Capital Chefs, Food and Drink, The Features

Capital Chefs: Tom Marr of Pete’s Apizza (Part 2)

Photo courtesy of
courtesy of ‘ekelly80’

So I didn’t manage to obtain the secrets behind making New Haven style pizza (besides, would it even compare to the real thing if you made it at home?) But, I did get a great recipe for one of Pete’s Apizza’s antipasti: carmelized winter squash, sundried cherries and apple crisps with a cider vinaigrette. According to Chef Marr, you can use a variety of squash for this recipe–butternut squash, acorn squash–depending on your preferences and what’s available or in season. For those of you wary about stepping in the kitchen, fear not. The dish is an easy, but impressive, appetizer to serve to your friends the next time they come over for dinner. The recipe is for a large amount, so feel free to scale it down if you’re not cooking for a crowd.

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