Virtual Culinary School – Intermediate

Tuesday, February 24th, 2026 3:00 pm to 4:00 pm, MST

Take your culinary skills to new heights with theVirtual Culinary School – Intermediate. Created for passionate home cooks eager to advance their technique, this engaging online program builds upon essential foundations and showcases the precision and performance of Wolf and Sub-Zero appliances to help you cook with the confidence of a professional chef.

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

Sautéed Mixed Vegetables

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
10
minutes
Cook Time
15
minutes

Ingredients

  • 2 Tablespoons neutral oil

  • 1/2 yellow onion, cut into 1-inch pieces

  • 2 carrots, cut into 1/2 rounds

  • 1 cup cauliflower florets

  • 1 cup Broccoli florets

  • 1 red or orange bell pepper, cut into 1-inch pieces

  • 1 medium zucchini, cut into 1/2 rounds

  • 2 Tablespoons clarified butter (ghee)

  • 2 cloves garlic, finely chopped

  • 1 teaspoon of Herbes de Provence

  • salt and pepper to taste

Instructions

Heat oil in a large skillet over medium high heat.

Stir in onions and carrots and saute for 5-6 minutes, stirring occasionally, until just brown on edges

Stir in cauliflower, broccoli and bell pepper and cook for 4-5 minutes more. Add zucchini, stir to coat, adding a little more oil if necessary; cook for 2-3 minutes more. Make a well in the center of your pan and add butter to melt. Stir in garlic and reduce heat to medium. Cook garlic for about 1 minute or until fragrant. Remove from heat and stir in dried herbs until combined. Season to taste and serve warm.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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