Welcome to our new website!!!

It’s a refreshing new look for Atlanta’s Premier Wood-fired Pizza Caterer. Along with our new look, is a new commitment by me, Jonathan, to bring you closer to S and J’s, with a renewed commitment to our blog.  Over the next few weeks, I will release some exciting new information about our personal chef services, our seed starting for the Spring, our garden makeover, new menu items, and more….

One of the biggest developments over the Winter has been the development of our 2016 schedule.  Days have filled up faster than anytime before.  We have bookings all the way into 2017.  We have also confirmed our market schedule for this year.  Please check out our schedule here. If wood-fired pizza has been on your mind contact us now before it’s too late.

After two years of not so quiet observation of my lack of lawn, grass, beauty, and life in our backyard, SJ and I took to the dirt.  Out went the scraggles of what some may call bermuda grass and in came a dump truck full of 22 year old Dekalb County compost.  I lost count of how many times I wheeled compost, gravel and brick to our backyard.  After 12 hours of labor and a few weeks of planning, our babies, organic vegetable and flower seeds, were in the ground.  I purchased seeds from Botanical Interest including, tomatoes, squash, zucchini, melons, basil, cucumbers, corn, beans, marigolds and nasturtiums.

As human beings have become “more civilized” and “more efficient”, we have lost the will and ability to care for ourselves.  We rely increasing more on the talents of others, mostly machines, to provide for our daily needs.  As my interest in food has evolved over the years, it continues to come back to the Earth, to the roots, to the beginning.  The ability to cultivate your family’s own food supply, while all the time controlling the quality and methods of which it is grown, is a talent that is incredibly under appreciated.  People agonize over the side effects of drugs and the cost of healthcare but don’t stop the think about what goes into producing fruits and vegetables that cost less than $1/lb. What cost cutting methods are used and when does that cost catch back up with us?

With one of our first steps at going all natural, I present the Seyfred Family Farm