Podcast appearances and mentions of dan richer

Wrapping up Pizza Expo in Las Vegas, Rick talks with Dan Richer, award winning pizza chef. Dan offers insights into his craft, ingredient sourcing, and he has an upcoming collaboration with the leading dairy free brand Violife. Dan has been recognized as one of the best pizza makers in the world, with Razza earning accolades … Continue reading Dan Richer, Award-Winning Chef Behind Razza Pizza Artigianale →

If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode!We're diving into the world of Vermentino! As spring unfolds, it's the perfect time to explore this refreshing white wine that's ready for its perfect pairing on your table! I'll catch you up on everything you need to know about this lesser know Italian white grape and then Michael and I turn traditional food and wine pairing on its head. Instead of picking a meal and then choosing a wine, we decided to go with the wine first – a concept we refer to as "wine first pairing".Then join Michael and I in our kitchen as we try an exciting new spring pasta recipe and see how all the flavors come together.We're talking about: What Vermentino is known for and what to expect in the glass Our delicious Sip Spotlight wine, 2023 Reeve Vermentino from Sonoma County and where to find itHow the temperature of the wine in your glass really does make a differenceLinks and Resources:Check out Reeve Winery and plan you wine tasting visit! Follow them on IGUntil their new 2024 vintage is available in May, you can find the Reeve Vermintino at Bottle Barn and through the Vivino ap.Here's the recipe for the delicious Pea, Pancetta and Broccolini PastaBe sure to top your pasta (and everything else) with our favorite red chili peppers from Burlap and Barrel. A collaboration with our good friend and James Beard finalist, Dan Richer. Checkout the highlight bubble on Nikki's Instagram, to see the delicious pairing!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You also NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

If you missed last week's episode about Dan Richer and Razza Pizza in Jersey City, NJ, listen to that first and this will make way more sense! Click here to listen. Pull up a chair with my family and I at the amazing Razza Pizza and listen as my friend and owner/chef/author Dan blows us away with :His homemade cultured butter topped with CAVIAR!2 different expressions of his world-famous bread and an explanation to my nephew Aidan's great question about how they are different!Our pairing with Dan's special Pét Nat Collaboration with a NJ winery and my family's reactions to their first pét nat wine. (Want to learn more about Pet Nat? Listen to my earlier episode all about it! )Check out Razza and make a reservation to visit here!Get Dan's Cookbook, The Joy of Pizza HereYou need to watch Somebody Feed Phil (Dan is featured in the NYC episode, Season 2 Ep 6) and we just LOVE PHIL!Podcast website: www.sipwithnikki.com: Sign up there to be part of our SIP Community and receive my free Wine Tips download Did you know I make my own wine here in Sonoma County? My 2021 Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

It's Sip With Nikki's One Year Podcast Anniversary AND the last Episode of 2024! In honor of both, I'm sharing an encore release of our very first episode, with a new intro and teaser for next week!My guest in our first episode was Dan Richer, a fellow Matawan, NJ born chef and owner of Razza in Jersey City, which was named Best Pizza in North America by "50 Best". He's the author of the New York Times Best Seller, “The Joy of Pizza” my go-to book for at-home pizza making! With 5 James Beard Nominations under his belt, Dan has dedicated his professional career to understanding the intricacies of pizza and practicing his craft daily. We have a blast talking about: All the tips to help elevate YOUR at home pizza game (or get started if you haven't yet).How he created his own unique famous pizza style The importance of using local ingredients and the always hot discussion of 00 flour and San Marzano tomatoes and if they really make a difference...An unexpected wine in our Sip Spotlight and our favorite pizza and wine pairingsHow to get out of your own way to pursue your passions like both Dan and ILinks and Resources for you:Find and Follow Dan @danricher and @razzanj on IGFind and Follow Nikki on IG @nikkilamberti or on our Sip with Nikki Facebook PageGet your copy of New York Times Bestseller "The Joy of Pizza" Here Order Dan's Collaboration of the BEST Crushed red peppers here Here's the link with my affiliate parter Wine.com for this episodes Sip Spotlight winePodcast website: www.sipwithnikki.com: Sign up there to be part of our SIP Community and receive resources and updateDid you know I make my own wine here in Sonoma County? My 2021 Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You can sign up HERE to be the first to know when the wines you are hearing about are available in 2025!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

The BanterThe Guys chat about old school dining experiences and ways to serve martinis.The ConversationThe Restaurant Guys geek out with Dan Richer who, according to The Guys and other reputable sources, makes some of the best pizza in the world! Hear how his obsession with sourcing, tasting and analyzing brings folks from around the globe to Razza Pizza Artiginale in Jersey City, NJ. The Inside TrackThe Guys recognized Razza pizza as something special when it opened. Conveniently, it is around the corner from Francis' house so he is a frequent patron. All three attended Rutgers University and got a thorough education in pizza during their college years. “I was so curious as to why the food was so much better in Italy than anything I ever tasted. So I started to cook, and I knew at that moment what I wanted to do for the rest of my life. I wanted to figure out why, how, and I wanted to bring that to New Jersey,” Dan Richer on The Restaurant Guys Podcast 2024 BioBorn and raised in New Jersey, Dan Richer received his Bachelor's degree at Rutgers University, where he skipped the graduation ceremony and flew to Italy. There, he found food and a way of cooking that was so incredibly different than anything he had ever experienced in the United States. After returning home, he began to cook and was inspired to learn everything he could about Italian cooking techniques and ingredients.  In 2007, Dan purchased a small pizzeria in Maplewood, New Jersey, and turned a struggling pizzeria into a fun, lively neighborhood restaurant lauded for its fresh ingredients and artisanal pizza. In recognition of his cooking, Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011. In 2017, Razza received a 3 star review from the New York Times, and in 2019 was named Best Pizza in North America by 50 Best.InfoDan's Placehttps://razzanj.com/Dan's Bookhttps://www.thejoyofpizzabook.com/Le Veau D'or in NYChttps://www.lvdnyc.com/The Alps in Jersey Cithttps://www.thealpsjc.com/Reach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Dan Richer, the wonderfully obsessed pizzaiolo behind New Jersey's acclaimed Razza Pizza Artigianale, is a longtime friend of the pod. But he's never shared his full story and how he came to love and be consumed with the making of pizza here ... until now. On this episode, Dan and Andrew commandeer the upstairs office at Razza, and Dan shares it all with us.This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Welcome to Pizza Week! From time to time we like to break into a thematic groove, and this is one of those weeks. We have a bunch of fun interviews planned. First up is Dan Richer, the owner of Razza in Jersey City, New Jersey. Yeah yeah, New York Times critic Pete Wells once called Razza the best New York City pizza (not in New York), and the 2017 assessment brought a swell of pizza freaks across the river to sample Richer's pie. In this interview, we talk about the review that changed everything, and we dig into how Richer describes his pizza, his obsession with bread, and his great cookbook, The Joy of Pizza: Everything You Need to Know. We loved having Dan in the studio to kick off our week of pizza talks.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DAN RICHER:Is New York's Best Pizza in New Jersey? [NYT]Dan Richer's Everyday Pizza Dough [Ooni]Franco Pepe and Dan Richer Share Deep Pizza Thoughts [Appetito]

My guest in our first episode is Dan Richer, a fellow Matawan, NJ born chef and owner of Razza in Jersey City, which was named Best Pizza in North America by "50 Best". He's the author of the New York Times Best Seller, “The Joy of Pizza” my go-to book for at-home pizza making! With 5 James Beard Nominations under his belt, Dan has dedicated his professional career to understanding the intricacies of pizza and practicing his craft daily. And he's just plain funny. He's got all the tips to help elevate YOUR at home pizza game (or get started if you haven't yet).Dan shares his journey to creating his own unique famous pizza style and how he skipped his college graduation to fly to Italy and find clarity in his life. We talk about the importance of using local ingredients and the always hot discussion of 00 flour and San Marzano tomatoes and if they really make a difference...We taste an unexpected wine together in our Sip Spotlight and talk about our favorite pizza and wine pairings and how to get out of your own way to pursue your passions. I had an absolute blast talking with Dan and I think you'll really enjoy hearing his story and how he got to where he is today!You can follow him @danricher and @razzanj on IGGet your copy of New York Times Bestseller "The Joy of Pizza" Here Order Dan's Collaboration of the BEST Crushed red peppers here Check the link with my affiliate parter Wine.com for this episodes Sip Spotlight wine:Get your Coppola Claret Here!You can follow me on IG @nikkilamberti or on our Sip with Nikki Facebook PagePodcast website: www.sipwithnikki.com: Sign up here to be the first to know when a new episode releases!Finally, You can Support the Podcast Here so we can keep doing what we are doing!

Media expert, Brian Stelter, is coaxed onto the podcast. Arthur gives you pizza news, and the pizza topic is, "pizza bones".Brian Stelter was the media reporter for the New York Times then he hosted CNN's Reliable Sources. He is now the host of Vanity Fair's Inside the Hive podcast. Stelter is the author of 2013's Top of the Morning, 2020's Hoax, and his new book Network of Lies comes out in November.Brian talks about local pizza growing up in Maryland. He also gives his expert opinion on how media has shaped pizza consumption and where candidates might get their pizza on the campaign trail.This podcast is brought to you by, Ooni Pizza Ovens. Go to Ooni.com for more information. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Razza Pizzeria is slicing up what is arguably the best pizza in America, and that's because Dan Richer has an obsessive love affair with what he does. And he wants to bring that joy into the homes of every pizza lover with his cookbook, The Joy of Pizza: Everything You Need To Know. Dan and his co-author Katie Parla sit down with Jordan to talk that cheesy dough happiness, the can't miss Jersey City Razza pies, ranch dressing as a condiment, how the Italians drink negrons vs Americans, black olives, childhood pizzerias, double blind testing ingredients, and the process of cookbook writing.

Dan Richer is the author of my favorite book ever written on pizza-making, The Joy of PIzza. In this episode, Dan discusses his approach to this book and how he put everything he's ever learned about pizza-making into it. Joy of Pizza has gone on to become a NY Times bestseller. In 2007, Dan Richer purchased a struggling pizzeria in Maplewood, New Jersey, transforming it into a fun, lively restaurant lauded for its fresh ingredients and artisanal pizza.  Ten years later, Dan was a semifinalist for the James Beard Foundation Rising Star Chef.  Dan's restaurant Razza received a three-star review from the New York Times, and in 2019 it was named the Best Pizza in North America. Follow Jim Serpico on Instagram: @jimserpico Follow Dan Richer on Instagram: @danricher

On today's episode of All in the Industry®, Shari Bayer's guest is Dan Richer, chef and owner of Razza Pizza Artigianale in Jersey City, NJ, his American artisanal pizza restaurant featuring wood fired pizza, where we on location! At Razza, Dan and his team aspire to the Italian way of cooking and eating, where location and seasonality dictate ingredients, with the ultimate goal of serving the best pizza possible. Razza received a 3-star review in The New York Times in 2017, and in 2019, was named Best Pizza in North America by 50 Best. Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011, and he's a 5-time James Beard Nominee. Dan has a new book, The Joy of Pizza: Everything You Need to Know, co-authored with Katie Parla. Today's show also features Shari's PR tip to pay attention; Speed Round; Industry News Discussion on the departure of two of NYC's veteran food writers, Rob Patronite and Robin Raisfeld — colloquially known as “the Robs”, from New York Magazine after 32 years, via Eater NY; and Shari's Solo Dining experience at Le Rock, chefs and owners Lee Hanson and Riad Nasr's grand interpretation of a French Brasserie, located in NYC's Rockefeller Plaza.Photo Courtesy of Dan Richer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Host Robert Tas and Grace Hood, wine educator and certified sommelier, visit Razza, a renowned pizzeria based in Jersey. Chef and owner Dan Richer was a James Beard Foundation Rising Star Chef semi-finalist in 2011, and Razza won the Best Pizza in North America by 50 Best. Great pizza is only improved by great Italian wine, and Grace shares her expertise on the wine list and points out some fabulous orange wines, pairing suggestions, and shares a few insights on the subtle differences between northern wines and southern wines.  Wines reviewed include: Greco from the Enotria vineyard in Calabria Barbera from Oltretorrente Sangiovese from Collosorbo For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Three years ago, Eidref Laxa started a podcast in San Jose, California as a way to learn everything he could about pizza so that, maybe, one day he could open his own pizzeria. Over 150 episodes later, "What's Good Dough" has become a goldmine of pizza knowledge, culled from the giants in the industry who have generously shared their knowledge with Eidref, who then shares it with his listeners. In this episode of Pizza Quest, Eidref describes his journey of self-discovery with host Peter Reinhart, including some of the highlight moments of his many interviews with pizza luminaries like Tony Gemignani, John Arena, Dan Richer, Will Grant, and many others, while he continues his own never-ending quest for the perfect pizza.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.

Pizza genius and owner of Razza Pizza Artigianale in Jersey City, Dan Richer has always had laser focus on whatever his current love might be, which is why his pizza rules and he's no slouch on guitar either. He may have been pushing it a bit though by watching that loooonng Beatles documentary seven times!Razza Pizza Artigianale Support the show via Patreon! See acast.com/privacy for privacy and opt-out information.

Some health problems derailed our Special Sauce production schedule this week, so serious eaters will just have to wait two more weeks before you get to listen to more fresh pizza talk with Una Pizza Napoletana's Anthony Mangieri and Billions co-creator Brian Koppelman. In the meantime, to keep the slices coming, here's the provocative interview we did with Modernist Pizza co-author Nathan Myrvhold a couple of months ago. Nathan turns out to be a fan of both Anthony Mangieri's and Dan Richer. Enjoy, serious pizza eaters.

On this week's Special Sauce Dan Richer, chef and owner of Jersey City's Razza, one of the country's best pizzerias, talks to us about his obsessive Joy of Pizza, which just so happens to be the title of his new book. And because NYT restaurant critic Pete Wells gave Razza an unprecedented three stars in his review in 2017, I also had to talk to Pete about Razza and Dan. He was game, but only if he and I visited Razza one more time to see if Dan was still at the top of his game.

In 2007, Dan Richer purchased a struggling pizzeria in Maplewood, New Jersey, and transformed it into a fun, lively restaurant lauded for its fresh ingredients and artisanal pizza.  Ten years later, Dan was a semifinalist for the James Beard Foundation Rising Star Chef.  Dan's restaurant Razza received a three-star review from the New York Times, and in 2019 it was named the Best Pizza in North America. Follow Jim Serpico on Instagram: @jimserpico Follow Dan Richer on Instagram: @danricher Follow Side Hustle Bread on Instagram: @sidehustlebread Subscribe to Bread For the People on Apple Podcasts: https://podcasts.apple.com/us/podcast/bread-for-the-people/id1617829952

Dan is the author of a New York Times Best Seller, The Joy of Pizza, and is the owner of Razza Pizza Artigianale. https://razzanj.com/    

Few foods can touch the heart and soul such as pizza. Why do we love this specific dish? What are its secrets? Chief Dan Richer, author of "The Joy of Pizza" joins the program to explain. Mentioned in this episode: -Dan on Instagram https://www.instagram.com/danricher/ -Get his book https://www.thejoyofpizzabook.com/ Newsletter Sign up for Remso's On The Run Newsletter https://remso.substack.com/ Hustler's University 2.0 Obtain the skills and knowledge you need to start a side hustle and new streams of active and passive income https://gumroad.com/a/539317363/qcbcb Robinhood Get your free stock just for signing up with Robinhood and start investing today https://join.robinhood.com/remsom Coinbase Get $10 of Bitcoin when you buy or sell your first $100 https://www.coinbase.com/join/martin_85hr FundRise Start investing in real estate today with FundRise and get 90-days of advisory fees waived https://www.fundrise.com/r/dzed84 Learn more about your ad choices. Visit megaphone.fm/adchoices

By day, Jim is a successful TV & Film producer. He recently executive-produced FX's Hysterical, now streaming on Hulu. By night, Jim runs Side Hustle Bread, Long Island's biggest residential bread delivery company, with the help of his wife and their 3 kids. Bread For The People was born out of the marriage of Jim's two greatest passions; bread and content creation. Episodes cover everything from film & television, to the food industry, to business growth & development. The first season is currently being crafted, and other guests include Dan Richer, writer of The Joy of Pizza, Dave Dahl, creator of Dave's Killer Bread, and Peter Reinhart, writer of Bread Revolution and American Pie: My Search for the Perfect Pizza.

One of our producers saw a photo on Instagram of this Meatball Parmesan Sandwich from Razza, Dan Richer's amazing pizzeria in Jersey City, NJ. Brad was so inspired by the photo that he immediately contacted Dan and asked him if he'd show us how to make it here on Pizza Talk. And, now, here it is (thank you Dan and Brad)! One of the things that really differentiates this sandwich from your average meatball sub is the roll, made from Razza's own naturally leavened pizza dough. As you will see and hear during this demo, the roll alone will get your juices flowing, but watch how the sandwich just keeps building and building until it simply explodes with flavor! Enough talk — let's listen to this episode, its time to get hungry…..Click here for the video versions of Pizza Quest. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Pizza Quest is Powered by Simplecast.

Pizza. It's ubiquitous. It's a fixture at parties and office break rooms, and there's a good chance you order it from your favorite place for dinner every single week.But there's one setting where pizza doesn't show up very often, and that's in your own oven, having been made in your own kitchen. But my guest today, who's spent decades pursuing the perfect pizza, says you ought to be making your own pies more often and will teach you the secrets to getting restaurant-quality pizza at home. His name is Dan Richer, and he's the owner and chef of Razza in New Jersey, as well as the author of The Joy of Pizza: Everything You Need to Know.We begin our conversation with what makes pizza such an awesome, go-to, inexhaustibly delicious dish and how to overcome the obstacles that typically prevent people from creating pizzeria-level pizza at home. Dan then gives us his recommendations on sauce, cheese, and toppings in order to create the perfect pizza pie, including his take on that most burning of questions: does pineapple belong on a pizza?Connect With Dan RicherJoy of Pizza WebsiteDan on InstagramWebsite for Dan's Razza restaurant 

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Well before Ed Levine and Pete Wells, in the New York Times, declared Razza in Jersey City as “the best pizza in New York,” Razza's owner, Dan Richer, appeared on Pizza Quest to discuss how it all happened. Is it the naturally leavened sourdough crust, or the best locally sourced ingredients, or something about the technique, imagination, and passion that drives Dan's vision? You'll find out as you join us for Peter's conversation with Dan Richer on this episode of Pizza Quest with Peter Reinhart.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.

Jersey Boy, New York Times Best Seller, and owner of the winner of Pizza Today's Pizzeria of the Year, Dan Richer comes on to talk about some of his methods to building a successful pizzeria, making the best pizza possible in any given moment, and his expanding love of fermentation. Get Your Copy of The Joy Of Pizza Today https://www.amazon.com/Joy-Pizza-Everything-Need-Know/dp/0316462411/ref=asc_df_0316462411/?tag=hyprod-20&linkCode=df0&hvadid=509360428262&hvpos=&hvnetw=g&hvrand=11122298930194366310&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004405&hvtargid=pla-1223840494203&psc=1 Support Us: https://anchor.fm/thepizzapodcast/support --- Support this podcast: https://anchor.fm/thepizzapodcast/support

Meet our 2021 Pizzeria of the Year: Razza in Jersey City, NJ. Enjoy a conversation with owner Dan Richer. His passion for the pizza, dough and his people is infectious. Listen to his inspiring journey.Read the full story: https://pizzatoday.com/departments/features/2021-pizzeria-of-the-year-razza-jersey-city-nj/

Dan Richer from Razza Pizza joins me on the podcast this week. For more podcasts episode or marketing help visit http://www.smartpizzamarketing.com Or https://thebruceirving.com/   Get our pdf of 65 content ideas for your restaurant www.smartpizzamarketing.com/contentideas   Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii:  https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx Editing software Adobe Audition:     Contact Us:  P.O. Box 82  Swampscott MA 01907   Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes Stitcher Radio: http://www.smartpizzamarketing/stitcher   Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865   Follow along on social:  Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing/ Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com/

The pizza party continues, but this time Katie and Danielle bring the heat for real--that's right, it's an episode dedicated to pineapple on pizza and all the reasons it's right and all the reasons it's wrong! Don't forget that you can make sure all your pizza is the best with the help of Katie Parla and Dan Richer's NEW YORK TIMES BESTSELLER Joy of Pizza--pick up your copy from your local bookshop! Remember to follow @katieparla and @drcallegariscabinet and look out for new episodes of Gola coming hot and fresh soon! Be sure to subscribe / like / tell your friends and become a Patron at patreon.com/golapod! --- Support this podcast: https://anchor.fm/gola/support

Will Grant burst on the culinary scene about five years ago when he started winning competitions with pizzas made on his 100% sourdough crust. Will's starter was cultivated at his pizzeria, That's A Some Pizza, on Bainbridge Island, Washington and is a family multi-generational legacy. Will is one of several pizza influencers, such as Anthony Mangieri, Dan Richer, Anthony Falco, and others whom we've featured here on Pizza Quest, all who are converting others to the use of naturally leavened pizza dough. But Will's been doing it for a longer time than many of the others, even though he's just now come to prominence, recently representing the USA at the World Pizza Championships. You'll hear all about Will's journey, tenacity, his sourdough starter, and, also, his plans for the future in this very special sourdough episode of Pizza Quest.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.

#siriusxmfaction @rolandsfoodcourt w| @gennaro.pecchia @paulofcharsky We @zoom Upstate #NY to catch-up w| the Queen of All Food Media @rachaelray We get personal about Rachel's latest cookbook

Today we speak with Katie Parla and Dan Richer Oh. Fricken. Yeah. As you may know by now, the Joy of pizza is out, so you better get the book! Make sure to stick around to the end to find out how to win one from yours truly. I'm so happy to share this episode because it was a fun one! Not only does Dan bless us with his pizza expertise, but having Katie on really brings an awesome dynamic to the conversation because she is a pizzamaker and foodie to the max. We uncover as much as we can about how to be a better pizza maker, their favorite moments writing the book, how people can level up their pizza game and most importantly we gain some insight to a healthy business partnership and friendship. Warning, the feels in this one are palpable. Get the book now! Follow Katie on IG Follow Dan on IG Follow Razza on IG Let's Talk on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

For years now, Dan Richer's name has been synonymous with superlative pizza. At his Razza Pizza Artigianale in Jersey City, NJ, he turns out some of the most acclaimed pizza in the United States. Now, he's teamed up with collaborator Katie Parla to share his hard-earned pizza-making wisdom in The Joy of Pizza, which debuts today (November 9, 2021). Andrew was knocked out by the book's wealth of information, instructive images, and passion, and we're thrilled to celebrate this book and share a new conversation with Dan, all about the writing process. (You might also enjoy checking out Dan's prior visit to the show. with LA's Daniele Uditi.)Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. *  Photo of Dan by Eric Wolfinger.

In honor of the arrival of Katie Parla and Dan Richer's Joy of Pizza your favorite Golose are re-releasing their last pizza episode--listen while you head over to pick up your copy from your local bookshop! Remember to follow @katieparla and @drcallegariscabinet and look out for new episodes of Gola coming hot and fresh soon! Be sure to subscribe / like / tell your friends and become a Patron at patreon.com/golapod! --- Support this podcast: https://anchor.fm/gola/support

Join us, Bruce Weinstein and Mark Scarbrough for our magazine-format cooking podcast. We've written thirty-five cookbooks, including our latest, INSTANT POT BIBLE RESTAURANT COPYCATS. We'd love to share our food know-how and our lives with you! [00:30] Our own food debate. Which of us is right about the biggest controversies on our food universe? And who do you agree with? [07:29] Our one-minute cooking tip: season cold food more heavily than warm food [08:32] Bruce's interview with Dan Richer, author of The Joy Of Pizza and owner of Razza Pizza. [21:21] What's making us happy in food this week? Fudgy the beer and pickled herring (but not together!).

Dan Richer, Chef & Owner of Razza Pizza Artigianal, details the art of tomatoes and how the ingredient is key to pizza making. He breaks down the variation among tomatoes from California to Italy and the several components he looks for when tasting tomatoes: color, viscosity, texture, seeds and skins, quantity, positive flavor attributes, negative flavor attributes, acidity and sweetness. Kim West of Mutti Tomatoes USA discusses the Italian company's legacy spanning four generations, expanding their goods in U.S. markets and with top chefs, and how they sustain their renowned high-quality products.Follow @danricher @razzanj @muttipomodorousa @ingredientinsidersThis episode is sponsored by Mutti Pomodoro USA @muttipomodorousahttps://mutti-parma.com/us/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/

Today we talk with Dan from Razza New Jersey. Not Razza, but Razza Like pizza! We discuss how initially Razza was an underperforming restaurant yet he chose to stick to it and turned it to the well known pizza place that it is today. Whether the list means anything or not, they were recently awarded #4 in the daily meal's 101 best pizzas in America, probably for for sole reason that dan and his team are committed to their craft. When it comes to seasonal menu items, you definitely gotta visit them in the summer, but they'll also blow your mind away with the pork pizza they have in the winter that uses gelatin?! In this episode we also talk about sourdough management and much much more. Tune in. Link in bio. You don't want to miss this one!

While in New York City to attend the 2nd anniversary celebration of Andrew Talks to Chefs, Modernist Cuisine's head chef Francisco Migoya made time to sit down with Andrew and discuss his singular career.Longtime listeners might remember that Francisco joined us for a short but fascinating conversation last year from Chef's Roll's Anti Convention in San Diego. On this visit, he and Andrew dive deep into his childhood in Mexico City, his original desire to be an artist, his first kitchen jobs and culinary training in France, and cooking in such traditional kitchens as Brooklyn's River Cafe. They also get into questions of food as art, work ethic, and what his day-to-day life is like at Modernist Cuisine.If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew’s blog posts.Reminder: Andrew Talks to Chefs is now an INDEPENDENT podcast; please visit our official site for new episodes, Andrew's blog, our catalog of past shows, and to contact us by voicemail or email.Thanks for listening!LINKSAndrew Talks to Chefs official websiteFrancisco Migoya Chef's Roll Anti Convention interview (referenced in this episode, begins at 2:10:30)Daniel Uditi and Dan Richer on Andrew Talks to Chefs (referenced in this episode)Francisco MIgoya bio on Modernist CuisineBenno restaurant (graciously hosted us for this interview)

Dan Richer is serious about his pizza. Time, temp and a laser-focused intensity about the quality of his ingredients all combine to make his artisan pies something to behold (and devour). Razza not only has a 3-star review from the New York Times, but was just named the best pizza in North America by the 50 Top Pizza group, based in Italy. Steve talks to Richer about his method and approach to making a stellar pie.

A rare food-focused episode of the pod, featuring two of the preeminent pizza specialists working in the United States today: US-born Dan Richer of Jersey City's Razza and Italian-born Daniele Uditi of Brentwood's Pizzana. While Daniele was on the East Coast to collaborate on a special dinner with Dan, the two took time out from their preparations to sit down with Andrew and talk about how they found their way to pizza-making, what makes their individual approaches distinct, and the obsessiveness their work demands. Andrew Talks To Chefs is powered by Simplecast.

Dan Richer owner of Razza in New Jersey joins me on this episode of the show. We nerd out on all things ingredients and making the best possible pizza every day. Mentioned In This Episode: Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review  If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help

Link: https://pca.st/pfQ0 A good article on the same topic: https://www.nytimes.com/2010/01/31/nyregion/31dinenj.html This post pulls a few product management insights from Brian Koppelman's outstanding interview with pizza chef Dan Richer. Sponsored by Crema — find us at http://crema.us

Dan Richer on how his pursuit of excellence led to him being named  New York's best pizza chef-while living in New Jersey! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Dan Richer on how his pursuit of excellence led to him being named  New York’s best pizza chef—while living in New Jersey!