When the GOLF staff came down Cabot Citrus Farms in December for Top 100 Teachers Summitit was the first time many of us had seen the property. And in addition to being blown away by the incredible courses, we were just as impressed by the food.
One item in particular proved to be an instant favourite: pizzabaked on site in a wood-fired oven at The Porch – a designated hangout area complete with a bar, comfy Adirondack chairs, white string lights, fire pits and sweeping views of the gorgeous property .
Anthony Patrick – “Chef Tony” – is the chef in it Cabot Citrus Farmsand walked us through the process of making each day’s pizzas, which the course considers a signature item.
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Tony and his team begin what he describes as a 48-hour process. The pizza dough is formed into balls and the team lets them proof overnight.
“We hand roll all our pizzas in house,” he said. “We mostly don’t toss because we’re adding too much air to the dough. We love it nice and crunchy.”
The wood fired pizza oven creates a delicious crust on the bottom of each pizza and the occasional air bubble.
“We prefer bubbles because it means we have good air flow and nice crunch in the crust,” he said.
When it comes to toppings, Chef Tony said he has two customer favorites: Chicken Bacon Ranch, which is made with house sauce, chicken bites, bacon bits and Parmesan cheese; and Figgy Piggy, which features a fig bacon jam for the base, and soppressata, pepperoni and prosciutto on top. After the pizza comes out of the oven, it’s finished with a sprinkling of finger chips.
For a post-round snack, it’ll be hard to beat the pizza, a drink and the ambiance at Cabot Citrus Farms.
