Archive for December, 2011

It’s Friday afternoon, on the eve of Christmas Eve, and I’m beginning to write this blog with an extremely full tummy. I’m moving a bit slower than normal, but want to share my latest wood fired baking experience with you before the weekend.

To celebrate the holiday, I was given free reign to try something different in our wood fired oven. I chose a new twist on an old favorite, Macaroni & Cheese – wood-fired style. First, I have to give ...

With our newly installed model 83 Le Panyol wood fired oven here at the shop, the Maine Wood Heat staff is fortunate enough to fire the oven and cook whenever we want. We are a lucky bunch. Last week, I brought in some grass-fed beef raised on my farm to cook on the hearth. I have cooked pizzas and roasted veggies, but I had never cooked steaks. My mouth was watering at the opportunity.

The oven had ...

Flat $250 shipping for residential oven core packages…

During the holidays, we like to offer a special savings for our customers. Our gift this year is a flat $250 shipping fee on any Le Panyol residential oven core package, shipped anywhere in the US.

If you have been thinking of ordering a residential oven core package, there’s no better time. Save up to hundreds ...

We are proud to announce the recent opening and new series of hands-on culinary workshops with Peter Berley, a world-renowned chef and award wining cookbook author, held in the comfort of his own home kitchen in South Jamesport, Long Island. The workshop are based around his Le Panyol model 83, and are limited to 8 students so if you’re interested, check out Peter’s Web site for more information or register online. We’ll be sure to follow Peter and ...

Last Spring, I learned how to make wood fired artisan French bread from Michael & Sandy Jubinsky at their school, Stone Turtle Baking & Cooking, in Lyman, Maine. In the first few minutes of class, it was clear I was in the company of not only great knowledge and skill, but also great love. Michael and Sandy were clearly passionate about the art and science of baking, and of each other. They worked together seamlessly, as if extensions of one ...