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Chef Ann was thrilled to attend an opening reception for Fixtures Living‘s latest venture in Southern California: a new, groundbreaking showroom prototype in Costa Mesa located within the South Coast Collection. This 20,000 square-foot kitchen, bath and outdoor living store encourages customers to focus on lifestyle and to “find their joy”. It was certainly a joy to see two Wood Stone ovens so beautifully showcased in both indoor and outdoor vignettes! |
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Salad doesn’t immediately come to mind when pondering what the next meal to come from your Wood Stone oven will be. Yet with the ease of roasting beets or peppers, or the quick caramelization of figs, a delicious salad awaits; one with perhaps a little more richness and complexity of flavor than your standard tossed green salad. Here are some combinations that seem more autumnal than summery; perfect for the transitional month of September.
Roasted Beet and Spinach Salad with Feta Buttermilk Dressing and Toasted Pepitas
Blue Lake Bean, Roasted Fig and Hazelnut Salad
As Summer winds down and we start to feel a bit of Autumn nip in the air, my inclination is to grasp for those fleeting delights of summer such as perfectly ripe tomatoes. Markets will have an abundance of many varieties of tomatoes until the first frost, so make the most of them while they’re still here!
Here are two simple fresh pizzas which highlight sweet cherry tomatoes and colorful heirlooms.
When friends Charlie and Josh caught some rock crabs recently at a water adventure camp in Half Moon Bay, California they weren’t sure what to do with them (or whether their parents wanted to deal with the mess of boiling and cleaning them inside). Happily, the Wood Stone oven was already fired up for a casual pizza dinner so they brought them over. With a splash of beer and some Old Bay Seasoning, the crabs were covered and in the oven to roast in a matter of minutes, which is about how long they took to cook. The combination of steaming and roasting in the hot oven produced tender and moist crabmeat that took everyone’s attention away from pizza for a while. Can’t wait for Dungeness season.
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Wood Stone brought one of their mobile ovens to the San Francisco Professional Food Society’s Annual Barbecue which was held this year at St. Supéry Winery in Napa Valley. Grass Fed Beef, Local Mushrooms and Garden Produce were all cooked in the oven and served to the crème de la crème of the Bay Area’s food professionals. Guess it’s not just a pizza oven!
