Last Friday we took a stroll down South Pearl Street on an alternately rainy and sunny afternoon. Luckily we missed the showers in between jaunts from restaurant to restaurant. By we I mean the group of foodies I was leading on our weekly Friday walking tour.
Each Friday Culinary Connectors introduces guests to four stops on South Pearl Street. This week we began at the Crushery. Chef John Davidson fed us pork belly confit with pickled apples followed by a dessert of peach lavender ice cream. John makes his ice cream in a mixer using liquid nitrogen. This technique of freezing the ice cream base so quickly gives the ice cream a very smooth and creamy consistency.
From the Crushery we walked over to Pajama Baking Company. We toured the busy kitchen, smelled the starters for the bread that is baked fresh everyday, glanced into the $40,000 oven that continually rotates what is baking inside for a beautiful, even finish and watched the pastry chef prepare her lemon curd butter cream. Russ fed us blueberry scones made with plugra (butter with a higher fat content) that keeps the scones moist and not crumbly. We drank espresso and finished up with chocolate ganache brownies.
Our next stop was Kaos Pizza. Pizza here is made like it is in Naples. Pizzas at Kaos are baked in their wood-burning oven at 650 – 750 degrees. We watched as the chefs pulled out pie after pie, cheese bubbling from the high heat. The chefs make their pizza dough every 24 hours using “00” flour, just like they do it in Naples. The pizza is delicious. The crust is crisp on the outside but nice and chewy on the inside. Toppings range from homegrown arugula to san marzano tomatoes. As we sat on the patio eating our pizza the sun peeked out. By now all of us were fast foodie friends. It was difficult to round up the group for the last stop on the tour.
We finished at the Village Cork where Chef Samir showed us how to prepare a tomato salad with housemade ricotta. Next was a plate of crab cakes with a delicious white wine. By that time the tour had officially ended but no one wanted to leave. Our group was still gathered at the bar listening to Samir talk about cooking. We ordered more wine; his roasted vegetable macaroni and cheese and traded foodie stories. It was the most pleasant of afternoons.
Please come join us for a tour.