Podcasts about pizzeria bianco

In this lively and insightful episode of The Late Night Restaurant Podcast, we welcome back our favorite returning guest, Bill Oakley—renowned foodie writer, former Simpsons showrunner, and all-around culinary adventurer. Broadcasting live from Phoenix, where he's taking a much-needed break from the gray skies of Portland, Bill shares his latest food discoveries, including an unforgettable visit to Pizzeria Bianco, home to one of the most talked-about pizzas in America.From deep dives into food nostalgia—think Salisbury steak and deviled eggs making a comeback—to a behind-the-scenes look at Bill's upcoming Steamed Hams project and his food-themed live dinners, this episode is packed with insider knowledge. We also get the scoop on his latest writing venture, Space 1972, the highly anticipated sequel to his Audible hit Space, set in an alternate-history America.And, of course, no episode is complete without a few unexpected twists, including Bill's thoughts on restaurant smells, the power of nostalgia in food, and an impromptu discussion about whether Canadians should start an “Invite an American to Dinner” movement.Whether you're a foodie, a Simpsons fan, or just love hearing about unique dining experiences, this episode is one for the books! Tune in and get ready for a hilarious, thought-provoking, and food-filled conversation.

In this lively and insightful episode of The Late Night Restaurant Podcast, we welcome back our favorite returning guest, Bill Oakley—renowned foodie writer, former Simpsons showrunner, and all-around culinary adventurer. Broadcasting live from Phoenix, where he's taking a much-needed break from the gray skies of Portland, Bill shares his latest food discoveries, including an unforgettable visit to Pizzeria Bianco, home to one of the most talked-about pizzas in America.From deep dives into food nostalgia—think Salisbury steak and deviled eggs making a comeback—to a behind-the-scenes look at Bill's upcoming Steamed Hams project and his food-themed live dinners, this episode is packed with insider knowledge. We also get the scoop on his latest writing venture, Space 1972, the highly anticipated sequel to his Audible hit Space, set in an alternate-history America.And, of course, no episode is complete without a few unexpected twists, including Bill's thoughts on restaurant smells, the power of nostalgia in food, and an impromptu discussion about whether Canadians should start an “Invite an American to Dinner” movement.Whether you're a foodie, a Simpsons fan, or just love hearing about unique dining experiences, this episode is one for the books! Tune in and get ready for a hilarious, thought-provoking, and food-filled conversation.

Jason Young, Virtual Design Director at IES Communications, shares how he's implemented the principles of VDC in the telecom space to improve the efficiency of construction projects. Thank you for listening and please take a moment to subscribe, rate, and review our show on your favorite app.To get a hold of us here at Keepin' The Lights On, please email: podcast@graybar.comTo reach Jason on LinkedIn: https://www.linkedin.com/in/jason-young-8b293236/Learn more about IES Communications: https://www.iescomm.com/VDC Jobs at IES Communications: Virtual Design and Construction Jobs (iescomm.com)Pizzeria Bianco: http://www.pizzeriabianco.com/Video Version: https://youtu.be/59ioN4LaC3UGraybar: https://Graybar.com/podcast

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

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food and Beverage Editor of Nation's Restaurant News, share their take on some recent happenings in the world of food and drink. Bret recently moved from one Brooklyn neighborhood to another, and the culinary scene is very different. He's surrounded by Turkish food and already tried a Turkish breakfast specialty that's currently trending on TikTok but has been served in mom-and-pop restaurants forever. Pat shares a virtual taste of three memorable pizzas she shared with colleagues at Pizzeria Bianco while in Phoenix, which sparks a lively discussion of pizza styles. We also comment on clips from podcasts recorded at the recent Restaurant Leadership Conference. Lettuce Entertain You Enterprises' Christopher LaBarbera, and Ricky Richardson, CEO of breakfast-lunch chain Eggs Up Grill. They mention sustainability initiatives, equipment upgrades , along with new programs and menu items Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.

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

We're thrilled to finally have Angelo Sosa on the show. Angelo is one of the most talented chefs we've gotten to know, and he's currently the chef at two really great restaurants in Phoenix: Tia Carmen and Kembara. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. On this episode we talk about Angelo's TV past and dig into his passion for Asian cuisine, including his deeply creative work with Thai, Vietnamese, and Chinese flavors and techniques at his latest opening, Kembara. We really loved catching up with Angelo and hope you enjoy this conversation.Also on the show, Matt gives his highlights from a recent trip to Phoenix. Stops include: Unos Tacos y Birria, Tacos Chiwas, the greatness of Monsoon Market, Wagyu beef rendang at Kembara, and Pizzeria Bianco.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ANGELO SOSA:Angelo Sosa's Kembara Is a Love Letter to His Asian Travels [Forbes]Must-Try Restaurants in Phoenix with Angelo Sosa [A Taste of AZ]This Is TASTE 251: Dale Talde [TASTE]

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

Remi finally tries the much hyped Pizzeria Bianco and she's got some thoughts. Winson continues his new obsession with fish sandwiches.

Welcome back to the Happily Stuck Forever & Always Podcast! It's Episode 28 and if you're listening to this when it comes out, Happy Thanksgiving Eve! In this episode, we dive right in and discuss our hair hygiene, or lack thereof, Bryan isn't smelly, and we also FINALLY tried Pizzaria Bianco here in Phoenix... was it worth the wait?! Did it live up to the hype?!? Also, Ali has already DECORATED FOR CHRISTMAS and she had a bit of a difficult time, we only see EACH OTHER in our TRUEST FORM and we're sharing some of your crazy and wild past THANKSGIVING STORIES! We're sending you lots of love with a little splash of Christmas spirit - oooo joy!

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

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

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

The gang returns for another late-night Q&A—but first, as a little warm-up, we recap Dave's visit to Pizzeria Bianco, Chris's Newport Seafood birthday experience, dinner-course deluges, and what happens when the kitchen writes Hufflepuff on the ticket. Then the questions begin. Confronted on this episode: potato antimatter, figs on a plate, gas station Jojos, curly fry engineering, the beauty of a properly poured Guinness, wedding registry advice, Kewpie mayo, booze that comes in a pleather case, Deanna Troi, and really, really good fruit. Hosts: Dave Chang and Chris Ying Guest: Jordan Bass Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

Gift Guide Round 1: Moms, Dads, and Significant (or Formerly Significant) Others   It's gift-guide season around these parts, and here we are with the first of three—three!—installments to help you along with the hardest-to-shop-for people in your life (hopefully). If you need more ideas, subscribing to Secret Menu might be just the answer.   Moms and Mothers-in-Law!   Single mom by choice to an amazing little girl. Since it's just the two of us and she's a toddler, I need to help her buy her a gift for me. I realize that buying a gift for one's self shouldn't be difficult but I'm saving to buy us a condo and this will be my one quality and/or impractical spend for the foreseeable future. So I want to make it count and I'd love your help. I am willing to spend up to $400.00. I appreciate smart function in design and I have lost zero baby weight, so anything that involves sizing has the potential to make me cry, which feels like it would defeat the purpose. I work about 75 hours a week and am currently doing so remotely. Would love to hear your thoughts. Thanks! Fused bracelet like a Fewer Finer Eternal Bracelet or an Ochre Objects Permanence one Birthstone earrings—maybe one of your birthstone and one of hers. White/Space Francesca studs are sold as solos. Earrings/necklace you could build on each year: Scosha charms, Lizzie Fortunato mood necklace with an alphabet charm, and Fewer Finer vintage charms Kinn Studio locket A break! A one-night staycation or spa day   76 yo mom, super practical, can't throw stuff away, just lost her husband of 60+ years. Tidy Tova Virtual Tidiness Organizing accessories: Hay, Open Spaces, and Yamazaki Home POJ Studio Kintsugi Kit Mending kit: Merchant & Mills Rapid Repair Kit and Purl Soho Cotton Mending Thread Yuns Hardware gift certificate Dims Watering Can + Via Citrus tree Monthly flower delivery—you can make any bouquet a subscription with Farmgirl Flowers Miriam Toews novel: Fight Night or Women Talking Donation to her local library   My new step mom who has very good taste and loves thrifting Summersill & Bishop alphabet napkins Vintage calendar from 2011, 2005, 1994, 1983, 1977, 1966, 1955, 1949, 1938, or 1927 Greystone Needlepoint book cover Back issues of a favorite magazine—Gourmet? Berea College Student Craft Machete Apple Watch band Misette colorblock collection Beata Heuman: Every Room Should Sing The House that Pinterest Built by Diane Keaton Vintage piece from French Larkspur or One Day in France Do thrifting for her—splatterware, jadeite, or Fiestaware?   Frumpy MIL that you can't stand Ember mug (now a travel one, too) Eileen Fisher brushed recycled cotton cashmere scarf Hillery Sproatt blanket Olive Kitteridge by Elizabeth Strout Psychic Outlaw quilted stocking Farmhouse Pottery gift set Mutual aid org   My southern mom who thinks NYC made me snobby  Magnolia Bakery banana pudding Oliver Pluff Southern Style Iced Tea Cookbooks by Southern female chef: Black, White, and the Grey by Mashama Bailey and John O. Morisano and Mosquito Supper Club by Melissa M. Martin Chara's BBQ sauce These Precious Days by Ann Patchett Alabama Chanin sewing kit   Dads and Fathers-in-Law!   My dad! A very intelligent man. Passionate about baseball but has season tickets. Very covid cautious. Has read all books. Doesn't drink. Isn't handy (no tools). Plays scrabble and has all the boards, no other games. Very fashion apathetic and I always get him clothes. Likes to bike but has a very nice bike and all accessories. Has snow shovel service. Really only cares about his grandkids but spends tons of time with them. Still works (lawyer) and tends to buy anything he needs which is very little! Always a conumdrum. Equal Justice Initiative donation Argo attachment for front of bike to haul grandkids (group gift potential) Non-alcoholic bevs: Ghia, Non, Acid League Wine Proxies, Hella Cocktail Bitters & Soda variety pack, Avec NYT Crossword/Spelling Bee subscription StoryWorth Black Champions in Cycling by Marlon Moncrieffe   My dad! Buys himself everything he needs, likes rock and roll bios and mushrooming. and wine! Smallhold mushroom grow kit Mushrooms in the Middle: A Smallhold Cookbook How to Change Your Mind: What the New Science of Psychedelics Teaches Us about Consciousness, Dying, Addiction, Depression, and Transcendence by Michael Pollan  A Really Good Day: How Microdosing Made a Mega Difference in My Mood, My Marriage and My Life by Ayelet Waldman (paired with this Yelp review??) Acid for the Children by Flea and donation to Silverlake Conservatory of Music Rose Los Angeles x Gossamer CBD Rosin Delights Cure Crate Maison Noir mix case Coda Collection subscription Eden Reforestation Projects donation Last Prisoner Project donation   FIL: widower, engineer, spotless home, not into design, kinda into fitness & cooking Blue Hill charcuterie picks Tapas the José Andrés Way Allday knife Spices: Burlap & Barrel and Diaspora Co. Omsom Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet & JJ Goode The Essential New York Times Cookbook: The Recipes of Record (Anniversary) Top Drawer reversible slippers Future gift certificate Andree Jardin duster and/or Saint Olio cleaning spray and room spray Engineers without Borders donation   Romantic Partners (and Former Ones)!   A NFT-obsessed new dad who wants to be a lumberjack but actually buys Aimee Leon Dore King Kennedy Rugs bag or bomber Corridor plaid shirt Drake's check work shirt Fear of God thermal pant + henley Clark's Wallabees Blackstock & Weber loafers Garagiste gift certificate Blockchain for Babies (to read to the kid!) Best Made axe Melanie Abrantes DIY plate set Woodworking classes: Makeville Studio in Brooklyn or LA Woodshop in L.A.   I need help with my 49-year-old, male, partner. He's a commercial architect, but is super judgey about architect stuff. He constantly scrolls Zillow and vintage car sites. He drinks bourbon, but doesn't want whisky stones and we have an excellent set of glasses. He likes luxury, but won't wear a logo ever. He loves art - folk, sculpture, modern (sometimes the weirder the better) and he created about half the pieces in our house. We live in Atlanta, watch garbage TV and eat/cook good food. Help! Cameo from garbage TV cast member announcing an experiential gift Glaze Studio matchboxes Meet Your Matches commission Pedersen + Lennard bird feeder George Jensen bottle opener or cocktail shaker The materials for a Self Assembly project Do It Yourself by Thomas Barnthaler Vinty vintage/classic car rental Banner Butter    Old soul male significant other who manages to find all the wilderness in nyc (birding in prospect park, surfing in the rockaways) in his 20s. Matuse wetsuit—or gloves or booties Merch (or sauna time or a haircut) from Almeda Club, a cute Rockaways surf shop Overnight stay in the Rockaways at The Rockaway Hotel or the vintage 1963 Shasta camper on Hipcamp Trip to Mohonk Mountain House (also does daypasses) Bose Soundlink indoor/outdoor speaker Field Guide to the Neighborhood Birds of New York City by Leslie Day Donation to Laru Beya Collective Girlfriend who is super Catholic but also super woo and into crystals, energy, etc. Cool cross necklace from Pamela Love, Chan Luu, or Erica Weiner (coral, turquoise, etc.!) Spur—if there's a crystal that means something to her, get it made into jewelry! PIA jewelry  Vintage books on herbalism Priestdaddy by Patricia Lockwood Golde Complete wellness and beauty kit Crockd Pottery Kit Donation to DignityUSA My ex husband who doesn't deserve a gift but we share a daughter together  Something for them to do together—tickets to a basketball game or a museum, a video game, etc.   A friend who I had a thing with (years ago) and has a jealous girlfriend Nothing! This person does not need a gift from you! If you want to win her over, something consumable for them: Westbourne snacks, Zingerman's noodle kugel, Pizzeria Bianco pizzas, Loria Stern something, or Blackberry Farm biscuits three ways    For last year's gift guides, head here and here.   Keep those VMs and DMs coming at 833-632-5463 and @athingortwohq!   Shop all of our favorite gift picks at MoMA Design Store—so much stunning stuff, and it's 10% of now through November 24 with the code ATHINGORTWO online or in store. Escape with Dipsea's hot ‘n heavy audio stories—you get a free 30-day trial when you use our link. Get cookin' with Made In's professional-grade cookware. 15% off your first order with the code ATHINGORTWO. Dabble in CBD with Cure Crate and take 20% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

I hope to turn some pizza lovers onto this great place located in Phoenix and Scottsdale in Arizona.

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

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

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

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

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

John Arena keeps an old note inside his favorite pizza book. It reads "Sono un Pizzaiolo, e basta!" It translates to "I'm a Pizzaiolo, and that's enough!" The pizza maker is co-owner of Metro Pizza in Las Vegas, a joint that harks back to a time of mobsters and classic crooners. In Vegas, he's thought of affectionately as "The godfather of pizza" or as Chef Dan Krohmer calls him "pizza Yoda"; interestingly, he may be known better outside of the city than in his own neighborhood. A member of America's number one pizza team, "World Pizza Champions," Arena became a pizza professor when he started teaching a class at UNLV Hospitality on the "History and Culture of Pizza." In this podcast, he shares with Chefs Lorraine Moss and Louiie Victa the origins of pizza around the globe from Egypt to Italy to the United States. The New Yorker explains why ANYONE should be able to express themselves by making pie whatever way they choose (including with pineapples and/or Ranch dressing). And he talks about why we need to think more about where food comes from and why in the hospitality industry, we should favor collaboration over competition. This is a rare, raw, and thought-provoking conversation with one of the premier pizzaiolos in the country. Podcast Mentions: Chris Bianco of Pizzeria Bianco, UNLV Hospitality, The Pizza Book by Evelyne Slomon, Chris Decker (Instagram: @everythingbutanchovies), Spacca Napoli Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

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

In this weeks episode, the final before our recap, we had the pleasure of taking a personal tour of the Rosson House at Heritage Square in downtown Phoenix. Heritage Square is home to renown restaurants such as Pizzeria Bianco and Nobuo at Teeter House, right next door to the Arizona Science Center. When you think of Phoenix often images of cowboys, cacti and rattlesnakes come to mind. Rarely would one associate the Victorian Era with Phoenix, a trip through the Rosson House will change that belief. Many of us natives have seen the fancy house on the corner on the way to the science center. Katie Delahoyde - Museum Interpreter and Jennifer Hance - Director of Education provide the history and give life to this old fancy house. It's a big house with bigger character, noises and even ghosts? You’ll have to listen and visit to find out whether it has supernatural inhabitants. Enjoy this episode and guided tour through the Rosson House museum and be sure to stop in to experience for yourself. Also if you’re looking for a night out be sure to check out their event page. ‘Victorian Secrets’ is much more than a night at the museum and worth of a date night or girls night out. Enjoy. Special Guests: Jennifer Hance and Katie Delahoyde.

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

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

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

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