Podcast appearances and mentions of chris bianco

Garrett McPerry fell down the sourdough rabbit hole about eight years ago, started selling loaves at his local farmers market and, fueled by the public's enthusiastic response, just kept drilling deeper until, two years ago, when he and his wife Lauren opened a brick and mortar bakery cafe called Tommy & Atticus, where the lines are often around the block, the sandwiches sell out by 1:30, and then the pizzas fly out of the oven and are gone by 3 PM. To hear how they got that name, how he finally gave up his day job as an accountant and went all in, and everything else about their phenomenal success story, join me in this lively conversation with Garrett McPerry of Tommy & Atticus.Also, to see the entire menu, go to their website at https://www.tommyandatticus.com/  Their journey has been a wild and crazy ride and one that will inspire you all.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Breaking Bread, Tom is an absolute fangirl because the legendary Chris Bianco joins us in the studio. They discuss how comedy and baking both have the ability to comfort people in times of need. Chris shares about his efforts to help people during the LA fires. He even handles Tom's bread like an old grandma - but - does he give Tom his stamp of approval? We still don't know. Enjoy! Check out one of Chris Bianco's many restaurants! https://www.pizzeriabianco.com/ Visit Factormeals.com/factorpodcast to get 50% off plus free shipping on your first box! ----------------------------------------------------------------------------------------------------------------------Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Radio, Podcasts and more: https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram - https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread #chrisbianco #pizza #pizzeria #eggs

Brrr. It's cold outside! Good thing we have some great dishes in the house to give us comfort.  Chef Chris Bianco and his meatballs are here, Lauren Feidner brought a Czech goulash, and Chef David Chang has a baked spaghetti assassina-lasagna. But which dish was the best at keeping us warm and cozy? Host: Chris Ying Guests: David Chang, Chris Bianco, Lauren Feidner Producers: Kelsey Rearden, David Meyer, Noelle Cornelio Director: Ira Chute Engineer: T Cruz, Sam Hess Editor: Stefano Sanchez Production Coordinator: Molly O'Keeffe Learn more about your ad choices. Visit podcastchoices.com/adchoices

Immigrants are the backbone of the restaurant business, and they're bracing for mass deportations. Phoenix chef Chris Bianco says it's creating a culture of fear in an already strapped industry. Plus, some advocates are crying foul about a proposal to detain people suspected of using drugs.

Metro Phoenix is a vastly underrated dining oasis, with plenty of good food, from fine dining to fine burger joints. Each year, the Arizona Republic releases a list of 100 essential restaurants in the Valley. And by "essential" we don't mean just the places that taste the best, though of course with food taste is pretty essential. These are places that taste good and are also important to the community. But what does "essential" mean to one of the biggest advocates for Phoenix's dining scene? And how does a restaurant get on the list in the first place? This week on Valley 101, a podcast by The Arizona Republic and azcentral.com, we talked with iconic Phoenix restauranteur Chris Bianco, who has two restaurants on the list, and with Felicia Campbell, the Republic's food, dining and nightlife editor, who helped answer the question. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, we have a massive Buy/Sell: Holiday Edition. It's the holiday season, and there's nothing we love to do more during our holiday meals than debate. Dave, Chris, Bianco, and producer Kelsey debate some of the hottest topics of the coldest season. Hosts: Dave Chang and Chris Ying Guest: Chris Bianco Video Producer: Victoria Valencia Audio: Victoria Valencia Majordomo Media Production: Kelsey Rearden and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

The legend Chris Bianco joins Dom & Andy to talk about food, philosophy, and what it means to feed the soul. Find all things Chris Bianco at www.instagram.com/pizzeriabianco We'd love to hear from you. Send us a DM on instagram (@industryonlyatthecheesestore) or email us at industryonlyatthecheesestore@gmail.com

Dave is joined by Chris Ying and friends of the show Kelly Meinhardt and Chris Bianco. The group discusses what they'd bring to a hypothetical pizza and pasta potluck before getting into a game of Buy or Sell. Topics include the proposed Apple home robot, hot food vending machines, and the future of sugar (and sugar substitutes). Hosts: Dave Chang and Chris Ying Guests: Chris Bianco and Kelly Meinhardt Producers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Father Sal joins us. There's a quick Top Chef recap, including a Kristen Kish assessment. Father Sal also fills us in on The Bear clip that leaked. News-wise we cover the announcement of the 2024 James Beard Award Finalists, a scathing Taste Magazine expose on the grocery store known as Trader Joe's, and a long overdue minimum wage hike coming to California's fast-food workers.  In Part 2, we recap a week-long food crawl Father Sal and I took while he was in town last week. We finally made it to modern Korean darlings Yangban in the Arts District, we revisited our old friend Diego Argoti at Poltergeist to see if that panang lamb neck was still hittin', and, most surprisingly for me, we had a whirlwind at Evan Funke's Felix in Venice, my first time visiting the restaurant since 2019. We also talk about Sal missing out on dinner at Pizzeria Bianco, where Chris Bianco himself made a surprise appearance... Helpful links: The Bear leak https://chicago.eater.com/2024/4/3/24120365/the-bear-season-3-trailer-clip-critics-fx-hulu LA's 2024 James Beard nominees https://la.eater.com/2024/1/24/24048240/los-angeles-james-beard-foundation-award-semifinalists-2024 Taste on Trader Joe's https://tastecooking.com/we-need-to-talk-about-trader-joes/ California minimum wage hike https://la.eater.com/2024/4/1/24118202/california-fast-food-worker-minimum-wage-explained LA Times' Stephanie Breijo on World Central Kitchen https://www.latimes.com/food/story/2024-04-01/world-central-kitchen-workers-killed-gaza-jose-andres Yangban https://yangbanla.com/ Felix https://felixla.com/ Pizzeria Bianco https://www.pizzeriabianco.com/los-angeles Poltergeist https://www.buttonmashla.com/ -- Shop The LA Food Podcast bundle on House of Macadamias https://www.houseofmacadamias.com/pages/la-foods -- Use LAFOOD10 for a 10% discount on your first order of First Light Farms wagyu beef https://www.firstlight.farm/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Chris Bianco and Kelly Meinhardt join Dave for a movie-themed episode. Kelly and Dave go down their Oscar predictions, and the three of them and Euno get into a Movie Theater Concession Stand Draft. Host: Dave Chang Guests: Chris Bianco and Kelly Meinhardt Producers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave is joined by Chris Ying, Chris Bianco, and Kelly Meinhardt for Part 2 of a two-part episode. Dave and Chris Bianco talk about their experiences going on talk shows to cook, before getting into a live version of the Pronunciation Bee. Hosts: Dave Chang and Chris Ying Guests: Chris Bianco and Kelly Meinhardt Producers: Victoria Valencia, Cory McConnell, and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave is joined by Chris Ying, Chris Bianco, and Kelly Meinhardt for the first of two episodes. Part 1 deals with an interesting traffic-based conundrum, a check-in on Master of Your Domain, and Chris Bianco's secret Instagram weakness. Hosts: Dave Chang and Chris Ying Guests: Chris Bianco and Kelly Meinhardt Producers: Victoria Valencia, Cory McConnell, and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave is joined by Chris Ying, Chris Bianco and Kelly Meinhardt for a game of Buy or Sell: 2024 Food Trends edition. Topics covered include: espresso martinis, SPAM, buckwheat, the Tesla Cyber Truck, sleep wellness, and scamorza cheese.Hosts: Dave Chang and Chris Ying Guests: Chris Bianco and Kelly Meinhardt Producer: Victoria Valencia and Euno Lee Additional Production Supervision: Cory McConnell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Be sure to check him out here: @pizzeriabianco When Chris Bianco started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front. Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria's, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split foccacia sandwiches and other baked goods including Bianco's signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix on several occasions. Bianco rounded out the lineup opening an elevated dinner restaurant, Tratto, in Phoenix. Tratto received the only 5 star rating from the Arizona Republic. There are currently two Pizzeria Biancos in the Phoenix area and in 2022 Bianco opened the first Pizzeria Bianco outside of the state in downtown Los Angeles. Recently, Bianco opened a Pane Bianco at the Row DTLA in Los Angeles, just across the street from the Pizzeria. In 2013 & 2014, Pizzeria Bianco was nominated for a James Beard Award in the Outstanding Restaurant category and in 2022 won the award for Outstanding Restauranteur to go along with his Best Chef Award. In 2010, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. The Bianco DiNapoli lineup has grown into a national consumer and food service brand. The New York times has rated Bianco DiNapoli as the best canned tomato in 2020 and 2022. Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex's Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn't have to suffer.

Anyone who knows pizza or even knows Arizona cuisine knows Chris Bianco. Bianco skyrocketed to fame when his pizza became world-renowned, making Phoenix an unexpected go-to destination for foodies worldwide. Back in 2003, he was the first pizza maker ever to win the James Beard Award for Best Chef Southwest. Bianco is often referred to as the father of the modern pizza movement. Twenty years later, he's still winning awards. As recently as last year, Bianco collected a James Beard Award for Best Restaurateur. But what makes his pizzas so good?  For this week's episode of Valley 101, a podcast by The Arizona Republic and azcentral.com, we traveled the state visiting the farmers who work with Chris Bianco and discovered just how rich Arizona's agricultural industry is.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris and Dave have enlisted their good friends Euno Lee and Chris Bianco to trade in the cultural stock market. Euno pitches food trends that he predicts will hit the market in 2023, including high-end mortadella, experiential dining in theme parks, fried chicken skins, A5 Wagyu, and mushroom coffee, to Dave, Chris Ying, and Chris Bianco. They then have two minutes to justify why they are buying or selling the trend. Other topics include Arby's, Musso & Frank Grill, and how to introduce your kids to pastrami sandwiches. Hosts: Dave Chang and Chris Ying Guests: Euno Lee and Chris Bianco Producers: Sasha Ashall, Aleya Zenieris, Eduardo Ocampo, and Gabi Marler Learn more about your ad choices. Visit podcastchoices.com/adchoices

‘Pizzeria Bianco' ร้านพิซซ่าของคริส บิอังโก (Chris Bianco) ชายชาวอิตาลีที่เกิดและเติบโตในนิวยอร์ก ผู้ที่เรียนไม่จบแต่ประสบความสำเร็จในการทำร้านพิซซ่า และได้รับการยกย่องว่าอบพิซซ่าได้ดีที่สุดในโลก ซึ่งกว่าคริสจะประสบความสำเร็จได้นั้น เส้นทางชีวิตและวัยเด็กของเขาไม่ได้ราบรื่นหรือโรยด้วยกลีบกุหลาบ แต่เป็นการเริ่มมาจากจุดเล็กๆ อย่างการเป็นลูกจ้างร้านพิซซ่า โดยทำหน้าที่แบกกระสอบแป้งจากชั้นใต้ดินเอาไปส่งให้พ่อครัว เป็นคนขูดชีสมอซซาเรลลา ก่อนจะมีร้านพิซซ่าเป็นของตัวเอง และมีคนดังแวะเวียนมาลิ้มรสชาติพิซซ่าของเขา รู้จัก ‘คริส บิอังโก' ให้มากขึ้นใน Bon Appetit EP.30 Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the pod, Eric is joined by Matt Harris to discuss the latest news from the Houston restaurant and bar scene including a new concept called Cali is heading to Northwest Houston this fall, Dallas based sports bar Boomerjack's Grill & Bar coming to Houston with 2 locations, and Hungry's has a 3rd location now in Tanglewood. In the Restaurants of the Week section Lagniappe Kitchen and Bar and Baso are featured. Then in the Guest of the Week Chris Bianco of Pizzeria Bianco joins Eric to discuss coming to Houston for the East Downtown Throwdown benefiting the Southern Smoke Foundation, his friendship with Chris Shepherd, what he'll be serving at the event, what Chris enjoys about the event, the experience of being featured in Netflix's Chef's Table Pizza series, what he thought about it looking back on that time, what it's like sharing your life with the camera's, the story of how Chris got started into the tomato business, what Chris' would do with the Phoenix Suns, how Jerry Colangelo introduced Chris to his loves for the Suns, whether he would ever bring a Pizzeria Bianco to Houston, and more!   Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: New Houston Restaurant from West Coast Pop-Up Favorite Delivers Pineapple Bowls, Mac and Cheese, and More Dallas-Based Sports Bar Rolls Out 2 Houston-Area Locales with Wall-to-Wall TV's, Fire Pits, and Gameday Eats Favorite Houston Mediterranean Restaurant Plans New Tanglewood Location with Dog-Friendly Patio and More Prominent Midtown Restaurant Plans Artful Move to Iconic Galleria-Area Eatery's Shuttered Space All the Grand-Slam Restaurant and Bar Specials Every Houston Astros Fan Should Catch for This Year's Playoff Run Top-Ranked Houston BBQ Joint Fires Up Dinner Service for Customers Who Can't Wait Out the Lunch Rush

Top Chef All-Star Jennifer Carroll knows some shit about pizza! Jen fills in for Stephanie Cmar this week. She talks to Joel Murphy about how to cook pizza in a home oven, how to make your own dough, sauce and cheese and whether or not you should put pineapple on your pizzas. The episode also includes a shoutout to pizza great Chris Bianco and a cameo by Jen's fiancé Billy Riddle. You can support the show and your local bookstores by purchasing any book mentioned on the show through our bookshop. Theme Song: "Exotica" by Juanitos Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Inspired by the last episode, Dave went fishing—and returned with stories of crushing defeat on the high seas and exhilarating victory at the hotel restaurant. Plus: a toast to Chris Bianco, angering the Mayan gods, a little lobster shack near Punta Allen, searching for John Borda, thermo-irreversible gels, confidence cooking, Mr. Beast Burger, skiing the quadruple black diamond, watching elves on your iPad, explaining Númenor on a boat, potato salad sandwiches, befriending paleontologists, Son Heung-min, watching the Great British Bake-off on the treadmill, and the long-awaited return of Isaac Lee. Hosts: Dave Chang and Chris Ying Guest: Isaac Lee Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of LFHM, Courtney and Jonah discuss the new Chef's Table: Pizza series. Episode one features local chef Chris Bianco and highlights Arizona farms. Courtney and Jonah recently ate at Pizzaria Bianco and toured Crow's Dairy so this was a really fun episode to record! How many spicy potato tacos would you spend on a bag of flour? https://linktr.ee/lovefoodhatemoney Send us your industry stories here: Hello@lovefoodhatemoney.com or on IG @lovefoodhatemoney. Original music and editing by Jon Watkins of Feathered Fiction Studios.

Cookbook author Melissa Clark reaches for a single pot or pan to create entire meals in one fell swoop. When Bobby Green heard there might be a chance to revive the popular Tail O' the Pup hot dog stand, famous because it was an 18-foot-shack shaped like a giant hot dog, he bit into the opportunity. After hitting pause for two years, Sonia Hong and Lawrence Long team up to reopen Irv's Burgers in West Hollywood with the same doodles on plates and a simplified menu. At the Santa Monica Farmer's Market, Phoenix-bred chef Chris Bianco revels in Southern California produce.

In a brief respite between his travels, Dave Chang teaches you everything you need to know about making dashi at home, then decodes his interview with Chris Bianco. He explains the classic-to-modern chef spectrum, the significance of legendary chefs Roberto Donna, Jean-Louis Palladin, and David Tanis, Bianco's gumption in the face of titans of industry, the lifecycle of perfecting a new dish, and how failure is a crucial part of the creative process. Host: Dave Chang Producer: Sasha Ashall Additional Production: Chris Ying, Jordan Bass, and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

With a new restaurant open in L.A. and 30 years of gorgeous pizzas bearing his name in Phoenix, AZ, Chris Bianco has a lot of stories to tell. He returns to the pod to talk with Dave about building the most beautiful tower you've ever seen, bringing the sequel without the prequel, getting paid a barrel of beer on the Lower East Side, arming yourself with science, salads telling you what they want to be, Jean-Louis Palladin, a huge box of loquats, cutting bread toward your heart, what he imports from Italy vs. what he finds just beyond his doorstep, Deborah Madison, desperation melons, and a pizza inspired by Ligurian focaccia, New York bialys, and Southern Arizona pistachios. Host: David Chang Guest: Chris Bianco Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

In light of the new announcements of James Beard awards, we would like to congratulate Chris Bianco (Outstanding Restauranteur) and post again our conversation with Chris Bianco. Congratulations Chris: Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In May 2018, I had the privilege of doing a podcast onsite at the Rhiba Farms Spring Fling Farmraiser Dinner. My first guest was the legendary Chris Bianco and he did not disappoint.  This past Monday, June 13th Bianco was named the 2022 Outstanding Restaurateur by the James Beard Foundation. That's a big deal! And just like he says in this episode Chris gives a lot of the credit to his team. Enjoy this excerpt from that episode featuring my conversation with Chris. You can listen to the full episode here.

I imagine I might have some new listeners this week, and for that, I'm really grateful. Welcome to the road, and to today's conversation with Chris Bianco, a guy that a lot of people consider the father of the artisan pizza movement in the United States. He's got plenty of awards and accolades to back up that claim, including a current nomination for a James Beard Award as the Best Restauranteur in the country. I've worked in restaurants a long time, and I know what I think makes a great restauranteur. Beyond offering great food and service, a person who's really good at this game is someone who gives a genuine shit about the people they work with. You've heard me say it here before — restaurants at their best are hothouses where little misfit families form. Sometimes that's a trauma response, where everyone bands together to make it through in spite of the hellish conditions and treatment. But when there's real magic at a place, where everyone works together as a team, are there to support each other, that magic usually comes from the top. There's a moment early in the upcoming conversation with Chris where you can hear for yourself exactly what I mean. When I was in Phoenix a few months back, I went to Pizzeria Bianco on a random Tuesday just to say I'd gone. What I found, of course, was an outstanding pizza — like really great. But I also met staff who've worked there for a decade or more. If you know what you're looking for, you can feel the family vibe in a restaurant, especially on a quiet weeknight. You can see them with their guard down a little, how they interact. Pizzeria Bianco — and Chris's white table cloth restaurant Tratto, where I ate after we talked — pulse with that sense of family. I didn't think I'd get to talk to Chris. He's got four restaurants in Phoenix, and it turns out another one on the way this Spring in LA (that I hope I'm still out here for when it opens). He has three young kids, and he, like every other restaurant owner out there, is still battling the effects of a stubborn pandemic that just won't go away, no matter how much we all pretend it has. And he's famous as fuck — people use superlatives like “legend” and “icon” when they talk about him. But Chris doesn't go in for that sort of thing. He's pretty egoless, a bit of a philosopher-chef who embraces easy humility. The conversation you'll hear in a few minutes is a bit of a high watermark for this fledgling little podcast, but not because of Chris's notoriety. He offers himself up without guile or pretense, and we get into some of the territory I'm always hoping my guests will volunteer. He's forthright and thoughtful, and more than anything, he's exactly what he seems — a hardworking guy from the Bronx with a big heart and generous sensibility. Chris Bianco started out in the back of a grocery store in 1988, and spent 20 straight years making every single pizza he ever sold. Despite all the laurels, Chris remains a canny Bronx guy whose priorities begin and end with his family and the people he works with. I hope you enjoy our conversation, and if you like what you hear, please please leave a rating and a review wherever you're listening. If you're new here, please follow and subscribe so you can hear all the great guests I've got coming up. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Most listeners now know who Chris Bianco is but fewer know of Rob DiNapoli, who runs one of the finest tomato products companies out of California's Central Valley. In this episode, they share the story of how they met and conceived the Bianco DiNapoli line of organic tomatoes, and what it takes to grow, pack, and bring a premium product like this to market -- and what happens when you can't keep up with the demand.Click here for the video versions of Pizza Quest. Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week we're featuring an episode of HRN's newest series: Pizza Quest. Before the episode, Kat Johnson speaks with Jeff Michael and Peter Reinhart about the formation of Pizza Quest, the stories they are trying to tell, and how this particular project was born out of quarantine last year.  Pizza Quest is certainly about pizza, but it's so much more!  It's an engaging celebration of artisanship in all its shapes and forms. In this episode, Peter interviews Chris Bianco. Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.Subscribe to Pizza Quest episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast. 

Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast. 

This week's podcast episode features beloved Chef Chris Bianco of Pizzeria Bianco, Panne Bianco and Tratto. This episode features his story from his early days in the Bronx to working his way to the West Coast and ultimately Phoenix where he quickly ascended the culinary ladder becoming a renowned chef not only known for his pizza making skills, which are now world renowned, but also for his culinary skills of bringing locally sourced ingredients to the table at his wonderful restaurant Tratto, which is one of Isabel and my favorites. Chris has a wonderful book called Bianco - Pizza, Pasta, and Other Food I Like  which is a staple in my kitchen for sure. Chris is definitely outspoken and is never afraid to say what is on his mind which is something we all love about him. He is honest, hard-working, passionate about his craft, a true artist, a thinker, and most definitely epitomizes Inspiring Living. I encourage you to enjoy this podcast and visit all of his dining venues as they all offer a unique experience and menu. For photos, links and more on Chris and out other podcast episodes, visit our Podcast page at: www.candelariadesign.com/inspiring-living-podcast 

Tonight's the NIGHT! The boys pick the winner of the 'who want's to be a guest on The Dick and Boonies Podcast' contest! Watch the entire episode (or just fast forward to the end) to find out who wins! We obviously hope you actually watch the full episode, however.. Dick's father stops by to discuss his involvement in helping Chris Bianco of Pizzeria Bianco to establish his first wood fired pizzeria at Town and Country shopping center in Phoenix. The reason it's vital for the boys to be discussing this specific topic is because Pizzeria Bianco and MANY other local restaurants, bars and eateries have been hit HARD by Covid 19 and needs extra support. Their hope was to share endearing and silly stories to hopefully drum up extra business and spread the word about supporting local food and beverage establishments. The time is NOW! Before they go out of business! Chuck also shares hysterical stories outside that particular topic that will surely bring you several HUGE belly laughs.

Chris Bianco is the owner of Pizzeria Bianco and has been called America's best pizza maker. He also tells amazing stories and finally solves the great canned tomato mystery once and for all!

What began as a journey to improve his own health has turned Mark Rhine of Rhiba Farms into one of the most respected innovative farmers in Arizona. His 3.3 acre farm in San Tan Valley is the go-to for some of Arizona's top chefs including Chris Bianco and Jeff Kraus. From ice cream bananas to high quality hemp this little oasis in the desert is showing the agricultural range of the Sonoran Desert. We talk about how his sustainable approach to farming is not only doable but can also make a major impact.

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. Before we start, an ask for you. If you would like to leave a virtual tip for the bar staff who helped produce this podcast, you can go to Venmo and contribute to TheCottonmouthClub-Staff. All proceeds go to the staff for food & essentials until we all have some clarity as to how this will all play out.In our first Bartending Masterclass Series, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. In this second installment, we're focusing on Mastery of the Head with special guest Mr. Julian Cox.In this episode, we discuss:- The Tao of Training: “The whole idea of training is that you're giving of yourself, and you want somebody else to know (the information) so they can take it to the next level.”- The unfortunate history of Tiki Lore- Julian's worst shift of his career, and the night he met Sasha Petrarske- Bartender's Choice vs. Bespoke Cocktails- How Ms. Cleo the Telepath connects to the cocktail community: “Getting the guest out of their comfort zone and asking them a question that will deflect any prejudgment of an idea is just the best way to get to the heart of what the interaction is supposed to be about...”- The bartender's palate- Michael and Julian plan a shift- Julian picks a cocktail to serve Jimi HendrixJulian Cox is widely viewed as one of the great culinary talents of Los Angeles and San Francisco. His work behind the bar earned him 3 consecutive James Beard nominations (2012-2014) for outstanding bar program for his trendsetting work at John Sedlar's restaurant Rivera. As Executive Director of Beverage for Sprout LA, Julian oversaw one of the largest restaurant expansions in LA history. Julian has worked with brightest culinary minds in the industry. He's opened restaurants with Octavio Becerra, Nancy Silverton, Tim Hollingsworth, Ori Menache, Walter Manzke, Chris Bianco, David Myer, John Sedlar, Chad Robertson, Elizabeth Prueitt, and Doug Psaltis among many others. His restaurant experience covers opening over 50 restaurant and bar concepts in 10 different cities across the US.In 2017, he was named one of the 10 most influential bartenders of the past decade by Food and Wine magazine. He spent two years in Chicago at Lettuce Entertain You, studying under legendary restauranteur Rich Melman. Julian used his experience and business savvy to directly impact 144 million dollars of liquor sales across 9 properties for the restaurant group. At Three Dots and a Dash, Julian took a small craft cocktail tiki bar past 6 million in revenue and earned a nomination for America's Best High Volume bar at Tales of the Cocktail in 2016. In 2017, he moved to San Francisco to help Chad Robertson and Liz Prueitt attain their liquor license at Tartine Manufactory SF. He was tasked to open their San Francisco and SFO airport locations as well as project manage their openings in Korea and their upcoming location at The Row in Los Angeles. He recently oversaw the opening of Banc Of California stadium LAFC at The Fields in downtown Los Angeles.Weird-tempo Banjo Tune: That's Where My Money GoesSupport the show (https://www.paypal.me/michaelneff)

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. If you would like to leave a virtual tip for the bar staff who helped produce this podcast, you can go to Venmo and contribute to TheCottonmouthClub-Staff. All proceeds go to the staff for food & essentials until we all have some clarity as to how this will all play out.In our first Bartending Masterclass, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. This time, we're focusing on Mastery of the Head with special guest Mr. Julian Cox.Julian is widely viewed as one of the great culinary talents of Los Angeles and San Francisco. His work behind the bar earned him 3 consecutive James Beard nominations (2012-2014) for outstanding bar program for his trendsetting work at John Sedlar's restaurant Rivera. As Executive Director of Beverage for Sprout LA, Julian oversaw one of the largest restaurant expansions in LA history. Julian has worked with brightest culinary minds in the industry. He's opened restaurants with Octavio Becerra, Nancy Silverton, Tim Hollingsworth, Ori Menache, Walter Manzke, Chris Bianco, David Myer, John Sedlar, Chad Robertson, Elizabeth Prueitt, and Doug Psaltis among many others. His restaurant experience covers opening over 50 restaurant and bar concepts in 10 different cities across the US.In 2017, he was named one of the 10 most influential bartenders of the past decade by Food and Wine magazine. He spent two years in Chicago at Lettuce Entertain You, studying under legendary restauranteur Rich Melman. Julian used his experience and business savvy to directly impact 144 million dollars of liquor sales across 9 properties for the restaurant group. At Three Dots and a Dash, Julian took a small craft cocktail tiki bar past 6 million in revenue and earned a nomination for America's Best High Volume bar at Tales of the Cocktail in 2016. In 2017, he moved to San Francisco to help Chad Robertson and Liz Prueitt attain their liquor license at Tartine Manufactory SF. He was tasked to open their San Francisco and SFO airport locations as well as project manage their openings in Korea and their upcoming location at The Row in Los Angeles. He recently oversaw the opening of Banc Of California stadium LAFC at The Fields in downtown Los Angeles.Weird-tempo Banjo Tune: Sourwood MountainSupport the show (https://www.paypal.me/michaelneff)

All this bad news is so intense. To anyone ridden with anxiety and fear, here are some ways I'm double and tripling down on the positive, healing emotions.

In episode 8 Ryan is joined by good friend Chris Bianco yet again to discuss Forge's games in both legs of the finals, as well as the individual player awards plus loads more! We are #ForeverFirst!!!!

Donald Hawk started cooking at the age of 16 at local pizza restaurants. Donald has worked for many chefs which includes Chris Bianco, Bernie Kantak and others. Donald is now a sous chef who runs the raw bar program at the Gladly owned by Chef Bernie Kantak and also is the creator of the famous HAWKO that can be found in urban dictionary. His side gig is a pop up called KOSO Phoenix that he started with fellow chef Brent Kille which explores Korean heritage combined with Southern cooking.

Steve talks to Chris Bianco - of Pizzeria Bianco in Phoenix - about his new collaboration with Tartine Bakery's Chad Robertson and Elizabeth Prueitt, in The Manufactory in downtown L.A. He's focusing on flatbreads, rather than the wood-fired pies he's known for, but the scale of the operation is mighty impressive.

In this episode, we head down to Queen Creek to hang out with Travis Tolmachoff from Grain R&D. Located at the 100-year-old Sossoman Farm Grain R&D is doing amazing things to provide Arizona breweries and restaurants with the highest quality local grains with a sustainable approach. Some of the best in Arizona food and beer proudly use their products including Old Ellsworth Brewing, Chris Bianco, Wren House Brewing, and Arizona Wilderness Brewing. Luckily we all get to then enjoy a true taste of Arizona. Enjoy the show! 

Since opening less than 2 years ago Cider Corps in Mesa has made a huge splash in the Arizona craft beverage scene. When they were originally on the podcast they had a concern of how their cider would be received by the public. Well, they now have a new concern: making enough cider to meet the demand. These guys create some of the best most unique beverages in the state and are making the right moves to ensure more people get to try them.  Myke Olsen is quickly making a name for himself in the Arizona food scene. Olsen was recently compared to Arizona's own world-renowned pizza guru Chris Bianco and some feel Myke makes the best pizza in Arizona. A humble man who is focused on making the best product that he can was a natural fit to pair up with the Duren brothers and their Cider Corps team. In this episode, I hang out with Myke and the Duren brothers to talk about their individual paths to lead up to this remarkable partnership. Enjoy the show!  Extra special thanks to Chris Dodson for his awesome production/editing work to help put the audio side of the episodes together Intro/Outro music is "La Negra Tomasa" by the awesome local Arizona band Fayuca Want to show your support and help this show grow? Simply click here, give the show a rating and share some feedback!  

It's not often two masters of any craft join forces to collaborate, let alone open up an entire complex together. So when Pizzeria Bianco’s Chris Bianco and Tartine’s Chad Robertson clasped hands to create The Manufactory in Los Angeles, the culinary world lit up with excitement. Dave speaks to them about pioneering in their respective fields and how their partnership came about.

Richard hangs out with Chef Chris Bianco who preaches about how he stuck to a narrow lane to become a master pizza maker, Chris talks about the shock of learning the politics of food when he started in the business, and we find out who his preferred collaborators are in a game called, "Chris Bianco and CO." Remember to join us on social @Starving4Pod!

On May 19th I was fortunate enough to be invited to the Rhiba Farms Spring Fling Farmraiser Dinner to record a podcast. I mean, some of the best chefs in Arizona collaboraitng with one of the best breweries in the state with The Shop Beer Co.....you can't go wrong. It started off with a bang by getting to talk with Chris Bianco but the cast of chefs was amazing and they were such great people. Enjoy the episode filled with conversations with some of the top food people in Arizona.

What: Rhiba Farms Spring Fling Farmraiser Dinner When: Saturday, May 19th from 5pm until 8pm Where: Rhiba Farms, 40792 N Rattlesnake Ln, San Tan Valley AZ 85140Get Tickets HERE What started off as a low voltage contracting business in Chandler is now home to a 3.3 acre urban farm known as Rhiba Farms. Noticing a void locally for wheatgrass the farm starting off with this simple crop to meet the demand across the valley for this popular health juice ingredient. The roster of crops have now grown to include aquaponic lettuce, an arrangement of fruits and vegetables, and free range chicken. Rather than bring the farm to their tables, six local chefs and a craft brewer are bringing the tables to the farm. James Beard Award-winning chef Chris Bianco headlines a fundraising dinner on Saturday, May 19 in support of RhibaFarms. Joining Bianco are Jason McGrath, Craig Plevack of Fire & Foraged, Sasha Raj of 24 Carrots, David Traina of Liberty Market, and Micah Wyzlic of Phoenix City Grille. Each course will be paired with brews from The Shop Beer Co. The 3.3-acre San Tan Valley farm’s Food Rescue program fuels the desert soil to grow amazing products people don’t always associate with the climate. RhibaFarms provides the chefs and their restaurants with produce, wheatgrass, microgreens, mushrooms, eggs and flowers for the tables. In a true regenerative form of farming, the brewery also uses RhibaFarms ingredients for several of its brews and RhibaFarms uses The Shop’s spent grains for compost. Guests will get to tour the farm for a first-hand look at just how much food a small urban farm can produce for the community, then sit at tables amongst the vegetable fields. Proceeds of the dinner will go toward additional infrastructure like greenhouses, aquaponics, mushroom boxes, worm and insect bins. Chefs are creating dishes highlighting ingredients provided by RhibaFarms like an all-Arizona sourced risotto entrée from Chef Bianco that includes Sonoran White Wheat with blue oyster mushrooms and smoked tri-color beets with pickled RhibaFarm vegetables from Chef Wyzlic. The Shop is also brewing beers like a grapefruit sour and a red raspberry and currant fruit beer that will incorporate ingredients from the farm. Guests are reminded the location is a working farm with no paved paths. With warm weather almost a certainty, people are encouraged to take the 60s and 70s Spring Fling theme to heart with tie-dye and flower child attire. The farm also asks guests to bring a flashlight and dinner plate for a uniquely Bohemian, vegetarian-based, family-style dinner. The courses will be paired with craft beer. Non-alcoholic beverages and simple wine options will be available as alternatives. In addition to the dinner, there will also be a blind auction fundraiser where private dinners from the chefs and other goodies are up for grabs. Seating is limited. Tickets for the RhibaFarms Spring Fling are available online at RhibaFarms.com/collections. Videos: RhibaFarms Overview:  https://www.youtube.com/watch?v=5FguzN-nwVk Food Rescue Program: https://www.youtube.com/watch?v=20THJfGpAFo Social Media: @RhibaFarms @pizzeriabianco @fireandforaged @24carrots @libertymarket @phoenixcitygrille @theshopbeerco #RhibaFarmsSpringFling

Complete Show Notes and Video Resources can be found at:https://apizzapodcast.com/episode-2-jonathan-goldsmith-of-spacca-napoli/Jonathan explains his path to pizza and why he decided to pursue his goal of opening an authentic Neapolitan pizzeria in the mecca of Chicago Deep dish. While in Florence Italy on the Adriatic coast he was advised to go west…that is to Naples to learn all about pizza.Jonathan believes he is part of a guild of pizza makers. You don't learn to make pizza in a couple of weeks or even months. He feels his pizza making is always changing and he just wants to make pizza better.He gives a nod to who he thinks are the greatest pizza masters in America: Roberto Caporuscio, Tony Gemignani as well as Chris Bianco. Jonathan explains how he wants Spacca Napoli to serve his community, his customers and his staff. He talks his inspiration for the pizzas he makes and explains his excitement of being motivated by other great pizza makers. He also shares some pizza tips for the home pizza maker and what has changed with his own dough formula.Interestingly he reveals the secret of the digestibility of pizza.At the end of our conversation he gives shout outs to John Arena of Metro Pizza, Michele D'Amelio, Giulio Adriani, and Roberto Carporuscio. And Vincent Rotolo of Good Pie in Las Vegas, Jonathan reminds us that he is part of a guild and is still learning the art of pizza.Sponsor:Pizza Kit at:https://apizzapodcast.com/kithttp://pizzatherapy.com/kithttps://kit.com/pizzatherapy

If you've ever been to Pizzeria Bianco in downtown Phoenix, you know Downtown Dave! Welcome to Why Arizona! Today your host, Zachary Hall, sat down with Downtown Dave, the man who's become the face of Pizzeria Bianco in downtown Phoenix, AZ. They're talking about: - How Dave and Chris Bianco got started - Why they call him Downtown Dave - Where the local ingredients of Pizzeria Bianco come from - Why AWARDS DON'T MATTER - Who has better pizza, Phoenix or Chicago? - Phoenix, Arizona nightlife and how downtown has changed - The secret to great work ethic - Becoming a partner at Pizzeria Bianco - Bianco's newest restaurants opening in Phoenix - Opening a Bianco's Pizzeria in L.A. - Being a celebrity favorite spot to eat - Getting to hang out with Steve Nash - Where Dave likes to eat - Pizzeria Bianco setting the standard to Arizona food! Thank you for listening! Don’t forget to “Like” and Subscribe! Who would you like to see featured on our show? Let us know at: whyarizona@renzlermedia.com Follow Downtown Dave on Instagram: @dtrain1783 https://www.instagram.com/dtrain1783/ Pizzeria Bianco on Instagram: @pizzeriabianco https://www.instagram.com/pizzeriabianco/ Follow Zach on FB and Insta @zacharyhall www.instagram.com/zacharyhall/ Check out everything on the Renzler Media Podcast Network at: http://www.Renzler1.com

The back story of Pizza Therapy. How my Dad was the inspiration for pizza therapy. I explain exactly what pizza therapy is… and building the website. -Why trying to give away my pizza recipe for free was a total failure. -How Peter Reinhart reached out to me when he was writing his book, American Pie My Search for the Perfect Pizza. -The newspapers, books, televisions, magazines which have referenced Pizza Therapy. The Legends of Pizza interview series. -I talk about my own Pizza Book. -I also talk about the one event which catapulted my Pizza Journey into the stratosphere. That event was Pizza Expo. I also reference the pizza therapy channel on YouTube. Resources: Sponsor: Pizza Therapy Pizza T-shirt Collection http://pizzatherapy.com/t Websites:http://apizzapodcast.com http://pizzatherapy.com http://legendsofpizza.com/blog The Pizza Therapy Pizza Recipe (free) http://pizzatherapy.com/recipe American Pie: My Search for the Perfect Pizza by Peter Reinhart http://amzn.to/2EPDl72 Everybody Loves Pizza: The Deep Dish on America's Favorite Food by Jeff Ruby and Penny Pollack http://amzn.to/2GGHk1Q A Slice of Heaven: The Ultimate Pizza Guide and Companion by Ed Levine http://amzn.to/2EP5yL5 Legends of Pizza Volume 1 and 2 Currently Unavailable Pizza, Pasta and Other Food I Like by Chris Bianco http://amzn.to/2ELIZHb The Pizza Therapy Pizza Book http://amzn.to/2EYFkFh Pizza Expo http://pizzaexpo.com Pizza Therapy on YouTube https://www.youtube.com/user/pizzatherapy/ Frank Pepe's Pizzeria Napoletana 163 Wooster Street New Haven, Connecticut https://pepespizzeria.com/**This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage. Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Bread SCS 019 | Twelve Steps of Bread Baking SCS 020 | Bread Classifications SCS 021 | Sourdough Starters and Pre-Ferments SCS 022 | Let's Bake Some Sourdough 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza. 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough. Discussion Segment 9:05 - Brief history of pizza. 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona Neapolitan Pizza - 12:30 Vera Pizza Napoletana VPN Regulations (link to PDF) 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. Cake Yeast / Fresh Compressed Yeast 21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process. Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water & room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage) Video: How to Make Neapolitan Pizza Dough 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. Here's how you actually pronounce it. 38:00 - How to hand stretch pizza dough (Technique Video). 43:25 - Neapolitan Pizza Toppings Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video: How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza. 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. This is the butane torch  chef Jacob uses to start his fire. 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video: Neapolitan Pizza Work Flow Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven. 59:45 - The two true VPN Recognized Neapolitan Pizzas. Marinara Canned, peeled tomatoes Olive Oil Garlic Oregano Salt Margherita Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough. New York Style Pizza - 1:02:00 Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations 1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." Kenji's New York Pizza Lab article Kenji's New York Tomato Sauce Recipe Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma. 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough. Video: How to Make New York Style Pizza At Home Tools you'll need: A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife Chicago Style Deep Dish Pizza - 1:24:32 Chicago style pizza, just like all pizza, is all about the dough! Video: How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate. 1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza. Honorable Mentions 1:45:10 - Sicilian Style Pizza Video: How to Make a Sicilian Style Pizza Garlic Bechamel Recipe Videos Announcements Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

John, Eric, and Chris each came to collecting through different ways–from childhood collecting, to seeing cryptocurrency memorabilia collecting as a merging of hobbies, to getting involved in the arena as a memorabilia producer at Bitcoin Penny. All of the most popular cryptocurrencies, including Bitcoin, LiteCoin, Ripple, Ethereum, Monero, and more have collectible coins that interested individuals can purchase. Coins fall into three categories–funded coins, which users can destroy and redeem for actual cryptocurrency; DIY coins, which can have a value assigned to them by the user; and non-funded coins, which are strictly for collecting purposes only. Memorabilia is not limited to coins, but can also include wallets and artwork. There is a variety of quality in these memorabilia, and published encyclopedias detail all the different items out there. Because many of the creators of these memorabilia are well-known, there is not much fraud in the industry. For more information, or to request that they bring specific pieces to the Bitcoin, Ethereum, and Blockchain Super Conference in February, you can contact them through the Bitcoin Talks Forums, in their collecting sub-forums. John goes by the user name minerjones, Eric by hybridsole, and Chris at bitcoinpenny.

In part two of my far-ranging conversation with chef, pizzaiolo, and pizza poet laureate Chris Bianco, we talk about so many things, including his reaction to winning the James Beard Award for Best Chef Southwest in 2003. He was the first and only pizza chef to win a regional award. Chris was surprised, to say the least. "I'm incredibly grateful for any recognition from peers," he says, but he also notes that it was unsettling. "I was uncomfortable with it because I never believed in the the best of anything...I'm just a guy that went to work., and I've been fortunate and I've worked hard...It was very humbling and I was very grateful, but it was probably the first time when people came to check me out instead of eating, which kind of broke my heart, you know?"   Chris also reluctantly discusses his very public lifelong battle with asthma, which he credits with keeping him grounded as it gave him "a sense of mortality." But his choice of profession and his work ethic exacerbated his condition. "After years of breathing and inhaling flour, it gave me...they called it like a baker's lung kind of a thing." A doctor gave him a rather explicit warning: "Hey, man, you might want to redirect your energies if you want to hang around."    So Chris stepped away from the oven and set out to achieve the same balance in his life that he had achieved with his transcendent pizza. He started growing and canning delicious tomatoes with two partners. He got married and started a family. But working the oven, which he mans like a ballet dancer, still holds a special allure for him: "I worked a double shift on Sunday. One of my guys went on vacation. And it was great fun for me, and I loved it so much to be at the oven. I just can't do it 18 hours a day, seven days a week anymore."   What would he do for his last supper? Chris says he'd eat cheese (maybe a Stilton) and crackers accompanied by a great bottle of wine, by himself. As for what would happen all over the world on Chris Bianco Day, there was laughter in his voice when he said, "Probably people are writing their mayors right now saying, "Who okayed this?"

“It's one thing to be influenced and inspired by a food tradition, but it's another thing to believe that's the only way to do it. When I was in Italy I loved so many things about it, but I knew the most Italian thing I could do was to use things in my backyard.” That's Chris Bianco, award-winning chef and grandfather of artisan pizza in America. He joins us to chat about his new book, Bianco, and how he went from making pizza in the back of a Phoenix grocery store in the 1980's to one of the top pizza chefs in the country. Along the way, he shares how to be inspired as a home cook, cook for your eaters, and craft something truly simple. Hear us chat with one of the greats in American pizza-making.   Chris Bianco Pizzeria Bianco website | Instagram Chris Bianco makes pizza with Jimmy Kimmel & Billy Crystal Buy his cookbook >> Bianco: Pizza, Pasta, and Other Food I Like   Recipes: Homemade pizza dough (video) | A Couple Cooks White pizza with pecorino, scallions and egg | A Couple Cooks Kale & pistachio pizza | A Couple Cooks Preorder our cookbook >> Pretty Simple Cooking   Pizza tools: Tipo 00 flour | Pizza peel (standard) | Pizza peel (conveyor) | Pizza stone   A Couple Cooks on Instagram and Twitter

My guest on this week's Special Sauce is Chris Bianco, the man who makes my favorite pizza in the world. The pies he puts out at Pizzeria Bianco in Phoenix, AZ, would definitely be on the table at my last supper. And while Chris is also the author of the new book Bianco: Pizza, Pasta, and Other Food I Like, which every aspiring pizzaiolo should pick up, I invited Chris onto the podcast because he's the poet laureate of pizza, someone who truly connects the dots of food and life in unique fashion. The centrality of food and cooking to his identity is evident in everything he talks about, from the lesson he learned as a child at the Bianco family table ("Food was really as important as your breath, basically.") to the reason why he thinks he has gravitated toward cooking: "I think that I've been very insecure just in my existence, like where I fit in. I wanted to make you happy...I wanted you to like me, whoever you were." And while he's passionate about food, he still has a sense of humor. Consider his description of the way he got started making money cooking in Phoenix: "I was making pasta and mozzarella in my apartment, and I was selling to a couple Italian restaurants at the time. They paid me cash. And I was like, if I got busted, how much time can you do for mozzarella?" Chris also has some sage advice for young chefs: "What I challenge them to do is take everything out of their apartment, their spiritual apartment, and put it on their front lawn, and to see what they have they want to bring back in, and redecorate their life with or their inspirations with." And as for his poetic bent, Chris once told me, "I'm on a mission. I have a responsibility to do something with integrity and dignity. My menu might be small, but to me, it's the biggest thing in the world. Pizza inspires me, fascinates me, and gives me hope." To hear more of Chris's wise words you're just going to have to listen to both this and next week's episodes of Special Sauce.

The Ringer's Joe House is joined by America's favorite pizza maker, Chris Bianco, to discuss the rise of his pizza empire and the inspiration for his new cookbook (2:17). Then Juliet Litman stops by to discuss some food news (22:50) and The Ringer's Craig Gaines explains the greatness that is The Apple Pan (40:40)

The gluten intolerance of our stomachs has given rise to innumerable chemical replacements for commodity wheat. Can this demand also generate interest in heritage staple grains, like millet, teff and buckwheat? In Praise of Ancient Grains chats with panel Glenn Roberts, Chris Bianco, Chad Robertson, and Steve Jones to educate us on the thousands of varieties of ancient grains and how we can not only reincorporate these forgotten foods back into the American diet, but also conduct more research on these highly nutritious grains within the fields of science and nutrition.