Jeffersonville Pizza Department Celebrates 10 Years!

It was September 8, 2004, on a Wednesday, when we took our first pizza out of the oven up at JPD. Thousands of pizzas and many other time-honored favorites later, it is time to pause for a heartfelt THANK YOU. We owe much of our success to your loyalty and feedback. Thank you for choosing JPD again and again.

Also, a very special thank you to the folks who have worked hard to run this business over the years: Dan Purvis, Christine Purvis, Taryn Mignone, Seth Provost, Sharon Foley Pray Ader, Bruce Ader and Joseph Breen. I am very grateful to all and look forward to 10 more years!

~ Sincerely, Chef Jack Foley

Stay tuned for more news. Meanwhile, this is the perfect occasion to highlight our favorite “Pizza For Breakfast” and “Pizza For Lunch” Recipes.

Pizza For Breakfast – Hash Brown Chicken Wedges

The original recipe that inspired our version called for sausage and bacon. We substituted chicken for a lighter dish. Adapt as you see fit and to satisfy your taste buds’ every whim. A friend informed us that she used all three, which left everyone around the table speechless and satisfied. We have found this morning pizza to be especially tasty with mild salsa or just plain ketchup. If you are in the mood for a sweet touch, a sprinkle of honey is rather interesting too.

Pizza For Lunch – Easy Currant Kasha & Pizza

This recipe combines a simple cheese pizza with a light, slightly sweet dish for a delicious and quite satisfying lunch or snack duo. It can also be served as a tasteful addition to a buffet style dinner. To serve, arrange on individual dishes with two narrow pizza slices and a small salad garnished with chopped orange wedges. You will love the natural sweetness of this dish and the variety of textures on your plate.

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Portraits Of Foodies – Dashing Superhero In Your Kitchen? Say Aye!

We began this segment with Ethan Philips, AKA Neelix on Star Trek Voyager. Not everyone is a Trekky, so we thought we’d turn to a more traditional super-hero this time. Ladies and gentlemen, meet James Bond, Chef style.

158 - 0506 - CraigNot only is he charming and exquisitely handsome, but he can cook too, and not just for an everyday family dinner. In other words, he’s got everything going for him.

Daniel Craig was born in England and graduated from the Guildhall School of Music and Drama, in London. His father was the landlord of two pubs, the “Boot Inn” and the “Ring o’ Bells”. Upon returning from one of his earliest tours as a theater actor, Craig is said to have supplemented his income by working as a waiter.

It is in an interview with Hello magazine, a United Kingdom publication specializing in celebrity news, and during subsequent interviews with other publications, that Craig revealed his little-known former career as a professional chef. He points out that since this experience took place primarily in the hostelry industry, he can plan a meal and cook for 20 guests or more, but has a very difficult time cooking for just a few, adding that if he does cook for only a few people there are always a lot of leftovers.

We’d eat leftovers from chef Craig’s kitchen any day. How about you?

MORE Portraits Of Foodies

 

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