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Photo by 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.
Tags: In the News, Josper, Wood Stone Corp
We did MUCH MORE good stuff on these pieces. I really loved the fatty meat from the Josper (the lovely fat picking up the great smokey tones), the scallops from the Plancha (so simply prepared and garnished with grapefruit), and the breaded pork chops from the oven (yummm).
I have to say that the Plancha was very exciting for many of our guests; such reliable and consistent heat unheard of from a gas plancha! Like our ovens, why are they better? Because they’re easier to use because of the consistent heat. Consisten results, happy customers, repeat business.
I am lucky and grateful to have been a small part of this event.
The KOR event was fantastic! Everyone at Wood Stone and KOR foodservice did an amazing job of educating and letting us “roll up our sleeves” to try the new pieces. thank you again for a first class event!
Tim