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The Wood-Fired Blog


Apr 30, 2013

Michael Pollan is one of my favorite food writers. His book Omnivor’s Dilemma was my first window into industrial food production, and he played a big role in the food documentaries Food, Inc., and Fresh. It’s a pretty sobering view. If you are looking to hear a funny interview, you can find Mr. Pollan appearance on NPR’s Wait, wait… don’t tell me. This is unrelated, but Peter Sagal, the host of Wait,... Read More

braised chicken

Braised Chicken With Bacon, Fingerling Potatoes and Dried Fruit

Apr 22, 2013

This dish was inspired by a random flip through one of the many cookbooks that line a high shelf just outside the kitchen at the restaurant where I work. The (old) book was a survey of regional French cooking, and one of the recipes I stumbled upon was for a dish that combined potatoes, bacon and dried fruit into a kind of gratin or casserole. I decided to adapt those... Read More

wood fired newsletter April 2013

April 2013 | No. 49; 10th Anniversary & Braised Chicken

Apr 13, 2013

Welcome to our Wood-Fired Newsletter April 2013. This year, Forno Bravo celebrates its 10th anniversary. In a decade, we have helped over 10,000 families and restaurants install and come to enjoy authentic Italian wood-fired cooking. (We aren’t up to 10,000 oven sales yet, but we are well over 10,000 ovens when you include customers who built the Pompeii Oven.) See the article to the right for a little history on... Read More

Forno Bravo

NY Times — eCommerce Sites Cut out the Middleman

Apr 01, 2013

There is an interesting phenomenon highlighted in the NY Times today — a growing number of eCommerce sites actually make their own products, rather than acting as intermediaries between the manufacturer and the end customer (think Amazon). Their lead example is a start-up, Warby Parker, an eyeglasses web site. I say this is interesting, because it is a trend that Forno Bravo have been involved in for years. We are... Read More



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