Archive for the ‘News’ Category

Jul. 92015

Wood Stone Tuna


Knowing how well the Wood Stone home oven cooks steak, with a beautiful char on the outside while still medium rare on the inside, I decided to apply that to sushi-grade tuna. I just got a cast iron skillet smoking hot, seasoned the tuna and cooked it for about one minute on each side. Then I sliced it thin and put atop flatbread with some guacamole. I also made an hors d’oeuvre with tortilla chips and the guac. Next time I may try a wasabi mayonnaise… It was a definite crowd-pleaser!

-Chef Linda

whiteClamAndGarlicPizzaA few of us from the Wood Stone team enjoyed a great dinner at Osteria La Madia in Chicago last month which included many mouthwatering dishes out of the Wood Stone Mt Baker 6′ stone hearth oven such as Fire Roasted Suckling Pig and Fire Roasted Crispy Artichokes. It was the pizzas however, which really grabbed our attention.

We’ve all eaten our share of pizza, but agreed that the pies at La Madia all had just the right ingredient combinations and proportions as well as a great bake. I came home and replicated two of them to add to our Wood Stone Home Recipe Section. The classic White Clam and Garlic Pizza gets a twist with the addition of Pecorino, fresh thyme and Fresno chiles. I also made Carbonara Pizza with Home-Cured Pancetta and Cracked Egg inspired by their version with guanciale. Delicious!

Jun. 302015

Great Pizza Wines

winePizzaClassic wine pairings for pizza are usually fruity wines with high acidity to balance the natural acidity in tomato sauce and to help cut the fat in the melted cheese. Barbera, the varietal traditionally grown in the Piedmont region of Italy is a nearly perfect traditional pizza wine. Its low tannin structure is also key, as a highly tannic wine can combine with tomato to create an off-putting metallic taste. There are some fantastic Barberas being produced in the Shenandoah Valley in the Sierra foothills of California. The Shenandoah Vineyards ReZerve 2013 Barbera and the Helwig 2013 Barbera are great choices, AND they both just won Double Gold medals at the San Francisco International Wine Competition where I recently worked as a volunteer!

Sangiovese and Chianti are great for spicier meat pies as are fruity Syrahs made in the Rhone style with nice peppery flavors. It’s also fun to break from the red wine with pizza mold by trying a full-bodied white such as Grüner Veltliner.  I love the Grüner made by Zocker from the Edna Valley in California. It has nice acidity as well as a steely minerality; a great call on pizza night.

And don’t forget bubbles! Prosecco and other sparkling wines would be delicious paired with our new White Clam and Garlic Pizza as well as other white pies. My go-to Prosecco is from La Marca, and for good value domestic sparklers I always love Gloria Ferrer Blanc de Noirs from Sonoma and Roederer Estate Brut from the Anderson Valley in California.

-Chef Ann

Another successful Father’s Day BBQ is in the books!  This year, we hosted our family for a day of swimming and eating, courtesy of Wood Stone Home.  There were ribs, burgers, salmon, dogs, brats, and a myriad of salads; I could feed a small army with my leftovers alone! 

However, you know what I don’t have leftovers of?  The s’mores!  Chef Ann gave me the idea of making these in my Wood Stone Home oven, and now it will be a Bedell BBQ staple.  I just arranged some graham crackers with marshmallows on a sheet tray, put them in the oven for around 30 seconds, and then placed chocolate and another cracker on top of each one.  They were eaten almost as quickly as they cooked!  Well, by everyone but my son who doesn’t like marshmallows.  He had a popsicle.  But that is for a different blog post…

p.s. If you enjoy these s’mores, be sure to check out the S’mores Chocolate Chip Cookie Dough Pizza and S’mores Calzone for a fun spin on the old camping favorite!

-Chef Lindasmores

cornbreadThis weekend we had some friends over for a Wood Stone BBQ. They had never seen our Wood Stone Home oven in action, and after hearing me singing its praises, wanted to see what it could do. While they were impressed by the pizza and proteins it produced, they were amazed by the simple skillet cornbread that was done in minutes. 

With basic ingredients already in my refrigerator and pantry, I was able to whip this up in about 5 minutes, and it was baked and ready to serve in around 15. Though I like it with corn kernels baked in, my kids prefer it “plain” with a little added sugar; they won this time, but it’s my turn next!

Want to try your own skillet cornbread at home? Use your favorite recipe or branch out and try our Apple Cheddar Cornbread Cobbler.


-Chef Linda Bedell


Mar. 162015

Wood Stone at the CIA


Chefs Frank, Ann and Mike

I’ll be helping the Wood Stone Team at the Culinary Institute of America’s Worlds of Flavor conference in April again this year at their beautiful Greystone campus in Napa Valley, California.  Asia and the Theater of World Menus is the theme so we have had fun creating some Asian inspired recipes such as Tea Smoked Duck Breast with Roasted Cherry Sauce and Char Siu Pizza with Hoisin BBQ Sauce.

There are 7 pieces of Wood Stone commercial equipment at this outpost of the CIA which get plenty of use in helping to train the chefs of tomorrow.  Included in the lineup are two Mountain Series ovens and a Bistro 4343…the same ovens found at Wood Stone Home!


-Chef Ann






Nov. 182014

Padrón Peppers


I found gorgeous padróns at the farmers’ market last weekend which are hands down one of my favorite foods.  Sweet, grassy, nutty and occasionally spicy, these yummy peppers have been gobbled up in tapas bars in Spain for years.  I have seen them in more and more markets here in the States, and they can also be ordered online through Happy Quail Farms.  Watch this quick video to see what a snap they are to prepare in the Wood Stone Home oven, roast some for yourself ,  pour a glass of chilled Fino sherry and enjoy!

-Chef Ann



Wood Stone Home had the pleasure of joining Russ Diamond and his team at Snyder Diamond in Santa Monica, CA to celebrate their 65th anniversary. Chef Ann and the team had use of three Bistro Home 4343 ovens to show a great variety of dishes. The catering company, Bread + Water, put together a fantastic menu for the private event which had over 300 of the top designers, architects, and industry professionals, as well as family and friends. Between the wonderful food, beverages, and live music, a good time was most definitely had by all! Congratulations to Russ and the Snyder Diamond family for so many years great service. Cheers to many more!

Wood Stone Home will be at the Architectural Digest Show at Pier 94 in New York City from Thursday, March 20th to Sunday, March 23rd. We will be in Booth #163 with our friends and East Coast distributor, Eastern Marketing Corporation. Come visit Chef and Sales Manager Linda Bedell to ask all of your burning questions and find out how to integrate a Wood Stone into your dream home. We look forward to seeing you there!

For more information:

Green Plate SpecialWhen Chef Laura Dewell left her position as Residential Coordinator at Wood Stone Home, we were all sad, yet excited to watch as she pursued her dream of bringing a Garden-to-Table educational non-profit program to Seattle’s middle school youth. Just beginning their fourth year, Green Plate Special now has a permanent home in the Rainier Valley district, complete with beautiful raised garden beds, worm and compost bins, greenhouse, storage shed, harvest sink, prep and outdoor dining area as well as, you guessed it, a beautiful new Wood Stone Mt. Adams wood-burning oven

As Wood Stone president Kurt Eickmeyer put it after he recently visited GPS for their Garden Gala, “I am so proud of Laura! She has used her energy and vision to create a truly remarkable program which is changing lives for kids in Seattle.  Wood Stone was more than happy to provide an oven for this great project.”

Below is a video which gives some additional insight into what Green Plate Special does. View it and feel free to learn more at




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