Virtual Knife Skills & Kitchen Confidence

Wednesday, February 25th, 2026 3:00 pm to 4:00 pm, MST

We will guide you through the fundamentals of knife selection, care, and technique while teaching essential cuts such as dice, julienne, and chiffonade. Along the way, you’ll discover how strong knife skills can transform not just how you cook, but how you think about food preparation—all while working in a Sub-Zero and Wolf kitchen designed to elevate your culinary experience.

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

Hasselback Potato with Herb Butter

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
12
Servings
Prep Time
15
minutes
Cook Time
30
minutes

Modes

Convection Steam

Rack Position

Enamel Pan
Position - 2

Ingredients

  • 12 medium (size “B”) Yukon Gold potatoes

  • 4 Tablespoons unsalted butter

  • 1 Tablespoon finely chopped fresh herbs, such as rosemary, thyme, parsley, or chives

  • 1 teaspoon Kosher salt

  • ¼ teaspoon freshly ground black pepper

Instructions

Heat the Wolf Convection Steam Oven on Convection Steam mode at 425°F. Place the rack in the porcelain-coated pan with rack.

To ensure the potatoes fan out when cooked, it is important not to cut them all the way through. Lay each potato between two chopsticks or large skewers. Carefully slice across the width of the potato every ¼ inch from end to end. Do not cut completely through the potato; keep the bottom intact so it will fan out during cooking.

Place the sliced potatoes in a bowl of water and refrigerate for a few hours or up to overnight.

Remove the potatoes from the water and place them upside down on a towel to drain. Pat dry with a towel.

Melt the butter in a small saucepan and combine with the herbs.

Arrange the potatoes on a perforated sheet tray. Brush with the butter mixture and evenly divide the salt and pepper over each potato. Place in the Wolf Convection Steam Oven on rack position 2 and cook for 25–30 minutes, until the potatoes are evenly browned and crispy.

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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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