Peter's Blog

I have to go to a meeting in a few minutes but before I do I wanted to get this info to you regarding how to order sprouted wheat flour directly from Lindley Mills. I spoke with Joe Lindley yesterday and he said, “Just have them call us here at (336) 376-6190 and we’ll work out a way to send it to them.” The mill is located in Graham, NC,…Read More…

I knew pizza was a hot subject but we recently received a note from the folks at the California Culinary Schools website telling us about their top 50 pizza blogs. We’re happy to have made that list, considering we’ve only been up and running for three months and probably were just getting started when they started working on it. But I want to congratulate all the blogs and websites who…Read More…

In my last post I wrote about the sprouted wheat flour brought to the festival by Joe Lindley. Pictured here is the breakfast focaccia I made with that flour, along with a whole lot of golden raisins and dried cranberries, glazed with a citrus fondant flavored with orange essence (I put on the glaze after this photo was shot). It was, in a word, delicious!  I’ll post the recipe next…Read More…

On Saturday, April 2nd, I attended the seventh annual Asheville Bread Festival. I’ve been attending since the very beginning, haven’t missed a one, and each year it gets better and better and more people show up from all over the country. The format has been that the first few hours are held at Green Life Grocery (now owned by Whole Foods), where local bakers display and sell their breads to…Read More…

This week, after spending the past three months showing you the segments we filmed at Pizzeria Mozza in Los Angeles (alternating them with the many Instructional videos shot in Boulder, Colorado), we are back on the road again. This week we launch a series of episodes — of course we call them webisodes — filmed in San Francisco’s Gastro District, which is a one block neighborhood on 18th St. between…Read More…

It’s hard to believe that we just launched PizzaQuest.com a few days before Christmas and now we are more than two months into our journey. The site has progressed nicely, with a lot of great content, including the Pizzeria Mozza webisode segments (nine in all) and a number of terrific video instructionals filmed in Boulder, a growing number of photo galleries and recipe photo essays hosted by Pizza Quest producer…Read More…

Hi Everyone, There are a number of interesting events coming up during the next few months that I’d like to get on your radar. In June, our friend Molly O’Neill will be organizing  the First Annual (we hope) Minneapolis Bread Festival. If all comes together as we hope it will (these things never go totally smoothly, especially during the inaugural launch) I’ll be out there along with Joseph Pergolizzi and…Read More…

I just returned from a project working on creating new gluten-free breads and I must say, gluten-free is the big buzz these days. A few years ago, when I tried to convince a large product company to produce gluten-free products they told me the market wasn’t big enough. Then, a few years later, they called me back and said “Guess what–the market is there and we’re ready to produce those…Read More…

Hi Again,If you are a regular here then it’s probable that you all have your own list of favorite pizzerias. So here’s a little fuel for the forno, a link to a recent Huffington Post posting of Food and Wine.com’s Top 25 pizzerias. Bear in mind, this list represents what they call “New Guard” pizzerias, not the venerable oldie but goodies like Frank Pepe’s or DiFara’s. After you read about…Read More…

Hi Everyone,We had a great demo today at Johnson & Wales University (JWU –JayWoo as we call it) by Chef Ben Roche, the Executive Pastry Chef at Moto Restaurant in Chicago. For those who don’t know about Moto, it is one of the few molecular gastronomy restaurants in the United States, featuring a 20 course tasting menu (also a 10 course version for the less adventurous) consisting of wildly imaginative…Read More…