Our cool spring weather warmed to make it pleasant to sit outside on the patio. Even as the sun same down, no sweater was needed. There was the added bonus of no pesky insects because they just haven't hatched yet.
Dinner began with two off menu items:
Fire roasted asparagus from local sources with parmesan cheese:
Fire roasted pears with provolone cheese:
We then enjoyed a series of pizzas cooked in a wood fired traditional brick oven at over 900 degrees Fahrenheit.
Marinara dressed with olive oil, garlic, tomato and oregano:
Margherita dressed with tomato, mozzarella and basil:
Wild Mushroom dressed with olive oil, garlic, mushroom (though not wild), oregano and mozzarella:
Sausage dressed with tomato, sausage, mozzarella and oregano:
Two other pizzas not documented:
Prosciutto dressed with prosciutto, pistachios, mozzarella and rosemary
Parmigiano dressed with red onion, parmigiano reggiano, pistachios and rosemary.
Dessert was Creme Brulee Cheesecake
and Melone gelato:
The nice evening clearly tamed the Dritz family:
While this may not be the easiest location to find, there are some hints at strategic moments after crossing the railroad tracks:
I want to go another day, then drive around the area to check out the houses.
Thanks Bruce for arranging this event to locations rarely traveled by me.
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie DupreeFacebook
, Greater Midwest Foodways
, Road Food 2012: Podcast