Located at the Wildwood headquarters in Eagle Rock, Wildwood opens its test kitchen for various events, cooking classes, and product demonstrations for the all inclusive wood burning oven buying experience.

Do you have a special event coming up, want to do something truly original? Let wildwood create a memory that you and your guests won't soon forget. Afterwards, everyone will be talking about the wood fired oven cooking class that you hosted. Show someone you care with a gift certificate for a cooking class at the Wildwood test kitchen. It'll be a present that makes a lasting impression.

Dedicated to those interested in the wonders of wood fired oven cooking, Chef and Owner Michael Gerard takes customers through all of the steps of owning, cooking with, and maintaining a Wildwood Wood Fired Oven. Food is everything, and you deserve the best, you deserve Wildwood!

Testimonials

"We had such a good time with you learning how to use our oven!!  The kids really enjoyed it also.  We have used the pizza oven two or three times in the few days we have been home, so the lesson was a huge success and our pizzas have been great."
-L. Wren

"You are very warm and generous people... We would like to express our appreciation for having us over to experience the wonderful world of [wood] oven cooking." -F. Mazzuca

"Michael Gerard knows how to make a meal…He’s taken his obsession with food to a surprisingly inventive level as the owner of Wildwood Ovens & BBQ'S. "
-PASADENA WEEKLY

We'll show you how to make a delectable wood fired pizza from start to finish. Covering sauce making, dough rolling, pan sauteing and other techniques.

Take a journey with us as we experiment with a variety of traditional dishes from all over the world- Thailand, China, Italy and Mexico. A great way to spend a summer vacation!

Ingredients:

2-3 lbs Flat cut beef brisket
1 Green bell pepper, julienne
1 1/2 Tbs Adobo seasoning (From Penzy's)
1 Whole fresh Jalapeno, sliced
1 Medium onion, julienne
1 Clove garlic, sliced
1 C Beef stock

Method:

Trim Excess fat from brisket. Insert garlic slices into the brisket. Rub adobo seasoning over the entire piece of meat. Render some of the trimmed fat in a 6 liter soapstone pot. Heat the soapstone in the oven and brown the brisket evenly on all sides.