Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Eating Local and Making Pizza

Written by Patti on October 13th, 2009

I am having a lovefest for all my cool friends this week.  They are all so stupendous.  Yesterday I received a call from one such fab friend – Lisa, proprietress of the Cabbagetown Market. If you haven’t been to her store, you must.  It is everything a small town store should be, in our big city of Atlanta.  Lisa called to ask me to join her at the Georgia Grown show in town.  Lots of vendors from our great state and the fruits of their labor.  Of course I said yes!

After trying to figure out where we were going, we finally arrived at the event right by Underground Atlanta.  Going to these events with Lisa is a hoot, she knows everyone.  So I got to meet lots of cool farmers, seafood vendors and even a cattle rancher.  Time for some photos!

Yummy Sauce from Sweet Sue!

Will Harris, one very southern gentleman and Cattle Rancher
from White Oak Pastures

The very generous John Pelli, Owner of Savannh Clam Company

Lisa and I both agreed he should win best booth. And best clams! Yummy!

One of the swell farmers from R & G Farm, LLC and
his gorgeous basil. Take a look at their breathtakingly beautiful lettuce (below)

Lisa and I happily munched our way through the show. There were lots of delicious foods to try and even wonderful beers to imbibe – provided by Red Brick, Terrapin and Sweetwater 420.

It was the perfect way to spend an afternoon. Thank you, Miss Lisa!!

Then it was back home to put on my homemaker cap and prepare dinner. I had made some pizza dough last Friday, but we got busy and had plans every night until last night. And so it was pizza night at our house.  Eric got in on the fun and we sliced, diced, sauced and baked until it was time to eat. It has become such a rare treat for us to be together in the kitchen, alone, even (!) that we savored every moment.  Eric is also becoming the photographer in the family and is doing a bang up job. Take a look at some mouthwatering pizza shots.

A perfect margherita pizza waiting for the oven

And after baking – it was so cheesy!!

Eric’s bbq chicken pizza ready to be baked

And ready to be gobbled up

And I’m sure I’ve posted this recipe for the dough, but it is so good, lets do it again.  Top it anyway you see fit.


  • 1/4 cup light red or white wine, Fiano di Avellino
  • 3/4 cup warm water
  • 1 1/2 ounces fresh yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon plus 1 tablespoon olive oil
  • 3 1/2 cups flour


Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

So go ahead, get your hands all floury and full of sauce. Giggle with your loved ones in the kitchen. Make some memories.

xoxo, Patti


1 Comments so far ↓

  1. Laura Scholz says:

    I love that you were able to meet Sue! I love hearing about your adventures. That pizza looks divine!