![]() Q: What will be on the menu for A Harvest Sampler on Oct. Finally, it’s topped with onions caramelized with Pyramid’s Apricot Ale. a ground Italian sausage and linked Sicilian sausage. ![]() It features two different kinds of sausage from local favorite Furnari Sausage Co. Hand stretched dough topped with our own red sauce and slices of fresh mozzarella. Q: What’s your favorite pizza on your menu? It also retains heat overnight enabling us to roast meats and bake bread. The oven takes about an hour to heat up past 600 degrees and we keep it between there and 900 degrees for making pizza. We purchase oak wood from a local company that works to counsel and employ special needs men in the Redding area. Photo by Adam Mankoskiįrom there, it was placed onto a customized mobile trailer by a partnership of two companies in Colorado. We source locally as often as we can, right down to the base! Our dough is made using flour, salt and yeast from Moore’s Flour Mill in downtown Redding.Īaron Rushton removes a pizza from Cinders Wood Fired Pizza oven at the Farmers Market Saturday. Q: How often do you source fresh, local ingredients for your pizzas? Aaron’s latest project is wood-fired doughnuts! And the oven is for more than just pizza, we enjoy making bread, cooking a variety of meat (we had some amazing half chickens the other night, they came out beautifully!), playing around with appetizers and more. We also love the challenge of a new art, from achieving a great dough and learning how to stretch and toss to balancing flavors, we’re constantly learning. When you’ve experienced a catering or event with a wood fired brick oven, it’s hard to resist! There’s also something magic about the fire. We enjoy creating new recipes and adding unique ingredients. We love the simplicity of pizza as a canvas. They used what was inexpensive and readily available. Wood fired pizza started as simple peasant food. When we dreamed about starting a business together, we wanted to share that ritual and establish a sense of community through good, local, simple food. We’ve always been food lovers but the ritual also created a love for the process. When we started dating we were long distance and after the long drive to see one another, we would spend time cooking and enjoying a late night meal together.Ĭyndel and Aaron Ruston started their new business, Cinders Wood Fired Pizza the same year they moved to Redding and had a new baby. What attracted you to creating food as a business? We’ve been blessed with so many great friends and family who have offered so much to see us thrive at home and succeed with our business. ![]() Life has certainly been a wild ride lately! There isn’t much sleep to be had and the laundry and dishes doubled overnight but we are in a season of humble gratefulness. You seem to have your hands full – a move, a new baby and a new business. I talked to Cyndel about their culinary adventure and their commitment to the local food scene. The Rushtons and their portable pizza oven will greet guests at the entrance to “A Havest Sampler, Locavore’s Delight” – a food and wine event on Oct. Thankfully, right here in Redding, husband-and-wife team Aaron and Cyndel Rushton make these food fantasies come true with their newest venture, Cinders Wood-Fired Pizza. Or a the luscious combination of fresh cherries, chocolate chips and creamy Nutella atop a sugar-dusted crust so perfect only the food fairies could have sprinkled it there. Imagine fresh mozzarella, artisan sausage and carmalized onions melding on a thin, perfectly crispy crust inside the warm embrace of a wood-fired oven.
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