New Webisode; Brigit Binns, Wood-Fire Cooking Part 2
We’re back with Part Two of our wood-fired cooking session with Brigit Binns and her husband, Casey Biggs (aka “The Cinderfella”). If you recall, in Part One Brigit teased us with her inventive wood-fired chicken thighs, baked with Greek olives, capers, chorizo, artichoke hearts, and tomatoes (click here if you missed Part One). As we finally get to taste the crispy skin and super tender and savory chicken and sauce in this segment, Brigit and Casey tell us a little about Refugio, their retreat and conference center in Paso Robles, CA, where they offer a never ending variety of wine tastings, cooking classes, and events of all types. Click here for more details and, when you can, take advantage of Brigit’s inventive recipes and classes by contacting them. Also, Brigit’s book, The New Wine Country Cookbook: Recipes From California’s Central Coast, is definitely worth having — the photos are beautiful, inspiring, and every recipe is a winner!
As for me, I’m looking forward to having some more of that baked chicken, which means I need to fire up my Forno Bravo Vesuvio oven in time for the holiday weekend….
Recent Articles by Peter Reinhart
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Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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