Meet some of our customers
Brava Pizza We build some of Denver’s best pizza from local ingredients so darn fresh and delicious you may just think you’ve been transported to an outdoor market someplace in southern Italy. Our pizza’s start out on a thin crust, a recipe chef and pizzaiolo David Bravdica learned while cooking in Italy, crispy but chewy, delicate but not soggy. The ingredients, carefully selected from local sources, are topped with just the right amounts to melt lovingly together in the wood-fired oven. We fire our oven with oak – just the way it’s done in Italy.
Texas Pizza Wagon is a full service catering company serving the Houston-Austin-San Antonio triangle from their home base in Round Top, Texas (population 90). We can provide anything for your special occasion, from appetizer to dessert, but our forte is delicious, artisan pizza baked fresh in our mobile wood fired oven. The owners, Chuck and Nancy Sullivan, make the crust and sauce by hand, and then assemble a wide variety of toppings that fit your taste, budget and what’s in season. Add in freshly baked breads and from-scratch desserts and you have all the ingredients for a spectacular event.
Contact: Nancy Sullivan Phone: (979)249-5997 email: nancy@texaspizzawagon.com “Life’s Too Short to Eat Bad Pizza”
Epicurean Catering We are the only catering company in Denver to be named Caterer of the Year by Visit Denver and one of the Top 25 Caterers in the World by Special Events Magazine. We were awarded the 2010 Catersource ACE Award and have been recognized by various local and national entities.
We’ve fed the likes of Ralph Lauren, the Pope, Julia Child and every president since the original George Bush – but it’s you that keeps us coming back for more. http://epicureancatering.com/
faire la cuisine Food has always created an atmosphere for bringing people together. My passion for food is not really about the food itself, but it comes from the ‘magic’ that happens when our family or friends get together to share a great meal. This has become so important to me that I am compelled to share this passion in many ways.
In 1990, I started faire la cuisine to respond to the demand for wondrous, scrumptious, and fanciful foods with a special emphasis on presentation. The words “faire la cuisine” are French meaning “to do the cooking.” I want to help every customer to experience the fun of planning and participating in their own unique event.
My business has evolved to a mission to help bring families back together around the kitchen table.
As the founder and owner of faire la cuisine, Susan Kaiser has offered professional catering services to Granville, Ohio and surrounding communities since 1990. Susan attended a Master Chef Catering Program in London at the Le Cordon Bleu and received a Cesar Ritz Diploma from Ritz-Escoffier Ecole de Gastronomie Francaise in Paris. Susan has catered events of all kinds and all sizes, and welcomes the opportunity to teach you the joys of good cooking.
Firevine is a mobile wood fired oven catering and event company serving Northern California and South Florida. We specialize in gourmet thin crust pizza and wood fired cuisine, anytime anywhere. The combination of our wood fired oven and local organic ingredients, truly creates a unique experience and amazing food.
David J. Keen Founder/CEO Firevine Inc. p. 916.749.8398 w. firevinepizza.com davidk@firevinepizza.com
Here at Frank Andrews Mobile Kitchen LLC, our emphasis is on providing our customers with high-quality food that is prepared by our professionally trained and personable staff in a manner that not only reflects innovation but also demonstrates an appreciation for traditional Old World cooking techniques. Our handmade, tossed Napolitano-style pizzas, calzones, and breads, are baked in our artisan wood-fired oven.
Frank Andrews spent 25 years as a customer service/sales representative for customers throughout New England. In 2009, after having been the victim of corporate downsizing, he decided to pursue his life-long passion for cooking and catering which, up until this point, he had enjoyed strictly as a hobby.
Chef Michael DeMusis is an experienced chef currently working at a nearby Country Club. In addition to his catering and line cook experience throughout the Tuscany region of Italy, Chef DeMusis interned at Ristorante Il Sole in Bologna, Italy, a Michelin star restaurant.
I am 24, live on Sauvie Island in Portland, Oregon and if I know one thing, it’s how to keep myself busy. Last year I started a mobile Wood Fired Oven, serving freshly made handcrafted pizzas. Girasole Pizza Company quickly grew, and I found myself partnering with my husband (Jake) & best friend (Emily) to open up a Wood Fired Cafe in St. Johns. We opened January 14th, 2011
Brittany B http://sunflowerpizza.blogspot.com/
We divide our time between the North & South. From May through October we are based in Vermont, participating in events throughout the Northeast including New York, New Hampshire, Massachusetts and Connecticut. Then from May through October, we are based out of Naples, Florida and travel frequently to the Miami area as well as other parts of the Sunshine State.
Jack’s Famous Wood Fired Pizza specializes in both event and private catering, ranging from small parties to large music and art festivals. We have decided to focus more on private catering upon our return to Florida this coming winter season.
Our artisan pizzas include both traditional and gourmet varieties with a focus on locally grown ingredients. Our most popular pizza is the Margherita which showcases our own fresh homegrown basil and tomatoes.
Jack is the previous owner of Sal’s Italian Restaurant in Rutland, Vermont, and after a long period in the construction industry, he has returned to doing what he loves which is delighting people with healthy and delicious gourmet pizza!
Lauri works together with Jack as well as managing the scheduling and booking of events. She is also a full time real estate agent in Naples, FL. Jack and Lauri have 2 children both of whom are recent college graduates.
La Fortuna was born when we built our first wood-burning oven. When we ate the first pizza, we knew that we had created something we had to share. Our company is family-owned and family-run, with daughter Evie hand-stretching crusts to order, mom Jen applying our delicious toppings, and dad Scott working the wood-fired oven to provide that unique flavor and texture. For a big event, we might recruit some extra help, such as an Auntie (pictured here) or a Granny. When you eat a La Fortuna pizza, you are tasting our passion for taking locally-grown ingredients and crafting them into a food whose simplicity masks layers of depth and complexity. We are La Fortuna—our passion for quality is in every pizza, and we want you to taste it.
Pizza amore! At the age of 16 started working with dolphins and sea lions and for 20 years trained many different species of Marine Mammals including Dolphins, Killer Whales, Beluga Whales, Sea Lions and Seals. Worked in several marine parks around the country as a trainer and climbed the ranks to become a curator at a very large marine park.
In January of 2000, at the age of 36 changed careers and started working as a Sales Manager with Fort Dodge Animal Health (Division of Wyeth) selling various pharmaceuticals and vaccines to Veterinarians. Since 2010, I have been working as a National Sales Director for Pala-Tech Laboratories Animal Health.
While at my father’s cottage on Lake Ontario, I developed a friendship with native Italian from Italy that got me hooked on a wood fire oven that he was building next to my father’s cottage. Fell in love with it and built my own in my backyard from the plans I found online from Forno Bravo. My oldest daughter was graduating high school and I wanted to do something different for her graduation party. So we cooked pizzas for over a 100 of our friends and family. After a few weeks of cooking pizzas everyday in the oven we were at another graduation party and someone mention that I should cook pizzas for them. I laughed it off but after a few beers and prodding from my friends the wheels started turning. In May of 2011 I took ownership of my first trailer and started Pizza Amore “The Wood Fire Way” LLC as a family operated operation in western New York. I now have a mobile license in 2 of the largest counties in western NY. My wife Diana and I have fined tuned our sauce and pizza making skills and modified our Fire Within trailer to be very efficient and easy to set-up and breakdown. We have numerous parties,fairs and festivals that we are attending this year.
David Perri From Grand Island, NY 4 Kids – DJ – 21, Danielle – 19, Dominique -15, Devon – 14
For thousands of years people have built fires to cook. Pompeii Woodfired Pizza is rediscovering this masterful way of cooking. Using clean burning, local applewood, in an oven over 900 degree, our pizza’s cook on site, made to order in less than 90 seconds!
We are a family owned and operated business, specializing in traditional Neapolitan style pizza and Italian street fare. We use fresh local and seasonal ingredients along with traditional Italian meats and cheeses. Our dough is always handmade, ultra thin artisan style. You’ll understand why so many people rave about our product.
Find us at your local farmer’s market, fairs and special around town events or call us today and we’ll come set up our Italian mobile ovens at your gathering. You’ll soon understand why for thousands of years this woodfired cooking has never gone out of style. http://www.pompeiiwoodfiredpizza.com
Prairie Fire Oven is the first mobile wood-fired oven in the Kansas City Metro area. The company was founded in 2010 by married couple, David and Nancy White of Prairie Village, Kansas.
Our purpose is to provide an experience of old- world cooking using our Italian inspired oven, which is fired to high heat using a blend of oak and apple wood. We use top quality ingredients sourced locally whenever possible. We look to maximize the inherent quality of each ingredient that goes into the pizza or dish that we create by keeping it simple. Our pizza is Neapolitan influenced but isn’t classic in style. For our pizza, we have coined the phrase “Prairie-politan” which, to us, means cooking influenced by our community, quality ingredients, and the exceptional aspects of our Italian inspired oven.
Our oven captures all of your senses: from the sight of the fire dancing, the sound of wood crackling and food sizzling, the smell of the mixture of oak and cherry with the unmistakable scent of rosemary, garlic and other top ingredients wafting in the air, the feel of fresh food at your fingertips and the unique taste brought forth from our exceptional oven.
We look forward to having you join us on our journey to provide a unique and rewarding experience with our wood-fired oven whether it is at a Farmers’ Market, Winery, Private Party, Catering, Outdoor Event, Sporting Event, Corporate Event, or Fundraiser. Contact Prairie Fire Oven to fire up your event!
Rolling Fire Catering I have always enjoyed the process of cooking. My wife Twyla and I grow, cook with and preserve many of our own vegetables. A few years ago, I built a summer kitchen complete with a wood-fired brick bread oven that I also use to bake other dishes with the retained heat. After traveling to Italy, we became fascinated with their pizza, which is completely different than American pizza, and led me to Forno Bravo and The Fire Within. Twyla is active in the local food and sustainability movements as an educator and serving on Boards, so both of our interests combine into our new business venture: serving traditionally prepared wood-fired pizza and other cuisine using local ingredients.
Tom Hansen Rolling Fire Catering www.rollingfirecatering.com Lincoln, Nebraska thomas.hansen48@gmail.com
Schnuck’s Wood-Fired Pizza We are a family owned and operated catering and special events company, serving the central Gulf Coast of Florida. we feature wood-fired pizza, baked at over 700 degrees, in our authentic Italian Wood-Fired oven.
Since 2008, our focus is creating wonderful and memorable experiences, for our customers, at Fresh Markets, corporate events and private gatherings.
Our pizzas are made with fresh dough, our own red sauce, your choice of a blended or fresh hand pulled mozzarrella cheeses, along with your choice of toppings.
We also teach private pizza dough making and pizza baking, along with how-to create fresh hand pulled mozzarella. We arrive at your place of business or home with our mobile oven and everyone will be able to create their own delicious pizza from start to finish. We supply all of the tools and know-how needed for your guests to have the time of their lives.
The Flat Bread Pizza Company Mark Snyder, a seasoned studio still-life photographer and 3D computer illustrator, has been cooking all his life. His creative and inquisitive nature has led him to this business through his quest to make the perfect pizza at home. He and his wife Kendra, a professionally trained chef, source as many ingredients as possible from local farmers, cheese makers and artisan food producers.
Susan Painter was fortunate enough to be born at a time and into a family where the preparation and eating of good seasonal food was one of life’s great pleasures.
For Susan, cooking became, a great way to work with her hands as well as using her head. She finds working with food to be intensely soul satisfying. She did a 3 year ACF chef’s apprenticeship and has spent her life working, reading, traveling and learning about food.
The red zebra is the both the coolest and hottest thing Susan has ever done. She loves running her own business, using foods she loves to eat, supporting the local economy, and the chance to converse with her patrons.
– susan painter the red zebra 410-800-8661 cooksome@comcast.net
The Wood Fired Pizza Company is lead by Michael Johnson, a chef with nearly two decades of culinary experience. He is a graduate of the Culinary Institute of America in Hyde Park, New York. After moving to California, Michael worked in Napa and Sonoma counties, falling in love with the area and climate that produced such fresh ingredients. He operates with other local caterers along with members of his family. He cooks Neapolitan pizza along with other incredible wood fired oven entrees.
Based in Hollis, New Hampshire, Touched By Fire is a mobile wood fired pizza company cooking up handmade, Neapolitan style pizzas, calzones and other fine dishes with fresh, local ingredients. The company’s Italian wood fired oven allows authentic cooking in temperatures up to 900 degrees with the unique flavor and aroma of apple wood, found in abundance in New Hampshire. Owned and operated by Dan and Christine Snyder, Touched By Fire was born from pizza enthusiast Dan Snyder’s love of pizza and cooking – a love affair lasting 40+ years. His homemade, unique sauce recipe is a labor of love and keeps customers coming back for more. One of the most unique culinary experiences in the area, the company can be found at festivals, corporate parties, private shindigs and sporting events around the state. They also enjoy supporting local communities to help raise money for various organizations, schools and groups. For more information, visit http://www.touched-by-fire.com.
Touched By Fire 603-566-2193 www.touched-by-fire.com Mobile Wood Fired Pizza
Tuscan Sun Pizza Company is owned and operated by Anthony and Debby LaRocco in Spokane,Washington. Anthony is a retired high school principal from Pennsylvania. He and his wife moved to Spokane in 2008. Anthony attended the Inland Northwest Culinary Academy for instruction in baking. While practicing he heard about Fire Within and wood-fired cooking. In July 2011, they began their mobile wood-fired pizza business. They are a regular vendor at the Spokane Public Market on weekends and on occasion work at special events or parties. “We really enjoy the people we meet and love hearing those inspiring words, “this is the best pizza we’ve ever had!” http://tuscansunpizza.com/
