First Favas of Spring & a Mobile Hearth, Chef Rachell Boucher
At a recent Standards of Excellence event in California, Chef Ann Rudorf “wow’d” the crowd (which included Chef Rachell Boucher) with her Pizza with Minted Fava Beans & Pecorino
Read MoreCategory: Recipes
Recipe: Olive Tapenade
Olive Tapenade Makes 4 cups Our twist on traditional tapenade uses mayonnaise to soften its flavor. When we serve breads, crackers, and vegetables in our test kitchen, we always
Read MoreRecipe: Margherita Pizza
Makes 1 ea. 10-12-in.pizza Named for Italy’s beloved Queen Margherita di Savoia, this tomato, basil, and mozzarella pizza was created in 1889 by pizzaioli Raffaele Esposito of Naples. With
Read MoreWood Stone Cooks Up Local Spot Prawns and Yokeko Oysters
Wood Stone had the chance to cook some local spot prawns and Yokeko oysters during a test kitchen visit in a Bistro 3030. For the Spot Prawns we heated
Read MoreWood Stone Rotisseries, GREAT for Peruvian Chicken
As cultures continue to find their way into North America we continue to enjoy the impact through food. It’s refreshing to enjoy food prepared and cooked from a different
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