Avsnitt
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In this episode of the Portland Pizza Podcast we talk with Mark Doxtader, owner and head pizza maker at Tastebud in Portland, Oregon. Mark started making pizza at the PSU and Hillsdale Farmer’s Markets in Portland. In fact, Tastebud originally started as a working farm, and Mark’s farm roots are visible(and edible) in his ultra seasonal approach to cooking. Tastebud is located in the Multnomah Village section of Portland and the mobile pizza oven serves pizza and the incredible market salad at the PSU Farmer’s Market spring through autumn.
Follow along:
@tastebudpdx
tastebudpdx.com
Brought to you by the Aimsir Distilling Company. A new distillery focused on bringing people together through great flavors and a warm environment. They love the way spirits taste, but more importantly, they love what they do. Spirits bring people together to make memories, build bridges, and crystalize the moment. Opening up in early 2020 in NE Portland.
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In this episode of the Portland Pizza Podcast we talk with Sarah Minnick, owner and head pizza maker at Lovely's Fifty-Fifty in Portland, Oregon. Sarah runs the restaurant with her sister Jane Minnick. Sarah is a graduate of RISD and traded in a career in Design to open Lovely Hula Hands in 2003. After a couple iterations, they opened as Lovely's Fifty- Fifty in 2010. Since then, Sarah has garnered a world wide following for her ultra local, produce driven pizza. And her ice cream rules too.
Follow along:
@sarahminnick_
lovelysfiftyfifty.wordpress.com
Brought to you by the Aimsir Distilling Company. A new distillery focused on bringing people together through great flavors and a warm environment. They love the way spirits taste, but more importantly, they love what they do. Spirits bring people together to make memories, build bridges, and crystalize the moment. Opening up in early 2020 in NE Portland.
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Saknas det avsnitt?
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The inaugural episode of the Portland Pizza Podcast features Ken Forkish, owner of Ken's Artisan Pizza and Checkerboard Pizza. Ken is a James Beard Award winner for his book Flour, Water, Salt, Yeast(Ten Speed Press, 2012). In 2016, he published The Elements of Pizza (Ten Speed Press).
Follow along:
@kenforkish
@kensartisan
@checkerboardpizza
kensartisan.com
Brought to you by the Aimsir Distilling Company. A new distillery focused on bringing people together through great flavors and a warm environment. They love the way spirits taste, but more importantly, they love what they do. Spirits bring people together to make memories, build bridges, and crystalize the moment. Opening up in early 2020 in NE Portland.
