Wrap Party Lunch- SF

A beautiful day in San Francisco. Wood Fire Woodie fired up pizzas for the cast and crew on their last day on the set of Hemingway & Gellhorn. Nicole had the signature "Duke"(margherita) as she said " It was so good!"

Glen Ellen -Dinner Party

Wood Fire Woodie headed up to the beautiful wine country this past weekend. One of the pizza favorites we fired up was topped with marinated artichoke hearts and wood fired lamb rack medallions. It was a gorgeous evening amongst the oak trees and vines. As a couple said it was “...the most delicious, glutinous pizza orgy I have ever been a part of.”

Summer Hill Party

Wood Fire Woodie was a part of the SummerHill Open Homes tour in Mountain View. We were excited to cook up pies for 150 people as they toured the Enclave at Waverly Park.

Plumed Horse- Holiday Party

Wood Fire Woodie kicked off 2011 catering for the Plumed Horse- Holiday Party. We had a great time at the "Hut". One of the pizzas was a Chefs special- hand made tomato sauce, three cheese blend, grilled free range chicken, hickory smoked bacon, and red onions topped with fresh chopped cilantro.

Old Tractor Vineyard- Crush Party

We had a great time this past weekend catering for a crush party on the edge of the Santa Cruz Mountains. It was the cool and sporadic summer that brought on a later harvest this year. Still looks like this will be a great year. It brought back some great memories working up at David Bruce in the tanks punching down those pinot grapes breathing in all that wonderful CO2 and hoping not to get stung by those yellow jackets near the destemmer. We had a nice window where the clouds did not rain on us until just as were packing up. Salute!

St. Ignatius Party-SF

Thanks to all for the great event at St. Ignatius President's Cabinet Dinner. We served 500+ people on this gorgeous day in the city as the Blue Angels were flying over head for Fleet Week.

Pat's Mai Tai for 2

Ingredients

3 oz. of Mt. Gay Rum Eclipse Dark Rum
3 oz. of Mt. Gay Rum Eclipse Silver
3 oz. Dekuyper Triple Sec
3 oz. of fresh Pineapple juice
2 oz. guava juice
2 oz. lime juice
Dash of Stirrings Grenadine
Pineapple wedge for garnish
Lime wedge for garnish

1. Chop 1/2 c. pineapple and put in blender, add guava juice, fresh squeezed lime juice, triple sec and Grenadine. Blend till pureed.

2. Strain in a glass. Let sit for 5 min. Strain again and let sit for another 5 min.

3. In a shaker with ice add Rum and all juice mix. Shake for 2 min.

4. Pour in 2 glass tumblers with a little bit of ice.

5. Garnish with pineapple and lime wedge and enjoy!!

* Note this recipe does not contain any High fructose corn syrups. For best results use the freshest ingredients