Welcome!
Welcome to 2016! As we embark on this new year, there are exciting things happening at Forno Bravo including news on our pricing structure, continuous improvements to our website, and a vibrant and engaged Wood Fired Oven Community Forum! Whether you already have an oven or are thinking about buying or building one, we want Forno Bravo to be your trusted resource.
In this newsletter, our guest chefs share a variety of wood fired recipes that will make you want to fire up your oven. You'll learn about Forno Bravo's partnership with a culinary development company while Peter Reinhart introduces a new guest columnist. Plus get a few ideas for Valentine's Day gifts.
Our staff is available to help with any questions you have about products or wood fired cooking! You can always reach us through an email from the website or give us a call during business hours at (800) 407-5119. We're happy to help!
Wishing you a successful new year!
The Forno Bravo Team
Community Cookbook
Our guest chefs have been hard at work with their Forno Bravo and Bella ovens cooking a variety of culinary masterpieces! Here's the latest from Chef Lea, Brigit Binns and Chef Todd:
Chef Lea Bergen
Salt Baked Chicken
Salt baking is an ancient technique that helps retain moisture and flavor. With the addition of wood smoke, this is chicken of the highest order. If you don't eat it all immediately (most likely!), it stays moist in the refrigerator for a couple of days.
This method works well with fish, too. Naturally the cooking time will be much shorter, based on the size and thickness of the fish. Read more...
Watch the video demonstration on the Forno Bravo Community Cookbook YouTube Channel!
Ci sentiamo presto!
Lea
Brigit Binns
Carmelized Garlic, Roasted Kale, and Tomato Salad Flatbread
Correct. If followed from start to finish, this outrageously great flatbread requires a bit of time. But I like to caramelize LOTS of garlic at once (and why wouldn't we?), so it's always on hand for the many deserving dishes it can elevate from the mundane to the sublime. PLUS, why not roast some kale once every week or two, then hold it in an airtight container at room temperature, until you deign to crumble it over any, again deserving, dish like this one. Ignore the rumors of a hipster trend—as if anything this good can be a "trend"—and just say YES to crispy-salty kale. Read more...
Let the revels begin!
Brigit
Chef Todd
Black Truffle Smashed Potatoes
It's not every day that I have a beautiful black truffle sitting in my refrigerator at home beckoning me to indulge in some form of "trufflie" deliciousness... Although it does happen every now and then. Last time was a batch of simple but perfectly scrambled eggs smothered in shaved black truffle and a touch of creme fraiche for my beautiful bride "just because." This time that truffle luck would fall upon me, I was feeling a little more self indulgent. I got a little inspiration from my youngest daughter, who mentioned her hankering for truffle fries, and Vesuvius (that's what I call my oven) was already hot. So here is a simple little ditty... Read more...
Be great! And may your table always be full!
Chef Todd
Forno Bravo Commercial Oven Used in Culinary Test Kitchen
The Culinary Edge is a food and restaurant consulting firm based in San Francisco, CA. The company helps brands create new products and services and expand into new markets. Forno Bravo recently partnered with the TCE team by installing a Professionale 120 wood/gas combination oven in their test kitchen facilities for wood fired culinary development.
A spokesperson for The Culinary Edge stated, "This oven exceeded expectations in every capacity. We were able to precisely understand the hotter and cooler spots of the Professionale in order to develop recipes to precise standards. Pizza, chicken, cobblers, roasted vegetables—this oven saw it all over the course of our two-month development period."
"We were extremely impressed by the quality of the workmanship. The installation of the oven was handled by two Forno Bravo employees and was seamless and took only about 5 hours total to build the oven in our kitchen. The entire team and their product have been a pleasure to work with."
Due to the nature of their business, TCE could not share the development recipes with us, but suffice it to say, one pizza recipe involved a pizza sauce made from San Marzano tomatoes, fresh mozzarella and pickled jalapenos.
NEW! "Ask Me Anything" in the Forno Bravo Forum
The Forno Bravo Wood Fired Oven Community Forum has a new sub forum for "Ask Me Anything" (AMA) sessions. These will be one hour live sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. A posting thread will be available prior to the AMA to ask questions that will be answered during the AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses. The AMA session will stay posted for reference after the live session. We hope you enjoy this feature of the Forum!
Do you have questions about bread making? Join us for our first AMA with author, chef, baker and host of Pizza Quest Peter Reinhart! The AMA will take place on Monday, February 15, 2016, from 7:00 pm to 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the Forum here and view Peter's answers after the live AMA.
In This Issue
Recipes from our Chefs
Free Shipping and New Prices
Forno Bravo in a Test Kitchen
Ask Me Anything Forum Feature
Pizza Quest Guest Columnist
Big Announcement!
FREE SHIPPING!
Forno Bravo's big news in 2016 is a restructure in our pricing and the announcement of free shipping on all residential and commercial modular oven kits. Forno Bravo COO Tim Cole said, "Forno Bravo's new price structure is about full disclosure. This helps our customers and dealer partners make decisions faster by clearly outlining the customer's end cost without the hidden fees so often used by other companies. Consumers are becoming accustomed to pricing that includes shipping, especially when buying online. If we can make the purchase decision easier at the point of sale, it's a win-win for everyone."
The new structure went into effect January 18, 2016. To view pricing on residential and commercial modular oven kits and assembled ovens, visit the Forno Bravo Store. To find a dealer or contractor, visit the Forno Bravo Locator.
Valentine's Day
is Coming Up!
Did you know that Valentine's Day generates sales of 100 million roses and 36 million boxes of chocolate? Don't be a boring statistic this year. Visit the Forno Bravo Store and find a gift for that special wood fired oven enthusiast in your life! Choose a practical gift like a tool stand or a fun gift like a Forno Bravo "Got Wood" apron or t-shirt.
Wood Fired Ovens in Winter Photo Contest
There's still time to send us your entry into the Winter Photo Contest! It's been great to see how people fire up their ovens year round! You can view the album of entries on our Facebook page. Be sure to cast your vote by "liking" a photo and feel free to leave comments. Remember, we want to see a fire in the chamber to show us you use your oven in the winter! The contest runs until February 28, 2016, and the winner will receive a $75 shopping spree in the Forno Bravo Store (shipments to North American residents only).
To submit your photo, send it to photos@fornobravo.com with the subject line "Wood Fired Ovens in Winter Photo Contest." Provide your name, location and any details you wish to include about your oven. The winner will be announced in the March 2016 newsletter. Good luck!
Not Signed Up For Our Wood Fired Newsletter?
Subscribe ToLooking For Back Issues?
View The Archive
Pizza Quest with Peter Reinhart - New Guest Columnist
I want to welcome our newest guest columnist, Scott Wiener, noted pizza-freak and founder of Scott's Pizza Tours in NYC, where he has taken over 37,000 fellow pizza-freaks to the finest pizzerias in New York City, both on foot and by bus. He has also written a terrific book, Viva la Pizza: The Art of the Pizza Box, in which he chronicles his Guinness World Record collection of pizza boxes from all over the world. Talk about pizza obsession—we may have found our poster boy, folks! Scott will entertain and enlighten us once a month, beginning now with this most appropriate topic on our favorite subject, pizza obsession. Read more...
Peter Reinhart
