Hotline Feature: The $4,200 Pizza Oven and Ramp Season Recipes: Chef Paul Smith Checks In

In this lively edition of Hotline with Dave Weekley, Chef Paul Smith returns to dish out restaurant insights and seasonal kitchen wisdom. Paul shares the epic saga of installing a 4,200-pound pizza oven at his upcoming Italian spot, updates us on progress at the new restaurant, and talks ramp season with a delicious ramp waffle recipe. Plus, tips on freezing veggies, thoughts on economic uncertainty affecting restaurant traffic, and a shoutout from the Bavarian Inn. It’s local flavor, served hot!