Oct 1

48 Hours in (Stunning) Madison Wisconsin

Processed with VSCO with a6 preset

I’m not sure if you’ve seen my Instagram stories recently (as a note, I’m trying to be more active on that thing lately!), but I was invited to spend some time at the Sub-Zero, Wolf, and Cove headquarters in Madison, Wisconsin a few weeks ago. It was really and truly the most incredible trip and I thought it’d be fun to give you guys a little behind the scenes peek at what we were up to.

To be totally honest, Madison, in and of itself, deserves an entire dedicated post as it is just the most magnificent town. Positioned smack dab in the middle of two lakes, it’s almost like you’re in the middle of cottage country, right in the city. It is shockingly beautiful and I’m legitimately dying to go back there to do some more exploring on my own.

Processed with VSCO with a6 preset {the view – literally steps from downtown}

Processed with VSCO with a6 preset{apparently even the sunsets are other-worldly in Madison}

The entire experience was flawless from beginning to end. We stayed at The Edgewater, a beautiful, historic hotel, right on Lake Mendota (the view from our hotel room’s balcony was INSANE) and just steps to the city center. I spent the trip surrounded by the most talented bloggers, like Lavin Label (who is such a doll), What’s Gaby Cooking (who’s currently promoting her COOKBOOK – what!?), the beloved The BakerMama and Pure Joy Home. Oh, and not to forget, we were wined and dined from the moment we landed until the moment we departed, which was pretty spectacular as far as I’m concerned.

Processed with VSCO with a6 preset {the view from our hotel room} {the lavender-thyme infused signature cocktail}

On our first evening, we were greeted by Sub-Zero, Wolf, and Cove ’s Head Demonstration Chef Joel Chesebro at ‘Harvest Haven,’ the organic garden and barn located on the company’s campus. Chef Joel and his team treated us to the most incredible farm-to-table dinner heavily sourced right from the garden. Truly had the trip ended right then and there I would have been pleased.

 {Andre, the 800 lb resident pumpkin}Processed with VSCO with a6 preset {organic tomatoes, growing in the farm’s greenhouse} {potentially the best bread I’ve ever had in the entirety of my life}

The next day, however, we were let loose in their living kitchens to test out all of the incredible products ourselves in an attempt to make our own breakfasts, which was particularly fun (note: I made the most delicious breakfast sandwich I’ve ever made in my entire life and I’m not unconvinced it was because of the appliances I was working with. Those things are NO JOKE).

{breakfast sandwiches in the works}Processed with VSCO with a6 preset {a chef’s dream}

From there we toured the factory floors in which they make their Sub-Zero refrigeration and Wolf cooking appliances (which felt very How It’s Made) before making our way back to the magical Harvest Haven (seriously – check my Instagram stories – the place feels otherworldly). We were then treated to a bit of an interactive lunch-meets-cooking demonstration, which was a particularly fun way to dine.

 {touring the factory}Processed with VSCO with a6 presetinteractive lunch  {learning how to make custard}{pre-lunch}
{chef Joel, showing off with his 3 equally delicious pie recipes}{one day I’ll have a similar scene in my kitchen <3}

And while we were most definitely spoiled for the entire 48 hours, what I loved most about the experience was learning more about the Sub-Zero, Wolf, and Cove brands. As a family owned and grown business, they really are salt of the earth folk and it was so inspiring to see how dedicated each and every employee was to their end of the craft. Though it’s no question that their appliances are all top of the line, it was fascinating to learn more about what really sets them apart (like the fact that the air purification system found in Sub-Zero refrigerators will extend the life of your produce, in turn, saving you money and reducing food waste. – WHAT!). I’m actually thinking of doing a blog post on what you get for your money when it comes to appliances (and why there’s such a price discrepancy). If this is something you think you’d be interested please let me know! If there’s enough interest I’ll definitely divulge more.

All in all it was an incredible trip, and I’m so grateful to the folks at Sub-Zero, Wolf, and Cove for inviting me to experience their philosophy first-hand.

[break]Thank you to Wolf, Sub-Zero & Cove for sponsoring this post, and sending us on this incredible trip! And thank you, my loyal and dedicated readers for supporting my sponsors.


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  1. Jacquelyn, I really enjoy your posts, but as a subscriber I find it irritating that immediately a subscription request pops up covering the post and you have to wait for a while for the X to appear to get rid of it before you can read the post.

  2. Joanna says:

    They are the top line in appliances. I wanted Wolf but bought KitchenAid as it was in my budget. I’m very happy with my fridge, induction cooktop and double convection ovens. But! Wolf would have been nice to have.
    Madison looks like a lovely place.
    Btw A freshly made crusty bread is my fav and the only time I even eat bread. Yum!

    • They really are! It was so interesting to learn all about what sets them apart from the other brands. They are definitely in a league of their own as far as I’m concerned

      (oh, and I FEEL you on the freshly made crusty bread)

  3. Trish says:

    Enjoyed this post immensely…I’d also love to read about what features justify the prices on these top of the line appliances.

    • I did a poll about it on Instagram and it was pretty unanimous! I think there’s a lot of confusion on the topic, and I definitely want to shed some light. Thanks for letting me know!

  4. Kim P. says:

    That’s a great idea, it’s so hard to know what features are worth the extra money and which ones aren’t.
    I went to college in Madison, I’m so glad you enjoyed your time there. It’s a great city!

  5. Carol Ann Norwood says:

    Hi Jacquelyn!
    May I begin by wishing you and your husband a wonderful Thanksgiving as husband and wife!!
    When my husband and I designed our home by the ocean 2 years ago, I knew I would have a Wolf 4 burner and grill range. I also choose a Wolf wall oven in my island (this gets used the most). We also have a sub-zero French door fridge and two under the counter fridge drawers (not sub zero). Always having had an induction cooktop, I must admit it was a learning challenge but I am finally getting the hang of it. Living in a province where homes generally did not have air conditioning (we put it in for those moments when the sea breeze was not enough) and as it turned out, also when the burners were turned on – they create a lot of heat!! I’m very happy with them and my daughter when visiting is over the moon to be able to use them.
    Take Care and Happy Fall xo

    • Carol Ann, you are so kind – thank you for your sweet note! I’m so glad you like your Wolf/Sub-Zero products – I’ve honestly yet to hear a complaint about them. They’re worth every penny!!

  6. Deanna says:

    I loved this post! Thank you for sharing all about your trip

  7. Mo says:

    Any idea if those little wooden knives are available for sale? Loved the post!

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