On April 23rd 2013, Wood Stone was joined in the test kitchen by Chefs Michael Noble and Justin Labosserie from NOtaBLE the Restaurant in Calgary, AB. The Josper by Wood Stone Charcoal Broiler Oven was up to the challenge, knocking out awesome steaks, savory seafood, and a charred romaine salad that was to die for. We also showcased the softer side of Josper, hot smoking sausages, game hens, pork loin, and flat iron steaks at around 250 degrees. All in all, it was another fine day in the kitchen with fine friends! Now Chefs Frank and Travis are wondering, “When are we going to Calgary?”
Archive for the ‘Josper by Wood Stone’ Category
Josper, The world’s hottest, charcoal-fired culinary tool landed last night on Downtown Vancouver BC’s sexiest restaurant rooftop!
Black + Blue, already one of Vancouver’s hottest restaurants by Glowbal, became even seductive when it added a Josper by Wood Stone Charcoal Broiler oven to its roof top kitchen equipment arsenal. Thursday night, a group of Vancouver’s international media were in attendance to experience a wide variety of mouthwatering food produced in Josper’s 700-900 °F mesquite-fired chamber.
Glowbal, challenged with Vancouver’s strict wood-fired equipment installation regulations, went above and beyond to get Josper in Black + Blue to offer Canada its first look and taste of Josper. This is destined to be the most talked about and sought after wood-fired experience – Intense heat and smoke – Black + Blue Chef Jason LaBahn’s new favorite seasoning!
Wood Stone Corporate Chef Frank Milward recently traveled to Portland, Oregon to visit The Woodsman Tavern and their Chef, Jason Barwikowski. The Woodsman Tavern installed one of our new Josper units in January this year and Frank was eager and excited to see the piece in action. He wasn’t disappointed! “Owner Duane Sorenson has poured everything he has into the tavern. His positive attitude is reflected in just about everything and everyone that we interacted with at Woodsman,” said Chef Frank.
Chef Frank spent a day shadowing the crew in the kitchen at The Woodsman to observe how the unit was working and to gain some perspective on how to better support this piece in the field. Chef Frank shared, “Most of the staff are all-in at The Woodsman – they are there because they love being part of something real and something they can take ownership in. They know that every day will be different and a learning opportunity. They respond with integrity – because that is what has been modeled, and it shows.”
The Josper was fired in the morning with a few pounds of charcoal and wood (Woodsman primarily uses apple wood but they switch it up from time to time). They started the day by smoking some local handmade venison sausages, along with lentils and other menu compliments. As lunch approached, they increased the temperature in the Josper to cook half chickens, meats and roast vegetables. Shortly before dinner, the Josper was charged with even more charcoal to create an intense environment to deliver The Woodsman signature entrees and appetizers such as the cured ham, pork chops and according to Chef Frank, “The Off the Hook, Whole Roasted Trout”.
But with the installation of a shiny new toy (in the guise of a Josper by Wood Stone Charcoal Broiler Oven – only the 11th of its kind in the states), Woodsman Chef Jason Barwikowski opens up about the vibe of The Woodsman Tavern and the menu that has evolved, highlighting southern artisan ham, Pacific Northwest fresh catch, sausages and more. “It’s a unique product,” Barwikowski said, who has spent time in the kitchens of Tastebud and Ned Ludd to gather some “fire”cooking experience. “You don’t get the same flavor, even cooking with live wood, because the smoke goes up. It’s the raddest piece of equipment that I’ve ever cooked with in my life. It’s nuts! So simple but so capable; the most rewarding cooking tool I have ever used. At the same time, the Josper is a very artisan piece of equipment. It will continue to propel us forward while embracing local ingredients combined with traditional methods – it will keep us creative.”
Wood Stone is heading to NRA 2012 with big news! We will not only be showcasing our Josper by Wood Stone Charcoal Broiler Oven, but we will be COOKING LIVE! That’s right. So make plans now to stop by booth #5645 and see how this oven, that has over 22,000 customers around the world, is finally making its mark in the U.S.A. Hope to see you there!
Recently we had the opportunity to experience a great UK concept featuring a Josper called Busaba Eathai in London. This concept was originated by Wagamama, Hakkasan and Yauatcha creator Alan Yau. For those of you who think the Josper is just for Spanish or Continental Cuisine, think again. This modern Thai eatery features a smart application of the Josper for their grilled menu. The Tamarind char-grilled duck was fantastic; the Josper taste pops, bringing the flavor of the duck to full bloom (note to reader: had to work that in, Busaba means flower in Thai – never miss a pun if it’s in two languages!).
A big thank you to Ken Winch of @SeftonHornWinch for introducing us to this great concept, and sharing a great meal with us at the Westfield Stratford City Busaba. For those unfamiliar with the locale, this restaurant sits literally at the gate to London’s new Olympic Park, situated in the heart of the London’s east end. Keep an eye out for it in the background of the TV coverage this summer. From Busaba’s front door you can clearly see the 115m tall sculpture ArcelorMittal Orbit, designed by Anish Kapoor, which has been chosen to be the 2012 London Olympics monument. Even through the confusion of construction and the fall twilight, it looked stunning. And, it’s 22 meters taller than the Statue of Liberty!
Busaba Eathai is not the only Josper user in London doing Asian cuisine. Hakkasan in Mayfair also uses a Josper and is one of 7 restaurants in London to receive a Michelin star in the most recent Red Guide, for the whole list see The Michelin Stars Are Out and the Jospers Are In.
- Merrill Bevan, VP • International Sales & Team Building
Want to see the Josper by Wood Stone live? Don’t miss the Josper by Wood Stone booth #5645 at the upcoming NRA show in Chicago (May 5th-8th)!
Michelin has released its annual Red Guide. This renowned hotel and restaurant guide, which hands out its highly-coveted Michelin stars sparingly, caught our attention this year. In the UK alone, 7 restaurants received stars which feature Josper ovens: Alan Yau’s new Hakkasan in Mayfair, Jason Atherton’s Pollen Street Social, the Italian wonder L’Anima by Francesco Mazzei, Chapter One with Chef Simon Cotterill, Gordon Ramsay’s The Savoy Grill, AA’s UK Chef of the Year Martin Wishart’s eponymous restaurant in Edinburgh, and finally Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park.
Take a virtual tour of these amazing restaurants by following the links below—just don’t do it on an empty stomach!
- Hakkasan Mayfair
- Pollen Street Social
- Chapter One
- Savoy Grill
- Martin Wishart
- Dinner by Heston
If you want to learn more about the charcoal broiler oven that’s in all of these restaurants, this May 5-th to 8th we will be cooking live at the National Restaurant Association Show in Chicago in the Josper by Wood Stone booth #5645.
Wood Stone friend & recent Top Chef Masters winner, Chef Floyd Cardoz, has opened his new restaurant called the North End Grill. It features two Jospers and a Plancha in the kitchen and has been getting rave reviews. Here’s a recent article from the New York Times: Five Dishes at North End Grill. Congrats, Chef Floyd!
Photo by Rick Kidd Photography
Wood Stone was excited to have the opportunity to present and demo a number of products with a Mediterranean Cooking theme (ancient and modern) March 15th and 16th at KOR Food Innovation. The event was hosted by John Csukor and was attended by food service consultants, chefs, multi unit operators and equipment dealers.
Wood Stone and members from KOR Food Innovation were cooking on several pieces of our equipment; Mt. Adams 5′ stone hearth oven, 4 zone Countertop Plancha and the Josper by Wood Stone Charcoal Broiler Oven.
Stone Hearth Oven Menu
- Shrimp Bisque pizza
- Prosciutto and Basil wrapped shrimp
- Oven roasted rack of lamb
- Flat bread in Ghee with Skordailia
- Charred Tomato on sourdough
- Grain cake with Goat cheese
- Escalivade-Catalonian Grilled Eggplant, roasted red bell pepper
- Mussels&Clams in EVO Nectar blend
- New York strip
Interested in attending or hosting an event like this? Contact us today at Wood Stone. 800.988.8074.