{"id":6380,"date":"2020-11-03T11:11:18","date_gmt":"2020-11-03T16:11:18","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=6380"},"modified":"2020-11-03T10:18:49","modified_gmt":"2020-11-03T15:18:49","slug":"pizza-talk-sarah-minnick-and-lovelys-50-50-in-portland","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-sarah-minnick-and-lovelys-50-50-in-portland\/","title":{"rendered":"Pizza Talk: Sarah Minnick and Lovely&#8217;s 50-50 in Portland"},"content":{"rendered":"<p><strong>Sarah Minnick has emerged as one of the important new voices in the artisan pizza movement.<\/strong> She brings a chef&#8217;s sensitivities, an artist&#8217;s insight (she originally went to Rhode Island School of Design), and a down to earth perspective to everything she makes at her destination restaurant, <em>Lovely&#8217;s 50-50, <\/em>where she has grown a passionate following. In this interview you&#8217;ll learn more about her and her vision for pizza and for herself, what exactly Lovely&#8217;s 50-50 means, her philosophy of ice cream (a big part of the Lovely&#8217;s menu), as well as see her create for us a <em><strong>garden fresh summer squash pizza with four local cheeses, edible flowers, and orange infused olive oil, on a country wheat crust,<\/strong><\/em> baked in a tabletop <em>Breville Pizzaiolo Oven.<\/em><\/p>\n<p><iframe loading=\"lazy\" title=\"Pizza Talk: Sarah Minnick and Lovely&#039;s 50-50 in Portland\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/t5bAdSZVlds?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sarah Minnick has emerged as one of the important new voices in the artisan pizza movement. She brings a chef&#8217;s sensitivities, an artist&#8217;s insight (she originally went to Rhode Island School of Design), and a down to earth perspective to everything she makes at her destination restaurant, Lovely&#8217;s 50-50, where she has grown a passionate following. In this interview you&#8217;ll learn more about her and her vision for pizza and&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-sarah-minnick-and-lovelys-50-50-in-portland\/\" title=\"Read More About Pizza Talk: Sarah Minnick and Lovely&#8217;s 50-50 in Portland\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[708],"tags":[794,845,843,844,33,41,114,706,842],"class_list":["post-6380","post","type-post","status-publish","format-standard","hentry","category-pizza-talk","tag-breville","tag-breville-pizzaiolo-oven","tag-lovelys-50-50","tag-peach-pizza","tag-peter-reinhart","tag-pizza","tag-pizza-quest","tag-pizza-talk","tag-sarah-minnick"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pizza Talk: Sarah Minnick and Lovely&#039;s 50-50 in Portland - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pizza-talk-sarah-minnick-and-lovelys-50-50-in-portland\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Talk: Sarah Minnick and Lovely&#039;s 50-50 in Portland - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Sarah Minnick has emerged as one of the important new voices in the artisan pizza movement. She brings a chef&#8217;s sensitivities, an artist&#8217;s insight (she originally went to Rhode Island School of Design), and a down to earth perspective to everything she makes at her destination restaurant, Lovely&#8217;s 50-50, where she has grown a passionate following. 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