Naomi Duguid, world traveler, photographer, cook and author of numerous books (not to mention the current bible on flatbreads), will be teaching a flatbread workshop Thursday, July 25th and Friday the 26th at the Kneading Conference in Skowhegan, Maine. At this festival put on by the Maine Grain Alliance, a non-profit organization dedicated to the preservation and promotion of grain traditions, Duguid will use a Wood Stone tandoor oven to make her flatbreads.
Duguid says, “[She is] delighted to be able to do a hands –on workshop with a tandoor oven from the Wood Stone Corporation. We’ll be working with leavened wheat flour doughs, and shaping and baking tandoor breads. It’s a rare opportunity to get comfortable with tandoor baking.”
If interested in participating in the Flatbreads Workshop or even in just observing the use and artistry of a Wood Stone tandoor, contact Wendy Hebb at wendy@kneadingconference.com to indicate your interest. Please visit the Main Grain Alliance or the Kneading Conference itself for additional information.
For any questions about Wood Stone equipment, please call us today at 800.988.8103 or email us at: info@woodstone-corp.com.
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 reps – have you ever wanted to spend some quality time exploring all that we have to offer? Well here it is: your formal video invitation to our Rep Gig 2013! Join us in-house Thursday, September 12th through Saturday, September 14th for a weekend of info, food and fun! Please RSVP to janab@woodstone.net.
Wood Stone’s Corporate Chef, Tim Green, is back Spring quarter to teach at Bellingham Technical College (BTC). The course, “Cooking on the Stone Hearth” gives students a hands-on understanding of operating a Stone Hearth Oven. The information is specific to Wood Stone Ovens, but the fundamentals apply to all Stone Hearth Ovens. The knowledge gained allows for cooking on the Stone Hearth by understanding simple concepts and direction. At the end of the course, students receive a “Wood Stone Oven Certification” allowing them into hundreds of regional kitchens and thousands of nationally known kitchens, restaurants and institutions.
Cooking on the Stone Hearth
Cost: $149.00
Item#: 7076M
Dates: Monday: 4/22-5/13
Location: CC 133
Time: 6:00p-9:00p
We were excited to highlight our signature products and take you on a Wood Stone journey this year. We hope you were able to visit our booth and enjoy a special walking tour through time, focused on Wood Stone’s evolution - starting with Wood Stone Oven #1 through the years to our newest partnership, Wood Stone Ideas, featuring products utilizing Ohmic Steam Technology.
For additional product information, visit our website or call us at 800.988.8103. We look forward to hearing from you! With over 10,000 installations in 75+ countries worldwide – Wood Stone is the leader in stone hearth and specialty commercial cooking equipment. We have been innovating and Changing the Way You Cook since 1990.
Missed us at the show? Download the .zip files below of our NAFEM Show 2013 signage:
Wood Stone will be highlighting our signature products and taking you on a journey this year at the NAFEM SHOW 2013 in Orlando! Come visit us at booth #664 and walk through our evolution - starting with Wood Stone Oven #1 through the years to our newest partnership, Wood Stone Ideas, which features products utilizing Ohmic Steam Technology.
With over 10,000 installations in 75+ countries worldwide – Wood Stone is the leader in stone hearth and specialty commercial cooking equipment. We have been innovating and changing the way you cook since 1990. See you at the show!
Did you hear? We’re COOKING LIVE with the Josper at NRA 2012 in Chicago! Be sure to stop by Booth 5645 beginning tomorrow to see what all the fuss is about.
On our first night in Chicago for NRA we took a trip over to W. Grand Avenue to visit our friend Jonathan Fox and check out his hoppin’ pizzeria La Madia. The salads were wonderful after a day of travel, and the pizzas were awesome! Not only is it a beautiful install, but they know how to use their Mt. Baker oven! From the Red half of the menu, we had the Housemade Fennel Sausage & Sweet Onions, Tomato Sauce with Mozzarella Cheese. From the White side we went for the Housemade Lamb Sausage, Fresno Peppers, Caciocavallo Cheese & Mint Salsa Verde. Both outstanding picks! Great job Jonathan and Team!
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!
Again this year, Wood Stone had the honor of being the oven choice for baking the world-class Neapolitan pizza in the Antimo Caputo booth at the International Pizza Expo. A Mt. Adams 5’ oven was used to turn out wonderfully delicious pies over the course of the show.
We were also excited to be the stone hearth oven of choice for the demonstration area this year. We love watching the professionals use our oven to showcase their skill and talent. One of the first to use our oven was Antonio Starita, a fourth-generation pizzaiolo and an icon in the Neapolitan pizza industry. Antonio and his team made it look easy using the Wood Stone Fire Deck 9660 to demonstrate the art of making Neapolitan pizza.
RSS Feed
