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    Published on December 5th, 2011 | by Ruth

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    Wheeling Into The Holidays With Culinary Institute Of America and Handley

    We’re suck­ers for Ital­ian food. We’ve talked about our ad­ven­tures in pump­kin pas­ta. Flat­bread and piz­za are al­so staff fa­vorites. For some rea­son we’ve nev­er got­ten around to get­ting a piz­za cut­ter, so we were thrilled to get our hands on the Piz­za Wheel from Culi­nary In­sti­tute of Amer­i­ca. We tried it out with piz­za and, of course, a bot­tle of red wine (2009 Pinot Noir from Han­d­ley).

    The piz­za wheel has a great heft to it- the stain­less steel blade is nice and sharp. We’re told that it’s pro­fes­sion­al qual­i­ty. It cer­tain­ly looks and feels like it, and comes with a life-time war­ran­ty. The on­ly down­side we found was a bit of ex­tra wig­gle in the blade, with no ap­par­ent way to tight­en the fit. It didn’t stop us from en­joy­ing the way it sliced right through the crust. It’s al­so great for brown­ies and cut­ting big choco­late chip cook­ies in­to wedges and… Well, at a point we start­ed look­ing for ex­cus­es to cut things. At $16 it’s a great gift for the food­ie (Or food­ies?) in your life.

    Our Han­d­ley 2009 Pinot was metal­lic and un­der­stat­ed­ly brassy, a bit more sub­tle than many Cal­i­for­nia Pinots. We caught traces of mel­low herbs, pine and soft nuts. It was light on the nose, but had a strong fin­ish, open­ing nice­ly with some aer­a­tion.

    We think these two prod­ucts pair well to­geth­er, but for the sake of safe­ty we sug­gest keep­ing the piz­za cut­ting to­wards the be­gin­ning of the wine im­bib­ing this hol­i­day sea­son.

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    About the Author

    The ampersand tattoo on her shoulder goes a long way towards explaining Ruth's outlook on life: there's always an "and." With TrulyNet, Ruth enjoys working on social media and writing... and editing... and... Ruth went to the University of Oregon, where she studied music, dance and cognitive psychology (and sleeping very little). While there, she designed classes and taught arts enrichment to talented and gifted grade-school students. After graduation, Ruth spent several years as a Market Analyst at a large law firm in New York. Feeling the pull back to the west coast, Ruth moved to San Francisco and worked for Stanford for a year before deciding to focus on her passion for the arts. Ruth spends more time on Facebook that she cares to admit. When not attached to the computer, working for TrulyNet, or dancing, Ruth rock climbs, knits, swims, obsessively plays Boggle, plays games, plays tennis, cooks, sips beer, wine and whiskey, and travels seeking adventure.



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