Add the salt cod, return the pot to a boil, turn off the heat, cover with a lid and let sit for about 7 minutes. Bring to a boil, and then reduce to a simmer and cook until the potatoes are tender (stir occasionally to make sure nothing sticks). Add the potatoes (drain the water from them first), and just enough milk to cover. Deglaze with white wine and cook down until the wine is almost gone. Sweat the onions and garlic in olive oil with thyme and bay leaf over a low heat for about 15-20 minutes until very soft and sweet. Peel and Dice the potatoes (keep in water until ready to cook to prevent them from oxidizing). Once the dough is fully risen, divide it in 2 balls, lightly oil the surface and refrigerate until you are ready to bake. Soak the salted cod: Change the water after a few hours, make sure to do this as early as you can. Place in a container about 3x the size of the dough and leave covered at room temperature for 12-16 hours. Mix all ingredients in a bowl until thoroughly combined. This recipe will make two pizzas, but it could be split in half if you have fewer people to feed.Ĥ00 g Unbleached All Purpose Flour (approx. ‘’This pizza is a combination of several things I love in the kitchen, and, I must admit, it’s a great snack! You’ll have to start the day before, but it is worth it’’, says the chef. You could eat it as is, or use it on a pizza, as Matthew Swift from Terre Restaurant decided to do. But don’t just focus on the figurines! Be sure to hunt for the reinterpreted iconic images displayed on the cereal boxes that hark back to the childhood of millennials.Brandade is a creamy dish of salted cod and potatoes traditionally from France. Take a peek at the displays around the restaurant and look for the Cereal Killers collection by artist Ron English.
Build pizzas, indulge in creamsicles and rice krispy bars, or spend time chatting about the four-legged friends that adorn a subtle colorful atmosphere that radiates joy from every corner. Unadulterated fun is unquestionably on the menu here, where dinner on a school night is swiftly transformed into a moment where both kids and adults are encouraged to engage their imaginations. “I have a picture somewhere of literally pointing at the architectural plans on that bar,” smiles Kris, who says that the multi-colored, neon yardsticks that create the bar’s façade are his twins’ favorite feature in the space. This pizza parlor was inspired by owner’s Kris Swift and Adam Jacoby’s twin toddlers. Of course, this whimsical aesthetic was not chosen by accident. From the complex layers of pecan pesto and golden raisins that coat fire-roasted cauliflower to the substitution of ketchup for the pizza sauce on the Jacoby’s Cheeseburger pizza, Swifty’s compositions are culinary doodles. What appears to be a classic comfort dish will have a subtle twist. But when a dish is served, pay attention. Diners will be wooed by pizza joint staples like chicken parmesan, an all-cheese masterpiece called Cheese Louise, and good old-fashioned mozzarella sticks. “I think that it’s also a reflection of how we treat the food here, which is a mixture of having a lot of fun with it, but also being very serious about how we’re sourcing, how we’re treating the ingredients,” offers Brandon.Īlthough the menu highlights familiar favorites, don’t be deceived. The balance between simple flavors and updated classics is reflected on the menu. So, rather than fix what isn’t broken, Executive Chef Brandon Fuller chose to emphasize the childhood nostalgia and schoolhouse vibes that are baked into a pizza pie. As a circular dish with a reputation anchored in memories of pizza parties, sleepovers, and field trips, it can be a bold move on the part of a chef to dress up a pizza’s flavor profile to cater to elevated adult palates.
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