Ballard’s Veraci Makes International TV Debut on The Cooking Channel

Veraci at Olympic Sculpture Park
Veraci at Olympic Sculpture Park

Veraci Pizza, the Seattle mobile brick oven pizzeria that got its start at the Ballard Market, made its international TV debut last week on The Cooking Channel in Canada. Featured in The Cooking Channel’s Eat St., the episode will air in the U.S. on June 14.

“It’s pretty cool to get international exposure,” co-owner Errin Byrd said, adding that since it aired in Canada last week, they’ve already been receiving franchise inquiries.

“I’m a little bit nervous because we’re already so busy but it’s very humbling,” Byrd said.

Co-owners Errin Byrd and Marshall Jet were first contacted for the promo of the Eat St. series, which has been a year and a half in the making.

Hosted by comedian James Cunningham, Eat St. is a celebration of North America’s tastiest, messiest and most irresistible street food.

The segment featuring Veraci was filmed last August.

“It took a long time and we didn’t know if we would get chosen,” Byrd said.

Veraci is the only Ballard vendor that made the cut and one of three Seattle vendors that are featured.

According to the creators of Eat St, Veraci serves “the very best pizza in all of North America”.

Started as “something fun”, Veraci pizza is considered one of the first pioneers of street food in Seattle, Byrd said.

“Noone had ever seen a mobile oven before,” she added.

Towing a 3000-pound clay oven on a trailer to the market to offer authentic, wood-fire Neapolitan pizza, Veraci quickly became a big hit.

Byrd and Jet have since expanded their business to a pizzeria in Ballard that offers catering, a presence at seven Farmers markets, and two franchises in Spokane and Bend, Oregon.

Not only did Jet and Byrd pioneer curb-side food in Seattle, they also introduced Seattlites to pizza that can be good for you.

“Just because it’s pizza, it doesn’t have to be unhealthy,” said Byrd, adding that their thin crust pizza is made with fresh, organic, locally sourced produce.

The pizza spends less than 90 seconds in the 1000-degree brick oven to give the pizza a “rich, savory taste that puts other gourmet pizzas to shame,” according to the Eat St. episode.

Byrd said the Eat St. segment is fun and avant-garde and warns that it will make viewers crave for a slice of pizza.

“It shows lots of delicious food and will make people hungry,” Byrd said.

Veraci is featured in the ninth episode of Eat St. which will debut for U.S. audiences on June 14.

For more information visit The Cooking Channel’s website or visit Veraci’s website at veracipizza.com.

http://www.ballardnewstribune.com/2011/06/08/news/ballards-veraci-makes-international-tv-debut-cook