Jeff Mahin drew on lessons learned in the food lab at England’s The Fat Duck while developing the perfect pizza dough for Stella Barra. After 30 iterations, he came up with a recipe that produces a crust that manages to be airy, crispy and chewy all at once.
Given his background, you’d think Jeff Mahin would be creating molecular gastronomy-type tasting menus at this point in his career. Instead, he’s operating on a different part of the culinary spectrum, cranking out 700 pizzas a night as chef/partner at the new Stella Barra in Hollywood. The restaurant, which opened in May, showcases both Mahin’s fine hand in the kitchen and the concept development skills of Chicago-based Lettuce Entertain You Enterprises (LEYE), ...
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