Podcasts about pizza quest

Welcome back to Pizza Quest!When I first met Randy Clemens he was a seventeen-year old guy looking for a purpose in life, something to sink his teeth into, and volunteering to be my assistant for a bread class I was teaching at Sur la Table in Los Angeles. Fast forward 23 years and join me as I catch up with Randy who, after writing three books (including the famous "The Sriracha Cookbook") and working in many aspects of the culinary world, seems to have found what he's been looking for in, of all places, Uruguay, by founding the Las Bandurrias Food Forest and Homestead.  What, you may ask, is that? Well, as you'll hear during our conversation, think back fifty years ago when the so-called "back to the earth movement" was happening and all sorts of folks, often called hippies (and way ahead of their time), were engaged in what we now call sustainability and regenerative agriculture. And now, even newer terms like bioconstruction, syntropic agriculture, food sovereignty, and agroecology are the fleshed-out current incarnations of that earlier movement. Bottom line, as Randy says, is "I just wanted to be able to make things from scratch."  He is on his own version of a pizza quest, his quest for meaning and purpose, and is bringing along a lot of folks with him and teaching anyone who wants to learn how to do it. It's all here in this episode of Pizza Quest.Note: As promised during our conversation, here are some links for any of you who want to connect with Randy and Las Bandurrias. You'll love these videos and postings, which beautifully show what's going on way down there in South America:PatreonYoutubeInstagramTikTokFacebook

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.

Welcome back to Pizza Quest!Kyle Ahlgren returns with some great news regarding the online baking courses he has created for Central Milling's Artisan Baking Center. He's also offering a special discount code for any Pizza Quest viewers and listeners (and your friends). In our conversation, Kyle takes us behind the scenes regarding what it involves to create these terrific baking courses with a number of the best teachers/bakers in the world, including Tony Gemignani, Craig Ponsford, and others. And, hey, Kyle even let it slip that our Pizza Quest course, which we filmed about two years ago, is one of his best sellers so, of course, the discount code can be used for that one too. Enjoy -- and thanks to Kyle for your generous offer!!Here's the deal:  You can view and purchase the classes at artisanbakingcenter.com where you will get 40% off your initial class purchase by using the coupon code:  PQ40   (As the saying goes, use it or lose it, though I believe this offer will be good for a couple of months)

Six-Time James Beard Finalist, Cathy Whims, of Portland's Nostrana, on her new book.Welcome back to Pizza Quest!This week we welcome six-time James Beard Award finalist, Chef Cathy Whims, owner of Portland's beloved restaurant, Nostrana. which celebrates its 20th anniversary this year. I first met Cathy when she was the chef and co-owner of Portland's celebrated fine dining Italian restaurant Genoa, where I enjoyed a memorable six-course tasting menu along with the famous bread book author, Carol Field (The Italian Baker). That was over 25 years ago. Genoa closed a few years later, and Nostrana emerged, but it's quite different from Genoa, serving wonderful rustic Italian food and Neapolitan pizzas to its large and loyal following. This month also marks the publication of Cathy's first book,The Italian Summer Kitchen, full of wonderful, easy-to-make recipes as well as the stories behind them.I felt like we were all so young when we first met (and Cathy is still far younger than I), but now it feels like we're like the surviving old timers. I remember reading the sobering news when Carol Field passed away eight years ago -- she was an esteemed mentor to many of us, and now we've inherited that same mentorship mantle for the next generation, which is why Cathy's new book is so important.  We'll hear all about her long journey from Chapel Hill, NC on her way to becoming hailed, as one writer called her, the unofficial Doyenne of Italian cooking for the Pacific Northwest. It's all here in this week's edition of Pizza Quest.

Welcome back to Pizza Quest! NYC is a treacherous place to open a new pizzeria.  The competition is fierce and public is vocal and not always diplomatic. But the lure of reaching for holy grail of pizza is hard to resist, and now Chef Ian Coogan, formerly of Eleven Madison Park and the Jean George lineage of great chefs (among other top-tier mentors), and currently the culinary director at the popular Motel Morris in Chelsea, has taken the plunge a few blocks away with the opening of KID.  To assure success, Ian brought in Roberta's and Tartine alumnus, Max Blachman-Gentile to nail down the dough and the fermentation game plan. In this episode we are graced by having them both here to share with us the rest of the story, including their creative process that resulted in a highly inventive yet relatable menu and whimsical ambience. They also share the how-to of training their team to deliver the KID experience on the highest level on a daily basis. It's all here on this week's episode of Pizza Quest!

My long-time friend, Peter Scott Ruben, is the best guitar player I know, having personally watched him jam with some of the great rock and blues musicians of the seventies (Joe Perry in his pre-Aerosmith days and Kim Simmonds of The Savoy Brown Blues Band are two who immediately come to mind -- I read that Simmonds died two years ago in England and the band had to break up after an amazing fifty-five year run). Since then, Peter has fronted his own bands, and has also carried on his father's legacy as leader of the premier special events orchestra/band in Philadelphia, through which he met "the great one," Frank Sinatra, at a White House gig the orchestra was playing during the Reagan administration back in the 1980's. He also donned a wig a few years ago and played as Eric Clapton in a Cream tribute concert (and I seem to recall he even played a set as Jimmi Hendrix). In addition to his amazing playing, he knows way more about music than anyone in my social orbit so, now that he has embarked on an Act 3 career performing a Frank Sinatra and Bobby Darin one-man tribute show (having bought performing rights to the original Nelson Riddle and other Sinatra/Darin charts), I thought it would be fun to pick his brain here on Pizza Quest regarding why he thinks Sinatra is the greatest performer of all time as well as to see if together we could create a top ten list as well as a Mt. Rushmore top four list of the greatest of the greats. It was so much fun recording this episode -- as you will see and hear -- that I plan on inviting him back to do a similar retrospective on the greatest guitar players and also another on the best bands and performing groups of our time.  Peter and I used to stay up all night during our college days talking about stuff like this, so I know he's game for it, as you will hear in this conversation in which we explore not only Sinatra's greatness but also dive deeply into the why and how of what made him the GOAT (and why Bobby Darin was the prince in waiting until he died way too young). So, as we like to say, it's more about the quest than it is about the pizza, and this time around we jump into Peter Ruben's quest for what distinguishes the good from the great when it comes to musical artists. The topic may have changed, but the game remains the same -- and the quest never ends....

Comedian, actor, writer, producer, Ike Barinholtz is our hilarious guest, we have pizza news, and the topic is...GARLIC KNOTS".Ike Barinholtz is a comedian, actor, writer, director, and Celebrity Jeopardy winner. He was a cast member on MADtv for 5 seasons, was a writer and actor on the Mindy Project, an actor in Eastbound and Down, co-wrote the film Central Intelligence, was in the films Neighbors and Neighbors 2, helped produce write and star in the History of the World Part 2 along with Mel Brooks, was a voice on the Simpsons, co-created and wrote for Netflix's Running POINT and is starring in Apple TV's The Studio. it's Ike Barinholtz!Ike Barinholtz is a comedian, actor, writer, director, and Celebrity Jeopardy winner. He was a cast member on MADtv for 5 seasons, was a writer and actor on the Mindy Project, an actor in Eastbound and Down, co-wrote the film Central Intelligence, was in the films Neighbors and Neighbors 2, helped produce write and star in the History of the World Part 2 along with Mel Brooks, was a voice on the Simpsons, co-created and wrote for Netflix's Running Point and is starring in Apple TV's The Studio.Ike discusses his love of all things Chicago, a hilarious run-in with Mike Ditka, and why Michael Jordan is the pizza of basketball players. Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Welcome back to Pizza Quest!Elizabeth Brasch is committed to delivering what she calls, "a higher order of pizza," at Mellow Mushroom, where she serves as VP of Marketing and Menu Innovation. As anyone who has been to any Mellow Mushroom location knows, the notion of a pizzadelic experience is not at all far-fetched. And, for those who own their brands, this conversation with Elizabeth will be especially enlightening as we hear how a University of Georgia-born hippy-era pizzeria grew over the past fifty years into a formidable multi-unit operation with a fanatically loyal following wherever they pop up another location. After all these years, how do they keep it fresh and updated, while always staying true to their brand and its roots?  That, and much more, will all be revealed in this week's episode of Pizza Quest.

Welcome Back to Pizza Quest!As you know, our usual focus is on the celebration of artisanship in pizza and anywhere else we find it. But what if the next generation of "artisan" pizza makers are robots? Or is this a non sequitur? Hey, before you shoot the messenger, listen to this revelatory conversation with Nipun Sharma, the CEO of Appetronix, who is about to launch the first fully robotic pizza kiosk in partnership with Donatos Pizza -- with more locations on their way. But how can this be? And how long before this technology scales up and shows up across the country? A lot of major implications here, so buckle your seat belts and join us as we explore a brave new world in this very unique episode of Pizza Quest.

Welcome back to Pizza Quest!        There's something special happening in Pukalani, on the island of Maui, where Chef Jeff Scheer and his wife Kaili (along with their trusted friend and restaurant anchor, Chef Chris), are drawing big crowds and James Beard Award attention at their non-touristy, upcountry restaurant, Marlow. It starts with fabulous wood-fired sourdough pizzas (both traditional and inventive) but also, drawing on Jeff's background as a fine dining chef,  also includes duck confit, a must-have octopus' salad, handmade pasta dishes and gnocchi, rotating seasonal, locally grown specials, and uniquely flavored gelatos.  In a sense, Marlow is at the heart of an ever-growing Maui community of locals as well as "pilgrims" who have made the trek. For anyone thinking of heading to Hawaii, you will not want to miss the Marlow experience. Otherwise, join us here for a vicarious immersion into the world of Chef Jeff Scheer and Restaurant Marlow, and then imagine yourself there.

Welcome back to Pizza Quest! It's been a while since we've caught up with our two most recurring and popular guests, pizza legends John Arena (Metro Pizza in Las Vegas) and Brian Spangler (Apizza Scholl's, Portland, OR). Not only have they both been there and done it all, but they are also trusted mentors to many pizza operator newbies and, over these past years on Pizza Quest, have served as prophets-in-residence,alerting us to what to watch for next. We've broken stories with them on emerging trends like the pizzeria/bagel connection, sourdough is here to stay, and the return of the tavern/parlor/bar pizza style. In this episode, these esteemed pizza "elders" tell us about what they see coming next, as well as sharing some intimate, personal reflections regarding their next steps as they each approach their own "Act Three," and confront the challenges of transitioning into elderhood. Bottom line: even if you never plan to stop, you still need to have an exit strategy....

Welcome back to Pizza Quest,Our guests this week are the co-hosts of the popular Pizza Pod Party Podcast, Arthur Bovino and Alfred Schulz. They recently completed their first season of 52 episodes with a star-studded roster of  guests including Mo Rocca, Andrew Zimmern, Tony Dukoupil, Guy Raz ("How I Built This"), Candace Bushnell (yes, who wrote "Sex in the City"), George R.R. Martin ("Game of Thrones," anyone?), Susan Orlean ("The Orchid Thief" and way more), Scott Wiener (my go-to guy when it comes to everything pizza), and many others who you will hear about in this lively conversation. Their podcast is about gathering interesting people together with pizza as the means to get them there. The guys tell us about their upcoming Season Two and all about their other projects and whether there will be a new Best 100 Pizzerias List in the coming year (that's Arthur's baby, for those who didn't already know). It all happens here, on Pizza Quest.

Welcome back to Pizza Quest!In this episode, we welcome Brett McKay, the founder of the immensely popular website/newsletter/podcast, The Art of Manliness. For the past fifteen+ years Brett, along with his wife Kate, have been on their own quest to explore every aspect of what it means to be a man -- really, a human -- at this particular time in history. Their site has clearly struck a chord, as they have over a million followers (including listeners to their Art of Manliness (AOM) Podcast),where they cover everything from the practical (like "How to Shave Like Your Dad" and "How to Properly Tie your Tie"), to the metaphysical and philosophical (Aristotle is a huge influence on their work and journey, as are many other well-known historical thought leaders), and they have posted over 1,000 episodes (1059 as of this week's show on "The Science of Slowing Down Time"). Brett was kind enough to invite me onto his podcast and even kinder to reciprocate by coming onto Pizza Quest. There is a lot of kindred spiritedness here, as I think you will see and enjoy during this thoughtful conversation.Note: Brett also shares some tips on how he and Kate grew their following into a full-time livelihood; tips that will prove useful to any of you who are trying to grow your own media platforms and brands -- this is priceless advice!

Welcome Back to Pizza Quest!This week we welcome fellow podcaster Jimmy Carbone, host of HRN's Beer Sessions podcast. Jimmy has been hosting his "convivial ale salon" on HRN (Heritage Radio Network) from the network's earliest days, beginning about 15 years ago.  Peter recently was a guest of Jimmy's on Beer Sessions, talking about the pizza/beer connection, so this time Jimmy returns the favor and joins us here to share his passion for hard apple ciders, a passion that Peter fortuitously shares as well. Join our pop-up "cider salon" here on Pizza Quest, as Jimmy takes Peter on a tasting tour of three easy to find yet distinctly different brands of cider. As always during these tasting episodes, you will learn more than you ever imagined while also being thoroughly entertained.

Welcome back to Pizza Quest.Mark Todd is a recurring guest here on Pizza Quest because, one, I love cheese (every kind!), and two, he's so interesting and makes cheese interesting too as he demystifies this magical, fermented, "spoiled" solid milk so that we can enjoy it in all it's mighty nuances and permutations. In past episodes with Mark, we've explored stretched cheeses in the "pasta filata" category, cheddar cheeses, and hard, aged cheeses. This time we've taken the big leap and a deep dive into "stinky cheeses," which means Alpine-style washed-rind cheeses that are not for the timid. But, oh, the rewards!! We join Mark from his base in the wilds and woods of Sonoma's rustic "West County," along the Russian River, where Mark is often found hunting for edible mushrooms in the redwood forest when he isn't teaching the world about the joys of cheese. I guarantee that you will learn more than you ever imagined during this lively conversation with our friend, Mark Todd, "The Cheese Dude."

Welcome back to Pizza Quest!Muhammad Abdul-Hadi's and Michael Carter's new book, "We the Pizza," just came out this week. They join us from their restaurant, Down North Pizza, in Philadelphia's Strawberry Hill neighborhood, to tell us all about it. The subtitle of the book, "Slangin' Pies and Saving Lives" is really what makes Down North Pizza unique among the many great pizzerias we feature here. The restaurant represents a larger mission, including the hiring of formerly incarcerated individuals, providing housing subsidies for those in need, and a number of other neighborhood and community projects that we discuss in this conversation with Muhammad and Michael, all designed to elevate the quality of life for the locals and to also serve as a model for, hopefully, otherDown North's across the country.  It's a work-in-progress but the launching pad for it all is the amazing and creative square-style pan pizza menu created by head chef Michael Carter and his team of cooks. The creativity on display is beautifully captured in their new book, written by Muhammad, along with co-author David Joachim, as well as beautifully energetic photos by Amurri Lauren. As you will hear here, all of the good works envisioned by Muhammad, who has been a community activist for years in Philadelphia, are made possible by the success of Down North Pizza. Join us as we discuss how to make a vision of community transformation come true, in this week's episode of Pizza Quest.

Welcome back to Pizza Quest!      Joel Kostman supported his family for over 30 years as a New York City locksmith, but that was just his day job. By night, he was (and still is) a serious writer who channeled his locksmithing adventures into a semi-autobiographical fictional cult classic story collection called, "Keys to the City: Tales of a New York City Locksmith." The New York Times even called him "The Doctor of the Deadbolt." As Joel says, "New Yorkers are concerned about keeping people out on a very primal level, whether it's an abusive spouse or a creep on the corner. They like to talk. I like to listen."  Joel and I are childhood friends and have gone on a number of pizza quests together when I happened to be visiting in Brooklyn, where he once lived. Join us as we recount those adventures, including his role in helping me win a James Beard National Bread Baking Championship, and his most recent exciting news: the possibility of the book being turned into a major television series.        The Doctor of the Deadbolt is in, here on Pizza Quest.

It's a HRN crossover on today's episode of Beer Sessions Radio! Jimmy sits down with Peter Reinhart, renowned baker, educator, author, and host of Pizza Quest on HRN. Peter, like many people, loves pizza, but his passion doesn't stop at eating it. Inspired by his deep knowledge of bread-making, Peter is on a life-long quest to find the perfect pizza. In this pursuit, he travels around the world, writes books, and, as the host of Pizza Quest, interviews experts and fellow pizza-lovers to learn about their journeys. Join us as Jimmy and Peter talk about what makes great pizza, upcoming trends in the pizza world, and how the art of fermentation links this Italian classic to the world of beer.

Welcome back to Pizza Quest!In this episode, we are joined by Eddie Fischer (no, not the famous singer and husband of Debbie Reynolds and father of Carrie Fisher), but the OTHER Eddie Fischer, a Jersey guy, the founder of How U Doin?, a new boys and girls club about to launch near Dallas, Texas. Yes, he and I share a long, shared history of East Coast pizza questing but, more importantly, his current quest is to provide a safe haven for teens struggling with the allure of drinking, drugs, and alienation. How U Doin  is a clubhouse, but it's much more, fueled by a vision to make a difference in the lives of the youngsters involved and, also, in the community at large. Hear how Eddie Fischer discovered and is fulfilling his new mission in life which, by the way, involves pizza making as part of his formula for success.

Welcome back to Pizza Quest 2025, for a new season with lots of new and exciting guests! We kick off the new season with Chef David Nayfeld, chef and owner of a hot new restaurant in the shadow of San Francisco's dynamic sports complex in an area called Thrift City (the restaurant is located on Warrior Way, lest there be any doubt about Chef Nayfeld's lifelong allegiance to Steph Curry and the Golden State Warriors).  Che Fico Pizzeria (pronounced "kay-fico") is doing crisp, "slightly but intentionally-charred" slices and pies, as well as a very inventive Italian-themed menu of starters, sandwiches, and salads. (You can see the menu by going to cheficopizzeria.com and navigating through the lunch and dinner menus).  David is also the author of a new book called, "Dad, What's for Dinner?" with gourmet but accessible dishes you can make at home for and with your family. Chef Nayfeld has an extensive and impressive pedigree, having worked for some of the world's most famous chefs and restaurants, like Eleven Madison Park, Joel Rubuchon, and Aqua, and is now in the early stages of building his own restaurant empire, Back Home Hospitality, in the SF Bay area and beyond. Tune in to meet a chef who has paid his dues, found his own culinary voice, and is on the rise so that, when the awards start rolling in, you can say you heard about him here first. As we often say, "It's more about the quest than it is about the pizza, and the quest never ends." Enjoy!

Once again, the operative word for this episode is Quest, as we welcome author, mentor, and game changer, Dr. Marc B. Cooper. Marc's mission and personal quest is to restore a sense of meaning and purpose for those of us who fall into the "senior citizen" bracket (but, really, it's a timeless mission for all of us regardless of age). The title of his new book. "Older to Elder," says it all, so I won't try to recap it for you here but, rather, encourage you to listen to this fascinating conversation that might very well transform your life. Marc is, like me, a Philly boy, so I plan to invite him back to talk pizza in a future episode, but in this episode, you will hear the culmination of a lifelong journey of wisdom-seeking that far surpasses the search for the perfect pizza (except in the metaphorical sense, of course).For those who want to follow-up and get his book (and this is unsolicited, as I get no kickback from Amazon or anyone for promoting Marc's book), here's a link.In the meantime, join Dr. Marc Cooper and me as we discuss why becoming an elder is far more important than simply becoming older.....NOTE: This episode marks the end of our 2024 season, a year full of a number of fabulous conversations with fellow questers on pizza and other important matters.  Our tagline, as you may know, is a "Journey of Self-Discovery Through Pizza," and this year's episodes have taken us deeper into the "self-discovery" aspect of that mission.  Check out our archives for episodes you may have missed. We plan to return in early 2025 with a whole new season of thought-provoking and, of course, delicious explorations in our never-ending Pizza Quest, both literal and metaphorical. Have a joyous holiday season and we'll see you in the new year!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.

As most of you know by now, for us it's as much about the Quest as it is about the Pizza, and this week's guest, author David Amadio, takes us on a deep dive into the quest of his father, Jerry Amadio, a master carpet installer and rug expert, who is just as dedicated to his own craft as any pizzaiolo that I know is to making the perfect pizza.  Jerry Amadio is legendary in the carpet community, especially in Philadelphia, where he has been honing and expressing his skills for the past 50 years. David, as his (sometimes) dutiful son, worked alongside his father for a number of years, learning much (but not all) of what his father knew. But, then, he realized his own path was to be a writer and teacher, not a "rug man," so he instead wrote a book about what he learned from his dad, and called it "Rug Man." It is, technically, a work of fiction, a novel with fictional characters, but it is based on real occurrences in his father's life, dealing with high maintenance customers, arrogant foremen, slacker/stoner co-workers, and undocumented immigrants who are just as dedicated as he is to respecting this noble craft. The story unfolds while the "rug man" practices his fading art of proper carpet installation and antique rug restoration, all while racing the clock against a looming back injury that might lay him out at any moment.I, like David Amadio, grew up in my family's carpet business, and both of my brothers earned their livelihood in it. My brother, Harry, actually still works for the same company as Jerry Amadio. It was Harry who told me about the book and connected me with David.  His book is so well-written that one needs to have no knowledge of, or even interest in, carpet and rugs to fully enjoy the read, as it skillfully captures the universal and fathomless sense of quest that any dedicated artisan feels for his or her craft. It's no surprise that the book is so much fun to read, since David's day job is as a Professor of Creative Writing at Lincoln University, just outside of Philadelphia. He brings the same dedication to story-telling as his dad does to his beloved carpet work.Learn all about the connection between between the art of creative writing and how closely it parallels the world of the "rug man." Please join us for this stimulating conversation, right here on 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.

Think about a hot loaf of bread fresh out of the oven.There's a lot going on with that loaf.On one level, it's a literal food that's been created through chemical processes. A delicious — your mouth might be watering right now — form of sustenance.But there's also more to it than that. There's something about bread, the so-called staff of life, that's different from other foods and resonates on a deeper level. There's a reason bread has been a rich symbol throughout times and cultures and figures prominently in religious scriptures.Today on the show, Peter Reinhart will take us on an exploration of the many facets of bread, from the spiritual to the scientific. Peter is a baker, educator, and the author of numerous books, including The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. In the first half of our conversation, Peter unpacks the deeper, mystical meanings of bread by walking us through the twelve steps of how it's made. We then get into why sourdough is the future and final frontier of bread, and the technical secrets to mixing, fermenting, and baking a killer loaf.Resources Related to the PodcastPeter's booksPeter's recipes for overnight fermented lean dough and morePeter's TED talkAoM Article: Bread Baking 101 for BeginnersConnect With Peter ReinhartPeter's Pizza Quest website

Marco Pacelli is doing something wonderful in Redondo Beach, California at his pasta shop, Fatto a Mano. After a lifetime of working for Michelin-level fine dining restaurants, he and his wife Arlene decided to open a small pasta and Roman-style pizza shop showcasing the foods inspired by Marco's Aunt Concettina. She was the woman who shaped his culinary passion during the summers he spent with her as a youth on the Amalfi coast. The rest is history, as customers discovered that they could establish their own vivid taste memories through the amazing homemade pastas, sauces, and pizzas at Fatto a Mano.Hear in this lively conversation with Peter how Marco shares his culinary vision by connecting his own passion to everyone who comes into his pasta shop by recreating the authentic flavors of his youth and his beloved Aunt Concettina.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.

Chef Tandy Wilson is an important player in the Nashville culinary renaissance. Hear how this classically trained chef paid his dues and then returned to his roots to create a signature style all his own (while winning a James Beard Award in the process), in this latest 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.

Chef Fiore Tedesco was born completely deaf and couldn't hear anything until he was five years old, when his hearing was miraculously recovered through a risky series of operations. He made up for lost time after that, retraining himself to not only hear, speak, and expand his vocabulary, but to also play drums in a rock band and then travel the world with his bandmates. Eventually, he brought together childhood family food memories with the joy of creating flavors based on his global travels, and reinvented himself as a superstar chef in Austin, Texas. His latest restaurant is L'Oca d'Ora ("The Golden Goose"), which is named in honor of his daughter, Lucinda (whose nickname is Lucy Goose). At L'Oca d'Ora, he pays tribute to the Italian cuisine and pizzas that inspired him during his remarkable journey of self-discovery. In this illuminating conversation with Peter, Fiore fills in all the gaps that brought him to the creation of L'Oca d'Ora, fueled and inspired by his love for the one and only Lucy Goose.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 and bagels in the Mississippi Delta might have once been considered a non sequitur, but Marisol and Rory Doyle have put the small town of Cleveland, Mississippi on the global pizza map, thanks to a recent NY Times article featuring their destination wood-fired pizzas. What started as a once-a-week bagel cart has grown into a local treasure and destination pizza cafe. Hear all about the Doyles, Leña Pizza and Bagels, Rory's award-winning photography, and Marisol's culinary journey from Mexico to Mississippi in this week's new 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.

On today's episode we welcome back to one of our long-time favorites, pizza master Leo Spizzirri. When we first featured Leo on Pizza Quest about seven years ago we introduced him as the "Greatest guy you never knew," but a lot has changed since then. His ever-present short reels on Instagram, his feature length YouTube instructionals, the many demos he performs at every pizza and food conference, his brand ambassadorship on behalf of a number of food and equipment products, and his ongoing classes at Pizza University have brought Leo to the attention of thousands of food lovers everywhere. He's also an avid collector and replica builder of vintage rock guitars (seems like pizza making and rock and roll music making go together like peas and carrots), which we'll also touch on in this episode.But, most importantly, in this episode we announce the collaboration between Leo and me on an upcoming three-day sourdough pizza intensive at Pizza University on Oct. 21-23 (click here for all the details) and we'd love for you to attend. We talk about this, as well as Leo's 25-year journey to perfect his craft and unique teaching methods, and lots of other pizza-loving geek-out stuff in this latest episode of Pizza Quest. Join us for the ride....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.

Brigit Binns first appeared on Pizza Quest a few years ago when we filmed some cooking segments with her and her husband, actor Casey Biggs, at the Forno Bravo Wood-Fired Oven Expo in Salinas, California in 2017.Brigit and Casey have also been operating a wonderful retreat and event center in California's Central Coast Wine Country called Refugio. But, she's far too prolific for settling into the so-called good life, and so keeps writing fabulous cook books for Williams-Sonoma and others, as well as, more recently, a memoir called Rottenkid about growing up in (and surviving) a neurotically crazy Hollywood family (the title says it all). In this delightfully candid conversation, she shares it all with us, including some good, old-fashioned Hollywood gossip – hey, you can't make up this stuff!Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In this episode we step away from pizza for a moment and focus on culinary teaching for the everyday person. I first met Chef Alyssa Gorelick about 15 years ago when she was at the helm of a very innovative vegetarian restaurant called Fern. She was young and single and super talented. Fast forward to today and she is now Alyssa Wilen, a mother, happily married to her husband Andrew, and for a number of years they have been operating a cooking school here in Charlotte (where we all live) called Alyssa's Kitchen. Along the way I found out that Alyssa was not a vegetarian when she was the chef at Fern, but adapted her skills to that cuisine because, well, she could.It's that kind of artisanal spirit that propelled her and Andrew to tackle the daunting task of opening a cooking school for home cooks, then navigating through the pandemic to survive, and ultimately growing an important and beloved local business. Resilience and entrepreneurship are the key words here, so tune in as we hear all about the journey and creative process of Alyssa and Andrew Wilen, here on 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.

We are in the midst of American greatness on the International pizza stage. First, we recently had Caputo Cup champion Siler Chapman on with us. Now, his compatriot and fellow member of the US Pizza Champions team, Audrey Kelly, is here to tell us about her own championship gold medal in the pan pizza category at the Caputo Cup. Audrey has been on Pizza Quest in the past, showing us how she makes her signature Grandma Pizza at Audrey Jane's Pizza Garage in Boulder, CO, which she calls "The Patty." You can find that episode here.As we learn in this new episode, it was a variation of that very same Grandma Pizza that she made for the judges in Naples that earned her this year's big prize. Audrey is also one of the early founders of the Women in Pizza movement and is a regular contributor to Pizza Today Magazine. And, she has the most adorable twin boys, who seem to have taken over her Instagram reels at @audreyjanespizza. Welcome back, Audrey!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.

Siler Chapman, owner of King of Fire Pizza in Charlotte, NC, was already a world champion long before he went to Naples this year. Nevertheless, he earned the title back when he was a 20-something kid obsessed with acrobatic dough tossing and showmanship as part of the US Pizza Champions Team. Now, twenty-two years later, he's a serious business operator and a mentor to a new generation of up and comers, and he wants to be known for his pizzas and not just his acrobatic skills. Hear all about how he added a new gold medal to his trophy case at this year's Caputo Cup Championship, and how he's teaching new operators the secrets for running a successful pizza business via the Perfecting Pizza training program that he and Tony Gemignani and other mentors have created.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.

Welcome back to Pizza Quest with Peter Reinhart.  We wrap up our summer season of Golden Oldies with a special replay of our panel session at the Atlantic City Pizza and Pasta Expo Northeast, recorded October, 2022.  The episode is entitled “Tinkering With Your Dough.”  Peter and guest panelist and pizza master John Gutekanst of Avalanche Pizza in Athens, OH,  field questions from an audience of over 100 professional and amateur pizza makers from across the nation. We expect you will find some questions of your own answered in this entertaining and informative session, and you will definitely learn some things about dough that you didn't know before.Next week we'll kick off the new Fall season of Pizza Quest with all new episodes, so stay tuned. Remember, it's more about the Quest than it is about the pizza, and the Quest never ends....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.

Back in September we aired this show with guest Scott Deley. Here's what we said back then: There is no question that Ooni Ovens have taken the world by storm, even eclipsing their worthy competitor RoccBox, which had a nice head start. How have they done it? Fortunately, Scott Deley, who just published a book called The Ooni Pizza Project, joins the show to tell us all about it. The book is loaded with inspiring recipes created by Scott (but inspired by his many pizza heroes), who has been on his own personal pizza quest for quite a while. He is now an official Ooni Brand Ambassador, posting regularly on social media to help establish Ooni as a brand to reckon with. In our conversation, Scott tells us all about what being a “Brand Ambassador” means, and gives us an insight into how Ooni managed to break from the pack and become a global marketing phenomenon.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.

Peter's guests this week are Noel Brohner of Slow Rise Pizza, who has appeared on the show in the past, along with his colleague, molecular biologist James Gaffney. They have been working, along with a few other microbe geniuses, to create a powdered wild yeast sourdough starter that can be used just like instant yeast to make sourdough breads and pizza doughs without the need of keeping a starter in your fridge. How did they do it, when will it be available, and what are the implications of this breakthrough product for all of us? Tune in and find out in this week's 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.

In our never-ending celebration of artisanship wherever we find it, this week's episode turns our lens onto one of the truly great American crafts, distilled whiskey, most notably, bourbon. On the show to explain it all is Peter's long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky.In this episode, Albert takes us through a tasting of four distinct versions of corn mash whiskey, and explains what qualifies some as “bourbons” and others as, well, moonshine, Tennessee or Canadian whiskey, Scotch, Gin, and the dozens of other variations of hootch. Most importantly though, he opens up a whole new level of appreciation for how to savor that essence — the spirit — that distinguishes one brand from another and makes bourbon such a beloved part of the great artisan story of America. Feel free to taste along, as Albert Schmid expertly guides us through Bourbon 101.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In this episode, Steven Raichlen shares with us his long journey from Reed College, to writing for an underground newspaper in Boston, to landing in south Florida where he has since authored 32 books and won numerous James Beard Awards — all driven by his global quest in search of every known iteration of cooking with fire. His books have sold millions of copies and his public broadcasting cooking shows have inspired us all and opened a world of international flavor possibilities. I often refer to our Pizza Quest followers as members of a tribe of kindred spirits we affectionately call “fire freaks.” So, prepare to meet the tribal elder and current godfather of the fire freak movement, as Steven Raichlen shares his inspiring story in this “break out the grills” 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.

This week we celebrate the one-year anniversary of our conversation with the renowned expert on everything grilled, smoked, and cooked with or over fire, Meathead Goldwyn. Grilling season is still in full swing, so these evergreen tips and tricks from the master will serve as either new or refreshed information. Meathead: The Science of Great Barbecue and Grilling, is his award winning and best-selling book, and he loves sharing his extensive knowledge with all of us, as you will learn during this delightful conversation, first posted on Pizza Quest in July of 2023.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.

As we review and repost some of the most popular shows of the past year, the bagel theme is still the hot nationwide trend. In this episode, our beloved pizza Yodi's, John Arena and Brian Spangler, return to explore their latest obsession. They are joined by the "Bagel Whisperer," (or maybe, better, "The Gandalf of Bagels"), Philip Korshak, who was recently on the show to discuss the closing of his legendary Philadelphia shop, Korshak Bagels. Together, these pizza and bagel wizards geek out together on their shared passion for bagels, and also show off their recent experiments in the quest of the perfect bagel.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.

Previous Pizza Quest guest Chef Wylie Dufresne recently had an extensive cameo in the momentous season ending episode of "The Bear" on Hulu. The episode features appearances from many of the chefs (both real and imaginary) that inspired the restaurant in the show, so it seems timely to look back on our conversation with Wylie from the Fall of 2023. In the episode, he described his move into the pizza sector with his new restaurant called Stretch Pizza. Let's see if we can find any "Easter Eggs" in this episode that hints at what's to come. Regardless, it's momentous whenever a celebrated fine dining, innovative chef of Wylie's stature starts making pizzas (and they all do, it seems, unless they go into burgers instead), so tune in to see what's behind this major shift in the WD-50 legacy. Could Italian beef sandwiches be far behind?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.

Korshak Bagels, nestled in the heart of Philadelphia's historic Italian Market neighborhood, was like the mouse that roared. Producing only 1,000 hand-shaped sourdough bagels a day, Philip Korshak‘s love-child of a bagelry garnered national press during its brief two-year run, and elicited deep mourning and lines two blocks long during its final week, even when folks were warned they could buy only two bagels per person. Was it Phil's viral Instagram poetry posts (@korshak.bagels.poetry), or the original shmears and curated smoked salmon and "pastrami lox," or simply the amazingly plump sourdough bagels themselves that cemented Korshak Bagels as an eternal star in Philadelphia's legendary food constellation? Find out straight from Phil's own mouth as we revisit this conversation from the Fall of 2023, in an enlightening and heartbreaking debrief about a once and shining South Philly "Camelot" moment.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.

We are joined this week by Charles Wekselbaum, owner and head salumeriest for Charlito's Cocina, makers of fine charcuterie. Is it salumi or salami? We'll find out, as Charles guides Peter through a tasting of three of his most popular Spanish-influenced products, and explains how he transforms fresh meat products into cured and fermented dried meats in which his goal is to evoke the full potential of flavor trapped in the meat through application of his charcuterie craft. Together, Peter and Charles explore the many parallels between the crafts of breadmaking, as well as cheese, wine, and beer making, to the art of charcuterie. In the end, the common bond is the concept of transformation. It's fascinating and delicious, so learn all about it here, in 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.

This week's guest is a long time friend of mine (we go back to 7th grade together, circa 1963), Tim Lorsch, Nashville musician/sideman, who has created a one-man performance piece called "The Suitcase." The show was inspired when Tim unexpectedly received an old suitcase that had formerly belonged to his great uncle before being sent to Auschwitz, where he was killed by the Nazis. The suitcase triggered a flood of family memories and emotions, so Tim packaged it all into a one hour performance and has been taking it on the road, performing it in venues across the country. You'll learn all about it when you join us in this episode of Pizza Quest with Peter Reinhart. You'll also learn a lot about "looping," a technique Tim uses to layer his music into overlapping montages used in the show and, also, in his recordings in general.Note: If you would like Tim to bring The Suitcase to your town, you can write to him at info@thesuitcase.world.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.

Peter's brother Harry was with Peter the day they discovered Pizzeria Beddia about eight years ago. They watched together as Joe Beddia rocketed to superstardom in the pizza world (not because of us, but our timing was pretty good). So, when Harry called Peter a few weeks ago, excited to have found "the next Pizzeria Beddia," he was taken very seriously.Harry then introduced Peter to Dave Ravanesi, the founder and solo pizzaiolo of Ravanesi Pizza Napoletana in Glen Mill, PA, just outside of Philadelphia. Ravanesi's is currently one of the worst kept secrets in Philly, in that word of mouth is rapidly spreading the rave reviews without the help of any social media. By the time you read this, it will probably be even harder to get a pizza there, but the key is to call a day ahead and order your "dough(s)" before you show up. Without that, fahgetaboudit (though he sometimes has extra doughs available for newbies who didn't know any better). Here's the number: (484) 840-8912. Tell whoever answers that you heard about them here on Pizza Quest (that and about $25 bucks should get you a dough ball, soon transformed into a pizza).Before you go, be sure to listen to this conversation, in which Dave and I digress all over the map; from pizza, to jujitsu, to country rock (yes, he's also a published song writer), to the passion, dedication, and drive it takes to become a true craftsman. Hey, act quickly; the secret is out...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.

Welcome back to Pizza Quest with Peter Reinhart. Our guest this week is Domenico Tolomeo, World Pizza Champions team member, owner of Taglio Pizza in Minneola, NY, and corporate chef for Orlando Foods (importers of Caputo Flour and many other made-in-Italy food products). Domenico, affectionately known in the industry as Mimmo, shares with us his journey from paying his dues during his years as a deli meat guy who then fell in love with pizza, to being mentored by Roberto Caporuscio at Keste in NYC, to now mentoring others. It's the great American success story, and Mimmo is its newest poster boy.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In this episode we welcome Paul Tiffany, director of product engineering at Lloyd Pans, to update us on the latest new pan pizza products and to explain the unique manufacturing process that allows Lloyd Pans to respond and customize pans so quickly for the pizza and other food service industries. He also shows us a very cool new product for making handheld Detroit-style pizzas, about the size of a hotdog or burrito, that holds great promise as a concert or ballpark product. I actually made a pizza in this pan after we recorded the interview and I'm very excited about its frico-laden possibilities. Find out all about this, and learn more than you ever knew about pans, in this new 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.

Welcome back to a new episode of Pizza Quest with Peter Reinhart. A recurrent theme in our shows during these past few months has been the emergence and growth of the Women in Pizza movement, and this week's guest is one of the key driving forces in all of this. Ironically, Anna Crucitt didn't start out as a pizzaiola, but as a gelato queen. At Mercurio's Creamery and Pizzeria, she and her brothers, Joe and Michael, are makers of both award winning artisan gelato and Neapolitan pizzas at their two locations in Fox Chapel and Shadyside in Pittsburgh. Together, they continue the family legacy begun by their parents, and have taken Mercurio's to new heights while honing their pizza craft through international competitions.Mercurio's is now voted in many polls as the best pizza in Pittsburgh. But Peter loves ice cream and gelato almost as much as pizza, so no conversation with Anna is complete without diving into her journey through gelato and how it led her back to pizza. This episode was recorded at the 2024 International Pizza Expo, where Anna made presentations as a brand ambassador for the Women in Pizza organization, along with a number of other truly remarkable pizzaiolas who we have featured here previously. We cover it all in this 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.

Our guest in this episode is long-time world pizza champion, Joe Carlucci. So, you might ask, how did a nice New York area kid end up running an iconic, destination pizzeria, Valentina's Pizzeria and Wine Bar, in Madison, Alabama? It's a long story, and one best told by Joe himself, including the many life lessons that allowed him to crash and burn (and rise from the ashes) many times. On his journey, he finally found the right work/life balance while dialing in on the formula that has established Valentina's as a role model for the next generation of pizzeria operators. Joe explains it all in this fun conversation with Peter, here on 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.

This week, Peter is joined by the legendary Antimo Caputo, along with his nephew and head of milling, Mauro Caputo. Caputo Flour has carved out a beloved place in the hearts of Neapolitan pizza lovers everywhere. But the company, under Antimo's leadership, produces a lot more than just their signature "Italian 00" pizza flour. In fact, a number of American-style pizzerias are now using new flour blends developed by Caputo specifically for their NY and Americano pizzas. Others also use Caputo's proprietary gluten-free flour blend (made from wheat but "de-glutenized"), as well as the company's pastry and other specialty flours. You'll find out how the Caputo family has grown their business so dramatically, both here and abroad, in this enlightening conversation, recorded at the recent Pizza Expo in Las Vegas.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.

This week's episode features two of the founders and leaders of the Women in Pizza movement, Giorgia Caporuscio and Azie Mortati. What started out as a informal fellowship and way to acknowledge the growing role that women are playing in the pizza world, has grown into a dynamic education and philanthropic network that is helping to shape the future of pizza both in the United States and abroad. Hear all about it this week's 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.