Big Chef Tom s Belly Burgers:

FOR IMMEDIATE RELEASE June 23, 2014 Contact: Tom Pizzica Email: bellyburgers@bctbellyburgers.com Phone: 410-253-9906 Big Chef Tom s Belly Burgers: The San Francisco Pop-Up Favorite from Food Network Star Tom Pizzica Gets a Permanent Home San Francisco, CA Tom Pizzica, former host of Food Network s Outrageous Food, opened Big Chef Tom s Belly Burgers, a fast casual restaurant featuring his signature burgers made with gourmet ingredients on top of a 100% ground, pork-belly patty. What s become a favorite pop-up vendor and caterer at festivals like Outside Lands now has a permanent home in SoMa at 1550 Howard St. After three successful seasons on The Food Network, Big Chef Tom first brought his culinary creation to San Francisco as a sidewalk vendor. After I was done on the Food Network, I knew I wanted something creative, says Pizzica. All I wanted was to make damn good food, have a good time, and work with the people I loved and that s how I started Belly Burgers. When Pizzica started his business as a sidewalk vendor, he set out with the goal of a unique, but accessible product that people would love as much as he did. I thought, nobody had the balls to grind pork belly into a burger. So I tried it, but I knew it had to be a thought-out burger with great ingredients and flavors. With that goal in mind, Pizzica set about developing all-american burgers that really incorporate a variety of the ethnic flavors that make up America (the Banh, Baby, Banh comes with Vietnamese caramel, hardboiled egg, sliced jalapeños, and cilantro leaves). Soon, Pizzica s big personality and gourmet burgers drove Belly Burgers to expand beyond sidewalk vending into private catering, vending at festivals, and then as a sought-after corporate caterer for businesses like Spotify, Yelp, and Pinterest. The public demand and response were so supportive that finally, Pizzica decided to shore up his grill and open a new permanent location in SoMa. When our customers would seek us out at festivals and ask me where we d be next, I knew it was time for a permanent location, says Pizzica. They ve fallen in love with the pork-belly burger and I couldn t ask for any higher praise but who could blame them? Big Chef Tom s Belly Burgers, at 1550 Howard Street, sizzles pork-belly, chicken-thigh, and veggie burgers from 10:30 a.m. to 9 p.m., seven days a week. Sides start at $4 and sandwiches at $6.75 and standard and micro-brew beer is available by the glass and growler. More information on Big Chef Tom, his restaurant, menu, and catering options is available at their website www.bctbellyburgers.com or at 415-513-1331.

Quick Facts Sheet Big Chef Tom s Belly Burgers Restaurant description: The best burgers are nothing like any burger you ve ever had. 100% ground pork-belly patty, grilled and delivered on a toasted, buttered bun, and done up in a true American style that is, with inspiration and gourmet ingredients from around the world. Big Chef Tom s Belly Burgers is a fast casual restaurant offering the unconventional creations of chef Tom Pizzica (previously a host of the Food Network s Outrageous Food), including pork-belly burgers in unique flavor styles, fried and spiced red onion with variety of toppings, and a selection of beer standards and microbrews for a one-of-a-kind relaxed, gourmet experience in San Francisco. Location: 1550 Howard Street San Francisco, CA Hours: Mon-Sun: 10:30 a.m. 9 p.m. Phone: 415-513-1331 Website: www.bctbellyburgers.com Prices: Sides starting at $4, sandwiches at $6.75 Additional menu notes: Known for 100% fresh ground pork-belly burgers, but all styles are available as 100% ground chicken thigh or veggie patties. Substitute a lettuce wrap for the bun for a gluten-free option. On-site catering available for both indoor and outdoor events. Executive Chef: Tom Pizzica graduate of the California Culinary Academy, contestant on The Next Food Network Star, and previous host of the Food Network s Outrageous Food Owners: Thomas Pizzica, Robert Donato, and David Donato

The Belly Burger Story It s a tale of three childhood friends, a Food Network show, a $600 van, and like any good story, pork belly. Big Chef Tom (Tom Pizzica) wasn t a chef yet at ten-years-old when he first struck up a friendship with brothers David and Robert Donato. The three went to school together, camp together, cooked in the kitchen together, played sports together, and caused the usual grief to parents and neighbors expected of a trio of friends. They were inseparable. Even after high-school, Tom and Dave attended George Washington University as roommates. The three friends stayed close, though their career paths soon diverged. Rob and Dave pursued business and honed their entrepreneurial skills, while Tom s love of food and years of working in restaurants through college only made him hungry for more creativity and carried him to culinary school in California. Just two years after graduating, Tom became the executive chef at the esteemed Imperial Hotel in Chestertown, MD. But if you asked Rob and Dave, they knew Tom wouldn t be long on the east coast before adventure called him away. So when the time came for a new opportunity, and with some help and encouragement from his friends, Tom scored a $600 van in south Jersey. The three friends christened it Tina and Tom hauled his belongings in it all the way back to CA. But he was still unsatisfied and looking for something bigger when his then-fiancée talked him into auditioning for an upcoming reality show and Tom scored a spot on The Next Food Network Star. His big personality and fearlessness in the kitchen not only led him to finish runner-up, but the network also then offered him his own show as the host of Outrageous Food. After three successful seasons in entertainment, Tom knew it was time to get back to what he really set out to do cook, create and work with the people he loved best. So after a few beers with Rob and Dave, Tom asked the all-important question in his anything-goes kitchen: What if I ground pork belly and made it into a burger? So he tried it. Again and again. He added toppings. He sizzled it in different sauces. He let the creative juices flow, pardon the pun. Then, there came that one bite into the perfect patty and Tom knew he had it the thing that would make this world a better place. He immediately got on the phone to Rob and Dave (after finishing chewing, of course) to tell them about the pork-belly patty perfection. With the two brothers helping guide the business alongside Tom s creative visions, the three launched their secret weapon into the culinary marketplace and people couldn t get enough. From the very first sidewalk-vending days through farmers markets to private catering and festivals, Belly Burgers became a must-have caterer serving clients like Yelp, Dropbox, Craigslist, Hewlett-Packard, and even a requested year-after-year return vendor at the Outdoor Lands Music and Arts Festival. And finally, with the opening of a restaurant, Big Chef Tom s Belly Burgers cut out a space of its very own. Now, the three friends get to work together creating burgers like you ve never had before. And thankfully, you know exactly where and when you can get your next fix of 100% pork-belly patty on a toasted, buttered bun.

Excerpts of Press Coverage for Big Chef Tom and Belly Burgers SF Station - Big Chef Tom Prepares for Belly Burgers Debut in SoMA Business was slow until [Tom] joined Off the Grid s mobile food rally at Fort Mason Center as BCT s Belly Burgers. Putting the pop-ups on hiatus, he found a niche catering to San Francisco s myriad tech companies. And just to be clear: there is no pork belly burger truck roaming the streets. Northside San Francisco - Dishing with Chef Tom Pizzica When the two-hour sixth season premiere of the popular series The Next Food Network Star hits the airwaves Sunday, June 6 (9 p.m.), 32-year-old Tom Pizzica will be representing San Francisco. After watching a screener for the first show, it s obvious Tom is the class clown, but he also has the talent to back it up. Being class clown may give him an edge the last Bay Area chef who played that role won the competition and recently graced the cover of Northside San Francisco when he cruised through town on his sold-out rock-star-meets-chef tour: Guy Fieri. SF Weekly - Best Burger Menagerie San Francisco - 2013 It used to be that burgers only came from one animal: cow. And while beef still dominates the meat-on-bun genre, a few food truck chefs have pushed the burger into new territory without losing the essence of the all-american meal. At Belly Burgers, chef Tom Pizzica grinds fresh pork belly to create a Classic Belly Burger ($6 for one, $10 for any two; pork belly patty, fried pobalno and serrano pepper aioli, tomatillo relish, cotija cheese) that is so good you ll want to order them two at a time. Thrillist - What to Get at the Most Important SF Burger Joint Opening of the Year What if we told you there was a new-this-weekend burger joint called Big Chef Tom s Belly Burgers that just got opened by a Food Network Star finalist who makes his burgers entirely out of pork belly, and already has one of SF s best burgers despite not even having a restaurant prior to this week? Would you say, Please show me pictures of the best five burgers immediately

Quotes from Tom Pizzica I want my burger to be the cheapest, fastest, best gourmet burger in San Francisco. I just don t believe in the $13 burger. I feel like a lot of San Francisco has become, Well, they re gonna pay for it, let s raise prices! That s not my philosophy. My theme is to make an all-american burger. And to be an all-american burger, you re gonna have influences from other cultures. My philosophy is that it s your kitchen anything goes, just cook something and have a damn good time. I love the creative side of the kitchen, and I thought nobody had the balls to grind pork belly into a burger. But I also knew it had to be a little more creative for a really thought-out product. Belly Burgers atmosphere is like old-school butcher shop meets industrial San Francisco As far as I know, I m the premiere pork-belly burger manufacturer in the world. No one else is making all-pork belly burgers. think exposed pipes, reclaimed wood, swing-out stools and big windows. After I was done on the Food Network, I knew I wanted something creative. All I wanted to do was make fucking good food, have a good time, and work with the people I loved so I started Belly Burgers with Dave and Rob.

All burgers served on a buttery toasted bun, gluten free LETTUCE WRAPS ARE AVAILABLE Choose Your Patty! Pork Belly: 100% fresh ground pork belly Chicken: 100% fresh ground chicken thigh Veggie: roasted eggplant, chick pea, fried onion, shredded carrot choose your style! BCTBB Favorites: $6.75 ea Classic: fried chili pepper aioli, tomatillo relish, cotija cheese All American: rosemary mayo, sliced granny smith apple, sharp cheddar cheese Banh Baby, Banh: Vietnamese caramel, hardboiled egg, fresh jalapeño, cilantro leaves Truck Stop: secret sauce, white American cheese, fried onions, iceberg lettuce Philly Porker: Italian herbed mayo, sautéed broccoli rabe, sharp provolone Bandit: plain patty & bun: $6.00 - additional ingredients: $.25 Let s Not Forget The Sides! All Sides: $4.00 ea Fries: house-cut done crispy and tossed with herbed salt Crispy Onions: red onion tossed in BCTBB spice blend and fried crispy Sides/Drinks burgers Sides/Drinks burgers Roasted Kale: rainbow kale tossed in olive oil and salt then roasted to a charred perfection Slaw: green cabbage, red pepper, scallions and toasted almonds tossed in a lime cumin dressing Want to get crazy on the side? add cheese whiz: $1.00 add fresh jalapeño: $.75 add a dipping sauce: fried chili pepper aioli, rosemary mayo, Carolina style BBQ: $.50 Soda & Water! Fountain drinks: $2.00 Coca-Cola de Mexico: $2.50 SmartWater: $2.50 Beer on tap! PBR all day everyday: $3.50 Trending Micro Beers: $7.00 Want our Famous Sizzle at your Next Event? We started Belly Burgers on the street and still love to take our unique taste wherever it's needed. If you're looking to make your special occasion deliciously memorable, just ask about our on-site catering.