Virtual Grilling Without a Grill

Tuesday, June 2nd, 2026 3:00 pm to 4:00 pm, MST

Learn how to achieve smoky, caramelized flavor right in your own kitchen through this creative online class focused on indoor grilling techniques and high-heat cooking methods. You will learn techniques for high heat searing, broiling, and stovetop grilling that recreate the texture and char of outdoor cooking. Designed for kitchens featuring Wolf cooking appliances and Sub-Zero refrigeration, this experience delivers precision temperature control and optimal ingredient freshness for bold, grill-worthy results.

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

Smoked Steak Butter

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
8-10
Servings
Prep Time
20
minutes
Cook Time
20-22
minutes

Ingredients

  • 1 cup beef stock

  • 2 Tablespoons finely chopped shallots

  • 1 finely chopped garlic clove

  • 1/2 cup red wine

  • 1 teaspoon lemon juice

  • 1/2 teaspoon lemon zest

  • 1 Tablespoon chopped chives

  • 1 Tablespoon chopped parsley

  • 1 teaspoon chopped tarragon

  • 1/2 pound (2 sticks) softened unsalted butter

  • 1/4 to 1/2 teaspoon cherrywood liquid smoke

Instructions

Combine the beef stock, shallots, garlic, red wine, liquid smoke, lemon juice, and lemon zest in a small saucepan.

Simmer over medium heat until the mixture is reduced to approximately 2 to 3 Tablespoons of concentrated liquid.

Allow the reduction to cool completely.

Combine the softened butter, cooled reduction, chives, parsley, tarragon, and 1/4 teaspoon cherrywood liquid smoke in a mixing bowl.

Mix thoroughly and taste.

Add additional cherrywood liquid smoke a few drops at a time, if desired, up to 1/2 teaspoon total.

Roll the butter mixture into a log using plastic wrap or parchment paper.

Refrigerate until firm.

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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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