Meet Aman Boyd, local food buyer/pizza maker

by

comment
revolution.jpg

Aman Boyd, loves NoDa's vibe, but soon after he opened the neighborhood's corner pizza joint with his wife, Dena Bashiti, he realized the industry's way of preparing pizza didn't jive with the way they wanted to do things. Disappointed to find that many restaurants used pre-made, frozen ingredients, they began seeking local farmers and merchants who could help him realize his fresh food goals for Revolution Pizza and Ale House. But he doesn't stop with the groceries; he's also interested in providing the Queen City with a variety of local — meaning made in North Carolina — brews.

Creative Loafing: When you say you use fresh, local food — what do you mean exactly?

Aman Boyd: We buy as much produce as we can from local farmers, like Grateful Growers; we have our flour milled locally; we shop at farmers markets; we even asked Chef Harry Peemoeller, of Charlotte's Johnson and Wales, to create our pizza dough recipe; not only that, we make our own mozzarella, gelato and salad dressing. It's all part of the revolution; we don't want to buy pre-made, pre-shredded, frozen foods because we don't really know what's in it. I can honestly tell any of my customers that I know what is in the food on their plates and I know how it was made, and by whom. I even know where most of the ingredients came from. That bit of effort makes the quality of the food stand out. Plus, if I need supplies, I just get in my truck and go get them.

What is your favorite local brew?

It's a moving target. Right now, I'd have to say Allagash White. It's a Belgium-style wheat beer in the same style as Blue Moon. The beer being made in North Carolina can rival beer made anywhere else, and we want to feature that. It's also one of the best parts of the job, tasting the new drafts. I'm really looking forward to tasting Olde Meck Brewery's beer.

Tell me about Revolution Pizza's logo.

That's Demeter, the Greek goddess of the bountiful harvest. She represents all of the great things that come out of the ground that we harvest and take advantage of. Demeter taught humans how to grow, prepare, preserve and use grain, so she represents Dena and my take on pizza and our determination to make everything in-house.

Revolution is located at 3228 N. Davidson St. Contact them at 704-333-4440

(photo by Logan Canale)

Add a comment