Coronato to Host Pizza Pop-Up with La Farm Bakery
Chef Teddy Diggs of Coronato, a new Roman-style pizzeria concept slated to open in early 2019, is partnering with Master Baker Lionel Vatinet to host a pizza pop-up at La Farm Bakery. The pop-up is scheduled for Sunday, September 23, 2018 beginning at 5pm at the original La Farm Bakery location, 4248 NW Cary Parkway, Cary, NC 27513.
Chef Diggs is firing up 70 pizzas throughout the night and will be using Master Baker Vatinet's terrific flours. Guests have their choice of a starter, pizza and dessert. Complimentary Roman wine tastings will also be available. The menu for this special evening is as follows:
MENU
TO START (Choose one)
Vera Luce Farm Greens, fresh shelling beans, lemon
.
Roasted peppers, olive oil poached tuna, tonnato
.
Tomato Braised Meatballs, fresh mint, ricotta
PIZZA! (Choose one)
Tomato, basil, house made mozzarella
.
Cacio e Pepe, house made mozzarella
.
Roasted potatoes and garlic, charred broccoli, stinky Italian cheese
TO FINISH (Choose one)
Coronato Tiramisu
.
Fresh Fruit
To reserve your space, tickets are available on Eventbrite and seatings will be every 30 minutes from 5pm to 8pm. Italian beers and Roman wines from Sunrise Wines will be available.
About Chef Teddy Diggs
From the culinary spotlight of D.C. to the burgeoning dining scene of Chapel Hill, N.C., Chef Teddy Diggs has embarked on a life-long quest to craft menus that unveil the stories of exceptional ingredients. After enjoying the tutelage of moguls such as Fabio Trabocchi and Barton Seaver, Chef Diggs spearheaded the grand opening of Ripple in D.C. before serving as executive chef at Martha's Vineyard. Named one of 16 Chefs to Watch in 2016 by Restaurant Hospitality, Chef Diggs most recently showcased rustic flavors from Italy's 20 regions at Il Palio. He plans to launch Coronato, a new Roman-style pizzeria in early 2019 in N.C.'s Triangle region. Connect with Coronato on Facebook, Twitter and Instagram.
About Master Baker Lionel Vatinet
La Farm Bakery is helmed by Lionel Vatinet – a three-time James Beard Foundation semifinalist for “Outstanding Baker” and author of A PASSION FOR BREAD: LESSONS FROM A MASTER BAKER (Little, Brown & Co.) – who emerged from France’s prestigious “Les Compagnons du Devoir” Guild in 1990 with the distinguished title of Maitre Boulanger, and pledged to devote his life to teaching, sharing and preserving the ancient art and science of bread baking. Vatinet has consulted for many of the most well-known artisanal bread brands in the US, and abroad, and was the founding instructor at San Francisco Baking Institute. He continues to teach professional and home bakers at his bakery, in his home kitchen, and in classes throughout the country. Since he and his wife and partner Missy Vatinet opened La Farm Bakery in Cary, NC in 1999, they have received praise in Food & Wine, Saveur, Our State, Garden & Gun and O Magazine. La Farm Bakery is a realization of Lionel Vatinet’s lifelong dream – a modern bakery that continues the centuries-old baking traditions and techniques, honoring the ordinary yet extraordinary boulangeries that once flourished in every little town in France. La Farm Bakery produces over 35 different styles of artisan bread made with healthy, often local grain, serving them to the community at their Preston Corners location, in downtown Cary at their Production Facility, at all Triangle Whole Foods Markets, at their new store in Whole Foods at Alston Town Center, at farmers markets, and from their Bread Truck. La Farm Bakery also ships nationwide. www.lafarmbakery.com. Follow @LaFarmBakery.
Photography by Stacey Sprenz, Tabletop Media Group