Of you missed the first Pizza 2000 pop-Up at Sub Rosa Bakery, you're one of a few.
The event was slammed, we hear, but now there's another chance - this Sunday from 7 - 9 p.m. at Church Hill's Sub Rosa.
Note that's 7 p.m. people. The last one was at 5 p.m. and people turned up at 4, all annoyed that they couldn't get pizza an hour early.
A portion of the proceeds from this event benefits Tricycle Gardens.
The menu:
Charred Escarole Caesar Salad with Garlic/Parm Breadcrumbs to start for $6.
Pizzas:
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The Dom Deluise (named after a sub that's on the menu of an Italian Sub shop in New York called Lioni's, and of course Dom Deluise himself): Edwards of Surry Ham, Spicy Olli Sopressata, Provolone, Lettuce, Tomato, Olive Oil, Salt & Pepper. It's $12.
The Autumn Campbell (named after Autumn from Tomten Farms, who I mentioned last time gives us all of our awesome produce): Milk-braised Fennel, Caramelized Onions, Buratta, Fennel Fronds and Orange Zest for $10.
And house-made ice cream sandwiches with classic chocolate-chip cookies sandwiching homemade vanilla ice cream for $5.
Beer, wine, Uludag ("imported Turkish soda which tastes like bubblegum"), and Diet Coke will be available.
Seating is first come first serve and pizzas are limited to two pies per person.
Learn more about the event here:
Previous from Sept. 17:
A lot has been written about Sub Rosa Bakery, the less than two-year-old bakery in Church Hill.
Locally, the news has largely been about the fire, which shut-down the bakery in April 2013 after four months of operation (it reopened in January).
Nationally, the bakery is constantly being written up for being one of handful of true artisan bread bakeries in the country.
Sub Rosa owners (and siblings) Evin Dogu and Evrim Dogu use only organic, locally-sourced ingredients - including the grain, which they stone-ground mill on-site - use natural yeast and bake their bread in a wood-fired oven.
This is the way bread was meant to be made - and it was this commitment to traditional, artisanal bread-making that inspired Sub Rosa baker Ben Burakoff to move to Richmond from New York.
"I couldn’t find any bakery in New York that was doing the kind of bread that made me want to make bread in the first place," Burakoff said.
Burakoff met Evin when they were both working at a bakery in New York; Evin was training to be the pastry chef at Sub Rosa and told Burakoff about her brother's bread-making method and philosophy.
He came down to check it out.
"It was everyting I wanted," he said.
Burakoff, who'd spent 7 years working in fine dining restaurants in New York, was looking to get into bread-making - and for something more accessible that fine dining.
"I knew I wanted to have a pizza place," Burakoff said. "I started to make bread to figure out how I wanted to make dough."
Burakoff's ultimate goal is to open his own pizza place, but for now, and starting Sunday, he's running a series of pizza pop-ups inside Sub Rosa.
Pizza 2000 is the name of the pop-up series, which is a "Conan O'Brien reference to the idea of the future," Burakoff said.
"It's like the pizza of tomorrow, but kind of tongue-in-cheek," he said.
Burakoff said they want to think of a the pop-ups as more of a workshop than a showcase as they test out ideas and recipes.
"This has been a dream of mine for awhile, so I’ve had a lot of ideas," Burakoff said.
But one thing that's not up for change is the commitment to sourcing locally.
The dough for Pizza 2000 is made from freshly stone-milled flour from Virginia wheat and a natural leaven - the sauce is coming from tomatoes out of Green Bay, Va.'s (near Farmville) Tomten Farm and even the grain for the gluten-free pizza option (yes, they're making one - and a vegan option - available upon request) is a polenta crust, made from heirloom Virginia corn.
The first Pizza 2000 pop-up is Sunday, Sept. 21 from 5 - 10 p.m. Seating is first-come, first-serve - and take-out is allowed.
There will even be a wine and beer selection, with a Nebbiolo Blend red by the glass and Ardent IPA on draft and Gaffel Kolsch by the bottle ($4 - $7).
"People can get a little heavy handed with [wood-fired pizza] sometimes and take it really seriously," Burakoff said. "We take the pizza making process seriously, but we want the atmosphere to be relazed. Sort of dive-y."
To make the event even better, a percentage of proceeds from the pop-ups will go to Tricycle Gardens... except for this Sunday's (and Nov. 9, which will benefit the Daniel Perdue Scholarship Fund), when 100 percent of the proceeds will go to Little House Green Grocery to help them rebuild (which could take as long as 8 weeks) after their recent fire.
Burakoff said Tricycle Gardens was the original beneficiary from the event, but the folks at Tricycle called asked that 100 percent of their proceeds from this Sunday be given to Little House.
Check out the menu:
Apps:
a marinated chickpea dish with olive oil, balsamic, mint, basil, rosemary, red onion, garlic and chili flake with grilled bread, $5
braised octopus dish with smoked peanuts, celery, yukons, and a spicy scezuan peppercorn oil we're stealing from Peter Chang's ("The whole dish is really peter chang's "spicy smoked tofu and celery" dish with octopus instead of tofu.") - $7
Pizzas:
"Roberta's Cheesus Christ," $12
a white with taleggio, mozz, parm and black pepper.
"The Pink Flamingo," $12
with vodka sauce, fontina and mozz, pepperoni and cocktail olives.
"Clams Casino" $12
with olde salt littlenecks, smoked bacon, green peppers, pecorino, and
breadcrumbs.
Dessert:
Coffee, pistachio, and vanilla bon bons for dessert, $1 each
Future Pizza 2000 dates (all Sundays):
- Oct. 26
- Nov. 9
- Nov. 16
- Dec. 7
- Dec. 21
Sub Rosa Bakery is at 620 N. 25th St. in Church Hill.
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Karri Peifer is the editor of Richmond.com and the site's senior food writer. Follow her on Twitter @KarriPeifer.