Summer Development Begins

Just a quick post to show what's on deck for summer flavors.  Simple, bright and totally new for our guests. 

The Multi Grain Journey

Round one of a multi grain pizza dough. Everytime I take on a project like this, I am reminded of how satisfying baking is. A genuine balance between science and art - each ingredient playing an integral role in function and flavor.

This version combines barley and rye flours with whole wheat and white flour. Additional mixin's include flax seed and honey. My goal is to find the perfect balance of chew and crunch. I dream about the whole wheat sourdough that Gordon Hammersley has been makig for years at his restaurant: the texture and flavor are incredible and nothing in the experience is sacrificed with the use of whole grains. There are so few good examples of multigrain pizza dough - one's that keep you coming back for another slice. I imagine Fall (seasonal) combinations using this dough to include: butternut, blue cheese and grilled red onion.

Round two begins this weekend as I tweak the barley flour percentage - it seems to add to the caramelization and is known to aid in fermentation: those are all good things! Stay tuned for the updates.

The perfect pizza

Personal preference aside, the perfect pizza is all about the balance of ingredients. I'm not a fan of gobs of toppings, this Margherita is a great example of Pizza Perfection.

Menu In the Making

When I was the chef of Lindbergh's Crossing (in Portsmouth, NH) in the 90's, I had no idea what lay ahead. Our menu changes consisted of some intense brainstorming sessions (usually accompanied by wine) and then a day or two of prep to get ready. Boy was I spoiled. My first menu change with Bertucci's shares only one thing in common - the brainstorming. Not to bore you with details but here's a few bullet points of what trainspired over the last 6 months to get to where we are today:

• Step One: Strategy presentation to the executive team


• Step Two: Presentation of tactical steps to meet the strategy


• Steps Three - Six: Tastings with the executive team on each section of the menu, sharing recipe concepts


• Step Seven: Online surveys and focus groups of menu item concepts


• Step Eight: Recipe Development (including sourcing, operational concerns, etc.)


• Step Nine - Eleven: Begin Implementation process - now we get to the fun stuff when we add in the finance, marketing, training and regulatory departments.


• Step Twelve: Take a deep breath


• Step Thirteen: Produce media content: menu pictures, digital video, ad campaign materials, etc.


• See the picture above - that's me getting ready to film a session of on line media.


• Step Fourteen: The launch - starts this March with some kick-off events, restaurant level training and a media push.

Amazing process: we've developed 29 new recipes a whole new menu layout and a new and evolved culinary voice for the brand.

Funny thing is, we will be starting the process all over again in a month as we begin working on the Summer and Fall recipes.

Stay tuned for more pictures and details of the launch.

Cheers,

Jeff