(Pictures courtesy of The Granola Bar)
Chef Jes Bengston of The Granola Bar in Westport is at it again. She has taken one of her favorite items on her menu (Kristien’s too) and transformed it into a pizza worthy of swooning. And, lucky you gets to taste it tonight at Brick + Wood in Westport from 5-9:30 tonight for the kickoff of B+W’s latest Guest Chef Series.
Here’s the dillio:
The Bubby Pizza (pictured above) is made with house-cured salmon (they make it right at The Granola Bar), goat cheese, ricotta, arugula, caramelized leeks, red onion, and caper oil. Caper oil? Yeah . . . she made it by boiling together EVOO, dill, capers, and caper juice to create an exotic flavor.
Hopefully you can stop by tonight and check out her handiwork. And, don’t forget about the other chefs and owners who will be visiting Brick + Wood:
August 5 – Bobby Q’s, Bob LeRose
September 2 – Thali, Prasad Chirnomula
October 7 – Table 104, Domenico Iovieno
November 4 – Jojoto, Neil Fuentes “The Singing Chef”
December 2 – Cask Republic, Carl Carrion
Brick + Wood
1275 Post Road
Fairfield, CT
The Granola Bar
Playhouse Square
275 Post Road East
Westport, CT
Dan and Kristien Del Ferraro
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