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“This is Portland pizza. Sarah Minnick barrels down I-5 last summer, fast and furious, homebound from a conference on Cascading grains in Mount Vernon. She can't wait to get back to Lovely's Fifty-Fifty, her North Mississippi Avenue restaurant, a sort of locavore pizza think tank. In the back seat: a cache of multicolored snapdragons. Flour to flowers, what grows around here drives Lovely's strange and wonderful flavor expeditions. Who puts snapdragons on pizza? (Who puts snapdragons on anything?) But Minnick is lost in a reverie. "Snaps, man, they're really hard to explain," she says when I happen to cold-call in the moment. "A little sweet, a little rosy, very floral." Her plan: confetti them over a bacon-cheese pizza--- a princess birthday party, with pork.” — Ruth Reichl

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This is Portland pizza. Sarah Minnick barrels down I-5 last summer, fast and furious, homebound from a conference on Cascading grains in Mount Vernon. She can't wait to get back to Lovely's Fifty-Fifty, her North Mississippi Avenue restaurant, a sort of locavore pizza think tank. In the back seat: a cache of multicolored snapdragons. Flour to flowers, what grows around here drives Lovely's strange and wonderful flavor expeditions. Who puts snapdragons on pizza? (Who puts snapdragons on anything?) But Minnick is lost in a reverie. "Snaps, man, they're really hard to explain," she says when I happen to cold-call in the moment. "A little sweet, a little rosy, very floral." Her plan: confetti them over a bacon-cheese pizza--- a princess birthday party, with pork.
— Ruth Reichl