A Winters Express food column
I’ve already declared myself as a Winters Pizza Factory gal. Other Pizza Factories are okay, but none see up to par as what Chuck Pearce’s team is dishing out. I appreciate that they are open on Mondays and Tuesdays.
Those are the two days of the week that are the busiest for both my husband and my work schedules. It seems Mondays are the biggest, “Let’s phone it in” dinner night because we’re both tired and neither of us wants to make whatever meal we’ve planned for that night.
I’m still amazed when I go online to decide which pizza to order for us adults. The children are still predictable: a large black olive and a small pepperoni. I’m always torn between the pesto sun-dried tomato & garlic pizza, the artichoke and garlic pizza or the white pizza.
I went with the artichoke and garlic pizza. I did, however, once again forget to order it with a cauliflower crust. I have yet to try it out.
I like that original pizza sauce recipe, but sometimes I need something a little lighter. The artichoke and garlic pizza has garlic pieces and artichoke hearts baked into layers of cheese. They meld together into a delicious spread.
I can’t tell if it’s a cream sauce or just olive oil on the crust underneath. I should probably ask one of these days, but I love the way it tastes.
I also got an order of the cinnastix to share with my family. I don’t always share dessert with my family, but when I do it’s something that is big and plentiful. Pizza Factory’s cinnastix do not disappoint.
Their classic breadstix dough toasted on the outside, making way to warm, delicate doughy inside. It’s topped with butter, cinnamon, sugar and hand-drizzled with a homemade glaze. I had two pieces, walked back to my office for a meeting, and when I came back there was one piece left.
I probably should have known better with four children at home. But I figured they probably could use those calories more than I did.
Birthday dessert delight
I do have a dessert shout out for Preserve’s ice cream sundae. A few friends and I went to Preserve the day after my birthday. We had a little dinner celebration/bridesmaid planning session for my friend’s wedding.
After our meal, we inquired about what was on the dessert menu that day. Our server described the sundae first and he had me at Vietnamese coffee ice cream with ricotta whey caramel and smoked whipped cream. There are also chocolate crumbles (they call it chocolate soil) and salted nut pieces in there.
I used to go into the Preserve Market pre-COVID times to buy their in-house made ice cream in the containers. Vietnamese coffee ice cream was one of my favorites. When I saw an opportunity to have it again, I didn’t pass it up.
I didn’t know that I needed smoked whipped cream on my sundaes until I had theirs. It’s not like smoked BBQ. In fact, I’m not sure I have the correct words to describe it outside of decadent, delectable and flavorful.