Kitchen Trends and Luncheon at Sub-Zero & Wolf

Gleaming appliances and fixtures greet you each time you enter the Sub-Zero & Wolf Showroom as it did on our most recent visit. On this occasion, Matthew Quinn of Design Galleria Kitchen and Bath Studio was on hand to share his expertise on the latest trends in kitchen design. As an avid cook and someone who cooks daily, his presentation was of real import. It would seem that the concept of open space combining kitchen utility with more open dining areas and living rooms continues to thrive along with new flourishes like more windows and natural-style lighting, ceilings with architectural features and squared, linear spaces which exude a sense of calmness. Angled and rounded walls and islands are a thing of the past with galley-style kitchens with access from a center line of the home are making a comeback.

With regard to cabinetry and appliances, Quinn shared that concealed appliances including paneled refrigerators are in vogue allowing for emphasis  on stylized features such as unique kitchen sinks, distinctive range hoods, specialty counter surfaces, and exclusive hardware that show the individual taste and style of today’s homeowner. New technology and designs especially those manufactured by Sub-Zero and Wolf allow many appliances to now be placed in drawers leaving more wall space for windows and other decorative elements. When asked what color schemes were most desired, Quinn indicated that subtle, pale palettes were quite popular, but shared that “you can never go wrong with white; white is timeless.”

While we toured the showroom to see the newest products, Chef George Laudun took over in the demonstration kitchen. He simply seasoned beautiful pieces of gag grouper and placed them in a Wolf Convection Steam Oven to cook. While the fish was steaming, Chef Laudun preheated the griddle before making the sauce for the grouper.

Lemon Gin Sauce
4 tablespoons butter
2 shallots, minced
Juice of one lemon
¼ cup gin
Salt and pepper to taste

Preheat a saucepan on medium heat for 3-4 minutes.  Add 2 tablespoons of the butter and sauté the shallots for 1 minute. Moving the pan away from the flame, turn the flame to high and add the gin to the pan. Return the pan to the heat and tilt it slightly with the edge exposed to the fire and the pan should ignite. Swirl the pan around until the flames go out.  Add the lemon juice and remaining 2 tablespoons butter.  Bring it to a boil and reduce the sauce until it evenly coats the back of a spoon.  Season with salt & pepper and serve over the steamed grouper.

With the griddle preheated, Chef described each of his “toys” as he worked placing scoops of pre-made potato batter  on its surface and pressed each lightly to form small patties. As the bottoms browned superbly on the griddle, each was turned gently and browned on the opposite side before being served alongside the perfectly steamed grouper and beef tenderloin which was seared on the griddle.

Potato Croquettes
2 tablespoons olive oil
½ yellow onion, finely diced
2 cloves garlic, minced
1 stalk celery, minced
1 small red bell pepper, diced
1 large potato, cooked in advance
½ cup flour
¼ cup fresh parsley, chopped
1 teaspoon cayenne pepper
Salt to taste

Heat a heavy skillet over medium heat. Add enough olive oil to lightly cover the bottom of the griddle/ pan. Add all of the vegetables and sauté until the onions are translucent. Let the vegetables cool enough to room temperature. In a large bowl, mash the cooked potato into small pieces and add the flour, vegetable mixture and cayenne pepper stirring to combine completely.

Scoop balls of the batter and form croquettes and sauté on a griddle or in a skillet until golden brown on both sides. These are a wonderful accompaniment to grilled beef and pork.

And, to cap off a wonderful luncheon, Chef served fresh seasonal berries with a port wine sauce and a shortbread cookie before as we said our farewells and left the magical kingdom of shiny stainless wonderment.