Onion & Pepper Pizza Sweet onions and green peppers add the perfect finish to our legendary bar pizza. 450°F 15-20 MINUTES Preheat oven and 450ºF. Bake 15-20 min. Let stand 1 min. Slice and enjoy! 425°F 10-15 MINUTES Preheat grill to 425º F. Place directly on grill 10-15 min. Let stand 1 min. Slice and enjoy! Cooking Tips Do not thaw pizza before cooking. Remove from packaging. Ovens and grills vary; adjust time & temperature for desired crispness. VINE RIPENED TOMATO SAUCE MADE WITH REAL WISCONSIN CHEESE FAMILY OWNED SINCE 1939 HANDCRAFTED IN THE USA Ingredients wheat flour (malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, ground tomatoes in heavy purée (peeled and ground tomatoes, sea salt, citric acid), cheese (pasteurized milk, cultured pasteurized milk, cheese cultures, salt, enzymes), peppers, onions, cottonseed oil, salt, yeast, sugar, spices. Nutrition Facts Serving Size: 2 slices (127.5g) Servings Per Container: 4 Amount Per Serving Calories: 330 Calories from Fat: 130 Total Fat: 15g (23% DV) Saturated Fat: 10g (50% DV) Trans Fat: 0g Cholesterol: 40mg (13% DV) Sodium: 530mg (22% DV) Total Carbohydrate: 31g (10% DV) Dietary Fiber: 2g (8% DV) Sugars: 3g Protein: 15g Vitamins & Minerals Vitamin A: 10% Vitamin C: 10% Calcium: 25% Iron: 10% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. FIND NEAR YOU Always Ready to Grill or Cook Our pizzas are ready-cooked to throw right on the grill or in your home oven. They are made with superior ingredients, high end spices and all natural freshly grated cheddar. You can see the difference with our 360 degree clear packaging for a pizza night to feel good about. ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI

https://www.enterprisenews.com/picture-gallery/business/2022/04/28/brocktons-italian-kitchen-sold-owners-cape-cod-cafe-jamoulis/9552998002/ Brockton’s Italian Kitchen sold to Jamoulis brothers, owners of Cape Cod Café 4/28/22, 12:00 PM Source: https://www.enterprisenews.com/picture-gallery/business/2022/04/28/brocktons-italian-kitchen-sold-owners-cape-cod-cafe-jamoulis/9552998002/ Previous Next

Dave Portnoy reviews Cape Cod Cafe Pizza in Brockton Barstool Pizza Review – Cape Cod Cafe Pizza Brockton 4/13/13, 12:00 PM Previous Next

Click here to listen to recording Cape Cod Cafe featured on Howie Carr‘s “Cheap Bastard deal” 11/9/23, 12:00 PM Cape Cod Cafe featured on Howie Carr‘s “Cheap Bastard deal” .mp3 Download MP3 • 8.68MB Previous Next

Buffalo Chicken A bold twist on a Cape Cod Cafe classic, topped with tender buffalo chicken for the perfect balance of heat and flavor. 450°F 15-20 MINUTES Preheat oven and 450ºF. Bake 15-20 min. Let stand 1 min. Slice and enjoy! 425°F 8-10 MINUTES Preheat oven and 425ºF. Bake 15-20 min. Let stand 1 min. Slice and enjoy! Cooking Tips Do not thaw pizza before cooking. Remove from packaging. Ovens and grills vary; adjust time & temperature for desired crispness. VINE RIPENED TOMATO SAUCE MADE WITH REAL WISCONSIN CHEESE ANTIBIOTIC FREE CHICKEN HANDCRAFTED IN THE USA Ingredients wheat flour (malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), all natural cheddar cheese (pasteurized milk, cultured pasteurized milk, cheese cultures, salt, enzymes), water, no antibiotics ever chicken breast (boneless skinless chicken breast with rib meat, water, sea salt), ground tomatoes in heavy puree (peeled and ground tomatoes, sea salt, citric acid), cottonseed oil, hot sauce (distilled vinegar, aged cayenne red peppers, salt, water, canola oil, paprika, xanthan gum, natural butter type flavor, garlic powder, sugar, yeast, salt, spices). Contains: wheat, milk Nutrition Facts Serving Size: 2 slices (152 g) Servings Per Container: 4 Amount Per Serving Calories: 320 Calories from Fat: 110 Total Fat: 13g (20% DV) Saturated Fat: 8g (40% DV) Trans Fat: 0g Cholesterol: 50mg (17% DV) Sodium: 710mg (30% DV) Total Carbohydrate: 30g (10% DV) Dietary Fiber: 2g (8% DV) Sugars: 2g Protein: 18g Vitamins & Minerals Vitamin A: 10% Vitamin C: 6% Calcium: 25% Iron: 10% Percent Daily Values are based on a 2,000 calorie diet. FIND NEAR YOU Always Ready to Grill or Cook Our pizzas are ready-cooked to throw right on the grill or in your home oven. They are made with superior ingredients, high end spices and all natural freshly grated cheddar. You can see the difference with our 360 degree clear packaging for a pizza night to feel good about. ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI ONION & PEPPER MUSHROOM BBQ CHICKEN CHEESE BUFFALO CHICKEN PEPPERONI

BOSTON – About 25,000 dock workers at 14 ports from Massachusetts to Texas went on strike early Tuesday morning. The dockworkers want better pay and less automation. Local News Port strike in Boston has some Massachusetts businesses on edge 10/1/24, 12:00 PM BOSTON – About 25,000 dock workers at 14 ports from Massachusetts to Texas went on strike early Tuesday morning. The dockworkers want better pay and less automation. Conley Terminal, the main cargo port in South Boston, is now shut down and that will have an impact on local businesses. The merchandise in Neal Wigetman’s store, Basics Carpet and Furniture in Allston, comes from a container on a cargo ship. Those ships travel to ports in Boston, New York, or New Jersey, then the cargo is sent to a supplier who trucks the pieces to the showroom. “It’s all coming from overseas. None of it is made here anymore,” said Wigetman who has owned the furniture store for more than 40 years. “We deal with a mattress person, we deal with a sofa person, we’ll deal with a five-drawer chest person.” Port strike begins The strike by dockworkers threatens to disrupt not just Neal’s supply chain but the U.S. economy. The contract for the International Longshoremen’s Association, the union representing thousands of dock workers who unload cargo ships at ports up and down the East and Gulf Coasts, expired Monday night. The union is asking the United States Maritime Alliance for better wages and a full ban on automation at U.S. ports. There are only 160 dockworkers in Boston, but the strike is expected to affect about 12,000 jobs in the area, including tugboat and truck drivers and delivery workers. “If they keep putting machinery to take our jobs, who’s going to pay the income tax. Machines are not,” ILA President Harold Daggett said. Wigetman says he has a full inventory and could weather the supply disruptions that could come with a short strike. But not everyone is so lucky. “Most places of business would be in trouble like a month and a half later,” he told WBZ-TV. Port strike impact Jeremy Jamoulis, the CEO of local restaurant chain Cape Cod Cafe, says he is also preparing for the downstream impact of a strike. His restaurants receive Italian meats, cheeses, olive oils, olives, and paper products through various ports. “If this goes on more than a couple weeks, we’re going to have to start buying into things, the prices will go up,” Jamoulis said. In the event of a strike, Wigetman says he will still buy furniture to stock up his store. “You can’t run a business with fear. You have to just go with the flow and keep on going,” he said. Original Article: https://www.cbsnews.com/boston/news/massachusetts-port-workers-longshoreman-strike/ Previous Next

Some American pizzas were born at—and for—the bar, designed to soak up patrons’ booze as an easy-to-make, crowd-pleasing snack food. Bar Hoping: The Story Behind Massachusetts’ South Shore Bar Style Pizza 4/3/24, 2:25 PM Some American pizzas were born at—and for—the bar, designed to soak up patrons’ booze as an easy-to-make, crowd-pleasing snack food. In Midwest and East Coast states, some of these iconic watering holes turned pizzerias have been neighborhood standbys for decades. But in Massachusetts, there’s a dedicated style describing this kind of pie: the South Shore Bar Pizza, named for the south-of-Boston coastal stretch where it was born. Despite this region being relatively small in size, its pizza fans are a fervid bunch. “I’m not sure any other pizza has such a devoted fan base,” opines Andrew Janjigian, who helms Wordloaf , a bread and pizza newsletter based in Cambridge, Massachusetts. “Maybe it’s because it is from a tiny geographical area, but it’s so iconic and delicious that those who are familiar with it want to share their love of it with others far and wide.” Brockton Born Jeremy Jamoulis, chief operating officer of Cape Cod Cafe in Brockton, Massachusetts, notes that his pizzeria lays claim to originating this simple but delicious style. As a bar, the business opened in 1939, and when Jeremy’s grandfather, E. James “Papa” Jamoulis, assumed ownership in 1947, he added pizza to the menu. “In Brockton, an industrial city, every neighborhood had a neighborhood bar,” Jamoulis explains. “Our grandfather collaborated with friends and came up with a recipe. It’s a simple dough, but the main thing is our pans—that really distinguished bar pizza.” At Cape Cod, dough is considered prime after a 24-hour proofing time. It’s topped with a California-tomato sauce laced with oregano and secret spices, plus a blend of cheddar cheeses (that’s right, no mozz in sight, although a few modern-day adopters may add this pizza standard to their blend). The 10” pie pans, with a 1”-high rim, are greased and, over years of use, become well-seasoned to lock in flavors. “We have some pans that are 20, 30 years old,” Jamoulis says. “We put cheddar all the way to the edge. So, even though it’s a 10” pizza, it feels bigger. Our grandfather always told us: ‘You gotta feed ’em!’” The pizzas are cooked in deck ovens and emerge with a crispy, caramelized rim. Customers can also request sauce spread to the edge, a sub-style called a “burnt edge,” which accounts for one out of every seven pies sold. “Burnt edge is a labor of love, because you have to pay more attention to it as you’re cooking, but people love it,” Jamoulis says. Plus, a thin crust means that it’s easy for one hungry patron to tackle alone. “I love it for loads of reasons—the crisp, oily, almost-fried crust, the tang that comes from the use of sharp cheddar, and maybe most of all the magical alchemy that happens at the edges of the pie, where the sauce, cheese and crust combine in the heat of the oven to form a crunchy, greasy, savory, just-shy-of-burned deliciousness,” Janjigian marvels. “Bar pizza is mysteriously somehow light-seeming, making it easy for one person to down a whole pie.” The South Shore Spreads Today, Cape Cod Cafe offers nationwide shipping of its pies—a boon to those who grew up in the area and moved away. For the past 12 years, its frozen pies have also made a splash on grocery store shelves—they’re now available throughout New England, plus New York, Pennsylvania, Ohio and West Virginia, among others. “Gaining traction in other states with our frozen pizza really helps spread the word about bar pizza,” Jamoulis says. “We’re happy to be a part of it, but we’re proud to be the originators of it, too.” Cape Cod Café has grown to four outposts in Massachusetts (the full-service original and three smaller takeout-oriented locations), plus a facility for its frozen pies. And nowadays, of course, many more establishments are offering a South Shore Bar Pizza style to customers in the region and beyond. “It keeps you on your toes,” Jamoulis says. “You gotta get creative, come up with new ideas and new ways to execute them, and know how to make things special—which is a good thing. We’re not the only game in town anymore!” Still, the pizza style’s growth is far beyond anything “Papa” Jamoulis likely imagined, and that’s reason enough to be thankful for the spread of this humble yet delicious pizza style. “Maybe in the past 15, 20 years, it’s been getting a lot of attention,” Jamoulis says. “I think around COVID times, it really started to take off, with people talking about it on social media. It’s been wonderful. I wish our grandfather was still here to see it. When it comes to pizza, people are as passionate as they are about their politics or religion. They want their bar pizza—they love it, and they’re loyal to it.” Previous Next

BROCKTON – The Cape Cod Cafe recently joined nine other pizzerias from across the northeastern United States to be inducted into the Pizza Hall of Fame... Cape Cod Pizza Gets Inducted Into the Pizza Hall of Fame 4/13/15, 12:00 PM BROCKTON – The Cape Cod Cafe recently joined nine other pizzerias from across the northeastern United States to be inducted into the Pizza Hall of Fame.“It’s quite an honor,” said Jeremy Jamoulis, who owns the restaurant with his brother, Jonathan. “We are very proud of it.” The Pizza Hall of Fame was established by Pizza Marketing Quarterly, a trade publication for the pizza industry, in 2005 to showcase the legendary pizzerias and pizzaioli who have helped build America’s pizza culture. Although Jamoulis said that he didn’t even know that the Pizza Hall of Fame existed prior to their induction, the restaurant is proud of the national recognition. “Hopefully, there will be a pizza Mount Rushmore one day and we will be on it,” Jamoulis said. I got to be honest. Just like the owners of Cape Cod Pizza I didn’t know there was a pizza hall of fame either. And I’m not sure I’m gonna recognize this one as legit. I mean it’s only been around since 2005? And who votes? I know I don’t have a vote. Seems like if the #1 pizza guy in the Northeast doesn’t have a vote it can’t be taken that seriously. Anyway in honor of Cape Cod Pizza being inducted into the unofficial Pizza Hall of Fame here is my review. Was it a HOF pizza? I don’t know. That grease on top screams better luck next year if you ask me. But what do I know? I’m just a humble pizza savant. Previous Next