Skip to main content

Rockridge Food Tour: Zachary's Chicago Pizza

By

Zachary's Chicago Pizza was one of the stops on the Rockridge Food Tour and I haven't been there since I graduated from Cal almost 20 years ago. A friend of mine had his graduation lunch there, so that was probably the last time I was there. I think you are either a thin crust pizza kinda person or a thick crust pizza kinda person; I am definitely in the former camp. But it was fun to be there with Jake and the boys this weekend.


Zachary's Chicago Pizza literally stuffs each pizza cheese and toppings, then covers it with zesty, chunky tomato and bakes it till the crust is golden brown. We had the spinach and mushroom stuffed pizza. And I was surprised to discover that my husband - with whom I've been eating pizza for almost 17 and a half years - likes Chicago-style pizza. Whaaaat?!?


While pizza wouldn't have been my choice of food for the 90+ degree day, I'm glad we went. Now I know that I have to attempt a Chicago-style pizza in our own kitchen. Soon. When it gets cooler.

And, as always, the art on the wall gave me a chuckle. Jake had me take this photo for one of our Game of Thrones-mad friends. This one is for you, Brian!

Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more