Welcome!
It seems that August flew by and it's already back to school time! As you're preparing for fall, hopefully you'll be able to get at least one more outdoor pizza party on the calendar.
Chef Bart gives you a reason to look forward to utilizing the morning heat left over in your oven after a dinner the night before with Butterscotch Sticky Buns. They almost look too good to eat!
Are you contemplating attending the Forno Bravo Expo? We have a big announcement in this newsletter about who will be there cooking up incredible dishes in Forno Bravo and Bella Outdoor Living pizza ovens. You won't want to miss it! Speaking of Bella, check out the Labor Day Sale going on now.
Our recipe contest is underway, and we're extending the deadline through September 11th to challenge folks to get creative Labor Day weekend and submit their non-pizza culinary delights. Check out our entries so far:
Wood Fired Grill Kaleapeno Bacon Infused Brussel Sprouts
Ultimate Wood Fired Appetizer Platter
Tuscan Rabbit
Baked Pumpkin Soup
Our resident pizza expert, Peter Reinhart of Pizza Quest, has been busy adding new content to the site and has an exciting announcement for Pizza Quest this month.
We are always available to assist with questions about our ovens, website content and products in our online store. You can submit questions via the question form at the bottom of every page on fornobravo.com or call us at 800-407-5119. We hope you'll stay in touch through the Forno Bravo Forum, Facebook, Google+, Pinterest, Houzz, YouTube and Instagram. Thank you for being part of the Forno Bravo community!
The Forno Bravo Team
Community Cookbook: Butterscotch Sticky Buns
Chef Bart Hosmer shares this month's featured recipe from the Forno Bravo Community Cookbook.
I say when you have a craving, feed it! I was digging through the ol' box of recipes and stumbled across this glorious breakfast sin. While reading through the ingredients, my mouth started to water, and I just had to see how it worked in the Forno Bravo oven. Grab your cast-iron skillet (or similar baking pan), your scotch whiskey and your sense of adventure; it's over-the-top indulgence time. Read the entire recipe here.
Hope you enjoy. Until next month, feast well.
- Chef Bart
Bella Labor Day Sale!
Now is your chance to make that pizza oven purchase you've been putting off. To celebrate the arrival of our Grande and Ultra sized pizza oven models, Bella Outdoor Living is announcing a Labor Day 10% Off Sale on any Bella pizza oven! Bella pizza ovens give you all the fun of a heavy refractory wood fired oven without the long heat-up times. Being made from 304 stainless steel construction means you don't have to worry about curing it in time for Labor Day weekend, just assemble in 30 minutes and fire it up!
Bella pizza ovens include free shipping in the US (excluding Alaska and Hawaii) and come complete with a chimney, door, thermometer, starter tool set and mobile cart with storage below for wood. Make your Labor Day cookout a very special occasion with a Bella pizza oven, now 10% off through September 11th! To learn more, click here.
Forno Bravo Expo - Celebrity Chefs and Pizza Quest
The 2015 Forno Bravo Expo will be held September 19-20 on the grounds of the Talbott Vineyards in the beautiful wine country of Monterey, California. In addition to the cooking demonstrations, there will be food and wine sampling as well as the opportunity to get answers to your questions about cooking and how to use wood fired ovens from professional chefs.
Plans for the Expo are coming together, and we are excited to announce more celebrity chefs who will be conducting live wood fired cooking demonstrations and seminars with Forno Bravo ovens over the two-day event. Joining author, chef and Pizza Quest host Peter Reinhart are:
John Arena, restauranteur and UNLV School of Hospitality instructor
Brigit Binns, author, food blogger and culinary instructor
Nicky Giusto, artisan baking champion and member of the Bread Bakers Guild Team USA
Chef Todd Fisher, head chef at Tarpy's Roadhouse and host of Discovery Network's "United States of Bacon"
In addition, we are excited to announce that one of our partners, Fire Within, will be exhibiting at the Expo with one of their mobile catering trailers that features Forno Bravo ovens. Caterer Vito Romani will be cooking up signature pizzas and fielding questions about using mobile wood fired ovens and running a successful mobile catering business.
The Expo will be a venue for future Pizza Quest webisodes. We'll be filming Peter Reinhart working with the other chefs on his quest for the perfect pizza!
All of the information for the Expo can be found on the Forno Bravo Expo Facebook page. Under the Events tab, click on subscribe so you'll be notified of any updates. The Forno Bravo Expo is free to attend, but you must register at www.fornobravoexpo.eventbrite.com. Attendance is limited, so register today!
We would also like to thank these sponsors for participating in the Expo: Bianco DiNapoli Tomatoes, Central Milling, GI Metals, LaQuercia Cured Meats, Lodge Manufacturing, Orlando Foods and Whole Foods in Monterey, California.
Recipe Contest Extended
Thank you to those individuals who have submitted their non-pizza wood fired oven recipes in to the August recipe contest! There are some unique entries and amazing photos of the dishes. We're sure there are many more recipes to be seen so we are extending the deadline for entries until September 11. Remember, we're looking for non-pizza wood fired oven recipes. The winning recipe will be featured during the Forno Bravo Expo, September 19-20. Our own Chef Bart will determine the winning recipe and the winner will receive a $75.00 gift certificate to the Forno Bravo store.
Enter your recipe in the Forno Bravo Community Cookbook at fornobravo.com. At the top of the page, you'll see a button to "Submit a Recipe." Start the title of your recipe with the word "CONTEST" so that we know your recipe should be considered. Don't forget to include a picture of your culinary masterpiece!
You'll also notice in our Social Media feed that Forno Bravo is now on Instagram (Pizza Quest, too)! We invite you to follow us and comment on the pictures of ovens, food and people we add to Instagram.
UPDATE: Forno Bravo Forum
Members of the Forno Bravo Forum noticed a change in the appearance and functionality of the Forum when we launched the new Forno Bravo website last month. Due to inconsistencies in the upgrade of the software, we temporarily lost some functionality in the Forum, particularly in the photo galleries. We are diligently working on resolving these issues and our vendor is posting update in the announcement sections in the Forum. We are happy to report that the photo album functionality has been restored, we are just working through some minor content re-direct issues. If you use the Forum, please email us any issues you are experiencing, please be specific on what the problem is so we can troubleshoot.
Members can now access their gallery images through the media tab in their profile and browse other albums by going to the Albums page. If you haven't visited the Forno Bravo Forum, you'll be amazed at the amount of information the Forum Community shares about wood fired ovens and see impressive pictures of ovens built by wood fired oven enthusiasts from around the world. (Did you know that we house over 1,400 photo albums?)
New Webisodes Unveiled at Pizza Quest with Peter Reinhart!
We are excited to be back to work on Pizza Quest and look forward to bringing fellow Questors new recipes, pictures, videos, blog entries, guest columns and, of course webisodes, that capture the exploration of the artisanship of pizza. In the first series of new webisodes, starting September 1st, we feature a fascinating conversation with Peppe Miele, the first restauranteur to open a certified Vera Pizza Napoletana pizzeria in the United States. We did this interview a couple of years ago, before he closed due to a massive rent increase his beautiful cafe, Antica Pizzeria in Marina del Rey, California. I wondered whatever happened to Peppe, who was so gracious with us, sharing his knowledge of the history of pizza and the "rules" of the Associone' Verace Napoletana, whose mission is to preserve the authentic method of the Naples style. We'll keep sharing these new segments with you over the next weeks and months and, in the meantime, I'm going to track down Peppe and get some more updates from him, which I'll also share with you in upcoming Peter's Blogs.
