Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria

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Tasting Notes Toronto by Insider Wine

Alex Abbott Boyd

8 episodes

1 week ago

Hosted by Toronto-based sommelier Alex Abbott Boyd, Tasting Notes Toronto explores the personal and professional stories behind the people shaping the city’s food and wine scene. We talk about the real work behind the scenes — from first jobs and turning points to running restaurants and shaping wine programs. If you’re interested in the behind-the-scenes of hospitality and the people who drive it, this is the show for you.

All content for Tasting Notes Toronto by Insider Wine is the property of Alex Abbott Boyd and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria

Tasting Notes Toronto by Insider Wine

1 hour 2 minutes

1 week ago

Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria

In this episode of Tasting Notes Toronto, I sit down with Scott Vivian and Nate Middleton, co-owners of Beast Pizza in Toronto. They discuss their journey into the culinary world, the inspiration and challenges behind running a unique pizza restaurant with a fine dining twist, and their dedication to creativity and hospitality. The conversation covers Scott and Nate's background, their approach to whole animal dinners, the transition to Beast Pizza during the pandemic, and their plans for a new location in Kitchener.

Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria

00:00 Introduction and Creative Drive

00:33 Welcome to Tasting Notes Toronto

00:38 Meet Scott and Nate of Beast Pizza

02:07 Scott's Journey into the Culinary World

07:04 Nate's Culinary Path and Inspirations

08:00 The Jamie Kennedy Influence

12:44 Founding of Beast

14:49 Whole Animal Dinners Concept

18:33 The Horse Tartar Controversy

22:00 Collaborations and Chef Collective

25:34 Anthony Bourdain and Toronto's Food Scene

27:36 Pandemic Pivot to Beast Pizza

32:36 The Inspiration Behind the Pizza Shop Pivot

33:51 Creating a Unique Dining Experience

36:05 The Art of Pizza Making

39:50 Innovative Pizza Toppings

41:42 Empowering the Staff

46:10 Crafting the Perfect Wine and Beer List

58:02 Future Plans for Beast

01:01:10 Conclusion and Farewell

Books Referenced:

The French Laundry Cookbook by Thomas Keller
Flavor by Rocco Dispirito
Cooking With the Seasons by Jean-Louis Palladin
Ottolenghi Flavor: A Cookbook

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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0