Year: 2021

Olive, Mabel & Me: Life and Adventures with Two Very Good Dogs by Andrew Cotter

Olive, Mabel & Me: Life and Adventures with Two Very Good Dogs by Andrew Cotter (The Countryman Press, 205 pages)

During the Covid lockdown, a few creative and bored people entertained themselves by making videos and posting them online. Some people lip-synced Trump’s speeches. Some put events to music. Professional sportscaster Andrew Cotter narrated his two Labrador retrievers eating breakfast.

The video of Olive and Mabel was cute, and most internet people agreed that it was clever to hear the routine canine event treated as if it were high sport. It served as a much-needed break from the tediousness and frustration of not being able to go to live sports events. Soon Cotter created more videos featuring his dogs.

The videos all went viral on Twitter. And, from this experience, Cotter wrote the book Olive, Mabel & Me: Life and Adventures with Two Very Good Dogs.

When I’ve taught writing classes and we discuss memoirs, I tell my students that with this genre in particular you have to be careful.

A person winning a $20 million lottery is not a compelling story.

A person winning a $20 million lottery and then using that money to build wells in Africa or to create educational systems that change people’s lives is a compelling story.

In this case, Cotter simply won the internet lottery. Which makes this a very non-compelling story. It’s a tale retrofit to justify the emergence of a good idea for videos.

All true dog lovers treat their dogs like children and shower them with love, but other than simply being pets these two dogs are not extraordinary in any way. They didn’t save Timmy from the well like Lassie did. They didn’t alert anyone to an impending epileptic seizure. These two dogs simply grew up together in a household. There is no real plot or journey line in this book. It’s simply a story about two good dogs who belong to an unemployed sportscaster.

Beside there being no journey or plot in this book, there is also a significant issue with the author’s voice. He is clever, he is witty. But it’s to the point where every paragraph has some kind of snarky comment or joke in it. This causes a problem for the reader because it quickly becomes apparent that you can’t trust what the author is saying. While reading a sentence, I found myself constantly wondering if this was factual or if it was a setup for a joke. Losing faith in a reader’s message is the kiss of death for any book.

It’s clear that Cotter is not a writer. Oh, to be sure, he wrote a book (won the lottery again!) but to those of use who are writers, it feels like cheating. He is not disciplined. There is no solid construction to the story. It simply exists as a retelling of fond dog memories with a lot of jokes tucked in.

“All I would say is that despite the fact that our house is not what it was and the sofas are now a hue that a paint catalog might call ‘Displeasingly Off-Beige’ in their color chart, despite the fact that all clothes are now made of a dog-hair blend and getting more than six hours sleep is a thing of the past, despite the fact that their wants and needs can seem to rule our day, I couldn’t imagine ever living that clean, tidy, sane, dog-free life again.”

And yes, that paragraph was one sentence.

On the plus side, anyone who has raised dogs will be able to relate (somewhat) to the stories of puppy love and damage, new dogs in the house, and going on walks with your best buds. I’m just not sure that that connection is enough to hold anyone’s attention for the entire book.

And in the way that I was one of the few people who actually enjoyed the chapter on the history of whaling in Moby Dick, I did find the chapter on how the Labrador breed came to be interesting. I actually learned a few things that I hadn’t known, so for that I am grateful to this book.

Look, I take no pleasure in giving a book a bad review. I hope to be published myself someday and I know it would break my heart if someone didn’t like or appreciate my work. But I’m here to tell you my book review opinions based on my reading and writing experiences.

If you are thinking about what book to read next, you’d be doing yourself a big favor by taking a pass on this one. C-

—Wendy E. N. Thomas

Book Clubs

Author events

• REBECCA CARROLL Author presents Surviving the White Gaze. Virtual livestream hosted by The Music Hall in Portsmouth. Tues., Feb. 2, 7 p.m. Tickets cost $5. Call 436-2400 or visit themusichall.org.

• SUSAN CONLEY Author presents Landslide. Hosted by Gibson’s Bookstore in Concord. Online, via Zoom. Thurs., Feb. 11, 7 p.m. Registration required. Visit gibsonsbookstore.com or call 224-0562.

• DIANE REHM Author presents When My Time Comes. Virtual livestream hosted by The Music Hall in Portsmouth. Tues., Feb. 23, 7 p.m. Tickets cost $5. Call 436-2400 or visit themusichall.org.

• THERESA CAPUTO the star of TLC’s Long Island Medium will present “Theresa Caputo: The Experience Live” at the Capitol Center for the Arts (44 S. Main St. Concord, ccanh.com) on Wed., April 7, 7:30 p.m. Tickets start at $39.75 (with option for a VIP Photo Op for an additional $49.95).

• BOOKERY Online. Monthly. Third Thursday, 6 p.m. Bookstore based in Manchester. Visit bookerymht.com/online-book-club or call 836-6600.

• GIBSON’S BOOKSTORE Online, via Zoom. Monthly. First Monday, 5:30 p.m. Bookstore based in Concord. Visit gibsonsbookstore.com or call 224-0562.

• TO SHARE BREWING CO. 720 Union St., Manchester. Monthly. Second Thursday, 6 p.m. RSVP required. Visit tosharebrewing.com or call 836-6947.

Language

• FRENCH LANGUAGE AND LITERATURE CLASSES Offered remotely by the Franco-American Centre. Six-week winter session runs Jan. 21 through Feb. 25, with classes held Thursdays from 6:30 to 8:30 p.m. Spring session dates TBA. $225. Visit facnh.com/education or call 623-1093.

Special events

• EXETER LITFEST Literary festival will feature local authors, keynote speaker Victoria Arlen, book launches, a Saturday morning story hour for kids, and programs on various topics including publishing tips, mystery writing and homeschooling. Hosted virtually via Zoom by Exeter TV. Thurs., April 1, through Sat., April 3. Free and open to the public. Visit exeterlitfest.com.

Featured photo: Olive, Mabel & Me: Life and Adventures with Two Very Good Dogs

Album Reviews 21/01/21

M Ward, Think of Spring (Anti Records)

Sorry I missed the PR email when this CD came out officially on Dec. 11, but better late than never, I always say. I assume you’re aware of Ward’s collaborations with Monsters of Folk, Norah Jones, Bright Eyes and all that, but maybe you’ve passed on his solo stuff, which does have a tendency to be a bit sparse. Good news is that sparse is the perfect way to be if one wants to cover Billie Holiday’s entire Lady In Satin album and be somewhat edgy at the same time. That record was her final one, released in 1958, and it, like other examples of her output, was a big inspiration to Ward, who pays a sort of alternate-universe tribute to it. Ward’s mumbly voice is nothing compared to Holiday’s, of course, and the production is not much beyond boombox level, but poignance and sincere reverence do drip from his stabs at “It’s Easy To Remember” and “I Get Along Without You Very Well,” among all the others. There’s an odd sort of verisimilitude at work either way; Holiday’s version came out when her voice was largely trashed, whereas Ward’s voice has always been, you know, a non-starter or whatever. B+

The Avalanches, We Will Always Love You (Astralwerks Records)

Another bit of catch-up here, the most recent LP from the criminally underreported (at least in the U.S.) Australian electronic duo, who’ve counted none other than Baltimore-based rapper Spank Rock as one of their touring members. These guys originally came up in the late ’90s, hoping to make it big (if you count bands like Drive Like Jehu as “big”) in the OG-emo scene, and those roots are part of why they’re so rich and delicious: They’re mildly noisy, in fact no-fi at times, but still a good choice for afterparty vibe. This time, guests include Orono, MGMT, Neneh Cherry and — wait, what — former Clash band member Mick Jones. As you can tell, it’s one of those Mad, Mad, Mad, Mad World-style cameo-fests, and the vibes are, by and large, up to the task. The title track is old-school Moby-ish pseudo-soul stuff; “We Go On” is throwback disco as put through a deep house filter; “Until Daylight Comes” gives us a broke-down trip-hop effort from a perfectly placed Tricky. A+

Retro Playlist

Exactly 10 years ago to the week, I covered a couple of albums that were actually in my sweet spots, even if they were a bit disparate in their target audiences. Of the Jan. 18, 2011, release from Decemberists, The King Is Dead, I blathered, “With the one-off ‘concept album’ experiment from Decemberists that was 2009’s Hazards of Love now in the books, the band turns again to the hayloft-indie space while claiming that three-minute pop songs are more difficult to put together than conceptual magnum opuses.” What I was implying with that little mouthful was that they were trying to edge toward more commercial things, but — wait, calm down, I didn’t hate the band for selling out a little. I was pretty nice to this album, actually. Aside from not outright complaining about Peter Buck’s completely unnecessary guest shot, I also gave them props for the album’s curve balls: “a grog-and-whaling accordion/fiddle break in the wry mining storyteller ‘Rox in the Box’; a nod to Jimmy Buffett in the sedate, Christmasy ‘January Hymn’; and some not-unlikeable NASCAR bluegrass (‘All Arise’). It’s an OK album, see, even if half your friends will assume it’s an Arcade Fire joint and judge it accordingly.

The other bit that week was Tao of the Dead, from And You Will Know Us By The Trail of Dead. Now there’s a band I can only like so much, which isn’t to say I dislike them, just that nowadays I find them about as compelling as a PBS workout video. Sure there were moments of heaviness, which, come on, is their real selling point (“The sounds spring from ideas Blue Oyster Cult, Offspring, Foo Fighters and Minus the Bear could have had, meaning you stubborn old-schoolers will have to allow for Hello Kitty-fied half-punk whimsy between the walls of noise, which are, I assure you, psycho-heavy at times [‘Weight of the Sun’].” But in the end, the band itself is their biggest problem; their indie-ness is an obvious handicap, as I alluded to later: “…imagine Foo Fighters trying to write a sequel to Tommy while being very mindful of their limits in both technical aptitude and imagination, but a little more interesting than that.”

Both albums, then, belonged in the “better luck next time” bin.

PLAYLIST

A seriously abridged compendium of recent and future CD releases

• The Jan. 22 general-CD-release-date is just about here, which can only mean one thing: some indie band from Canada is about to break it big, if by “big” we mean city bus fare totally covered and enough money to take the whole fam to Burger King. No, I’m kidding, this band called Kiwi Jr., which is from Toronto, was probably in Nylon magazine, and if so, the reviewer put down their vape pen just long enough to go straight into glitch-mode and make up some nonsense words to describe the band’s first album, whatever it was called. But now this weirdo band is on Sub Pop Records, so all of us actual critics have to put down our vape pens in an elegant, refined manner and pretend we’re paying attention to the band’s upcoming new album, Cooler Returns, because otherwise we’ll be considered hacks who don’t know what we’re talking about, as if we ever do. They have a weird stream-of-consciousness trip going on, although to be honest the weirdness mostly appears to stem from stupid nonsensical lyrics (“Throwing dead birds into the air, singing howdy neighbours how’d you like my new ride?”). I mean, the title track is nice and jangly and stupid, like, if you like hopeless college-rock nonsense like Parquet Courts or Franz Ferdinand you might dig it, and at least there’s a dated-sounding stun-guitar solo at the end that might impress you, if you’re impressed that the guitarist for a hipster band would even learn how to play a guitar solo.

• Speaking of sophomore albums I’m not particularly excited to have to deal with, Austin, Texas, soundsystem Thee Conductor is releasing Spirit Of A Ghost this week. I call this twosome a soundsystem because it’s basically two guys, a producer and an engineer, and that’s it, but this time they have help on the vocal end from Bonnie “Prince” Billy (a.k.a. Will Oldham), on the single “Tsk Tsk,” a track steeped in slow finger-picked acoustic guitar and made more than palatable by Oldham’s voice. The fadeout is decent, as the guitar is suddenly drowned in UFO noise, but not before the thing has sort of taken hold of your brain as a chill earworm. I don’t hate it in any way, which automatically makes this column a rare collectible that you should pass on to your grandchildren.

• Delving further into the paltry amount of new albums to talk about his week, the mostly obscure electronic dance guy known as TRZTN is New Yorker Tristan Bechet, whose new album, Royal Dagger Ballet, is on the Walmart trucks for delivery as we speak. The album cover is deconstructionist and kind of gross, but that only means that it’s Important, but remember, if you ever hope to be cool, learn to love art that grosses you out. Jonathan Bree guests on the single “Mirage,” a sexytime deep-techno joint made out of faraway-sounding vocals and pseudo-’80s Stranger Things vibe.

• Finally, we have James Yorkston And The Second Hand Orchestra’s new LP, The Wide Wide River, a pretty cool record if you like emo for grown-ups, a la Elbow and such. Album opener “Ella Mary Leather” has a bonky but tasteful piano line, a bit like Ben Folds, of course, but more refined.

Zombies!

One fairly common New Year’s resolution is to read more classics of literature. I didn’t actually make that resolution this year, because I really don’t need any more sources of failure and self-recrimination. But that said, I’m probably ahead of the game and have read more classic literature during the first few weeks of this year than many people who did make that resolution.

To wit, 1951’s The Holiday Drink Book.

I did rather well for myself over the holidays and was given several antique cocktail books, this being easily the most festive.

Is it dated? Yes. Does it include dated references to ingredients — claret or sauterne, for example — that we don’t use anymore? Undoubtedly. Does it include unfortunate illustrations of leprechauns, cannibals and serving wenches? Um, yes. That, too.

That said, given the first few weeks of this new year, I think we could all use a stiff drink. And if you are looking for a stiff drink, I say, go to the source — the 1950s, the era of the Three-Martini Lunch. And, if you are looking for a stiff drink from the 1950s, you could do worse than go with the grandfather of all stiff drinks, a Zombie. The Holiday Drink Book puts it rather well: “In appearance and effectiveness the Zombie is the king of all table drinks.”

I’m a big believer in sticking strictly to a recipe the first time I make something. It drives me crazy when someone omits all the butter from a recipe and replaces half the flour with oat bran, then complains that their muffins taste cardboardy. It’s a good idea to cook what the recipe’s author had in mind before messing with it too much.

But you do need to draw the line somewhere.

Did I use four types of rum in my test Zombie, as specified? I did. Did I garnish it with fresh mint leaves and a dusting of powdered sugar? Yes.

But here’s where The Holiday Drink Book and I parted ways: Their recipe calls for papaya juice.

Now, I don’t want to hurt your feelings if you happen to be a papaya, but certain harsh truths need to be recognized. Papaya is a trash fruit. If fruit cocktail and oatmeal had a torrid half-hour in the alley behind a bar, the result would be something very much like papaya. So I had to play with the recipe a bit. Ultimately, this is what I came up with:

The Purple Zombie

The juice of one lime – approx. 2 oz.
1 oz. pineapple juice
1 oz. frozen grape juice concentrate – the deeply purple kind
1 oz. golden rum
2 oz. dark rum – I used Meyers’s
1 oz. white rum – I went with Mr. Boston
½ oz. apricot brandy

Enough over-proof rum to float on the surface of the cocktail – in my case, Gosling’s Black Seal 151-proof dark rum

4 up-market cocktail cherries – right now, I really like Luxardo.

Fresh mint leaves to garnish

1) Combine the first seven ingredients in a cocktail shaker with ice. Shake until very cold. I like to include one of the spent lime halves, as well. I don’t know for a fact that it improves the flavor, but I like to give limes the vote of confidence. They are the hardest-working members of the citrus family, and I like to make them feel needed.

2) Remove the lime half, then pour the contents of the shaker — ice and all — into the most garish tiki glass you own.

3) Float ½ an ounce or so of the 151 over the top of the drink. Pour it over the back of a spoon, much like you would the whiskey in an Irish Coffee, so it stays on the surface.

4) Garnish with snobby cocktail cherries and fresh mint. If your mint leaves are large, chiffonade them (cut them into ribbons).

Three important points about The Purple Zombie:

a) The mint leaves totally make this drink. Somehow the herbiness of the mint plays very well off the dominant taste of the cocktail, which is the rum. Don’t skip the mint.

b) Do skip the powdered sugar. I’m not entirely sure what they were thinking with that one.

c) “Wait a second. You got all snobby about papaya, then replaced it with frozen grape juice concentrate? What kind of beatnik hypocrite are you?” What can I say? It works. The drink needs some sweetness to balance the alcohol and the grape juice concentrate does that very well while adding to the fruitiness. Why not just grape juice? It isn’t quite sweet enough. You need to go with the hard stuff.

Plus, it turns your Zombie purple.

Am I saying that drinking a Zombie will remove any of the heavy weight that the past year has put on your shoulders? No. But I am saying that if you approach it right, a good Zombie might give you the emotional shoulder pads to allow you to claw your way through to February.

Featured photo: Photo by John Fladd.

A blend of flavors

How grape varietals come together in wine blends

Courtesy photo.

Most wines produced today are made up of a blend of wines from different casks or vats. Fundamentally the goal of blending wines is for the final product to be greater than the sum of its constituent parts. These “parts” could be wines from different grape varieties, or simply distinct parts within the same vineyard.

Wines exposed to or without oak barrels, or different vintages and other variations, such as percentages of each wine component, can make up a blend. Blending is a skill developed by experience, requiring a fine palate and the foresight of how the different flavors will work together.

Champagne and American sparkling wine is a blend. It can be a blend of different chardonnay wines, or a chardonnay blended with pinot noir. This blend results from the process of making the wine, as new wine is added to the bottle during the dosage. A white wine such as sauvignon blanc will often have sémillon added to it to quiet the acidity and citric notes of the sauvignon. Even Prosecco, the wine from a particular region in northeast Italy, is made mainly from the glera grape but can have up to 15 percent chardonnay, pinot bianco, pinot grigio or some less familiar native grapes to add to its sweetness and complexity.

Chianti, the darling of Italian restaurants with red-checkered tablecloths, gets its name from the hills that stretch south from Florence to Siena. While the main grape is 80 percent sangiovese, up to 20 percent canaiolo, cabernet sauvignon and merlot are added to provide the wine with a silkier texture, finer finish and more fruit flavors than 100 percent sangiovese wine can offer.

Bordeaux is more than a world-famous wine region; it is a wine empire, with 463 square miles of vineyards (half the size of the state of Rhode Island) and 57 appellations of grape growers, vineyard owners and numerous cooperatives. Bordeaux is well-known for its red wine, the blends made from cabernet sauvignon, merlot, cabernet franc and petit verdot combined in varying percentages based on the estates’ locations, soils and weather of the growing season, an intricate balance that changes from year to year. The cabernet franc is lighter than the lead cabernet sauvignon and, when added, contributes a finesse to the more robust leading grapes of cabernet sauvignon and merlot.

Blends do not always have to be traditional or formulaic. In an exclusive offer to the New Hampshire Liquor & Wine Outlets, Frog’s Leap Vineyards owner John Williams presents his 2018 Granite Red Blend (originally priced at $54.99, reduced to $19.99). While almost all the wines produced and bottled by Frog’s Leap Vineyards are estate grown, sometimes, due to weather or the estate’s production in a given year, they will supplement with purchased grapes. For the 2018 Granite Red Blend, Frog’s Leap used carignan grapes from a Mendocino County vineyard planted in 1942. Typically the carignan grape is used in blends, as it has a tannic, rustic quality. It has a dark red color and produces a wine with notes of the dark red fruit of cherries and plums. While this blend of mostly carignan along with some cabernet sauvignon lacks a long finish, it is the perfect wine for the weeknight dinner.

In the New Hampshire Liquor & Wine Outlet’s website under Education is a window titled “The Tasting Room.” As part of their “90 Days Around the World” promotion, there is an hour-long Zoom interview with John Williams from November ― “Wines of Frog’s Leap with John Williams.” It is highly entertaining and informative as John is an endearing personality who presents his philosophies of making wine, protecting the environment and living life to the fullest. It’s worth checking out.

Featured photo: Rory and John Williams. Courtesy photo.

Laura Fucella

Laura Fucella of Concord is the owner of E(at)xactly Cakes (eatxactlycakes.com), a homestead business specializing in custom designed cakes, cupcakes and cake pops for weddings, birthday parties and other events. Born and raised in New Hampshire, Fucella completed a nine-month intensive program in baking and pastry arts at Le Cordon Bleu College in Cambridge, Mass., in 2011. She also held various baking and restaurant management positions before returning to her home state — E(at)xactly Cakes was later launched in early 2017. She offers a variety of signature cake flavors, like lemon, pistachio with cherry filling and buttercream, and cookies and cream cake with a layer of cookie dough. But you can also go with something more familiar, like red velvet, vanilla or chocolate cake. Most cakes require at least a seven-day advance notice. E(at)xactly Cakes has been named a 2021 Best of Wedding Vendors award winner by The Knot for its custom designed wedding cakes.

What is your must-have kitchen item?

I always need a spatula. That’s the most versatile tool. I also always have a cup of coffee in my hand when I’m baking or decorating.

What would you have for your last meal?

An Italian lobster tail pastry, which is called sfogliatelle. It’s a giant flaky crusty pastry with an amazing diplomat cream in the center. I don’t allow myself one often, so I think that would be my one indulgence.

What is your favorite local restaurant?

Colby’s in Portsmouth. They do breakfast all day and have a really delicious corned beef hash, so that’s always a win.

What celebrity would you like to bake something for?

Mary Berry. She was one of the original judges of The Great British Bake Off. I just love that she always approaches things very humbly with constructive criticism. Even if it wasn’t something amazing, she’s really [good] at speaking about how it could be improved.

What is your favorite thing that you’ve ever baked for someone?

The year I started the business, I made an amazing mandarin orange cake for my husband for his birthday. It was probably a three-day process to make, but it was really good. … My personal favorite signature cake that I do is The Goomah, which is kind of my take on an Italian lemon cake. It has lemon curd, a ricotta filling and a light lemon buttercream. For summer weddings, it’s definitely one of the more go-to flavors.

What is the biggest food trend in New Hampshire right now?

Doughnuts are really big right now. I’ve seen more doughnut shops opening up and bakeries doing doughnuts, and it’s very much finally time New Hampshire got on that trend.

What is your favorite thing to cook or bake at home?

Cookies! I love just a good traditional chocolate chip cookie or peanut butter cookie.

Chocolate chip banana bread
From the kitchen of Laura Fucella of E(at)xactly Cakes in Concord

4 ripe bananas (5 if bananas are on the small side)
⅓ cup unsalted butter, melted
1 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1½ cups flour
1½ cups milk chocolate (either chocolate chips or a good quality chocolate bar cut into chunks)

In a medium bowl, mix together flour and baking soda. Set aside. Measure out a little more than ⅓ cup of butter and place in a microwave safe bowl or cup. Microwave butter for about one minute until fully melted. Peel bananas and place in a large bowl. Mash well using a fork. Add sugar, vanilla and melted butter to mashed banana and mix until combined. Add and mix in the beaten egg. Add flour, baking soda mixture and chocolate to banana mixture and mix until fully incorporated. For the best flavor, cover batter and set aside for four hours or overnight. Allowing the ingredients to sit all together will create further ripening and yield a very flavorful loaf, although the batter can be baked right away if you don’t want to wait. When ready to bake, preheat the oven to 350 degrees. Grease a nine-inch loaf pan using oil or butter and coat in flour. Pour batter into the prepared pan and place in the oven. Bake for one hour, or until you can insert a knife in the center and it comes out mostly clean. Remove the pan from the oven and let it cool. The best way to enjoy a slice, according to Fucella, is by taking half-inch slices and placing them in a frying pan with butter, letting them cook for a few minutes to make a crispy outer layer and a gooey inside.

Featured photo: Laura Fucella

Pizza at Zizza

New authentic pizzeria opens in Milford

Wood-fired Pizza Nights at the Hilltop Cafe in Wilton on Fridays and Saturdays became a huge hit over the summer for owners Michael and Sandy Zielie. Now the Zielies have expanded into a new takeout business in Milford, where their handcrafted pizzas are available every day, along with a menu of salads, dessert pizzas, milkshakes, homemade Italian sodas, espresso drinks and sandwiches made with folded pizza dough known as “ZZandwiches.”

Zizza Authentic Pizzeria, which opened Jan. 15 near the Milford and Wilton town line, makes all its own pizzas to order in a Hot Rocks conveyor oven, using a chewy sourdough crust made in house, a light and savory sauce made from ground tomatoes, herbs and spices, and freshly sliced mozzarella cheese. The dough, according to Michael Zielie, is made from the same sourdough starter used to make the breads at the Hilltop Cafe.

“One of our goals is to make great food that’s accessible and convenient, and pizza is a perfect example,” Zielie said. “I always say that even bad pizza is good, but good pizza is great.”

Depending on the size of the pizzas, he said, the oven can roll out between 80 and 150 pies an hour, using convection air currents that cook both their top and bottom sides at the exact same rate. Twelve-inch and 16-inch sizes are available, as well as gluten-free pizzas — many of the signature pies from the Hilltop Cafe’s Pizza Nights are returning, like the prosciutto, fig and rosemary, and the mushroom, ricotta and roasted garlic. But you can also order simpler options like cheese, or margherita with tomato and basil, or create your own from a variety of toppings.

A “ZZandwich,” Zielie said, can best be described as a cross between a pizza and a sandwich. Flavors include chicken caprese, chicken Caesar, classic Italian, eggplant Parmesan and others.

“It’s basically a pizza but with non-traditional toppings,” he said. “So we send the pizza dough through [the oven] and it might be covered with chicken or garlic sauce or something, and when it comes out we hit it with cold salad greens or whatever else might be on there, fold it in half, cut it in half and you have a fresh baked ZZandwich.”

Zizza’s menu options also include fresh salads in individual or family serving sizes, a full line of espresso drinks with optional house syrups, and flavored Italian sodas like lemon, pomegranate, cherry, blood orange and blueberry, each made with real fruit juices. Zielie said they will soon be making their own root beer and ginger beer too.

“The Italian sodas are cool, because you put in the ice and pour the syrups on the bottom … and then you hit it with the carbonated water and float a little cream on top of that, so it makes this nice, beautiful layered drink,” he said.

On the dessert side, there are chocolate chip cookies, coconut macaroons and several flavors of milkshakes and dessert pizzas. Hand-filled cannolis will be added to the menu soon.

According to Zielie, Zizza is starting with a takeout-only model, but outdoor seating is expected to be open in the spring.

The eatery has also developed its own mobile app for advance ordering — you can download the “Zizza Pizza” app and use it to place orders. Curbside pickup is also an option through the app.

“The app and the website are kind of one and the same,” Zielie said, “so if you don’t want to download it on your phone, you can use it to order online too.”

Zizza Authentic Pizzeria
Where: 653 Elm St., Milford
Hours: Sunday through Thursday, 11 a.m. to 8 p.m., and Friday and Saturday, 11 a.m. to 9 p.m.
More info: Visit zizzapizza.com, download the “Zizza Pizza” app on Apple’s App Store or on Google Play, find them on Facebook @zizza.pizza or call 249-5767

Featured photo: Prosciutto, butternut squash, caramelized onion and goat cheese pizza. Photo by Matt Ingersoll.

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