Sophie B. Hawkins, New Pizziolos & Dessert

It's not everyday that we get to make pizza for rock stars, but when the occasion does come, we really enjoy it! We had the great pleasure of making pizza for Sophie B. Hawkins, Gigi Gaston and the band. Actually, we fed them TWICE! Once before the performance, and again after the show was over. It was an amazing performance that included some Janis Joplin covers that made us stop making pizzas long enough to turn around to make sure Janis hadn't come back from the dead! What a great night at the Donkey Creek Festival! Sophie said she had heard about us on the plane ride into town from a complete stranger who recommended us, then from two other people before she even got to the restaurant. HOW COOL IS THAT?!

The next day at the Festival we battled 103 degree heat with no breeze, in front of the oven it was easily 110, but our new Pizziolos handled it very well! A pizzaiolo is a pizza artist, and we have a few new ones. There's our newest addition, Nathan, he's a firemaster extraordinaire who comes with a culinary degree from Sheridan College and a zest for wood-fired oven cooking. Then we have the amazing pizza making machines Monika and Steve Yount, a dynamic duo who have taken on all kinds of extra tasks and have been extremely flexible as we find our feet and learn how to adapt to a much larger team. Kevin Kauffman has become the ultimate in customer service, finding ways to create efficiency, he's always thinking about ways we can improve. We also have the great pleasure and privilege to call Herb Kalenberg our employee. He comes with over a decade of culinary and kitchen experience and he is an absolute pleasure to work with. He has already made himself indispensable. But wait, there's more! We also have Sara and Aaron, a young couple who help out a couple of days a week and keep our energy up with their vibrant youthful spirits. We really honestly feel that we have put together a super team, WE ARE UNSTOPPABLE! These people are changing Pizza Carrello in such positive ways that we feel we cannot thank them enough. To our new team members: You guys are the best, and we are so lucky to have you and your talents helping us create something truly great for our entire community. 

This weekend while looking for fresh basil, our executive chef was inspired by some flats of blueberries that were looking extra scrumptious, so we bought them and some whipped cream and made dessert pizzas. They were such a hit, we're thinking of offering them all of the time. Try one while we experiment this week and let us know what you think!     

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