RSS Feed
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.
Pizza is personal. We host hundreds of guests each year in the Wood Stone Test Kitchen and with each visitor comes a different style and taste for pizza. This past week we hosted a group that was looking to do pizza with heavy toppings for a slice program in a cafeteria setting. This particular pie was a Wood Stone first, so we wanted to share a photo of our Mac ’n’ Cheese, Hot Dog Pizza with fresh mozzarella and black olives. The pizza was 16″ and weighed in at 6 pounds!
Corporate Chef, Tim Green
At Wood Stone we have partnered with teams of factory reps all around the world. Those reps have gathered groups of reputable Dealers, Designers, and Consultants from around the globe. These industry partners work directly with our customers and offer their services through design, installation, information, and education.
At Wood Stone, our test kitchen and facility offer a unique experience for all these parties to congregate and get firsthand experience about the equipment that they are looking at to create their concept. Wood Stone’s test kitchen is fully staffed and offers the environment for people to congregate to cast vision and learn about our equipment and how it will integrate with their concept.
This past week was a perfect example of all the parties coming together to visualize their concept and bring it to life. The customer brought their chefs with them to learn and understand the equipment. The chefs prepared a demonstration to their management. Also included in the visit were the Design/Dealer, the Factory Rep, and the Contractor. After a great presentation space was cleared at the table and plans were reviewed. The team discussed and presented their thoughts and ideas with the goal of creating a world class kitchen. Everyone had their input based on their experience and expertise.
This was a great example of the planning, organization, and time commitment it takes to create a successful concept. Building this foundation insures success for everyone involved.
Our new friend, Chris Hansen, stopped by the test kitchen to try out our ovens and bake some pies with Chef Frank for his new concept, Pizza Caldera in Jackson Hole, WY. A fellow marketing guy, he challenged us to actually get this posted (and populated to our social media spots) by the time he got back to his hotel room. Here’s hoping we won!
Check out the gorgeous Pizza with Figs, Procuitto and Mint Chris created in the Wood Stone Test Kitchen:
Around lunch time today, the walls of Wood Stone were a-buzz. Turns out the folks from BALLE (Business Alliance for Local Living Economies) stopped by to check out the Wood Stone factory while on an extensive tour of local businesses. We were lucky enough to be the first stop on the tour and even had an extra special guest chef in the kitchen help prepare lunch for all! Thanks again to Chef Bill Brizzolara from North Carolina State University and the folks at BALLE. We hope you enjoyed your visit!
Makes 1 ea. 10-12-in.pizza
Named for Italy’s beloved Queen Margherita di Savoia, this tomato, basil, and mozzarella pizza was created in 1889 by pizzaioli Raffaele Esposito of Naples. With colors that commemorated the Italian flag, Margherita Pizza set the standard for pizza across the globe and successfully established Naples as the pizza capitol of the world. Here we share two versions of the Margherita pizza, Popular and Traditional….
 |
Popular
Ingredients
Method
Oven Temperature: 570-600 degrees
Traditional
For the recipe and full story about cooking a traditional margherita pizza, visit our ”Cooking Naples Style” page.
For more information on cooking with a Wood Stone oven, see these two important videos:
|
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.
Serves 4-6 as side
A classic vegetable combination that exemplifies the difference that the Josper brings to simple preparations.
Ingredients
Method
While new to many in our market, the Josper by Wood Stone Charcoal Broiler Oven has a long culinary tradition. Beginning over 40 years ago in Spain the Josper has been a part of more than 9,000 restaurants across Europe. Today, Wood Stone and Josper have partnered to bring the flavor of this oven to North America. http://www.woodstone-corp.com/products-josper.htm
Piedmont Natural Gas in Charlotte North Carolina recently renovated their test kitchen and installed a Wood Stone Mt. Adams 5′ Dual Gas-Fired Oven (WS-MS-5-RFG-IR). The newly renovated facility has state of the art A/V technology, a full prep kitchen, and a great staff. Piedmont Natural Gas is conveniently located just minutes from the Charlotte/Douglas International Airport and is a great place to take customers who want some face time with Wood Stone equipment but can’t make it to the factory in Bellingham, WA.
This kitchen is open and available to anyone that wants to use a Wood Stone oven for menu development, training etc. Wood Stone’s Regional Sales Manager, Phil Eaton, frequents this location and coordinates the visits. Contact Phil to schedule your Wood Stone test kitchen visit today!
Wood Stone had the chance to cook some local spot prawns and Yokeko oysters during a test kitchen visit in a Bistro 3030. For the Spot Prawns we heated a stainless pan in the oven until it was hot, added extra virgin olive oil, minced garlic, and red pepper flakes. We gave that ten seconds in the oven to sizzle then threw in about ten prawns. The heat from the top and bottom cooked the spot prawns in about a minute. We added a squeeze of lemon and a pinch of kosher salt, and put them on the plate, peels on for more flavor.
The oysters were baked with creamed spinach ala Rockafeller, but oops, we forgot to put on the bacon and breadcrumbs! They were delicious without! The second batch got the royal treatment, but the breadcrumbs browned faster than the oysters heated, so we recommend adding them halfway through the cooking.
- Brent Pyeatt, Wood Stone Kitchen Coordinator
Photo by 