A few weeks back we met up with the ever busy Quanetts for some pizza at their favorite local joint. Having driven by Pizzeria Barbarella many times (mostly at night on our way home from the Bradley Hamm residence) Chad and I were quite intrigued by this hipster joint.
The inside was cool. Very sparse. It screamed hipster but that was cool with us. You know how we roll.
The menu was simple and to the point. We started with olives because we always start with olives.
While waiting for A & A Chad discovered Dario staring at us through the window.
OK. Dario wasn’t actually ON the crane, but it was his job site.
I watched the birds fly around.
Serving water in wine bottles is the cool thing to do, if you didn’t already know. The water wasn’t quite “Frizzante” but it wasn’t quite “Naturale”. It was kind of like they took normal water and ran it through one of those “carbonate your own drinks at home” devices. Kind of neat.
Diavola. He has to get this at every place when he first eats there. He likes to judge places on an even playing field. Not to mention he just loves his Devil Pizzas.
I had the Filetto so as to compare it to my favorite pizza at Via Tevere. It was good, but it was definitely missing a POP of flavour. The big difference was that Barbarellas Filetto had cherry tomatoes and Teveres Filetto has San Marzano tomatoes and you can’t really compare they two because San Marzano always wins.
The left overs the next day where choice, however.
The Quanetts had just got back from their Euro vacation so it was fun to hear about all the adventures they had. We had just attended D & G’s wedding so we also got to compare Summer Wedding notes.
Look at these two smiling fools. Aren’t they adorable!?
It was nice to catch up with Adam and Alicia and it was great to get out and try a new pizza place. You know you’re obsessed when you’ve essentially been to every one in the city. And can we hang out with these guys more often too? I miss them.
Last week, out of the blue, I received a message from Via Tevere asking me if I would be available to do an on camera interview for a TV show they were filming for the Food Network on the weekend. Whats that? You want to film ME for a show on the FOOD NETWORK!?!?
Turns out John Catucci was in town filming an episode of You Gotta Eat Here! at Via Tevere and they needed some on camera testimonials about how tasty their pizza is. I was more than thrilled that they asked me to be a part of the production. This was definitely an opportunity I needed to seize!
I was welcomed to bring a guest so Chad and I headed down to East Van for my 4:30 shooting time. I was given instructions, miked up and waited for my pizza to arrive while other people were being interviewed. The owners were very gracious and gave Chad and I complimentary pizzas and anything else we wanted to have. If we didn’t have to run to Casa Ciavarro for dinner we would have spent all evening there enjoying yourself and taking in all the excitement.
I was a little nervous about the interview. I had an idea of what kind of questions I was going to be asked but I always find I get stuck when describing dishes that I love and just end up saying they are amazing 100 times in a row (you’ve probably noticed that when reading this blog). John was super friendly and our interview had great energy though. I think I did OK but I hate seeing myself on camera (one of the reasons we never got our wedding filmed) so we’ll see what it looks like when the episode finally airs. Plus, they filmed for 2 days so who knows how much of my interview will make it on the air, if at all!
Overall, it was a great experience. I never thought in a million years I would be on the Food Network. Well, I guess I technically haven’t made it quite yet, but I am one step closer. The episode is set to air sometime in the Spring. Lets hope I don’t look like a total goof!
Thank you so much, Via Tevere, for making me a part of your special day!
A while back the Vancouver Whitecaps were having a sale on tickets. We wanted to get some for the Seattle game but they sold out to quickly so we decided to check out the Colorado game instead.
We were really looking forward to this day until Chad came out of a meeting at work and found out he had to fly to Ottawa to fix some computer program. You know, because Ottawa doesn’t have ANY computer program fixers there. This all went down on Thursday and he had to fly out on Sunday. Excellent timing.
So with an extra ticket to the game I treated Nonna Shazzi to an adventure downtown.
The first half of the game was a little boring, but things picked up nicely in the second half. Steve Nash was at the game and everyone went nuts when they spotted him with the cameras.
I am horrible at taking these pictures. I always cut myself out of them. That, and I still haven’t figured out how to smile properly with my braces in. It’s like there is too much stuff going on in my mouf.
These photos also feel very old school. Shaz and I + self portrait blogger pics = 2005.
We couldn’t understand why they were ‘watering the lawn’ but they guy next to us said it had something to do with the way the turf feels. It was funny too because a member of the Colorado soccer team kicked a corner kick right there and totally bailed. Give the man with the hose a raise!
We scored two goals in the 2nd half and were on our way to winning right before Colorado tied it up. Their Goalie was super tall and had a thick beard. He scared Shaz and I because he was SO ANGRY ALL.THE.TIME.
Even though the game ended in a tie, it was very entertaining. I also LOVE the new BC Place. I think I love it more then Empire Field and I really loved Empire Field. The new roof was so worth it. The atmosphere in there is totally different now.
After the game we met up with my cousins Steven, Moreno, and Lorella and walked over the Georgia Viaduct, something Shaz and I had never done before, to have some eats at Pizzeria Farina. I had the same pizza again, because I love Funghi,
It was a great day, even though fancy pants Mr. Ciavarro couldn’t come. I’m glad I got to bring Shaz along with me, since she had never been to BC Place before. Whitecaps games are such great fun!
When we moved in with my parents back in November, I had to change the route in which I came to work and instead of driving down Commercial Drive I decided to take the quieter and cuter option of driving down Victoria Drive.
I love Victoria Drive. The houses are stunning, the streets are quiet, and you just get a warmed sense of community when walking around the neighborhood. I noticed a while ago a little shop being worked on but I couldn’t quite tell if it was coming or going. It had this beautiful old mural on the side of the building and everything about it was rather rustic. Because I had only just started commuting down Victoria Drive I didn’t know whether is was something new that was popping up, or something old that was closing down.
As it turns out a brand new Neapolitan pizza place we was opening up. We gathered up the Foodie crew and made our way down for dinner this past Saturday.
Named after the street in Naples where their Father grew up – Via Tevere – this family opened up a restaurant celebrating the iconic symbol of Naples – Pizza!
Turns out the old mural actually belong to the bakery that was in this location many years ago. They discovered it while renovating and decided to show it off.
I remember driving to Sorrento from Pompeii and pulling over to the side of the road to take a look at the view. This painting reminds me so much of it.
We started off with a Caprese salad because it is one of Chads favorite salads. What I love about Italian cooking is they let the ingredients speak for themselves. Simple yet so full of flavour!
Marisa & Marilyn ordered the Rucola con Limone salad, which I just had to steal a bite of. Best salad ever. I want to make this salad and eat it EVERY DAY!
Prosciutto e Funghi pizza for me!
I can never say no to Prosciutto and I am on a major mushroom obsession so I had to have this pizza. The best part was that the ingredients were not overpowering and I could taste the tomatoes and the cheese. I could not get over how good the tomatoes tasted and they weren’t even the main star of the show!
Chad and Dad had the Vesuvio because they always have the spiciest pizza on the menu. They both really enjoyed it and kept talking about how good it was the whole weekend haha!
Since we spent the entire day running around the city pricing thing out for the house wearing a cute outfit was the last night on my mind. Given the opportunity, 95% of the time I will dress like a scrub. At least I was wearing pearl earrings!
Nothing says Pizza Joint like a palate of flour!
Spot the crazy amazing oven in the background?
Neapolitan pizza places really seem to be popping up a lot in the city, and I am more then thankful for it! Each one brings its one flare to the prize of Naples. Via Tevere was very very good, and seeing as it is a 5 minute drive from my work I can see a lot of after work dinners taking place here.
Now I’m thinking about how good those tomatoes were on the pizza. I totally want to order a Margherita and just taste awesome tomatoes. Can we go back now!?
The other night we made pizza from scratch, like really from scratch. Our favourite go to is to buy pizza bread from Bosa, throw on our toppings and then in the oven it goes, but I remembered seeing a recipe in the Weber grill book for pizza on the BBQ and I really wanted to try it out.
I haven’t been very successful with making dough that has yeast in it, so I was a little weary of this recipe, but to my delight it turned out awesome!
For the dough you will need…
1 1/2 cup warm water
1 package rapid-rise active dry yeast
1/2 teaspoon granulated sugar
4 1/2 cups all purpose flour
3 tablespoons extra virgin olive oil
2 teaspoons salt
In the bottom of an electric mixer combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes. Add the flour, oil, & salt. Fit the mixer with a dough hook and mix on low speed for about 2 minute or until the dough begins to come together. Increase the speed to medium and continue to mix until the dough is slightly sticky, smooth, and elastic (about 10 minutes). Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has double in size, about 1 1/2 – 2 hours.
The dough it supposed to yield 8 small pizzas (about 6 inches across) but we made 2 larger sized pizzas and saved a smaller ball to do some pizza bread later on.
The best part about preparing the dough was the fact that I didn’t have a rolling pin and so I had to use a bottle of Pam to roll it out. Oh yea, classy all the way!
To prepare the dough for the BBQ lightly brush it with oil (top and bottom) and allow it to sit at room temperature for 10 minutes. Place the dough on parchment paper, as this will allow the dough to keep its shape while on the BBQ. Once you’ve done that, place the rounds on the BBQ over direct medium heat with the paper size up. With the lid closed, cook the dough for about 2 – 5 minutes. You want to make sure the dough is well marked and firm before you flip it over. Peal off the parchment paper and cook the other side.
The essence of an Italian pizza is simplicity. Clearly I did not get that message.
Chad made a classic Diavola with marinara sauce, Calabrese salami, mozzarella, and basil.
I used roasted tomatoes, mushrooms, zucchini, garlic, mozzarella, and basil, with a tiny drizzle of balsamic vinegar. Not very simple at all!
Back on the BBQ they go. Cook once again over medium direct heat for 2 – 5 minutes until the cheese is melted and everything is warmed and yummy!
NOM NOM NOM
The pizza turned out really good. The only thing we realized is that the dough becomes quite thick when it cooks, so the thinner you can roll it out the better (unless you like a thicker crust pizza).
My toppings were a good choice but I had way to many of them. Probably could have cooked half the veggies that I did.
Chad and I bought finished off our pizzas by drizzling flavoured Olive Oil over the top. We have a spicy one we bought in Seattle and it went so well with the pizzas. Flavour Olive Oils are my favourite ‘condiment’ ever, if you can consider it a condiment.
I was pretty proud of myself for not screwing up yet another yeast dough, so this has definitely given me the confidence boost I needed to try more yeast doughs.
Pizza on the BBQ. You should try it!