Good golly, miss Molly!
The Night Kitchen is now at both the Wednesday and Saturday markets.
In order to ensure that you — Peterborough pizza eaters — are getting the very best in wood-fired pizza, I took it upon myself to perform some quality control. I should point out that my visit to C’est Chaud (the Night Kitchen traveling oven) was strictly for research purposes and not for…
Oh, who is kidding who. I went for pure pizza pleasure.
And they did not disappoint.
A bit about C’est Chaud, in their own words:
“The Night Kitchen is an independently owned, neighbourhood pizzeria that has proudly been serving artisanal, thin crust pizza since 1999 and now, we have the pleasure of introducing C’est Chaud, our copper edition wood fired pizza oven.
Our scratch baked wood fired pizza combines handmade sauces and dough with a host of locally grown ingredients. Cooked in the ancient manner using Maple, Oak and Apple wood to fuel our oven. When burned, these woods produce an intense, consistent heat, while imparting a sumptuous aroma.
The two minute cook time allows us to retain the fresh and vibrant flavours of minimally stressed ingredients while still achieving a crispy crust that has the perfect amount of char and character. We’re fast and delicious and ready to roll.
We aim to build each pizza with the freshest ingredients. This begins with as much locally sourced food as possible. We make almost everything from scratch. Our basil pesto is made with basil grown by a local farmer. Our Butternut Squash Sauce is made with squash from the Farmers’ Market. Our goat feta is from Crosswind Farm in Keene. We use Stanislaus, not from concentrate, tomatoes in our marinara sauce. We also compost to minimize our carbon footprint.”
Folks, do yourself a favour. Go check out this wood-fired goodness for yourself.
Tell ’em Donald sent you.