When golf professionals flocked to Cabot Citrus Farms in December for the Top 100 Teachers Summit, it was the first time many of us had seen the place. And in addition to being amazed by the amazing courses, we were also impressed by the food.
One item in particular proved to be an instant favorite: pizza, baked in a wood-fired oven at The Porch – a designated place to hang out after a tour, complete with a bar, comfy Adirondack chairs, white string lights, a fire. holes and enough views of the beautiful area.
Anthony Patrick — “Chef Tony” — is the chef de cuisine at Cabot Citrus Farms, and he walks us through the process of making each day’s pizzas, a tutorial that looks at the signature item.
Tony and his team began what he described as a 48-hour process. The pizza dough is made into balls and the team lets them prove overnight.
“We hand roll all of our pizzas in-house,” he said. “Especially we don’t throw because we put a lot of air in the batter. We want it to be nice and clean. “
The wood fire pizza oven creates a delicious sizzle on the bottom of each pizza, and the occasional air bubble.
“We choose bubbles because it means we have a good atmosphere and a good crust,” he said.
When it comes to toppings, Chef Tony said there are two customer favorites: Bacon Ranch Chicken, made with homemade ranch dressing, chicken bites, bacon bits, and Parmesan cheese; and the Figgy Piggy, which features a fig bacon jam for the base, and soppressata, pepperoni and prosciutto on top. After the pizza comes out of the oven, it is finished with a sprinkling of potato chips.
For a post-tour snack, you’d be hard-pressed to top the pizza, drink and setting at Cabot Citrus Farms.
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