We left the Cass House Inn at the end of last week and are about to head back to San Francisco, where we'll be spending some time with super pizzaiolo Tony Gemignani. But, before we get there, we have to return one final time for a little dessert at The Taco Temple (you didn't think we were finished with that place, did you?). Owner/chef Adam Pollard bragged to us about his wife's killer carrot cake, so we're going to share a short video webisode with you on Thursday as we chomp down on a big slice of that moist, creamy, carroty wedge.
On Tuesday, in Peter's Blog, I'll begin a series of postings about a major new series that we're working on. Brad will be helping me with his behind the scenes background stories and photos (for those who are new to Pizza Quest, Brad English is one our three co-founders and he also co-produces and directs all the webisodes, as well as being a beast around the home grill and oven, which you've seen in his pictorials).
On Wednesday you'll see another example of Brad's cooking bursts as he shares with us his own original creamy gorgonzola pizza.
Finally, on Friday, well, we're still working on that so check back to see what we come up with. As you know, there's always something new here at Pizza Quest.