TODAY IS MY HOMAGE TO AMAZING PIZZA

DOUGH Pizzeria Napoletana, located in San Antonio, Texas (the 7th largest city in the U.S.!) is to date one of an elite 32 restaurants in the United States and #292 in the world to receive the prestigious certification from L'Associazione Vera Pizza Napoletana for serving authentic Pizza Napoletana.

In order to be considered for certification, Doug Horn, Chef/Owner of DOUGH, studied artisan pizza-making with the Director of the Verace Pizza Napoletana Americas-Peppe Miele. Doug was taught the process of making authentic Pizza Napoletana, following the strict guidelines as set forth by the Italian government.

In November of 2007, Doug and his wife, Lori, opened DOUGH Pizzeria Napoletana. It was in June of 2009 when the official certification ceremony took place.

MOZZARELLA & BURRATA BAR

AUTUMN BURRATA
House-made mozzarella with a porcini, mascarpone, ricotta, & truffle oil filling with melted leeks, and oak roasted mushrooms

SPIEDINI
Oven-roasted house-made mozzarella wrapped in Prosciutto di Parma

FIOR DI LATTE STRACCIATO
Creamy melted mozzarella cheese curd with zucchini ribbons, crispy pancetta and white balsamic reduction

SMOKED SALMON ROLLATINI
with Bluebonnet Farms arugula, capers, red onion & fett´unta

BURRICOTTI
House-made mozzarella with an herbed ricotta cheese filling, Bluebonnet Farms baby greens & fett´unta (Add a sunny side up egg)

CHEESE TASTING
Any 3 above with flatbread

ANTIPASTI & CICCHETTI

OAK-ROASTED MUSHROOM BRUSCHETTA
with roasted-garlic, sundried tomatoes, & garlic oil

OLIVES
Marinated & oak-roasted with flatbread

ANTIPASTO
Roasted vegetables, olives, cured meats, & cheesees with flatbread     half

SAUSAGE & PEPPERS
Oak roasted with seedless red grapes & balsamic glaze

FLATBREAD
extra virgin olive oil, oregano, thyme, & sea salt

INSALATE

BABY LETTUCE SALAD
Bluebonnet Farms baby greens, bloomed red onion, carrot, & balsamic vinaigrette

BABY BIBB SALAD
Bluebonnet Farms baby Bibb lettuce & mixed greens, toasted pine nuts, carrot, & gorgonzola dressing

TUSCAN SALAD
Bluebonnet Farms mixed greens, olives, fresh mozzarella, roasted garlic, sundried tomato, & balsamic vinaigrette

NONNA'S SALAD
Bluebonnet Farms baby romaine, ricotta cheese, sundried tomatoes, roasted olives, capers, extra virgin olive oil, & squeeze of lemon

ARUGULA SALAD
Bluebonnet Farms baby arugula with green beans, potatoes, Parmigiano Reggiano, truffle oil, & squeeze of lemon

PIZZA NAPOLETANA

MARGHERITA “STG”
Tomato sauce, Mozzarella di Bufala, Parmigiano Reggiano, & basil

MARGHERITA
Tomato sauce, house made mozzarella, Parmigiano Reggiano, & basil

MARINARA (No Cheese)
Tomato sauce, extra virgin olive oil, garlic, & oregano

PANCETTA
Tomato sauce, house-made freah mozzarella, slivered garlic, Italian Bacon, & Parmigiano Reggiano

QUATTRO FORMAGGI (no sauce)
Asiago, fontina, provolone, parmesan oregano, & silvered garlic

ARUGULA & PROSCIUTTO
House-made mozzarella, Parmigiano Reggiano, arugula, prosciutto & truffle oil

FONTINA
Fontina, oak-roasted mushrooms, caramelized onion, & Parmigiano Reggiano

PORK LOVE
Tomato sauce, house-made mozzarella, salami, sausage, pancetta, & speck

TOPPINGS
Oak-roasted mushrooms	Olives	Egg
Caramelized Onion	White Anchovies	Ricotta
Oak Roasted Zucchini	Slivered Garlic	Pancetta
Oak Roasted Sausage	Provolone	Speck
Oak Roasted Peppers	Sundried Tomatoes	Gorgonzola
Hot Pepperoncini Peppers	Fontina	Prosciutto
Sopressata salami	Mozzarella di Bufala

House-made Italian Sodas

§                               Sodas - Cherry, Peach, Strawberry, Blackberry, Raspberry

§                               Cream Sodas - Cherry, Peach, Strawberry, Blackberry, Raspberry

§                               Pellegrino Sparkling Water

NOT JUST THE SAME OL' PIZZA JOINT

I RECENTLY HAD THE PLEASURE OF DINING AT THIS AMAZING RESTAURANT.

FLAVORS, TEXTURES AND AMBIENCE UNMATCHED.

EVERY SENSE WAS TOUCHED DURING THE DINING EXPERIENCE, AND IT'S PIZZA!!

TAKE A LOOK AT THE MENU AND REALIZE THAT YOU CAN GO OUTSIDE THE BOX

AND NOT SCARE ANYONE AWAY.

THANK YOU FOR AN INSPIRING ME.

LUNCH/DINNER MENU

ANTIPASTI

Olives al forno $12

Fried potatoes, ceci & herbs $12

Fried squash blossoms with ricotta $12

Asparagus with speck & Parmigiano Reggiano  $12

Broccolini with chiles & vinegar $12

Arancine alla bolognese $12

Bone marrow al forno $12

Meatballs al forno $12

Crispy goat cheese with Umbrian lentils $12

Mussels al forno with salsa Calabrese $12

Marinated baby peppers with tuna $12

Brussels sprouts with prosciutto breadcrumbs $12

Spiced prawns al forno with romoesco potatoes $12

INSALATE

Insalata mista $8

Nancy's chopped salad $18

Tricolore with Parmigiano Reggiano & anchovy dressing $14

Rucola, funghi & Piave $14

Mozza caprese $13

Little gem lettuces, dates, red onion & gorgonzola $15

PANINI

Olive oil braised tuna, hard cooked egg, capers & anchovy $15

Mortadella, Prosciutto di Parma, Salumi salame & aged provolone $14

Bufala mozzarella, celery leaf pesto & mache $14

Smoked stracchino, Calabrian chile, tomato, red onion & rucola $14

PIATTO DEL GIORNO

Monday Ricotta cannelloni $19

Tuesday Crisp duck leg with lentils $19

Wednesday Trout al forno with oregano & butter beans $24

Thursday Pork ribs al forno with apple cider vinegar, fennel & honey $24

Friday Baccala fritti with remoulade $26

Saturday Chicken thighs with spicy peppers & broccolini $24

Sunday Lasagne al forno $21

PIZZA

Pizzette: Ipswich clams, garlic, oregano, pecorino & parmigiano $17

Tomato, Sicilian oregano & extra virgin olive oil $11

Squash blossoms, tomato & burrata $24

Margherita with mozzarella, tomato & basil $14

Gorgonzola dolce, fingerling potatoes, radicchio & rosemary $16

Bianca with fontina, mozzarella, sottocenere & sage $19

Funghi misti, fontina, taleggio & thyme $17

Burricotta with peperonata, olive taggiasche & oregano $17

Stracchino with artichokes, lemon & olives $17

Long cooked broccoli, caciocavallo & chiles $17

Rapini, cherry tomatoes, anchovies, olives & chiles $16

Napolitana: Olives, anchovies & fried capers $16

White anchovy, tomato & Fresno chiles $16

Coach farm goat cheese, leeks, scallions, garlic & bacon $17

Fennel sausage, panna, red onion & scallions $17

Speck, bufala mozzarella, olive tapenade & oregano $19

Finnochiona salame, mozzarella, tomato & Fresno chiles $17

Egg, guanciale, escarole, radicchio & bagna cuada $17

Pizza alla benno: Speck, pineapple, jalapeño, mozzarella & tomato $17

Prosciutto di Parma, rucola, tomato & mozzarella $17

Bacon, salami, fennel sausage, guanciale, tomato & mozzarella $19

Egg, bacon, Yukon gold potato & Bermuda onions $17

Stinging nettles & Salumi salame with cacio di Roma $19

Ramps, green garlic, hen of the woods, ricotta* & guanciale $17

DOLCI

Meyer Lemon gelato pie  $9

Caramel copetta with marshmallow sauce & Spanish peanuts $9

California lime torta with Santa Barbara blueberries $9

Butterscotch budino, sea salt & rosemary pine nut cookies $9

Almond biscotti $5

Affogato with almond biscotti $9

                                                       by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

THIS IS WHAT HAPPENS WHEN ON THE WEST COAST

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

From EatingWell

Ingredients

Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa

3 tablespoons all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

Preparation

1. Prepare Tomato & Avocado Salsa, if using.
2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

Nutrition

Per serving: 409 calories; 16 g fat ( 2 g sat , 9 g mono ); 57 mg cholesterol; 40 g carbohydrates; 29 g protein; 8 g fiber; 408 mg sodium; 972 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv).

Tomato & Avocado Salsa

From EatingWell:

Ingredients

1 large tomato, diced

1/4 cup diced red onion

1/2 jalapeno, minced

2-3 tablespoons lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 avocado, diced

1/4 cup chopped fresh cilantro

Pinch of cayenne, if desired

Preparation

1. Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

TONIGHT, I FINALLY GET TO EXPERIENCE "STREET"

TEA CAKES,

DUMPLINGS

& IZAKAYA

KAYA TOAST a uniquely STREET experience

toasted bread spread thick with coconut jam;

served with a soft fried egg drizzled in dark

soy and white pepper 11

SPINACH VARENYKY small Ukrainian

dumplings filled with spinach and a light layer

of salted cheese; boiled and then pan fried

served with sour cream, fried onions and

lemo n marmalade 9

RICOTTA ÑOQUIS better than tamales! small

ricotta and maseca dumplings lightly browned

and served with tomatillo and

chipotle salsas 8

MALAYSIAN BLACK PEPPER CLAMS simmered in

oyster sauce with cracked black pepper, palm

sugar, soy, and lime 10

BROILED SCALLOPS ON THE HALFSHELL with

Peruvian aji amarillo cream, chorizo

breadcrumbs, lime and fresh

picked cilantro 12

LAMB KAFTA MEATBALLS over warm Syrian

cheese wrapped in grape leaf and drizzled

with date and carob molasses; served with

za’a tar spiced flatbread 10

BRAZILIAN ACARAJÉ small black eyed pea

fritters with palm oil, garlic, and cilantro;

stuffed with citrus cabbage slaw and

mala gueta chile sauce 7

MANDOO VEGETABLE DUMPLINGS asian

vegetables, sweet potato and kimchi filled

dumplings with roasted ginger yam and

sesa me dipping sauce 9

SHRIMP STUFFED SHITAKE MUSHROOMS

tempura fried shitake mushrooms filled with a

delicate shrimp mousse with ponzu dipping

sauce 11

LAND & SEA

CHARLESTON SHRIMP southern style broiled

shrimp topped with spicy sweet three pepper

relish 15

BABY BACK RIBS in spicy Korean miso glaze with

scallion ginger cream 14

WILD COLUMBIA RIVER SALMON and Hawaiian

fried rice made with brown rice, Chinese

sausage, taro root and scallions 13

TATSUTAGE FRIED CHICKEN marinated with soy,

mirin, and sake crispy fried in rice batter and

topped with spicy kewpie mayonnaise sauce 15

BRIOCHE CHEESEBURGER with all natural angus

beef, Vermont white cheddar, homemade

pickles, and yuzu kosho mayonnaise on a

brioche bun 13

NOODLE, CURRY &

TOFU

SAAG PANEER & DAL South Indian spinach dish

stewed with homemade paneer cheese, tomato

and spices; served with masoor dal and mustard

seed raita 13

THAI RICE NOODLES flat wide rice noodles with

Chinese broccoli, seasoned pork, tomato, mint,

thai basil

and chiles 15

MABO TOFU soft tofu stir fried with seasoned

ground pork and yu choy greens 8

TOFU SATAY marinated tofu roasted in the wood

oven with peanut tamarind sauce and topped

with cilantro and kefir lime vinaigrette 10

MASSAMUN CURRIED EGGPLANT in Southern Thai

style coconut curry broth 8

CHILLED SOBA NOODLES with orange, sesame,

mirin, chile, and soy 5

VEGETABLES

& GRAINS

BLACK KALE WITH REFRIED WHITE BEANS served

with toasted olive bread and white anchovy

butter 7

SAUTEED BRUSSEL SPROUTS with apples,

hazelnuts, and goat cheese 8

SPAGHETTI SQUASH with chipotle honey butter

6

BABY BEETS AND LOLA ROSSA aged sherry

vinegar and grain mustard vinaigrette 5

ROASTED CELERY ROOT PUREE with gribiche

vinaigrette 8

CHEESE GRITS southern style with salted

butter, pepper and melted white cheddar 5

SMASHED POTATOES yukon gold potatoes

creamy on the inside, fried crispy on the

outside then smashed and topped with sour

cream, chives, and pink peppercorn 8

COUS COUS TABBOULEH with mint, parsley,

dried apricots and fresh lemon juice 5

SIDE OF BROWN OR WHITE RICE steamed 2

SIDE OF SOURDOUGH OLIVE BREAD toasted with

olive oil and butter 3

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

ONE OF U.S. FOODSERVICE LA's BEST

 

Food Services & Special Events

 

Whether you are searching for dining options for two or two thousand, you'll find plenty to choose from at Fox Studios.  From the sophistication of the formal Commissary to the modern convenience of The News Cafe, our Food Services and Special Events staff brings a vast variety of choices to suit any taste.

SPECIAL EVENTS

For one-stop event coordination from party planning to parking, Fox Studios Food Services and Special Events is making it easy for you. From pre-Grammy events to Press lunches, Fox Special Events offers unique options for breakfast, lunch or dinner... seven days a week. Create a unique event by utilizing one of our nine screening rooms for entertainment before or after your meeting or event. Our professional and talented staff will assist you in making sure no detail is overlooked so that your guests have a very special night... or day to remember.

• Customized menus to suit any budget
• Indoor facilities and outdoor patios
• Commissary (accommodates up to 150 sit-down or 300 reception)
• The News Cafe (accommodates up to 150 sit-down or 300 reception)
• Moe's Cafe (accommodates 110 sit-down or 200 reception)
• Sound Stages (accommodates up to 1,300 sit-down or 4,000 reception)
• Unique Exteriors (Avenue of the Palms, Avenue D, New York Street)
• Wrap Parties
• Coordination with screenings
• Party Planners welcome
  

phone: 310.369.0367

COMMISSARY

Built on the original site of a semi-permanent French restaurant set, the Fox Commissary has seen many changes over the years.  The most recent of which, and most impressive, has been the addition of Executive Chef, Robert Rubino.  Revamping the entire menu, Executive Chef Rubino has brought dining excellence to an impressive peak.
The enchanting combination of such outstanding seasonal menu options with the classic atmosphere featuring the original 1935 mural of Janet Gaynor, Warner Baxter and Will Rogers, creates a very stylish environment for dining or special events.

phone: 310.369.2759

 Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BREAKFAST - HEALTHY & TASTY

Breakfast Burrito

© Pernille Pederson

Recipe by Spike Mendelsohn

"How many lunchrooms have disgusting Taco Tuesdays?" asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.

Ingredients

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped red onion

4 slices of turkey bacon, cut crosswise into 1/2-inch strips

2 packed cups baby spinach, coarsely chopped

1/2 cup cherry tomatoes, thinly sliced

Kosher salt

4 large eggs

4 large egg whites

1/4 cup crumbled feta cheese

1 tablespoon snipped chives

Directions

1.      In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add the red onion and cook over moderate heat until softened, about 5 minutes. Add the turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the spinach and tomatoes and cook until the spinach is wilted, about 2 minutes. Transfer to a bowl and season with salt. Wipe out the skillet.

2.      In a bowl, whisk the whole eggs and egg whites and season with salt. Heat the remaining 1 1/2 teaspoons of oil in the skillet. Add the eggs and cook over moderate heat, stirring gently, until set, 3 minutes. Remove from the heat and stir in the bacon mixture, feta and chives.

3.      Spoon the egg mixture down the center of each tortilla and top with the lettuce. Fold in the sides of the tortillas, then fold the bottom of the tortillas over the filling and continue to roll until the filling is enclosed. Cut the burritos in half and serve.

Notes

One serving 193 cal, 4 gm carb, 14 gm fat, 4.5 gm sat fat, 14 gm protein, 1 gm fiber.

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

GIRL & THE GOAT

warm marinated olives
pan fried shishito peppers . parmesan . sesame . miso
sauteed green beans . fish sauce vinaigrette
roasted cauliflower . pickled peppers . pine nuts . mint
roasted beets . green beans . white anchovy . avocado creme fraiche
chickpeas fritters . romesco . hazelnut hummus . sesame . goat feta
kabocha squash ravioli . mushroom raisin ragout . brussels leaves . shroom creme fraiche
shaved kohlrabi salad . fennel . evalon . toasted sliced almonds . ginger dressing
sweet potato gratin . rogue river smokey blue . crispy onions

hiramasa crudo. crisp pork belly. aji aioli. caperberries
grilled baby octopus . serrano . treviso . celery root . braised pistachio . red bliss potato
seared scallops . brown butter XO . goat sausage . white shrimp . shiitakes . winter squash
sauteed skate . goat belly . maple-pink peppercorn jus . fried egg
lamb sausage stuffed calamari . sweet garlic . sweetbread crisp . currant saor
grilled shrimp . hazelnut . smoked tomato . bonito
seafood fideos . monk fish . mussels . button clams . rock shrimp . rouille . stirato
escargot ravioli . bacon . tamarind-miso sauce
whole fried loup de mer . button clams . guanicale . celery root

ham frittes. smoked tomato aioli . smoked swiss
goat liver mousseline. ham hock jus. citrus marmalade . crumpets
goat masala pizza . hook's and frisian farms cheeses . rapini . cipollini . house yogurt
goat, pork and veal sugo . pappardelle . rosemary . cape goose berries
wood oven roasted pig face . sunny side egg . tamarind . cilantro . potato stix
grilled pork ribs . tomatillo-mushroom slaw . grilled scallion vinaigrette
braised beef tongue . masa . beef vinaigrette . salsa verde
wood fired walter's chicken . yuzu harissa . fried pickles . shaved brussels . grilled naan
roasted pork shank . truffled apples . spaghetti squashtruffle tapenade
grilled bison butt . sausage vinaigrette . pink lemon . black trumpet

 

stecca . anchovie butter . garlic oil
squish squash . pecan butter . apple-pear oil
culture club . house cultured butter . beer-bacon compote

oysters

raw . radish mignonette . tarragon
fried . egg salad . capers
wood fired . horseradish aioli

desserts

bourbon apples . cranberry . miso marcona almond . maple fat gelato
bittersweet chocolate . shiitake gelato . toffee creme fraiche
sesame semifreddo . pork fat donuts . sambal pineapple
blood orange sorbet . parsnip pot de creme . pistachio cake . three sisters cornmeal crust

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

POACHED, GRILLED OR PAN SEARED, YOU DECIDE

Poached Salmon with Cucumber Raita

                                                              © Melanie Acevedo

Ingredients

1 1/2 quarts water

1 1/2 cups dry white wine

3 tablespoons vinegar

1 onion, sliced

1 carrot, sliced

9 sprigs parsley

3/4 teaspoon dried thyme

1/4 teaspoon peppercorns

3 bay leaves

3 1/4 teaspoons salt

1 cucumber, peeled, seeded, and grated                               

1 3/4 cups plain yogurt

1 clove garlic, minced

2 tablespoons chopped fresh mint

1/4 teaspoon fresh-ground black pepper

2 pounds center-cut salmon fillet, cut into 4 pieces

1/8 teaspoon paprika

Directions

1.      In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes.

2.      Meanwhile, in a medium glass or stainless-steel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve.

3.      Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1-inch-thick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika.

                                     Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc