{"id":5091,"date":"2018-09-01T01:15:03","date_gmt":"2018-09-01T05:15:03","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=5091"},"modified":"2018-09-04T12:17:40","modified_gmt":"2018-09-04T16:17:40","slug":"new-webisode-brigit-binns-part-2","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-brigit-binns-part-2\/","title":{"rendered":"New Webisode; Brigit Binns, Wood-Fire Cooking Part 2"},"content":{"rendered":"

We’re back with Part Two<\/strong> 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<\/a> if you missed Part One).\u00a0 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<\/a>,<\/em> 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 <\/a>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<\/a>, is definitely worth having — the photos are beautiful, inspiring, and every recipe is a winner!<\/p>\n

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….<\/p>\n

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