Feast of Fields. Our first foray into the wilds with our mobile oven was a success! All of our careful planning to have our dough in top condition payed off and we were able to put out pizza we all were proud of! I think for sure we wowed a few people with our "hotrod" oven, even rendering a few speechless! I remember one guy stammering, "is that a..a......a movable oven?" I hope we also planted the seeds of an idea in a few peoples heads of the parties they could throw with us serving up the food!
The first Chanterelles of the season are in house! We will start to feature them sporadically for the next couple of months. We have white as well as yellow ones this year!
The pizza? A Funghi Supremo: Porcino cream, Pecorino, Mozzarella di bufala, Roasted Chanterelles with fresh thyme, roasted onions and finished with a drop of truffle oil. $17
Also going to try to pickle some this year!
Monday, September 21, 2009
Feast of Fields - a gourmet wandering harvest festival - is FarmFolk/CityFolk's annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from chefs, vintners, brewers, farmers and food artisans from across the province. PPS was a proud participant - serving up pizzas and sampling the Feast too! Forgot to get a few pics from the start of the day but here's the very last! Morgan made her very own pie - with the last bits of wild mushrooms and goat yogurt shared by another FoF chef. Notice Ceri and Sean looking on - waiting for a taste! Delicious! Beauty of a pie Morg! Feast of Fields is a gastronomic journey towards a sustainable, local food system. Mangia! - Cristen
Tuesday, September 15, 2009
When Dionne at Sea Cider approached me about participating in Apple Days I was thrilled. Here's what I immediate thought of (and something I know few do), "Pizza and cider is a great pairing!" Honestly, I cannot say I came to this alone - although given some time and tasting, I'd like to think I would have. I was inspired by the cookbook The Silver Spoon.
The Silver Spoon is the most influential and successful cookbook in Italy. Here's my inspiration: Pizzas need fizzy drinks to stimulate the digestion. Beer is fine but those who prefer wine may chose a sparkling white preferably light, young and fruity. The editor forgot another sparkling fruit drink- cider! Light, young and fruity - Sea Cider's Kings & Spies (made in the Italian style) is a fantastic paring!
But don't take my word for it, come join us at Sea Cider on Sunday, September 27 from 11 am to 6 pm. We'll celebrate the apple and you can decide if you like Sea Cider Pippins, Wild English or King & Spies or another of their fabulous drinks. For more information, visit: http://www.seacider.ca/
Thursday, September 3, 2009
After much studying (and perhaps a bit of tasting too) Gela passed her exam to become a sommelier! The dictionary defines a sommelier as a person who has extensive knowledge about wine and food pairings - that certainly describes Gela. Add to it the passion and appreciation she embodies and readily shares! Stop by the pizzeria some evening for a chat with Gela about wine. We know you'll be happy you did! Congratulations Gela! Salute!