Announcing Harry’s Chef Pop-Up No. 26 | Mozza Pizzeria with James Beard Award Winner Matt Molina

Like it was yesterday, you remember your first meal at Pizzeria Mozza. Mine was lunch with Chef and Eric as we rounded out a trip west after blending the first Lua Rossa with Jim Clendenden in Santa Barbara (No. 2 is estimated to drop September 4 to Au Bon Climat’s distributor’s warehouse, by the way.)  As you can see from the photos above, it was in a word, perfect. That bone marrow? Done right without a fuss. Squash blossom pizza? It looked up at us from the table – the lightest crust you’ve ever had – but still with purposeful bite, just begging to be devoured.  And if you think there’s no way in hell you are going to be able to fit that budino into your happy belly, you will. And it will be silky, sticky, creamy heaven on a spoon.

We are very pleased and excited to announce that 2014’s last Chef Pop-Up, true to form, brings this slice and spoon of LA heaven to Miami’s Design District for one night only in the form of its James Beard Award Winning executive chef, and maybe if I’m lucky, those amazing placemats.  Best part is, we’ll just be entering our local growing season for the menu.


Pizzeria Logo 12-15 Matt_Mozza_2011_6537[2]

After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, Jenn Louis, Mike Lata, Matt McCallister, and Tony Mantuano, Michael is thrilled to welcome Matt Molina to Harry’s for Mozza Pizzeria on Tuesday, November 4 at 7PM!

A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train at Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza.  As Executive Chef at Pizzeria Mozza & Osteria Mozza , Matt has received three stars by S. Irene Virbila, the Los Angeles Times food critic, for both restaurants.  In 2008, Matt was nominated for “Rising Star Chef” & “Best New Restaurant” in Osteria Mozza by the James Beard Foundation and later went on to receive the accolade for “Best Chef Pacific” in 2012.

You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint.  Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with hors d’oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special Matt co-authored with Nancy Silverton and Carolynn Carreno, too — The Mozza Cookbook: Recipes From Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf, 2011). All that and tax and gratuity are included in the ticket price of $150.

LET’S DO THIS TOGETHER, OK?  We can’t wait to have the opportunity for seconds again in LA after.

Babes in La La Land

Hedy's new handwriting font on display.

The stars were out this past weekend!  Answering the call of sweet duty, executive pastry chef Hedy Goldsmith and her sous Trew Sterling represented us in Los Angeles on Sunday for L.A. Loves Alex’s Lemonade Stand.  Alex’s, a national non-profit committed to finding a cure for all childhood cancers, has successfully created a culinary roadshow of sorts, traveling the country each year to fundraise by popping up events in select cities thanks to host chefs who embrace the cause.  Michael attended for the first time in Philly over the summer on the invitation of hometown friend Marc Vetri; Jonathan Waxman will bring it to New York for the first time in December with Lemon NYC.

Now you tell ME who is the movie star? Yeah @trewgenuine!

The La La land satellite is hosted by Suzanne Goin, and Hedy brought her A game to the table in a conundrum of candies — Smoked Hazelnut, Bourbon & Bacon Brittle, Curried Cashew Brittle, & Thai Peanut Brittle, as well as blocks of Roasted White Chocolate & Smoked Bittersweet Chocolate, supplied by our west coast cacao cronies at TCHO. Satisfying us for a moment, pictures of her spread are here, courtesy Heidi Ladell (both the images and the art direction that would make Sandra Lee weep tablescape tears of joy.)  But we wanted more. We had questions! What’s the juice from Hollywood?  Last night the answers arrived in our inbox:

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