Pizza Quest Webisodes

We’re back with Dan Karlsen, master wine maker at Talbott Vineyards. In the previous webisode Dan introduced us to Talbott’s wines, estate grown and pressed in the Monterey coastal region of Salinas. But, in this segment he takes us deeper into understanding one of California’s (and Oregon’s) trickiest wines, Pinot Noir. He uses every analogical trick in the book to help us comprehend the subtleties, whether basil on a pizza,…Read More…

Hi Everyone, In this next series of webisodes we’re going to spend time with legendary winemaker, Dan Karlsen, of Talbott Vineyards. For those who are just now joining us, the most recent segments and all those to follow were filmed at Talbott during the Forno Bravo Wood-Fired Oven Expo. We filmed for three days, capturing cooking demonstrations, one on one interviews, and interaction with hundreds of attendees who shared a…Read More…

When we last watched Vito Romani, owner of Stella’s Pizza Pie, he made us his version of a Hawaiian pizza and it was pretty awesome. This time around he shows us his take on a prosciutto pizza with fresh arugula. As you will see, I was blown away by the flavor and aromatics of Vito’s infused garlic oil, which he used on both the pizza and as part of the…Read More…

We first met Vito Romani over a year ago when I posted about him following the Forno Bravo Expo at Talbott Vineyards in Salinas, California. It’s been awhile, and Vito’s story is so inspiring, that I think the best thing to do is to reprint that section of my earlier post as an intro to this new webisode, where Vito show us his take on Hawaiian Pizza: … Out of…Read More…

January 3, 2017 Welcome to the New Year! We want to start off our new season with an intro webisode that sets the stage for our remarkable 3 days of filming at the Forno Bravo Wood-Fired Oven Expo. Over the next few months, as we post additional segments, you will see demos, interviews, partake vicariously in some tasting with a master wine maker, and of course you will witness lots…Read More…

The Colorado Chili Pie: In this, the final segment from the Pizzeria Brava della Strada series, David Bravdica shows us his prized Colorado Chile Pie, made from local peppers grown in Pueblo (southern Colorado, near the New Mexico border), fire-roasted in a flaming tumbler to bring out maximum flavor. This might be a good time to go back and review some of the other Pizzeria Brava segments to see the…Read More…

As we come near to the end of our webisode series with David Bravdica, owner of the wildly popular Brava Pizzeria della Strada in Denver, Colorado, I think the time has come to share with you my favorite segment. In addition to killer pizzas, which we’ve seen in previous segments as well as the final segment still to come (where David features pizza loaded with local chilies), this time we’ll get…Read More…

We’re back with David Bravdica, at his Denver outdoor pizzeria, Brava Pizzeria della Strada. In previous segments he told us how he got into and built his pizza and catering business, leaving a nice job in the corporate world to do something he loves.  Feel free to check out those three previous segments in our Webisode archive if you haven’t already seen them. This time around David shows us his…Read More…

This time around David Bravdica shows us his award winning wild mushroom pizza, “The Fun Guy.”  This pizza is so tasty that I won’t say much here, but let you savor it yourself when you watch the video. However, I would like to point out that you pay attention to Dave’s dough shaping technique. We get e-mail requests all the time from folks wanting to know how to stretch a…Read More…

Hi Again, As we continue our visit with David Bravdica and his outdoor Brava Pizzeria della Strada, in Denver, Colorado, he takes us a little deeper into his process. In this segment we look at some of the ingredients, most of them locally grown and sourced (including his flour), that he preps and keeps chilled in his refrigerated rig. As he mentioned in the opening segment, David typically bakes about…Read More…