Why: Because rolling dough gathers much sauce. Here, you can toss pizza base in the air, miss, and try again; drink copiously in the afternoon; and hound head chef Glyston Gracias for his secret recipes. Maybe, if you pay close attention, you’ll even learn how to make pizza from scratch, toppings - mozzarella, parma ham, grilled zucchini - and all.
When: Base camp on Saturday, April 10 from 4 to 7 pm.
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