MERRY CHRISTMAS!!!

the cart is closed today (it was closed yesterday too.  sorry) because we're hanging with our families for the holiday.

unless travels go awry, we'll be up and running again tomorrow.

MERRY CHRISTMAS!

love,
pizza contadino

CHECK IT OUT!

We are so happy and honored to have been written up in the Willamette Week this week!  The review really couldn't have been better, and we are so excited and proud!  HUGE thanks are due to Casey Jarman.  Here's the link:

PIZZA CONTADINO: WILLAMETTE WEEK REVIEW

SPECIAL THINGS. like meatballs and pudding.

Hello again!  Again this week we'll be offering the meatball sub.  They've been a pretty big hit, so come and get one while you can (please, and thank you)!  We're also offering a mighty special special this week. BREAD PUDDING!  Delicious and spiced with cinnamon and nutmeg.  It comes with a scoop of our house made fig and orange jam and a dollop of fresh whipped cream.  YEAH!

As usual, we'll have a variety of fine pizzas for your dining pleasure.  Last week there was a pretty nice helping of roasted potato options available.  Get ready for whatever this week will bring!  Thanks and hope to see you soon.

oh hey pizza people.

Clearly, we have been very un-bloggy here at Pizza Contadino.  That doesn't mean there's nothin' to blog about... we've just been a little pre-occupied.  The weather's finally made that final turn for the worse, and we're in the rainy season.  It's slowed you all down a little bit, but it shouldn't.  The cart has a phone number now so you can call in your orders!  Just give us a ring and we'll have your pizza waiting for you - nice and warm for a cozy night at home!

Here's the number: 503.935.4375.

Hopefully we'll be so busy with your orders that we'll be able to start offering delivery soon too!

And in other news.....

We've been smoking up a storm here since the salmon.  Many a pepper has enjoyed both our hot and cold smokers and can be found in special pizza sauces and spicy hot sauces as well.  We've been curing and smoking our own bacon (!!!) and it's been getting better every time.  Even the no-goods out there think so.  Some mean human stole two thirds of our last batch straight off the grill about a week ago.  Really hoping they enjoyed their raw slab of salty salty pork belly.  That was not rad.  It was like.... one a.m.  So mean.

We've also started to offer an old-school pizza parlor staple: THE MEATBALL SUB!  We make our own bread using the sourdough.  The meatballs have been ranging from buffalo to beef to lamb.  Delicious red sauce.  Parmesan and mozzarella cheeses.  Yum!  Great for warming up your belly on a rainy day.

So that's a little of the news.  Hope to see you soon!
 

SMOKIN. wild caught coho salmon.

We met Kenny last week at the Fixin' To (one cool bar). He's Pizza Contadino's new best friend.  Kenny, the friendly stranger, is an Alaskan fisherman, new resident of St. Johns, and an awesome dude.  While enjoying a lovely evening at the bar, we got to talking about possibly purchasing some salmon from him later on down the road.  The next day Kenny stops by the cart in a hurry, on his way to Eugene, with three monster salmon - probably 40 lbs worth, and promptly runs off before we can even discuss compensation.  We'll get you back, dude!

Well, friends and pizza lovers, get ready for some smoked salmon pizza, pasta salads, and specials galore.  We've never smoked salmon before, but we gave it a try and it turned out great.  Especially considering our lack of experience, fillet knives, and actual smokers.

Here's how it all began...

Then we made the brine...

The salmon took a long luxurious bath....

Then it dried on our ridiculous system of cooling racks for a few hours.....

We MacGyver-ed a smoker out of a Weber grill, some tinfoil, and a tuna can....

Smoked it for about four hours and here you go!

Seriously folks, it's delicious.  We're pretty excited about how it turned out and about the fact that we'll be serving home-smoked fish straight from a neighbor who caught it himself.  

the JIM HARRISON.

Roasted potatoes, bacon, rosemary, ricotta cheese:

PIZZAS! come and git 'em!

The cart has been open for a couple of days now and it's been awesome!  St. Johns seems so excited about the food carts and people seem to like the pizza.  Check out one of yesterday's specials:

THE GARDEN DELIGHT!  homegrown eight ball zucchini and their blossoms with goat cheese, local roasted corn from Kruger's farm, cracked black pepper and red sauce. Delightful!

The sourdough has been getting into full swing, and yesterdays crust was the best it's been.  The specials yesterday were pretty rad in general - cherry tomatoes and homegrown mint with a balsamic drizzle... the always delicious cheese and basil... kale, gorgonzola, green apples, and hot coppa salami (that one will probably be back as it turned out to be a crowd favorite).

Cool!  Blog done.  Come eat pizza!

THANKS!

WE ARE ON THE LOT!

on the lot! come eat pizza! it is dang good.

FIRST POST! FIRST BLOG!

hi!  we are starting a sourdough crust pizza cart in portland, or.  in NOPO.  at the "crystal food garden" in st. johns.  we are kris and max.  friends and neighbors.  st. johns and kenton residents.  men who enjoy eating and preparing food.  pizza dudes.  your new best friends and the owners of your new favorite (we hope) pizza place.  OPENING SOON!  like next week?  this friday?  tomorrow?  AS SOON AS WE CAN.  can't wait to feed you.

more on this thing soon.