Latest news with #PizzaWeek
Yahoo
13-06-2025
- Entertainment
- Yahoo
The Rooftop by Chef Jay Pisculli now open for the summer months
BINGHAMTON, N.Y. (WVT/WBGH) – A local restaurant is bringing a fresh look to its rooftop space. The Rooftop by Chef Jay, an extension of Downtown by Chef Jay Pisculli, is launching this summer with an array of food and drinks. The outdoor bar features everything from beer and frozen cocktails to a special menu with burgers, tacos, oysters, and more. Executive Chef Jay Pisculli says the renovated space will provide customers with a beautiful outdoor area to socialize. 'Like I said, if it's nice out, we'll be open. You don't have to go downstairs, you don't have to have a reservation, you can just come right upstairs, grab a seat or grab a drink, and we'd love to see you here,' said Pisculli. The Rooftop features live music on Fridays. A schedule can be found on its Instagram and Facebook accounts. The venue is also available for private parties. It's open every Tuesday through Sunday this summer, starting at 4 p.m. Maggie Memorial Golf Tournament once again benefiting children in need Pizza Week 2025: Brickhouse Pizza Company The Rooftop by Chef Jay Pisculli now open for the summer months 'Path Though History' explores beauty of Broome County NYSPHSAA Softball Championships to be held this weekend in Broome County Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
13-06-2025
- Entertainment
- Yahoo
Pizza Week 2025: Factory by Beer Tree
JOHNSON CITY, N.Y. (WIVT/WBGH) – News 34 Pizza Week continues with a stop at the Oakdale Commons. Our Special Pizza Correspondent, Mike Tanzini, shows us how Factory by Beer Tree is brewing up the perfect pizza to partner with its craft beer. Shake, Shimmy, Pivot, Turn. Are these dance moves? Not quite. These are the moves you need to master if you're going to be a successful pizza maker at Factory by Beer Tree Brew, an anchor tenant located at the ever-improving Oakdale Commons. Known for its good vibes and wide selection of cold, crisp craft beer, Factory also offers both traditional and non-traditional pizza pies to keep people coming back. Server and Bartender Jackie Ryder says their location is always booming with new customers. 'It's brought in a lot of people as well. The new Dave and Busters is bringing in a lot of people from out of town. They don't have a whole lot of craft beer, so we have the craft beer that brings people in,' said Ryder. Those pizza patrons keep coming back once they've had a chance to try a Factory Pie – a recipe that prides itself on simplicity, quality, and flavor. The dough is a hybrid of a Neapolitan-style and a semolina dough. 'Both of those doughs are high in protein and gluten, which makes for an airier, softer, chewier, but crisp pizza crust on the outside as well,' said Pizza Maker Nick Aiken. The dough is lightly coated in flour on both sides, and all of the air is pressed out of it which is critical for even cooking. 'You want to push out any air bubbles you might feel because you want to eliminate as many air sockets as you possibly can, so once it's going into the oven, it's an even cook,' said Aiken. Nick also shows me the proper way to spread and expand the dough. 'This is my dominant hand so I want to move this.' 'It's repetition and muscle memory. You'll get a feel for it,' said Aiken. This prevents holes from forming, a lesson that I could've used earlier this week! It's a good way to keep from tearing or ripping or creating too much pressure to make this side of the pizza a little thinner. This helps with the balance and even cooking along with the integrity of the dough. I hate to say it, but we learned that through experience this week. Now, the moment of truth – can we transfer the dough onto the peel without ripping it? 'This is kind of like putting the baby to bed – nice and gentle – no tears.' Now it's time to lay on the sauce – no fancy gimmicks or tricks – just simple, quality, fresh ingredients. 'What we like to say is that simplicity is king. We let the ingredients, the dough, and cheese itself do a lot of the talking. This is really simple. We have a tomato and a roasted garlic base, and we add herbs and spices just to bring it to life a little bit, but that's as much as I can tell you,' said Aiken. Nick applies the sauce using a cross pattern, which is a first for News 34 Pizza Week! 'The cross method. I don't think I've ever seen that before.' 'That's something you just learn through the trade. Some people make a spiral, some make a cross, and that helps cover the surface area so all of the parts touch that sauce instead of starting at one end and trying to disperse it throughout the rest of the pizza. You end up running out of sauce at the end, and it helps provide an event coat,' said Aikan. The toppings are applied underneath the cheese which creates a unique flavor combination that complements and melds all of the ingredients together for that perfect bite. And don't think that they're just tossing down toppings willy-nilly. Nick wants each customer to have a consistent experience, so you'd better count your pepperoni. 'I don't want a single pepperoni under 23 or 24,' said Aikan. 'I think we're at like 22 and a half. I'm just trying to get creative here. Here's a half and three-quarters, and we're around the magic number. You can't take that out of Jim's pay. Sorry, Jim – the pizza business is tough.' We top the pies with a special trifecta of mozzarella, provolone, and cheddar cheeses, and we carefully place them into the 600-to-800-degree wood fire oven. We shimmy, shimmy, shake it in, and then swing and pivot when it's taken out,' said Aiken. 'Ok, now pivot and turn. The pivot is key.' Even with two left feet, I managed to land the pie safely on the dance floor. Time to celebrate our masterpiece and take a bit with my new Factory friends. 'Here we go, one bite, everyone knows the rules.' Cheers! You can watch Pizza Week episodes and vote in our favorite pizza poll here. BCSO Featured Warrant: Michael Pavlisak Undocumented man to be deported after raping, strangling woman in Delaware County Pizza Week 2025: Factory by Beer Tree 'Market Greens' addresses food insecurity in local community Fill the Bus Campaign raises money for local food bank Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
11-06-2025
- General
- Yahoo
Binghamton Firefighters say ‘farewell' to another brother
HILLCREST, N.Y. (WIVT/WBGH) – Binghamton firefighters gathered to say farewell to another comrade on Wednesday, continuing what has already been a very difficult year for the department. The funeral for fireman Scott Pavlick was held at Saint Francis of Assisi Church in Hillcrest. Pavlick died unexpectedly last week at the age of 47 from a medical condition. This comes just months after fellow firefighter John 'J.R.' Gaudet died in the line of duty. He was a graduate of Chenango Forks and Ithaca College, where he was a record-setting swimmer. Pavlick was also a marathon runner. He joined the Binghamton Fire Department in 2008, attaining the rank of Lieutenant in 2023 and receiving several commendations for bravery. According to his obituary, Pavlick had a good sense of humor, a sharp wit, and a calm demeanor. His funeral procession drove past several Binghamton fire stations on its way to the church. Pavlick leaves behind his wife, Jodi, and 7-year-old son, Reagan. Donations to support his family are being collected by the Syracuse Fire Department Credit Union. To donate, mail your contributions to the address below. Make checks payable to: Syracuse Fire Department Credit UnionNote in the memo section: Lt. Pavlick Mail checks to:Syracuse Fire Department Credit Union211 Wilkinson StreetSyracuse, NY 13204 Binghamton Firefighters say 'farewell' to another brother Local eateries face off in Chef Show Down at Kilmer Mansion Pizza Week 2025: Vestal Bakery Law Enforcement Torch Run raises money for Special Olympics SRO Productions presents 'A New Brain' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
11-06-2025
- Entertainment
- Yahoo
SRO Productions presents ‘A New Brain'
JOHNSON CITY, N.Y. (WIVT/WBGH) – A semi-autobiographical musical that explores the healing powers of art and music is coming to the Schorr Family Firehouse Stage on Friday. SRO Productions is ending its season with William Finn's 'A New Brain.' The musical addresses Finn's personal experience with a life-threatening brain tumor and his subsequent recovery. Based loosely on Finn's own life, the story follows Gordon Michael Schwinn, a frustrated composer for a children's TV show, as he is diagnosed with a severe brain condition. The show discusses themes of mortality and fear while celebrating life, love, and friendship. Director Douglas Harrington emphasizes the importance of taking care of your mind and body. He encourages audience members not to compare their journey to someone else's. 'One of the biggest takeaways from the show, that I hope people take away, is that where you are in life is the right place to be right now. Each person has a different path,' said Harrington. A New Brain will have a two-weekend run. Show times are at 7:30 p.m. on Fridays and Saturdays and 2 p.m. on Sundays. Tickets start at $23. To purchase, visit Binghamton Firefighters say 'farewell' to another brother Local eateries face off in Chef Show Down at Kilmer Mansion Pizza Week 2025: Vestal Bakery Law Enforcement Torch Run raises money for Special Olympics SRO Productions presents 'A New Brain' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
11-06-2025
- Politics
- Yahoo
Tioga County Names New District #5 Legislator
TIOGA COUNTY N.Y. (WIVT/WBGH) – Tioga County has welcomed a new Legislator to District #5. On June 10, Andrew Aronstam was sworn in as Tioga County Director of Veterans' Service Agency at the Sixth Regular Legislature meeting. Aronstam has had significant experience in local county government and leadership, including titles such as Village of Waverly Mayor, Deputy Mayor of Waverly, Village of Waverly Trustee, and a board member of Waverly Central School District. The new legislator has also held many other titles aiding his community as founder and president of the non-profit Waverly Recreation Booster Club, a teacher, a youth counselor, a coach, and a five-year member of the Tioga County Republican Committee. Aronstam is married to his wife Patty, with whom he has two children and six grandchildren. He holds a Master of Healthcare and Administration. News 34 going off the air for maintenance Tioga County Names New District #5 Legislator SUNY Broome's 'Walk-in Wednesday' empowers adult learners High pressure returns sunshine and hazy skies today Pizza Week 2025: Mario's Pizza in Owego Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
