David Willocks Organizes Pizza “Throwdowns” Series

Chef collaborations around pizza continue this month at The Baker’s Table Bakery.

Chef collaborations around pizza continue this month at The Baker’s Table Bakery.

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APRIL 2022

PHOTOGRAPH PROVIDED BY THE BAKER'S TABLE BAKERY

This week, another local chef teams up with the owner of The Baker’s Table Bakery in Newport for some new twists on the eatery’s pizza offerings.

On April 20, Vanessa Miller, executive chef for Metropole at 21c Museum Hotel, will incorporate seasonal ingredients, including asparagus and ramps as well as The Baker’s Table’s house-made ricotta for The Baker’s Table Bakery’s “Pizza Throwdowns” series.

“It’s been a really hard two years for people working in the restaurant industry, and for me, the Pizza Throwdowns are all about getting together with other cooks and having fun collaborating and cooking together again,” Willocks says. “Collaboration is one of the most important things for us this year.  It inspires creativity and it expands our horizons to think of things in a new way.”

Willocks and his wife, Wendy Braun, opened the bakery as a companion to its restaurant, The Baker’s Table, last fall.

APRIL 2022The pizza collaborations began last month with Willocks and OTR Chili’s Jim Cornwell collaborating on a chili-inspired pizza that incorporated chili made from seared, high-quality beef with cheese and onions.

The series wraps up on May 18 when Anthony Sitek, chef/owner at Crown Restaurant Group, crafts a chicken Parmesan pizza with caramelized onions, fresh mozzarella, and Dark Wood Farm arugula.

“We just want people to enjoy food and have a great time, so these throwdowns are an awesome opportunity to have fun,” Willocks notes. “If that means throwing chili into the mix, getting super fresh with foraged ramps and asparagus, or putting fried chicken on a pie – it’s all fair game!”

The events take place from 4:30 to 9 p.m. No reservations needed.

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