If you missed the SFKT pizza party last year, you won't want to make that mistake again! Once again, Richard Knapp, local baker and food enthusiast, has extended an invitation to Slow Food Katy Trail members to sample his brick-oven pizza.
Richard will fire up his wood-burning, hand-built oven early Saturday morning, March 21, to have it ready for pizza baking by noon. He will supply pizza dough, sauce, cheese, a hot oven and some basic vegetarian toppings.
Exotic, rare and beautiful
veggie toppings or sauces are the province of the guests. We ask that each guest pay $10 to cover the costs of the fabulous freshly ground wheat and other ingredients. Beer, wine, juice and mineral waters included.
This is a wonderful opportunity to make and taste some of the best pizza you've had since that last trip to Italy or New York.
Don't delay. Limited to 30 participants
RSVP by March 17 to: slowfoodkatytrail@yahoo.com
Photos are of last year's event and courtesy of Dan Hemmelgarn.
Richard will fire up his wood-burning, hand-built oven early Saturday morning, March 21, to have it ready for pizza baking by noon. He will supply pizza dough, sauce, cheese, a hot oven and some basic vegetarian toppings.
Exotic, rare and beautiful
veggie toppings or sauces are the province of the guests. We ask that each guest pay $10 to cover the costs of the fabulous freshly ground wheat and other ingredients. Beer, wine, juice and mineral waters included.
This is a wonderful opportunity to make and taste some of the best pizza you've had since that last trip to Italy or New York.
Don't delay. Limited to 30 participants
RSVP by March 17 to: slowfoodkatytrail@yahoo.com
Photos are of last year's event and courtesy of Dan Hemmelgarn.
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