Making a good pizza isn't easy.
That was the lesson several people learned during a recent pizza-tossing class with Chef Tony Mantuano ( also a chef/partner at Spiaggia and a couple other spots ) at Bar Toma ( 110 E. Pearson St.; BarTomaChicago.com ).
Among the many nuggets of wisdom Mantuano and the Bar Toma crew provided were that pizza dough at this restaurant is prepared during a two-day process that involves, among other things, a huge mixer ( imported from Italy ) called "The Monkey" as well as using a wood-fired oven that can accommodate up to six pies. ( The other oven is used for toppings, etc. )
After the class members exhibited various degrees of success tossing pizza dough, attendees dined on pizzas such as speck and egg, shrimp diavolo ( a spicy item ), four-cheese and artisan pepperoni ( which was adorned with smoked garlic, fresh mozzarella and tomato sauce ); chopped and beef-and-fennel salads; zucchini; and a chocolate-banana pudding topped with a few grains of sea salt.
However, Bar Toma has more to offer than just great food. The eatery's famed pizza-tossing class actually involved more than we did, with attendees splitting into teams to create their own customized pizzas. There's also "Unwine Your Senses," during which guests try to identify the aromas of various varietals of wine. There are also The Amazing Mini-Race and Bar Toma Team Trivia. There's also an event space that can accommodate more than 100 people.
Jake Melnick's Cider Bash
On Sept. 15, Jake Melnick's Corner Tap ( 41 E. Superior St.; JakeMelnicks.com ) offered a fall preview with its annual Cider Fest.
In the keg room and patio, the restaurant offered dishes such as smoked apple BBQ wings, hot links with cider-braised onions, applwood-smoked pork-loin sliders, BBQ chips and house-baked apple pie.
Approximately 40 people appeared at the event.
