Ellie Basch representing WCR

This past Sunday we teamed up with the Richmond chapter of Women Chefs and Restaurateurs to host Pizza-Making 101, one part instructional class, two parts pizza party.

The group of 11 ladies and 1 gentleman was very knowledgeable already and took to our instruction like true professionals.

Victoria gave a demo on how to make dough, covering all the essentials from what type of flour to use to how long to let the dough proof, and when she was done, all dozen students grabbed dough balls and got to it.

Localicious

We prepared a lovely spread of local ingredients, including Sausage Craft, Olli Salumeria, and even some vibrant, yummy local eggs.

We’ve already had a number of people express interest in taking the class, so we’ve put another Pizza-Making 101 on the books:

Pizza-Making 101
Thursday, Februrary 23
6:00-8:00 pm
$40

We’ll be keeping an intimate, hands-on atmosphere by limiting class size to 12, so grab some friends and sign up while there’s still time!

Email info@pizzatonight.com to register!

When you own a small business, especially a food business, you have to be a bit of a renegade. You have to be able to defy convention, think on your feet, and make things happen despite the odds.

We like to think of ourselves as renegades, bringing delicious pizza to unexpected places, thumbing our noses at convention with our roving wood-fired oven. We represent the opposite of big faceless pizza chains by relying on local products and community support.

That’s why this Tuesday, January 24, we’ll be slinging pizzas at the William Byrd House Renegade Market!

We’re going to keep it simple and delicious. The menu will consist of The Margherita, The Fig & Pig, and our White with (local Dave and Dee’s) Mushrooms.

The forecast for tomorrow’s market is 60 and sunny, so it’s a great time to grab a couple of pizzas for dinner and a pizza kit for later! We’ll have the whole line with us tomorrow – Fresh Mozzarella, Meatballs, Pizza Kits, and Gluten-Free Dough.

We need the support of all our fellow renegades to make it through our slow season, so come on out and show us some love!

This week you’ll have plenty of opportunities to eat Pizza Tonight while shopping for local, handmade goods.

As usual, this Wednesday, you can find us at the indoor St. Stephen’s Market. If you’ve never been to the indoor version of St. Stephen’s popular farmer’s market, this is a great week to visit. We’ll be offering doughs and sauces as well as meatballs, mozzarella, and our crispy breadsticks, aka Pizza Bones.

The market runs from 4-7pm, and we’ll be happy to set aside any orders for a speedy post-work pick up! Just email info@pizzatonight.com with your order!

On Thursday December 1, one of Richmond’s most beloved art events will be taking place: Art 180′s 8th annual Art Karma, a silent auction benefiting Art 180′s self-expression-promoting after school programs. The event offers tons of fun in the form of tarot reading, WRIR dj-ing, and local food feasting, including Pizza Tonight‘s classic beef-and-pork meatballs, of which there will be plenty for everyone….especially if you get there early! And we’re happy to announce that resident Fire-Man, Joe Deroche, will be donating one of his pieces to the auction. Joe’s amazing art features multimedia arial views in stunning detail. He and other local artists, such as Matt Lively, will be represented in Art 180′s art auction – Don’t miss it!

Friday brings us to another First Friday Market. This month’s market happens to coincide with Grand Illumination, so there will be plenty of fun and festivity to be had while you’re enjoying your Pizza Tonight, Grayhaven Wine, and all the other fabulous vendors that will be there!

If you can’t make it to this month’s first Friday, that’s ok, there will be more (though not in January.) But this Saturday is the LAST South of the James Market in Forest Hill Park!! Did you enjoy the market this Summer? – All the fantastic farmers and artisans that came out week after week to provide Richmond with local handmade items?

Well, this Saturday, show your support by showing up and spending at the market! A word to the wise – now that the days are shorter, the morning hours are very lightly attended at the market. That means you can get in (with a great parking spot,) do your shopping, and get home in time for breakfast!

And, of course, the BAM (our Bacon, Apple, and Maple pizza) is a perfect sweet-meets-savory breakfast option, so get it while you still can!

We round out the weekend with a very unique event, perfect for your local Christmas shopping needs – Artva’s Independent Art and Craft Show!

Two local artists have come together to put on an art show at The Banquet Place, and you’re invited: http://www.facebook.com/events/147098718723930/

We’ll be there with the oven, selling pizzas all afternoon, so come get some shopping and lunch done in one fell swoop! WRIR is a sponsor, so there’ll be great music, people, art, and food for all to enjoy.

‘Tis the season!

The holidays mean something different to everyone, but what they mean to Pizza Tonight is simple: meatballs.

Many of you are getting ready to welcome friends and family into your homes or to start the marathon of social and work holiday parties that befalls the next couple of months. Either way, you’ll want to have something delicious to share. Why not something that’s locally sourced and lovingly made from high quality ingredients, something that takes less than 15 minutes to prepare?

We’ve partnered with the sausage kings of Richmond, Sausage Craft, to bring you our own meatballs, in a pre-made mix! All you do is form the mix into the size you want (we recommend a 1-2 Tablespoon meatball) and fry over medium-high heat for about 5-10 minutes (depending on size, of course.)

You can dress them up with whatever sauce you like – Pizza Tonight’s own marinara or your personal favorite recipe. And they’re great the next day, should there be any leftovers, say, as a sub with some provolone, marinara, and peppers.

We’ll have meatballs to sample and purchase at tomorrow’s Renegade Market at the William Byrd Community House, the indoor market at St. Stephen’s, as well as Saturday’s South of the James market in Forest Hill. And starting soon, you’ll be able to purchase them from the convenience of your living room via Relay Foods, where you can already purchase our kits, doughs, and sauces.

And while you’re thinking of others, you should know that we’ve created 3 “Bundles of Joy” to make shopping for your favorite gourmand quite pleasant indeed.

Bundle of Joy, no. 1:

One of each Pizza Tonight Pizza Kit – Marinara, White Sauce, and Sausage in a reusable Pizza Tonight shopping bag for $30 (gluten-free available for $40!)

Bundle of Joy, no. 2:

It’s a pizza party in a bag! Four artisan Neopolitan doughs, Marinara Sauce, White Sauce, Magic Sprinkles and Sausage Craft’s Della Nonna sausage, plus a Pizza Peel, Apron, and Laminated Recipe Cards and Party Ideas all in a reusable Pizza Tonight grocery bag for $50

Bundle of Joy, no. 3:

We’ve put together our best antipasti recipes for you to enjoy and recreate. This Bundle of Joy comes with Pizza Tonight meatball mix. Also included are Pepperonata – a bright dish of stewed red, yellow, and orange bell peppers with garlic and red wine vinegar; Red Onion Confit – an eat-with-a-spoon-worthy antipasti with red onions caramelized and deglazed with balsamic vinegar; and Pizza Bones – crunchy breadsticks made with our Pizza Dough, extra virgin olive oil, and sea salt. Comes with laminated recipes and a Pizza Tonight bag for $40.

Stay tuned to our website and Facebook page – We’ll let you know how you can preorder bundles to pick up at the St. Stephen’s or South of the James Farmer’s Market or from our kitchen in the Fan!

If you’ve ever said to yourself, “I really want to enjoy local pizza and beer in delicious tandem, but I just can’t find the time,” this is the weekend for you!

We’re going to be at three events this weekend plus our normal set-up at the South of the James Farmer’s Market.

Let’s take a closer look at these events so you can select the right one (or three) for you!

Are you a localvore with a heart of gold? If so, this Tricycle Gardens fundraising event is perfect for you. Give back to a non-profit that has done wonders for Richmond this Friday evening in Church Hill. Pay it forward; eat some pizza. You win.

Or maybe you like to know your beer from the ground up? If so, come on back to Church Hill Saturday afternoon to get to know the men and the process behind Ardent Craft Ales.  We’re pretty close with these fellas and can vouch for their awesomeness.  This is a great way to kick off your Richmond Beer Weekend if you haven’t already (not judging, just saying.)  Immediately following the Ardent demo, you can stick around the Roosevelt for the Terrapin Tap Takeover.  Win WIN.

Friday and Saturday already TOTALLY BOOKED?  Well, there’s one more chance to party like a rock star:

The flier might be small, but this event is going to be HUGE. Saturday afternoon at the 17th Street Farmer’s Market, Taste the Local is hosting the perfect cap to Richmond Beer Week, featuring 8 local breweries, fire pits, and live music. And not just any live music – The Big Payback, a ten piece tribute to James Brown that is positively packed with some of Richmond’s best musicians. win, Win, WIN.

We hope to see you some time this weekend, and if you drink too much delicious local beer, know that there will be delicious local pizza right there waiting to soak it up…

The first Pizza Tonight class was a great success! Pizza Making 101 participants got to make and stretch their own dough and top and fire pizzas in the wood-fired oven, all the while enjoying wines that pair well with pizza! The sure sign of success – as our students were leaving, they were already planning their next class!

We expect our Holiday Antipasti class to fill up quickly. Here’s the full run-down on the class from our website:

Holiday Hors d’Oeuvres – Antipasti
Thursday, November 17, 2011, 6:30-8:30 pm
2900 Kensington Ave, Suite 115

The holiday season means a lot of hungry traffic in your home. Take the headache out of what to feed them all with this fun class! All of the recipes covered are perfect to make ahead of time and freeze until you’re ready to entertain! Victoria Deroche will share her traditional Italian recipes for such antipasti offerings as Red Onion Confit, Pepperonata, and Beef & Pork Meatballs – and she’ll show you how to put it all together with a few extra touches to wow your guests. Victoria will also discuss pairing your antipasti selection with cheese, wine, and beer. And to make shopping easier, we’ve paired with River City Cellars to offer participants a special discount on their next purchase!

Cost: $40
(includes recipe cards, antipasti to enjoy on-site, and a Pizza Tonight Pizza Kit to take home!)

To Register:

Email info@pizzatonight.com with your name, contact number, desired number of participants, and preferred method of payment.

Payment is due no more than 3 days after registration and can be paid by cash, check, or credit card. Cancellations will be refunded with notice of 1 week or more.

Class sizes are small to foster a hands-on learning environment,
so register now to secure your spot!Holiday Hors d’Oeuvres – Antipasti
Thursday, November 17, 2011, 6:30-8:30 pm
2900 Kensington Ave, Suite 115

The holiday season means a lot of hungry traffic in your home. Take the headache out of what to feed them all with this fun class! All of the recipes covered are perfect to make ahead of time and freeze until you’re ready to entertain! Victoria Deroche will share her traditional Italian recipes for such antipasti offerings as Red Onion Confit, Pepperonata, and Beef & Pork Meatballs – and she’ll show you how to put it all together with a few extra touches to wow your guests. Victoria will also discuss pairing your antipasti selection with cheese, wine, and beer. And to make shopping easier, we’ve paired with River City Cellars to offer participants a special discount on their next purchase!

Cost: $40
(includes recipe cards, antipasti to enjoy on-site, and a Pizza Tonight Pizza Kit to take home!)

To Register:

Email info@pizzatonight.com

Payment is due no more than 3 days after registration and can be paid by cash, check, or credit card. Cancellations will be refunded with notice of 1 week or more.

Class sizes are small to foster a hands-on learning environment,
so register now to secure your spot!

On Saturday, October 22, Pizza Tonight will be (officially) welcoming the Hardywood Park Craft Brewery to Richmond at their brewery launch! The launch will be taking place at the brewery – 2408 Ownby Lane, RVA. We’re thrilled to be crafting a menu that pairs harmoniously with their offerings, which include:

> Flagship Beer | Hardywood Singel, 6.2% ABV, a Belgian abbey-style blonde ale
> Reserve Series | Hardywood Farmhouse Pumpkin, 8.5% ABV, a Wallonian-style farmhouse ale brewed with local pumpkin and fresh spice
> Exclusive Release | RVA IPA, 7.0% ABV, a community hopped IPA brewed with fresh, local, home-grown hops
> Exclusive Release | 9.5% ABV, Belgian grand cru aged on Reservoir bourbon barrels
> Exclusive Release | 10.0% ABV, Imperial cream stout, cask conditioned

Is your mouth already watering? Yes, duh. Well then you’re going to go into hyperdrool when you hear that we will be joined by Sausage Craft and new RVA food truck, Sustenance, as well as Rappahannock River Oysters.

Let’s review: Amazing craft beer, locally-made sausage, yummy food cart fare, and oysters! Oh, and PIZZA!?! Did I mention admission to the event is completely free? Generous “Tasting Kits” are available for $10, and all the food vendors will be selling their fare at discounted rates because, let’s be honest, you’re going to need something to soak up all that beer…

Go ahead and let the Hardywood boys know you’ll be coming:
RSVP

If you follow our Constant Contact emails, you already know that we’re rolling out a series of classes starting in a couple of weeks!

Each class will be small (about ten people) and very fun, channeling the “Pizza Club” party vibe that started Pizza Tonight. Classes are great for small groups, so round up some friends, and register today!

Here are the class descriptions and information on how to register:

Unfortunately market is rained out today! But that doesn’t mean that Pizza Tonight is taking the day off. To the contrary, we’ve already rolled out dough for our Fall Line Farms and Relay Foods orders.

Now we have a bit of paper wrangling to do in order to comply with the bazillion city regulations that a food business faces, thanks to our recent relocation. And after that, a heavy dose of chillaxing awaits us.

For my part, I plan on eating pizza for lunch (yes, I do actually make and eat pizza when I’m not working.) Yesterday, I whipped up a pesto pizza with mozzarella and cherry tomatoes, perhaps my favorite of our menu offerings. Or is it the Fig and Pig? Oooh, or the Loaded Potato!?

What’s your favorite Pizza Tonight pie? Leave a comment – We want to know! While you think about it, here’s a pesto recipe to get your mouth watering….

Basil Pesto

Ingredients

3 tablespoons toasted walnuts
2 cups fresh basil
1 clove garlic
pinch of salt
1/2 cup extra virgin olive oil
1/4 cup freshly grated Pecorino cheese

Directions

Combine the pine nuts, basil, garlic, and salt in a food processor and pulse. Slowly drizzle in the olive oil. Add the cheese until the mixture forms a thick paste.
Store in jar topped with a thin layer of extra virgin olive oil in fridge. Pesto can also be frozen in small plastic containers for the off seasons.

One of my personal favorite pesto recipes calls for the addition of sundried tomatoes – The slightly sweet tomatoes add just a note of sweet-tart-ness to the pesto, and the final result is suitable for topping pizza, pasta, or a spoon.