4 Ways a Marvel Undercounter Refrigerator Helps Store Extra Food and Drinks

You might have been in this situation before: you return home with a carload of groceries for your upcoming party, and now you’re trying to stack everything into your kitchen refrigerator like a game of Tetris.  Are you left to decide what you’re going to leave out at room temperature?

Make hosting parties a breeze without stressing over where to store the extra food and drinks with the storage versatility of an undercounter refrigerator. Capable of storing a combination of extra-large food platters, wine bottles, 12-oz cans, 2-L bottles, 6-packs and more, Marvel offers plenty of solutions to keep your guests quenched and satiated.

Here are four clever ways to help you store more for home entertaining.

1. 3-in-1 Convertible Shelving

A removable glass pane reveals a bonus wine rack option, so you can adapt the shelving configuration to store food, beverages or wine. It works as a great “libation station” to provide plenty of drink choices for your guests. (Available on select models.)

2. Fully Adjustable Cantilevered Shelving

No need to cram or stack items (usually at the peril of the next person who opens the door). Cantilevered shelving allows you to raise or lower shelving to the height of the items you’re storing. Simply lift and remove and slide into the runner level you want.

3. Tall Item Storage

Never lay milk on its side ever again! Certain models provide a half-width interior shelf and extra door storage to accommodate for high-clearance vertical storage for 2-liter bottles, large milk jugs and other tall items.

4. MaxStore Bin

An elegant catch-all, the clear-view MaxStore bin helps you organize loose or bulky items, and it’s capable of storing as much as 15 pounds of fresh produce, four wine bottles or 22 cans!

Marvel Exclusive 3-in-1 Convertible Shelf

Browse undercounter options by category:

Why AGA cast iron cooking is healthier for you

The Nutritional Merits of AGA Cast Iron Cooking

I strive to be healthy. Alright, yes, leave me in a room alone with a platter of cookies and I’ll tear into them like a velociraptor, but for the most part I try to become better educated on nutrition and make healthier food choices. Fortunately for me, I already have a leg up with my AGA simply by the way it cooks food.


Ruth Lahmayer Chipps, MS, RD is a media spokesperson, writer, culinary consultant and registered dietitian, Ruth has made over 150 national media appearances, including CNN, ABC, CBS, NBC, The New York Times, USA Today, Glamour, Health Magazine, Shape Magazine and Today’s Dietitian, among other widely-recognized publications.

Allow me to explain with the help of fellow AGA owner and leading health and nutrition expert, nationally-recognized registered dietitian, Ruth Lahmayer Chipps, MS, RD.

AGA Preserves Nutrients. 

“Nutrition goals from health organizations recommend five to seven servings from fruits and vegetables per day. As people strive to eat more produce, it’s critical that they also consider the method of cooking used in order to maximize their nutritional benefit,” Ruth explains.

The way you cook your food directly impacts the nutrition content you consume. You can start with a lovely bunch of raw, nutrient-packed vegetables and easily destroy their healthfulness with high, direct heat.  Fry your vegetables in high heat, and you’ll risk losing important fat-soluble vitamins like A, D, E and K.  Direct heat also can destroy vital omega-3 fatty acids like DHA and EPA.

Therefore, to maximize your nutritional intake, eating foods raw, boiled or steamed is always best. Some studies suggest, however, that cooking certain foods like tomatoes, carrots and spinach allows healthful antioxidants to become more available to the body than in their raw state.

Using cast iron radiant heat, the AGA delivers the most ideal cooking method to gently steam and quick-boil food to retain nutrients and moisture. Carrots are a good example—the AGA keeps their true flavor, nutrition content and vibrant orange color as they are cooked to softness—not mush.


Steamed carrots – simply boil carrots in a small amount of water, toss with only enough oil or butter to coat and sprinkle on parsley for a fresh, sweet flavor. Look at this fantastic coloration!


Carrot bruschetta – Heat shredded carrot with oil in a pan on the boiling plate with garlic, chili and cumin seeds for a few minutes. Stir in coriander after cooling.

AGA Reduces Salt, Sugar and Oil Intake. 


Ruth uses a cream AGA Total Control for cast iron cooking in her own kitchen and would not have it any other way.

Otherwise known as the “troublesome trio”, these culprits are known to negatively impact health, especially with excessive consumption. Unfortunately, these are the same components that tend to bring flavor to foods we enjoy.

“A big problem in the kitchen is often the over-usage of oils while cooking, which can add hundreds of calories to our meals. For example, one tablespoon of olive oil has about 119 calories!” Ruth explains.

For those of us raised on conventional ranges, we expect to have to use butter or oil, salty seasonings and sugar to flavor food to be tasty.  Why? Convection ranges employ direct heating elements and a fan to circulate heat, a harsh cooking environment that can dry out food and compromise flavor. Most of us don’t know there is a vastly different way to experience food until they eat AGA food.

Simply by cooking with an AGA alone, you can reduce your “troublesome trio” intake by 1/3 or more.  This is because the cast iron AGA uses radiant heat to cook food gently and consistently, preserving the natural moisture and flavor of food. That means you can taste food for how it is intended to taste by nature, rather than masking it with loads of butter and seasonings.


Ruth is busy developing new recipes for Kitchen Icons, chef-inspired appliance and kitchen design/build company, and has noticed the AGA difference herself.

“I have been amazed at the intense flavor that is derived from foods cooked in the AGA.”

For overall healthy cooking, she shares this philosophy, “When considering your next nutrition-packed meal, think about this general rule: Keep cooking time, temperature, and the amount of liquid and fat to a minimum. Boost flavor with culinary herbs like fresh basil, rosemary, thyme and marjoram—and don’t forget the garlic!”

To learn more about Ruth, visit her web site livinghealthykitchen.com to watch her efforts to make kitchens healthier.

On my next post, I’ll share 10 healthy meal examples of this practice in action. Here’s to your health!


Home Brew Fest 2016

Saturday, May 14, was our annual Home Brew Fest and the weather did not cooperate. With below freezing wind chills and a little snow in the air for mid-May, what are you going to do, whine about it? Nah, relax, have a home brew.

The Fest has grown over the past few years from just me, and three beers, to six brewers and 11 beers this year.

We had two Marvel Mobile Beer Dispensers (keg coolers) to keep the pale and Amber beers flowing, along with a jockey box (no ice needed) and a converted refrigerator for the dark beers to dispense with nitro, and two beers in bottles. The Marvel keg coolers worked very well, even in the chilly air.  As many refrigeration engineers will tell you, many refrigerators start to have issues below 55°F.  But the five beers we had in the coolers all came out at 42°F. This is a very good temperature for pale and amber ales.

Marvel Mobile Beer Dispensers at Home Brew Fest

As for the competition, Tommy walked away with $119 in votes for his Chocolate Mike Porter. In second place was Aaron at $59 votes with his Tantrum Tamer IPA. Overall we collected $465 for Relay for Life Cancer Research. The Chocolate Milk Porter was a great addition to this year’s lineup, as the guests agreed, chocolatey and creamy. And my personal favorite, the Tantrum Tamer Pale Ale was just a wonderful beer. I think if it would have been a little warmer, a summer beer could have taken the top spot. It looks like I am going to have to step up my game if I am going to be a contender next year.

Thanks to all those who came out and braved the cold, rainy, snowy, windy weather that we call West Michigan. People as far away as Grand Rapids, Holt, Grand Haven, and even Northern Indiana. All true craft beer lovers. We hope to see you next year.

Drink wisely and take care,


I would like to thank all the people involved that helped me make this happen.

To the brewers, Tom, Brian, Scott, Jeff and Aaron, thank you very much for creating such a variety ranging from Belgium Wit to dark porters.

To the grill master, Jim, who brought ribs, chicken and pork butt. Wonderful!

To the set up crew, Nikki, Katie, Jeff and especially my wife who put up with me for the past three months to help put the final details together. I never thought I would need a “she shed” for a beer fest. It was a big hit.

To the Wheatland Gang that allow us the use of the tent and tables.

To the weather, because of the cold we did not need to use any of the 100 pounds of ice I had gathered to keep kegs and food cold. Anyone need some ice?

To Jim for helping us get the name plates needed for our trophies.

To Judy and Jeff for their enthusiasm, pretzel necklaces, and logo cups.

And Mike for being our parking guru. You did a heck of a job. I told you, you wouldn’t need chaps.

home brew fest

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