According to a news report from online.wsj.com, “Two chefs who helped popularize pies on the barbecue tell how to get a smoky taste without burning the crust.”
“THE CHEFS: Johanne Killeen and George Germon of Al Forno in Providence, R.I. The two opened the small trattoria, serving breakfast and lunch, in 1980; one year later they got married and added dinner service and a wood-burning grill. They have since received several honors for their Italian-inspired hearth-roasted foods and grilled pizzas, including the Insegna del Ristorante Italiano award from the Italian government. Johnson & Wales University granted Ms. Killeen and Mr. Germon honorary doctorates in culinary arts.”
