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Archive for August, 2009

Wood Stone Company Picnic 2009 – ADMIT FUN

Friday, August 28th, 2009

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This year’s Wood Stone employee company picnic was held at Birch Bay State Park.  Wood Stoner’s could easily be identified by their yellow shirts that sported admission tickets to a carnival themed event - complete with great food, carnival themed games and activities.  The highlight of the day was the dunk tank!  Company presidents, Keith Carpenter and Harry Hegarty took turns being submerged in gallons of water.  Fellow co-worker, Tim Tracy, even took a turn in the tank.  Thank you to everyone who contributed and participated this year – it was fun!  Check out photos submitted by Wood Stone employees from the event.

Cleaning Excessive Buildup from a Wood Stone Oven Floor

Monday, August 24th, 2009

Wood Stone ovens are typically operated at temperatures which preclude the need for cleaning of the interior walls, ceiling (the dome) and floor of the oven. If, however, you routinely operate the oven at floor temperatures lower than 450 degrees Fahrenheit, you may notice a buildup on the interior walls and/or ceiling of the oven. If you operate below 525 you may notice some buildup on the floor. If this is the case, you may need to set up a periodic thermal cleaning of your oven.  The frequency of thermal cleaning will be determined by the amount of buildup experienced. The amount and rate of buildup will largely be determined by the type of wood burned to fuel the oven (if in a wood fired oven), operational details (such as if you are re-heating pizza slices and grease runoff from cheese is building up directly on the floor) and by how long the oven is operated at temperatures low enough to allow buildup to occur. 

If you have an EXCESSIVE buildup on your oven floor, you can you use this video as a guide on how to clean the oven floor.

Chef Summit 2009

Wednesday, August 12th, 2009

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Wood Stone was excited to host the first ever Chef Summit this past week on August 6th-7th.  The goal of the Chef Summit was to assist our rep’s cooking facilitator(s) to be comfortable and successful with hosting a Wood Stone test kitchen visit.  

The Chef Summit is not a standard  training event.  Wood Stone welcomes such visits, but this training was designed to be far more specialized. The Chef Summit covers the full Wood Stone product line from a food preparer’s perspective and offers suggestions on how to get the most out of a test kitchen visit while keeping the visit simple and cost efficient.

A great time was had by all and we look forward to hosting another Chef Summit event in the future!  For more photos, please visit the Chef Summit Gallery.

Lazy Dog Cafe Receives Hot Concept! Award

Wednesday, August 12th, 2009

Wood Stone customer, Lazy Dog Cafe, was one of five restaurant companies in the United States to receive the prestigious Hot Concept! award. The Hot Concept! awards are given out each year by Nation’s Restaurant News. Lazy Dog Cafe’s newest location in Thousand Oaks, CA utilizes a Wood Stone Mt. Adams dual gas oven.

 
The award will be presented in Dallas, Texas in conjunction with the annual MUFSO (Multi-Unit Foodservice Operators) Conference in early October.   As part of the award ceremony, the recipients will have an opportunity to serve samples of their award winning food to the attendees in a special “Taste of What’s Hot”. 
Lazy Dog Cafe has an extensive lunch and dinner menu that feature items inspired by cultures from around the world, including fabulous pizza! 
 

For more information on the Hot Concept! awards, read the full press release

Tutta Bella wins Hot Concept! Award

Tuesday, August 4th, 2009

Tutta Bella's Stoneway Location

A local Wood Stone customer, Tutta Bella, has been chosen as one of five restaurant companies in the United States for the prestigious Hot Concepts! award given out each year by Nation’s Restaurant News. The award was announced on June 30th.

The award will be presented in Dallas, Texas in conjunction with the annual MUFSO (Multi-Unit Foodservice Operators) Conference in early October.   As part of the award ceremony, the recipients will have an opportunity to serve samples of their award winning food to the attendees in a special “Taste of What’s Hot”. Wood Stone is honored to be part of the celebration.

Tutta Bella is a celebrated authentic Neapolitan pizzeria with four locations in the Seattle area.  They use Wood Stone wood-fired ovens in their restaurants and are one of very few restaurants in the U.S. to have the VPN (Verace Pizza Napoletana) seal of approval. To learn more about VPN, check out the description on Tutta Bella’s website.

Congratulations to Joe and the entire crew at Tutta Bella!

Welcome to the new Wood Stone website!

Tuesday, August 4th, 2009

Wood Stone is proud to announce the launch of a new generation of website.  We decided to redesign for several reasons. The first was to better reflect what Wood Stone is about – great people, great food and quality, highly-engineered products.  Another reason was to make the site more user friendly by adjusting the navigation to create a better experience for those visiting us – our site has grown over the years and needed a new map.   In all, this new site has been in development for about a year.  We hope you’ll find it easy to use, informative and an improvement on our last version. 

By the way, this will be our 4th version of the website since we created our first in 1996.  That version was developed way back when 14.4K was a typical connection speed and many people thought e-mail was a typo.  In fact when we built our first website there was even some trepidation about exposing our young computer system to the newfangled “world wide web”.  Perhaps by design, perhaps by coincidence, perhaps just to have a little fun with him – we may never know for sure – we relegated our intern who took on the job of building the first website (by hand in notepad) to set up shop in our modest conference room in our old home in Sumas, WA.   “That Computer” was away from all the other computers…It was noted, more than once and with only a hint of irony, that this was the only computer in that room.  So not only did we want the web to go only to that computer, apparently we didn’t even want that computer in the same room with the other computers for fear of what might break out – or so the office legend goes.  Well, we’ve come a long way since then. 

Where our first site had roughly 12 pages with a snappy aircraft carrier grey background and roughly 20 pictures, our new site has close to 800 individual pages, hundreds of spec sheets and manuals, and over a thousand images. Over 10,000 visitors visit the site each month. We’ve created dynamic video content for cooking education, history, service and more topics to come.  We have built one of the most comprehensive installation sections in the industry.  The Photo Gallery grows every day.  Our Recipes Library is a treasure trove of culinary ideas.   Our Consultants’ Corner is an easy one-stop shop for all the information a designer will need, from façade tutorials to CAD symbols.  Our new product selection tool is a great conversation starter for any one considering stone hearth cooking equipment (look for it on our home page and in the products section).  Our website integrates a new blog, connects up to Facebook and YouTube, and hopefully answers all your questions. 

We hope you enjoy our new site; we’ve certainly enjoyed developing it.  And with all kidding aside, we aim for it to be the most comprehensive, content-heavy, informative, easy to navigate and use website in the industry.  We want to open up the world of stone hearth and theater cooking to any who wants to know more.  We strive for nothing less.  Happy browsing!