True Craft BBQ

Pizza sandwich!
•
Baked off a folded dough spread with fig preserve, stuffed with motz, salame, prosciutto, sopressata, balsamic and EVOO arugula, tomatoes, balsamic reduction and mini sweet peppers.
•
Solid “pizza” from the Volt 12 tonight! Happy National Pizza day!
•

Ooni’s Detroit Pan— more than just pizza.
•
Who’s down for a little gnocchi lasagna?! Béchamel, marinara, ricotta, parm, basil, potato nuggets, sausage? Yes pleaseeeeee!
•

A taste of home.
•
just opened…a New England-style roast beef and seafood restaurant. And they opened in the same neighborhood as my first home in Tampa. Insane right? A taste of home from my former home at where my latest former home is!! Confusing eh? Ha! Fun fact- this is a duplicate of Beef and Ski in North Conway NH. Same menu, different name because we don’t ski here!
•
We tried a ton of things— fried scallops, fish and chips, nachos, potato skins— but I came here for the BEEF. Rare roast beef, served warm with mayo, James River BBQ Sauce and cheese. I love James River so I added extra! Not needed though because the beef is so flavorful as it is!
•
This was such a delight to have without booking a flight to Boston. Congrats on opening! Although I am 30 miles north of you, I’ll be back, often!
•

Holiday Gift Guide, gift 3 and 4!
•
My favorite kitchen tools of all time. pizza slicer and Thermapen.
•
Both on sale! Check the other photos. These two tools are so valuable to me, a must for any BBQ’er or pizza maker!
•