A few weeks ago my sister Emily, my new roommate for the summer, and I had the pleasure of going to chef's class at Second Home Kitchen and Bar. This was an amazing find, as these classes are held once a month and include instruction, entertainment, a glass of wine, and dinner. To top it off, each class costs only $15. Incredible.
The night's theme was pizza dough. We learned about using pizza dough as a base for breadsticks, bruschetta, Stromboli, wraps, and Margherita and pepperoni pizza then sampled them. I included their recipe below. For the pizza, they recommended using a pizza stone in a 500 degree oven with a pizza paddle to remove the pizza from the stone. For the bruschetta, they used a thin crust and grilled it on both sides until crispy then topped it with heirloom tomatoes, fresh mozzarella and topped it with arugula in a light vinaigrette dressing. This was my favorite. The breadsticks were a little spicy, consisting of chipotle peppers folded into the dough, rolling the dough into thin strips, brushing with egg whites and sprinkling with sea salt before baking in a 350 degree oven for 15-20 minutes.
Organic flour 2-1/2 lbs
Semolina 1/2 lbs
Salt 1-1/2 Tablespoons
Yeast 5 grams
Oil 1/6 cup
Honey 1/8 cup
Milk 1/3 cup
Water 3-1/2 cups
In a large mixing bowl add all dry ingredients. In another container put the milk, oil, water, honey, and yeast. Let the liquid come up to 74 degrees to activated the yeast. Start mixer slowly and add liquids to the flour mix. Let mix for 14 minutes. Allow dough to rise on a clean table for 15 minutes. Portion dough into 9 oz portions. Form the portions into balls and place on an oiled tray.
Yellow Onions 1/2 lbs
San Marzano Tomatoes 4 cups
Fresh Basil 1/2 cup
Dry Oregano 1 Tablespoon
Roughly chop the onions and saute them until they are tender and have a light brown color. Place all ingredients in a large container and blend, preferably with an emersion blender.
After the class I had the pleasure of speaking with Jeff Bolton, executive chef at Second Home. He described the food at Second Home as "comfort food your mom would make but better." His grandfather was Cuban and Spanish, so he grew up eating a mix of the two at home. Some of his favorite places to eat in Denver include Osteria Marco, Root Down, and Euclid Hall. I was surprised to hear that he had helped start up the restaurant Proof on Main in Louisville, where I had been just a few days before. After experiencing the chic yet comfortable atmosphere of Second Home and speaking with Jeff about the menu and his love of good food, I look forward to visiting the restaurant again soon.
Especially for brunch with bottomless mimosas.