September marks the start of a new food collaboration series at Asheville Pizza & Brewing Co. Each month, the pizzeria’s North Asheville location will partner with another local restaurant to create a specialty pizza. For the inaugural dish, Asheville Pizza chef Nick Izzo has partnered with chef Brian Crow of Chestnut. The Chestnut Pie, available throughout September, is an olive oil-based pizza topped with local heirloom tomatoes, hickory-smoked bacon from Benton’s Country Ham and Looking Glass Creamery’s fromage blanc. The pizza is finished with roasted garlic-and-basil aioli and fresh watercress. The coming months will feature collaborations with Bouchon, Strada Italiano and AUX Bar. In a press release, Mike Rangel, Asheville Pizza president, says, “We’re so honored to have some of these local culinary superstars work with us. We’ve gotten a great response, and we plan to continue the fun with new restaurants in 2019.”
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