One of the great joys in being on the quest for perfect pizza is that it truly is a discovery process. As Chef Jensen Lorenzen and I played in his outdoor kitchen at the Cass House Inn I think we both felt that we were stepping into exciting, new territory. He knows food and ingredients and how flavors come together; I know dough; he had a brand new wood-fired oven that he was just learning to “drive,” and some great ingredients; I had a camera crew and a Pizza Quest team in search of new flavor frontiers — it was a spontaneous adventure for all of us to see what we could create with the cameras running. In this webisode you’ll see some of Jensen’s creative process, how a chef thinks about ingredients and how, by using certain flavors in concert with others, he can create a taste burst that suddenly becomes memorable because it connects with previous reference points and then takes things down a slightly different path, reinforcing the old reference point but also establishing a new one, a new taste memory. What a great job I have — it never gets boring!!<\/p>\n
So, enjoy Chef Jensen’s delicious Merguez Lamb Sausage Pizza with Goat Cheese and Raitta!<\/p>\n