RSS FeedWe often receive calls from technicians or operators who, upon seeing the beautiful yellow dancing flame of Wood Stone oven for the first time, are concerned that the flames are yellow instead of blue and assume there is a problem. After all, we have all been taught for years that the only clean cooking flame [...]
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Flame Color in a Wood Stone Oven
February 17th, 2010“Into the Fire, Wood-burning ovens give pizza special taste, texture and aroma” – National Culinary Review
February 11th, 2010February 2010
Kathryn Kjarsgaard
“Hearkening back to the centuries-old custom of baking a thin-crust pizza over a blistering fire in Italy, many restaurants today are using wood-fired ovens to make the authentic pizzas and to create a warm, welcoming ambiance.
For Don Bellis, CEO/co-founder and director of the food program at the Rock Wood Fired Pizza & Spirits [...]
“Stephan Bahr executive chef Metrazur New York City” – Food Arts Magazine January/February 2010
February 10th, 2010” I love the Wood Stone Pizza Oven (www.woodstone-corp.com) because it never, ever breaks down. Our restaurant has been here for 10 years, and everything breaks down – except for the Wood Stone. It doesn’t have any moving parts, and the internal hardware is really good. Nothing burns out. We’ve never had to [...]
“My Favorite Gear” – Food Arts Magazine January/February 2010
February 10th, 2010David Burke chef/owner David Burke Townhouse (and others) New York City
“With the Wood Stone Pizza Oven (www.woodstone-corp.com), you can do everything from pizza to whole fish to soufflés. It’s great because you don’t have to waste a lot of sauté pots and pans. It’s a very clean, neat way of cooking, where you can use [...]
What is your definition of Artisan Pizza?
February 9th, 2010What is your definition of Artisan Pizza? What makes a pizza Artisan?
Please leave a comment – we want to hear from you!
“Huntington Prime to open Wednesday” – The Hearld-Dispatch
February 8th, 2010January 30, 2010 @ 10:35 PM
JEAN TARBETT HARDIMAN
The Herald-Dispatch
HUNTINGTON — Michael Bowe has been waiting months to get back to what he loves. He’s been designing, overseeing construction, ordering, planning and going through the paperwork of opening a small business.
But this week, when he officially opens his new restaurant downtown, he gets to be a [...]
Wood Stone Travels – “We are not afraid of Wood”
February 4th, 2010Regional Sales Manager, Phil Eaton
“We are not afraid of Wood”
Those were the words that Robert and Corey Nyman countered when I asked them if they realized that the Fire Deck 9660 (WS-FD-9660) they inherited at Aperitif restaurant in Woodbury, Minnesota was entirely wood-fired.
Robert and Corey are the principals of The Nyman Group a [...]
Colicchio & Sons covered in “Restaurants Reboot at Reality-Show Speed” – New York Times
January 27th, 2010Wood Stone is very excited about a new installation at Tom Colicchio’s new restaurant, Colicchio & Sons in New York. Tom’s new restaurant and a few other outstanding restaurants were covered this week in the dining section of the New York Times. Below is an excerpt from the article.
…Across town at the former Craftsteak, [...]
Made in Whatcom County: Wood Stone still burning hot – Bellingham Business Journal
January 19th, 2010Wood Stone was excited to be featured in the Bellingham Business Journal this week.
Bellingham Business Journal
By Isaac Bonnell
“When you walk into Wood Stone headquarters out near the Bellingham International Airport, the first thing you notice is the smell. It doesn’t smell like an office — it smells like a kitchen.
In fact, the first thing you [...]
Neapolitan’s New Wave – pizzamarketplace.com
January 5th, 2010A new trend is on the brink of rapid expansion in the pizza industry. Part of its allure builds on the themes of authenticity and locality that have propelled recent food movements like sustainable eating.
“I think Neapolitan style pizzas are going to be the next big pizza trend because of (their) rustic flavor and authenticity,” [...]
