|
|
Article: City Tavern re-equips kitchens. (news & events).(Brief Article)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- April 1, 2002
CopyrightCOPYRIGHT 2002 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
In summer 2001, Walter Staib, owner of Philadelphia-based City Tavern restaurant and consultant firm Concepts By Staib Ltd., decided the time had come to replace his flagship restaurant's equipment. After seven-and-a-half years of intensive use, the operation's heavy equipment was ready to be phased out and Staib was ready to add a piece of equipment he had been wanting for years: a deck oven with a stone baking surface.
"I've wanted an oven with a stone baking surface for quite a while, so that the baking process for our breads would be historically correct," Staib said. "Eighteenth-century breads, such as the ones we make at City Tavern, were baked on stone, ...
Related newspaper, magazine, and journal articles:
|