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Diagram Of A Dish: Satellite Republic's Khachapuri

By San Francisco magazine staff | September 17, 2012 | Food & Drink Story Eat and Drink

Moscow-born pastry chef Boris Portnoy spent 12 years in the fine-dining business, working in kitchens from Meadowood to Campton Place. But a year ago he decided to give it all up to throw himself into flatbreads— particularly those from the Republic of Georgia. His passion for baking is rivaled only by his love for mopeds, so he combined those two interests to start a new mobile food business called Satellite Republic. Today, he hauls a tandoor oven attached to the back of his 1978 Minarelli for everything from pop-ups at Sutton Cellars to parties. Portnoy has learned to make all sorts of flatbread treats—many of which he first experienced while eating his way across Georgia. But of all the kinds of khachapuri (essentially cheese bread), one of his favorites is adjarian khachapuri, which is topped with a cracked egg and finished in the oven. You can find Satellite Republic at Sutton Cellars, 601 22nd St. (near 3rd St.), on Oct. 14; satellite-republic.com.



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