Paul Booras is a culinary rock star and a New England legend. He has owned and operated 7 restaurants in the Boston area and currently he is the director of culinary at Tavern in the Square.
When Paul first contacted Baking Steel, a bell went off in my head. I knew this guy…I just didn't exactly know how. It was driving me crazy, so I "google'd" him and that is when I realized Paul had worked at Olives Restaurant in Charlestown just prior to my arrival. As I mentioned, the guy is a legend, so even though we never technically worked together, his name stuck around.
Initially, Paul was looking for a custom Baking Steel, so I gave him a call back and we ended up chatting about food for the next 30 minutes. Instant connection. A few days later came my Champagne pizza dough idea. We aren't talking just any type of Champagne either, I was going to pour a Krug Cuvee, a $150 dollar bottle of tiny carbonated bubbles from France…into my flour. This was a top of the line experiment so I figured who better to call in for help than my new friend, Paul Booras.