In March, I attended my first food event in several months, WingFest, and I couldn’t have picked a better event to get back into the Chicago food scene. Since we’ve returned home from our travels I’ve found that between a busy job and a change in our general lifestyle, attending food events several times a week wasn’t as big of a priority. I still love food just as much as before our travels, but my relationship with food has evolved.
Two weeks ago Blaze Pizza, a Chipotle-style pizza joint opened up right off the Belmont redline stop in downtown Chicago with so many possible pizza combinations if you came back 100 times you still wouldn’t have tried them all. I had the chance to try a few pies and talk with the Executive Chef Brad who was in from California to open the first Chicago location. Similar to Chipotle, Blaze uses only the highest quality ingredients from the garlic to the tomatoes that make up the sauce. As a chef with a food science background Chef Brad tinkered with the typical dough recipe in order to get a perfectly fluffy, crusty, chewy, and flavorful base. I could tell the more I talked to Chef Brad that this dude is seriously passionate about pizza and that passion definitely showed up in everything from the assembly line pizza to the employees.