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

Broiled Pineapple with Brown Sugar Glaze

by: Chef Ed Richardson

Compatible Wolf Appliances:

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

Modes

Broil

Ingredients

  • 1 whole pineapple, peeled, cored, and cut into planks

  • 2 Tablespoons brown sugar

  • 1 Tablespoon butter, melted

  • 1 Tablespoon fresh orange juice

  • 1 Teaspoon dark rum

  • 1/2 Teaspoon ground cinnamon

  • pinch of Kosher salt

Instructions

Preheat the Wolf Oven to Medium Broil and position the rack on level 5.

In a small bowl, combine the brown sugar, melted butter, orange juice, dark rum, cinnamon, and Kosher salt. Stir until smooth and fully combined.

Arrange the pineapple planks in a single layer on a sheet tray. Brush the glaze generously over all sides of the pineapple.

Transfer the tray to the oven and broil for 3 to 5 minutes, or until the sugar begins to caramelize and the edges develop light charring. Turn the pineapple, brush with additional glaze, and broil for another 2 to 3 minutes, or until evenly caramelized.

Remove from the oven and allow to cool slightly before serving. Serve as a dessert or alongside grilled meats for a sweet and smoky accompaniment.

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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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