23 minute read
Saucy’s Pizza Barn
A new facade announces the new Saucy’s Pizza Barn in the former Pizza Inn location.
Saucy’s Pizza Barn owners Valerie Coleman-Cuddy (L) and Melody Bice (R) are excited to greet their customers as the eatery now has its doors open for business.
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Bringing a unique dining experience...
Saucy’s Pizza Barn offers a menu to fill any appetite
* Story By Ivan Sanders & Photos by Ivan Sanders & Contributed *
Many have taken notice of joined forces to become the newest busiall the busy work going ness owners and have been in full force on at the former Pizza transforming the former Pizza Inn into Inn eatery wondering just Saucy’s Pizza Barn. what is going on and what happened to The new owners are Valerie Colemanthe long time eatery. Cuddy, who spent 28 years with Beef During a time that COVID-19 resulted O’Brady’s, and Melody Bice, who had 20 in the restaurant being closed for a short years under her belt with Pizza Inn. time, some other unforeseen circumstanc- “Obviously, COVID-19 and other things es took place that ended with the business happened and Beef O’Brady’s shut down becoming available. and I was offered the opportunity to come When no one stepped forward to take over here with Melody hiring in as the advantage of the franchise on the business, second GM working with her and we just two familiar faces to local customers who started talking about different things,” said dined at both Pizza Inn and Beef O’Brady’s Coleman-Cuddy.
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Kitchen manager Chris Scott prepares a fresh pizza. Server Roger Fife runs a fresh pizza straight from the oven.
“My experience at Beef O’Brady’s of 28 years and she has 20 years of Pizza Inn experience and we were working together and everything was rolling along and then we had the opportunity come up that if we wanted to purchase the business, not the franchise, but to purchase everything in here if we wanted to do something and we just decided ‘Hey if no one is going to renew for a Pizza Inn, why don’t we try something.’”
Both could have elected to continue with the franchise, but by doing so they would have limited some of the ideas they had they felt would be met with enjoyment from their future customers which a franchise wouldn’t allow to happen.
“We thought we could bring the wings and other things into it but if you are with a franchise you can’t bring other things in that you want to add,” Bice confirmed.
According to Coleman-Cuddy, they wanted the flexibility to change up the menu and add different items. With the buffet being a hit, the new owners said that was a no-brainer to keep but have also already added a variety of wings and sandwiches.
It was interesting to find out just how the two came up with the new name for their business.
“As we were sitting around like this and just talking about what we would call the restaurant and different things and I was like ‘Gosh Mel we are going to be women business owners and we are saucy’ — at first, I said sassy and then I said saucy and so we threw that around for a little bit,” Coleman-Cuddy said with a chuckle.
“We couldn’t decide if we wanted to put the pizza in the name or not and then we started thinking about remodeling and different things that we were going to do with the restaurant with painting and all the things that we have done.
“We knew it was getting creative where it was looking like a barn so that is kind of what we did,” Coleman-Cuddy continued. “It is kind of funny because we were first tossing around Saucy Mama’s which is kind of a funny thing now and now we are like thank God we didn’t call it Saucy Mamas.
“I just texted her late one night and asked her, ‘Hey Mel, how about Saucy’s Pizza Barn?’ We like the rustic look and we were changing the colors and the things we were picking out and she was like ‘I love it!’
“So it stuck and if you look at our pizza names and if you think of a barn it’s kind of like a pizza barn. It’s more of like a farm and we tied it all in together.”
Together, the ladies came up with the sandwiches they added to their menu with great favorites like Philly Cheesesteak, Philly Chicken, a Club, an Italian Sub, an Italian Steak, Meatball, Chicken Parmesean, Turkey, and Ham & Cheese sandwiches.
Then the two worked on their unique specialties as Coleman-Cuddy took charge of the wings and Bice handled the pizza side of the business in piecing their final menu together.
“We thought way outside the box with chicken wings trying to come up with something no other restaurants had,” Coleman-Cuddy added. “Like Old Bay seasoning which is so good on chicken wings.
“And ranch— most people dip their wings in Ranch but no we thought we are going to sprinkle ranch season as a dry rub and that’s really good too.
We also have the really mild wings for those who like mild and we have the buffalo with the mild sauce.”
Bice added, “We also have Sriracha Bourbon, BBQ Moonshine which is sweet with a little spice, Stinging Honey Garlic which are really good, and a Texas Pete rub.”
What makes Saucy’s Pizza Barn wings even better is that the wings are not cooked in oil but in an air fryer.
“When Mel and I started to talk the
chicken wing part, we knew we had to get a fryer in here and how were we going to do this. We thought about the hood system and installing another hood system so your cost would get bigger and bigger and bigger,” Coleman-Cuddy stated.
“Our food rep guy who helped us choose our menu items, he was like I know a guy and let me bring him down to help you with measurements and stuff. So when he came down, he brought the air fryer up to us.
“He started to tell us that they were in Knoxville and all over Nashville and he was like I can set you guys up to go meet with a manager of a restaurant close to here,” Coleman-Cuddy continued.
“And I was like where is the closest one and he said, Pigeon Forge. So we were thinking Kingsport, Johnson City, or Bristol and he was like no you guys would be the only one around here that would have one of these air fryers.
“We got in the car and went down there and they let us watch how they did things and let us try the food and instantly we liked it and came back the next day and ordered it and got it installed. It has been awesome.”
Both agreed that the air fryer is much healthier because the wings are not being cooked in oil. The fryer is much like those used in home kitchens however it is a commercial-grade fryer.
Saucy’s wings are not breaded and basically have the rub applied and cooked in the air fryer.
What came as a surprise was the toughest call that had to be made dealt with pizzas.
“The pizza was our biggest challenge coming up with the pizza dough which is Mel’s side,” said ColemanCuddy. “She’s like you are the chicken wing expert and she’s the pizza expert you know and the sandwiches we did together that just rolled off our tongues together.
“But I think that was the biggest struggle was picking a good dough and a good sauce and making sure that everyone is going to like it. However, just today, I got called to a couple of tables and they were like this dough is just so much better than what they had and I was like thank you very much and we really appreciate that.”
“We came up with some cute, creative names for our pizzas that’s for sure to kind of go along with the theme too. We have been getting good responses and it’s been a little crazy in here the last few days,” Bice chipped in.
Some of the pizza choices include Cow-A-Bunga, The Cheesy Heifer, Wicked Chicken, Smokin’ Bird, Farmer’s Market, Clucky Spud, Mexi Moo, and Whole Hog.
Customers can also create their own special pizza from a fresh list of ingredients in small, medium, or large sizes.
Also, if one is in the mood for a breakfast pizza, Saucy’s offers their own take on Sunrise Specials Breakfast Pizza made with fresh eggs, a choice of cheese, protein, and veggies.
One thing the owners want to continue to do is to be active within the community by offering fundraisers which have already been taken advantage of.
If anyone needs an event catered, Saucy’s Pizza Barn appreciates the opportunity to work with anyone who may be interested in having an event catered.
“We have tons of catering already coming in — almost the entire month of August. We can do breakfast, lunch, and dinner and we can be creative with that. We want people just to come in and sit down and talk with us about what they need,” Coleman-Cuddy said.
And while there are a lot of things still to be completed due to a small window, Bice said they will continue to work hard to make their customers’ experience memorable.
“We are still a work in progress trying to get a few things done and it’s still going — it’s just going to take a little bit longer,” Bice said. “We only had a short limited space while we were closed to get some of the major things done and we are going to keep going.
“Everyone has accepted the change really well and they are seeing familiar faces. I kept my staff here and that has helped a whole lot.
“We are working out the kinks but everything has been going really well.”
The new owners wanted to give a word of thanks to everyone for the early opening success they have experienced.
“We want to thank the community for the outpouring of support. It has been overwhelming and we really appreciate it,” Coleman-Cuddy commented. “We welcome opinions and feedback from our customers.”
Saucy’s Pizza Barn’s hours of operation are Monday through Saturday from 11 a.m. to 9 p.m. Breakfast pizzas can be picked up at the drive-thru beginning at 8 a.m.
The lunch buffet is served from 11 a.m. to 2 p.m. while the dinner buffet is from 5 p.m. to 8 p.m. Currently, gloves are available that have to be used when utilizing the buffet bar due to COVID-19.
The restaurant will be closed on Sundays to allow employees time with their families.
The buffet bar is filled with several of the great food items now offered by Saucy’s Pizza Barn.
A skillet supper makes for easy entertaining
Roasts and hams certainly may get a lot of fanfare for holiday dining, but chicken is a versatile food that is mild enough to be molded into whatever flavor profile cooks desire. Chicken also can be dressed up so it easily competes with other protein sources for top billing on holiday tables.
Easily cooked on the stovetop in a flash, this recipe for “Almond Chicken With Peaches and Roquefort” from “125 Best Chicken Recipes” (Robert Rose) by Rose Murray can be customized and multiplied depending on the size of the crowd. While peaches may not be in season where you live during the holidays, simply substitute two small pears, which work well for fall and winter meals. Serve with crisp green beans and lemon
Almond Chicken With Peaches and Roquefort
couscous, which is easily made by adding 1⁄2 teaspoon grated lemon zest and 1 tablespoon fresh lemon juice to warm couscous.
2 skinless, boneless chicken breasts 1⁄4 cup all-purpose flour Salt and pepper 1 egg, lightly beaten 3⁄4 cup sliced almonds 2 tablespoons vegetable oil 2 unpeeled peaches, sliced; or 2 small pears, cored and sliced 1⁄4 cup dry white wine or chicken stock
1⁄4 cup whipping cream 2 tablespoons Roquefort or Gorgonzola cheese
1. Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1⁄4 inch. Dredge in flour mixed with 1⁄4 teaspoon each salt and pepper. Dip each breast in egg and coat with almonds. 2. In a large skillet, heat half the oil over medium heat. Add chicken and cook about 5 minutes per side, turning once, until golden and no longer pink inside. Remove to a warm platter and keep warm. 3. Add remaining oil to pan and heat over medium heat. Add peaches (or pears) and cook 1 minute. Stir in wine and bring to a boil; cook 3 minutes to reduce. Stir in cream, cheese and salt and pepper to taste. Cook stirring, until thickened. Spoon sauce around the chicken and serve.
Beef Roast With Dark Rum Sauce
Slow cooker meal makes holiday entertaining a breeze
The holidays wouldn’t be complete without a delicious meal to share with family and friends. A holiday roast is often the centerpiece of festive occasions. Having a go-to recipe for this classic main course makes holiday preparations that much easier.
Utilizing a slow cooker to make a beef roast reduces time spent in the kitchen, affording hosts more opportunities to mingle with their guests. That’s just the idea behind this recipe for “Beef Roast With Dark Rum Sauce” from “Crock•Pot® 356 Year-Round Recipes” (Publications International, Ltd) by Crock•Pot Kitchens. Beef Roast With Dark Rum Sauce Makes 6 servings
1 teaspoon ground allspice 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper 1⁄4 teaspoon ground cloves 1 beef rump roast (about 3 pounds) 2 tablespoons extra-virgin olive oil 1 cup dark rum, divided 1⁄2 cup beef broth 2 cloves garlic, minced 2 whole bay leaves, broken in half 1⁄2 cup packed dark brown sugar 1⁄4 cup lime juice
1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast. 2. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour. 3. In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime juice, stirring well. Pour over roast. Continue cooking on low 4 to 6 hours, or until beef is fork-tender. Baste beef occasionally with sauce. 4. Remove and slice roast. Spoon sauce over beef to serve.
Fire up the grill for smoky homemade pizza
Pizza is beloved by people from all cultures and backgrounds. It’s certainly easy to call a favorite pizzeria and order a pie with all your favorite toppings. But homemade pizza is easier than one might imagine. Invest some time into making “The Artisan” grilled pizza from “Grilled Pizzas and Piadinas” (DK) by Craig W. Priebe with Dianne Jacob.
The Artisan (Roasted Vegetables With Creamy Garlic Cheese) Makes one 12 x 12 inch pizza
1⁄4 fennel bulb, trimmed and thinly sliced, lengthwise 1⁄2 red bell pepper, sliced into thin strips 1 carrot, peeled and sliced 1⁄4 inch thick on the diagonal 1⁄2 cup sliced red onions 1⁄2 cup broccoli florets 1 portobello mushroom cap, sliced 1⁄2 thick 1 tablespoon fresh rosemary, roughly chopped, or 1 teaspoon dried 1⁄2 teaspoon kosher salt 1⁄2 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1 grilled pizza crust (see below) 1 tablespoon grated parmesan 1 cup shredded mozzarella 1 package boursin cheese
Preheat the oven to 400F. To make the roasted vegetables, toss of all of the ingredients with 1 tablespoon of the olive oil in a shallow baking dish. Roast until the vegetables are tender and lightly browned, about 25 minutes.
Brush the grilled side of the pizza crust with the remaining olive oil. Dust with the parmesan and sprinkle with the mozzarella. Spoon the boursin on top, without spreading it. Pile the roasted vegetables over the pizza.
The grill should still be hot from grilling the crust. Cook the pizza over medium heat or indirect heat for around 5 to 8 minutes. Check it after 1 minute by gently lifting up an edge of the crust with tongs or a spatula. If it is turning dark quickly, your fire is too hot. Move the pizza around the grill to get away from the heat. When the pizza is done, the crust will be crispy.
Before serving, garnish with the fennel tops.
Basic Grilled Pizza Dough
Makes two 12-inch crusts 3/4 cup warm water 1 packet active dry yeast (about 21⁄4 teaspoons) 1⁄2 teaspoon sugar 11/2 cups unbleached flour 1/4 cup whole wheat flour 1 teaspoon kosher salt 2 tablespoons cornmeal, preferably white, plus additional for the pan 2 tablespoons extra virgin olive oil, plus 1/4 teaspoon for the bowl
Pour the warm water into a small bowl or measuring cup. Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on your counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating the batch is good.
Measure the flours, salt and cornmeal into a large bowl. Add the yeasted water and the 2 tablespoons of olive oil. Mix well, stirring with a strong spoon. Lightly flour a clean, dry countertop. Form a ball of dough, place it on the counter, and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 8 minutes until the dough is smooth. Add only enough flour to prevent it from sticking.
Put the remaining 1/4 teaspoon of olive oil in a medium bowl. The dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn over several times until it is coated in oil. This prevents a crust from forming on its surface.
Cover with plastic wrap, and place in a draft-free, warm place, for 2 hours, until it rises to almost double in appearance.
Chill the dough in the refrigerator overnight, or for 1 hour to firm up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out.
Roll half of the dough out to about 12 x 12 inches. (This recipe makes two crusts)
Grill the dough on an inside or outside grill that has reached around 400 F. The dough should take about 3 minutes to cook. Watch for bubbles. To check whether your crust is done, lift the underside. It should be an even light brown with brown grill marks. A charred crust adds to the flavor.
Pick up the crust from the middle, using tongs, and place it on a cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.
The Artisan Roasted Vegetables with Creamy Garlic Cheese
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