When GOLF staffers descended on Cabot Citrus Farms in December for the High 100 Academics Summit, it was the primary time many people had seen the property. And along with being wowed by the unimaginable programs, we had been simply as impressed by the meals.
One merchandise specifically proved to be a quick favourite: the pizza, baked onsite in a wood-fire oven at The Porch — a chosen space for a post-round dangle, full with a bar, cozy Adirondack chairs, white string lights, fireplace pits and ample views of the beautiful property.
Anthony Patrick — “Chef Tony” — is the sous chef at Cabot Citrus Farms, and walked us by the method of constructing every day’s pizzas, which the course considers a signature merchandise.
Wanna get away? The Cabot Assortment retains choosing up steam
Tony and his staff begin with what he describes as a 48-hour course of. The pizza dough is fashioned into balls and the staff lets them proof in a single day.
“We hand-stretch all of our pizzas in-house,” he mentioned. “We primarily don’t do tossing as a result of we’re including an excessive amount of air to the dough. We would like it good and crispy.”
The wood-fire pizza oven creates a tasty char on the underside of every pizza, and the occasional air bubble.
“We desire the bubbles as a result of it means we’ve got good airflow and good crunch to the crust,” he mentioned.
In the case of toppings, Chef Tony mentioned there are two buyer favorites: Hen Bacon Ranch, which is made with selfmade ranch dressing, rooster bites, bacon bits, and Parmesan cheese; and Figgy Piggy, which incorporates a fig bacon jam for the bottom, and soppressata, pepperoni and prosciutto on prime. After the pizza comes out of the oven, it’s completed with a sprinkling of fingerling potato chips.
For a post-round snack, you’d be hard-pressed to prime the pizza, a beverage and the setting at Cabot Citrus Farms.
