The Living Kitchen - Issue 1

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COLDWELLBANKERLUXURY.COM The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2022 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. 21F229_NAT_3/21 CalRe #12345678

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WELCOME LET TER

I

Dear Reader,

t is an absolute pleasure to welcome you to The Living Kitchen magazine. The Living Kitchen is a publication from Sub-Zero, Wolf, and Cove. As a leading manufacturer of high-end appliances, we strive to listen to our customers. We are inspired by your voices and your wants and needs, when it comes to our products. Our success would not be possible without you. Over the last couple of years, it became clear we needed to find a new and innovative way to reach out and share valuable information with you. We began to create a dynamic tool for you to reference and utilize. This magazine was born out of that need, and we are excited it will be a part of your home.

Sub-Zero, Wolf, and Cove is a privately held family-owned company headquartered in Madison, Wisconsin. Westye Bakke started this business almost 80 years ago. He was the first in a long line of the Bakke family with the entrepreneurial spirit to follow their dream and build the best quality refrigeration products on the market. Pioneering innovative new products were the secret to our success. It was that same innovative spirit that inspired built-in refrigeration and the expansion of our family of brands to include Wolf cooking and Cove cleaning products. Our goal with this magazine is to bring the Sub-Zero, Wolf, and Cove community together by sharing stories that celebrate the best use of our brands.

This new community of like-minded people wants content centered on the best in lifestyle, design, wellness and sustainability. As you open the inaugural issue of The Living Kitchen, you’ll meet one of our corporate chefs. He’ll take us fly-fishing and share recipes for the perfect catch. You’ll learn more about us and see kitchen designs from around the world. You might even discover a few exotic locations for wellness and selfcare. We can provide content you can’t get anywhere else, because we will continue to evolve the magazine with your feedback. It is our sincere hope you keep this magazine close at hand to utilize over and over again. Remember we gladly welcome any comments and ideas you may have...this magazine was created just for you.

Sincerely,

Jim Bakke President & CEO

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Samantha Bakke Annen Vice President & Publisher, The Living Kitchen

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President

JIM BAKKE Vice President / Publisher

SAMANTHA BAKKE ANNEN Editor

JACI CONRY Creative Director

SHARON BARTHOLOMEW

Advertising Sales | KAREN COUTURE, Couture Marketing | couturemarketing.com

General Counsel

Writers

BLAINE RENFERT

DANNA LORCH MARNI ELYSE KATZ JANICE RANDALL ROHLF

Vice President of Finance

TONY FOX

Photographers

GIEVES ANDERSON JOHNATHAN BOND PETER CLARKE DAN CUTRONA GREG PREMRU DURSTON SAYLOR

Corporate Head Demonstration Chef

JOEL CHESEBRO Production Support

JOCELYN NACE

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 1 | THE LIVING KITCHEN

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CONTENTS

8 4 Welcome Letter

EXPERT ADVICE 8 Through the Eyes of a Designer Mick De Giulio has designed kitchens all over the world.

NEW PRODUCTS 12 Perfect Blend Wolf’s Built-in Coffee System 22 Induction Innovation Wolf Induction Range

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16 ENTERTAINING 16 Heritage Revival Richard Brendon crafts contemporary china and glassware with time-honored techniques.

30 Model of Efficiency The Galley Workstation makes preparing Sunday brunch a breeze.

TECHNOLOGY 28 The Connected Home Sub-Zero, Wolf, and Cove wi-fi capable appliances.

88 Where We’re Going Creating the kitchens of tomorrow.

48 DESIGN 20 Bespoke Finds 36 Behind the Scenes With utilitarian elements tucked away, brass and marble combine to create an elegant kitchen.

40 Home Style A seasoned designer pairs her husband’s insights with her own expertise to create their dream kitchen.

44 Setting the Space An award-winning kitchen in Melbourne, Australia, that is as robust as it is remarkable.

54 Al Fresco, All Day A fully equipped outdoor kitchen makes it possible to enjoy the landscape all day long.

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62 58 Beyond the Kitchen Form and function are paired in distinctive spaces.

FOOD 62 Farm Raised The best decision Mary and Brian Heffernan ever made was relocating to rural Northern California to become ranchers.

82 Local Harvest Garden fresh ingredients inspire SubZero, Wolf, and Cove’s head chef to create delicious seasonal fare.

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TRAVEL 48 Fantasy Island Located on Anguilla, Cape Jaluca provides the ultimate escape from reality.

70 Sleeping Under the Stars

FORWARD LOOK 96 A look ahead to the next issue.

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In Style Under Canvas offers an alternative to traditional camping.

HEALTH & WELLNESS 76 Ready, Set, Recharge Wellness resorts that offer fitness regimes, gourmet cuisines, and awe-inspiring scenery.

RESOURCES 34 Customer Care 94 Showroom Directory

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E X P E R T Advice

BY MICK DE GUILIO

THROUGH THE EYES OF A KITCHEN DESIGNER One of the kitchen design industry’s most influential and acclaimed pioneers, Mick De Giulio has created kitchens all over the world.

The Wolf rangetop in this kitchen designed by De Giulio is housed in a farmhouse-style table. The reclaimed pine console includes a sliding marble work surface and a beveled cutting board cover for the double griddle.

I’m excited and honored to be a part of the launch of Sub-Zero/Wolf’s magazine, The Living Kitchen.

As I start to write this piece, I can’t help but think back to the time in the 1970s when I began designing kitchens and I first learned of Sub-Zero. I knew it was a small, family-owned company, located in Madison, Wisconsin, that manufactured very high-quality residential refrigerators and freezers that could be built into the cabinetry of a kitchen. I noticed then that whenever I saw a kitchen I liked in a design magazine, it always incorporated a Sub-Zero. By the end of that decade, when I started to have clients who wanted the very best, I began working Sub-Zeros into my designs.

I was hooked.

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E X P E R T Advice

SUB-ZERO PLAYED A MAJOR ROLE IN TRANSFORMING HOW WE THINK ABOUT OUR KITCHENS.

The white, horizontally paneled walls create an elongating effect that visually repeats throughout the kitchen.

Whitewashed wood beams give the ceiling added texture. A Wolf convection steam oven, E series oven, and warming drawer provide the space with maximum functionality.

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In those days, it seemed that only a few of the shelter magazines did much coverage on kitchens. The rooms thought to be the most important design statements in homes were living rooms, dining rooms, and family rooms. In the hierarchy of home design, the kitchen was at the bottom of the list.

Sub-Zero played a major role in transforming how we think about our kitchens and how our homes are designed today. It was clear that the company had been listening to kitchen designers.

The sizes of the refrigerators and freezers Sub-Zero offered were perfect: they were no deeper than the standard 24-inch depth of cabinetry, which had been determined, on average, to be ergonomically ideal. Because the mechanical workings and venting were uniquely engineered to be located at the top of the unit, the sides of the refrigerators (and freezers) could be sealed tightly to cabinetry—homeowners no longer needed to move these large masses to clean around. Besides being designed to last a long time, Sub-Zero products were made in such a way that designers and their clients could artistically create their own choice of façade.

By the 1980s, there was an explosion of interest and awareness in kitchen design and with it came more products and more design ideas. People realized that kitchens could be functional and designed as inspiring, personal expressions.

By the 1990s, kitchen design was firmly a design force to be reckoned with, and in response to the growing lifestyle trend of comfort and informality, more homes were being designed with open plans. And the pivot point of the open plan was—and still is—the kitchen.

By that time, Sub-Zero was headed by President and CEO Jim Bakke, who had been working on a major advancement to the product line and to the kitchen design landscape: the integrated line of refrigeration. An entirely new playing field for designers was being created; refrigerators and freezers could be re-envisioned not only as cabinets but as armoires and other furniture pieces. This is exactly what designers needed for the open plan concept in order to blur the line between the kitchen and the living space.

In 2000, Jim and his team embarked on yet another major initiative: the development of the Wolf line of cooking products, founded upon the same principles as Sub-Zero, with the focus on engineering and design.

Throughout the years, I’ve had the privilege and pleasure to be a part of other special design projects for the brand and have come to know Jim, his family, and the company well. My lasting impression has been that of integrity, passion for quality and design, and the commitment to continuous innovation and improvement by all.

Back when I was reading those early design magazines, noticing the Sub-Zero refrigerators and freezers, little did I know that I would develop one of the most cherished relationships of my professional and personal life with the company’s founding family.

WHAT TO EXPECT >>> Mick will have a recurring column in The Living Kitchen. In issue two, he will focus on how homeowners should prepare for their first meeting with a kitchen designer, while highlighting current trends in the industry.

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Built-In Coffee System NEW PRODUCTS

Perfect BLEND C AFFEINE DRINKERS , TAKE NOTICE AND REJOICE: WOLF ’ S NEW BUILT-IN COFFEE SYS TEM M AKES IT E A SY FOR YOU TO BECOME YOUR OWN AT-HOME BARIS TA .

W

ith its inventive full-color touch screen, the refined Wolf Built-In Coffee System is easy to use and equipped with over

15 beverage options, ensuring you’ll never have to leave home in search of a Starbucks. Equipped with a professional-style grinder, the new system accepts whole beans or ground coffee and presents the option to stick with standard brews or richer blends, including Americano and Espresso. The insulated milk container and froth regulator enables the creation of café quality Cappuccinos, Macchiatos, Lattes, and more.

Top left: The insulated milk container with froth regulator entirely bypasses the coffee brewing system. This makes for easier cleaning.

When it comes to achieving the ultimate cup of coffee, customization is key. Wolf’s Built-In Coffee System provides the opportunity to craft and tailor your perfect drink. The touchscreen enables six independent user profiles that allow modifications in strength, temperature, quantity, and milk preference for every beverage type, ensuring a flavorful, personalized blend for every cup the machine brews.

Equipped with a self-cleaning system that automatically rinses at startup and shutdown, cleaning the Wolf Built-In Coffee System is as simple as a twist of the froth regulator knob. There’s no need for a complicated water line installation, either, as the system comes with an 84.5-ounce water tank.

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To further enhance the coffee-drinking experience, Wolf’s Cup Warming Drawer is easy to seamlessly install beneath the Wolf Built-In Coffee System. The warming drawer accommodates up to 40 cups, securing the ultimate indulgence: an expertly brewed Espresso served in a delicately heated demitasse.

Streamlined and elegant, the Wolf Built-In Coffee System, which comes in 24-inch and 30-inch sizes, integrates beautifully not only in kitchens, but also in offices and bedrooms of all styles, so an optimal cup of coffee is always close at hand.

Above: The Cup Warming Drawer ensures that every cup is kept at a warm, comfortable temperature.

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Built-In Coffee System NEW PRODUCTS

Built-In Coffee System Built-In System B E V ECoffee RAGE MEN U BEVERAGE MENU Drink sizes reflect medium (default) quantity.

Drink sizes reflect medium (default) quantity.

Espresso 100% COFFEE, 1.4 OZ Espresso 100% COFFEE, 1.4 OZ

Espresso x2 100% COFFEE, 2.7 OZ Espresso x2 Intended for two beverages

Doppio+ 100% COFFEE, 4.1 OZ Doppio+

Coffee 100% COFFEE, 6.1 OZ Coffee

100% COFFEE, 2.7 OZ

100% COFFEE, 4.1 OZ

100% COFFEE, 6.1 OZ

Intended for two beverages

Long Coffee 100% COFFEE, 5.4 OZ Long Coffee Double strength 100% COFFEE, 5.4 OZ

Americano Americano

Latte Latte No froth

Macchiato Macchiato Max froth

25% COFFEE/75% WATER, 5.1 OZ

20% COFFEE/80% MILK, 10.1 OZ

60% COFFEE/40% MILK, 1.7 OZ

25% COFFEE/75% WATER, 5.1 OZ

20% COFFEE/80% MILK, 10.1 OZ

60% COFFEE/40% MILK, 1.7 OZ

No froth

Max froth

Double strength

Latte Macchiato 20% COFFEE/80% MILK, 5.1 OZ Latte Macchiato Minimum froth

Cappuccino 55% COFFEE/45% MILK, 5.1 OZ Cappuccino Maximum froth, milk dispensed,

Cappuccino+ 65% COFFEE/35% MILK, 6.4 OZ Cappuccino+ Maximum froth, milk dispensed

Cappuccino Mix 55% COFFEE/45% MILK, 5.1 OZ Cappuccino Mix Maximum froth, coffee

20% COFFEE/80% MILK, 5.1 OZ

55% COFFEE/45% MILK, 5.1 OZ then coffee Maximum froth, milk dispensed, then coffee

65% COFFEE/35% MILK, 6.4 OZ then coffee Maximum froth, milk dispensed then coffee

55%dispensed COFFEE/45% MILK, 5.1 OZ then milk

Minimum froth

Flat White Flat White Minimum froth

Hot Milk Hot Milk Any froth

25% COFFEE/75% MILK, 8.8 OZ

100% MILK, 8.1 OZ

25% COFFEE/75% MILK, 8.8 OZ

100% MILK, 8.1 OZ

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froth | ISSUE 1 THE Minimum LIVING KITCHEN

Any froth

Hot Water Hot Water

100% WATER, 8.5 OZ

Maximum froth, coffee dispensed then milk

SCAN FOR PRODUCT OVERVIEW INCLUDING BREWING BASICS, MODE SELECTION, CLEANING, AND CARE.

100% WATER, 8.5 OZ

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Vanilla Bean Iced Coffee Skip the coffee shop lines and cool down from home with this refreshing beverage INGREDIENTS

P R E PA R AT I O N M E T H O D Make the vanilla bean syrup 1.

In a medium saucepan over high heat, bring 1 cup water to a boil.

2.

Add sugar.

3.

Stir until sugar is dissolved.

4.

Add vanilla beans to the granulated sugar mixture.

5.

Reduce the heat to low.

6.

Simmer for 1 minute.

7.

Remove from the heat and cool completely.

8.

Refrigerate in an airtight container up to 2 weeks.

Make the coffee

Vanilla Bean Syrup

1.

Set the coffee system to ACCU-BREW, BOLD and 6 cups.

1 cup water

2.

Add 2 cups ice cubes to the carafe.

1 cup granulated sugar

3.

Press START to brew coffee.

2 vanilla bean pods, split lengthwise but not in half

4.

Reserve 1 ½ cups coffee.

5.

Refrigerate remaining coffee.

Coffee Bold ground coffee Water 2 cups ice cubes Vanilla Bean Iced Coffee 1½ cups brewed coffee ¼ cup half and half 3 tablespoons vanilla bean syrup

Make the vanilla bean iced coffee 1.

In a medium pitcher, stir together 1 ½ cups brewed coffee, ¼ cup half and half, and 3 tablespoons vanilla bean syrup.

2.

Serve over ice.

Variations: Cinnamon Iced Coffee Follow steps 1-2 in Vanilla Bean Iced Coffee recipe except omit the vanilla bean pods and add 2 cinnamon sticks. Follow step 3 except omit the vanilla bean syrup and stir in 2 tablespoons cinnamon syrup.

Mocha Iced Coffee Follow Vanilla Bean Iced Coffee recipe and add 1 tablespoon dark chocolate syrup.

Or follow Cinnamon Iced Coffee recipe and add 1 tablespoon dark chocolate syrup.

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HERITAGE REVIVAL Richard Brendon crafts contemporary china and glassware with time-honored techniques.

By Jaci Conry

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Teacups and saucers from the studio’s recent collaboration with the Victoria & Albert Museum.

A

As a student studying

center of British ceramic production

product and furniture

for more than 300 years.

design at London’s Kingston University,

What began as the final project for his design degree evolved into

Richard Brendon focused his final

the founding of Richard Brendon

year project on antique saucers. On

Studio in 2013 and the launch of his

Saturdays, as he walked to work in a

first collection, Reflect: a marriage of

pub on Portobello Road, he frequently

reflective gold and platinum teacups

popped into the strip’s famed antique

that mirror the exquisite patterns

market. As he perused the stalls, he

of orphaned antique saucers. “The

became increasingly interested in the

Reflect collection breathes life and

fact that there were so many saucers

purpose back into these antique

and so few teacups. “The answer is

saucers and allowed me to work

fairly simple, as teacups receive the

closely with the master craftspeople in

brunt of use in comparison to saucers,

Stroke-on-Trent,” says Brendon. “The

over the centuries they’re more likely

experience of making Reflect a reality

to break, leaving the paired saucer

reinforced my passion for timeless

rather orphaned and without real

design and heritage crafts and we have

purpose,” says Brendon, who delved

kept both of these features at the heart

into the history of British porcelain,

of the brand as we’ve expanded into

which led him to Stroke-on-Trent, the

glassware.”

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The glassware in the studio’s London, 1650 collection was mouth-blown using 17th-century techniques.

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Brendon launched his first collection from his Notting Hill

in London—was a brilliant continuation of Reflect, Brendon’s

kitchen and while his operation has considerably expanded over

founding collection. “I had the opportunity to dive into the V&A

the years—he now has 12 employees working out of the brand’s

archives and explore their vastly incredible collection of antique

West London studio—the commitment to creating timeless

saucers, handpicking four to inspire re-imagined designs,” says

pieces with integrity and longevity is the central component of

Brendon. “We then paired these playful and whimsical patterns

every product he designs. The studio’s collection, London, 1650

with our signature Reflect teacups, bringing the collection fully

particularly embodied these values, as it was inspired by the

into the present day whilst respecting and reflecting the past.

strikingly beautiful dark green antique bottles that were being

“We work closely with master craftspeople, shining a

produced in London during the 17th century. The collection was

considered light on their work and skills, and it's that passion,

mouth-blown by master glassblower Simon Moore, who trained

passed down through generations, that truly helps to make our

at the last ever London glass factory, and celebrates the rich, but

collections timeless and unique,” says Brendon. “We strive to

little known, heritage of glassmaking in the capital.

make our pieces the best they can possibly be, whether it’s a mug

The studio’s recent collaboration with the Victoria & Albert Museum—the world’s largest museum of applied arts, located

used for that all important afternoon tea break or a Champagne flute to toast a special moment.” richardbrendon.com ISSUE 1 | THE LIVING KITCHEN

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D E S I G N | Trends

2.

3.

1.

4.

5.

BESPOKE FINDS

Bold shapes, vivid hues, and patterns that delight—this collection of home details really packs a punch.

1. With cheerful geometric motifs, Hermès’ porcelain dining set, ‘Soleil d’Hermès, is a 24-piece collection that features everything from teacups and serving platters to dinner plates and salad bowls. hermès.com

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2. Jill Rosenwald’s vibrant patterned pillows are made of fabrics created from her watercolor paintings.

Shown here are the patterns Le Bird, where bold birds of paradise peek out from a tangle of forest branches and Raindrop, an array of drops in every shade of navy blue. jillrosenwald.com

3. Dot Top Wheel is a limited-edition print by Salt Lake City artist Sara Matson Westover that features a rainbow of hues and an abstract geometric pattern. serenaandlily.com

4. Pepper’s organic, handpainted patterned Emma wallpaper is an exuberant take on a botanical stripe that's been scaled up for added impact. Available in coral, chartreuse, lavender, sage, sand, and sky. pepper-home.com

5. From the Paris atelier of JMW Studio, the Pilule Pendant is inspired by the horizon, comprising two separate pieces of glass that are fused together while still in molten form with colors that represent the many phases of a sunset. hollyhunt.com

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Sangria A blend of seasonal fruits with a kick, this refreshing drink is the perfect addition to your next gathering.

INGREDIENTS

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

• 3 cups (roughly one bottle) of red wine.

Wines with higher acid and fruit forward with little oak are the best choices such as Spanish Rioja or Argentinian Malbec.

1.

Mix wine, juice, sweetener and brandy.

Next add the citrus and garnish fruit.

2.

Serve over ice and top with a splash with mineral water.

3.

Tastes best when enjoyed on a hot and sunny summer day!

• Juice of 2 lemons and 1 orange • 1/4 cup brandy • 2-4 tablespoons maple syrup, agave nectar or brown sugar • 1 each sliced lemon, orange and lime • Garnish fruit - berries, diced apple or pear, grapes, watermelon or pineapple • Mineral water to serve

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Induction Range NEW PRODUCTS

Left: Induction cooking harnesses the power of magnets, generating heat directly in the cooking vessel rather than the cooktop, to create a precise and efficient control of heat. Sauces can be held at a simmer for hours without scorching.

Induction

INNOVATION WOLF ’ S INDUC TION R ANGE IS HIGH FUNC TIONING , USER FRIENDLY, AND VISUALLY S TUNNING .

B

efore designing Wolf’s latest induction range, the product development team conducted a field test program in which they worked first-hand with users to understand their

cooking needs and to see how Sub-Zero, Wolf, and Cove branded products can be improved. Data from those experiences led to the creation of the newly released Wolf Induction Range, a sleeker, smarter, and more streamlined model with expanded, more userfriendly features.

The completely redesigned look of the Wolf Induction Range provides a sleek alternative to the professional-style range without the red knobs and with refined, clean lines and an integrated touch panel. By reducing the space needed for the range controls, the overall height of the oven cavity was able to be raised 17 percent.

Induction range tops generate a magnetic field that induces heat directly in the pan. In the new Wolf Induction Range, the range top surface is no longer the direct heat source, the cookware is—and this makes induction safe and far more efficient than gas or electric.

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Top-of-the-Line Performance •

Intuitive touch panel controls enable consistent, precise heat regulation.

Temperature adjustment is nearly instantaneous; the cooktop can go from searing-hot highs to ultra-finessed lows in moments.

•

•

Boost Mode delivers rapid heat for 40 percent faster boil times, rivaling the speed of gas and electric.

•

Now with a scratch-resistant ceramic glass surface, the induction top is easy to clean.

Wifi Capable

The Wolf Induction Range The state-of-the-art range warms and evenly distributes air to reduce hot and cold spots and to enable consistent multirack cooking. To maximize performance, Wolf chefs developed 10 cooking modes, including the usuals—Bake, Broil, Roast, Convection, Convection Roast, Dehydrate, Proof, Stone, and Warm— along with the new Gourmet Mode, which features 50 chef-tested presets.

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Induction Range NEW PRODUCTS

Induction Oven MODE MENU

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CO N V EC T I O N M O D E

BAKE MODE

CO N V EC T I O N ROA S T M O D E

The go-to mode for multi-rack

Best for traditional baking, with

A faster, more flavorful way to

cooking. Heat comes entirely

almost all the heat radiating up

roast, with most of the heat

from two rear convection fans.

from the bottom element.

from two rear convection fans.

ROA S T M O D E

G R I L L (B RO I L ) M O D E

P RO O F M O D E

For ultimate tenderness, with

Sear steaks, chops, and fish

Bread rises beautifully with

most heat from the top grill and some

with intense, radiant heat

low, controlled heat from

from the bottom bake element.

from the top grill element.

the bake element.

D E H Y D R AT E M O D E

S TO N E M O D E

WA R M M O D E

Low, drying heat from the

Create a “brick oven effect” for

Keep dinner warm with

convection fans for fruit

pizza with intense 285°C heat

gentle heat of 60°–93°C from

snacks, jerky, and herbs.

from the bake and grill elements.

the bake element.

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GOURMET MODE This is the guesswork-free mode: simply tell the oven the type of food you want to prepare. After you make your choice, Gourmet Mode tells you the proper rack position, sets the cooking mode, and adjusts the temperature on its own for reliable, delicious results.

SCAN FOR PRODUCT OVERVIEW INCLUDING MODE SELECTION, CLEANING, AND CARE.

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Induction Oven

Melt

NEW PRODUCTS

S AY, “ SO LO N G! ” TO B U RN T B U T T ER M ELT D OWN S Melting is nothing more than a form change: something solid turning into liquid. It may seem unnecessary to spend time with something as basic as melting, but your Wolf rangetop is especially skilled at holding the low, precise temperature required for the task. This ultra-low heat function offers you versatility and unworried cooking flexibility.

For something as simple as homemade popcorn, you may desire melted butter to coat the fluffy white kernels. The lowest setting on your burner liquefies and holds butter at a steady temperature—for hours at a time— without burning. Ultimately, this low-heat capability lets you attend to other cooking tasks without any worry of scorching.

U S E FO R :

– Butter – Chocolate – Cheese

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Fondue Make this dessert your own—experiment with different semisweet and bittersweet chocolates.

MAKE S

CO O K T IME

8 SERVINGS

15 MINUTES

INGREDIENTS – 2 cups semisweet or bittersweet chocolate, chopped – 1/2 cup milk – 1/2 cup heavy cream – 1½ teaspoons vanilla extract – Fresh fruit, pound cake, and cookies, for dipping

P R E PA R AT I O N M E T H O D 1. In a medium saucepan, combine chocolate, milk, and cream. Heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Keep the heat low to prevent the mixture from coming to a boil. 2. Once melted, add the vanilla extract. 3. Turn the burner to the lowest setting to hold the melted chocolate at the perfect serving temperature. Stir in an additional tablespoon of cream for a thinner consistency, if desired. Serve alongside fresh fruit, pound cake, and cookies.

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TECHNOLOGY

THE CONNECTED HOME ENJOY THE EXTRA PEACE OF MIND THAT COMES WITH SUB-ZERO, WOLF, AND COVE WI-FI CAPABLE APPLIANCES AND MOBILE APP.

What Owners Can Expect What Owners Can Expect SS HO E ECO A S EAASMELAEMSLSEH OM EM ECO S YSSTYS E MT E M

alleled performance leled performance ehas hasnot notchanged, changed, hnologyhas. has. nology

Simplify technology life—our connected Simplify youryour technology andand life—our connected appliances Amazon’s Alexa or the Google appliances pairpair withwith Amazon’s Alexa or the Google Assistant, offering seamless home management Assistant, offering youyou oneone seamless home management system voice-activated control. system andand voice-activated control.

AlsoAlso pairspairs withwith Amazon Dash Replenishment Services to automatically Amazon Dash Replenishment Services to automatically reorder detergent pods rinse reorder detergent pods andand rinse aid. aid.

ES T-- C I NL-ACSLSACU S S SCU TO ER B E SBTIN TOSM ERMC A RCEA R E

Assistance is only a call away.

Sub-Zero, Wolf, Assistance is only a call away.

TheThe Sub-Zero, Wolf, andand Cove Customer Care team is standing byanswer to answer Cove Customer Care team is standing by to youryour

How it Works Zero, Wolf,and and Cove ero, Wolf, Cove appliances,you you ppliances, nience, peaceofofmind, mind, ence, peace dgeininyour yourOptimal palm. ge palm.

Performance ately ensuresyour your ely ensures alwaysperform perform lways ybest. best. Convenience

Just like our physical products, our app is built and tested to ensure optimal performance and provide satisfying benefit to our owners. Extreme care and thought went into the product, ensuring you receive only value-adding functionality, no gimmicks.

Alerts and status updates ensure your appliances perform at their very best. In the event of a problem, our customer care team can often diagnose and resolve issues from afar, reducing service visits.

questions at 1-800-222-7820. questions at 1-800-222-7820.

Access to Resources

OCUERSC E S R I CR HI C OHN LOI N LEI N R E SROEUS R

Get the mostinstructions out of your rich instep-by-step instructions on how to with connect, GetGet step-by-step onappliances how to connect, viewview a a app resources—right at your fingertips.

Discover complete listWi-Fi of Wi-Fi enabled appliances, download complete list of enabled appliances, andand download anew quick start guide at subzero-wolf.com/connect. cooking modes and when to best use them, a quick start guide at subzero-wolf.com/connect.

quickly access Use and Care Manuals, and receive simple cleaning and maintenance tips.

X PI EN ER ICEN EN CO N NTEC T ED N E X PE ER E C CO N EC ED I N PI N ERPSER O NS O first-hand experience, product demonstrations, GainGain first-hand experience, viewview product demonstrations,

How to start

consult product experts at one of our official andand consult withwith product experts at one of our official

Download the free app from your app storetoand showrooms.

Visit subzero-wolf.com/showroom to showrooms.

Visit subzero-wolf.com/showroom sign up with your Sub-Zero, Wolf, and Cove schedule anlogin appointment. schedule anor appointment. account. With the app open and Bluetooth enabled on your mobile device, stand within a few feet of your appliance, and follow the on-screen instructions.

Compatible Devices and Requirements Compatible Devices and Requirements SCAN TO DOWLOAD THE CONNECTED APP

Streamline everyday tasks with the help of remote controls, voice commands, automatic filter and detergent replacements, and routine maintenance Compatible devices include: iPhone or higher running or higher.

Coming soon Compatible devices include: iPhone 6 or6higher running iOS iOS 9 or9higher.

Coming soon to notifications. Enjoy the ease of a single home Google Play for Android users.

You will also need a Sub-Zero, Wolf, or Cove connecte Google Play for Android users. You will also need a Sub-Zero, Wolf, or Cove connected automation system as we expand our growing list appliance, a wireless router, internet connection network name pas appliance, a wireless router, andand internet connection withwith youryour network name andand passwo of partner integrations.

Apple, the Apple iPhone, are trademarks of Apple registered in U.S. the U.S. Apple, the Apple logo,logo, iPhone, and and iPadiPad are trademarks of Apple Inc.,Inc., registered in the other countries regions.

Store is a service of Apple and and other countries and and regions.

App App Store is a service markmark of Apple Inc. Inc.

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Google the Google are trademarks of Google Google PlayPlay and and the Google PlayPlay logologo are trademarks of Google LLC.LLC.

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U P G R A D E YO U R A P P L I A N CE S WI T H CO N N EC T I V I T Y KI T S While many Sub-Zero, Wolf, and Cove appliances come with Wi-Fi capable compatibility built in, you can add the same connectivity features to older models with the purchase and installation of a connectivity kit.

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MODEL of EFFICIENCY

The Galley Workstation makes preparing Sunday brunch—and all other types of meals—a breeze.

I

nspired by a desire to find solutions to problems that had long existed in the way kitchens worked, The Galley was designed as a workstation hub where every task related to food prep, presentation, and clean-up can be consolidated.

The cleverly designed system greatly maximizes the functionality of a limited footprint with a deep, two-tiered basin that allows for Culinary Tools such as Cutting Boards, Drying Racks, and more, to fit in place to create a Workstation.

The two levels accommodate interchangeable Tools that allow multiple functions to be performed: vegetables may be washed in the Colander which fits into a Platform that drains into the Workstation and then chopped on the adjacent Cutting

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Board. After food prep, a different set of Tools can quickly and conveniently transform the area into a serving station.

"For anyone who wants to make their kitchen more functional and convenient, The Galley Workstation does that and so much more,” says Scott Anderson, CEO of The Galley. “It leaves you wondering how you ever had a kitchen without one."

The Galley offers an expansive line of super-functional, smart, and stylish Ideal Workstations, WashStations™, Work&WashStations™, BarStations®, and Custom Workstations. There is a Workstation for everyone! Each Galley is hand-crafted and made in the USA.

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IN YOUR GALLEY

Phohto by Nolis Anderson

You can chop, strain, and mix easily and ergonomically to prepare a meal and efficiently transition to cooking. Using various serving boards, quickly and conveniently transition into a serve station or set out drinks and hors d’oeuvres to create an ideal entertain station.

Contain the mess within your Galley and clean throughout preparing, cooking, serving, and entertaining!

Professional chefs who require maximum efficiency find The Galley Workstation revolutionary. Chef Erick Williams, owner of Virtue Restaurant and Bar in Chicago, has one in the kitchen of his home. “The Galley is the best thing to happen in home kitchens since gas burning stoves. The stations are efficient and suitable for any home cook to host like a trained chef,” says Williams. “I just love the attention to detail applied to its forward- thinking design. There isn't a better option on the market.”

Chef Erick Williams opened Virtue and Mustard Seed Kitchen in 2018.

Read on for the recipe to one of Williams’ signature Sunday brunch dishes, Boneless Chicken & Waffles.

The Galley Workstation: thegalley.com Virtue Restaurant and Bar: virtuerestaurant.com Mustard Seed Kitchen: mustardseedkitchenchicago.com ISSUE 1 | THE LIVING KITCHEN

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BONELESS CHICKEN & WAFFLES FRIED CHICKEN

WAFFLES

8 boneless, skin-on chicken thighs

2 cups all-purpose flour

2 cups buttermilk

¼ cup sugar

2½ cups all-purpose flour

1 tbsp kosher salt

1 tbsp seasoned salt

1½ cups milk

1 tsp paprika

1 tbsp vanilla extract

1 tsp fresh ground black pepper

4 large egg whites

1 tsp ground dried thyme

4 large egg yolks

½ tsp cayenne

8 tbsp salted butter, melted

¼ cup milk Vegetable oil, for frying

SAUCE 1 cup pancake syrup ¼ cup bourbon 4 tbsp salted butter ¼ tsp cayenne pepper

MAKES: 4 servings

FRIED CHICKEN: 1. Whisk together seasoned salt, paprika, pepper, thyme, and cayenne in bowl. Add 1¾ cups buttermilk and combine.

2. Submerge chicken in bowl and soak in refrigerator overnight. Remove from refrigerator and let sit for 30 minutes.

3. In small bowl, combine milk, ¼ buttermilk, and flour. Working in batches, thoroughly coat each chicken piece with the breading.

4. Heat 1½-2 inches vegetable oil in deep skillet over medium-high heat. Add chicken to oil 3 pieces at a time, ensuring they do not stick together. Cover skillet and fry 5-7 minutes.

5. Turn pieces over and cook 3-5 minutes more. Transfer to pan with rack to drain and let rest.

WAFFLES 1. Preheat waffle iron on regular setting.

Sift together flour, sugar, baking powder, and salt in bowl.

2. In separate bowl, whisk together milk, vanilla, and 2 egg yolks. Pour over dry ingredients and gently stir until halfway combined. Pour in melted butter and continue mixing gently until combined.

3. In separate bowl or using a mixer, beat 4 egg whites with a whisk until stiff. Slowly fold into batter without mixing all the way through.

4. Scoop batter into waffle iron in batches and cook according to manufacturer’s directions, leaning toward being golden and crisp. Keep warm.

SAUCE 1. Pour pancake syrup and bourbon into small pot and bring to boil. Reduce heat and simmer for 3-4 minutes.

2. Remove from heat and whisk in butter 1 tbsp at a time, then add cayenne.

SERVE 1. Place 2 chicken thighs on top of a waffle. Pour warm sauce over everything and serve immediately.

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FRIED CHICKEN: 1. whisk together seasoned salt, paprika, pepper, thyme, and cayenne in bowl. Add 1¾ cups buttermilk and combine.

2. submerge chicken in bowl and soak in refrigerator overnight. Remove from refrigerator and let sit for 30 minutes.

3. in small bowl, combine milk, ¼ buttermilk, and flour. Working in batches, thoroughly coat each chicken piece with the breading.

4. heat 1½-2 inches vegetable oil in deep skillet over medium-high heat. Add chicken to oil 3 or pieces at a time, ensuring they do not stick together. Cover skillet and fry 5-7 minutes.

5. Turn pieces over and cook 3-5 minutes more. Transfer to pan with rack to drain and let rest.

Scan for more info

WAFFLES 1. Preheat waffle iron on regular setting. Sift together flour, sugar, baking powder, and salt in bowl.

2. In separate bowl, whisk together milk, vanilla, and 2 egg yolks. Pour over dry ingredients and gently stir until halfway combined. Pour in melted butter and continue mixing gently until combined.

3. In separate bowl or using a mixer, beat 4 egg whites with a whisk until stiff. Slowly fold into batter without mixing all the way through 4. Scoop batter into waffle iron in batches and cook according to manufacturer’s directions, leaning toward being golden and crisp. Keep warm.

SAUCE 1. Pour pancake syrup and bourbon into small pot and bring to boil. Reduce heat and simmer for 3-4 minutes.

2. Remove from heat and whisk in butter 1 tablespoon at a time, then add cayenne.

Life in the Kitchen Has Never Been This Good 1. Place 2 chicken thighs on top of a waffle.

SERVE

Pour warm sauce over everything and serve

The kitchen is about much more than a place to prepare a meal; it’s the heart of the home. The Galley brings people together at meal immediately.

time and makes the entire experience easier, more efficient and more enjoyable. Meals prepared and enjoyed with those you care

about create warm and lasting memories. Discover how a highly functional and social kitchen revolves around the Galley Workstation.

Simply put, The Galley System is A Better Way®. Each Galley is thoughtfully designed, engineered, and hand-crafted in the USA. ISSUE 1 | THE LIVING KITCHEN

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RESOURCES

Customer Care

Each Sub-Zero, Wolf, and Cove product is built to last for over 20 years of daily use. If you have questions along the way, Customer Care specialists are just a phone call away.

Customer Care Sub-Zero, Wolf, and Cove has Customer Care Teams in Fitchburg, Wisconsin and Goodyear, Arizona, on hand to assist you.

Access to our Customer Care team is one of the many benefits of buying Sub-Zero, Wolf, and Cove products. Support specialists provide guidance on use and care of products, including general maintenance and cleaning tips. Customer Care representatives are able to answer questions throughout the planning and installation process and provide support for connected appliances. They answer questions regarding parts and accessories and assist owners in troubleshooting and resolving product problems. Additionally, Customer Care representatives give referrals to Factory Certified Service providers when in-home service is needed and offer reviews of product features for new owners.

Customer Care specialists are available to assist you Monday through Friday, from 7:00 a.m. - 7:00 p.m., at 800-222-7820

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SPOTLIGHT

KITCHENS Located in three different continents, these kitchens are visually captivating and perform to the highest standards: proof that form, function, and aesthetics are without borders.

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BEHIND THE SCENES With the utilitarian elements tucked away, brass and marble combine to create a kitchen with elegant appeal.

By Jaci Conry Photography by Jonathan Bond

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T

hese days, a kitchen needs to be supremely equipped, a high-functioning space geared for performance and the utmost efficiency.

Yet, not all of the room’s integral parts need to be on display. Such is the case in this home in Notting Hill, where London-based interior designer Samantha Todhunter strove to conceal the kitchen’s utilitarian nature.

“I wanted everything to disappear, for the kitchen to sit well as a really beautiful room on its own without screaming that it was a kitchen,” says Todhunter, who finished the striking, high-ceilinged space with a combination of marble and brass. The airy kitchen includes a casual dining area that flows into a living area. A wall of windows and glass doors connects to the outdoor patio and fills the room with abundant light.

A vast island that Todhunter kept expanding during the design phase takes center stage in the kitchen. To give the ample piece a more furniture-like appeal, the island is fitted with brass drawers rather than cabinetry and topped with Arabescato marble, which combines soft whites and dark-gray tones. The marble was also used for the backsplash behind the six-burner Wolf range, the only appliance in the room that isn’t concealed. “The iconic red knobs are a badge that this is truly a proper kitchen,” says Todhunter. “I love that Wolf has a cool industrial element to it. The brand sits well in a lot of different environments—from country homes to super sleek places.”

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“The marble veining is so amazing, we didn’t want anything to compete with it,” says Todhunter, who included just one upper cabinet on the side of the room with the backsplash.

The sole upper cabinet has reeded glass doors that obscure the view of the homeowner’s daily dishware. On the opposite side, a wall of floor-to-ceiling white cabinetry conceals all cookware, food items, and the Sub-Zero refrigerator and freezer. “It’s an incredibly functional kitchen, yet everything disappears behind the cabinetry,” says Todhunter.

A brass box was designed to go around the range hood and a long band of the metal rims a linear shelf above it that spans the length of the room; all of the drawer pulls in the room are brass as well. “The brass adds glamour and twinkle, it has a lovely finishing-off affect,” says Todhunter. “While you might find a marble dining table paired with brass, you don’t often see a whole room featuring the two.

By bringing the two very grownup materials together, the room feels important and elegant on its own.”

Samantha Todhunter Design, samanthatodhunter.com

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HOME STYLE

A seasoned designer pairs her husband’s insights with her own expertise to create their dream kitchen.

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W

ith 15 years of professional experience to draw on, interior designer Jocelyn Chiappone would presumably find creating her own new kitchen a breeze. But the wealth of information she’s amassed as founder and principal of Digs Design Company in Newport, R.I., could just as well complicate the decision-making process. So, she took a shrewd approach. “I treated my husband like the client,” she says. “Michael has a wonderful eye and loves to cook, so a lot of his decisions were more practical and intuitive than decorative.”

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Husband and wife spend a lot of time in the kitchen, a dormered, natural-light flooded room that easily accommodates their entire blended family—seven children and three grandchildren— yet also feels cozy when it’s just the two of them, a dichotomy Chiappone achieved by dividing the 22-foot-by-24-foot space into purpose-driven zones, the two main ones being the wall with the range and cooking area and, opposite, the wall with a fireplace and storage. Arranged around these hubs are a coffee station, a bar/ entertaining area, a nook with a custom banquette, and the pièce de résistance, a huge center island whose countertop marries Calacatta bluette marble with end grain walnut butcher block.

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Bright and airy without being all white, the kitchen is high on both style and function. Playing off Benjamin Moore Coventry Gray surfaces, the palette is fresh and sophisticated: walnut drawer fronts, polished brass hardware, and a teardrop-mosaic backsplash that lends a touch of Art Deco to the room.

“This is our year-round home, so I wanted the kitchen to feel a little coastal but at the same time have a bit of a traditional, chic feel,” says Chiappone. As befits a designer, the room is more than just for show, as its 14 appliances, most hidden behind cabinet fronts, attest.

“Whenever Digs Design does a kitchen, the appliances are always the starting point,” explains Chiappone, who made a beeline for her local Sub-Zero, Wolf, and Cove showroom, Clarke. “They were really helpful, and we especially appreciated all the fabulous [appliance] demonstrations.” Her husband fell in love with the Wolf convection steam oven, which, as a quick way to cook vegetables, is a nice complement to the kitchen workhorse, a six-burner stainless steel range customized with stainless knobs and brass bezels. Other Wolf appliances include an undercabinet microwave drawer tucked under the built-in coffee system.

While visiting the showroom, Chiappone was inspired to incorporate Sub-Zero refrigerator columns into her kitchen, a style she appreciates “because you never have to bend over, and everything is easier to find than in a sideby-side.” This gives her a seamless wall of cabinets composed of a 30” refrigerator, 30” freezer, and a 30” pantry column for all food storage.

There’s a lot to love about this kitchen, but for Chiappone the fireplace tops all the other features. “I’m addicted to it,” she says of the counter-height gas hearth inspired by the design of a pizza oven she once saw. “Now we’re redoing our bedroom and I’m wondering if we can fit a fireplace in there too.”

Digs Design Company, digsdesign.com

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SETTING the SPACE MIM DESIGN CREATES AN AWARD-WINNING KITCHEN IN MELBOURNE, AUSTRALIA THAT IS AS ROBUST AS IT IS REMARKABLE.

By Marni Elyse Katz Photography by Peter Clarke

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P

ractical opulence may seem paradoxical until one considers the kitchens created by Mim Design. This kitchen, which won first place in the Contemporary category of the Sub-Zero, Wolf, and Cove Kitchen Design Contest, is a consummate example. “The clients are a very active family who entertain often and have an eye for detail,” says Miriam Fanning, founder of the Melbourne studio. “The kitchen needed to be elegant and enduring.”

Over the last 20-plus years, Fanning has cultivated a portfolio replete with high-end private and multi-residential interiors, hospitality projects, and more. Each showcases the firm’s finesse with balancing form and function, and merging luxury with durability. When it comes to the kitchen, the designer believes it is the heart of the home. As such, it must connect seamlessly to the surrounding spaces and help to define the home’s overall aesthetic.

Mim Design collaborated closely with Emma Tulloch Architects and the clients on this statement residence in a leafy suburb of Melbourne. “We learned how the clients spend their days and use the spaces,” Fanning says. As the hub of the open plan layout, it was essential that the kitchen’s scale complement the large house, and that its materials and detailing do the same. “We wanted each part of the house to have a strong personality,” Fanning says.

That included the kitchen.

A monolithic marble island anchors the kitchen. “The island feels like it was extruded out of the floor,” Fanning says, noting both the island and the floor tiles are Elegant Gray marble with a honed finish. The marble’s smoky gray/ brown color infuses the kitchen with a sultriness that belies its rock-hard foundation.

The working side of the hefty island has crisp, square edges to maximize storage, while the front corners boast luscious curves. The silhouette echoes moments in the home’s architecture and helps soften the rectilinear room. “The rounded edges in front, which are carved out of stone blocks, make the island feel soft, even though the material is strong,” notes Fanning.

Floor-to-ceiling cabinetry in walnut hues picks up the smoky undertones of the stone and lends warmth. The contemporary styling and dark color of the appliances, which were chosen at the start of the space planning process, helped to drive the choice of the chocolate brown timber.

“The appliances meld nicely with this cabinetry; black would have felt too heavy,” Fanning says.

As for making those selections, Fanning and the clients spent an afternoon at the Sub-Zero, Wolf, and Cove showroom in Melbourne, where they learned about the products and enjoyed lunch. “It was paramount that they chose equipment that accommodates their entertaining needs,” says the designer.

Miriam Fanning founder of Mim Design

The timber wall houses four integrated columns of Sub-Zero refrigeration, including a wine storage unit that offers a glimpse of the homeowners’ collection. (The balance is stored in a luxurious lower level wine cellar.) A 30-inchwide stack of sleek, black glass Wolf ovens—convection steam oven, single oven, and warming drawer—stands to the left. “Australians prefer oven stacks for ergonomic ease,” Fanning says. “We’ve done few kitchens with under-bench ovens in the last five years.”

Similarly, she adds, Australians are gravitating to induction cooktops. “These clients appreciate the functionality and seamless design.” Indeed, the black cooktop almost disappears within the white and pale gray Elba marble. “We introduced the lighter stone to the palette for freshness and to balance the room’s darker elements,” says Fanning.

The subtle reflectivity of the polished plaster hood further brightens the scheme and ties to the plaster finishes elsewhere in the home.

Fanning reports that the kitchen performs flawlessly for everyday life, casual get-togethers, and catered events, while looking gorgeous at every turn. “Our clients take great pride in their kitchen,” she says.

Mim Design, mimdesign.com.au Emma Tulloch Architects, emmatulloch.com.au

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Fantasy

ISL AND Located on the serene shores of Anguilla, CAP JULUCA provides the ultimate escape from reality.

S

et amid 179 acres on the

and two bathrooms, each with its own hot

shores of Maundays Bay on

tub—four restaurants, and a spa that utilizes

the small island of Anguilla

the healing powers of the sea, applying

in the British West Indies,

ancient techniques and local products in its

Cap Juluca has a laid-back

therapies.

vibe that attracts guests who are craving a

For all its high-end amenities now, Cap

reset; a chance to disconnect, barefoot and

Juluca had much more modest beginnings.

bathing-suit clad. It’s truly an unrivaled

Linda and Charles Hickox spotted the un-

location, this jewel of a resort where the

developed Maundays Bay in 1984 on a boat

sparkling turquoise waters of the Caribbean

trip and decided to build a restaurant there.

are the constant backdrop and the white-

Four years later, they built an 18-room hotel

sand, mile-long beach is considered one of

on the site that was an instant hit with the

the world’s best.

jet-setting crowd. Over the next decades,

The five-star resort is now owned by the

the hotel gradually expanded; after buying

exclusive hotel group Belmond and boasts

the property in 2017 from the Hickoxes,

66 guest rooms and 42 suites—the signa-

Belmond carried out a multi-year $121

ture Jonquil Suite is an ultimate haven with

million renovation, led by Lauren Rottet of

its own infinity pool, oceanfront jacuzzi

Rottet Studio.

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CAP JULUCA | I S L A N D O F A N G U I L L A

The property’s original two-story, whitewashed Moorish-inspired structures are intact,

resort guests can join local third-generation

while the interior accommodations have been

Anguillan fisherman Shawn Romney to learn

reimagined to reflect a luxuriously appointed pri-

about the importance of fishing for the local

vate residence—think British Colonial style with

community. Using a traditional yo-yo reel,

a touch of modern. Each guest room and suite

Romney and his guests will head over to the

includes a private veranda or balcony to take in

eastern point of Maundays Bay, a favorite

the captivating sunsets and sunrises over the sea.

local fishing spot for decades. They will cast

Nearby, Cap Juluca has three-and five-bed-

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Honoring Anguilla’s reverence of the sea,

lines searching for a yellowtail snapper, blue

room villas that offer optimal seclusion for family

runner, or parrotfish before taking the fresh

and friends traveling together. The multi-story

catch back to the resort’s new restaurant,

pool villas include a full kitchen with a dining

Uchu, for a private ceviche lunch paired

atrium for private meals, direct beach access, and

with fresh produce grown in the property’s

a personal freshwater swimming pool.

greenhouse.

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Uchu, which joined the property’s other three restau-

One of Cap Juluca’s new excursions involves

rants—Pimm’s, Cip’s by Cipriani, and Cap Shack—this

setting off in the property’s sea blue vintage Volkswa-

year, features a menu of contemporary Peruvian cuisine.

gen van to explore the island’s 33 beaches. Guided by

The restaurant offers a casual chic seafront dining option

one of the resort’s hosts, no detail is overlooked for a

by day with a lunch menu based on local seafood.

perfect beach day, outfitted with beach chairs, towels, a

A playground for water activities, resort guests can

stocked drink cooler, and a Polaroid camera to capture

adventure on an offshore trip to the tiny chain of uninhab-

candid shots from the day. A gourmet picnic lunch will

ited islands of Prickly Pear Cays, acquire an open water

be set up filled with à la carte menu items such as a

dive certification, or take part in windsurfing, water skiing,

smoked salmon poke bowl or lobster sandwich. As the

or snorkeling off the coast. As the sun rises, avid bird

sun sets, guests can opt for a champagne toast as they

watchers can join local conservationist Jackie Cestero on

sit back and watch the horizon on the cruise back to

a morning walk around Cove Pond, a nesting habitat for

Maundays Bay.

over 40 species of tropical birds—from the green-throated Carib to the Antillean Bullfinch.

For more information on Cap Juluca, visit Belmond.com.

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All

,

A

RESCO F L

DAY A fully equipped outdoor kitchen makes it possible to enjoy the landscape all day long.

F

By MARNI ELYSE KATZ Photography by ROGER TURK

or designer Candace Nordquist, creating outdoor recreational spaces was always part of the plan for her home, located on a quiet inlet on Puget Sound. “The water is very usable with ideal southwest-facing exposure,” she says. “My husband likes to be outside almost year-round and we love having people over.”

A roofed structure with a scored concrete floor overlooks the water. Integrated concrete planters separate it from the lawn, where guests play bocce ball and cornhole.

A gas fireplace with a textural tile surround anchors a seating area with plenty of well-cushioned spots to settle in. Pull-down shades on the pavilion’s two open sides offer respite from rain or sun. A ceiling fan keeps the breeze moving, while in-ceiling heaters ensure warmth regardless of weather.

A 36-inch Outdoor Wolf Grill is nestled next to the chimney.

Nordquist, who appreciates the brand’s quality and that products are American made, chose this gas model after recommending it to satisfied clients who gave great feedback on it. Her husband, who she says is the “grill man” signed off on it too. “I wanted to carry the same contemporary style throughout,” she says, noting that she installed Sub-Zero and Wolf appliances in her indoor kitchen too.

The 13-inch Wolf Side Burner is the designer’s domain. “In the summer we do a lot of clambakes; a side burner was crucial so we don’t have to cook that inside,” she says. “There are clam beds in the bay right off our ramp, and we catch crabs nearby too.”

Candace Nordquist Interiors, nordquistinteriors.com

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Jamaican Jerk Shrimp Kebabs Spicy and warm, this marinade is equally delicious with chicken.

MAKE S

CO O K T IME

4 SERVINGS

6 MINUTES

INGREDIENTS Marinade

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

Chop peppers, removing seeds for less intense heat if desired. Add all marinade ingredients to a blender and blend until incorporated. In a Ziplock bag, combine shrimp and enough marinade to completely cover (about ¾ of the mixture).

Reserve the remaining marinade for the final step.

Flip bag over several times to fully coat the shrimp.

Refrigerate for at least 2 hours.

2.

After marinating, thread shrimp onto wet bamboo or metal skewers, alternating with pineapple and red bell pepper.

3.

Preheat the charbroiler for 10 minutes on mediumhigh heat. Grill about 3 minutes per side.

4.

Transfer to a platter and spoon the reserved marinade over the cooked shrimp. Top with scallions, if desired.

1 Scotch bonnet pepper 2 jalapeños 1 tablespoon fresh thyme 4 cloves garlic ¾ teaspoon ground allspice 3 tablespoons brown sugar, firmly packed 2 teaspoons Kosher salt ½ teaspoon ground nutmeg 1 teaspoon cinnamon 1 teaspoon ground black pepper 1 teaspoon powdered ginger ¼ cup olive oil ¼ cup soy sauce Zest of 1 lime ¼ cup lime juice ¼ cup orange juice ¼ cup apple cider vinegar Kebabs 1 pound large shrimp peeled and deveined, tails removed if desired 2 cups pineapple chunks 1 red bell pepper, cut into 1-inch pieces Scallions, thinly sliced, optional

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BEYOND the KITCHEN

FORM AND FUNCTION ARE PAIRED IN THESE STRIKING SPACES.

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Closet Central Far more than a place to store clothes, shoes, and accessories this eye-catching, walk-in closet has it all. Illuminated by a wall of floor-to-ceiling windows on one side, there’s plenty of room to spread out and relax in here.

The custom, built-in cabinetry includes dual Sub-Zero Beverage Centers that are stocked with drinks around the clock. When the homeowners are craving their morning (or any time of day) caffeine fix, a Wolf Built-in Coffee System is also integrated into the cabinetry making countless variations of café quality brews available at the push of a button.

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Poolside Perfection This butler’s pantry is easily accessible from the home’s outdoor pool. Designed to keep pool-goers from having to venture too far inside the home, the space includes custom cabinetry for bar essentials and a marble countertop. There’s a built-in SubZero Wine Storage Unit that provides full 86 bottles. Additional refrigerator drawers underneath keep drinks cool and handy; an icemaker completes the space, ensuring that no one ever needs to head inside to the kitchen in search of a refreshing beverage.

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Purple Cherry Architects; Photo by Durston Saylor

extension racks and accommodates up to

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Spa Style This master bathroom is serene and luxurious with its gold hardware and polished marble flooring laid in a herringbone pattern. To further enhance the spa-like feel of the soothing space, Wolf Warming Drawers are built into the vanity. The full-extension, 30-inch wide drawers store towels and bathrobes that are warmed and at the ready for when the room’s inhabitants emerge from the shower.

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MARY AND BRIAN HEFFERNAN TRANSFORMED THE LIVES OF THEIR FOUR DAUGHTERS WHEN THEY RELOCATED TO RURAL NORTHERN CALIFORNIA TO BECOME RANCHERS. IT TURNED OUT TO BE THE BEST DECISION THEY EVER MADE.

By Danna Lorch

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ary and Brian Heffernan have deep agricultural roots but they met, married, and started raising their family while they were living in the Bay Area. The couple share an entrepreneurial spirit: Brian was a real estate attorney and Mary owned a tutoring company; together they started multiple businesses including family-friendly farm-to-table restaurants.

After buying an 1,800-acre Californian ranch in Siskiyou County to raise ethically farmed meat for their restaurants, the couple initially hired a ranch manager and planned to commute back-and-forth on weekends—a 12-hour round trip. After a couple of months, though, Brian and Mary realized they were burnt out by the pace of their lives. Moreover, they noticed how much happier their four daughters, who are all named Mary in reverence to a long-standing family tradition, were in the pastoral environment.

They contemplated making a drastic change and, several weeks later, the family was relocating from their very large new home in Los Altos to live off the land and in a much smaller house in the tiny town

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of Fort Jones. They took a leap of faith, completely upending their lives to open Five Marys Farms—and they haven’t looked back.

Brian is a farmer’s child and Mary is a sixthgeneration native Californian. But loving the state and its soil is very different from keeping up with the unpredictable demands of raising livestock. As firstgeneration ranchers, their initial learning curve was steep. Mary had to pick up everything on the spot— from corralling bulls that jumped a neighbor’s fence to operating heavy ranch machinery.

But Mary says the biggest lesson she and Brian learned was to raise their expectations of their girls, who were all under the age of six when they first migrated from suburbia to the ranch. “We went from filling their sippy cups and helping them with their baths to needing them to take care of each other or cook dinner if Brian and I were out helping to deliver a calf late at night,” she says.

The young Marys—who go by their middle names to avoid confusion—not only rose to the challenge but have thrived in the free-range environment and are

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“IN OUR FAMILY WE HAVE A RULE THAT THE ANIMALS EAT BEFORE WE DO, SO SOMETIMES WE’RE STILL WORKING AFTER DARK BEFORE WE GO INSIDE TO MAKE DINNER AND SIT DOWN AS A FAMILY.”

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The outdoor pavilion kitchen has a rustic, camp vibe.

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M5 SIDECAR,

THE CLASSIC ingredients 2 oz. Meyer lemon juice 2 oz. bourbon (we love Five Marys or Bulleit!)

1 oz. Cointreau Sugar for rim Ice for shaking Lemon for garnish instructions Use a slice of lemon to wet the rim of a martini or coupe glass and dip glass into sugar to make a sugared rim.

Fill a cocktail shaker with ice.

Pour lemon juice, bourbon, and Cointreau into the shaker and give it a good shake! Strain the sidecar from the cocktail shaker into your glass with a strainer or the top of the cocktail shaker. Garnish with either a lemon twist or wedge.

Above: Five Marys also has its own signature whiskey blend.

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Mary and the girls after a long day on the farm.

now deeply involved in the ranch’s operations. The girls help to feed all the livestock—the sheep, the cattle, and the pigs—every morning and every night. Mary says, “In our family we have a rule that the animals eat before we do, so sometimes we’re still working after dark before we go inside to make dinner and sit down as a family.”

A commitment to humanely raising livestock that roam free is what makes Five Marys stand out—along with the way they ship their ranch-raised, dry-aged meats directly to families all over the country who have signed up for memberships.

“Cooking is such a big part of what we do,” says Mary, noting that much of the farm’s effort revolves around encouraging other families to get back to the family dinner table and prepare meals together. The Heffernans favor simple recipes with good-quality ingredients, from grilled flank steak tacos to Sloppy Joe’s and skillet cornbread to the classic spaghetti and meatballs the girls like to eat at night. Their signature M5 Burgers with bacon jam are served up at Five Marys Burgerhouse, the restaurant the Heffernans opened five minutes down the road from the ranch a few years ago.

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The family frequently dines outdoors with friends just a few feet away from the cow pasture.

There’s always a lot going on at Five Marys regardless of the season, from testing recipes for a new cookbook to mending fences and hosting guests at the outdoor camp area, which is kitted out with wall tents and an outdoor pavilion kitchen. Mary says, “We have a Wolf range, fridge, and grill and an outdoor cooking space up there. It’s a great place for hosting guests and inviting them to come in and be a part of Five Marys life for a weekend.” These Camp Five Marys participants have signed up to experience a taste of ranch life and are up at dawn doing chores; later in the day they’re able to enjoy the farm’s bounty and sip whiskey around the firepit like true ranchers.

For those who can’t travel to the ranch in person, there is M5 Ranch School, a virtual community where you can learn how to raise chickens, plant a garden, can your produce, or bake a pie from scratch. For more details, visit fivemarysfarms.com.

Home on the Range “My parents put one of the first commercial Wolf ranges in our house when I was eight-years-old, and it was the highlight and center of our family kitchen,” says Mary. “Since then, we’ve always had Wolf and Sub-Zero appliances. At the ranch, the appliances help us to showcase our meats in so many ways. In the test kitchen, we have the vacuum-sealed drawer, which is amazing and allows us to package and save some of the wild game we harvest right on our own ranch.”

In the Heffernans’ own kitchen, there is a Wolf warming drawer that comes in handy when, says Mary, “I’m cooking hot dinner and learn that Brian is going to be working for who knows how much longer. I can keep that dinner warm until he comes in from the pastures or in from the corrals.”

Their kitchen is complete with a six-burner Wolf range, a grill, and a griddle, which the family cooks on multiple times a day.

“My husband rises at 4:40 a.m. every morning and he absolutely loves his Wolf coffeemaker,” says Mary. “I don’t know where he’d be without it. That cup of coffee is his lifeline in the morning to getting out there and taking care of our animals.”

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BY JACI CONRY

SLEEPING UNDER THE STARS IN STYLE UNDER CANVAS OFFERS AN ALTERNATIVE TO TRADITIONAL CAMPING THAT STILL GIVES TRAVELERS A CHANCE TO SLEEP UNDER THE STARS.

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Under Canvas Moab lies just seven miles north of Moab near Utah’s famed Arches National Park and Canyonlands National Park.

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m

ake no mistake, Under Canvas is not your dad’s backyard camping. It’s glamping: spacious safari tents, en-suite bathrooms, plush linens, and air conditioning.

Launched in 2009, Under Canvas has elevated the idea of camping to near-luxury status, providing experiences at 10 majestic National Park settings throughout the United States from the desert to the mountains, including the Grand Canyon, Mount

Rushmore, Yellowstone, the Great Smoky Mountains, and Acadia.

Under Canvas has garnered such close access to the nation’s iconic parks because of the company’s eco-friendly commitment and its minimal footprint/disturbance approach.

Clockwise from left: Under Canvas Grand Canyon is set upon 160-acres of woodland; the living area and king guest tent in Moab; the Mount Rushmore location is four miles away from the iconic monument.

Under Canvas was founded to inspire and connect families to explore the outdoors and to foster appreciation and environmental consciousness for the astonishing surrounding natural landscape.

However, the company asserts that experiencing the outdoors doesn’t mean roughing it: you need not pack portable cook-tops, flashlights, or sleeping bags, and there are private bathrooms with showers.

Equipped with pull-chain showerheads, these spare showers give the romantic picture of a vintage utilitarian apparatus. Yet these, along with low-flow toilets, enable the resorts to cut down on water usage.

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The expansive main lobby tents are furnished with West Elm furniture, and the onsite dining rivals restaurant fare in chic urban locales. In the oversized guest tents, king-size beds sit atop wooden platforms while leather sofas and cowhide rugs nod to the safari style of a bygone era with modern flair.

Daily National Park adventures are organized shortly after booking and the fun doesn’t stop after the day’s exploration is complete. Each location offers evening programming ranging from yoga classes and crafts to acoustic live music and outdoor games. And there’s no Wi-Fi onsite. Rather, Under Canvas prefers guests focus on disconnecting from technology in order to connect with others and the landscape. Bedside lanterns are operated by rechargeable battery packs, eliminating the need for electrical outlets in tents and you can charge your phone while reading in bed after dark; just don’t get caught with it in the morning.

At Under Canvas Yellowstone, visitors have endless opportunities to see the area’s diverse and abundant wildlife.

Opposite page: The Great Smoky Mountains are minutes from Gatlinburg, Tennessee

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By Janice Randall Rohlf

READY, SET,

Geared to quiet the mind and soothe the soul, wellness resorts offer fitness regimes,

gourmet cuisine, and awe-inspiring scenery.

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mes,

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FOR REASONS THAT ARE ALL TOO OBVIOUS, the opportunity to travel and embrace a new, refreshing environment is now more appealing than ever.

Combine that with amenities directed at relaxing your body, soothing your soul, and balancing your energy and you may just have the definition of nirvana.

These five retreats understand the importance of a coordinated approach to wellness, and each from its own corner of the world invites guests to experience a journey to holistic health in environments that range from rugged to luxurious and often combine the two. At some, weight loss is the goal; at others, it’s more about mindfulness. Slotting one (or more) of these destinations into your travel plans is a win-win however you slice it.

1

CASTLE HOT SPRINGS

From wandering wild burros and ancient indigenous cacti to hot spring pools forged over centuries and unparalleled views of the Sonoran sunsets over the Bradshaw Mountains, Castle Hot Springs offers several of Arizona’s most alluring activities for those looking to add adventure or pure relaxation to their getaway itineraries. The hot springs boast a variety of natural minerals that help lift your mood, calm your mind, and ease aching joints and muscles. Guests can also choose from a variety of activities including stand-up paddleboard yoga, horseback riding, hiking, and training in archery; pickle and bocce ball on the great lawn; and the state’s first-ever Via Ferrata cable-climbing course. The sustainable ‘Flavor Farming’-driven culinary and agricultural teams emphasize growing and utilizing crops for flavor rather than size and yield. The property grows more than 500 varieties of fruits, vegetables, herbs, and florals on a one-acre organic farm and greenhouse, all of which supply the resort’s on-site dining experiences. To ensure that you totally unplug from the stresses of daily life, the hotel has a “digital detox” philosophy made clear by its Wi-Fi password, which doubles as a warning: RUsureUwant2? castlehotsprings.com

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2

Miraval was founded in 1995 with a simple yet powerful vision: life is more meaningful and enjoyable when physical, emotional, social, spiritual, and intellectual components are in balance. There are no strict regimens at this resort and spa destination sitting atop 380 protected acres in Lenox, Massachusetts. Instead, choice is the guiding principle, with a wide range of programs and experiences designed to create overall well-being and help guests become more aware of themselves and their surroundings. Miraval Berkshires offers an array of dynamic wellness programs, including golf, fitness, yoga, meditation, culinary, equine, nutrition and art, as well as life-affirming private sessions with an unrivaled team of wellbeing specialists. The Miraval Life in Balance Spa is designed to transform guests’ mind, body and soul using innovative treatments inspired by the lush landscape of the Berkshires. Guests learn to live in the moment through means that work best for them. miravalberkshires.com

MIRAVAL BERKSHIRES RESORT

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Only 30 minutes from the San Juan international Airport, nestled between the El Yunque National Forest and the warm turquoise ocean water, is a magical, high-vibration space for guests to engage with their personal growth process, have deep conversations with others, and enjoy the natural environment. This very special spot is Casa Alternavida, and the alternative it offers guests is a way of life free from the stress and overwhelming feelings to prevent a state of ease and flow. Instead—through daily movement classes and a variety of hikes and beach adventures—the idea is to focus on a healthy, balanced lifestyle that yields better results. Here, surrounded by tropical fruits and cooking herbs all planted on the lush grounds, three daily organic meals prepared by a local chef are served around a communal table. Each of the nine guest rooms at Casa Alternavida has a nature spirit associated with it, and local artist Heidi Martinez has created a custom mural in each room to bring the spirit alive. casaalternavida.com

CASA ALTERNAVIDA, PUERTO RICO

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4

Tucked into the foothills of the Talamanca Mountains and less than a year old, THE WELL at Hacienda AltaGracia is situated near one of five “Blue Zones” in the world, where locals live to more than 100-yearsold. The remote escape pays homage to the Costa Rican environment and its healing energy through medical practitioners, custom spa services, daily programming, fitness classes, and a calendar of seasonal retreat experiences.

Drawing on time-proven local healing traditions, the extensive wellness offerings include East-meets-West healing therapies, transformative treatments, expert-led health coaching and workshops, a calendar of seasonal retreats, and daily fitness and mindful movement sessions from aerial yoga to qigong and forest bathing. Set on 180 acres, the property offers 50 spacious hacienda-style casitas and amenities that include THE WELL, one of the world’s top holistic wellness providers, a coffee farm, three pools, equine stables, an organic vegetable garden, and five dining destinations. aubergeresorts.com/altagracia

THE WELL AT HACIENDA ALTAGRACIA, COSTA RICA, AUBERGE RESORTS COLLECTION

5

This renowned luxury retreat in the Santa Monica Mountains—and as of May 2022, The Ranch Italy, outside of Rome—is designed to promote weight loss, health, and well-being through programming based on a “no-options” philosophy. Weeklong stays consist of active daily schedules that begin with a breathtaking and varied group hiking excursion each morning, and after lunch, nap time, an afternoon fitness class, restorative yoga, and a daily massage. The physical regimen is complemented by artfully prepared, plant-based cuisine, a weekly cooking class, and a tour of The Ranch’s certified organic garden. Upon completion of the program, guests feel both physically and mentally transformed, logging over 60 miles of hiking, losing weight and inches, emanating a healthy glow, and regaining mental clarity and peace of mind. To ensure that guests sustain the benefits of their stay, lasting nutritional and fitness guidance from The Ranch experts continues after departure. theranchmalibu.com

THE RANCH MALIBU

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PHOTO BY G IE VES ANDERSON

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Local Harvest GARDEN FRESH INGREDIENTS INSPIRE

SUB-ZERO, WOLF, AND COVE’S HEAD CHEF TO CREATE DELICIOUS SEASONAL FARE.

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F

ruit trees, greens, squash, herbs, pumpkins, berries… the list of heirloom produce grown at Harvest Haven Barn, the organic garden at Sub-Zero, Wolf, and Cove’s Madison, Wisconsin, headquarters, is endless.

Joel Chesebro, Sub-Zero, Wolf, and Cove head chef, is inspired by the season’s freshest ingredients picked straight from the garden. “My goal in cooking is for the recipe to serve the ingredients—not the other way around,” says Chesebro, who has been with Sub-Zero, Wolf, and Cove for 19 years. For cooking demonstrations held at Harvest Haven’s fully and beautifully equipped spacious white barn, the culinary team prepares scrumptious, creative dishes based on what is growing in the garden.

The value of fresh produce is immense and being able to grow it on site at Harvest Haven is a wonderful, amazing resource, says Chesebro. “We have a root cellar, we dehydrate vegetables, make preserves and pickles, and freeze food—which is a particularly important preservation technique. We strive to not waste an ingredient.”

Heirloom produce—vegetables grown from seeds handed down from one generation to the next—does not have a long shelf life. However, Chesebro says that SubZero’s dual refrigeration system—when the refrigerator and freezer are separate units—is geared to preserve vegetables for longer periods of time. “When frozen dry air is taken from the freezer and utilized for refrigeration as it is in average refrigerator/freezer combination units, it’s very bad for leafy green vegetables, a lot of damage is created in temperature and humidity fluctuation,” says Chesebro.

In addition, Sub-Zero refrigerators are equipped with an air purification filter in the back of the unit that takes out the ethylene, a gas released by some fruits and vegetables that causes them to ripen faster. “When we store things in the refrigerator, we don’t want them to continue to ripen,” says Chesebro. “The filter really works to maintain the integrity of certain vegetables.”

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PHOTO BY G IE VES ANDERSON

Clockwise from left: The garden at Harvest Haven; Chef Joel Chesebro harvests fresh produce for almost every recipe he makes; Chesebro fly-fishes in his leisure time.

Along with utilizing garden fresh vegetables, Chesebro enjoys cooking carefully sourced fish in the warmer months of the year. To identify the freshest fish available for cooking, he recommends home chefs develop a relationship with their local fish market. “Tell them the way you want to cook fish— sauté, grill, or bake—and ask what fish looks best,” Chesebro says. Read on for delicious recipes for a meal featuring grilled fish, pesto, and caramelized vegetables.

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Wolf convection ovens come in a variety of models, including the under counter unit below.

The Heat is On Cooking with convection

THE CONVECTION setting on a Wolf oven provides the best way to prepare many foods. “Convection is an incredibly efficient mechanism for heat transfer; its primary value is to develop flavor and cook evenly,” says Chesebro, who recommends using the convection setting to cook most dishes from roasts to chocolate chip cookies, and everything in between. The only time it is not a good idea to use the convection setting on your oven is when cooking custards and quick breads. “Apart from those, convection cooking is engineered to be used for everything else,” says Chesebro, noting that when using the convection setting it is important to subtract 25 degrees from the temperature advised for cooking a dish in a standard oven, and convection will take 25 percent less time to bake than a standard oven.

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Pesto

METHOD 1. Place all desired ingredients except oil in blender and blend to

PREP: 20 minutes MAKES: 6 servings

combine.

2. Over medium speed slowly

2 cups fresh greens (pea shoots, sorrel, spinach, kale or arugula) 2 tablespoons nuts (pine nuts, cashews, walnuts, hazelnuts, pecans or peanuts) 2 large cloves garlic – finely minced ½ cup extra-virgin olive oil 1 to 2 tablespoons fresh lemon juice ½ cup carrot roasted in 400 degree convection oven until soft and slightly charred (optional) ½ cup freshly grated aged cheese (sheep, goat or cow) Salt, pepper and chili flakes for adjusting 1 cup salt for blanching

drizzle oil into the rest of the

Grilled Fish tips •

Start with fresh fish.

•

Curing fish can add

ingredients to emulsify.

Caramelized Veggies

flavor.

•

Use high heat and don’t move fish right

PREP: 20 minutes MAKES: 6 servings

away to let heat develop flavor.

1 red onion, cut into ½-inch

Sear on one side over

chunks

high heat and then

1 zucchini, cut into half-moons

METHOD

turn down and finish

1 can garbanzo beans, drained

1. In a large pot bring a gallon of water

over lower heat on

3 peppers, assorted colors, cut into

second side.

wide strips and then in half

and the cup of salt to boil.

•

2. Prepare an ice bath by mixing about

1 head cauliflower, cut into florets

2 quarts of water with about 2 quarts

2 carrots, peeled and cut into disks

of ice.

4 cloves garlic, minced fine

3. Quickly dunk the greens in boiling water, let set for 15 seconds and then plunge into ice bath.

4. Remove greens from ice bath, squeeze to remove excess water and then chop with knife before blending.

Basic Vinaigrette

2-3 tablespoons olive oil

PREP: 20 minutes MAKES: 6 servings

roasted.)

Salt and pepper to taste (I like to use Kosher salt and then some finishing salt after the veggies are

METHOD

If you like, toast the nuts gently on 290 degrees convection for 5 to 10

INGREDIENTS

1. Pre-heat oven to convection

minutes until they are nicely toasted.

½ cup extra-virgin olive oil or

500° and then place two sheet

5. Place greens and lemon juice into

a blend of half olive oil, half

trays into oven to pre-heat.

blender and blend until greens are

grapeseed oil. If you want, add

2. Toss veggies in oil, salt and

pureed, then add nuts and pulse until

just a bit of other oil for flavor.

pepper.

chopped. If you are using, add the

3 tablespoons vinegar of choice

3. Open oven and divide the

carrots and pulse until minced. Lastly,

(balsamic vinegar, red wine

veggies onto the two pre-heated

add the cheese and olive oil and blend

vinegar, white wine vinegar, rice

sheet trays and spread to enhance

to combine.

wine vinegar or champagne

browning.

6. Taste and adjust with salt and chili

vinegar).

4. Roast for 7 minutes, stir and

flakes.

1 tablespoon Dijon mustard

roast for another 7 minutes or until

7. Serve over roasted potatoes or

1 tablespoon maple syrup or honey

you have reached desired level of

vegetables, on pasta, mixed with rice

1 small shallot, minced

browning.

or as a garnish for fish, chicken or

2 medium cloves garlic, minced

5. Adjust with more salt and pepper

even a steak.

Salt and pepper to taste

to taste.

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THE CONNECTED HOME

Where We’re

ENJOY THE EXTRA PEACE OF MIND THAT COMES WITH SUB-ZERO, WOLF, AND COVE WI-FI CAPABLE APPLIANCES AND MOBILE APP.

GOING CREATING THE KITCHENS OF TOMORROW Excerpted from an upcoming book produced in partnership with History Factory.

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The L.C. Bud Bakke Innovation Center is a hive of ideas, research, and experimentation, gathering all product development specialists in a single dynamic workspace.

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In 1943, when Westye Bakke created his revolutionary home freezer, innovation was often a solitary pursuit.

The lone tinkerer, armed with scrap metal and bold ideas, served as the face of invention in 1940s America.

Today, within the L.C. Bud Bakke Innovation Center, our innovation process looks quite different. The need for bold ideas endures, but our sprawling workshop of tomorrow—all 300,000 square feet of it—aims to inspire organic and market-driven innovation through unprecedented levels of collaboration and the most advanced development tools available.

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Under the leadership of the Bakkes—including Bud, at left, and Westye, at right—Sub-Zero Group has never strayed from the quality and values that set it apart.

Prior to opening the Innovation Center in 2021, our product-development specialists were scattered across our Madison headquarters and our campus in Fitchburg, Wisconsin. Now, they are centralized under one roof. Engineers. Product marketing and consumer insights teams. Designers. Testing specialists. Everyone brings their respective skill sets and perspectives to spur a freer, more nimble exchange of ideas for our brands.

Each day, our people use 25 product labs and 600 test stations. Sound chambers. Test

kitchens. Collaborative workstations. Focusgroup suites. Prototype assembly lines.

In short, we’ve designed a space optimized for creating the future.

“During my father’s time, our ‘innovation center’ was a 10-by-10 office at our headquarters on Hammersley Road,” said President and CEO Jim Bakke. “With this new facility, we’re investing in our position as the innovator in high-end appliances. It’s been the key to our success for more than 75 years. It’s our heritage and our future.”

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REDEFINING SUSTAINABILITY At Sub-Zero Group, we don’t view conservation efforts as aspirational aims. They are a present-day priority.

That attitude filters through our business from the top, starting with President and CEO Jim Bakke. “Jim really [champions] these measures,” said Sara Northouse, Sustainability Specialist at Sub-Zero Group.

“Any time we present a project, we get a nod like, ‘Yes, that’s what we should do.’

That’s a great feeling.”

Which is why, before building our Innovation Center, we partnered with the Wisconsin-based Focus on Energy group to make wise investments to bolster our already-elevated sustainability standards.

Many of these strides will be invisible to visitors, but their impact will be felt for decades to come.

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Our ice-bank chiller system generates ice during off-peak hours, reducing operating costs and energy usage. Closed-loop water systems eliminate unnecessary water waste.

And energy-saving occupancy sensors—paired with high-efficiency boilers and furnaces— reduce the building’s carbon footprint.

At the same time, we wanted to ensure that our employees would work in a space bathed in natural light. Like other workspaces around our campus, the Innovation Center boasts electric vehicle charging stations and access to a commuter bike trail. Collectively, these investments underscore how inextricably intertwined we view social wellness and environmental stewardship.

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The Innovation Center represents an ideal vision of 21st century collaboration. It also provides the space and resources team members need to introduce game-changing products.

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S H O W R O O M LO C AT I O N S

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

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MARYLAND Columbia Showroom 9204 Berger Road Ste H Columbia, MD 21046 (443) 276-2490

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

NEW JERSEY Pine Brook Showroom 25 Riverside Drive Pine Brook, NJ 07058 (888) 671-9376

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

NEW YORK MKS Industries Buffalo 1680 Walden Ave Cheektowaga, NY 14225 (716) 895-2900 MKS Industries Syracuse 5801 Court Street Rd Syracuse, NY 13206 (315) 437-1511

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

SOUTHEAST REGION — GEORGIA Atlanta Showroom 3280 Peachtree Rd NE Suite 200 Atlanta, GA 30305 (404) 973-0660 FLORIDA Miami Showroom 3711 NE 2nd Ave Ste 200 Miami, FL 33137 (786) 431-3907 NORTH CAROLINA Charlotte Showroom 127 W Worthington Avenue Suite 180 Charlotte, NC 28203 (704) 375-6025

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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 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

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

Roth Living St. Louis 7800 Clayton Rd Richmond Heights, MO 63117 (314) 991-0900

— 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 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

MEXICO —

— MISSOURI Roth Living Kansas City 601 W 47th Street Kansas City, MO 64112 (816) 556-3322

CANADA

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 (650) 240-3000

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

Scan below to make a showroom appointment

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F O RWA R D LO O K

IN THE NEXT ISSUE,

The Living Kitchen visits golf legend Annika Sorenstam at her Orlando home.

Photo by Dan Cutrona

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