Tonight was my test run for being the oven master! This is the cob oven at the McMinnville Public Market that we made the roof for the other day. The occasion is a group of Linfield College students fixing up a bus and preparing to head out on the road to find other people who are doing projects to care for the environment. They are begging, borrowing or stealing everything for this project, and it's all recycled. They've even tricked out the motor to run on used cooking oil.I arrived around noon so I discuss some of the details with Jason Furch. He and his wife, Laurie are the owners of Red Fox Bakery, and it is just amazing to watch him cook. I confess I haven't been to the Saturday Market for a a while, and it has just blossomed! I end up talking to a young man about his wooden spoons and other items. They are displayed on a large cart that on further inspection turns out to be a bicycle. It's just amazing, and he built it all himself. I finally get going to grab some equipment for the evening, and can't pass up some lemon basil plants.
When I get back, Jason has stoked the fire to the point of raging. He was frustrated because his fire gave out over lunch and it was taking forever to bake the pizzas. We will not have any such problems. We are using oak staves from wine barrels to heat the cob oven and they burn hot. I ask Jason why it's called a "cob" oven and he explains that it was built from mostly clay, straw and water and this mix is called, cob. There is also a layer of bottles built into the base to provide insulation. Jason looks as though he's ready to fall asleep on his feet. He's been up since three in the morning (that's the life of a baker.)
My friend, Mike Campbell shows up and immediately takes over the oven and cooking the pizzas. Mike's wife, Kathy, runs Wednesday Wines. It turns out Mike worked in a pizza joint in high school, and it is great not to have to make pizzas and watch the oven at the same time--especially since the pizzas are cooking in about 3 minutes.
Zach shows up. I love this kid. He's just amazingly positive and fun to work with. We start a rotation of making a crust, then assembling the ingredients on top. We decide to not specialize, but just take a crust, roll and stretch it out and then make it. Jason has given us specific instructions on how to make the crusts, and how they are to look. His are always amazingly round and consistent. As soon as he leaves they all go to hell in a hand basket. Zach's start to look like amoebas stretching out in various directions. He decides it's his trademark, so he can tell which are his. Mine are somewhat round, but nothing like Jason's, but they still taste great.
Carson Benner, is stepping in and out.
And it is just a blast. I predict this is going to become a major hang out space for the people of McMinnville. It just has such an awesome feel and atmosphere. I hope the bus project took in some good donations this evening. It will be a fun project to follow as they travel around and connect up with people.
As things start to wind down, and we have a minute to relax I start to think, "I wish I had a glass of wine." Georgine, Carson's wife, walks up at about that moment and says, "Hey, I've got some wine in the car, would you like some?" Yes, in fact I would. It's a Riesling from Biggio Hamina Cellars. And it's wonderful. Not overly sweet, with beautiful floral aroma of pears and a bit of citrus. Very refreshing after a night in front of the oven. You should go visit Todd Hamina in his new digs over by Washington Roofing and try it out. And you should come by the McMinnville Public Market tomorrow from 5-7 for the CD release party of the Occasional Quartet. Luckily Jason will be making the pizzas, and, you never know, someone just might walk up and put a glass of wine in your hand. It's that kind of place.