Culinary Technique: Steaming with Skill & Flavor
Wednesday, March 4th, 2026 3:00 pm to 4:00 pm, MST
Refine your craft with one of the most delicate and rewarding cooking methods—steaming. In this class, our chefs will demonstrate how Sub-Zero and Wolf’s precise control of heat and moisture can transform ingredients into vibrant, nutrient-rich dishes bursting with natural flavor.
A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).
Request Culinary Scene Activation CodeRecipes from this event
Blanched Vegetable Medley
by: Chef Ed Richardson
Modes
Rack Position
Position - 2
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
1 cup carrots, sliced 1/4 inch thick
1 cup zucchini, sliced 1/2 inch thick
1 cup yellow squash, sliced 1/2 inch thick
1 teaspoon Kosher salt
Ice bath (large bowl of ice water)
1–2 Tablespoons olive oil or butter (optional finish)
Instructions
Cut the Vegetables
Cut vegetables evenly to ensure uniform cooking.
Preheat the Oven
Preheat oven to 212°F Steam.
Arrange
Place vegetables on a perforated pan in a single layer.
Steam
Steam for 4–5 minutes, until just tender and vibrant in color.
Ice Bath
Immediately transfer vegetables to an ice bath to stop cooking and preserve texture.
Drain and Season
Drain well and toss with olive oil or butter, salt, and fresh lemon juice before serving.
Optional: Sear in a hot pan to finish.
90 Day Trial Registration
Chef Ed Richardson
St. Louis, Missouri
Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.
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