You don’t need an open fire to roast chestnuts if you have the Wolf Convection Steam Oven! The unique modes of the Convection Steam Oven allow you to steam and then roast your seasonal chestnuts, allowing them to peel easily.
Chef John Craig is cooking up something great again at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen in South Norwalk. Nothing says summer like fresh corn and this is a great way to prepare it! For this recipe, you’ll use the Convection Broil setting on your Wolf Convection Oven to perfectly melt that mozzarella cheese. This is a simple, delicious side dish for any summer meal!
Clarke’s Bay Corn