RSS FeedWe are looking forward to seeing many of you at the NRA Show in Chicago. We will have a number of Wood Stone items on display in booth #5721 that you won’t want to miss!
And since we’re on the subject… Are you looking for an oven with multiple openings? Two doors perhaps? Or one door with a second viewing window? Wood Stone is excited to be giving center stage at this year’s NRA show to our newly designed air cooled viewing window. The window will be shown on a Fire Deck 8645 but is available on additional oven models. This feature is dedicated to customers that want to give front row seats to the cooking experience. See you in Chicago! |
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Archive for the ‘On the Road’ Category
Join Wood Stone at NRA May 21-24, 2011
Tuesday, May 10th, 2011First Favas of Spring & a Mobile Hearth, Chef Rachell Boucher
Wednesday, April 27th, 2011At a recent Standards of Excellence event in California, Chef Ann Rudorf “wow’d” the crowd (which included Chef Rachell Boucher) with her Pizza with Minted Fava Beans & Pecorino Romano. Rachell was kind enough to share her thoughts on both Ann’s amazing pizza recipe and our Wood Stone Residential Ovens on her blog post, Drawn to the Kitchen, Mobile Hearth and via a video interview with Ann you can check out below. Thanks for sharing, Rachell!
2011 International Pizza Expo award winners use Wood Stone ovens
Tuesday, April 5th, 2011Wood Stone had a great time at the 2011 International Pizza Expo. The International Pizza Competition is an exciting part of the show and we are always happy to let the contestants use our ovens for the challenges. Many of this year’s contestants were familiar faces and have cooked on our equipment in years past. We were glad that Wood Stone could be part of their victories again this year.
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Photo Left to Right:
- Carmelo Oliveri (Italy) – Winner of Traditional Challenge ($10,000) and Winner of the Blind Box (World Champion Pizza Maker) ($5,000)
- Pasqualino Oliveri (Italy) – 2nd Place in Traditional Challenge ($2,000)
- Luigi Vianello (Italy) – Winner of Non-Traditional Challenge ($10,000)
We are already looking forward to next year’s show and the relationship (and great pizza) that we will encounter there!
Wood Stone at KOR Food Innovation
Tuesday, March 22nd, 2011
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Photo by 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
Plancha Menu
- Flat bread in Ghee with Skordailia
- Charred Tomato on sourdough
- Grain cake with Goat cheese
Josper Menu
- 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.
Wood Stone to attend the 2011 International Pizza Expo!
Thursday, February 17th, 2011Wood Stone is looking forward to attending to International Pizza Expo in Las Vegas, March 1-3. With over 4 football fields filled with nothing but pizza-related things, it’s the show to attend for all things PIZZA!
Wood Stone will be setting up in Booth #1675 where we will showcase several of our stone hearth ovens. However, there will be another three Wood Stone ovens being used at the show:
- Tony Gemignani – Chef/Owner of Tony’s Pizza Napoletana will be using a Wood Stone oven for his demonstrations. Tony is a 9 time world pizza champion, President of the World Pizza Champions Inc. 2 Time Food Network gold medalist, author and Guinness Book of World Record Holder. Be sure to catch Tony’s dough demonstrations 9-10am each day of the show at the Inside Exhibit All in the Convention Center.
- Antimo Caputo – Wood Stone is honored to be the oven that the Pizzaiolo from Napoli will be using to prepare their wonderful Caputo flour based pizzas at the show. Make sure to visit their booth, #875.
- A Wood Stone oven will also be present in the International Pizza Challenge area for others to cook with during the contests and demonstrations.
Wood Stone is also excited to hear the keynote from customer Joe Fugere on day two of the show. Joe is the owner of Tutta Bella Neapolitan Pizzeria, the Pizza Today™ 2010 Independent of the Year. Congratulations Tutta Bella. Congratulations Tutta Bella.
For additional information about Pizza Expo 2011, visit: http://www.pizzaexpo.com/international/2011/index.cfm
See photos from last year’s show below:
Harry’s Adventure, Bellingham to Utah
Tuesday, May 25th, 2010
One of Wood Stone’s founders, Harry Hegarty, left Bellingham the second week in May on bicycle. His destination – Utah! We have had a great time tracking Harry on his bicycle as he has made his way through Washington and Idaho so far this month in route to his destination. We have captured him on traffic cameras and he has been able to email and send us images of his journey. Best wishes to Harry on his adventure!
Wood Stone Travels – “We are not afraid of Wood”
Thursday, February 4th, 2010
Regional 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 Scottsdale, (Arizona based management – concept development – consulting agency) who inherited an unopened restaurant space in Minnesota. The restaurant came with a collection of Wood Stone solid-fuel equipment including the Fire Deck oven already mentioned and a rotisserie/ broiler.
I spent two days with them and their staff before opening night on Saturday, Jan 30th. A family atmosphere filled the entire restaurant during my time there. Robert and Corey are seasoned operators who assembled a skilled and enthusiastic staff to open a restaurant in this challenging economy. They inherited the only completely wood-fired Fire Deck 9660 that Wood Stone has ever built. Talk about intimidating. I had no idea how this piece of equipment would respond but I should have known, its a Wood Stone and an amazing piece of equipment to stand in front of.
The oven held a consistent temperature of around 575 degrees with a medium sized fire on one side of the oven. Consistent 3-4 min pizzas, artisan breads, whole Asian snapper, salt crusted bass, it was an awesome display of diversity in the oven. The chefs were excited to use the oven and their creative juices started flowing as the day went on. It was really neat to see someone be excited about cooking with wood. The restaurant was built and outfitted by another group and the Nyman group came in to get it open and operating. They inherited a lot of challenges and rose to the occasion. Check them out!
Wood Stone Travels – Pizza in Arizona
Thursday, October 29th, 2009Wood Stone Chef, Tim Green
Wow, my recent visit to Phoenix and Tucson tells me that Arizona knows pizza!
The Parlor
The Parlor, is using a Wood Stone Fire Deck 9660 (WS-FD-9660) with the gas flame on one side and a screaming wood fire on the opposite side. The Parlor is exactly that, an old beauty parlor. Owner, Eric Mei has left not only the name sake but is using the salon chairs as stools at the bar. By looking around he has created a awesome atmosphere with much of the old building parts. The place is very exciting, filled with people having a great time, very casual. Service staff working in basic T’s and having fun. The food is awesome – the pizza rocks – cooked in the Wood Stone at about 600 degree floor temperature the pizza cooks in 3 – 4 minutes. It has great structure with the same carmelization that you would expect out of a traditional Napolitano Pizza but with a bit slower bake holds on to more of the crispness that seems to be the craze and popularity of pizza today. Along with this great baked crust the ingredients and how they are married on the pizza were fabulous to the pallet. If you are in Phoenix you need to stop by The Parlor. Ask for a pizza not a perm. www.theparlor.us
Pizza Vivace
Heading South on Highway 10 to Tucson is Pizza Vivace. Located across the street from St. Phillips Plaza on Campbell Street. Dan Scordato has done a great job capturing all the diners needs here for great Italian Food. Restaurant Vivace, a bit more elegant with the full menu sits adjacent to the pizzeria that serves the same high end ingredients with a bit more of a casual yet very classy setting. Pizza – Salad – a couple of appetizers and desserts – Great wine and beer – they fill the place up. The pizza is baked in 3 minutes in a very hot Wood Stone Fire Deck 8645 (WS-FD-8645). Justin, the pizza aioli has truly mastered the oven and bakes each pizza to perfection. Along with the light, crisp, carmelized crust the ingredients on the pizza are over the top. The pizza here can be enjoyed with a cold beer or a fine Italian wine. It was nice to sit the owner (Dan) at the bar. Everyone coming in or leaving says hello to him, complimentary words are spoken – what a great neighborhood! Every neighborhood need a great pizzeria like this one. www.pizzeriavivace.com
Zona 78
Around the corner is Zona 78. This is one of 2 locations both using Mountain Series Wood Stone Ovens. Zona 78 maintains a full dinner menu. This is a very family oriented restaurant satisfying all the needs for simple Italian dinning. When you walk in the front door, you can’t be more than 20 feet from the oven. The gas flame burns bright – baking their great hand tossed dough. The dough is fresh and finished off with great ingredients. www.zona78.com
