This Post is in Partnership with Sub-Zero, Wolf and Cove.
Thank you for Supporting Sponsors that Support Lavin Label.

A few weeks ago, I had the opportunity to travel to Madison, Wisconsin to visit the home of Sub-Zero, Wolf, and Cove. With my husband in the food and beverage industry and my love of design, I was very familiar with Sub-Zero and Wolf appliances prior to this trip. Their famous red knobs are in the majority of my pinned kitchens on Pinterest (like this French-style kitchen and this classic white beauty). So it was a real treat to tour their factories and meet the talented and humble team of chefs, craftsmen and women and designers of this family owned business since 1945. I left Madison feeling inspired to cook fresh, quality food at home. Oh, and of course I left with plenty of design ideas for our new kitchen renovation!

Our first evening everyone gathered for a true farm-to-table dinner in a charming modern barn house. The six-course menu prepared by in-house Corporate Chef Joel Chesebro featured seasonal ingredients using fresh produce grown directly from their own Harvest Haven garden. It was a beautiful night filled with conversation ranging from the value of fresh food and sustainability to vintage wines and ghost stories. Our dinner experience perfectly reflected the Midwest company’s commitment to quality. We also had a pretty amazing sunset that evening that was just icing on the cake.

The next morning we had the opportunity to cook our own breakfast using an array of Sub-Zero refrigeration and Wolf cooking appliances ranging from induction cooktops and gourmet blenders to built-in coffee makers and customizable gas ranges. So we donned our aprons and set forth in their state-of-the-art test kitchens. After breakfast, our day was filled with museum and factory tours where we experienced first-hand the attention-to-detail and incredible quality control that’s evident in all Sub-Zero, Wolf, and Cove products. But what really stands out in addition to their best-in-class appliances is their commitment to inspiring everyday people to cook using the freshest ingredients possible and create memorable food experiences at home.

And since we’re planning to renovate the kitchen in our new home I couldn’t help but pick out a few appliances to grace my wish-list, which expands from a built-in Sub-Zero refrigerator and Wolf dual fuel range to a Wolf coffee system. Oh, and of course their new Cove dishwasher set to launch early 2019. I’ve always had issues with past dishwashers so I’m excited about their newest addition to the Sub-Zero and Wolf family. You can expect better water distribution, fast drying technology and a wash cycle so silent that you won’t know that it’s even running. So yeah, I think that Cove will mend my love/hate relationship with dishwashers, especially knowing that it has the Sub-Zero and Wolf stamp of approval.

Thank you to Sub-Zero, Wolf, and Cove for inviting me to your home! Special thanks to Mary and Erin for coordinating all of the details for such an incredible #SubZeroWolfCove trip.  Lastly, keep an eye out for more recaps from a few friends that I met on this quick jaunt to Madison: Lark and Linen, Pure Joy Home, The Baker Mama, and What’s Gaby Cooking.

Matt Kisiday Photography