Among the pizza cognoscenti as they call themselves—or pizza nerds as everyone else calls them—New Haven, CT holds a special place. Thin-crusted, crispy pizzas, charred by 100 year-old coal fired ovens come in traditional plain (tomatoes without cheese) and white clam (garlic, clams, pecorino, oregano) in addition to modern options.
Seth Eisner was born and raised in New Haven, later attending the New England Culinary Institute and cooking in St Louis, Vermont, and Seattle restaurants (Etta's Seafood, Dahlia Lounge, The Harvest VIne). After a time away from kitchens, he is returning to cooking and will be opening Abecedary, a small New Haven pizza and beer restaurant in Hillman City in South Seattle.
Join him to learn the technique, science, and bit of the lore around New Haven pies—dough, sauce, toppings, stretching, and baking. The menu will include white clam, plain, plain with cheese, and a few non-traditional but tasty combinations. We'll also learn a few easy but delicious snacks that work well in a wood-fired oven—roasted castelvetrano olives, chickpeas with pecorino, peppers and onions with flatbread.
Among the pizza cognoscenti as they call themselves—or pizza nerds as everyone else calls them—New Haven, CT holds a special place. Thin-crusted, crispy pizzas, charred by 100 year-old coal fired ovens come in traditional plain (tomatoes without cheese) and white clam (garlic, clams, pecorino, oregano) in addition to modern options.
Seth Eisner was born and raised in New Haven, later attending the New England Culinary Institute and cooking in St Louis, Vermont, and Seattle restaurants (Etta's Seafood, Dahlia Lounge, The Harvest VIne). After a time away from kitchens, he is returning to cooking and will be opening Abecedary, a small New Haven pizza and beer restaurant in Hillman City in South Seattle.
Join him to learn the technique, science, and bit of the lore around New Haven pies—dough, sauce, toppings, stretching, and baking. The menu will include white clam, plain, plain with cheese, and a few non-traditional but tasty combinations. We'll also learn a few easy but delicious snacks that work well in a wood-fired oven—roasted castelvetrano olives, chickpeas with pecorino, peppers and onions with flatbread.
