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Mr. Wimette proposes a one-night-a-week pizza takeout business from his home, located at 4 Gifted Rd. Click on the link below for more details in the Development Review Board Hearing:
http://www.vtgrandpa.com/fxtown/WimetteCUandSP.html (http://www.vtgrandpa.com/fxtown/WimetteCUandSP.html)
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Interesting idea. I would certainly like to try one of his wood-fired pizzas. I hope he posts his number on this site soon!
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I will try and catch him tonight and get more information and some photos
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Wood Fired Pizza is yummy! I am not normally a pizza fan but I like this type!
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I stopped in tonight to talk to Jason Wimette and also met his brother Todd Wimette - What a couple of nice guys as was their Dad, Ed, who I worked with at IBM.
Here is a link to their Facebook Page:
https://www.facebook.com/bluehousepizzavt (https://www.facebook.com/bluehousepizzavt)
They still have some things to do before they open up. Jason tells me he came from a large family (7 kids, I believe) and the pizza recipe has been developed and improved upon over the years.
When they get things going, I hope to stop by and get some photos. Sounds like they will have some limitations as far as quantities are concerned, but plan to be open about 4 hours on Saturdays. Will let you know more as I find out more.
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Sounds great & hopefully no pre made/frozen dough like some other local pizza. I would like to know more about the health board/inspectors requirements.
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I believe when I was talking with Dad (Henry) this morning, he said that they make their own dough :-)
Looking forward to trying it!
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Excellent questions!
Dough: We do not use frozen dough. We make it on Thursday evening and let the individual dough balls rise in a refrigerator overnight. On Friday evening (after about 24hrs of rising) we press all of the dough balls into 12" rounds and stack them back in the bins (separated by parchment paper) and again place them in the fridge overnight. This ensures that the dough doesn't rise too much and will make it easier for us to keep up with demand on Saturday given we won't have to press them out. Although it is a long process, we have found that making the dough 1-2 days ahead of time provides for a better tasting crust than dough we make and cook on the same day.
Health Department: We are currently working with the regional Inspector from the Health Department to ensure we are setting everything up properly. She came out to do a preliminary inspection of our operation and provided us with feedback on additional items we need as well as what water tests are required. We have purchased all of the necessary items and need to run one more water test. Once we have the test results, she will come back out to review our operation from start to finish to make sure it meets the guidelines mandated by the state.
Thanks for the inquiries,
Jay Wimette
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Went down to Jay Wimette's Pizza Sampling get together today - Almost 90 degrees out there as this energetic young man prepared a number of different kinds of pizzas in his wood fired oven.
(http://www.vtgrandpa.com/photos/albums/forum_photos_2012/100_0663s.sized.jpg)
Jay's Pizza Dough is a 3 day process and this is the third day and its time to make the Pizza
(http://www.vtgrandpa.com/photos/albums/forum_photos_2012/100_0664s.sized.jpg)
Jay is getting ready to put the topping on the Pizza
(http://www.vtgrandpa.com/photos/albums/forum_photos_2012/100_0665s.sized.jpg)
Jay's wife Dena has just sliced one of the Pizzas for a hungry group of samplers
(http://www.vtgrandpa.com/photos/albums/forum_photos_2012/100_0666s.sized.jpg)
Jay prepares to take another Pizza out of the oven - I believe Jay said it is 900 degrees inside that 700 pound oven
(http://www.vtgrandpa.com/photos/albums/forum_photos_2012/100_0667s.sized.jpg)
And another Pizza comes out of the oven
I sampled the cheese Pizza and the Pepperoni Pizza - both I thought were delicious, but Jay continues to work on improving things while he waits for word from the health department. He tells me he thinks it will be August before everything is cleared.
Jay & Dena,
Thanks for inviting me down to check out the newest business in the neighborhood
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We were happy you were able to make it and thanks for taking such great photos! We are having a blast trialing our recipes for family and friends and are looking forward to getting the go ahead to open up for business. We'll be sure to keep you posted. If you (or anyone else out there) have a favorite pizza idea let us know and maybe we'll name it after you :)
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Just saw on Facebook that they passed their health inspection with flying colors - I am sure they will be posting something up here -
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We did pass our Health Inspection and are excited to move on to the final planning stage. We have to turn in a little paperwork with the Town and then we will be all set. We are making final plans for opening day and I will keep you all posted on dates, times, and menu. We hope to have a few regular flavors and then 1-2 specials each week depending on what we find at the farm or what inspires our taste-buds that day.
Jay and I are thrilled to be bringing delicious wood-fired pizza to the town of Fairfax!