THE FUEGO BLOG

After a product development meeting where we discussed the possibility of a Fuego pizza oven, I decided I had to have pizza for dinner.  The power of suggestion!  Of course, San Francisco has a mecca of little pizzarias, especailay in North Beach a.k.a Little Italy, but I already had a place in mind that I was dying to try out.

Beretta is a new resturant, previously Last Supper Club, located in the Mission District.  I'd heard some great things about the place, and the owners are true Itailans, so I knew the pizza would be great.  I prefer the thin crust kind with fresh ingrediants.   A combo of mozzarella, basil, and tomato is all I need.  No fuss, just great flavor.  Fingers crossed, I ordered the Margherita pizza.  It was delicious!

I was also pleasantly surprised by the cocktail menu.  The Rattlesnake was recommended, made with rye, lemon, maple, bitters, and egg white, but I opted for a safer drink.  The Hemingway, made with white rum, line, cane sugar, maraschino, and grapefruit, was more my speed.  The food was great, cost was right (only $14 for the pizza and $9 for the drink), decor was cool, and the place was vivacious.  Great MIssion find-- located at Valencia and 23rd. www.berettasf.com

John and I headed to Sacramento this weekend to visit some friends, and check out the California State Fair. Having never been to a state fair before, I was really looking forward to a good time of cotton candy and ferris wheel rides, what I got was much much more. Some of the delicious fair cuisine that we partook in: deep fried White Castle burgers, deep fried spam, and for dessert: deep fried pop tarts and s'mores. All washed down with something I'd never seen before: California red wine slushees. That's right, cool, refreshing, blended ice and wine. I might have to include a whole separate blog entry in our Drinks section. They were yummy. And of course, a trip to a state fair (or Disneyland for that matter) is not complete without a giant smoked turkey leg. I've attached a photo here of the massive smoker they were using (they actually had TWO of these going at the same time) as well as our friend Greg diving right in. The meat of these turkey legs is very pink, which is disconcerting to many people, however, I learned that this pink color is a result of the smoking, and has nothing to do with the doneness of the meat. In fact, the USDA has published a fact sheet specifically on this issue: http://www.fsis.usda.gov/FactSheets/Is_Pink_Turkey_Meat_Safe/index.asp.

All in all, we had a terrific time, and I even got to say hello to the Governator while I was there.

--Yael Wulfhart, Fuego Operations Manager

Yale Appliance and Lighting recently hosted their annual Innovation 2008 Event, where they showcased the latest and greatest in appliances to the Boston community.

This year the feature product was the Fuego grill!  Chef Kurt VonKale, of Yale Appliance and Lighting, demonstrated the Fuego to a number of customers, including local premier radio host, Paula Street of WODS 101.3 FM.  "The Fuego made a statement among many of the standard outdoor grills, and the performance is great," states Chef VonKahle.  His featured dish for the event was Shrimp and Komquat Kabobs as shown below. 

Yale, thanks for the photos!  We are thrilled it was a great event.

On August 8th, Purcell Murray in Huntington Beach, CA hosted the first Fuego 'Dine & Learn' cooking experieince.  Celebrated Southern California chef Jet Tila fired up the Fuego and taught everyone how to get the most out of the grill while preparing a delicious lunch.  The menu included Asian style flank steak sandwiches with Siracha aioli, a grilled vegetable salad, and grilled stone fruit with vanilla ice cream- all grilled to perfection!

Chef Jet is a nationally renouned chef who has been featured in numerous publications and on television.  Most recently Chef Jet has been recruited to be a part of the Wynn Hotel chain, opening and operatiing as head chef for an exclusive Pan Asian restaurant in Encore, the latest Wynn Hotel in Las Vegas, NV.

www.chefjet.com

Heather Storm, Chef Jet Tila, and Lynne Kramer.

Chef Jet plates our delicious lunch creation.

I guess it's true what they say, 'Don't mess with Texas!'  Especially when it comes to BBQ.

Thanks Stewart!