Virtual Mastering the Wolf Dual Fuel Range

Wednesday, July 8th, 2026 3:00 pm to 4:00 pm, MST

Unlock the full potential of Wolf’s signature Dual Fuel Range with Virtual Mastering the Wolf Dual Fuel Range, an online class focused on expert cooking techniques and appliance mastery. You will learn how to maximize the precision of Wolf’s dual-stacked burners alongside the consistent performance of convection cooking for elevated everyday meals and entertaining. Designed for kitchens featuring Wolf appliances and Sub-Zero refrigeration, this class highlights professional-level control, powerful performance, and optimal ingredient preservation for exceptional culinary 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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PDFs
Wolf Convection Oven Mode Guide

Recipes from this event

Hashbrowns

by: Chef Ben Davis

DF GF
Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
15
minutes
Cook Time
10
minutes

Ingredients

  • 2 pounds russet potatoes, washed and peeled

  • 4-6 Tablespoons vegetable oil (grapeseed, avocado or peanut)

  • Kosher salt to taste

  • freshly ground black pepper to taste

  • Italian leaf parsley for garnish (optional)

Instructions

Preheat the Wolf Infrared Griddle to 375°F.

Use a box grater to coarsely grate the potatoes into a bowl.

Gather the grated potatoes and place them on a clean, lint-free cloth or large piece of cheesecloth. Twist together the top of the cloth and squeeze as much water as possible from the potatoes. Repeat a few times, as needed, to remove as much water as you can.

Transfer the potatoes to a microwave-safe bowl, season with salt and pepper, then cover with a double layer of paper towels. Place the bowl into a microwave oven and cook on the highest power setting for 2 minutes.

Add the vegetable oil to the preheated griddle and allow it to heat for approximately 1 minute.

Divide the potatoes into two equal portions and place in the heated oil. Remove, and use heat-proof spatulas to form the potatoes into rough circles and press gently into the surface of the griddle. Cook on the first side for about 2 minutes, or until the potatoes brown and crisp, then turn and repeat on the second side. Re-season if necessary, drain on paper towels, and serve immediately.

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Chef Ben Davis

Chef Ben Davis

Denver, Colorado

In his 30+ year culinary career, Chef Ben has worked in fine dining restaurants, a neighborhood bar and grill, cooked in Europe and New Zealand, owned a cooking school and worked in specialty food retailing. As a classically trained chef, he is inspired by the bounty that each season of the year has to offer and strives to create dishes that celebrate the simplicity of great ingredients.

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