Regarding taste you’re totally right. The oven itself does not add extra flavour. It’s all about ingredients which will be one of my next posts. But really, my kitchen oven doesn’t really cut it with its 280°C…
“No other distributor in Asia generates higher revenues per capita. This being so, I would like to express our sincere thanks for the 50 years of cooperation.”
Unearthing the PastFilmmaker Lodge, 550 Main St., second floor, 2-3:30 p.m. Alissa Wilkinson (Vox) joins Jonathan Bogarin and Elan Bogarin (306 Hollywood), Robert Greene (Bisbee ‘17), Sierra Pettengill (The Reagan Show) and Marina Zenovich (Robin Williams: Come Inside My Mind) for a conversation about nonfiction and how filmmakers are employing innovative approaches to traditional storytelling.
Tuesday, Jan. 23From Idea to Deal PanelSundanceTV HQ, 268 Main St., 1-2 p.m. Directors, producers, and legal experts “workshop” along with audience members in a public discussion focusing on legal challenges encountered during the filmmaking process. Presented by LegalZoom.
Inside the Mind of Audiences: New Approaches to Movie MarketingTHR Studio, 692 Main St., 4-5 p.m. At this panel — co-hosted by The Hollywood Reporter and Viacom — editorial director Matthew Belloni will be joined by panelists including filmmaker Taylor Sheridan, Viacom’s Kodi Foster and Northwestern professor Moran Cerf to discuss new ways to reach audiences. A reception will follow.Sundance Film Festival Official Kickoff PartySundanceTV HQ, 268 Main St., 4-6 p.m. The third annual Sundance Film Festival official kickoff party — an invite-only affair — will be hosted by Robert Redford, founder of SundanceTV, Sundance Institute and Sundance Film Festival; Keri Putman, executive director of the Sundance Institute; Charlie Collier, president and general manager of SundanceTV, AMC & AMC Studios; and Jan Diedrichsen, general manager of SundanceTV and Sundance Now.Facebook, Oculus, Instagram Happy HourCoal & Lumber, 201 Heber Ave., 5-8 p.m. An invite-only cocktail event to toast the “independent storytellers, the creative community and the platforms which bring them together” while experiencing the latest in VR demos.
The oven accommodates a seven-inch pizza and with a couple of turns with a pizza paddle you’ll get a crispy base, perfectly puffy crusts and well-cooked toppings in around two minutes. The oven comes with two different lengths of detachable legs, stubby and long, so you can set it up easily at home or go mobile and use it like a portable BBQ at the beach. The range is cast in a number of bright colours from azure blue to lava red.
It is also the answer to a conundrum for a modern baker. People say they want great bread. But they don’t always want to pay a good price for it. However, people will do almost anything for pizza.
Beyond pizza, Sasso’s offers a variety of paninis, salads and “coal fired” appetizers. Sautéed in garlic and finished in the coal oven, the escarole and white bean ($10) is a comfort food-style dish that I fell in love with and cannot recommend highly enough. Part of the secret to this and every dish here is the local sourcing. Many vegetables come from Petrichor Farm in New Hartford, and Smart’s uncle owns G&B Shellfish Farm in Stratford, which provides oysters and clams fresh from the boat.
TimesTalksCinema Café at the Filmmaker Lodge, 550 Main St., Second Floor, daily through Jan. 22 The New York Times live talk series will present conversations with Gus Van Sant, Hari Nef, Ira Glass, Kelvin Harrison, Miranda July and will.i.am, among others. The series will take place over 4 days (Jan. 19-22) with each talk live-streamed at sundance.org and timestalks.com. Schedule is as follows: Jan. 19 will be will.i.am and Kevin Smith 11 a.m. – 12 p.m.; Jan. 20 with Gus Van Sant and Danny Elfman, 12:30-1:30 p.m.; Jan. 21 Fresh Faces featuring Dominique Fishback, Kelvin Harrison Jr., Hari Naf and Rachelle Vinberg, 2:15-3:30 p.m.; Ira Glass and Miranda July 11:30 a.m.-12:30 p.m.
Which makes it all the more perplexing Ambrogio had trouble cutting the pies into slices. The first attempt cut through the cheese and toppings, but only scored the crust itself. It wasn’t sliced-through enough to tear off a slice without mangling the crust and toppings, so after attempting to saw through a slice with a plastic butter knife provided by the food counter, I brought the whole pizza back for another run with the pizza slicer.
“He worked on that dough recipe for two months,” said Jessica. Josh said he went through six different types of flour before settling on the right one. He also adds a touch of honey for a subtle hint of sweetness.
He turned onto the southbound lanes to follow the woman as she continued driving into oncoming traffic. When the woman didn’t respond to his calls for her to stop, he crossed over to the wrong side of the highway as well.
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