Wood-Roasted Fresh Lassen Trout

November 25, 2013

A beautiful fresh trout with a simple stuffing of fennel, lemon and fresh herbs roasted in a wood fired oven is a stunning first course. Wood roasting delivers a tender fish infused with flavor.

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Wood-Roasted Elk Backstrap

November 25, 2013

Often considered one of the best cuts of elk, the lean and tender backstrap is coated with a simple rub of toasted juniper berries, peppercorns and fresh thyme and roasted to perfection in a wood fired oven.

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Andrea Mugnaini Honored for Her Oven Donation to Santa Rosa Jr. College Culinary Arts Program

November 20, 2013

In late October, notable chefs from Sonoma County restaurants joined dignitaries, instructors and students from the Santa Rosa Jr. College B. Robert Burdo Culinary Arts Center to pay tribute to Andrea Mugnaini, founder of Mugnaini Wood Fired Ovens, for her donation of a Mugnaini Barrel Roll oven to the school. The gift of a Mugnaini … read more

Duck Fat – Potato Galette with Caraway and Sweet Onions

November 14, 2013

This impressive side dish offers flexibility as well as good taste. Substitute bacon fat for the duck fat, or use olive oil to make this a tasty choice for vegetarians. Great on a dinner or brunch menu.

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Brussels Sprouts with Roasted Garlic and Pancetta

November 14, 2013

Brussels sprouts are transformed in a wood fired oven when paired with roasted garlic and smoky pancetta. Don’t miss this tasty side dish that really showcases this often-maligned vegetable.

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Winter Greens Gratin

November 13, 2013

Kale and mustard greens softened and bathed in a delicate blend of Gruyere and cream topped with crunchy bread crumbs come together in a tasty gratin that will turn anyone into a greens lover.

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Mushroom, Leek and Fontina Frittata

November 13, 2013

The delicate flavors of mushrooms and leeks paired with creme fraiche and Fontina cheese make this a light and airy side dish or satisfying main course for brunch or breakfast.

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Holiday Ham with Riesling Mustard Glaze

November 8, 2013

Holiday ham goes to a whole new level with a sweet and tangy Riesling and mustard glaze that crystallizes in the wood fired oven into a crunchy mouthwatering crust.

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Standing Rib Roast with Fresh Horseradish Sauce

November 8, 2013

Make a holiday recipe that your friends and family will adore you for! Impress all with this delectable Standing Rib Roast. Juicy and tender ribs are seasoned with chopped garlic, rosemary, kosher salt and black pepper in a recipe that will make everyone’s mouths water! Top with tangy horseradish sauce for an elegant finishing touch.

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Roasted Turkey Breast Roulade

November 8, 2013

Celebrate the fall season with this recipe for roasted turkey breast roulade! Adorned with savory prosciutto and paired with rosemary, fennel, garlic and other spices, this recipe brings out the complex flavors of all its ingredients. Enjoy this lovely roast turkey breast roulade with friends and family!

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