David Britten, the assistant to Robert Irvine on The Food Network's Dinner Impossible and long time chef-owner of The Springwater Bistro in Saratoga Springs, N.Y. is closing that restaurant no later than the end of this month. His newest venture is a mobile wood-fired pizza oven. The truck, designed by Britten and fabricated by Arrowhead Equipment holds everything a portable pizza parlor would need including a beautiful, large beehive style oven at the rear, which can purportedly attain temperatures in excess of 1000ºF, refrigerated drawers underneath the oven deck, storage along the sides and a bin for firewood at the front of the truck.
Britten, who went to Italy to study the art of the pizzaiolo, is still getting to know the intricacies of his new oven, but the initial results from a Slow Food dinner the other night were promising. Britten also intends to cook many other dishes besides pizze, including paellas, roasted meats and more. It will be interesting to see how and to where he drives this new venture.