![]() This pizza recipe is for a grown-up weekend pizza party. But I remember those pizza nights fondly, and I can’t wait to start the same tradition when I have kids of my own. Admittedly, I didn’t appreciate the spelt flour crust quite as much as I do now: the preference of my gluten-loving self definitely would have been a doughy white flour crust. Then we’d sit down with our pizza and our ‘healthy pop’ (juice spritzers) and watch The Red Green Show. My brother and I would get our newspaper route done as quickly as possible so that we could come home to our parents’ homemade pizza, made with a spelt flour crust and topped with cheese, pineapple, and ham for my brother, just cheese for me. Growing up, Friday night was pizza night. An app is in works, Crader said, so people can order their morning coffee and breakfast sandwich on their way to work or their dinner on their way home.This pizza recipe is inspired by the autumn harvest: a parsley walnut pesto base is topped with roasted delicata squash, mushrooms, onion, olives, and goat feta. The Station will have enough space inside for about 22 seats, Crader said, as well as an outdoor patio for expanded seating, depending on weather.īut the café will be carryout friendly too. But The Station will be a showcase for the bakery, especially through the breakfast and lunch offerings. "We’ve seen a little bit more stable pricing, not that it’s been easy by any means, but we’ve found it to be less of a roller coaster than those people who are strictly reliant on the major distributors of the world," he said.Īfter he purchased Lucky Cat Bakery in 2020, Crader said, the bread produced by the talented bakers has been used in Harvest locations and grocery stores. "I think you can say it definitely makes an impact in small communities, ours as well as those in South and Central America."Īn additional benefit for restaurants using local producers, Crader said, is that they haven’t experienced the inflation and price increases that have come with COVID-19 pandemic. "Everything we do at Harvest is carrying over here where, you know, we really like to support independent growers and farmers and community supported agriculture and things like that," he said. The café, which will open some time in April, will source coffee from some single-family co-op coffee producers in Central America, Crader said. "Our goal there is to provide a small farm-to-table breakfast, lunch and dinner options that are tasty, fresh and healthier," he said.īoth restaurants will feature beer, wine and cocktails after liquor permit transfers were recently approved, Crader said. Just like the other locations, Harvest's Granville location will source ingredients from local farmers and producers, Crader said, adding that The Station will be the same way. It will likely open in late fall or early winter, Crader said. Harvest is moving into the previous home of Millennium Academy of Irish Dance and Music and the space must be completely remodel. ![]() "I think we’re always trying to reinvent and improve upon the offerings, but definitely you’ll see the favorites and by the time it opens, hopefully some new favorites," he said. ![]() ![]() Across the street, Columbus chain Harvest Pizzeria will open it's fifth location, said Chris Crader, owner of both restaurants.Īfter moving to Granville about six years, Crader said he missed having a Harvest location nearby and has spent years looking for the perfect location inside the village.Ĭrader said the menu will be similar to the Columbus locations. The former train station is undergoing renovations to become The Station, a café that will serve breakfast, lunch and dinner. ![]() Soon Granville residents will have two new eateries to visit inside the village. ![]()
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