One of the things we take the most pride in here at Pizza’zza is being a part of the food community. As the cook and kitchen, we like to think of ourselves as the halfway point between farm and table. In order to do that, we need farmers, and we need eaters. And, as it turns out, you eaters need cooks in kitchens (at least when you’ve stepped out of your own), and farmers need cooks in kitchens to create a viable market for their products. All of us are connected in that way, and we like it like that. In fact, we like it so much, we work to build more and more of these relationships with farmers and eaters. We have lots of these relationships already, but there is always room for one more at the table.
Enter Osprey Hill Farm and Osprey Hill Butchery.
As a family, we have purchased delicious pasture-raised chicken and turkey through Osprey Hill's CSA for years. While most of Pizza'zza's meats are sourced locally from farms such as Skagit River Ranch, Sage and Sky Farm, and Matheson Farm, chicken has always been a bit of a thorn in our side. You see, local chicken is challenging for restaurants unless it’s served whole. The higher cost of the chicken itself as well as the higher labor costs associated with separating the chicken made it economically impossible for us. (It would be difficult to serve you food and fulfill our greater mission if we couldn’t stay in business, right?) And we’ve tried to put a whole roasted chicken a-top a pie before, but you see, it didn’t turn out so well. Ah hem.
Until the glorious day that Anna at Osprey Hill Farm announced that they have ground chicken available. Hallelujah. Finally a way to get local chicken on our menu. After testing a few recipes, Chef Will, has come up with a fine tribute to the pasture-raised goodness that Geoff and Anna specialize in at Osprey Hill Farm. We think you’ll agree (and hopefully tell your friends and fellow eaters).
Give it a try on two of our signature pizzas: the Meatzza’zza (pepperoni, Osprey Hill Farm chicken sausage, ham, roasted garlic, spicy pizza sauce, and fresh basil), and the BBQ Chicken (organic roasted chicken, Osprey Hill Farm chicken sausage, carmelized onions, cheddar & Pizza’zza’s signature BBQ sauce). Or get creative and try it as a create-your-own meat topping. Then, tell us (and Geoff and Anna) what you think.
So, there you have it, boys and girls. Local farms. Local restaurants. Local eaters. Another successful link made in our food system. Another farmer pulls up a chair to our collective table to break bread (or a wish bone) together.