I first heard about La Morra last year in researching a story about the evolution of barbecue in Charleston. John Lewis, founder of Lewis Barbecue and one of the most accomplished pitmasters in the world, wrote a piece for Tasting Table about the people across the country paving the way for the future of barbecue. Curiously, it was Swemle, a pizzamaker, who was mentioned first. Lewis had found kinship in Swemle’s obsession with building the oven of his dreams; the pitmaster’s origin story had a similar beginning. At first glance, the similarities between the two culinary disciplines can be difficult to parse: Lewis’s offset smokers, made from repurposed 1,000-gallon propane tanks, aim to create perfect circulation of a low and steady heat to produce tender meats after hours upon hours of cooking; Swemle’s concrete Neapolitan oven is meant to retain absurd levels of heat that extend past 1,000 degrees Fahrenheit to turn dough into a Neapolitan pizza in under three minutes. But mastery of each process requires the kind of haptic memory that comes only with repetition and an almost emotional understanding that forms between a human and the machine they’ve built. For both cooks, doneness can’t be determined with a magic number.
Wait a minute, is this some kind of advertising scheme for 700 degree pizza and camping world? I wonder……
ICM Politics and YouTube628 Park Ave., 10 p.m.-2 a.m. ICM Politics and YouTube partner to celebrate female filmmakers on the eve of the Respect Rally.
However, in response to a question from The Daily Beast, the FAA said “exit limit rating is not a term the FAA uses and is not in the Boeing statement.”
The suit filed on behalf of the Fraser family claims Dorothy fell for the first time at the facility on Sept. 14, 2017, while returning from lunch and suffered abrasions to her knee. She fell a second time two days later when she was left unattended in the shower and suffered a traumatic brain injury from which she later died, the suit claims.
This Close PanelSundanceTV HQ, 268 Main St., 3-4 p.m. Per the invite: “Join actors Shoshannah Stern, Josh Feldman, Colt Prattes and award-winning filmmaker and Sundance Film Festival alum Andrew Ahn for a discussion surrounding Sundance Now’s groundbreaking new series, This Close, part of the Sundance Film Festival’s 2018 Indie Episodic Showcase.” Open to the public.Netflix Presents A Futile and Stupid Gesture PartyRock & Reilly’s Daytime Lounge presented by J.Crew, Nylon and Roku, 427 Main St., 6:30-9:30 p.m.
Go the distance in this strong and sturdy Medline wheelchair designed for easy mobility. Its attractive nylon 18″ wide seat provides all-day comfort.
The Power of Art in Education PanelSundanceTV HQ, 268 Main St., 1-2 p.m. Sundance Film Festival filmmakers discuss the long-lasting impact that art education has had on their lives. Presented by LIFEWTR and open to the public.
“We do it the old-school way, where our recipes are basically from the early 1930s, maybe 1940s,” Hoover says. “So we don’t have all the extra additives and stuff that future generations or future chains have added over the years.”
But even if you have Nonna’s time-tested recipe that has been passed down through the generations, your restaurant needs the best equipment to create the perfect pie. Canadian Restaurant and Foodservice News recently asked several leading pizza oven suppliers about choosing the best oven for achieving pizza perfection, including Bobby D’Ambrosio, general manager at Kendale Products; Joe Di Donato, vice president of operations at Faema Canada; and Francesco Zulian, vice president and general manager of sales at Italiana Foodtech.
Prior to the opening of co-owners Tony and Nicholas Sacco, Dean and Lisa Walters, and Jason Pace’s Mootz Pizzeria this January, Guinness World Records’ “world’s fastest pizza maker” Bruno DiFabio shares his mission to bring healthy, high-quality pizza to Detroit’s growing food scene. DiFabio serves as a culinary consultant to the new 4,000-square-foot Library Street location, which will feature seating for 100 patrons, an 18-seat wrap-around bar offering craft cocktails and more than 20 beer taps, as well as a backdoor entrance off the Belt alleyway that leads bar-goers to their by-the-slice counter.
“Seat height is key,” Knudsen said. “People like to be able to slide in, not lift themselves up or down.”
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