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A Culinary Travelogue

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July 11, 2015 – To travel is to discover and indulge in the country’s best dishes; to bring home the flavors, however, is quite a challenging task. Sub-Zero and Wolf traveled across continents through a suitcase full of recipes and demonstrated how easy it is to make the most sought-after dishes around the globe. Held at the Sub-Zero and Wolf Showroom in Makati City, Chefs Gio Besa and Joyce Santos shared the secrets of an exciting culinary travelogue.

The first stop was Japan, and on the menu were two popular variants of the maki-sushi – California Maki and Spicy Tuna Roll. The secret in making the best sushi lies in the rice. With the proper ingredients, Chef Joyce demonstrated the simplest way on how restaurant-quality sushi rice can be achieved with the Wolf Steamer.

Next on the itinerary was Italy. Chef Gio showed how the famous Lasagne alla Bolognese can be baked in the Wolf Convection Steam Oven without pre-boiling the pasta. With the Convection Humid Mode, the pasta’s natural moisture is kept and utilized in the cooking process, allowing you to save on time and energy in making this favorite dish. Chef Gio then showed how guests can make their own Pizza Margherita – brick-oven style – with the Bake Stone Mode of the Wolf E-Series Oven.

Chef Joyce then took the guests to a different culinary experience in the Caribbean by demonstrating how to make the tastiest Jamaican Jerk Chicken with the help of Sub-Zero Refrigeration and the Wolf E-Series Oven’s Convection and Convection Broil Modes. Sweet cravings were then satisfied with a visit to Lisbon for the world-famous Portuguese Egg Tarts. Its delicate custard was done with Wolf’s Induction Cooktop, and the finished product came out perfect with Wolf’s Convection Steam Oven.

For a soothing, day-end treat, the chefs stopped over at India to share the secrets in making Espresso Lassi, their own blend of India’s famous sweet lassi. It surprised everyone that the Wolf Coffee System can produce café-quality espresso with just a few touches of a button.

The final destination will always be our homes, and perfecting these global flavors in your own kitchen need not be a challenge with Sub-Zero and Wolf.

Learn more by visiting the Sub-Zero and Wolf Showroom in Makati City, or by joining our next cooking demo to be held soon. Please call +632 7059999 for more details.

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