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Amazing Mozzarella Egg and Morel Pizza
I started this blog in the spring of 2009 at this same time of year and my first post was about the beautiful blonde morels that grow down here in Southeast Ohio. So now, almost six years later, I...
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Aprils Showers bring May Baking
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,...
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Schiacciata with Mozza-egg and Caviar
“The opposite of success isn’t failure, it’s conformity.” Alan McMillan, author and motivational speaker I...
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Kids Really do Make the Best Pizzas!
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...
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Local Quality, Local Baking
It’s been a fabulous summer here in Athens, Ohio. I have the wonderful opportunity to pick from a fantastic array of local products for my baking retinue. Here is a video of a few things that me and...
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Insane in the Membrane: Caul fat Batard
Hey, if you are looking for a power punch of porcine paradise look no further than a freshly par-baked batard wrapped in fresh herbs, bacon or Prosciutto di Parma and caul fat! then baked again for an...
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Maitake Knotted Pizza on Old Baguette Dough
Maitake mushrooms are one of the many but nuanced signals that summer is ending and fall beginning. They are called “Hen of the woods”, (not to be confused with “Chicken of the woods) because of the...
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Loaf Vadar and Dark Side of Baking
This year brought a lot of new and different pizzas and breads to my neck of the woods. For some insane reason I’ve found a particular enjoyment in circumventing conventional baking wisdom and over...
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Winter Baking at Athens Farmers Market
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...
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Bumblebee Batard 2.0
This is an exciting bread I have been baking all year. Its striking visual aspect of black on yellow rewards the eyes followed by the two tastes of nuanced squid-ink with pine nuts and...
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Bone Marrow, Turnip and Staghorn Sumac Pizza
Winter is a great crisp season with plenty of cabin time to contemplate exactly what makes a fabulous pie. Gone are the playful distractions of summer and the bounty of all the great produce from...
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Bumblebee Batard 2.0
This is an exciting bread I have been baking all year. Its striking visual aspect of black on yellow rewards the eyes followed by the two tastes of nuanced squid-ink with pine nuts and...
View ArticleClik here to view.
Pizza al Nero di Seppia
I just love black foods. Maybe because the culinary sadist in me longs to see the shock of modern Americans as grown adults say “ewww” after I tell them what made the dough black or when they take...
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Springtime Ramp Pizza al Metro
All I can say about spring is “Let’s ramp things up.” For weeks now, I’ve been knee deep in ramps and my huge wheel of Parmigiano Reggiano has dwindled considerably from all the ramp pairing I’ve...
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Daikon Wonderland
Winter is certainly the time of year for beautiful radishes. The colors of the wonderful daikon are tremendous, especially on pizza. Yes, that might sound like heresy in some tradionalists circles but...
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In Flight Meal
John Gutekanst I was just 21 years old that freezing December day in 1982 flying along the frozen coast where Vladivostok, USSR, North Korea and China intersect. The cold war was reaching its...
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Paradyme Shift; Perennial Wheat Pizza
Matt Starline holds up part of the first meager harvest of kernza berries in 2016. Seth Lutton, (top) has planted seven acres above the Hocking River to help me and other food and beverage suppliers...
View ArticleClik here to view.
Daikon Wonderland
Winter is certainly the time of year for beautiful radishes. The colors of the wonderful daikon are tremendous, especially on pizza. Yes, that might sound like heresy in some tradionalists circles but...
View ArticleClik here to view.
In Flight Meal
John Gutekanst I was just 21 years old that freezing December day in 1982 flying along the frozen coast where Vladivostok, USSR, North Korea and China intersect. The cold war was reaching its...
View ArticleClik here to view.
Paradyme Shift; Perennial Wheat Pizza
Matt Starline holds up part of the first meager harvest of kernza berries in 2016. Seth Lutton, (top) has planted seven acres above the Hocking River to help me and other food and beverage suppliers...
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