Custom Distributors - Appliance Experts

1 housetrends.com 

Custom Distributors 

corporate chef 

Kathy Damm

WELCOME 

RIEMAN & ARSZMAN CUSTOM DISTRIBUTORS, INC. • ISSUE 1 

This is the 

Custom way! 

I am delighted to extend our sincere gratitude to you 

for selecting Custom Distributors to be your appliance 

provider! Since our humble beginnings in 1985, 

our commitment to providing top-quality appliances 

and exceptional service has remained unwavering. We 

consider ourselves incredibly fortunate to have earned 

the trust and loyalty of clients like you over the years, 

and we are honored for the chance to be a part of your 

project. 

As a family-owned business, we understand the 

importance of creating a welcoming and personal 

experience for each of our customers. Whether you’re 

a long-standing patron or a first-time client, we strive 

to make you feel like a part of our family. From our 

knowledgeable sales staff, who are always ready to 

assist you in finding the perfect appliance, to our 

expert delivery and installation service that ensures 

your products arrive timely and are installed professionally, 

we are dedicated to making your experience 

with us truly exceptional. 

Thank you again for choosing Custom Distributors. 

We hope this publication offers inspiration for your 

project, insight into ever-changing technologies, and 

builds excitement to help your dream kitchen become 

a reality. 

FRENCH FLAIR 

Two tried-and-true cooking methods 

are all about controlling the heat 

3 

SOMETHING TO GROW ON 

Generational home paves the way for 

modern functionality 

10 

RECIPE 

Mushroom Parmesan Risotto 

16 

HAPPENING IN THE HOOD 

Ventilation tips to keep your kitchen 

clean, safe and smoke-free 

17 

Ken Rieman 

President & CEO 

Rieman & Arszman Custom Distributors, Inc. 

CONVERSATION WITH 

Darin and Ken Rieman 

22 

Publisher Ken Rieman Jr. 

Editor Karen Bradner 

Creative Director Gina Miller 

Quality Control Specialist Heather Fox 

Corporate Chef Kathy Damm 

Contributing Writers 

Sydney Cox, Sarah J. Dills, Sydne Santo 

Contributing Photographers 

Connie Kimsey, Dawn M. Smith, Ross Van Pelt 

© 2023 Rieman & Arszman Custom Distributors, Inc. The Appliance Experts 

is published and produced by Buzz Publications, LLC. All rights reserved. 

All logos and trademarks are the properties of their respective owners. We 

assume no responsibility for errors, inaccuracies, omissions or any inconsistency 

herein. No part of this work may be reproduced or transmitted in 

any form or by any means electronic or mechanical, including photocopying, 

recording, or by any information storage or retrieval system, without 

the written permission of Custom Distributors, Inc. 

2 customdistributors.com

French Flair 

Two tried-and-true cooking methods are 

all about controlling the heat 

BY SYDNEY COX 

Signature Kitchen Suite’s 48-inch Pro 

Range features built-in sous vide, 

induction and gas, all on the cooktop. 

When it comes to meal prep, one thing you want to avoid as 

much as under-cooking is over-cooking. These blunders are 

often a result of uneven temperatures or a struggle to control 

them. For those seeking to master the heat, or even those 

looking to branch out to popular international methods, consider 

these classic French techniques. ➻ 

the appliance experts 3

4 customdistributors.com 

FRENCH TOP 

French top cooking utilizes concentric rings that provide varying degrees of heat. 

This style of cooking is mainly used in professional kitchens and is often found in 

European homes, but it is gaining notoriety on this side of the pond. 

Inspired by chefs taking advantage of hot spots on wood-fire stoves, French top 

has developed into an excellent, modern way to multi-pot cook. Now, with this 

type of technology, a chef touches a pan to the ring with the desired heat level, this 

heat would then spread evenly throughout the pan. French top may look and sound 

intimidating, but it is used by professional chefs and home cooks alike. 

Joel Chesebro, head demonstration chef for Sub-Zero, Wolf, and Cove, says that 

while many professional chefs own these ranges at home, they are also purchased 

by “enthusiasts who want the interactive experience of cooking on a French top” or 

simply “people who want the look of a French top” in their own kitchen.

Any quality cookware can 

be used on a French top, as 

shown in this cooktop from 

La Cornue’s Château Series. 

Without having to adjust burners, chefs and cooks can sauté, simmer, and boil to perfection. 

Cooking this way may increase how much time one spends in front of a stove, but the deeply 

rich sauces and stews will be worth the wait. Simmering truly shines with this style of traditional 

French cooking since the flavors build and marry without too much extra moisture being added. 

“I like to use a French top to prepare something that requires multiple pans—like risotto,” 

says Chef Chesebro. “This requires the main vessel, a pot holding stock at a warm temperature, 

and a third pan to sauté the protein.” See page 16 for a terrific Mushroom Parmesan Risotto recipe. 

French top ranges are a luxurious splurge to elevate a home kitchen to a new level. They are 

custom made to fit the buyer’s desires, and due to this, they often become heirlooms in families. 

Amy Colosia, regional sales manager of La Cornue, says these ranges become “the focal 

point of the kitchen since they are functional pieces of art.” ➻ 


SOUS VIDE 

Sous vide is similar to French top cooking in that it is dependent on precise 

heat control. However, instead of managing an external temperature, the heat 

of the water inside of the pot needs to be regulated. There are some variations 

to this style of French cooking, but the common denominator is an airtight 

container which is often vacuum-sealed. This container is then immersed in a 

water bath heated via a metal coil to keep it consistently warm. There is no contact 

with a burner or other heated surface since the water is not meant to boil. 

This style of cooking is an easy, low-key introduction to French techniques. 

There are many different ingredients that can be cooked sous vide, but 

proteins (beef, poultry, fish, etc.) may require a little extra attention. When 

cooking them this way, it is possible to achieve a uniform, internal temperature 

throughout the piece. Because of this, overcooking is easy to avoid, but this 

comes at the cost of a slow and gradual cooking process. In addition, cooking a 

protein like steak requires the chef to sear the meat in a pan after the sous vide 

process in order to achieve a crispy exterior. 

When beginning to learn this style of French cooking, Kathleen Damm, 

corporate chef at Custom Distributors, Inc. says, “I would recommend starting 

with a protein and building on your skills from there.” Chef Damm says her 

go-to sous vide recipes involve protein, and many of her favorites feature red 

meat. 

Sous vide cooking has also been around for a long time, since the 1700s, 

but had mainly been found in restaurant kitchens. Starting in the mid-2000s 

is when sous vide appliances began to appear in homes. Traditional sous vide 

systems can be built into cooking ranges, but they aren’t necessary to have with 

countertop models readily available. Also, new to the market are wall ovens 

that feature sous-vide-style results using warm air flow. Because of all of these 

available options, anyone can enjoy this classic, yet accessible, French culinary 

technique. 

RESOURCES 

Custom Distributors, Inc. 

electrolux.com 

gaggenau.com 

lacornueusa.com 

subzero-wolf.com 


1 

2 

3 

4 

1 The Wolf Sealed Burner Rangetop offers a French top configuration paired with gas burners to 

deliver a powerful performance. 2 The Gaggenau steam oven features sous vide capabilities along 

with an optional vacuum seal drawer. 3 This Electrolux wall oven uses precisely-controlled heat and 

airflow for sous vide results without the water bath. 4 This range from La Cornue’s Château Series 

shows the rings of the French Top, which are typically a 24” x 24” area made from a heavy, smooth 

steel plate with a high-powered gas burner underneath. 


Delivering the finest 

experience in the appliance 

industry, since 1985. 


THE APPLIANCE EXPERTS 

To visit our showrooms, please call or go online to request an appointment. 

800.704.6313 | www.CustomDistributors.com

Corporate Office & Showroom 

9190 Seward Road 

Fairfield • OH 45014 

513.874.5444 

Dayton Showroom 

2040 S. Alex Road 

Dayton • OH 45449 

937.384.7804 

Columbus Showroom 

530 Lakeview Plaza Blvd., Ste. B 

Worthington • OH 43085 

614.796.2600 


The warm wood of the new island countertop blends seamlessly with the new floor and existing beams. 


SOMETHING TO 

grow on 

Generational home paves the way 

for modern functionality 

BY SYDNE SANTO | PHOTOS BY DAWN M. SMITH 


For some, home is defined by a 

place; for others, a person. For 

Antigone and Sam Petroff, their 

home is defined by both. 

Antigone grew up in a 1922 

Colonial Revival with her parents 

and two siblings. After she and 

Sam were married, the couple purchased 

her childhood home once 

her parents decided to downsize. 

Over the course of the 30-plus 

years they’ve lived in their home, 

the two have celebrated a number 

of milestones. Now, the Petroffs are 

tackling their next adventure: a total 

revamp of their classic kitchen to 

introduce modern conveniences. 

1 An existing bar area, just off the kitchen was updated. To the left of the kitchen 

window, double doors open to a pass-through cabinet that holds everyday china 

and glassware. 2 A beverage cooler and ice maker in the bar area come in handy 

when the couple entertains. 

1 

2 

Respecting traditions 

A full remodel wasn’t the original plan. 

Thirty years ago, the couple pulled up 

old, linoleum flooring and found soft 

pine underneath which they had refinished. 

Now, three decades later, the 

pine could not be refinished again and 

they needed to replace the floors. 

“The more we talked about what 

to change, the bigger our ideas grew,” 

shares Antigone. “By the time we were 

done brainstorming, new floors meant 

a whole new kitchen.” 

Luckily for the Petroffs, Vicki Waker, 

of Cabinet Creations, was ready to 

bring their ideas to life. The Daytonbased 

specialist met with the couple to 

nail down exactly what they wanted, 

which was to keep the integrity of their 

kitchen but still update it to offer the 

convenience they needed day-to-day. 

“We wanted to make sure every inch 

of the kitchen worked for Antigone 

and Sam and served a purpose,” Waker 

explains. 

Between the couple’s three grown 

children and grandchildren, the need 

for organized chaos was a top priority. 


“I love being 

in my kitchen...” 

–Antigone Petroff 

New barstools, with a 

lower profile, were added 

around the island. 


1 Warm woods and soft whites add a timeless appeal, while splashes of color in the wallpaper and island add a pop of 

personality. 2 Antigone’s collection of Greek coffee pots is on display over the range. 3 Above the sink, pieces from the 

owner’s pottery collection, including several McCoys, are switched to correlate with the season. 

1 

“We are lucky enough to have a tight family group,” Antigone says. “On Christmas and Easter we gather 40 without 

blinking an eye.” 

“When people come over, they gather in the kitchen,” Antigone says with a laugh. “And with that many bodies 

to think about, it was important that we have a layout that we can use no matter how many people are inside.” 

Modern conveniences 

The custom cabinetry installed throughout the kitchen allowed Antigone to give each drawer a purpose. “I love 

every single drawer in this kitchen because it was planned with so much thought. I’ve lived in this kitchen for 

over thirty years, so I know my routine and I know what I need,” Antigone gushes. “Some of the best parts of our 

kitchen are the things you don’t see.” 

The things you don’t see: a custom gift-wrapping drawer. The 48-inch drawer serves as a storage container for 

her endless collection of gift wrap and ribbons. The storage next to the kitchen island makes for the perfect inhouse 

gift-wrapping station. 

Sam has a hidden drawer of his own, this one dubbed the media drawer. It has multiple outlets and 

USB ports included so all of his things—phone, laptop, keys, and other electronics—have a place to live. 


2 

3 

Carefully crafted collections 

The rest of the kitchen is filled with 

pottery and special collections that 

speak to Antigone and Sam’s unique 

tastes. From beautiful 20th century 

McCoy pottery to mid-century modern 

barware, there is no shortage of 

eye-catching pieces to look at. 

But one of their favorite collections 

is one their families have helped 

them curate over the years: Briki, or 

Greek coffee pots. “This collection is 

special to us because it grew straight 

out of the kitchens of our parents and 

grandparents,” Antigone explains. 

“It’s a great way for us to celebrate 

our European heritage and celebrate 

our families.” 

A home to grow in 

A total kitchen overhaul is no simple 

task and can become even more daunting 

given the years and memories 

Antigone and Sam have established in 

their home. But, between their vision 

and Waker’s keen eye, the result is one 

the Petroffs can continue to enjoy for 

years to come. 

“I love being in my kitchen,” says 

Antigone. “It’s full of memories—I can 

see the family I grew up with and the 

family Sam and I have together. It’s all 

exactly ours.” 

RESOURCES 

Designer Vicki Waker, Cabinet Creations 

Contractor Countryside Builders 

Appliances Thermador dishwasher and 

range; Sub-Zero refrigerator; Custom 

Distributors, Inc. 


Let’s E at… 

Classic Italian comfort dish, with all the 

flavor, and easy to cook at home. 

Recipe provided by Sub-Zero, Wolf and Cove 

Mushroom Parmesan Risot to 

INGREDIENTS 

10 tablespoons butter, divided • 1½ pounds fresh wild mushrooms, trimmed and sliced • 7 cups low-sodium chicken broth 

1 tablespoon extra-virgin olive oil • ¾ cup finely diced leek, white and pale green parts only, discard dark green leaves 

1¼ cups arborio rice • ¼ cup dry white wine • ¼ cup dry white vermouth 

¼ cup grated Parmesan cheese, plus additional for serving • Kosher salt • Black pepper 


For directions: go to customdistributors.com and search: Mushroom Parmesan Risotto

HAPPENING IN THE HOOD 

Ventilation tips to keep your kitchen clean, safe and smoke-free 

BY SARAH J. DILLS 

This Vent-A-Hood M Line Range Hood features a brushed stainless-steel fascia and industrial grade baffle filters. 

Homeowners often select their range hood as a decorative piece, stainless steel with clean lines for 

a contemporary look or ornately carved wood for a more traditional space; but the working element 

beneath the decorative shell is one of the most important selections homeowners will make for not only 

the health and safety of their home, but the cleanliness of their kitchen as well. 

Gas cooktops have made headlines recently for environmental and health concerns, but Kenny 

Rieman Jr., marketing and IT specialist with Custom Distributors, Inc. guides homeowners on how to 

keep their family and home healthy without sacrificing their cooking method of choice. ➻ 


TYPES OF HOODS 

“I don’t think anyone intentionally 

skimps on ventilation, but they 

may only be meeting the minimum 

requirements—which might not be 

enough power to truly fulfill their 

needs,” Rieman says. 

The type of hood best suited for a 

homeowner depends on several factors, 

one of which being the location 

of the range. If it is in the island, the 

ventilation can be installed behind 

the appliance as a downdraft or overhead 

as a more decorative option. If 

the range is along the wall, the ventilation 

can be installed inside a wallmounted 

hood or under cabinetry— 

even built into some microwaves. 

Some wall hoods are sold as 

complete kits. They are in-the-box 

products that come with everything 

homeowners need for standard ventilation, 

including the decorative surround 

and blower, and these simply 

hook up to the home’s pre-existing 

duct. 

Then there are semi-customizable 

options where homeowners can select 

their color and finish to match the 

rest of their appliances. Homeowners 

can also pick the power of their blower, 

ranging from 400 CFM (cubic feet 

per minute) to 1500 CFM depending 

on the combined maximum heat output 

of their cooking appliance. 

With fully-custom hoods, homeowners 

work with their designers and 

contractors to build a wood or stone 

surround that fits the ‘guts’ installed 

in the decorative hood. While people 

1 

2 

1 A Faber Inca HC hood is concealed 

beneath cabinetry by Green City 

Cabinetry in this kitchen from Neal’s 

Design Remodel. Photo by Ross Van 

Pelt. 2 The Wolf 42-inch Cooktop 

Island Hood in black and stainless steel 

includes powerful multi-speed blowers 

and bright LED lighting. 


3 The Wolf 30-inch Downdraft 

Ventilation “disappears” when not in use 

for a sleek look in open-concept kitchens. 

4 This Wolf 60-inch Canopy Pro 

Style Range Hood features three halogen 

lights and a stainless-steel finish. 

3 

4 

often have their own designers build 

their custom hoods, Vent-a-Hood 

and other companies offer homeowners 

all-in-one custom ventilation 

products constructed out of a wide 

variety of materials with smooth, 

hammered or patina finishes, among 

other options important to those customizing 

their space. 

Over-the-range microwaves offer 

290-350 CFM, but Rieman says these 

are only recommended for people 

dealing with size or space restrictions. 

“It’s effective enough, but it is 

far from ideal,” he explains. “If you 

have an induction cooktop you could 

maybe justify an over-the-rangemicrowave, 

but if a homeowner uses 

a gas cooktop we would much rather 

get them a separate microwave that 

can be hidden away in a cabinet and 

instead utilize more powerful ventilation 

so they’re not breathing in gas 

fumes and smoke while cooking.” 

Another option is a downdraft vent. 

This is a great solution for an island 

where you can avoid having a large 

hood blocking the view of an open 

kitchen. These will sit low or flush 

to your countertop and at the touch 

of a button will rise and start pulling 

air down instead of up. Downdrafts 

are used mainly for aesthetic reasons, 

where space is limited, or where there 

is no option to vent above the cooking 

surface. “Downdrafts have obvious 

limitations of working against 

the natural flow of air movement but 

can be effective when installed correctly 

alongside compatible cooking 

appliances,” says Rieman. ➻ 


The underside of a Café White Matte 

Hood shows its filters and controls. 

TIPS AND TRICKS WHEN 

SELECTING AND OPERATING 

A VENTILATION SYSTEM 

• When possible, select a hood that 

is physically wider than the range— 

extending at least three inches 

beyond the cooking surface on each 

side. Rieman says most homeowners 

don’t know to follow this tip 

because many building codes only 

refer to CFM (cubic feet per minute) 

requirements. If existing cabinetry 

restricts homeowners from selecting 

an oversized hood, he recommends 

increasing the size of the blower. 

• To calculate the CFM required for 

a certain cooking appliance, take 

the BTU (British Thermal Unit) of 

each burner, add them together, 

and divide by 100. A Profile dual-fuel 

range with five burners all running 

at once has 60,000 BTUs, so a 600 

CFM hood would provide adequate 

ventilation. 

• Turn on your ventilation 10 to 15 

minutes before cooking, so new air 

is already moving before you begin. 

When you start your gas burner, if 

you don’t have your vent running 

you may smell gas fumes, indicating 

the air isn’t being properly ventilated. 

• Clean ventilation filters weekly (ideally) 

or monthly (at a bare minimum) 

depending on the type of food and 

how often you cook. Most filters can 

be put in the dishwasher and run 

through a regular cycle. 

FUNCTION OVER FLASH 

The ventilation system over a cooktop may not be the most exciting 

selection homeowners will make, but it can be as important as any 

other decisions they have for their project. 

“Not only does ventilation serve to exhaust gas fumes, it also gets 

rid of smoke and odors coming off food,” Rieman says. “It cleans the 

air. For this reason, ventilation systems are important no matter what 

style of cooktop a homeowner uses in their home.” 

“A lot of people strictly view it as a utility, like replacing a water 

heater,” he adds. “It’s not always a flashy selection. Homeowners want 

effective ventilation, and they want it to be quiet…It’s a lot like selecting 

a dishwasher.” 

BE INFORMED 

“If you’re building a new house, check your community’s codes for 

ventilation and make-up air requirements (intake). If you have an 

older home you may be grandfathered in, but it’s best to verify that is 

the case before making selections,” Rieman explains. “Regarding concerns 

about gas cooktops, at least in the communities we serve, we are 

business as usual. We’re certainly not distancing ourselves from gas, 

instead, we simply promote proper ventilation while helping homeowners 

pick what is best for their needs.” 

Café Range Hoods can be finished to complement appliances or 

cabinetry. (Shown in Matte White Pro Style) 


A heat sentry in the 

Wolf Pro Wall Hood 

automatically starts or 

increases the blower 

when exhaust temperatures 

exceed 200° F. 


conversation with... 

Darin & Ken Rieman 

Brothers Darin and Ken Rieman, have grown Custom Distributors 

– which began with two employees and a pickup truck in 1985 – 

to an enterprise with nearly 100 employees and retail locations 

in Cincinnati, Dayton, Columbus and Tampa. They share with us 

their take on appliances: past, present and future. 

BY KAREN BRADNER 

Photo by Connie Kimsey 


Q What launched your family into the appliance sales arena? 

A KEN: With our father’s and his business partner’s financing, our Uncle Bob and I started driving door-todoor 

to residential building sites and taking orders. Darin joined us straight out of college in 1991. 

We both were raised with a strong work ethic thanks to our dad’s influence. We had a salt delivery 

business. We took people’s garbage out. We knew how to keep a ledger. We had all sorts of odd jobs. 

Dad was trying to get us prepared. 

Q You’ve been around for 38 years. How would you sum up the evolution of appliances in that period of time? 

A KEN: In 1985, the highest-end appliance you could buy was a JennAir 30-inch range with a downdraft. 

Convection ovens were just starting to be part of the conversation. Finishes came in black, white or 

almond. Harvest gold was on its way out, avocado green had already left the building. We saw the first 

stainless steel piece in 1987. It was a Viking Range. At the time it was incredibly industrial looking. 

Today, 90 percent of the appliances we sell are stainless steel. 

Q How are technological advances shaping the market? 

A DARIN: Today’s consumers are interested in speed and steam for faster and healthier cooking. 

Also there’s a race among manufacturers to get all of the different product lines “connected.” 

Q What does it mean for appliances to be connected? 

A DARIN: Smart apps and appliances working together to make life a bit easier. 

KEN: For example, artificial intelligence is used to inventory the contents of a refrigerator. Connected 

food apps then suggest recipes for dinners based on those contents. A range can be connected with a 

hood to signal the start of the exhaust fan. A refrigerator can serve as a command center with a touch 

screen featuring Wi-Fi, voice activation, cameras and more. 

Q If someone’s budget allows them to be extravagant on one appliance, what would you suggest they buy? 

A KEN: A professional range. It’s the focal point of a kitchen. 

Q What makes a range professional? 

A KEN: SIZE: They are often 48” wide and can be as wide as 60”. PERFORMANCE: They should have 

both a low and high range BTU. For example, low for melting and simmering, high for blackening and stir 

frying. A CONVECTION OVEN: It cooks up to 25 percent faster with fan-circulated heat, without the 

usual hot spots created in a traditional oven. 

Cookware used during convection cooking, should have low, or no 

sides to allow the circulating air to reach all sides of the food. 


THE APPLIANCE EXPERTS 

To visit our showrooms, please call or go online to request an appointment. 

800.704.6313 | www.CustomDistributors.com

Custom Distributors - Appliance Experts

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?