SUMMER IN THE HAMPTONS

Wolf's Convection Steam Oven (CSO), a versatile 3-in-1 appliance that uses steam, convection, or a combination of the two, impressed the guests with the creation of the next dish - Maine Lobster Roll and Brioche Buns - completely from scratch. From steaming to baking, the Wolf CSO allows effortless cooking with its different modes. To start, Focus Global corporate chefs utilized steam mode to perfectly cook 2 kilograms of lobsters in just 5 minutes! They shared that steaming with the CSO is not just faster and safer, but its gentle heat helps preserve the flavor and tenderness of this delectable shellfish. Beyond steaming, the CSO also features convection steam mode, which is ideal for baking handcrafted brioche buns. By combining wet heat and dry heat, these buns came out with a soft, fluffy interior. While the exterior had a glossy, golden brown color even without an egg wash.

Next on the menu is the Beef Tenderloin Roulade with Orzo Salad - this succulent beef tenderloin is stuffed with goat cheese and pear served alongside a light and flavorful orzo salad. This appetizing entree was made with the Wolf M Series Oven using the Convection Roast Mode, a high-powered roasting method that produces intense and even browning, perfect for your meats. With the temperature probe, the chefs were able to monitor the beef tenderloin’s internal temperature for a medium rare finish (135°F) without the need to interrupt the cooking process and open the oven door. A typical meat thermometer would normally require this, but since Wolf's temperature probe is connected to the appliance itself, the oven is smart enough to know when a dish has been cooked to perfection — precisely achieving the desired level of doneness. For the perfect accompaniment to the beef tenderloin, the orzo salad was prepared with the Wolf Induction Cooktop. Focus Global corporate chefs were able to showcase instantaneous adjustment response - achieving rapid high heat to boil the chicken stock with the Boost Mode and transitioning to gentle, low heat using True Simmer Mode to finish the cooking process. The Orzo Salad achieved the perfect texture on the Wolf Induction Cooktop that heats up through electromagnetism – directly heating your cooking vessel and ensuring precise temperature.

The afternoon was capped off with a Triple Berry Pie with Vanilla Ice Cream paired with an Iced Lavender Oat Latte that radiated summer sophistication. In only a few touches, the Gourmet Mode on the Wolf M Series Oven allowed for the Triple Berry Pie to bake to perfection as it decided the time, temperature and rack positioning of the dish. This pie was topped with a scoop of creamy vanilla ice cream. A surprising but refreshing pairing for this pie was the Iced Lavender Oat Latte created with the Wolf Coffee System. This drink is reminiscent of a meticulously prepared barista drink made in the comfort of your own kitchen.