by Chef Brittany Willams If coffee is what you live for, then you’ll want to check out my recent blog posts on The Best-kept Secret in the Coffee Industry and Coffee Talk with the Wolf Coffee System. Once you finish reading those, you’ll be ready for even more tips and tricks to take your coffee […]
Coffee Talk III: More Fun Coffee Tastes in Your Kitchen Read More »
by Chef Brittany Williams Ever wonder how your favorite coffee shop gets your vanilla or hazelnut coffee to taste so delicious, even when you order your flavored coffee black? Brace yourself, this is the best-kept secret in the coffee world! And the best part is, the secret lies in just two ingredients and takes less
Coffee Talk II: The Best-kept Secret in the Coffee Industry Read More »
Clarke is delighted to shine a Designer Spotlight on Architect David Hacin of Boston’s Hacin + Associates. David was one of the three New England regional winners in Sub-Zero and Wolf’s Kitchen Design Contest and he will go on to the Best of the Best Summit & Awards in September. In 2010, the American Institute
Designer Spotlight on David Hacin Read More »
Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, would like to help demystify the new line of Sub-Zero Integrated Refrigeration. When customization is taken to a whole new level, this can be a blessing and a curse. The blessing is that you can virtually do anything you would like; the curse is
Learn How to Make Your Refrigerator Disappear with Sub-Zero Read More »
Clarke shines a Designer Spotlight on Architect Adolfo Perez. Adolfo has won numerous awards, including a 2013 New England regional win in Sub-Zero and Wolf’s Kitchen Design Contest and a First Place Contemporary win in the Clarke Kitchen Design Contest. When did you know you wanted to be an architect? My interest in architecture started
Clarke Designer Spotlight on Adolfo Perez Read More »
by Lee Maida, Clarke Showroom Consultant Homeowners often tell us that one of the elements in designing a new kitchen that is the trickiest for them is selecting ventilation. There are many kinds of ventilation to consider and, in this post, we’ll be looking at the most popular, overhead ventilation. Overhead Ventilation…why do we need
Clearing the Air: How to Select Overhead Ventilation Read More »
Clarke is pleased to shine a Designer Spotlight on Rosemary Porto of Poggenpohl Boston, one of the three New England regional winners of the Sub-Zero & Wolf Kitchen Design Contest who were recently announced at An Evening to Remember at Clarke. Rosemary has been an interior designer in Boston since 1985 and specializes in innovative,
Clarke Designer Spotlight on Rosemary Porto Read More »
On May 7, Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen in Milford, Massachusetts, was filled with 100 of New England’s top architects and designers and their guests. The event, known as “An Evening to Remember,” was buzzing with talk of kitchen design trends, a culinary demonstration by Public Television’s Emmy Award-nominee
New England Regional Winners in Sub-Zero & Wolf Kitchen Design Contest Read More »
by Brittany Williams, Clarke Corporate Chef Can you imagine turning your oven into a dehydrator with just a push of a button? Well with Wolf Electric Wall Ovens it is just that simple. Dehydration has been a form of food preservation for years and a practice that is gaining popularity again today. You can turn
Dehydrating Foods With Your Wolf Electric Wall Oven Read More »
by Clarke Showroom Consultant Jenny Tredeau We are all creatures of habit. We hold onto items that “still work.” There’s the blender we got for a wedding gift, with only the puree button still working, the toaster that mysteriously grabs onto our bagel, while we lose half of it trying to pull it out with
What’s All the Talk About Wolf Gourmet? Read More »
“Our Cooking School is a fun, state-of-the-art classroom and the place to be if you love to cook, love to eat or just want to have a great time. We’re proud to have an incredibly talented and entertaining staff, and we’ve also drawn together noted restaurant chefs, cookbook authors and cooking professionals from across the
Stonewall Kitchens Installs Sub-Zero & Wolf Appliances in Maine Cooking School Read More »
There’s always something delicious being cooked up at Clarke’s Test Kitchen. On the heels of Chef Brittany Williams’ Spring Bruch recommendations, we decided to offer you a recipe and details for a Spiced Up Holandaise Sauce created by Stephanie, Clarke’s Johnson & Wales Culinary Intern. Secret Ingredient: Wolf Gourmet Blender A main ingredient in the
Hollandaise Sauce with the New Wolf Gourmet Blender! Read More »
