Jeffrey Freehof

Jeff Freehof owns The Garlic Clove in Evans, Georgia. He is a frequent contributor to Pizza Today and a speaker at International Pizza Expo.

March 12, 2018 |

Sausage: A Case for Variety

  Sausage is a top-five ingredient, but … With more sophisticated palates today than ever before, we have an amazing opportunity to crank up our creativity when it comes to building our pizzeria menus. Sausage remains one of the most popular pizza toppings today, and that’s a great thing. Sausage in and of itself has…Read More

dried herbs, fresh herbs

February 1, 2018 |

Herbs: We’re Kind of a Big Dill

Should you use fresh over dried herbs? Although fresh herbs can still be purchased in the winter months, they are not as plentiful and inexpensive as they are in the summer. There is a time and place to use dried herbs, and this is a good time of year to use them. I want us…Read More

November 1, 2017 |

Open-faced Sandwiches: Out in the Open

  Open-faced sandwiches make for a perfect lunch or dinner special Open-faced sandwiches can bring a whole new level of sophistication to your menu, leaving your guests curious and hungry for what kind of masterpiece you might create next. If you’ve got a pizza oven, broiler, salamander (cheese melter) or even a conventional or convection…Read More

linguini, clam sauce, pasta

October 1, 2017 |

Clam Sauce

Clam Sauce   Print Author: Pizza Today Recipe type: Sauce Ingredients 1 48-ounce can chopped sea clams, with the juice 1 can of water, use the same can from the clams ½ pound of clam base 1 tablespoon crushed red pepper flakes 2 tablespoons of fresh minced garlic 2 tablespoons of granulated garlic 1 ½…Read More

linguine, tomatoes, goat cheese, basil

October 1, 2017 |

Pasta: The Long Way ’Round

Linguine is a must-have on any pasta menu inguine is a staple not just in Italy, but also in most restaurants around the world. It’s a perfect pasta to use across many cuisines. I want to share with you different ways to purchase it and different ways to cook and serve it. I’ll give you…Read More

lobster, pizza

October 1, 2017 |

Ingredients: The Big Squeeze

Lobster a classic Northeastern topping Lobsters are considered crustaceans that live on the ocean floor. Lobsters harvested off the coast of Maine are considered cold water lobsters and have two large claws. One is a cutter claw and the other is a crusher claw, neither of which you want to get your finger caught in…Read More

shrimp scampi

September 1, 2017 |

Crustacean Nation

Shrimp scampi a perennial Italian favorite hrimp scampi is one of those staple entrées that have adorned menus around the world for decades. Its origin starts with a langoustine, which is a tiny lobster-like crustacean generally sautéed in olive oil with garlic and finished with white wine. Another translation for the word scampi is simply…Read More


September 1, 2017 |

Wrap It Up

Calzones serve, deliver easily While calzones have been around for decades, they continue to grow in popularity year after year. I want to share the best practices for creating some creative calzones for you to incorporate into your well-balanced menu. One of the best vessels you can use for an endless variety of culinary concoctions…Read More

summer chicken salad

August 1, 2017 |

Green Thumb

Summer is the perfect time for the entrée salad While we’re smack dab in the middle of summer, folks are busier than ever with that on-the-go lifestyle that summer somehow always brings. A lot of diners still want to eat a nice, delicious dinner but sometimes limit themselves to eating a salad instead. I understand…Read More

restaurant refrigeration, cooler

April 30, 2017 |

What a Waste

Eliminating spoilage, waste can affect your bottom line The bottom line in your business is king. Making a profit is how we generally measure our success and keep our doors open. After all, how long can an operator go on in business while consistently losing money? I guess that all depends on how deep his…Read More