>>Deborah: A POPULAR
NEIGHBORHOOD PIZZA PARLOR IN GREENSBORO WAS RECENTLY NAMED
NUMBER THREE AMONG THE TOP TEN FARM-TO-TABLE RESTAURANTS IN THE
UNITED STATES. STICKS & STONES CLAY OVEN PIZZA
PROVES THAT USING LOCALLY SOURCED SUSTAINABLE INGREDIENTS
FITS WONDERFULLY INTO THE WORLD OF PIZZA AND CAN EVEN BECOME A
STRONG DRAWING CARD. WE JOIN BOB GARNER NOW FOR A
CLOSER LOOK IN TONIGHT’S “HOUSE SPECIAL.”>>SHOW UP SATURDAY MORNING AT
THE CORNER OF WALKER AND ELAM NEAR UNCG AND YOU’LL FIND A
NEIGHBORHOOD FARMERS MARKET IN THE STICKS & STONES PARKING LOT. THE FARM-TO-TABLE PIZZA PARLOR
SHOWCASES FRESH, LOCAL, AND SUSTAINABLE INGREDIENTS. STONEGROUND ORGANIC FLOUR FOR
THE DOUGH. PASTURE-RAISED PORK. ANTIBIOTIC-FREE MILK, CREAM AND
BUTTER. FREE-RANGE EGGS. FRESH PRODUCE AND HERBS. OWNER NEIL REITZEL GREW UP AND
DID BUSINESS IN THIS NEIGHBORHOOD AND HAD A CLEAR
VISION FOR THE PLACE.>>AS SUSTAINABLE AS POSSIBLE,
AS LOCAL AS POSSIBLE, AND IT KIND OF CAME TO US. IT FELL INTO PLACE, LIKE THE
FARMERS MARKET CAME TO US, WHICH JUST MADE IT THAT MUCH MORE OF A
LOCAL, SUSTAINABLE BUSINESS. THE NEIGHBORHOOD’S BEEN A HUGE
SUPPORT. IT’S A GREAT OLD NEIGHBORHOOD. CAN’T GO WRONG WITH THAT.>>ALL THE PIZZA IS COOKED IN A
WOOD-FIRED OVEN. THIS PARTICULAR PIZZA IS CALLED
TO BE THE ONE, AND IF YOU’RE ONLY GOING TO HAVE ONE, OF
COURSE, YOU WOULD HAVE A CLASSIC MARGHERITA, TOMATO SAUCE,
MOZZARELLA, PARMESAN, AND FRESH BASIL. MMM. MMM. NOW, I STARTED WITH THE VERY
SIMPLEST TYPE OF PIZZA, BECAUSE THERE IS ABSOLUTELY NO END TO
THE VARIETY AND THE COMPLEXITY YOU CAN BUILD INTO A PIZZA AT
STICKS & STONES.>>I OFTEN COME AND GET A PIZZA
WITH POTATOES AND BASIL AND GOAT LADY CHEESE, OUR LOCAL — FROM
OUR LOCAL PLACE HERE, AND I LOVE THAT ON THE MENU, YOU CAN CREATE
YOUR OWN AND THAT ALL THREE OF US WHEN WE COME TOGETHER CAN
EACH GET OUR OWN PIZZA THAT HAS LOCAL, FRESH, REALLY GOOD
INGREDIENTS.>>I LOVE HOMEMADE PIZZA. IT’S ONE THAT YOU CAN TELL THAT
THEY CONSTRUCTED AND THEY USE WONDERFUL INGREDIENTS, SO
ANYTHING WITH GOAT CHEESE AND MUSHROOMS AND OLIVES, AND YOU
DON’T USUALLY FIND THOSE INGREDIENTS ON A PIZZA, PLUS I
CAN GET GLUTEN-FREE PIZZA.>>IT’S LOCALLY OWNED AND I’M A
BIG SUPPORTER OF ANYTHING LOCALLY OWNED AND THEY USE LOCAL
INGREDIENTS, AND THE FLAVORS ARE SO GOOD THAT YOU KNOW THE TOMATO
SAUCE IS HOMEMADE AND NOT OUT OF A CAN.>>WE LIVE IN YADKIN COUNTY. I TYPED IN THE BEST PIZZA IN
GREENSBORO AND THIS NAME POPPED UP. I LOOKED AT THE PICTURES AND
SAID THAT’S IT, WE’RE GOING THERE.>>NOW, IF YOU ARE LUCKY ENOUGH
TO BE ABLE TO GET YOUR GOAT CHEESE FROM THE GOAT LADY DAIRY
IN NEARBY CLIMAX, YOU HAVE TO HAVE A SHOWCASE FOR IT. THIS IS GOAT CHEESE DIP WITH
ROASTED TOMATO AND CARAMELIZED ONION SERVED ON BAGUETTE SLICES. OH, YEAH! SMALL PLATES LIKE THIS ARE A
REALLY BIG DEAL HERE ALONG WITH THE PIZZA, THE SANDWICHES AND
THE SALADS. THAT IS JUST UNBELIEVABLY RICH,
INTERESTING, AND DEFINITELY WORTH COMING IN FOR IF YOU NEVER
HAVE ONE BITE OF PIZZA. WOW! REALLY INTERESTING LIST OF
SANDWICHES HERE, INCLUDING THIS ONE, THE GOODNIGHT ROSE, AN
ASHLEY FARMS FRIED CHICKEN BREAST AND CHIPOTLE SLAW ARE THE
ANCHORS FOR THIS LITTLE NUMBER. OH. OOH, THEY AREN’T KIDDING ABOUT
CHIPOTLE SLAW. IT’S REALLY NOT THAT HOT. IT JUST KIND OF CAUGHT ME
OFF-GUARD. WOW. MMM. DELICIOUS, HEALTHY FOOD, SUPPORT
FOR SUSTAINABLE AGRICULTURE, AND A GREAT NEIGHBORHOOD VIBE. STICKS & STONES SEEMS TO BE
FIRING ON ALL CYLINDERS. FOR “NORTH CAROLINA WEEKEND,”
I’M BOB GARNER.

Sticks and Stones Clay Oven Pizza | NC Weekend | UNC-TV
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One thought on “Sticks and Stones Clay Oven Pizza | NC Weekend | UNC-TV

  • April 4, 2016 at 10:12 pm
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    My daughters both live in Greensboro, and when we visit we NEVER miss Sticks and Stones. Fantastic food delivered by a caring, attentive and knowledgeable staff. I've been in food and wine service for over thirty years, so I know how vital that last aspect is, and how rare. It's impossible to pick one favorite thing. All of these speak to an establishment with expert, and more importantly decent management / ownership — even rarer these days……

    Reply

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