There's a new member of the family I've been meaning to introduce, and now seems like the perfect time. And no, we didn't add another Cardigan to our two-dog herd, much to Kitty and Silas's relief.

A few months ago Dave mentioned that a gas and wood-burning pizza oven he'd been eyeing was on sale. Not cheap, but on sale. Now you have to know that he's been talking about wood ovens and reading books on them for years—at least a decade or more—from building a cob oven to constructing a brick oven to buying one of the newer portable pizza ovens made by companies like Ooni and Roccbox.

Several friends we know have invested in them, with varying degrees of satisfaction. Most are okay for pizzas, but what Dave wanted was an oven he could use for baking, in particular one that would be big enough to fit the cast iron lidded cooking pots he uses for baking his sourdough bread.

The idea was to make it feasible to bake bread in the summer, since running the oven at 500 degrees for several hours had a tendency to heat up the house to Mojave Desert levels. Plus I wanted to be able to use the oven's residual heat for roasting squash or braising meats once the bread was baked.

Oh, and it had to be one that wouldn't break our fairly limited budget. Good luck, right?

It turned out that Ooni had just come out with its Ooni Karu 16" Multi-Fuel oven that ticked all those boxes. And while it would cost several hundred dollars, the price was less that what we had estimated for the fire bricks to build our own. So I convinced him to put in an order, and it arrived a couple of weeks later.

Since then he's been baking bread, of course, but also making galettes, cinnamon rolls, biscuits and, yes, pizza, too. I've been roasting squash, making platters of roasted vegetables from our CSA, and roasting meat for stock—the Ooni's ceramic floor fits a full-sized sheet pan. It holds the heat quite well and it's easy to stoke the fire if the temperature starts dropping.

All in all, we're looking forward to more adventures with our new family member, like the nectarine galette below that Dave made last week. I've included the instructions for baking it in the oven, but using the wood-fired option in the Ooni is almost as simple.

Nectarine Galette

For the pastry:
1 1/2 c. all-purpose flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 c. ice water

For the filling:
1 1/2 lbs. nectarines (Dave used 5 medium-sized nectarines)
2 Tbsp. flour
1/4 c. sugar
Pinch of salt

Preheat the oven to 400°.

In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled, about one hour. (You can also roll out the pastry and use it right away or make it ahead and refrigerate overnight.)

Cut nectarines in half and remove pits. Cut each half into thirds. Set aside.

On a lightly floured work surface, roll out the pastry to a 12-13"" square and transfer to a large parchment-lined baking sheet.

In a medium-sized bowl mix together flour, sugar and salt. Add nectarines and toss to coat. Arrange coated nectarine slices skin side down and close together onto the rolled-out crust, leaving about 1 1/2" border around the edges. Carefully fold and pinch the edges up around the nectarines.

Bake the galette for about 35-45 minutes, until the pastry is nicely browned and crisp and the nectarines are tender. Transfer to a rack and let the galette cool. Serve warm or at room temperature, with ice cream if you like.

I met Mark Doxtader of Tastebud when I wrote the Market Watch column for the Oregonian's FoodDay section, and he was running his wildly successful wood oven pizza business—one of the city's first mobile oven businesses at the time—at the Portland Farmers Market. He has consistently offered Portlanders the highest quality handmade breads, bagels, pizzas and salads—not to mention that heavenly porchetta—made from locally grown produce and meats. Like Cory Carman's essay from last week, I felt this message from his newsletter was invaluable to understanding what the people who make up our food system are dealing with.

For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders. With the confusing “progress” we have made in the pandemic, playing it safe and remaining cautious has served the community well and allowed us to stay open. It has only been a couple weeks since we moved our pickup table from the doorway to just inside our shop. It felt like a baby step forward, although mainly spurred by the extreme temperatures outside.

We are tired and a little weary but still in a holding pattern. But we are committed to waiting out the pandemic and and are hopeful for some additional government assistance to make the changes we are in need of to adapt to a modified service style. Doing to-go only for the last 18 months has been a temporary solution to our global crisis. Although we have all adjusted, modified and survived thus far, we continue thinking about and focusing our intentions towards our next iteration. We remain patient and dependent on the health and safety of our staff and community.

We are a very small crew. In the last year we have had two fulltime employees who have been with us five years each. In addition, we have three people who are part time, who also live with me, and a sprinkling of friends that have dependably pitched in. And last but most definitely not least, we have my two daughters who have been integral and vital to the last year, in keeping our doors open and me "sane." These are the vaccinated folks that are keeping us running.

At this very moment, we all are nervous and not so comfortable with “opening up," especially as we existed before the lockdowns. It is really hard to imagine how it all used to operate in such a small space—can’t imagine how we used to squeeze 11 staff and 40 guests inside. As we can see in the world, and now with the dramatic domestic COVID uptick, this pandemic is really not over. Not even close.

We enjoyed the short “loosening," but we just don’t see a path that takes us back to how things were. The old way of our industry has revealed its cracks. And we are not comfortable just plugging those holes and moving on. Working in the service industry will not be the same, nor should it be. Late nights, low wages, rampant substance abuse, unfair, unpredictable and misguided tipping systems, and more entitled and rude customers who just seem out to make overt political statements when going out for dinner.

After non-essential services were mandated to close, I explained to my youngest daughter that I wasn't sure if another customer would ever set foot in our dining room. I was not sure if we would go out of business or if our operation would fundamentally change to survive a new world. My goal when this all went down was to stay consistent and dependable as much as humanly possible. Not changing hours, not changing service style, trying to keep my family, staff and community safe. Trying to stick with what folks know us for, pizza inspired by the farmers. I am so thankful for the community that has supported us through all of this. 

So, ultimately, we are spending days and nights trying to imagine and plan what Tastebud 5.0 will be, in what is our 21st year of operation and 6th year in Multnomah Village. Ideas range from more pizza, more bagels, more breads, chicken dinners, lunch sandwiches, bakery, coffee, private dining, mutual aid, and how we can support disadvantaged communities. We are waiting for a committed pivot to fulfill our goals and not continuing this temporary setup that is keeping us afloat. We are hoping the restaurant revitalization fund will come through, but we are not holding our breath.

I hope we all stay safe, heathy and vigilant and that we see you soon.

Mark