G&G Party Pics

At the Table with Sub-Zero and Wolf

On November 5, 2015, Garden & Gun invited guests to try recipes from the newly released Southerner’s Cookbook at the Sub-Zero and Wolf showroom. Dallas-area readers gathered to watch chef Garth Blackburn whip up a delicious meal straight from the pages of the cookbook.

Special thanks to:
Sub-Zero and Wolf
Dr. Delphinium Designs

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The showroom is set and ready for guests arrival.

photo: Caroline Quinn

Appetizer recipes from the cookbook include the Pickapeppa Pecans and Pimento Cheese.

photo: Caroline Quinn

Guests arrive at the Sub-Zero and Wolf showroom.

photo: Caroline Quinn

Guests from the Dallas area enjoy a drink before the event.

photo: Caroline Quinn

Charleston Brown Water Society Punch is the specialty cocktail of the evening.

photo: Caroline Quinn

Guests mingle with G&G Executive Managing Editor and cookbook co-author, Phillip Rhodes.

photo: Caroline Quinn

Guests enjoy mingling with chef Garth Blackburn before the event.

photo: Caroline Quinn

Also from the cookbook, Spicy Black-Eyed Pea Jambalaya is passed before the demonstration.

photo: Caroline Quinn

Chef Blackburn introduces the menu for guests.

photo: Caroline Quinn

Guests listen to chef Blackburn’s introduction of the menu items from the cookbook.

photo: Caroline Quinn

An aerial shot of guests following the cooking demonstration in the cookbook.

photo: Caroline Quinn

A guest makes notes to the recipe during the cooking demonstration.

photo: Caroline Quinn

Chef Blackburn prepares the Cornbread and Oyster Dressing.

photo: Caroline Quinn

Guests pose for a photograph with their copies of The Southerner’s Cookbook.

photo: Caroline Quinn

An up-close shot of the Cornbread and Oyster Dressing.

photo: Caroline Quinn

Chef Garth Blackburn and G&G Executive Managing Editor and cookbook co-author, Phillip Rhodes.

photo: Caroline Quinn