baking magic from online personality and cookbook author Gemma Stafford.

by Lannan O'Brien Photography by Carla Choy

W

hat Gemma Stafford loves most about baking is sharing, which she does often— in person and virtually—with family, friends, and her millions of fans.

“I don’t know if it’s because I’m Irish, but I love to feed people. The reason I

bake is not for me; it’s for other people,” says the popular creator of delicious baked goods. This often means feeding her production crew after long days of filming episodes of “Bigger Bolder Baking,” the YouTube cooking show she started with her husband, Kevin Kurtz, that has amassed nearly three million followers. Since it began a decade ago, this platform and its reach on social media have allowed her to virtually feed her many fans by providing access to quick, easy, and tasty recipes.

“I was one of only a few baking channels out there,” she says. “It was a completely different landscape than it is now.”

Stafford promotes recipes for a range of cooking skill sets (the average college student surely appreciates a microwaveable treat now and then), but at home in Los Angeles, she is thrilled to use her treasured Sub-Zero, Wolf, and Cove appliances to create her signature baked goods. She regularly employs her Wolf Convection Steam Ovens, as well as her Wolf Range with four burners and infrared griddle, where her husband and son join her to prepare pancakes on the weekends.

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ENTERTAINMENT

Gemma Stafford joined Chef Molly Kruger at the Sub-Zero, Wolf, and Cove showroom in Costa Mesa, California, to demonstrate how to prepare delectable treats for an idyllic afternoon tea.

As part of a family of three, she says that the Steam Oven is especially helpful for cooking smaller amounts of food quickly since it preheats in just a few minutes.

Stafford emphasizes that quality comes first and foremost in her work, and her cooking appliances enable her to achieve that quality. “There is a film crew in my kitchen every week, and my oven works much longer than other people’s ovens,” she says.

Inspiration for “Bigger Bolder Baking” struck at a time when both Stafford and Kurtz were seeking career changes. After working as a pastry chef in San Francisco, she had been running a breakfast catering company for tech companies in Silicon Valley, called Rise and Dine Catering; her husband had been managing marketing for big production companies like Lucasfilm, EA, and Walt Disney Pictures. “We said, ‘Let’s marry both of our passions,’” recalls Stafford.

Although she had never been in entertainment, and Kurtz had no producing experience, they began creating digital content from their home in Santa Monica at the time. After much trial and error, Stafford

Last October, Stafford co-hosted an Afternoon Tea event at the Sub-Zero, Wolf, and Cove Showroom in Costa Mesa, CA. with Chef Molly Kruger to promote Stafford's book, “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.”

The event featured a book signing and cooking demonstration of featured teatime recipes using Wolf M Series Wall Oven and Convention Steam Oven. “I think it shows not only the equipment, but also showcases how it can be used and how it can be such a personal part of your kitchen,” says Krystina Holford,

says, “we solidified ourselves as one of the top food

Regional Marketing Manager for the showroom.

content creators.” The key was positioning herself as a

Hosting your own teatime? Stafford has a few tips to ensure your

professionally trained chef with experience in the field (Stafford, who is from Ireland, studied at the worldrenowned Ballymaloe Cookery School in County Cork), which separated her from the many self-proclaimed cooks popping up on YouTube and social media.

Over the years, a sense of community has formed

event is picture-perfect.

1. Prep, prep, prep. Stafford usually makes her scones the day before and even goes so far as to egg wash them before storing them in the fridge. “Then you literally just have to take them out and pop them in the oven.”

among Stafford’s “Bold Bakers” – without which, she

2. Let cakes and breads settle. Many afternoon tea recipes, like

says, her platform would not exist. She appreciates

pound cakes, coffee cakes, and quick breads, benefit from sitting

feedback and comments, and when a video hits big, she

for at least 24 hours before being served. “They settle and get more

and her team pay close attention. One of Stafford’s most

moist,” says Stafford.

popular collections is “mug meals,” a variety of recipes, from pizza to cake, that can literally be cooked within minutes in the microwave. “Mug meals really blew up for us all those years ago,” she says. Since its inception, similar recipes began appearing on cooking websites, and now, mug meals are a TikTok trend – but Stafford is not bothered. “Like they say, imitation is the best form of flattery. When I see the mug meals out there, I think, ‘that was us ten years ago,’” she marvels.

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An Afternoon Tea with Gemma Stafford

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3. Make your cookie dough in advance. If you’re making cookies, remember that dough gets better with age. Make your cookie dough 5-7 days beforehand and store it in the freezer. “The flavor becomes more concentrated, and the texture gets better,” she says.

4. Remember the little things. Prepping your linens, dishware, and cutlery the day before saves time and prevents you from scrambling on the day of the event.

PHOTO BY CARLA CHOY

Authentic Linzer Cookies

Gemma Stafford shares her recipe for Linzer Cookies, saying the delicate, nutty, buttery cookie sandwiches check every box for the perfect cookie, from texture to flavor!

Makes 18 sandwich cookies INGREDIENTS ¾ cup (1½ sticks) butter, softened ¾ cup granulated sugar 1 large egg at room temperature 1 teaspoon pure vanilla extract 1½ cups all-purpose flour ½ cup almond flour 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon salt ½ cup raspberry jam, strained powdered sugar for dusting

N OT E :

You can make your own raspberry jam for these scrumptious cookies using our recipe on page 11.

PREPARATION METHOD 1. Cream the butter and sugar together until pale and fluffy. 2. Add the egg and vanilla to the butter mixture and beat until mixed well. 3. In a separate medium-size bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt. Gradually beat into the butter mixture until it is just combined. 4. Shape the dough into a flattened disc, wrap in plastic wrap, and refrigerate until very firm, at least 2 hours. The dough will last up to 3 days. 5. When you are ready to bake your cookies, preheat the oven to 375°F (190°C) and line 2 cookie sheets with parchment paper. 6. On a floured surface, roll out the dough until it is about 1/8-inch thick. Using a 2½-inch cookie cutter, cut out as many rounds of dough as you can (scraps can be rerolled). Place them 2 inches apart on the prepared cookie sheets. 7. Once the cut dough is on the baking sheets, cut a 1-inch hole in the center of half of the cookies. 8. Bake for roughly 15-18 minutes until the edges are lightly golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely. 9.

Flip the bottom halves (without the hole) over so the flat side is up and spread about 1 teaspoon of strained raspberry jam onto the cookies, leaving a small border around the edges. 10. Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam-covered bottoms. Press to seal very gently so you don’t break the top cookie.

11. Assembled cookies are best enjoyed the day they are made. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

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ENTERTAINING

Peachy

KEEN A Canadian brand offers a delightful melding of color and flavor in every cup.

By Allie Herzog

T

o celebrate the 2024 Pantone Color of the Year, PANTONE 13-1023 Peach Fuzz, we’re spilling the tea on Peach Fuzz blend, a unique collaboration between the Color Institute and

TEALEAVES. This elevated tea brand has been bringing the world luxurious and sustainable tea handcrafted by artisans in Vancouver, Canada, since 1994. The Peach Fuzz blend brings the sweet and juicy goodness of a ripe peach into your teacup like a warm and rejuvenating hug.

Best described as “peachy-keen” all around, it’s a limitededition loose-leaf blend containing white pekoe tea, elderberry, hibiscus, currant, peach, Saskatoon berry, rose petals, and natural peach flavors.

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PHOTO COURTESY OF PANTONE

Inspired by the Pantone Color of the Year 2024, PANTONE 13-1023 Peach Fuzz, the Pelican Hill Resort Culinary Team crafted a ""Peaches "n" Cream" dessert and a "Peachy Connection" cocktail, each incorporating TEALEAVES Peach Fuzz Blend.

“A cozy peach hue softly nestled between pink and

TEALEAVES embodies true luxury, from the taste to

orange, PANTONE 13-1023 Peach Fuzz brings belonging,

the design to the packaging and even the sourcing. Going

inspires recalibration, and offers an opportunity for

beyond sustainability, the company believes that a truly

nurturing. It conjures up an air of calm, offering us a space

luxurious product comes with the peace of mind that the

to be, feel, and heal, and to flourish, whether spending

planet is cared for throughout its creation. The company’s

time with others or taking the time to enjoy a moment by

ingredients are ethically sourced and often come from

ourselves," says Leatrice Eiseman, executive director of the

small, women-owned farms, and its compostable packaging

Pantone Color Institute™.

is a rare combination of being both aesthetically pleasing

This proved to be an ideal color for a new blend from

and good for the planet. TEALEAVES strongly believes in

TEALEAVES, which has enjoyed an ongoing partnership

the power of rituals and celebrates each culture’s sacred

with Pantone Color Institute. “Inspired by the comforting

traditions surrounding tea.

allure of Pantone Color of the Year 2024, Peach Fuzz, our

For more than 20 years, Pantone's much-anticipated

blend is an artful expression of well-being and connection,"

Color of the Year selection has influenced design trends

says Lana Sutherland, CEO at TEALEAVES. "It is a

and product development across genres, including fashion,

harmonious, warming, and comforting infusion for a

home, culinary, and consumer goods. Pantone’s color

sensorial symphony.”

experts at the Pantone Color Institute™ choose a Pantone

The signature tea blend can not only be enjoyed in

hue that best represents current trends across the globe.

typical fashion as a steaming beverage but can also be used

According to Pantone’s website, this year’s selection of

to create unique cocktails, desserts, and savory treats. Some

Peach Fuzz captures “our desire to nurture ourselves and

recipes designed to feature the tea are the Sparkling Peach

others. It's a velvety gentle peach tone whose all-embracing

Fuzz cocktail, a Peaches ‘n’ Cream dessert called the Peachy

spirit enriches mind, body, and soul.”

Connection, and a Smoked Salmon Parfait crafted by the

“In seeking a hue that echoes our innate yearning for

culinary experts at the Resort at Pelican Hill in Newport

closeness and connection, we chose a color radiant with

Beach, California.

warmth and modern elegance. A shade that resonates

This isn’t the first Pantone collaboration for TEALEAVES, which released a color-changing vibrant blue blend in 2020 inspired by the Pantone Color that

with compassion, offers a tactile embrace, and effortlessly bridges the youthful and the timeless,” says Eiseman.

In other words, it’s practically guaranteed to make you

year, PANTONE 19-4052 Classic Blue. The unique and

feel all warm and fuzzy inside, so take the time to slow

transformative blend contains butterfly pea flower and comes

down this season with a cup of Peach Fuzz. Savor peaceful

with a pretty cool party trick: adding a squeeze of citrus

moments while you sip on this pleasing elixir, or use it as an

transforms this Classic Blue tea into a brilliant violet hue.

ingenious ingredient in a new culinary creation.

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ENTERTAINING

Smoked Salmon Parfait

This inventive salmon dish from The Resort at Pelican Bay incorporates TEALEAVES Peach Fuzz blend in the Gravlax preparation.

Makes one sharable appetizer serving INGREDIENTS SMOKED SALMON PARFAIT 17 ounces smoked salmon 1¼ cups heavy cream ½ cup water 2¼ teaspoons Champagne vinegar 1 teaspoon salt 1¼ cups whipping cream 12 gelatin sheets GRAVLAX 1 tablespoon mustard seeds 1 teaspoon juniper berries, crushed 2 tablespoons coriander ½ cup Pantone Color of the Year 2024 Peach Fuzz white tea leaves ½ cup coarse salt ½ cup sugar ¼ cup fresh dill, finely chopped 2 tablespoons gin 1 side skin-on salmon filet PICKLED VEGETABLES 1 cup rice wine vinegar ¼ cup sugar 1 teaspoon black peppercorns 1 teaspoon kosher salt PREPARATION METHOD FOR PARFAIT 1. In a saucepan, combine 1¼ cups heavy cream with ½ cup water, 17 ounces smoked salmon, 2 teaspoons Champagne vinegar, and 1 teaspoon salt. Heat for 4 minutes or until the salmon is cooked.

2. Bloom sheets of gelatin in ice water.

3. Whip the whipping cream to stiff peaks.

4. Blend and strain the salmon mixture through a fine chinois.

Place the blended salmon mixture into a mixing bowl and dissolve the bloomed gelatin into it.

5. Fold the whipped cream into the salmon mixture. (Note: Make sure the salmon mixture has cooled down enough before folding with the whipped cream.)

6. Chill in the refrigerator for 6 hours or overnight.

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FOR GRAVLAX 1. Toast mustard seeds, juniper berries, coriander, and Peach Fuzz tea in a small, dry sauté pan for several minutes.

2. Blend toasted ingredients in a food processor until fine, and then mix with gin, salt, sugar, and dill.

3. Spread the mixture over the salmon and wrap it in cheesecloth. Refrigerate, skin side up, for 24 hours with a weight on top. Flip the salmon, flesh side up, and cure for another 24 hours.

FOR PICKLED VEGETABLES 1. Mix all ingredients with vegetables and refrigerate for several hours.

Combine all three elements onto a serving dish of your choice.

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WELLNESS

VIRTUALLY FIT The exercise landscape is filled with innovative and interactive ways to move.

By Amanda Lauren

Meta Quest Fitness enthusiasts will appreciate all that the Meta Quest 3 (previously Oculus) has to offer. The VR headset system boasts a selection of augmented reality apps for users to exercise both individually and with friends. There's something for everyone, including Gym Class Basketball VR, NFL Pro Era, and HoloFit, which connects to a rower,

When it comes to exercise, many people seek a

bike, or elliptical, providing an enjoyable and challenging

combination of variety, effectiveness, and convenience.

blend of virtual and physical reality.

Virtual and interactive fitness platforms and equipment offer all of that and more.

Meta Quest has a diverse selection of fitness apps

Whether it’s having a customized workout plan, a

across various categories, including popular ones like

one-on-one training session, the opportunity to sneak

Supernatural (Boxing, Flow and Stretch) and FITXR

a home workout into a busy schedule, or a chance to try

(Zumba, Sculpt, Dance, and Slam, among others).

something completely new, the recent surge in virtual and interactive fitness options makes it easier than ever to find something that will work for your lifestyle, fitness level, and interest.

From equipment worth investing in to superconvenient apps, here are some of the most appealing and versatile ways to get the workout of your dreams:

Above: A customer demos Apple Vision Pro during the product launch in New York. Left: Tim Cook poses for a selfie with a customer who is wearing Apple Vision Pro.

Apple Vision Pro Apple Vision Pro is the computer brand’s latest and most unique offering. Dubbed “Apple’s First Spatial Operating System,” this headset takes a future-is-now approach.

While not designed exclusively for fitness purposes, this device currently has over 600 apps and games.

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Photo by Tonal

Tempo If you prefer traditional weightlifting with barbells, you’ll love Tempo. The offered equipment includes dumbbells with nonslip grips and color-coded weight plates, a sleek unit where you can stow weight plates, weight collars, dumbbells, and extra accessories, or a free-standing frame stacked with 360 degrees of storage space.

The Tempo app uses Artificial Intelligence to consider sleep, heart rate, activity level, and recovery time to help create the perfect workout for you every single time you use it.

For example, it will push you on those extra-energetic days

Above: With up to 200 pounds of weight resistance, Tonal evaluates your strength and adapts to your body's needs.

Right: Tempo uses AI to craft the ideal workout for your body and lifestyle.

or slow things down when you’re sore and tired. Best of all, Tempo helps guide users to develop their form through joint movement, weight logging, and position tracking via your iPhone’s camera.

Vision Pro’s fitness apps include WorkHard Fitness, Running Weather, and Mixed Lifting, along with lifestylebased apps for mindfulness, meditation, and journaling.

While the selection is currently limited, more will be available in the not-too-distant future. With Apple's stellar reputation, the Vision Pro’s array of capabilities makes it well worth the investment.

Tonal Tonal was one of the first popular pieces of interactive home fitness equipment. The system is adaptable and adjustable, and Tonal installation partners professionally mount it on your wall, offering “big results in small spaces.”

With cardio, strength training, family fitness, barre, Pilates, and yoga programs, Tonal truly has something for everyone. It even appeals to serious weight lifters, who will appreciate features such as Strength Assessment and Spotter Mode, which automatically reduces weight when

Tonal offers the chance to try out the system in person. You can visit one of their many showrooms in several states or schedule a virtual appointment.

Photo by Tempo

it senses a user is having trouble.

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Photo by Les Mills

Photo by NordicTrack

WELLNESS Linked to the iFIT app, the NordicTrack Incline Runner is designed to feel like running outdoors.

NordicTrack Incline Runner NordicTrack has found a way to re-invent the treadmill workout with the innovative Incline Runner. The commercial-grade treadmill connects with the iFit app, which offers various programs depending on your long-and shortterm fitness goals.

Settings such as incline and speed are automatically adjusted

BODYCOMBAT is a high-energy workout intended to increase coordination and reduce stress.

through the app. You can even sync your heart rate monitor,

OxeFit XS1

and the settings will adjust to keep you in your target heart

The OxeFit XS1 is a smart training home gym that offers real-

rate zone.

time performance feedback to improve your form and help prevent injury. The system has over 200 digital weight exercises

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iFit is also one of the few apps that use real celebrity trainers,

with personalized training, but it boasts that it is definitely more

including former New York Giants running back Tiki Barber

than just a strength platform. OxeFit has options that include

and ultra-runner Sally McRae. With vibrant visuals, it almost

Row, Canoe, Kayak, Paddleboard, SurfSwim, and SkiCross to

feels like you are running and playing outside.

make each workout fun and energizing.

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LM BODYCOMBAT

Barre, StretchLab, and Rumble. This streaming subscription

Designed for VR Headsets, including the MetaQuest, Sony

app features a variety of classes on demand for Apple TV,

PlayStation VR2, and Pico, devotees of cult fitness brand

Roku, and Fire TV. There is also a VR component available

Les Mills will love the boxing and martial arts-based LM

through Meta Quest, making Xponential+ a fantastic choice

BODYCOMBAT. With more than 50 workouts for a range of

for anyone who loves a studio environment but needs to

levels, from beginner to advanced, BODYCOMBAT

exercise at home. Both live and on-demand classes are

combines fitness and gaming to a motivating soundtrack. Better

available.

yet, it is a one-time purchase that doesn’t require a subscription.

Whatever you choose for your next virtual workout, any of these exciting systems and apps can offer engaging and

You might not have heard about Xponential+, but you’ve

immersive exercise opportunities, which can lead you to

probably heard of their brands, including Club Pilates, Pure

achieve your health and fitness goals in novel ways.

Photo by Xponential+

Xponential+

One of the Xponential+ brands, Club Pilates offers classes focused on stretching, cardio, suspension training, and more.

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WELLNESS

BREATH OF FRESH

A walking path at Sub-Zero Group’s headquarters improves employee well-being and provides a chance to experience nature.

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PHOTO BY NICK BERARD

T

he list of benefits of a simple walk— lowered stress, improved mood, better sleep, decreased risk of numerous health issues—seems to grow every day, especially in a world that has become more sedentary and technology-focused. Take that walk outdoors, surrounded by nature, and that list grows exponentially.

Studies are increasingly showing that putting the screens down and getting outside has real, measurable benefits.

Physically, walking improves your cardiovascular health and overall strength, lowering your risk for diseases like high blood pressure and diabetes. Mentally, it improves your cognition, increases endorphins and energy levels, and decreases anxiety and depression.

Thanks to the Wellness Walking Path at the Sub-Zero Group, Inc. headquarters near Madison, Wisconsin, employees can experience the joys of strolling in nature during the workday.

“The idea started during COVID of just getting outside and taking care of yourself,” says Samantha Bakke Annen, Publisher and Editor-in-Chief of The Living Kitchen, who led the team that implemented the walking path program.

"We wanted our employees to prioritize their health above everything else, and because we’re a manufacturing company, we still had to physically be at the office during the pandemic.”

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PHOTO BY NICK BERARD

WELLNESS A plot of land that the Sub-Zero Group already owned became the perfect retreat from the office setting to refresh employees’ bodies and minds. The ¾-mile walking trail sits on the edge of farmland, nestled in nature. Along the way, there are interactive stops with scannable QR codes that allow walkers to find out more about the surrounding habitats, plus the latest happenings at the company.

The Wellness Walking Path has been embraced wholeheartedly by employees. Whether they utilize it on their own for an afternoon pick-me-up or as the setting for meeting with teammates, the path has become a regular part of the workday at the company.

“Each department is finding a unique way to utilize the path, whether it's team bonding, one-on-ones, or just going out with a friend during lunch,” says Bakke Annen. “We’ve started doing company wellness challenges—like who can walk the most miles around the path during one month—and we’ve gotten employees engaged in ways to increase the trail's benefits, too.”

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Adjacent to Harvest Haven Farm and Barn, the Sub-Zero Wellness Walking Path meanders for nearly a mile over grassy fields and through small woods.

Birdhouses and bird feeders built by an employee’s family member are just one example of an employeeled addition to the path, helping to further cultivate the habitat for local wildlife while showcasing the talent of a local community member.

Ultimately the goal of the Wellness Walking Path is simple: to provide an outlet to better employee wellbeing. The ability to get outside in fresh air, combined with being immersed in a natural setting, allows employees to tap into all the benefits associated with outdoor exercise without having to leave the corporate campus.

“We care a lot about our employees,” says Bakke Annen. “The Wellness Walking Path is another way to get employees moving and feeling good about coming into work every day.”

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INNOVATION

FIELDto TABLE

An inside look at

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PHOTO BY NICK BERARD

As part of the overall design of Harvest Haven Farm, Sub-Zero commissioned local artists to add farmyard flair to the gardens and barn.

Harvest Haven Farm.

By Lisa Cavanaugh

INNOVATION

The barn was designed in a traditional style, and reclaimed wood was used to lend vintage authenticity to the interior.

W

“I knew the style of the barn would be a relaxed gathering spot, so I wanted to transform the kitchen area into a theater of cooking,” —Mick De Giulio

hen Jim Bakke, President and CEO of Sub-Zero Group, Inc., purchased the farmland next to his company’s Fitchburg, Wisconsin, headquarters, it was already known as Harvest Haven Farm.

Keeping that moniker was important to him because it represented a link to the region’s agricultural traditions and an inspiration for what would become an indispensable amenity of the Sub-Zero brand. “We kept the name because that’s what it’s always been called,” says Bakke, “but the reason behind building the barn and the farm was to develop a great marketing experience for our customers.”

With an inspired strategy to create a purposeful farm-totable center, Sub-Zero, Wolf, and Cove established a working organic farm and built a splendid structure with a state-of-the-

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PHOTO BY RYAN CURTAIN

PHOTOS ABOVE BY DAVID BADER

art designer kitchen, stylish meeting spaces, and rustic yet elegant entertaining areas. “The building is completely brand new, but we wanted to reference an authentic Wisconsin barn,” says Bakke.

The architectural style is a traditional midwestern timber frame, and seventy-five percent of the project materials were reclaimed. “Much of the interior is from other farms around the state,” says Bakke. “You get that sense of history and tradition when you’re inside.”

As they began to plan the barn’s construction, which was designed by Northwoods Architects in Chicago, Illinois, and built by Wisconsin-based National Construction, Bakke also relied on the consulting expertise of Fred Wiedenbauer of Wiedenbauer Builders in Eagle River, Wisconsin.

“Fred is a true craftsman,” says Bakke. “He understands how to put together that kind of structure, which is actually fairly complicated. He knew where to source materials. He

was the soul of the barn as it was happening.”

Bakke tapped Draper DBS cabinetmakers in Pennsylvania for the barn’s dining spaces and meeting areas. “Bill Draper designed all the cabinets, cubicles, booths, and everything beyond the kitchen space,” says Bakke. “He did a terrific job.” When it came to the all-important kitchen, he turned to esteemed Chicago-area designer Mick De Giulio.

“Jim and I were just talking, and he said, ‘I’ve got this idea for a barn that will be a farm-to-table venue for chefs and events.’ I think I literally applied for the job that minute!” says De Giulio. The award-winning kitchen designer says he immediately envisioned an all-stainless concept to offset the inside of the barn and create a juxtaposition between the spaces.

“I knew the style of the barn would be a relaxed gathering spot, so I wanted to transform the kitchen area into a theater of cooking,” he says. “The aesthetic came about as a contrast ISSUE 5 | THE LIVING KITCHEN

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INNOVATION 86

of modern and rusticated.” Playing off the warmth of the wood floor and walls, De Giulio planned a chef’s area that is both elegant and functional. He included Sub-Zero, Wolf, and Cove appliances in a stainless finish, glass shelving, Iceberg quartzite for the countertops, and wood for the areas where people would be sitting watching the chefs work.

“Joel and I worked on this design together,” says De Giulio, referring to Joel Chesebro, Sub-Zero’s Head Demonstration Chef. “We talked about the elements that he would want for not only the equipment but also for storage and prep areas.”

Bakke wanted them to include the (at the time, brand new) professional cooktop, and Chesebro requested plenty of demo room between the appliances and the visitors. “Against a wall and just outside the kitchen prep area is a 16-foot-long Iceberg serving countertop,” says De Giulio. “We included heating elements above this countertop so you can keep food warm without the need for chafing dishes.”

“The barn serves as an essential part of the training program,” says Chesebro, who spends much of his time creating dishes and hosting guests in the Harvest Haven

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barn. “It gives people a good experiential reference point about what the products can do.” He explains that while their cooking demonstrations directly correlate with the appliances, the barn offers much more. “The demos are one key component, and the other component is having customers just come down here, inhabit the space, and get a sense of what a luxury cooking and gathering experience feels like.”

Chesebro believes the barn’s homey atmosphere complements the demonstration kitchens elsewhere at SubZero. “For our training modality, being able to move people to a secondary space helps people understand what it feels like to use the appliances in a home environment. The barn is so comfortable, it almost feels like you could live here.”

One of the most critical elements of the space is the farm itself. The acreage along the back of the barn is the source for much of what Chesebro, Sous Chef Patrick McCormick, and the rest of the Harvest Haven culinary team use in their recipes. “The foundational point in cooking is the ingredients,” says Chesebro.

“It shows a high level of understanding as an organization that we’re willing to go and start that far back in the process.”

Chesebro says the initial idea for the gardens was to inspire new dishes based on what grows in them. “We have ways of taking an ingredient from our gardens and preparing fresh meals with it, but also preserving it so visitors can enjoy our produce all year long.”

These visitors, including distributors, clients, and other special guests, total nearly 1,000 people annually. “This is an incredible place to share with our customers,” says Bakke. He mentions how visitors are intrigued by particular furnishings and décor he included in the barn, such as an impressive fireside table made from a slab of petrified wood out of Arizona and saddle cloths from his own racehorse collection.

“We bring our guests here to experience what our company is all about,” says Bakke. “They love the garden, the porches, the inside spaces, everything. And at the end of the day, they get to enjoy a great meal.”

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Hasburgh has been an engineer with the Sub-Zero group since 2010.

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Engineering

INGENUITY Staff Design Engineer Colin Hasburgh brings a wealth of talent to his role at Sub-Zero Group, Inc.

By Lisa Cavanaugh

“I

Photography by Nick Berard

t's always rewarding seeing your

Hasburgh also finds his work at Sub-Zero

ideas make it into products and get

fascinating. Beginning as a member of the design

shipped to the field,” says Colin

team for the New Product Group in 2010, he segued

Hasburgh, a Staff Design Engineer in

into the Advanced Product Group seven years later.

the Advanced Group at Sub-Zero. “It is why you are

“The Advanced Product Group focuses on what’s

here: to get it right.”

next in terms of product feature innovations,” he

Hasburgh’s journey to Sub-Zero started just

says. “We're always looking for that new capability

over 30 miles from the Fitchburg, Wisconsin,

that's going to enable our products to be the best

headquarters in a small cornfield-studded town

products on the market. We have a really wide view

called Blanchardville. “It is small, around 800 people,

of the product landscape.”

and really beautiful,” he says. After high school, he

He explains that his role also requires paying

attended the Milwaukee School of Engineering, where

close attention to a variety of industries to gauge

he earned a degree in electrical engineering.

innovations and technologies as they arise. “Part of the

It was also where he met his wife, Laura. Together,

responsibilities of the job is to be aware of what's going

the young engineers found jobs in their fields in

around and pick up on things that other industries

the northern suburbs of Chicago, then relocated to

are doing that haven't made it into appliances yet,”

Florida before luck in the form of two ideal positions

says Hasburgh. “It is our job to ask: How can I use

in the Madison area brought them back to Wisconsin.

this type of technology in a new way? How do we take

“My wife has a doctorate in material science and

what we see in other products and then bring that into

works for the Forest Products Laboratory,” says

refrigeration?” He gives an example of the automotive

Hasburgh. “She is a materials research engineer there

market. “What they have been accomplishing with

and studies aspects of building materials and fire. It’s

touch screen displays sets the expectations for some

really cool and very interesting.”

possibilities for similar interfaces in appliances.”

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INNOVATION 90

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“There are various iterations of the process

When he gets a chance, he indulges another passion:

depending on the product,” says Hasburgh. “One

motorcycling. “Occasionally, I'll try to sneak away,”

example is when we redesigned the 48" PRO touch

he says. “I’m in a local club, and we ride adventure

displays.” He explains that they had an internal touch

motorcycles, on-road and off-road bikes.” He recently

panel, but his team explored creating one for the

went with some of his motorcycle friends on a camping

exterior of the product. “We already had displays there,

adventure in Colorado. “It was an awesome seven-day

so we thought we could include a great touch panel

trip in the mountains on off-road trails, camping off the

that would work well for the customer.” Hasburgh says

motorcycles.”

they took that concept through a “definition team” and

Back at Sub-Zero, Hasburgh says he appreciates

mocked up what it might look like. “That's part of our

the entire team he works with and the amazing

role, too, the prototype,” he adds. “Some people can get

opportunities to invent something new and meaningful

a feel for the vision, but it's a lot easier to convey that

for the company. “The process can be exhausting, but

vision with a hands-on prototype.”

I feel that makes having a successful product launch

Listening to customer feedback is another vital aspect of his position. “We clearly need to hear from

so much sweeter. It completes the journey in a really rewarding way.”

both managers and product owners,” he says. “And we always consider how our new idea might fit in with all the other projects.” He delineates the three “big buckets” that his team has to think about. “There is the business viability: Is this who we are as a company?

Then, there is tech feasibility: Does this technology meet the needs? And then there is consumer insight: Does customer input justify the project?”

Some of Hasburgh’s work takes him away from the lab to learn about consumer products as they launch. “I will regularly go to expos, like the Consumer Electronics Show or IFA in Europe. Manufacturers present their best products and newest innovations at these events.” He says he finds himself watching the industry and watching competitors to understand what is coming up on the horizon. “I often discover concepts that challenge me to think about innovation for SubZero products.”

Despite his busy work schedule, Hasburgh carves out plenty of family time. He and Laura have two young children, and they spend their weekends enjoying the outdoors as much as possible. “We live on the outskirts of Madison in a little city that has a small-town vibe,” he says. “There is a really nice river going through town, so we like getting down on the water—kayaking and canoeing. We also take out the bikes, or go sledding in the winter.” He mentions that his daughter, who is 10, already loves math. “She is really good at it and enjoys it. So we will see where that takes her. Maybe another engineer in the family, but who knows?”

Family time is important to Hasburgh, as seen here in a playful moment with his two children.

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SCENE + SOCIE T Y

Chefs Sand ON THE

Sub-Zero Group Southeast partners with the South Beach Wine & Food Festival to bring culinary excitement to Miami.

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Celebrity Chef Guy Fieri entertains the crowd at the 2024 South Beach Wine & Food Festival in Miami. The Grand Tasting Events were sponsored by Sub-Zero Group, Inc.and the chefs used Sub-Zero, Wolf, and Cove appliances to make culinary magic by the beach.

P

icture a sunny day at the beach, with your feet in the sand and the sound of waves lapping the shore in the distance. This might sound like a quiet spot to relax, but it’s actually the

Mere steps away from the Atlantic Ocean is one of the biggest attractions of the South Beach Wine & Food Festival: The Grand Tasting Village. Within the quarter mile stretch on the sand, there are multiple local

vibrant setting for the South Beach Wine & Food Festival.

restaurants providing samples of their cuisine, as well

Founder Lee Schrager originally created the food and

as two live demonstration kitchens set up for celebrity

wine showcase to help students in the hospitality program

chefs to showcase their culinary talent and dynamic

at Florida International University gain real-world

personalities. These demo kitchens are sponsored by

experience. Fast forward 22 years, and the festival has

Sub-Zero, Wolf, and Cove, and this year, they featured

grown into a highly popular destination for the foodie

performances by celebrity chefs such as Guy Fieri, Marcus

community and beach lovers alike.

Samuelsson, and Maneet Chauhan.

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SCENE + SOCIE T Y The line-up of chefs was outstanding, including fan favorite Marcus Samuelsson, below.

“It’s a great opportunity for subtle brand exposure,” says Sub-Zero Group Florida Regional Marketing Manager Shannon Lewis. “A lot of the celebrity chefs that attend the event already have our products in their home, so not only are they familiar with the products, but they are excited to share them and their abilities with an international audience.”

The main products from Sub-Zero, Wolf, and Cove that were on the stage included the new Wolf Induction Cooktop, two Wolf M Series Convection Ovens, a SubZero Classic Series Refrigerator, and Freezer, as well as a Wolf Grill. “We are a high-performance cooking specialist,” says Ryan Degraffenreid, Sub-Zero Group Florida Vice President of Sales. “So those that attend the event are typically our perfect customers because they’re really into food.”

The charisma of the chefs at the Grand Tasting Village is not the only thing that you can expect during demonstrations. “This event hits both types of people– those looking to try some of the best local cuisine and those who really enjoy cooking,” Degraffenreid says. He explains that the demonstrations are not only about the chef and product performance but also an opportunity for the crowd to engage and interact with the chefs directly. For example, a chef might get asked, “Do you like cooking on induction cooktops?” “Induction is huge right now,” says Degraffenreid. “What’s amazing about that is our brand is right there. So, as chefs are answering cooking-related questions, it says Wolf.”

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In recent years, the South Beach Wine & Food Festival has drawn people from all over the world who want to experience new cuisine and drinks, enjoy a wonderful view of the beach, and see some of their favorite celebrity chefs. “We’re an international brand, so being a part of this event allows us to get exposure not just locally but internationally to customers and clients all over the world,” says Degraffenreid. “It’s a great way to show different cooking technologies, and we’ve got our best products out there.”

The event has grown so much and has had such great success that Schrager has already replicated it in New York City. “Being involved with the South Beach Wine & Food Festival is a great opportunity because it targets exactly who our customer is,” says Lewis. “As the festival continues to grow, we hope to continue building our relationship nationally and growing with it.”

Above: Chef Maneet Chauhan engages with the audience.

Below: Chef Jeffery Zakarian mixes up something delicious on a Wolf Cooktop.

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By Jennifer Sperry Photography by Dan Cutrona

INFUSES ART INTO THE DIVERSE CULTURE OF MIAMI.

BUSINESS POWERHOUSE JESSICA GOLDMAN SREBNICK

COMMUNIT Y TR AVEL

Developer and philanthropist Jessica Goldman Srebnick values working hard and making a difference, particularly in her adopted hometown of Miami.

She grew up 1,300 miles away in New York City, watching her father—developer and restaurateur Tony Goldman— dream up ways to transform forgotten neighborhoods into unforgettable destinations.

He was one of the masterminds behind the juggernaut that is SoHo, where he bought and renovated multiple properties and launched popular restaurants like The Green Street Café and The SoHo Kitchen and Bar. Similarly, he also made a lasting mark on Philly’s 13th Street, transforming the seedy area into an edgy district bustling with boutiques, businesses, restaurants, and cafés.

In 1985, he turned his sights to the neglected Art Deco

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buildings on Miami’s Ocean Drive, known at the time as a retiree hangout. He purchased 18 properties in 18 months. “God’s waiting room,” some called it. Tony pictured beautiful people strolling along, couples toasting at outdoor dining tables, and live performances—in short, lights, music, laughter, and diversity. His keen developer skills made it all happen, earning him recognition in the Miami Beach Hall of Fame for his contributions. Today, in part because of his dedication, South Beach is an electric, global destination.

As a child, Jessica soaked in her father’s passion for not just developing buildings but transforming a street’s entire personality while building up its people. One of his favorite sayings, or “Tonyisms,” was “Feed the neighborhood, and it will feed you,” which is the perfect example of this well-rounded approach.

After six years of following her own passion and working in retail fashion, Jessica entered into a one-year contract with Goldman Properties in 1997. Fast-forward to 2024, and she is now acting president and chairwoman, guiding the multi-milliondollar company’s growth with the lessons of her father continuing to guide her.

Once a parking lot, Wynwood Walls is now an indoor-outdoor museum that features work by the top names in urban art.

Defying typical developer tendencies—research, build, and leave to make money elsewhere—Goldman Properties continues to invest in an area’s functionality, culture, and soul. “What we do is we go in and come up with game-changing creative ideas to infuse energy and pedestrian activations into the neighborhoods we are developing,” relates Jessica. “My dad always said that a great restaurant will drive people to a not-so-great place.”

Before his passing in 2012, Tony and Jessica turned their attention to Wynwood in Miami. From a blank slate of rundown warehouses, they imagined a vibrant arts district.

“Every neighborhood has its own DNA. We found Wynwood to be an inherently creative environment. There was graffiti everywhere,” recalls Jessica of her first impressions. Leaning into the brashness and urbanity of this street art, they turned a gravel parking lot into Wynwood Walls, one of the largest outdoor street art museums in the world. It opened in 2009.

This visceral attraction draws millions of visitors. Covered in glorious large-scale murals by some of the top names in street and contemporary art, “It has evolved into an urban art form that others around the world are trying to replicate. It’s impossible to

pigeonhole it into just one style. There is something for everyone, and it is joyous and hopeful,” says Jessica of the collection.

The museum’s footprint has grown over time. Today, the campus includes its namesake walls but also indoor galleries, a popular retail store, and an authentic subway car. Its investment in sculpture is growing. Jessica and her team are always dreaming up new exhibits and installations to give visitors a reason to return.

As lead curator, Jessica works tirelessly to seek out new, undiscovered artists. One of her favorites is Kai, an internationally known street artist. Raised in Los Angeles, he was born to a French-Tunisian father and Mexican American mother.

As a result, his art comes from a melting pot of vibrant histories, traditions, and celebrations. His signature “IF” (Imaginary Friend) character—with no discernible color, sex, or race—is warm and relatable and well worth a visit.

“All of Kai’s work makes you feel good, and his execution is gorgeous,” says Jessica, adding that Canadian artist Sandra Chevrier is another contemporary/pop urban creator close to her heart. “I saw a painting of hers at a fair and I absolutely ISSUE 5 | THE LIVING KITCHEN

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Featuring new, lesser-known artists with a range of styles is a trademark of Wynwood Walls, with the goal of displaying work that speaks to every visitor.

flipped,” says the entrepreneur of the moment of discovery.

Chevrier’s groundbreaking mural La Cage L’Ombre de Ton Omber (aka Shadow of Your Shadow) is one of Wynwood Walls’ most popular pieces.

Asked why art is such an integral part of Goldman Properties’ approach to revitalization, Jessica responds that it’s because art “doesn’t give you an answer. It makes you think; it makes you question; it makes you feel. We want to improve the quality of life for as many people as we can in the places where we work, and art is a part of that,” she elaborates. “I really believe that art changes people’s perceptions, energy, and attitudes.”

The entrepreneur took the success of Wynwood Walls one step further by establishing the Wynwood Walls Foundation. Part of each museum entrance fee (a very reasonable $12 for adults, $5 for students and seniors, and free for kids 12 and under) supports the foundation, which in turn supports vital community organizations. All foundation recipients have a tie-in to art and creativity in some way, and many support disadvantaged youth.

Each year, the museum’s curation centers on a theme.

This year’s theme is “The Power of Purpose.”

“We believe in the power of purpose,” says Jessica of the choice. “Every person has a platform; every person has an opportunity to determine their own purpose. Purpose has a ripple effect. I know that, as a company, our sense of purpose has created a ripple effect, and that has become our artistic stamp on the world.”

Also on the horizon is Volume II of Walls of Change: The Story of the Wynwood Walls. The first volume explores the creation and history of the Wynwood Walls through the lens of iconic street photographer Martha Cooper, with commentary from the world’s foremost artists in the field. The second volume will take us up to currentday exhibitions and installations with a behind-the-scenes view of the production of these masterpieces.

For how long will Goldman Properties focus on Miami?

While the company prides itself on continually being on its toes, it still has a lot of work to do in Wynwood. “We are always looking to expand and improve,” says the company chair. “I would say that we are very opportunistic, and focusing on another neighborhood is definitely possible.”

In fact, anything is possible.

At the end of the day, Jessica’s goal is to improve the quality of life of others while putting her creative fingerprints on the planet. As a busy mother of three, she is quick to admit that her boys and her husband are the absolute joys of her life. “I love being busy; I love being active. It’s wonderful to have multiple things that bring you joy in life,” says Jessica. “I am passionate about what I do.

My life has purpose and meaning.”

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SHOWROOM DIRECTORY

VIRGINIA E. A. Holsten Inc Richmond 1400 Overbrook Rd Richmond, VA 23220 (804) 359-3511

MIDWEST REGION — ILLINOIS Chicago Showroom 222 W Merchandise Mart Plaza Suite 134 Chicago, IL 60654 (312) 428-3160

NORTHEAST REGION — CONNECTICUT Clarke South Norwalk 64 S Main St S. Norwalk, CT 06854 (800) 842-5275 MASSACHUSETTS Clarke Boston 7 Tide St Boston, MA 02210 (800) 842-5275 Clarke Milford 393 Fortune Blvd Milford, MA 01757 (800) 842-5275 MARYLAND Columbia Showroom 9204 Berger Road Ste H Columbia, MD 21046 (443) 276-2490

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THE LIVING KITCHEN | ISSUE 5

NEW JERSEY Pine Brook Showroom 25 Riverside Drive Pine Brook, NJ 07058 (888) 671-9376 NEW YORK MKS Industries Buffalo 1680 Walden Ave Cheektowaga, NY 14225 (716) 895-2900

PENNSYLVANIA Philadelphia Showroom 4050 South 26th St Philadelphia Navy Yard Philadelphia, PA 19112 (215) 671-8300

SOUTHEAST REGION —

MKS Industries Syracuse 5801 Court Street Rd Syracuse, NY 13206 (315) 437-1511

GEORGIA Atlanta Showroom 3280 Peachtree Rd NE Suite 200 Atlanta, GA 30305 (404) 973-0660

Manhattan Showroom 150 E 58th Street 5th Floor Manhattan, NY 10155 (800) 691-6122

FLORIDA Miami Showroom 3711 NE 2nd Ave Ste 200 Miami, FL 33137 (786) 431-3907

Roslyn Heights Showroom 170 Mineola Avenue Roslyn Heights, NY 11577 (888) 859-9376

NORTH CAROLINA Charlotte Showroom 127 W Worthington Avenue Suite 180 Charlotte, NC 28203 (704) 375-6025

Glendale Heights Showroom 196 Exchange Blvd Glendale Heights, IL 60139 (630) 872-5100 MICHIGAN Trevarrow Inc. Auburn Hills 1295 N Opdyke Rd Auburn Hills, MI 48326 (800) 482-1948 MINNESOTA Roth Living Minneapolis 11300 W. 47th Street Minnetonka, MN 55343 (952) 933-4428 MISSOURI Roth Living Kansas City 601 W 47th Street Kansas City, MO 64112 (816) 556-3322 Roth Living St. Louis 7800 Clayton Rd Richmond Heights, MO 63117 (314) 991-0900

OHIO Tisdel Distributing Cincinnati 5901 E Galbraith Rd Cincinnati, OH 45236 (513) 339-0990

COLORADO Roth Living Denver 742 S Broadway Denver, CO 80209 (303) 373-9090

Trevarrow Inc Parma 12610 Corporate Dr Parma, OH 44130 (800) 362-2807

UTAH Roth Living Salt Lake City 1400 S Foothill Dr Ste 212 Salt Lake City, UT 84108 (801) 582-5552

SOUTHWEST REGION — ARIZONA Scottsdale Showroom 15570 N 83rd Way Scottsdale, AZ 85260 (480) 921-0900 TEXAS Dallas Showroom 3707 Lemmon Avenue Dallas, TX 75219 (972) 699-5202 Houston Showroom 2800 Sage Rd Suite B Houston, TX 77056 (713) 599-0053

WEST REGION

WASHINGTON Bradlee Distributors Seattle 1400 Elliott Ave W Seattle, WA 98119 (206) 284-8400

HAWAII

CANADA

MEXICO

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— Bradlee Distributors Vancouver 13780 Bridgeport Rd Richmond, BC V6V 1V3 (604) 244-1744 Bradlee Distributors Calgary 1245 – 73rd Avenue SE Calgary, AB T2H 2X1 (403) 297-1000

— Riggs Distributing Inc 2038 South King St Honolulu, HI 96826 (808) 484-2511

E UR O PE

Maroline Distributing Montreal Showroom 1011 Rue Wellington Montreal, QC, H3C 1V3 (855) 914-4489 Maroline Distributing Toronto Showroom 280 King Street East Toronto, ON, M5A 1K7 (855) 914-4488

United Kingdom United Kingdome Showroom Unit 9 The Street Industrial Estate Heybridge Street Heybridge, Maldon, Essex CM9 4XB ENGLAND 011.44.208.418.3800 Europe Showroom 135 Rue D’Antibes 06400 Cannes, France 011.33.493.999.888 London Showroom 251 Brompton Road Knightsbridge London SW3 2EP United Kingdom 44 (0) 845 2500010

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— CALIFORNIA Costa Mesa Showroom 655 Anton Blvd Costa Mesa, CA 92626 (657) 269-5874

Galileo 8, 2do. piso Col. Polanco 11560 Ciudad de México, Distrito Federal +52 55 5280 9648

Riggs Distributing Inc 101 Henry Adams Street Suite 144 San Francisco, CA 94103 (415) 582-6717

Carretera Monterrey Saltillo 3061 Fracc. Bosques del Poniente Santa Catarina, N.L. 66350 +52 81 8389 4372

Scan below to make a showroom appointment

AUSTRALIA — Australia Showroom Bank House 11-19 Bank Place Melbourne, Victoria AUSTRALIA 61.3.9600.2218

ISSUE 5 | THE LIVING KITCHEN

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TLK DIGS DEEPER WITH A NEW DIGITAL PRESENCE. We are thrilled to announce the launch of The Living Kitchen’s website, an online destination for curated articles designed to ignite your senses, elevate your culinary repertoire, open a world of unique travel adventures, and introduce you to visionary designers who are shaping the future of sophisticated living.

Here, you will be able to discover or revisit many of the enlightening stories and spectacular images from past issues of The Living Kitchen. We also have exciting new content planned, exclusively created for TLK’s website, and geared toward a further celebration of the exceptional ways Sub-Zero, Wolf, and Cove can enhance your experiences in and out of the kitchen.

www.lifestyle.subzero-wolf.com

Visit today and enrich your journey in the art of living well!