Virtual Cooking with Cast Iron

Wednesday, September 30th, 2026 3:00 pm to 4:00 pm, MST

Learn the techniques and care methods that make cast iron one of the most versatile and reliable tools in the kitchen through this online class focused on flavor, texture, and cooking consistency. You will learn how to properly season, heat, sear, and maintain cast iron cookware while developing techniques that enhance a variety of dishes. Featuring the powerful performance of Wolf appliances alongside the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports timeless cooking methods and elevated culinary results at home.

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).

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Recipes from this event

Roasted Brussels with Cherries

by: Chef Ed Richardson

DF GF
Compatible Wolf Appliances:

Introduction

By using the Convection Steam Mode on the Wolf Legacy Convection Steam Oven, the vegetables tenderize and brown at the same time. This will not only save you time, but will help you achieve better flavor out of your Brussels sprouts.

YIELDS
1-2
Servings
Prep Time
10
minutes
Cook Time
20
minutes

Modes

Convection Steam

Rack Position

Enamel Pan
Position - 2

Ingredients

  • 2 pounds brussels sprouts, split in half top to bottom

  • 1/4 cup avocado oil

  • 1/4 cup Turbinado sugar, (sugar in the raw)

  • 2 Tablespoons sherry vinegar

  • 2 Tablespoons Kosher salt

  • 2 teaspoons coarse or fresh ground pepper

  • 1 cup dried cherries

  • 1/4 cup brandy

  • 3/4 cup water

Instructions

Put dried cherries, bourbon, and water in a small sauce pot on the cooktop and bring to a simmer for 10-15 minutes. The fruit will plump up and infuse some flavor from the brandy. Set aside and drain before adding to the dish.

Place the brussels sprouts in a medium mixing bowl. Rinse and drain well.

Add the remainder of the ingredients, including the plumped cherries, and toss well to coat the brussels sprouts.

Spray the solid pan for the Wolf Legacy Convection Steam Oven with cooking spray or line the pan with foil and spray for easy cleanup.

Spread the brussels sprouts evenly over the pan. Place in the Wolf Legacy Convection Steam Oven on rack position 2.

Select the Convection Steam Mode and set the temperature to 425°F. Roast for 25-28 minutes.

Remove from the Wolf Legacy Convection Steam Oven once browned and tender. Let cool for 3-4 minutes before serving to allow the vegetables to caramelized and cool down.

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Chef Ed Richardson

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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