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DI Y Woodfire<br />
Kean McCabe was working on the line at Ember in Arroyo<br />
Grande and at the Morro Bay Oyster Company right before<br />
COVID hit. When both businesses went into a holding<br />
pattern, he took the opportunity to launch Earth & Oven, his<br />
private pizza catering business in Los Osos.<br />
McCabe and his father built his oven together based on<br />
Native American construction, with mud and hay, which<br />
cures rock-hard on the inside from the heat of wood burning.<br />
Earth & Oven began as a pizza pickup cottage industry, but<br />
due to regulations, McCabe now bills himself as a caterer<br />
with a particular knack for woodfired pizza parties. Because I<br />
have the best job in the world, I get to nab one of McCabe’s<br />
pizzas he made for one of those parties: BBQ chicken with<br />
homemade hoisin BBQ sauce, red onion, cilantro aioli, and<br />
avocado—a daring selection of toppings. The crust is thin<br />
and a little crispy around the edge, but the center is soft and<br />
pliable, which McCabe calls “flatbread style.”<br />
“The oven sets me apart,” he says. “Engineering a vessel that<br />
you can serve food from really connects you with your craft,<br />
with what you produce.” >><br />
APR/MAY <strong>2021</strong> | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | 69
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