Dear Wood Fired Family,
At Forno Bravo, we love the changing of the seasons. From the vibrant colors on the trees, the crunch of the leaves, and the crisp chill in the air, to the delicious smells coming from the wood fired oven; it all comes together in a cornucopia of pleasure for the senses! In this month’s newsletter, we will continue that theme with a feast for the eyes, nose, mouth, and mind. Enjoy the informative article, beautiful photos, creative recipes, and short videos to help you learn more about making the most of the wood fired oven life.
Happy Fall!
The Forno Bravo Team
In this Issue:
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Technical Tips for Better Venting – Guidelines and Illustrations
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Safe and efficient venting is a critical part of great wood fired cooking. In this guide, we will explain the safety rules for venting your pizza oven using real world examples and clear graphics so you can understand and implement them with confidence. We’ll cover various build styles and locations, as well as providing some helpful tips for smoke reduction and management. Safety starts with knowledge!
READ NOW
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Memorable Oven Builds from the 2022 Summer Photo Contest
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Come get inspired by these beautiful residential oven builds submitted to our annual photo contest. They are great for helping you to plan future projects, or even to take advantage of the nice fall weather to get started on your build now.
- Mike Keller of Arkansas - Premio2G100
- Firespeaking of Eugene, OR Casa2G9
- Skipp Bringmann of Soldotna, Alaska - Modena Oven Kit
- Scott Leibow of California - Napolino70
SEE MORE
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Quick and easy, and oh, so tasty! Not everything that comes out of a wood fired oven needs to be Italian. Check out these recipes and short videos for three different styles of wood fired tacos from three different talented chefs. They are sure to please your family and guests.
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Pork and Pineapple Tacos – Chef Cortney Smith
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A new cast iron classic that will make your taste buds sing. This recipe is as easy as marinating chuncks of pork in a mildly spicy sauce, cooking it up with fresh pineapple in the wood fired oven, and then topping with garden salsa and fresh crema. Light and delicious!
GET THE RECIPE
QUICK VIDEO - CHEF’S DEMO
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Yucatan Style, Wood Fired Fish Tacos – Chef Aaron Brooks
Flaky, flavorful, and delicious! Made with marinated and roasted snapper or yellowtail filets, this recipe for fish tacos takes wood fired cooking back to its essence. Learn the ins and outs of making wood fired fish tacos with all the fixings from scratch!
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Ticket Spike, Al Pastor-Style Chicken Tacos – Chef Eric Wilson
No rotisserie required, just your classic restaurant Ticket Spike! Similar to a gyro, with mouthwatering thin shavings of vertical spit, wood roasted chicken, marinated with Pasilla de Oaxaca, served with a tomatillo pan sauce, and a spicy green cabbage slaw.
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Visit with Amy Emberling for a Lesson on Bread and Apple Pie
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In this episode, Peter Reinhart and Amy Emberling of Zingerman’s Bakehouse discuss a “NY-Style rye bread meets San Francisco-style sourdough,” plus an “Old School Apple Pie,” perfect for the fall season. Throw in some bonus conversation on being an entrepreneur and artisan craftsmanship, and you have an informative and enjoyable discussion between friends and master chefs.
WATCH NOW
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Steel Tuscan Grill Expands Your Cooking Options
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The Tuscan Grill from Forno Bravo is a fantastic tool for expanding your cooking repertoire. It also makes the perfect gift for the wood fired enthusiast in your life. Made in the USA from quality steel for fast, even heating, this grill makes cooking and searing steaks and veggies in a wood fired oven easy and delicious.
CHECK IT OUT
BUY NOW
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Lightweight Serata Mobile Pizza Oven and Trailer
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The Serata from Fireside Trailer® is the ultimate tailgating and catering machine! Under 2,000 lbs for maneuverability and lightweight towing, the feature-rich Serata has all the options you need for success, without getting weighed down by the extras required for a larger trailer.
SEE IT NOW
LEARN MORE
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