Savor the South with Sub-Zero and Wolf

Garden & Gun partners with Sub-Zero and Wolf for a cooking demonstration at the Atlanta showroom 

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    Sub-Zero Group South East chef George Laudun and G&G executive managing editor Phillip Rhodes co-host Savor the South at the Sub-Zero and Wolf showroom in Atlanta.

    Ben Rose Photography

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    Guests peruse Sub-Zero and Wolf appliances and kitchens.

    Ben Rose Photography

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    Readers pose as they explore the range of possibilities in the showroom.

    Ben Rose Photography

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    The West Indies Salad spoon featuring a sprinkling of lemon zest and a garnish of mint both delights and refreshes the palate.

    Ben Rose Photography

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    A twist on the original, these Delta-Style Tamales are made with a spicy Bloody Mary mix.

    Ben Rose Photography

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    A row of Slurricane cocktails using New Orleans cocktail scholar Jeff Berry’s original recipe.

    Ben Rose Photography

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    Guests get ready for the cooking demonstration by Sub-Zero Group South East chef George Laudun.

    Ben Rose Photography

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    Chef Laudun shares tips and tricks on how to maximize flavor for the featured dish, Smothered Skillet Pork Chops and Mac and Cheese.

    Ben Rose Photography

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    Madeira wine and golden chanterelle mushrooms bring out the taste of Sunday supper in this Southern classic, Smothered Skillet Pork Chops.

    Ben Rose Photography

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    Phillip Rhodes signs cookbooks for G&G fans, concluding an evening of great food and fun.

    Ben Rose Photography

On November 2, 2016, Garden & Gun and Sub-Zero and Wolf brought G&G’s The Southerner’s Cookbook to life at the Sub-Zero and Wolf showroom in Atlanta. Readers enjoyed a cocktail hour featuring savory and sweet favorites from the book, followed by a cooking demonstration by Sub-Zero Group Southeast chef George Laudun. G&G’s executive managing editor, Phillip Rhodes, rounded off the evening by sharing anecdotes from the cookbook and letting the fans in on some editorial secrets. 

Special thanks to:
Sub-Zero and Wolf

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