Father Dominic’s Favorite Pizza Recipes & Bambara Celebrates The Nutcracker
By Ted Scheffler @critic1
Monking Around With Pizza
I recently came across a nifty little cookbook called Thursday Night Pizza: Father Dominic’s Favorite Pizza Recipes ($16). It would make a nice little stocking stuffer for pizza lovers. The author is Father Dominic Garramone—a Benedictine priest and monk at Saint Bede Abbey in Peru, Ill—known to public-television viewers from his PBS series Breaking Bread with Father Dominic. With a lot of down time on his hands, Dominic has perfected his pizza-making, and shares tips and recipes in his new book. He includes three crust recipes: American style, Italian style and “sweet crust” (aka California Pizza Kitchen), along with sauces like pesto, béchamel, mornay, parmesan-cream, peanut and good ol’ tomato sauce. Heat seekers will enjoy the devilishly hot Pizza Diavolo, while those with a sweet tooth might opt for the Apple Pie Pizza. As for me, how could I pass up the Muffaletta Pizza?
Cracking Nuts at Bambara
In honor of Ballet West’s production of The Nutcracker at the Capitol Theatre, Bambara restaurant and executive chef Nathan Powers are offering a special “Clara’s Dream” menu through the end of December. Bambara will open early for theatergoers at 5 p.m. and feature a three-course menu, priced at $33 for adults and $12 for children. According to Bambara manager Art Cazares, “Guests can begin Act I with a full-sized mixed organic green salad, move on to Act II with a special ‘Chef’s Choice’ entree like braised Angus beef short ribs, crispy Utah rainbow trout, Cornish game hen or duck confit that changes daily. Finish with Clara’s Dream Land of Sweets desserts with a choice of delicious house-made sorbet, ice cream selections or a nightly special dessert.” In addition, Bambara is one of the few restaurants downtown that will be open for dinner on Christmas Day. Reservations are highly recommended and can be made by calling 801-363-5454 or visiting Bambara-SLC.com.
Quote of the week: Many’s the long night I’ve dreamed of cheese—toasted, mostly. —Robert Louis Stevenson
Food Matters 411: teds@xmission.com
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