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Dough Bros’ Chef Collaboration Produces Delicious Results

Dough Bros’ Chef Collaboration

Dough Bros' Chef Collaboration

Dough Bros’ Chef Collaboration

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A little team work makes the dream work. Such is the case with Dough Bros. and Cochon Volant, which have engaged in a bit of recurring collaboration thanks to chef Matt Ayala. Not only does Dough Bros, the cozy pizza joint in River North, serve one of the best eggplant Parmesan subs in the city (I raved about it here, if you’ll recall), but it’s got some mighty fine slices and a penchant for creativity. I got some insight from Ayala about the collaboration and what makes the joint effort so special.

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The chef makes a pizza of the month for Dough Bros, and he’s working on doing the same for subs. It’s a cool opportunity both for Ayala to flex his creative muscles and do something beyond his Loop brasserie, but it makes for truly exceptional pizzeria fare unlike anything currently in Chicago. It’s really a win-win for all.

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“In my opinion, there is nothing better than a really well done slice of pizza,” says Ayala. “The collaboration at Dough Bros allows me to take influences from my work at Cochon Volant Brasserie and create simple but delicious recipes that incorporate fresh ingredients and unique flavor.” One recent example of his collaboration is a white sauce pizza called the ParmaPig, made with buffalo mozzarella, roasted garlic, shaved Parmesan, prosciutto, and whipped ricotta.

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ParmaPig

ParmaPig

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As for that cult-worthy eggplant sub, I was also able to unearth some extra tantalizing tidbits. “We start with fresh baked Italian bread from D’Amato’s Bakery,” explains the chef. “The eggplant is cut and breaded fresh to order, fried in pure olive oil, and topped with freshly torn basil and a sprinkle of Maldon sea salt.” The sub is then finished with sliced fresh mozzarella and drizzled with house marinara sauce, which is slowly simmering all day long.