Firing Up the Pizza Oven

Productivity levels and spirits are high in the kitchen and bake house! We now have an increased number of menu offerings as well as weekend specials that are constantly changing, allowing us the opportunity to be creative. Last week, we hit the nail on the head with a special that was simply delicious. Cornbread topped with smoked pork shoulder (from our pigs) with a drizzle of chili oil, jalapeno queso (made with "Little John" - Locksley Farmstead Cheese cheddar), and pickled jalapenos. Not too spicy... with notes of acidity from the pickles and smokiness from the pork rounded out with the richness of the cheese sauce. Definitely a winner! Pizzas will always be on the menu moving forward and we are now using "The Monk", our Locksley Farmstead Cheese mozzarella, which is a wonder to work with. Great delicate flavors adding an incredible depth to each hand crafted pie. Fresh picked basil was hitting the savory tomato sauce along with hand sliced Roma tomatoes for our Margherita pizza last week. We like to jazz things up a bit and sweet potato puree as our sauce seems too good to see go, so you may see variations like pulled pork, bacon jam, and burnt honey. Stay tuned to the VIP parties every month because we are highlighting our featured wines by doing special food pairings. Variety is the spice of life, so when you come to the tasting room we want you to be taken aback by the special things happening here. We hope to see you soon!