I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
The Pizzeria Prima Strada, Victoria, British Columbia, Canada, apparently makes Neapolitan pizza, but without the VPN certification.
The blog post says, "Now with two locations, Pizzeria Prima Strada in Victoria is churning out pies at a rate of up to six every two minutes." The blog post goes into substantial detail about Pizzeria Prima Strada.
Tuesday, June 28, 2011
Wild Fire Organic Bakery and Cafe, Victoria, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a bare mention of Wild Fire Organic Bakery and Cafe, Victoria, British Columbia, Canada.
Their home page says, "Organic Levain Breads Baked in a Wood-Fired Oven."
Pictures of the breads look beautiful. They have an on-line photo album.
I would like to visit someday.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a bare mention of Wild Fire Organic Bakery and Cafe, Victoria, British Columbia, Canada.
Their home page says, "Organic Levain Breads Baked in a Wood-Fired Oven."
Pictures of the breads look beautiful. They have an on-line photo album.
I would like to visit someday.
Fol Epi, Victoria, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a very bare mention of Fol Epi.
All I could find was a mention in the on-line version of Vancouver Magazine:
(The "bare all" looks like a typo, to me. Nude bakers are rather rare.)
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a very bare mention of Fol Epi.
All I could find was a mention in the on-line version of Vancouver Magazine:
Artisan baker Cliff Leir moved lock and stock to bare all in his brand-new digs at uber-green Dockside Green. The wheat silo and hand-built wheat grinder are in place and the au natural décor of salvaged fir, brick, and rock is a fitting tribute to the earthy delights on the rise. Boule, baguettes, whole wheat, and pumpernickel are the daily wood-fired breads, while all-butter croissants, organic pain au chocolat and fruit Danish, and morish schneckens—a swirl of pastry with raisins and a slathering of Grand Fir syrup—give reason to wake up in the morning.
(The "bare all" looks like a typo, to me. Nude bakers are rather rare.)
Saltspring Island Bread Company, Saltspring Island, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
One of the businesses mentioned was the Saltspring Island Bread Company, Saltspring Island, British Columbia, Canada. Information about the bakery is here. There are many pictures of the oven and its owner, Heather Campbell.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
One of the businesses mentioned was the Saltspring Island Bread Company, Saltspring Island, British Columbia, Canada. Information about the bakery is here. There are many pictures of the oven and its owner, Heather Campbell.
Providence Farm, Duncan, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
One of the ovens that was mentioned was, "the James Barber Memorial Oven at Providence Farm."
Providence Farm has an "Open Group" Facebook page.
Their home page is nice, except there is no search available. I didn't find anything about the oven there.
A Google search for the "James Barber Memorial Oven" turned up a few pages.
Apparently it was installed thanks to some fund raising. Partly it was a matter of moving an existing oven the size of a small cottage 200 kilometers. It sounds like an epic.
One page about the Canadian Chefs' Congress 2010 says, "Wet Saturday and Sunday nights were fueled by endless pizzas coming out of the James Barber Memorial Wood Burning Oven, a legacy presented to Providence Farm by the BC Congress Committee."
A blog post by Chef Jonathan Pulker has a picture of the oven. A different blog post had more information about the party.
There was a picture posted on Flickr as well.
This sounds quite incredible; I would love to see it.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
One of the ovens that was mentioned was, "the James Barber Memorial Oven at Providence Farm."
Providence Farm has an "Open Group" Facebook page.
Their home page is nice, except there is no search available. I didn't find anything about the oven there.
A Google search for the "James Barber Memorial Oven" turned up a few pages.
Apparently it was installed thanks to some fund raising. Partly it was a matter of moving an existing oven the size of a small cottage 200 kilometers. It sounds like an epic.
One page about the Canadian Chefs' Congress 2010 says, "Wet Saturday and Sunday nights were fueled by endless pizzas coming out of the James Barber Memorial Wood Burning Oven, a legacy presented to Providence Farm by the BC Congress Committee."
A blog post by Chef Jonathan Pulker has a picture of the oven. A different blog post had more information about the party.
There was a picture posted on Flickr as well.
This sounds quite incredible; I would love to see it.
Merridale Ciderworks, Cobble Hill, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
The first place identified was Merridale Cider (which identifies themselves as Merridale Ciderworks).
They have a "Local Business" Facebook page.
They have a page about their bakery and say a bit about their oven:
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
The first place identified was Merridale Cider (which identifies themselves as Merridale Ciderworks).
They have a "Local Business" Facebook page.
They have a page about their bakery and say a bit about their oven:
In the summer of 2006, we were fortunate to be approached to build a brick oven and bake at Merridale. We thought for mere seconds and said, "Of course". Now helmed by Alain Boisseau, our resident baker, we use this brick oven for our bread and pastries, apple pies, and special occasion menus. From late spring through early fall, we also make pizza, particularly for our famed Sunday night pizza on the deck.This sounds like a lovely place to visit and a delightful place to eat and drink.
Feebie's Traditional Brick Oven Pizza, Taoyuan City, Taiwan
There is a group on Facebook for Brick Oven Builders. (I'm a member.)
There was a passing mention of Feebie's Traditional Brick Oven PIzza, Taoyuan City, Taiwan.
Apparently they don't use that page much; instead they have a Facebook Open Group page.
Their Facebook page says they are Canadian owned. Some of the pictures show hockey uniforms on the walls.
Good luck to them, I say.
There was a passing mention of Feebie's Traditional Brick Oven PIzza, Taoyuan City, Taiwan.
Feebie's Pizza in Taoyuan city, about 25min from the airport, $6 cab ride most. Whole wheat, thin crust, brick oven pizza topped with fresh ingredients....While they have a Facebook Food/Beverages page, they no longer seem to own their original domain name (which they link to from their Facebook Info page).
Apparently they don't use that page much; instead they have a Facebook Open Group page.
Their Facebook page says they are Canadian owned. Some of the pictures show hockey uniforms on the walls.
Good luck to them, I say.
Monday, June 27, 2011
Lombardino's Restaurant, Madison, Wisconsin
I found an issue of the edible MADISON magazine that listed some wood-fired pizza places in Madison, Wisconsin.
One of the restaurants listed is one of the older ones in Madison, Lombardino's Restaurant.
The description in edible MADISON says, "Neapolitan style pizza using local, organic produce, eggs, and meats."
One of the restaurants listed is one of the older ones in Madison, Lombardino's Restaurant.
The description in edible MADISON says, "Neapolitan style pizza using local, organic produce, eggs, and meats."
Pizza Brutta, Madison, Wisconsin
I found an issue of the edible MADISON magazine that listed some wood-fired pizza places in Madison, Wisconsin.
One of them was Pizza Brutta. The article says, "Chef Derek Lee is certified as a Pizza Yolo with VPN and uses local, organic ingredients and local firewood."
They also have a Facebook page.
Cafe Porta Alba, Madison, Wisconsin
I found an issue of the edible MADISON magazine that listed some wood-fired pizza places in Madison, Wisconsin.
One of them was Cafe Porta Alba.
Their home page says they make "Neapolitan Pizza officially recognized by the "Verace Pizza Napoletana" Association of Italy."
They also have a Facebook page. That page seems to indicate that they have homemade mozzarella.
One of them was Cafe Porta Alba.
Their home page says they make "Neapolitan Pizza officially recognized by the "Verace Pizza Napoletana" Association of Italy."
They also have a Facebook page. That page seems to indicate that they have homemade mozzarella.
Whistler Wood Fired Pizza Company, Whistler, British Columbia, Canada
Apparently some people are reading this blog, and deciding that they ought to be mentioned.
That's fine with me.
I received an e-mail from Korey Klein informing me of the existence of Whistler Wood Fired Pizza Company, Whistler, British Columbia, Canada.
I was sent what should have been a link to their home page, but I had to search using Google to find it.
Their home page says in part:
They also have a Facebook page.
A Google search turned up a couple of YouTube videos (one that looked to be in a farmers market and another about a new oven trailer).
I want to thank Korey for e-mailing me. It shows that some people out there are interested in the subject that this blog is dedicated to.
That's fine with me.
I received an e-mail from Korey Klein informing me of the existence of Whistler Wood Fired Pizza Company, Whistler, British Columbia, Canada.
I was sent what should have been a link to their home page, but I had to search using Google to find it.
Their home page says in part:
Whistler Wood Fired Pizza is an all-natural product, baked in a "portable" wood fired oven. We can set up in a park, parking lot, or flat lot, as long as we can bring our trailer through.Their home page has a slide show showing a couple of different wood-fired ovens on trailers.
They also have a Facebook page.
A Google search turned up a couple of YouTube videos (one that looked to be in a farmers market and another about a new oven trailer).
I want to thank Korey for e-mailing me. It shows that some people out there are interested in the subject that this blog is dedicated to.
Monday, June 20, 2011
The Rolling Stonebaker, Beverly Shores, Indiana
An on-line article from a site about northwest Indiana profiles a couple who created a mobile oven business centered in Beverly Shores, Indiana.
They call their business The Rolling Stonebaker.Their home page has a couple of neat pictures of their truck.
The article says in part:
They call their business The Rolling Stonebaker.Their home page has a couple of neat pictures of their truck.
The article says in part:
Georgian and Chaddock cooked up the idea of The Rolling Stonebaker pizza truck, a reconfigured 1949 Studebaker fire truck that debuted last summer at Michiana private parties, farmers' markets and impromptu roadside events. The Stonebaker serves pizza from a wood-fired brick oven at the rear of the truck. The Stonebaker was so popular the Beverly Shores, Indiana, couple purchased a second antique Missouri truck for this season, which runs through Thanksgiving.It's clear from their site that they move around a lot.
Friday, June 17, 2011
TNF Community Oven SF, San Francisco, California
Sometimes I get lucky right away. And sometimes I have to do a bit of detective work to trace down what I am really looking for.
My Google Alert found a post about a dance show called "Our Daily Bread." This post mentioned, "the outdoor pizza oven which is a community oven for the neighborhood’s enjoyment."
I was eventually able to contact the dancer and choreographer Amara Tabor-Smith, who put me in touch with Daryl Smith, who kindly furnished me with some pictures of what is called the Tenderloin National Forest.
With that name as a clue, I was able to find a few more links that were related. (There is even a page for the Tenderloin National Forest that mentions the oven.)
There was another post about Amara Tabor-Smith, a picture of the oven on flickr, and an older page about the history of the Tenderloin National Forest.
Daryl Smith (in an e-mail to me) said, "The oven's use is always a supervised activity, usually by me or someone from our group who has been oriented to all safety issues related."
The oven now appears on my map of US community ovens, and I have created an entry for it on my community oven page.
My Google Alert found a post about a dance show called "Our Daily Bread." This post mentioned, "the outdoor pizza oven which is a community oven for the neighborhood’s enjoyment."
I was eventually able to contact the dancer and choreographer Amara Tabor-Smith, who put me in touch with Daryl Smith, who kindly furnished me with some pictures of what is called the Tenderloin National Forest.
With that name as a clue, I was able to find a few more links that were related. (There is even a page for the Tenderloin National Forest that mentions the oven.)
There was another post about Amara Tabor-Smith, a picture of the oven on flickr, and an older page about the history of the Tenderloin National Forest.
Daryl Smith (in an e-mail to me) said, "The oven's use is always a supervised activity, usually by me or someone from our group who has been oriented to all safety issues related."
The oven now appears on my map of US community ovens, and I have created an entry for it on my community oven page.
Tuesday, June 14, 2011
KIPPelora Community Oven, Elora, Ontario, Canada
Sometimes I don't find out about community ovens except by chance. (Other times I get lucky, and people associated with them will contact me.)
I found a brief mention of a community oven in an on-line article for the Fergus-Elora News Express. The article says in part:
They had a Wordpress blog, including an explanation of their project, progress reports, and a YouTube video.
I even discovered some previous press that they had gotten.
Finally, I discovered they had a Facebook page.
This project embodies all the community aspects of wood-fired ovens that I find exciting. I wish them all good fortune.
My web page for specific community ovens is here. My link collection for community ovens is here.(This one is where links for KIPPelora will eventually wind up.)
I found a brief mention of a community oven in an on-line article for the Fergus-Elora News Express. The article says in part:
KIPPelora to begin building ovens
After many months of community collaboration and with great enthusiastic anticipation, KIPPelora is set to build the ovens that are the centrepiece of the project.Having more detail, I started to see if I could find more information. I discovered more than I was expecting.
The community oven build is set to start at 9 a.m. Saturday and expected to continue through to Monday, states a KIPPelora release.
The Kitchen in the Park Project aims to set up wood-burning, community-use ovens at the east end of Bissell Park in Elora that it's hoped will eventually become the core of a community food area in the park.
Over the past week a large storage shed has been built on site at Bissell Park at the east end near the iron walking bridge and building materials have been gathered for the building work to commence.
Edge Realty has offered their services to clean up the cement pad and area, while Grand River Tree Service has donated time to cutting back large weed trees.
These are just some examples of amazing donations that have come from our community, the release states.
Centre Wellington District High School is actively assembling a donor wall, with Wellington Manufacturers providing bracket supports for this large structure.
A Newfoundland Architect donated the design to KIPP, believing the project has merit.
They had a Wordpress blog, including an explanation of their project, progress reports, and a YouTube video.
I even discovered some previous press that they had gotten.
Finally, I discovered they had a Facebook page.
This project embodies all the community aspects of wood-fired ovens that I find exciting. I wish them all good fortune.
My web page for specific community ovens is here. My link collection for community ovens is here.(This one is where links for KIPPelora will eventually wind up.)
Tuesday, June 7, 2011
Lido Woodfired Cafe and Restaurant, Brisbane, Queensland, Australia
Not all the news caught by my Google Alert involves reviews, openings, or good news.
An on-line article for the Courier & Mail reported that there was a fire at the Lido Woodfired Cafe and Restaurant, Brisbane, Queensland, Australia.
Lido does not have a web site that I can find, but they do have a Facebook page.
(On Facebook they made it clear that they were not closed for long by the fire.)
Sounds like a jolly place.
An on-line article for the Courier & Mail reported that there was a fire at the Lido Woodfired Cafe and Restaurant, Brisbane, Queensland, Australia.
Lido does not have a web site that I can find, but they do have a Facebook page.
(On Facebook they made it clear that they were not closed for long by the fire.)
Sounds like a jolly place.
Monday, June 6, 2011
Red Beard Historic Bakery, Trentham, Victoria, Australia
An on-line article from the Sydney Morning Herald covered several food "how-tos" including making sourdough bread.
For the bread making, they went to the Red Beard Historic Bakery, Trentham, Victoria, Australia.
Their home page says in part:
It sounds like a great place.
For the bread making, they went to the Red Beard Historic Bakery, Trentham, Victoria, Australia.
Their home page says in part:
Located in the picturesque gold rush town of Trentham in Central Victoria, Red Beard Historic Bakery is only 70 minutes from Melbourne's CBD. We specialise in organic sourdough bread and pastry, handmade with traditional techniques and baked in a huge 19th century woodfired Scotch oven.Their Scotch oven has a page of its own.
It sounds like a great place.
Saturday, June 4, 2011
Community Ovens in the US
I have updated my community oven links to include a map of all the community ovens I have been able to identify in the US.
Only of few of these have their own web sites. You will have to follow the different links on the page to get to information about specific ovens.
The map has to updated manually, so there is always a chance that the map and the links page could be inconsistent. Changes are the links will be more up to date.
Still, the map gives a good overview of where these community ovens are.
Only of few of these have their own web sites. You will have to follow the different links on the page to get to information about specific ovens.
The map has to updated manually, so there is always a chance that the map and the links page could be inconsistent. Changes are the links will be more up to date.
Still, the map gives a good overview of where these community ovens are.
Tuesday, May 31, 2011
Wisconsin Wood-Fired Oven Businesses
I'm experimenting with a mapping application. If it works the way I understand it, this post should include a map showing all the businesses in Wisconsin that I am aware of that have wood-fired ovens.
This includes all of the "wisconsin pizza farm" locations.
Note that the map markers have no links to the businesses' web sites. Some of them are accessible on my Business Ovens web page.
You can't assume that places on this map are operating as retail businesses or traditional restaurants. You will need to check each location yourself, but at least you can see where they are in Wisconsin.
06/27/2001: Added three wood-fired oven restaurants in Madison, WI.
This includes all of the "wisconsin pizza farm" locations.
Note that the map markers have no links to the businesses' web sites. Some of them are accessible on my Business Ovens web page.
You can't assume that places on this map are operating as retail businesses or traditional restaurants. You will need to check each location yourself, but at least you can see where they are in Wisconsin.
06/27/2001: Added three wood-fired oven restaurants in Madison, WI.
Sunday, May 29, 2011
Round Barn Farm Bed & Breakfast & Bread, Red Wing, Minnesota
Several years ago now, I got interested in what I called "bread tourism." While there are obvious places for somebody interested in bread to go (King Arthur Flour and the Kneading Conferences for example), one place I discovered was much closer to home, Round Barn Farm Bed & Breakfast & Bread, Red Wing, Minnesota.
I don't remember where I heard about them, but I did want to pay them a visit, so my wife and I went there and had a thoroughly enjoyable time. I did put some info about them on my Quest for Ovens web site on the businesses page.
Their bread baking and breakfast have their own page.
If you are one of their guests, then you can bake some bread in their oven and later take it with you.
Their breakfasts include bread baked in their oven. (I forget the hearth size, but it's an Alan Scott design built into the oldest structure on the farm, an old smoke house.)
I don't remember where I heard about them, but I did want to pay them a visit, so my wife and I went there and had a thoroughly enjoyable time. I did put some info about them on my Quest for Ovens web site on the businesses page.
Their bread baking and breakfast have their own page.
If you are one of their guests, then you can bake some bread in their oven and later take it with you.
Their breakfasts include bread baked in their oven. (I forget the hearth size, but it's an Alan Scott design built into the oldest structure on the farm, an old smoke house.)
Thursday, May 26, 2011
Tinder Hearth Wood-Fired Bread, West Brooksville, Maine
What do should I do when the domain for business seems to be unavailable?
I found a blog post about Tinder Hearth Wood-Fired Bread, West Brooksville, Maine.
Searching for their site, I found an on-line version of a magazine article about them.
But regardless of which source I tried, the link to their site, http://tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html, gets me the message "Firefox can't find the server at tinderhearth.org."
I get a similar message for http://www.tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html.
I checked the WHOIS data base, and maybe there is a clue there. The WHOIS record was last updated on 5/21/11, and the current status is PENDING DELETE RESTORABLE. Sponsoring registrar is GoDaddy.com.
Well, Google still has a cache of some of their pages.
They have do at least have a Facebook page.
05/28/11: I got a response from tinderhearth@gmail.com about the situation:
I found a blog post about Tinder Hearth Wood-Fired Bread, West Brooksville, Maine.
Searching for their site, I found an on-line version of a magazine article about them.
But regardless of which source I tried, the link to their site, http://tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html, gets me the message "Firefox can't find the server at tinderhearth.org."
I get a similar message for http://www.tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html.
I checked the WHOIS data base, and maybe there is a clue there. The WHOIS record was last updated on 5/21/11, and the current status is PENDING DELETE RESTORABLE. Sponsoring registrar is GoDaddy.com.
Well, Google still has a cache of some of their pages.
They have do at least have a Facebook page.
05/28/11: I got a response from tinderhearth@gmail.com about the situation:
Our website is indeed down, and we do not have another one besides the facebook page. ...at this point we probably won't get tinderhearth.org up and running again for at least 3 months.They are just too busy baking to turn their attention to their web site right now.
Bread & Butter Farm, Shelburne, Vermont
While searching for information about another bakery, I came across the site for Bread & Butter Farm, Shelburne, Vermont. (They were mentioned in the Intervale Community Farm Other Products page.)
They have a separate page that talks about their bread and their oven.
Their bakery page says in part:
They have a separate page that talks about their bread and their oven.
Their bakery page says in part:
Our traditional German breads are unique, even in a state with such a lively bread culture. German bread baking focuses on whole grains, natural leaven, and moist dough. The resulting bread, baked in our wood-fired hearth oven is robust, nourishing, and long-lasting.They also have a Facebook page.
Good Companion Bakery, Vergennes, Vermont
While looking for information about another bakery, I found the site for Good Companion Bakery, Vergennes, Vermont. (They were mentioned in the Intervale Community Farm Other Products page.)
Their home page says in part:
They have a wonderful page that's a photo essay of "A Day in the Bakery."
Their home page says in part:
Here at Good Companion Bakery, just outside of Vergennes,
Vermont, we bake classic European artisan breads in a
wood-fired brick oven. Our bakery is part of a working,
diversified farm raising 100% grassfed Angus beef, all-natural
pork, poultry, and a variety of crops.
They have a wonderful page that's a photo essay of "A Day in the Bakery."
Farm to Hearth Wood Fired Bakery, Salem, Connecticut
My Google Alert lucked out for me again. I found an on-line news item about a bakery I had never heard of, Farm to Hearth Wood Fired Bakery, Salem, Connecticut. (I didn't even know Connecticut had a Salem.)
I couldn't find a web site for the business.
The article says, in part:
05/28/11: Found a couple Facebook pages, here (not updated since Feb., 2011) and here.
I couldn't find a web site for the business.
The article says, in part:
When he was 16 or 17 years old, Todd Solek built an earthenware oven in his parents' backyard.This bakery sounds like one I would like to frequent.
"I fired it up, and it didn’t fall apart, so I started baking bread in it," he said. And now, at age 32, Solek has channeled this early passion for bread-making into his unique new business, Farm to Hearth Wood Fired Bakery, located at 26 New London Road in Salem.
05/28/11: Found a couple Facebook pages, here (not updated since Feb., 2011) and here.
Quest for Oven Links Updated for Mobile Ovens
I have updated my Quest for Ovens links site. I have factored out the two collections of links related to "Mobile Ovens," which had been in different parts. Now you can find "Mobile Oven Suppliers and Projects" together with "Mobile Oven Businesses" on the same page.
This makes the "Businesses with Brick Ovens" links page smaller, as well as focusing the "Mobile Ovens" links page for ease of access.
This makes the "Businesses with Brick Ovens" links page smaller, as well as focusing the "Mobile Ovens" links page for ease of access.
Tuesday, May 24, 2011
Jack's Wood-Fired Oven, Logan, Utah
My Google Alert spotted an extremely short item from the on-line version of Salt Lake Magazine, about Jack's Wood-Fired Oven, Logan, Utah.
The item is so short, I will quote most of what it says, "Wood-fired ovens are taking over the world, and it's about time. This low-key little place looks like any mom & pop's pizzeria, except for the oven dominating one end of the room."
(Jack's web site could use more than a bit of editing.)
The item is so short, I will quote most of what it says, "Wood-fired ovens are taking over the world, and it's about time. This low-key little place looks like any mom & pop's pizzeria, except for the oven dominating one end of the room."
(Jack's web site could use more than a bit of editing.)
PaneVino Wood Fired Pizzeria, Allen, Texas
Sometimes a place with wood-fired pizza gets good reviews. But, sometimes they don't.
A site called Pegasus News, News and Entertainment for DFW (probably meaning Dallas/Fort Worth), had a review that pretty much panned PaneVino Wood Fired Pizzeria, Allen, Texas.
The review says in part, "Fancy domed oven does not guarantee good pizza." (The domed oven comes from Renato, which is in Garland, Texas.)
If you visit this place yourself, let me know if you agree with the reviewer.
A site called Pegasus News, News and Entertainment for DFW (probably meaning Dallas/Fort Worth), had a review that pretty much panned PaneVino Wood Fired Pizzeria, Allen, Texas.
The review says in part, "Fancy domed oven does not guarantee good pizza." (The domed oven comes from Renato, which is in Garland, Texas.)
If you visit this place yourself, let me know if you agree with the reviewer.
Monday, May 23, 2011
LoveTree Farmstead, near Grantsburg, Wisconsin
Going over my information about "pizza farms," I thought should include that I discovered before I started blogging about what I have been finding.
The LoveTree Farmstead, near Grantsburg, Wisconsin, has been getting some mention in the Twin Cities' press. They started a "pizza by the pond" business to take advantage of their own cheeses. (As far as I know, this is unique among "pizza farms.")
Another difference between "pizza by the pond" and other "pizza farms" is that they have a cob, not a brick, oven.
It's a ways away from the Twin Cities, but there have been expeditions there.
They have a Facebook group.
The LoveTree Farmstead, near Grantsburg, Wisconsin, has been getting some mention in the Twin Cities' press. They started a "pizza by the pond" business to take advantage of their own cheeses. (As far as I know, this is unique among "pizza farms.")
Another difference between "pizza by the pond" and other "pizza farms" is that they have a cob, not a brick, oven.
It's a ways away from the Twin Cities, but there have been expeditions there.
They have a Facebook group.
Community Oven, Athens, Georgia
Sometimes all I can found out about a community oven project isn't enough to help me get much closer.
In this case, my Google Alert found an online news item about architecture students getting involved in building an oven, "Several University of Georgia landscape architecture students plan to build and operate a wood-fired brick oven to serve businesses and community groups around Ben's Bikes at 670 W. Broad St."
There is one name, "The bread oven will replace a shed that previously housed a meat smoker, said John Reichert, one of the students involved in the project."
I would dearly love to find out more about their project. (If you know anything, please comment.)
In this case, my Google Alert found an online news item about architecture students getting involved in building an oven, "Several University of Georgia landscape architecture students plan to build and operate a wood-fired brick oven to serve businesses and community groups around Ben's Bikes at 670 W. Broad St."
There is one name, "The bread oven will replace a shed that previously housed a meat smoker, said John Reichert, one of the students involved in the project."
I would dearly love to find out more about their project. (If you know anything, please comment.)
HeatRock Wood Fired Ovens, Port Colborne, Ontario, Canada
My Google Alert caught an on-line ad for a "wood fired pizza & bread oven" on a site I had never heard of, backpage.com.
The ad provided a link to the main business, HeatRock Wood Fired Ovens, Port Colborne, Ontario, Canada.
Their main page makes some interesting claims:
The ad provided a link to the main business, HeatRock Wood Fired Ovens, Port Colborne, Ontario, Canada.
Their main page makes some interesting claims:
- Our Precast Refractory Wood Burning Bake Oven is the most affordable outdoor or indoor oven available! We guarantee it!
- This Dual Purpose Oven allows you to cook inside the oven as well as on top of the oven.
- Propane Options Available - Cook with Wood today and Propane Tomorrow!
I'm not a big fan of oven designs like this, but I did think I ought to share what I find.
5/24/11: Another on-line ad, this time in Salt Lake City, for "Backyard Barbecue - Wood burning Oven Kit." It looks like they have a web strategy.
5/24/11: Another on-line ad, this time in Salt Lake City, for "Backyard Barbecue - Wood burning Oven Kit." It looks like they have a web strategy.
Roundboy Outdoor Products, Dorrance, Pennsylvania
Sometimes people who create web sites don't consider their audience as much as I would like. If you have a business, I think it is fair to expect that the business clearly tells where it is located.
I found a new oven source, Roundboy Outdoor Products, through my Google Alert.
Looking at their web site didn't really tell me where they were, but there was a link to a blog, and the profile of the bloggers says, Dorrance, Mountain Top, Pennsylvania.
I can't say that I'm a fan of the specific oven design, but I do want people to know it's out there.
I found a new oven source, Roundboy Outdoor Products, through my Google Alert.
Looking at their web site didn't really tell me where they were, but there was a link to a blog, and the profile of the bloggers says, Dorrance, Mountain Top, Pennsylvania.
I can't say that I'm a fan of the specific oven design, but I do want people to know it's out there.
Goodfella's Pizza, Staten Island, New York
Apparently I was in the middle of posting about Goodfella's Pizza, Staten Island, New York, but got distracted and didn't finish. (We have been having thunderstorms here in the upper midwest; I disconnect my computer when there is lightning about.)
I was reading the Facebook group, Brick Oven Builders, where Scot Cosentino posted a picture and a link to Goodfella's Pizza.
After following the link, I discovered they also had a Facebook page.
It certainly looks like award-winning pizza.
There is no doubt that they have a wood-fired oven.
I was reading the Facebook group, Brick Oven Builders, where Scot Cosentino posted a picture and a link to Goodfella's Pizza.
After following the link, I discovered they also had a Facebook page.
It certainly looks like award-winning pizza.
There is no doubt that they have a wood-fired oven.
Friday, May 20, 2011
J. L. Hawkins Family Farm, near North Manchester, Indiana
Another chance find on my Google search for "wisconsin brick oven pizza farm" turned up an on-line review for pizza nights at the Hawkins Family Farm, near North Manchester, Indiana.
The review says in part, "HOPE CSA, in conjunction with Hawkins Family Farm, is pleased to announce the return of Fridays on the Farm, the weekly dining event featuring artisan pizzas made with all-natural, locally sourced ingredients baked in an outdoor, wood-fired brick oven. Pizza will be served most Fridays during the summer from 5:00p.m. -8:00p.m, starting Friday, May 6."
The review says in part, "HOPE CSA, in conjunction with Hawkins Family Farm, is pleased to announce the return of Fridays on the Farm, the weekly dining event featuring artisan pizzas made with all-natural, locally sourced ingredients baked in an outdoor, wood-fired brick oven. Pizza will be served most Fridays during the summer from 5:00p.m. -8:00p.m, starting Friday, May 6."
McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa
Doing a Google search for "wisconsin brick oven pizza farm" brought a surprise: The first wood-fired oven business that I have found in Iowa. (I'm not saying there aren't any, only that I am ignorant of them.)
A blog post by Jeremy Iggers at tc foodies mentions A to Z Produce and Bakery near Stockholm, Wisconsin, Vino in the Valley near Ellsworth, Wisconsin, and the Stone Barn, near Nelson, Wisconsin.
The real subject of the post is McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa. The blog post says in part, "It's a little further afield - about two and a half hours from the Twin Cities, but the setting is charming - farm country in the rolling hills of northeast Iowa - and the thin-crust pizza is pretty good....You can watch the pies, which are big enough for two, being baked in the wood-burning brick oven in the dining room - it takes about 90 seconds."
This sounds like another interesting place to visit when I'm in the neighborhood.
A blog post by Jeremy Iggers at tc foodies mentions A to Z Produce and Bakery near Stockholm, Wisconsin, Vino in the Valley near Ellsworth, Wisconsin, and the Stone Barn, near Nelson, Wisconsin.
The real subject of the post is McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa. The blog post says in part, "It's a little further afield - about two and a half hours from the Twin Cities, but the setting is charming - farm country in the rolling hills of northeast Iowa - and the thin-crust pizza is pretty good....You can watch the pies, which are big enough for two, being baked in the wood-burning brick oven in the dining room - it takes about 90 seconds."
This sounds like another interesting place to visit when I'm in the neighborhood.
AtoZ Produce and Bakery, Stockholm, Wisconsin
Apparently modern times have caught up to AtoZ (or A to Z) Produce and Bakery, Stockholm, Wisconsin. They now a real web site, and not just a Facebook page (which is run by a fan, not by A to Z themselves).
As far as I know, A to Z was the original "pizza farm." One of their slogans seems to be, "Made where it's grown."
There is a section of my oven businesses links just for A to Z (currently here, but you may need to search for "Stockholm, WI" if the headings change).
They were also the first location that was a destination for a field trip by the Saint Paul Bread Club, way back in 2004, not long after the club was formed.
I think this the place that got me interested in pizza baked in a wood-fired brick oven.
A to Z had been trying to keep a low profile; they have appeared in newspaper articles, but without mentioning their address or giving directions.
Since they have their own web site now, and provide their address and directions, I feel like I can lift the embargo about talking about them.
7/7/11: A to Z was mentioned in an article in the StarTribune about food destinations south and southeast
of the Twin Cities.
8/2/11: Was told that there was a blog post about them on the Pizza Quest blog.
8/24/11: I was there on 8/23, and by about 6:25 p.m., they were serving pizza #131. They had been making more than 1 pizza per minute for the first two hours of business. The rate was probably about ready to drop because fewer people were showing up in line for pizza.
As far as I know, A to Z was the original "pizza farm." One of their slogans seems to be, "Made where it's grown."
There is a section of my oven businesses links just for A to Z (currently here, but you may need to search for "Stockholm, WI" if the headings change).
They were also the first location that was a destination for a field trip by the Saint Paul Bread Club, way back in 2004, not long after the club was formed.
I think this the place that got me interested in pizza baked in a wood-fired brick oven.
A to Z had been trying to keep a low profile; they have appeared in newspaper articles, but without mentioning their address or giving directions.
Since they have their own web site now, and provide their address and directions, I feel like I can lift the embargo about talking about them.
7/7/11: A to Z was mentioned in an article in the StarTribune about food destinations south and southeast
of the Twin Cities.
8/2/11: Was told that there was a blog post about them on the Pizza Quest blog.
8/24/11: I was there on 8/23, and by about 6:25 p.m., they were serving pizza #131. They had been making more than 1 pizza per minute for the first two hours of business. The rate was probably about ready to drop because fewer people were showing up in line for pizza.
Vino In the Valley, near Ellsworth, Wisconsin
Chance conversation about "pizza farms" brought mention of Vino In the Valley, near Ellsworth, Wisconsin.
Their menu mentions a Sunday buffet (not a Sunday morning buffet!).
Their times and days of operation are here. Not open on Fridays for some reason.
Oops. Missed their Facebook page in the first version of this page.
I have a field report from my visit to Vino in the Valley.
For similar places, click on the vineyard and farm labels on the right of the page. There is also a blog post about Wisconsin Pizza Farms.
Their menu mentions a Sunday buffet (not a Sunday morning buffet!).
Their times and days of operation are here. Not open on Fridays for some reason.
Oops. Missed their Facebook page in the first version of this page.
I have a field report from my visit to Vino in the Valley.
For similar places, click on the vineyard and farm labels on the right of the page. There is also a blog post about Wisconsin Pizza Farms.
Thursday, May 19, 2011
Bread Baking Link Collection
While normally I focus on brick ovens in this blog, I thought I would digress a bit by putting one of my own subsites forward.
In response to a question from somebody who heard me on Radio KASM's program, Afternoon Delight, I decided to publish my collection of links related to bread baking.
I added them as part of the web site that I maintain for the Saint Paul Bread Club.
I just called the pages Bread Links. They are built using a process similar to the one I use to build the links for the Quest for Ovens Ovens Links pages.
I also have a subsite for my baking and oven-building classes called Baking with escargo.That is mainly of interest to people near the Twin Cities, since that is where most of my classes are held (Minnesota and western Wisconsin).
If you are interested in bread baking, I hope you find the links useful.
In response to a question from somebody who heard me on Radio KASM's program, Afternoon Delight, I decided to publish my collection of links related to bread baking.
I added them as part of the web site that I maintain for the Saint Paul Bread Club.
I just called the pages Bread Links. They are built using a process similar to the one I use to build the links for the Quest for Ovens Ovens Links pages.
I also have a subsite for my baking and oven-building classes called Baking with escargo.That is mainly of interest to people near the Twin Cities, since that is where most of my classes are held (Minnesota and western Wisconsin).
If you are interested in bread baking, I hope you find the links useful.
Monday, May 16, 2011
Wisconsin Pizza Farms, Midwest Living Magazine, June, 2011
For a map with all the Wisconsin wood-fired oven businesses that I know, see this blog post.
While I was waiting for my haircut, the table in the waiting room had the latest issue of Midwest Living magazine. I never really noticed that magazine before, but one of the cover stories was, "A Slice of Country: Pizza Farms in Wisconsin." (You can only read the beginning of the article without registering at the Midwest Living site.)
They reviewed a couple of "pizza farms" in western Wisconsin.
The first was the Stone Barn near Nelson, WI, which my wife and I have been to. They have a page for their "artisan foods," which includes their pizza.
The second was Suncrest Gardens Farm, near Alma, WI. They have a specific page for their pizza business.
There are other, similar businesses in the area as well, but they were not covered in the article.
Usually when I see somebody searching for a "pizza farm" they are looking for A to Z Produce and Bakery near Stockholm, WI. They have their own blog post here; there are many news items about them (like this one); and I have many links about them collected here.
(If you are interested in all "pizza farms" then you should go to the list of labels on the right of this page and click on "farm" or for related alternatives, "vineyard". For Wisconsin pizza farms, I put a section about them on my Business Ovens page.)
8/11/11: There was a segment of Dining with Dara that covered two different Wisconsin pizza farms (here).
While I was waiting for my haircut, the table in the waiting room had the latest issue of Midwest Living magazine. I never really noticed that magazine before, but one of the cover stories was, "A Slice of Country: Pizza Farms in Wisconsin." (You can only read the beginning of the article without registering at the Midwest Living site.)
They reviewed a couple of "pizza farms" in western Wisconsin.
The first was the Stone Barn near Nelson, WI, which my wife and I have been to. They have a page for their "artisan foods," which includes their pizza.
The second was Suncrest Gardens Farm, near Alma, WI. They have a specific page for their pizza business.
There are other, similar businesses in the area as well, but they were not covered in the article.
Usually when I see somebody searching for a "pizza farm" they are looking for A to Z Produce and Bakery near Stockholm, WI. They have their own blog post here; there are many news items about them (like this one); and I have many links about them collected here.
(If you are interested in all "pizza farms" then you should go to the list of labels on the right of this page and click on "farm" or for related alternatives, "vineyard". For Wisconsin pizza farms, I put a section about them on my Business Ovens page.)
8/11/11: There was a segment of Dining with Dara that covered two different Wisconsin pizza farms (here).
Wide Awake Bakery, Mecklenburg, New York
Sometimes I find new brick oven places the long way around.
I found the Facebook page of the Wide Awake Bakery, Mecklenburg, New York, by chasing some information from the Yahoo! Brick Oven group. (On Facebook they say they are in Trumansburg.) There was a somewhat technical discussion about different kinds of ovens, which led to some pictures of bread and an oven, which led to the Facebook page of one of the group members, which led me to the page for the Wide Awake Bakery. (Here is their own page about the oven.)
The Facebook page didn't mention their home page in the info section, but it was mentioned in passing on one of the comments on their wall; I updated this post to link to it. (Their home page says they are in Mecklenburg.)
Oven builders appreciate their craft for itself, but for many it's only important insofar as an oven can be used to bake good bread (or pizza).
It appears that the Wide Awake Bakery has created an oven that will enable the production of a lot of good bread (and whatever else they decide to bake).
I found the Facebook page of the Wide Awake Bakery, Mecklenburg, New York, by chasing some information from the Yahoo! Brick Oven group. (On Facebook they say they are in Trumansburg.) There was a somewhat technical discussion about different kinds of ovens, which led to some pictures of bread and an oven, which led to the Facebook page of one of the group members, which led me to the page for the Wide Awake Bakery. (Here is their own page about the oven.)
The Facebook page didn't mention their home page in the info section, but it was mentioned in passing on one of the comments on their wall; I updated this post to link to it. (Their home page says they are in Mecklenburg.)
Oven builders appreciate their craft for itself, but for many it's only important insofar as an oven can be used to bake good bread (or pizza).
It appears that the Wide Awake Bakery has created an oven that will enable the production of a lot of good bread (and whatever else they decide to bake).
Monday, May 2, 2011
Wood fire pizza ovens in Japan
My Google Alert brought my attention to a corner of the world I don't see much: Japan.
It's a blog about wood-fired ovens in Japan, and aptly named Wood fire pizza ovens in Japan.
They also apparently sell some small ovens. (They do not look like general purpose ovens; they look like they are better for pizza.)
They even have a kids cooking class.
I thank them for making their interest available in English so we can see what they are doing.
It's a blog about wood-fired ovens in Japan, and aptly named Wood fire pizza ovens in Japan.
They also apparently sell some small ovens. (They do not look like general purpose ovens; they look like they are better for pizza.)
They even have a kids cooking class.
I thank them for making their interest available in English so we can see what they are doing.
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.
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.
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.
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.
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.
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.
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).
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).
Tuesday, March 29, 2011
Pesto Brothers, Flagstaff, Arizona
Just because I'm feeling cranky, here is an example of a way to fail at communicating.
My Google Alert sent me the link to a blog post that announced, "We have started building our Wood Fired Pizza oven!" This is apparently for a restaurant named "Pesto Brothers."
OK. Fine. Where are they located? They don't really say on the blog post.
Going to their home page, they list a street address (2500 Woodlands Village Dr), but don't provide a city or state. They provide a phone number (with area code), but unless you have the area code map memorized, that's not a great help. Under Places to Visit, they do mention Grand Canyon tours and Flavors of Flagstaff, so it does appear that they are in Flagstaff. It would have been nice just to be told. Grumble.
My Google Alert sent me the link to a blog post that announced, "We have started building our Wood Fired Pizza oven!" This is apparently for a restaurant named "Pesto Brothers."
OK. Fine. Where are they located? They don't really say on the blog post.
Going to their home page, they list a street address (2500 Woodlands Village Dr), but don't provide a city or state. They provide a phone number (with area code), but unless you have the area code map memorized, that's not a great help. Under Places to Visit, they do mention Grand Canyon tours and Flavors of Flagstaff, so it does appear that they are in Flagstaff. It would have been nice just to be told. Grumble.
Stone Bake Oven Company, Sway, Hampshire, United Kingdom
I had been aware of the Stone Bake Oven Company, Sway, Hampshire, United Kingdom before, but I caught a trade press mention of them here. (I had no idea there was a site devoted to Pasta and Noodles news.)
The news item says in part, "The Stone Bake Oven Company, a seller of wood fired ovens to cater to commercial or domestic demands, indoor and outdoor use, and a range of budgets, has launched their Rocca oven range that can be installed inside the home as well as outdoor."
Interesting designs they have.
The news item says in part, "The Stone Bake Oven Company, a seller of wood fired ovens to cater to commercial or domestic demands, indoor and outdoor use, and a range of budgets, has launched their Rocca oven range that can be installed inside the home as well as outdoor."
Interesting designs they have.
Pizza Moto, Brooklyn, New York
I found a hospitality jobs listing on Craig's List for a pizza maker.
It was for a business named PizzaMoto. The listing says in part, "We make lovely Neapolitan brick oven pizza outdoors every weekend at the Brooklyn Flea and in Central Park for all the Summer Stage shows throughout the summer."
That sounded intriguing.
They didn't provide a web address with the listing, but I found their home page and their Facebook page. Both pages have some pictures of their oven.
They have several reviews on their listing on yelp.
It was for a business named PizzaMoto. The listing says in part, "We make lovely Neapolitan brick oven pizza outdoors every weekend at the Brooklyn Flea and in Central Park for all the Summer Stage shows throughout the summer."
That sounded intriguing.
They didn't provide a web address with the listing, but I found their home page and their Facebook page. Both pages have some pictures of their oven.
They have several reviews on their listing on yelp.
Friday, March 25, 2011
Community Oven, Penrith, Cumbria, United Kingdom
My Google Alert pointed me to an organization in Penrith, Cumbria, United Kingdom that had plans for community ovens.
The organization was named Penrith Action for Community Transition (PACT).
They have many projects underway, but their community oven project has its own page.
It's also a topic on their site that you can search for related pages.
Here is their YouTube video of building a cob oven at Newton-Rigg.
The organization was named Penrith Action for Community Transition (PACT).
They have many projects underway, but their community oven project has its own page.
It's also a topic on their site that you can search for related pages.
Here is their YouTube video of building a cob oven at Newton-Rigg.
Saturday, March 19, 2011
Community Oven, Albury, NSW, Australia
A little piece in the on-line version of The Border Mail (in Australia), mentions, just in passing, the community oven in Albury, New South Wales, Australia.
The piece says in closing, "Naan bread, African food and French crepes will be cooked in the community oven."
The oven was built as a multicultural artifact, bringing together Australian and immigrant cultures.
Previous pages that I found point to the community oven at Dufferin Grove Park in Toronto, Canada as its likely inspiration:
This page seems to be from a neglected site, but it says about the community oven, "Community Wood Fired Oven: Heading down to the community’s centre, check out what’s on exhibit at the Library Museum or savour the delicate flavours of your meal cooked in the community wood fired oven." The content seems to be the same as on another travel site's page.
Nice to see the Albury oven get such use.
I do have a set of links that I collected about this oven here.
10/26/11: I received an e-mail from Narelle Vogel with the 2011 brochure for the community oven. (I am working on getting permission to make it available for downloading or linking to it on the Albury web site.)
The piece says in closing, "Naan bread, African food and French crepes will be cooked in the community oven."
The oven was built as a multicultural artifact, bringing together Australian and immigrant cultures.
Previous pages that I found point to the community oven at Dufferin Grove Park in Toronto, Canada as its likely inspiration:
"The idea came from Albury City Council's cultural development officer Narelle Vogel, who saw a picture on a Canadian website and said, 'I want one of these for Albury'," says project co-ordinator Chelsea McLaren from Hume Murray Food Bowl, a group representing and promoting local food and wine producers.The oven has been mentioned previously in The Border Mail (here), and has also been cited as one of the area's attractions.
This page seems to be from a neglected site, but it says about the community oven, "Community Wood Fired Oven: Heading down to the community’s centre, check out what’s on exhibit at the Library Museum or savour the delicate flavours of your meal cooked in the community wood fired oven." The content seems to be the same as on another travel site's page.
Nice to see the Albury oven get such use.
I do have a set of links that I collected about this oven here.
10/26/11: I received an e-mail from Narelle Vogel with the 2011 brochure for the community oven. (I am working on getting permission to make it available for downloading or linking to it on the Albury web site.)
Friday, March 18, 2011
Dee's Brick Oven Pizza, Forest Hills, New York
The Slice pizza blog at Serious Eats has an entry for Dee's Brick Oven Pizza, Forest Hills, New York.
I had come across Dee's before (that is, before I started this blog).
The blog entry says in part, "What a nice surprise, then, that the pizza is so good—and so interesting. It's fired in a wood-burning brick oven that, the pieman claims, gets up to 900°F, cooking the pizzas in three to five minutes."
That almost sounds slow to me, for an oven that hot. Our Twin Cities-based wood-fired pizza place, Punch Neapolitan Pizza, has a line on their menu, "800 degrees, 90 seconds."
I had come across Dee's before (that is, before I started this blog).
The blog entry says in part, "What a nice surprise, then, that the pizza is so good—and so interesting. It's fired in a wood-burning brick oven that, the pieman claims, gets up to 900°F, cooking the pizzas in three to five minutes."
That almost sounds slow to me, for an oven that hot. Our Twin Cities-based wood-fired pizza place, Punch Neapolitan Pizza, has a line on their menu, "800 degrees, 90 seconds."
Bellaroma Pizzeria & Ristora, Vancouver, British Columbia, Canada
The final entry from my correspondent in Canada is Bellaroma Pizzeria & Ristora, Vancouver, British Columbia, Canada.
Their site has a gallery page, and the first picture is of their wood-fired oven. Good for them!
Their site has a gallery page, and the first picture is of their wood-fired oven. Good for them!
Siegel's Bagels, Vancouver, British Columbia, Canada
I asked a friend who had moved to Vancouver if she had been to any of the wood-fired businesses I had identified. She had been to one, and mentioned another two, one being Siegel's Bagels, Vancouver, British Columbia, Canada.
Their home page says they have a "25 ton wood burning oven."
No pictures though.
Their home page says they have a "25 ton wood burning oven."
No pictures though.
Thursday, March 17, 2011
Incendio, Vancouver, British Columbia, Canada
A blog post caught my eye because it made references to both a brick oven and H.P. Lovecraft.
The blog post says in part, "We found this great pizza place in the Gastown area called Incendio’s. The brick oven looks like something from an H.P. Lovecraft story. But H.P. Lovecraft never made pizza this good! (I assume.)"
Well, there was no link provided, but I did find the home page of Incendio. I am a big fan of Vancouver's Gastown, but it's been a long time since I had time to visit.
The blog post says in part, "We found this great pizza place in the Gastown area called Incendio’s. The brick oven looks like something from an H.P. Lovecraft story. But H.P. Lovecraft never made pizza this good! (I assume.)"
Well, there was no link provided, but I did find the home page of Incendio. I am a big fan of Vancouver's Gastown, but it's been a long time since I had time to visit.
Thursday, March 3, 2011
Portable Oven Classes, Minnesota and Wisconsin
My schedule for teaching my class on portable brick ovens is now mostly firm.
If everything goes according to plan, I'll be teaching my class in five different locations this year.
Three of the locations are in Minnesota (Tunnel Mill, Silverwood Park, and the annual meeting of the Minnesota Guild of Metalsmiths), and two are in Wisconsin (French Hill Folk School, Driftless Folk School).
I put together a page about the class here. The class dates scheduled are listed below.
If everything goes according to plan, I'll be teaching my class in five different locations this year.
Three of the locations are in Minnesota (Tunnel Mill, Silverwood Park, and the annual meeting of the Minnesota Guild of Metalsmiths), and two are in Wisconsin (French Hill Folk School, Driftless Folk School).
I put together a page about the class here. The class dates scheduled are listed below.
- 05/07/11 Tunnel Mill (full)
- 05/14/11 Tunnel Mill (added by popular demand)
- 06/11/11 French Hill Folk School
- 06/25/11 Driftless Folk School
- 08/13/11 French Hill Folk School
- 09/10/11 Silverwood Park
- 09/17/11 Minn. Guild of Metalsmiths
It's a one-day class with everyone getting a chance to build an oven and watch naan, pita bread, pizza, and bread getting baked in the oven.
Friday, February 25, 2011
Brick Oven of Morristown, Morristown, New Jersey
The web site of Brick Oven of Morristown, Morristown, New Jersey came to my attention.
I haven't checked any reviews for the place, but their site's pictures look good.
I found a patch.com post about the Brick Oven.
I haven't checked any reviews for the place, but their site's pictures look good.
I found a patch.com post about the Brick Oven.
Luciano’s Italian Brick Oven, White Oak, Pennsylvania
Well. I don't quite know what to say about this one.
There is a "Cranberry Patch" review of one Luciano’s Italian Brick Oven, but not
Luciano’s Italian Brick Oven, White Oak, Pennsylvania.
It's also not clear what kind of brick oven they have, if any.
I'm adding them here, just in case.
There is a "Cranberry Patch" review of one Luciano’s Italian Brick Oven, but not
Luciano’s Italian Brick Oven, White Oak, Pennsylvania.
It's also not clear what kind of brick oven they have, if any.
I'm adding them here, just in case.
Luigi's Italian Restaurant, West Palm Beach, Florida
The Palm Beach Pulse has a review of Luigi's Italian Restaurant, West Palm Beach, Florida.
The review does not detail the pizza, but it does say this, "Whatever the reason for the concept and name, the home-cooked fare at Luigi’s is downright delizioso. The well-varied menu offers generous, moderately priced appetizers, salads, paninis and heroes, brick-oven pizza, pastas and classic entrées."
The review does not detail the pizza, but it does say this, "Whatever the reason for the concept and name, the home-cooked fare at Luigi’s is downright delizioso. The well-varied menu offers generous, moderately priced appetizers, salads, paninis and heroes, brick-oven pizza, pastas and classic entrées."
Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut
Westfair Online has an article about the opening of a new branch in Danbury, Connecticut of Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut
The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."
The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."
Brick Oven Restaurant, Provo, Orem, St. George, Layton, Utah
A review of Utah's best pizza joints included mention of several brick oven pizza places.
The review included mentions of the Brick Oven Restaurants, which has multiple locations around Utah.
The review says in part, "These family-style eateries feature pasta and salad bars along with pizzas such as the popular Chicken Alfredo: baked chicken, fresh mushrooms, Canadian bacon, crumbled bacon, creamy Alfredo sauce and extra cheese."
The review included mentions of the Brick Oven Restaurants, which has multiple locations around Utah.
The review says in part, "These family-style eateries feature pasta and salad bars along with pizzas such as the popular Chicken Alfredo: baked chicken, fresh mushrooms, Canadian bacon, crumbled bacon, creamy Alfredo sauce and extra cheese."
Nuch's Pizzeria and Restaurant, Salt Lake City, Utah
A review of Utah's best pizza joints included mention of several brick oven pizza places.
The reviews said this about Nuch's Pizzeria and Restaurant, Salt Lake City, Utah: "The owner is from upstate New York and the pizzas straddle the border between New York- and New Haven- style pies, baked in a brick oven, as are many New Haven pizzas."
The reviews said this about Nuch's Pizzeria and Restaurant, Salt Lake City, Utah: "The owner is from upstate New York and the pizzas straddle the border between New York- and New Haven- style pies, baked in a brick oven, as are many New Haven pizzas."
Wednesday, February 23, 2011
Flare Restaurant and Lounge, Coventry, Rhode Island
A web news site had a food review for Flare Restaurant and Lounge, Coventry, Rhode Island.
The reviewer was not entirely impressed.
The review says in part, "I also must say for a brick-oven-place…. Flare needs to work on their crust. Reminiscent of a frozen and pre-docked shell, it left me looking for more."
The reviewer was not entirely impressed.
The review says in part, "I also must say for a brick-oven-place…. Flare needs to work on their crust. Reminiscent of a frozen and pre-docked shell, it left me looking for more."
Tuesday, February 22, 2011
Brick Pizzeria Napoletana, New Bedford, Massachusetts
A comprehensive survey of pizza places in Massachusetts covered several different establishments, so of which were brick oven businesses.
One of the businesses mentioned was Brick Pizzeria Napoletana, New Bedford, Massachusetts.
The survey says in part, "Their imported Italian wood burning oven and the use of a sourdough starter in lieu of commercial yeast sets Brick apart from other pizzerias in southeastern Mass."
Regina Pizzeria, Boston, Massachusetts
A comprehensive survey of pizza places in Massachusetts covered several different establishments, so of which were brick oven businesses.
One was Regina Pizzeria, Boston, Massachusetts.
The review says in part, "In October of 2010 The Food Network's Food Feuds pitted Regina against Santarpio's and declared Regina Boston's pizza champ."
One was Regina Pizzeria, Boston, Massachusetts.
The review says in part, "In October of 2010 The Food Network's Food Feuds pitted Regina against Santarpio's and declared Regina Boston's pizza champ."
Monday, February 21, 2011
FRESH Wood Fired Pizza and Pasta, Black Mountain, North Carolina
A blogger posted a review of FRESH Wood Fired Pizza and Pasta, Black Mountain, North Carolina (apparently not far from Asheville, NC).
The review has several good pictures of pizza (but not the oven).
The review also says in part, "We walked in the door and were instantly greeted by the aroma of rising yeast and artisan cheeses wafting out of a massive fireplace. I watched pizza dough skillfully tossed in the air and then stretched as thin as a windowpane. The menu consists of pizzas with an unapologetic less-is-more attitude. Each pizza is layered with a few meticulously selected ingredients. After a trip into the fire, the pizzas arrived at our table piping hot with a blistered bubbly crust. I had to pause a moment to gaze at these glorious creations before devouring them."
The review has several good pictures of pizza (but not the oven).
The review also says in part, "We walked in the door and were instantly greeted by the aroma of rising yeast and artisan cheeses wafting out of a massive fireplace. I watched pizza dough skillfully tossed in the air and then stretched as thin as a windowpane. The menu consists of pizzas with an unapologetic less-is-more attitude. Each pizza is layered with a few meticulously selected ingredients. After a trip into the fire, the pizzas arrived at our table piping hot with a blistered bubbly crust. I had to pause a moment to gaze at these glorious creations before devouring them."
Community Oven, Tanzania
The village is not identified in this article about a 16-year-old California girl who helped build a community oven in Tanzania.
Certainly it is an wonderful example of ovens improving people's lives.
About a year later, there is now more information about Lily Gordon. I have collected links about her.
Certainly it is an wonderful example of ovens improving people's lives.
About a year later, there is now more information about Lily Gordon. I have collected links about her.
Saturday, February 19, 2011
Bravo Pizza, Havertown, Pennsylvania
This time the Havorford Patch site sees the action with a review of Bravo Pizza, Havertown, Pennsylvania.
The review page includes a picture of the exterior of the oven in the background, with display cases of pizza and calzone in the foreground.
Bravo Pizza has a gallery page where the sad news becomes apparent. There is a brick oven, but it is not a wood-fired brick oven.
As long as expectations are met, that's not so bad.
The review page includes a picture of the exterior of the oven in the background, with display cases of pizza and calzone in the foreground.
Bravo Pizza has a gallery page where the sad news becomes apparent. There is a brick oven, but it is not a wood-fired brick oven.
As long as expectations are met, that's not so bad.
Nonna's Brick Oven Pizza & Restaurant, Yorktown Heights, New York
Now the Yorktown Patch makes its existence known with a review of Nonna's Brick Oven Pizza & Restaurant, Yorktown Heights, New York.
The review says in part, "Although they are relatively new, having opened in 2008, Nonna's Brick Oven Pizza has already distinguished itself. They start their thin crust pizzas with quality, fresh ingredients and cook them perfectly in a large traditional brick oven." There is a picture where you can see a case full of pizzas and part of the brick oven.
Apparently Nonna's does not have a home page of its own. Also apparently, a feature of the Patch site allows place pages to be created, and Nonna's now has one.
The review says in part, "Although they are relatively new, having opened in 2008, Nonna's Brick Oven Pizza has already distinguished itself. They start their thin crust pizzas with quality, fresh ingredients and cook them perfectly in a large traditional brick oven." There is a picture where you can see a case full of pizzas and part of the brick oven.
Apparently Nonna's does not have a home page of its own. Also apparently, a feature of the Patch site allows place pages to be created, and Nonna's now has one.
A La Lucia, Alexandria, Virginia
Another local instance of Patch, in this case Huntington-Bellehaven Patch, has a review of A La Lucia, Alexandria, Virginia.
The review says in part, "A La Lucia is the perfect spot for a romantic Italian dinner or a casual lunch of brick oven pizza."
The review says in part, "A La Lucia is the perfect spot for a romantic Italian dinner or a casual lunch of brick oven pizza."
Monday, February 14, 2011
Brick Oven Pub, Sacramento, California
A web site for Sacramento Beer Week mentioned Placerville's Brick Oven Pub.
Sounds like it might be fun.
Sounds like it might be fun.
Brick Oven The Bangor Rye Bread, Bangor, Maine
An on-line article for the Bangor Daily News covers the sale of a "city institution."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
Bertucci's Italian Restaurant, Multiple Locations
An article that's part of Braintree Patch discussed healthy menu choices at Italian restaurants.
The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.
"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."
Bertucci's Italian Restaurant has numerous locations in the Northeast US.
The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.
"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."
Bertucci's Italian Restaurant has numerous locations in the Northeast US.
Thursday, February 10, 2011
Community Oven, Elst, Belgium
My Google Alert pulled up a post on Flanders Today about a community oven in Elst, Belgium.
There is a short season where a regional specialty called geutelingen are baked, using a traditional recipe and in a traditional wood-fired oven.
The post has a good picture.
The post says in part, "Meanwhile the men at the oven work as a team, one filling the other's long-handled dipper with dough, which is then poured directly onto the hot oven base in rows. They keep a steady tempo, a wonderfully synchronised coordination of movements. The geutelingen puff up and bake quickly, in only a few minutes, before being removed and transferred to a cooling rack, where they flatten down naturally."
There is a short season where a regional specialty called geutelingen are baked, using a traditional recipe and in a traditional wood-fired oven.
The post has a good picture.
The post says in part, "Meanwhile the men at the oven work as a team, one filling the other's long-handled dipper with dough, which is then poured directly onto the hot oven base in rows. They keep a steady tempo, a wonderfully synchronised coordination of movements. The geutelingen puff up and bake quickly, in only a few minutes, before being removed and transferred to a cooling rack, where they flatten down naturally."
Saturday, February 5, 2011
Goodfella's Pizza, Staten Island, New York
I found a blog entry about brick oven building and cooking on the site for Goodfella's Pizza, Staten Island, New York.
Apparently they also make and sell brick ovens.
Their home page has a lot of embedded pictures and video that makes their place look great.
Apparently they also make and sell brick ovens.
Their home page has a lot of embedded pictures and video that makes their place look great.
Pavich's Brick Oven Pizzafe, Rancho Palos Verdes, California
A restaurant review for the Manhattan Beach Patch covered Pavich's Brick Oven Pizzafe, Rancho Palos Verdes, California.
(Apparently they don't have a web site of their own; they do have several reviews on yelp.)
The review says in part, "But if you’re like most people, that first visit won’t be your last. You’ll come back to the restaurant again and again until your company transfers you to Outer Elbonia -- and even then, there’ll be trips home."
Further down, "The oven is not just for pizza. Pavić goes out early in the morning for pork that will roast four and a half hours before being stuffed into roasted pork sandwiches with roasted yellow bell peppers, white garlic sauce, and lettuce ($7.56). The bread, in round loafs called Somun, comes out of the oven as well."
(Apparently they don't have a web site of their own; they do have several reviews on yelp.)
The review says in part, "But if you’re like most people, that first visit won’t be your last. You’ll come back to the restaurant again and again until your company transfers you to Outer Elbonia -- and even then, there’ll be trips home."
Further down, "The oven is not just for pizza. Pavić goes out early in the morning for pork that will roast four and a half hours before being stuffed into roasted pork sandwiches with roasted yellow bell peppers, white garlic sauce, and lettuce ($7.56). The bread, in round loafs called Somun, comes out of the oven as well."
Friday, February 4, 2011
The Brick Oven Pizza, Dobbs Ferry, New York
Sometimes a site just gets something plain wrong. In this case an online directory listing for something called the Riverstown Patch ("Covering the villages of Hastings-on-Hudson, Dobbs Ferry and Irvington") had a listing for "The Brick Oven Pizzeria."
Their listing says, "This Dobbs Ferry staple serves a number of creative pizzas like the chicken, bacon ranch...."
The only problem is that the business lists itself as The Brick Oven Pizza.Their site has some delightful pictures of pizzas and their oven.
Their listing says, "This Dobbs Ferry staple serves a number of creative pizzas like the chicken, bacon ranch...."
The only problem is that the business lists itself as The Brick Oven Pizza.Their site has some delightful pictures of pizzas and their oven.
The Pizza Cart, Cedar City, Utah
Apparently there is more than one business named The Pizza Cart (linked to its Facebook page).
This one is in Cedar City, Utah.
This one is in Cedar City, Utah.
Thursday, February 3, 2011
Ember Room, New York, New York
The Scallywag & Vagabond blog posted a review of the new Ember Room, New York, New York. (The Ember Room site is Flash-based and not possible to easily link to.)
It's another Todd English restaurant.
The review says in part, "[T]he sous-chefs diced scallops in front of the brick oven in the center of the restaurant."
It's another Todd English restaurant.
The review says in part, "[T]he sous-chefs diced scallops in front of the brick oven in the center of the restaurant."
Saturday, January 29, 2011
Inferno, State College, Pennsylvania
Inferno, a Neapolitan pizza place is part of Dante's Nightlife, State College, Pennsylvania.
The web site is Flash-based and the info for Inferno is not linkable.
The web site is Flash-based and the info for Inferno is not linkable.
Friday, January 28, 2011
White Bear Lake United Methodist Church, White Bear Lake, Minnesota
The Minneapolis StarTribune has an on-line version of an article about the White Bear Lake United Methodist Church, White Bear Lake, Minnesota, and their community oven.
There is information about other community ovens here.
There is information about other community ovens here.
Wednesday, January 26, 2011
Maitardi, Miami, Florida
A Dine Magazine on-line article about Valentine's Day dining options near Miami mentions Maitardi, Miami, Florida.
Maitardi's web site is entirely Flash based, so it's not possible to copy and paste information from there to here.
The article says in part, "Design District’s only oak-shaded romantic outdoors venue, Maitardi, is celebrating Valentine’s Day exotic flavors, brick-oven specialties and music by jazz vocalist Lenard Rutledge."
Maitardi's web site is entirely Flash based, so it's not possible to copy and paste information from there to here.
The article says in part, "Design District’s only oak-shaded romantic outdoors venue, Maitardi, is celebrating Valentine’s Day exotic flavors, brick-oven specialties and music by jazz vocalist Lenard Rutledge."
Pizza Pi, East Lansing, Michigan
A Lansing City Pulse article reviews Pizza Pi, East Lansing, Michigan.
The review has a nice picture of pizzas in the wood-fired oven.
The review says in part, "Little known facts: Organic, wood-fired pizza tastes better and makes you smarter. OK, so only the first part is verifiable, but if you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie."
The review has a nice picture of pizzas in the wood-fired oven.
The review says in part, "Little known facts: Organic, wood-fired pizza tastes better and makes you smarter. OK, so only the first part is verifiable, but if you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie."
Community Oven, Tourém, Portugal
My Google Alert snagged a mention of a Flickr photo of a community oven still in use in Tourém, Portugal.
The photo caption says in part, "It was buit in 1868 (or earlier). Note that even the roof is made of stone...."
I'm always impressed by old ovens that are still in use.
The photo caption says in part, "It was buit in 1868 (or earlier). Note that even the roof is made of stone...."
I'm always impressed by old ovens that are still in use.
Tuesday, January 25, 2011
Pizzeto, Hard Rock Hotel & Casino Punta Cana, Dominican Republic
Here is a blog post about another wood-fired pizza place as part of a much larger complex, in this case the Hard Rock Hotel & Casino Punta Cana, Dominican Republic.
The blog post says in part, "A variety of gourmet dining options are available through the resort's 11 restaurants, from Brazilian steakhouse Ipema and The Market international buffet to Asian Teppanyaki at Zen and brick-oven pizza at Pizzeto."
The web page for the restaurants (not a simple URL that can be used) says in part, "Pizzeto offers artisanal brick oven-style pizza as well as other Mediterranean influenced dishes."
The blog post says in part, "A variety of gourmet dining options are available through the resort's 11 restaurants, from Brazilian steakhouse Ipema and The Market international buffet to Asian Teppanyaki at Zen and brick-oven pizza at Pizzeto."
The web page for the restaurants (not a simple URL that can be used) says in part, "Pizzeto offers artisanal brick oven-style pizza as well as other Mediterranean influenced dishes."
Modern Apizza, New Haven, Connecticut
A press release about new food concepts at Safeco Field mentioned the biography of one of the contributors, who happens to run Modern Apizza, New Haven, Connecticut.
The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."
The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."
Christopher's Crush, Phoenix, Arizona
A Phoenix New Times blog entry reports on the kitchen bar at Chrisopher's Crush, Phoenix, Arizona.
Specifically, they give it an A+ for prices and selection during their happy hour specials.
The review says in part, "A wide selection of items including wood fired pizzas, gourmet burger and frites, soups, entree salads, and a cheese plate are featured at half price."
It later says, "The restaurant is modern and clean, and the kitchen bar contains a beautiful brick pizza oven."
Specifically, they give it an A+ for prices and selection during their happy hour specials.
The review says in part, "A wide selection of items including wood fired pizzas, gourmet burger and frites, soups, entree salads, and a cheese plate are featured at half price."
It later says, "The restaurant is modern and clean, and the kitchen bar contains a beautiful brick pizza oven."
Castiglia's, Fredricksburg, Virginia
A fredricksburg.com blog entry says that Castiglia's will be closed for remodeling while in brick oven is being installed.
The blog entry says in part, "A crew led by owner Luigi Castiglia is building a wood-burning brick oven that will cook pizzas in the authentic style used in Naples, Italy. Luigi Castiglia’s brother is now in Naples getting trained on making authentic Neapolitan pizza, whose thin crust cooks in less than two minutes in the oven’s almost 900-degree heat."
The restaurant's home page says in part, "Castiglia’s Will be closed for remodeling starting on January 24th for 3-4 weeks."
The blog entry says in part, "A crew led by owner Luigi Castiglia is building a wood-burning brick oven that will cook pizzas in the authentic style used in Naples, Italy. Luigi Castiglia’s brother is now in Naples getting trained on making authentic Neapolitan pizza, whose thin crust cooks in less than two minutes in the oven’s almost 900-degree heat."
The restaurant's home page says in part, "Castiglia’s Will be closed for remodeling starting on January 24th for 3-4 weeks."
Tuesday, January 18, 2011
Scratch Brick Oven, Johnson City, Tennessee
An online article by the Johnson City Press recorded the results of a fund-raising pizza contest.
The article says in part, "Nearly 450 people voted on the city’s best pizza Sunday night at Pie Wars: Clash of the Slices, a fundraiser for the Boys and Girls Club of Johnson City put on by Young Professionals of the Tri-Cities. After sampling slices from Knights Sports Bar, Luke’s Pizza, Main Street Pizza, Mellow Mushroom, One12 Downtown, Pizza Inn and Scratch Brick Oven, the famed brick oven pizzeria won over the hearts and taste buds of attendees."
The article says in part, "Nearly 450 people voted on the city’s best pizza Sunday night at Pie Wars: Clash of the Slices, a fundraiser for the Boys and Girls Club of Johnson City put on by Young Professionals of the Tri-Cities. After sampling slices from Knights Sports Bar, Luke’s Pizza, Main Street Pizza, Mellow Mushroom, One12 Downtown, Pizza Inn and Scratch Brick Oven, the famed brick oven pizzeria won over the hearts and taste buds of attendees."
Greenbrier Farms, Easley, South Carolina
I got a Google Alert that included a web page update for Greenbrier Farms, Easley, South Carolina.
The photos that they link to includes a picture of a brick oven.
One of the picture captions says in part, "Greenbrier Farms in Easley held its Triple B event Saturday, Oct. 23, 2010. Greenbrier provided all-you-can-drink beer from Community Tap, plus all-you-can-eat brick oven pizzas and live bluegrass music."
The farms' events page mentions, "Our 5,000 sq ft farm house facility offers a fully-equipped kitchen, double brick ovens, and a welcoming porch, complete with rocking chairs, that offers an impressive view of the picturesque pond and sprawling farm."
The photos that they link to includes a picture of a brick oven.
One of the picture captions says in part, "Greenbrier Farms in Easley held its Triple B event Saturday, Oct. 23, 2010. Greenbrier provided all-you-can-drink beer from Community Tap, plus all-you-can-eat brick oven pizzas and live bluegrass music."
The farms' events page mentions, "Our 5,000 sq ft farm house facility offers a fully-equipped kitchen, double brick ovens, and a welcoming porch, complete with rocking chairs, that offers an impressive view of the picturesque pond and sprawling farm."
Tosca, Montclair, New Jersey
A Montclair, New Jersey, entertainment site, mentioned Tosca, Montclair, New Jersey.
The site says in part, "If you want to have dinner and get to your movie at the Clairidge on time, there’s probably no closer, faster option than Tosca, Church Street’s new Italian featuring brick oven pizzas, pastas, paninis, and salads for lunch as well as more substantial fare (think osso bucco) for dinner."
Tosca also has a Facebook page.
The site says in part, "If you want to have dinner and get to your movie at the Clairidge on time, there’s probably no closer, faster option than Tosca, Church Street’s new Italian featuring brick oven pizzas, pastas, paninis, and salads for lunch as well as more substantial fare (think osso bucco) for dinner."
Tosca also has a Facebook page.
Pompeii Pizzeria, Elk River, Minnesota
A member of the family mentioned Pompeii Pizzeria, Elk River, Minnesota.
It's one of the newer Neapolitan pizza places in the Twin Cities area, although it's in a far northwest suburb.
My family reports that the pizza there is very good.
They got some recent coverage on KARE-11.
Another link on KARE-11.
They make their own mozzarella daily.
Update March 25, 2011: There was a restaurant review posted in the blog, Monica's Nest. It included some good pictures and had nice things to say about the place.
It's one of the newer Neapolitan pizza places in the Twin Cities area, although it's in a far northwest suburb.
My family reports that the pizza there is very good.
They got some recent coverage on KARE-11.
Another link on KARE-11.
They make their own mozzarella daily.
Update March 25, 2011: There was a restaurant review posted in the blog, Monica's Nest. It included some good pictures and had nice things to say about the place.
American Pie Brick Oven Pizza, Hallandale Beach, Florida
Apparently American Pie Brick Oven Pizza, Hallandale Beach, Florida, is part of a new race track and mall complex near Miami, Florida. The complex web site calls the place Miami Shopping Mall: The Village at Gulfstream Park in Hallandale, Florida. (The street address on the web site calls it Hallandale Beach.)
The restaurant's web page says in part, "Casual restaurant featuring multiple varieties of specialty pizzas and other food items." It also has a picture of a pizza inside a wood-fired oven.
The hours, address, and phone number are also provided.
The restaurant's web page says in part, "Casual restaurant featuring multiple varieties of specialty pizzas and other food items." It also has a picture of a pizza inside a wood-fired oven.
The hours, address, and phone number are also provided.
J. G. Domestic, Philadelphia, Pennsylvania
A food, drink, and gossip site for Philadelphia has a bit about J. G. Domestic, Philadelphia, Pennsylvania.
It says in part, "… this kitchen is flexing its muscle through vivid seasonal flavors drawn from across the land, and, as a result, more spontaneity than most any other Garces restaurant. The brick-oven flatbread delivered an earthy whiff of Oregon truffles and chanterelles scattered over creamy white asparagus béchamel piqued with Jasper Hill cheddar."
Another post from the same source has an annotated 360 degree view, but it's not clear that the restaurant really has a brick oven. I'm giving them the benefit of the doubt.
It says in part, "… this kitchen is flexing its muscle through vivid seasonal flavors drawn from across the land, and, as a result, more spontaneity than most any other Garces restaurant. The brick-oven flatbread delivered an earthy whiff of Oregon truffles and chanterelles scattered over creamy white asparagus béchamel piqued with Jasper Hill cheddar."
Another post from the same source has an annotated 360 degree view, but it's not clear that the restaurant really has a brick oven. I'm giving them the benefit of the doubt.
Adriatic Restaurant and Bar, Salem, Massachusetts
A "hot list" by the North Shore Art Throb mentions the Adriatic Café, Salem, Massachusetts (although apparently it's really the Adriatic Restaurant and Bar).
The bit about the Adriatic says in part, "Adriatic is a casual dining restaurant featuring the cuisine of the regions surrounding the Adriatic sea. Fresh fish and seasonal vegetables, together with a brick oven pizza, create the main menu, plus there is a full wine and cocktail list."
The bit about the Adriatic says in part, "Adriatic is a casual dining restaurant featuring the cuisine of the regions surrounding the Adriatic sea. Fresh fish and seasonal vegetables, together with a brick oven pizza, create the main menu, plus there is a full wine and cocktail list."
City Pizzeria, San Diego, California
The pizza reviewers at Serious Eats Slice had a review of City Pizzeria, San Diego, California.
The review says in part, "In downtown San Diego, a legitimately good slice of pizza can be hard to find. It turns out the best way to quell a pizza craving is to go a few blocks off the main drag to City Pizzeria, a thin-crust pizza shop that proofs its dough overnight to perfect its texture and flavor. Pizzas are cooked in a vintage brick oven and feature fresh, high quality ingredients. For $3 a slice (or $6 for two slices and a drink), you can't beat it."
It has pictures of some slices, but not of the oven.
The review says in part, "In downtown San Diego, a legitimately good slice of pizza can be hard to find. It turns out the best way to quell a pizza craving is to go a few blocks off the main drag to City Pizzeria, a thin-crust pizza shop that proofs its dough overnight to perfect its texture and flavor. Pizzas are cooked in a vintage brick oven and feature fresh, high quality ingredients. For $3 a slice (or $6 for two slices and a drink), you can't beat it."
It has pictures of some slices, but not of the oven.
Friday, January 14, 2011
Craig's, Los Angeles, California
Thursday, January 13, 2011
Mozza Mia, Edina, Minnesota
A restaurant review in one of my local papers, the StarTribune, covered a new pizza place in Edina, one of our western suburbs. The name of the place is Mozza Mia, and it sounds very good.
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
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