Everyone is probably so sick and tired of hearing me yak about how much I just really love my job and everybody I work with, but whatever, it's my "blog," and I'm gonna talk about whatever I want. And I really do love it, from the most rock bottom part of my heart, but maybe "rock bottom" sounds a little depressing. I have nothing in there but endless respect and admiration for everyone at Pace. I only work with the nicest, funniest, most generous people I have ever met. And the best part is that they all enjoy food and eating as much as I do, or at least they humor me. It's a real dream and I always feel supremely lucky.
Poppy seed bagel with scallion cream cheese, tomato, and avocado with some cayenne pepper on top. I meant to only eat this half but somehow ended up eating more than one whole bagel.
Artichoke pizza from Artichoke
The pizza from Artichoke is really delicious and enormous, and the artichoke one is especially great, but that stuff is really heavy. One bite of it will weigh you down for the rest of the day, and even half a slice was already a little too much for me. It's just all cream sauce and cheese, and it's so rich, I can't imagine a whole pie like that. The first time I found out about this artichoke pizza is when some really drunk guy offered a me a bite because it was too much for him to handle. And if a very drunk dude can't finish this pizza at 3 am, then you know that it's too much.
Margherita
Meatball parm pizza
It tastes exactly like what you would expect it to but in pizza form, which is actually a tricky thing to do well because when it comes to ~crazy~ pizza toppings, like hamburger pizza or taco pizza, you'd expect it to taste exactly like the tasty flat version of that food, but it often comes out all weird and gross. This pizza was really good, but I guess meatball parm lends itself well to pizza anyway.
Strawberry gallette
This was made by Jodi, who is an amazing baker. I am always impressed with bakers because that is something I never do well and just don't understand how it is supposed to work. We had this with ice cream and I think lemon zest on top.
Brussell sprouts, proscuitto and fig jam, brie and cranberries, bleu cheese and honey, and I forget what that other cheese in the top right corner is, but it came with nuts...from The Cellar at Beecher's
Then after work came more wine, more beer, more drinking, and more cheese. Kristin, Ann and I went to dinner at The Cellar, which is the restaurant open for dinner in the basement of Beecher's cheese. It's sort of wacky down there, all dark with cow print chairs, but it's nice and comfortable. The only thing is that the music was a little too bumpin' for my dining preferences, but I guess it was Friday night. The food is also really excellent. We didn't try any of the main dishes because we had already indulged way too hard earlier in the day, but we ordered a 3 cheese platter, some meat and a side and it was perfect to share...and a real lesson in portion control. If I had things my way, there would have been blocks of cheese, but I also would have been dying on the way home. So you win some, you lose some.
Friday was Ann's last day at Pace, a day I've been dreading foreverrrr, but it finally came and there were tears and hugs and more tears. And I am going to miss Ann way too much, but she's going to do all these great things, so it's a bitter-sweet feeling. But it was a good day, very indulgent and a really great reason to start drinking before noon and go all day. We had mimosas and bagels in the morning...only to be followed by more bread and cheese in the form of celebratory/goodbye pizzas (plus wine and beer, duh).
The pizza from Artichoke is really delicious and enormous, and the artichoke one is especially great, but that stuff is really heavy. One bite of it will weigh you down for the rest of the day, and even half a slice was already a little too much for me. It's just all cream sauce and cheese, and it's so rich, I can't imagine a whole pie like that. The first time I found out about this artichoke pizza is when some really drunk guy offered a me a bite because it was too much for him to handle. And if a very drunk dude can't finish this pizza at 3 am, then you know that it's too much.
It tastes exactly like what you would expect it to but in pizza form, which is actually a tricky thing to do well because when it comes to ~crazy~ pizza toppings, like hamburger pizza or taco pizza, you'd expect it to taste exactly like the tasty flat version of that food, but it often comes out all weird and gross. This pizza was really good, but I guess meatball parm lends itself well to pizza anyway.
This was made by Jodi, who is an amazing baker. I am always impressed with bakers because that is something I never do well and just don't understand how it is supposed to work. We had this with ice cream and I think lemon zest on top.
Then after work came more wine, more beer, more drinking, and more cheese. Kristin, Ann and I went to dinner at The Cellar, which is the restaurant open for dinner in the basement of Beecher's cheese. It's sort of wacky down there, all dark with cow print chairs, but it's nice and comfortable. The only thing is that the music was a little too bumpin' for my dining preferences, but I guess it was Friday night. The food is also really excellent. We didn't try any of the main dishes because we had already indulged way too hard earlier in the day, but we ordered a 3 cheese platter, some meat and a side and it was perfect to share...and a real lesson in portion control. If I had things my way, there would have been blocks of cheese, but I also would have been dying on the way home. So you win some, you lose some.
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