Elemento Neapolitan Pizza coming to Crosstown Concourse in Memphis | Stone Pizza Oven

In the late 2000s, Jeff Smart found himself stranded in a pizza wilderness. The one-time chef and caterer had temporarily switched careers and was working in construction in Belize. The pizza offerings in the Central American country were not cutting it for the Watertown native, who had been eating at Pepe’s since, in his own words, “before I had teeth.”

In the tests, a fully occupied cabin has to be evacuated within 90 seconds in low light conditions with half the exits disabled. The tests are conducted in a hangar free of any of the sudden impact, stress or traumatic consequences of a crash on an airfield or runway with the imminent risk of fire and explosion.

As I expanded my empire, my success instilled an ego that blinded me from what I wanted to achieve as a pizzamaker. I wanted to grow and bake pies that were truly exceptional. Fifteen years ago, I began researching artisanal ingredients — how they were grown, packed, and shipped. It was an education that took me around the world, from South America, to Europe, and California. The passion of the produce growers that I met was absolutely infectious, and their consideration extends past their farms and into the restaurants they serve. I delved even deeper into this whole learning process, familiarizing myself with different ovens, like the brick dome hearths used in Mootz, and styles of pizza, like the Romana, which entails being baked at 900 degrees Fahrenheit, and the Napolitano, made out of wet dough. This experience eventually led me to compete in international culinary competitions, like the World Pizza Championships, the Naples Cup, and the Euro Pizza Cup, a few of which I was fortunate enough to win. From there, I appeared on Food Network’s Chopped as a judge countless times, as well as morning segments on PBS, the Today Show, and Good Morning America.

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. 

They were particularly impressed with Italy’s agriturismo trend, which Josh says is comparable to America’s farm-to-table concept.

Emerging PlatformsCNN HQ, 268 Main St., 5-6 p.m. A panel discussion co-hosted by THR and CNN Great Big Story with THR editorial director Matthew Belloni moderating. Reception to follow.

“I even had one man come up and buy up an entire batch of our fruitcake, which is about 25 individual loaves,” she said.

“We will be back,” owner Pat Srisukkum said. “We will take some time off and go back to Thailand for about a month. We have some brokers looking for a new space, and when we come back in the new year, we will look real hard for the right place.”

Ensure you have the right type of wood. I use kiln-dried wood, which should be chopped into the right size; I prefer them to be about 9” to 10” long, with thickness of about 2” to 4”. Other accessories to have in handy include protective gloves, a thermometer and a natural fire lighter (you could even use newspaper in a pinch!).

While lauding KTS for its farsightedness, he pledged that Stihl would remain at the leading edge of technological progress for further success.

Historically, undecided voters have tended to break against incumbents on the micro level (i.e. in individual races), and for the party that’s out of power on the macro level (i.e. across all races, even those without an incumbent). And last-minute polling data suggests that 2018 will be not be an exception.

This restaurant on Cherry Street was opened in 2007 by Brooke and Matt Kelly, who sold it to the owners of the Spudder in 2017. It closed in September.