Parking-lot pizza (in the rain) was the order of the day as MUFSO got underway. Brian Gojdics, left, and Anthony Ferrara, chefs from Tutta Bella Neapolitan Pizzeria of Seattle, Wash., stoked the wood-fired oven in the conference hotel's parking lot in preparation for the Nation's Restaurant News' Hot Concepts gala. Fire regulations did not allow for the oven inside the hotel, so Gojdics and Ferrara braved the elements to produce pie for the gala crowd. Gojdics said he was dealing not only with the elements but also the humid weather's effect on the pizza dough and the fact that the wood shipped with the oven was of a mystery source rather than Tutta Bella's usual applewood. Gojdics and Ferrara were hoping for a portable tent to arrive soon in case of heavier rains.
Sunday, October 4, 2009
All Fired Up!
Parking-lot pizza (in the rain) was the order of the day as MUFSO got underway. Brian Gojdics, left, and Anthony Ferrara, chefs from Tutta Bella Neapolitan Pizzeria of Seattle, Wash., stoked the wood-fired oven in the conference hotel's parking lot in preparation for the Nation's Restaurant News' Hot Concepts gala. Fire regulations did not allow for the oven inside the hotel, so Gojdics and Ferrara braved the elements to produce pie for the gala crowd. Gojdics said he was dealing not only with the elements but also the humid weather's effect on the pizza dough and the fact that the wood shipped with the oven was of a mystery source rather than Tutta Bella's usual applewood. Gojdics and Ferrara were hoping for a portable tent to arrive soon in case of heavier rains.
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