Pizza Today Chef Expert John Gutekanst takes his Pizza Goon blog followers inside his Athens, Ohio, pizzeria, Avalanche Pizza, for a look at some of his culinary creations. From his Pizza Today In the Kitchen features, you can probably see that he is always experimenting with new menu ideas. In his blog, Gutekanst says, “Some are winners, some are losers and some are just weird,” he says.
He highlights a Campo di Fiore pizza with Pecorino Sardo, mozzarella, Peruvian purple potato and zucchini that has been tossed in egg and more pecorino, and finished with ricotta fresca.
Gutekanst incorporates fresh, local produce that’s not commonly found on pizza, like ramps for a ramp-almond pesto pizza al metro or parsnips for a Turkish Pide with parsnips, carrots, aged provolone, basil pesto and cherry tomatoes.
Is your mouth watering yet? Check out Gutekanst’s Pizza Goon blog: http://pizzagoon.com/.
January 12, 2017 | Pizza Headlines
I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›