Off to Texas, So Here’s a Golden Oldie
By the time you read this I will be off to Texas, teaching a series of classes at the Central Market Cooking Schools in San Antonio (January 11th), Austin (12th), Houston (13th), Fort Worth (14th), and Dallas (15th). Whew!! Not a lot of time to do any pizza (or barbecue) hunting, but a great chance to meet lots of fellow bread-heads. If you are already coming to my class, which is built around my latest book, The Bread Baker’s Apprentice, 15th Anniversary Edition, please let me know you’re a Pizza Quest follower. If you’d like to try to get into any of the classes (some are already sold out), please contact your nearest Central Market or go on their website, as I’d love for you to get in — we’ll be making lots of fun breads, including my all time favorite, Struan (the Celtic multi-grain harvest bread that put my bakery, Brother Juniper’s, on the map and launched my writing career). After the class, if any of you have “must visit while you’re here” places, please let me know, as I’m sure we’ll be hungry for something beyond bread. I remember one time, a few years ago when I was in San Antonio, one of the students in the class took me to the amazing pizzeria, Dough, for a wonderfully memorable experience. Who knows, maybe a long overdue return to Dough is is in the cards for Wednesday night….
Because I won’t be back home for a week, there’s a chance that next week’s posting might be a day or so late. Please don’t worry — as soon as I get back in the saddle we’ll have something new for you, so keep checking. In the meantime, here’s a link to a webisode that we ran back in the first year: the first segment in our series on Pizzeria Mozza, with Nancy Silverton. The link should also bring you to the written intro — what we call the narrative — which sets the stage for the video. Over the next few weeks we’ll run more from this series, as Pizzeria Mozza is still one of true gold standard pizzerias in the world (and not just for their pizzas — the whole menu is destination food. Basically, Pizzeria Mozza is one of my favorite restaurants of all time!). However, if you want to jump ahead and see the rest of this series, or any others from the past, go to our webisode archive via the button at the top of the page. For the earlier webisodes, go to the last pages first, as the webisodes are loaded from most recent to oldest in the queue. We’ve kept these webisode segments in small bites so that you can watch them at your leisure, but feel free to binge-out if you are so moved. The written narratives serve to elaborate on our deeper PQ themes, such as connectedness, passion, fire in the belly, and artisanship. Even if you’ve seen them before, you may experience these earlier webisodes with new eyes in light of all we’ve covered over the years. So, sit back and enjoy!
Recent Articles by Peter Reinhart
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
- Bread Symposium recap coming soon
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