LAUNCH PARTY UPDATE – THE MENU #2


For those who missed our earlier posts, Gaslight & Grimm will be launching at Balticon 50 this year, along with our other three anthologies: The Side of Good/The Side of Evil, The Weird Wild West, and Dogs of War – Reissue.

The convention has moved back to Baltimore’s Inner Harbor, at the Renaissance Hotel, over Memorial Day Weekend. The launch party will be the Sunday of the convention.

  • Where: MD Salon B (The New Garden Room)
  • When: Sunday, May 29th
  • Time: 7pm to 9pm

As a part of our updates leading toward the grand event, here is another peek at what we’ll be serving.

On Friday my kitchen–or more accurately, my whole house–filled with some very tempting scents as we made homemade flatbread pizzas. Mike first made the dough from scratch, adding fresh rosemary and garlic powder to the basic recipe, then I came in for the actual construction.

You can see photos below of the toppings we used, Mike’s lovely dough as I began to roll it out, then the three stages of the construction itself. The toppings, the cheese, then the glorious endgame of the baked bread. Once we reached this stage the pizzas were cut in half, then into strips roughly an inch and a half wide for easier serving. When everything cooled down they were frozen for the big day.

Again, we have to serve them cold, but it doesn’t seem to have an adverse affect on anyone’s appetite 😉

The mostly diced toppings–used in various combinations–are:

  • Baby Spinach
  • Mozzarella cheese
  • Pepperoni
  • Sweet Italian sausage
  • Stewed tomatoes
  • Roasted red pepper
  • Fresh garlic
  • White onion
  • Green pepper
  • Black olives
  • Traditional tomato sauce
  • Pesto sauce
  • Sun-dried tomato pesto sauce

All in all, I estimate we made about ten pizzas in meat, vegetarian, and all-cheese varieties. This is in addition to the five we made previously for the event. (We couldn’t do a cheeseless variation because the toppings would have fallen off by the time they were served.) It sounds like a lot, but we serve a LOT of people and by Sunday at the con they are pretty hungry for “real” food.

Anyway, here’s hoping we see you there!

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