HILUXURY – Hawaii Luxury Magazine

’Round the grill entertainment

IT’S THE END OF AN ARDUOUS WEEK. Riding shotgun in your car is a brown paper bag filled with all the things that you’ll use to usher in the weekend: Decadently marbled rib-eye steaks, day-caught mahimahi, a beautiful medley of Hamakua mushrooms and tomatoes, and some local greens.

Such gastronomic treasures deserve to be prepared in the right venue. Luckily, you’re the proud owner of the ultimate outdoor kitchen.

Having an outdoor kitchen is essential here in Hawaii; we live, play and often work under the sun. So why shouldn’t our appliances, whose sole purpose is to make our lives easier (and tastier), exist out of doors as well? Personally, I like my medium-rare steak with a side of balmy Island breezes and picture-perfect sunsets. But that’s just me.

When we laid eyes on the new cook tops, grills and refrigeration units from Sub Zero/Wolf, we immediately began plotting our next family Barbecue.

“The kitchen is always the center of the home,” says Jean Nakanishi of Riggs Distributing Inc., the company that distributes Sub-Zero refrigeration units and Wolf cooking apparatuses throughout Hawaii. “But if you can move that outside, it’s much more fun.”

Sub-Zero and Wolf are two of the top names that resonate with outdoor kitchen enthusiasts. With reputations for high-grade steel craftsmanship and state-of-the-art technology, Sub-Zero and Wolf appliances are often chosen as the central components around which an outdoor kitchen is built.

The evening begins in your dream outdoor kitchen by placing a nice bottle of wine in the wine cooler, set to the precise temperature of your choosing. A last-minute change from Sauvignon Blanc to a Riesling (which will pair perfectly with the mahi)? Click the digital setting down a few degrees.

Likewise, crisp vegetables should stay that way: Put your veggies (and meat, fish) into the outdoor refrigeration unit, where they’ll stay chilled until just before hitting the grill. Sub-Zero’s new under-counter refrigerator – built of heavy-gauge stainless steel meant to withstand sun, salt and moisture – is set via digital LCD display. Throw in the new outdoor ice maker (which makes up to 50 pounds of ice daily) and there’s no more running in and out of the house for cubes.

Next, it’s on to cooking your entrees. According to Nakanishi, key principles for any outdoor kitchen are “function and flow.” Every home cook has their own method, yet it’s important to organize your outdoor kitchen efficiently, albeit to your style.

“You don’t want too many steps from the freezer to the sink to the cooking surface,” Nakanishi says.

Wolf grills come in 30-inch, 36-inch and 42-inch sizes, each of which can be built into existing walls or purchased as cart models. High-powered side burners are great to use for that perfect demi-glace or the quick sauté. Wolf grills exert two types of heat: direct (high temperatures for searing) and radiant (for consistent temperature distribution). Steaks and other meats come out juicy and tender, which Nakanishi assured is a result of the even heating provided by Wolf’s trademark “builtin” briquettes.

“Wolf is all about cooking control,” Nakanishi says. “When paired with Sub-Zero’s intricate refrigeration control, they’re the perfect companions.”

This is exactly what you will find yourself with shortly after unveiling your ultimate outdoor kitchen: lots of new “companions.”