The Living Kitchen - Issue 7

Created for FOODIES by FOODIES

Food is at the heart of everything we do. Through travel and food, we learn about the world, creating connections and memories that last a lifetime. Travel and food open the door to new experiences and are the most amazing ways to celebrate the world — and the people around us.

“Travel and food are the ultimate ways of bringing people together – to savor unique avors, experience di erent destinations and create shared memories.”

GIADA DE LAURENTIIS

Oceania

Cruises Culinary and Brand Ambassador

Baha Mar is thrilled to announce the 2025 Bahamas Culinary & Arts Festival from October 21st to 26th. Our 4th annual festival will once again showcase an unparalleled line up of world-renowned tastemakers, live performances, and the FUZE Art Expo, the Caribbean’s the largest art festival.

Hello!

I’m so excited to share this special celebratory edition of our custom publication, The Living Kitchen , which salutes a remarkable milestone: the 80th anniversary of the Sub-Zero, Wolf, and Cove company.

For eight decades, Sub-Zero has defined the art and engineering of refrigeration, and all of our SubZero, Wolf, and Cove appliances continue to set the standard for innovation, excellence, and enduring design. In our commemorative section, you will find an engaging timeline of Sub-Zero’s milestones from 1945 through today.

For me personally, working on this issue was an incredible look back at my family’s journey from emigrating from Norway to the success of the international company we have today. I really enjoyed learning more about the Bakke family history (and discovering vintage photos of my ancestors), as well as appreciating the decades of Sub-Zero, Wolf, and Cove designs and innovations.

This issue is more than just a retrospective of SubZero’s accomplishments. We also have curated a collection of stories that reflect the style and quality of our products, from an in-depth interview with acclaimed chef Thomas Keller to the celebrated winners of our most recent Kitchen Design Contest to a look into the stunning interior of an eclectic home in Austin, Texas.

We also take you on journeys to Norway and the Cayman Islands, to the studios of two incredible artisans, and to picturesque energy vortexes worldwide. We’ve selected some delicious recipes we hope you will try, and as always, we highlight some new and exciting product innovations.

I trust you will enjoy this look into Sub-Zero's history and discover something new that will enhance your enjoyment of our products. Thank you for celebrating 80 years with us!

Warmly,

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

If this is your first issue of TLK, please scan here to visit our website, where you can read and enjoy stories and photos from our previous issues.

President JIM BAKKE

Publisher / Editor-in-Chief

SAMANTHA BAKKE ANNEN

Creative Director

SHARON BARTHOLOMEW

Managing Editor

LISA CAVANAUGH

Publishing Specialist SUE WATERS

Digital Content Specialist DARYLNN CHOLES

General Counsel BLAINE RENFERT

Corporate Head Demonstration Chef JOEL CHESEBRO

Vice President of Finance TONY FOX

Writers

Amanda Lauren, Sarah Lippert, Lannan O’Brien, Christina Poletto, Janice Randall Rohlf, Jennifer Sperry, Sarah Wortham

Photographers

Dan Cutrona, James Everett, Nicole Franzen, Michaela Joy, NativeHouse Photography, Douglas Friedman

Advertising Sales: Blue Group Media

Jill Stone jstone@bluegroupmedia.com and Eric Davis edavis@bluegroupmedia.com

Published by Tide Street Group www.tidestreetgroup.com

If you aren’t interested in receiving this magazine, scan the QR code below to unsubscribe.

62 Beyond the Kitchen

The new Cove ADA-heightcompliant dishwashers are versatile and stylish for every homeowner.

DESIGN

20 Designs of Distinction

Presenting the thirteen winners of the most recent Kitchen Design Contest.

Fern Santini’s eclectic interior design enlivens an Austin, Texas,home.

Artisan Kyle Bunting takes cowhide to new heights.

80

Two spaces off primary cooking areas where form and function are in perfect harmony. 64

Artist Alex Proba drenches rooms, pools, and furniture in exuberant shades.

ANNIVERSARY

71 Eighty Years of Sub-Zero

A special section celebrating eight decades of design innovation and engineering excellence.

INNOVATION

90 Crafting Excellence

Take a peek at the hundreds of talented engineers and designers behind every Sub-Zero, Wolf, and Cove appliance.

ISSUE 7

104

TRAVEL

92 Delicious Destination

Oceania Cruise Line’s Scandinavian journeys take you on a Nordic culinary adventure.

98 Tastes of Paradise

On the idyllic island of Grand Cayman, renowned chefs gather for feasts and fun at the Ritz-Carlton Cayman Cookout.

FOOD

104 Passing the Torch

Chef Thomas Keller discusses

The French Laundry's legacy and future in an exclusive TLK interview.

ENTERTAINING

114 Antique Aesthetic

The owner of bespoke home goods store Weston Table shares how to use sensational vintage finds for decor and dining.

COMMUNITY

120 Family Giving

The famed real estate family behind the Related Group has transformed Miami’s philanthropic landscape.

HEALTH &

WELLNESS

124 Positive Energy

Stunning epicenters around the world that have an extraordinary impact.

SCENE & SOCIETY

130 Superb Suppers

Sub-Zero, Wolf, and Cove owners, designers, and distributors enjoy the popular and delicious Supper Clubs at Riggs Showroom, San Francisco.

RESOURCES

134 Showroom Directory

136 FORWARD LOOK

Our Fall 2025 issue takes you on safari!

Personal SPACE

Professional guidance from TLK’s design specialist on how a clear understanding of a client’s lifestyle and unique aesthetic allows for distinctive interior design.

By Lori Paranjape

Ibelieve a house should be infused with the homeowner’s DNA, so getting a good sense of the client is essential to designing their custom interiors. I actually feel that the client-designer relationship is similar to dating — we are getting to know each other, and I am discovering what’s important to them. It is also my and my team’s job to help them discover exciting ways of expressing their personality through interior design.

Several methods and materials can work to help showcase a client’s aesthetic. These range from specific hardware and fixtures to finishes, wall coverings, paint colors, and artwork. The latter can be one of the trickiest elements to nail down for a client since art preferences are so personal.

For our beautiful Cashiers, North Carolina, project, the client had a pretty extensive art collection from which we were able to pull. And a huge bonus was that the homeowner‘s daughter was Caroline Schaad, my Lead Designer on the project. She obviously knows her parents well, so the art selections, in this case, were pretty seamless. Caroline is so talented, and it was a pleasure to have her work on this home project that she and her family can now enjoy together.

Nathan Chapman Photography

Photos by NativeHouse photography

Another individualized touch: a rich green color palette in the main living space to complement the home's mountain setting.

The house is nestled on the side of a mountain, and the homeowners wanted that reflected in every aspect: neutral tones, earthy walls, natural stone, and a luxurious but rustic touch. The palette is deep green and has a range of taupes, but the primary “color” is actually texture. The client responded so well to our options for soft fabrics, fine linens, and several versions of alpaca. Used together, they make for a complex, layered finish.

The mountain environment was our muse, so our inspired choices for the home included hard-working, durable materials. In the common areas of the house, it was important that the family could gather, lounge, and celebrate without concerns about the durability of the materials. So, while the fabrics we selected undoubtedly look beautiful on our furniture frames, it’s not meant to be a showplace. It’s a home for the family to enjoy for generations.

CHOOSING A DESIGNER

Of course, not every homeowner has a family member in the design industry. I recommend researching and getting to know the work of designers who interest you. Most of our clients have been following along on our @mrsparanjape Instagram for quite a while, so they know how we personalize our projects.

But, if a client is interviewing several designers, it’s essential to find out if each one intends to be a steward of the owner’s vision or more of a leader in the design process. We tend to imprint early on in the process and then are better able to present elements that the client responds to. I tell them that we will play a long game of “get to know you” that will result in our team being able to say, “Oh, we are going to love this” on behalf of the client.

With that understanding and collaboration between designer and homeowner, clients will feel like their home is a professionally executed, singular reflection of their taste and personality.

Finishes, hardware, and textiles are all design elements that a homeowner can employ to express their sensibilities and style.

Spotless PERFORMANCE

Already acclaimed for its innovative features, the expanded Cove Dishwasher line-up now includes a new advanced wash system and an ADA-height-compatible model to provide even more outstanding design and installation flexibility.

Cove's performance ensures spotless results with every cycle, offering superlative cleaning for every dish, pan, pot, glass, cup, and cutlery. Now, ADA-height-compatible

models with handleless designs capabilities (achieved with a custom panel) make Cove even more adaptable to any home and homeowner.

ADAPTABLE

Every green component is an adjustment point. The heightadjustable middle rack and fold-down tines adapt to any shape or size of glass or dish. You can customize your cleaning needs by picking a wash cycle and adding mixing and matching options.

POWERFUL

Three powerful spray arms and 43 spray jets expertly clean every item. A fine-mesh filter traps debris for fresher water through every cycle. Thanks to the hot rinse and fan assist, every glass, dish, and utensil comes out spotless and dry.

BEAUTIFUL

With a striking stainless-steel interior with a clean design that has no visible screws, and interior LED lights that provide greater visibility, your Cove Dishwasher will coordinate perfectly with classic Sub-Zero and Wolf stainless-steel appliances or accept custom panels to integrate with your kitchen cabinets. Now, ADA-heightcompatible models allow for handleless designs to be achieved with a custom panel, making Cove even more adaptable to any home and homeowner. With its hidden control panel and discreet status light, your Cove Dishwasher will virtually disappear into your kitchen.

unparalleled performance has not changed, technology has.

unparalleled performance has not changed, technology has.

Sub-Zero, Wolf, and Cove appliances, you convenience, peace of mind, knowledge in your palm. ultimately ensures your always perform very best.

Sub-Zero, Wolf, and Cove appliances, you convenience, peace of mind, knowledge in your palm. ultimately ensures your always perform best.

QUIET

It operates in near silence and never interrupts your lifestyle. Cove Dishwashers are so quiet that you won't even know they're running.

What Owners Can Expect

What Owners Can Expect

RELIABLE

A SEAMLESS HOME ECOSYSTEM

A SEAMLESS HOME ECOSYSTEM

Made of premium-grade materials, Cove Dishwashers are designed to last at least 20 years. Before assembly, major components undergo extreme stress tests, and every primary function is tested before shipping. A conductivity sensor in the unit's base will automatically stop a cycle in progress if it detects water outside the tub, giving you peace of mind.

Simplify your technology and life—our connected appliances pair with Amazon’s Alexa or the Google Assistant, offering you one seamless home management system and voice-activated control. Also pairs with Amazon Dash Replenishment Services to automatically reorder detergent pods and rinse aid.

Simplify your technology and life—our connected appliances pair with Amazon’s Alexa or the Google Assistant, offering you one seamless home management system and voice-activated control. Also pairs with Amazon Dash Replenishment Services to automatically reorder detergent pods and rinse aid.

CONVENIENT

BEST-IN-CLASS CUSTOMER CARE

BEST-IN-CLASS CUSTOMER CARE

Assistance is only a call away. The Sub-Zero, Wolf, and Cove Customer Care team is standing by to answer your questions at 1-800-222-7820

Assistance is only a call away. The Sub-Zero, Wolf, and Cove Customer Care team is standing by to answer your questions at 1-800-222-7820

Wi-Fi-enabled features allow you to monitor cycle progress remotely, start a new cycle, receive alerts when water softener salt or rinse aid is low, and even receive auto-shipments of new supplies, all from the convenient Sub-Zero Owner’s App.

RICH ONLINE RESOURCES

RICH ONLINE RESOURCES

Get step-by-step instructions on how to connect, view a complete list of Wi-Fi enabled appliances, and download a quick start guide at

Get step-by-step instructions on how to connect, view a complete list of Wi-Fi enabled appliances, and download

EXPERIENCE CONNECTED IN PERSON

Gain first-hand experience, view product demonstrations, and consult with product experts at one of our official showrooms. Visit schedule an appointment.

Compatible Devices and Requirements

Compatible Devices and Requirements

SCAN TO DOWLOAD THE OWNER'S APP

Compatible devices include: iPhone 6 or higher running iOS 9 or higher.

Google Play for Android users. You will also need a Sub-Zero, Wolf, appliance, a wireless router, and internet connection with your network

Compatible devices include: iPhone 6 or higher running iOS 9 or higher. Google Play for Android users. You will also need a Sub-Zero, Wolf, or Cove appliance, a wireless router, and internet connection with your network

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.

Download Sub-Zero's Owner's App for convenience and peace of mind for each of your WiFi-connected Sub-Zero, Wolf, and Cove appliances.

Clementine Olive Oil Cake

Makes 8-10 servings

INGREDIENTS

Candied clementines and syrup

2 cups water

¾ cup granulated sugar

½ cup honey

1 sprig rosemary

2 clementines, thinly sliced

Cake

1 cup all-purpose flour

½ cup durum wheat semolina flour

1½ teaspoons baking powder

¼ teaspoon salt

1/3 cup melted butter

¾ cup extra-virgin olive oil

4 eggs

1 cup granulated sugar

Zest of 2 clementines

Frosting

1 cup imported mascarpone cheese

¾ cup confectioners’ sugar

3 tablespoons heavy whipping cream

Zest of 2 clementines

½ cup chopped pistachios

Sprigs of rosemary, optional

PREPARATION METHOD

To prepare candied clementines and syrup

1. In a saucepan, bring water, sugar, honey, and rosemary to a boil, stirring until sugar dissolves. Add clementine slices and reduce heat to a simmer, turning slices until tender and syrup is reduced, about 40 minutes.

2. Strain clementine slices, reserving syrup to use on cake.

3. On a baking sheet lined with parchment paper, arrange slices in a single layer. Cool completely before using to decorate.

To prepare cake

4. With a rack set at position “3,” select Gourmet Mode and choose Baked Goods, Cake, Sheet, and then One Rack.

5. Grease a 10-inch cake pan with a knob of butter and line the bottom with parchment paper.

6. Sift together flours, baking powder, and salt. In another bowl, whisk melted butter with olive oil.

7. Place eggs, sugar, and clementine zest in the bowl of a stand mixer. Mix on high until pale and thickened, about 3 minutes. Lower mixer speed and alternate adding the dry and wet ingredients, starting and ending with the dry.

8. Once mixed, pour the batter into the prepared cake pan. Bake for 40–45 minutes, until golden brown.

9. Once baked, poke holes all over the top of the cake with a skewer.

10. Pour 1 cup of the reserved clementine syrup on top of cake. Let cool to room temperature before transferring to a cake stand.

To prepare frosting

11. Place mascarpone, confectioners’ sugar, heavy whipping cream, and clementine zest in a food processor and pulse until smooth.

12. Dollop frosting in the center of the cake, spreading evenly toward the edges. Sprinkle with chopped pistachios. Top with candied clementine slices and rosemary sprigs.

Designs of Distincti

These thirteen kitchens from talented designers worldwide netted the top awards in the most recent Kitchen Design Contest from Sub-Zero, Wolf, and Cove.

Adrian Amore

Adrian Amore Architects Fitzroy, VIC, Australia

Melbourne, Australia-based architect Adrian Amore’s winning project, Hawthorn East House, focuses on ergonomics and aging-inplace functionality. The atmospheric yet light-filled design prioritizes functionality for homeowners in their 70s, ensuring ease of use now and in the future.

The space integrates abundant storage and flexible features for effortless entertaining with an appealing moody aesthetic and a connection to the outdoors. Thoughtful, environmentally friendly details ensure the kitchen is beautiful and adaptable as the couple ages.

Amore is an alumnus of the University of Melbourne, Architecture, and has over 20 years of experience in the profession. With an eye toward the future of his industry, he predicts that innovation and technology in kitchen design will continue to evolve. “I’m excited to see where it’s going to go,” he says. “It’s an exciting time to be an architect and design kitchens.”

DESIGN RESOURCES

18” Designer Column Freezer with Ice Maker

36” Designer Column Refrigerator with Internal Dispenser

36” Contemporary Induction Cooktop

30” Black M Series Contemporary Built-In Single Oven

Trevor Wallace Reflect Architecture Toronto, ON, Canada

Trevor Wallace, Principal at Reflect Architecture in Toronto, Canada, believes the kitchen is a very personal, specific space.

“My favorite part of being an architect is getting to know people,” says Wallace, whose second-place win in the Contemporary Kitchen category was inspired by the owner’s art collection.

The kitchen is an airy masterpiece with a natural aesthetic. Part of a sophisticated home remodel, it is family-focused and functional while incorporating a painterly use of light and shadow and sculptural design elements.

As a Toronto native, Wallace is attuned to the Canadian design trends geared toward sustainability. “I think there’s going to be a massive narrative on energy, waste, and productivity,” he says. “We have noticed that, with a Sub-Zero refrigerator, fresh groceries stay fresh and last longer. I believe sustainability in design and products will continue to be a huge conversation in the future. And if it’s not, it really should be.”

DESIGN RESOURCES

Designer Wine Storage

Designer Column Refrigerator with Internal Dispenser

Designer Column Freezer with Ice Maker

48” Sealed Burner Rangetop

30” M Series Contemporary Built-In Single Oven

30” M Series Contemporary Handleless Convection Steam

30” M Series Contemporary Speed Oven

46” Pro Hood Liner - 19” Depth

Feras Raffoul

FGR Architects Cremorne, VIC, Australia

For Feras Raffoul, Principal at FGR Architects in Melbourne, Australia, there may be slight differences in how kitchens in his home country compare to American ones. Still, to his mind, the essence is the same. “At the end of the day, we’re all going to cook, wash, clean, and refrigerate,” he says.

His winning kitchen, a modernist marvel in bold seafoam green quartzite, is a vibrant epicenter for the homeowners, a family with young children who sought a unique space that reflects their refined tastes. Raffoul’s deceptively simple design fosters tranquility amidst architectural grandeur, superior functionality, and a focus on familial connection.

The architect sees it as the new shift in kitchen design. “I’ve noticed the consideration about eating within the central part of the kitchen may be coming back,” says Raffoul. “Kitchen islands are a larger version of the old dining table. It’s an area where you prep food, but you can also eat, chat, and connect. And I think that’s quite beautiful.”

DESIGN RESOURCES

24” Designer Outdoor Refrigerator Drawers

36” Designer Over-and-Under Refrigerator/Freezer with Ice Maker and Internal Dispenser

30” M Series Contemporary Convection Steam Oven

30” M Series Contemporary Speed Oven

36” Contemporary Induction Cooktop

36” Dual Fuel Range

PLACE WINNER

Jackson LeRoy,

Brandon LeRoy

Salt Lake City, UT, USA

“There are two ways to get to a beautiful kitchen,” says Brandon LeRoy, who, along with Jeremy Jackson, captured the coveted first place prize for Transitional Kitchen. “There’s the designbuild firm approach, and then there’s our avenue, a collaboration between an architect, designer, and builder.”

The pair’s firm, Jackson LeRoy, constructs for discerning clients who expect fine craftsmanship and attention to detail. It specializes in new homes, renovations, and estate care in and around the greater Salt Lake City area.

Their winning kitchen is a moody, intimate space within a glamorous chalet befitting their mountainadjacent home base. The Jackson LeRoy team integrated the Sub-Zero, Wolf, and Cove appliances in perfect harmony with this sophisticated ski-lodge-like home’s sleek fixtures and cabinetry.

The kitchen’s subtle gray walls and light wood complement the stunning panoramic views of the nearby Wasatch Range that fill the windows of the adjacent dining room.

DESIGN RESOURCES

30” Designer Column Refrigerator

30” Designer Wine Storage with Refrigerator/Freezer Drawers

30” Designer Column Freezer with Ice Maker

24” Undercounter Beverage Center

24” Outdoor Refrigerator Drawers

48” Sealed Burner Rangetop

30” Warming Drawer

30” M Series Transitional Built-In Double Oven

42” Outdoor Gas Grill

Rob Mills, the Founder and Creative Director of Rob Mills Architecture & Interiors, has provided exceptional and internationally recognized residential design services for over three decades, with offices in Melbourne and Sydney, Australia, and, most recently, Italy. His second-place winning entry in the Transitional category was a tale of two distinct kitchens. The dual concept allows one area to serve as a functional yet elegant showpiece while the other is dedicated to preparing authentic Chinese cuisine to fulfill his client’s vision. The twofold approach beautifully balances the homeowners’ passion for cooking with the need for tasteful spaces, creating a double kitchen that reflects their lifestyle and culinary interests.

Mills, whose essential goal is to create architecture that inspires and protects, seamlessly integrated Sub-Zero, Wolf, and Cove appliances into a culturally inspired design to ensure that each space met his and his clients’ exacting standards.

Rob Mills

Rob Mills Architecture & Interiors, Melbourne, VIC, Australia

DESIGN RESOURCES

24” Designer Wine Storage

30” Designer Column Refrigerator with Internal Dispenser

30” Designer Column Freezer with Ice Maker

30” Outdoor Warming Drawer

30” M Series Transitional Speed Oven

48” Sealed Burner Rangetop

30” M Series Transitional Drop-Down Door Microwave Oven

36” Contemporary Electric Cooktop

30” M Series Transitional Convection Steam Oven

Kerrie Hubener

Dayson’s Kitchen and Bath Upper Saddle River, NJ, USA

Kerrie Hubener of Dayson’s Kitchen and Bath in Upper Saddle River, New Jersey, created a symmetrical and efficient design incorporating innovative storage and reflecting the nuances of the homeowners’ daily lives and culinary rituals. Her third-place award was for an elegant and refined kitchen that needed to accommodate the needs of the family’s kosher lifestyle. Sub-Zero, Wolf, and Cove’s Sabbath Mode was an ideal solution for this family, who wanted tradition and function to meld with modern minimalism.

Hubener has been designing kitchens for 24 years and finds working within transitional design very freeing. “The category allows us to design from the heart for the client,” she says. “That’s what I use to drive my aesthetic. It’s learning what each homeowner wants and needs. Of course, you’ll always have your spin on it, but that makes it so exciting.”

Photos by Nicole Franzen

DESIGN RESOURCES

36” Classic Over-and-Under Refrigerator/Freezer

36” Sealed Burner Rangetop

30” M Series Professional Built-In Double Oven

24” Transitional Drawer Microwave

PLACE WINNER

Melissa Fitzgerald

Kitchen Society Design Oklahoma City, OK, USA

Oklahoma City-based designer Melissa Fitzgerald, who studied both journalism and design, won first place in the Traditional Kitchen category for a project entitled “Close Me Up but Don’t Hide Me.”

As the playful name implies, this kitchen redesign prioritizes functionality and flow, with hidden storage seamlessly blending practicality with elegance. The innovative space is ideal for both everyday cooking and enthusiastic entertaining. With custom cabinetry, bespoke brass, and other luxurious finishes, this kitchen is gracious and awe-inspiring.

While her winning design is traditional, Fitzgerald sees variety in all categories. “There’s so many different directions we’re going,” she says, noting that she finds her work ever-changing and never dull. “Using wallpaper in the kitchen, crazy lighting, interesting materials for cabinetry, such as metals or eucalyptus or burwood. I think we’re pushing the limits.”

DESIGN RESOURCES

36” Designer Column Refrigerator

36” Designer Column Freezer with Ice Maker

30” Designer Wine Storage with Refrigerator Drawers

48” Gas Range

30” Transitional Drawer Microwave

30” Warming Drawer

Karen Ferguson

Harrison Design Atlanta, GA, USA

This deep navy-hued kitchen from Harrison Design in Atlanta is supremely inviting and ready for entertaining. The light-filled space, exuding comfort and ease, balances sophistication and practicality and is a natural spot for gathering.

The blue kitchen cabinetry contrasts with the adjacent white-paneled salon. This delineation of spaces, each with its own unique mood, allows the homeowners, who are avid hosts, to provide ideal spots for every type of get-together.

Laura Hermes, Senior Project Manager at Harrison Design, who worked alongside primary applicant and award winner Karen Ferguson, says working in a fast-paced design house in a busy city means the Harrison Design team has clients eager for the next big thing. “They’re ready for it, and they’re hungry for it,” says Hermes. “And we’re excited to see clients as open-minded as we are. We are welcoming new ideas with open arms.”

DESIGN RESOURCES

30” Freezer Drawers with Ice Maker

30” Designer Column Refrigerator

15” Outdoor Undercounter Ice Maker

15” Undercounter Ice Maker

48” 6 Burners and Infrared Griddle

46” Pro Hood Liner-22” Depth

24” Coffee System

24” E Series Transitional

30” Warming Drawer

Elizabeth Steimberg Architects New York, NY, USA 3rd PLACE WINNER

Elizabeth Steimberg

Timeless and purposeful, this industrial SoHo loft kitchen was part of a largescale, 4,000-square-foot gut renovation from experienced New York architect Elizabeth Steimberg. “I don’t usually separate the rooms. Everything in the home is part of the design,” says Steimberg. “My key goal is to work around each client’s vision and to make that vision come alive.”

The owners, a young couple, wanted their industrial 1960s loft transformed into a classic home driven by their love of fine art. The challenges for the small-footprint kitchen included reallocating space to allow for traditional design elements within a functional layout. The renovation turned the kitchen into the loft’s central feature, merging sophistication with modern conveniences and flow.

“The cabinetry was a backdrop for the furniture,

DESIGN RESOURCES

30” Designer Column Refrigerator

30” Designer Freezer Drawers

24” Designer Wine Storage

48” Range-8 Burners

Peyton Edwards

KDW Home Richmond, VA, USA

Peyton Edwards, Principal of KDW Home, in Richmond, Virginia, transformed a client’s pass-through room into an inviting social space perfect for hosting gatherings. This Best Use Outside the Kitchen winning design incorporates retractable doors and paneled Sub-Zero appliances to create an elegant entertaining hub.

A concealed bar balances function and visual appeal and maintains an uncluttered, elegant aesthetic. The space also needed to serve as an effortless transition between the private family areas and formal rooms.

Richmond native Edwards has long been passionate about design and strives to create thoughtful spaces for each client, such as this cohesive multi-purpose space. The architectural details, carefully curated hardware, appealing light fixtures, and soothing color palette create the perfect place for gathering, wine tasting, and socializing.

DESIGN RESOURCES

18” Designer Wine Storage

Mike Shively

En Masse Architecture and Design Chicago, IL, USA

Mike Shively, Founding Partner, and Lucas Goldbach, Partner + Design Director of En Masse Architecture and Design, in Chicago, Illinois, were tasked by clients to recreate the essence of the mountains on Chicago’s North Shore. The homeowners were empty-nesters seeking to instill the same tranquility and welcoming spirit of their beloved Telluride, Colorado, vacation home into their new build near the windy city.

The result was a sophisticated kitchen that blends the warmth of mountain living with suburban function and elegance. The refined space melds serenity with stylish drama by utilizing maximum natural light and a white oak finish. This winning combination netted Shively and Goldbach the First-Time Entrant award.

“We love designing kitchens,” says Goldbach, who believes those spaces are the hardest working rooms in a home, requiring the most from designers and architects. He also senses that the process will become even more customized. “It’s exciting that people are craving authenticity in kitchen design.”

DESIGN RESOURCES

18” Designer Column Freezer with Ice Maker

36” Designer Column Refrigerator

30” Designer Column Refrigerator

24” Designer Column Refrigerator

30” M Series Contemporary Convection Steam Oven

24” E Series Transitional Built-In Single Oven

30” Warming Drawer

48” Sealed Burner Rangetop

Doug Durbin

nuHaus, Chicago, IL, USA

The relationship between Doug Durbin of nuHaus and Sub-Zero, Wolf, and Cove goes back decades.

The Chicago company was founded in 1988 by Durbin and his brother John, both master cabinetmakers, and the pair have been imagining, designing, and building fine cabinetry, millwork, and furniture ever since. “It has been an incredible journey for me in the world of design, and Sub-Zero has been a massive influence in that,” says Durbin, a current winner for Small Space Kitchen and a past winner and former judge at the KDC.

The bite-sized kitchen he designed for a diminutive two-bedroom residence in one of Texas’s fastest-growing tech markets skillfully maximized versatility and functional storage. Choosing quality small-space appliances from Sub-Zero, Wolf, and Cove appeals to the target demographic: executives or small families seeking a polished home with high-performance products, streamlined aesthetics, and adaptable usage options.

“I think that the younger generation of designers are using today’s technologies to add to their fantastic talents,” says Durbin. “Things are getting better and sharper.”

DESIGN RESOURCES

30” Designer Column Refrigerator

30” Designer Freezer Drawers

36” Contemporary Electric Cooktop

30” M Series Contemporary Built-In Single Oven

24” E Series Transitional Coffee System

30” M Series Contemporary Handleless Convection Steam Oven

Alexander Drozdovitch

Montgomery College Gaithersberg, MD, USA

It might feel daunting to be a student among professionals, but Alexander Drozdovitch’s rendered kitchen concept for a hypothetical client displayed thoughtful design and sophisticated planning, earning him the Student Winner award.

As a degreed graphic designer and current interior design major at Maryland’s Montgomery College Rockville campus, Drozdovitch created a schematic of a transitional kitchen for wouldbe suburban homeowners desiring a functional yet sophisticated family hub that evolves with their lifestyle and family needs. The scenario the young designer responded to included building a welcoming space to enhance their daily routines and foster communication and relaxation when their adult daughter returned home during school breaks.

“I am interested in kitchens and baths because there is so much that can be done in those rooms,” says Drozdovitch, who aims to apply the fundamentals of graphic design to real-world liv ing spaces. He is working toward graduation and will eventually seek the National Kitchen + Bath Association (NKBA) certification.

DESIGN RESOURCES

24” Designer Column Refrigerator

36” Designer Refrigerator

24” Designer Wine Storage

15” Ice Maker

24” M Series Contemporary Stainless Steel Handleless Convection Steam Oven

24” Vacuum Seal Drawer

36” Contemporary Cooktop

36” Downdraft

24” Transitional Drawer Oven

24” E Series Transitional Coffee System

HARMONY Hip and In

CALLING IRREVERENCE AND WIT “UNDERRATED,” TEXAS

DESIGNER FERN SANTINI AND HER TEAM OF POLISHED PROFESSIONALS CREATE AN IDIOSYNCRATIC HOME

WHERE BEAUTY AND BENEVOLENCE MEET.

By Janice Randall Rohlf |

Photography by Douglas Friedman

A striking lake-view home in Austin’s Tarrytown neighborhood, the property is only minutes from downtown and features exterior areas designed by Landscape Architect Shademaker Studio.

eatured prominently in the media room of this gorgeously eclectic, multi-milliondollar Austin home is a sequence of black-and-white photos taken in 1974 by renowned photographer Norman Seeff.

Depicting Steve Martin in five whacky poses, this 7-foot-long retro art piece, titled “Let’s Get Small,” captures the SNL alum clowning around early in his career. This collector’s item does much more than provoke smiles; it represents the essence of the entire house: playful and eccentric.

“The house is magical,” says Fern Santini, the interior designer who took an intentional but nonetheless risky leap of faith (she mortgaged her bungalow office building to afford it) to create the one-of-a-kind, 7,000-square-foot spec home. Operating as the Fern Santini Collaborative, she partnered with her sister and a highly talented team of architects, builders, and artisans who shared their vision. Leading this 18-person team were architect Paul Lamb and contractor the Escobedo Group, frequent collaborators of Santini’s.

Designing for the first time without a client in mind, Santini was delighted to have carte blanche to “do whatever I wanted to.”

Along with the Steve Martin photo portrait in the media room, a custom gold wall-to-wall sofa, and dyed cowhide rugs by Kyle Bunting on the walls create a sumptuous but welcoming first-floor space, finished off with floor pillows, silk velvet draperies, and an antique rug. “I think people are starving for something different, something personal, and something that has soul,” says Santini. She adds that she loves “mixing historical references in a tonguein-cheek way and juxtaposing the precious and nonprecious.”

More than a dozen architects, builders, and artisans collaborated with Santini to create this residence inspired by Austin’s musical legacy.

As much as Austin native Santini relished her artistic freedom, she was also grateful for the opportunity to combine her professional experience with supporting a cause dear to her heart: the Health Alliance for Austin Musicians, or HAAM.

“I was trying to show people that there can be a for-profit project with a nonprofit component next to it,” explains Santini, whose other main goal was to create what is all too often an anomaly—a beautiful spec house with integrity. A portion of the proceeds from the sale of the home, which was purchased immediately, were donated to HAAM, a nonprofit that provides access to affordable healthcare for Austin’s low-income, working musicians with a focus on prevention and wellness.

In a nod to HAAM, Santini took Austin’s musical soul as her inspiration. Nearly every room of the three-level house features a unique art or music-themed element. Oftentimes, art and music overlap, as in a collection of signed photographs amassed over three years portraying music legends including Jimi Hendrix, Led Zeppelin, Mick Jagger, and Dolly Parton. Instead of being concealed, McIntosh audio equipment, new but with a retro look, becomes part of the décor. The house’s layout also celebrates music, with a great room that allows large groups to gather for performances and a double-ellipse brass and steel staircase connected by a catwalk that doubles as a stage.

“Using pieces that are functional art—a sculptural chair or an avant-garde light fixture, something unexpected that makes rooms come alive—feeds my soul,” says Santini.

The mid-century dining room chairs are vintage Niels Otto Møller, refitted with new seats from Lance Woven Leather in Connecticut.

Backless black cabinets hang on a marble wall above the Wolf 60” ProStyle Dual-Fuel Range with French Top. The stools at the kitchen island are covered in faux python skin.

The kitchen, too, has its share of drama, with backless cabinets hanging on a vast wall of marble and stools covered in faux python. Noticeably absent is a range hood. In its place, an exhaust system was installed behind the Wolf 60” Pro-Style Dual-Fuel Range. There’s a custom paneled Cove Dishwasher, but it’s the pair of SubZero 36” Over-Under Refrigerators that Santini swoons over. “I’m in love, love, love with Sub-Zero column refrigerators,” says the designer. “They look like cabinetry, there’s no trim, they’re higher, the proportions are better, you don’t see a vent, and I can put my jewelry cabinet hardware on the panels, and they look amazing.”

Santini asserts that no matter how big your house is, “everybody congregates in the kitchen.” For this reason, she says, she designed the central hub as she would a living room, an entertaining space with a mantel clock, artwork, and wallpaper. It’s an appealing area to mingle in also because there’s a second kitchen where most of the food prep and cooking is done and which houses several more Sub-Zero, Wolf and Cove appliances, including a Wolf 30” M Series Transitional Convection Steam Oven and Sub-Zero Integrated Wine Storage. “Wolf and Sub-Zero are the appliances that I love, and they’re workhorses,” says Santini, who also used the top-tier appliances in the media room, the bar, and the outdoor kitchen.

DESIGN

features a Sub-Zero 24” Undercounter Dual-Zone Wine Storage Unit, a 15” Undercounter Ice Machine, and a 24” Undercounter Refrigeration Unit.

Beyond the second level of the house, where the primary suite and guest bedrooms are located, rooms on the third floor continue to express the designer’s vivid imagination. Historic rock and roll photographs sourced from all over the world enliven the walls of the third-level bar/library/media room. The first item Santini bought for the house was a 1965 photograph of Bob Dylan by celebrity photographer Jerry Schatzberg. “Dylan is kind of the muse for the house,” says Santini, who—because it worked—can now see the humor in spending way more money up front on these priceless photographs instead of furniture.

And just when you think you’ve seen it all comes the ne plus ultra of what Santini calls her “hip and historic” style: a center panel behind the desk in the library opens to reveal a powder room whose walls are papered in a blown-up digital file of Amalie R. Rothschild’s famous photo of the crowd at Woodstock.

“The best houses are layered in detail and unfold themselves day after day,” says Santini. “This one’s got attitude!”

Left: The ceiling was designed by Santini and created in multicolored hide by Kyle Bunting. The bar area

HIGH-STYLE HIDE

AN ARTISAN’S DISTINCTIVE DECORATIVE PIECES BRING PANACHE TO EVERY SPACE.

by Lisa Cavanaugh

Kyle Bunting considers himself a puzzle maker. “We are excellent solvers,” says the Owner and Founder of an eponymous Austin, Texas-based studio. “We understand our role is to be a fantastic creative collaborator with designers.”

What Bunting, who was raised in Irving, Texas, creates for his clientele are remarkable decorative hide wall coverings and rugs. With intense colors, sumptuous textures, and often a clear narrative flow, each piece— whether from his online collection or a custom job—is a show-stopping addition to a residence or commercial space.

“My business was derived from a hide art business started by my father,” he says. “He was a mosaic artist who created iconic works of art with scraps of hide, and I turned it into something different.”

Bunting had some design experience, and while living in San Francisco, he decided, after hiring a decorator to do his place, that he wanted to be in that segment of the industry. “My background with hide was more rustic, trending western. But I felt the material lent itself to something more curated, couture, and chic.”

He also had a background in storytelling from a previous career in the television business with Sky TV, plus good marketing and branding skills, so he leaned into the word “hide” for his new endeavor. “I just thought the word was inferential. It was sensual, with nuance and just the right amount of innuendo,” says Bunting. “It’s an interesting word, and nobody was using it. So, I thought, let’s take it and own it.”

Left: A design from Anna Shay, principal of Solanna Design, at an exclusive retreat on the South Shore of Lake Tahoe. Below: A cowboy-themed mural by Landry McMeans at the Tecovas flagship store in Austin.

Photo by William Rittenhouse

Hide pieces begin with a designer’s idea in sketch form. “We render the project to represent what we can create for the client.” Once approved, the next step is to use vector files to guide the sourcing and cutting of materials. However, these straightforward-sounding aspects mask the immense fun Bunting has with his work.

For example, the Fern Santini home, featured elsewhere in this issue, came about because of his longstanding relationship with the designer. “She said she wanted to put a group together to collaborate on what became an iconic home,” says Bunting, “I gathered some like-minded makers to contribute and come together on Santini’s unforgettable project.”

No matter the room, his work stands out. “Whether it’s a vertical or horizontal, it’s very strong, unique,” says Bunting. “It’s tactile, and nobody else does what we do at this level.”

Above: Bunting amidst some of the 125 colors of hide he offers clients. Right: A custom interior collaboration with Jeffers Design Group.

Butterflies fill this Maroc design by Kris Lajeskie. Photo by Josh Welch. Interior design by Jennifer Welch

Photo by Douglas Friedman

Bunting’s team works with European partners to source his leathers. “The companies that do the leather tanning for us are in municipal districts which are heavily invested in the cleaning and the procurement of environmentally safe materials and processes. For us, it’s important we source from responsible partners.” The tanned hides are then carefully cut and artfully assembled into the rugs, wall coverings, and art, all hand-made in their Austin, Texas studio.

The resulting selections include over 125 signature color options and myriad patterns in natural, solids, metallics, and animal prints.

The designer collaborators who work with Bunting are some of the industry’s most innovative talents. In addition to Santini, he partners with Abidemi Olowonira, Marc Thee, Amy Lau, DB Kim, Jiun Ho, Jan Showers, and many others.

Bunting has recently launched his first new product line in decades. “The whole portfolio is now also available in wool and silk,” he says. “They are shimmery like the hide, and you get dimensional changes with the carving, so you have lines reminiscent of our work in hide and height differences with lots of texture.” He adds that the rugs are as practical as they are beautiful. “I flip them around to show they are non-slip, no-padneeded rugs, and everyone goes nuts!”

Bunting reflects back to when he first began and how a renowned San Francisco design and architecture writer, Diane Dorrans Saeks, told him his ideas had real “design potential.”

“When we started this business, it was for designers and architects, then a whole subculture of collectors and curators got interested, and now individual homeowners and businesses can work with us or choose something from our in-stock collections.” He feels that in whatever way someone ends up with a Hide piece in their space, it brings a “wow” aspect. “It is always special, and that’s a real nice place to be.”

Photo by Douglas Friedman

Kyle Bunting custom floral rug for Salcito Design Group.

Each of these two welcoming spaces is tucked away just off a stylish kitchen, ready for storing and preparing food or enjoying a casual breakfast or family lunch.

Beyond the KITCHEN

Pantry Power

This ultimate prep area from Shoshanna Shapiro of Sho and Co in Frederick, Maryland, has charm galore. A finalist in the most recent Kitchen Design Contest, this kitchen’s adjunct pantry is a fresh, countryinspired room with warm accents, tons of flexible storage, and valuable working space. The added Sub-Zero 24” Designer Undercounter Beverage Center is ready to store extra drinks for the homeowner’s next get-together.

GET THE LOOK:

Shelving: The Origin Modular Brass

French Bistro glass and wood wall

shelves from Brass Hardware

Island: Custom white oak pantry

island from Hoth Design

Hardware: Handles and drawer pulls in brass from Emtek

Floor: Leona 12”x12” checkerboard

matte porcelain tile in Calacatta and Amani Grey

Canisters: Large Darby hand-blown

glass canisters from Hudson & Vine

Breakfast Club

Just off the main cooking area, this sophisticated dining nook is flanked by deep blue custom cabinetry and almost ceiling-height double-hung windows looking out on a sunny backyard. The space features a dual installation of an ADA-height Sub-Zero Beverage Center and Wine Storage Unit next to a sideby-side 30” Panel Ready Designer Column Refrigerator and 30” Panel Ready Designer Column Freezer.

GET THE LOOK:

Floor: Fountain White Oak from PID Floors

Wall Paint: Benjamin Moore

Distant Gray

Cabinets: Custom cabinets in Skinny Shaker and Shaker from Nieu Cabinet Doors, painted in Benjamin Moore North Sea

Hardware: MaeloveCrafts pulls and knobs in walnut/gold

Lighting: Enzo Sconce by Noir in black steel finish

Furniture: AROUNDtheTREE

Walnut Portuguese Roots Chair by Alexandre Caldas, Vex Marble

Table from CB2 in white marble/ aluminum

By Jennifer Sperry

Artist Alex Proba brightens our world one vibrant creation at a time.

Proba at home with her partner, Ian Cole, in one of their vividly colorful rooms.

Photos courtesy of Studio Proba

AAlex Proba’s childhood home was predominantly monochromatic.

“My parents were both doctors; they escaped communist Poland for Germany. There was not much color or art in our home,” recalls Proba, a New York-Oregon-based multidisciplinary artist, of her upbringing. “My grandma was my one constant. She was a florist but gave it up to raise us while my parents worked. She always had a small backyard garden. We spent most of our time there or in the kitchen.”

These fond memories of her grandmother, who wore bright colors and loved patterns, and an art-loving family in Ohio, who hosted her as part of an exchange program, are the basis of Proba’s color-centric aesthetic. Through her designs, primarily large-scale murals and sculptures, she stimulates the senses with bright hues and patterns and jumpstarts positive emotions with comforting organic shapes.

From pools to soft furnishings, Studio Proba expands the boundaries of how hues can be used.

“I try to create joy with everything I do,” explains the artist. “I want people to feel happy just looking at my work. I want my art to be a happy place.”

But that’s not to say her designs don’t have important things to say: “A lot of my work looks fun and perhaps naïve, but there is always a deeper meaning,” asserts Proba, who studied architecture and graphic design in Germany and later furniture and product design in the Netherlands. “I am inspired by nature a lot; I’ve incorporated endangered-species awareness into my sculptures, for example. They always tell a bigger story.”

In 2011, Proba moved to New York City, where she

worked for top brand agencies and held a full-time art director position with Nike. She worked long hours but felt something was missing, so she started creating on the side on nights and weekends. “I started Studio Proba in 2013 while working in agencies and design studios,” she says.

Eventually, in 2018, she gained enough commissions to go full-time with her eponymous design studio in Brooklyn. (She now has a second studio in Portland, Oregon.) It focuses on brand design, art direction, product design, illustration, and murals. With this move, she explains, “everything I was interested in, everything I had studied, merged into one.”

Now, clients come to her. Studio Proba is a go-to firm for any brand wanting to make a splash, make people think, or simply spark joy. Her impressive client list includes Louis Vuitton and Samsung, as well as Target and Dropbox. High-profile portfolio coups include a public art installation for Design Miami and the Miami Design District, a basketball court mural for Google’s Pixel Park, and an installation at the Vogue Italia offices for Life in Vogue 2019.

Besides her engaging visuals, Proba considers other senses when she creates. “In a museum, everything is ‘do not touch.’ I want people to interact with my public sculptures, to jump and sit on them,” she relays. Taking this approach one step further, she launched ProbaHome, a curated collection of home goods that are the ultimate in functional, touchable art.

Some of her favorite projects involve pools. “I did my first in 2020,” says Proba of Marrow House Pool in Palm Springs. She used the pool’s interior as a canvas, painting a fun, fanciful mural marked by organic forms that emulate petals and succulent leaves. The project went viral and was covered by numerous media outlets.

Another pool project is underway, consisting of over 8,000 handmade tiles, painstakingly arranged. “My latest is a two-year labor of love,” notes Proba. “I wanted to do something that, unlike paint, will last forever.”

Her projects are varied, and her portfolio is purposefully quirky. If someone asked her to design a house, she would jump at the chance. A product collaboration? No problem.

“Personally, I like not doing the same thing over and over. I get bored quickly,” she explains. Luckily, this personality trait has worked in her favor and spurs her continued success.

During the pandemic, Proba left New York City for Portland, Oregon, where her partner, Ian Coyle, was based. When she is there, they share what is called Skybox House, a modernist box built by a Swedish product designer. One wall of glazing embraces the lush Northwest landscape. Its interior design is an homage to Proba’s signature aesthetic—it is cheerful, exciting, and welcoming.

Now, the entrepreneur splits her time between Portland and NYC, staying busy with exciting brand collaborations and public installations to come. In her downtime, she cooks and walks their dog, Sam. She makes time to visit her family back in Germany. But work is always her focus, which she owns without apology.

“Sometimes I think maybe I’ll take up tennis,” she says with a laugh. “But I don’t have hobbies. I just really enjoy what I do. I am living my hobby.”

A custom Studio Proba wall at Little Ruby's in New York City's West Village.

In this special section, The Living Kitchen explores eight decades of leadership in design and performance.

A History of Innovation

The story of Sub-Zero, Wolf, and Cove is one of old-fashioned ingenuity and an uncanny anticipation of consumers’ changing needs—in other words, a constant commitment to innovation.

A Company is Launched

The son of Norwegian immigrants, Westye Bakke was born on his family's farm in northwest Wisconsin in 1892. One of 10 children, Westye demonstrated a mind for innovation early on. Shortly before World War I, he and his brother Oscar went into business together, selling a winterized motorcycle they had invented. The motorcycle, which had a ski on its front wheel to go through deep snow, was purchased by Canada’s North-West Mounted Police and other customers as far away as Russia.

After the war, Westye left the motorcycle business to Oscar and moved to Madison in 1926. Finding work as a refrigerator salesman for Frigidaire, Westye spent his free time tinkering with his refrigeration prototypes as he sought a reliable way to store insulin for his young son, Bud, who needed it to manage his juvenile diabetes. Realizing he was on

to something that would have broad appeal in the marketplace, Westye founded the Sub-Zero Freezer Company, introducing the industry’s first system for preserving food at ultra-low temperatures. Westye and his two employees turned out three freezers a day from a small converted garage in these early years.

The pioneering inventions of people like Westye Bakke in the refrigeration industry meant a dramatic change in people’s lives. Families could now safely store fresh items like milk, fruits, meats, and vegetables for longer periods of time, meaning fewer trips to the store. They could enjoy a wider range of foods from farther away, in or out of season, no matter where they lived. In turn, they could achieve better nutrition from a more wellrounded diet, and generate less food waste.

Westye F. Bakke built his first freestanding freezer prototype out of salvaged scrap metal in his basement of his home, Bakke bent the unit’s coils barehanded and improvised whatever materials were lacking because supplies were scarce during World War II in the basement of his home.

Freezer Company in Madison, Wisconsin. The Sub-Zero name was chosen because its freezers were the first to meet the strict quality standards for below-zero safety in freezing food.

Mid-Century Design

When Westye’s son, Lawrence Clarke Bakke, known as “Bud,” joined the company in 1948, his expertise allowed the company to move beyond its usual markets. When General Electric, Westinghouse, and other major appliance manufacturers moved into the home freezer market, Sub-Zero lost its competitive advantage. So, the company concentrated on specialty freezers and refrigerators for commercial use instead.

Working with an in-house engineer in the 1950s, Sub-Zero began producing more streamlined looks— units with rounded corners and “built-ins” that sat flush against countertops and blended with existing cabinetry. Once rigid and boxy, American kitchens suddenly became ultra-smooth and richly vertical. The result? The first home appliances that became interior design icons.

Did you know?

With growing recognition for its expertise in low-temperature refrigeration, the company took on projects including simulators for the Air Force to test rocket engines in conditions of high altitude and low temperatures, as well as work for the Atomic Energy Commission, the Argonne National Laboratory, and scores of university science laboratories with specialized refrigeration needs.

introduced dual refrigeration separate, sealed systems for the refrigerator and freezer.

Westye’s son, Lawrence Clarke Bakke, known as “Bud,” joined the company in 1948 after graduating from the University of Wisconsin with a degree in mechanical and agricultural engineering.

Sub-Zero

1955 1965 Furniture Integration

As the company grew in the mid-20th century, Bud reinvested in the residential market, emphasizing products that met consumers’ increasing demands for convenience and style in their homes. This led to novel, streamlined refrigerator designs that set the trend for today’s luxury built-in look.

By the mid-1950s, Sub-Zero had introduced its first refrigerator with an exposed grille, which soon became an icon in the home appliance industry. This renowned design feature is still used in Classic Series Refrigeration.

In the late 1950s, kitchen designers began specializing in a “total kitchen concept.” In response, Sub-Zero pioneered the built-in refrigeration category by introducing the first-ever cabinet-flush unit and

modifying the built-in design to allow for recessed fronts. This enabled complete customization of each unit to match the kitchen’s overall décor – any wood grain, metal tone, or color scheme could now be accommodated.

As the new decade began, the company’s focus continued to be customization, which paved the way in new home appliance design. In 1964, Sub-Zero launched a line of refrigerators that could be integrated into bar counters, dining room furniture, and even living room tables, far ahead of the consumer market.

By the mid-1960s, the phrase “Sub-Zero Kitchen" entered the real estate lexicon as shorthand for "a home that gets all the high-end details right."

Miniature refrigerators were slipped into end tables and credenzas to produce never-before-seen refrigerated furniture.

1965 - 1975 New Generations

The popularity of built-in kitchen refrigerators grew, becoming the future wave of appliances. In 1967, built-in refrigerators became Sub-Zero’s best-selling model, comprising approximately 70% of all sales.

Bud was named CEO in 1972, and spearheaded the creation of a new, lightweight, all-aluminum freezer: an upright model with separate inside doors rather than a top-opening chest freezer. He also worked with designer Bob Kelly to improve all the Sub-Zero models by sourcing better interior lighting.

Westye Bakke passed away in 1973, leaving an indelible legacy of excellence for his son and future generations.

Lawrence Clarke Bakke, known as “Bud"

1975

Emerging Efficiency

Throughout the 1970s, the term “built-in refrigerator” remained inextricably intertwined with Sub-Zero as the company began to focus on a new, bright idea: energy-efficient appliances. They were among the first refrigerator manufacturers to realize that energy consumption was an economic and environmental issue, so the engineering team focused on increasing energy efficiency in new models.

By 1979, sales figures skyrocketed almost tenfold from the beginning of the decade. Under the leadership of Bud Bakke, the engineering team worked to fine-tune the units, improving wiring circuitry and adding pull-out freezer drawers for more convenient access to frozen foods.

Expanding Reach

In 1981 , Bud’s son Jim, current president and CEO, joined the company, representing the third generation of Bakkes to work at Sub-Zero. Also in 1981, Homer Price, Vice President of Sales, began serving as Sub-Zero’s President. He developed the company's distribution strategy based on exclusive territories for each distributor.

1995 Ergonomics meets Aesthetics

A Legacy Continues

In the mid-1980s, the new Sub-Zero 500 Series refrigerator debuted with a more sculptural, ergonomic aesthetic and advanced mechanical controls—and kept temperatures constant within one degree! Inspired by European furniture design, the 500 Series was notable for its sleek, metallic appearance, which earned it the prestigious Design Excellence Award from the Industrial Designers Society of America in 1987 Jim was named president of Sub-Zero in 1990 and CEO in 1992 , after spending 10 years working in various positions within the company, (including assembler, customer service representative, regional sales manager, plant manager, national sales manager, and executive vice president).

Under his guidance, the tried-and-true Sub-Zero philosophy of stylish form with exceptional function has been extended to the entire kitchen.

Integration Concentration

Giving Back

1995 1997

As the company celebrated its 50th anniversary, Sub-Zero broke new ground with its 700 Series “integrated refrigeration” units. Integrated refrigeration meant food could be stored in separate refrigerated compartments within a single unit, allowing unit placement to be designed around a homeowner’s lifestyle. The 700 Series included a refrigerator, a freezer, and a combo unit, introducing the brand-new concept of “point of use” refrigeration that blended seamlessly into any décor.

Sub-Zero Group Foundation was created to support local and national non-profit organizations.

Time for Wine

1999

Sub-Zero launches a new type of wine cooler aimed at wine connoisseurs and enthusiasts. The 400 series Wine Storage Units feature two separate temperature zones with varying capacities, quickly setting the industry's standard.

Near the end of the decade, the company also saw the potential of foreign markets in the Near East, Europe, and South America and expanded overseas.

Photo by Carrie Evans

Did you know?

Introducing Wolf

The year 2000 marked a new era for the company: in January of that year, Sub-Zero acquired Wolf, the residential side of a company known for its ranges and cooktops, with over 75 years of experience in commercial kitchens. In doing so, they created the ideal corporate companion and kitchen soulmate for Sub-Zero. Sub-Zero’s launch of the new Wolf product lines of cooking appliances for serious, passionate cooks was the most ambitious ever in the industry, with more than 50 items introduced simultaneously. In 2002 , Wolf introduced its first Dual Fuel Range, which included gas cooking above and convection electric ovens below, while Sub-Zero unveiled the Sub-Zero PRO 48 professional-style refrigeration unit, a monument to food preservation, in 2005

Sub-Zero has aligned with iconic and visionary Americans throughout the decades, as this series of advertisements showcases.

Training Takes Flight

2005-2015

The company's 60th anniversary in 2005 saw the opening of Sub-Zero and Wolf’s brandnew 35,000-square-foot training center, named after founder Westye F. Bakke. This marks a significant investment in the trade, the company's future, and the industry.

Engineered to Excel

2010-2013

The company introduced nearly 70 new products, including the Wolf Convection Steam Oven in 2012. This represented impressive new technologies, décor possiblies, and aesthetic enhancements.

Fresh Ideas

2008

Sub-Zero introduced an air purification system (based on technology developed by NASA) that scrubs the air of ethylene and odor every 20 minutes, keeping food fresher longer.

STRIVING FOR SUSTAINABILITY

The microprocessor in all Sub-Zero refrigeration units maintains interior temperatures within one degree of set point, so your food lasts longer and you waste less.

Making a Splash

2018

Magnetic Design

2016

Wolf introduced its first-ever induction range at the Architectural Digest Design Show in New York City.

Sub-Zero and Wolf launch state-of-the-art dishwashers under the brand name Cove, completing the trifecta of kitchen appliances.

Renewable Energy

2019

Intelligent Cooling

2023

Sub-Zero reimagines its Classic and Designer Series Refrigeration with a patented Split Climate (R) intelligent cooling system and a host of innovative new features.

Sub-Zero Group, Inc. installs a solar power system at the Goodyear Facility in Arizona. Sara Northouse, sustainability project leader for Sub-Zero Group, Inc., says that solar is a long-term investment that will deliver meaningful benefits for decades.

To better serve customers in its largest markets west of the Rocky Mountains, Sub-Zero, Wolf, and Cove opened a new manufacturing and distribution center in Goodyear, Arizona, in September 2024, expanding its manufacturing presence beyond its Wisconsin facilities.

The Future is Now

As with everything in life, times and tastes change in home cooking. Jim Bakke has astutely tapped into a growing trend among affluent consumers for homes capable of restaurant-quality cooking and entertaining, expertly preserving fine wines, and extending the same level of kitchen capabilities to their outdoor entertaining spaces.

Jim Bakke has worked tirelessly to create state-of-the-art manufacturing facilities, a dedicated and efficient distribution system, superior customer service, a worldclass innovation center, and a portfolio of showrooms in prestigious addresses worldwide.

Yet despite this remarkable success, SubZero, Wolf, and Cove has never lost sight of the values that have guided every generation of the Bakke family— honesty, hard work, personal integrity, and respect for tradition matched by a passion for innovation.

"At

Sub-Zero, Wolf, and Cove we’ve always stayed true to our roots. Our focus since my grandfather founded the company has been meaningful innovations that enhance people’s lives. We look forward to the next 80 years—and hope you’ll be with us along the way".

-JIM BAKKE President and CEO, Sub-Zero Group, Inc.

Crafting EXCELLENCE

The innovating dream team behind the world's best appliances.

As the company celebrates its 80th anniversary, Sub-Zero, Wolf, and Cove now offers products for every major kitchen task—food preservation, cooking, and dishwashing—for consumers worldwide. And the innovations continue at the 330,000 square foot L.C. Bud Bakke Innovation Center in Fitchburg, Wisconsin, where entire teams of talented product designers, engineers, and others work to create what will be the most coveted appliances of the future.

The designers and engineers of Sub-Zero, Wolf, and Cove outside the Innovation Center at the company's Fitchburg headquarters.

DESTINATION

By Christina Poletto

Traveling to Scandinavia aboard Oceania Cruises is a journey that caters to all the senses.

Photo courtesy of Oceania Cruises

Iconic fjord scenery, such as green mountaintops rising out of the

are ideal for experiencing from an

sea,

Oceania Cruise.

“In crafting these new dishes, I drew deep inspiration from my childhood, family life, and of course, from across my career, including collaborations with renowned chef Jacques Pépin, our culinary patriarch.”

—Chef Alexis Quaretti

There’s a special connection between food and the essence of a place, and Oceania, the world’s leading cuisine-focused cruise line, is committed to culinary excellence, from gourmet restaurants on board to exclusive samplings of the local cuisine on shore. They believe that travel and food are the ultimate ways of bringing people together.

Scandinavia is just one region that Oceania Cruises is delighted to share with guests seeking a deeper understanding of and connection to Northern European food. With itineraries in 2025 and 2026 that include stops in Denmark, Sweden, Finland, and Norway, the cruise line is dedicated to showcasing the best of those countries’ cuisine, culture, and history.

EXECUTIVE CULINARY DIRECTOR WITH OCEANIA

On board Vista and Allura, indulgent yet wellnessinspired dishes are available at Aquamar Kitchen.

Photo courtesy of Oceania Cruises

Photo courtesy of Oceania Cruises

izhairguns/istock

“Norway’s breathtaking fjords, stunning coastlines, and charming villages have universal appeal and are on many travel bucket lists,” says Frank A. Del Rio, President of Oceania Cruises.

Oslo is one particularly thrilling stop, notes Del Rio. “Oslo has a burgeoning culinary scene that’s both innovative and deeply rooted in tradition, with most restaurants using fresh ingredients from nearby farmlands, forests, and the fjords, which results in highquality dishes with a distinctive touch, offering a rare closeness between urban life and nature.” The city hosts 34 restaurants in the Michelin Guide, including standout destination Maaemo, which boasts three Michelin stars.

“These unique itineraries seamlessly combine the adventure of travel and elevated culinary experiences, all with the comfort of our relaxed yet refined services,” notes Del Rio.

Above: Iconic fishing huts dot the coastline of Norway. Left: A full lineup of hands-on cooking classes are offered in the Culinary Center aboard Vista.

Photo courtesy of Oceania Cruises

Oceania’s Scandinavian excursions provide an insider’s look into this region’s natural wonders, history, and culture.

Oksana.Perkins/Shutterstock

Photo courtesy of Oceania

The cruise line’s newest sister ships, Vista and Allura, join five others that call on over 600 marquee and boutique ports in more than 100 countries on seven continents. Aboard Vista, which Oceania Cruises debuted in 2023 to global acclaim, travelers can enjoy tailored itineraries featuring visits to intriguing destinations and shore excursions that take travelers into the heart of the country.

Aboard Vista, guests will discover 11 onboard culinary venues, including three new ones: Aquamar Kitchen, which offers wellness-inspired dishes; the Bakery at Baristas, which serves freshly baked pastries; and Ember, a new signature restaurant offering fresh takes on American dining concepts. 2025 marks Allura’s inaugural season, and this new ship features exquisite dining establishments similar to those on Vista.

For fans who appreciate the art of mixing cocktails and spirits, Vista and Allura each have the chic Founders Bar, a new concept offering a selection of bourbons and ryes and tableside preparation of favorite mixed drinks. Tasting experiences with classic wines, Moët & Chandon and Dom Pérignon, are available as private dining options, and guests can choose to participate in hands-on cooking classes at sea.

Of course, the shore destinations and discoveries are an enormous part of what draws passengers to Oceania cruises. Their dedicated team has selected immersive and intimate experiences in Norway, such as visiting the open-air Sunnmøre Museum, whose extensive collection of period boats includes a replica of the legendary “Kvalsund”—the oldest complete Viking ship ever found in Norway. Another option is a Birds & Panoramas-Runde Island Discovery tour in which participants learn about the enormous population of sea birds while exploring a seaside cliff and environmental center.

Del Rio is eager for passengers to experience Oceania’s itineraries in Norway and the surrounding region, and says anyone new to cruising will find the convenience unmatched. “With one of our Scandinavian cruises, the complexity of planning how to visit the fjords, different cities, and coastal towns is eliminated,” he says. “Every detail is taken care of, from world-class dining to seamless excursions that allow travelers to take a deep dive into each port’s culture, beauty, and culinary scene.” Discovering the culture and cuisine of Norway via Oceania Cruises is an opportunity to create new and unforgettable memories as part of an epic culinary adventure.

Did you know?

A NORWEGIAN CONNECTION

As the team at Oceania understands well, Norway is a spectacular country with a rich heritage and enduring charm. What you might not realize is that more than a century ago, the Bakke family emigrated from Drøbak, Norway, to the United States, where, in 1945, they launched what would become today’s Sub-Zero, Wolf, and Cove company.

As part of the great wave of Scandinavian immigration to America during the mid-1800s, 20-year-old Andreas Olsen Bakke arrived from Norway in 1884 in search of a better life. Not surprisingly, many immigrants from Nordic countries settled in the Upper Midwest, where they found economic opportunity and a climate and landscape similar to what they had left behind.

Andreas, now known as Andrew, began his new life in Chippewa Falls, Wisconsin, where he worked in the mills, then the mines of Michigan’s Upper Peninsula, and finally the shipyards of Lake Superior, before settling with his wife, Julie, a fellow Norwegian emigrant, on a family farm in northwest Wisconsin. His son Westye would go on to create the Sub-Zero Freezer Company in 1945.

Today, the Sub-Zero, Wolf, and Cove company is led by Andrew Bakke’s great-grandson, Jim Bakke, President and Chief Executive Officer, who continues the exceptional legacy of three generations of Norwegian Americans.

Paradise TASTES OF

AMONG THE WORLD’S MOST CHERISHED CULINARY FESTIVALS, THE RITZ-CARLTON CAYMAN COOKOUT WELCOMES CHEFS AND GUESTS TO THE BEWITCHING BEACHES OF GRAND CAYMAN.

BY LISA CAVANAUGH PHOTOGRAPHY COURTESY OF THE RITZ-CARLTON, GRAND CAYMAN

It’s hard to imagine a more marvelously curated culinary experience than sampling fresh-made seafood suquet prepared by the illustrious chef José Andrés aboard a boat bobbing in the Caribbean. That the lionfish in this traditional Catalan stew was speared just moments before by Andrés himself during a 30-foot dive was the proverbial “chef’s kiss.”

This adventure is just one of dozens available to attendees of The Ritz-Carlton Cayman Cookout, six days of epicurean delights presented at the restaurants and on the beaches of the sublime Ritz-Carlton Grand Cayman. The Cayman Cookout was founded by renowned French chef Eric Ripert, whose restaurant Blue is one of the Ritz’s most sought-after reservations.

“To continue to host The Ritz-Carlton Cayman Cookout after 18 years is a testament to just how special this event is,” says Ripert. He notes that “the warm hospitality, connecting with old and new friends, and the stunning beauty of the

Cayman Islands create the perfect setting for an unforgettable experience.”

Each January, Ripert invites other notable chefs from around the world to the island retreat, where they dish up both delectable menus and intriguing stories. Guests can buy individual tickets for demonstrations, dinners, and food fests or opt for The Ritz-Carlton Cayman Cookout room experience, which includes entry to all the signature events for the week, such as the Grand Welcome Reception, an afternoon poolside celebration, and a tasting fair held on the Great Lawn with food from local restaurants.

This past January, the evenings were filled with excitement, music, and culinary pleasures. From the lively beachfront Barefoot Barbeque to exclusive five-course dinners at one of the resort’s superb restaurants to a high-velocity DJ-driven dance pool party, a Mexican-inspired cocktail gathering at the Silver Palm, and the chill Farewell Jazz Lounge, there was something for everyone to relish.

The Cayman Cookout’s overall atmosphere is at once relaxed and immersive. The Ritz-Carlton’s sumptuous facilities offer every possible comfort and amenity, from an expansive spa to personalized service along the stunning Seven Mile Beach that fronts the property. The gracious staff made the experience entirely enchanting for all Cayman Cookout participants—the 200 guests who purchased the Cayman Cookout room experience and the hundreds more who came to stand-alone events.

“The Ritz-Carlton Cayman Cookout goes beyond just incredible food and wine; it’s a celebration of talent, friendships, and culinary excellence,” says General Manager Marc Langevin. “We provide an elegant, relaxed setting along with our exceptional Five-Star service to create a unique and memorable experience.”

Langevin explains what makes the event truly special: “You’re dancing on the beach, enjoying world-class cuisine,

spending time with the chefs, and making new friends.”

The atmosphere and camaraderie are unparalleled for the famed chefs who are veterans of the Cookout or are here for their first visit. “It is always a wonderful group, which includes local talent,” says French Chef Daniel Boulud, best known for his eponymous Michelin-starred restaurant in New York City. He also lauds the luxury accommodations situated on a stunning coastline. “It is such a beautiful property, but you can go in your flip-flops to do your demo,” he says with a laugh.

Award-winning chef, restaurateur, and television star Emeril Lagasse has been coming to the Cayman Cookout for nine years. “It is an outstanding event with very high quality in every aspect,” he says. “I come because of my loyalty and friendship with Chef Ripert, but I appreciate all the great new chefs who join each year.” This includes his son, E.J Lagasse,

The chefs of the 2025 Cayman Cookout. From left to right: Andrew Zimmern, Mawa McQueen, Dean Max, Emma Bengtsson, Claude Le Tohic, Eric Ripert, Daniel Boulud, Marc Langevin (General Manager, Ritz Carlton, Grand Cayman), Ron Hsu, Ashley Christensen, Jorge Vallejo, José Andrés, E.J. Lagasse, Kristen Kish, and Emeril Lagasse.

who recently took the helm at his father’s New Orleans restaurant. “I have been coming since I was a kid,” says the younger Lagasse, “so I am a veteran of knowing the layout. But this is my second visit as a guest chef, so I’m excited to share my cooking.”

Other guest talent appreciate the chance to bring their families to the Cayman Islands. Kristen Kish, former winner and current host of Top Chef, who invited her parents this year, along with her wife and two sous chefs, says she loves attending for many reasons. “Saying yes to the Cayman Cookout is saying yes to a beautiful experience for me, my team, and my loved ones.” Kish is also dazzled by the friendly reception from the employees. “Marc and his team here at the Ritz-Carlton are the most hospitable people,” she says. “Everyone you pass in the hallways greets you so warmly. It’s like walking through a field of flowers!”

Atlanta-based Chef Ron Hsu, who previously worked for Ripert at Le Bernardin, his elite French restaurant in Manhattan, and supported other chefs at the Cayman Cookout in years past, was attending as a guest chef for the first time. “Chef Ripert invited me back as a chef, and I’m eager to show what my flagship restaurant, Lazy Betty, is all about.” Hsu notes that everything was phenomenal, from the hospitality to the interaction with guests and other chefs.

That sense of fellowship resonates with everyone who attends. “The intimacy of the location is special,” says chef, television personality, and author Andrew Zimmern, who has been coming to the Cayman Cookout since its early days. “You get to know people and establish relationships,” he says. “I have many old friends who come as guests, which is wonderful, and I’ve met dozens of people here who have become good friends.”

With plans well underway for next year’s event, fans of haute cuisine and relaxed merriment should not miss this distinctive opportunity to mingle with favorite chefs, dine and dance under the stars, and revel in the warmth and wonder of The Ritz-Carlton Grand Cayman.

“It’s inspiring to see how it continues to evolve,” says Chef Ripert, “and it drives us to make each year even more memorable. There’s nothing else quite like it.”

Cava Sangria Strawberry Macerate

From Chef José Andrés

During his electrifying and entertaining paella demonstration at this year’s Ritz-Carlton Cayman Cookout, Chef Andrés made a fresh batch of his popular Cava Sangria with macerated strawberries for all the attendees to enjoy.

Makes six portions

INGREDIENTS:

Strawberry maceration

31/2 cups of fresh strawberries

1/2 cup white sugar

Sangria

One 750ml bottle of Cava (Spanish sparkling wine)

3 ounces dry gin

3 ounces sweet vermouth

30 macerated strawberries (see instructions below)

Maceration liquid (see instructions below)

6 mint springs

6 lemon wheels

6 orange wheels

PREPARATION METHOD:

Strawberry Maceration:

1. Wash and dry strawberries well.

2. Remove stems and place strawberries in a bowl with sugar. Toss well.

3. Refrigerate for at least 4 hours.

4. Strain and reserve liquid, keeping strawberries separated from the liquid.

Sangria:

1. Combine Cava, gin, vermouth, and maceration liquid in a large pitcher

2. Chill until ready to serve.

3. Garnish each glass with two macerated strawberries, one lemon wheel, one orange wheel, and one sprig of mint.

4. Add the rest of the strawberries to the remaining beverage batch of sangria in the pitcher

5. Fill the glass with ice and pour sangria into the glass. Serve immediately!

Left: The Cayman Cookout is bursting with chances to relax by the shore, nibble delicious bites, meet iconic chefs, and participate in epic adventures.

the

By Lisa Cavanaugh

Photography by Dan Cutrona

Legendary chef and restaurateur

Thomas Keller looks to the future.

Torch

Standing in the verdant and manicured courtyard of the renowned Yountville, California, restaurant

The French Laundry, one can feel the melding of the past and present. The original building was constructed as a saloon in 1896, converted to a French steam laundry in 1920 (thus the name), and transformed by Sally and Donald Schmitt into a fine dining establishment in 1978.

Since 1994, the Chef and Owner of The French Laundry has been Thomas Keller, the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide. Under his leadership, a sleek white and glass kitchen annex was added between 2014 and 2017, with contemporary adjunct buildings connected via walkways. Thus, the old and new are seamlessly intermingled, and you sense the conversation between generations.

For Keller, whose accolades and accomplishments are innumerable, this pull of history and vision for the future is at the forefront of his mind. “The Schmitts are the ones who created the foundation for this restaurant,” he says. “They were the first generation, and I am the second, and my purpose at The French Laundry is to pass it on to the third generation whenever the time is right.”

Keller decided to make cooking his profession in 1977, just one year before The French Laundry originally opened. He participated in an extraordinary progression in American culinary culture. “We went from the backwoods to garnering a reputation around the world,” says Keller, “not just for great restaurants, not just for great chefs, but for the farmers, fishermen, foragers, and gardeners. You can simply go into a grocery store to realize the evolution of food in our country. All that came from chefs and their interests and endeavors.”

The French Laundry’s newer buildings seamlessly combine modern aesthetics and classic pastoral architecture.

A contemplative Chef Keller in the kitchen of The French Laundry, a space that enjoys copious natural light from multiple, largescale windows.

“As you mature in your career and your profession and position, you become liberated to think about other things. You want to make sure that there is something after you that continues, but it’s not about legacy. It is really about the individuals that are involved in the work.”

– Chef Thomas Keller

Knowing he has been part of a seminal movement has allowed Keller to imagine what comes next. “Once you’ve had your own successful restaurant with a great team, you start to think about your exit strategy,” says Keller. “Retirement is always there in your mind, but for me and others in my generation, it might seem more difficult.” He ponders, for example, what it would mean to have a Thomas Keller restaurant when he is no longer in the kitchen.

The answer is to support younger chefs and innovative ideas. Keller says he feels very blessed and fortunate to have his own restaurants and to have put together a team that executes at a very high level with elevated standards. “As you mature in your career and your profession and position, you become liberated to think about other things,” he says. “You want to make sure that there is something after you that continues, but it’s not about legacy. It is really about the individuals that are involved in the work.” He stresses that this means the team in the dining room and the kitchen, the food producers, the guests, and the broader community. “It’s Napa Valley, its California, the United States, and the world,” he says. He explains that The French Laundry has become one of the restaurants that people want to be a part of. The community embraces it; people want to dine here, and chefs like to apprentice here.

For Keller, instructing young chefs is a responsibility he takes seriously. “You are helping somebody achieve their personal and professional goals. We want to make sure that they understand the broad scope of what it is to be mentored, and the purpose of it is to make them a better person, a better professional, and a leader for the next generation as well.”

One of his most impactful mentoring programs began almost by accident. Keller’s friend and inspiration, Chef Paul Bocuse, created the Bocuse d’Or International Culinary Competition in 1987 to broaden the public’s understanding of the extraordinary dedication, hard work, practice, and precision required to execute the finest cuisine. “Paul, a die-hard fan and patriot of the United States, wanted America to do better in the Bocuse d’Or,” says Keller. “He saw that there was no unified national support for the US team, so he called his son Jerome, who reached out to my close friend Chef Daniel Boulud, and the next thing you know, I was president of the US team.”

Guiding the American team (and eventually reaching the Bocuse d’Or podium and winning gold) led to creating Ment’or. The nonprofit organization inspires culinary excellence, preserves American culinary traditions, and builds a sustainable community of young, knowledgeable, and confident culinary professionals.

FOOD

“We want the mentees to become life-long ambassadors of quality and excellence in gastronomy,” says Keller. The organization is committed to helping develop meaningful and successful careers for dedicated young chefs by providing educational opportunities, internships, and access to a distinguished Culinary Council of mentors.

“The structure moving forward is to increase our reach,” says Keller, “so we have grant programs now, and three different sets of competitions to help younger people discover if they’re interested in competing in the Bocuse d’Or as part of the US Team. It’s like Triple-A teams in baseball,” he adds.

In addition to his leading role with Ment’or, Keller also served as an Honorary President of Judges for The Roux Scholarship, another prestigious culinary competition. The concept of mentor and mentee resonates with Keller on both professional and personal levels.

“I would say that I had three important mentors who stayed with me, and each one of them had a significant impact on my life,” says Keller. “My passion came from my mother first because she gave me my sense of urgency, my awareness of detail, and my work ethic. She didn’t teach me how to cook precisely, but she inspired me to be thorough and to do better every day.” Keller’s brother Joseph, also a chef, was his second mentor, and Chef Roland Henin, an American certified Master Chef, was Keller’s third inspiration. “In 1977, when I was barely 21, Roland asked me this simple question: why do cooks cook?” says Keller. “I’d been cooking for two and half years and doing it quite well but never anticipating it to be my career. I fumbled with my answer, so he said, ‘We cook to nurture people.’”

The word nurture is what ignited the desire and commitment in Keller. “To be a chef wasn’t about cooking; it was about nurturing people, and there’s no better way of nurturing people than to feed them.” This guiding principle has remained with Keller throughout his career—through the awards and honors, the fame and notoriety. “I know my brother’s always there for me, my mother’s legacy resonates with me, and Roland is mentoring me still.”

Sharing this passion for nurturing people through food propels Keller forward. “These relationships come in and out of your life. There is a mentee and mentor at any moment, and you’ve been affected in ways you don’t even realize.” Keller receives letters and notes from former staff members who tell him that working with him has changed their lives. “I see young people as committed as I was when I was their age. They are dedicated and not afraid of hard work, of being challenged, of failures,” he says. “It’s my goal to give them something they can take with them.”

What is clear is that being a multi-generational restaurant in America and part of an enormous culinary story matters most to him. “We as a profession are so much more far-reaching than anybody realizes. The people working here, the farmers, fishermen, foragers, and gardeners, the guests—everyone takes a little piece of that with them forever.”

Keller says he doesn’t know what exactly is next for him, but one thing he is sure of is that the path to success of any kind is never to stop asking questions. “Even if you can’t figure it out today, that is the process,” he says. “I’m very excited as I continue down this path.”

The flock of chickens tended at the nearby French Laundry farm provides fresh eggs for the restaurant.

Photo by David Escalante

Poulet Rôti

This delectable Chef Thomas Keller roast chicken recipe is excerpted from his Bouchon cookbook (Artisan Books).

Copyright © 2004. He notes that the preparation is not meant to be super elegant. “You’ll start by using a knife and fork, but you’ll finish with your fingers because it’s so good.”

Makes 2 to 4 servings

INGREDIENTS

One 2-3 pound farm-raised chicken Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter

PREPARATION METHOD

1. Preheat the oven to 450°F. Rinse the chicken and dry it very well with paper towels, inside and out. The less it steams, the drier the heat, and the better.

2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, so if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body, and the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken cook evenly, making for a more beautiful roasted bird.

3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about one tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

4. Place the chicken in a sauté pan or roasting pan, and when the oven is up to temperature, put the chicken in the oven. I leave it alone; I don’t baste it, and I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60

minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

5. Remove the twine. Separate the middle wing joint (eat immediately if you like!) and remove the legs and thighs.

6. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each.

7. Slather the chicken meat with fresh butter.

8. Serve with mustard on the side and, if you wish, a simple green salad.

“I like to take off the backbone and eat one of the oysters—the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day, I got the crispy, juicy fat myself. These are the cook’s rewards.”

– Chef Thomas Keller

Chef's Picks

Chef Thomas Keller shares some of his favorite things to add to the enjoyment of an artfully crafted meal.



The bean-to-bar K+M Chocolate collection reflects the Chef’s exacting quality standards and meticulous attention to detail.

”Caviar represents timeless luxury, and Regiis Ova Caviar is the perfect addition to elevate any dish—or enjoy simply on its own.”

Cup4Cup Multipurpose Flour was created after the chefs at The French Laundry developed a gluten-free Cornet of Salmon Tartare in response to diners’ requests.

This

freshness and versatility is directly attributed to the outstanding vintage

The French Laundry Scented Candle by Joya inspired by classic French cuisine in California, a chef’s pantry, aged river rock, culinary gardens, and delicate petals.

”My favorite Blanc de Blanc sparkling wine is Modicum. The wine label founded by Laura Cunningham is a signature pairing for The French Laundry’s Oysters and Pearls dish.”

Modicum Napa Valley Hestan Red 2016 is a balanced and elegant wine from nose to finish.

wine’s

of 2016.

Antique

Choosing vintage items lends panache to both décor and tablescapes.

by Lannan O’Brien

Aesthetic

“I fell in love with an oyster plate during my first European buying trip for Weston Table in Normandy, France.”—Dianne O’Connor

In a world inundated with new and mass-produced decór, there is something delightful about oneof-a-kind vintage pieces. Antiques selected with intention can add character to any home or table setting, sparking the curiosity of guests at your next dinner party.

Few know this better than Dianne O’Connor, the founder and owner of Weston Table, an online marketplace specializing in unique home goods, with collections dedicated to rare and visually interesting vintage products.

“I’ve been an admirer of vintage goods nearly my whole life,” says O’Connor, whose most important possession when she left home for college was a quilt her grandmother stitched in the 1930s. “Soft, beautiful, and hand-sewn, it was my first vintage inspiration and connection to what we now call the new nostalgia—the intersection of heirloom quality and modern life.” Collecting American-made quilts became an obsession and taught O’Connor about sourcing vintage.

Weston Table owner Dianne O’Connor loves using her collection of vintage oyster plates when she entertains at home.

“Forge relationships with dealers, buy what you love, and learn as much about it as possible before you start searching.”

When entertaining indoors and out, O’Connor encourages homeowners to find new and imaginative ways to use vintage pieces. “Old and new items juxtaposed in a house talk,” she notes. “They say, ‘My owner chose me for this location because it meant something to him or her.’”

This creativity rarely goes unnoticed; personal touches often become conversation starters. For example, she says, “I might use a large mid-1800s copper hearth cooking vessel as an ice bucket. Its brilliant copper luster, brass handles, and extraordinary presence invite people to note how clever and beautiful it is.”

Linens and flowers are typical ways to add color to a tablescape in your dining room, garden, or patio. Instead, O’Connor encourages a more unexpected approach: Vintage drinkware in varying hues like spring green, pink, or cerulean

adds pops of color against neutral white or flax-colored linens. An antique majolica (a brightly colored pottery vessel) filled with flowers makes an eye-catching centerpiece, particularly when paired with bright-white plates and clear drinking glasses.

In her own home, O’Connor has a few favorite vintage pieces for entertaining. The first is a “must” for any coastal homeowner: a collection of vintage oyster plates, pieces she feels have more to contribute to entertaining than pure serveware. “I fell in love with an oyster plate during my first European buying trip for Weston Table in Normandy, France,” says O’Connor. She says her passion was due to what she learned from the seller, which applies to buying any antique. “The plate had a history (as do all vintage pieces) that tells a story,” she says. “The connection to its moment in time gives it personality and appeal.”

“The gentleman remains a man from whom I buy dozens of plates yearly,” she adds. “I trust him to send me only the best,

and it is a decade-long relationship that has afforded me access to vintage pieces that I would otherwise be unlikely to find with frequency and consistency.”

O’Connor is also partial to her refurbished 1950s Coca-Cola machine. She leaves out a bowl full of dimes so guests can serve themselves the old-fashioned way, and she keeps the machine stocked with beer, sparkling water, and soda.

The experienced collector offers advice for sourcing items near and far. “To me, France and England are veritable treasure chests.” In Paris, she recommends the Paul Bert Serpette antique mart. “Fill an extra carry-on with small pieces that speak to you. Anything over 100 years old enters the US duty-free—so ensure this is written on the receipt.”

In her opinion, Portobello Road in London on a Saturday is the perfect place to hunt down almost anything. “From furniture to copper to jewelry, this Notting Hill destination may just be Europe’s best-known vintage market,” says O’Connor. “It is crowded and crazy but finding just one vintage item to bring home makes the craziness memory-worthy.” She says she met her copper dealer on this street 10 years ago. “This husband-and-wife team travels to estate sales in England and France and re-tin and shine the copper into gleaming specimens of cooking history.”

O’Connor also notes the many fabulous places to seek out vintage pieces stateside. Her team favors the Brimfield Antique Flea Markets in Brimfield, Massachusetts, which takes place in May, July, and September. “Go early for the best selection,” she recommends.

“We also love traveling to Atlanta in search of vintage goods,” says O’Connor. “From furniture to art to silver, the suburbs of the Big Peach are ripe vintage stomping grounds year-round.” Every January, Miami hosts an international show featuring world-class vintage exhibitors. “It is the market to attend if you hope to find something specific,” she says.

Weston Table staff also head to Round Top, Texas, every year and fill trucks with vintage goods to travel back to Boston. “This eleven-mile stretch in the middle of nowhere makes for happy vintage hunting in March and October,” says O’Connor. “We know our dealers there, so when we arrive, they have a pile set aside just for us.” Her strong relationships with these knowledgeable sellers mean they will also help Weston Table acquire items throughout the year.

Ultimately, the most important aspect of gathering vintage items for your home is to delight you and your guests. O’Connor’s favorite antique is still a focal point of dinner parties: a framed original photograph of the menu from the Titanic, purchased by her husband in Dublin before he proposed.

“It is the first vintage item I ever owned, and it still hangs above our kitchen table,” she says. “It reminds us of when we were young and just getting started.” And, like any quality vintage décor, it is a fabulous conversation piece: “Anyone who sits at our table inevitably asks about it.”

FAMILY GIVING

The Jorge M. Pérez Family Foundation celebrates a decade of impact in South Florida while setting its sights on the next era of progress.

By Sarah Lippert

“For us, giving back isn’t just something we do; it’s who we are.” That’s how Nick Pérez, son of Jorge and Darlene Pérez, explains his family’s commitment to the South Florida community they call home. The Jorge M. Pérez Family Foundation is celebrating a monumental milestone: 10 years of impact totaling more than $135 million in funds to causes throughout the greater Miami area. Their passion for helping their community s tems from Jorge’s own story. After immigrating to South Florida as a teenager, he relied on the generosity of others to help establish his new life. Through charities and scholarships, Jorge completed his college education and entered the world of real estate.

Photography courtesy of Jorge M. Pérez Family Foundation

A decade later, he founded The Related Group, now one of the region’s largest and most successful real estate development companies. The support he benefited from in those early days is one he’s sought to pay back for the entirety of his career and something he and his wife, Darlene, have instilled in each of their four children.

Nick and his siblings, Jon Paul, Cristina, and Felipe, all play integral roles in the foundation’s work, advocating for causes they are passionate about while working together to build a thriving South Florida. While Jorge’s passion for art is evident in much of the foundation’s work, the portfolio includes an array of programs and organizations focusing on health and well-being, education, the environment, and economic development.

“Our parents instilled in my siblings and me the belief that passion should drive everything we do, personally and professionally,” says Nick. “That principle has guided our commitment to philanthropy and shaped the foundation’s mission over the past decade. As we celebrate its 10th anniversary in 2025, we’re reflecting on the lives we’ve touched and the transformative impact of our partners and grantees.”

Grantees of the Pérez CreARTE Grant Program displaying their talents.

AN IMPRESSIVE IMPACT

A gift of $40 million to the Pérez Art Museum Miami (PAMM) in 2012 was just the start. That investment marked Jorge and Darlene’s entry into The Giving Pledge, a movement of the world’s wealthiest individuals and families to dedicate the majority of their fortunes to charitable causes. First, as a couple, and now through the Family Foundation, Jorge and Darlene have been engaged stewards of that mission.

In 2019, The Pérez CreARTE Grants Program was established to help cultivate a more vibrant, connected, and stimulating arts ecosystem. Since its inception, the program has doled out $10 million across 45 Miami-Dade County organizations that have reached hundreds of thousands of individuals.

Ten years after their initial investment in PAMM, an additional $25 million donation was announced in 2023, helping to solidify the museum’s role as a hub for arts and culture in South Florida and ensuring its longevity.

One impactful gift that was a sentimental nod to Darlene’s career as a nurse was a donation to Florida International University’s Nicole Wertheim College of Nursing & Health Sciences in 2023 to establish the Jorge M. Pérez and Darlene Boytell-Pérez 50th Anniversary of Nursing Scholarship Endowment.

Permanent collections and new exhibitions at the Pérez Art Museum focus on art of the 20th and 21st centuries.

A VIBRANT FUTURE

The Pérez name has become synonymous with generosity in South Florida. As they celebrate a decade of impact and look toward the future, their legacy continues to establish itself as an entity that will empower and impact for generations.

“This milestone isn’t just about looking back — it’s about the future,” says Nick. “Our family remains deeply committed to South Florida and leveraging our resources to cement its place as a world-class urban center. As the next generation, we’re honored to build on our father’s vision, championing equitable and inclusive communities.”

There’s one clear takeaway from the impression the Pérez family has made on the region in their first decade: This is just the beginning.

ENERGY

Found at sacred sites across the globe, vortexes are believed by some to be concentrated portals of vitality.

by Amanda Lauren

by

Photo

Caroline Ludwig

Visiting an energy vortex is the perfect adventure for those seeking breathtaking views, hiking opportunities, and the chance to experience a deeper connection to the universe. While the concept might sound mystical or like something out of a science-fiction film, it’s far more approachable than it seems. Adherents suggest tapping into the earth’s energy for healing, introspection, and transformation while visiting beautiful locations on our planet.

Here are some of the most intriguing energy vortex destinations, along with personal stories from those who have experienced them.

What is an Energy Vortex?

According to Candace Silvers, a world-renowned Supernatural Healer and Human Behavioral Expert, an energy vortex is an invitation into a doorway or bridge to another dimension or paradigm with an energetic value.

While you can visit the site of an energy vortex and not feel or see anything special, Silvers explains it’s like an electrical outlet in the wall—you need to want to make the connection happen. “We are the cord, and the energy comes through as we tap in,” she says. “The outlet is the vortex, the pure energy. Once that vortex is opened and activated, [you can experience] visible light and palpable energy.”

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Cave

SEDONA, ARIZONA

Sedona, Arizona, is one of the most striking spots in America considered to be an energy vortex. With its majestic red cliffs and stunning canyon trails, it is alluring to every kind of traveler.

Caroline Ludwig, Doctor of Physical Therapy and the owner of Element Physical Therapy and Wellness in Albuquerque, New Mexico, often visits Sedona for a physical and mental uplift. “The moment my feet hit the ground in Sedona, I feel a deep sigh escape from my body,” says Ludwig. “The desert is such a special place to me. I feel nothing

short of awe when I look at this landscape.”

Ludwig often recommends getting out into nature to her physical therapy patients and believes the grandeur of the land can empower one’s soul.

“As I walk along the winding trails through red rock country, I feel and embody its wild spirit,” she says. “The vastness of the towering rock formations, the way the sunlight dances, and the whisper of the desert breeze provide an energy unlike anywhere else.”

SOME OF THE BEST PLACES TO TUNE INTO THE UNDENIABLE POWER OF SEDONA ARE:

• Cathedral Rock

• Boynton Canyon Trail

• Airport Mesa

• Bell Rock

• Subway Cave

Photo

Megan Lenox

Subway

IN ADDITION TO BEING OPEN-MINDED, GORDON ADVISES BRINGING A JACKET, EVEN IN THE SUMMER, BECAUSE IT CAN BE CHILLY ON SALISBURY PLAIN.

Some archeological theories suggest that Stonehenge, one of the most famous landmarks in the United Kingdom, may have been a pilgrimage site for the sick and injured of the Neolithic world and a burial ground.

According to London-based life and business coach, author, speaker, and selfdescribed “Master of Magnetism” Pandora Paloma, Stonehenge has a magical energy. “You can feel it even when you drive past! I remember going there on the solstice, and as soon as I got there, I burst into tears,” she

says of the circle of prehistoric bluestones that is part of a World Heritage site in Southwest England and is believed to have been built with astronomical significance.

Vanessa Gordon, CEO and Publisher of East End Taste, a blog focusing on sustainable travel and food, also felt a similar vibe. “I definitely felt very balanced and grounded,” she says. “I didn’t feel overwhelmed or dizzy, but I felt very rooted to the Earth. I was in a very pleasant mood. I felt very positive, stable, and energized.”

STONEHENGE (WILTSHIRE, UNITED KINGDOM)

The Blue Mountains are traditional homelands of Aboriginal Australians, holding significant spiritual meaning for these Indigenous peoples.

For all visitors, the Blue Mountains National Park offers incredible hiking trails amongst waterfalls, rivers, and sandstone cliffs, with amazing views, including of the famous Three Sisters rock formation. Only

an hour from downtown Sydney, the World Heritage -listed area is ideal for experiencing nature while absorbing its serenity and solace. Spiritual Teacher and Sage Todd Savvas describes the feeling he experienced there as calming, expansive, and healing. “With natural features and lots of hiking, it’s a fantastic place to seek truth and experience the gifts of nature,” says Savvas.

HIGHLIGHTS:

• Grad Cliff Top Walk

• Echo Point Lookout

• Gordon Falls Lookout

• Burramoko Ridge (Hanging Rock)

• Red Hands Cave

THE BLUE MOUNTAINS (NEW SOUTH WALES, AUSTRALIA)

Ian Woolcock/Shutterstock

A UNESCO-designated World Heritage Site, Machu Picchu is a site of ancient Incan ruins northwest of Cuzco, Peru, in the Cordillera de Vilcabamba of the Andes Mountains. Created in the 15th century by Emperor Pachacutec for the sun god, ‘Inti,’ the citadel and dwellings sit nearly 8,000 feet above sea level.

According to the UNESCO World Heritage Convention, the Historic Sanctuary of Machu Picchu is “among the most significant artistic, architectural and land use achievements anywhere and the most significant tangible legacy of the Inca civilization.”

An awe-inspiring and dramatic locale, Machu Picchu attracts tourists, outdoor adventurers, history and archaeology buffs, and spiritual travelers seeking to understand and experience its mysterious allure.

For Caroline Lenher, ACC, a Los Angeles-based Professional Development Coach who hiked Machu Picchu several years ago, the Intihuatana Stone, a large carved rock known as the Sacred Stone, radiated a particular charge. “When I hovered my hand over the stone, I could feel the energy from it,” says Lenher, who describes the experience as a spiritual one. “I walked away thinking there are greater forces around us.”

MACHU PICCHU (URUBAMBA PROVINCE, PERU)

OTHER SITES AT MACHU PICCHU THAT VISITORS DESCRIBE AS HAVING SIGNIFICANT ENERGY:

•

Intihuatana, known as the sacred sun dial.

Superb SUPPERS

Award-winning evenings at the Riggs Showroom in downtown San Francisco offer homeowners, designers, and dealers a chance to mingle, dine, and learn.

With white-glove service, perfectly paired wines, and a curated menu, the monthly Supper Clubs at the Riggs showroom in San Francisco’s historic Design Center offer a warm and informative welcome to new and prospective customers and trade partners of Sub-Zero, Wolf, and Cove appliances.

“These are very well-received events,” says Grant Riggs, President and CEO of Riggs Distributing, Inc. “Our culinary team prepares the most delicious food while offering exciting brand and product presentations.

“Everything you see and eat is prepared right in front of you,” continues Riggs. “Guests are experiencing the benefits and features of SubZero, Wolf, and Cove in real time as our chefs prepare dishes and discuss the appliances while they enjoy their meals.”

Above: Delighted diners at one of Riggs' Supper Clubs. Below: Grant Riggs and Marissa Durazzo welcome new owners and designers to their historic San Francisco showroom.

Photo by Michaela Joy Photography

Photo by Michaela Joy Photography

The culinary team designed a five-course meal for this past February’s Supper Club, including a bright palette-teasing cucumber granita amuse-bouche. Riggs Distributing’s professional chefs envisioned a way to celebrate Black History Month through flavors from the African diaspora and the American South. The final menu included a celery root and edamame salad, scallops over collard greens, spicy short ribs, and a dessert medley of strawberries and crumbled orange shortbread.

The bustle of culinary activity was interspersed with menu introductions, good camaraderie, and a wealth of information about the appliances themselves. The new Riggs Distributing showroom is in the San Francisco Design Center, a historic structure built in 1915, where the chefs demonstrated the Wolf Induction Cooktop to great effect—with the perfect searing of the tasty scallops, the simmering of sauces, and the impressively quick boiling of water.

With each course and during the pre-dinner socializing at the Supper Clubs, a variety of fine wines were served to complement the food offerings. “We are lucky to have amazing wines in our backyard,” says Marissa Durazzo, Director of Marketing for

Riggs Distributing. “Riggs has been a family-run business for over forty years, so we like to partner with local, family-run boutique wineries here in California, such as Groth, Palmaz, and PerUs.”

Durazzo also loves that the culinary team introduces attendees to new ingredients. “It is really wonderful that our chefs are embracing on-trend flavors and ingredients like global spices and sustainable options,” she says.

The Supper Club events are clearly a hit. “Tickets are hard to get; we are booking three to four months in advance for homeowners, designers, and dealers,” she says. “And to win honors like San Francisco Magazine’s Best Secret Dining Experience and Best Supper Club in all of San Francisco—a city full of Michelinstarred restaurants—is really incredible.”

“We are thrilled to offer these intimate evenings,” says Durazzo. “Our goal is always to tie it all together with seasonality, make it fun and exciting, and showcase the appliances while we do it.”

If you visit the Bay Area, stop by the Riggs Showroom in San Francisco to learn about upcoming Supper Clubs and other chefled events. And be sure to explore curated Sub-Zero, Wolf, and Cove events at a showroom near you!

From perfectly seared scallops to impeccable wine pairings, guests are treated to an evening full of delicious tastes and good company.

Photo by Michaela Joy Photography

Photo courtesy of Groth Vineyard & Winery

Photo by Michaela Joy Photography

Photo by James Everett

INGREDIENTS

1 pound tube-shaped, ribbed pasta, such as cavatappi, penne, or macaroni

4 cups of water

5 cups of half-and-half

3 whole cloves

1 medium-sized onion, diced

1 bay leaf

1 clove of garlic

1 teaspoon dry mustard

1 teaspoon paprika

6 ounces Parmesan cheese, shredded and divided

6 ounces extra sharp cheddar cheese, shredded and divided

4 medium-sized eggs

2 egg yolks

1 bunch of chives, chopped

2 teaspoons white pepper

Salt to taste

Baked Mac and Cheese Custard

PREPARATION METHOD

1. Fill a large pot with the water and halfand-half, as well as the cloves, onion, bay leaf, and garlic.

2. Bring to a boil and add the pasta.

3. Cook for 10 minutes or until the pasta is tender and drain in a colander.

4. Reserve 2 quarts of the starchy, flavored cooking liquid.

5. In a food processor or blender, process the eggs, egg yolks, half of the cheeses, paprika, mustard, and a quart of the starchy liquid. Blend until very smooth and homogenous. Add more starchy liquid if needed until the sauce pours easily.

6. Toss the cheese sauce with the cooked pasta in a large pot or pan that can fit inside an oven. Cook on low heat, stirring frequently to thicken the sauce and coat the pasta.

7. Season with salt and pepper

8. Top with the remaining cheeses and bake at 375° for 20 minutes or until the top of the mac and cheese is golden brown. If using the Wolf Convection Steam Oven, bake at 375° Convection Humid.

9. Remove from the oven and allow to cool for 5 minutes. Garnish with chopped chives.

NORTHEAST REGION

CONNECTICUT

Clarke South Norwalk 64 S Main St S. Norwalk, CT 06854 (800) 842-5275

MASSACHUSETTS

Clarke Boston 7 Tide St Boston, MA 02210 (800) 842-5275

Clarke Milford 393 Fortune Blvd Milford, MA 01757 (800) 842-5275

MARYLAND

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

NEW JERSEY

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

NEW YORK

MKS Industries Buffalo 1680 Walden Ave Cheektowaga, NY 14225 (716) 895-2900

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

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

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

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

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 47th Street W #100 Minnetonka, MN 55343 (952) 933-4428

MISSOURI

Roth Living Kansas City 601 W 47th Street

Kansas City, MO 64112 (816) 556-3322

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

OHIO

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

Trevarrow Inc Parma 12610 Corporate Dr Parma, OH 44130 (216) 362-9200

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

CALIFORNIA

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

Riggs Distributing Inc 101 Henry Adams Street Suite G144 San Francisco, CA 94103 (415) 582-6717

COLORADO

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

UTAH

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

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

CANADA

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Bradlee Distributors Vancouver 13780 Bridgeport Rd Richmond, BC V6V 1V3 (604) 244-1744

Bradlee Distributors Calgary 1245 – 73rd Avenue SE Calgary, AB T2H 2X1 (403) 297-1000

Maroline Distributing Inc.

Montreal Showroom 1011 Rue Wellington Montreal, QC, H3C 1V3 (855) 914-4489

Maroline Distributing Inc.

Toronto Showroom

MEXICO

Monte Athos 465, Lomas de Chapultepec VI Secc Miguel Hidalgo, CDMX 11000 +52 55 4950 9812

Carretera Monterrey Saltillo 3061

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

280 King Street East Suite 101 Toronto, ON, M5A 1K7 (855) 914-4488

Maroline Distributing Inc. Royalmount TLK 5070 Chemin de la Côtede-Liesse Montréal, QC H4P 0E1 (855) 374-7745

EUROPE

United Kingdom Showroom Unit 9 The Street Industrial Estate

Heybridge Street

Heybridge, Maldon, Essex CM9 4XB ENGLAND

011.44.208.418.3800

Europe Showroom 135 Rue D’Antibes 06400 Cannes, France 011.33.493.999.888

London Showroom 251 Brompton Road Knightsbridge London SW3 2EP United Kingdom 011.44.0207.858.3480

Scan below to make a showroom appointment

AUSTRALIA

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

IN THE NEXT ISSUE: The Living Kitchen visits historic Giraffe Manor, a charming boutique hotel outside Nairobi, Kenya, with a herd of endangered giraffes and a commitment to conservation.

WHEN EXCEPTIONAL MATTERS, ONLY PARADISE WILL DO.