When the staff at PizzaOvens.com decided to have a pizza bake-off, they turned to an expert to decide who makes the best pizza in Central Kentucky.
Chef Santo Bruno of Tampa, Fla., culinary coach of the U.S. Pizza Team and the third-place finisher in Food Network's Pizza Challenge in 2005, was the deciding force behind the awarding of the title of best traditional pizza in Central Kentucky.
Goodfellas Pizzeria took home that title and best non- traditional pizza in Central Kentucky. Runners-up were Saul Good, Puccini's and Smashing Tomato.
As a second judge, I tasted 24 pizzas. Believe me, there were no losers. Here are the others who participated in the competition: Bellacino's, Bluegrass Godfathers, CorLeoni's, Corusso's, Bluegrass Pizza, FatKats, Sutton's, Joe Bologna's and Sir Pizza.
A new deli in Lexington
Sandwich shops in Central Kentucky might have to close their doors Oct. 10. That's the day Temple Adath Israel will open its TAI on Rye Deli. The one-day event will offer an authentic New York style deli experience.
"We're working hard to make this as authentic as possible. The menu will be somewhat limited, but you can look forward to brisket pastrami and corned beef, all-beef hot dogs, homemade chopped liver and real Russian dressing. We'll also have a few veggie options," temple board member Ruth Poley said. "Our plan is to do several a year."
Hours are noon to 3 p.m. The Temple is at 124 North Ashland Avenue. Call (859) 269-2979.
Cooking and signing
Bernard Guillas, one of the celebrity chefs who will cook at the Alltech FEI World Equestrian Games, will be at Barnes & Noble book store from 11 a.m. to 1 p.m. Oct. 7.
On Wednesday, the executive chef of The Marine Room restaurant at the La Jolla Beach & Tennis Club in California will join Azur chef Jeremy Ashby at the Cookin' in the Bluegrass, Celebrity Chefs Dinner Series.
Guillas, who has been a guest chef at the prestigious James Beard House in New York many times, is co-author of Flying Pans: Two Chefs, One World. Barnes & Noble is at 1932 Pavilion Way. Call (859) 543-8518.