Farm-to-Fork Friday: How to make a summer flatbread like Lock & Key Tapas + Bar

MIDTOWN SACRAMENTO ON THIS FARM TO FORK FRIDAY WE’RE TAKING YOU TO A NEW TAPAS SPOT IN MIDTOWN SACRAMENTO. WE’RE AT LOCK AND KEY TAPAS BAR. IT’S AT THE OLD RED RABBIT LOCATION RIGHT ALONG J STREET. THEY’VE GOT ALL SORTS OF DELICIOUS FARM TO FORK SPECIALS, AND TODAY WE’RE IN THE KITCHEN RIGHT NOW WITH SOUS CHEF RYAN ROBINSON. WHAT ARE YOU GOING TO MAKE FOR US TODAY, RYAN? TODAY WE ARE GOING TO MAKE A SUMMER FLATBREAD. OKAY. HOW DO WE START WITH THAT? UM, FIRST WE START BY MAKING THE DOUGH FOR THE FLATBREAD. WE ROLL IT OUT AND GRILL IT. YOU COULD AND YOU COULD DO THAT AT HOME. YOU CAN PUT YOUR FLATBREAD DOUGH ON THE GRILL. YEAH. ABSOLUTELY. ALL RIGHT. WHAT SOURCE ARE YOU USING? YOU’RE MAKING A TOMATO SAUCE. NO. TODAY IT’S, UH, FOR THIS ONE. IT’S A BELL PEPPER COULIS. OKAY, GREAT. SO YOU TAKE YOUR BELL PEPPERS AND WHAT ELSE DO YOU ADD IN THERE? UH, SHALLOTS, GARLIC, UH, SWEATED WITH SOME, UM, OLIVE OIL AND A LITTLE BIT OF BUTTER TO FINISH. AND SEASON TO TO TASTE. ALL RIGHT. SO YOU SPREAD IT AROUND JUST LIKE A LITTLE PIZZA SAUCE. BUT IT’S BELL PEPPERS. I LOVE THAT. SO A LOT OF THIS STUFF YOU CAN GET AT THE FARMER’S MARKET RIGHT NOW, LIKE THE BELL PEPPERS, THE SHALLOTS CORN. ABSOLUTELY. YEAH. CORN IS IN SEASON. UH, WE GOT SOME THIS MORNING. IT’S VERY GOOD. ALL RIGHT. AND WHAT ABOUT THE TOMATOES YOU’RE GOING TO USE? THOSE ARE FROM WINTERS. UH, WINTERS CALIFORNIA. AND THEY’RE HEIRLOOM TOMATOES. THEY’RE VERY GOOD. THEY’RE IN SEASON. SO. SO AFTER THAT, I, WE SPREAD THOSE ON THERE, THOSE HEIRLOOM TOMATOES LOOK GREAT. SO AFTER YOU PUT YOUR SAUCE ON, YOU DO THAT. AND ARE YOU GOING TO PUT IT BACK IN THE, IN THE SALAMANDER TO FINISH ROASTING IT? SO AT HOME I WOULD JUST USE MY AIR FRYER OR AIR FRYER WOULD WORK. YEAH. IF IT FITS FOR SURE. ALL RIGHT. AND THEN THROUGH THE MAGIC OF TV, WE CAN PULL IT BACK OUT AND WE CAN SEE. HOW LONG WOULD YOU PUT IT IN THERE FOR? TEN MINUTES PROBABLY. NO, PROBABLY ABOUT 4 TO 5 MINUTES, DEPENDING ON HOW HOT IT IS. OKAY. WHAT DO YOU DO NEXT? NEXT I WOULD JUST SPRINKLE SOME ARUGULA ON IT. UM, WE MAKE OUR HOUSE CREAM SMOKED CORN CREAM, UH, IN HOUSE DRIZZLED OUT ON THERE. A LITTLE BIT OF HOUSE MADE BALSAMIC AND A LITTLE BIT OF CRUMBLED, UH, GOAT CHEESE FROM HERE IN CALIFORNIA AS WELL. AND SO THIS IS YOUR SUMMER FLATBREAD. I LOVE THAT. SO YOU CAN GET ALL THIS STUFF AT THE FARMER’S MARKET, A LOT OF IT, AND MAKE THIS YOURSELF AT HOME. THAT’S YOUR FARM TO FORK FRIDAY FROM THE BRA