Above: It may take a little extra time to travel to Earlham for pizza, but the cooking time is super quick at The Hare + The Hound.
By Wini Moranville
• Time for a Trip to Earlham?
Sara Hill has opened The Hare + The Hound, a new restaurant located in the historic Bricker-Price building in Earlham. Fast-fired pizza, cooked for 1 minute and 45 seconds in a pizza oven imported from Italy, is a specialty.
Hill is best known as the co-owner and front-of-the-house virtuoso at Baru 66, but when asked who the chef was for this new venue, she said, “I am!” She explained that while her husband (chef David Baruthio) obtained the equipment, she mastered the doughs and toppings and figured out how to fire them up just right.
At this point, Hill says she’s experimenting with a few other menu items, including smoked ribs, slow-roasted pork shoulder, and lemon-thyme chicken. The venue has a full bar with some craft beer and wine selections.
While The Hare + The Hound opened last month, Hill kept it on the low-down. “I wanted to get my staff up to speed before people drove 20 to 30 minutes to give us a try,” she says.
The Hare + The Hound is at 105 S. Chestnut Ave., Earlham. No phone number. Find them on Facebook: @harehoundearlham.
• Aaron Holt Leaving RoCA
Esteemed local chef Aaron Holt, who was awarded Chef of the Year from the Iowa Restaurant Associationlast year, is leaving RoCA to begin a position as culinary consultant for Sysco Foods. He also plans to build up his business, Doolittle Farm LLC, a 53-acre farm where he grows organic fruits, vegetables, micro greens and edible flowers. At some point, he plans to offer chef dinners in the farmhouse built by his great-grandfather in 1905. His five-year plan is to renovate the century-old barn for special events.
A replacement for Holt at RoCA has not yet been named. Holt plans to stay on at RoCA for a few months to ensure a smooth transition.
• Culinary Affair on April 7
The Iowa Restaurant Association is holding its annual Culinary Affair. This year’s gourmet wine dinner features seven courses, each prepared by a different local chef and paired with fine wine from E. & J. Gallo Winery. Tickets are $125 per person, with sponsorship packages available. Find more information here.
Wini Moranville writes about food, wine and dining for dsm magazine and dsmWeekly. Follow her on Facebook at All Things Food–DSM.
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