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Archive for the ‘In the News’ Category

If you HAVE to go to a hospital…

Wednesday, February 8th, 2012

…might we suggest this one?

photos by Swedish Medical Center 

 We love to see our neighbors in the Pacific Northwest push the envelope with innovation.  That is just what’s happened at a new hospital in our neck of the woods.  The new Issaquah location of Swedish Hospital was featured in the January 2012 issue of Food Service and Hospitality Magazine as the facility design project of the month.  The new facility is energy efficient and focuses on healthy and nutritious food servicing internal staff, outpatients, and members of the community. This project includes a Mt. Adams dual gas-fired oven.

 Quotes from the feature article:

” ‘Because Swedish-Issaquah Medical Center is a wellness center and a benefit to the community, we made a commitment to handle and prepare food with the utmost care, much like the way our grandparents did,’ says Eric Eisenberg, executive chef and retail operations manager for Swedish Health Services. ‘We purchase the best ingredients and adhere to local, sustainable practices. Nearly everything in the cafe and for the patient room service is made from scratch and is fresh and natural.  It’s far from the stereotypical hospital food.’ ”

 ”At the hearth station, the oven’s versatility allows staff to bake pizza and also roast meats that are carved here.”

 Want to learn more about this project?  Here are some additional resources:

 

e2 emeril’s eatery – open for business in Charlotte!

Wednesday, February 1st, 2012

Chef Emeril Lagasse’s new restaurant, e2 emeril’s eatery, opened to rave reviews at the Levine Center for the Arts in Charlotte, NC. The new restaurant features a wood with gas-assist Wood Stone Fire Deck 6045. For more information, visit: e2emerils.com or emerils.com.

photo by Jason Rice

photo by Jason Rice

Modmarket: Farm to Fork Fast Food

Wednesday, January 18th, 2012

Modmarket: Wood Stone Fire Deck 8645

We always love getting testimonials from our customers. Check out what Anthony from Modmarket had to say about his concept and his love for their Wood Stone Fire Deck 8645 ovens:

“We opened in the fall of 2009 in Boulder and have since added a store in Glendale and another in Greenwood Village CO. Our concept is farm to fork fast food. We make everything from scratch from simple, whole ingredients and have an open kitchen design that allows customers to see their food being prepped and made. Wood Stone 8645 ovens are a key element to all of this as they are the only piece of cooking equipment in the stores besides a chargrill. We cook everything in the oven – trays of chicken and steak, roasted veggies, frittatas, toasted sandwiches and pizzas. We have a unique whole grain pizza dough that allows our pizzas to be both artisan and good for you at the same time. The ovens ability to cook 4 sheet trays at once is critical for us as our stores are very high volume. We also do a lot of catering and the ability to toast 100 sandwiches at once makes preparing large orders with minimal lead times possible for us. Hopefully we will continue to grow and expand and can buy even more ovens from you all.  It is a workhorse product and we love it.”

If you are in the Denver Metro area, a stop by Modmarket is a must! And did we mention they have a tasty catering menu as well? Be sure to check them out for your next event.

Modmarket: Glendale

Modmarket: Greenwood Village

 

Let’s talk temperature: Wood Stone Plancha

Tuesday, January 10th, 2012

Looking for a grill that has more power and can cook small and large items simultaneously?  Look no further.  The Wood Stone Plancha can reach and maintain higher temperatures that a traditional grill or flattop (800 degree F).  With independent zones and better heat retention and recovery, it’s a great addition to any project!  For more information, download our sales sheet or visit the Plancha product page on our website.

Wood Stone & Dorothy Lane Market

Monday, December 19th, 2011

By Chef Tim Green

Dorothy Lane Markets is setting the bar high – not only when it comes to pizza but also when it comes to the grocery industry and the dedication it takes to bake great pizza.

Dorothy Lane Market - Brussels & Balsamic Naples-Style Pizza

Recently, Dorothy Lane Markets committed to the purchase of a Wood Stone oven so they could create very traditional Naples-style pizzas. They are now open and flourishing. Pies are being baked in less than 2 minutes at temperatures up to 1100 degrees in their Mt. Baker 6 ‘RFG-IR oven– which we know is the only way to get the results of a true Neopolatana Pizza. They use very lean, fresh dough with minimal ingredients and have trained pizzaiolos which meticulously attend to their pizzas creating a beautifully finished product with a caramelized crust and a balanced top and bottom.

Read more about Dorothy Lane Markets success with Naples-style pizza here…

Wood Stone Project Showcase: Wellmark Blue Cross/Blue Shield

Thursday, December 8th, 2011

A project featuring Wood Stone was recently highlighted in a Project Showcase in the 4th Quarter 2011 issue of FCSI “The Americas Quarterly” (Pages 36-38). Thanks to Edwin Norman for providing the photo!

“Project Showcase: Wellmark Blue Cross / Blue Shield”

By Beth Lorenzini
To view article, photos:
http://www.fcsi.org/?page=AmericasQuarterly

Project: Wellmark Blue Cross / Blue Shield Foodservices
Opened: March 2011

Design Consultant: Edwin Norman, FCSI, MVP Services Group, Dubuque, Iowa

Project Manager: Eric Norman, FCSI, Ryan Norman, associate member FCSI, MVP Services Group

Mario Batali uses a Wood Stone oven at The Venetian

Tuesday, November 29th, 2011

Chef Mario Batali performed a live cooking demonstration on Black Friday at The Venetian Las Vegas.  As part of The Venetian and The Palazzo’s first-ever Winter in Venice, guests were able to watch Batali prepare his signature pizza in a Wood Stone oven. Sure wish we could’ve been there!

Wood Stone’s Thanksgiving Feast 2011

Monday, November 28th, 2011

Wood Stone’s Annual Thanksgiving Feast was a resounding success! 9 turkeys, 50 pounds of potatoes, stuffing, countless baskets of bread, the ever-popular green bean casserole, plates of antipasti, bowls up on bowls of amazing salads and the desserts? Un-be-lievable!

Thank you to all who shared their favorite sides and desserts and especially to those who slaved away in our test kitchen for two days to prepare the feast. Thank You to Wood Stone Coporation for continuing traditions like these making this the BEST place to work. And finally, Thank You to all of you who, by your continued support of Wood Stone products, allow us to be here. Happy Holidays!

Wood Stone’s Trailered Ovens

Tuesday, October 18th, 2011

Wood Stone Bistro 4355 Trailered OvenWood Stone Mt. Adams 5' Trailered Oven

We know you’ve seen them around. Mobile food is ALL the craze right now. If you are interested in joining in on the fun, we have the perfect pieces of equipment for you! Like our friends at Your Pie, perhaps you’re looking to boost your business with a little fun PR or maybe expand your concept to include catering? A mobile oven is perfect! With two sizes to choose from (Bistro 4355 and Mt Adams 5′) you are guaranteed to find an oven that will meet your needs.

Interested in learning more? Call us at 800-988-8103 today.

 

Tamarind of London comes to Wood Stone

Thursday, October 13th, 2011

Wood Stone’s Corporate Chef, Frank Milward and team, recently had the pleasure of spending time in the test kitchen with Shachi Mehra from Tamarind of London, Newport Coast. The Michelin-starred London restaurant is going to be opening a location at the Crystal Cove Promenade in Newport Coast, CA and Wood Stone is thrilled to be providing several Tandoor ovens for this project. The Newport Beach location is scheduled to open in November 2011.