Wood Fired Newsletter
December 2018

No. #115; Bella Ovens for Christmas, Roasting Chestnuts, FoodTerra Holiday Recipes, Honored Chefs, Brigit Binns on Pizza Quest

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Hi Forno Bravo family,

We would like to wish you and yours a wonderful holiday season, filled with laughter, love, and great pizza! It’s hard to believe another year is already drawing to a close. This one has flown by and build season will be here again before we know it. We’re working hard to be ready with new designs and upgrades for you to enjoy.

In this issue, we are featuring:

  1. Our Bella line of steel ovens, available for Christmas and ideal for winter wood-fired cooking. Our current lead times are just 5 days.
  2. Delicious recipes and video demonstrations for holiday meals from Chef Eric of FoodTerra and Chef Lea. They’ll make your celebrations pop!
  3. An exciting announcement that two of our friends, Chef Leo Spizzirri and Peter Reinhart' have been honored as outstanding culinary educators by BAKE Magazine. (We know they are wonderful teachers. We’ve been enjoying their expertise for years!)
  4. And lastly, a new webisode with Brigit Binns, and big news from Pizza Quest on their expansion to mybluprint.com, the online education site.

Thank you for joining us for a fantastic 2018. May 2019 be better still!

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Chefs Honored as 2018 Top 25 Culinary Educators and Mentors by BAKE Magazine

While we have many contributors and wonderful chefs on our Chef’s Panel, Chef Leo Spizzirri and Peter Reinhart are have truly become a part of the Forno Bravo Family in a special way. We are so pleased and proud that BAKE Magazine has honored both of them in their 2018 Top 25 Culinary Educators and Mentors special edition. Congratulations, gentlemen! They both do so much to share their love of cooking with others. It is great to see their hard work and generous spirits recognized!

Read Full Blog Post

Community Cookbook

Wood Fired Pumpkin Crostata by Chef Eric Wilson

Who says that pumpkin can only be used at Thanksgiving? A Crostata is a thin, rustic, Italian baked tart or pie. Recipes for them have been found in Europe as far back as 1465 AD. This version of the dessert from Chef Eric Wilson uses a delicately charred, flaky, pastry-dough crust to enfold a uniquely caramelized pumpkin filling. Dusted with powdered sugar, it will be a delight on your holiday table! Find the step by step recipe or video demonstration below.

Watch & Get The Recipe

Wood Fired Shaved Brussels Sprouts by Chef Eric Wilson

Looking for an easy, delicious, and interesting side dish? Look no further! FoodTerra’s Chef Eric demonstrates a healthy, make-ahead dish that comes together in a snap in your wood fired oven. Combine the classic flavors of pancetta, brussels sprouts, carrots, celery, and onion for a vegetable accent to any meal. See the written recipe or to watch the video below.

Get The Recipe
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Roasted Chestnuts in a Wood Fired Oven by Chef Lea Bergan

Enjoy this winter delicacy — perfect for a Christmas song (or an evening snack!) Your kids will enjoy standing beside you as they “watch the chestnuts pop!” Any extras can even be incorporated into an individual-sized tart for a fresh alternative to pecan pie. (See the very bottom of the recipe for instructions on making this variation.) Get the recipe and video demonstration below.

Get The Recipe

In This Issue

Chefs Receive Honor
Holiday Recipes
Bella Portable Ovens
Pizza Quest Expansion

Bella Stainless Steel Pizza Ovens Perfect for Year Round Baking

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Want to add high-quality, wood fired cooking to your home for the holidays? The Bella Stainless Steel Portable Pizza Oven offers incredible mobility and lighting fast heat up times. It is available in both countertop and rolling cart models, and red or black, rugged, hammertone powder coat enclosures. It also comes in four sizes to match your space and entertaining requirements — from the personal Medio28 size to the extra-large, professional-sized Ultra40!

Able to reach 700°F in under 20 minutes, the Bella is perfect for Neapolitan pizza, but also handles bread, appetisers, roasts, desserts, and many other dishes like a champ! With 2” of industrial-quality insolation, a solid welded body, high-grade ceramic floor for fast recharging, and a stylish laser-cut “flamed” flue, this premium pizza oven will serve your family well for years! Manufactured in Colorado Springs, CO, the Bella is a beauty — made with love and attention to detail from our family-owned company to your family!

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Pizza Making Demo with Brigit Binns and Casey Biggs – Part 3

Wrapping up their cooking demo at the Forno Bravo Pizza Expo, Brigit Binns, Casey Biggs, and Peter Reinhart create a beautiful, Portuguese-inspired pizza. It features sautéed fennel for a base layer, and a combination of chorizo, calamari, and shaved Fontina cheese on top. Learn pizza-making tips from the California Wine Country from these talented chefs and fire-master in this engaging new Pizza Quest webisode.

Pizza Quest Now Offering Webisodes on MyBluPrint.com

Pizza Quest has been entertaining and educating the customers and friends of Forno Bravo for many years. Peter Reinhart and his team are now expanding their outreach to an even broader audience through the “Edu-tainment” website, MyBluprint.com. (BluPrint is owned by NBC and grew out of Craftsy.com.) Enjoy the first video in the series for free, as Peter interviews Tony Gemignani, an 11-time World Pizza Champion and master pizza maker, and then subscribe for the whole 7-part adventure. You’ll come away with many wonderful stories, as well as tips and tricks from the experts to improve your own cooking! READ MORE

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