Chicago Event, Feb. 28th
I’ll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I’ll be speaking about my new book on sprouted flour, “Bread Revolution,” and demonstrating how to mix dough using sprouted wheat flour. We’ll also be tasting one of my favorite recipes from the book, Sprouted Corn Bread.
I know this only applies to a few of you who read Pizza Quest but, if you are in the area, come by. There’s a small charge for non members (I think it’s $5) but it will be a great chance to meet some serious food writers and historians. Be sure to tell me if you read about it here.
I’ll write more when I get back about the conference and a special pizza tasting I’m attending on Tuesday night. More soon….
Recent Articles by Peter Reinhart
- Pizza Quest: BBQ and Grilling Special Edition with Steven Raichlen
- My Upcoming Virtual Pizza Class, with Discount Code
- The Sacred Life of Bread, with Meghan Murphy-Gill
- Pizza Quest: “By Bread Alone,” with Kendall Vanderslice
- First Revised Draft of History (FRDH) with Michael Goldfarb
- Pizza Quest: Rabbi Shmaria Shore, The Long and Winding Road to Israel
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Pizza Quest Info
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.
...and other books by Peter Reinhart, available on Amazon.com
Peter, we are super huge mega-fans of pizza quest and all things bread, grain and beer! We didn’t know how to contact you, but we’ve got a crazy little pizza storm brewing up here in Wyoming! If you’re ever near our neck of the woods, you MUST check out what we’re doing… Thanks for all you do, we have benefited from your books so much, we would love to show you what we’ve been able to do with your help! You’re my favorite bread and pizza guru, feel free to come to Wyoming and make my year!
Co-owner at Pizza Carrello in Gillette, WY
Oh, Peter, I wish I would have seen this before Baking Tech. At the last minute I chose not to go because I had too much going on in my lab, but I would have chosen otherwise had I seen your note. It would have been nice to meet again, since it’s been a few years since your time in Buffalo (consulting with my former employer). All the best!