Dyes and Pies

Over this past summer, I was honored to be apart of the Dyes and Pies  fundraising event at Amber Waves Farm in Amagansett, N.Y. The dyes and pies fundraiser was an event for the farm and in doing so, fans of the farm came together for a pizza and tie dye party.  I was lucky enough be asked to make pizzas alongside my two Chef friends, Carissa (Of Carissa’s Breads) and another local chef, Jack Formica.  Carissa made the pizza dough, and Jack and I designed the pizzas with the ingredients straight from the farm.  Children attended the event, which made this much more special to all of us, as they came up to ask for pizza and most could name all of the vegetables.  One child probably around the age of 5 actually brought over some cherry tomatoes as toppings on his pizza! I don’t think I knew what a cherry tomato was or even wanted to try one until high school.  This is a testament of how great and important it is to inform children from a young age on the importance and deliciousness of vegetables! I think children would eat their veggies more easily if they had opportunities to see and learn where the vegetables they’re eating come from and maybe even take part in the planting process! Here are some photos I took during the event!

This was the best pizza I made that day.  A sauceless pizza with an olive oil, fresh ricotta, fresh mozzarella and pecorino base, topped with pancetta and a cracked farm fresh egg in the middle… Topped with purple potatoes and fresh chives.  Who doesn’t love eggs, potatoes AND pizza?