The Baker’s Table Bakery in Newport is hosting three pizza-stuffed nights with local guest chefs as part of a series of monthly “Wednesday night pizza throwdowns,” per a release.
Starting March 30, Cincinnati-based chefs will be taking on the challenge of creating their own spin on the signature Baker’s Table Bakery pie.
All of the Neapolitan-style ‘zas will be built on a crust made with organic flour and each of the chef’s own sourdough starters, then baked “with a bit of char.” The bakery says in a release that this baking style “maintains the nutritional integrity of the flour while creating a depth of flavor, crunch and chew.”
The first event is set for March 30, when OTR Chili’s Jim Cornwell will be collaborating with Baker’s Table chef David Willocks on a chili-themed pizza. The pie will be topped with “chili made from seared, high-quality beef with cheese and onions.”
The next night will be hosted by Metropole at 21c executive chef Vanessa Miller on April 20. She plans to utilize in-season ingredients like asparagus and ramps, topping her pie with ricotta made in-house at Baker’s Table.
Finally, on May 18, Crown Restaurant Group owner and chef Anthony Sitek will be using caramelized onions and fresh mozzarella topped with arugula from Dark Wood Farm to create a chicken parmesan pizza.
All are welcome to join in these pizza parties and no reservations are required. The Baker’s Table Bakery is open 7:30 a.m.-1:30 p.m. Wednesday-Sunday, with special hours for pizza on Wednesday from 4:30-9 p.m.
The Baker’s Table Bakery is located at 1001 Monmouth St. in Newport, find more information at bakerstablebakery.com.
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