Ahh, you guys, the Sub-Zero, Wolf, and Cove trip Brian and I went on last week was so incredible! It was the first press trip I took Brian on and we loved representing Pure Joy Home together. We had no idea what to expect and were completely blown away by Madison, Wisconsin and the Sub-Zero, Wolf, and Cove family and impeccable hospitality.
We arrived on a Wednesday and were introduced to the team over an incredible farm to table dinner prepared by Chef Joel Chesebro at Harvest Haven, the organic garden and barn that sits on Sub-Zero, Wolf, and Cove’s headquarters. The space was absolutely incredible and the meal was probably the best Brian and I have ever had, and I am not exaggerating that one bit. Chef Joel took us through each of the courses and he had so much pride sharing the intricacies of the ingredients and preparation that went into each plate. I loved when he said, “you can’t appreciate produce until you’ve harvested it yourself.” Insert me immediately turning to Brian and letting him know we are planting a vegetable garden as soon as possible. His passion for food and the brand was contagious as we all enjoyed the fruits of his labor. How can you go wrong with good people, incredible food and amazing atmosphere? I was in my element.
The next day we learned all about the family-owned and operated company and products. We had a tour of the Sub-Zero, Wolf, and Cove museum and got to see the very first refrigerator built by founder Westye F. Bakke in 1945 and a progression of the products throughout the decades, pretty neat!
Next we toured the factory floors where they make their Sub-Zero refrigeration, Wolf cooking and new Cove dishwashing appliances. This truly blew me away! I was so happy to see this bustling American factory, it made me so happy and proud to be affiliated with a brand that honors its heritage and keeping things Made in the USA. Also, the process and rigorous testing each and every product goes through is INCREDIBLE. They take so much pride in their products and you bet there will be no appliance leaving Wisconsin that hasn’t been put through every possible scenario. After seeing their careful precision techniques first-hand, there is no other vehicle for fire we would want in our home other than Wolf.
We were introduced to their full range of products. The one I was most impressed with was the Wolf convection steam oven! You can choose the cooking mode combining steam and convection that’s ideal for your dish, and the oven’s unique digital technology adjusts all the details of cooking. Bake bread, roast prime rib, even bring leftovers back to steamy, flavorful life. I didn’t think I needed one, but you bet this will be in our new kitchen!
We went back to Harvest Haven after our time at the facilities for another delicious meal and a hands on demo of the appliances from Chef Joel. At this point I knew I would be rolling onto the plane from Wisconsin, the food was just TOO GOOD. We also went on a tour of the garden which was so inspiring, and delicious.
Fun fact, the Sub-Zero, Wolf, and Coveteam grow their own romaine lettuce as a test food item for their refrigerators. They compare how the lettuce performs in their refrigeration systems versus their competitors. Chef Joel whipped out a fresh head of romaine from … MID-JULY!! It was in perfect condition thanks to the air purification system found in Sub-Zero refrigerators.
We finished off with another delicious meal, mingled with the other bloggers and Sub-Zero, Wolf, and Cove team members until it was time to go back to the hotel. It was truly such a lovely experience that opened our eyes to the value of a company like Sub-Zero, Wolf, and Cove, one that is deeply rooted in its family heritage and committed to maintaining the highest standard of quality in the industry.
Thank you to the Sub-Zero, Wolf, and Cove family for having us! This post was created in partnership with Sub-Zero, Wolf, and Cove. All opinions and images are my own, thank you for supporting the brands that support Pure Joy Home.