Peter's Blog
Peter's Blog, April 24th, 2012, I'm Baaack!
Peter Reinhart

I feel as if I've just emerged from suspended animation. I spoke too quickly in my post- IACP posting when I said "I'm still standing," as a few days later I hit the wall, ended up in the hospital, and couldn't stop coughing. Turned out it was just bad bronchitis and dehydration, all of it probably initiated by the major pollen drop here during the too-early spring and then complicated by over work and, well, just pushing too hard (too much Questing? Never!!). So, I've spent some time bundled up, reading, watching TV and movies, and coughing up …  well, let's not get into TMI….

So I'll keep this short and sweet and hope to follow up soon with photos and more commentary, but the main good news is that Pure Pizza has, at last, officially opened after nearly two years in planning and ideation, and we're off to a great start. Actually, there has been no official announcement that we are open -- just word of mouth and a few Facebook hints here and there. This first week has been intentionally a "soft" opening to work out all the kinks, but so far the response has been fabulous. When I can get over there I'll take some photos and tell you more, but for now you can check out it out www.facebook.com/PurePizza and hopefully you'll "like it" and help spread the word. It's a really simple concept, located in the new, year-round  Seventh Street Public Market in downtown Charlotte, with a general, common dining area much like a food court.  There are lots of other cool venders in the Market, and we're just 2 1/2 weeks from the "Grand Opening" of the whole market, when all the venders will be up and running along with lots of fresh spring produce (much of which gets used on our pizzas). I'll get you some photos as soon as I can but, if you're in the area, please drop by. (Note, the Public Market actually opened back in December, but it was, again, a soft opening in order for a few of the  venders to get up and running -- it took us, Pure Pizza, until last week to get all the permits and equipment in place, for instance. The Market has long targeted May as the time for the big splash, when we'd be fully populated with venders, so it's getting exciting to see it all flesh out and come to life -- I'm loving being a part of this important civic project.)

In the meantime, I've heard from a number of Pizza Quest followers regarding their own adventures, including John Rudolph of In Two Worlds Productions (see my recent post regarding the street foods of Roosevelt Ave. in Queens), who wanted everyone to know that he and Andrew Silverstein and the rest of their team will be giving more of these tours in the coming weeks (May 19, and June 2 and 16). So, if you are interested in joining in, contact John at This e-mail address is being protected from spambots. You need JavaScript enabled to view it    I can attest to how much fun it is.

Pizza Quest fan Sally Newton has posted her photos of following my recipe for croissants at http://bewitchingkitchen.com/2012/04/17/thrilling-moments/ Her excitement at being able to make killer croissants is as contagious as, well, as my recent coughing fits. Check it out and great work Sally!

Also, some friends of PQ as well as of The Fire Within, Victoria and Stephanie (Stephanie was a former student of mine at JWU a few years ago), have recently been nominated for best food cart in Richmond, VA, for their wood-fired pizza truck, Pizza Tonight.  Not sure if this link will work, but if you'd like to cast a vote for them try pasting this in: http://www2.richmond.com/special_section/besties-lunch-cart/2012/apr/17/best-lunch-cart-richmond-vote-now-ar-1838071/?referer=None&shorturl=http%3A%2F%2Fbit.ly%2FIgjEhG
Victoria was out in Boulder for the Fire Within Conference last year when we filmed some of the instructional videos shown here on the site, so I imagine she's using some of the tricks and techniques we worked on there.  Based on the photos I saw on their Facebook page, they are doing amazing work in Richmond -- if any of our readers are familiar with them, how about a few words or testimonials below in the Comments section?

Now that I'm starting to pick up some momentum, I'll be back soon with more thoughts on the IACP Conference, Pure Pizza, and all sorts of other things sparked by this never-ending Quest. Brad has been inundating me with great photos of yet another New York City/Brooklyn pizza crawl he's been on, including jumping on Scott Weiner's NYC Pizza Tour, plus a visit to the legendary DiFara's, and also to the unique and wonderful Roberta's in Bushwick. I'm totally jealous.  More on all that soon....

 
Peters Blog update
Peter Reinhart

I hate missing deadlines so I apologize for failing to post as promised. I just got clobbered by a serious pollen/bronchial illness that has totally laid me low. I'll be back soon, but just wanted to let you know there's a reason for my tardiness. I feel another coughing fit coming on...later folks, sorry.....

Peter

 
Peter's Blog, IACP Conference, First Recap
Peter Reinhart

Last week I spent five exciting days in NYC attending the annual IACP Conference, which I referenced a couple of posts ago (especially for those culinarians among you who may want to join).  I think of it as fantasy camp for professional foodies.  There were over 40 workshops, panels, tasting sessions, field trips, throughout the conference so it was impossible to attend more than a small percentage of them -- which is why so many of us come back every year, to make up for the ones we missed. Here's a list of some of the things I did:
--"Eat the Street," a tour of Queen's famous Roosevelt Ave. in Jackson Heights, considered to be the most diverse street food scene in the world. In our short (but very filling) tasting, we had Tibetan Momo dumplings filled with a tender, spicy meatball; Ecuadorian Bollos de Pescado (a plantain wrapped fish tamale); a classic Elote tamale bought from a little old lady holding an insulated box filled with them; an amazing Columbian cassava (tapioca) and cheese filled roll called Pandebono (chewy and cheesy--I could have eaten them all day and I definely plan on learning how to make them!); one of the most popular and successful street taco trucks, run by Mirna Allone, called Mexico Lindo where the tacos and also the homemade hot sauces and salsas are truly quest-worthy; and then we had a killer street quesadilla at another stand, Las Quesadillas de la 86, which were like the tacos except they were grilled to order on a small outdoor flat grill, serving business men in suits as well as pedestrians like us; and then we washed it all down with a wonderful Columbian rum-spiked coffee called Caraljillo, at a sweet little jazz bar called Terraza 7.

There were other bites in-between -- I can't recall them all -- but we were stuffed by the time we got back on the elevated/subway #7 train and headed back to Manhattan.  I could (and probably will) do a whole posting on this excursion alone, as it fits so nicely in with our Pizza Quest themes, so I'll quickly mention some other conference highlights and return at another time to expand upon my Roosevelt Ave adventure over the next week or two. But let me say thanks to tour leader Andrew Silverstein, who is putting himself through an economics doctoral program by taking people on these street food tours. If interested, contact him at: streetwisenewyork.com  Thanks also to John Rudolph, Executive Producer of the NPR series Feet in Two Worlds, who documents these inspirational immigrant stories on radio (news.feetintwoworlds.org) , and to Fany Gerson, who provided additional commentary from her perspective as a Mexican-born baker and author now living in New York City.

Other highlights (and I can see now I'll really have to do this as a series of blogs since each one deserves more space than I can give here):
--A "conversation on the stage" between author Ruth Reichl (formerly of Gourmet Magazine and before that the restaurant critic for the New York Times) and super chef Grant Achatz (of Alinea and also Next, in Chicago) on future things we might see in restaurants (inclduing food that actually levitates before you eat it!).

--A presentation on the new generation of reinvented Jewish deli's, with Ari Weinzweig (co-founder of the famous Zingerman's in Ann Arbor, MI), author and Jewish food expert Joan Nathan, Ed Levine (pizza expert and founder of Serious Eats), and Noah Bernamoff, owner of Mile End Delicatessen in Brooklyn, an example of this new renaissance in Jewish deli's (he brought along some of his Montreal-style smoked brisket -- pastrami to the rest of us -- which made him instantly one of my favorite people at the conference.

-- A discussion of how traditional recipes from classic French cuisine evolve over time, featuring cooking teacher extraordinaire Anne Willan (of La Varenne), Master Chef Daniel Boulud, and award winning author Dorie Greenspan.

--A presentation on the growing phenomenon of food festivals -- and how hard it is to do one properly -- by folks who have put them on in Austin, Portland, and in Panama.


--A panel on The Fashion of Food, with super-star chef Marcus Samuelsson, Bon Appettit's Editor-in-Chief Adam Rapaport, New York Times food writer Kim Severson, and Susan Lyne, founder of the on-line magazine and food emporium Gilt Taste.

--A panel on how food can make a city famous (that's a big question we keep asking here in Charlotte, as we see cities like Portland Austin, Charleston, and of course, NYC, Chicago, and London accomplishing exactly that).

--A workshop on the next frontier in baking using sprouted wheat flour and other sprouted grains, by Peter Reinhart (hey, that's me -- I'll write more about how this went in a future posting but for now I will say it was a success -- and thank you to the team at the French Culinary Institute for all their help).

--A product and information fair where we got to taste, touch, and see all sorts of new foods and tools.

--Media tours to various magazines, the Food Network test kitchen and studios, and independent production studios.

--And, of course, the grand finale Awards Gala, where Pizza Quest almost won for Best Food Blog.

--Last but not least, time to visit a few of the fabulous NYC restaurants, in my case, Mario Batali's Lupa and new Iron Chef Marc Forgione's called (surprise), Marc Forgione.

More on all of this in coming postings, but for now, I'm still standing, gained only a few pounds because of all the walking I did (NYC is a great walking city!), and I returned home to tell about it. Next week we'll dig a little deeper into some of the key takeaways I got from this adventure. Next year the conference will be held in San Francisco, my old stomping grounds, so you know I'll be there! If this little tease of some of the things that go on at the conference have enticed you, perhaps you will be there as well.

PS If any of you who reading this were also in NYC at the conference, I'd love for you to chime in below, in the comments section, and share some of your own highlights.

 
Peter's Blog, April 3, 2012, Post-IACP Conference
Peter Reinhart

This is a quickie, with more details to come later this week. Bottom line: we didn't win for Best Food Blog of the Year after all. That honor went to a terrific blog called 5 Second Rule (5secondrule.typepad.com). Many of you voted for us -- thank you so much -- and I promised  to post the results asap, so here it is, just to put everyone out of the misery of waiting for the news. I'll write more fully about it all at the end of the week; I'm still trying to get reoriented to being home after a week in the most intense, fun, crazy, wicked-fun city in the world. Details to come, plus look for the next installment of Brad English's New York City pizza adventure, posting Wed. evening.

Am heading to bed -- it's been a wild ride....

Peter

 
Asheville Bread Festival 2012
Peter Reinhart

I'm headed to NYC, the Big Apple, for the annual IACP Conference (the first time it's ever been held in NYC -- it moves to a different city every year -- next year it will be in San Francisco). It will be like fantasy camp for foodies this weekend, culminating on Monday at the Awards Gala when we'll find out whether Pizza Quest wins for Best Food Blog of the Year.  Thank you, all who voted for us. The voting closes March 30th, so there's still time. Just go to www.iacp.com and look for the big VOTE sign and click through. We are one of three finalists in the judges category but would love to win the People's Choice award too, which includes dozens of other blogs.  I'll report more on this next week when I return.

But first I want to give a quick recap of last Saturday's Asheville Bread Festival, which was fabulous, as always. I did a demo from the upcoming "Joy of Gluten-Free, Sugar-Free Baking," and made gluten-free chocolate pecan cookies and also a walnut, almond sweet bread for the 100 or

 
Peter's Blog, March 22nd, 2012
Peter Reinhart

It's hard to believe, but the time has come for another Asheville Artisan Bread Festival, this Saturday, March 24th.  Seems like just yesterday we were there, that I posted some photos here on Pizza Quest, and that we had a chance to celebrate with artisan bread bakers, cheese makers, and other Asheville area craftspeople in the lovely foothills of the Smokey Mountains.  This is our 8th annual event and I've been to every one, usually presenting a demo on whatever my latest obsession is.  This year, I'll be presenting the first sneak preview of recipes from the new book that Denene Wallace and I just finished called The Joy of Gluten-Free, Sugar-Free Baking, published by Ten Speed Press.  The book goes to press in a few days and won't be available until mid-August, but the folks who come to Asheville will get to taste two of the recipes from the book and learn how to make these unique products.  I'll write a lot more about the premise and methodology of the book in future postings but, suffice it to say for now that the recipes are not only gluten-free but also sugar-free and, essentially, carb-free, with zero glycemic load.

 

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Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter's Books

American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

… and other books by Peter Reinhart, available on Amazon.com

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