INDULGE IN A FRESH PERSPECTIVE
Embark on a culinary adventure made with fresh ingredients as Sub-Zero and Wolf partners with Good Food Community for a ‘Freshness Medley’
July 29, 2023 - In the pursuit of freshness and flavor, Sub-Zero and Wolf, in partnership with Good Food Community (GFC), pay tribute to the farmers and local communities responsible for cultivating the most delicious and nutritious produce imaginable through the “Seed to Plate” campaign.
Sub-Zero and Wolf’s philosophy rests on the premise that delicious food emerges from the freshest of ingredients, hence their commitment to upholding this very standard. In doing so, they’ve started from the ground up and recognized the dedicated farmers who cultivate everyone’s produce with care. Through a captivating culinary experience complete with freshness and flavor, the ‘Freshness Medley’ is a reminder of the value of food's journey from seed to plate.
Set on a rainy afternoon, guests were treated to a display of recently harvested vegetables all around the Sub-Zero and Wolf showroom, located at The Residences at Greenbelt, Makati City. Tables were adorned with vibrant, natural produce, shining a spotlight on the invigorating organic and rich flavors of GFC's harvest. These fresh fruits and vegetables were also showcased in the Sub-Zero freshness display narrating the heartfelt story of the campaign.
Watch the video and get a glimpse of all the excitement at the event last July 29.
After guests settled into their seats, a video of the brands' Seed to Plate advocacy was played, captivating attendees with the partnership's mission and immersing them into the atmosphere of the event. Then as it concluded, all eyes shifted towards GFC’s Operations Lead and Chef, Joyce Santos, and Corporate Chef, Alexis Cruz, for their delectable four-course presentation highlighting harvest sourced from GFC.
The cooking demonstration started off with an enticing introduction, featuring the Cassava Blini with Spinach Gratin as an appetizer. This dish showcased a delicate cassava bite-sized pancake crowned with velvety spinach gratin, complemented by the addition of munggo tempeh crumble for enhanced texture and flavor. The ingenious use of the Wolf Convection Steam Oven (CSO) for this recipe fascinated attendees, as they witnessed how it effortlessly steamed the cassava to the perfect texture using Steam Mode. The use of the perforated pan included in the oven allowed gentle steam to envelope the cassava evenly, resulting in a more efficient heat transfer and shorter cooking time.
From effortlessly steaming, the convenience offered by the Wolf CSO extends further with its ability to allow multi-rack cooking showcased through the next dish on the menu - Mixed Grain and Mushroom Bowl with Sesame Crusted Tuna. A medley of red rice, adlai, and quinoa was simultaneously cooked in the Wolf CSO. Utilizing this versatile appliance not only streamlines the cooking process but also conserves valuable time and effort, eliminating the need for multiple pots when preparing an assortment of grains. Complementing these mixed grains, the umami-packed mushrooms and sesame-crusted tuna were seared beautifully in the Wolf Induction Cooktop. With its Boost Mode, the chefs were able to achieve rapid high heat within seconds. Just as fast as it was cooked, the dish was off the pan and on to a plate for everyone to taste. Guests immersed themselves in an ensemble that harmoniously blended a variety of textures and flavors. The combination of hearty mixed grains, earthy mushrooms, and the succulent bite of sesame-crusted tuna created a symphony for their palates. To elevate the culinary experience even further, a soy-based sauce was introduced, infusing the medley with an unforgettable crescendo of tastes.
For the second main course, the chefs revealed a harmonious blend of flavors through the Mahi-Mahi and Bauko Beans Confit, wielding the help of the Wolf M Series Oven. Equipped with a powerful dual convection system, our most advanced oven delivers precise, consistent temperature ensuring effortlessly delicious results. Full-extension racks also add ease to cooking, making stirring or seasoning a breeze. The Mahi-Mahi filets were baked to perfection, as guests savored the ocean’s finest, complemented by a luscious confit of Bauko beans. To accompany it, the chefs also made velvety Cauliflower Mash, prepared by steaming in the Wolf CSO, with a zesty Rosemary Sauerkraut fermented naturally and stored in the Sub-Zero Refrigerator.
Saving the best for last, the dessert impressed guests even further with a unique local Miso Caramel Bulkan Banana Tart. The bananas were coated with a delicious Miso Caramel, crowned with a sweet finishing touch of a scoop of ice cream. A true masterpiece crafted by the chefs, attendees delighted in how the inherent sweetness of the banana harmonized with the savory hints of miso caramel. The medley first made its way on the Wolf Induction Cooktop where the True Simmer setting was activated for caramelizing sugar with flawless precision, then culminating into golden perfection using Convection Mode within the confines of the Wolf M Series Oven. The culinary stage was further enriched thanks to the team effort of the four talented chefs. Their combined skills gave guests the chance to enjoy every moment, guaranteeing that each course served was impeccably cooked and exquisitely plated.
With every recipe, the chefs offered compelling insights about the unique flavors present in organic ingredients. On top of that, the presentation notably displayed Sub-Zero's adeptness in food preservation and Wolf's expertise in cooking equipment, elevating the seed-to-plate journey to new heights.
Overall, the event narrated a story of how a kitchen can transcend its practical purpose to become a place for a unique cooking experience. It was truly a demonstration of how exceptional equipment and fresh ingredients from dependable farmers can come together to create something remarkable in anyone’s kitchen.
Discover a unique culinary experience of freshness and flavor with Sub-Zero and Wolf. Book an appointment with us today to learn more.
