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.


Monday, January 10, 2011

Vergennes Laundry, Vergennes, Vermont

There is a Burlington, Vermont Free Press on-line article about where to eat breakfast that mentions the Vergennes Laundry, Vergennes, Vermont.

The review says in part, "Three big tables, shared by customers, occupy most of the dining space. I felt lucky to snag a deck chair by the big window, and had to drag myself away to return to work, and Burlington."

The Laundry had been the subject of a couple other pages before.

Here was how they got started (including a schematic of their oven).

The Addison County Independent had an article about the start of construction.

FireWorks, Corvalis, Oregon

An on-line article from the Corvalis Gazeette-Times talks about the evolution of the FireWorks Restaurant and Catering, Corvalis, Oregon.

It's an interesting article, which says in part, "Shufelt’s training in Old World cuisine fits perfectly with the restaurant’s wood-fired oven and newfound focus on pizza. Anyone who has spent time in Italy will tell you that pizzas were meant to be cooked the wood-fired way. It creates a crispy thin crust that can turn a thin-crust hater (present company included) into a believer. Shufelt and Liff-Anderson are convinced their venue now has the best pizza in the mid-valley."

Pizza Tonight, Richmond, Virginia

Richmond.com has a piece about Pizza Tonight of Richmond, Virginia.(The contemporaneous blog for Pizza Night has a correction.)

This is a story of a hobby turning into a business.

The story says in parts:

"You had to be friends or friends of friends to get invited to the Deroche’s house in the Fan to enjoy Victoria’s homemade pizza dough. At Pizza Club, Victoria provided the pizza dough and her guests got to top it with whatever they wanted: from fresh feta and basil to pizza carbonara with pancetta, eggs and hard cheeses...."

"But now, this pizza club is going public with Pizza Tonight, gourmet pizza kits handcrafted by the Richmond couple...."

"And in a few weeks, Victoria hopes to bring her brand new portable wood fire oven -- which is currently en route from Colorado to Richmond -- to farmer’s markets where she can fire up a gourmet pizza pie on the premises….just for you...."

(04/17/11) They  must now have their oven, since they have a new portable oven business described on their page.

Sago, Destin, Florida

A Destin.com review of the Sago restaurant inside of the Palms of Destin Resort and Conference Center, in Destin, Florida, had some nice things to say.

The review says in part, "The focal point of the room is the wood-burning oven, which is in a glass front enclosure."

Grana, Riverhead, New York

There is a restaurant review of Grana, which does not seem to have a site of its own.

It's not clear if it is in Riverhead or Jamesport, New York.

The review says in part, "And last, but not least, is the wood-fired oven pizza staring customers in the face on the far side of the open kitchen upon entering Grana. The clay composing the interior of the oven was imported from Tuscany, Plath boasts, and the oven itself is instrumental in giving Grana's pizzas a unique taste the chef took years to fashion. Indeed, before building an oven in Grana's kitchen, Plath honed his pizza-making skills at home in his own wood oven – which cooks around 700 degrees – for years."

Pizzeria Lola, Minneapolis, Minnesota

Sometimes people suggest places to me, and that's what happened in this case.

My daughter told me that there was a new pizza place with a copper-clad oven not far from where she lived in south Minneapolis. It's near 56th St. and Xerxes.

The sign on the outside just says "Lola," but apparently the name is really Pizzeria Lola.

I actually stopped by to peak in the window where I discovered two things.
  1. They don't open until 5 p.m. on Sunday (I was there at 4 p.m.).
  2. The door of the oven faces into the kitchen, not out into the dining area.
For me, part of the important ambiance of a wood-fired oven restaurant is being able to see the oven in use. (It's part of the show, if you will.)

So, Lola is not as good a dining experience as they could be. I'll have to try their food when I have time.