Calvin Pacheco, John Parker, Matt Bowden, Michael Pedro and Lynn Bowden

For its hard-working employee and “really great guy,” it was a natural thing for the Round Table staff to throw a pizza party for Michael Pedro on Feb. 28 to mark his 18th year with the Enchanted Lake restaurant. Owner John Parker calculates that on any given day, his full-time prep cook turns 120 pounds of dough into crust, grates 60 pounds of cheese, slices 20 pounds of fresh mushrooms and makes 30 pounds of sauce.

Photo by Byron Lee
Publication date: March 08, 2006
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