An Evening at Sub-Zero, Wolf and Cove in the Design District
Wisconsin chefs brought their best – expertise, plus some of their top-notch butter and cheese – and paired it with South Florida’s finest seafood, tropical fruits and balmy spring evening at a recent evening at the Sub-Zero, Wolf and Cove Showroom in Miami’s Design District.
Hosted by the Wisconsin-based manufacturer of high-end refrigeration, cooking and dishwashing appliances, the event brought together area food writers and influencers for an interactive meal using top ingredients and wine pairings culminating in an al fresco meal on the rooftop terrace.
“Let’s just see how this all turns out,” said Joel Chesebro, head demonstration chef, accompanied by corporate chef Alex Diaz, assistant corporate chef Marcello Florio and pastry chef Megan Belle. In the showroom was a display of foods to work with: vegetables and fruits, including selections from Robert Is Here; fresh grouper, Caribbean spiny lobster and Key West prawns; and honey and cheeses from Wisconsin, known as America’s Dairyland.
The chefs led participants in groups who used the showroom’s kitchen make pizzas, salad, fish, seafood, beef and vegetables on the grill, pastries and parfaits.
At the end of the evening, guests received gifts that included Wisconsin cheese and honey, bonbons and cutting boards sourced from Wood Station Co-Op in Oconomowoc, Wisconsin.
Sub-Zero, Wolf and Cove Showroom Miami
3711 NE 2 Ave., Suite 200
