Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.


Saturday, April 30, 2011

Uncle Mario's Brick Oven Pizza, New York, New York

Today seems to be the day for finding brick oven pizza places on Facebook.

A rather scant page pointed out by my Google Alert pointed me toward Uncle Mario's Brick Oven Pizza, New York, New York.

Again, a Google search did not turn up a web site, but it did turn up a Facebook page.

Looks interest, but the ovens do not appear to be wood-fired.

Al & Arty's Pizza, Vanceburg, Kentucky

An on-line column from The Independent (Ashland, Kentucky) was brought to my attention.

Part of the column covered Al & Arty's Pizza, Vanceburg, Kentucky, including this quotation from a note from the manager, "We use a wood-fired, brick oven ... the largest in the nation to be exact! Roger Jahn, the owner, built the oven brick by brick and now we’re using it to make one-of-a-kind hand-tossed pizza.”

They don't seem to have a web site of their own, but they do have a Facebook page.

Epic Roasthouse, San Francisco, California

My Google Alert pulled up an interesting blog post,  which says in part, "As many of you know the soul of our kitchen is a wood burning brick oven. It is made of twenty-two thousand pounds of sand, brick and stone."

The post was something of a mystery, since it did not plainly identify whose kitchen it was. There were some clues: The blog was titled, "Epic Chefs Blog," (to which I respond, "They do?").

The blog entry was posted by "Epic Roasthouse." That sounded like something searchable.

Indeed, a quick Google search turned up the site for Epic Roasthouse, San Francisco, California.

Their home page says in part, "Chef Birnbaum will preside over a custom-built wood-fired grill and a large wood-burning oven, which, along with a spectacular fireplace, will serve as the design focal point of the restaurant."

Sounds like an interest place.

Friday, April 29, 2011

Portable Oven Classes (Update), Minnesota and Wisconsin

I have put together a consolidated site for my classes, including my oven-building classes.

The site's index page primarily discusses class formats, and locations.

There's a locations page for class location and registration information.

There's also a schedule page for both the baking classes and the oven-building classes. (For simplicity, I put the oven-building class dates on the locations page as well as the schedule page.)

The Tunnel Mill location requested an additional spring date (May 14) because of "popular demand," (the May 7 class filled and they had a long waiting list). They also said they anticipate the May 14 class to fill.

It's going to be an interesting year for oven building.

Sunday, April 17, 2011

Falconer Vineyard’s Vineyard Bistro, Red Wing, Minnesota

I heard from someone from Red Wing (Bill Hanisch of Hanisch Bakery & Coffee Shop) about a winery that recently installed a wood-fired brick oven. I thought he said the name was the Faulkner Winery.

Well, at least that's what I thought I heard.

In reality, my search turned up the Falconer Vineyards, near Red Wing. Minnesota.

They have a Vineyard Bistro, which does have a wood-fired oven (picture on their page).

Their page says in part, "We will reopen for pizzas in April." Apparently that is late April.

As of May 20, 2011, their site says, "Now open Fridays through Sundays during winery hours!" On July 1, the bistro hours show that it opens at noon, Friday through Sunday.)

I added pictures of their oven that they supplied to me on my Business Ovens page.

I definitely intend to give them a try sometime.

Fork in the Ally Brick Oven Pub, Roanoke, Virginia

My Google alert showed me the Facebook page for the Fork in the Ally Brick Oven Pub, Roanoke, Virginia.

Despite having a "Photos" page, I couldn't actually see a picture of their oven.

They did have a link to some reviews, one of which says, in part, "Specialty pizzas looked to be wonderful, perfectly baked in the open brick ovens. The guys in the kitchen are twirling the dough and running about, making it fun to watch."

Sounds like a winner to me.

Saturday, April 9, 2011

Hegg Store, Ettrick, Wisconsin

Kevin Stifter, one of the fine people at Smith-Sharpe Fire Brick Supply, informed about a new place doing wood-fired pizza in the wilds of western Wisconsin. To the best of my knowledge, Hegg Store in Ettrick, Wisconsin, does not have a web site, but they do have a Facebook page.

Their page does have some pictures of their oven and their pizzas.

Ettrick is somewhat north of LaCrosse, Wisconsin.

Like the "pizza farm" in Stockholm, Wisconsin, they only make pizzas one night a week (so far).