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burning ovens from Naples, Italy. Jim loved the concept and began installing systems from Manitoba to the Maritimes. One of his recent installations is well known Famelia restaurant in Toronto, which is now rated as the number one pizza restaurant in the city. The ovens can be used commercially and in pri- vate homes. Ordinary wood serves as the fuel and the perfect temperature of pizza is around 800 degrees (Fahrenheit). Pizzas take 90 seconds to cook to perfec- tion and bread is ready in a mere 20 minutes. “If I fire the oven up on a Sunday, by Wednesday there is still enough heat to cook ribs or brisket,” Jim explained Something was missing from the equation and Jim decided to complement his oven installations with teaching people the skill of artisan baking. He orga- nized an extensive course, initially designed for 4 to 6 couples, but found it to be too crowded to effectively learn and enjoy. Jim revamped his course into 2 full days with only four people in attendance and it works. Having put more than 200 people through the process, visitors from as far away as Australia, specifically flew here to take Jim’s Mary G bread and pizza making course. The program is for anyone, not just those with wood burning ovens. “I modify the cooking times for conven- tional ovens and I share all of my mother’s recipes for Portuguese bread, wild rice and onion bread, Neapoli- tan pizza dough (the original dough from Naples) and the best ciabatta ever tasted.” In his garden Jim grows tomatoes and other in- gredients, crucial in the making of the perfect pizza. Whenever he installs an oven he trains the Pizzaiolo (pizza maker) in the ancient, Italian methods, offering traditional recipes, which according to Lorenzo Falcini, Pizzaiolo at F’amelia, make the finest pizza anywhere... and he should know, after all he came to Canada re- cently from Italy just to share his art. So, when you think you have done everything and are looking for a perfect way to spend a weekend, visit www.marygbread.com and hook up with Jim Wills, Port Perry’s own bread and pizza aficionado... that’s Amore! By Jonathan van Bilsen Focus on Scugog Saturday October 6 Starting at 5:00 p.m. 4 2192 Cookson Lane, Seagrave Information: 905-985-2738 10.FOCUS. OCTOBER. 40 pages.indd 11 Scugog Museum needs help digging up our military past The Scugog Shores Museum's Heritage Centre and Archives will be having an exhibit on our town’s military history from the Fenian raids of the late 1860s, through the Boer War, World War I and II, right through to the present day. Organizers are looking for people with stories, photos or artifacts they would be willing to loan the museum.We are seeking materials that are about Scugog Township residents and their families, not just the men who fought, but those who were left at home as well. The exhibit will run from October 28 - February 18, and all material will be returned afterwards. If you are interested in sharing your family’s stories or items, please contact Amy Barron, curator, at 905-985-8698 x103 or abarron@scugog.ca. Help us recognize the sacri- fices made by past residents of our town. Scugog Shores Heritage Centre and Archives is located at 1655 Reach Street, on the 2nd floor of the Port Perry Arena. For more information on our galleries, visit our website at www.scugogshoresmuseum.com. Friday, Saturday, November AT THE SCUGOG COMMUNITY CENTRE ovember 9th oth Qdeas for your home & your Christmas gift stl 905.985.4971 + info@scugogchamber.ca www. portperryhomeanddecorshow. yolasite.com FOCUS - OCTOBER 2012 II 12-09-24 9:09AM