Virtual The Perfect Roast Chicken

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

Discover the secret to creating one of the most beloved dishes in home cooking — the perfectly roasted chicken. In this hands-on virtual class, you’ll learn how to transform simple ingredients into a beautifully golden, flavorful centerpiece that embodies comfort, confidence, and culinary skill — brought to life through the precise temperature control of Wolf cooking appliances and the superior freshness of ingredients preserved in Sub-Zero refrigeration.

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

Sesame Glazed Carrots

by: Chef Ben Davis

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
5
minutes
Cook Time
12
minutes

Ingredients

  • 1 pound baby carrots, peeled, stems trimmed

  • 2 cups mineral water (or water with 2 pinches baking soda)

  • 2 teaspoons Kosher salt

  • 2 Tablespoons granulated sugar

  • 8 Tablespoons unsalted butter

  • juice of 1 lime

  • toasted sesame seeds

  • chopped parsley

Instructions

Cook the Carrots

Place the carrots in a large sauté pan and cover with the mineral water. Add the salt, sugar, and butter, then bring to a boil over medium-high heat. Once the water comes to a boil, reduce the heat and cover the pan. Cook for 10–12 minutes, or until the water has evaporated and the carrots are tender. Test with a skewer or the tip of a small knife.

Finish and Serve

Shake the pan to coat the carrots in the syrupy liquid. Squeeze the lime juice over the carrots and shake the pan again to combine over low heat. Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped parsley.

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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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