Like many couples, pizza and beer go together partly because of their commonalities and partly because they contrast enough to complement each other. With so many kinds of pizza on the menu and an ever-increasing choice of beers, the opportunities for interesting and delicious combinations are only growing. So what makes a good pizza-and-beer combination? Unsurprisingly, it’s partly a matter preference; but beyond that, it’s about where you want harmony and where you want variation. Continue reading How to Pair Beer With Chicago Style Pizza→
Which Wood Should You Use for Smoking the Best BBQ?
If you go out of your way for the best barbecue restaurant (meaning Windy City, of course), then chances are you like to barbecue at home as well. The aspiring barbecue master, particularly one wishing to brave the world of cooking over wood, shouldn’t be limited by one kind of timber. Experimenting with different types of woods will help you discover which meats and seasonings you prefer. Additionally, the learning process will make you a real expert. As background in that process, here are two wood basics: Continue reading BBQ Pit Master Tips: Top Wood Choices for Smoking Meat→
A long awaited trip to L.A to visit Pizzeria Mozza – Nancy Silverton’s (La Brea Bakery and a great chef) introducing L.A. to classic Neapolitan Pizza some years ago. At Windy City we do a thin crust pizza called “Chicagopolian”, Neopolitan inspired but built for a hardier appetite.
Watching the artisans at Mozza’s using such a variety of finishing ingredients was inspiring! Can chive oil, Maldon sea salt, white anchovies over roasted heirloom cherry tomatoes and burrata be popping up at Windy City in the future?!