The Slice #26

What's up pizza people?!? This is The Slice, the newsletter with more clout than Aaron Judge. This week, we're looking forward to warmer days. We're going to talk about spring, because we need a little push to make it throught these last few weeks of winter!

SPRING FLING

Wisconsin winters are LOOOOOONG. Even during a relatively mild year like this, it can seem like it'll be cold and dreary forever. But there is hope on the horizon! In just a few weeks, those clocks spring forward, baseball starts, and we partake in the national holiday called March Madness. Most importantly, we'll start seeing spring produce soon enough! It starts with a slow drip of asparagus, peas, spinach, and other greens, and before you know it, there's a torrent of tasty produce flooding farmer's markets and grocery stores! We can't wait to throw some of this breathtaking bounty on some seasonal pizzas - keep an eye out for some hot new pies! And if you want to try some of our current pizzas before they leave the menu, use code SPRINGFLING for 15% off your next order!

So close we can almost taste it...

HELP US OUT!

Speaking of splendid seasonal pizzas - what are your favorite spring ingredients? Asparagus isn't for everyone, but those who like it, REALLY like it. Maybe you're like Popeye, and you go nuts for spinach - it is a superfood after all! What spring ingredients would you like to see on a Flourchild pizza? Let us know via the link below!

TARRAGON WITH THE WIND

Spring cocktails are the best! When that snow starts to melt, our tastes transition from dark, heavy, spirit-forward tipples to light, refreshing, herbaceous crushers. One fine example of that is one of our favorite house cocktails currently on the menu at Flourchild: the Point Beach Break. For the base, we're using using a pear brandy from Chicago's Rhine Hall Distillery. This unaged spirit is distilled from fresh pears, and by gosh you can taste it. To that, we're adding Benedictine (a spiced liqueur made with 27 different plants and spices), Kümmel (a German caraway liqueur), salted agave syrup, and fresh lemon juice. To top it all off, we add a few drops of tarragon oil for a nice anise-y pop every few sips. Using the recipe below, you can make your own herb oil with tarragon, or any other soft herb you have on hand. Use it to zhuzh up cocktails, salads, and even fresh fish!Herb Oil1 pound of any soft herb3 cups of neutral oil1. Blanch herbs for 30 seconds in boiling water then immediately shock in an ice bath.2. Squeeze ALL excess water out of herbs (causes oil to rot/ turn brown).3. Blend in Vitamix/blender with oil until it gets hot.4. Strain through coffee filter overnight in cooler. 5. If there is any water in the oil, it will look brown and be at the bottom of container. Remove by putting all oil and water in a squeeze bottle, flipping it upside down, letting the water come to the bottom, and pouring it out. All water needs to be removed or the oil will spoil.

Tarragon oil is one of those "healthy fats"

REFERRAL

Tell your friends about The Slice! We're dishing out sick rewards for different referral milestones - spread the word to earn some sweet swag!

THAT SPRING MEME

Let's not get out hopes up TOO high...

That's a wrap for today - see ya next week!

Keep it cheesy,

Andrew "Hot Sauce" Miller | Joe "Doughboy" Lowery | Kelsey "Slice Slice Baby" Herrera