Canon Creative Studio592 Main Street, Park City, UT, daily, 11 a.m.-7p.m., until Jan. 22 Canon will host guests for 4 days of interactive displays of Canon camera equipment, live panel discussions, and a relaxing lounge stocked with coffee and snacks. At the IMDbPro portrait studio, a pop-up within the Canon lounge, guests can also take the moment to instantly upload their newly-taken headshots to their Pro profiles. Invite only.
New York StyleFamous Original J’s Pizza 715 East 26th Avenue 720-420-9102 Pizza seems like an easy thing to make, but perfecting it is another story, especially when it comes to the beloved pies of New York City, where folks are known to have an opinion or two about the right sauce, cheese, crust and topping. According to some, you can’t make New York-style pies without the proper water, which is where Joshua Pollack comes in. Using reverse osmosis to strip the tap water of high levels of calcium and magnesium, he has altered Colorado water to mimic what he grew up drinking; Pollack uses the water for the bagels at his East Coast-inspired joint, Rosenberg’s Bagels & Delicatessen as well as for the pizza dough at the newer J’s. The dedication shows, and the resulting thin, floppy crust with just the right balance of chewy and crunchy has convinced legions of Denver newcomers. Get a whole pie to go or order it by the slice, just as they do in the Big Apple.
And yet perhaps Swemle’s devil-may-care attitude toward the regimented nature of pizza might have endeared him to Morra. “I don’t measure anything,” Morra said in 1991. “Everything is by feel—it’s by experience.”
The ideal seat height is about 21 to 27 inches above the ground, Knudsen said. Other factors include the size of the door opening, from top to bottom and front to rear. Nobody wants to bump their head getting in and out of their vehicle.
After 15 years of celebrating local art in the Blue Dome District, the festival will not return in 2019, Director Jo Armstrong announced.
Scoring for SundanceAFCI Beyond Cinema Media Studio, 305 Main St., 3 p.m. Lucy Bright of The Music Sales Group will moderate a panel discussion with filmmakers and composers including Aska Matsumiya, Anne Nikitin, Nathan Halpern, Ian Hultquist, Paul Saunderson and Danny Mulhern.
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Park City Live Presents Kaskade at Snowfest427 Main St. Each night, chart-topping artists will take the stage for intimate performances. EDM pioneer Kaskade kicks off the festival.
[Jan] is one of these pizza perfectionists, and his wood-fired oven is an interesting one because it eschews the traditional dome for a cylinder. His very detailed write-up gives us an interesting insight into its construction. He’s taken the bottom half of an oil drum as his base, and built and fired the clay oven itself around a wooden former. We see his early attempts at a former which distorted under the weight of clay, and we hear about how the clay required reinforcement with chicken wire and straw. Finally, we see the structure being dried out, before an impressive display when firing for the first time. The oven receives a coat of Rockwool insulation but [Jan] has a way to go to learn the oven’s characteristics. Still, this is an oven that will last to refine the perfect morsel given a bit of time.
Park City Live Presents Marshmello at Snowfest427 Main St. Enigmatic masked DJ and producer Marshmello promises an electrifying set.
Currently, throughout the nation, there’s a craze for Detroit pizza, which is commonly made in a blue steel pan with a caramelized crust. We use a specific kind of dough called Biga Mother, which sits out at room temperature for about 18 hours and then a cold-rise, placing dough in a cool environment to ferment, for about 48 hours. With this fermentation process, yeast is in the absence of oxygen and produces byproducts of alcohol and carbon dioxide gas, which makes the yeast live longer and the dough light, airy, and fluffy. It also creates an incredible flavor profile that produces a crunchy, yet soft and supple pizza. Biga Mother dough also breaks down complex starches in the flour, something your stomach would normally have to do with a pizza from, say, Domino’s. Because we allow the enzymes in our dough to live long enough, they feed off the complex starches, and break them down to simple sugars, which leaves the yeast to feed off of these simple sugars. That allows us to put less sugar in our dough, which makes it healthier, and naturally lower in carbohydrates.
Unfortunately my oven doesn’t have that function. My next one will for sure. Waranty voiding to the max!
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