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Bar Julian’s Knead to Know series invites industry talent to collaborate on pizza — and philanthropy

Written by FEIFEI SUN

NEARLY A YEAR after joining Thompson Savannah as executive chef, Rob Newton has launched a new food series at the riverfront hotel, this time with a charitable, community-focused twist: Knead to Know is a monthly collaboration that invites local chefs to share their take on a longstanding crowd pleaser — pizza — for worthy causes.

“I’m the new guy in town, and I thought it would be fun to hang out with and get to know other chefs in town, and see what we could do through a level of collaboration and camaraderie,” Newton says of the inspiration behind the idea. Each month, he invites a local chef to Bar Julian, the Thompson’s rooftop bar, to create a specialty pizza, with a portion of proceeds going to a charity of the guest chef’s choosing. “Chefs by and large all love pizza, but not everyone has a giant pizza oven in their kitchen.”

In May, Newton welcomes Meredith Sowell, pastry sous chef at the Perry Lane hotel, who plans to bring a dessert pizza inspired by nostalgia for the peanut butter and jelly sandwiches of childhood, created with one of her favorite sweets: homemade Nutella. “I’m excited to be a part of this because I love working with other chefs and being inspired by their work,” Sowell says. “The industry is a pretty tight-knit community in Savannah, and we’re always excited to cheer on each other’s new openings and concepts.”

Knead to Know launched in February with chef Joseph Harrson of Common Thread, who kicked off the series with his interpretation of a clam pie, topped with littleneck clams, pecorino, chicories, tomato vinaigrette and lemon. March saw chef Chris Hathcock of Husk Savannah off er a pizza with pork salume, Georgia shrimp, sea beans, caramelized onions and ricotta. And in April, chefs Cody Taylor and Jiyeon Lee from Heirloom Market BBQ in Atlanta debuted a Korean-style short rib pizza topped with kimchi tomato sauce, mozzarella and basil.

To date, the series has brought in more than $1,500 for organizations including Rootstock Community Foundation, Renegade Paws Pet Rescue and the World Central Kitchen’s Ukraine relief eff orts.

Total funds raised are a heartening metric, but so, too, is community involvement, Newton says. “Seeing people turn out month after month and really rally behind each chef’s organization has been a pleasant surprise,” he says. “It’s been a great way to say hi to and get to know the local community.”

Bar Julian

“ I’m the new guy in town, and I thought it would be fun to hang out with and get to know other chefs in town, and see what we could do through a level of collaboration and camaraderie.”