Sub-Zero, Wolf, and Cove to Participate in Inaugural New York Times Food Festival (October 5-6)
New York, NY (10/4/2019)
The brand will equip The NYT Cooking Stage during the premier culinary event
Sub-Zero, Wolf, and Cove, the industry leader in premium refrigeration, cooking, and dishwashing, is pleased to announce its participation in The New York Times’ inaugural Food Festival, taking place on October 5 and 6 in New York City. The Festival brings together the food world’s leading chefs, restaurateurs and industry thought leaders to deliver a one-of-a-kind culinary experience with outdoor activities, live panel discussions and bespoke dining around the city.
As a partner of the Food Festival, Sub-Zero, Wolf, and Cove has designed a working kitchen for The NYT Cooking Stage in Bryant Park highlighting the brand’s signature and innovative appliances. Throughout the weekend’s festivities, culinary experts will take to the stage and put Sub-Zero, Wolf, and Cove’s kitchen suite through a variety of unique cooking demonstrations for festival-goers.
"We look forward to being part of this unique event in collaboration with the outstanding culinary teams of The New York Times," said Brian Jones, senior director of marketing for Sub-Zero Group, Inc. "This is an incredible opportunity for Sub-Zero, Wolf, and Cove to work closely with the best in the industry while introducing our talented chefs to a larger audience who are passionate about food and innovative cooking concepts.”
On Saturday, October 5 at 2:45 p.m. and Sunday, October 6 at 2:00 p.m., guests can join Sub-Zero, Wolf, and Cove’s regional corporate chef, Coleman Teitelbaum, and head demonstration chef, Joel Chesebro, for a series of immersive cooking demonstrations that encompass the brand’s spirit of living deliciously. The presentations, titled Fresh & Flavorful, will focus on flavor development and tips on how to cook with fresh ingredients year-round.
“Partnering with Sub-Zero, Wolf, and Cove for this inaugural one-of-a-kind event was exactly what we were looking for,” said Sebastian Tomich, Global Head of Advertising and Marketing Solutions, The New York Times. “They are widely known as the world's premier luxury kitchen appliance brands and bring with them a long legacy of innovation, quality and precision.”
The NYT Cooking Stage will showcase an inspired vignette and working kitchen featuring several appliances including Sub-Zero’s Pro series refrigeration, the Wolf convection steam oven, and Cove, the newest brand and dishwashing line.
For more information on the New York Times Food Festival and to purchase tickets, visit www.nytfoodfestival.com.
About Sub-Zero Group, Inc.
Sub-Zero Group, Inc., headquartered in Madison, Wisconsin, manufactures best-in-class appliance brands Sub-Zero, Wolf, and Cove. Founded in 1945, Sub-Zero, Inc. is the leading American-based manufacturer of refrigeration, freezer and wine storage products. Sub-Zero, the preservation specialist, pioneered the concept of dual refrigeration, ensuring that food stays fresher longer. With the acquisition of Wolf Range Company in 2000, Sub-Zero Group, Inc. added the industry specialist in residential cooking appliances, with products including ranges, cooktops, wall ovens, warming drawers and ventilation equipment. In 2018, Sub-Zero Group, Inc. launched the Cove brand of dishwashers, the specialist in all things clean. Cove joins Sub-Zero and Wolf, establishing the brands as corporate companions and a complete kitchen family. In its third generation of family ownership, the privately held company also operates manufacturing facilities in Fitchburg, Wisconsin, and Goodyear, Arizona. Sub-Zero Group, Inc. is continually recognized for the highest achievements in appliance innovation and customer satisfaction. For more information about Sub-Zero, Wolf, and Cove, visit subzero-wolf.com or follow us at facebook.com/subzerowolf, on Twitter @subzerowolf or on Instagram @subzeroandwolf. For Sub-Zero, Wolf, and Cove Customer Care, call 800-222-7820.