The Dish

Green spotlight on… Pizza by Certe’

Jennifer Wright  April 25, 2012

Jennifer Wright is the CFO of Ecovention, LLC, a design, licensing and manufacturing firm dedicated to improving outmoded, outdated and wasteful food packaging. Ecovention’s first product, the GreenBox, is a pizza box made from 100% recycled material that breaks into plates and a storage carton

On East 56th Street in New York City, just off of the food wasteland that is Park Avenue, sits a hidden little gem that is deserving of attention: Pizza by Certe’, a 3-Star Green Restaurant Certified pizzeria opened by Chef Edward Sylvia almost two years ago to this day. When we first we met Mr. Sylvia, or Chef Ed as he is more affectionately known, he already had a successful eatery/catering company under his belt in restaurant Certe’ (located on E. 55th between 5th & 6th). But, Chef Ed had a dream – the genesis of which was the time he spent as a teen on a farm in Southern Illinois – that dream was to open a sustainable pizzeria that used locally sourced ingredients.

To that end, Chef Ed created Pizza by Certe’, the first LEED Gold pizza parlor, with recycled walls, millwork from wheat, and recycled bottle countertops. Chef Ed uses utensils and paper goods that are biodegradable, drinking cups and containers made from resin derived entirely from plants and our 100 percent recycled, multifunctional GreenBox pizza box. And Chef Ed even goes a step further by composting all food waste, making all deliveries by foot or hybrid truck and using rainwater for non-consumption purposes.

And then there’s the food… Non-bromated flour. That’s step one: Chef Ed sticks with the non-bromated stuff given that potassium bromate has been banned in Europe, Canada and Japan and flagged in California as a suspected carcinogen.

No cans. That’s step two: Chef Ed’s sauce is made purely from fresh tomatoes.

Fresh cheese. That’s step three: Chef Ed uses fresh whole milk mozzarella from local cheese makers, fresh hand-dipped Ricotta, and American grana that he grates fresh for every order.

Fresh toppings. That’s step four (and les pieces de resistance): Chef Ed uses toppings sourced locally where possible, as evidenced by the fresh basil he uses from the “green” wall in his restaurant.

A small tasting of Chef Ed’s many unique specialty pizza options will make anyone a believer in using fresh, local ingredients: The “Shrooms,” covered with roasted wild mushrooms, porcini bechamel and thyme, is pure heaven. The “Buffalo Artichoke,” with buffalo roasted artichoke, farmers blue cheese and celery hearts, is outrageous. The “Farmer’s Slice,” with long island potato, sharp amish cheddar, shaved corn and scallions, is pure brilliance. The “Italian Wedding,” topped with juicy, light meatballs; spinach, grana cheese, fresh mozzarella and hot pepper, is divine. We could go on, but you get the picture.

So next time you find yourself in Midtown East and (therefore) in culinary despair, drop into Pizza by Certe. And say hello to Chef Ed from the folks at GreenBoxNY.

Due to the large demand for “all things sweet,” we recently expanded our 2 kitchens & inaugurated a new Pastry Kitchen!  The new expansion increases the workspace available for preparing gourmet and home-style treats by 50%.  The new kitchen provided an opportunity to invest in new equipment and a totally separate area for delicate temperature-controlled sweets.

“DIRECTOR OF ALL THINGS SWEET”

Tamra Kirk joined us last month as “Director of All Things Sweet.”  Originally from Brooklyn, she impressed us so much when she came in one day with these….

She’s working with Chef Edward to change up the dessert menu more frequently. Look for her creations daily when coming into the store or by asking for a special order.  You might find this…

Or this…

  And This…

  Even this…

 BE TEMPTED

  We hope these photos got your mouth watering! We’re always working hard to create exciting new desserts, trying fresh ideas in the kitchen, and always experimenting with new inspirations. 

Call us to discuss your own inspiration for Catering Orders!

We were proud to be able to again provide complimentary food for New York’s Bravest who ran this year’s Marathon!

The excitement of the marathon doesn’t end after the finish line tape breaks. The NYC Marathon has several races within the race such as the Mayor’s Cup–an annual battle between the New York Police Department team and the New York City Fire Department team for a trophy and year-long justification for tormenting the losing team.   

The FDNY team won the trophy for the 25th time (after 9/11 the teams ran in unison — without a winner) with a score of 10-4.   The FDNY’s team combined times beat the NYPD’s by more than an hour to win the Mayor’s Cup.

Well, after 30 some-odd days, I am pleased with the final result.  Even with all the tasting I do, sticking with my diet and NOT limiting myself to fad dieting like “no carbs, etc.” …. I managed to  lose…. Drumroll, please.  24.4 lbs!

Feel great and went down a size or more.  Was it easy?  No, but not as difficult as I imagined, even being surround by great food 24/7.  I am planning another pop after our extremely busy holiday season.

Thanks to all our customers who noticed!

Chef Edward appeared at the Williams-Sonoma kitchen on Saturday, September 17 at Columbus Circle to show how to prepare a fresh, classic Gazpacho. 

Certe’s Gazpacho recipe is one our most requested and it’s not too late to add a healthy dose of fresh vegetables to your diet.  Gazpacho is an ancient Spanish soup, is traditionally served cold and thickened with bread and olive oil.

Chef Edward demonstrated the making of gazpacho to a rapt audience.  Many were taking photos and notes. In the Live Chef Demo, guests learned how to whip up a healthy exotic dish with samples being quickly picked up along with a copy of the recipe. Expertly balanced and remarkably fresh is the only way to describe this dish.   There were even a few children who loved the fresh version so don’t count this out for your kids.  Along with the demo, he also offered tips on professional techniques.

Gazpacho can be any chilled soup made with seasonal ingredients, he said. He made a traditional Gazpacho, with tomatoes, peppers, fennel and cucumbers with a modest amount of Cayenne Pepper, giving the soup a little kick.  He removed the seeds of the peppers and cucumbers to improve the flavor.  The mixture of chopped tomatoes, peppers, cucumber, fennel, basil needed to chill overnight before being pureed in a blender the next day, he said.  However, he permitted the guests to taste the Gazpacho made the previous day versus the fresh one he had just made in front of the audience.  We think the consensus was about 50/50 which one they preferred!  He also mentioned the recipe can be used as a base for more creative concoctions.  The soup can also can be garnished with anything from grilled Shrimp to Crème Fraiche.

This dish goes along with Chef Edward’s Slow Food philosophy to keep as much processed foods as possible out of your diet.  This will keep in your fridge about a week.  So, meet his Heirloom Tomato Gazpacho…..

In Season Produce in NYC:

LATE SEPTEMBER

Beets, Blueberries, Broccoli, Cabbage, Carrots, Celery, Cucumbers, Eggplant, Grapes, Onions, Oysters, Eastern, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Squash, Tomatoes, Turnips

EARLY OCTOBER

Beets, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cucumbers, Eggplant, Grapes, Onions, Oysters, Eastern, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Squash, Tomatoes, Turnips

THE CHALLENGE:

We are taking back the ‘value meal’ by providing a slow food meal that costs NO MORE THAN $5 PER PERSON.

WHEN:

Friday,September 16, 2011 beginning at 12:00 Noon

WHY:

Because Slow Food shouldn’t have to cost more than fast food.  We’re sending a message that too many people live in communities where it’s harder to buy fruit than Froot Loops.

WHAT:

“Slowwww Vegetable Lasagna”

* Roasted Local Vegetables

* NY State Goat Cheese Bechamel

* Rapini Pasta

* Sauce of fresh jersey Tomatoes, Marjoram, & Basil

The campaign’s been picked up by Time, ABC News, The Washington Post, The Chicago Tribune and 240 other outlets. There are 234 events registered, and over 4,700 people have pledged to share a $5 meal with friends and family.

There’s a powerful story developing about people all over the country coming together to share simple meals and talk about what we can do — in our kitchens, in our communities, and as a country — to make good food a reality for everyone.

Join us at both Certe’ and Pizza by Certe’.

Check out www.slowfoodusa.org for more information on how you can help.

All these menus have become so repetitive, I am boring my way to losing some pounds!

I’m feel certain I’m boring you all too, so I will post in a few days the total results.

Thanks to all you die-hards who have been following along!

Breakfast.  Skipped… busy.

Snack.  Grapes

Lunch.  Green Veggie Omelette (Broccoli, Asparagus & Spinach).  Cottage Cheese over a Salad.

Snack.  Picked on Bread

 Dinner (PBC).  Meatball with Sautéed Spinach.

Breakfast.  Fruit Salad.  Peach Ronnybrook Yogurt Drink (from PBC).

Snack.  Pistachios.

Lunch.  Tuna on Seven-Grain

Dinner (PBC).  Pappardelle Al Forno with Cauliflower Merguez.

Breakfast.  McMann Steel-Cut Irish Oatmeal with dried Cranberries & Apples  and Vermont Grade A Maple Syrup.

Snack.  Banana.

Lunch.  Chicken Broth and Sautéed Spinach.

Snack.  Apple.

Dinner (PBC).  3 Slices Margherita Pizza   (I missed it!)