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This is not a sexy blog post. Only facts and information. There will be no flowery language, no metaphor, nothing to wrap the sweet tentacles of your creative mind around. You will not be entertained. We will not walk together along a deep, winding narrative path. We will not emerge into calming resolution following the slow, tantalizing build of dramatic tension. We will not journey that road together today. No, this journey will be factual only. Facts presented on sign-posts to guide your travels. And don’t get all philosophical about these signs. They are not metaphorical. They are not meant to guide the development of your New Year’s intentions or to lead you through your next existential experience. They simply are. You simply are. We simply are. Here they are. Our signs are. This.  Wait, what? Did those facts speak to your inner dreams? Did Pizza’zza just delve into the dark trenches of your deepest longings and usher forth a new reality that actualizes your ideal pizza purchasing ambitions? Wait. “Just the facts, ma’am.” Yes, you read those signs and stars correctly. Starting January 1, we will take payments at our counter. The Pizza’zza counter. The counter over which you pick up your pizza. Yes, that counter. Through the magic that is the internet and Square, we will accept all major credit cards, debit cards and cash. No checks. We mean it; no checks. Yes, even from a good, upstanding citizen like you. No more paying at Yorky’s, except for cold case items. If change is hard for you, let’s have a little sit-down, and we’ll develop a 10-point change plan for you. However, if you’re a member of the “get it fast and easy” generation, we’ll speedily and conveniently liberate you from your money in exchange for a hot, delicious pie at our own counter from 2016 onward (and upward). Copyright © 2015 Pizzazza, All rights reserved.
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Our pizza is powerful. It satisfies hunger. It nourishes the body. It brings peace to the soul. It gathers us around a shared table. It builds a vibrant local economy. It supports our farmers. It heals our broken food system. It creates jobs. It builds community. It seeds love. Wait. What? That’s going too far. “It seeds love?” Come on. Really?! Pizza seeds love. That’s just silly. Yes, love. Pizza’zza seeds love. As in the love bird kind. Pizza’zza grows love birds. Just hear me out please. I suspect you know already that lifelong friendships, international treaties, and carpool schedules are crafted over a fresh, hot-from-the-oven pizza. But, did you know that a shared pizza can transform into a shared life? Blame it on the oven flame or the aphrodisiac properties of basil, but pizza begets love. You don’t get any more romantic than Dean Martin: “When the moon hits your eye like a big pizza pie, that’s amore!” Indeed, that’s amore! Don’t believe me? I have living, walking, breathing, (embracing) proof that this is so. Dave and Cara worked together at Pizza’zza in 2009-2010, and they just got married! See. Married. Our pizza was obviously the driving force behind their union and deserves the credit for a life lived in blissful harmony. They are Pizza’zza love embodied. Let’s take a quick look at their story. Now Seattlelites, I recently caught up with Dave via that other uniting force: Facebook. Here’s what I learned. Take note, pizza lovers. This too, could be you. Erica: How did you and Cara meet? Dave: It was at a now defunct bar, “Hot Shots.” I was doing live-band karaoke, and hating every minute of it. Being a sucker for brunettes, I saw my guitarist talking to Cara. I asked him, “who’s THAT!?” I learned that she plays bass too, and is very well-spoken and fun to talk to. Here’s the rub: little did I know that she’d had her eye on me for a month. Talk about serendipity, huh? It wasn’t a “setup” at all; I found her on my own.  Erica: Do you have an engagement story? Dave: Indeed. I’d procured a ring in late October, and was understandably getting worked up about it (in a good way). Then, I hear that Cara’s sister’s boyfriend proposed. “God#*@$!%” was pretty much my sentiment. I move on, and stick to the plan. Well, here’s the funny part: after having a few too many white wines, I tell a stranger/“new friend” at the bar about my engagement plans, but I forget that Cara’s within earshot. Uh oh. So I throw her off the scent. We went to the Nutcracker ballet, which seemed like an obvious time. But I held off. Then, on December 21, after a surprise birthday party for a friend, I got inspired. When we got home, I went to grab the ring and snuck up on her by sliding behind her all “Footloose” style on one knee. The rest is history. Erica: You and Cara were recently married. What can you tell me about the wedding? Dave: Oh, it was grand in all senses of the word. The lead-up was insane, but it was a good kind of stress. On the one hand, it was a traditional marriage, but not in a “Royal Wedding” sense. But suffice it to say that it was more formal than “holding hands/barefoot on the beach/only four people there” sort of thing. The morning of, my best man Dwayne (who worked at Pizza’zza for five minutes ’08) was great, except he forgot my overnight bag. So, I’m stuck with a swollen eyeball, white tux shoes, blue socks, camouflage cargo shorts, and my dress shirt the next day.  Fun Pizza'zza fact #43: Ken (third from the right) and Kirsten (second from the left) tossed pies for Pizza'zza back in the day. Erica: I heard you visited New Orleans for your honeymoon. Can you tell me about it? Dave: We love that town. A Jazz music, NYE vibe at 10am on a Tuesday morning. Can’t beat it. For starters, I lived there for a while. I was only a toddler, but my first two birthdays were there, and my tonsils were removed there… benchmark after benchmark, etc. Well, back in ’08, Cara mentioned that she got a distant relative’s wedding invite… in NOLA. Normally, we’d have just declined, but with that “W” stimulus check ($600), we decided that we’d make a go of it. We had a blast (thanks, Will, for letting me take time off), and honestly it’s kind of where we fell in love. Erica: What do the two of you like to do? Dave: For Cara and me both, it’d be bowling (although we’ll never have a 300 game like Will. LOL.) I myself am tempted to say music, but my ego won’t let me. I see it as a career (cough—Nectar Lounge on November 1, the Ill-Legitimates—cough). We honestly just like sitting outside on our porch and tending our chickens. No quilting or model train-building to speak of. Erica: Have you found anywhere in Seattle that is as good as Pizza’zza (said with the upmost humility)? Dave: While there are good pizza joints in the area, nothing is of the Pizza’zza ilk. At least not in the “ohmygoditssogood” artisanal sense. Whenever we muse about visiting Bellingham, all we talk about is the BBQ Chicken and “veggie A” slices. And those meatball grinders. EVIL (in a good way)!  So, there you have it, folks. Pizza=a lifetime of bliss. Open your life to pizza, and you open your life to love. Try it. Like Dave and Cara, you won’t be sorry. Next up: Pizza’zza’s new wedding chapel. No, wait. I’ve got it. How about a pizza delivery and online dating service combo that matches prospective love birds by favorite topping? Okay, okay. I hear you. It’s probably best to stick with what we know. If you’re lucky love birds like Dave and Cara, we should talk though. We’re just about ready to go live with onsite catering via our mobile pizzeria. Check it out here. That’s amore! Copyright © 2015 Pizzazza, All rights reserved.
Last year, Will and I hosted our wedding in our backyard. It was intended to be simple, not to drive us crazy, and to jive with our busy lives. Still, it occupied every spare moment. From interior painting to sangria tasting to prettying up straw bales to cutting cloth napkins from old bed sheets, it was a whirlwind of Pinterest searching, errand running, decision making, and detail priming. Every. Spare. Moment.
As exhausted as we were (finishing sangrias ‘til 2 a.m. the night before), there was a little brain-magic that happened as we spied on our guests gathering in the backyard before it began. Suddenly and without warning, it all became worth it. A little like birthing a child, I suppose. All that stress, all that work, all that pain, and it was suddenly worth it. (Forgive me birth mamas. Childbirth and event planning are, at best, loosely relatable.) Point is, the hardship fades into the background and you realize that something very special has happened that makes all that work suddenly worth it. I suspect many events are like that: the planning, the headache, the stress, the heartache, the lists, the minor and major freak-outs, the sleepless nights, the backache, the pleas for it to just—for God’s sake—be over already. And then. The smiles. The laughter. The joy. The relief. (I once read that people somehow stave off death until after major holidays and events. Perhaps we are evolutionarily wired for ensuring that we all come together, even for one last hurrah.) Last fall, the Northwest Washington Chefs Collaborative gathered around southern delicacies of pork, red beans and rice, grits, and biscuits at Chef Gabriel’s dining room table. A simple monthly meeting of this young group was hijacked by their building excitement as they got a collective bee in their bonnet to host an event to celebrate local farms and local food. The conversation and initial planning was electrifying. From its genesis over grits, this group spent the next nine months planning, procuring, and preparing the Field-to-Flame feast on August 30. The chefs included our very own Will Annett, owner/chef of Pizza’zza; Mataio Gillis owner/chef of Ciao Thyme; Patrick Durgan, executive chef at Western Washington University; Josh Silverman, former chef/owner of Dashi Noodle Bar and Nimbus; Gabriel Claycamp of Jack Mountain Meats; Arlene Mantha, chef/owner of twofifty flora; and Crave Catering. Artisan beverages were prepared by Sara Sutherland, owner of the Electric Beet Juice Company and Sustainable Connections Food and Farming Program Manager; Onyx Coffee; and Boundary Bay Brewery. 
Consider for a moment that these are folks who have full-time (plus some) jobs running and building businesses, managing programs, and in Sara’s case, both. To make an event like this happen, they stepped away from busy restaurants, personal commitments to family and friends, and myriad other responsibilities. They overcame obstacle after obstacle all in the name of good, local food. And for this, I just want to take a moment to give tribute to their work and dedication.
No event goes off without a hitch. There is always something that tries the patience of even the most serene and seasoned event planner. But these guys faced more than their fair share of turmoil. For starters, after all the promotional materials had been posted and printed, the original event site fell through. Fortunately, the beautiful site at Boxx Berry Farm was available on short notice. 
Despite planning their menus well in advance to allow plenty of time to make connections with local growers and ensure that everything was in place for the big day, they ran into multiple sourcing issues due to our unusually warm summer, farmer relocations, meat processor recalls, and other unforeseen complications. Despite these issues, they kept the meal 100% locally sourced. 100%, folks. That's a huge accomplishment and took hours of dedication to a singular purpose.
These struggles are enough in and of themselves, but add the worst wind-storm in a decade and multiple power outages the day before the event, and you have a prescription for crazy making, for sure. 
But here’s the thing. No one lost their marbles. As far as I could tell, no one even blinked and not a single feather was ruffled. And this isn’t just the view of a guest who can’t see the chaos of the kitchen from her comfy seat. I was in the kitchen all weekend helping with prep and clean-up. There were no tears (as far as I could see). No one threw up their hands and walked out when we lost power. No break-downs when it didn’t come back on. No tantrums when they found out we could only run off a single generator at the farm. This was a kitchen full of cool cucumbers, I tell you. And here’s the kicker – they were all smiling. I kid you not. Even at the end of the day and after only a one and a half hour nap that served as a substitute for a full night’s rest, they were pleasant and smiling.
And all those volunteers who generously gave their time on the day of and in the days leading up to the event, I bow to you as well. You left your homes and responsibilities to join others in a feast to celebrate the thing that brings us together time and time again—our food. Thank you.
In simple celebration for the bounty our little corner of the world provides, this event was a tremendous success that goes well beyond the actual dollar amount raised and speaks to the connections made between people, connections between those growing our food, those cooking our food, and those eating our food. So, I pay simple homage to this amazing group of growers, producers, chefs, and the fine folks at Sustainable Connections. Without you, our hearts and bellies wouldn’t be filled with the bounty of this incredible slice of land we call home. Thank you for everything you do! A few weeks ago, I finished a blog post and was feeling satisfied. I had just put my tea cup in the sink and redirected toward the next project of the day when I got a text from a friend of mine in Colorado kindly informing me that I had made a couple typos.  The post hadn’t been up for 10 minutes; let’s hear it for a connected world! Thank you, Wendy, for that near miss with grammatical humiliation. Simple enough error, simple enough fix, but let's step back a moment because I think there may be something bigger happening here. Something bigger than grammar. (Like the irony there? I'm taking creative license with basic sentence construction. Verb-smerb. Appropriate apologies to my English teachers.) I’ve mentioned before that we’re in the middle of building a mobile pizzeria, yes? Over the last few months, I’ve had the privilege of sitting around a table with some really smart folks, like our friends at TriVan in Ferndale. They know a lot of useful things we don’t, like how to distribute weight between the axle and the trailer hitch or how to work through problems like venting the oven exhaust to the required height while making sure the trailer fits smoothly under these little structures called overpasses and bridges. They know trucks; we know restaurants. Together we're building what can only be accurately described as an ode to pizza. Just the other day though, we invited my dad to tag along to a meeting to review the drawings (and to geek-out on their impressive truck construction) when he wondered out loud why the trailer ceiling wasn’t a bit higher. Hmmm. Yes. Why wasn’t it a little higher? Indeed, at the standard height, tossing pizza dough would have presented a bit of a challenge. While we could have posted a couple nightmare pizza dough tossing bloopers on YouTube, it's probably best to steer clear of that fame and simply raise the ceiling. Wow, thanks, Dad. You saved us from YouTube infamy.  And then there is this other time when our friend and colleague suggested that we put the order window on the right side of the trailer instead of the left so that we can pull up and serve curb-side. Brilliant. Thank you, James. That hero just saved the lives of countless customers (you?) who would have been otherwise lining up in traffic to grab a slice. Priceless contribution. Those simple suggestions changed the entire design of our new mobile pizzeria.They provided valuable input because they felt comfortable voicing it, and we were open to receiving it. Collaboration takes an openness on all sides. The giver has to feel comfortable giving and the receiver has to be open to receiving. But there is another kind of collaboration out there that goes beyond this simple give and take. And this kind of collaboration is like magic. It's when 1+1 no longer equals 2. It equals 3, or 300. It's when we get smart people from diverse backgrounds together openly sharing ideas and engaging in constructive dialog. I've had the privilege in my (other) professional life to work with groups that come up with creative and workable solutions to social issues because they are able to sit down together in a safe space and think through things together. Most recently, that work has been with an initiative in Skagit County to improve access to healthy, local food. Each meeting has highlighted for me how important our collective work is. As folks from diverse backgrounds have met in small and large groups, each has brought something unique and precious to the collective table. The point is simple: we are all a heck of a lot smarter when we work together. Every one of us, experienced or not, has something significant to contribute. Every one of us. But how about you, dear customer? How have you influenced your local neighborhood pizzeria? Let me count the ways. In May 2012, one of our favorite customers, Marney, got Will thinking about offering burgers. And now we offer the only local, organic, grass-fed burger in town. You’re also responsible for gluten-free crust, whole wheat crust and the move to organic chicken. Yay, you! And it’s not just menu items. Our cherished Pizza’zza Rewards customers suggested that we hire customer service staff to take some of the pressure off our busy cooks. We did, and we're happy to report that it’s working beautifully. Thanks, friends. When we share our thoughts with one another, our work is not additive, it is multiplicative. And when we really start flowing, it’s simply exponential. Whether we’re talking about solving complete social issues or just making a darned good pizza, our collective efforts are so much more powerful, effective, and let’s face it—fun—than anything we think up alone. Besides celebrating the collaborative process, let this post be our pledge to you. We give you our word that we will listen to you. We will take your suggestions to heart. We will always keep open ears and minds to what our community wants in their favorite pizzeria. So, from grammatical errors to menu suggestions to ideas about how to give back to our community, it is with open hearts that we welcome and honor your suggestions. We encourage you to contact us directly at Will@pizzazza.com and Erica@pizzazza.com.   Do you see that? That's Will's father's day gift and physical proof that there is no faster way to a child’s heart than through pizza. They too know this natural law over at Common Threads Farm. They know that in order to get a child to fall in love with growing, preparing, and eating real food, you have to focus the education around easy to like favorites. And what’s everyone’s favorite? Pizza, of course. Last week we had the rare privilege of hosting Common Thread’s Camp Pizza as they ate their way through Fairhaven while learning the intricacies of making a great pie. From sprouting of the first seed to the finished, hot-from-the-oven slice, Camp Pizza walks kids through the story of their pizza by giving them hands-on and tastebuds-on experience growing, harvesting, preparing and eating their very own pies. As a part of this adventure, they field-tripped it (literally for one scrapped up little camper we Band-aided) from their home base at WWU’s Outback Farm to our Fairhaven location, then to the Wednesday Farmers Market and onto Drizzle for an olive oil tasting.  Fully cementing their ambitions of pizza tossing fame, Will showed these youngins how to correctly toss pizza dough, spread it lovingly with sauce, load toppings for the perfect ratio of toppings to crust, and guide the creation carefully toward the flame to ensure our signature crust crispness.  And these kids are smart cookies. They were asking fabulous questions, like “Do you make your own cheese?” and “Do you grind the flour you use for your dough?” Wow! These are kids who’ve learned a thing or two about food.  And I’ll tell you, they were certainly happy campers when they left. Look at those faces.  To top it off, we got these beautiful thank you cards a little later. High praise indeed: “I love, love, love your pizza” and “Thank you for the best pizza ever!”  Common Threads, it looks like we won over another small band of influential kids in the fight for real, locally grown, delicious food. Looking to grow a good eater or two? Check out Common Threads’ summer camps. Copyright © 2015 Pizzazza, All rights reserved.I hope you have been enjoying these warm, lazy days of…. Summertime. And we hope the livin’ has been easy. Plenty of hammock time. Plenty of kickin’ back and watching the sunset. Plenty of play time. For us, not so much. Not this year. That’s not to say that we aren’t totally in love with our garden and enjoying the simple pleasures that come with grazing on backyard berries and squealing with delight when our first tomato and first melon show their wee little globular heads. And it is with startled satisfaction (and maybe a little fear?) that we watch the pie pumpkin gain feet of sprawl in a few short days and rule supreme over the less ambitious plants. (Is it our imagination, or is that vine headed for the back door?)  Frankly though, we’re exhausted. While you've been out enjoying all that northwest Washington has to offer, we’ve been slaving away. Yes, pleasurably in the garden at times, but mostly we’ve been scheming, running around, and losing sleep this summer so that we can present you with a special gift come fall. "Gift? How thoughtful. What gift?" you say. Well, we were thinking about you, our beloved customer, and thinking about how you enjoy the outdoors and all the events and activities that Whatcom County has to offer, so we've been building you a little something to make your play time tastier. Do you want just one teeny tiny little peek? Yes? Okay. I’ll pull back a corner of the decorative wrapping to give you the slightest glimpse. Go ahead, shake it. Rattle it. Guess its contents. But don’t open it until those pumpkins have been turned into pie. Awe, am I teasing you? Am I tormenting you? Am I tantalizing you with a glimpse, but only a glimpse? Yes, shamelessly, I am. Here. It. Is.  Oops. Wrong photo. That was an early idea, but Woodstone said the oven needed something a wee bit bigger.  There we go. That's the real thing. Do you see that? That’s a drawing of our dream and our gift. With hard work and perseverance (don’t all good things come this way), it’s coming to life as we hash out the final design details with our friends at TriVan in Ferndale. That’s right. These fine folks are expertly crafting our third location. A third location on wheels. Wheels? Yep, wheels. This puppy will be able to bring our delicious pizza to you! Same great pizza cooked in the same locally made Woodstone oven. (Yes, friends, we are putting a 3600 pound oven on a mobile pizza trailer. Only our buddies at TriVan are talented enough to pull that one off!) Watch for it this fall. Pizza’zza Mobile will be where you are: your favorite festivals, concerts, and fairs; your best friend’s wedding; parked next to your favorite brewery; or at your hip company picnic. Pizza’zza Mobile will bring Bellingham’s favorite pizza to you. And we are so excited about it; we just had to peel back the shiny paper and let you take just the smallest peek inside. Already planning an event and thinking Pizza'zza Mobile would be the perfect addition? Let's chat: will@pizzazza.com. We're booking events for November onward. Copyright © 2015 Pizzazza, All rights reserved.
Since the 4th of July is right around the corner, we thought we’d share a recipe to help you plan your holiday festivities. Remember that we like to support your celebrating any way we can, so we’ll be open regular hours this 4th of July. Come celebrate with us!  Recipe for an outrageous Bellingham summer: Ingredients:
Set first ingredient aside for later use. Use this map to find an attractive location that suits you. Using a telephone, call in pizza order to closest Pizza’zza. Allow oven and stovetop to remain off so as not to overheat home. Allow Pizza’zza staff to suffer in the sweltering heat of the pizza oven. Turn on fan and pour a glass of iced tea. You deserve it. Just thinking about the oven has likely made you sweat. Gather blanket, beverage, good cheer, and companions. Mix gently. Pour into large or small locomotion device, such as a car, bicycle, red wagon, or skate board. Be careful not to over-mix; some ingredients may be fragile and/or irritable in the heat. Using map, GPS, or memory, make your way to Pizza’zza. Upon entering, greet employee and kindly ask if your order is ready. Smile. Say, “Hot enough for ya’?” Smile again. Say thank you. Tip the friendly pizzarista behind the counter if it pleases you. Pay for pizza. Exit building. Gently pour pizza into other ingredients in locomotion device. Mix well, but gently, to avoid dissolving good cheer. Proceed to pre-determined attractive location. Locate flat-ish shady spot. Gently and without ruffling too many feathers, pour locomotion device ingredients on grassy or sandy ground. Spread blanket evenly. Place remaining ingredients on top of blanket, allowing ingredients to touch only if mutually desired. Cook under a sunny sky at 80ish degrees for approximately 1-2 hours until top is slightly browned and inside is soft and relaxed. This is an old, family recipe. We think it will quickly become one of your family favorites as well. Enjoy and post pictures of how your recipe turned out on our Facebook site.  Copyright © 2015 Pizzazza, All rights reserved. What do you call a bull that sleeps? A bull dozer. Ba-da-bum. Our kids love that one. Have you seen the bulldozers in front of our Fairhaven location? If you’re like other folks we’ve heard from recently, you’re wondering why they are snoozing there. If you’re a pretty sharp cookie, you’ve also noticed that there is a conspicuous piece of parking lot equipment that appears to be missing. Yep, you guessed it – the gas tanks!   Okay, I can’t help myself. Just one more. What 10-letter word starts with g-a-s? Automobile. I know. Groan. That one didn’t pass the kid test, sailing right over their wee-little heads, but I included it for your reading pleasure anyway. Okay, so seriously. What’s up with Fairhaven? You’ve twisted my arm. It’s actually pretty exciting, and I think you’ll be pleased in the end when the bull(dozer) wakes and ambles back home. Basically the gas pumps are coming out. The pumps were old and the Yorkston family, owners of Yorky’s Markets, discovered they were leaking and immediately started the removal process and clean-up of the contaminated soil surrounding the old tanks. It’s a good thing because “anyone who thinks the price of gas is too high, raise your right foot.” Get it? Stole that one right off the good ‘ol internet. Did you know that National Tell a Joke Day is right around the corner on August 16? I digress. Seriously, folks. More parking is no laughing matter. For those of you who can’t raise your right foot off the gas pedal, yanking the gas tanks gives you more parking options in front of Yorky’s. More convenience is always a good thing. There are more changes afoot inside the store. Yorky’s is doing some interior revamping. No major remodels yet, but with the gas tanks gone, they will transition away from a convenience store model to a bottle shop concept. While you’ll still be able to get some of your traditional convenience store favorites and mail a package at the post office along the way, you’ll also be able to browse a robust selection of wine and beer. And what tasty beverage goes best with pizza? Mmm hmm. So, take home message: don’t be afraid! Tiptoe past the sleeping bull(dozer) outside and keep visiting us. We’re open and ready to serve you a fresh pie hot from the oven. And just think, all the inconvenience of walking around the fence to get to us will be over in about two weeks and worth the wait.  If I were you, I’d start planning your picnics now. Where will you take Pizza’zza and your favorite cold one? The Village Green? Boulevard Park? Marine Park? Or maybe you’ll enjoy the gas pump-free view so much, you’ll set up for dinner on the bench outside the market. Either way, pick up your pizza and beverage and head to your favorite strip of green grass or rocky shoreline to munch and sip under our plentiful summer sun. Hold your bottles high; let’s toast to change and growth! Okay, I’m going to get to the point quickly, folks. This is the moment you've been waiting for. You want to know how you can win free pizza and tickets to the Field-to-Flame Brunch, yes? Okay, here it is… Drum roll please… Here’s what’s up for grabs: Want to know how you can get in on that action? It’s easy, and you might be doing it already. Here’s how.
Not familiar with Pizza’zza Rewards? There are plenty of other reasons besides Freezza’zza to sign up. Here’s the low-down on membership.
“SIGN ME UP!” We thought you’d say that. Because we’re all about personal choice, here’s 3 ways to sign-up.
Grand Prize: One year of free Pizza’zza pizza ($50 gift card per month) + 2 tickets to the Field-to-Flame Brunch ($774 value) 
If you’re already a Pizza’zza Rewards member, or if you were so excited that you've already followed the link and signed-up online, you can still download the Royalty Rewards app. Once you've downloaded it, just enter your name and card number on the “Card” tab to generate a member barcode that you can use in place of your card when you visit the restaurant. There you go, unburdened again. We're about making your life easier. You're welcome. Once you’re ready to go with Pizza’zza Rewards card or app in hand, just swipe the card or let our staff scan the barcode in the app to have your purchase counted and to be entered into the contest. And remember, more swipes and scans = more chances to win. You can’t beat free Pizza’zza for a year AND tickets to the Field-to-Flame brunch. We look forward to seeing more of you over the next few weeks! *You can enter without being a Rewards Member. Instructions and full contest rules will be posted at both locations on June 22. Are you going to Field-to-Flame on August 30? It’s all the buzz. Everyone’s talking. It’s the must-attend event of the summer. “Wait. What exactly is Field-to-Flame?” you ask. A story of romance on the farm? A tale of zucchini gone bad? An epic farm-to-kitchen fire? A historical drama about an agricultural coup? What could it be? Pray, tell. I guess it could be all of those things, or none of them. You’ll have to show up to this can’t-miss event to find out. “Enough already,” you say. "Stop being coy."  Okay, okay. The Field-to-Flame Brunch is a creative food adventure masterminded by our local Chef’s Collaborative and in celebration of our local bounty. It is the local food event of the year; you won’t want to miss it. Promise. Here’s why. Seven of Bellingham’s best chefs:
18 of Whatcom's best farmers, fishers and food producers:
Pretty impressive list, eh? These talented folks will come together on Sunday, August 30 from 11:00 a.m. to 2:30 p.m. to prepare you and your guests a seven-course, 100% local brunch at beautifully rustic 2 Sisters Barn in Ferndale. This is a fund-raising event, folks. Proceeds will go to Sustainable Connections Food to Bank On program. You can buy single early bird tickets for $75 (or groups of single tickets, of course, if you want to bring your sweetheart, or say, your mom), or host your favorite eight friends and family and purchase an entire table for a $50 discount. Trust me, it will be a meal to remember and well worth the money on its own, but you get the bonus of knowing that you’re growing Whatcom County farmers with your donation. If we weren’t in the kitchen that day preparing your brunch, we’d certainly be the first ones standing in line for tickets (okay, I guess we click now, not stand). So instead, we’ve got something else for you. Pizza’zza is hosting an entire table of eight. We’ll fill two of those chairs with one lucky (and industrious) employee and their guest, and we’ll fill the other six with Pizza’zza devotees. Right now I expect that you’re asking yourself, “I certainly qualify as a Pizza’zza devotee. How do I score myself a couple of tickets?” I’m glad you asked, dear valued Pizza’zza customer. We’re running a contest to raffle off three pairs of two tickets. Stay tuned to the blog here, and we’ll announce the details next week. |
ALABAMA HILL7 Days a week: 4PM – 8PM 2418 Alabama Street
Bellingham, WA 98229 |
FAIRHAVENClosed Monday
Tuesday-Sunday 4PM - 9PM 1501 12th Street
Bellingham, WA 98225 |
360-218-7012
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