This Baby Back Batard, (above) with Gruyere, carmelized onions, BBQ, and fresh spinach is always a big hit….and comes with a handle!
Here is a four minute clip of some baking Dane, Joel and I had done a few weeks back. Included are some cool fougasse, focaccia, batards, baguettes and of course pizza. I hope you like it.
I continue to work with the perennial wheatgrass developed by the Land Institute called Kernza. Here is a Kernza pizza with Parmigiano Reggiano, fresh mozzarella, fresh basil and San Marzano filets with olive oil and sea salt. Perennials like this are gonna save the world!
(Any references to my Baking Manager Dane having leprosy came from a joke I had with Jonah the previous week- I warned Jonah not to laugh if Dane accidently lost a finger or nose. Boy these kids have long memories. jeeeez.)
