Virtual Product Demonstration

Tuesday, January 27th, 2026 3:00 pm to 4:00 pm, MST

In this virtual class, before you make your Sub-Zero, Wolf & Cove appliance selection embark on a journey of discovery, exploring the perfect blend of appliances that align with your lifestyle and culinary aspirations. This is more than just a demonstration; it's an opportunity to be inspired, to understand the art of appliance selection, and to make informed choices that resonate with your personal taste and culinary needs.

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

YIELDS
2
Servings
Prep Time
5
minutes
Cook Time
2-4
hours

Modes

Sous Vide

Ingredients

  • 2 (approximately 8 oz) chicken breasts (with or without skin, with or without bones)

  • Kosher salt

  • fresh cracked black pepper

  • avocado oil or neutral high temperature cooking oil

Instructions

Liberally season the chicken breasts with Kosher salt and black pepper. Place the breasts in a vacuum seal bag and seal. Vacuum seal the bag. If using Wolf Vacuum Drawer, use power level 3 and seal level 3.

Place the sealed bag on a perforated pan or wire rack in the Wolf Convection Steam Oven. Close the oven door.

Select Sous Vide, set the temperature to 145°F, and press start. Cook for 2–4 hours. Remove the chicken from the oven.

Open the bag and pat the chicken breasts completely dry. Set aside.

Preheat a 12-inch skillet over medium-high heat for about 3 minutes. Add about 2 Tablespoons of avocado oil and swirl to coat the pan.

Carefully lay the chicken breasts into the pan away from you to prevent splashing. Sear until golden brown, about 2 minutes. Flip and sear the second side until golden brown, about 2 minutes more.

Remove the chicken from the pan and serve immediately, or slice on a cutting board and serve.

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Chef Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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