This year I brought two ovens: my oldest and my newest. The 'Audrix Oven', featured in previous posts, performed beautifully. It is a 45" interior diameter oven with a very large open face and workshelf. I first saw this style in Audrix, France near where friends have a place.
|Cafe Miranda's Lobster dish and Fiore's Olive Oils|
Pat O’Brien of Fiore Olive Oils in Bar Harbor, ME – Rockland, ME – Freeport, ME www.fioreoliveoils.com, and Sourdough Artisan Bread, baked by me but made by Moutainside Bakery in Brownfield, Maine.
A surprise addition to the mix were the Himalayan salt cutting and cooking blocks from Salt Cellar, Portsmouth, NH. These slabs of pink salt allowed us to slice the vegetables for roasting and simultaneously salt them. http://www.salt-cellar.com/.
And while the Audrix Oven was busy on Sunday, I apple-smoked a natural chicken in the original Pompeii style oven.
Thanks to all the collaborators and to the show organizers, Karla Ficker and Lauren Hawkins.