Eagle Rock Comedy Festival!

Stop by Wildwood next Thursday night (12/8) to enjoy funny people by the warmth of our wood fire. Entry is free. Wood-fired snacks are a cash-only pittance. $5 two-for-one pulled pork sliders. $10 personal wood-fired pizzas. Boutique adult beverages too. Support local artists while you eat local food!  

For more information on the festival, click here.

Post-Block Party Blues

If you couldn't make it out to the super success that was the Eagle Rock Block Party this past weekend, please don't fret: we've still got some truly unique culinary items that promise to ease the stress of your holiday shopping, make you feel good for supporting small business, and bring joy to the receiver and his or her kitchen all the year long.  Click on the link above for our holiday shopping newsletter, or check out the website for even more gift ideas.

Happy shopping!

Eagle Rock Block Party!

The Eagle Rock Block Party is already a week from tomorrow, and we here at Wildwood plan to pull more than a few rabbits out of the oven---though not literally this time, as we'll likely be slow roasting a pork shoulder.  

Stop by on the 26th between noon and 9pm for complimentary wood-fired nosh, local libations, and fun culinary demonstrations every hour on the hour.  Chef Michael Gerard will wow the crowd with lessons in everything from Brazilian BBQ to marshmallow trees.  The tunes will be flowing, the shopping will be local, and Yelp will have a photo booth in our front yard!  

Check out more details on Facebook and Patch and we hope to see you there!

Wildwood on Meetup!

Wildwood feels like a proud papa, as we've recently signed up to sponsor local foodie groups on Meetup.  If you haven't yet gotten on that proverbial bandwagon, now's the time.  Sign up and let us support your group in order to receive 15% off any one of our cooking classes.  And a shout-out to Foodie Connection, the first group hungry enough to accept our sizzling offer.

Wood-Fired Wednesdays Pizza Cooking Classes

Learn how to make authentic, Neapolitan-style pizzas in Wildwood’s cooking classes

Pizza is widely regarded by many to be “the perfect food,” but not all pizzas are created equal. A paper-thin, wood-fired crust- chewy in some places, crisp in others- and fresh, seasonal toppings are signatures of Neapolitan-style pizzas, and we here at Wildwood are convinced they rank at the top of the pizza hierarchy. Don’t have a wood-fired oven in which to make your own? Join us for our “Wood-Fired Wednesdays” cooking classes and learn how to make perfect pizzas using our state-of-the-art, wood-fired ovens in our Wildwood Test Kitchen.

What:
Join Wildwood Ovens & BBQs owner/proprietor Michael as he takes you through the process of creating authentic Neapolitan pizzas cooked in our wood-fired ovens. You’ll learn how to make Wildwood’s signature dough, prepare toppings directly in the oven and understand how to combine flavors and textures to create the perfectly balanced, Neapolitan pizza using herbs grown in our Wildwood garden. Eating the pizza hot out of the oven is strongly encouraged; having a glass of wine during class is also part of the experience! Classes are $65.00; to reserve your spot email Megan@wildwoodovens.com or call (323) 255-6578.

When:
June 8, 15 and 22 6:30- 9:00pm

Where:
Wildwood Outdoor Test Kitchen- Wildwood Ovens & BBQs
5020 Eagle Rock Blvd.
Los Angeles, CA 90041
(323) 255-6578
www.wildwoodovens.com
Facebook: Wildwood Ovens & BBQs
Twitter: @wildwoodovens

We hope you'll join us for one of these fun classes- see you here!

Perfect Oven Roasted Marinara

Ingredients:

1/2 Cup Virgin Olive Oil

2 Garlic cloves, minced

1 Tsp Dried oregano

28 oz (two 14 oz cans) Chopped tomatoes (fresh or canned), drained and juice reserved

To Taste Sea salt and fresh ground black pepper


Directions:

Begin by heating a large saute pain in the oven, add oil and heat almost to smoking point.

Using caution, add the garlic, oregano, and tomatoes (sauce may have the tendency to sputter.) Stir and place the pan back in the oven. Continue cooking, stirring every few minutes, until the sauce is thick and glossy. Season to taste with salt and pepper.

Pass sauce through a food mill placed over a bowl. Place smooth sauce (without the skin and seeds) back in the pan and place in the oven until desired thickness is reached.
Note: you can add sugar if the tomatoes are too acidic.

Meatballs For Spaghetti

Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon

Ingredients:
1-2 Lbs Salmon Filet

1C Apple Juice

¼ C Bourbon Whiskey, or Brandy

¼ C Brown Sugar

2 Garlic Cloves (minced)

1 Cedar Plank

TT Kosher salt
TT Fresh cracked black pepper.

Procedure:
Soak cedar plank in water for 2 hours. Rinse salmon under cold water and pat dry with paper towels. Place a medium sauce pan over medium high heat and add bourbon or brandy. Use caution as the alcohol can ignite; never pour directly from the bottle. When alcohol is reduced and there is only a small amount left, add apple juice, brown sugar, and garlic. Continue to cook over medium high heat until reduced to about ¼ of the original volume (should be slightly thinner than syrup).

Season salmon with salt and pepper on both sides, brush skin side with olive oil and place on cedar plank, skin side down. Place cedar plank on a medium high grill, or in a wood fired oven pre-heated to 500°F near the fire. Use a probe thermometer to check the internal temperature of the salmon after 10 minutes, and every 5 minutes or so thereafter. Once the salmon has an internal temperature of at least 100°F, brush on the apple glaze that you made earlier, repeat this step every few minutes. Cook salmon until you achieve an internal temperature of 135°F. Serve right on the plank.

Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon

Suckling Pig in the wood fired oven

Say hi to our little suckling pig. We purchased her from a local butcher to roast in the oven as part of our amazing thanks giving feast. We coated the entire pig with olive oil, then generous amounts of salt and pepper.

We stuffed the cavity with carrots, onions, rosemary, and garlic, and slid it into the wood fired oven preheated to 400 F. After 4 hours look what came out of the oven.

For several days we have been enjoying the best pulled pork sandwiches, carnitas tacos, and fried pork rinds.

Pulled Pork Bbq Sandwich

Thanks for checking us out

This is our first post on blogger, and it will certainly not be the last. Keep watching us as we will be continuously posting new recipes, photos, stories, tips, and more. Also please share any of your wood fired cooking experiences, and feel free to ask us any questions.
Rotisseries & Roasters