Superb Suppers

With white-glove service, perfectly paired wines, and a curated menu, the monthly Supper Clubs at the Riggs Showroom in San Francisco’s historic Design Center offer a warm and informative welcome to new and prospective customers and trade partners of Sub-Zero, Wolf, and Cove appliances.

“These are very well-received events,” says Grant Riggs, President and CEO of Riggs Distributing, Inc. “Our culinary team prepares the most delicious food while offering exciting brand and product presentations. 

“Everything you see and eat is prepared right in front of you,” continues Riggs. “Guests are experiencing the benefits and features of Sub-Zero, Wolf, and Cove in real time as our chefs prepare dishes and discuss the appliances while they enjoy their meals.”

The culinary team designed a five-course meal for this past February’s Supper Club, including a bright palette-teasing cucumber granita amuse-bouche. Riggs Distributing’s professional chefs envisioned a way to celebrate Black History Month through flavors from the African diaspora and the American South. The final menu included a celery root and edamame salad, scallops over collard greens, spicy short ribs, and a dessert medley of strawberries and crumbled orange shortbread.

The bustle of culinary activity was interspersed with menu introductions, good camaraderie, and a wealth of information about the appliances themselves. The new Riggs Distributing showroom is in the San Francisco Design Center, a historic structure built in 1915, where the chefs demonstrated the Wolf Induction Cooktop to great effect—with the perfect searing of the tasty scallops, the simmering of sauces, and the impressively quick boiling of water. 

With each course and during the pre-dinner socializing at the Supper Clubs, a variety of fine wines were served to complement the food offerings. “We are lucky to have amazing wines in our backyard,” says Marissa Durazzo, Director of Marketing for Riggs Distributing. “Riggs has been a family-run business for over forty years, so we like to partner with local, family-run boutique wineries here in California, such as Groth, Palmaz, and PerUs.”

Durazzo also loves that the culinary team introduces attendees to new ingredients. “It is really wonderful that our chefs are embracing on-trend flavors and ingredients like global spices and sustainable options,” she says. 

The Supper Club events are clearly a hit. “Tickets are hard to get; we are booking three to four months in advance for homeowners, designers, and dealers,” she says. “And to win honors like San Francisco Magazine’s Best Secret Dining Experience and Best Supper Club in all of San Francisco—a city full of Michelin-starred restaurants—is really incredible.”

“We are thrilled to offer these intimate evenings,” says Durazzo. “Our goal is always to tie it all together with seasonality, make it fun and exciting, and showcase the appliances while we do it.”

If you visit the Bay Area, stop by the Riggs Showroom in San Francisco to learn about upcoming Supper Clubs and other chef-led events. And be sure to explore curated Sub-Zero, Wolf, and Cove events at a showroom near you!