ABC Kitchen, in New York, New York, is “passionately committed to offering the freshest organic & local ingredients possible,” and boy, do they meet this goal! As they state, “ABC Kitchen with Jean-Georges invites you to engage in regionally-grown, organically focused cuisine that is rooted in cultivating a safe relationship with the environment and our table. ” ABC Kitchen is one of many of French chef, Jean-Georges’, popular restaurants. ABC Kitchen has made Wood Stone a part of their mission, using a Fire Deck 6045 for all their baked, broiled, and grilled needs. Be sure to stop in and eat your fill!
Posts Tagged ‘Pizza Oven’
With the odds of the Irish recession against him, Derek “Brezzi” Bresnan didn’t know when he’d be able to start his dream business–a wood-fired pizzeria. But with recent luck and determination, Bresnan was able to open Brezzi’s Wood Fired Pizza in 2012, in Portmarnock, North County Dublin. In the most recent issue of the Irish publication, The Sunday Business Post, Brezzi’s was specified as a notable start-up. Not to mention, there was this gem of a quote about our very own, Bellingham-based company, “The cornerstone of the pizzeria is a ‘two-ton, six-foot’ specialty wood-fired oven Bresnan bought from US company Wood Stone.” See the full article on Bresnan’s triumph, here!
St-Viateur Bagel is a cultural staple of Montreal known around the world for its quality bagels. The chain has produced thousands of bagels a day in mason-built ovens since founder Myer Lewkowicz brought his secret recipe over with him from Eastern Europe in 1957. Recently though, St-Viateur opened a new location in Dollard-des-Ormeaux in which they installed their first-ever Wood Stone Fire Deck 90112. Despite the new gas-fired oven’s deviation from a long tradition of wood-fire, the much loved quality and taste of the St-Viateur bagel will not be compromised. As an article from the Montreal Gazette says, “…even though the oven is primarily fired by gas, the owners say, their new bagel shop on Tecumseh St. at Brunswick Blvd. will carry on the storied Montreal tradition that dates back to 1957, when…the city’s first St. Viateur Bagel [opened] at 263 St-Viateur St. West.” The article goes on to describe how the founders are “satisfied with the oven they found… the bagels made at the Dollard shop will pass the test with West Islanders who now travel downtown to get their bagel fix — or bagel lovers out-of-province.” For the full scoop on the oven switch read more here, and for more information on St-Viateur Bagels visit here!
On April 23rd 2013, Wood Stone was joined in the test kitchen by Chefs Michael Noble and Justin Labosserie from NOtaBLE the Restaurant in Calgary, AB. The Josper by Wood Stone Charcoal Broiler Oven was up to the challenge, knocking out awesome steaks, savory seafood, and a charred romaine salad that was to die for. We also showcased the softer side of Josper, hot smoking sausages, game hens, pork loin, and flat iron steaks at around 250 degrees. All in all, it was another fine day in the kitchen with fine friends! Now Chefs Frank and Travis are wondering, “When are we going to Calgary?”
Amici’s East Coast Pizzeria was conceived in the mid-1980′s by two of the Bay Area’s East Coast transplants, Peter Cooperstein from Boston,
and Mike Forter from upstate New York. They shared a mutual longing for the unique thin crisp-crust pizzas they’d grown up with back home, and set out on a quest to bring those pies to the West Coast.
With an emphasis on east coast style pizza, they knew two things were essential: the unique recipes that made the pizzas of New York,
Connecticut and Boston so distinctively tasty, and of course, the right domed oven.
They began business with the traditional wood-burning ovens and while these age-old hearths were the perfect storm for the thin, slightly
chewy crusts they loved so much, they had heat retention and deterioration issues that made them inefficient and problematic, especially as the Amici’s began to expand. As a consequence, Cooperstein and Forter set out to find a better oven.
And, in the end, they looked no further than Wood Stone. At the 2000 Pizza Expo in Las Vegas, Amici’s owners met current Wood Stone President Kurt Eickmeyer, and were immediately impressed with his understanding of their business needs as well as with Wood Stone’s ovens.
“Wood Stone ovens are the sturdiest and best made anywhere in the world. The high dome/hearth burner designs allow for better convection, heat retention and faster, more even cooking. That in turn allows for a wider door which is another important factor when you have as many as 500 pizzas in and out of an oven in a single day,” noted owner Mike Forter.
Since 2000, Amici’s has purchased Wood Stone ovens exclusively. As of February 2013, Amici’s has now purchased 26 Wood Stone ovens for their various locations.
Who says pizza can’t be art? Certainly, after you take a gander at some of Domenico Crolla’s pizzas the synonymy of the two is apparent. And what’s more, Crolla, Scotland’s prized Italian celebrity chef and the owner of Bella Napoli in Glasgow, UK, bakes his masterpieces in his very own Wood Stone oven!
For more information on Crolla or Bella Napoli click here!
Giant Eagle supermarkets have been proudly serving communities for over 90 years. It all started when the three founding families, Goldstein/Shapira, Porter and Chait, founded the first “Eagle Grocery” in 1918. Beginning in Pittsburgh, Pennsylvania, Eagle quickly grew into the “Giant” it is today, with over 400 retail locations throughout Pennsylvania, Ohio, West Virginia and
The Giant Eagle chain–and their new rebranded chain stores, Market District– discovered an opportunity in their prepared foods area to outshine the competition. This opportunity was a “pizza program” designed by Doug Wells the Director of Prepared Foods for the Market District. Once this idea was introduced, corporate chef John Gruver contacted Wood Stone and asked to visit our test kitchen. After one visit to the Wood Stone Test Kitchen, the company left with five new pieces of Wood Stone equipment for the first Market District store alone! As their successful pizza program has expanded, The Market District and Giant Eagle chains have continued buying Wood Stone ovens.
As Wells told Wood Stone’s Phil Eaton, “My feeling about
Wood Stone is if you build it we’ll pretty much buy it.” We think that pretty
much sums up our relationship.
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 Connection: WS-MS-6-W-IR with Naples Arch
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.
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.