HANDMADE WOOD FIRED PIZZA FROM A SURFMOBILE

Wrap Party Lunch- SF

2011-05-04T16:30:00.001-07:00

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

2011-04-30T16:08:00.000-07:00

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

2011-04-12T15:51:00.000-07:00

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

2011-01-30T14:58:00.000-08:00

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

2010-10-26T21:16:00.000-07:00

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

2010-10-14T21:01:00.000-07:00

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

2010-09-05T21:20:00.000-07:00

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

WOOD FIRE WOODIE PRODUCTS

2009-12-29T22:03:00.000-08:00

OUR PIZZA & DOUGH
ARE AVAILABLE TO BE SOLD AS:
- SCHOOL FUND-RAISING PACKAGES
- PRODUCTS IN GROCERY STORES

CONTACT US FOR MORE DETAILS.
mariah@woodfirewoodie.com or pat@woodfirewoodie.com

PRESS

2009-12-29T21:40:00.001-08:00

It's a universal truth: pizza is good.

Pizza, however, cooked in a wood-fired oven inside a fire-engine red 1940s Ford Woodie that pulls up to your door, is, shall we say, another level of good.

Introducing Wood Fire Woodie, a catering service now firing up pizzas and other delectable edibles out of the iconic surfmobile.

Though chef/owner Patrick Flanagan's been (ahem) around the block for over a year now (meaning he has some pre-food-truck-fad cred), he's managed to keep a low profile. For you, that means he's got his routine nailed down—just give him a day or two's notice before your gig so he can make the dough and give it time to rest. (Trust us: you don't want unrested dough.)

Then he'll set up his custom-built wood-paneled Woodie, tricked out with a 2,500-pound Mugnaini oven (the Ferrari of pizza ovens), and come ready to dish out some blistering hot pies.

He can serve up slices indoors, but with a roof like this, we suggest hosting your festivities outside so your guests can enjoy the spectacle of their very own oven-on-wheels. There's a variety of thin-crust pies, from traditional Margherita to Hickory-Smoked Bacon with Pineapple.

Flanagan can also roast racks of lamb and grill oysters, and, as a finale, all his desserts are wood-fired (i.e., Grilled Pears with Pear Brandy).

Think of it as pizza delivery 2.0.