I grew up reading @foodandwine and cannot believe I had the opportunity to appear in these pages in such an incredible way. I’m absolutely floored and it’s a great reminder to step back and acknowledge that I’m not a one man show and I’m extremely fortunate to be surrounded by a team and partners that share a common goal and champion our culture. I wouldn’t be able to find time to tell these stories without folks like @aghuger383 @bengmclean @foodietruck @brysstephens @sabrinadiane @tlync93 @taylorahuber @bnreitz and countless others - thanks to @theleebros @notesfromacook @pfephoto for being interested and more importantly telling the story of how I met @erin_marie_reitz
But Brooks confesses, these aren't exactly Melfi's quality pies. Due to his lack of a home wood-burning oven (and his chef? Melfi's Chef John Amato is not mentioned in the story), his crust is nowhere near what he hopes to serve at the restaurant — "a crackery, thin Roman-style crust."
"Then it's time for the main event. The Reitzes set out a buffet on the dining room talbe. There's fregola with lemon and zucchini and a chopped salad composed of classic antipasto elements: sopressata, peperoncini, black olives, and provolone. A selection of sheet pan pizzas includes pistachio pesto with ricotta and a classic Roman combination of tomato sauce, stretchy stracciattella cheese, and fresh basil leaves," the brothers Lee write.