June 30 – July 1
Join Richard Miscovich and go beyond pizza to learn quick and easy wood-fired appetizers, savory flatbreads and ways to use your oven’s low temperatures. The guests in your home or restaurant will appreciate these alternatives to your wonderful pizza.
We’ll use several Marra Forni ovens and create a variety of heat environments to illustrate how you can get the most out of one firing. A blazing hot oven will provide ember and fire roasted vegetables, steamed clams and farinita. A (just) slightly cooler oven gives the opportunity to make pita, zaatar flatbread and kachapuri, the cheese filled ‘boat bread’ of Russian Georgia. A mild oven gives us the opportunity to infuse savory oils and render fats that are ideal to use for high temperature cooking. We’ll also make high quality beef jerky for a simple snack and substantial bloody mary garnish. And we won’t forget one of the main wood-fired food groups because we’ll make ‘Party Pizza’, the regional pizza of Rhode Island.
The diverse temperature ranges we’ll work in will allow us to take full advantage of different heat windows to understand blazing ‘a la minute’ cooking all the way down to a long, slow cooking space.
This immersive weekend explores thermodynamics of wood-fired ovens, how to control the temperature of your oven, the wonders of live fire cooking, the comfort of low temperature heat environments and a face to face interaction with the science and miracle of dough fermentation.
Chef Richard Miscovich
Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. He is the author of ‘From The Wood-Fired Oven’ and instructs the online Craftsy courses, “Handmade Sourdough: From Starter to Baked Loaf”, “Mastering the Art of Pizza” and “Best Sandwich Breads”. Richard was named one of the twenty-five best Professional Educators by Bake magazine for 2018.
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