Sub Zero Wolf Appliances

from epicurious.com

Mousse

Today Sub-Zero and Wolf announced Wine Week on its Facebook Page, promising videos, tips and recommendations. Storing wine, pairing wine with food and cooking with wine are sure to be upcoming topics.

According to Sub-Zero, kitchens often sell homes, and homebuyers know top quality appliances when they see them. A Sub-Zero refrigerator can make your kitchen stand out and mean the difference between selling and not selling your home.

And if your kitchen is not quite up to snuff, know that kitchen remodeling can net an return on investment of 85 percent or higher, and homeowners with a Sub-Zero unit in the kitchen will offend find the refrigerator may pay for itself when it comes time to sell.

"Homes with Sub-Zero and Wolf appliances sell 45 percent faster than homes with traditional appliances," Linda Aparicio of Prudential Realty in Connecticut told Sub-Zero.

The business trade recognizes the value of Sub-Zero as well. For the 12th year in a row, Sub-Zero refrigerators were ranked number one by "Builder" magazine.

Sub-Zero and Wolf appliances may be found at all Fine Lines locations.

A Sub-Zero refrigerator is the mark of a professional kitchen for the home chef. Walk into a kitchen featuring this restaurant style appliance, and you know you're in the kitchen of someone who loves to cook.  And they last forever: I once lived in a house where the owner was proud to tell me the 20-year old Sub-Zero refrigerator had come across the country after she had graduated from law school in New York.  

Cleaning a traditional cooktop with burners can take quite a bit of strength, and more than a little ingenuity to take the components apart, clean and then reassemble. An induction cooktop simplifies the process with a single surface for cooking―no separate parts so cleaning can be easy. However, special care must be taken to avoid scratching or otherwise marring the ceramic glass surface.

Wolf's video, Electric and Induction Cleaning & Care, offers the following guidelines that apply to any ceramic glass cooktop. The cooking surface should be cleaned before using for the first time. Use a damp cloth, not a sponge, and wipe the surface clean with one teaspoon of non-abrasive cleaner. Use a second dry cloth to remove any residue or moisture. Repeat this process after each use.

Drips and spills are inevitable. Once cool, wipe a spill with a damp cloth. If the spill has hardened and does not wipe off easily, Wolf recommends using a razor blade to lift the spill from the surface.

Critical don'ts: Do not use a sponge, use a dish cloth instead. No harsh cleaners that contain ammonia or bleach, or any abrasive ingredients.

Induction cooktops by Wolf, Electrolux, Thermador and GE are available through Fine Lines. For more information about induction cooking, try The Science of Induction Cooking in the hhgregg Learning Center.

A Gossip Girl favorite, Butter restaurant in NYC will soon be opening a second location in Charlotte, NC. Staff interviews took place earlier this month, so we're hoping to see an opening date after the first of the year. 

Electrolux offers three recipes from Butter’s executive chef Alex Guarnaschelli on their party planning site Kelly Confidential.  All three look good, but the coconut pecan macaroons are by far the easiest of the three. Serve with glasses of bubbly on New Year's Eve, the perfect accompaniment to a whispered round of gossip ... "Can you believe she made that New Year's resolution?"

1. In the bowl of an electric mixer fitted with a whisk, whip the egg whites until they start to form peaks. You will see the trace in the whites left by the whisk as it spins. Gradually start adding the sugar, whisking on low speed.
2. Line two baking sheets with parchment paper. Gently fold in the pecans and coconut into the egg white and "drop" large spoonfuls onto the trays. Take care to leave a decent amount of space between each cookie.
3. Place the trays in the oven and bake for 15-18 minutes. The cookies should be light brown. Do not allow them to get too dark. Remove the trays from the oven and use a flat metal spatula to life them from the paper. Allow them to cool a little before eating.

Wolf and Sub-Zero have just posted the rough cut of the HGTV Dream Home 2010 on their Facebook fan page. The home is located in the high desert of New Mexico, an isolated site that sets this classic Pueblo home in high relief against the desert sky. Although we won't find many examples of Pueblo architecture in the midwest or south, lessons from this home may be applied to any contemporary style.

"Modern design has to be complemented by applilances with modern functionality," says spokesperson for Dream Home 2010. For the past five years, Wolf and Sub-Zero appliances have been selected for the HGTV Dream Home, and the tradition continues with this year's choice of appliances.

The Dream House kitchen has more than 60-inches of cooking surface including a gas cooktop, an induction cooktop that uses 50 percent less energy than its gas counterpart, and a steamer for healthy food preparation. In addition to the expected warming drawers, the kitchen has a microwave drawer. Not sure how practical that would be for liquids, but I like the idea of a "hidden" microwave.

The kitchen also has two Sub-Zero refrigerators with under the unit pull-out freezer drawers. Each refrigerator uses less energy than one 100 watt light bulb.

I was struck by the exceptional use of glass tiles set in aluminum in this kitchen, design techniques that could be applied to many kitchen styles. Note the trio of colors: vanilla, aqua and grays. They're easy on the eyes, reflective, and add a welcome splash of color that blends well with the view through the windows. The tiles are used liberally throughout the space, from backsplash to accent wall. I also liked the lower island which provided seating and workspace at the height of standard chairs, rather than stools which would have blocked the view.

Fine Lines is the place for a comprehensive selection from Wolf and Sub-Zero. Better yet, each Fine Lines location features fully built-out kitchens, so visitors can see how the appliances fit into a living space, often difficult to do when your kitchen remodel is at the bare stud stage.

hhgregg Fine Lines presents The Ultimate Kitchen Remodeling Event.  Visit with Kitchen Designers, Factory Appliance Reps, Fine Lines experts and enjoy hors d'oeuvres and cocktails.

PLUS - Register to WIN a Golf & Spa get-away to sunny Arizona!


Come see the latest and greatest in kitchen appliances and meet remodelers, Kitchen Designers, Architects, Interior Designers, builders and appliance experts all in the Ultimate Kitchen Show.  Sub-Zero, the leader in refrigeration, has created beautiful new food storage designs, along with innovative water and air filtration systems.  Wolf is Sub-Zero's cooking appliance soul-mate.  And as such, every unit provides the very best in styling, performance and durability, down to the last detail.

hhgregg Fine Lines presents The Ultimate Kitchen Remodeling Event.  Visit with Kitchen Designers, Factory Appliance Reps, Fine Lines experts and enjoy hors d'oeuvres and cocktails.

PLUS - Register to WIN a Golf & Spa get-away to sunny Arizona!


Come see the latest and greatest in kitchen appliances and meet remodelers, Kitchen Designers, Architects, Interior Designers, builders and appliance experts all in the Ultimate Kitchen Show.  Sub-Zero, the leader in refrigeration, has created beautiful new food storage designs, along with innovative water and air filtration systems.  Wolf is Sub-Zero's cooking appliance soul-mate.  And as such, every unit provides the very best in styling, performance and durability, down to the last detail.

It’s cooking Wednesday at Fine Lines. Right behind the food, an oven big enough to hold the bird, another one to bake the side dishes, a range with plenty of room for making the gravy, and a refrigerator to hold all the food you’ve prepared ahead of time, the essential cookware and tools to prepare the annual Thanksgiving meal can’t be overlooked. Sub-Zero and Wolf posted a page of Cookware, Tools and Books   that include three of my favorites.

All-Clad Roasting Rack
‘This 16-inch rectangular roaster will satisfy Thanksgiving cooks and other chefs for generations, as its brushed aluminum exterior and 18/10 stainless-steel interior hold up to heavy use.’
I’ve had mine for years. It’s big enough for a 20 lb. bird and conducts heat perfectly for making gravy. I make my gravy right in this roaster and then transfer it to a smaller pot to keep hot until serving.

All-Clad Slow Cooker
‘With three heat settings on the easy to read digital control panel, you can be confident your special slow cooker recipes will be meet your standards.’
Here’s another favorite. I transfer mashed potatoes into it and set to warm. I’ve found if you keep the potatoes in a pot on the stove, they take on an odd flavor at a temperature high enough to keep them warm or get cold when the heat is turned down. Plus, a slow cooker can be placed in an out-of-the-way spot in the kitchen or breakfast room, leaving more space for last minute preparation.

Emile Henry Pie Dish
‘Renowned for their quality and durability, high-fired Emile Henry ceramics have been crafted in the Burgundy region of France since 1850.’
This is my favorite dish for pumpkin pie. The Emile Henry line comes in a range of mouth watering colors, I chose green for its versatility from Thanksgiving to Christmas. After years of use, it still looks brand new. For pecan pie, consider a new shape. I like a rectangular tart pan with a removable bottom.

Make a list for Thanksgiving entertaining and be sure you’re not stuck without an essential on the big day. Yes, I’ve been stranded without a baster, and a serving spoon is not an adequate substitute.

On Wednesday I gave you a recipe for a great Thanksgiving first course and today we'll turn to the turkey. 

Let Chef Eric Rupert from Sub-Zero and Wolf show you how to make a perfect Thanksgiving turkey in about half the time. His secrets include the internal temperature probe, using the convection/roast mode and self-brining. Spend five minutes now and feel more confident on Thanksgiving morning.


Remember, Fine Lines offers the full range of Sub-Zero and Wolf appliances. The best meals start with the best equipment.

We’re into November and the first holiday feast is just weeks away. Thanksgiving dinner is a tradition across the country, and one that is ripe for some eco-friendly updating. Don’t panic. I’m not suggesting a vegetarian meal in place of turkey and other traditional family favorites, rather an integration of simple green cooking tips that can be used for the big day and throughout the year.

Shop local. Many smaller markets and specialty produce stores feature local, organic produce. And even if your local growers shut down during the winter months, look for produce supplied by farmers in warm weather climates. The food has travelled a shorter distance, and you’ll be supporting the growers committed to sustainable farming.

Choose local wine. No longer is wine making confined to the west coast. Virginia, Maryland, Indiana and Tennessee. The French Lick Winery in West Baden, IN was one of the places hh got to see on his tour of Indiana during hhgregg's Show Me Indiana contest. He was impressed. Their wines have won numerous awards ... good choice to accompany Thanksgiving dinner.

Use a standard meat thermometer, not an instant read. Why? Every time you open the oven door to insert the instant read thermometer, your oven loses 25% of its heat and has to fire up to regain the specified temperature.

Use cloth dish towels instead of paper towels. The average family uses 1.5 rolls of paper towels in a week, and could use this amount in just one day preparing a holiday meal. I simply stopped buying paper towels to avoid the temptation, they’re ridiculously expensive and don’t provide any better clean up than cloth.

Substitute glass and plastic containers for dishes covered in plastic wrap when reheating a dish you’ve made ahead and for leftover storage. Yes, foil can be reused, but it can’t go in the microwave. I’ve often just turned a salad plate over and used it as a cover when reheating in the microwave.

Here is a classic recipe and procedure for roast turkey from our friends at Wolf and Sub-Zero. You'll start the brining a day ahead.

The Perfect Turkey
Serves 9 - 12

Ingredients:

Brine
½ gallon apple cider
2 gallons cold water
1 ½ cups kosher salt
½ cup firmly packed brown sugar
1 (12 to 15-pound) turkey, cleaned (local and organic if possible)

Seasoning
½ cup unsalted butter, softened
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage

Preparation
The day before (12 to 15 hours before roasting):
In a large clean 5-gallon bucket, mix cider, water salt and brown sugar until fully dissolved. Twelve to 15 hours before roasting, place turkey in brine. Cover and refrigerate in Sub-Zero refrigerator or outside if it is between 20- 40°F (-7-4°C).

On roasting day:
Regular Roasting Mode in a Wolf oven
Preheat Wolf oven in BAKE at 350F (177°C). Rinse turkey with cold water and pat dry with paper toweling. Mix together butter and herbs and gently tuck under the skin over the turkey breast. Place turkey, breast side up, on a roasting rack on the roasting pan. Insert temperature probe into the turkey thigh and set for 178°F (81°C). Roast until temperature probe chimes the temperature has been reached. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.

Convection Roast Mode in a Wolf oven
Preheat Wolf oven in CONVECTION ROAST at 300°F (149°C). Rinse turkey with cold water and pat dry with paper toweling. Mix together butter and herbs and gently tuck under the skin over the turkey breast. Place turkey, breast side up, on a roasting rack on the roasting pan. Insert temperature probe into the turkey thigh and set for 178°F (81°C). Roast until temperature probe chimes the temperature has been reached. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.

In either mode, basting your turkey is optional. If you elect to baste, do so no more than once every half hour. Remember, opening the oven door loses heat.

Good news from Sub-Zero today, news that may signal an economic recovery in 2010 was . Increased demand for Sub-Zero and Wolf products has prompted the company to add
a second production shift at its factory in Fitchburg, Wis. The company had cut 300 employees from the 1,350 Wisconsin facility, turning a two-shift operation into a 40-hour-a-week schedule, but will now add 165 jobs to the plant in anticipation of increased demand next year.

Not only will Madison benefit, but Kentucky as well. Sub-Zero just finished a new factory in Kentucky and is looking to hire 100 workers to build dishwashers, a new appliance line for this upscale manufacturer, a favorite at Fine Lines stores.

"For the first time in more than a year, home sales and home remodeling projects are steadily picking up, and our distributors and dealers are reporting increased interest and demand for our appliances," said Chuck Verri, Sub-Zero and Wolf's vice president for human resources. "We've been in this business for more than 60 years, and we've successfully weathered other economic downturns. We're cautiously optimistic that the industry and the economy will continue to recover, and so we've positioned ourselves to rebound quickly as we come out of this recessionary period."

Hiring usually picks up long after a recovery is under way, but though Sub-Zero hiring may break from the pattern, no one is complaining.

When: Wednesday, November 11th at 1 p.m. CST
What you’ll learn: Get the inside scoop on what's new with the 2008-09 contest, learn how it can benefit you and your business, and get insider tips for entering the contest. We will also answer many frequently asked questions about the contest that are common barriers to entry, including photography and creating narratives for your entries.

Sign up for the KDC Webinar.

About the Sub-Zero and Wolf Kitchen Design Contest:

Sub-Zero and Wolf showcase the best in kitchen design from the trade. For 2008-09, professionals who have helped make Sub-Zero and Wolf the quintessential components of the uncompromised kitchen will be honored. This contest is the most respected within the design industry and is judged by a panel of professional designers representing the various disciplines under kitchen design.

The associates at Fine Lines are happy to answer your questions regarding this contest.

Go Mobile!
Trade Alert from Sub-Zero & Wolf: Quick reference guides, installation instructions and use and care information are now all available from a fast mobile version of the Sub-Zero/Wolf spec library at subzerowolfspecs.com. Compatible with iPhone, Blackberry, Palm and other smartphones.

If you don't live in the southernmost regions of our country, it is almost impossible to imagine the scent of ripe strawberries in the dead of winter. Lucky Floridians can enjoy the smell of all types of organic, locally grown produce throughout the winter months. Produce from Florida ships all over the country, so even if it's not grown locally, do your best to support these U.S. organic farmers.

Meet Carl Grooms of Fancy Farms in Plant City, Florida:

"From November through March, the air around Fancy Farms is heavy with the aroma of ripe strawberries. Harvesters walk the fields continually to pick the berries at their ideal ripeness. Orange trees grow in adjacent groves. The fourth generation of his family to farm these lands, Carl has operated Fancy Farms for 30 years.

His berries are marketed along the Eastern Seaboard as far north as Canada. In spring, when the Gulf-Coast heat becomes too much for the delicate strawberry plants, Carl converts his production to zucchini and, in one 10-acre patch, habanero peppers — surely the hottest 10 acres in all of Florida. Meanwhile, in whitewashed bee boxes set up around the fields, bees produce aromatic orange-blossom honey that is sold at the farm's roadside stand." Courtesy of Wolf and Sub-Zero.

Look for Florida grown strawberries and try this recipe as an anecdote to dreary weather wherever you live.

Strawberry & White Chocolate Mousse Tart
A perfect showcase for organic strawberries, you'll want to start this a day ahead to give the mousse a chance to set.

Ingredients
For crust:
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water

For mousse:
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar

1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce basket organic strawberries, hulled, thinly sliced lengthwise

Preparation

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.

For mousse:
Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.

Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.

Next day: Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

We're happy to announce the opening of 7 new Tampa locations, all of whom feature Energy Star Rated appliances. Stop by any time to say hello! And if you're in Floriday, be sure to become a fan of hh on Facebook. Now through October 29, take a pic of hh at your favorite Florida spot, post on h.h. Sales Guide Facebook Page and you could win a Canon Rebel DSLR camera.

In an ongoing effort to help home chefs get the most out of their restaurant quality Wolf appliances, Wolf and Sub-Zero have created a series of basic cooking videos. Today, we'll focus on steak.

Admittedly, I have trouble cooking meat. Every time, I promise myself I won't succomb to temptation and cut into the meat while it's still cooking to check the color. Yes, I know the cut, no matter how small, releases juices, so I end up with less juicy meat and unsightly slits in the surface ... sometimes more than one!

This video presented by Chef Eric Rupert covers three cuts of meat: filet, T-bone and New York strip. With no more than a sprinkling of salt and a grind or two of pepper, Chef Rupert prepares each cut in a different way using the Wolf cooktop for sauteeing, Wolf electric oven for closed door broiling and the Wolf Infrared Charbroiler for grilling. 

Guess what I'm having for dinner? No slits.

Last week I attended a global shipping conference in New Orleans and heard the guarded outlook from senior economist Scott Frisby from Moffatt & Nichol. In summary, consumers took a big step down in spending, which is likely to last. U.S. manufacturing capacity just above 60%, not good. Manufacturing will continue to be sent offshore to countries with younger and cheaper labor rates. The U.S. workforce is aging: today the average worker is 42 years old, commanding higher rates than younger counterparts. Not inspiring.

So you can imagine my delight in seeing this announcement from Sub-Zero and Wolf,  just days after my return:

Increased demand for Sub-Zero and Wolf products has prompted the company to add a second production shift at its factories in Fitchburg, Wis., and Phoenix, Arizona, the Madison-based appliance manufacturer announced today. The company had implemented a production and workforce cut earlier in the year due to the economic recession.

“For the first time in more than a year, home sales and home remodeling projects are steadily picking up, and our distributors and dealers are reporting increased interest and demand for our appliances,” said Chuck Verri, Sub-Zero and Wolf’s vice president for human resources. “We’ve been in this business for more than 60 years, and we’ve successfully weathered other economic downturns. We’re cautiously optimistic that the industry will continue to recover, and so we’ve positioned ourselves to rebound quickly as we come out of this recessionary period.”

The company has called back approximately 40 hourly employees at its Arizona plant, and 165 in Wisconsin, and will hire 60 additional salaried positions. The hiring effort will take full effect in November for hourly employees and will continue over the next six months for salaried positions.

Maybe reaction is best summed up by Sub-Zero, Wolf Facebook fan Kathy Mullins, “More made in USA YAY!! YAY for Sub Zero!!!!!”

Sub-Zero and Wolf appliances are available through Fine Lines.

Our culinary magazine trio shrinks to a pair with Monday’s news from Condé Nast it will close Gourmet after nearly 70 years of publication, leaving Bon Appetit and Food & Wine to stand alone. The magazine, introduced in 1941, is expected to close by the end of the year. November may be the last issue. The last Thanksgiving.

Gourmet, which has nearly 1 million subscribers, fell victim to a decline in ad sales. Even though many fans enjoyed flipping through the glossy pages, about the same number of subscribers as American Express’ Food & Wine, popular food shows on television and online sites eroded the magazine's advertising revenue. Condé Nast opted to continue their other  food publication, Bon Appetit, hoping to consolidate ad sales and subscribers under this one publication.

The news made me feel guilty. Yes, I was one of those who cancelled their Gourmet subscription several years ago, but I still collect the annual Gourmet recipe compendiums going back to 1997 and regularly visit Epicurious.com, the cooking website featuring both Gourmet and Bon Appetit recipes.  I must also confess to watching food television. Guilty as charged.

Gourmet Editor Ruth Reichl said in parting “This magazine invented the epicurean category in the U.S. You read the magazine and you get a picture of America through its food. For almost 70 years it chronicled what America was like. My little piece of it was just at the end.”

She will continue her book tour to promote "Gourmet Today," a 1024 page cookbook, and the debut of the public television show “Gourmet’s Adventures with Ruth”  remains on schedule for October 17. Condé Nast will continue to use the Gourmet brand in book publishing and television programming, and Gourmet recipes will still appear on Epicurious.com.

Fine Lines brands are certainly no stranger to the pages of Gourmet. Wolf, Sub-Zero, Thermador, KitchenAid and Jenn-air made regular appearances, the perfect appliances for gourmet cooking. We will all miss Gourmet in its original form, glossy pages and all.

Gourmet’s Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Serves 6
Active time: 20 min
Start to finish: 3 1/2 hr (includes cooling)
This is the cake you want on a cool Sunday evening in October, after you’ve just finished eating your first beef stew of the season. It’s full of the flavors everyone craves once the mercury dips below 50 degrees—brown sugar, cinnamon, ginger, and cloves. The swath of spiced cream cheese frosting is as easy to make as it is delicious.

For cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts (optional), toasted, cooled, and chopped

For frosting
5 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1/2 teaspoon cinnamon

Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Recipe by Andrea Albin
Photograph by Stephanie Foley

This month, Baltimore Magazine featured comments and opinions from leading kitchen designers in the area.

Insightful.

Perhaps inspirational.

And at the least, food for thought:

On refrigerator drawers:

"Some people go for drawers just for the kids, so they can get their juice boxes; others do their entire refrigeration under the counter."

“They open up wall space, working well in kitchens with lots of windows.

On refrigerators and freezers for smaller kitchens:

"It was tall and skinny, about 23 inches wide—perfect for a rowhouse. (From GE, column style)

Manufacturers like Thermador are making refrigerator columns as narrow as 18-inches. Split columns of fresh food storage and freezer storage can offer great flexibility to the designer.

“Designers agree freezers are not necessarily a part of the traditional "triangle"¬ of stove, sink, and refrigerator in most kitchen designs. By moving the freezer to a remote corner, or even a pantry or mudroom, the refrigerator can be part of the triangle, but it doesn't take up so much space."

On French-door refrigerators:

 “A walk-in closet for women and their shoes. It's a tremendous feeling to have everything within view, and in easy reach."

"Most of what you need is waist-high. It's easy to see and easy to reach."

"The slimmer doors mean the refrigerator can be placed near an island or a wall, so the designer has more flexibility about where to place it.”

On custom paneling to match cabinets:

"People want their refrigerators to disappear into the kitchen." Custom panels are half the equation and units built to the depth of adjacent counters, so they don’t jut out into the space complete it.

With so many options available in both fresh food and storage option, choosing the right combination of units is essential to the success of kitchen designs both large and small. Some clients want the refrigerator to be a focal point of the kitchen. Think Sub-Zero’s glass fronted restaurant style unit. While others, want all of the appliances to disappear into the cabinetry. Is it a closet or a kitchen? That’s a question these clients crave.

Visit a Fine Lines store to discover all of the available options.