An Evening at Sub-Zero, Wolf and Cove in the Design District

Chefs from left to right: Megan Belle, Alex Diaz, Joel Chesebro and Marcello Florio
Assortment of seafood and foods, including an ostrich egg, ugli fruit, dragonfruit and mamey sapote from Robert Is Here
Guests were treated to fresh guacamole atop tortillas, tiny squares of Zak the Baker bread topped with a swirl of Wisconsin creamery butter and deviled quail eggs
Head demonstration chef Joel Chesebro led the program, explaining the uses of the Wolf convection steam oven.
Fresh blueberries, blackberries, raspberries, strawberries and dragonfruit
Chef Alex Diaz rubbed whole fish with harissa paste before wrapping it in leaves to prepare it for the grill
Social media influencer Pat Mackin helps grill bok choy on the Wolf grill
Assortment of pizza made in the kitchen
Participants snap selfies with chef Alex Diaz