Newspaper article Evansville Courier & Press (2007-Current)

Samuel's Starts with First-Rate Dough and Goes from There

Newspaper article Evansville Courier & Press (2007-Current)

Samuel's Starts with First-Rate Dough and Goes from There

Article excerpt

Samuel's Place has become the "regular" haunt each summer for a group of friends who travel to New Harmony, Ind., for theater. As a result we've become familiar with the menu from the pizzas with their wide variety of toppings, calzones, lower-fat salad with chicken on the side, and pasta dishes.

Only the dessert pizza remains consistent in our orders.

The dish seems surprisingly simple. But what makes it so good is that it starts, as do many of the offerings at Samuel's, with a delicious pizza dough. It is rolled out like a traditional pizza then, in the summer, topped with fresh raspberries, peaches or a blueberry sauce and a drizzle of cream before being slipped into the oven. Raspberries are my favorite. They also make an apple version.

The key to the restaurant's success is that this crust is homemade by owner Mark Schellhorn.

He said he started with a recipe that included a couple of types of flour and has worked to perfect it. The dough includes a starter, much like a sourdough starter, called a biga in Italian.

"We feed it every day," Schellhorn said.

The homemade dough coupled with a stone oven equals a perfect crust.

Schellhorn was an electrician, working for his father Alen Schellhorn's construction company, before he decided to follow his dream of opening a restaurant. Before that his family were the guinea pigs for his culinary creations. The opportunity for a storefront in New Harmony gave him a chance to first open Marconi's Old Fashioned Pizza about five years ago.

After about a year he opened Samuel's Place (named after his son) next door at the former Sass & Poss tavern.

Schellhorn has tried to keep the menu limited and simple so that he can be consistent with offerings.

Again, he demonstrates that hard work and quality ingredients and a few unique combinations breed success.

Although the marina sauce he uses is commercially made, he pairs it with a high-quality Italian cheese. …

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