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 ‘Stone Hearth’
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!
On Wednesday, April 24th, Wood Stone chef Frank Milward and Chef Warren Wiley took a Coal Fired Fire Deck 9660 for a test drive. Born in New York City early in the 20th century, coal fired ovens are a uniquely American contribution to the world of stone hearth cooking, and are still alive and well today. Warren and Frank had a great time putting the oven through its paces, making pizza, breads, steaks, and a variety of other sweet and savory foods, including a gigantic roman pizza “a metro” – by the yard!
For more about the history of coal fired pizza and stone hearth cooking, check out this video!
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?”
On Friday, April 19th, the Wood Stone test kitchen was host to cookbook author and chef Suzanne Husseini and restaurateurs Nipun Sharma and Aladdin Khasawneh. Using a dual burner Bistro 4343, the trio produced all manner of Arabian breads, as well as other specialties from Suzanne’s new book Modern Flavors of Arabia. It was a wonderful chance to see the diversity of cuisines that lend themselves to stone hearth cooking in front of an open flame.
To get yourself a copy of Husseini’s book click here!
Wood Stone is all about artistry. We work to foster it in our equipment, our food, and we are thrilled when others catch the bug! Just take a look at this local Wood Stone installation at the Golden Beetle in the Ballard neighborhood of Seattle. The breathtaking tile work will draw your eyes to the center of an amazing kitchen—one that produces some of the most talked about Eastern Mediterranean cuisine in the area. Just this last year the Golden Beetle made Open Table’s “Most Fit for Foodies”–Top 100 Restaurant List of 2012. With food that’s a feast for your taste buds and a facade that’s a feast for your eyes, the Golden Beetle is sure to impress!
One of many locations founded by Top Chef Tom Colicchio, Colicchio & Sons (New York City) specializes in incorporating the finest seasonal and local ingredients to produce top-notch cuisine. This celebrity chef specifically asked for a Wood Stone oven when constructing this restaurant and was eager to put it in the center of his kitchen. As he said, “It’s prominently installed in the restaurant’s tap room, and everything we serve in that part of the restaurant comes from the oven–from whole Daurade to pizzettes to slow-roasted pork shoulder. The chefs love it, the guests love it, and my only regret is that I didn’t get one sooner.”
For more information on Tom Colicchio and his restaurants please visit here!