Singer, Actor and Undercover Agent Larry Costa

by Alysia Stern

Larry Costa is a singer, actor, author, chemist, business owner, instructor at Columbia University, a former secret agent and a fashion and beauty expert who has worked with celebrities such as Julia Roberts, Leonardo DiCaprio, Cameron Diaz, Estee Lauder and Donald Trump. He has been featured on the hit television series, “What Not to Wear.” Not only is Larry extremely talented, he is a skillful professional of numerous trades with an incredible outlook on life. He views the world in an extremely optimistic way and is always consenting to accept the next challenge with a smile on his face.

Larry was raised in a very small, rural town in Florida named Homosassa Springs. In his later teen years, he longed for excitement, passion and more opportunity, so he relocated north to the New York Area. A few years later, in his early twenties, Larry became a secret agent. His assignment was to become a confidential informative lounge singer. He was rigorously inculcated on how to extol his voice. His job entailed singing in bars, cabarets and lounges. Not only did he perform for entertainment, but he was employed as a singer to relay code words (which were found in the lyrics of each song) to undercover officials needing top secret information. He traveled the world putting his life on the line to solve investigations and high profile crimes. One year he was asked to sing at a bar to relay a mysterious message when Elizabeth Taylor’s jewels were stolen.

During his time home, Larry is also an author. He published his first book in 2003 entitled “Massage, Mind, and Body” and his second book, “Reversing the Invisible Person Complex”, was published a few years later.

Larry loves life and rejuvenating circumstances which is why he is drawn to wanting other people to feel adored. He instructs a class at Columbia University for the “Go Ask Alice” mental health program. He has owned a few spas in NYC. His first spa was called “Life is Beautiful”. It was located in SOHO. He was on the Regis and Kathy Show for a full hour promoting Mother’s Day Makeovers the first few weeks the spa was open. Today Larry owns Spa Lab in New York City. It is a hybrid spa and lab combination which intermingles luxurious spa treatments with a highly modernized chemistry lab. Larry is a chemist. He works onsite making all his own products by hand. As we speak, Larry creates and produces a topical botox from snake venom. He is the first in the United States to execute, use, and infinitively venture forward with this product. The Spa Lab is located at 40 West 36th Street in NYC. http://spalabnyc.com/

As a man of numerous talents, Larry is also an actor. He recently completed the filming of a television series called “Facejacker” which airs in February on Channel 4 in the UK. Larry has also spent the past few months on Long Island perfecting his role as the “Devil” in the horror movie “Purification” which is set to hit theatres on February 6th. In the past he has been featured with the Oprah Network on a show called “Infidelity” and he will be seen in a documentary on Lady Gaga which will air live at the 2012 Grammy Awards.

http://www.dailymotion.com/video/xnuqrk_http-purification-themovie-com_shortfilms

http://purification-themovie.com/

The Bill Cunningham Show is broadcast in New York on WPIX- Channel 11 at 1pm. The show recently exposed a segment with Larry, where he sang a few songs. Bill and Larry together received 35,000 emails from fans and Larry was asked to return to the show for a second performance. Larry is passionately attached to music. He has a voice which has been compared to Frank Sinatra and Harry Connick Junior. Currently Larry performs in New York City. He is collaborating with Ashley Ward from Starfish Management Group to produce an incredible, original 10 song CD.

 Larry has several astonishing up and coming performances.

 February 6th Larry will be performing at The Broadway Comedy Club.

He will be in Costa Rica for a week in February performing at 5 Star establishments

March 1st and 2cd he will be performing in “Cranky Cabaret” at The Joria Black Box Theatre

March 29th he has a solo hour and a half concert at Nightingale Lounge in NYC.

Here are lists of places you can find this amazingly talented man:

 Website: http:www.larrycosta.net

You Tube Link http://www.youtube.com/user/larrycostanyc

 larrycosta.net for email list /fans

reverbnation.com/larrycosta

Twitter @larrycostanyc

Facebook is Larry Costa

http://gothamradio.com/Evie.html (episode 16 radio interview)

I heard through the grapevine Larry Costa may be trying to produce a screen play or movie based on his own productive life. I wonder what he will do next……..

The George Martin Group Graces the Cover of YummyLI

From the pages of YummyLI.com, sister site to SpotonLI.com and Spooters.com

Welcome to the first issue of YummyLI. YummyLI is our hi-end foodie site and a sister site to Long Island’s popular SpotonLI.com.  SpotonLI.com has interviewed Celebrities such as Johnnie Mathis, Burt Young, Constantine Maroulis, Debbie Reynolds, Hell’s Kitchen Chef Heather West, Chef Marc Anthony Bynum of Food Network’s Chopped and countless others in the Food, Film and Music Arts. YummyLI in association with SpotonLI and our new Daily Deal Site Spooters is pleased to dedicate our first issue to the highly reviewed, locally regarded and most excellent George Martin Group.

Established in 1989, the George Martin Group has focused on creating unique restaurant experiences that are on the cutting edge, delivering artful, ambitious cuisine.
George Martin Group, a multi-concept restaurant group, owns and operates four restaurants on the south shore of Nassau County. The flagship restaurant, George Martin the Original, an award winning American Bistro, is located in Rockville Centre. Grillfire, a popular priced, casual, upscale American grill featuring an eclectic variety of steaks, chops, seafood, salads and burgers, currently has three locations – Merrick, Rockville Centre and Long Beach.
The George Martin Group recently opened Strip Steak, located in Great River, NY in Suffolk County. Strip Steak appeals to those discerning diners who appreciate a true upscale steakhouse experience.

Visit their website at www.GeorgeMartinGroup.com

Between October 17th and November 17^th, Spooters Spot-on Deals will feature a $50 Voucher for only $25. Join our mailing list at Spooters.com to find out when each deal is running or click on the widget to the right of this page.  For more YummyLI updates like our Facebook page at www.Facebook.com/Spooters.

To be included in either YummyLI.com or Spooters.com,  Contact: Christine Gerani at Christine.Gerani@SpotonLI.com

Dine Huntington Returns

Huntington Restaurant Week set for October 9-16

The dates have been set for the restaurant event of the year in the dining capital of Long Island.

Dine Huntington Restaurant Week, sponsored by Long Islander Newspapers and Huntington Township Chamber of Commerce, will be held October 9-16, 2011, showcasing restaurants from throughout the dining capital of Long Island – Huntington.

For eight days, Sunday through Sunday, October 9-16, participating restaurants throughout the Town of Huntington will treat customers to a 3-course dining experience for $24.95 per person plus tax and tip (Saturday until 7 p.m. only).

Dine Huntington Restaurant Week is a collaborative venture of Long Islander Newspapers the Huntington Township Chamber of Commerce that promotes and celebrates a vital sector of Huntington’s economy – restaurants.

Now in its third year, Dine Huntington Restaurant Week attracts diners to Huntington Township restaurants from all over Long Island

“We have seen Dine Huntington grow from an idea to an eagerly awaited annual event,” said Michael Schenkler, publisher of Long Islander Newspapers and Dine Huntington Restaurant Week organizer. “Thousands of Foodies watch for updates on the DineHuntington Facebook page and as Restaurant Week approaches, regularly check out the menus which are posted on the website, DineHuntington.com.”

While the aim of Dine Huntington Restaurant Week is to introduce new customers to area restaurants, the thousands of visitors it brings to town are beneficial to the local economy as a whole. Dine Huntington Restaurant Week last year brought thousands of diners to area restaurants, resulting in 40,000 meals served and an estimated $1.5 million in direct sales.

“The impact of Dine Huntington Restaurant Week is immense,” said Huntington Township Chamber of Commerce Chairman Bob Bontempi. “The restaurant industry plays a huge part in our local economy. More importantly, it has a ripple effect that benefits other businesses as restaurant patrons visit nearby shops and stroll the downtown areas.”

Patrons will be able to line up their Dine Huntington Restaurant Week excursions by logging on to www.DineHuntington.com where menus from participating restaurants will be posted.

Restaurants interested in participating in Dine Huntington Restaurant Week may call 631-427-7000 for further information. In addition, a limited number of sponsorships are available.

DINE HUNTINGTON RESTAURANT WEEK

c/o LONG ISLANDER NEWSPAPERS   149 MAIN STREET, HUNTINGTON NY 11743   631-427-7000

Participating Restaurants (as of September 21, 2011)

Albert’s Mandarin Gourmet, Huntington

Amicale Dining Experience, Huntington Station

Andrea’s 25 Ristorante Italiano, Commack

Besito , Huntington

Bin 56, Huntington

Bistro 44, Northport

Bistro Cassis, Huntington

Black & Blue, Huntington

Bonwit Inn, Commack

Café Beunos Aires, Huntington

Canterbury Ales, Huntington

Christopher’s, Huntington

Ciao Baby, Commack

Crew, Huntington

Dao Fusion Restaurant, Huntington

Fado, Huntington

Grasso’s, Cold Spring Harbor

Guido’s Italian Restaurant, Huntington

Harbor Mist, Cold Spring Harbor

Hermann’s Barolo, Melville

Hikudo, Huntington

Honu Kitchen & Cocktails, Huntington

Huntington Social-Supper & Spirits, Huntington

Jellyfish, Centerport

Jonathan’s Ristorante, Huntington

Kashi Sushi Lounge, Huntington

Kura Barn, Huntington

La Spada Cucina Italiana, Huntington

La Villini Family Style Restaurant, East Northport

Legal Seafood, Huntington Station

Mac’s Steakhouse, Huntington

Mannino’s Restaurant, Commack

Martoni’s Ristorante Italiano, Huntington

Mascali Restaurant, East Northport

Meehan’s of Huntington, Huntington

Neraki, Huntington

Nisen Sushi, Commack

Old Fields Restaurant, Greenlawn

Osteria Da Nino, Huntington

Perfecto Mundo, Commack

Piccola Bussola Ristorante, Huntington

Pomodorino Ristorante Italiano, Huntington

Porto Vivo, Huntington

Prime: An American Kitchen, Huntington

Primo Piatto, Huntington

Ravagh , Huntington

Red Restaurant, Huntington

Rookies Sports Club, Huntington

Ruvo Restaurant & Bar, Greenlawn

Spice Village Grill, Huntington

The Clubhouse, Huntington

The Crossroads Café, East Northport

Tutto Pazzo, Huntington

Vitae Restaurant & Wine Bar, Huntington

34 New Street, Huntington

516 American Kitchen & Bar, Syosset

It’s February 1st and you know what that means. Valentine’s Day is coming up! It is engagement season, anniversary celebrations and for most, just an amazing date night for two. To help you choose that perfect restaurant for that perfect evening we asked some of Long Island’s best restaurants what romantic meal we must-have off their Valentine’s Day menu!

“Try our Land and Sea for Two, lobster poached in Champagne and sliced filet mignon with delicate roasted shallot sauce served with heart shaped potatoes gratin, roasted beets and crisp tobacco onions.” -Stuart Brown, Chef-Owner

Fork & Vine Restaurant

32 Railroad Ave.

Glen Head, NY 11545

For Reservations: (516) 656-3266

www.forkandvineNY.com

“We are serving specials of the day as well as our regular a la carte menu, one of our specials will be Lobster Tournedos with shredded crab in a sherry vinaigrette, as well as beef wellington in a porcini mushroom sauce. And last but not least we are serving Crepes “flambee a l’orange” and Chocolate Fondue. We will be having live music walking around to tables for a very romantic evening, reservations required” -Biana N. Novofastovsky

Burton & Doyle SteakHouse

661 Northern Blvd

Great Neck, NY 11021

For Reservations: (516) 487-9200

www.burtonanddoyle.com

“Our buttermilk fried blue point oysters with roasted corn, applewood bacon & green chile aioli are the perfect aphrodisiac to start off your romantic meal on Valentine’s Day paired with a glass of bubbly champagne to toast the the evening. Request a table near the fireplace for the ultimate romantic experience.” – Jason Barlow, General Manager

HONU Kitchen & Cocktails

363 New York Avenue

Huntington, NY 11743

For Reservations: (516) 421-6900

www.honukitchen.com

“A must-have for Valentine’s Day is the luscious enchiladas filled with beef barbacoa and seared shrimp baked in a light chile costeno cream salsa. End the meal with the bleeding hearts cake, a light sponge cake flavored with Mexican chocolate served with raspberry puree and whipped crema. Seal the meal with a besito (a little kiss).”            – Matthew Lake, Executive Chef

Besito Mexican Kitchen

402 New York Avenue

Huntington, NY 11743

For Reservations: (631) 549-0100

www.besitomex.com

Besito Mexican Kitchen

1516 Old Northern Blvd

Roslyn, NY 11576

For Reservations: (516) 484-3001

www.besitomex.com

Blue Point Oysters and Prosecco Champagne, trust us when we say “she will not complain”. Strip Steak’s Porterhouse for two is a cut above, wonderful for any couple in love. The creme brulee duo is a sweet delight and a perfect ending for a perfect night! – Chef Michael Bender

George Martin’s Strip Steak

60 River Road

Great River, NY 11739

For Reservations: (631) 650-6777

www.georgemartingroup.com

“Four Play” of miniature desserts a dessert sampling featuring; Champagne & Cognac Sabayon with fresh market berries , Coconut rolled Cheesecake Truffles with tart cherry and mint “pesto”, Espresso Gelato -Roasted Hazelnut Tartufo and a petite G.M. the Original Brownie. -Chef Christopher Holt

George Martin The Original

65 N. Park Ave.

Rockville Centre, NY 11570

For Reservations: (516) 678-7272

www.georgemartingroup.com

T.G.I. Friday’s® Celebrates Grand Re-Opening of Flagship Location

Westbury, NY Event Includes Musical Performance by Ryan Star

NEW YORK –  To honor its long-standing history in the Long Island community, T.G.I. Friday’s restaurant hosted a night to remember at its newly renovated, flagship location in Westbury, NY. For nearly 30 years, Long Islanders have frequented the Westbury bar and restaurant for special celebrations or simply to blow off steam after a long workday. Since the early 1980s – when T.G.I. Friday’s first popularized the Long Island Iced Tea cocktail – T.G.I. Friday’s has expanded its Long Island presence to 15 locations.

To celebrate the grand re-opening, T.G.I. Friday’s invited Long Island guests and local dignitaries for a night of entertainment. On December 9th, attendees were treated to food, drinks, a flair show from the company’s famous World Bartending Champions and a special performance from Atlantic Records recording artist and Long Island-native Ryan Star.

“T.G.I. Friday’s prides itself on knowing how to throw a party,” said Ricky Richardson, Chief Concept Officer for T.G.I. Friday’s. “Westbury is one of our oldest and most successful locations on Long Island and our guests fully embody T.G.I. Friday’s infectious energy. In that spirit, Ryan Star’s performance for our guests was the perfect ending to the celebration.”

The 10,200-square-foot location features a renovated interior and exterior. The large, multi-level design incorporates the best elements from some of the top T.G.I. Friday’s locations around the world. This includes exposed brick walls, red dining furniture, dark wood tables, a tin ceiling, and pop culture memorabilia accents. The new four-sided bar area, located at the center of the restaurant, serves as a symbol of T.G.I. Friday’s heritage in and knowledge of mixing the greatest drinks and hosting the best happy hours.

The flagship bar and restaurant is located at 829 Merrick Ave, Westbury, NY 11590-6693. Hours of operation are from 11:00 a.m. ET daily to 1 a.m. ET on weeknights and 3 a.m. ET on Fridays and Saturdays.

About T.G.I. Friday’s

T.G.I. Friday’s restaurant offers authentic American food and exciting drinks in an atmosphere that provides an energizing Friday feeling – any day of the week. Friday’s guest recognition program, Give Me More Stripes®, rewards our loyal users with great deals and fun events year-round, creating an engaging consumer experience. As the original casual dining restaurant, T.G.I. Friday’s differentiates itself with a unique point of view which promises to exhilarate its guests with the feeling of Friday. T.G.I. Friday’s, which operates more than 900 restaurants in more than 60 countries, is also famous for its knowledgeable and charismatic bartenders, approximately 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.”

T.G.I. Friday’s is part of Carlson, a privately held, global hospitality company headquartered in Minneapolis, Minnesota. Carlson encompasses more than 1,075 hotels including, Radisson®, Country Inns & Suites By CarlsonSM, Park Inn® and Park Plaza®; more than 900 restaurants including T.G.I. Friday’s; and a majority stake in Carlson Wagonlit Travel; the global leader in business travel management. Carlson operates in more than 150 countries and its brands employ about 150,000 people. For more information, visit www.fridays.com or www.carlson.com.

Social Buying Network “GrubLife Metro” Debuts on Long Island, New York
New Long Island Based Business Introduces Deep Discount Food and Lifestyle Deals to Local Long Island Residents

Syosset, NY - Following the lead of industry heavyweights like GroupOn and LivingSocial comes GrubLife Metro; a new Long Island based social buying network focused on connecting Long Islanders with discounted offers from local businesses in their area. While not necessarily breaking new ground with the concept itself, GrubLife Metro is consciously and specifically taking a hyper local approach at using the group buying model to effectively reach an enormous and startlingly underserved demographic – Long Islanders. Many people forget; if it were a state, Long Island would rank 12th in population and first in population density in the United States. It is largely a hotbed of consumers that are willing to buy and eager to save!

Here’s how the process works: Long Island consumers that sign up for a GrubLife Metro account at www.GrubLifeMetro.com receive a daily email with a GrubLife Metro deal. Offers would include various discounts at eateries and bars around town, on activities like bowling and skydiving, services like going to a hair/nail salon or a fitness center. Daily discounts are at 50-70% off regular business prices. Their initial deals are from well known and established North Shore businesses such as Paragon Salon, Table 9 and Basketworks with new deals coming out live on the site several times a week.

“Everybody likes to save money,” said Andrew Drazan, Partner at Grublife Metro “and our site acts as a local savings resource. It is for Long Islanders, by Long Islanders.”

For more information or to sign up for GrubLife Metro, please visit: www.grublifemetro.com

LIKE GrubLife Metro on Facebook by checking out http://www.facebook.com/grublifemetro

Head Judge on Top Chef Tom Colicchio to Visit Adelphi University on October 27, 2010

GARDEN CITY, NY, October 2010—Adelphi University is pleased to welcome Tom Colicchio, renowned chef, restaurant owner, cookbook author, and head judge on Bravo’s Top Chef series. The event will take place on Wednesday, October 27, 2010, at 7:00 p.m. in the Ruth S. Harley University Center’s Thomas Dixon Lovely Ballroom. It is co-sponsored by Lackmann Culinary Services.

Tom Colicchio’s career reached a turning point when he co-founded the Gramercy Tavern in New York City in 1994, where he served as a co-owner and executive chef of the restaurant. It was voted the Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. He also founded the Craft Restaurant chain, which has grown to include locations across the United States, and the recently established Colicchio and Sons restaurant in New York.

Mr. Colicchio is best-known for his role as head judge on Bravo’s Emmy Award-winning reality television program Top Chef. He also served as the consulting producer for Bravo’s Top Chef spin-off series, Top Chef Masters. The recipient of the 2010 Outstanding Chef Award from the James Beard Foundation, Mr. Colicchio has been awarded five James Beard Foundation medals for his culinary accomplishments. He has also published three cookbooks, Think Like a Chef (2001), The Craft of Cooking (2003), and ‘Wichcraft (2009).

Tickets for this event are on sale now and will be available at the box office for $15 to $25 depending on seating, or $7 for Adelphi students. For more information, please call the Adelphi University Performing Arts Center Box Office at (516) 877-4000, or visit

http://aupac.adelphi.edu/season.php

About Adelphi University: Adelphi University, chartered in 1896, was the first institution of higher education for the liberal arts and sciences on Long Island. Through its schools and programs—The College of Arts and Sciences, Derner Institute of Advanced Psychological Studies, Honors College, Ruth S. Ammon School of Education, University College, and the Schools of Business, Nursing, and Social Work—the co-educational university offers undergraduate and graduate degrees as well as professional and educational programs for adults. Adelphi University currently enrolls nearly 8,000 students from 41 states and 60 foreign countries. With its main campus in Garden City and centers in Manhattan, Hauppauge, and Poughkeepsie, the University maintains a commitment to liberal studies in tandem with rigorous professional preparation and active citizenship.

NOFO Rock & Folk Fest
Peconic Bay Winery • 7/31 & 8/1
Jorma Kaukonen, Mountain-featuring Leslie West & Corky Laing,
Richie Havens and more…

CUTCHOGUE, NY  – The NOFO Rock & Folk Fest will take place on Saturday, July 31 and
Sunday, August 1 in the open fields of Peconic Bay Winery on Main Road (Rt. 25) in Cutchogue. The
event will run from 10 a.m. to 7 p.m. both days with music commencing at 11 a.m.
The two-day landmark event will raise funds and awareness for the East End Arts’ Council to expand music
and art programs offered at Brecknock Hall located on the Peconic Landing campus in Greenport.

The NOFO lineup includes: Jorma Kaukonen (of Hot Tuna & Jefferson Airplane), legendary Richie Havens and rock ’n roll guitar hero Leslie West. West will perform with both of his popular bands—Mountain and West-Bruce Jr. & Laing (a 70s rock ’n roll collaboration between members of Mountain and Cream.)

Also on the bill are alternative rock pioneer Pat Dinizio of The Smithereens and Devon Allman with his band Honeytribe. Devon often tours, opens for and plays with his father and modern music trail blazer, Greg Allman.

Many more musicians and musical acts from throughout the tri-state music scene will perform on both the main stage and on acoustic stages that will be set up throughout the festival grounds.
Peconic Bay Winery General Manager Jim Silver stated, “Quality music and interesting cultural events go
hand-in- hand with the North Fork Wine Country. This festival will celebrate artists, writers, musicians
and the North Fork as a cultural destination while providing support for cultural youth programs in our
community.”

As an added feature of interest, the festival will include a farmers market showcasing locally grown
produce, plants and farm-related items. The event is kid-friendly and will offer activities for children.
There will also be plenty of room to spread out and toss a Frisbee or a beach ball.
Founder of BIG SUGA Productions, Josh Horton concluded, “I am proud to be a part of this festival. It is a
family- friendly event designed to promote the arts. We’re bringing great music, music fans and East End
Arts Council together for a quality show and an important purpose.”
For tickets and information:
www.noforockandfolkfest.com

Nonfat Gingersnaps

Contributed by SporkorFoon/ Original recipe by David Leibovitz

David Leibovitz, you are my hero.  Now, we all know that I have undergone some crazy adjustments to my diet to knock off the holiday weight (which worked like a charm and I’ve lost the 7 pounds I gained over the holidays plus 4 more! And these changes don’t make me want to eat my arm off anymore!  Score!), but I have reintroduced coffee and alcohol because I couldn’t take it anymore (and I reintroduced both of them by having an Irish Coffee. Two birds. One stone. Happy Teanna) and now I will introduce these amazing cookies.

Please click  here for Dave’s recipe and the story on how he came to create these amazing cookies!

Crazy Pumpkin Pizza with Leeks, Chorizo, Pine Nuts, Feta…

by SporkorFoon

Now, I know what you are thinking. This pizza sounds crazy. But let me tell you this. This is an unbelievably delicious, completely satisfying, and unique pizza.  I saw this on Tastespotting maybe two weeks ago and have been itching to try it ever since. 
If I open a restaurant or find myself on Top Chef one day (because I could make scallops and gremolata and be a part of this cast. Even though this is “Top Chef, not Top Scallop!”), this is the type of thing I would make that would really make you go “hmm”.  And if you are making this for the non-adventurous eater (“Meat and potat”uh”s”, as my father says), this would be one of those dishes where you tell them the ingredients after they try it (and fall in love with it).

I made some changes to the recipe, but you really have to give credit to Mike at Mike’s Table for coming up with this amazingly crazy recipe.The creamy pumpkin “sauce” along with the feta and chorizo and roasted squash was like nothing I have ever tasted before. The flavors were spicy and sweet, with a hint of pumpkin and warm flavors, and were complimented by the perfectly crunchy dough.  I will be sure to make this again and again.
Recipe adapted from Mike’s Table

Dough (good for 2 pizzas, or one thick crust)

3 cups flour

1 cup warm water

2 tsp extra virgin olive oil

1.75 tsp active dry yeast

1.5 tsp honey

1 tsp salt

Pumpkin Sauce
Extra Virgin Olive Oil

1 shallot, minced

5 cloves garlic, minced

1 1/2 cups pumpkin puree

1 cup vegetable broth

1 tablespoon thyme

1 1/2 tablespoon sage, roughly chopped

1 dried chile (I used a California chile)

2 tsp pumpkin pie spice (or use your own combination of cloves, cinnamon, ginger or all spice to taste)
salt and pepper to taste

Toppings
20-25 kalmata olives, sliced

1 leek

1 cup butternut squash, diced and roasted

6-8 oz feta cheese

1/4 cup pine nuts, toasted

3/4 cup chorizo

Directions

Preheat oven to 450 degrees F.

Dough

First, prepare the pizza dough as that needs time to rest.

In a small bowl, pour warm water (as in pretty warm, but not piping hot) and yeast. Let sit for 5 minutes until the water is cloudy or foamy. Mix remaining dough ingredients together. A food processor with a dough hook is definitely easier, but you’re welcome to use a hand mixer, too. Once the yeast is ready, add to remaining ingredients and mix well. The dough should naturally come together into a ball, being neither goopy nor overly tacky. If it is, add small amounts of water or flour to get the right consistency. Punch and knead the dough until it is smooth.

Very lightly oil a bowl and place the dough in a bowl, covering the top with a towel. Let sit in a warm place for about an hour.

After the dough has risen for an hour, cut it in two and form a ball out of each half and place these two on a lightly floured surface. Cover with a towel and place this back in your warm place again. Let the dough rise for an additional 45 minutes (the dough should roughly double in size).

Toppings

If using a pizza stone that requires heating, place it in the oven to heat. While heating the stone, rub a halved acorn squash with olive oil, salt, pepper, and let it roast in the oven. When fork tender (anywhere from 45 minutes to an hour), skin it, cube it, and set it aside.

In a dry pan, toast the pine nuts for 2 minutes or so. Set aside.

Remove chorizo meat from casing and brown for 7 minutes. Drain grease and set aside.

Rinse the leek well and chop finely.

Sauté the leek for 7 minutes or until tender. Set aside.

Slice olives and set aside.

Sauce

Begin by dry toasting the pepper in a pan for a minute or two. Sauté the minced shallot in a bit of olive oil over medium heat for 6 minutes and then add the minced garlic for 1 minute more. Add the pumpkin purée to the pan along with the vegetable broth, herbs, and seasoning. Simmer for 5 minutes and puree in a food processor or blender. Return the sauce to the pan and continue to simmer for 10-15 minutes further until you reach your desired texture. Set aside.

Finally, working quickly, toss your dough to the size appropriate for your pizza stone. Throw a generous sprinkle of cornmeal (to prevent sticking) or spray with vegetable spray, lay on the dough, ladle on the sauce, and toss on the toppings (if you have more handy than you can fit on your pizza, don’t overcrowd it–just hang onto it and eat them later). Bake this in the oven for roughly 20 minutes or until crust is golden.