A recent opportunity allowed me to celebrate Bertucci's 35th birthday
with their CEO Brian K Wright and returning corporate chef, Rosario Del Nero at
their Columbia, Maryland location – one of 85 locations. Did you know that
their pizza dough is fermented and rests for two days, that all their
vegetables are brick oven roasted daily in small batches, that the tomatoes
they use in their sauces are grown exclusively for them in California and
blended to their specifications. CEO
Wright showed me his video of the California tomato farm and the tomato
production. He said, “I couldn’t believe how delicious and sweet the tomatoes
were, I couldn’t stop eating them.”
What was very apparent upon my visit was their ability to
work with small and large groups, working with menu items as well as build your
own pizza capabilities. The restaurant
was packed for holiday celebrations and family dining. Bertucci’s has combined full service dining
with fast casual options staying abreast of current trends.
Read the full story and watch the slideshow at my Baltimore Post Examiner Dara Cooks Blog
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