THE SEA-TOWN PODCAST: Interviewing Seattle's Business Leaders and Entrepreneurs
About This Show
Here in Seattle, we take great pride in our various neighborhoods that we live in and all the things that make this area of the country so great… and the local businesses are a large part of what shape the flavor and character of these great neighborhoods that we love.
I created this podcast to help tell the stories of other Seattle based businesses, entrepreneurs and others involved in the community. I want to highlight these people and what they are doing in serving others and their community here in Seattle.
I mean really... Who doesn't want to know more about our local businesses and the brave souls who started them? Who wouldn't want to support them and see them and our neighborhoods thrive?!
Do you know someone with an important message or story to tell? Please let me know, I would love to have them on this podcast. Find out more and sign up http://sea-town.com/podcast-guest-page
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Find out more about Christian Harris - author, entrepreneur, philanthropist, Army Veteran, Real Estate Broker, founder & host of this Podcast at WWW.SEA-TOWN.COM.
Most Recent Episode
Ep. 034 - Cary Kemp, Owner of Pizzeria 22
This week’s guest is Cary Kemp, Owner of Pizzeria 22 in the Admiral District or West Seattle. Pizzeria 22 is West Seattle's first Neapolitan style, wood-fired, thin crust pizzeria. Cary traveled to and lived in Naples, Italy for sometime, along with his friend and colleague, Mike MCConnell (of Seattle's Cafe Vita fame) to learn and study how to make amazing Neapolitan pizza and bring it back to Seattle. Highlights From This Episode: Pizzeria 22 opened up in June of 2011 and was the first Neapolitan style wood-fired pizzeria in West Seattle. Cary's restaurant background goes way back but he got his start in the pizza world, assisting a colleague of his, Michael McConnell (who also founded and owns Seattle' iconic Cafe Vita coffee roosters/shops), starting Seattle's famous Via Tribunali pizzeria. Mike asked Cary if he wanted to help him on his journey to bring Neapolitan style pizza to Seattle (at the time, there was no certified Neapolitan pizzerias on the West Coast). The traveled to Naples, Italy and lived there for a while, learning and studying the art of Neapolitan pizza making. Naples, Italy is the birthplace of pizza as we know it here in America (1889), specifically the margarita style pizza. Cary got a job working at Sorbillo, a 3rd generation owned pizzeria in Naples, to be trained and learn how to make genuine Neapolitan pizza. Sorbillo was located on a street called "Via Tribunali", which is where they got the name for what became the Seattle pizza chain. To be a "Certified Neapolitan" pizzeria, there are a series of standards that need to be met, from the type of flour used, to limiting the ingredients in the dough to only flour, yeast, salt & water (nothing more), to the requirement of using a wood-fired pizza oven. It's also required to use a different kind of yeast (fresh cold yeast) for the dough and a "cold rise" or "slow rise" process, which takes several days longer to proof. This proofing process makes the dough very delicate and it takes a specific skill-set to be able to work with it (it takes several months to become proficient, so they can't just hire a pizza ma