Posts Tagged ‘Wood Stone Corp’

Seattle University

Monday, April 14th, 2014

Installed in 2002, the oven in Seattle University’s Hawks Nest Bistro is still going strong! Although this space was originally designed for our Mt. Chuckanut 4′ oven, concerns that it’s small size might not meet the demand of hungry students prompted the purchase of our Mt. Adams 5′ oven. Fast forward 11 years and this oven has served thousands of meals and continues to feed an ever growing population of close to 8,000 appreciative students, staff and visitors today. From pizza to quesadillas, burgers, hot dogs, chicken sandwiches and more!

Hats off to Bon Appetit, manager of operation. For years they have been committed to learning more about their oven and how the might use it to maximize its potential. Today they are looking at ways to expand and possibly add an even larger oven to their venue.

http://su.cafebonappetit.com/hungry/hawks-nest-bistro/

-Chef Tim

Traditional Series 5′ Oven

Thursday, April 3rd, 2014

We are excited to announce a brand new addition to our Wood Stone line of products.

Introducing the Traditional Series from Wood Stone. Want an oven with an Old World look? Now you don’t have to sacrifice performance to get it! Authentic handcrafted beauty on the outside with Wood Stone on the inside. Old World Meets New World. 

This facade-ready beauty will be available for sale in July 2014!

Traditional Series 5' Oven

Vashon Discontinued

Friday, March 14th, 2014

So long, farewell…


In case you hadn’t heard, as of January 1, 2014, we are no longer manufacturing or selling the Vashon Oven (Island Series). However, the GREAT news is, we are adding a number of new items to our product line-up including the Bistro Line 4836 (counter depth!), a Traditional Series 5′ (come see it at Pizza Expo!) and a beautiful new line of Specialty Grills (coming soon!).

If you have questions regarding these new products, please contact our Sales team at 800.988.8103

Farrelli’s Wood Fire Pizza

Tuesday, October 22nd, 2013

Our great friends from Farrelli’s Wood Fire Pizza were recently up visiting our test kitchen and Michael, Director of Kitchen Systems, had the following words to share about his experience with Chef Frank:

“18 years ago we lit our first fire in our original Wood Stone oven. We have used the coals from our original oven to start the fire in every Wood Stone oven we use today.  For us it symbolizes to never forget where you come from, let your Past fuel your Future. Wood Stone has been such a great partner, helping us serve Artisan pizza, Cooked on Stone, In front of an Open Flame. Nourishing every community that we are in.

We literally have started every fire in our company with the coals from our original Lacey store!

Chef Frank customizes demonstrations for our team to show us the endless possibilities of Wood Stone ovens.  He has a strong background in restaurants so he can really relate to challenges we face in the day to day operations.  His passion for quality is an inspiration for all artisans, one day he needs to sit down and to put all of his thoughts, recipes, stories, knowledge, and technique onto paper so that it can be shared will all chefs.  When that book is published I will be purchasing the first 50 copies to put into the hands of all my artisans.”

Thanks for the kind words, Michael, and we are so grateful to be able to work with amazing people like you and your team!

Farrelli's Wood Fire Pizza

 

Mt. Olympus Day!

Wednesday, October 16th, 2013

Wood Stone loves a Mt Olympus Day in the kitchen!  It is the protein fest of all our favorites — fire-kissed with wonderful carmelization, the seared-in natural moisture of the product, and just the right amount of smoke.  Yesterday our guests saw Beef Ribs,  Baby Back Ribs, Prime Rib of Beer ( killer) Peruvian Chicken ( best ever) Tri-tip Roast with Chipotle Pepper and a Rack of Pork pulled at 140 Degrees fill with moisture.  After the Rotisserie feast we loaded up the grill with Kalbi Ribs, and Burgers. Mouth watering yet?…

-Chef Tim

Mt Olympus Day

Easy as ABC Kitchen!

Thursday, August 8th, 2013

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!

Wood Stone Family Pizza Night

Thursday, June 27th, 2013

A few weeks ago, Wood Stone hosted a family pizza night inviting all of the employees and their  families to join us at the factory to toss, top, and bake their own pizzas in a number of our stone hearth ovens. It was a fantastic opportunity for the Wood Stone Family to meet the loved ones of our coworkers while enjoying some outstanding cuisine! It was such a success, plans are already in the making for the next one! Here are some of our favorite pics from the night:

Brezzi’s: Letting the wood-fire burn from Bellingham to Dublin!

Wednesday, June 26th, 2013

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 Bagels

Wednesday, June 19th, 2013

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!

Wild for Wild Truffle Pizza!

Thursday, June 6th, 2013

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!