Fall’s Don’t-Miss Dish
Industrial Eats and New West Catering owner/Chef Jeff Olsson has been cooking from locally sourced, organic ingredients since long before farm-to-table was born. At his Buellton restaurant, most everything is sourced locally, including pork. He sources heritage breeds like Kunekune, Mangalitsa and Berkshire crosses exclusively in Santa Barbara County, where the pigs are raised humanely. Butchering and curing is done in-house, with Valley Piggery even helping to teach a butchering class in Olsson’s kitchen one weekend every two months. Restaurant cuts from the class are used in the dishes.
The Carbonara Pizza (or Breakfast Pizza, if it’s before noon) features pancetta from those local pigs, Parmesan cheese, a seasonal vegetable and a farm egg on top. To make the dough, Olsson uses only 4 ingredients: Italian 00 pizza flour, yeast, water and salt —anything more only brings the quality down. After kneading, he lets it rise in the fridge for 24 hours. He then stretches the dough by hand, spreads olive oil across the top, then adds salt and pepper, Parmesan cheese, pancetta and vegetables.
He cracks an egg in the middle and slides it into an 800° wood-burning oven for 4–7 minutes. To cook at home, place a cast-iron skillet upside down in your oven and turn the heat all the way up. When the skillet is hot, cook the pizza on the skillet for 10–12 minutes or until dough is done.
