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5 episodes with paulie gee
4 episodes with paulie gee
3 episodes with paulie gee
2 episodes with paulie gee
2 episodes with paulie gee
2 episodes with paulie gee
2 episodes with paulie gee
2 episodes with paulie gee
2 episodes with paulie gee
At the age of 56, Paulie Giannone decided to leave his career in corporate I.T. to follow his dream of creating a pizza restaurant. He partnered with his wife, Mary Ann, and launched Paulie Gee's, a Greenpoint pizzeria that has expanded into shops all over the city. And now, they are sharing their beloved recipes with home cooks. Paulie and Mary Ann discuss their new cookbook, Pizza From the Heart: 100 Recipes for Pies, Pasta, Salads, and More.
Welcome back to Pizza Quest!One of the most beloved couples in all of pizzadom have just released their first book, Pizza From the Heart, and it's a beauty, loaded with wonderful recipes, anecdotes, banter, and the whole backstory on the creation of the legendary Paulie Gee's Pizza. Paul and Mary Ann Giannone, aka Paulie Gee and Mrs. Gee, are manifesting their dream and legacy on a daily basis. One of my most important takeaways from this enjoyable conversation the the Gee's is that it is never too late to go after that dream (after all, they were in their fifties when they decided to step aways from their conventional but unfulfilling lives go all in on the risky but heart-felt vision of turning a fun hobby into a path of serving others through their pizzas. Obviously there's a whole lot more to this story, so join us to hear all about their amazing journey, here on this episode of Pizza Quest.
Eric and Greg welcome Paulie Gee and Mrs. Gee to talk about how they met, getting started in the New York City restaurant scene, pizza, and God. Buy their book wherever you get books, but preferably from a small, independent bookstore. Follow Paulie Gee: instagram.com/PaulieGeeFollow Mrs. Gee: instagram.com/maryanngee1Follow Eric:Twitter: x.com/TalkingSchmidtInstagram: instagram.com/TalkingSchmidtTikTok: https://www.tiktok.com/@tiktalkingschmidtbluesky: https://bsky.app/profile/talkingschmidt.bsky.socialFollow Greg:Twitter: x.com/GregBurmeisterInstagram: instagram.com/GregHelloSubscribe on YouTube: https://www.youtube.com/@talkingschmidtBonus Content for $5 a month: https://www.patreon.com/TalkingSchmidtEmail us at: TalkingSchmidt69@gmail.comThank you for listening! Please give us a review wherever you listen to podcasts, unless it's a negative review - then please don't. We're very fragile.
Join our PATREON for bonus episodes. This week we have Forrest Kline of Hellogoodbye on to talk about Limbeck's groundbreaking debut album Hi, Everything's Great. We also talk about: ticketweb ads, wild honey pie gigs, Paulie Gee's hats, are you a collector?, Forrest's origin story, the carousel bassline, neon story (revisited), when are you done?, no more deadlines, the Grateful Dead, here in your arms, Would It Kill You, it's only gotten worse, Debatable, Forrest from OK Go, Andy Reitz (the best), chilling is a choice bro, high vis, stealing from the airport, the lost guitar, Bobbi Althoff (release the tapes), living room shows, Americana with my friends, The Early November, honk and wave, it's the lyrics, the record before this, curators of the vibe, and seriously so much more. ________ Order our post-hardcore hat here! // Follow us at @danbassini, @mysprocalledlife, @itshellogoodbye and @runintotheground.
Time for another Chicago guest on Libations for Everyone! Derrick Tung is the owner/operator of the spectacular Paulie Gee's Pizza (Charles' fav pizza in Chicago). He joins LFE to detail future plans for more Paulie Gee's locales, a brewery food service collab, a new bar concept, smashburgers, traveling to a Shaolin monastery in Hunan province to study kung fu (SRSLY), and a heck of a lot more, in addition to these six topics of the week:
We're fresh off of our first Delicious City Happy Hour, and we can't thank you all enough for joining us! We recap that great event, and on the other side of the coin, we run down a fantastic chef's tasting that Eli, Marisa, and Dave all took part in. Plus, we welcome a guest whose Mexican dishes are getting national attention. There's something for everyone in this episode. Here's what you're going to hear in this episode: Happy Hour at Paulie Gee's was a DC family affair. The beer! The pizza! The 90s decor! We had a blast getting to know our listeners IRL Chef Carlos Aparicio of El Chingon joins us in studio. He brings Pueblan cuisine to Passyunk, and his restaurant recently landed on the New York Times list as one of the best new spots in the country! Eli talks about how, when opening a restaurant, you are running multiple marathons before that restaurant is fully hitting its stride The Philly famous mural artist who graced the building with their work Why they decided not to have reservations at El Chingon Carlos tells us why he doesn't drink tequila. His answer will surprise you How Carlos' exceptional height helped him get work right away when he came to the US even though he was only 13 years old Best Bites: We recap the Voi•ãge dining experience with Chef Jeremy Fox from Los Angeles. Plus, Marisa eats the tomato soup to end all tomato soups, some pickled shrimp make BB's, and a duck press machine Have you ever heard of a double shucked pea? Well, listen up because Eli explains this, and you're going to want to do this for your next spring dish;) Dave learns why his best bite was so delicious when Eli tells him of the other painstaking technique that Jeremy Fox applied to his dinner for Voi•ãge Everyone gushes at the beauty of the Lark dining room Merch Madness! Follow @deliciouscitypodcast on Instagram to find out how to vote for your favorite foodie merch in our brand new bracket contest Food News includes a special collab that Chef Carlos is taking part in, the launch of Kampar, and the demise (and resurrection) of Dollar Dog Night And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level
New York City's dynamic pizza scene is facing a significant setback due to the latest eco-friendly policy. The city government regulation, which mandates a 75% cut in carbon emissions from coal and wood-burning ovens, could potentially force over a hundred pizzerias to close doors. Ted Timbers, a representative for the New York City Department of Environmental Protection, affirmed these new regulations last year in June. The primary motive behind this decision is to safeguard the health of all the city's residents. It's well-known that coal and wood-fired stoves are a major source of air contaminants in areas with poor air quality. According to Timbers, this sensible regulation was crafted in cooperation with environmental justice groups and the restaurant industry. He further explained that it mandates a professional evaluation to decide whether the implementation of emission controls is practical. The city's pizza industry is currently bracing itself for the full impact of the law when it comes into effect on April 27. Several prominent restaurateurs expressed their fears to Fox News about the possibility of permanently shutting down their businesses due to the heavy costs of compliance. Owner of a Brooklyn-based pizzeria, Paul Giannone, stated this rule would end the era of the appealing wood-burning pizza restaurants across New York City. He perceives it as a loss of cultural and culinary charm to the city's vibrant dining sector. Giannone also expressed his view about the ‘one-size-fits-all' nature of this regulation. He pointed out that enforcing this rule universally, even if it doesn't affect the community negatively, might be an overly broad solution to the problem. On top of the expected shutdowns, this regulation has also led to an enormous financial burden for some establishments. One Jewish bakery reportedly spent around $600,000 to establish an air filtration system. John's of Bleecker Street, another renowned pizza place, also had to shell out over $100,000 for a smoke reduction system. Joey Schirripa, a manager with John's of Bleecker Street, talked to the New York Post about the rising pressures. The pizzeria was compelled to invest heavily since their business centered around their oven. He remarked that while they comprehend the city's vision, and intend to support environmental sustainability, the mandated measures have put them in a tough spot. According to a New York Post analysis, pizza joints with ovens that were operational prior to 2016 may be required to spend at least $20,000 to install air filtration systems complying with the new ruling. Keep in mind, this hefty amount doesn't include the sustained maintenance costs that would follow. Under the new directive, pizza establishments utilizing coal or wood-fired ovens must procure the services of an engineer or architect. The mandated professional will assess whether it's viable to install emissions control devices to meet the 75% reduction in particulate emissions. If it proves unfeasible to achieve a 75% or greater reduction, or if no emissions controls can be installed, the assessment must identify any emission controls that could possibly offer a minimum 25% reduction. Additionally, an explanation is needed as to why no control measures can be installed. Several iconic pizzerias renowned for their traditional taste and atmosphere will likely be affected by this regulation. Notable names include Lombardo's in Little Italy, Arturo's in Soho, and John's of Bleecker Street in Greenwich Village. Paul Giannoni, proprietor of Paulie Gee's, spoke to the Post about the tough position pizzerias find themselves in due to this rule. Installing a filtration system, according to him, is not only a substantial financial burden but also contributes to operational complications—with barely any definite advantages. The newly enacted regulation also outlines a provision for businesses that are unable to achieve the stipulated 75% reduction. Such establishments must provide and conduct an assessment to examine the potential for reducing emissions by at least 25%. The city governance surely aims to prioritize the health and well-being of its denizens, a cause we all can stand behind. However, the fate of quintessential New York pizzerias—known for their unique techniques that often require wood or coal-powered ovens—is now thrust into a cloud of uncertainty. This regulation prompts the city's restaurateurs—and, indeed, all of us—to consider what we could lose in the pursuit of a greener planet. It's a delicate balancing act between preserving cultural heritage and ensuring environmental sustainability for our future generations. Real News Now Connect with Real News Now on Social Media Facebook: https://www.facebook.com/RealNewsNowApp/ X Twitter: https://twitter.com/realnewsapp Instagram: https://www.instagram.com/realnews/ TikTok: https://www.tiktok.com/@realnewsnowapp Threads: https://www.threads.net/@realnews/ Truth Social: https://truthsocial.com/@RealNews YouTube:https://www.youtube.com/@realnewsnowapp End Wokeness: https://endthewokeness.com WATCH Real News Now on YouTube: https://youtu.be/dnII1bnsZQU See omnystudio.com/listener for privacy information.
Delicious City is back with a *sweet* new episode. We welcome Ryan Fitzgerald of 1-900-ICE-CREAM. His small-batch ice cream combos will satisfy your sweet tooth, and his flavor names are some of the most creative. We put him to the test to name our own fictional flavors. Vote for your favorite on Instagram: @deliciouscitypodcast - Ryan tells us he'll create a limited edition pint based on our votes! Episode 61 is brought to us by our friends at Forsythia restaurant in Old City where chef Christopher Kearse's modern French food continues to wow guests. Listen to find out how you can win a chef's tasting menu for you and a lucky guest that's as beautiful as it is delicious during our In It 2 Win It segment. For some drool inducing food pics, check out Forsythia HERE
Hoagies are the fabric of Philadelphian society. They fuel our long days and late nights. They bring us together at the deli counter. Our orders show off our individuality: are you an extra hot peppers kinda guy, or a seeded roll only kinda gal? Our own Hoagie Hero (as voted by you, Delicious City listeners, in the Tasties awards) Jason Okdeh tells us how this special sandwich has put him on a path to success and allowed him to foster community around his shop, Farina Di Vita. Plus! Jae explains how he went from having a pasta pop-up to an award winning shop that sells fresh and tasty sandwiches, sauces and more in South Philly. He goes even further back to his upbringing, and the gang talks about all the trouble they got into as kids (and how they got away with it) We debate seeded vs non-seeded rolls for hoagies (which do you prefer?) and East Coast Hoagies vs. West Coast Subs (you know which one is better) The importance of community support: Jay was given a lot of love and opportunity when he was first starting his business, and now he wants to pay it forward by offering his space to anyone who wants to do a pop-up there Shout out to Fox & Son in Reading Terminal Market. We were munching on their Valentines Corn Dog Bouquet throughout this episode Best Bites include the “world's best hot dog,” a haunted dinner, a private pop-up, and succulent shrimp. We also add some bonus bites from NJ and NYC, and surprise Eli with funnel cake for his birthday last week! We announce a new Delicious City partner and a special happy hour event happening on March 11th at Paulie Gee's Food News: Pizza in Passyunk, good news for La Croix, and Dave is curating a wagyu cheesesteak pop-up on February 27th In It To Win It: Listen to find out how you can win a $100 gift card to one of Delicious City's favorite restaurants, Cantina La Martina! Hint: You'll need to follow @deliciouscitypodcast on Instagram to be in the running. Pop-Up Run-Down: get the scoop on these one-night-only events, and follow us on Instagram for reminders and ticket info. AND: Jae reveals his pasta flight pop-up here first! And of course we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow So excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid Atlantic region! If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Connect with us on Instagram and, of course, share your eating adventures with us as well as tag us in your posts so we can talk about them on air!
Today, I'm sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef RobertAndreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee's in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.You'll hear how they first became interested in pizza-making, and they each share the individual paths that led them to the pizza business.You'll learn the secrets they employ to stay relevant and keep innovating in a popular culinary genre, and some of the unique toppings they incorporate.They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant. What you'll learn from this panel discussion on perfect pizza First memories of a perfect pizza 2:45Making the decision to open up a pizzeria 5:13The story behind the name of Martha Dear 6:48Falling in love with the pizza-making process 7:17The struggle of naming your business 9:39Going from fine dining to opening a pizzeria 10:57Taking pride in local sourcing 13:39The popularity of traditional pizzas 14:31Leveraging the power of social media 15:54The effect of water quality on pizza dough 16:49Finding creative inspiration for new flavors 18:32Standing out in a competitive market 22:43Exploring heritage through pizza 23:19Identifying what makes you successful 24:31Knowing your audience and managing the interactions 25:38What people are looking for in a restaurant experience 26:50The line between what the customer wants and what you want to serve 27:27Focusing on simplicity 28:57Lessons on running a restaurant post-pandemic 30:18A hot tip if you're going into hospitality 32:20Defying bad advice about business hours 34:03Recognizing wins for everyone in the restaurant 35:19Ingredients you shouldn't live without 36:13Late night topping combos 36:53Toppings that need to be blacklisted 37:25Operations considerations when running a perfect pizza joint 39:04 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet Marvin's ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. - Robert Andreozzi Click To Tweet The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. - Derrick Tung Click To Tweet I don't believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I'm aware of, for us, it's really about our passion and our dough starter. - Demetri Mechelis Click To Tweet Social media Pizza Marvin Instagram
Paulie Gee is the founder of Paulie Gee's, a pizza shop that originated in Greenpoint, Brooklyn. Paulie is the sweetest dude I've ever met when it comes to pizza. One of the last times I ate at the restaurant I remember Paulie coming up to our table and asking us how the Pizzas were. One of my favorite NYC experiences. Since then Paulie Gee's has expanded into different cities. We got Columbus, Baltimore, Chicago, and the beautiful city of Philadelphia. Over the years Paulie Gee's restaurant has significantly contributed to the ever-growing food culture of the neighborhood of Greenpoint. Paulie has never spent money on marketing or advertising which is wild to me because that's what we do so much at Wear Many Hats. Paulie loves hats so much even when I try to look up a photo of him on the internet he's always in a hat. Paulie even has a Paulie Gees hat IG for his collection. Please welcome Paulie Gee to Wear Many Hats. instagram.com/pauliegee instagram.com/pauliegeespizzahatproject instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com
Spoonie is excited to make challah bread for her beloved Aunt Mitzi, the oven mitt, but is astounded to realize just how long it takes. Will Spoonie finish before Aunt Mitzi arrives? Special guest Elyssa Heller joins to talk about Jewish food, both traditional and modern, and kid guest Juliet shares her favorite food, latkes, for the Jewish holiday, Hanukkah! Elyssa Heller started Edith's as a pandemic-born sandwich shop inside of the Brooklyn institution, Paulie Gee's pizzeria. Named after her Great-Aunt Edith, Edith's was supposed to last just six weeks and was started with $8,000 of savings. The pop-up immediately went viral, its twists on classic Jewish comfort food enabling Edith's to become a permanent jewel-sized sandwich shop in the Williamsburg neighborhood of Brooklyn. Edith's brings global Jewish flavors to the forefront of New York's culinary landscape and offers food influenced by the Jewish diaspora, exploring the flavors and cultural experience of Jewish cuisine. Elyssa's goal with Edith's is to create an empire built on delicious sandwiches, bringing global Jewish food to everyone. A born and bred Chicagoan (but New Yorker for the last decade) Elyssa grew up on smoked chubbs and loved spending Sundays at the deli with family. She is a retired Canadian volleyball player and graduated from Queen's University. Elyssa lives in Brooklyn with her dog Murray (named after Bill) and you can often find her behind the register slinging sandwiches.
This week's guest, Derrick Tung, dreamed of a life as a muscle-bound sanitation worker in his youth. But we're delighted his trajectory led him to his current role as pizza potentate instead. As the award-winning owner of Paulie Gee's in both Wicker Park and Logan Square, Derrick is responsible for some of the city's most inventive and mouthwatering wood-fired pies. In our wide-ranging conversation, we go deep on the alchemy of pizza perfection. Derrick lifts the veil on the Paulie Gee's franchise experience, doles out tips for DIY pizza glory at home, and so much more. Plus: stick around for one of our most spirited gratuity rounds ever, in which Derrick spins an elaborate death row meal that would test the patience of even the most seasoned executioner.
Hot honey may be the hottest condiment of the year, infusing restaurant menus across the country with sweet heat. Mike Kurtz first tasted hot honey on a pizza in Brazil in his early 20s and started making his own chili-infused honey in his Brooklyn apartment. He brought samples to Brooklyn pizzeria Paulie Gee's and soon turned owner Paul Giannone onto the idea of drizzling his pies with hot honey. Fast forward 10-plus years, and Mike's Hot Honey is now a staple on retailer's shelves and in foodservice kitchens. Paulie Gee's Hellboy, a pizza topped with soppressata, mozzarella, Parmigiano Reggiano and hot honey, has long been on the permanent menu, and operators including First Watch, Anthony's Coal Fired Pizza and Madison Square Garden feature the condiment in everything from margaritas to fried chicken, wings, breakfast sandwiches and ice cream sundaes. Listen as Kurtz and Giannone share share how they put hot honey on the culinary map, why the sweet-heat trend is currently booming and where the next stops on this flavor journey might lead.
The NYC DEP wants owners of coal-fired ovens to reduce their smoke emissions, a move that will cost pizzeria owners some serious dough. Will this reduce the flavor of beloved NY pies? Pizzeria owner Paulie Gee joined Dan to discuss.
We have an exciting episode this week on the Rundown! Taylor Evans (Founder & Owner, Rust Belt Recruiting) takes over as host this week to help our listeners get to know his close friend and our host, Paul O'Connor. This is a great episode to learn more about the host you hear each week. Listen in to learn about why they chose Episode 57 for this conversation, how Paul and Taylor became friends at OU and more about Paul's background in podcasts and his career outside of podcasting. This conversation also includes Paul's favorite parts about hosting the Rundown, discussions about Cleveland's unique identity and lessons in entrepreneurship. Paul resides in Columbus so his local recommendations include Jackie O's on Fourth (of course), Paulie Gee's for the best pizza in Columbus and Stav's Diner for your classic greasy spoon spot.Connect with Paul O'Connor on LinkedIn.
Our next guest is the Illinois Ambassador for the Muscular Dystrophy Association. At 30 years old, he began to notice weakness and muscle deterioration in his legs. Years go by until he receives a diagnosis of a rare and incurable disease called limb-girdle muscular dystrophy. He has since found joy and community within the food and hospitality scene. He's collaborated with Paulie Gee's Logan Square, JP Grazianos, JT's Genuine, and so many more. A link to donate is in the show notes. Please enjoy my conversation with Billy ZureikatBilly Z MDA Campaignhttps://www.instagram.com/therealbillyzhttps://www.instagram.com/iamconsciouslycurious
On this week's episode, the pizza entrepreneur, Paulie Gee, tells us about getting hit in the head with a foul ball at a Yankees game but it all being worth it in the end when he meets homerun king, Aaron Judge! Check out Paulie Gee and Paulie Gee's Slice ShopHave fun like PaulieDonate to Slice Out Hungerfind us at They Had Fun & on Instagram
It's another guest show! Today we're talking to pizza restauranteur Derrick Tung (https://www.instagram.com/pauliegeeslogansquare/ on instagram) all about opening, running and expanding restaurants during COVID, and really, in general. Find out all about them here: https://linktr.ee/PauliegeeslogansquareAs always, find us here:https://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ (instagram)https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.com@wurstharold (twitter)https://www.redbubble.com/people/enzwell/shop
On this week's episode, the pizza entrepreneur, Paulie Gee, had a few too many great stories, so I decided to share an "outtake" story with you. Be sure to tune in for his full episode and MOST FUN story later this season!We're taking off Dec 21st and 28th for the holidays but we'll be back January 4th with another amazing story about New York City! Check out Paulie Gee on InstagramPaulie Gee's Chef's Night OutFeatured in the story- Sam's, Emilio's Ballato, Prince Street Pizzafind us at They Had Fun & on Instagram
Brooklyn pizza legend Paulie Gee delivered the keynote address at this year's Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He recaps for Peter (and for us) what he told his audience, and shares his journey and mid-life transformation from working in an unfulfilling mainstream job to becoming a pizza legend and mentor to dozens of others.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.
Paulie Gee's tells us the story of how he left his tech job at the age of 50 and went into the pizzeria. He has since opened up 8 locations and is killing it in the pizza games, but it was not easy. Get social https://www.instagram.com/pauliegees https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
Being the partner of someone building one of the most sought-after pizzas in NYC is no easy job. In today's episode, Mrs. Gee (Mary Ann), tells us the story of how she and her husband, Paulie, started their journey of opening their own restaurant. Drawing from their lifetime of experience, they slowly built what would soon become what they call their “people business.” A business where their employees and customers are the heart and soul. Get social https://www.instagram.com/maryanngee1/ https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
This was one of my favorite conversations of 2021 and I decided to remaster and re-edit it for your listening pleasure. If you're new to the podcast, please enjoy it! If you're a long-time listener, I think this one is worth re-listening to! Get social https://www.instagram.com/pauliegeeslogansquare https://www.instagram.com/whatsgooddough Thank you to my sponsors Ooni and Corto Olive Oil https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 https://corto-olive.com/ Support the podcast by using my affiliate links below! Buy an Ooni! (Thank's for supporting the show!) Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Get Your Famag Mixer
There's really no competition: The biggest story in the city this week was the Phillies making it to the World Series. This hasn't happened in 13 years, and the excitement on the streets has been palpable for days. But we wanted to know what it's been like for the people working at the sports bars where fans have gathered, watching every pitch with bated breath, and where there will no doubt be pandemonium starting Friday when the World Series kicks off. So City Cast Philly host Trenae Nuri took a trip to Paulie Gee's in Center City and met bar manager Brenton Wallace, a die-hard Phillies fan who's been preparing for this weekend's festivities. Want some more Philly news? Then make sure to sign up for our morning newsletter. Want to see photos of our visit to Paulie Gee's? Head over to our Instagram and Twitter @citycastphilly. Have a question or just want to share some thoughts with the team? Leave us a voicemail at 215-259-8170. Learn more about your ad choices. Visit megaphone.fm/adchoices
We had pizza king Paulie Gee back on the podcast to tell us about getting struck by a baseball Aaron Judge hit. There are a lot of twists and turns to this story and it's told masterfully by one of our favorite guests. Follow Paulie: Instagram: @pauliegee and @pauliegees_sliceshop Follow Eric: Twitter: @TalkingSchmidt Instagram: @TalkingSchmidt TikTok: @TikTalkingSchmidt Follow Greg: Twitter: @GregBurmeister Instagram: @GregHello TikTok: @GregBurmeister Thank you for listening! Please give us a review wherever you listen to podcasts, unless it's a negative review - then please don't. We're very fragile. --- Support this podcast: https://anchor.fm/talking-schmidt/support
Our guest this time is Mike Kurtz, the founder of Mike's Hot Honey. If you haven't heard of his chili-infused honey, you should get to eating. From his dorm room to his break room and at Paulie Gee's counter to in your stomach, Mike's Hot Honey just keeps growing.Listen in to hear how a walk through Brazil started sparked a sticky idea that's become a pizza phenomenon.
An old-fashioned “slice” shop opens at a former Marc Vetri restaurant. KYW Newsradio's Hadas Kuznits chats with Paulie Gee, aka Paul Giannone, and his son, Derek about the nine-year process it took him to open a restaurant in Philly. Paulie Gee's Soul City Slice Shop not only offers pizza by the slice, but they also have a wide variety of local draft beers, a pool table, a mini record collection for sale, and an original Atari game console -- with the cartridges and an ancient box television that you can play.
Danny Parkins and Matt Spiegel opened their show by revisiting a hot topic of the day prior. Remember when Spiegs honked like a seal, imitating his desire for a free meatball sub? Apparently his wife wasn't at all embarrassed. Then, Billy Zureikat joined the show to discuss J.P. Graziano's and Paulie Gee's colab benefiting the Muscular Dystrophy Association.
COVID Positive Best Friend Week Ranch Water & MSG Zach's Parental Leave Oliver Tree The Pantry Have To Can't Madewell The Robey, Violet Hour, & Paulie Gee's Duloxentine Uncle Roger Yellowstone vs. Succession The Power of the Dog Project Hail Mary The Shrink Next Door Christmas Movies No Time to Die Encanto & Far from the Tree Matrix Resurrections & CGI Keanu Zola, Ray's, & Pig Consumption vs. Skill Hobbies Have Tos of 2021 Outro: Worst Party Ever – Beautiful Out 847-461-9598 havetopodcast@gmail.com
Tom interviews Paulie Gee who restarted his career into 7 Pizza shops at the age of 56. It's never too late to get started. Need money for your business, check out: http://JSVCapital.com
Paulie Gee makes a damn fine pizza. In this episode, he tells Eric and Greg about how he got started, his zen philosophies, and MUCH more. Follow Paulie: Instagram: @pauliegee Website: www.pauliegee.com Follow Eric: Twitter: @TalkingSchmidt Instagram: @TalkingSchmidt TikTok: @TikTalkingSchmidt Follow Greg: Twitter: @GregBurmeister Instagram: @GregHello Thank you for listening! Please give us a review wherever you listen to podcasts, unless it's a negative review - then please don't. We're very fragile. --- Support this podcast: https://anchor.fm/talking-schmidt/support
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I am so stoked to share this with you all. I have been looking forward to interview Derrick for the longest time because he is someone I look up to dearly. In this conversation, we talk about his love for watching people's eyes light up when they eat his pizza and how that drives his work. What I love about this episode is that Derrick clearly expresses that it is not all sunshine and rainbows! We find out the struggles and sacrifices Derrick and his family had to put up with in order to keep the restaurant afloat in the initial few years. Today, however, is a whole different story because he's not only thriving, but lifting his community up. Follow Derrick 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!
INTERNETS! On this episode of The Premium Pete Show, Pete sits down with founder & owner of Mike's Hot Honey, MIKE KURTZ! Mike talks his epiphany of spicy honey on pizza while randomly going to a pizza place in Brazil, perfecting the honey as a hobby, taking an apprenticeship at Paulie Gee's spot in Brooklyn, by chance introducing his honey to the pizza spot and how it changed his life, difficulty of scaling up, shaking up the honey industry and becoming a national brand! Kick Back, Relax + PRESS Play!
When Paul Giannone decided that he no longer loved his long corporate life, he decided to follow his bliss and start a pizzeria. Fast forward 10 years and Paulie Gee is now the "Legendary Paulie Gee," and is mentoring the next generation of pizza legends. He shares his vision in this illuminating conversation with Peter.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.
Another Paulie Gee success spinoff, Mike Kurtz was making pizzas for Paulie in Greenpoint when he showed off the hot honey he'd been developing at home and, before you could blink, Paulie started using it on some of the pizzas, and Mike ramped up production. Now, a few years later, Mike's Hot Honey is everywhere. Hear the whole success story straight from Mike.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.
Paulie Gee not only has his own legendary pizzerias in Brooklyn but also licenses other kindred spirits to do their own thing under his banner, such as Derrick Tung's Chicago branch, Paulie Gee's Logan Square. Derrick not only makes the classics from the Brooklyn menu, but has added his own creativity, including a square pie (aka Detroit-Style) that won the Unites States pizza championship. Of course, it has an amazing crust and is made with bacon, so no need to say more.....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.
Miriam Weiskind, aka "The Za Report", is an underground pizziola baking up a generous storm of pizza in NYC amidst the pandemic to help keep New Yorkers in need, happy and full of pizza. Originally from Ohio, she moved to NYC to pursue a career in graphic design. In 2011, she met Scott Weiner, of Scott's Pizza Tours, where she would then lead pizza tours all around NYC until spring of 2020 when the pandemic struck. In early 2020, she decided to trade in a career as an Art Director to pursue pizza fulltime, starting out as a Pizzaiola at Paulie Gee's then opening her own speakeasy pizzeria run from her home in Brooklyn, NY. For any New Yorker without a job, a first responder or anyone having a tough time, Miriam gives out free pies—under the notion of paying pies forward to honor her mom who passed away in the summer of 2020. Pizza has become a passion that Miriam considers an art, each slice having a unique story and taste. Also an ultra runner, she is famously known for being the five time female champion of the nyc pizza run. Yes, she can eat pizza and run! Weiskind has been featured in The New York Times, Thrillist, NPR, Munchies, the Kelly Clarkson Show and the Dunkin' Donuts blog!
The Doc invites Yuno on the show! The two talk about growing up in Jacksonville, moving to Brooklyn, Paulie Gee's, musical influences, signing to subpop and much much more. Make sure to listen! Monologue (new ad for Wild Alaskan Company): 0:24 Birthday Suit 1: 11:05 Ripped from the Headlines: 15:30 Shoutouts: 35:09 Leftover Headlines: 37:40 Birthday Suit 2: 44:21 Magic City Hippies - Diamond: 48:34 Yuno Interview: 52:27 The Doc G Top 3: 1:39:44
Our guests will surprise you as the long wait for episode 84 is over and the second half of each conversation is even better than the first.Thomas W. Gilbert is the author of How Baseball Happened: Outrageous Lies Exposed! The True Story Revealed. The book shatters the many myths which so many of us believe are true on baseball's origins, and it provides fascinating stories about its many true founders. How this great game came to be the sport we love today is quite interesting and wonderful. Thomas takes us back through time, and it is a journey you will thoroughly enjoy. What you may not expect is the wonderful barbecue talk, and we are so glad to discuss both baseball and barbecue with Thomas.Paulie Gee took some time to discover his true passion, but once he discovered it, he never looked back. In just 10 years he has become a name synonymous with absolutely delicious pizza. The high heat which grills produce is perfect for pizza making and Paulie is considered one of the best. He says he was nervous about coming on since we have had many well known guests, but Paulie does not realize how excited we were to have him on. Pizza, barbecue, and baseball are among the things we discuss, but you get the feeling there is not much he cannot talk about with an infectious passion. In this half, Paulie shows his love for food is matched with his love for baseball.We once again conclude the show with the beautiful song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com to find many of the wonderful books we have featured as well as some additional swag.We truly appreciate our listeners and hope that all of you are staying safe.If you would like to contact the show, we would love to hear from you.Call the show - (516) 855-8214Email - baseballandbbq@gmail.comFacebook - baseball and bbqTwitter - @baseballandbbqInstagram - baseballandbarbecueYouTube - baseball and bbqWebsite - http://baseballandbbq.weebly.com
Episode 83 has two phenomenal guests with so much to say that we did not have the heart to end the interviews, so we split the conversations into two parts.Thomas W. Gilbert is the author of How Baseball Happened: Outrageous Lies Exposed! The True Story Revealed. The book shatters the many myths which so many of us believe are true on baseball's origins, and it provides fascinating stories about its many true founders. How this great game came to be the sport we love today is quite interesting and wonderful. Thomas takes us back through time and it is a journey you will thoroughly enjoy. Part two is next and includes plenty of barbecue talk.Paulie Gee took some time to discover his true passion, but once he discovered it, he never looked back. In just 10 years he has become a name synonymous with absolutely delicious pizza. The high heat which grills produce is perfect for pizza making and Paulie is considered one of the best. He says he was nervous about coming on since we have had many well known guests, but Paulie does not realize how excited we were to have him on. Pizza, barbecue, and baseball are among the things we discuss, but you get the feeling there is not much he cannot talk about with an infectious passion. Come back for part two, which if you can believe it will be even better.We once again conclude the show with the beautiful song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com to find many of the wonderful books we have featured as well as some additional swag.We truly appreciate our listeners and hope that all of you are staying safe.If you would like to contact the show, we would love to hear from you.Call the show - (516) 855-8214Email - baseballandbbq@gmail.comTwitter - @baseballandbbqFacebook - Baseball and BBQInstagram - baseballandbarbecueYouTube - baseball and bbqWebsite - https://baseballandbbq.weebly.com
Voice over Artist and Pizza Creator over at Paulie Gee's, Dylan Schwartz blesses us with a special Wear Many Hats voice over and his love for za. Please welcome Dylan Schwartz to Wear Many Hats. instagram.com/dms_audio instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com dahsar.com
A few Fridays ago Alexi was leaving his apartment to pick up pizza from a neighborhood restaurant. At 7:30pm there were three cars double parked on the block, all delivering pies to neighbors. The coincidence begged the question: is Pizza pandemic proof? Restaurants have to be creative during the pandemic. With local and statewide restrictions changing – sometimes at odds
Part 2: Paulie Gee has gained national fame with his Paulie Gee's Slice Shop on Franklin Street and Paulie Gees Pizza in Greenpoint, both in Brooklyn. We had some great pizza talk discussing everything from the best frozen pizzas to some of the best pizza spots in the country.
In this episode, we chat with the black sheep of his family. He decides to leave medical school midway through to eventually pursue pizza. Although his future path wasn’t always clear, Derrick seems to always be very intentional with his time from moment to moment. Derrick shares his journey of cultivating Paulie Gee’s Logan Square into the local cult hit that it is. If you haven’t already, please get yourself there to try any one of their amazing pizzas. This episode was made possible in part by Sideproject Coffee. Get yourself there to try their gourmet drinks and baked goods as well as some inspiration from local side projects.instagram.com/pauliegeeslogansquareinstagram.com/sideproject.coffeeinstagram.com/iamconsciouslycuriousiamconsciouslycurious.com
Paulie Gee has gained national fame with his Paulie Gee's Slice Shop on Franklin Street and Paulie Gees Pizza in Greenpoint, Brooklyn. We had some great pizza talk discussing everything from the best frozen pizzas to some of the best pizza spots in the country.
We are honored to have a pizza icon, Paul Giannone (Paulie Gee), on the show this week. He spent 30 years in the tech industry before opening what has become one of hottest pizzerias in America, Paulie Gee’s in Greenpoint, Brooklyn. He’s grown his business to include a slice shop and multiple licensed locations. He’s a leader, mentor and enthusiast to our great pizzeria community. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. Paulie talks: Getting out of tech Opening his Brooklyn pizzeria The dining experience at Paulie Gee’s Doing what you love His passion for customer interactions Inspiring pizza people An ambassador for pizzerias Read more about Paulie Gee’s in Pizza Today: https://www.pizzatoday.com/departments/features/pizza-today-road-paulie-gees-brooklyn-ny/ Mark October 3-4, 2021 to attend Pizza & Pasta Northeast to hear Paulie Gee’s Keynote address. More details at: https://www.pizzaandpastaexpo.com/ Visit Paulie Gee’s at https://pauliegee.com/ @PaulieGee on Instagram Check out Paulie’s pizza hat collection @pauliegeespizzahatproject on Instag --- Send in a voice message: https://anchor.fm/the-hot-slice/message
With restaurants struggling financially and employees risking their health to serve diners, is it okay to write negative online restaurant reviews during COVID-19? Rob Petrone explores this topic with restaurateurs Paulie Giannone of Paulie Gee’s and Paulie Gee’s Slice Shop in Greenpoint, Brooklyn and Heather Freiser of Beginnings Restaurant in Atlantic Beach, Long Island. Hear how Paulie uniquely responded to a critical Yelp review calling one of his employees a “hipster window boy” and how Heather used social media to fight back against a particularly harsh post where social distancing and mask wearing were involved.
Paulie Gee, is a dedicated father, a loving husband, and has many friends. To be a good provider to his wife and sons, he worked long hours for 30 years in a job that was never a good fit. As an Information Technology professional, he made a decent living but worklife was a never-ending grind. Thankfully, he changed his career, to be happy in a profession he loves. Paulie opened Paulie Gee's pizza restaurant!
This week’s guest is Paulie Gee, best known for being a Yankee fan and his extensive collection of home videos. Additionally, he owns and operates Paulie Gee’s and Paulie Gee’s Slice Shop, both located in the Greenpoint section of Brooklyn, NY. Here’s some of what we discussed: (3:34) where do those great pie names come…Continue reading ➞ Season 2: Episode 5 – Paulie Gee
"At The The Table With Tony" Livestream Show Ep. 22: A Sit Down With Paulie Gee Anthony "Tony Mangia" Scillia is joined by his friend Paulie Gee. Paulie Gee is a legendary pizza maker, pizza connoisseur, & proud Italian-American. They'll discuss Paulie's Italian-American background, some of his favorite places for pizza and other eats. And, of course, they'll talk about the history of Paulie Gee's Pizza. Guest: Paulie Gee: Owner/Pizzaiolo of Paulie Gee's Pizza (http://www.pauliegee.com/greenpoint (https://www.youtube.com/redirect?v=feJsFVFCDX0&redir_token=OCUJNQ-U2a_zsVPUcqj2Z-a_b_t8MTU4OTQyMTA2NUAxNTg5MzM0NjY1&event=video_description&q=http%3A%2F%2Fwww.pauliegee.com%2Fgreenpoint) ) & Paulie Gee's Slice Shop (http://www.pauliegee.com/slice-shop (https://www.youtube.com/redirect?v=feJsFVFCDX0&redir_token=OCUJNQ-U2a_zsVPUcqj2Z-a_b_t8MTU4OTQyMTA2NUAxNTg5MzM0NjY1&event=video_description&q=http%3A%2F%2Fwww.pauliegee.com%2Fslice-shop) )
Derrick Tung gave up med school, then a promising career in healthcare administration to pursue his love of pizza. He reached out Paulie Gee in Greenpoint, Brooklyn, seeking his advice, and it led to a partnership in Chicago. Tung has expanded beyond the store's usual wood-fired pies to include a remarkable Detroit-style that's winning awards.
On this episode of "At The Table With Tony", Anthony "Tony Mangia" Scillia sits down with Paulie Gee of Paulie Gee's Pizzeria & Paulie Gee's Slice Shop, both in Greenpoint, Brooklyn. Paulie Gee is a proud Italian-American who was born & raised in Brooklyn, NY. Paulie wasn't always in the food business. Ten years ago, he made the switch from Corporate America to follow his dream of being his own boss when he opened Paulie Gee's Pizzeria. He tells us his story in this in depth interview.
Here's a teaser trailer of this Sunday's newest episode of "At The Table With Tony" with Paulie Gee of Paulie Gee's Pizzeria & Paulie Gee's Slice Shop, both in Greenpoint, Brooklyn. The episode will be available on Sunday morning, February 9th, 2020.
Paul Giannone (known to all as “Paulie Gee”) grew up in Brooklyn, NY but moved to New Jersey as an adult. For most of his professional career he worked with AT&T and their subsidiaries as an information technology staffer and eventually a consultant. And candidly he never liked the work – he never felt he was very good at it either. But he needed to support his family so he stuck it out. While he didn’t love his work, he loved pizza -- absolutely loved everything about it. And at the age of 56, he took an incredible leap of faith – returning to Brooklyn and opening up Paulie Gees -- a pizza restaurant. He's been remarkably successful and "Paulie’s Slice Shop” followed in Brooklyn as did Paulie Gees franchise restaurants in Chicago, Columbus and Baltimore. Paulie secured 15 different investors that helped him launch the restaurant. But he also took out a home equity loan and put his own "skin in the game" to pursue his dream. It was a big risk but it has all worked out. As Paulie told us, "This is beyond my wildest dreams, I had no idea how happy I could be...I am doing what I was born to do, what I am wired to do." *A slice of Paulie Gee's "HellBoy" pizza. All photos by Kenny Chung.
Steve sits down with Paulie Gee, of the namesake wood-fired pizzeria in Greenpoint, Brooklyn, at his new slice joint just a couple of blocks away. Paulie talks about ditching his corporate I.T. job for a life in pizza. He has become a mentor to many young pizza makers in the country, and has even sprouted additional locations in three other cities.
The 2001 World Champ talks about getting real in "And if Two by Sea", the new Hobgoodementary that he stars in with his twin Damian. CJ shares with us that the honesty and vulnerability required to make the film also ended up drawing him closer to his family. We bribed CJ with Paulie Gee pizza and he also gave us the behind the scenes of his famous charge at Teahupoo. Music credit: Jimmy Eats World
Two local NY food legends -- Paulie Gee (Paulie Gee's) and Justin Bazdarich (Oxomoco, Speedy Romeo) -- grace us in this episode with their wisdom and experience in the restaurant world. They've both created beloved and acclaimed food institutions with loyal clans of customers who flock again and again to the delicious food and the distinct, genuine atmospheres at each of Paulie and Justin's restaurants. Even if you don't listen to this episode, please go to Paulie Gee's, Speedy Romeo, and Oxomoco to set your taste buds free. You'll be happy you did!
October is National Pizza Month, and the King of Greenpoint, Brooklyn pizza, Paulie Gee, had no idea what he was getting himself into when he decided to sit down & dish with Muñoz & Marie! From his beginnings as an IT guy, to building his […] The post IN YO MOUTH (https://www.in-yo-mouth.com) .
On the premiere episode of the All Things Pizza podcast, I sit down with Brooklyn's own Paulie Gee. Paulie left his corporate job to pursue his passion around pizza which led him to open his namesake pizzeria in Greenpoint, Brooklyn back in 2010. He now has a number of outposts around the country, in addition to a new slice shop in Brooklyn. We'll discuss his hat collection, the opening of his new pizzeria, and his love for the Yankees. Plus we'll talk about how he comes up with the creative names for his pizzas, how he helped with the launch of Mike's Hot Honey, and how often Paulie looks at Yelp reviews of his pizzerias.
Cowboy, Dougy Fresh, and Paulie Gee(e's are silent) are back one again to graciously cover this amazing two-day music festival and benefit. The event that started back in 2004 for one very special girl is now bringing families and friends from across America and beyond for a weekend of celebration and to bring awareness and more support for those affected by 4p-, also known as Wolf-Hirschhorn Syndrome (WHS), an extremely rare chromosome disorder. As always, the Pigs bring their own brand of silly, laid back fun to cover Kammy's Kause, without forgetting the heartfelt reason why they are there. Helping to co-host the event is the beautiful Sara Bishop and the Pigs' personal bodyguard, Griswold Stout. Tune in to Part One as they are joined by numerous band members and friends who come out each year to play music and give their time throughout the year to support Kammy and the 4p- Support Group. A big thanks for those who jumped on a mic to talk about why this event is so special to them as well as what's going on with their respective bands, Mr. Zach Garner, Chris Sarber and David Charles Bailey of Pinky and The Basterds, and Ben Jarvis of Audiodacity. The boys had a great time, once again, being part of the Kammy's Kause family and talking to friends and supporters and they give a shout out and request to their fans in Lebanon. Be sure to stay tuned for the release of Part Two when they are joined by more band members and the very busy, father and Kammy's Kause founder, Mr. Jared Hiner. Shout outs in this week's episode include: New Glarus; Kopacetic; Founders Brewery; Spring Mill Bourbon; Mr. G's; D.G Yuengling and Son Inc.; Corey Michael Cox; Breakdown Kings; Rob Dixon; The Fighting Jamesons; Cole Woodruff; Benjamin Cannon; Crepitus; Twin Cats; Ryan M. Brewer; Kevin Fertig; Nate Gray and Steve Lee; Josh Kaufman; Ark Barn Productions; Jenn Cristy; and Spark Joy Music Be sure to check us out Sundays on Indy In-Tune. www.indyintune.com Members of the Hopped Up Network. An ever-growing group of independent beer podcasts. Dedicated to providing insight into our local craft beer communities. www.hoppedupnetwork.com
This week Ashley speaks with The Paulie Gee of Paulie Gee’s pizza in the Greenpoint neighborhood of Brooklyn. After being miserable for 30 years doing a job Paulie says he wasn’t very good at, he was forced to start doing what he loved most, entertaining. Paulie opened his first restaurant at 56 years of age! He shares the two things people need to be successful and how he came to recognize the power he holds within him. Paulie is a man with a lot of character, a wannabe deejay who loves his family immensely and not to mention a Yankees fan! May this episode leave you charged and wanting to eat a slice of pizza!
Paulie Gee shares how he left 30 years in IT to open his eponymous pizzeria in Greenpoint, Brooklyn and in turn gives a blueprint on how living a life beyond our wildest dreams is possible by speaking that dream into existence and adding what you love.
Baconfest is celebrating its 10th anniversary this year, and co-founder Seth Zurer jumps in the Mazda 3 to talk about this year's even. Joining us is Derrick Tung, owner of Paulie Gee's (https://pauliegee.com/logan-square/) in Logan Square. Paulie Gee's pizzas are amazing. Go there soon. Tell 'em Car Con Carne sent you. In this week's episode, presented by Boost Mobile: The Boost Mobile Mazda 3 getting spotted in the wild Paulie Gee's pizzas. We try the "Big Bad Wolf," which includes three types of pig The benefit of lots of facial hair: Finding sauce in your mustache hours later. The monthly "Logan Square" special - It's actually a square. This month's Chinese New Year-inspired pie is a showstopper. And the edge of the pizza? "That's all cheddar cheese." What do a Paulie Gee's ingredient, Seth Zurer and pornography have in common? The history of Baconfest, now including 150 restaurants in its 10th year! The beauty of Baconfest: Access to amazing chefs, kickass food, and IT'S ALL BACON. The challenge of drinking beer at Baconfest. "Exuberance can be your enemy" at Baconfest. Derrick talks about preparing a dish for Baconfest. Why is Baconfest "The Burning Man of bacon?" What do Thor and Baconfest have in common? Some of the new Chicago area restaurants participating in this year's Baconfest. Shout-out to Peckish Pig.
Mary Ann Giannone shares her passion for youth mentoring, a role she took on during the busiest time of her life as she and her husband were opening one of the top NYC pizzerias, Paulie Gee's.
Paulie Gee, owner of Paulie Gee's pizzeria in Greenpoint, Brooklyn, joins us to share his story about transitioning from a career in computer IT to opening his own pizzeria. Along the way we hear about Paulie's favorite NYC slices, the best live concerts he's attended and his love affair with the New York Yankees.
Mike Kurtz is the founder of Mike’s Hot Honey in Brooklyn, NY. Mike’s Hot Honey is a chili-infused honey that Mike discovered while backpacking through the mountains of Brazil. But the story doesn’t start and stop there. In fact, after he made that delicious discovery, he didn't rush right home and open his company. Instead, he came back to NY, landed a job with a record label and eventually convinced the Boston Globe to let him travel to 30+ countries on five continents in one year. When he came back from that, he still didn't start the hot honey company. Rather, he picked up a pizza apprenticeship with the famed Paulie Gee, went to work slinging pies and occasionally drizzled some of the honey he was making at home onto a few slices. Then, wayyyy down the line later when customers were practically begging him to sell his concoction, there was no other option - he had to give the people what they wanted, so he finally started a company. In this episode, we talk about making a hobby your career, how meeting Paulie Gee changed everything and his around-the-world trip, including top picks for quick eats and favorite food cities. He also takes me through the best advice he's been given, his mom's granola recipe and the lessons he's learned at each stage of the journey. Full show notes: wecouldmakethat.com/honey
When it comes to romantic communication, texting and online messaging can be gentle introductions into IRL conversation, or mediums in which you can royally screw another person. Some of us daters of a certain age - ahem - started this whole dating thing before cell phones were glued into our hands. Others grew up with instant communication as the norm. But how can all of us muddle through the dating world with clashing views of normalcy, etiquette, and preference when it comes to getting to know each other, digitally and in person? On today's show, we're joined by Melissa Stanger, Senior Lifestyle Editor at Revelist, and Shana Lebowitz, Strategy Reporter at Business Insider, to discuss technology and modern romance. What do we all love and hate about texting and instant messaging? Can we get a clear picture of who someone is via how they text? What are we working towards in making sure we feel proud of our own actions? And where can we eat in NYC without the light of a dozen iPhone messing up the ambiance of our pasta and prosciutto?
Pizza lovers know Paulie Gee, a.k.a. Paul Giannone, this week's Special Sauce guest, as the owner of the eponymous pizzeria founded in Greenpoint, Brooklyn. But as good as his pies are, and they're damn good, his unlikely path to pizza entrepreneur–there are now Paulie Gee's outposts in Columbus, Ohio; Baltimore; Chicago; and Miami, each opened with the help of pizza-obsessed locals–is even more impressive.
This week on **All in the Industry ** Shari Bayer opens with a tip about knowing it’s never too late to change things up. To maintain the topic of change, she chats with IT guy turned pizza master Paulie Gee. They discuss Paulie’s sudden change in career, and the success of his Greenpoint based pizza shop “Paulie Gee’s”; a gourmet wood oven pizzeria known for it’s unusual locally sourced ingredients. They also talk about social media’s importance in the food industry, and Paulie Gee’s dislike for flash photography. “I was working for someone else, and when you’re working for someone else, you’re working for someone else’s dreams.” [4:00] – Paulie Gee on All in the Industry
Sidney and Corey discuss committing mistakes on our own birthdays, waiting on line for Shake Shack burgers, our perspective on getting older, chasing our hopes and dreams, and Sidney reads an excerpt from a motivational letter from Sol Lewitt to Eva Hesse. Look at the Shake Shack anniversary burgers Sidney waited five-freaking-hours for.Maybe Paulie Gee's is the best pizza in NYC?A letter from Sol Lewitt to Eva Hesse. (Please read this: it's a real awesome way to reflect upon your own intentions and motivations.) Download MP3 (27.9 MB, 00:56:46)
Greg Bresnitz is talking pizza this week on Snacky Tunes with guest Paulie Gee of Paulie Gee’s Pizza. Tune into this episode to hear how Paulie was inspired to create a no-frills pizza joint in Greenpoint at the age of 54. Hear how the atmosphere at Roberta’s influenced Paulie’s notion of a restaurant. Learn about Paulie’s early pizza experiments, and why he decided to quit his longtime job as a computer programmer and open Paulie Gee’s. Listen in for some of Paulie’s life lessons, and why it’s always best to pursue your passion. What music is playing at Paulie Gee’s? Later, Greg is joined in the studio by Har Mar Superstar for some live tracks. Hear why Har Mar moved from LA to New York, and learn about his long history playing in bands. Har Mar talks about his podcast, Nocturnal Emotions, and how he got involved in interviewing guests from MNDR to Macaulay Culkin. This episode has been brought to you by Tekserve. “The first thing I had to do when I built the oven is that I had to put belief in myself.” [7:20] “I really felt that all of the sudden, Brooklyn was leaving me behind. I needed to find a way back here… I didn’t want to serve pizza to older people- I wanted to serve pizza to young people; I wanted to be a part of something new.” [19:30] — Paulie Gee on Snacky Tunes
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