Virtual Cooking for Wellness: Flavor Meets Nutrition
Tuesday, September 1st, 2026 3:00 pm to 4:00 pm, MST
Explore the connection between nutritious ingredients and exceptional flavor through this online class focused on balanced, wellness-driven cooking techniques. You will learn how to prepare wholesome meals using fresh ingredients, thoughtful seasoning, and smart cooking methods that support both flavor and healthy living. Featuring the precision and performance of Wolf appliances alongside the advanced freshness preservation of Sub-Zero refrigeration, this class highlights how premium kitchen design supports nutritious cooking and elevated everyday wellness.
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
Berry Chia Seed Pudding
by: Chef Ben Davis
Ingredients
500 milliliters almond milk or other non-dairy milk
108 grams chia seeds (1/2 cup plus 2 Tablespoons)
75 grams strawberries
75 grams blueberries
75 grams raspberries
3 Tablespoons maple syrup
1/2 teaspoon vanilla extract
1 pinch Kosher salt
Instructions
Prepare the Chia Mixture
Combine the almond milk and chia seeds in a large bowl and stir well.
Prepare the Berries
In a separate bowl, combine the strawberries, blueberries, raspberries, maple syrup, vanilla extract, and Kosher salt.
Using a potato masher or fork, coarsely purée the berries.
Combine
Add the berry mixture to the soaking chia seeds and stir until thoroughly combined.
Portion and Refrigerate
Divide the mixture among 4 containers, approximately 215 grams per container. Cover and refrigerate overnight in a Sub-Zero refrigerator.
Serve and Store
Garnish with additional berries, if desired. The pudding will keep covered in the refrigerator for up to 5 days.
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Chef Ben Davis
Denver, Colorado
In his 30+ year culinary career, Chef Ben has worked in fine dining restaurants, a neighborhood bar and grill, cooked in Europe and New Zealand, owned a cooking school and worked in specialty food retailing. As a classically trained chef, he is inspired by the bounty that each season of the year has to offer and strives to create dishes that celebrate the simplicity of great ingredients.
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