Minnick talks about her upcoming 'Chef’s Table' episode and how she taught herself to make some of the country’s best pizza (via eaterpdx)
. The audience watches her trudge through her family’s garden, clipping flowers for her next pizza. “It’s very magical when you can just go into your yard and see stuff that’s popping up everywhere, and you’re just like, ‘Guess what? We’re going to eat that for dinner.’”pizza season on Netflix, is — in the perspective of many — one of the authors of what we see as Portland pizza: sourdough pies topped with seasonal ingredients, using flours made with Oregon-grown grains.
Watching this was really a lovely dive into a side of your life that many Portlanders may not know unless they’ve been following you for years — you originally wanted to be a painter and went to college for art. How does that side of you emerge in your approach to food? But I wanted to have a creative career, and I knew I loved working in restaurants. We had this opportunity to open this restaurant, and it became clear that my sister and I were good at it, but the cooks kept leaving. It kind of fell to me, after being open for years, having chefs rotate through the door.
,” people will ask for “extra crispy,” and I’m like, “What the heck?” I just let them know it’s bread dough. It’s notcrispy; it’s a lot of different things. I look for a little sourness, a lot of flavor. It should be crispy on the outside, as far as there being an actual crust to break into, and then there’s an inside that’s a little bit more like bread dough.
Eventually, we started having a year-round farmers market, and a lot more farmers started making deliveries directly to restaurants. At that point, I just cut off the produce company, we just went with farmers and the farmers market. That means that stuff is limited. In the winter, you have to make sure you put up enough stuff, you have to guess just how many thousands of pounds of tomatoes you’ll need to make it through. But pizza is a great medium for that because it is pretty simple.
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