Elevating the Al Fresco Experience

Sub-Zero and Wolf Launch Its Outdoor Kitchen Suite

February 27, 2018 — Sub-Zero and Wolf, leading American luxury appliance brands, launched its outdoor kitchen suite in a picnic-inspired affair, featuring an exclusive tasting menu developed by multi-awarded guest chef, Tony Boy Escalante, of Antonio's Tagaytay.

Partner architects, designers and friends from the media gathered at The Penthouse in Focus Global's Twenty-four Seven McKinley building. It was an afternoon that evoked the pleasures of the outdoors — from the lush greens of the venue styling, to the relaxed chatter of great company, who enjoyed lively entertainment and an exceptional gastronomic experience.

Chef Tony Boy, who helmed the cooking using Wolf's powerful 36-inch and 42-inch outdoor grills, personally served his dishes hot-off-the-grill to the delight of the guests. Grilled beef sliders with caramelized onions and gruyere, rotisserie leg of lamb (paired with chili parmesan focaccia and spring onion salad) and smoked pork ribs with coriander deviled rice were just some of the mouthwatering food enjoyed throughout the afternoon.

Sub-Zero and Wolf have truly brought a complete and masterful culinary experience to the outdoor space, with its line of outdoor-rated refrigeration, grills and warming drawers. Going beyond the confines of home, the two brands have set the bar yet again, by providing a truly al fresco kitchen in the Philippine market.