Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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At the Corner of Clark and Illinois: Wood Burning Oven

The XOCO Blog
June 6, 2009

Wood Burning Oven


The wood burning oven for XOCO arrived this morning around 7AM. This 3600 pound behemoth was unloaded and dropped into place inside the building with a fork lift. Our first major piece of cooking equipment to arrive, this oven is a presence. We had to remove the door frame on Illinois street get it into the space, and even then it was close. The Woodstone oven is an all wood burning oven that XOCO will use to braise meats overnight and toast tortas to a crispy perfection.


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