Posts Tagged ‘local ingredients’

Kids Really do Make the Best Pizzas!

 

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In my almost forty years in restaurants, I’ve never had as much fun as being sous chef to a bunch of kids. This summer, I teamed up with Jan and Kip, the managers of the Athens Farmers Market to show these youngsters how to make pizza in a high-heat oven. They amazed me at their culinary prowess and insight to make their best pizza creations- (In fact the only one who dropped their pizza ((twice)) was me.)

summer 2015 1366iiThumbs up for a pepperoni pie…

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Game Changer: Nothing compliments pepperoni more than…meatballs!

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and nothing brings a smile to a kids face more than tossing a dough.

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Here’s a beautiful pizza in a non-traditional form just the way it was meant to be made!

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From forming the crust…

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to loading the oven fast and confidently…

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…these great pizza makers really brought their “A” game.

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That’s right, check this great pie out!

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But more than the pizza, nothing beats the look of a kid who knows they just made a killer pizza!

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So adieu until next summer my excellent pizza chefs, keep firing up those delicious pizzas!

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A special thanks to Kip and Jan, some real special people who run the Athens Farmers Market and to Torrey and Dane, you guys rock!

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Can you believe a kid made this pie? Newsflash to all you so-called “pizza aficionado’s”, get ready, this younger generation is gonna drop a pizza bomb on you someday!

Aprils Showers bring May Baking

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Booya!

Those are the two words I mutter when I finally load the car up to leave the Athens Farmers Market every Saturday. It only takes me a few hours to sell over 400 loaves of bread, pizza, fougasse, Turkish-style pide, na’an, baguette, boule, ciabatta and everything in between. I am a real lucky guy to have a community that embraces wild and wonderful foods including as many local products as my farmer friends can throw at me. I also couldn’t do this without my baking buddies Torrey Evans, Jeremy Sykes, Joel Fair and David Valentine. Here are some pics of the stuff we bake.

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A fairly insane caul fat-wrapped batard with fresh herbs and bacon. A heart healthy log of pork goodness! Just heat and gorge.

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Some wonderous sourdough that Torrey Baked.

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Asparagus season is here with my crunchy and delicious asparagus stuffed fougasse with a chickpea pudding, ramps and a local Integration Acres aged goat cheddar cheese.

may 2015 194iiAdd to that some long fougasse filled with basil, cumin and bacon and topped with Asiago cheese.

may 2015 200iiAdd to that the Bumble Bee Batard stuffed with a cool potato pudding- coming up in another post…enough already, check out the videos below.

Here are a few videos of the last months baking. Please remember, I am usually addled by the previous 12 hours of baking frenzy…not the best time to turn on the personality but I make up for it with the male and female strippers at the end of the video…Booya!