Hello from Portland
I'm a professional brewer thinking of opening a brewpub branch with a wood-fired oven as the focus of the kitchen.
One quick question:
I'd really like to avoid installing a hood vent in the existing location. That's part of the allure of the Forno Bravo. Can I create a diverse and satisfying menu from just the FB?
|All times are GMT -7. The time now is 09:08 AM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC