Following The Heath Curve: Wood-Fire Ovens 3/13/21
Get all your questions answered about wood-fire baking! “Residential and commercial wood-fired ovens have become wildly popular over the past twenty years, and cuisine fired by wood-generated heat is being served in backyards and high-end restaurants all over America. Author, teacher, and baker Richard Miscovich will be sharing his burning passions for both wood-fired cuisines and working with wood-fired ovens” This event was held virtually on zoom and had opportunities for questions and discussion.
