Marco Island gets a taste of Brazil!

When the chefs at the Hilton Hotel in Marco Island, Florida found themselves longing for the BBQ of Brazil, they recruited our very own Chef Michael Gerard to design them this beauty: a 19-skewer, no-smoke BBQ that uses infrared burners in place of charcoal.  As the meat cooks, succulent juices collect in a water bath that runs along the bottom, creating a delicious steam and allowing for easy clean-up.  We're guessing a couple of beachfront BBQs are in order.

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.

Check out our new site for classes & events!

We over here at Wildwood are thrilled to announce the launch of our new site for classes and events!  Be sure to bookmark our calendar so you can stay in tune with the many delights we've got roasting in the oven---from classes in ultimate pizza to celebrity chef dinners to community game nights.  Come taste the magic of our urban hearth in what might just be the best kept secret on the eastside of Los Angeles!

It's Here: Our Big, Beautiful Pre-Assembled Copper Oven!

We thought we'd usher in the first official day of summer with some glamour-shots of the newest beauty in our line of precast, wood-fired ovens. We took a Facebook poll earlier this year to figure out what we should call this vision of shiny copper, and there was a tie between "Golden God" and "The Beast." What do you think?

Although we pride ourselves in offering several models of our high quality, easy-to-assemble wood-fired ovens, we knew some of you are looking for something you can simply drop into your kitchen or outdoor patio so you can get cooking right away. Our customers are our number one priority, so we heard your call and listened! These gorgeous copper ovens are ready to kick off your wood-fired culinary adventures NOW. Our products are a constant source of inspiration to us here at Wildwood and we've made some of our best Neapolitan pizzas in this oven...and that's only scratching the surface of what this beast can do.

We're convinced that this spectacular oven would not only enhance any kitchen but will become the centerpiece in your culinary kingdom.  Email us at info@wildwoodovens.com - we'd love to help you make this innovative piece part of your kitchen.

Happy Summer Solstice everyone!

Are You A Locavore?

Do you buy most of your meat and produce from local farmers? We love the sustainability and support to local businesses that being a locavore encourages, so we've done one better by growing our very own produce.  I think a wise person once said, "You'll never taste anything as good as what you've grown yourself."  We agree.

Our garden is coming along so nicely and I wanted to share some pics with you.  Feel free to link back to your garden- we love to share stories with our Wildwood community.

Our Japanese eggplant are growing by the day.  These "nasu" (that's eggplant in Japanese!) have only tiny, edible seeds and a skin much more tender than their larger counterparts.  Once they're ready, we'll probably just slice them up, brush them with olive oil, sprinkle a bit of sea salt and freshly ground pepper and then sear them over a hot hibachi grill inside of our wood oven until they're tender.  They'd also be fantastic slow roasted with a good smear of sweet, red miso paste.  Who's getting hungry?

Some yellow crookneck squash:

What's growing in your summer garden?  Let us know in the comments section, tweet us @wildwoodovens or post on our Facebook wall!

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!

National Brisket Day!

BBQ is a big part of what we do here at Wildwood, so of course we jumped at the chance to celebrate National Brisket Day which was last Saturday.  Not that we need a special occasion to eat meat of any kind, but it was nice to mark the holiday with a big, juicy brisket.