Hyannis, MA (PRWEB) December 11, 2012
A talented team of professionals recently flew in from across the country to gather at KAM to present many of the region’s builders and kitchen designers with a full-on demo of the fully functional Wood Stone Oven at the Hyannis location of the high-end kitchen appliance dealer.
Wood Stone Ovens have long been the cooking appliance of choice for nationally renowned chefs and restaurants ranging from Wolfgang Puck to California Pizza Kitchen. Comprised of three- to four-inch thick ceramic walls, the stone hearth ovens are able to reach extremely high temperatures allowing food to retain more of its natural moisture. It’s a singular, sought-after flavor.
Beginning in 1990, Wood Stone Ovens were sold exclusively to commercial enterprises. After receiving a growing number of requests for a residentially “listed” (safety regulated for home use) version of the oven, the company had a “meeting of the minds six or seven years ago and said ‘if we’re going to do it, we’re going to do it right,’” said Phil Eaton, the company’s national VP of sales who was on hand for the event at KAM.
After making changes designed to appeal to homeowners, such as the addition of glass doors, a powder-coated stainless steel mantle and a more compact size, Wood Stone introduced the Bistro Home and Mountain Home lines of residential ovens, both of which are available in a wood-burning, a gas-wood hybrid and a solely gas-fired version. With its ease of operation, Eaton described the gas-burning version as the most homeowner-friendly model.
Manning the oven at the KAM event was Chef Michael Brockman, Wood Stone’s corporate chef who travels the country preparing food in the famed ovens. He served the crowd several types of artisan pizza along with rack of lamb, succulent chicken wings, crostini and roasted nuts. Brockman’s Wood Stone-prepared foods drew rave reviews from the crowd.
Gary Souza, owner of Rogers & Marney, a long-time custom builder based on the Cape, dubbed the oven “spectacular” adding he’d brought his wife and sister to see the product and that “everyone’s enthralled with it.” Souza is currently working on a 9,000 square-foot home on Oyster Harbors, the private island located just off Cape Cod, and thinks the residential version of the Wood Stone Oven is a natural fit for the project.
Also at the event was Peter Pometti, co-owner of A. I. Enterprises, Inc., another Cape-based builder who, of late, has been doing a lot of work on remodels and historical restorations. He too sees the Wood Stone Oven as a great option for his client base; “I like it. I think it’s interesting and I would think it would be a great option in an outdoor kitchen.” And his thoughts on the food? “The foods great,” he said, adding succinctly; “I like that pizza.”
Just around the corner from Chef Brockman and the Wood Stone Oven during the KAM event was Chef Kurt Von Kahle. Von Kahle was turning out crowd-pleasing treats he prepared on an AGA Total Control Range Cooker. AGA, an additional brand carried by the distributors of Wood Stone Ovens, Eastern Marketing Corp., is well known for their “distinctly British cooker,” according to the company’s website, but the solidly built radiant heat cooker has rapidly become a favorite of foodie homeowners across the U.S.