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

Cast Iron Grilled Rosemary Shrimp Skewers

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
6-8
Servings
Prep Time
15
minutes
Cook Time
10
minutes

Ingredients

  • 1 pound large shrimp, peeled and deveined, tails on

  • 2 to 3 rosemary sprigs, woody stems reserved for skewers

  • 1 Tablespoon olive oil

  • 2 garlic cloves, minced

  • zest of 1 lemon

  • 1/2 Teaspoon Kosher salt

  • 1/4 Teaspoon black pepper

  • Pinch of chili flakes, optional

  • 1 to 2 lemons, halved

  • 1 Tablespoon butter

  • fresh parsley or chives, chopped, for garnish

Instructions

Preheat a Wolf Induction Cooktop with a grill griddle or cast iron grill pan over medium-high heat until hot. Lightly oil the cooking surface.

Strip most of the leaves from the rosemary sprigs, leaving a small amount at the top for presentation. Thread the shrimp onto the rosemary stems, piercing them with the tip of a knife if needed.

In a bowl, combine the shrimp, olive oil, garlic, lemon zest, Kosher salt, black pepper, and chili flakes, if using. Toss to coat evenly and allow to marinate for 8 to 10 minutes.

Place the shrimp skewers on the hot grill griddle and cook undisturbed for 1 to 2 minutes, or until lightly charred. Turn and cook for an additional 1 to 2 minutes, until the shrimp are just cooked through.

Place the lemon halves cut-side down on the griddle and cook until deeply caramelized and lightly charred, about 2 to 3 minutes.

Add the butter to the griddle and lightly baste the shrimp. Remove the shrimp from the heat and transfer to a serving platter.

Squeeze the charred lemons over the shrimp and garnish with fresh parsley or chives before serving.

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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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