Pizzazza - The Bellingham Pizza Blog

Pizzazza featured in National Geographic Traveler

2009-07-21T13:02:00.000-07:00

The restaurant business is rife with competition, some friendly, some not. Any shrivel of a positive mention in a publication is coveted.

It’s one thing to be recognized for a feature in a small business journal. Bellingham Business Journal

It’s even better to be given a good review by a food critic.

And of course, there are the classic, ever-present “Best of...” contests that reward not necessarily those with the best food, but more so those who advertise the most. At least that's the perception, anyway.

Yet Pizzazza, with its favorable mention in the May/June issue of National Geographic Traveler, seems to have bypassed all of the above. Call it a pleasantly surreal twist, if you will.

Richard Readicker-Henderson, a semi-regular at the restaurant, first made his plans known to write about it in the magazine about a year ago.

Not sure what to make of such info—“is he being sarcastic?”—the staff went along their merry way, doing what they do best: serving up the best pizza in town.

Come May, owner Will Annett learned that indeed, the story had hit and Pizzazza, lovingly known by some as the ‘gas station pizza,’ was in a bonafide, nationwide magazine.

The story was titled “Coastal Bellingham Beckons,” and in National Geographic’s trademark way, featured a gorgeous photo of a kayaker navigating the San Juan Islands during a breathtaking sunset.

Showcasing everything from Bellingham’s plum location to the 1800’s history to the Ski to Sea, Readicker-Henderson left no stone unturned in his profile.

Particularly notable was the amount of time he spent waxing poetic on Pizzazza and Fairhaven in general:

“Nearby, the town's best pizza, made at Pizza'zza (local ingredients—this enterprise supports the Slow Food movement) is actually fired inside a former gas station. In the context of Bellingham, a town not interested in other's preconceptions, that makes perfect sense.”

Granted, Pizzazza resides in a current gas station. (Yorky’s Market). But one gets the point: while many restaurants haphazardly slap the “World Famous” label next to their name, with Pizzazza, it’s actually true.

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Written by Dave Stanley

Bellingham Pizza Fest 2009

2009-07-13T08:02:00.000-07:00

“After Robert Goulet rapidly opens six cans of pizza sauce, he rapidly tosses his wig to another Robert Goulet who promptly carries 100 pounds of flour back and forth.

All of which is merely a predecessor; a teaser to the Goulet box folding and Goulet obstacle course.”

A surreal, ‘too-much-pizza-before-bed’ dream?

Nope.

Try Pizzafest 2009, held at the Village Green in Fairhaven, on Sunday, June 21^st.

The festivities featured teams of four from five well-known, local pizzerias: Cicchitti’s, Seven Loaves, Boundary Bay, Fairhaven Pizza and of course, Pizzazza, who, as the only ones in costume, channeled the iconic Robert Goulet (as played by Will Ferrell, ala Saturday Night Live). .

From the campy to the culinary, the day was chock full of fun events for all in attendance. In addition to the relay—won by Cicchitti’s—there were booths with pizza from all five eateries.

The judging involved two criteria: the judges’ opinion itself and the amount of plates left at each booth.

After a neck and neck contest, Cicchitti’s won again, with Pizzazza coming in a close second.

The event featured music entertainment from the Librarians. The Bellingham Circus Guild, Mallards Ice Cream and Jen’s House of Chai were all on hand, along with additional booths with extra community resources. Live Consciously was the organization that conceived and planned the event. Not a bad afternoon for $10.

The Pizzazza crew was understandably a bit exhausted after their busy afternoon. When asked to give their take on the events of the day, the responses were aloof at best.

“Goulet!”

“I don’t have the time! I don’t have the time!”

On any other day, that might seem strange.

Watch Pizzazza compete in the Pizza Olympics - 3 videos.

First Leg - Dave Stanley

Second Leg - Thom Billington

Third and Forth Leg - Ken Marshall and Will Annett

Web Specials

2009-03-30T14:59:00.000-07:00

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Testimonials

2009-03-16T15:45:00.000-07:00

"Thank you so much for supporting our school. It was a pleasure working with you. I received a positive experience from your employees the moment I called to inquire about getting prices. You are a very organized and professional business owner. Thank you again for your generosity and the wonderful experience! I look forward to telling people in our community about Pizza'zza."

~Stacey Medcalf

Larrabee Elementary School

Parents and Teachers comments from Larrabee fundraiser:

"I like getting Pizza'zza pizza because I know they use fresh organic ingredients"

"I liked the variety of veggies and toppings that were offered, very tasty."

"This pizza is so delicious!

"The salad was so fresh and tasted great."

"I love to support local business that also likes to use local ingredients."

"It's great that we had a local pizza place support our event for our school."

"I was so glad to see that we had Pizza'zza pizza instead of the really cheap pizza."

__________

"Pizza'zza pizza just plain rocks!"

~John Stockton

Bellingham, Wa.

FDA Announces Pizza’zza to be Named Fifth Food Group

2009-03-03T15:23:00.000-08:00

Own Label in Food Pyramid, Made-for-TV Movie in the Works

By Dave Stanley

musician/writer/pizza maker

In a move that many restaurant insiders saw coming for months, the Food and Drug Administration announced yesterday that Pizza’zza, a well-loved, locally owned and operated artisan Pizza restaurant in Fairhaven, now officially has its entire menu classified as the fifth food group.

“It just made sense,” said John Cuspilich, the FDA’s Director of Regulatory Affairs. “We’ve been getting petitioned on their behalf for years from their ‘local loving’ loyal following, and after living on the menu for thirty days, ala Morgan Spurlock’s Supersize Me, we actually felt better.”

According to Brian Wansink, a Cornell University professor and author of Mindless Eating, Pizza’zza’s strict code of offering nothing but local and organic ingredients and whole foods was intriguing enough, but it was the out-of-this-world flavor and variety that won over the FDA beaurocrats.

“Making healthy choices while eating out is one thing, but to actually enjoy it to the point where it doesn’t feel like the proverbial ‘rabbit food?’ That’s unheard of,” he opined from his Ithaca, NY office. “(Pizza’zza) really has a special thing going here.”

The current food industry buzz and devoted following has captured the attention of several Hollywood executives who have expressed interest to owner Will Annett about filming the inspiring, “Rocky of Restaurants” Pizza’zza story.

“We don’t want to get too ahead of ourselves,” said Jerry Bruckheimer, the genius behind Beverly Hills Cop, CSI and Blackhawk Down, among others. “But a compelling story’s a compelling story.”

But in spite of the accolades and accomplishments, what’s immediately next up for Pizza’zza?

“A facelift,” said Chef Annett. “New menu boards, logos and website.”

Like it’s been said, ‘a journey of a thousand miles...”