Take a look at this great video from Wild Truffle Pizza! Taken straight out of their Mt. Adams 5′, the pizza baked at this Appleton, WI pizzeria thrill people daily with their delicious Naples authenticity!
Posts Tagged ‘Mt. Adams’
We are just back from the NAFEM Show 2013!
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.
Equipment at the Show:
- Oven #1 -What started it all
- Mt. Adams 5′
- Fire Deck 8645
- Bistro 4343
- Josper 3738 & Josper w/Tray Support 3728
- Tandoor (Barrel)
- Whatcom Gas Vertical Rotisserie
- Electric Countertop Plancha
- Ohmic Steamers by Wood Stone Ideas
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:
This week we had the chance to stop by Jamie’s Italian Dubai. Located in the Marina Pavilion of Dubai Festival City, it is the first Jamie’s Italian outside the UK. Their beautifully rustic Mt. Adams Wood Stone oven greets you as you walk in the front door. Head Chef Jamie Robertson (the other Jamie!) said the most popular items out of the oven come from the seafood section; the Roasted Sea Bass and the “Fish in a Bag” (a local fish of the day baked with clams, mussels, fennel, potatoes, lemon, herbs and baby tomatoes). Very soon they’ll be adding pizza to the menu — so many reasons to go!
If you have a chance to visit Dubai, don’t miss stopping in to this exciting spot.
…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:
- January issue of FES Mag at: www.fesmag.com.
Chef Frank Milward with Wood Stone was on the road two weeks ago and spent time with Anthony Carron of 800 Degrees Neapolitan Pizzeria in Los Angeles. It was a great visit and Frank was excited to see the line out the door! He was able to watch each pizza be opened by hand, sauced and topped with great local Artisan ingredients and then baked to perfection in two Wood Stone Mt. Adams 5’ wood-fired ovens. “It was like visiting a lively Italian village where everyone is happy after they made the journey to enjoy a very special pizza. Love and practice are the two main ingredients for great pizza and our friend Anthony will see his village gets plenty of both,” Milward says.
Wood Stone met Anthony just over a year ago when he visited the Wood Stone test kitchen as 800 Degrees began to take shape. If you are in the LA area, be sure to stop by!
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.
Tim Green, Wood Stone Corporate Chef
My wife and I had the opportunity to visit Lanie and Pat Dineen of Dineen Vineyards (Zilla, WA) who recently installed a Mt. Adams wood and gas-fired oven. I met the Dineen family when we hosted their visit at the Wood Stone test kitchen in March of 2011. We were excited to have an invitation to visit the winery, experience the wines they produce and celebrate Lanie’s Birthday (Mrs. Dineen) with a wonderful feast from the oven.
We cooked ALOT in the oven during our visit. We sourced ingredients from local farms, prepared fresh dough and had fun pairing Dineen Vineyard’s wines with our food selections. Although their oven is configured to burn both gas and wood, we had a full day to enjoy the oven so we chose to cook solely with wood and enjoy the ambiance.
We prepared appetizers from the oven, including steamed clams in our Staub cast iron shellfish pot and pimiento peppers fired with olive oil and kosher salt in a cast iron pan – and of course pizza. The main course included cedar planked King Salmon and New York Steaks cooked to medium rare.
Having been a resident of the Napa Valley for a couple of years in the early 1990′s I have always been very skeptical of wineries popping up everywhere. On this trip I went with an open mind to see what the terra firma ( earth ) had to offer to the grapes of the region and hear the story of the grower. Each glass of wine was fresh, clean and pungent. The flavors were BIG.
I am sold on the wines (and food) offered at the Dineen winery and left encouraged to try more local wines from the great Northwest.