I met Jenn Louis, a Food and Wine Magazine's Best New Chef of 2012, in a most modern way: Instagram. She had bartering on her mind: she was willing to share some of her outstanding recipes if I would send her a Baking Steel for her to "test drive." I thought about that for all of two seconds, then asked, "where do I send it?"
A few days later, Chef Louis posted a picture of a stromboli she made for a staff lunch on her Baking Steel Original. I tested it out in short order, serving it for lunch to the contractors building out our Baking Steel Test Kitchen. We all agreed: this is the best stromboli recipe on the planet.