I never met a pizza I didn’t love. Pizza is by far my favorite food. It has been that way since I grew my first tooth and I could chew. One of my dreams when I was a child was to open my own pizza shop. Well that dream has yet to come true, but it has come true for Dominic Dimler of the new BRICKFIRE PIZZA restaurant which is located on the boarded of Osceola and Dresser next to Snap Fitness.
I had a chance to talk to Dominic a couple of weeks ago and hear how he was able to fulfill his lifelong dream of owning a pizza shop.
Dominic is passionate about pizza. He loves what he does and says it’s an honor to be able to make his beloved pizza every day. His restaurant is warm and inviting where friends and family alike can come and share good times and fabulous pizza. Dominic also has a fun side too. It comes out in his bubbly personality and some of his pizza creations.
One idea Dominic had and has now become a great success, is his Creation Donation of the Month. He uses his creative pizza ideas and couples them with and organization or group that would benefit from local charitable donations. He and his team make it fun and creative by making piazzas with things like tater tot hot dish or the very popular cheese burger and fries pizza. They enjoy coming up with creations and even some of his customers have gotten involved and are making new suggestions too.
I asked Dominic what his favorite pizza was and without any hesitation he said, “he loves all pizza, but never tires of a basic pepperoni and mushroom,” and even want as far to say; he could eat it every day. Now, he was speaking my kind of language!
Next, I wanted to know what his favorite meal was outside of pizza. This can be a difficult question for true pizza lovers, but he said, he and his family also love salmon. He went on to share that when they get some time away from the restaurant, salmon is their “go to food.” I asked if he would be willing to share his recipe with our WildChow readers. It’s easy and delicious!
Dominic and I also partnered up for this Lenten season and would like to offer you an exciting new alternative to your usually fish fry on Friday nights. Wisconsin Walleye Pizza! As many of you know I love wild game (almost as much as pizza) and have made it one of my passions. Last Summer I was asked to share some of my recipes on the Kare 11 morning show. One of the recipes I created was a walleye sandwich which was a huge hit. The walleye sandwich was so good we created it into a pizza and as they say, the rest is history.
Dominic will be offering this same pizza in his restaurant through the end of March on Friday nights. We hope you will stop in and try it or if Walleye is not your thing there is always a cheese and veggie pizzas.
Dominic loves what he does and is excited to be a part of our community here in the River Valley. I hope you will stop in and see him soon. He is open for lunch and dinner Wednesday-Sunday 11am-10pm. Be sure to check out his specials and more. And the rest they say, well it’s….Amore!
Salmon with Whole Grain Mustard Cream Sauce
1 lb. Salmon (2-8 oz. skinless filets, thawed)
1/4 Cup Whole Grain Mustard
4-8 oz. Mushrooms, sliced
2 Roma Tomatoes, diced
1 Tablespoon Fresh Chives
8 oz. Asparagus Tips (1 bundle)
1 Cup Heavy Cream
3 Cups Spinach
1/4 Cup White Wine
1/2 Tablespoon Minced Garlic
Juice from 1/2 a lemon
Salt and Pepper to taste
Heat olive oil in a cast iron skillet until pan is hot. Sear salmon filets in olive oil for roughly 2.5 minutes on both sides. Remove salmon from skillet and set to the side. Deglaze the same skillet used for the salmon by pouring the white wine into skillet. Add mushrooms, garlic and asparagus tips and let cook for a couple minutes. Next add the spinach and squeeze the juice of half a lemon. Stir it up. After the spinach is nicely cooked finish the sauce by adding cream, whole grain mustard and tomatoes. Add the salmon back to the sauce and let cook a few minutes before serving. Yum!