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Extraordinary kitchens feature Sub-Zero, Wolf, Cove  and ASKO appliances. It’s time to shine a light on the six extraordinary kitchens that won first and second place in three different categories in Clarke’s 2020 Kitchen Design Contest. For the next few weeks, we will highlight each winner and what made the design a standout for the […]

We’ve noticed a recent increase in interest in our previous blog on how to clean your Wolf griddle from six years ago, so we thought we’d provide a update with a video demonstration from Chef Shelby Grigoriadis. You can view the full blog here. To purchase a griddle cleaning kit, check with your local authorized

Clarke and Smith & Wollensky’s Self-Quarantine Video Series comes to an end this week with our final installment. Chef Matt King is back at the Clarke Showroom at 7 Tide in Boston Seaport putting his own spin on a popular dish that brings him back to his days at culinary school. Here’s his Spam Fried Rice!   Ingredients: 1

Is this the year of your new kitchen? We totally get it. Life is busy. You need a clear understanding of why you take an hour or two out of your busy life to visit Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, especially when you’ve heard you can’t buy anything there.

Unsure about baking with yeast? No need to worry anymore. With a stand mixer and a Wolf Convection Steam Oven, baking with yeast is an easy process that yields amazing results. This recipe can be enjoyed with any Wolf Oven, it’s just that the Convection Steam Oven offers extra enhancements. This Honey Oatmeal Bread recipe

We’re back with another recipe in Clarke and Smith & Wollensky’s Self-Quarantine Video Series. Chef Matt King prepares a creamy and delicious mac and cheese in the Clarke Showroom at 7 Tide in Boston Seaport. This is a recipe you’ll definitely want to try that the entire family will love. Ingredients:   4 Tbsp Unsalted Butter 2Tbsp Flour

The Clarke Kitchen Design Contest has been spotlighting the best kitchen designs in New England for more than a decade. Every two years, Clarke, New England’s Official Sub-Zero/Wolf/Cove Showroom and Test Kitchen, assembles an esteemed panel of judges from the design industry to select the best kitchen designs in New England. The announcement of the

People are so generous! Only days after Clarke and Smith & Wollensky delivered 750 meals to healthcare heroes at Milford Regional Medical Center and Newton-Wellesley Hospital, Executive Chef Matt King received a message. The owner of the Boston Brisket Company had seen the social media describing the hospital initiative and he wanted to help. Soon,

In 2015, Wolf launched Wolf Gourmet, a line of countertop appliances and kitchen tools that not only match the performance of what you’re used to with your full-size Wolf cooking appliances, but also match the design with those iconic red knobs. Wolf Gourmet has continued to release new countertop appliances and now has more than

We hope you’ve been enjoying our series of recipes! It’s now time for the third installment of Clarke and Smith & Wollensky’s Self-Quarantine Video Series. Chef Matt King gives you his tips for preparing Social Distance Chili in a 20-minute video shot in the Clarke Showroom at 7 Tide in Boston Seaport. This is the

There are many functional features of a Sub-Zero that are impressive but sometimes it is the little things that count as well. When I am with a client in the Showroom, I make sure to point out the Food Preservation Card or “Freshness Card” that come in every Sub-Zero refrigerator or combination models. You’ll find

We hope you enjoyed last week’s Self-Quarantine Beef Stew recipe. Now you’re in for a treat this week when Clarke and Smith & Wollensky team up once again to bring you our second cooking at home meal in the Self-Quarantine Video Series. Chef Matt King prepares a beautifully cooked Cajun Rub Filet at the Clarke