Whether you're with us for an afternoon cooking workshop,
bread boot camp, or a private event, THE
WILDWOOD experience iS SURE TO make an impression.
Brought to you by the folks at Wildwood Ovens, our unique culinary space offers 3 kitchens—3wood-fired ovens, Brazilian BBQ's, Argentinean parrillas, yakitori grills and an intimate setting that invites you to relax and enjoy the food you've created amongst friends.
"COOKING WITH WOOD" tasting WORKSHOPS
Woodfired Pizza Workshop & Tasting
Following the strict rules proposed by the True Neapolitan Pizza Association, we will teach you how to make 3 types of authentic Neapolitan pizza including Marinara, Margherita and Margherita extra.
Brazilian BBQ Workshop & Tasting
We delve into the art of Churrasco, skewered and barbequed over real wood coals. We also teach you how to make Pão de Queijo and Brazilian style rice and beans while training you on professional Brazilian BBQ machines.
Tapas Workshop & Tasting
Every country has their version. Join us for a class in international exploration and seduction, as we slowly tease your taste buds and educate you on the art of preparing small bites.
book your class or private event TODAY
PRIVATE EVENT Booking
HAVE YOUR NEXT EVENT AT cooking with wood
cooking with wood'S venue space boastS numerous individual
spaces that can be booked separately or in its entirEtY
Common bookings include wedding rehearsal dinner parties, executive team building events, culinary pop-ups, Wine club parties, fund raisers, cooking DEMO's and film production.
Check out our venue map to see the layout and options available.
See below the space descriptions and venue map.
We recommend booking 2-6 months in advance
Each booking is for 12 hours
Call or email for booking cost and availability.
EMAIL FOR availability
ABOUT OUR CHEF
Michael Gerard is the man behind Wildwood, its innovative wood fired ovens, not to mention the famous dough behind every pizza.
Michael's family had an urban farm at their Los Angeles home where they grew what they ate, kept chickens, bees, and picked and canned their own produce. “Long before this was a trend, this is how we lived.
I learned how to harvest eggs, dispatch chickens, and extract honey from our bee hives. Growing food was everything to my dad, who after working 12 hour days, would go home and work in the garden."
Michael is a proponent of sustainable food production and the farm to table movement. His teaching style takes a less is more approach. "Most of the time I cook with 4 ingredients or less, but I dig deep into these ingredients: local organic vegetables, estate olive oils, the finest spices, you get the picture. In the classes
I adapt classic culinary techniques to the wood fired oven.
Since 2002 Wildwood Ovens has received accolades from chefs worldwide for their impressive performance. In 2015 we launched the Dual Fuel Yakitori BBQ. 3 star Michelin Chef, Cesar Ramirez, has 2 custom Yakitori BBQs in his NYC restaurant. "I love our newest grill! You have really outdone yourself!” he shared. We couldn't be more proud!