GRATEFUL GATHERINGS
Create memories worth celebrating with a Thanksgiving spread that harmoniously blends your favorite holiday flavors, incorporating the exceptional quality of Sub-Zero and Wolf bringing a feast in every bite.
October 14, 2023 - Embracing the festive spirit of the upcoming holiday season, Sub-Zero and Wolf hosted a lavish Thanksgiving feast, delighting their guests with a celebration of delectable dishes. This cooking demo was conducted in the brands’ exclusive showroom at The Residences at Greenbelt in Makati City. Their corporate chefs excited guests by creating dishes inspired by well-loved Thanksgiving flavors, staging the ultimate feast.
The celebration started with Cranberry Brie Bites, something familiar to the thanksgiving palate yet unique to the traditional menu. This combines the creamy goodness of brie cheese with the tart sweetness of cranberry sauce. Thanks to Sub-Zero’s Dual Refrigeration System, the brie was kept in the perfect environment preventing it from drying out. The Wolf M Series Oven, using Convection Mode, baked this to perfection, achieving a warm, creamy interior and a golden brown exterior. Guests were impressed by the elegant simplicity of this dish, which they can easily recreate in their own homes.
Next on the menu: Spiced Root Vegetable Soup, a comforting balance to Thanksgiving's rich offerings. This hearty soup brought earthy flavors from vegetables like lentils, sweet potatoes, onions, and carrots stored in the Sub-Zero refrigerator. Equipped with a NASA-based Air Purification System, every Sub-Zero effectively removes molds, odors, and even ethylene gas, unlocking the maximum flavor and benefits of your fresh ingredients. To complete the preparation of this dish, the Wolf Induction Cooktop worked wonderfully with its True Simmer function allowing for low but steady heat perfect for simmering soup.
Central to the culinary showcase, the chefs reimagined Thanksgiving turkey using premium ingredients—Roast Turkey with Port Wine Soaked Fig and Prosciutto Stuffing, served with Maple Apple Cognac Sauce. The Wolf Convection Steam Oven (CSO) astounded guests by significantly reducing cooking time without compromising quality. Traditionally, a 12-pound turkey takes 3 - 4 hours, involving constant basting to ensure the juices are fully incorporated. Transforming the game using the Convection Steam Mode, the whole turkey came out perfectly brown on the exterior while maintaining a juicy interior in just 1 hour and 5 minutes. The convection heat allowed the turkey to achieve even browning while the steam effortlessly kept its meat moist and tender. The combination of the two cooking modes allowed for the cooking time to shorten highlighting the versatility of this 3-in-1 appliance.
Ending the celebration sweetly, the chefs showcased Pumpkin Crème Brûlée Cheesecake Bars, melding pumpkin pie, crème brûlée, and cheesecake flavors. Crafted in the Wolf M Series Oven’s Dual Convection System, it ensured an evenly baked, buttery crust beneath a velvety pumpkin cheesecake layer. The delightful drink pairing, Iced Horchata and Cinnamon Cappuccino, blended the smoothness of horchata with the bold richness of classic cappuccino using the Wolf Coffee System.
Experience a celebration like no other and spend your holidays with Sub-Zero and Wolf by booking an appointment with us.
