Welcome!
One last holiday weekend before the kids go back to school and enjoy a long weekend of wood fired cooking. This Labor Day we decided to bring back some great recipes from our Community Cookbook's Chef Panel and "plan a four course pizza party." And don't forget about our summer recipe contest this Labor Day weekend, a great opportunity to win a gift certificate to our online store. Also, this month, Peter Reinhart shares a great Pizza Quest interview with Scott Wiener of Scott's Pizza Tours.
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The Forno Bravo Team
Community Cookbook--A Labor Day Four Course Pizza Party Plan
Chef Lea Bergen
Appetizer-Paella Mixta
Paella is a perfect dish to prepare in the wood-fired oven, since one of paella's most basic and traditional features is that it must be cooked over live fire. And as you have probably experienced while using your wfo, the best results require timing, patience and a bit of joie de vivre... Read more...
Ci sentiamo presto!
Lea
Chef Todd Fisher
Veggies-Coal Roasted Beet Salad
Beets have that inherently sweet backdrop, perfectly balanced by their natural earthiness. In this very simple presentation you will highlight the sweetness while adding the caramel complexity of balsamic. It has recently become cool to leave the fibrous skin on the beets when you serve them. Read more...
Cheers and may your table always be full!
Chef Todd
Chef Bart
Main Course- A Pizza Party
Chef Bart put together a buffet style pizza party with his Napolino 70 pizza oven to entertain 8 colleagues. Since they were all foodies, he set it up to be self serve / cook. A great way to share the oven and have fun.
A few nights ago I had the F&B team over for pizza after a long day of 2015 strategic planning. Being all foodies we were excited to all through our hat into the ring of cooking with the Forno Bravo oven... Read more...
Feast well!!
Chef Bart
Brigit Binns
Dessert-Strawberry Galette
The dough of this galette is gorgeously butter-centric and thus a bit tricky to work with, so I form and bake it atop a sheet of baking parchment that can easily be slid from counter to baking peel and into the oven, then back onto a peel and then a serving platter. Read more...
Let the revels begin!
Brigit
In This Issue
Labor Day Menu
Last Call for Summer Recipe Contest
Pizza Quest and Scott Wiener
Bella Outdoor Living Spotlight
Extended Summer Wood Fired Recipe Contest
Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Through September 30th, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.
It's easy to enter: submit your recipes through the Forno Bravo Community Cookbook "Submit a Recipe" button or email it to contest@fornobravo.com. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter and Pinterest pages. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
Product Spotlight: Bella Outdoor Pizza Ovens
With summer winding down, it isn't too late to get a wood fired pizza oven without all the installation that goes with a brick oven. Simply choose a Bella Wood Fired Pizza Oven and you can be cooking an hour after your oven arrives! All models currently in stock and ship next business day.
The Bella ovens are easily assembled (less than an hour each) and don't require curing so they are very convenient. Lightweight and highly versatile, these portable pizza ovens can cook just about anything, check out some of Chef Brigit's recipes, all made with a Bella Grande 36 oven at her cooking school, Refugios, in Paso Robles, CA (Refugios).
To Learn more about our Bella portable pizza ovens, click here.
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Pizza Quest with Peter Reinhart
Scott Wiener is a regular guest columnist here on Pizza Quest but, if you haven't been on one of his legendary New York City pizza tours, you might not know much about him or about his impressive collection of pizza boxes from around the world. So, here's a closer look from my recent conversation with Scott. There are some links at the end if you want to follow up and, for anyone who has been on Scott's tours, or if you go on one later, feel free to add your comments below. Enjoy!!
Peter
