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No Blues To Sing About With Chef George’s Savory Blue Cheese Pizza

Yesterday I enjoyed a wonderful lunch at Sub-Zero Wolf Showroom Atlanta’s cooking demonstration with Chef George Laudin.  I was sort of singing the blues, because I wondered how I was going to enjoy lunch and get my list of tasks completed.  Well my blues went away when he whipped up this savory pizza with blue cheese, dried figs, caramelized onions and bacon bits!

photo credit: Susan Currie Design

During the demo, Chef taught us about the advantages of cooking with Wolf products, from the convection ovens that allow you to bake cookies while roasting garlic simultaneously without any transfer of flavors — all thanks to the technological innovations that Wolf uses — to the grills and griddles.  It’s demos like this that help educate me about appliances, so I can better assist my clients make the proper selections to make their home culinary experience wonderful.  Here’s a look at the ovens in their magnificent showrooms:

photo credit: Wolf Subzero Showroom

Now onto the take-away from this blog post:  Here’s Chef George’s recipe.  Try it.  You’ll love it!

Blue Cheese Pizza with Fig, Caramelized Onions and Bacon Bits

Purchase pizza dough at the grocery or make you own.

Mass the dough out on a floured cutting board.

Cook bacon cut into small bits.

Remove bacon from pan and reserve fat to caramelize the onions.

Cook onions until soft and caramelized.

Spread olive oil over massed out pizza dough.

Spread small amount of anchovy paste over dough.

Add pepper, thyme and oregano to taste.

Spread cooked onions liberally over dough followed by the diced dried figs.

Add mozzarella, romano or asiago cheese. Choose the cheese you like.

Sprinkle a smaller amount of blue cheese so that cheese doesn’t overpower the flavor of the pizza.

Sprinkle on bacon bits.

Slide on a pizza baking stone and bake (in your Wolf oven if you are fortunate to have one) on the Bake Stone Mode at 475-500 degrees for about 9-12 minutes.  Take a look at another delicious photo I managed to take before I devoured it.

photo credit: Susan Currie Design

 

Bon appétit!

AXORNYC hansgrohe Showroom Opening

The newest showroom, located in the newly revitalized Meatpacking District of New York City, opened its doors to a standing room only crowd.  Guests waited outside to be let into the hot new hansgrohe showroom.

Judy Talley with  Marmi Natural Stone, Jonathan LaCrosse with Stan Dixon Architect, and I were invited by hansgrohe President Russ Wheeler and national sales training manager Jen Bruno.  Wonderful vignettes paired with a pear cosmo signature drink for the evening.  You must take a little time to view their collection online or even better, visit their North American headquarters in Alpharetta, Georgia.  In the meantime, enjoy these pictures from the event.

With Jonathan LaCrosse, smiling for the camera.

 

From left to right: Jim Stockstill, Jen Bruno, Susan Currie, Russ Wheeler, Judy Talley, and Jonathan LaCrosse

 

Posing with Judy Talley.

 

Here I am soaking it all in, and enjoying the opening.