Are you interested in using the Johnson Wood-Fired Community Oven but don't know where to start?

Join us this Saturday, March 13th at 4:00 as we welcome Richard Miscovich, Johnson & Wales instructor and author of "From the Wood-Fired Oven." Richard will share recipes and methods of cooking in the oven as it cools down from the higher temperatures needed for pizza. Cooking in the oven after pizza bakes is a great opportunity to use it without having to start a fire!

Email johnsoncirc@gmail.com for the Zoom link.
All are welcome and attendees will be entered to win one of Richard's books and an oven t-shirt!

More about Richard:
Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course "Handmade Sourdough: From Starter to Baked Loaf". An avid gardener, Richard enjoys growing a variety of backyard grains.