The Pies that Provide!

It was a nice Missoula evening in May and people were taking their seats in Biga Pizza. Their bellies were empty while they patiently awaited the first annual fundraiser for the Missoula Food Bank. The evening entailed five acclaimed local chefs armed with fresh ingredients, pizza dough and their creative power. The attendees were all handed a number, which they used to bid on numerous pizzas. The proceeds of the event were given to the Missoula Food Bank.

The event was filled with many unique flavor combinations and a final donation of around $2,000. It was sure a success. Some of the highlighted combinations were: Foie Gras with Ricotta cheese, Asparagus and Pea Shoots (The Pearl), pizza Pescatori with a Saffron Aioli (James Bar), Duck Breast with Squash and Thai Basil (Iza), and Brocolini with Asparagus, Pea Shoots and Kalamata Olives (Scotty's Table).

The highest bid pizza in the savory category was a creation of Jason Willenbrock, of Posh Chocolat! It was made with fresh mozzarella, prosciutto, arugula, freshly grated Parmesan cheese and topped with truffle oil. The pizza was sold for $155. In the sweet category, there was only one contestant, Ana! Her Elvis pizza defiantly stole the show. The dough was brushed with butter, sprinkled with cinnamon and sugar, and drizzled with Posh’s Thai peanut caramel. Then topped with bacon, mozzarella cheese and bananas. As it sat in the pizza oven you could see the sizzling caramel, mozzarella and the sweet smell of cinnamon and sugar. As the highest bid pizza of the night it sold for $160. When the Elvis bidding had ended Jason was so excited, he ran to the shop and threw in a 10 piece Posh Truffle Collection.

As the night went on and the money kept flowing in for these impressive pizzas, Bob Marshall the owner of Biga, made a little speech. He expressed his gratitude to the chefs participation and to the attendants who great fully gave their time and money for this worthy cause. He explained the essence of the evening was creating food for food. He then did the unexpected, Bob busted out the champagne, giving pizzas to all, and he offered desserts to anyone with the appetite to spare. It became a open house of exquisite pizzas. The night was an overall success. A big thanks to Bob Marshall and Biga's staff for hosting a wonderful event. The attendants and chefs had a great time, everyone left satisfied and excited for next year.