Red Door Grill & Mt. St. Helens
Last week we had our friends from Red Door Grill in the kitchen to test out their recipes on everything from our Whatcom GVR to our Mt. St. Helens
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First Wood Stone Fire Deck 90112 – St-Viateur Bagel Shop
St-Viateur Bagel has been a central part of the culture and daily life of Montreal since 1957. In July 2012 Wood Stone built and shipped its very first Fire
Read MoreMalawi’s Pizza
At Wood Stone we love our customers, and when you read more about Malawi’s Pizza, we know you’ll love them, too! For every meal you buy, a nutritious meal
Read MoreTamarind of London
If you are in the Newport Beach area, be sure to check out Tamarind of London and their gorgeous Wood Stone tandoors! Here’s a snippet from their wesbite:
Read MoreBecause even college students should eat well.
Here are some kind words from our friends at UCSC on their Wood Stone oven: The Wood Stone Pizza Hearth is a great addition to our dining hall. The
Read MoreWood Stone’s Visit to Jonathan Fox’s La Madia
On our first night in Chicago for NRA we took a trip over to W. Grand Avenue to visit our friend Jonathan Fox and check out his hoppin’ pizzeria
Read MoreStreet to Table: Robata Grill Sparks Chef Bryant Ng’s the Spice Table
photo by Amy Tierney By now most of us in Foodservice have heard of Farm to Table, an important and deliciously sustainable trend that’s changing the way restaurateurs and
Read MoreCaputo and Neapolitan Pizza – International Pizza Expo 2012
Again this year, Wood Stone had the honor of being the oven choice for baking the world-class Neapolitan pizza in the Antimo Caputo booth at the International Pizza Expo.
Read MoreJamie’s Italian Dubai Lights Up Festival City
This week we had the chance to stop by Jamie’s Italian Dubai. Located in the Marina Pavilion of Dubai Festival City, it is the first Jamie’s Italian outside the
Read MoreWood Stone’s “Great City Tour” Part 2: London
London: Culinary Capital of the World? Parisians, New Yorkers, Chicagoans, and some Spanish from San Sebastian may argue that title; we’d like to leave it up to your “taste.”
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