PIZZA a
rant industry since he immigrated to Alberta with his family in
1982.They had run a few restaurants in Edmonton and one in Rimbey, which is still owned by one of his brothers. Eventually, he and his three brothers left to go set up their own restaurants, all choosing places around southern Alberta, with Eddie and his wife Margo eventually setting up shop in Picture Butte. “We were looking for something outside of
P
Edmonton,because our son was 12 years old at that time,and we thought…we were hoping like, just to go for small towns. It’s good for kids and communi- ty, it’s different, he will learn
something.Always, small towns are better then big cities, that’s what we thought,and we were looking for a restaurant,” said Farrage.“We found one in Picture Butte,and we moved to Picture Butte. It didn’t take us too long; within six days we signed the lease in Picture Butte,
a Farrage family tradition
izza is a favourite food of many Canadians, but it can be hard to make on your own. Eddie Farrage has been in the restau-
and we moved from Edmonton to Picture Butte.” Eddie’s Cuisine and Pizza opened up in Picture
Butte in September 2003, with a second location called Eddie’s Pizza and Donairs in Nobleford open- ing a few years later in 2009, that is run by his son Andrew. “It’s something I enjoy to do. Food, it is one of my best things,and we kind of kept going with that.” Although they offer other fare — such as pasta and burgers — on their menus, with pizza being featured in the name of the restaurants,people expect some seriously great pizza to be served. Farrage said their pizza is a family recipe that he and his brothers have used since they first started in the restaurant business. Farrage says that to make a great pizza, you need
three things: good dough, a tasty sauce and quality ingredients.But ultimately, it comes down to cook- ing with passion. Pizza dough is typically made with six ingredi-
ents; water, dry yeast, flour, salt, sugar and
oil.As not all ingredients are the same, Farrage says you need to ensure the ones you use are of good quality,
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especially when it comes to the yeast you’re using. “Even the yeast has something to do with it,” said
Farrage.“All the yeast is not the same, so it makes a lot of difference with the dough.” You also need to be careful when the dough is
rising,because if it goes for too long or too little of a time, it can ruin the dough. Pizza dough, once risen, also has a set shelf life, so once it finishes ris- ing, you’ll want to construct your pizza. “The dough, it rises three times in its lifetime,”
said Farrage.“When you do it, you got to keep that in mind,because when you press that dough, it rises,so you get a third of the life of the dough, it’s gone. So that is when you’ve got to make sure, in order to have it fresh, you’ve got to keep that in
mind.You don’t want to play with it again, OK, sec- ond time will be when you serve
it.This way you will have your fluffy (dough), the crispiness in the pizza, everything.” For the sauce, Eddie advises that you shouldn’t be
afraid to play around with it until you come up with a recipe that you love. “I remember, it took us a long time before we
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