Food Event October 25th

October 4th, 2009

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For the third straight year, Snyder Diamond, Sub-Zero and Wolf will sponsor Los Angeles magazine’s FOOD EVENT. Join us at the Malibu vineyards of Saddlerock Ranch for one of the year’s premier culinary events, featuring top restaurants, leading wineries, master sommeliers and celebrity chefs.

Cost: $100

Details and reservations, including a video from last year’s event

Top Chef @ The Grove

October 4th, 2009

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The Park at The Grove was the scene for the third annual Los Angeles magazine Spring “Cook Off”, featuring friendly competition between Chefs Betty Fraser and Stefan Ritcher, both former contestants on BRAVO’s Top Chef.

The action was hot and heavy in the Sub-Zero/Wolf kitchen, hosted by Merrill Shindler from Zagat.com restaurant reviews. Our own Russ Diamond joined the fray, as a guest judge.

Additional photos

Wolf Grill

September 22nd, 2009

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Check out the all-new Wolf outdoor gas grill, combining finesse with sheer power ? up to 90,000 BTU. A separate 25,000 BTU sear station provides super high heat to sear meats faster and deeper, sealing in flavorful juices.

Complete details

The Living Kitchen

September 22nd, 2009

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Our new Pasadena showroom features the Living Kitchen, California’s first store-within-a-store concept created exclusively by Sub-Zero and Wolf, featuring the most complete selection of products, ideas, inspiration and information.

Come visit our historic Tudor Revival structure, originally built as a laundry plant in 1922 by Arnold J. Bertonneau, also recognized as the father of the Rose Bowl football game.

Store info

Great American Kitchens

September 22nd, 2009

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Print this page and bring it to any Snyder Diamond store to receive a complimentary copy of Great American Kitchens, a $14.95 value, featuring award winning kitchens from the nationally recognized Sub-Zero design contest.

Culinary College #1

September 20th, 2009

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The Culinary College, hosted by Los Angeles Magazine in our
Santa Monica store, features an up-close and personal experience
for 50 guests, led by a selection of L.A.’s finest chefs and other culinary pros.

A recent evening found Buffalo Club Executive Chef Patrick Healy sharing tips and insights with “A Tale of Two Puddings”, including Summer Corn and Vanilla with Caramel.

Special guests included Bridget Bueche, Executive Chef for
Sub-Zero/Wolf and wine educator

Ian Blackburn, from LearnAboutWine.

Read the Gourmet pig blog

Additional photos

Culinary College #2

September 20th, 2009

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The second gathering of our Culinary College series featured Executive Chef Andrew Kirschner, from Wilshire Restaurant. Michael Main from D’Alfonso-Curran Wines and Chris Marks from Sweeney Canyon Vineyard were also on hand sharing their latest vintages.

Hosted by Los Angeles magazine and sponsored by Sub-Zero/Wolf, the evening’s special guests also included wine educator Ian Blackburn, from LearnAboutWine and Bridget Bueche, Executive Chef for Sub-Zero/Wolf.

Kirschner prepared his Shrimp Summer Roll with Chili Garlic Dipping Sauce and Steamed Black Mussels in Red Curry Coconut Broth.

Additional photos